I apologize for the blatant copy and paste of information below, but I had an emergency surgery on my eye yesterday for a torn retina and I only have a day or two to suck sympathy out of you and my co-workers. PLUS, I have to get ready for this afternoon’s SideDish CheeseHead’s CELEBRATION OF TEXAS CHEESE AND WINE EVENT at Celebration. The weather is going to be fabulous and we’ll be out on the patio. I’ll be the one with the cheesehead hat and the black eye patch!
Back to business:
Maquire’s. Has a new “Chef’s Seasonal Tasting Menu.” Three courses for $30; four courses for $37. Upgrade to wine pairing is $40 or $49. Details below. 972.818.0068
TJ’s Seafood. They don’t want you to get bored with seafood so they have new recipes, ideas, and sauces and marinades. Fish Taco Sauce – so many of you have come in making fish tacos we decided to get a great fish taco sauce. Fish Tacos are a fun (and kid friendly) way to get the family eating healthy fish. Tilapia is great and cost effective. Honey & Jalapeno Grill Glaze – perfect on salmon, swordfish, sea bass or anything else on the grill. If you can’t stand the heat, get away from the grill….this one is a little spicy! Japanese-Style House Marinade – if you like the Citrus Wasabi & Honey Ginger House Marinades, you’ll love this one. Lots of soy, sesame oil, ginger and cilantro. Justs marinate shrimp, scallops and tuna for 20-30 min before grill or saute.
Cibus Ristorante. Has Bocce in the Park brought to you by NorthPark Center and The Italian Club of Dallas. Sunday, September 27th from noon to 4pm in CenterPark at NorthPark. Join us for a fun-filled afternoon for the entire family. Learn to play Bocce Ball if you never have or join the pros from the Italian Club for a lively game. Cibus will be grilling in the garden as well as offering selections from their regular menu plus refreshing cocktails and specialty coffee drinks. 214-692-0001.
Rathbun’s Blue Plate Kitchen. Will host first beer dinner with Rahr & Sons Brewery.
Rathbun’s Blue Plate Kitchen will debut its first ever beer dinner hosted by world-renowned Rahr & Sons Brewery, Fort Worth’s German award-winning brewery. Melissa “Mel” Simmons, Rahr & Sons Brewery Representative, will introduce their most famous beers accompanied with Rathbun’s extraordinary plates. For the first time at Rathbun’s Blue Plate Kitchen, guests will experience their very own “Oktoberfest” tradition in their seats. The dinner menu and beer pairings detailed below. Wednesday, September 30, 2009.
The 500, Inc.’s WineFest 2009. The 500, Inc. announces the spectacular 7th Annual WineFest featuring an exciting selection of wine and delicious cuisine from over 20 of the area’s top eateries, a large silent auction, live music and the pleasurable company of friends and family in the hundreds. WineFest 2009 will be held on Saturday, October 24 from 6:30pm – 10pm at the Cavanaugh Flight Museum in Addison. Advance tickets are $35 per person before October 23 and may be purchased online at www.winefest500.com. Tickets at the door cost $40. Proceeds of the event benefit the beneficiaries of The 500, Inc., a volunteer organization that has donated over $12 million to more than 35 local arts organizations over the past 40 years. For more information about The 500, Inc., call 214.565.0200 or visit www.the500inc.org. Details below. Maquire’s
Select 3 of the following courses for $30
with wine tasting for $40*
Select 4 of the following courses for $37
with wine tasting for $49*
Lightly battered and fried Texas Gulf Oysters,
wonton chips, pico de gallo, drizzled with bleu cheese & spicy buffalo sauce
*Hook & Ladder Gewurztraminer, Russian River Valley
Tomato & Cucumber Salad
Yellow & red Texas tomatoes, crisp cucumber, organic oregano & shallot
vinaigrette over a slice of grilled seven grain toast
*McPherson Viognier, Lubbock Texas 2008
Fennel Crusted Halibut
Lightly crusted Alaskan Halibut, organic baby arugula,
warm basil vinaigrette, roasted purple potato
*Jacob’s Creek Reserve Shiraz, S. Australia 2005
Texas pecans, flaky pie crust and whipped cream
*Lustau ‘Solera Reserva’ Cream Sherry
PLEASE, NO SUBSTITUTIONS
17552 North Dallas Parkway • Dallas, Texas 75287 • 972.818.0068
Rathbun’s Blue Plate Kitchen.
Margarita Shrimp, Pico de Gallo Cocktail Sauce, Gramma Minnie’s Fried Chicken, Maple-Black Pepper Gravy
Rahr Blonde Lager
• Cedar Smoked Salmon, Turnip Puree, Ginger-Date Chutney
Rahr Buffalo Butt
• Grilled Kirsch’s Bratwurst, Alsatian Red Chocroute, Roasted Onions and Peppers
• Cumin-Espresso Crusted Buffalo Loin, Sweet Potato-Queso Anejo Sope, Guajillo Mole
Rahr Ugly Pug
• Cranberry-Thai Basil Tart, Pink Peppercorn Ice Cream, Clementine Syrup
Who: Celebrity Chef Kent Rathbun, has created critically acclaimed and award-winning restaurants, Abacus and Jasper’s, which have made food critics turn heads. Rathbun’s newest Dallas creation, Rathbun’s Blue Plate Kitchen, pays homage to classic American dishes that capture local and regional’s finest ingredients. Upon entering, guests adorn the dimly lit and sleek interior, graced with wooden, sandstone touches and offering modern, metal hints to the ultimate dining experience. A Dallas favorite and must-see for anyone visiting Dallas, Rathbun’s Blue Plate Kitchen is what everyone needs: Southern comfort food cuisine at its finest.
Winning “Best in Class” at the 2009 United States Beer Tasting Championship and other numerous championship medals, Rahr and Sons Brewery of Fort Worth is a family-owned company loyal to their roots. In the year 1847, Fritz Rahr’s great, great grandfather Wilhelm “William” Rahr and his young bride “Natalie” left behind hometown, Rhineland, Germany and came to America. Within the year, on the banks of Wisconsin’s Manitowoc River and Lake Michigan, William Rahr had established himself the Eagle “Rahr” Brewery and Malt House. The brewery and malting facility produced fine German lagers and rich roasted malts. Upon William’s death, his three sons changed the name of the brewery and malt house to the William Rahr and Sons Company and expanded their malting capabilities to help supply the entire surrounding brewing industry’s needs for malted barley. More than a century later, in 2004, his great-great grandson and namesake, Frederick William “Fritz” Rahr, Jr., and partners followed suit, building the current brewery on South Main Street in Fort Worth.
When: Wednesday, September 30, 2009
Cost: $50 per guest plus tax and 20% gratuity
Reservations: Reservations are required. Contact Julie Baker at (972) 265-7944
Where: Rathbun’s Blue Plate Kitchen
6130 Luther Ln.
Dallas, TX 75225
WHAT: The 500, Inc.’s WineFest 2009 with food sampling from the area’s finest restaurants paired with an exciting selection of wine from Texas wineries and other outstanding vintners from across the country . The event will also feature a phenomenal silent auction of merchandise and services, live music and the chance to win a flight in the Cavanaugh Flight Museum’s “Warbird” Aircraft.
WHEN: Saturday, October 24, 2009: 6:30pm – 10pm
WHERE: Cavanaugh Flight Museum, 4572 Claire Chennault, Addison, TX 75001
Al Amir Restaurant & Club
Blue Mesa Grill
Cold Stone Creamery
Dunn Bros. Coffee
Ferrari’s Italian Villa
Fish City Grill
Greenz – Addison
Hibashi Teppan Grill & Sushi Bar
Los Cucos Mexican Café
The Melting Pot
Mercy Wine Bar
Ruth’s Chris Steak House
Tre Amici Prime Steak House and Seafood
Truluck’s Seafood, Steak and Crab House
TICKETS: Advance tickets are $35 per person before October 23 and may be purchased online at www.winefest500.com. Tickets at the door cost $40. Attendees must be 21+ to attend. Free parking is available; valet parking will be offered at a nominal cost.
PURPOSE: Proceeds of the event benefit the beneficiaries of The 500, Inc., a volunteer organization that has supported over 35 local arts organizations over the past 40 years. The 500 Inc. creates awareness and raises funds for the Cultural Arts of Dallas. The event is planned and produced entirely by volunteers.
A DECADE OF DINING
10th ANNIVERSARY of STEPHAN PYLES CELEBRITY CHEF DINNER
Stunning Dinner and Auction Funds $15,000 Stephan Pyles Culinary Scholarship
DALLAS, TX (September 22, 2009) – The Wine & Food Foundation of Texas is thrilled to announce a milestone in Texas’ culinary history with the 10th anniversary of the Stephan Pyles Celebrity Chef Dinner benefiting the Stephan Pyles Culinary Scholarship to take place Sunday, November 8, 2009 at Chef Pyles’ flagship restaurant, Stephan Pyles. The event is presented in part by longtime sponsors Central Market and Texas Monthly.
Five celebrity chefs from throughout the state including Chef Pyles will present a spectacular five-course wine dinner along with a live auction to fund one of the nation’s largest culinary scholarships. The scholarship winner will prepare a special appetizer course served during the reception. The short but action-packed live auction will include restaurant packages, rare and fine wines and other luxury items. Each course will be prepared by a different chef including:
• 2009 Stephan Pyles Culinary Scholarship winner Thomas (Coner) Sargeant from the Texas Culinary Academy in Austin currently working at the Joule Hotel, Dallas
• Executive Chef Vijay Sadhu of Samar by Stephan Pyles, Dallas
• Chef/Owner Jason Dady of The Lodge Restaurant of Castle Hills, San Antonio
• Chef/Owner Tracy Miller of Local, Dallas
• Chef/Owner Stephan Pyles and Executive Chef Matt McCallister of Stephan Pyles, Dallas
• Chef/Owner Zach Townsend from Pure Chocolate Desserts by Zach, Dallas
A reception kicks off the evening at 6 p.m. with dinner at 7 p.m. Seating is limited and reservations are required. The price is $125.00 per person (tax and gratuity included). Reservations can be made by calling the Foundation at (512) 327-7555 or by visiting www.winefoodfoundation.org.
The Stephan Pyles scholarship is based upon an Iron-Chef style cook-off each spring, which challenges students to create a three-course menu utilizing a predetermined list of Texas ingredients. The event is named for Texas legend Stephan Pyles, a legendary founding father of Southwestern cuisine and the first chef in the Southwest to win the prestigious James Beard award. The competition is Chaired by Paris Cordon-Bleu trained Chef and Foundation member, Quincy Adams Erickson of Fête Accompli in Austin. Applications for the 2010 competition will be available by the end of October to currently enrolled culinary students on the Foundation website, www.winefoodfoundation.org. The 2010 competition will be rotated to Austin at the Texas Culinary Academy in March.
The Wine & Food Foundation of Texas is a statewide charitable Foundation (501c3) that supports education and research in the culinary and viticulture arts. Chef Pyles is a long-time Foundation champion and Advisory member. “We are proud to have accomplished ten years of scholarships for Texas’ student chefs. Past winners have moved on to accomplish extraordinary things in our state and to have been able to provide that opportunity for them is truly humbling,” stated Pyles. “This year we want to celebrate the hard work of everyone involved and make this dinner a show-stopper.”
About the Wine & Food Foundation of Texas
The Wine & Food Foundation of Texas is public charity founded in 1997 to support education and excellence in the culinary and viticulture arts. A membership organization, the Foundation provides scholarship and grants to innovative education projects in food and wine. To date, the Foundation has given over $1 million to support public television, scholarships and grant projects throughout the state.
About Stephan Pyles and Samar by Stephan Pyles
Chef Stephan Pyles, named Esquire Magazine’s “2006 Chef of the Year”, is a pioneer of New American Cuisine and legendary founding father of Southwestern Cuisine. He was the first chef in the Southwest to win a James Beard Award. Chef Pyles is also a cuisine consultant for American Airlines and the Dallas Museum of Art.
In November 2005, Chef Pyles opened the first restaurant to bear his name. Stephan Pyles, named “Texas’ Best New Restaurant of 2006” by Texas Monthly, is located just steps away from the Dallas Arts District. The menu features New Millennium Southwestern Cuisine. The focal points of the restaurant include the display kitchen, three distinct dining areas along with a tapas and ceviche bar, communal table, wine room as well as an al fresco terrace dining area. Stephan Pyles (www.stephanpyles.com) is open for lunch (Monday through Friday) and dinner (Monday through Saturday). Located at 1807 Ross Avenue at St. Paul Street, reservations can be made by calling 214.580.7000.
In September 2009, Chef Pyles will open a new restaurant in the Dallas Arts District named Samar by Stephan Pyles (www.samarrestaurant.com), serving international small plates inspired by Indian, Spanish and eastern Mediterranean cuisines. Samar translates as a late night conversation spoken softly between two lovers. The space features several seating areas including a private tent room, counter seating in the open kitchen and outdoor-tented terrace with hookah lounge. Located at 2100 Ross Avenue, Suite 100, for information please call 214.992.9922.
SPECIAL MENU CELEBRATES LAVENDOU’S 13TH ANNIVERSARY
DALLAS (September 21, 2009) – Lavendou Bistro Provençal celebrates its 13th anniversary with a special three course Anniversary Menu created by owner Pascal Cayet and Executive Chef François Soyez. The meal includes a glass of champagne.
To begin, guests chose from Vichyssoise (Traditional Cold Leeks and Potatoes Soup); Salade du Periguord (Mixed Green Salad with Duck Confit and Mushroom); or Ceviche de Fruits de Mers (Mixed Seafood marinated in Lime Juice).
Main course dishes feature the flavors of Provence with a choice between Filet de Sole aux Ecrevisses (Filet of Sole with Crawfish Sauce), served with Rice Pilaf; Poussin Grillé Sauce Diable (Grilled Chicken Hen with Mustard and Bread Crumbs), served with Grilled Tomato, Mushroom and French Fries; or Plat de Côtes Braisé aux Petits Legumes (Braised Prime Beef Short Ribs in Wine Sauce), served with Root Vegetables.
For dessert, guests choose from three of Chef Soyez specialties: Crème Caramel (French Caramel Custard); Terrine au Chocolat (Chocolate Terrine with Grand Marnier Sauce) or Feuillantine aux Fruits Rouges (Mixed Berries served in a Pastry Shell with Chantilly Cream).
Price per guest for the Anniversary Menu is $38.95 including one glass of champagne. Reservations are recommended and may be made by phone (972-248-1911), fax (972-248-1660), by e-mail to [email protected] or through the web site, www.Lavendou.com. Lavendou is located at 19009 Preston Road, Suite 200, in Dallas (75252).
ABOUT LAVENDOU BISTRO PROVENÇAL
Lavendou Bistro Provençal’s menu is presented with gracious service and served in a setting of warm and charming French countryside décor. Lavendou’s recipes feature classic French and Provençal dishes prepared with the freshest ingredients under the guidance of owner Pascal Cayet and his culinary team, and complemented with an extensive list of French and California wines. In addition to lunch and dinner, Lavendou also serves French High Tea by reservation and offers French cooking classes each season.
Lavendou has a special event dining space accommodating up to 50 guests. Choose from a selection of banquet menus or work with the maître d’ to create a special menu. Catering and take out menus are also available.
Lavendou is open six days a week; Monday through Saturday for lunch, French High Tea and dinner. Lunch is served Monday through Saturday from 11:30 a.m. to 2:30 p.m. French High Tea is served Monday through Saturday from 2 p.m. to 4:30 p.m. (reservations required). Dinner is served Monday through Saturday from 5:30 p.m. to 10:30 p.m.
Lavendou is located at 19009 Preston Road, Suite 200, in Dallas (75252). Reservations are required for French High Tea and recommended for lunch and dinner. Make reservations by phone (972-248-1911), fax (972-248-1660), by e-mail to [email protected] or through our web site, www.Lavendou.com.
Japanese Steak and Seafood
Cooking Demonstration and Wine Dinner
Friday October 2, 2009
Mango, Crabmeat and Avocado Roll
TY KU Citrus Sake-Tini
TY KU Soju, TY KU Citrus Liqueur and TY KU Sake – Shaken and Chilled to Perfection
Japanese Shrimp, Mushroom and Miso Soup
Dry Creek Fume Blanc, Sonoma County
Japanese Style Beef Short Ribs Tempura
Dry Creek “Heritage” Zinfandel, Sonoma County
Banana Macadamia Rum Flambe
Takara Premium Plum Wine
$69.95 per person plus tax and 21% gratuity
Chamberlain’s Fish Market Grill
4525 Belt Line Rd. ~ Addison, TX 75001
Reservations Required ~ 972-503-3474