The Art of hand-crafted wine and food explored

Craft Dallas and Newton Vineyard join Jim White and the KRLD Dinner Club for a spectacular wining and dining experience.

Ask five of your best wine friends to name their favorite Napa Valley wines and I betcha NewtonVineyard is somewhere on their list. Newton's picturesque vineyards overlooking Napa Valley were planted on Spring Mountain beginning in 1977. Su Hua and Peter Newton believed in the quality, character and rich flavors of higher elevation fruit. Newton eventually became one of the world's most desired wines. We are pleased to present a special pairing of Newton Vineyard varietals with a four-course menu from Craft Dallas in Victory Park on Tuesday October 27th. Seating for this special dinner is limited to 40 guests and is priced at $120 per person, plus tax and gratuity. Our special guest of honor is Ellen Flora, Senior Wine Ambassador and National Spokesperson for Newton Vineyard. According to Ellen, “There is no other property in Napa Valley as unique in such a faceted positioning of steep hillsides and the pioneering arrangement of these vines. The wines from this property are truly about the place – the ultimate terroir story."

Tom Colicchio's craft | DALLAS received 4 Stars from The Dallas Morning News. craft | DALLAS is known for its unique marriage of the finest ingredients, haute cuisine and family-style service. The food prepared at craft | DALLAS is a celebration of the integrity of seasonal ingredients and skillful execution. This unique dining experience serves as the perfect culinary companion to the wines from Newton. Complimentary valet will be provided. For Dinner Reservations Please Contact Michelle Tran at 214-397-4177. Get more details at the "KRLD Dinner Club with Jim White" website. And now for the pièce de résistance, the pairing:

First Course
Roasted Turbot, Braised Baby Fennel and Razor Clams
Newton Unfiltered Chardonnay 2006, Napa Valley

Second Course
Muscovy Duck, Quince Confit and Baby Turnips
Newton Unfiltered Merlot 2005, Napa Valley

Third Course
Wagyu Beef Cheeks, Celery Root Purée and Braised Horseradish
Newton "Red Label" Cabernet Sauvignon 2007, Napa Valley
Newton Unfiltered Cabernet Sauvignon 2006, Napa Valley

Fourth Course
Pain Perdu, Brown Butter-Hazelnut Ice Cream
Riche, Domaine Chandon Sparkling Wine, California

Nana at the Hilton Anatole is creating a Revana Vineyards Wine Dinner with special guest Dr. Madaiah Revana on Thursday October 22nd. Chef Anthony Bombaci is putting together a lavish four-course meal to pair with the wines. Cost per person is $200. Call 214-761-7470 for reservations.

A good time event for a cause happens on October 19th at Palomino, dine during "Celebrate the Cure" and the restaurant will donate 10% of sales. Just call 214-999-1222 for reservations.

Clay Pit in Addison has some tempting events on the schedule for you to experience: "Souther Spice Food Festival" on October 17-18th, and a "Taste of Punjab" on October 24-25th. Get details at www.ClayPitDallas.com.

Chef Jean-Marie Cadot and his partner Gaspar Stantic are hosting a fabulous Louis Latour Wine Dinner Tuesday, October 27th at Cadot Restaurant. The price is only $65 per person, plus tax and gratuity. The restaurant has only been open a few months and already is gaining a big following. No wonder when two of our finest chefs get together, the results should be great, . and they are, at Cadot! It's located in the one-time Mediterraneo space at Preston Road and Frankford in far North Dallas.

For details on the dinner visit their website: www.CadotRestaurant.com or call 972-267-5700 for reservations. See the tasty menu below. Bon appétit!

Reception Menu
Cheese Gougere
Snail in Pastry
Smoked Salmon Rosace on Toast
WINE: SIMONET CREMEANT ROSE
First Course
Warm Venaison Terrine en Croute with Black Currant and Frissee Salad
WINE: H. FESSY MOULIN A VENT 07
Second Course
Filet of Trout with Crawfish and Morels Sauce
WINE: L. LATOUR CHARDONNAY ARDECHE 07
Third Course
Traditional Beef Bourguignon Stew
WINE: L. LATOUR MARSANNAY ROUGE 06
Fourth Course
Warm Chocolate Gratin with Griottes
WINE: L. LATOUR PINOT NOIR

Our friends at White Rock Coffee, Nancy and Bob Baker, are in an Autumn state of mind. Their cool java boutique is pulling out the pumpkin stops! Stop by Pumpkin Lattes, Pumpkin Chai, Pumpkin Spiced Tea, Pumpkin Scones, Pumpkin Muffins, bread, cheesecake, brownies (got tired of writing pumpkin!), even Toasted Pumpkin Seeds. And, join them October 17th, 2-5 p.m. for a Susan G. Koman fundraising event: "Cupcakes for the Cure". White Rock Coffee is located at 10105 E. Northwest Highway in Dallas, 75238.

How decanting will make you appreciate that wine even more (from our friends at Bottle Notes)

Why decant?

Most wine drinkers have seen the sculptural, wide-based wine vessels, but some may think they're just for show. On the contrary, many believe you should never drink a good bottle of wine without decanting it--and for good reason.

The best explanation for decanting a young wine that we’ve heard came from Tim Mondavi. He compared an undecanted wine to a green rose bud, closed and not fragrant. Pouring wine into a decanter helps that young wine "open up" and progress to a point where its aromas fill the glass, and your nose.

As wine is poured into a decanter, and as it sits in the wide basin, it interacts with oxygen in the air. This causes certain changes in the 500+ chemical compounds that exist in wine. While this may not be necessary for a bottle of Two Buck Chuck, you can certainly benefit from decanting a good young bottle.

Wines that have aged for more than 10 years do not need this opening up as much. However, decanting older wines separates the wine from any sediment that settled over time. In this case, you should pour the wine into a decanter, moving the wine bottle as little as possible and leaving enough wine in the bottle to prevent the sediment from getting into the decanter. If this sounds intimidating, you can always bring your bottle to a restaurant and have a sommelier decant the wine for you before your meal.

So give it a try–you'll undoubtedly notice the difference! To see some of our favorite decanters go to bottlenotes.com/decanters


The Zagat Guide to New York City Restaurants is out. Contact ZAGAT.com to buy the single guide for $15.95 or the "New York City Four Pack" that includes New York City Shopping, Restaurants, Lightlife and the City Food Lover's Guide, for $46.80. A $15 savings over purchasing the guides individually. Yummy see you at Balthazar for lunch!

Food trend to watch: Liquor-laced shakes spike sales
at trendy food outposts around the country

Just like Grandma used to make? No wonder Grandpa was smiling!

Offering chef-driven flair with a cherry on top, spiked milk shakes are emerging as signature adult beverages at several upscale burger concepts around the country. Boasting names such as the Bourbon Malted, Grandma's Treat and the All Nighter, these liquor-laced concoctions offer comfort-food appeal with a grown-up twist when paired with their longtime partner, the burger, operators say. "In the food and beverage realm, it really doesn't get more comfortable than a burger and a shake," says John Rothstein of Laurent Tourondel's BLT Restaurants.


Remember, living well is the best revenge. Living well has nothing to do with being ostentatious.

Cheers! Jim

Tre Wilcox new executive chef at Loft 610, plus wine dinners galore

Tre is back! Tre Wilcox takes over Loft 610 in Plano as Executive Chef October 6th. This is great news for restaurant fans in general and Chef Tre fans in particular. The popular finalist on "Top Chef" has really made a name for himself because of the TV show and the fact that he is a talented, unassuming, and friendly chef. He has it all going on and headed for even higher horizons. It is great to have him back in the kitchen so we can all go visit him. We had the chance to appear with him a few days ago during a cooking demonstration he was doing at Macy's in the Galleria for their hunger fighting initiative "Come Together". He's really looking forward to the Loft 610 gig and having the chance to see fans more often. Count on him for real food. He's not into "fussy", as his superb pork loin showed us at Macy's. Also, good news for friends and fans of Savor Dallas: Tre confirms he will be back at the International Grand Tasting on Saturday March 6, at the Sheraton Dallas Hotel, wearing his Loft 610 chef whites. Check out the schedule here: www.SavorDallas.com.

Another of our favorite chefs, Sharon Hage at York Street is doing a great wine pairing dinner with Tablas Creek from Paso Robles on Thursday October 8th. She offer 6 wines and 7 courses for $125 per person, plus tax and gratuity. Call Fana at York Street for reservations, 214-826-0968.

That same night in the very cool Dallas Design District, you'll get a chance to help DIFFA and taste some great food at the "Slocum Street Style" event from 6 until 9 p.m. Get a "Preview of Savor Dallas restaurants" and a signature sample of cuisine from Fedora Restaurant and Lounge, The Grill on the Alley, Go Fish Ocean Club, Hibashi Teppan Grill and Sushi Bar, Jorge's, The Kitchen Table at Sheraton Dallas Hotel, Lavendou, and yummy Paciugo gelato. Tickets available at the Slocum Street event. More details available from our friends at Pegasus News.

Big doings this weekend at Centennial Fine Wine and Spirits. Join us for the Grand Opening festivities at their new Fort Worth store on Saturday from 3 to 5. We will be pouring some delicious wines from Newton, Chandon and Cloudy Bay. Join us and be sure to register for some great prizes to be given away during the tasting. We'll be at Camp Bowie and Bryant Irvin. Look for that handsome hunk of burning love Hummer bedecked in KRLD 1080 artwork. Get details at "The KRLD Dinner Club with Jim White".

Here's a great value for beef lovers (and lamb, chicken, and pork). Rafain continues it's incredible "Dinner for 2" for $60 special. Of course it includes the salad bar and dessert bar, too. You only get this special if you make a reservation and ask for the deal. Rafain Brazilian Steakhouse is located at 10810 N. Dallas Parkway. Call 972-733-1110 or email refain@rafain.com. Enjoy!

Congratulations to two chefs extraordinaire on the grand opening of their new venture Cadot's. Jean Marie-Cadot (formerly Lavendou) and Gaspar Stantic (Gaspar's) are back and knocking it out of the park at their restaurant located at 18111 Preston Road north of Frankford. The two fabulous chefs give French and New American Cuisine a good name. Join them for lunch or dinner Monday through Friday, or dinner Saturday night. Call 972-267-5700 for reservations.

Charlie Palmer at the Joule provides the rundown on their upcoming "Vintage Wine Tastings" series: September 23rd features selections from the Southern Rhone Valley. On September 30th discover the relationship between the "Grower Champagne vs. Negociant". On October 7th enjoy "Sommelier Selections". October 14th features Sangiovese. October 21st offers "Winter Whites". October 28th is all about "Syrah, Sirah, Shiraz". Sounds good. Get more details at Charlie Palmer's website. The restaurant is located in downtown Dallas at 1530 Main Street.


Chef Jon Bonnell has a delicious wine dinner coming up October 1st at his eponymous Fort Worth Restaurant. Get the rundown here:

Bonnell's - Yalumba Wine Dinner Thursday, October 1, 2009

A Word From the Chef...

I am tremendously excited about this wine dinner with the Yalumba Winery. My wife, Melinda, and I first fell in love with the wines from this legendary vineyard on our honeymoon in South Australia in 2001. Our love of Yalumba Wines has shown on our wine list for years; currently our wine list features the widest selection of Yalumba wines in the world!

This special wine dinner will feature a few incredible products from "Down Under" and an eclectic combination of wine, including a very rare opportunity to taste the 2001 "Reserve." I purchased the entire allocation (six cases) of this wine for the state of Texas, so this may be the only opportunity to taste this rare treat. One of the wine makers, Jane Ferrari, is coming all the way from Adelaide to join us on October 1st, so be sure to get reservations early to come and dine with Bonnell's and Australia's oldest family-owned winery.

Cheers!

Chef Jon Bonnell

Bonnell's-Yalumba Wine Dinner October 1, 2009

First Course
Firecracker Texas Shrimp with Sweet Chile Dipping Sauce
Paired with Yalumba Eden Valley Viognier 2006

Second Course
Smoked Baby Back Ribs with Chipotle Barbecue Sauce, Grilled Watermelon and Southwestern Slaw
Paired with Yalumba "MGS" Red Blend 2005

Third Course
Australian Grass-Fed All-Natural Lamb Chop with Roasted Garlic Potato Croquettes
Paired with Yalumba "The Menzies" Cabernet Sauvignon 2004

Fourth Course
Australian Wagyu Beef Top Sirloin with Huitlacoche Grits and Grilled Corn Salsa
Paired with Yalumba "The Reserve" Cabernet Sauvignon/Shiraz Blend 2001

Dessert
Homemade Mini Ice Cream Sundaes
Paired with Yalumba "Antique Tawny" Museum Reserve Dessert Wine

$120.00 per person
For Reservations Please Call: 817.738.5489

Bonnell's Restaurant
www.bonnellstexas.com
4259 Bryant Irvin Road - Fort Worth, Texas - 817.738.5489

Bon appétit!
Jim

Wining and dining updates all around Dallas and Fort Worth

This Week: a Fort Worth wine tasting at the New Centennial, a Stag's Leap Wine Dinner in Dallas, and a tasty salad recipe from Paula Lambert at the Mozzarella Company make this week's installment from Jim White particularly tasty.

The brand-spanking new Centennial Fine Wine and Spirits in Fort Worth has a grand opening on Friday September 25th and Saturday September 26th. Enjoy a tasting of some special wines on Friday including Etoile Rosé, Newton “Red Label” Chard, Newton Claret and Cloudy Bay Sauvignon Blanc. On Saturday, "The KRLD Dinner Club with Jim White" gang will be on hand to taste some great wines, sign you up for the Dinner Club (and to win some great prizes), and to bring you details on the next special event for Dinner Club members. More details on forthcoming on these events. Be sure to check out the "KRLD Dinner Club with Jim White" website for more details upcoming. The new Centennial is located at 6006 Camp Bowie Boulevard, Fort Worth 76116. The store is located at Camp Bowie and Bryant Irvin Road.

Pappas Brothers Steak House has a Stag's Leap Wine Cellars dinner on Friday September 25th featuring four courses paired with some exceptional Stag's Leap selections. Price is $175 per person, plus tax and gratuity. Call 214-366-2000 for reservations.

Avner Samuell's September cooking class at Aurora is happening on Saturday September 26th beginning at 10. the hands-on session includes a four-course lunch and wine with the maestro of the kitchen. Reserve a space for $95 by calling 214-528-9400 or emailing auroradallas@sbcglobal.net.

Celebrating 30 years of fine dining in Fort Worth, Louise Lamensdorf and Bistro Louise have added their most successful "Restaurant Week" sellers to the menu:

Appetizers:
Sweet Onion Tart with Red Wine Onions & Apple Smoked Bacon, $8.50
Lobster Newberg Risotto with Mushrooms, Red Bell Peppers, Fennel & Leek, $8.75

Entrees:
Roasted Chicken Provencal En Croute, S21.50
Black Angus Braised Short Rib with Creamy Polenta & Crispy Onion Rings, $23.50
Whaler Soft Shell Crab with Crispy Spinach & Creamy Corn Potato Risotto, $35
Magret of Duck with Baked Grapes, Rose Wine Glaze & French Bleu Tart, $32

And be sure and join Louise for her "Aquitaine Wine Dinner" on Thursday October 1st. See the menu below.

Bordeaux is the largest wine growing region in the world. The mission of Aquitaine Wines is to provide hand-crafted, discovery, VALUE wines from Bordeaux seeking a special partnership suitable to the quaility of their wines.

Four wines, four different regions of Bordeaux and a four-course tasting menu.

Menu

First Course:
Chef's Surprise

Second Course:
Bacon, Leek & Lobster Cake with Saffron Beurre Blanc

Third Course:
Double-Cut Colorado Lamb Chop with Bordeaux Daube Sauce

Fourth Course:
Bleu Cheese Souffle Tart with Grilled Fig & Red Wine Syrup

Lara Mancini, of Bordeaux, will narrate.

**Reservations Required $75 per person plus gratuity and tax. Call 817-922-9244.

Here's a great tasting end of summer salad from our favorite lady of taste: Paula Lambert and the Mozzarella Company. Enjoy. And get more great treats from Paula's website: mozzco.com.

Chicken Salad with Grapes, Toasted Almonds and Deep Ellum Blue

2 split chicken breast halves, 1 lb total
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 clove garlic
1/4 cup slivered almonds, about 2 ounces
1/4 cup finely chopped red onion
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh minced tarragon
1 1/2 cups (8 oz) halved seedless green grapes
1/4 cup (4 oz) crumbled Deep Ellum Blue
1 head Bibb lettuce

Place chicken breasts in a medium-sized saucepan and cover with cold water. Add the salt, pepper and garlic. Bring to a boil over high heat, and then reduce the heat to low and simmer for 10 minutes. Turn over the breasts and continue to simmer for 10 additional minutes. Remove from the heat and leave the breasts to cool to room temperature in their poaching liquid.

Preheat the oven to 350f. Place the almonds on a small baking sheet and transfer to the oven. Bake for 3 to 5 minutes, until the almonds are golden brown. Remove from the oven to a cake rack to cool.

Remove the breasts from the poaching liquid and cut them into 1/2-inch cubes. Combine the chicken breasts with the onion, mayonnaise, sour cream and tarragon in a large mixing bowl and mix well. Add the grapes and Deep Ellum Blue and stir gently until all ingredients are well coated. Refrigerate for at least 1 hour or longer before serving time.

Gently break off the leaves of the lettuce from the head, wash, spin and pat them dry using a cup towel. Arrange three or four lettuce leaves on each of six individual plates to form bowls to hold the salad. Mound the chicken salad on top of the leaves and sprinkle the almonds on top. Serves 6

Copyright Paula Lambert, 2009, all rights reserved

That's it for this week. Let me know how you liked the recipe or it you are able to attend any of the dinners. Cheers! Jim