When Chef David McMillan first came to Dallas he was the chef of the Anatole’s five-star restaurant Nana. A few years later he opened his own place, 62 Main, in Colleyville, and he’s now at the Screen Door in One Arts Plaza, which is a modern southern kitchen. Over the…

Sunday evening, just hours until Halloween, there were still hundreds of un-sold pumpkins at a local farmers market. It raised the question — what happens to all the left-behind gourds? Do the extras go to the pie factory? Or are they all just tossed in the dump? Turns out Libby’s,…

The two founders of Ben & Jerry’s Ice Cream, Ben Cohen and Jerry Greenfield, will be at the University of Texas at Arlington as part of the Maverick Speaker Series on November 17. They will discuss their “entrepreneurial spirit, social responsibility and radical business philosophy,” which has paved the road…

A few weeks ago we told you about the Deep Ellum Urban Garden (DUG) fundraising project via Crowdtilt.com. Here’s a recap: Through the Deep Ellum Community Association, DUG is trying to raise $25,000 to create a community garden in Deep Ellum. However, they’re taking it in baby steps and have…

A friend used to pick tomatoes on her family farm back in her youthin’ days. On occasion she’d grab a rotten one off the vine and feel the mealy goo explode between her fingers. Blah. But perhaps you like the feel of over-ripe tomatoes squishing between your fingers. How about…

In the final segment of our three-part interview with Katherine Clapner of Dude, Sweet Chocolate, we discuss how she runs her little shop of wonder, plus her take on foods in different cities. Check Part 1 for some of her background and Part 2 for her take on the Dallas…

Among many other things going on this weekend is the 3rd annual Taste of Greenville Avenue (TOGA), this Saturday from 10 a.m. to 8 p.m. at Energy Square, 4925 Greenville Ave. More than two dozen Greenville area restaurants will be on hand to serve small portions of signatures dishes that…

Katherine Clapner makes magic happen with her confections at Dude, Sweet Chocolate. Yesterday in our first interview, she told us about her pastry background and today we discuss the Dallas food scene. What are some of your favorite restaurants in Dallas? Lucia (they’re neighbors), because Dallas has had exceptionally shitty…

Hold ye ol’ britches because this bit of food news could blow them right off. This weekend at the One Arts Plaza Fall Block Party (details in a few), Chef David McMillan of the Screen Door will whip up some “bacon cotton candy.” In my quest for more information on…

Each week we meet a new local chef in our Three-Course Meal series. This week, Katherine Clapner, the woman responsible for making us crazy for Dude, Sweet Chocolate, explains how she paved her way to her little shop in Oak Cliff, which recently was named Best Devil’s Advocate and Best…

The Hotel St. Germain on Maple Avenue will host a Halloween brouhaha this weekend with a tarot card reading alongside a wine and amuse-bouche dinner served by Chef Chad Martin. What better place to channel your supernatural subconscious than 100-year-old Victorian mansion? The evening begins with a Black Widow Vodka…

Earlier today I caught up with Don Scarborough about his new place, Liquid Zoo at 6750 Abrams Road in Lake Highlands. Scarborough told us he’s serving up “burgers, a spicy chicken sandwich, home made chicken salad and pimento cheese sandwiches; and a fried bologna sandwich.” Intrigued, we asked him about…

Zio Cecio opens tonight for dinner at 4615 W. Lovers Lane. Chef Francesco Farris, formerly of Arcodoro/Pomodoro, is originally from Sardinia, and his new place is an “Italian affair with a Sardinian twist.” Mains include Mezzeluna Alla Fonduta Di Pistacchio, ravioli filled with seafood and ricotta in a pistachio cream…

With the Cards and Rams in town this weekend, we asked ourselves: “Who in our fabulous city is from St. Louis and could shed a little light on the food scene up there?” Perhaps, we thought, our most esteemed transplant from that so-called Gateway to the West, Hall of Famer…

In Part 1 of our interview with Chef Brad Albers of Eddie V’s, we talked about his time in a Swiss kitchen. In Part 2 he discussed the social-driven food scene in Dallas. Today we’ll learn about his passion for hunting and political refugees from Burma who are learning a…

When Casey Rapp ordered 1,750 kegs of beer for all the people he’ll have over for Saturday’s Rangers game, the problem, rather than getting all those kegs into place, was getting enough cups to hold all the suds. Rapp’s head has been spinning with this and other challenges. Fortunately, as…

Yesterday, in Part 1 of our interview with Chef Brad Albers, we learned about his band “It,” a tiny town in Switzerland and his new big boss. Today we talk more about the fickle Dallas food scene. Where do you eat when you’re not at Eddie V’s? I actually don’t…

In their super-neighborly way, Il Cane Rosso has invited local celebrity chefs to come over and play in their kitchen on Monday nights. “You cook, we’ll clean,” is about how the invite reads. To which the invitees have responded, “You just sit there and look pretty. I got this.” So,…

Chef Brad Albers is charged with keeping everyone fat and happy at Eddie V’s in Dallas, a job at which he seems to excel. Originally from Dallas, he attended the California Culinary Academy in San Francisco followed by an unplanned German-language immersion program in Switzerland, where he learned about French…

Goodfriend Beer Garden and Burger House has opened at 1154 Peavy Road, next to Good 2 Go Taco in East Dallas. Matt Tobin and Josh Yingling, who respectively own and manage Vickery Park on Henderson, have been working on this project for quite some time. The bar will offer an…

The not-so-new-anymore uptown sports bar, The Nodding Donkey is celebrating its one-year anniversary tomorrow with a free buffet from 4 to 7 p.m., drink specials and an appearance from their real-life mascot donkey, Willy. Penelope Carlton, in-house baker for The Nodding Donkey (and sister restaurant State and Allen), will even…