There’s not always enough time in the day to skim a lengthy, re-worded press release that’s been stamped with “breaking” or “exclusive.” And some stories don’t warrant an entire page of prose. Each week we’ll gather the most important tidbits of Dallas food news and post them here, on SideDish. Because sometimes all you need is the scoop.
Dallas area finalists announced for H-E-B Texas Best Contest:
Five area food artisans have been selected out of nearly 500 entries as finalists in the third annual H-E-B Primo Picks Quest for Texas Best. “Quest for Texas Best is a phenomenal opportunity for Texans to get their products on H-E-B store shelves, and for all to explore and enjoy locally sourced products,” says James Harris, Director, Diversity & Inclusion and Supplier Diversity, H-E-B in a statement. “After all, Texas is home to smart, inventive food entrepreneurs, further advancing our national reputation as a foodie state.” According to the release, the Dallas area finalists are:
Kalahari Inc. Assorted Rubs and Spices (Garland)
The self-dubbed “one-stop shop for innovative flavorful foods and seasonings,” Kalahari Inc. is bringing the creativity and culture of African cuisine to the States. With recipes inspired by tradition, immersion, life experience and the desire to communicate flavor to the world, Chef Patrick Obinabo has boldly made his way into the Texas food scene. From vegetarians to meat-lovers, Kahalari Inc’s tantalizing and healthy creations are sure to please a wide array of discerning palates.
MuffinElse Paleo Muffins (Plano)
Influenced by her healthy routine and life on the Paleo diet, Krakowski created MuffinElse, a Paleo snack perfect for people who live on-the-go and strive to maintain a healthy lifestyle. Krakowski prides herself on this Texas-based, family-owned business with a mission to enable people to indulge in a healthy way. MuffinElse Certified Paleo muffins are soy free, dairy free and grain free, contain no preservatives and no added sugar. Although minimalistic with less than eight ingredients, you will be sure to find them yummy and extremely irresistible.
Patti’s Place Inc. Chocolate Bourbon Pecan Pie Flavored Coffee (Dallas)
Snell is no stranger to baked goods; she has been a food-based entrepreneur since she was 14 years old. After creating many small businesses to sell her goods, opening multiple bakeries and even serving tea and scones to the Queen, Patti perfected her tea, coffee and jelly recipes. Her most popular coffee, Texas Mesquite Smoked, will have you begging for more.
Southern Blends’ Uncle Phatty’s Texas Original (Lindale)
Combining international culinary influences with true Texas cooking is the secret ingredient to Southern Blends’ two lines of Uncle Phatty’s Gourmet BBQ Sauce. Relying on the signature spices and peppers that make BBQ sauce delicious, Southern Blends adds their own twist of honey and apricots to create a natural, sweet sauce. Having expanded to the East Coast, Southern Blends hopes to make their mark in Texas, the epicenter of authentic BBQ.
The Texas Pie Company Original Pie Dough Puck (Kyle)
Since 1988, Chef Julie Albertson has been crafting handmade pies, learning from her grandmother to use organic ingredients including fresh fruits, dairy milk and eggs. Today, her pies are famous for their handmade quality and farm-fresh fillings. Using pecans from Texas growers and a homemade crust recipe, Texas Pie Company’s Pecan Pie has been the number one seller for over 25 years.”
Dallas Supper Club pairs up with chef Vijay Sadhu of Cook Hall for pop-up dinner:
Dallas Supper Club is teaming up with Cook Hall’s chef Vijay Sadhu for their reoccurring pop-up dinner series. According to the release: “Guests are invited to enjoy an enchanting five-course plated dinner prepared by Chef Vijay Sadhu. In addition, each creative course will feature an exquisite wine pairing.” Tickets can be purchased through the Event Ticket Portal on the Dallas Supper Club website.” The event takes place on Friday, August 5 with passed cocktails starting at 7 p.m. and dinner at 8 p.m.
Great Scott is now open:
Dallas couple Danielle and Matthew Scott open Great Scott in Grapevine the first week of July. According to the restaurant’s website: “Matthew Scott has been a leader in the hospitality industry for the past 25 years. Since 1999, Matthew managed Abacus, cultivated the successful wine and beverage program and shortly after, became the Corporate Director of Operations for Abacus and Jasper’s Restaurant Group. Matthew was responsible for Abacus being recognized for “Best New Wine List” by Food & Wine Magazine. Additionally, Matthew was one of eight nationally renowned wine professionals who crafted 2012 Raymond Vineyards Sommelier Selection in Napa Valley, California.”
Managing editor of D Magazine, Christiana Nielson dined at the recently opened restaurant last week and enjoyed her experience. “The signature charcuterie board doesn’t disappoint, and pickled greens give the pork belly steamed buns an added depth of flavor. The lobster strudel with sweet corn melts in your mouth,” she says.
Kollinger Brothers Acquire Tillman’s Roadhouse in Bishop Arts District:
Jeffrey Kollinger, president and chef of The Spice of Life Catering, and his brother Ross have acquired Tillman’s Roadhouse in the Bishop Arts District. According to the release:
“Following an undisclosed acquisition on Monday, Tillman’s Roadhouse in Bishop Arts is under new management, and will undergo a comprehensive revamp within the next 60 to 90 days. A new culinary team and executive staff will accompany a refurbished structure, an innovative ambiance renovation and a fresh new menu…Leading the new Tillman’s culinary team will be executive chef Michael Morabito, a California native and son of the world class executive chef, Dominic Morabito. Equipped with over 30 years of elite culinary experience, Morabito has mentored under the tutelage of Arnauld Briand of Lyon, France, and most notably working side-by-side with Dean Fearing at The Mansion on Turtle Creek…Throughout the transition, patrons can expect to see changes in the menu selections, new weekday specials and the look and feel of Tillman’s. Menu additions are already in place for the weekend brunch crowd. A complete relaunch and grand re-opening is tentatively scheduled for mid-fall.”
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