Friday, March 27, 2009
(Second Clunk) - And I might mention that Sevy will be appearing at the Southlake Central Market in their "Foodie Kitchen" tomorrow (Saturday 3/28) from 1 pm to 4 pm demonstrating dishes using his Star Chef Sweet Ancho Chile Relish from Dallas' Canyon Specialty Foods.
Sublime Chocolates opened last August in Allen, and is a family endeavor (yay!) of Troy and Bliss Easton (Mr. & Mrs.), and Bliss' sister, O'Lynn McCracken. You can read Teresa Gubbin's September review of Sublime for Pegasus News, here.
It's fair to add that this photo does not completely do justice to the beautiful color of these chocolate pieces, perhaps overcome by the poor lighting and the bright orange of their logo'd bag. The boxes which are a bright orange inside with a bronze and gold metallic exterior are well constructed, "They were designed to be jewelry boxes for the chocolates," according to O'Lynn. And she said many people collect them, including a math teacher that uses them to teach students about volume.
So because I missed out on this special treat (and because it's time to stock up on two teenagers' summer apparel at the outlet mall), I'm taking a road trip up to Allen in the next two weeks to check this place out. I'll keep you posted - and take pictures.
Thursday, March 26, 2009
Tuesday, March 24, 2009
Not only did Nestle hold themselves to a higher cost of regulation standards, but they paid the cost of market decline due to others in the industry who didn't. Their competitors were allowed to purchase an inferior product at a lower cost, and also save on the cost of checking on their suppliers. Not to mention how unfair it was to those who suffered severe and mortal losses from possibly tainted regulation information. Badly, sadly a need for more auditing not less.
Recently suggested on Eats Blog (The Dallas Morning News' food blog) was the issue of whether or not to publish a restaurant's inspection scores, and as a restaurant owner (and diner), I don't have a problem with that. Until of course, you start comparing how different municipalities grade infractions. There are large differences in point deductions on differing cities health inspection codes. So the question then becomes, if a restaurant in Dallas would have scored a 76, but in another suburb scores a 93 for the same issues, is the user being served well by following the score of the suburban restaurant?
Current events seem to justify the argument that higher standards in regulation benefit us all, but it is only fail safe if all adhere to the same standards.
Monday, March 23, 2009
Back to work, and blogging after work.
Monday, March 16, 2009
Monday, March 23, 6:30 p.m.
Four courses of specially created food paired to compliment these delicious wines, $59.95 per person. Jack Harvey, District Manager of Rodney Strong will be our featured guest. Contact Jimmy, Stefaan or Amy M. at SevysCatering@aol.com, reservations are required, seating is limited.
Tomato, Basil and Olive Tartlets
Griddled Feta and Spinach Cakes, Red Pepper Aioli and Baby Greens
Rodney Strong, Chardonnay, Chalk Hill
Atlantic Salmon and Crab Pinwheels, Creamy Tarragon Orzo and Pinot Noir Butter
Rodney Strong, Pinot Noir, Russian River
Herbed Prime Rib with Crispy Truffled Grits, Wild Mushroom Jus and Roasted Shallots
Rodney Strong, Cabernet, Alexander Valley
"Chunky" Dried Cherry and Pecan Brownies with White Chocolate Ice Cream
Rodney Strong, Port
Friday, March 13, 2009
"Country Breakfasts" (served 24 hours a day) include classics like the #5, Chipped Beef On A Shingle ($3.59) or the #8, Chicken Fried Steak-N-Eggs ($6.39). Along an entire side of the restaurant is the Blue Bell Ice Cream Center, with over 36 flavors like "Black Walnut", "Cake Batter" and "Cotton Candy".
As many times as I've been to First Monday Trade Days, I've never noticed this little place off of I-20, usually I take the exit before. But when we pulled into the parking lot (adjoining the gas station on the corner), it was unmistakeable that the Dairy Palace draws quite a crowd.
This place has quite the following with Dallas chefs too following a certain pig hunting getaway. And I have to concur, it's a treasure of a spot that the big city just can't afford to offer. And not only did Sevy and I stop on the way there, but we stopped the next morning on the way back, too.
Jackpots are relative, I'd like to say I had a winning hand with this find.
Monday, March 9, 2009
Chefs from the Dallas area will also be making appearances, cooking recipes that compliment their named products. To make it even more enticingly delicious (if that's possible), to celebrate the launch of these new products, featured items will be paired up, buy one get the other free! Quite a deal, especially if you can catch it while the chef's are cooking.
Here is the weekly schedule of specials:
March 11-17th - Purchase Canyon Foods Tomato Basil Bisque, receive free CF Tortilla Soup, Canyon Specialty Foods to demonstrate on March 14th from 1 - 5 pm.
March 18-24 - Purchase Star Chef Dean Fearing's Red Jalapeno Dressing, receive free CF Sweet Chile Lime Dressing, Chef Dean Fearing to demonstrate on March 21st from 1-3
March 25-31 - Purchase SC David McMillan's Dried Cherry Steak Sauce, receive free SC Sevy Severson's Sweet Ancho Chile Relish, Chef Jim "Sevy" Severson to demonstrate on March 28th from 1 - 4 pm.
April 1-7 - Purchase SC Dean Fearing's Silky Orange Blossom Sauce, receive free SC Dean Fearing's Sun-Kissed Apricot Sauce, Canyon Specialty Foods to demonstrate on April 4th from 1-5 pm.
April 8-14 - Purchase SC David McMillan's Pineapple Teriyake Marinade, receive free his Tomato Coriander Dressing free, Chef David McMillan to demonstrate, date and time TBD.
With speaker Jack Harvey, District Manager of Rodney Strong to tell wine tales of the wonderful sampling we will be serving. We've specially created a four course menu to compliment each wine, and are excited to feature such a premier vineyard with our foods. Four courses plus champagne reception, $59.95 per person. Seating is limited and reservations are required contact Jimmy, Stefaan or Amy at
Saturday, March 7, 2009
Well, Hillcrest faced Americas HS (El Paso) during the semi-final round, and Skyline faced Highlands HS (Highlands), while it was a close fight Hillcrest did not make it to the finals. Impressively, Americas came this far with a first year attorney/coach.
As to Skyline, well I'll have to post an update - I'm headed off to feed the Boy a steak after a tough loss. His dad knows how to make it just right. But this post wasn't about the ultimate winner, it was just a Dallas story about kids in DISD that excelled - and something you probably wouldn't hear about otherwise.
After two days (15 hours) of sitting on hard court benches, would someone please serve me a cushion?
UPDATE: Skyline advances to Finals, which are held tonight. More to follow, but I have chills. Go Skyline, You Rock!
UPDATED UPDATE: Still no news on the winner, and I've checked multiple sources, aargh! But photos of the participants can be seen here (Thanks Bruce!)
SKYLINE WINS! Go get them in Atlanta at Nationals!
Thursday, March 5, 2009
So since today was very busy with a baseball doubleheader, my Dad arriving from Michigan, and working a shift at the concessions stand, I'm going to share with you my recipe for cube steak. Because it's quick, and easy - both to make and to post on the blog. Not only does it make a great dinner, but the leftovers are wonderful heated up and placed on toasted bread for a Pizza Steak Sandwich.
4 large cube steaks, cut in half
1 jar spaghetti sauce (your preference)
8 slices mozzarella cheese
Heat oven to 350 degrees. Line 9 x 12 pan with cube steaks, pour spaghetti sauce over. Bake for 45 minutes. Place slices of mozzarella over each steak and bake longer until the cheese has caramelized and is brown.
Wednesday, March 4, 2009
Tuesday, March 3, 2009
All kinds of French wines, and meats and cheeses will be paired with. Five tastings total, and a discussion of regions and varieties by Whit Meyers. In honor of the holiday, he'll be discussing the "Green" commitment by winemakers to make a better wine for you and the environment.
Best of all, Veritas will be offering a special bottle pricing on the evening's wines if you want to take more home.
Tickets are $40 in advance through the www.dallasuncorked.org , or $50 at the door. Veritas is located at 2323 N. Henderson .