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Bob Sambol “Wining and Dining with Jim White” 5-17-18 May 17, 2018

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Thankful for much

Jim White and Bob Sambol

Jim White and Bob Sambol

Bob Sambol pays tribute to his namesake restaurant Bob’s Steak and Chop House on its 25th anniversary–even though he no longer owns it.  Get the full story on this week’s
“Wining and Dining with Jim White” on VOKALnow.com.  He endured some hard knocks in separating from his eponymous restaurant, but Bob is thankful for the legacy and the contribution it has made to the DFW dining scene.  Enjoy tales of the great steaks of Dallas, and his excitement to be involved with the Trinity Groves project.  Welcome to the podcast devoted to introducing you to the people who create the eats and drinks you love.  We’re expanding next week to a video on demand format on VOKAL.  You might call it “video/radio”, because we’ll be combining the intimacy of talk radio with the impact of video.  You’ll be seeing stars!  Your favorite chefs, artisans, and wine personalities will be joining us in the VOKAL Dallas studios, and by Google “Hang Out”, from anywhere in the world to bring you “news you can use about wining and dining”.  The podcast version of the show will remain on iTunes and VOKAL, and you’ll have a choice on VOKALnow.com to watch or listen to our conversations.  I hope you enjoy.  I look forward to your feedback.  Thanks!  Remember, if anybody asks what you’re making for dinner…tell ’em reservations!

Chris Patrick “Wining and Dining with Jim White” 05-10-18 May 10, 2018

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Well deserved culinary merit badge

Jim White and Chris Patrick

Jim White and Chris Patrick

Meet Chef Chris Patrick Culinary Director for Abacus Jasper’s Restaurant Group on this week’s “Wining and Dining with Jim White” on VOKALnow.com.  The title on his card is impressive, but you can call him chef.  Most nights you’ll find him running the back of the house team at posh Abacus in Dallas.  It’s a far cry from the Eagle Scout kid whose dad used to joke “He couldn’t cook a hot dog.  How’d he wind up being a chef?”  Find out about his early start in music that led to a career in restaurants, and how a busy executive chef/corporate chef manages to balance work life with a growing family.  Welcome to the podcast devoted to introducing you to the people who create the eats and drinks you love.  You can catch all of our episodes on VOKAL Media and on iTunes.

And, tune in next week for a special announcement about a technical evolution of our weekly wining and dining show.  You’ll be seeing stars!

Remember, if anybody asks you what you’re making for dinner.  Tell ’em…reservations!

 

Sharon Van Meter Part 2 “Wining and Dining with Jim White” 05-03-18 May 3, 2018

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The best “man” for the job was a woman

Sharon Van Meter

Sharon Van Meter with prototype “clean taco” for Tacos y Vino

So, a chef and an apprentice walk into a Michelin 3 Star restaurant in Lyon.  No, it’s not the start of a cheesy joke, but the way Sharon Van Meter met Paul Bocuse after she graduated from Le Cordon Bleu.  Chef assumed he had selected a man from the graduating group for his coveted apprenticeship.  Hear what happens next on today’s episode of “Wining and Dining with Jim White” on VOKALnow.com.  Fast forward a few years and Van Meter is one of the most respected chefs in the industry.  Her events center 3015 at Trinity Groves is booked solid.  She’s executive producing programs for the Food Network.  And, she’s opening a taco joint.  What?!?  Ah, but not just any taco joint.  “Tacos y Vino is half wine bar, half taqueria, and one quarter wine shop, that will open in a sweet bungalow at 213 W. 8th St.”, says Culture Map.  (Sometime the parts are greater than the sum).  It will open ASAP, according to Sharon.  Just a few city inspections to go.  Longtime wine professional Jimmy Contreras is putting the beverage program together with SVM’s “clean tacos”.  Get all the details in part 2 of our conversation with Sharon on the podcast devoted to introducing you to the people who make the eats and drinks you love.  Catch all of our episodes on VOKAL Media and on iTunes.  And, remember.  If anybody asks you what you’re making for dinner…tell ’em reservations!

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