29
2010On the news that Avner and Celeste Samuel have decided to close Aurora after seven years and regroup, it seems a good time to reflect on the exceptional experience that was and still will be Aurora until July 31, 2010.
Click here for my post on a spring dinner at Aurora. Enjoy! …and get that last reservation fast!
21
2010I met up with John Tesar, culinary guru for Dallas Restaurant Group (Go Fish Ocean Club's corporate parent), to see what's up at the Far North Dallas restaurant – and remind people that Dallas' latest Top Chef contender is right here cooking in her kitchen.
^ Go Fish Exec. Chef Tiffany Derry wondering why Brad is all up in her business… I did cause some consternation with my VERY early scoop on her involvement in Top Chef. My source eventually turned out to be quite right.
^ All is forgiven and she serves us up some of the goods, including this Halibut dish.
^ Poussin Roulade – Roasted Artichoke, Baby Carrots, Glazed Onion; ^ Hawaiian Tuna – Sesame Seed Crusted, Spring Risotto, Lemongrass.
^ Tiffany Derry and John Tesar talking shop.
^ The only reality show fireworks of the evening came in the form of the table side Bananas Foster.
I was able to provided some assistance when Tiffany inquired about where to go for late night Asian food. I directed her to my post on Dal Dong Nae – and she and her crew were off!
17
2010Mixologist and retro-mustachioed rum ambassador Michael Martensen, together with Tei-An bar manager Yosuke Fukuda, organized a fun summer event on the Tei-An Rooftop Patio Bar last night.
^ Tei-An chef/owner Teiichi Sakurai discusses the finer points of Blue Fin Tuna with chef John Tesar in the bar downstairs; then joins Hunter Sullivan and the rest of the party on the roof.
^ Teach and Yosuke talk fire and Yakiniku (grilled meats).
^ Martensen prepares cocktails with exotic rums, including an Oronoco Mai Tai garnished with Soy Sauce reduction.
^ Ron Zacapa XO Solera Gran Reserva Especial from Guatemala, blended from rums aged 6 to 23 years; Brazilian Oronoco Rum, a super-premium White Rum from Fresh Cut Brazilian Mountain Cane.
^ Yosuke tends to the pork Yakiniku.
There was a breeze and it turned out to be a lovely evening.
Afterward, Teach continued my education with a White Fish tasting:
Stunning!
15
2010I really like me the sammiches, so off we ran to a nearby Jersey Mike's Subs.
My buddy Sosi went for the Jersey Mike's Famous Philly with Grilled Onions and Peppers:
^ I got the Original Italian: Provolone, Ham, Prosciuttini, Cappacuolo, Salami and Pepperoni Mike's Way with Onions, Lettuce, Tomatoes, Vinegar, Oil and Spices. I added Jalapeños and Banana Peppers. I thought it was great – and the bread didn't go all soggy before I was done. Like it.
07
2010I’m a big fan of Nobu-Dallas and the talents of Executive Chef Matt Raso, and Head Sushi Chef Mitsuhiro Eguchi. (See my pics from an omakase meal last year here. I have a couple other Nobu omakase meals to post – so stay tuned.) Well, it’s been five years and they are still here… let’s hope we can keep it that way!
A bunch of us hardcore fans got invited to a 5th Anniversary bash last Friday hosted by Nobu himself.
( Above left outside – find the beautiful Yuka Hinoda (manager); Nobu Matsuhisa; Ben Madrid (general manager.)
^ While waiting for the lovely “FW”, I enjoyed a masu of Nobu’s Hokusetsu Daiginjyo original “Black Label” sake in the bar. Upon entering the party, we indulged in many a lychee martini.
^ Here’s Exec. Chef Matt Raso obscured by smoke, preparing Wagyu Kushiyaki.
^ Matt finishing the plate with Anticucho and Aji Amarillo sauces. A fave.
^ Some Shrimp action; and Sushi and Sashimi inside. We were having fun and I just didn’t take that many snaps (shocker!). I will soon post my story on “H2” Wednesday and Thursday Extended Happy Hours, as well as those other omakase meals. …Love the Nobu.
01
2010Or rather, according to the website: Four Seasons "European" Market. Whatever… nice to see some fresh produce at the corner of Belt Line and the Tollway…
…The Village on the Parkway, actually. (Or Sakowitz Village, as many of us still call it.)
The market is held Saturdays and Sundays from 10 to 3.
^ Round Rock Honey; and Empire Baking.
It seems that the number of vendors is growing weekly. They include Dread Head Chef, Texas Honey Bee Guild, Truth Hill Farm, Royal Pepper Co., Kurry King, Lucido's Pasta, and Little John's Plants and Produce.
^ Cupcake Crazee; ^ Luscombe Farm.
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