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Wining and Dining with Jim White February 7, 2011

Posted by jwdineline in Home, Savor The Flavor with Jim White.
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Valentine’s Treats for the Sweet

And, you know who you are!  Valentine’s is like the Super Bowl of dining for the restaurant industry.  Expect big crowds at all the popular places.  Know that you will need a reservation, and for the best table in the really cool spots, you should have called by now.  But never fear, dear heart, because February 14th is a Monday, the window of opportunity is wider this year.  You may confidently choose a rendezvous with your dearly beloved from Thursday February 11th through Valentine’s.  You might even be so bold as to include Tuesday 2/15 if you can sell it on the basis of your “great wisdom” in wanting to “avoid the crowds” and have an intimate dinner in your favorite restaurant (go for it).  I would event submit that you will gain numerous bonus points for making a Valentine’s reservation, and then “extending the romance” by getting you and your honey tickets to the Savor Dallas Wine and Food Festival on March 18-19.  You can enjoy the major part of the DFW dining scene in one night at the International Grand Tasting.  But first things first.  Here are some Valentine’s wining and dining suggestions that we think will be helpful.

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Savor Wine and Food with Jim White, The Wining and Dining Guy August 18, 2010

Posted by jwdineline in Wining & Dining Videos.
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Big night at “The Place” at Perry’s

“The Dinner Club with Jim White” had another exciting evening of wining and dining thanks to our friends at Centennial Fine Wine and Spirits.  See video highlights from the evening here.  Join us September 16th for our next special event.  Details coming soon.

Food and Wine on a Hot August Night August 13, 2010

Posted by jwdineline in Events, Home, Wining & Dining Photos.
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Great party for “The Dinner Club with Jim White”

Thanks to all our friends, old and new, who joined us at “The Place” at Perry’s.  The evening started with a great KRLD HAPPY HOUR, and then transitioned into a delightful gourmet adventure for “The Dinner Club” food and wine pairing.  Thanks to our friends from Centennial Fine Wine and Spirits for their great support of the events.  Our next “Dinner Club” special event is September 16th.  Details coming soon.  See photo highlights of our fun August 12th evening below.  Cheers!

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Savor the Flavor with Jim White, “The Wining and Dining Guy” August 12, 2010

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Party with Us on a HOT August Night

Join us for big fun and great food and wine, tonight at “The Place” at Perry’s in Uptown.  The evening starts with a cool KRLD Happy Hour at 5.  Mike Rogers, Mitch Carr and a host of your KRLD Morning Show favorites are expected to be on hand.  You can register for red hot Rangers tickets, enjoy some cool libations and a whole lot more.  Then, at 7, our latest special event from the “Dinner Club with Jim White” gets underway.  The wine and food pairing for this dinner is exceptional.  And, the price is incomparable for wine and food of this quality.  I’m not just saying that either.  I have been to approximately 375 wine dinners in recent years, and the prices on these dinners for “The Dinner Club” is the best value I have ever seen.  Thanks to our good friends at Centennial Fine Wine and Spirits for making the evening possible.  Thanks to the folks at “The Place” at Perry’s for putting together such an incredible menu.  Hurry, there are just a few reservations left for the dinner tonight (here’s the number to call:  214-871-9991), but plenty of room for you to join us for the KRLD Happy Hour.  We hope to see you tonight.  Click here to see the full menu and wine pairing. Cheers!

Take a look at how handsome these KRLD Morning Show people are!

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The Dinner Club with Jim White Special Event August 4, 2010

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Join us Thursday August 12th at “The Place” at Perry’s

Our next great “Dinner Club with Jim White” special dinner is at the beautiful, sophisticated “The Place” at Perry’s, on Thursday August 12th.  Join us for the exceptional food and wine pairing.   See you then.  Be sure to call the restaurant for reservations:  214-871-9991.  All the details follow.  Bon appétit!

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Interview: Cole Widney, GM of The Place at Perry’s August 4, 2010

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Savor the Flavor with Jim White-the “Wining and Dining Guy” May 13, 2010

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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 & Sam’s, 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 of 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!

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