BTW, has anyone been to Rick’s Chop House in McKinney? I’ve heard nothing but great things.

Anywhoo, as the sun set, we headed to do some bird watching among the mangrove forests on the coast. (Tiger herons!) One of the guys on the trip, Jerry Garret, a writer for the New York Times, stayed behind and took this photo of us as we left the dock. He’s holding an unofficial caption contest with no prizes. I figured we’d have our own. Winner gets a bag of powdered cocoa (drinking chocolate) from a plantation outside of Leon, Nicaragua. (My entry was: “A pork in the river.”) GO!

I asked Pyles why he wanted to do the Supper Club, and he had this to say:

“Having traveled the world in search of exotic flavors and preparations, the opportunity to showcase those tastes and customs in this one-time dinner spectacle was very exciting. You will savor the cuisine and cocktails inspired by India, Spain, and the Eastern Mediterranean–think curries, garam masala, cardamom, tandoori, naan, labneh, pomegranates, and pumpkin kofte. Have you ever had a remarkable Lebanese wine? Had your fortune read from the grounds of your Turkish coffee? You will at this dinner! Revel in the unique experience with Indian and Arabic music, belly dancers, and the exotic hookah ritual of narguile shisha.”

Stephan Pyles knows how to throw a party!

During the dessert course, Kyle Stewart of the Cultured Cup will demonstrate a traditional Afghan tea ceremony, and everyone will be able to try Samar’s Afghan Tea, as well as an authentic Masala chai.

Dancing girls! Hookahs! Lebanese wine! Goody bags! Communal tables! Dancing Hookahs ? Perhaps.

The  SideDish Supper Club is not just dinner; it’s a culinary learning experience. Please join us on Sunday, December 6, for the next SideDish Supper Club. The cost is $110 per person and we have included tax, gratuity, and valet parking.

CHECK OUT THE MENU BY CLICKING ON THE SIDEDISH SUPPER CLUB LOGO TO THE RIGHT. Hurry, seating is limited. 214-922-9922.

Fan fave Kevin. Photo courtesy bravotv.com

Disher Wes Mantooth just sent me a love letter. “The D-Empire blogs are all boring as spit today,” he says. Anyway, he wants to talk about Top Chef, and I know there are several TC fans out there. His thoughts are below.

Top Chef is coming to a close. Who’s not going to make it? We’ve got 5 left: Kevin, Jennifer, Eli, and the Brothers. The easy call is that Jen and Eli both wind up packing their knives, but we’ve seen in the past that it only takes one little slip for an otherwise more-talented chef to get packing before their time was due, resulting in a less-talented poseur to take the crown (i.e. Josea). So, here’s my handicapping on who makes it to the Final Table:

Kevin: 1:1.
The dude has given the Heisman to every challenge thrown at him. Guy has a pig tattoo but also swears off meat for the entirety of Lent? To paraphrase Winston Churchill, he’s a riddle wrapped in a mystery wrapped in pork sausage, then deep fried.

Bryan: 2:1
Even when he missteps, he doesn’t miss by much. He has confidence and maturity, something his brother desperately needs to borrow.

Michael: 3.5:1
Something about him just screams high-wire act. He’s got the plays-well-with-others skills of Marcel but the culinary talents of a Blaise. I’d love to see Eli do something intentional to light Michael’s anger on fire and then he’d go down in a blaze of self-destructive glory. Because, you know, it can’t be a reality TV show without paying homage to Bon Jovi. Still, I’d rather have him as a third in the finale than that worthless Lisa a couple years back. Oi.

Eli: 8:1
Eli used up all his goodwill last week when Robyn got sent home on her history of serving crap food and being out of tricks versus Eli’s history of mostly-good food despite serving up a hairball in last week’s elimination challenge. You know that the decision at Judges’ Table went like this: Eli’s “drink” was crap, but he won the quickfire and has been very good several times. Robyn just keeps skating by because someone else is worse than her; she has no upside. Eli had better pull something out of his hat or he’s gonna be done soon.

Jennifer: 20:1
She’s worked for Ripert for the better part of a decade, so we know that she has the chops, but Top Chef is a marathon, not a sprint, and Jen looked like she’d pretty much hit the wall at the Excalibur’s Medieval Times presentation. I think that the day-in, day-out pressure of performing a new and different trick every day has just worn her out. I hate to say this because she’s probably my favorite chef on the show (not to mention the only one I want to see in the pool at the house), but Jen’s performance the last couple of shows reminds me of Ali in Zaire, only without the rope-a-dope.

Mantooth, out.

November 18

The Libertine
This month we’ll be featuring the beers of Belhaven, a Scottish brewery that has probably been around since 1719! The dinner starts at 7:00 PM and tickets are $50.00 per person and can be purchased at the bar or over the phone! Come join us for what promises to be an eventful night!
1st Course: Scotch eggs with sprouts and spicy mustard paired with St. Andrews Ale
2nd Course: Turnip soup with vegetable dumpling paired with Wee Heavy
3rd Course: Spinach salad with green tomato and apple chutney paired with Twisted Thistle IPA
4th Course: Lamb shephard’s pie & portobello mushrooms paired with Scottish Ale
5th Course: Chocolate stout cake with shortbread & blackberries paired with Scottish Stout

And who couldn’t use a good Scotch Egg right before we celebrate our own heritage? Get yourself a ticket and come see what fun these beer dinners are!!! Cheers!

November 19
Nonna
Felsina Wine Dinner
Tasting Menu
Thursday, November 19, 2009

5:30 until 10:00, $125 per person. (Regular menu offered as well.)

Maine Lobster with Avocado, 25 Year Balsamic
and Maldon Sea Salt
2007 I Sistri Chardonnay

Tortellini alla Bolognese

2005 Rancia Chianti Classico Riserva

Colorado Lamb Chops with Paula’s Goat Cheese and Roasted Butternut Squash

2004 Fontalloro

Apple and Rum Raisin Zeppole
with Caramel Mascarpone
2000 Felsina Vin Santo

4115 Lomo Alto Dr.
Dallas, TX 75219
(214) 521-1800

November 19
Lawry’s The Prime Rib.
Potato wrapped jumbo prawn seared in Tabasco bacon pan sauce;
2009 Domaine de la Roche St. Martin Nouveau Beaujolais Rosé
•    Autumn salad tossed with dried apricots, sliced almonds, Maytag bleu cheese and dressed with a sweet maple vinaigrette;                                                                  2009 Domaine de Saint-Ennemond Nouveau Beaujolais
•    Horseradish crusted prime filet of beef with blue crab salad and asparagus noodles; 2009 Georges Duboeuf Nouveau Beaujolais
•    Pumpkin mascarpone filled vanilla bean crepes;
2007 Louis Jadot Beaujolais-Villages
Who:    Lawry’s The Prime Rib has been serving Dallas, bringing excellent cuisine and personable service, for 26 years. Guests can enjoy featured dinner entrees such as Chilean Sea Bass, Rib Eye Steaks, Filet Mignon and, of course, the Roasted Prime Rib that made the restaurant famous – from the smaller California Cut to the larger Dallas Cut.
When:        Thursday, November 19, 2009
7 p.m.
Cost:     $69 per guest, plus tax and gratuity
Reservations:    Reservations are required by calling (972) 503-6688 or via email to SGiancotti@Lawrysonline.com with “Beaujolais” in the subject line.
Where:     Lawry’s The Prime Rib
14655 Dallas Parkway, Dallas, TX 75254
(Just south of Beltline)

Make reservations now.

Here is the new and improved list of restaurants that will be serving Thanksgiving dinner. I’ve  also included some great take-out options.

Craft Dallas
W Dallas-Victory
2440 Victory Park Lane
Reservations are highly recommended.
For reservations, please call 214-397-4111.

Amuse
Spiced Pumpkin Soup with Crème Fraîche & Pumpkin Seed

First Course
Foie Gras and Game  Terrine &  Poached Pear
Frisée Salad, Apple Wood Bacon, Chestnuts & Black Truffle

Main Course
(Choice of)
Organic Free-Range Turkey
Prime Rib of Beef
Roasted Scottish Salmon

Side Dishes
Sweet Potato Purée
Roasted Autumn Vegetables
Sausage Raisin Fennel Stuffing
Sautéed Assorted Mushrooms
Brussels Sprouts with Bacon
Cranberry Sauce

Dessert
Chocolate Pecan Pie
Cranberry-Apple Crisp
Pumpkin Pie
Ice Cream & Sorbet Sampler

$85

Chef/Owner Tom Colicchio
Chef de Cuisine Jeffrey Harris
Pastry Chef Laurel Wimberg

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Rosewood Mansion on Turtle Creek

The Mansion Restaurant is a Dallas holiday tradition. The Thanksgiving menu is served 11 a.m. – 2:30 p.m. and 6 p.m. to 9 p.m. Please call 214-443-4747 for reservations.

First courses
Butternut squash soup, bacon and crème fraiche

Radicchio and green leaf salad, maytag blue cheese, fresh figs and walnut vinaigrette

Warm oysters with caviar cream

Venison carpaccio, mache greens and pecorino cheese

Lobster pasta with crisp pancetta, peas and mint

Foie gras torchon, toasted brioche and huckleberry gastrique

Smoked quail stuffed with apples and pecans, petite green salad

Entrée courses
Roasted organic turkey, sage-cornbread stuffing, whipped potatoes, sautéed green beans and herb gravy

Prime filet mignon, roasted fennel, pomme puree and red currant-onion compote

Salmon on horseradish apples, celery root cream and julienne vegetables

Herb crusted lamb, cannelini beans and roasted baby carrots

Five spice dusted sea scallops, Hudson valley foie gras, fennel puree

Pepper crusted swordfish, parsnip puree, beurre rouge and sautéed spinach

Pork tenderloin, braised collard greens, butternut squash and brown butter

Desserts
Pumpkin Trio
Pumpkin mouse with jaconde, pumpkin pie, pumpkin ice cream
Carrot Cake
Carrot roulade with candied pecans anda cream cheese ice cream
Chocolate Hazelnut
Gianduja mousse with chocolate cremeux and hazelnut gelato
$95 a person $45 for children under 12.

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Warwick Melrose
Thanksgiving 2009

Assorted Breads, Rolls, Croissants, and Muffins

Cold Buffet
Seasonal Fresh Fruit & Artisan Cheese Display
Organic Mixed Greens with Roasted Tomato Vinaigrette &Feta Cheese
Classic Caesar Salad
Traditional Waldorf Salad
Seasonal Grilled Vegetable Crudités’ with Appropriate Dipping Sauces
Roasted Artichoke, Slow Cooked Red Peppers, Mushrooms& wild Oregano Salad
Smoked Salmon with Traditional Garnishes, Dark Bread and Miniature Bagels

Seafood Displayed in Ice
Chilled Jumbo Gulf Shrimp
Snow Crab Claws
Traditional Cocktail & Mustard Sauce

Hot Items
Roasted Fresh Herb Turkey with Classic “Giblet Gravy” and Cranberry Sauce
Traditional Cornbread and Herb Stuffing
Seared Ginger, Soy Glazed Salmon, Basmati Rice
Slow Roasted Sage & Lemon Thyme Rubbed Pork Loin Stuffed with Dried cherries, Dates & Figs
Orecchiette Pasta “Arabiatta” with Rock Shrimp
Roasted “Elephant” Garlic Whipped Potatoes
Maple Glazed Sweet Potatoes
Southern Style Collard Greens with Ham Hocks
Seasonal Fall Vegetables
Classic Eggs Benedict
Sausage and Apple Wood Smoked Bacon

Action Stations
Virginia Baked Honey Glazed Ham with assorted Mustards & Country Biscuits
Roast Baron of Beef with Texas Horseradish Chantilly and Au Jus
Made to Order Omelet & Waffle Stations

Children’s Station
Chicken Fingers and Marinara Sauce
Mac “N” Cheese
Peanut Butter and Jelly
Assorted Cookies and Brownies

Grand Dessert Display
Chocolate Covered Strawberries
Traditional Tortes, Cakes and Tarts
Pumpkin, Pecan French Apple and Sweet Potato Pies
Assorted Miniature French pastry
White Chocolate, Strawberry Bread Pudding
Assorted Truffles

Seating from: 11am- 2:30 pm.
Adults: $55 per person (excluding tax & gratuity)
Children 5yrs.-12yrs. $24 (excluding tax & gratuity)
Children under the age of five dine with our compliments
For Reservations, Please Call: (214) 224-3152
www.landmarkrestodallas.com

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Canary Cafe’s Three-Course Thanks
Thanksgiving Day Three-Course Meal for $25 – Thursday, November 26, 2009
Canary Cafe chef-owner Mansour Gorji prepares and serves a three-course Thanksgiving meal from 5 until 9:30 p.m. for $25 for adults and $14 for children 12 and under (tax & gratuity not included).  Reservations are recommended by calling 972.503.7080.  In addition to the special Thanksgiving menu, guests may order off the a la carte meal.

Canary’s three-course Thanksgiving menu includes field greens with pomegranate champagne vinaigrette, choice of turkey or pork chop with pomegranate citrus sauce, pistachio fig dressing, mashed potatoes and vegetables along with a choice of pumpkin or pecan pie.

Canary Cafe specializes in Mediterranean cuisine using fresh ingredients and simple techniques.  For guests wanting to take a little Mediterranean home with them, Chef Gorji has his own product line in Gorji Gourmet, which includes his pomegranate champagne vinaigrette as well as his pomodoro sauces and award-winning steak primer available for purchase at Canary Cafe, area Whole Foods Markets and www.gorjigourmet.com.  The 14 table Addison restaurant offers a complete wine selection.   Canary Café is open for dinner only Tuesday – Thursday, 5-9:30 p.m. and Friday – Saturday, 5-10:30 p.m. For more information call 972 503 7080 or visit www.canarycafeaddison.com.

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Celebrate Thanksgiving Day at
Tre Amici Prime Steakhouse & Seafood

November 26, 2009
5:00 pm-9:00 pm
$38 per person
Live pianist- Adrian King
Wines under $300 are priced half off
Reservations suggested
3 course Thanksgiving Dinner
~ Salad ~
Tre Amici Salad
Baby Greens, Gorgonzola, White Balsamic, Honey Vinaigrette & Candied Pistachios
~ Main Course ~
Roasted Duck with Cornbread Dressing
Traditional Cornbread Dressing and Gravy, served with Green Beans
and Cranberry Sauce
~ Dessert ~

Homemade Sweet Potato Pecan Pie

About Tre Amici Prime Steakhouse and Seafood
Tre Amici Prime Steakhouse and Seafood is a four star restaurant located off the North Dallas Tollway between Trinity Mills Road and Frankford Road which serves prime steaks and fresh seafood with select Italian accents. The 7,900 square foot restaurant offers private dining facilities which can seat 15 to 250 people comfortably and offers state of the art audio visual capabilities.

Tre Amici spotlights live pianist Adrian King Tuesday through Saturday of every week. Adrian’s music career consists of performances for Queen Elizabeth and with the Beatles and The Rolling Stones.

Tre Amici contact information:
18020 North Dallas Parkway, Dallas, Texas 75287; Ph: 972.250.4400,
Fx: 972.250.4401; Hours: Mon-Tue 5 pm-10 pm, Wed-Thu 5 pm-11 pm, Fri-Sat 5 pm-12 am; http://www.tre-amici.com/

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Nana’s Annual Thanksgiving Brunch and Dinner

It may be a tradition but certainly not
traditional. Nana’s much-anticipated Thanksgiving feast is where Executive Chef Anthony Bombaci showcases his distinctive cooking style and thrilling flavor profiles.  On November 26, expect to see grilled turkey breast served with cranberry compote, roasted rack of lamb served with sweet potato trixat, and pumpkin flan for dessert.  The four-course meal is $79 per person for adults and a three-course meal for children 12 and under is $24 per person.  Brunch, served from 11am – 2:00pm, includes complimentary bottomless mimosas or champagne.  Dinner is available between 6pm – 8pm.  Reservations are recommended by calling Nana at 214.761.7470. www.nanarestaurant.com

ADULT THANKSGIVING MENU

Amuse

Amuse Greek Yogurt, Strawberries, Balsamic Vinegar Caramel, Pine Nuts

Second Course (choice of)

Grilled Quail, Squash Caponata

Baby Spinach Salad, Candied Pine Nuts, Shaved Manchego, Warm Sherry Vinegar

Tuna Tartar, Wasabi Ice Cream, Soy, Sesame, Passion Fruit

Lobster Cavatelli – “Tuscan Puttanesca”

Liquid Baked Potato Soup, Sour Cream Foam, Chives, Potato Chip “Salt”

Ricotta-Lemon Silver Dollar Pancakes, Raspberries, Lemon Curd

Entree (choice of)

Grilled Turkey Breast, Cranberry Compote, AVC’s Stuffing, Green Beans, Celery Root Puree

Seared Scottish Salmon, Garbanzo Ragout, Glazed Baby Back Rib, Piquillo Peppers

Pan Roasted Duck Breast and Sea Scallop Combo, Quince, Hazelnuts, Orange-Pomegranate Glaze

Grilled Prime Filet, Parm Fries, White Truffle Oil, Rosemary-Yuzu Butter

Roasted Rack of Lamb, Sweet Potato Trinxat, Seared Drunken Goat Cheese

Fried Organic Eggs, French fries, Liquid Tomato Chutney

Dessert (choice of)

Pumpkin Flan, Pecan Guirlache, Nutella Pebbles

Glazed Strawberries, Orange Chiffon Migas, Licorice, Vanilla Chantilly

Cheezecake Panna Cotta, Fuji Apple Compote, Candied Fried Walnuts, Citrus Ice Cream

CHILDREN’S THANKSGIVING MENU

Appetizer (choice of)

Cavatelli, Tomatoes, Basil, Parmigiano Reggiano

Fresh and Dried Fruit Salad with Lemon-Poppy Seed Dressing

Traditional Caesar Salad, Garlic Croutons, Creamy Caesar Dressing

Entrée (choice of)

Fried Chicken Breast Salad with Ranch Dressing & BBQ Sauce

Mozzarella and Prosciutto Panini, French Fries

Kobe Beef Sliders, Cole Slaw and Fries

Fried Eggs, Steamed Rice and Homemade Ketchup

Dessert (choice of)

Vanilla Ice Cream, Glazed Strawberries

Pumpkin Flan, Pecans, Nutella Pebbles

Cheesecake with Graham Cracker Earth and Citrus Ice Cream

Nana is a restaurant with an inimitable sense of luxury and wonder, where its service, panoramic view of the city, and upscale American cuisine created by internationally-acclaimed Executive Chef Anthony Bombaci are simply astonishing.  Hours are Sunday through Thursday from 6pm – 10pm and Fridays and Saturdays from 6pm – 10:30pm.  Nana is located on the 27th floor of the Hilton Anatole Hotel at 2201 Stemmons Freeway, Dallas, TX  75207.  Reservations are available by calling 214.761.7470.   www.nanarestaurant.com

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Crú: A Wine Bar Offers Three-Course Thanksgiving Dinner
Ideal for your Family Gathering. We’ll even do the dishes!
Thursday, Nov 26th, 2009 – 12 noon – 9 pm
$32 per guest, half off for children under 12
Bring the whole family to our house this Thanksgiving and indulge yourself on our specially prepared three-course menu created by our Executive Chef. You’re sure to have the best Thanksgiving Dinner in town!
Choose from a more traditional Thanksgiving offering, such as Roasted Turkey or Beef Tenderloin, or delve into some of Chef Paul’s more distinctive main courses like New Zealand Lamb Rack or Oven Roasted Salmon. We’ll also have Pumpkin and Apple Pie, as well as our signature Chocolate Lava Cake.
Whatever your mood, be assured that our knowledgable servers are ready to suggest a wine pairing from our extensive bottle wine or by-the-glass list.
We’ll even clean up and do all the dishes!

Appetizer
Warm Baby Spinach Salad
spiced pumpkin seeds, pears, cashel blue cheese & honey dijon vinaigrette
Sweet Potato & Fontina Tortelloni
herb roasted chanterelle mushrooms & sage brown butter
New Zealand Lamb Tamales
avocado crème fraiche & ancho chili sauce
Butternut Squash Soup
jumbo lump crab , robiola cheese crostini & chive cream
Main Course
Roasted Turkey
focaccia oyster mushroom dressing, green beans, maple whipped sweet potatoes & gravy
New Zealand Lamb Rack
butternut squash-white cheddar risotto, asparagus & red wine sauce
Oven Roasted Salmon
roasted garlic creamed fingerling potatoes, green beans & blood orange glaze
Roasted Beef Tenderloin
fennel & rosemary crusted, broccolini, whipped sweet potatoes & chianti sauce
Dessert
Warm Baked Apple Pie
with caramel ice cream
Pumpkin Pie
with cinnamon-vanilla whipped cream
Chocolate Lava Cake
with raspberry sauce
Call Your Favorite Crú Location For Reservations
Dallas
WEST VILLAGE
3699 McKinney Ave., Dallas
214/526-WINE (9463)     WATTERS CREEK
842 Market St., Allen
972/908-2532    SHOPS AT LEGACY
7201 Bishop Rd., Plano
972/312-WINE (9463)

Austin
2ND STREET
238 W. 2nd Street, Austin
512/472-WINE (9463)     THE DOMAIN
11410 Century Oaks Ter., Austin
512/339-WINE (9463)

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THE MERCURY THANKSGIVING BUFFET

TURKEY, CORN DRESSING, (ALL THANKSGIVING ITEMS)

PRIME RIB
TURKEY AND TURKEY BREAST
SALMON WITH STIRFRY VEGETABLES
CHICKEN ENCHILADAS
PORK LOIN WITH CHERRY SAUCE

CHILLED SHRIMP
MARINATED CRAB CLAWS
OYSTERS

EGGS BENEDICT
OMELETTE STATION
PANCAKES
WAFFLES
BACON AND SAUSAGE

SOUHWESTERN CAESAR SALAD WITH FAJITA MEAT
TOMATO MOZZARELLA SALAD
CHILLED ASPARAGUS WITH CHAMPAGNE VINAIGRETTE
CALAMATA BREAD SALAD
DEVILED EGGS
FRUIT PLATTER
CHEESE PLATTER
ASIAN PASTA SALAD

CREAM SPINACH
BROCOLLI CASSEROLE
POTATO PUREE
CORNBREAD DRESSING
MACARONI AND CHEESE
CREAM CORN
JALAPENO CHEESE GRITS

CRANBERRY SAUCE
COCKTAIL SAUCE
REMOULADE SAUCE

PUMPKIN PIE
PECAN PIE
RICE PUDDING
CARAMEL FLANS
TRES LECHES
CHOCOLATE MOUSSE CAKE
CARROT CAKE
CHOCOLATE MOUSSE
WHITE CHOCOLATE CHEESECAKE
BROWNIES
CHOCOLATE COVERED STRAWBERRIES
TIRIMISU
LEMON SHORTCAKE
MINI TARTS AND PASTRIES
WARM BREAD PUDDING
CROISSANTS AND DANISH
BISCUITS WITH CREAM GRAVY
BUTTER AND RASPBERRY JELLY

$49.95 ADULTS
$24.95 KIDS TEN YEARS AND UNDER.

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VICTORY TAVERN CITY GRILLE
2501 N. Houston St., Dallas
214/432-1900Thursday, Nov 26th, 2009 – 12 noon – 9 pm
$32.95 per guest, half-off for children under 12
Bring the whole family to our house this Thanksgiving and indulge yourself on our specially prepared three-course menu created by Executive Chef Jim Oetting. Chef Jim displays his originality with bold flavors and seasonally inspired dishes, gently infusing creative approaches to comfort food classics. You’re sure to have the best Thanksgiving Dinner in town!
Choose from a more traditional Thanksgiving offering, such as Molasses Brined Turkey Breast or Maple Scented Pork Tenderloin, or delve into some of Chef Jim’s more distinctive main courses like Blackened Salmon or Organic Honey & Mustard Glazed Cod. We’ll also have Classic Pumpkin Pie and Chocolate Kahlua Bread Pudding, as well as our signature Really Good Coconut Cream Pie.
Whatever your mood, be assured that our knowledgable servers are ready to suggest a wine pairing from our bottle wine or by-the-glass list.
We’ll even clean up and do all the dishes!
Appetizer
Tavern Chopped Salad
Smoked Salmon with traditional garnish remoulade & toast points
Quinoa, Butternut Squash & Black Currant Salad with butter lettuce
Baby Spinach Salad with smoked bacon, dried cranberries & cave aged blue cheese
Roasted Sweet Potato Bisque with toasted pepitas & spiced crème fraiche
Main Course
Molasses Brined Turkey Breast with fall mushroom stuffing & giblet sage gravy
Maple Scented Pork Tenderloin with smoked chicken sausage, creamed corn & organic apple cider glaze
Blackened Salmon with tavern green bean casserole & orange thyme butter sauce
Organic Honey & Mustard Glazed Cod with heirloom fingerling potatoes, brussel sprouts & smoked bacon
Grilled Flatiron Steak with aged cheddar mash, wilted greens & chimichurri butter
Dessert
Really Good Coconut Cream Pie
Chocolate Kahlua Bread Pudding with white chocolate crème anglaise
Classic Pumpkin Pie with cinnamon whipped cream
victorytavern.com

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Thanksgiving at Smoke
$40 per person

The Beginning
HEARTY GREENS & ROOT VEGETABLE SALAD, fennel, marinated celery root, crisp parsnip, fresh herbs and dried cherries
GRIDDLED SHRIMP BISCUIT with fruit mustard and smoke garden basil
BUTTERNUT SQUASH & CHESTNUT SOUP with Indian spiced crouton, sweet cream and celery leaf

The Feast
TRADITIONAL HICKORY SMOKED FARM TURKEY with Wild Mushroom & Marjoram Gravy
ARTISANAL COUNTRY SMOKE HOUSE HAM with Dublin Dr. Pepper Red Eye Gravy
PIT ROASTED LEG OF LAMB with cider vinegar, garlic and Mint Jus
All the Fixings
Sage Cornbread & Adouille Sausage Stuffing
Fresh Cranberry & Orange Relish
Creamed Spinach, Caramelized Pearl Onions & Leek Casserole
Braised Red Cabbage & Caraway
Saffron & Corn Mashed Potatoes
Maple baked sweet yams

The Sweets
Mexican Cinnamon Apple Cobbler
Buttermilk & Caramel Pumpkin Pie
with “left-overs” and cookies to take home!
901 Fort Worth Avenue
Dallas, TX 75208
(214) 393-4141
www.smokerestaurant.com

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Fearing’s
Thanksgiving – Thursday, November 26
Breakfast: 6:30 – 11 a.m.
Thanksgiving Lunch and Dinner: 11 a.m. – 3 p.m. and 5 – 8 p.m.
Three-Course Holiday Menu
$95 per adult, $40 per child 12 and under, excluding beverage, tax and gratuity
Bar Hours and Bar Menu also available
Thanksgiving:

F I R S T C O U R S E
Roasted Butternut Squash Bisque with Pheasant Confit, Caramelized Apple/Celery Root Fritter and Smoked Pecan Gastrique

Seared Nantucket Bay Scallops on Chestnut/Brandy Cream with French Bean/Pancetta Saut and Oregon Black Truffle Reduction

“Chicken Fried” Bob White Quail on Sweet Potato Spoonbread with Sage-Roasted Applewood Bacon Salad and Red Currant Chutney

A Sampler of Griddled Lump Crabcakes, Poached Shrimp/Mango Cocktail and Chili Braised Short Rib Tamale with Dia de Accion De Gracias Fiesta Salad

S E C O N D C O U R S E
Tangerine-Glazed Turkey with Tortilla Dressing, Whipped Potatoes, Green Beans/Salsify, Jalapeo Cranberry Relish and Pecan Chili Gravy

Grilled Red Snapper with Sage Brown Butter and Crispy King Crab Legs on Meyer Lemon Texas Rice with Asparagus “Amandine”

“English Style” Marjoram/Malt Glazed NilGai Antelope on Wild Boar “Bangers and Mash” with Tawny Port Sauce and Yorkshire Pudding

West Texas Mopped Beef Tenderloin on Creamed Arugula with “Loaded” Smashed Yukon Potato Croquette and Wild Mushroom/Madeira Sauce
RESERVATIONS:  Please dial 214.922.4848
Fearing’s is located at The Ritz-Carlton, Dallas, 2121 McKinney Avenue, Dallas, TX 75201

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CENTRAL 214 ANNOUNCES THANKSGIVING MENU

Portion of Every Holiday Meal “Gives Back” to Support Local Food Pantry

WHAT:             Central 214 Thanksgiving Feast – - This Thanksgiving let Chef Blythe Beck do the cooking while also supporting those in need with $5 of every meal going back to Resource Center Dallas’ Food Pantry. The Central 214 holiday buffet features Blythe’s deliciously “naughty” twist on traditional Southern favorites: trio of turkey (roasted, smoked and fried); bourbon sweet potatoes; creamed corn; naughty green bean casserole; butter whipped potatoes; stuffing and dressing, giblet gravy and cranberry chutney; and hot cornbread with honey butter. Top it off with pumpkin and pecan pies and apple cobbler. Price is $45 per person or $22 for children 12 and under, with Central 214 donating $5 of every meal to charity. Price also includes coffee, iced tea and juice.  This month, further support Resource Center Dallas with Cocktails for a Cure: Grapefruit Spritz, Bad Apple, Orange Blossom Fizz or Morning Daiquiri.
Call now for your Thanksgiving reservation at 214.443.9339 or visit http://www.central214.com

WHEN:             Thursday, November 26, 2009 – 11am – 3:00pm

MENU:
Trio of Turkey –Roasted, Smoked & Fried
Bourbon Sweet Potatoes
Creamed Corn
Butter Whipped Potatoes
Naughty Green Bean Casserole
Stuffing/Dressing
Cranberry Chutney
Giblet Gravy
Cornbread w/ Honey Butter
Pumpkin Pie
Pecan Pie
Apple Cobbler

WHERE:           Central 214 – 5680 North Central Expwy. at Mockingbird Lane Dallas, TX 75206 – 214.443.9339

Central 214’s extensive menu celebrates familiar flavors and the rich tradition of contemporary regional American cuisine. Diners experience Executive Chef Blythe Beck’s passion for food and for life through her hearty and traditional classics seasoned with rich ingredients and a famously “naughty” twist. The menu evolves with the seasons and features only the freshest steak, pork, seafood, poultry and local produce. Chef Blythe Beck practices the environmentally friendly standards of the Monterey Bay Seafood Watchlist when selecting seafood for the menu. Located adjacent to the Hotel Palomar Dallas Central 214 is open for breakfast, lunch and dinner as well as weekend brunch. Reservations are recommended. Complimentary valet parking is available. Visit www.central214.com <http://www.central214.com> .
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Texas de Brazil Rescues You from Hosting-Stress and Cooking Disasters this Thanksgiving

Texas de Brazil Open all Day on Thanksgiving

All 15 domestic locations of Brazilian Steakhouse Texas de Brazil will be open all day on Thanksgiving (11am to close) to rescue you from cooking disasters, cleaning chaos and the stress of hosting. Enjoy a truly unique and delicious Thanksgiving experience with friends and family this year. Texas de Brazil offers guests a unique Brazilian dining experience, complete with sword-wielding Gauchos, a.k.a. Brazilian cowboys, who circulate the dining room floor serving guests various cuts and types of meat. The dining concept of Texas de Brazil is simple: guests pay a flat rate which includes the salad area, meats and side items, with as much or as little meat as desired, which is sliced and diced tableside by the Gauchos.  For those with a lighter appetite, the light dinner is available, inclusive of all hot and cold salad bar items.

The Brazilian serving style and rustic atmosphere of Texas de Brazil allows guests to enjoy an overall entertaining dining experience, complete with excellent service and exquisite food. Texas de Brazil’s menu features a gourmet salad area containing more than 50 items and full meat service cooked in the traditional Brazilian “Churrascaria” style. Meat selections include Brazilian sausage, chicken breast wrapped in bacon and rack of lamb and picanha, the house specialty, to name a few. Salad bar items include but are not limited to Brazilian black beans with pork, imported cheeses, marinated portobello mushrooms and artichoke hearts.

About Texas de Brazil – Texas de Brazil is family owned and operated. Started in 1998, the company has quickly grown into one of the country’s premiere Churrascarias, currently operating 14 domestic locations and one international location. The restaurant’s menu consists of 15 grilled meats; all prepared in the traditional Brazilian method over an open flame and carved tableside by the restaurant’s authentically costumed Gauchos, as well as an elaborate salad area, wine list, dessert menu, full liquor bar and private rooms available for special functions. The most recent location will open in Hallandale Beach, FL in late 2009, bringing the total number of locations to 16. For more information please visit www.texasdebrazil.com

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CAPRICCIO RISTORANTE

5301 Alpha Road, Suite-66
Dallas, Texas-75240
972-991-3939
Thanksgiving Day Brunch
11:00am-4:00pm

Adults $18.95-Children $10.95
Menu
Salad Bar
Create your own salad
Breakfast Station
Eggs Benedict-Bacon-Sausage- Potato-Omelets made to Order

raditional Turkey Station
Turkey-Dressing-Stuffing-Green Beans-Mashed Potato-Cranberry sauce
Non-Traditional Station
Fresh Tilapia- Meatballs-Spaghetti-Sautéed Garden Vegetables
Carving Station
Ham &Pork Tenderloin
Dessert Station
Carrot Cake-Pecan pie-Chocolate Cake

THE SECOND FLOOR
Thanksgiving Celebration
first course
butternut squash soup
cranberry crème fraiche
grilled quail
tasso ham, corn, frisee
candy striped beet carpaccio
mixed greens, almonds, goat cheese

second course
roast turkey breast
apple pecan stuffing, pomme puree, cranberry chutney
baked virginia ham
sweet potato risotto, pecans, brussels sprouts
scallops
creamy green beans, leeks, crispy shallots

third course
cranberry orange panna cotta
vanilla shortbread, st. germain gastrique
pumpkin crème brulee
gingersnap cookies, spiced apple cider

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Charlie Palmer at the Joule
Thanksgiving Day Brunch
Brunch Seating is from 11:00 am to 3:00 pm
$55 per person (children under 12 $35)
tax and gratuity are not included
(214) 261-4600
First Course

BABY RED OAK SALAD
HAZELNUT PHYLLO / ROASTED BEET RELISH / TEXAS GOAT CHEESE
ROASTED BUTTERNUT SQUASH SOUP
CHORIZO CRUSTED SCALLOP / PUMPKIN SEEDS
TOAD IN A HOLE
BRIOCHE / SUNNY SIDE EGG / PORK SAUSAGE /&NBSP; PEPPERED EGG CRÈME FRAICHE
MIXED GREEN SALAD
CANDIED WALNUTS / PORT CRANBERRIES / CORNBREAD CROUTONS / HONEY VINAIGRETTE
EGGS ANY STYLE
POTATO SHALLOT CAKE / BABY GREENS SALAD
Main Course
EGGS BENEDICT
GRILLED PORK LOIN / SPINACH / POACHED EGG / HOLLANDAISE
ROASTED GARLIC / CELERY ENGLISH MUFFIN
CARAMELIZED TEXAS TURKEY BREAST
SWEET POTATO SHEPHERD’S PIE / GIBLET GRAVY
PAIN PERDU
PAN FRIED CHERRIES / WHIPPED CREAM
FILET OSCAR
LUMP CRABMEAT / ASPARAGUS / AU POIVRE SAUCE
PANCAKE STACK
CHOICE OF ONE
STRAWBERRY, BANANA, OR BLUEBERRY / MAPLE SYRUP
Sides
FRESH CRANBERRY SAUCE
CORNBREAD AND SWEET SAUSAGE STUFFING
TRADITIONAL TURKEY STUFFING
SCRAMBLED EGGS
WILD MUSHROOM RAGOUT
Dessert
PUMPKIN QUARK
PEAR QUINCE CHUTNEY / BROWN SUGAR CARAMEL / PEPITA BRITTLE

ROASTED CRAB APPLE
CINNAMON CREAM / POACHED DRIED APRICOT / CINNAMON CRYSTAL

CHOCOLATE DONUTS
CANDIED KUMQUATS / GINGER CREAM / COFFEE GELATO

Charlie Palmer: Thanksgiving Day Dinner
Dinner Seating is from 5:00 pm to 9:00 pm
$75 per person (children under 12 $35)
tax and gratuity are not included
First Course

BABY RED OAK SALAD
HAZELNUT PHYLLO / ROASTED BEET RELISH / TEXAS GOAT CHEESE
ROASTED BUTTERNUT SQUASH SOUP
CHORIZO CRUSTED SCALLOP / PUMPKIN SEEDS
MIXED GREEN SALAD
CANDIED WALNUTS / PORT CRANBERRIES / CORNBREAD CROUTONS / HONEY VINAIGRETTE
HUDSON VALLEY FOIE GRAS
TRUFFLE BRIOCHE / PEAR CHUTNEY / UPLAND CRESS
COLORADO LAMB RAGOUT
WILD MUSHROOMS / GNOCCHI / PECORINO
Main Course
CARAMELIZED TEXAS TURKEY BREAST
SWEET POTATO SHEPHERD’S PIE / GIBLET GRAVY
DRY-AGE SIRLOIN
GARLIC BRAISED BRUSSELS LEAVES / POTATO RISOTTO / AU POIVRE SAUCE
OPEN FACE SCALLOP AND SHORT RIB RAVIOLI
CLEMENTINE / WATERCRESS
SAUTÉED TEXAS QUAIL
CHILI-MAPLE GLAZED PORK BELLY / ROASTED GARLIC
KURABOTA PORK CHOP
ROASTED APPLES / PURPLE MUSTARD GASTRIQUE / RED WINE NATURA
Sides
FRESH CRANBERRY SAUCE
CORNBREAD AND SWEET SAUSAGE STUFFING
TRADITIONAL TURKEY STUFFING
WILD MUSHROOM RAGOUT
POMMES PUREE
Dessert
PUMPKIN QUARK
PEAR QUINCE CHUTNEY / BROWN SUGAR CARAMEL / PEPITA BRITTLE
ROASTED CRAB APPLE
CINNAMON CREAM / POACHED DRIED APRICOT / CINNAMON CRYSTAL
CHOCOLATE DONUTS
CANDIED KUMQUATS / GINGER CREAM / COFFEE GELATO

************TAKE OUT! TAKE OUT! TAKE OUT! TAKE OUT! TAKE OUT!**********

TJ’s Market & Catering
Thanksgiving Take Out Menu
We do the work…you get the thanks!
Orders available for pick up
Mon – Wed, Fri – Sun
10am – 6:30pm
(closed Thanksgiving)

PLEASE ORDER BY MON NOV 23
Appetizers
Baked Brie Stuffed with Fruits & Nuts
Serves 4-8…22.99
Jumbo Snow Crab Claws…30.99 / lb
Scallops Wrapped in Bacon…22.99 / doz

Marinated Crab Fingers…26.99 / lb

Seafood Enchiladas…8.99

TJ’s Savory Stuffed Mushrooms
Spinach & artichoke…14.99 / doz
Crab stuffing…16.99 / doz

TJ’s Crabcakes
Appetizer…3.99/ea
Dinner…6.99/ea
Maryland…9.99/ea

Fine Caviars & Bilinis…Mkt Price

Bake At Home Puff Pastries (14.99 – 20.99 / doz)
Mushroom Profiteroles
Shrimp & Dill Puffs
Lobster Triangles
Black Bean Empanadas
Brie, Pear & Almond Flowers
Spinach & Pesto Puff

Platters

TJ’s Famous Cooked Shrimp Platter
Plattered…25.99 / lb
Bagged…22.99 / lb

Smoked Salmon Platter
Hickory OR Nova Lox w/ decorative cream cheese & fixings
Large serves 10-16…84.00
Small serves 4-8…42.00

Crudités Platter
Fresh vegetables with two dips
Large serves 20-25…55.00
Small serves 10-15…35.00

Fresh Fruit and Cheese Platter
Large serves 10-16…70.00
Small serves 6-8…40.00

Soups (5.99/pt)

Seafood Gumbo
Clam Chowder
Lobster Bisque

Thanksgiving Entrées

Oven Roasted Turkey Breast…12.99 / lb

Glazed Boneless Chicken Breasts…6.99 / ea

Maine Lobsters…Mkt Price
Live or steamed & cracked (Tails also avail)

Beef Tenderloin (Whole tenderloin)…17.99 / lb
No charge for trimming or seared & seasoned

Herb Seasoned Rack Of Lamb…22.99 / lb

Caren’s Seafood Casserole (Family Recipe!)
Serves 6-8
Shrimp & Scallop…55.00
Shrimp & Lump Crab…60.00

TJ’s Poached Or Grilled Salmon
Wild King (31.99 / lb) or North Atlantic(18.99 / lb)
With Cucumber Dill Sauce or Tangy Apricot Glaze

Sides

Vegetables (Feed 6…16.99)
Garlic Mashed Potatoes
Creamed Spinach
Corn Pudding
Glazed Carrots
Green Beans w/ Almonds
Sweet Potato Casserolew/ Streusel Topping

Potato Cakes…1.99 ea
Twice Baked Potatoes…2.99 ea

Thanksgiving Traditions

Cornbread & Herb Dressing…16.00
Oyster Dressing…20.00
Plain Gravy…..3.99 / pt
w/ Giblets…….4.99 / pt
Fresh Cranberry Relish…6.99 / pt
Sourdough Baguette…3.99 ea

Thanksgiving Desserts

Double Fudge Chocolate Cake
Double Layer…40.00
Single Layer…24.00

Pumpkin Pie Crumble Cake
Large serves 10-12…38.00
Small serves 4-6…20.00

Pecan “Pie” Cake
Large serves 10-12…38.00
Small serves 4-6…20.00

Pecan Fudge Cake…40.00

Chocolate Molten Lava Cakes…5.95

Eggnog Bundt Cake with Rum Glaze…36.00

Pumpkin Bread…12.00

Thanksgiving Pies…18.00
Pumpkin / Sugar Free Pumpkin / Pecan
Cherry / Apple / Peach-Raspberry
Strawberry-Rhubarb
Assorted Mini French Pastries…1.99 ea

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Nick & Sam’s
The Holidays can be stressful. For some, the prospect of walking into a hot kitchen with piles of dirty dishes looming is enough to put an end to planning Thanksgiving dinner. But Nick & Sam’s is here to help. If you are looking for a traditional turkey dinner (or prime rib dinner), we’ve got your Thanksgiving answers. We will do all the hard work, so you can sit back and celebrate!

TURKEY DINNER $35 per person
Herb Roasted Turkey
Cornbread & Sage Stuffing
Country Turkey Gravy
Sweet Potato Mash
Creamed Spinach
Creamed Corn
Cranberry Kumquat Relish
House Salad with Raspberry Vinaigrette
Bread Rolls

PRIME RIB DINNER $45 per person
Slow Roasted Prime Rib
Garlic Au Jus
Sweet Potato Mash
Au Gratin Potatoes
Grilled Asparagus
Sautéed Mushrooms
Horseradish Sour Cream
House Salad with Raspberry Vinaigrette
Bread Rolls

A LA CARTE OFFERINGS, FAMILY STYLE
Slow Roasted Prime Rib with Garlic Au Jus
Serves 8 $130

Herb Roasted Turkey with Country Gravy
Serves 6 $60

Spiral Ham with Cinnamon Peach Glaze
Serves 4 $45

Rosemary Garlic Leg of Lamb with Mint Au Jus
Serves 4 $55

A LA CARTE OFFERINGS, INDIVIDUAL SERVINGS
$2 per serving
Cranberry Kumquat Relish

$3 per serving
Acorn Squash & Apple Bisque

$4 per serving
Sage & Cornbread Stuffing
Mashed Sweet Potatoes
Garlic Mashed Potatoes
Creamed Spinach
Creamed Corn
Macaroni & Cheese
Au Gratin Potatoes
Haricot Vert with Toasted Almonds
Sautéed Mushrooms
Grilled Asparagus

$5 per serving
Lobster Macaroni & Cheese
DESSERTS (Serves
Pumpkin Crème Brulée Cheesecake
$55

Black & White
Devil’s Food Cake with White Chocolate
Mousse & Chocolate Truffles
$60
Pumpkin Cranberry Pie
$40

Pumpkin Spiced Carrot Cake
$40
DESSERTS, INDIVIDUAL SERVINGS
$4.50 per serving
Apple Cranberry Tart
Peach & Golden Raisin Bread Pudding
website www.nick-sams.com/special events/ thanksgiving

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Bread Winners Holiday Dinner Menu

Roast Turkey Breast or Glazed Ham
Served with Sour Cream Mashed Potatoes, Sage or Cornbread Stuffing, Homemade gravy, Creamed Corn, Cranberry Sauce, Dinner Rolls
$16.95 per person

Additional Sides (priced per person)
Squash Casserole (4)
fresh Green Beans ($3)
Grilled Vegetables ($3)
Creamed Corn ($3)
Green Chile Mac and Cheese ($4)
Buttered Asparagus ($4)

PINTS
Spicy Apple Chutney ($7)
Cranberry Sauce ($6)
Spinach & Artichoke Dip ($8)
Homemade Gravy ($6)

All Holiday Dinner Items are Available for Delivery or Pick Up.

Bread Winners also offers Handmade Pies, Holiday Cakes and Tortes, Breads and other dessert temptations to finish off your meal.  A compete list can be found at www.bredawinnerscafe.com under the Menus tab.

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eatZi’s Market & Bakery
offers Thanksgiving the Easy “eatZi’s” Way!

Hours of basting, mashing, chopping and mixing is better left to the experts this Thanksgiving with complete gourmet to-go feasts from eatZi’s Market & Bakery! Even the most talented home chefs need a break during the frantic holiday rush to enjoy the company of family and friends. Each season, families turn to eatZi’s to simplify the preparation of marvelous meals not only to save time but to enjoy the delicious creations from the eatZi’s professional kitchen. From the turkey to the trimmings, eatZi’s has it all covered.

Every portion is prepared with the highest quality ingredients along with the same care and love that eatZi’s chefs put into meals for their own families. Customers choose their favorite sides, and the eatZi’s team can assist them in ordering enough food for a sizeable smorgasbord or an intimate Thanksgiving dinner for two. Our chefs do the work, and a complete meal will be ready for pick-up at our convenient Oak Lawn Avenue location when they’re ready to entertain.

Turkey Day in “Big D” has never been easier with eatZi’s Market & Bakery. Orders can be placed over the phone, with a fax, online or in-store by Monday, November 23 to have the fixings ready for Thanksgiving.
For every Thanksgiving order of $75 or more,
customers will be entered into a drawing to win dinner for four for the holidays!
TRADITIONAL BREADS
Pull Apart White Bread Rolls
soft, white honey rolls that pull apart easily;
wrap in foil and heat for home-style goodness
$4.99 per 6-pack of rolls

Pull Apart Wheat Bread Rolls
soft, wheat honey rolls that pull apart easily;
wrap in foil and heat for home-style goodness
$4.99 per 6-pack of rolls

eatZi’s Cornbread
eatZi’s famous cornbread; sweet, moist and delicious
$6.29 per loaf

eatZi’s Jalapeño Cornbread
eatZi’s famous cornbread with diced jalapeños and cilantro;
a traditional taste with a kick
$6.49 per loaf
LET’S TALK TURKEY… AND TRIMMINGS
Oven-Roasted Turkey Breast
boneless breast of turkey with skin on; seasoned with salt and pepper;
roasted to a golden brown
$14.99 each (serves 3-4)

Pecan-Smoked Turkey Breast
boneless breast of turkey with skin on; seasoned with salt and pepper; smoked
over pecan chips; roasted to a golden brown
$14.99 each (serves 3-4)

Wild Rice Salad
wild and brown rice tossed together with preserved cranberries and apricots,
toasted pecans, fresh herbs and
citrus –tarragon vinaigrette
$13.99 each (serves 3-4)

Butter Whipped Potatoes
red potatoes whipped until smooth
with butter, heavy cream and milk
$12.99 each (serves 3-4)

Sweet Potatoes
rich, creamy puree of sweet potatoes
and seasonal spices; topped with cinnamon sugared pecans, drizzled with brown butter caramel; marshmallows served separately
$12.99 each (serves 3-4)

Yellow Squash Casserole
buttery yellow squash combined with smoked Grafton white cheddar;
topped with cracker crumbles
$12.99 each (serves 3-4)
SIDE BAR: SAUCES, SOUP, SALAD & STUFFING
Turkey Gravy
traditional smooth turkey gravy made with turkey stock, fresh spices and
black pepper
$9.49 per pint
$17.49 per quart

Cranberry Sauce
cranberries, citrus and spices combine to create turkey’s favorite sweet and tangy side
$7.49 per pint

Butternut Squash Bisque
creamy butternut squash soup garnished with wild rice and
smoked pecans
$8.99 pint (serves 2)
$16.99 quart (serves 4)

eatZi’s Chopped Salad
chopped iceberg and Romaine lettuce
with toasted walnuts, dried cranberries,       roasted corn, bleu cheese with sage
and burnt orange vinaigrette
$15.99 each (serves 4)

eatZi’s Cornbread Stuffing
our famous stuffing is combined
with white bread, cornbread,
fresh herbs, onions and celery
$12.99 each (serves 4)

Sausage Stuffing
our famous stuffing made with white bread, cornbread, fresh herbs,
onions, celery and
sweet Italian sausage
$13.99 each (serves 4)

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Cafe Lago

Thanksgiving Season  Cafe Lago becomes a corn pudding factory – all so you can have Our Famous Corn Pudding on your Thanksgiving table.  Our special orders menu is available on line and of course here when you drop in.  Remember the special orders deadline is Tuesday, November 24th for picking up Wednesday evening before the big day.  We will be closed Thanksgiving Thursday and Friday and be back to biz as usual on Saturday morning.
http://www.cafe-lago.com/

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PLAN FOR A STRESS-FREE THANKSGIVING AND LET CHEF KENT RATHBUN DO ALL THE COOKING
Chef Kent Provides Gourmet Thanksgiving Meals, Available for Pick-Up and Sure to Please

Kent Rathbun wants to make your holiday easy and enjoyable by preparing a Thanksgiving feast for you and your entire friends and family. Rathbun has put together some of his favorite holiday recipes for all to savor without the fuss and hassle of slaving in the kitchen.
“I wanted to give Dallas the opportunity to experience the recipes that my family and I enjoy during the Holiday season,” said Kent Rathbun, executive chef and owner Abacus, Jasper’s and Rathbun’s Blue Plate Kitchen. “Takers will experience the traditional Thanksgiving menu enhanced with the eclecticism of my cooking style. I added a taste of gourmet to every dish in subtle, yet comforting ways with creative sauces and exotic flavors.  Plus, who wouldn’t want to spend more time with guests as opposed to being in the kitchen all day.”
By simply choosing the main dish, side dishes and desserts, a beautiful array of delicious Thanksgiving favorites with a Rathbun twist will be composed in just three easy online steps. View, click and choose from Hickory Roasted Turkey with Green Chili Red Eye Gravy, Rosemary Rotisserie Leg of Lamb with Dried Cranberry Demi, or spiral ham with a Molasses Black Pepper Glaze. Side options include revived classics such as Chunky Garlic Yukon Gold Whipped Potatoes, Vermont Maple Whipped Sweet Potatoes and candied pecans, Scallion Sweet-Corn Pudding, and Grilled Portabella-French Green Bean Casserole. Spice up your meal with Charred Corn Jalapeño Jack Cheese Stuffing or add a touch of sweet with the Brandy Glazed baby carrots and pearl onions.  Desserts range from a savory Sweet Potato Pecan Pie to a decadent Pumpkin Cheesecake with Vanilla Caramel.
Orders are available for pick-up at Abacus, Jasper’s or Rathbun’s Blue Plate Kitchen on Wednesday, November 25 between 11 a.m. and 9 p.m. All purchases are done through PayPal, though a PayPal account is not necessary. All major credit cards are accepted. Visit www.kentrathbun.com for more details and ordering information.

BIJOUX
Take Home Thanksgiving Dinner

Thanksgiving Feast (serves 4-6)
sliced turkey breast
(whole turkey available, $25 supplemental charge)
homemade brown turkey gravy with wild mushrooms
pistachio brioche stuffing
green beans almondine with crispy onion topping
sautéed baby carrots with orange glaze
sweet potato mash with marshmallow and pecans
truffled potato puree with chives
cranberry sauce
dinner rolls
eight-inch pumpkin pie
eight-inch pecan pie
$199

A la Carte
whole turkey                                $75
sliced turkey breast                            $50
homemade turkey gravy with wild mushrooms            $12
pistachio brioche stuffing                        $22
green beans almondine with crispy onion topping        $22
sautéed baby carrots with orange glaze                $22
sweet potato mash with marshmallow and pecans        $22
truffled potato puree with chives                    $22
cranberry sauce                            $12
dinner rolls                                $10
eight-inch pumpkin pie                        $18
eight-inch pecan pie                        $18

Please have orders in by Friday, November 20.
Pick up will be on Wednesday, November 25th by 8 pm.
Heating instructions will be included.

Get down and mushroom-y with Tom Spicer.

Bring your own wine to Spiceman’s Absolutely Unusual Culinary Extravaganza. For those of you still using Morton’s salt, Spiceman is Tom Spicer, forager and procurer of all-things-produce. His wonderfully offbeat shop, Spiceman’s FM 1410, is next to Jimmy’s Food Store and Urbano Café in East Dallas. This Saturday (November 21) Spiceman will teach a few cooking classes. Festivities kick off at 10:30 a.m. with roux making and continue with wild mushroom paella cooked by The Spiceman over a bonfire and duck and Andouille gumbo by David Anthony. Spiceman says,  “Come dine, bring yo wine and loose yo mind at Spiceman’s Gumbo ‘n da Garden!” Wild mushrooms? Oh, yes. 1410-B Fitzhugh. 214-954-7974.
Jump for Spiceman’s current inventory.

We also have many “garden salads” to harvest for you such as:

Pea Tendrils, Sunflower Sprouts, Micro Cilantro, Petite Asian Mustards and French lettuces,  Nasturtium leaves, red veined Sorrel (aka in some places as “Hearts of fire”)

Baby Soul Greens ~ Red Kale, Curley Mustards, Baby Spinach, Petite Red Cabbage and Buck Wheat leaves with an “Otay Panky” vinaigrette.

Southern Field Greens ~ Baby Escarole, Red  veined Sorrel, Red and Green Romaine as well as Lollo Rossa red leaf lettuce.

Asian Lolita Greens ~ Baby Mizuna, Red Mustards, Tatsoi, Malabar Spinach, Nasturtium leaves, pepper cress and more.

Local, Organic produce on hand:

Sunchokes retail @ $6# wholesale at $17.50/5#

Wild and Cultivated Exotic ’shrooms…pitch til ya win @ $10/8oz the choice is yours (or ours), Chanterelles, Porcinni, Hedge Hogs, Baby Shiitake, Shimejii, Piopinni, Burgundy Chanterelles aka Pigs Ears, King Oyster, Chicken O Woods, Domestic Black Trumpets …there, that’s a snap shot of what I see right this second…maybe more or less but always fresh….

Tons of lettuces and fresh herbs with locally grown, certified organic Nappa Cabbage, Braising Greens and Arugula, Elephant Garlic, Smoked and pickled red jalapenos

Louisiana Citrus is on the way in time for Thanksgiving…Satsumas, Tangeloes, Meyer Lemons, Kumquats. We’ll have limited availability of stem and leaf for fruit amenity baskets so please order in advance @ $4#

Here are the contestants and their suggestions. Winner will receive a box of chocolate I bought from a chocolate plantation outside of the lovely city of  Leon, Nicaragua.

Worzel Gummidge:  Knights of The Iguana?
Brad:  The Icedinistas? (you see, it’s like Sandinistas, but the opposite because hockey is played on ice).
Shane: Chinandega Chupacabras, Managua Margays, Masaya Macaws (PICK ONE)
Amy S: The Stars?
Kirk: Club de Hockey de Managua, also known as Las Paletas.
Evan Grant: The Contras, El Presidentes, Whatever Vicente Padilla wants them to be called. (Nice try, he’s a traitor and therefore disqualified.)
restaurant jobs rhode island: Blazing Iguana Nicaragua. It symbolizes their food and culture combining at the same time.

Warning: eating salad in Dallas “could” cause a local dining revolution. Could.

Dole Fresh Vegetables, a subsidiary of Dole Food Company, the world’s largest producer of fruits and vegetables, has released an astonishingly vague press release that claims: “Dole Research Ranks Dallas Among the Top U.S. Markets in Per-capita Salad Consumption, Growth Potential and/or In-kitchen Salad Experimentation and Creativity.” WTF does this mean?

“This means that local residents eat more salad per person than their counterparts in other U.S. cities, have the potential to eat more salad and/or are more likely to try new salad blends, experiment.”

And how they reached their conclusion?

“The exhaustive, 18-month research effort, part of the company’s relaunch of its reinvented DOLE Salads line, surveyed the in-store buying habits and in-home consumption trends of prepackaged salad consumers throughout the United States and Canada.”

Hmm Russell Evans, senior brand manager for Dole Fresh Vegetables, I bet you say that to all of the cities on your list.

“Despite the fact that it is the home of barbecue, Dallas is among the most sophisticated salad markets in the country and home to an increasing number of salad lovers,” said Evans. “Our research found that salad consumers here are much more likely to use salad as a meal or as the basis for creative new lunch and dinner entrees.  From a salad standpoint, Dallas is a trendsetter.”

If you are a lettuce-loving trendsetter or just a plain old salad eater, take cover. You can expect “a comprehensive multimedia campaign featuring a new Dole Salad Guide spokesperson.  Dole will be specifically targeting salad consumers in Dallas.”

Since we are on the subject of salad, I have been searching for a good chopped salad.

New holiday whoopie pies at Society Bakery.

Last week, Nancy told us about whoopie pies at Tart Bakery and and Maple & Motor Burgers and Beer. One more, and whoopies were a trend, she said. Well, here’s our third: Society Bakery is selling them, and they brought us some to try. In the box: chocolate mint (gourmet Thin Mint, they say), brown sugar, bread pudding, and spice. The pies are saucer-sized and make a great cupcake alternative, IMO. My favorite was the brown sugar. Loved the maple whoopie filling, which is like vanilla frosting but much less sweet. The cake-to-frosting ratio will also likely be appealing to pepole who get overwhelmed with mile-high frosted cupcakes.

If these look good to you and you want a sample, stop by Society tomorrow night from 6–8 for their joint open house with the Corner Market. They will be giving away samples of these new flavors as well as some of their other goodies.

Ca Montini Prosecco Royal Cuvee NV – should cost around $19 a bottle, which is not the least expensive but when it comes to bubbly, sometimes you just can’t go cheap.  I am a big fan of Prosecco when in need of a bubble, as it tends to be a great bang for the buck option.  This one, made in the traditional Champagne method, is filled with toasty almond and hazelnut, with a luscious finish. 

Segura Viudas Brut Reserva Cava – should cost around $10 a bottle; in contrast to my statement above, I bought (and enjoyed) a magnum of this from World Market on sale last week for $10.  We had it for a celebration, and in the festive mood when bubbles are required, but not the central focus, this was a suitable option.  Still made in the traditional method, it is a pleasing option when looking for an uncomplicated bubbly. 

Stonecap Riesling – should cost around $12 a bottle; this dry Washington State Riesling is filled with honey, apricot and spice, what you would expect from a Riesling, without the high levels of sweetness in some from other regions around the globe.  Juicy and extremely easy drinking, this is a great option for lunching on a patio (or an afternoon of writing a wine column.) 

J Vineyards Pinot Gris– should cost around $16 a bottle; from one of my go to wineries in Napa for their bubbly contributions, this Pinot Gris is filled with tropical fruit and melon, with hints of tangerine and Texas peaches (even if it is made in California.)  The flavors are clean, yet complex with honeysuckle on the finish.

Chehalem Inox Chardonnay– should cost about $19 a bottle; pear, pineapple, citrus and spice fill this flavorsome wine from one of Willamette Valley’s favorite wineries.  Inox is usually drunk just after bottling, so it always has a slight effervescence, which is always fun when enjoying a light, crisp and elegant white. 

Francis Ford Coppola Director’s Chardonnay– should cost about $17 a bottle; I tried this wine a few weeks ago and  was pleased with what a soft, pleasing and inviting palate it had.  Though created by pressing the fruit in whole clusters, and fermenting in oak, the wine is light, with a silky mouth-feel and inviting flavors of pear, vanilla and sweet spice. 

Blackstone Sonoma Reserve Chardonnay - should cost about $15 a bottle; winemaker Gary Sitton’s 2008 version of this is light, pleasing and filled with pear and apple.  Surprisingly subtle, there is slight acidity, but not enough to over power the wine, as in some affordable options.  And the long finish persuades you to have another sip.

Tomaresca Neprica – should cost about $12 a bottle; when looking for a great wine at a great price, sometimes looking outside the norm is the best option.  The Neprica is a blend of Negroamaro (indigenous to the growing region of Puglia, in Italy) with Primitivo and Cabernet Sauvignon.  This wine is hearty, with black fruit and cherries on the palate, and floral notes on the finish. 

Times Ten Cellars Grenache – should cost around $16 a bottle; a solid, structured wine from right down the street.  A friend brought this last week for our “wine and cheese night,” and we were pleased with the spicy, licorice, ripe berry and vanilla notes in this fruity wine, that went nicely with the creamy brie and goat.

Layer Cake Malbec– should cost around $15 a bottle; I love a Malbec from Argentina, black plum and black cherry, with subtle hints of pepper and spice.  I had seen Layer Cake everywhere, as they make all sorts of varietals, from all sorts of regions.  I was compelled to try the Malbec, since it is a grape I do love.  For the bang for the buck category, this is a great option.  Blackberry, cherry and plum, suitable for a traditional Argentine Asado barbecue. 

Quivira Dry Creek Zinfandel– should cost around $20 a bottle; ripe plum, cherry and black pepper exude from this “Best Value” wine winner by The Wine Spectator.  I’ll agree.  Zinfandel can often be too fruity, reminding me of drinking a bowl of jam instead of a lovely red.  This one isn’t, as it is complex, while keeping the juicy characteristics Zinfandel’s are known for. 

Francis Ford Coppola Director’s Cabernet Sauvignon – should cost around $21 a bottle; the Director’s Cab pleased much like the Chardonnay, with blackberry, leather, anise and spice notes carried from aroma to palate and into a lingering finish of red wine richness.  It is a fruit forward wine, so you definitely get the cherry, berry and plum flavors, but it is a pleasing option when looking for a relatively inexpensive Cabernet.

Bressia Monteagrelo Malbec- should cost around $25 – $30 a bottle; a little more expensive, but inevitably when we are saving our pennies, a great bottle of wine comes calling.  I am in love with the wine that Walter Bressia and his family make in Mendoza, Argentina.  This is a perfect example of the beauty of Malbec, and its dark cherry matched with earthy, coffee flavors, with a hint of vanilla from 18 months of French and American oak aging.

Pinkberry owner Adam Saxton smiles pretty and eats yogurt.

Last night was the grand opening party of Pinkberry Dallas, the frozen yogurt store that started the tart frozen yogurt craze in 2005. Back then, you couldn’t open up an In Touch without seeing a photo of Leo DiCaprio or Lindsay Lohan chowing down on the stuff, and rumor had it that lines were so long you had to wait an hour for a taste of the Swirly Goodness (not our term: that’s what Pinkberry press release calls it). We didn’t see any celebs last night (does Lucy Wrubel count?), but there was a searchlight, and there was a line out the door for the yogurt, so there. Our location, at Preston and Royal next to Barnes and Noble and the Merge clothing store, is the first in the U.S. outside of New York and California. The party was also the debut of Chocolate Pinkberry, and for now, we’re the only city that has it (woot!). It was explained to me that the chocolate comes from Mexico and is very expensive, because it’s tough to find chocolate that would mix with their yogurt and taste good. I thought the chocolate flavor was fine, but I like Pinkberry (and others like it) because of the tang, and chocolate doesn’t have it. I’m sticking with the original. Jump for photos and more info.

According to Pinkberry peeps, the store is going to shine above the rest of the frozen yogurt places we already have because they make their yogurt every day in-house using local ingredients when possible. The fruit for the toppings is fresh every 24 hours, etc. Franchise owner (and SideDish lover) Adam Saxton said the deal was about a year in the making. He also told us about all the toppings, which include gluten-free brownies, coconut macaroons (yes please), organic gummy bears, all kinds of fruit, and a few cereals. Original, pomegranate, coconut, passionfruit, green tea, and chocolate flavors will be for sale.

Chocolate Pinkberrry makes its debut.

The party in full swing at the Merge boutique next door to the store.

Inside Pinkberry.

Pinkberry is open from 10am–11 pm every day. A small yogurt without topping costs $2.75 and a small yogurt with topping is $3.95, which is less than I usually spend at Yogilicious/Yumilicious when I’m free to go crazy and add six different kinds of cereal. If you’ve sampled the rest of the yogurt in town you should definitely try Pinkberry–they were the first ones doing this in the states and many companies have totally copied their interior design, topping choices, etc. It almost feels a little late in the game for a new yogurt store to open, but judging from the looks of things last night, people are still really excited about yogurt. Go try it and let us know what you think.

A new chef arriving at The Rosewood Mansion on Turtle Creek is as big an event as a new quarterback arriving to play for the Cowboys. A huge amount of hometown pride and curiosity is at stake for both events. We went along to The Mansion to find out what’s new and talk to Chef Bruno Davaillon. He has been in town only about two weeks and although he has started to introduce his dishes to the menu incrementally, these are early days. So what follows is an impression rather than a review.

Ahi tuna amuse bouche

Dinner started with an amuse bouche of ahi tuna, cut as a square slice about a quarter of an inch think, topped with wasabi and placed atop a bed of diced apple. This had the desired effect of exciting our taste buds, leaving us anxious for more.

An appetizer of Maine lobster salad was quite formidable. Lobster tail had been sliced about a quarter of an inch thick and three rounds placed atop a concassé of chopped avocado, tomato and lobster meat. A green salad was sprinkled on top and two small pools of crème fraîche straddled each side of the plate with a handful of beads of caviar on top. The sinewy lobster meat was sweet and rich in the mouth, and I predict this dish will prove popular with lobster lovers. Our other appetizer was Mushroom Risotto with Confit of Duck. I find risotto is tough to make. The problem is getting the rice just right. It must be soft enough to yield readily to the bite, but firm enough to need to be chewed rather than just dissolving in the mouth. Another important element is the infusion of flavor to the rice from the stock and added ingredients. Davaillon’s example should be used as a reference point in Dallas in this respect. The mushrooms’ flavors are intense and their flesh chewy, all set against the al dente firmness of the rice. A substantial confit of duck occupies pride of place on top of the risotto layer. I love duck confit and I have French sensibilities about the liberal use of salt. But this confit was a little too salty, even for my palate.

Bison tenderloin.

Next, the main courses. Bison Tenderloin au Poivre with Autumn Vegetable Fricassee was hearty winter nourishment. After tasting this example I conclude that bison is the tenderloin for steak lovers who want flavor. The two-inch filet was rich and sweet with that iron taste of medium-rare red meat. The vegetable fricassee consisted of small potatoes cooked in their skins, along with carrots, onions and parsnips. Each vegetable  was prepared so the distinctive flavor is preserved.

Sous vide pheasant.

Our other main dish was pheasant cooked sous vide. One hardly ever sees pheasant on Dallas menus, even when it’s in season, and this was the daily special. In addition to the breast and leg meat, a pheasant sausage was also served. The meat was  accompanied by potatoes, poached pears, and green vegetables that included, unusually, grapes.

Davaillon used to be a pastry chef and has turned his hand to a few of the desserts on the menu. We had the Mansion Candy Bar, an addictive peanut and chocolate creation that will surely be stolen (in concept, if not in substance) by Hershey’s. It was astoundingly light for such a dessert. This was served with lemon sorbet which proved to be a good compliment. Our other dessert was a study in apples. Apple slices in the body were surrounded by apple foam and incised with gossamer-thin apple chips. Conceptually brilliant, this is an Iron Chef winner when apple is the ingredient du jour.

What does this all mean? More visits are necessary for a conclusive judgment, but some early signs do emerge. Davaillon will take the Mansion in a French direction, but do not expect to see heavy sauces or exotic organs you didn’t know that animals had. Instead, expect a very light hand with fresh and local ingredients (when possible) designed to emphasize their inherent flavors rather than the sauces or seasoning that they come with. His upbringing and early training in the Loire region (“the market-garden of Paris”) portends an emphasis on vegetables that will make them more than just an accompaniment to some bruiser protein. He will, in fact, introduce two tasting menus, one wholly vegetarian. Desserts are also going to be a strong suit. His style is very exact and very focused on the flavors in the dish. Many of his dishes will not have the photogenic quality on the plate that is popular with some people, but this should not blind one to the detail and precision in the preparation.

DISCLAIMER: Our meal was paid for by The Mansion and I was not anonymous.

November 16

Tre Amici

Tre Amici Prime Steakhouse & Seafood Welcomes David Robertson of The Dalmore,

Global Brand Manager and Master Distiller David Robertson will present The Dalmore 12 Year Single Malt, The Dalmore 15 Year Single Malt, The Dalmore Gran Reserva and The Dalmore King Alexander III with our four course dinner.

Please join us for this special presentation. November 16th, 6:00 pm. $65 a person

~ Appetizers ~

Tre Amici Shrimp Cocktail

Chilled with Horseradish Cocktail Sauce

Mussels ala Vodka

Rhode Island Mussels in Vodka Sauce

~ Salad ~

Caesar Salad

Classic Caesar with Romain Hearts

~ Main Course ~

8oz Prime Filet, topped with a Broiled Shrimp

Served with Wild Mushroom Risotto

~ Dessert ~

Kahlua Cappuccino Cheesecake

Please call Tre Amici for reservations, 972.250.4400. www.thedalmore.com

November  16th
Taverna in Fort Worth
BLACK TRUFFLE WINE DINNER
Monday, November  16th.

ANTIPASTO
Carpaccio di Bue al Tartufo Nero
Beef Tenderloin Carpaccio served with Baby Wild Arugula, Royal Trumpet Mushrooms,
Meyer Lemon dressing, Shaved Parmigiano & Fresh Black Truffles
Lamberti Rose Spumante, Veneto

PRIMO
Taglerini con Salsa di Tatufo Nero
Fresh White Taglerini tossed with Fresh Black Truffles & Butter Sauce
Produttori Nebbiolo Langhe, Piedmont

SECONDO
Carre di Agnello con Tartufo Nero
Whole Roasted Colorado Baby Rack of Lamb finished with Caramelized Shallots,
Fresh Black Truffle Sauce, Scalloped Potato & Sautéed Green Swiss Chard
Ca Bianco Barolo,Piedmont

DOLCI
Pere al Vino Rosso con Gelato
Poached Fresh Pear with Red Wine, Chocolate sauce & Fior di Latte Gelato
Florus Moscadello di Montalcino, Tuscany

$65.00 per person plus tax & gratuity.
Sundance Square, 450 Throckmorton Street, Fort Worth, 817-885-7502
www.tavernaftworth.com

November 17

Rathbun’s Blue Plate Kitchen

Rathbun’s Blue Plate Kitchen, 6:30 pm

Featuring Texas’ Highly Acclaimed Winery Kiepersol

Kiepersol Wine Dinner

with Owner Pierre de Wet

$75 per person plus tax and 20% gratuity

Menu:

PASSED

Hamachi, Grapefruit Sorbet, Shiso

Nantucket Bay Scallop “Pot Pie”

Vit Sangria

1ST COURSE

Round Rock Honey Glazed Rotisserie Pheasant

Roasted Apple-Turnip Hash, Lemon-Sage Gravy

Kiepersol, Semillion 2007

2ND COURSE

Rosemary-Molasses Braised Pork Belly

Pancetta-White Bean Cassoulet

Kiepersol, Cabernet Sauvignon 2006

3RD COURSE

Lamb Osso Buco, Ricotta-Dried Cherry Bread Pudding

Port-Cabrales Demi

Kiepersol, Barrel No. 33 2006

4TH COURSE

Sʼmorelicious

Kiepersol, Syrah 2006

$75 plus tax and 20% gratuity per person

Reservations Required

Julie Baker

214-250-7664

November 17th
Le Technique Restaurant
Le Cordon Bleu Dallas
11830 Webb Chapel Rd.

Dallas, TX  75234

6 pm
$24++ (plus tax and gratuity) Per PersonPlease Join the Le Cordon Bleu Slow Food Student Chapter for a Cognac and Armagnac Dinner and Tasting.  (The dinner menu is detailed below.)

Enjoy a fabulous, student-prepared three-course dinner in the Le Cordon Bleu Dallas’ Le Technique restaurant followed by a presentation and tasting of Cognac and Armagnac.  We will learn about the unique characteristics of each eau-de-vie from the terroir to the distillation and ageing processes.

The tasting is included in the price of the dinner.

Mr. Alain Royer will lead the tasting.  Mr. Royer is a master Cognac blender. Born and raised in Cognac, Mr. Royer worked in his family’s Cognac business and built his own venture that was sold to a large spirits conglomerate.  Mr. Royer is a renowned ambassador for French spirits in the United States and currently resides in Bordeaux.

PLEASE NOTE:
- Attendance is limited to 20 people.
- RSVPs will be taken on a first-come, first-served basis.
- Please RSVP directly to me:  sandy@lifeatthetable.com
- Le Technique is no longer BYOB.  Wine will be available to order to accompany dinner at an additional cost.
Dinner Menu (subject to change):
F I R S T  COUR S E
Butter Poached Lobster Salad
Boston Bibb and Frisée, Blood Orange Supremes,
Toasted Almonds, Vanilla Oil, Fried Salsify, Citrus Vinaigrette

I N T E R ME Z Z O
Pomegranate Sorbet

MA I N  COUR S E
Veal Osso Bucco
Slow Braised Veal Shank, Pommes Purée,
Braised Belgain Endive, Braising Reduction, Fried Sage

DE S S E R T
Winter Squash Bread Pudding
Roasted Butternut & Acorn Squash, Texas Pecans,
Brioche, Crème Chantilly, Bourbon Caramel

November 17
Seventh Street Shuffle
Renowned Food and Travel Journalist Starts Foodie Driven Culinary Tour Company
June Naylor along with partner Cynthia Wahl announces the launch of Texas Toast Culinary Tours

Fort Worth, TX – Every day, cuisine-savvy people in Texas discover more to love about the food and wine originating here. The only trouble is, it’s not always easy to figure out where the best bites and sips await. And sometimes it’s a trick to sort through all the new offerings coming to the fore. Enter Texas Toast Culinary Tours, a new outfit with deep roots in the Lone Star food and wine world. With Texas Toast, foodies get epicurean expertise to lead them down all the right roads in Dallas and Fort Worth and more. Founded in September by well-known dining critic, cookbook author and food/travel journalist June Naylor, Texas Toast shows food lovers where the taste thrills await and who makes food and wine around here downright artful. Texas Toast partner Cynthia Wahl, a longtime colleague of June’s from the Fort Worth Star-Telegram and a graphic designer, helps craft these culinary adventures. Together the pair is plotting paths that the demanding palate will devour with pleasure.

Among the initial events offered by Texas Toast is a series of tasting tours. Each is called a Feeding Frenzy, created for locals and visitors who want a behind-the-scenes look at the most popular restaurants, wine outfits, food producers and brewers in the Dallas-Fort Worth area. The typical Feeding Frenzy outing will happen twice a month, giving guests a chance a chance to eat one small course, with a special wine or cocktail pairing, usually at three different places. Participating restaurants will be linked by neighborhood or cuisine, and guests will get face-time with chefs, talking about what inspires them and how their creations come to life.

By mid 2010, Texas Toast Culinary Tours will also design similar tasting tours for Austin and San Antonio. In spring 2010, the company will launch its Texas Toast Road Trips, with three- to five-day tasting itineraries in the Texas Hill Country, San Antonio and the Big Bend Country in West Texas. By late 2010, Texas Tours will announce plans for tasting trips to New Orleans, Santa Fe and New York.

Texas Tours will also work with clients to customize tours for groups, as desired. These may include:
Half-day tours: Visit a cheesemaker, artisan bakery, wine cellar, or specialty market for tour and tasting; or take a cooking class with noted chef; or enjoy a wine or food seminar with an expert; then top it off with lunch at a leading restaurant. 4 to 5 hours, morning or afternoon.
Full-day tours: Combine several of the ideas found in the half-day tours and include lunch or dinner. 8 hours.
Multi-day tours: Each day has a theme, with choices that might include ethnic cuisines; pairing wines and foods; local and regional foods; the Texas Trilogy: barbecue, Tex-Mex, and steaks; and celebrity chefs. As noted above, the itinerary can incorporate visits to see food/wine production, specialty markets, tastings, seminars, cooking demos or classes, and meals with appropriate wines or other beverages.
And more: It’s easy to add in museum visits, shopping, spa treatments and live music as needed.

You can read more about Texas Toast plans and experiences on June’s blog at http://www.junenaylor.com, and you can follow updates on Facebook (Texas Toast Culinary Tours) and Twitter ( http://twitter.com/TexasToastTours) For press inquiries please contact Beth Hutson at 817-602-0211 or beth@hutsoncreative.com. For additional details on culinary tours, please view http://www.texastoastculinarytours.com contact 817-239-1634 or email texastoastculinarytours@yahoo.com.

About Texas Toast:
Partner June Naylor is an award-winning travel journalist, dining critic, and food writer with more than 20 years of experience. A Fort Worth native and a sixth-generation Texan who was was raised in Dallas and educated at Texas Christian University, June is a lifelong student of food, cooking and culture in Texas and the Southwest. A child of food-loving parents, June began creating things in the kitchen before she learned long division, and she’s taken cooking classes from Dallas to Bangkok. Over the years, she’s interviewed food celebrities such as Wolfgang Puck, Jacques Pepin, and John Besh, hosted a food-and-travel radio show and taken friends on food trips at home and abroad. June has written two cookbooks with Fort Worth cook and restaurateur Grady Spears and has another in the works with Austin/Fort Worth chef and restaurateur Louis Lambert. Texas Toast partner Cynthia Wahl comes to Texas by way of Wisconsin (born there) and Colorado (schooled there).  After spending 20 years as art director for several publications at the Fort Worth Star-Telegram, she decided to follow her epicurean passions. Although art and design have been her vocation, an adulation of Texas food and wine was raised to a higher level when she became friends with June Naylor pretty much the first day she worked at the paper. Through numerous girlfriend trips around Texas and the nation, the two have eaten like royalty while also taste-testing tequilas and emptying some nice bottles of wine. Cynthia is married to Jeff Cunningham, a native Texan, and has two teenage sons who eat an awful lot.

November 17 & 18
Cru A Wine Bar
Cru ~ A Wine Bar is proud to be hosting a wine dinner featuring Barolo wines paired with rare White Truffles from Oregon. Cru’s Truffle event is truly remarkable due to the rarity and high demand of the magnificent white truffle. Don’t miss this opportunity to enjoy the best in Italian Barolo wines and this exceptional culinary treat!
The famed white truffle is one of the world’s most prized delicacies. Once exclusive to Italy, the white truffles are grown predominantly in the soils of Piemonte’s Alba zone, home to the King of Italian wine, Barolo. Wine Aficionados claim that “Barolo is the Burgundy of Italy”, a wine of great perfume, body and size with the classic nose of “tar and roses”. Paired together, these noble wines and the “white diamond” of the earth, deliver the ultimate gastronomic experience.
Oregon is also blessed with an abundance of wild truffles with culinary qualities equal to those of Europe. Oregon has the perfect climate for cultivation of the renowned French truffles. Oregon Truffles Grow in the Willamette Valley Region of Oregon from November thru January. As the ultimate culinary delicacies, truffles are emblematic of the good life in every region where they grow.
Cru Corporate Chef Paul Singhapong has created a special five course menu that features items that highlight the delicate truffle flavors and complement the rich Barolo wines. Alfonso Cevola, CSW, will be on hand to present the Barolo wines and highlight the flavor pairings. Alfonso is a Certified Specialist in Wine and a Special Contributor to the Dallas Morning News and Sommelier Journal. He is an italian wine ambassador who translates the Italian experience
Barolo & White Truffles Wine Dinner Menu
Reception
White Truffle Pizza
fontina cheese, roasted chanterelle mushrooms, basil-walnut pesto & white truffle oil
Arneis, Pio Cesare, 2008
1st Course
Pepper-Seared Beef Carpaccio
roasted baby artichokes, fennel & arugula salad, black truffle aioli Shaved Black Truffles Barbaresco, Produttori del Barbaresco “Torre”, 2005
2nd Course
Angolloti Fonduta
egg ravioli filled with fontina cheese, white truffle sage brown butter & balsamic syrup Shaved White Truffles
Barolo, “Lecinquevigne”, Damilano, 2004
3rd Course
Roasted Veal Loin
porcini thyme mushroom filling with braised granny smith truffle apples, barolo wine raisin demi Shaved White Truffles
Barolo, DOCG, Pio Cesare, 2005
4th Course
Gianduia Crème Brûlée
Brachetto d’Acqui, “Rosa Regale” Castello Banfi, 2008
The Barolo & White Truffles Wine Dinner will be held Tuesday, November 17th at Cru Shops at Legacy in Plano, and Wednesday, November 18th at Cru West Village in Dallas and Cru Watters Creek in Allen. Reception at 6:30pm and Dinner at 7pm.
The dinner is $69/person. Space is limited so please call Crú to reserve your seats today!
Crú ~ A Wine Bar
WEST VILLAGE – 3699 McKinney Ave., Dallas 214/526-9463
SHOPS AT LEGACY – 7201 Bishop Rd., Plano 972/312-9463
WATTERS CREEK – 842 Market St., Allen 972/908-2532
November 17
Tramontana’s Jacuzzi Family Vineyards Wine Dinner
Tuesday November 17, 2009
$50 per person
7:00 Reception
7:30 Dinner
Menu
Reception
Wild Mushroom Risotto Cakes- Truffle Aioli
Brie Cheese en Croute
JACUZZI PINOT NOIR 2006- CARNEROS
—–
Dinner
Housemade Chicken Raviolis with Sage Brown Butter- Chevre Salad
JACUZZI ROSSO DI SETTE FRATELLI MERLOT 2004- SONOMA
—–
Slow Roasted Porquetta with Sea Salt, Cracked Pepper & Herbs- Natural Jus
JACUZZI BARBERA 2007- MENDOCINO
—–
Hickory Grilled Bistecca Fiorentina – Crispy Onions
CLINE CELLARS BRIDGEHEAD ZINFANDEL 2006- CONTRA COSTA
—–
Dark Chocolate Mousse

November 19
Lawry’s The Prime Rib.
Potato wrapped jumbo prawn seared in Tabasco bacon pan sauce;
2009 Domaine de la Roche St. Martin Nouveau Beaujolais Rosé
•    Autumn salad tossed with dried apricots, sliced almonds, Maytag bleu cheese and dressed with a sweet maple vinaigrette;                                                                  2009 Domaine de Saint-Ennemond Nouveau Beaujolais
•    Horseradish crusted prime filet of beef with blue crab salad and asparagus noodles; 2009 Georges Duboeuf Nouveau Beaujolais
•    Pumpkin mascarpone filled vanilla bean crepes;
2007 Louis Jadot Beaujolais-Villages

Who:    Lawry’s The Prime Rib has been serving Dallas, bringing excellent cuisine and personable service, for 26 years. Guests can enjoy featured dinner entrees such as Chilean Sea Bass, Rib Eye Steaks, Filet Mignon and, of course, the Roasted Prime Rib that made the restaurant famous – from the smaller California Cut to the larger Dallas Cut.

When:        Thursday, November 19, 2009
7 p.m.

Cost:     $69 per guest, plus tax and gratuity

Reservations:    Reservations are required by calling (972) 503-6688 or via email to SGiancotti@Lawrysonline.com with “Beaujolais” in the subject line.

Where:     Lawry’s The Prime Rib
14655 Dallas Parkway, Dallas, TX 75254
(Just south of Beltline)

Speaking of Top Chef, I’ve missed a few episodes lately. Still hoping for Jennifer or Kevin to win…are they both still in? I know Bravo would tell me but I don’t want other spoilers.

Tart Bakery is making whoopies!

Lookout cupcakes, here comes the whoopie pie craze. Are you familiar with Tart Bakery? You know,  the little shop pastry chef Kristen Massad opened in 2004 where the storefront looks like a spray painted rah-rah sign for an upcoming football game? We never thought the place would make it, but make it they did—Massad’s little shop that turns out cakes, pies, and petit fours is turning five. (Thanksgiving tip: order one of their turkey wreaths (croissant rings stuffed with turkey) for your office party.) Or a couple dozen pumpkin-spice whoopie pies! Maple & Motors Burgers and Beer also makes a chocolate version of the whoopie pie called the chocolate gob. One more sighting and whoopies will become an official trend. 5219 W. Lovers Lane at Inwood Rd. 469- 335-8919.

Warning: Some fancy turkeys are vain.

Several area farmers are raise raising heritage and pastured birds. Here’s a link to some. A loyal Disher asks the obvious question:

Have you eaten one of these heritage birds?  I’d love to hear from someone who has.  My big question is this… will it be worth the extra cost to buy a heritage turkey when I’m not wild about turkey to begin with?  Will a heritage bird make me love this Thanksgiving tradition or should I just stick with a crown rib roast?

Make reservations now.

Below the jump we have a list of restaurants that will be serving Thanksgiving dinner. The list also includes some great take-out options.

Craft Dallas
W Dallas-Victory
2440 Victory Park Lane
Reservations are highly recommended.
For reservations, please call 214-397-4111.

Amuse
Spiced Pumpkin Soup with Crème Fraîche & Pumpkin Seed

First Course
Foie Gras and Game  Terrine &  Poached Pear
Frisée Salad, Apple Wood Bacon, Chestnuts & Black Truffle

Main Course
(Choice of)
Organic Free-Range Turkey
Prime Rib of Beef
Roasted Scottish Salmon

Side Dishes
Sweet Potato Purée
Roasted Autumn Vegetables
Sausage Raisin Fennel Stuffing
Sautéed Assorted Mushrooms
Brussels Sprouts with Bacon
Cranberry Sauce

Dessert
Chocolate Pecan Pie
Cranberry-Apple Crisp
Pumpkin Pie
Ice Cream & Sorbet Sampler

$85

Chef/Owner Tom Colicchio
Chef de Cuisine Jeffrey Harris
Pastry Chef Laurel Wimberg

—————————————————————————————————————————

Warwick Melrose
Thanksgiving 2009

Assorted Breads, Rolls, Croissants, and Muffins

Cold Buffet
Seasonal Fresh Fruit & Artisan Cheese Display
Organic Mixed Greens with Roasted Tomato Vinaigrette &Feta Cheese
Classic Caesar Salad
Traditional Waldorf Salad
Seasonal Grilled Vegetable Crudités’ with Appropriate Dipping Sauces
Roasted Artichoke, Slow Cooked Red Peppers, Mushrooms& wild Oregano Salad
Smoked Salmon with Traditional Garnishes, Dark Bread and Miniature Bagels

Seafood Displayed in Ice
Chilled Jumbo Gulf Shrimp
Snow Crab Claws
Traditional Cocktail & Mustard Sauce

Hot Items
Roasted Fresh Herb Turkey with Classic “Giblet Gravy” and Cranberry Sauce
Traditional Cornbread and Herb Stuffing
Seared Ginger, Soy Glazed Salmon, Basmati Rice
Slow Roasted Sage & Lemon Thyme Rubbed Pork Loin Stuffed with Dried cherries, Dates & Figs
Orecchiette Pasta “Arabiatta” with Rock Shrimp
Roasted “Elephant” Garlic Whipped Potatoes
Maple Glazed Sweet Potatoes
Southern Style Collard Greens with Ham Hocks
Seasonal Fall Vegetables
Classic Eggs Benedict
Sausage and Apple Wood Smoked Bacon

Action Stations
Virginia Baked Honey Glazed Ham with assorted Mustards & Country Biscuits
Roast Baron of Beef with Texas Horseradish Chantilly and Au Jus
Made to Order Omelet & Waffle Stations

Children’s Station
Chicken Fingers and Marinara Sauce
Mac “N” Cheese
Peanut Butter and Jelly
Assorted Cookies and Brownies

Grand Dessert Display
Chocolate Covered Strawberries
Traditional Tortes, Cakes and Tarts
Pumpkin, Pecan French Apple and Sweet Potato Pies
Assorted Miniature French pastry
White Chocolate, Strawberry Bread Pudding
Assorted Truffles

Seating from: 11am- 2:30 pm.
Adults: $55 per person (excluding tax & gratuity)
Children 5yrs.-12yrs. $24 (excluding tax & gratuity)
Children under the age of five dine with our compliments
For Reservations, Please Call: (214) 224-3152
www.landmarkrestodallas.com

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Canary Cafe’s Three-Course Thanks
Thanksgiving Day Three-Course Meal for $25 – Thursday, November 26, 2009
Canary Cafe chef-owner Mansour Gorji prepares and serves a three-course Thanksgiving meal from 5 until 9:30 p.m. for $25 for adults and $14 for children 12 and under (tax & gratuity not included).  Reservations are recommended by calling 972.503.7080.  In addition to the special Thanksgiving menu, guests may order off the a la carte meal.

Canary’s three-course Thanksgiving menu includes field greens with pomegranate champagne vinaigrette, choice of turkey or pork chop with pomegranate citrus sauce, pistachio fig dressing, mashed potatoes and vegetables along with a choice of pumpkin or pecan pie.

Canary Cafe specializes in Mediterranean cuisine using fresh ingredients and simple techniques.  For guests wanting to take a little Mediterranean home with them, Chef Gorji has his own product line in Gorji Gourmet, which includes his pomegranate champagne vinaigrette as well as his pomodoro sauces and award-winning steak primer available for purchase at Canary Cafe, area Whole Foods Markets and www.gorjigourmet.com.  The 14 table Addison restaurant offers a complete wine selection.   Canary Café is open for dinner only Tuesday – Thursday, 5-9:30 p.m. and Friday – Saturday, 5-10:30 p.m. For more information call 972 503 7080 or visit www.canarycafeaddison.com.

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Celebrate Thanksgiving Day at
Tre Amici Prime Steakhouse & Seafood

November 26, 2009
5:00 pm-9:00 pm
$38 per person
Live pianist- Adrian King
Wines under $300 are priced half off
Reservations suggested
3 course Thanksgiving Dinner
~ Salad ~
Tre Amici Salad
Baby Greens, Gorgonzola, White Balsamic, Honey Vinaigrette & Candied Pistachios
~ Main Course ~
Roasted Duck with Cornbread Dressing
Traditional Cornbread Dressing and Gravy, served with Green Beans
and Cranberry Sauce
~ Dessert ~

Homemade Sweet Potato Pecan Pie

About Tre Amici Prime Steakhouse and Seafood
Tre Amici Prime Steakhouse and Seafood is a four star restaurant located off the North Dallas Tollway between Trinity Mills Road and Frankford Road which serves prime steaks and fresh seafood with select Italian accents. The 7,900 square foot restaurant offers private dining facilities which can seat 15 to 250 people comfortably and offers state of the art audio visual capabilities.

Tre Amici spotlights live pianist Adrian King Tuesday through Saturday of every week. Adrian’s music career consists of performances for Queen Elizabeth and with the Beatles and The Rolling Stones.

Tre Amici contact information:
18020 North Dallas Parkway, Dallas, Texas 75287; Ph: 972.250.4400,
Fx: 972.250.4401; Hours: Mon-Tue 5 pm-10 pm, Wed-Thu 5 pm-11 pm, Fri-Sat 5 pm-12 am; http://www.tre-amici.com/

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Nana’s Annual Thanksgiving Brunch and Dinner

It may be a tradition but certainly not
traditional. Nana’s much-anticipated Thanksgiving feast is where Executive Chef Anthony Bombaci showcases his distinctive cooking style and thrilling flavor profiles.  On November 26, expect to see grilled turkey breast served with cranberry compote, roasted rack of lamb served with sweet potato trixat, and pumpkin flan for dessert.  The four-course meal is $79 per person for adults and a three-course meal for children 12 and under is $24 per person.  Brunch, served from 11am – 2:00pm, includes complimentary bottomless mimosas or champagne.  Dinner is available between 6pm – 8pm.  Reservations are recommended by calling Nana at 214.761.7470. www.nanarestaurant.com

ADULT THANKSGIVING MENU

Amuse

Amuse Greek Yogurt, Strawberries, Balsamic Vinegar Caramel, Pine Nuts

Second Course (choice of)

Grilled Quail, Squash Caponata

Baby Spinach Salad, Candied Pine Nuts, Shaved Manchego, Warm Sherry Vinegar

Tuna Tartar, Wasabi Ice Cream, Soy, Sesame, Passion Fruit

Lobster Cavatelli – “Tuscan Puttanesca”

Liquid Baked Potato Soup, Sour Cream Foam, Chives, Potato Chip “Salt”

Ricotta-Lemon Silver Dollar Pancakes, Raspberries, Lemon Curd

Entree (choice of)

Grilled Turkey Breast, Cranberry Compote, AVC’s Stuffing, Green Beans, Celery Root Puree

Seared Scottish Salmon, Garbanzo Ragout, Glazed Baby Back Rib, Piquillo Peppers

Pan Roasted Duck Breast and Sea Scallop Combo, Quince, Hazelnuts, Orange-Pomegranate Glaze

Grilled Prime Filet, Parm Fries, White Truffle Oil, Rosemary-Yuzu Butter

Roasted Rack of Lamb, Sweet Potato Trinxat, Seared Drunken Goat Cheese

Fried Organic Eggs, French fries, Liquid Tomato Chutney

Dessert (choice of)

Pumpkin Flan, Pecan Guirlache, Nutella Pebbles

Glazed Strawberries, Orange Chiffon Migas, Licorice, Vanilla Chantilly

Cheezecake Panna Cotta, Fuji Apple Compote, Candied Fried Walnuts, Citrus Ice Cream

CHILDREN’S THANKSGIVING MENU

Appetizer (choice of)

Cavatelli, Tomatoes, Basil, Parmigiano Reggiano

Fresh and Dried Fruit Salad with Lemon-Poppy Seed Dressing

Traditional Caesar Salad, Garlic Croutons, Creamy Caesar Dressing

Entrée (choice of)

Fried Chicken Breast Salad with Ranch Dressing & BBQ Sauce

Mozzarella and Prosciutto Panini, French Fries

Kobe Beef Sliders, Cole Slaw and Fries

Fried Eggs, Steamed Rice and Homemade Ketchup

Dessert (choice of)

Vanilla Ice Cream, Glazed Strawberries

Pumpkin Flan, Pecans, Nutella Pebbles

Cheesecake with Graham Cracker Earth and Citrus Ice Cream

Nana is a restaurant with an inimitable sense of luxury and wonder, where its service, panoramic view of the city, and upscale American cuisine created by internationally-acclaimed Executive Chef Anthony Bombaci are simply astonishing.  Hours are Sunday through Thursday from 6pm – 10pm and Fridays and Saturdays from 6pm – 10:30pm.  Nana is located on the 27th floor of the Hilton Anatole Hotel at 2201 Stemmons Freeway, Dallas, TX  75207.  Reservations are available by calling 214.761.7470.   www.nanarestaurant.com

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Crú: A Wine Bar Offers Three-Course Thanksgiving Dinner
Ideal for your Family Gathering. We’ll even do the dishes!
Thursday, Nov 26th, 2009 – 12 noon – 9 pm
$32 per guest, half off for children under 12
Bring the whole family to our house this Thanksgiving and indulge yourself on our specially prepared three-course menu created by our Executive Chef. You’re sure to have the best Thanksgiving Dinner in town!
Choose from a more traditional Thanksgiving offering, such as Roasted Turkey or Beef Tenderloin, or delve into some of Chef Paul’s more distinctive main courses like New Zealand Lamb Rack or Oven Roasted Salmon. We’ll also have Pumpkin and Apple Pie, as well as our signature Chocolate Lava Cake.
Whatever your mood, be assured that our knowledgable servers are ready to suggest a wine pairing from our extensive bottle wine or by-the-glass list.
We’ll even clean up and do all the dishes!

Appetizer
Warm Baby Spinach Salad
spiced pumpkin seeds, pears, cashel blue cheese & honey dijon vinaigrette
Sweet Potato & Fontina Tortelloni
herb roasted chanterelle mushrooms & sage brown butter
New Zealand Lamb Tamales
avocado crème fraiche & ancho chili sauce
Butternut Squash Soup
jumbo lump crab , robiola cheese crostini & chive cream
Main Course
Roasted Turkey
focaccia oyster mushroom dressing, green beans, maple whipped sweet potatoes & gravy
New Zealand Lamb Rack
butternut squash-white cheddar risotto, asparagus & red wine sauce
Oven Roasted Salmon
roasted garlic creamed fingerling potatoes, green beans & blood orange glaze
Roasted Beef Tenderloin
fennel & rosemary crusted, broccolini, whipped sweet potatoes & chianti sauce
Dessert
Warm Baked Apple Pie
with caramel ice cream
Pumpkin Pie
with cinnamon-vanilla whipped cream
Chocolate Lava Cake
with raspberry sauce
Call Your Favorite Crú Location For Reservations
Dallas
WEST VILLAGE
3699 McKinney Ave., Dallas
214/526-WINE (9463)     WATTERS CREEK
842 Market St., Allen
972/908-2532    SHOPS AT LEGACY
7201 Bishop Rd., Plano
972/312-WINE (9463)

Austin
2ND STREET
238 W. 2nd Street, Austin
512/472-WINE (9463)     THE DOMAIN
11410 Century Oaks Ter., Austin
512/339-WINE (9463)

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THE MERCURY THANKSGIVING BUFFET

TURKEY, CORN DRESSING, (ALL THANKSGIVING ITEMS)

PRIME RIB
TURKEY AND TURKEY BREAST
SALMON WITH STIRFRY VEGETABLES
CHICKEN ENCHILADAS
PORK LOIN WITH CHERRY SAUCE

CHILLED SHRIMP
MARINATED CRAB CLAWS
OYSTERS

EGGS BENEDICT
OMELETTE STATION
PANCAKES
WAFFLES
BACON AND SAUSAGE

SOUHWESTERN CAESAR SALAD WITH FAJITA MEAT
TOMATO MOZZARELLA SALAD
CHILLED ASPARAGUS WITH CHAMPAGNE VINAIGRETTE
CALAMATA BREAD SALAD
DEVILED EGGS
FRUIT PLATTER
CHEESE PLATTER
ASIAN PASTA SALAD

CREAM SPINACH
BROCOLLI CASSEROLE
POTATO PUREE
CORNBREAD DRESSING
MACARONI AND CHEESE
CREAM CORN
JALAPENO CHEESE GRITS

CRANBERRY SAUCE
COCKTAIL SAUCE
REMOULADE SAUCE

PUMPKIN PIE
PECAN PIE
RICE PUDDING
CARAMEL FLANS
TRES LECHES
CHOCOLATE MOUSSE CAKE
CARROT CAKE
CHOCOLATE MOUSSE
WHITE CHOCOLATE CHEESECAKE
BROWNIES
CHOCOLATE COVERED STRAWBERRIES
TIRIMISU
LEMON SHORTCAKE
MINI TARTS AND PASTRIES
WARM BREAD PUDDING
CROISSANTS AND DANISH
BISCUITS WITH CREAM GRAVY
BUTTER AND RASPBERRY JELLY

$49.95 ADULTS
$24.95 KIDS TEN YEARS AND UNDER.

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VICTORY TAVERN CITY GRILLE
2501 N. Houston St., Dallas
214/432-1900Thursday, Nov 26th, 2009 – 12 noon – 9 pm
$32.95 per guest, half-off for children under 12
Bring the whole family to our house this Thanksgiving and indulge yourself on our specially prepared three-course menu created by Executive Chef Jim Oetting. Chef Jim displays his originality with bold flavors and seasonally inspired dishes, gently infusing creative approaches to comfort food classics. You’re sure to have the best Thanksgiving Dinner in town!
Choose from a more traditional Thanksgiving offering, such as Molasses Brined Turkey Breast or Maple Scented Pork Tenderloin, or delve into some of Chef Jim’s more distinctive main courses like Blackened Salmon or Organic Honey & Mustard Glazed Cod. We’ll also have Classic Pumpkin Pie and Chocolate Kahlua Bread Pudding, as well as our signature Really Good Coconut Cream Pie.
Whatever your mood, be assured that our knowledgable servers are ready to suggest a wine pairing from our bottle wine or by-the-glass list.
We’ll even clean up and do all the dishes!
Appetizer
Tavern Chopped Salad
Smoked Salmon with traditional garnish remoulade & toast points
Quinoa, Butternut Squash & Black Currant Salad with butter lettuce
Baby Spinach Salad with smoked bacon, dried cranberries & cave aged blue cheese
Roasted Sweet Potato Bisque with toasted pepitas & spiced crème fraiche
Main Course
Molasses Brined Turkey Breast with fall mushroom stuffing & giblet sage gravy
Maple Scented Pork Tenderloin with smoked chicken sausage, creamed corn & organic apple cider glaze
Blackened Salmon with tavern green bean casserole & orange thyme butter sauce
Organic Honey & Mustard Glazed Cod with heirloom fingerling potatoes, brussel sprouts & smoked bacon
Grilled Flatiron Steak with aged cheddar mash, wilted greens & chimichurri butter
Dessert
Really Good Coconut Cream Pie
Chocolate Kahlua Bread Pudding with white chocolate crème anglaise
Classic Pumpkin Pie with cinnamon whipped cream
victorytavern.com

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Thanksgiving at Smoke
$40 per person

The Beginning
HEARTY GREENS & ROOT VEGETABLE SALAD, fennel, marinated celery root, crisp parsnip, fresh herbs and dried cherries
GRIDDLED SHRIMP BISCUIT with fruit mustard and smoke garden basil
BUTTERNUT SQUASH & CHESTNUT SOUP with Indian spiced crouton, sweet cream and celery leaf

The Feast
TRADITIONAL HICKORY SMOKED FARM TURKEY with Wild Mushroom & Marjoram Gravy
ARTISANAL COUNTRY SMOKE HOUSE HAM with Dublin Dr. Pepper Red Eye Gravy
PIT ROASTED LEG OF LAMB with cider vinegar, garlic and Mint Jus
All the Fixings
Sage Cornbread & Adouille Sausage Stuffing
Fresh Cranberry & Orange Relish
Creamed Spinach, Caramelized Pearl Onions & Leek Casserole
Braised Red Cabbage & Caraway
Saffron & Corn Mashed Potatoes
Maple baked sweet yams

The Sweets
Mexican Cinnamon Apple Cobbler
Buttermilk & Caramel Pumpkin Pie
with “left-overs” and cookies to take home!
901 Fort Worth Avenue
Dallas, TX 75208
(214) 393-4141
www.smokerestaurant.com

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Fearing’s
Thanksgiving – Thursday, November 26
Breakfast: 6:30 – 11 a.m.
Thanksgiving Lunch and Dinner: 11 a.m. – 3 p.m. and 5 – 8 p.m.
Three-Course Holiday Menu
$95 per adult, $40 per child 12 and under, excluding beverage, tax and gratuity
Bar Hours and Bar Menu also available
Thanksgiving:

F I R S T C O U R S E
Roasted Butternut Squash Bisque with Pheasant Confit, Caramelized Apple/Celery Root Fritter and Smoked Pecan Gastrique

Seared Nantucket Bay Scallops on Chestnut/Brandy Cream with French Bean/Pancetta Saut and Oregon Black Truffle Reduction

“Chicken Fried” Bob White Quail on Sweet Potato Spoonbread with Sage-Roasted Applewood Bacon Salad and Red Currant Chutney

A Sampler of Griddled Lump Crabcakes, Poached Shrimp/Mango Cocktail and Chili Braised Short Rib Tamale with Dia de Accion De Gracias Fiesta Salad

S E C O N D C O U R S E
Tangerine-Glazed Turkey with Tortilla Dressing, Whipped Potatoes, Green Beans/Salsify, Jalapeo Cranberry Relish and Pecan Chili Gravy

Grilled Red Snapper with Sage Brown Butter and Crispy King Crab Legs on Meyer Lemon Texas Rice with Asparagus “Amandine”

“English Style” Marjoram/Malt Glazed NilGai Antelope on Wild Boar “Bangers and Mash” with Tawny Port Sauce and Yorkshire Pudding

West Texas Mopped Beef Tenderloin on Creamed Arugula with “Loaded” Smashed Yukon Potato Croquette and Wild Mushroom/Madeira Sauce
RESERVATIONS:  Please dial 214.922.4848
Fearing’s is located at The Ritz-Carlton, Dallas, 2121 McKinney Avenue, Dallas, TX 75201

************TAKE OUT! TAKE OUT! TAKE OUT! TAKE OUT! TAKE OUT!**********

TJ’s Market & Catering
Thanksgiving Take Out Menu
We do the work…you get the thanks!
Orders available for pick up
Mon – Wed, Fri – Sun
10am – 6:30pm
(closed Thanksgiving)

PLEASE ORDER BY MON NOV 23
Appetizers
Baked Brie Stuffed with Fruits & Nuts
Serves 4-8…22.99
Jumbo Snow Crab Claws…30.99 / lb
Scallops Wrapped in Bacon…22.99 / doz

Marinated Crab Fingers…26.99 / lb

Seafood Enchiladas…8.99

TJ’s Savory Stuffed Mushrooms
Spinach & artichoke…14.99 / doz
Crab stuffing…16.99 / doz

TJ’s Crabcakes
Appetizer…3.99/ea
Dinner…6.99/ea
Maryland…9.99/ea

Fine Caviars & Bilinis…Mkt Price

Bake At Home Puff Pastries (14.99 – 20.99 / doz)
Mushroom Profiteroles
Shrimp & Dill Puffs
Lobster Triangles
Black Bean Empanadas
Brie, Pear & Almond Flowers
Spinach & Pesto Puff

Platters

TJ’s Famous Cooked Shrimp Platter
Plattered…25.99 / lb
Bagged…22.99 / lb

Smoked Salmon Platter
Hickory OR Nova Lox w/ decorative cream cheese & fixings
Large serves 10-16…84.00
Small serves 4-8…42.00

Crudités Platter
Fresh vegetables with two dips
Large serves 20-25…55.00
Small serves 10-15…35.00

Fresh Fruit and Cheese Platter
Large serves 10-16…70.00
Small serves 6-8…40.00

Soups (5.99/pt)

Seafood Gumbo
Clam Chowder
Lobster Bisque

Thanksgiving Entrées

Oven Roasted Turkey Breast…12.99 / lb

Glazed Boneless Chicken Breasts…6.99 / ea

Maine Lobsters…Mkt Price
Live or steamed & cracked (Tails also avail)

Beef Tenderloin (Whole tenderloin)…17.99 / lb
No charge for trimming or seared & seasoned

Herb Seasoned Rack Of Lamb…22.99 / lb

Caren’s Seafood Casserole (Family Recipe!)
Serves 6-8
Shrimp & Scallop…55.00
Shrimp & Lump Crab…60.00

TJ’s Poached Or Grilled Salmon
Wild King (31.99 / lb) or North Atlantic(18.99 / lb)
With Cucumber Dill Sauce or Tangy Apricot Glaze

Sides

Vegetables (Feed 6…16.99)
Garlic Mashed Potatoes
Creamed Spinach
Corn Pudding
Glazed Carrots
Green Beans w/ Almonds
Sweet Potato Casserolew/ Streusel Topping

Potato Cakes…1.99 ea
Twice Baked Potatoes…2.99 ea

Thanksgiving Traditions

Cornbread & Herb Dressing…16.00
Oyster Dressing…20.00
Plain Gravy…..3.99 / pt
w/ Giblets…….4.99 / pt
Fresh Cranberry Relish…6.99 / pt
Sourdough Baguette…3.99 ea

Thanksgiving Desserts

Double Fudge Chocolate Cake
Double Layer…40.00
Single Layer…24.00

Pumpkin Pie Crumble Cake
Large serves 10-12…38.00
Small serves 4-6…20.00

Pecan “Pie” Cake
Large serves 10-12…38.00
Small serves 4-6…20.00

Pecan Fudge Cake…40.00

Chocolate Molten Lava Cakes…5.95

Eggnog Bundt Cake with Rum Glaze…36.00

Pumpkin Bread…12.00

Thanksgiving Pies…18.00
Pumpkin / Sugar Free Pumpkin / Pecan
Cherry / Apple / Peach-Raspberry
Strawberry-Rhubarb
Assorted Mini French Pastries…1.99 ea

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Nick & Sam’s
The Holidays can be stressful. For some, the prospect of walking into a hot kitchen with piles of dirty dishes looming is enough to put an end to planning Thanksgiving dinner. But Nick & Sam’s is here to help. If you are looking for a traditional turkey dinner (or prime rib dinner), we’ve got your Thanksgiving answers. We will do all the hard work, so you can sit back and celebrate!

TURKEY DINNER $35 per person
Herb Roasted Turkey
Cornbread & Sage Stuffing
Country Turkey Gravy
Sweet Potato Mash
Creamed Spinach
Creamed Corn
Cranberry Kumquat Relish
House Salad with Raspberry Vinaigrette
Bread Rolls

PRIME RIB DINNER $45 per person
Slow Roasted Prime Rib
Garlic Au Jus
Sweet Potato Mash
Au Gratin Potatoes
Grilled Asparagus
Sautéed Mushrooms
Horseradish Sour Cream
House Salad with Raspberry Vinaigrette
Bread Rolls

A LA CARTE OFFERINGS, FAMILY STYLE
Slow Roasted Prime Rib with Garlic Au Jus
Serves 8 $130

Herb Roasted Turkey with Country Gravy
Serves 6 $60

Spiral Ham with Cinnamon Peach Glaze
Serves 4 $45

Rosemary Garlic Leg of Lamb with Mint Au Jus
Serves 4 $55

A LA CARTE OFFERINGS, INDIVIDUAL SERVINGS
$2 per serving
Cranberry Kumquat Relish

$3 per serving
Acorn Squash & Apple Bisque

$4 per serving
Sage & Cornbread Stuffing
Mashed Sweet Potatoes
Garlic Mashed Potatoes
Creamed Spinach
Creamed Corn
Macaroni & Cheese
Au Gratin Potatoes
Haricot Vert with Toasted Almonds
Sautéed Mushrooms
Grilled Asparagus

$5 per serving
Lobster Macaroni & Cheese
DESSERTS (Serves
Pumpkin Crème Brulée Cheesecake
$55

Black & White
Devil’s Food Cake with White Chocolate
Mousse & Chocolate Truffles
$60
Pumpkin Cranberry Pie
$40

Pumpkin Spiced Carrot Cake
$40
DESSERTS, INDIVIDUAL SERVINGS
$4.50 per serving
Apple Cranberry Tart
Peach & Golden Raisin Bread Pudding
website www.nick-sams.com/special events/ thanksgiving

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Bread Winners Holiday Dinner Menu

Roast Turkey Breast or Glazed Ham
Served with Sour Cream Mashed Potatoes, Sage or Cornbread Stuffing, Homemade gravy, Creamed Corn, Cranberry Sauce, Dinner Rolls
$16.95 per person

Additional Sides (priced per person)
Squash Casserole (4)
fresh Green Beans ($3)
Grilled Vegetables ($3)
Creamed Corn ($3)
Green Chile Mac and Cheese ($4)
Buttered Asparagus ($4)

PINTS
Spicy Apple Chutney ($7)
Cranberry Sauce ($6)
Spinach & Artichoke Dip ($8)
Homemade Gravy ($6)

All Holiday Dinner Items are Available for Delivery or Pick Up.

Bread Winners also offers Handmade Pies, Holiday Cakes and Tortes, Breads and other dessert temptations to finish off your meal.  A compete list can be found at www.bredawinnerscafe.com under the Menus tab.

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eatZi’s Market & Bakery
offers Thanksgiving the Easy “eatZi’s” Way!

Hours of basting, mashing, chopping and mixing is better left to the experts this Thanksgiving with complete gourmet to-go feasts from eatZi’s Market & Bakery! Even the most talented home chefs need a break during the frantic holiday rush to enjoy the company of family and friends. Each season, families turn to eatZi’s to simplify the preparation of marvelous meals not only to save time but to enjoy the delicious creations from the eatZi’s professional kitchen. From the turkey to the trimmings, eatZi’s has it all covered.

Every portion is prepared with the highest quality ingredients along with the same care and love that eatZi’s chefs put into meals for their own families. Customers choose their favorite sides, and the eatZi’s team can assist them in ordering enough food for a sizeable smorgasbord or an intimate Thanksgiving dinner for two. Our chefs do the work, and a complete meal will be ready for pick-up at our convenient Oak Lawn Avenue location when they’re ready to entertain.

Turkey Day in “Big D” has never been easier with eatZi’s Market & Bakery. Orders can be placed over the phone, with a fax, online or in-store by Monday, November 23 to have the fixings ready for Thanksgiving.
For every Thanksgiving order of $75 or more,
customers will be entered into a drawing to win dinner for four for the holidays!
TRADITIONAL BREADS
Pull Apart White Bread Rolls
soft, white honey rolls that pull apart easily;
wrap in foil and heat for home-style goodness
$4.99 per 6-pack of rolls

Pull Apart Wheat Bread Rolls
soft, wheat honey rolls that pull apart easily;
wrap in foil and heat for home-style goodness
$4.99 per 6-pack of rolls

eatZi’s Cornbread
eatZi’s famous cornbread; sweet, moist and delicious
$6.29 per loaf

eatZi’s Jalapeño Cornbread
eatZi’s famous cornbread with diced jalapeños and cilantro;
a traditional taste with a kick
$6.49 per loaf
LET’S TALK TURKEY… AND TRIMMINGS
Oven-Roasted Turkey Breast
boneless breast of turkey with skin on; seasoned with salt and pepper;
roasted to a golden brown
$14.99 each (serves 3-4)

Pecan-Smoked Turkey Breast
boneless breast of turkey with skin on; seasoned with salt and pepper; smoked
over pecan chips; roasted to a golden brown
$14.99 each (serves 3-4)

Wild Rice Salad
wild and brown rice tossed together with preserved cranberries and apricots,
toasted pecans, fresh herbs and
citrus –tarragon vinaigrette
$13.99 each (serves 3-4)

Butter Whipped Potatoes
red potatoes whipped until smooth
with butter, heavy cream and milk
$12.99 each (serves 3-4)

Sweet Potatoes
rich, creamy puree of sweet potatoes
and seasonal spices; topped with cinnamon sugared pecans, drizzled with brown butter caramel; marshmallows served separately
$12.99 each (serves 3-4)

Yellow Squash Casserole
buttery yellow squash combined with smoked Grafton white cheddar;
topped with cracker crumbles
$12.99 each (serves 3-4)
SIDE BAR: SAUCES, SOUP, SALAD & STUFFING
Turkey Gravy
traditional smooth turkey gravy made with turkey stock, fresh spices and
black pepper
$9.49 per pint
$17.49 per quart

Cranberry Sauce
cranberries, citrus and spices combine to create turkey’s favorite sweet and tangy side
$7.49 per pint

Butternut Squash Bisque
creamy butternut squash soup garnished with wild rice and
smoked pecans
$8.99 pint (serves 2)
$16.99 quart (serves 4)

eatZi’s Chopped Salad
chopped iceberg and Romaine lettuce
with toasted walnuts, dried cranberries,       roasted corn, bleu cheese with sage
and burnt orange vinaigrette
$15.99 each (serves 4)

eatZi’s Cornbread Stuffing
our famous stuffing is combined
with white bread, cornbread,
fresh herbs, onions and celery
$12.99 each (serves 4)

Sausage Stuffing
our famous stuffing made with white bread, cornbread, fresh herbs,
onions, celery and
sweet Italian sausage
$13.99 each (serves 4)

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Cafe Lago

Thanksgiving Season  Cafe Lago becomes a corn pudding factory – all so you can have Our Famous Corn Pudding on your Thanksgiving table.  Our special orders menu is available on line and of course here when you drop in.  Remember the special orders deadline is Tuesday, November 24th for picking up Wednesday evening before the big day.  We will be closed Thanksgiving Thursday and Friday and be back to biz as usual on Saturday morning.
http://www.cafe-lago.com/

I am eager to find street stands selling Nicaraguan “weekend food” such as nacatamales: shredded pork, potatoes, garlic, peppers, and fresh tomato covered with masa and cooked in a banana leaf. I plan to do my Bourdain-best and hit every vendor in sight. I’ve consulted with Andrew Zimmern who recommends the roasted wild iguana and bull testicle ceviche, but if you’ve been to Nicaragua I’d love to hear your thoughts. (Extra points:  what is the perfect name for a hockey team in Nicaragua? Prize from Nicaragua to the winner. I’m looking at you , Kirk.)

Chef Valimont began his culinary career in Tacoma at The Lobster Shop, later working under Executive Chef Will MacNamara at Seattle’s Washington Athletic Club before taking his knives to the TPC Snoqualmie Ridge Golf Club.  He then trained under Food and Wine “Best New Chef” Gordon Naccarato, opening The Pacific Grill in Seattle first as Sous Chef and ultimately being promoted to Pacific Grill’s Executive Chef.

His quote:

“Each day is a culinary adventure as we create our menu with the fresh seafood the market provides while emphasizing the simplicity of seasonal preparations, regionally inspired dishes and generous portion sizes,” Chef Valimont said. “In addition, our seasoned wine stewards will help select the wine that best compliments our guest’s meal.”

Go in peace.

Former Oceanaire chef Chad Kelly will be the lead chef at Shannon Wynne’s new restaurant The Moth.