Food & Drink

The Mozzarella Company’s beer and cheese pairing mentioned in yesterday’s Hash Over post and scheduled for this evening has been canceled in anticipation of tonight’s Chicago-like weather forecast…

Sweet shops all over town are riding the cupcake wave. From California transplant Sprinkles to Las Vegas born, Frisco-baked Cupcakery and everything in between, if they can ice it, the people will come. But Samantha Rush, owner and cake designer at local bakery Rush Patisserie Pastry Boutique is thinking outside…

Chefs seem to come and go, but Ward endures…although he almost left when, several years ago, the former President’s staff considered him for the White House chef position. Indeed, he was one of three finalists selected from more than 15,000 applicants. Oh, and he did take a three year hiatus…

“It’s like shoes–you can never have too many.” (Joanne Bondy, chef of the Gaylord’s Old Hickory Steakhouse, bidding on a set of pots and pans from All-Clad at Sunday’s SPCA Paws Cause silent action)…

Last evening I stopped by the SPCA’s Paws Cause event–not only for the free wine, but also to show support…and glance at silent auction items from afar.One must live in a world other than journalism to bid on, well, pretty much anything–including rusted radiator parts.At one point in the evening…

Beer and bratwurst. Beer and pizza. Beer and more beer. None of these “pairings” bring to mind white-linen service or cheese factory tours. But if tough economic times are causing some connoisseurs to reconsider more expensive options (re: wine), no matter. Beer pairings fit right in with non-traditional surroundings. Just…

Quesa-D-Ya’s2820 Greenville Ave.214-823-3927Promised delivery time: 35 to 40 minutesActual delivery time: 29 minutesThe ScoreEarly delivery and pose for photo: 15Totally friendly phone dude: 10Cute D-Ya’s work shirt (on delivery guy), printed packaging: 6Free chips and salsa: 33Questionable presence of diced pickles on build-your-own menu: -4Build-your-own options: 19Delivery after 9 p.m.:…

On Friday, the Mansion’s PR rep made the rounds by phone to confirm that rumors rebuffed earlier in the week were true–chef John Tesar was out the door to “pursue other opportunities.”Stephanie Hutson, the suddenly harried spokesperson, reported all this in very deliberate, almost somber tones. It was as if…

He wears a dress to work…although The Glenlivet’s brand ambassador prefers to call the cute tartan a “kilt.”Before happening onto one of the world’s best jobs–introducing single malt Scotch and taking part in tasting after tasting–Cronin owned a pub in Edinburgh. It was the only one not affiliated with strippers…

“Wine bulletin boards are the equivalent of Fox News and MSNBC, each preaching to their own committed choir and trashing the other.” (Eric Asimov in the New York Times)…

The people from Glenliv…Glenlivesh came thish morning wit’ foor bottles of Scotsh–foor bottle!!!! An it wash at work, sho our editor jus hadto shut his fat mouf and watch us drink Scotsh. Foor bottle… four. An tol’ him to fugg off…Wilonsky too.[Editor’s note: What they are trying to say is…

The Wolfgang Puck restaurant in Reunion Tower began buzzing in late 2008. The hype escalated to a dull roar since then, as it announced its name (Five-Sixty by Wolfgang Puck, named for the phallus’ height), the menu (Asian-influenced) and the team, lead by Executive Chef Sara Johannes, formerly of Puck’s…

Eight or nine years ago, it was Louie’s or nothing for pizza aficionados. Then along came Fireside Pies and…And that inspired Jay Jerrier, a man with a taste for pizza and far too much time on his hands. He built an oven in his backyard, baked as a hobby for…

“I called it ‘lemon grass’ because it’s not yellow, it’s not green.” (Isabel Toledo on the kinda Granny Smith-colored dress she designed for Michelle Obama)…

Since it’s a restaurant inspired by rougher days, when ranch hands ate hearty, slow-cooked food served from chuck wagons (yep, mobile kitchens) by some guy inevitably called “Cookie,” it makes sense that Cowboy Chow would know how to be resourceful, even in trying times. For the time being, their menu…

Demonstrated by Ernest Belmore of BuzzBrews Kitchen You know they’re in there. Somewhere in the freezer, behind the beer mugs and the super-sized bottle of Tito’s, lies that plastic bag of frozen crinkle cuts, complete with sci-fi ingredient list and idiot-proof heating instructions. Those frost-bitten planks are a mealy mess,…

Perhaps because his first foray into the restaurant business was as a dishwasher, Luscher appreciates cooks who have paid their dues.That was at the age of 12, by the way, for a supper club in Wisconsin. He also spent time on a farm and his father’s butcher shop before running…

“A lot of people have left the category. Also a lot of young people have not entered the category, so these ads may help Coke both recruit new, young consumers and recruit some lapsed consumers.” (Beverage Digest editor John Sicher, clearly excited over the soft drink company’s new marketing campaign)…

No chef yet–not even a name. More from Robert Wilonsky here…