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DINE! with Jim White visits The Market at Dallas Farmers Market June 2, 2016

Posted by jwdineline in Home, Wining & Dining Videos.
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Welcome to foodie Paradise!

DINE! with Jim White – The Market at Dallas Farmers Market

Dallas-Farmers-Market_202439Our weekly dining update for DFW Restaurant Week “365” focuses on The Market at Dallas Farmers Market, along with next door neighbor Mudhen Meats and Greens.  Check out the video and fresh updates every week on the new site.  Be sure to head for The Market and enjoy the new Dallas Farmers Market in downtown Dallas if you haven’t been.  It great for grab and go, grazing or a sit down meal.  Bon appetit!

#8 Shannon Wynne and Suki Otsuki-Mudhen Meat and Greens “Wining and Dining with Jim White” March 28, 2016

Posted by jwdineline in Home, Wining and Dining Podcast.
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Vegan, Paleo or “Don’t give a damn”?  You’ll find it here.

Jim White joins Shannon Wynne (L) and Chef Suki Otsuki at Mudhen Meat and Greens.

Jim White joins Shannon Wynne (L) and Chef Suki Otsuki at Mudhen Meat and Greens.

Restaurateur Shannon Wynne has opened a new place serving food that’s good for you, and it also tastes good.  But don’t worry if healthy indredients aren’t a big deal to you.  On today’s episode of “Wining and Dining with Jim White”, we’ll introduce you to the serial entrepreneur and his accomplished young chef Suki Otsuki at Mudhen Meat and Greens in the Dallas Farmers Market.  Shannon, his partners Keith Schlabs and Larry Richardson, and Chef Suki are helping the venerable Farmers Market become a foodie destination.  We’ll get all the background behind the menu, and find out just what a “mudhen” is.  And, If you’ve been a fan of Shannon’s through the years (like we have), you’ll get a kick out of hearing how he came to name his most famous concept “8-0” (instead of “The 80’s”).  Relive those thrilling daze of yesteryear and find out where both our guests like to dine out  on “Episode 8” of the podcast devoted to introducing you to the greatest chefs, winemakers, and restaurateurs in the world.  Never miss a program when you subscribe to “Wining and Dining with Jim White” at iTunes.  We should point out that no water fowl were harmed in the making of this program (or at Mudhen Meat and Greens).

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




The Market at Dallas Farmers Market is becoming foodie nirvana February 11, 2016

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Things are bustling at the Dallas Farmers Market.

Dallas-Farmers-Market_202439The first thing one notices when pulling into the parking lot is a spacious new restaurant Mudhen Meat and Greens, featuring an extensive menu with delicious options “for folks who try to follow a healthier lifestyle” according to owner Shannon Wynne.  According to their menu, Mudhen features foods “generally lower in carbohydrates (sugars), plus a larger selection of clean meats and greens, organic GMO-free whenever possible.”  In case you’re wondering, mud hens are actually migratory birds who live by the water but walk on land and are often mistaken for ducks.  Thankfully, neither of those species is on the lunch or dinner menu from Executive Chef Suki Otsuki.  You’ll find a range of delicious dishes from which to choose.

Across the parking lot from Mudhen, and inside The Market, formerly called Shed 2, You’ll find Stocks and Bondy from Chef Joanne Bondy.  She features tasty artisan broths and stocks, along with pulled meats, seasonal meals, family dinners, and an array of hand-selected wines.  All items are available grab and go, or pull up a communal table.

Joanne has an active calendar of special events on the way, including a special wine tasting curated by in-house sommelier Hayley Hamilton Cogill to celebrate France on February 20th.  The tasting features three selection from Stocks and Bondy’s wine list, paired with seasonal culinary tastes from Joanne, and her Farmers Market neighbor Scardello Artisan Cheese.  Limited tickets are available through Event Brite.  The cost is $40 advance, and $50 day of the event or at the door.

Scardello is so close, literally just a few steps away from Stocks and Bondy, that you can stop by after the wine and food tasting and pick up more great cheese selections to take home.  Cheesemonger Rich Rogers tells us he is specializing mostly in Texas cheeses in this new location.

And, Rex’s Seafood Market now has its third location in The Market.

If you haven’t been to Farmers Market lately, it’s a whole new world, and there’s more culinary excitement on the way!

And coming up at the Market, chef cooking classes featuring Hugh Stewart from Chamberlain’s Fish Market Grill on February 13th, and Abraham Salum from Salum and Komali on February 20th.   Get details at aiwf.org—click on Dallas-Fort Worth Chapter.

Speaking of Richard Chamberlain…

Check out grilling tips with a pro, as Richard offers a “perfect grilling techniques” class at Premier Grilling in Frisco on February chamberlians120th from 10 until 2.  Richard Chamberlain is considered one of America’s leading chefs, and is the owner of Chamberlain’s Steak and Chophouse in Dallas.  Menu: 10 minute brined Rainbow Trout with Port Wine, Onion and Bacon Jam and Arugula Salad a40 Day aged Ribeye with Porcini Mushroom, Thyme and Marsala Butter.  Cost $135 per person.

And, Richard guest stars on our podcast,  “Wining and Dining with Jim White”, on March 28th.  You can check it out here, or subscribe to the program at iTunes.

Ciao for now!


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