Savor the Flavor with Jim White, The Wining and Dining Guy June 14, 2010
Posted by jwdineline in Home, Savor The Flavor with Jim White.Tags: Boi Na Braza, Buffalo Gap Wine and Food Summit, Charlie Palmer at the Joule, Father's Day dining, Gourmet Magazine, Jim White, Morris Salerno, Perini Ranch Steakhouse, Rafain Brazilian Steakhouse, Salerno's Italian Restaurant, Savor Dallas, Texas Cowboy Cooking, The Grotto
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“Any man can be a father. It takes someone special to be a Dad.”
Not sure to whom goes attribution on that salient message. It hits home, though, no matter who first said the words. Father’s Day, June 20th, is getting first-class treatment in some top establishments. Here is an interesting, but by no means definitive listing. We’ll add more as we receive them.
Charlie Palmer at the Joule is doing some tasty sounding pairings made with and paired with beer. What could be better than a beer and a Brat (as in Bratwurst)? Bratwurst and braised white beans highlights the appetizers section on the full Dad’s Day menu offered below:
Appetizer Specials
BEEF TARTARE
HERB AIOLI / CELERY CROSTINI
SHINER BOCK BRATWURST
BRAISED WHITE BEANS
Entree Specials
ALASKAN KING CRAB
PAULANER MUSTARD PAN SAUCE
KUROBUTA PORK CHOP
BLACK PEPPER SPAETZLE / FAT TIRE GLAZE
Dessert Specials
GUINNESS CHOCOLATE STOUT
GUINNESS ICE CREAM/ DARK CHOCOLATE CAKE
Featured beer: Estrella Damm 750 L
Charlie Palmer at The Joule
1530 Main Street
Dallas, TX 75201, Tel: 214.261.4600
Rafain Brazilian Steakhouse is offering a “Dad deserves more than one steak” promotion. Of course, their menu features the multitude of great Churrascaria style meats, as well as pork and chicken treats and the salad bar that goes on for days. They are featuring a lunch special for $35 and a dinner special on the sumptuous spread for $32 (not valid with gift certificates or other offers). Limited seating, so call for reservations: 972-733-1110.
Rafain Brazilian Steakhouse
18010 N. Dallas Parkway
Dallas, TX 75287
Similar treatment, and equally tasty Churrascaria, is available in Grapevine at Boi Na Braza for $37.99 on Father’s Day.
Boi Na Braza
4025 William D. Tate
Grapevine, Texas 76051, 817-251-9881
Master Chef Morris Salerno knows how to make fancy cookin’ taste down home and dazzling all at the same time. His ever popular The Grotto Restaurant in Highland Village is offering a prime peppered New York Strip with a brandy cream sauce served with asparagus and cottage fries that is making my mouth water just thinking about it! It’s $22.50 and just one of the Father’s Day specials at the restaurant.
The Grotto
2300 Highland Village Road, Suite 500
Highland Village, TX 75077
Call 972-318-0515
Or, if dad is into Italian, take him to family style Salerno’s in Flower Mound. One of their Father’s Day specials is a 10 ounce tenderloin with sauteed mushrooms in a Burgundy sauce with veggies and a baked potato for $28.95.
Salerno’s Italian Restaurant
3407 Long Prairie Road
Flower Mound, TX 75077
972-539-9534
Regular menu available at both locations on Father’s Day.
If Dad is a “Beef! It’s what’s for dinner!” at home kinda guy…
Then, the godfather of Texas Cowboy Cookin’, Tom Perini, from Perini Ranch in Buffalo Gap has a solution: his enormously popular mesquite smoked peppered beef tenderloin. They’ll deliver dinner to dad’s doorstep. All you have to do is supply the fixin’s and his beverage of choice. This product won the Fancy Foods “best of show” category about 15 years ago in New York and put Perini’s on the map. People all over the world order this tenderloin like it’s going out of style (it isn’t, thankfully). Tom was chuckwagon choice for the Bush W. White House. His cookbook “Texas Cowboy Cooking” (with forward by Robert Duvall) is a perennial best seller. He’s been honored at “Savor Dallas” with the Lone Star “Culinary Award” in 2006. All the accolades aside, it’s damn good beef. Check it out online or by phone at the link above, or for the real deal in person: Visit Perini Ranch Steakhouse in Buffalo Gap. Named one of America’s “Best Rural Restaurants” by Gourmet Magazine in 2004. The popular establishment is only about 3 hours west of DFW outside of Abilene. They’ll bring you all the good peppered tenderloin you want, plus a full menu of steaks and other great entrées. Plus great country side dishes
like Green Chile Hominy, Cowboy Potatoes and Zucchini Perini. Dine on a working cattle ranch and enjoy a taste of the real West at Perini Ranch. They even throw a big city style wine and food event every April called the Buffalo Gap Wine and Food Summit. Big names in the industry and lots of hungry, thirsty folks make the annual trek. We’ve been a few times ourselves. It’s the best way to have oak with your wine, as the late, great Fess Parker used to say. Outside under the stars sippin’ wine under the Live Oaks at Perini Ranch.
Savor the Flavor with Jim White-the “Wining and Dining Guy” May 13, 2010
Posted by jwdineline in Home, Savor The Flavor with Jim White.Tags: Abacus, Arcodoro Pomodoro, Blythe Beck, Bolsa, Central 214, Charlie Palmer at the Joule, Dallas Restaurant Group, Fearing's, Jim White, John Tesar, Le Cordon Bleu College of Culinary Arts in Dallas, Nick & Sams, Nobu, Rosewood Mansion on Turtle Creek, Stephan Pyles, Taste of the Nation, Technique, The Naughty Chef, The Place at Perry's
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Great dinner-great cause
Taste of the Nation Dallas is back Saturday (May 16th) at the Hotel Palomar. Join the city’s finest chefs for an intimate, gastronomic seated event to end childhood hunger. Each table of ten will be treated to a lavish cocktail reception followed by a four course dinner with wine pairings exclusively prepared for their table by one of the featured chefs. Don’t miss the chance to bid in our exceptional silent and live auctions featuring one-of-a-kind trips, wine, culinary experiences and more. Click here to purchase individual tickets. To purchase a table please contact Terri Provencal at 214-642-1124. Tickets and tables are going fast, so be sure to purchase today! 100% of ticket sales supports Share Our Strength’s efforts to end childhood hunger. Participating restaurants include Stephan Pyles, Fearing’s, Rosewood Mansion on Turtle Creek, Charlie Palmer at the Joule, Central 214, Abacus, Nick & Sams, Nobu, Bolsa, Arcodoro Pomodoro, The Place at Perry’s, and John Tesar with Dallas Restaurant Group. Chef Blythe Beck (right) is the host chef from Central 214. Enjoy!
Help train the chefs of tomorrow and have a value priced lunch or dinner in the bargain
Technique is the student run restaurant of the world famous Le Cordon Bleu Dallas Location. The restaurant serves lunch and dinner (Tuesday through Friday) and is operated by students who are about to graduate from their 21 month associate program from Le Cordon Bleu College of Culinary Arts. The budding chefs take turns running the back of the house (preparing the meals) and the front of the house (hosting and serving) during their last semester in order to gain some real world experience. This helps prepare them for the rigors of working 6 or 7 days a week in the very demanding hospitality environment. I had lunch there this week. Overall it was great. The menu is varied and changes daily. The service is ever so attentive (under the watchful eye of instructor coordinators fulfilling the role of maître d’ and executive chef). The price is fantastic–soups, salads and starters range from $3 to $5, sandwiches are $7, main courses are $8 and desserts are $3. I have not seen the dinner menu prices. Expect them to be slightly higher. They even have a very serviceable wine list. My guests and I nibbled on a delicious White Pizza starter with grilled chicken, red onion, aged Mozzarella and spinach. The Fried Goat Cheese Salad with dried blueberries in a rosemary and citrus vinaigrette was dandy. Of the three main course selections, we tried Le Rosti–cumin crusted chicken breast with herb risotto, haricots verts, with basil oil and aged Balsamic. The chicken was a little dry and too salty. Otherwise the dish overall was satisfying. Another of us tried Le Pasta–Linguini Carbonara with bacon, sweet peas, cream and cracked pepper. No complaints from that side o
f the table. Desserts-untried (sorry-I’m trying to get back to my fighting weight after vacation!), but intriguing were the Chocolate Soup with a hazelnut phyllo crisp, and Apple Crisp with vanilla bean ice cream. The dining room is very attractive. If you’re looking for someplace different, or as I suggested at the top of the piece would like to help train a young chef, I highly recommend you make a reservation. Lunch is served from 12 until 1:30 and dinner is offered from 6 until 7:30. Le Cordon Bleu College of Culinary Arts is located at 11830 Webb Chapel Road (at LBJ), Suite 1200, Dallas 75234. Reservations are recommended. Call 214-647-8509. Our appreciation to Chef Aaron Hubbard (back of the house supervisor and instructor), Jeffrey Gregory (front of the house supervisor, sommelier and instructor), and Maureen Clements, Campus President, for all the information and for running a great program. The campus has about 750 students currently and also offers an associate bakery and patisserie degree. Bon appétit!