Food & Drink

Blue Canyon at Lake Ray Hubbard hosts a wine sampling…..

Five course beer dinner at Oceanaire…..

 New dish at Pei Wei…..

Or maybe he’s just having a good time. A text message from the man himself at 2:07 a.m. this morning: “Las Vegas is the happiest place on earth.” Seems he’s enjoying vacation…

‘Gourmet’ Dating Services Ponder The Missing MaleEd Bamberger can’t figure it out.On a Thursday night, 33 members show up for a ritzy five course spread at Nana–28 women and five men. A few days later, he hosts another in a series of Single Gourmet events. This time a casual gathering…

Ever wondered where chefs (armchair and otherwise) find unique ingredients? It’s not like you can walk into any old grocery store and buy Cambodian Kampot peppercorns, Watermelon Radishes or micro beet tops. It’s likely that the secret source is Tom Spicer, a.k.a. Spiceman of Spiceman’s FM 410, long known for…

Panda Delite1060 W. Frankford, Carrollton972-395-1118Promised delivery time: 35 minutesActual delivery time: 46 minutesThe ScoreNear-promptness: 43Phone patience required: -3Old fashioned boxes: 15Semi-cold food: -6Spending threshold: -9Self-effacing, totally open, honest and unabashed delivery guy: 30Degree of difficulty: 8Total Score: 78Overall StandingsNandina Asian Tapas 93Panda Delite 78Zini’s Pizzeria 51See the final 2008 Standings…

She is something of a force on the local dining scene, equal parts chef and personality adding up to 200 percent.Beck apprenticed with Dean Fearing at The Mansion then stepped into the sous chef role at Hector’s on Henderson, essentially running the kitchen until finally appointed to the executive role…

When it comes to wine, some people are able to identify and pedigree a glass in less than 30 seconds. Others are in the “like what you like ’cause you like it” category. A few still rate jug wines highly, on the quantity is quality principle. Regardless of which camp…

The other day we were sitting around contemplating happy hour options when our editor stomped in to remind us of the morning editorial meeting–for which we were apparently quite late.Now, one of this job’s few perks is that “reading” magazines counts as research. So we hastily reached for the discard…

A native of Liverpool, Green has been pulling pints…well, not quite pints…in local pubs for as long as any of us with shortened attentions spans can remember. Long a fixture at The Londoner in Addison, he moved to The Idle Rich in 2004.In his spare time he both plays soccer…

Yeah, another competition announcement.No one ever said “make ’em be sauciers and line cooks and such.” Still, the International Culinary School at the Art Institute of Dallas is encouraging mamas of high school seniors to push their kids into the service industry…Actually, the institute hosts a round in this year’s…

Chicken Lollipops. Red India Bistro, you had us at Chicken Lollipops.That menu item, one of many at the brand-new Indian-Chinese fusion restaurant in Addison, certainly caught our attention. What kept our attention however, was the bistro’s other notable qualities implemented by owner Pramod Prodduturi, who also is behind successful and…

Demonstrated by Julian Barsotti of Nonna We here at City of Ate pride ourselves on making things easier…for us. If that means cajoling chefs into a display of finesse that fills blog space, more the better. Fortunately, we are also aware that your hectic schedule (and the fact that it…

She opened the Mozzarella Company way back in 1982, after returning from Italy frustrated–not at the city’s lifestyle or our inability to gesture frantically while holding normal conversation, but at the shortage of good, fresh cheese. Back then Lambert’s fledgling company produced no more than 100 pounds of mozzarella a…

It’s only Wednesday. Will the weekend ever get here? If you need an incentive to get over the hump and through the next few days, we have one for you: Cupcakes. To thank its customers for a “sweet and successful year” at its Plano location, Tart Pastry Studio & Boutique…

For a brief moment I regretted this week’s pairing. Not only did my first attempt turn into a smoldering slab of charcoal–oozing orange stuff and damn near sending the smoke alarm into a shrieking fit–but the wine experts I consulted gave me a right grilling.”What cheese,” asked Lin Sellman of…

Operating a restaurant seemed like a breeze to Cervantes before he opened his first place a few decades ago. On the verge of failure, he took a trip to clear his head–ending up on a crowded patio in Mexico…The patios he opened subsequently–such as the always popular deck at Primo’s–changed…