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#12 Sheldon Simeon-Migrant and Tin Roof “Wining and Dining with Jim White” April 25, 2016

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Migration in Maui

Jim White with Chef Sheldon Simeon at Migrant.

Jim White with Chef Sheldon Simeon at Migrant.

With the Maui sunset and the beautiful blue Pacific as our backdrop, we visit with one of Hawaii’s top chefs, Sheldon Simeon from Migrant on our weekly podcast.  Traveling to Maui soon?  Sheldon has some great restaurant recommendations for you on the show, and details on his new restaurant Tin Roof.  He also talks about the migration of his award-winning restaurant Migrant.  Chef Sheldon’s love of the traditional Hawaiian culture and his Filipino immigrant heritage have created a culinary style that has earned him praise and accolades including James Beard nominations for “Rising Star Chef of the year” and “Best New Restaurant”; and a “Peoples Choice” Best New Chef award from Food and Wine Magazine.  The personality that made him a fan favorite on the 10th season of “Top Chef” was in full play as he joined us for a dinner conversation.  Just another day in paradise!  “Wining and Dining with Jim White” is the podcast devoted to introducing you to the top chefs and winemakers in the world.  Subscribe to the series on iTunes, and never miss a program.  Our program is prepared using all-natural, farm to table ingredients.  Aloha!

Remember:  If anybody asks what you’re making for dinner….tell ‘em reservations! 

#11 Blythe Beck “Pink Magnolia” Wining and Dining with Jim White April 18, 2016

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A naughty shade of pink in the Cliff

 

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Blythe Beck and Jim White at PInk Magnolia

Blythe Beck is in the pink with her new baby, Pink Magnolia.  She became known as the Naughty Chef , so called because of the TV show she hosted following her meteoric career ascent.  Blythe made a name for herself as a popular chef and now restaurateur.  She got a big boost working with Dean Fearing at the Mansion on Turtle Creek for 4 years, then went on to be sous chef at Hector’s on Henderson, and opening chef with rave reviews at Central 214 in the Hotel Palomar.  She also did a stint at Kitchen LTO in Trinity Groves before opening her love child in Oak Cliff.  Butter, bacon and booze is her motto.  What’s not to like?  Pink Magnolia is open for dinner Monday through Saturday and serves brunch on Saturday and Sunday.  “Wining and Dining with Jim White” is the podcast devoted to bringing you the top chefs and winemakers in the world.  You can subscribe to the podcast on iTunes and never miss an episode.  By the way, this program was made from scratch using all natural ingredients.

If anybody asks you what you’re making for dinner, tell ‘em reservations.  Thanks!

Great wine and food events in Texas coming up April 12, 2016

Posted by jwdineline in Events, Home.
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Get ready to sample and savor

redWineWhether you say “sante” or “cheers”; “Bon appetit” or “enjoy the food”, food and wine celebrations abound in Texas this weekend and next.

How about a road trip to enjoy the Galveston Island Food and Wine Festival kicking off Thursday?  Chef Robert Irvine from The Food Network headlines.

If you love chocolate, head to Grapevine Friday and Saturday for Chocolate Fest featuring “An Evening of Chocolate and Wine” and “A day of Chocolate and Art” at the Grapevine Convention Center.

Then, make plans next weekend to attend the Austin Food and Wine Festival.  Local headliners include Chefs Omar Flores from Casa Rubia, Julian Barsotti from Nonna, and Kent Rathbun from Abacus.

Cheers!

If anybody asks you what you’re making for dinner….tell ‘em reservations.

 

#10 Richard Chamberlain-Chamberlain’s Steak and Chop House “Wining and Dining with Jim White” April 11, 2016

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Top chef puts his heart into food and wine fundraiser

 

Jim White (L) with Chef Richard Chamberlain

Jim White (L) with Chef Richard Chamberlain

This week on the podcast Chef Richard Chamberlain gives us an update on the lineup of top chefs joining him at this year’s Côtes du Coeur benefiting the Dallas Chapter of the American Heart Association, and gives us a sneak peak at some new menu items he’s planning.  Richard helped create the fine dining scene in Dallas, and paved the way for chefs coming up through the culinary ranks.  Through the years he has consistently provided innovative cuisine at his signature Chamberlain’s Steak and Chop House and Chamberlain’s Fish Market Grill.  We caught up with Richard just before he was about to go on stage for a cooking demo at the Dallas Travel and Adventure Show. “Wining and Dining with Jim White” is the podcast devoted  to introducing you to the top chefs and winemakers in the world.     You can subscribe to the program on iTunes and never miss a meal…er, I mean episode!

Remember, if anybody asks you what you’re making for dinner, tell ‘em reservations!

#9 Hugh Chappelle – Quivira Vineyards “Wining and Dining with Jim White Podcast April 4, 2016

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Dry Creek winemaker combines science and art

Old Vine Zins at Quivira

Old Vine Zins at Quivira

This week on the program meet Hugh Chappelle, winemaker for Quivira Vineyards in Sonoma’s Dry Creek Valley.  Hugh’s a scientist who turned winemaker and he is definitely having more fun.  He makes a helluva Zinfandel, Grenache, Sauvignon Blanc, and more, which we’ll taste and discuss on the program.  To the native Americans Quivira meant “land of gold and riches”.  They knew what they were talking about.  Stay with us and you’ll see what we mean, and also Hugh gives us the best description of why all wines should be produced  biodynamically or organically.  It’ll change your thinking on

Biodynamics in action at Quivira

Biodynamics in action at Quivira

which wines to buy.  Headed to Healdsburg?  Quivira has a great tasting room and visitors’ program.  See biodynamics in action.  Hugh also recommends some great restaurants in the area where you can pair the food with delicious wines from Quivira Vineyards.  Cheers!

“Wining and Dining with Jim White” is the podcast devoted to bringing you the great people behind the eats and drinks you love.  Subscribe to the series on iTunes, and never miss a great taste.

All the grapes consumed in this program were harvested and produced humanely.

Remember:  If anybody asks you what you’re making for dinner.  Tell ’em reservations!

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