Who's that knockin' at the Screen Door?

Mico and David are in the house and need to add a wing for their partners.

I stopped by Screen Door in One Arts Plaza on Friday to see if I could catch up with David McMillan and Mico Rodriguez. In case you hadn't heard, there's been a big change at the restaurant (you ain't seen nothin' yet!). In one swell foop, Chef Fitzgerald Dodd is out (and the Southern menu he served is soon to follow), and celebrity chef David McMillan (Nana, 62 Main, Consilient Restaurants) is in with plans to revamp the menu within a couple of weeks. He and Mico have formed a partnership called MCM Restaurants with restaurant mogul Robert Colombo (Trece, Villa O, et al) and Teiichi Sakurai from Tei-An "with a goal of developing creative restaurants that are conceived and run the best way possible". Screen Door is MCM Restaurant's first project. Mico is back in fine form after a 10 month hiatus from the restaurant biz. It was a rough ride. A divorce from his wife, Carolina Galvan-Rodriguez, a "divorce" from his partners at M Crowd (Mi Cocina), and what appears to be a divorce from the personal demons that caused his tragic descent after his meteoric rise with M Crowd, have produced a man on a mission. As Mico puts it, "Lucy (Billingsley) has asked us to come in and observe and make recommendations to get this place turned around. We've just started. We have a lot of work to do. Robert is a fantastic partner. David is a gifted chef. We plan to open restaurants, and I want to do a Mexican Food restaurant as soon as the non-compete clause is up in 19 months (from his break with M Crowd), but right now we are engaged to make this restaurant live up to its potential." As we speak, the swirl of activity around him increases. It is less than an hour until opening time. He is meeting with sales reps, planning upcoming events, and barking orders to employees to remove facades in the restaurant entrance and change seating arrangements. He is organizing a new wine list, and taking a call from Robert Colombo. He asks someone to get David for me and the dervish continues.

Chef McMillan earned his stripes as Hollywood caterer to the stars (among them Barbara Streisand) before accepting Paul Pinnell's offer to take the kitchen helm at Nana in the Hilton Anatole. The restaurant rose to 5 star prominence before David left to open his widely acclaimed 62 Main restaurant in Colleyville. Bedroom communities are notoriously rough places to run upscale restaurants. David closed his dream place and started overseeing concepts with Tristan Simon's Consilient Restaurants (including Hibiscus, Victor Tango's and Fireside Pies). He is steady, mellow, and one of the most supremely talented chefs I have ever known. He is glad to be back in action again and is looking forward to putting his imprimatur on the Screen Door menu. Check them out as you venture downtown to see the new AT&T Performing Arts Center.

Tre rocks the house and Plano

One of the best chefs on the planet, Tre Wilcox, is in full swing with Loft 610. (He'll be joining us for the Savor Dallas International Grand Tasting on Saturday March 6, at the beautifully renovated Sheraton Dallas Hotel in Downtown Dallas.) He has created a new menu for Loft 610. As long as he sent it to me, I thought I would share it with you:

Starters
Crispy Duck Spring Rolls, with Red Chili- Pomegranate Dipping Sauce Jalapeno Marinated Jumbo Shrimp, with Jack Cheese Grits and Tequila Lime Sauce
Cucumber Yellowtail Roll, with Citrus Sweet Soy, Wasabi Sauce and Scallions
Mesquite Grilled Baby Lamb Chops, with Balsamic Honey Glaze
Jumbo Lump Crab Cake, with Champagne Sauce and Chive Olive Oil
Braised Pork Belly, with Pickled Cucumbers, Fennel and House BBQ
Seared Rare Hawaiian Tuna, with Spicy "Thai Style" Mushroom Sauce

Soup and Salads
Soup of the Day Mixed Baby Field Greens, with White Balsamic Vinaigrette
Caesar Salad, with truffle cheese
Red and Yellow Tomato Salad, with Marinated Mozzarella, Pesto and Balsamic
Asian "Field Green" Salad, with Sweet Chili Lime Dressing and Crispy Wontons
Baby Spinach Salad, Fried Oysters, Blue Cheese, Bosc Pear, Warm Bacon Vinaigrette

Entrées
Hawaiian Escolar, on Stir Fried Rice with Shiitake Mushrooms and Yellow Curry Sauce
Poached Maine Lobster and Seared Sea Scallops, on Angel Hair, Tomatoes, Capers, Basil
Wood Grilled Salmon, with Bacon Whipped Potatoes, Asparagus and Chardonnay Sauce
Pan Seared Nova Scotia Halibut, with Baby Brocolini and Spicy Ginger - Lemongrass Broth
Herb Roasted Chicken Pasta, with Oven Dried Tomatoes and Parmesan Cream Sauce
Blue Cheese Crusted Prime Ribeye with Mixed Fingerling Potatoes and Marsala Glaze
Smoked Bone-In Pork Chop, with Mushroom-Scallion Risotto and Balsamic-Port Reduction
Braised Beef Short Ribs, with smoked cheddar-jalapeno bread pudding and grilled jicima slaw
Grilled Buffalo Tenderloin, on Sweet Potato Puree, Wilted Spinach and Ancho-Shiner Sauce

Sides
Grilled Asparagus, Steamed Vegetables, Bacon Whipped Potatoes or Truffle Risotto

Desserts
Lemon Tarragon Italian Custard, with Strawberry Champagne Sauce and Fresh Blueberries
The "Top Chef" Failed Banana Bread Pudding, with Toffee Sauce
Golden Cake, with Blueberry Honey Syrup and Rum Whipped Cream

They have also expanded the wine list. LOFT 610 Urban Restaurant & Lounge, 5760 State Highway, Suite 175, Plano TX 75024, 972-377-2500.

Mama Mia, that's a tasty pizza pie!

We had some kind of fun the other night getting to know Jay Jerrier who owns Cane Rosso, the company that makes delicious mobile wood-fired pizza. He and his team are making pizzas every Wednesday night at Lakewood favorite Times Ten Cellars. Stop by beginning at 6 p.m. for a delicious Neapolitan pizza and a tasty glass of wine with Times Ten (they have just opened a new location in Fort Worth, too--near University Drive and 7th Street in the Cultural District-- 1100 Foch St, Fort Worth, TX 76107, (817) 336-9463. Cane Rosso has imported an authentic Italian wood-burning oven and housed it on a custom trailer that can be transported directly to events. We are planning on having them with us at Savor Dallas during the Arts District Wine Stroll on Friday March 5th, and during our "Sunday FunDay" benefit for the North Texas Food Bank on Sunday March 7th, at Dallas Farmers Market. You can contact them to do some incredible pizzas for a party or school function you have coming up. 214-577-6747, info@ilcanerosso.com. Get more details at their website, www.ilcanerosso.com. They adhere to the strict standards of the Associazone Verace Pizza Napoletana. They use only imported "00" flour, San Marzano tomatoes, fresh basil, extra virgin olive oil and house-made Flor di Latte to create an extremely fresh and light pizza. See you at Times Ten Cellars!

And now the whole sordid story can be told. Drum roll please!

Besides being one of the country's best (and wackiest) winemakers, Randall Grahm, the original "Rhone Ranger", owner of Bonny Doon Vineyards is a helluva writer. His new book just landed on my doorstep last week (thanks to University of California Press!). "Been Doon so Long--a Randall Grahm Vinthology" is a collection of some of the wild and wonderful works that readers of Randall's newsletters and other missives have been howling over for years. From the Hugh Johnson forward:

"This eclectic collection at last brings to a wide audience the irreverent, zany voice of Randall Grahm, visionary California winemaker and founder of Bonny Doon Vineyard. An iconoclastic send-up of the wine industry and a celebration of unsung grape varieties, the book features, among other things, Grahm's hilarious literary parodies - Joyce, Kafka, Pynchon, Salinger, and others - together with song lyrics, snarky satires, poems, lectures, and more. Subtle undertones of gravitas with faint suggestions of earnestness lie beneath the humor, however, as Grahm passionately addresses the state of wine today: Where in wine does "greatness" truly repose? How might true originality in New World wines be found? Do New World winemakers have the integrity and courage to unreservedly embrace terroir? This trove includes a very personal take on Dante's Inferno (Grahm's own vision of Wine Hell) and a collection of tunes from the rock opera "Born to Rhône." Other pieces offer a fascinating glimpse into the history of the Rhône Ranger wine movement and of Bonny Doon itself, told through the story of its adventurous wine labels. Been Doon So Long is a highly entertaining journey to find the "truth of all things that may be found in the unlikely medium of a wineglass." (I really wanted to find a way to say "Quoth the Raven, 'never more'.")

If you love wine and revile those whom take it too seriously (see what I mean), by all means buy this book as quickly as you can. Quoth the website ever more: "For more information and to follow the book tour, visit: www.beendoonsolong.com. Order online or by phone 888.819.6789 and we will happily send an inscribed book to any number of your dearest friends. For shipments to far flung Old and New World destinations, please contact the Mothership directly at clubs@bonnydoonvineyard.com or 1.831.425.6705." See what I mean? Even the commercials are fun with Randall.

Just had lunch with Adam Richardson who is winemaker for Cupcake Vineyards (and Concannon Vineyard), and International wine director for Underdog Wine Merchants based in Soledad, California. Adam is a native Australian, and former aviator with the Royal Australian Navy. He has been a serious winemaker for more than a dozen years. The delicious Cupcake Wines mostly from the Central Coast of California include Chardonnay, Merlot, Cabernet Sauvignon, Sauvignon Blanc (Marlborough, New Zealand), Riesling (Yakima Valley, Washington), Petite Sirah, and Malbec (Mendoza, Argentina). Suggested retail on the wines is $13.99. They are infinitely inviting, and comforting as, well, a cupcake. Underdog is making some great wines from around the world under the aegis of The Wine Group, and more are on the way. Look for them at a friendly retail outlet near you. www.CupcakeVineyard.com.

G'day, Mate! Drink responsibly.
Jim

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

Celebrate with Hector's on Henderson and when will Doug Brown's new restaurant open? Jim White has news you can use about wining and dining.

Happy birthday to one our dining treasures, and a labor of Love, Hector's on Henderson celebrating its fifth anniversary! Restaurant life spans are sort of like "dog years". It's such a tough business that being open five years is like 35 in any other "normal" business. Owner Hector Garcia would like for you to come celebrate with him by offering some free goodies if you stop by this week to wish them a “Happy Anniversary”. You will receive for free one of the items they have had all five years: The Shrimp and Grits appetizer, the Fried Chicken Livers appetizer, or the Candied Apple Crème Brûlée dessert. (Must purchase an entrée. One per person.) Says Hector, “It’s terrific to cross this milestone in Dallas dining. I have a great, committed staff, and wonderful clients, who propel me daily towards our mission in delivering Fun Fine Food.” For reservations, call or email (214-821-0432 or info@hectorsonhenderson.com) or just drop in. Hector's is located at 2929 Henderson Avenue, just East of Central Expressway. Visit their website for more details www.HectorsonHenderson.com.

Remember to join us Thursday night in the Dallas Design District for the fall fun at the "Slocum Street Style" event benefiting DIFFA. It's a free event beginning at 6 p.m. on Slocum Street near High Line. In addition to seeing the great design studios and antique stores, you can get a "preview" of Savor Dallas restaurants. Enjoy taste treats from Fedora Restaurant and Lounge, Jorge's, Paciugo Gelato, The Grill on the Alley, Go Fish Ocean Club, Lavendou Bistro Provençal, The Kitchen Table at Sheraton Dallas Hotel, and Hibashi Teppan Grill and Sushi Bar. Wash it down with tasty cold water from San Pellegrino and Acqua Panna (Savor Dallas' official waters), and enjoy some delicious adult libations. We'll see you there. BTW, get the full-tilt boogie---over 60 great chefs and more than 400 premium wines, spirits and imported beers at the Savor Dallas International Grand Tasting on Saturday March 6, at the Sheraton Dallas Hotel. Go to www.SavorDallas.com for the full schedule and to buy tickets. Special advance purchase prices on tickets now through the end of the year. International Grand Tasting tickets only $100 with this special "early bird" pricing (regularly $125). Get specials on all tickets to the Dallas wine and food event extravaganza. It's the biggest, and best, selection of star chefs and premium adult beverages in Texas.

Get a preview of the beautiful AT&T Performing Arts Center (part of the Savor Dallas "Arts District Wine Stroll" on March 5th), on Sunday October 18th. You have a chance to tour the Winspear Opera House and the Wyly Theatre and enjoy ongoing spotlight performances of jazz and modern dance, ballet, hip-hop, folklorico, ballroom, children's chorus, flamenco, African drum and dance, gospel choirs, chorale, family entertainment and more throughout the day. It's all FREE and open to the public. Part of the grand opening ceremonies by the Performing Arts Center.
Featured performances by flutist Nestor Torres, Ellis Hall and Eden Espinosa. Outdoor performance art by Mass Ensemble and Anti-Gravity and a fireworks finale. Hunter Sullivan and his 14 piece band perform in One Arts Plaza, across from the AT&T PAC from 6 until 10 p.m. It's a beautiful setting in which to take in the Dallas skyline, the Arts District, and enjoy some great food and wine, from Dali, Fedora, Jorge's, Screen Door and Tei-An. Party on! And, congratulations to all the folks at the AT&T Performing Arts Center for all their hard work. Yes, this used to be called the Dallas Center for the Performing Arts. Same great location, just a new naming rights sponsor: AT&T.

Here's a handy primer on Meritage wines. Just in case you wondered, it's pronounced like heritage, and not "mera-tahhg".

Meritage wines are provocative red or white wines crafted solely from specific "noble" Bordeaux grape varieties and are considered to be the very best wines of the vintage.

Meritage, pronounced like heritage, first appeared in the late 1980s after a group of American vintners joined forces to create a name for New World wines blended in the tradition of Bordeaux. The word was selected from more than 6,000 entries in an international contest. Meritage combines "merit," reflecting the quality of the grapes, with "heritage," which recognizes the centuries-old tradition of blending, long considered to be the highest form of the winemaker's art.

Meritage wines are growing in popularity and are currently the second fastest growing wine category in the industry. They are highly regarded for their aging potential, yet are completely approachable in their youth.

Many Meritage wines have proprietary names in addition to, or rather than, Meritage. In order to obtain a license and use the term Meritage on a label, a wine must meet certain criteria.

RED MERITAGE

Red Meritage wines historically have been among the world's most highly rated wines. They are prized for their smooth, silky texture and complex, robust structure. While they age beautifully - often for decades - most are also very drinkable in their younger years.

A Red Meritage is a blend of two or more of the red "noble" Bordeaux varieties - Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot, Petit Verdot and the rarer St. Macaire, Gros Verdot and Carmenère. If the blend includes any other grape variety, it is, by definition, not a Meritage. Also, to qualify as a Meritage, no single grape variety can make up more than 90% of the blend.

WHITE MERITAGE

White Meritage wines, while rare, are some of the most elegant and exquisite white wines crafted. The perfect accompaniment to seafood and poultry, White Meritage is a very food-friendly wine, but also is superb just on its own. Unlike many white wines, White Meritage is perfect for cellaring - growing more complex with age.

To qualify as a White Meritage, a wine must be a blend of at least two of three specific white "noble" varieties - Sauvignon Blanc, Semillon or Muscadelle du Bordelais. No single variety can make up more than 90% of the blend. The wine does not qualify as a Meritage if the blend includes any other grape variety.

Quote of the week from our good friends at Snooty Foodie:

SideDish/Snooty Foodie

"Our good buddy, Elvis groupie, and the fastest wine taster in Dallas metro, Shawn Horne, has left as GM of Wolfgang Puck’s big gyrating ball in the sky Five-Sixty effective last week. We won’t say it was a matter of too many cooks in the kitchen or that wolves in sheep’s clothing were always lurking…but… Mr. Horne ain’t scared of heights either so you do the math. Unlike the real Elvis, Shawn hasn't crashed and burned (or overdosed). He's heading over to run the new restaurant Dish in the Illumina building on Cedar Springs and Douglas. Rumor has it Chef Doug Brown is also involved in the project and they are targeting a November 1 start date (which probably means February in restaurant speak). From the info we've seen, Dish appears to dance on the fringe of fine dining American - sorta like a chef driven Houston's."

Eat to live. Be well. Jim

Get a "Preview of Savor Dallas" Restaurants at the Slocum Street Style Event in the Dallas Design District October 8

Remember to join us at the Slocum Street Style affair on October 8th for a "Preview of Savor Dallas" as part of their big benefit evening for DIFFA in the Design District. You'll get signature samples from Fedora Restaurant and Lounge, Jorge's, The Grill on the Alley, Go fish Ocean Club, Lavendou Bistro Provencal, The Kitchen Table at the Sheraton Dallas Hotel, and Hibashi Teppan Grill and Sushi Bar (shown left), plus yummy Paciugo gelato. Cleanse your palate with delicious, ice cold San Pellegrino and Acqua Panna Water. Of course, the Slocum Street folks will have some tasty adult libations throughout the place. There are great holiday wreaths you can bid on that benefit DIFFA. You can mix, mingle, nosh and stroll to your heart's content throughout the very hip and fun Dallas Design District.

Considered to be a premier source of antiques and furnishings in the U.S., the 40 showrooms located on Slocum Street are 500,000 square feet of design heaven. By offering a cache of everything from European antiques, oriental rugs, custom furniture, stone furnishings, floral design, and accessories, interior designers can enjoy one-stop shopping.

Complimentary valet parking is available at the entrance to Slocum Street at Hi Line Drive. This event is free and open to the public. Located at 1403 Slocum Street, the DIFFA Wreath Auction will close at 10 p.m. The tasting is from 6 until 9 p.m. Thursday October 8th. We'll see you there

Here's a great wine tasting event coming up at Pappas Bros.

Wine Tasting: Breaking the Code A Sommelier’s Guide to Tasting and Pairing Friday, October 9th, 2009, 6:00 – 8:00 p.m.

Their only seated tasting of the year will offer a guided tour of the theory and process of pairing food with wine. Learn how to think and taste like a pro! Styles from crisp, zingy Sauvignon Blanc to rich, buttery Chardonnay are recommended with seafood, but why? You can taste the answer. Is beef better with an uncomplicated red or a more complex wine? Discover for yourself how a white wine can perfectly complement red meat. Our wine staff will teach you the rules and when to bend them.

$45 per Guest
Plus tax
Reservations Required ~ 214.366.2000

Fans of South African Wines, Vilafonté launches its USA WINE CLUB online

Internationally recognized winemaker Zelma Long (Robert Mondavi, Simi, Vilafonté) is making her world-class wines easier for us to get. I wanted to put the blurb about her new USA Wine Club here for you. Zelma is excited. She writes, "Big news! We launch our USA wine club which adds to our South African, European and UK club which is already operational. We can now ship directly to you from our US warehouse to avoid international shipping charges - and you qualify for a huge 20% discount! It is that simple there is no obligation and no risk."
Click here to order online. Enter code VIPVila to claim your 20% discount.
US shipping laws are complex, click here for all the details.

Have you done this yet? No free lunch, but a damn good FREE DINNER!!!! Smart restaurateur Robert Colombo is inviting you to join him for a complimentary dinner. You must make reservations! Every Monday at Trece or Villa-O, watch Monday Night Football on their large screens while you enjoy a fabulous Two Course Mexican or Italian Meal, compliments of the house. This is their way of saying “Thank You” to their valued guests. How much better can Monday get?

FOR RESERVATIONS
PLEASE CALL TRECE AT 214-780-1900
OR VILLA-O AT 214 -780-1880

Just in case you're headed to Napa and will be there October 10th, I wanted to let you know about a great wine dinner at V Wine Cellar on the Vintage Estate in Yountville featuring extra wonderful Paradigm Wines from Heidi Barrett. It will be a four-course meal featuring 2006 Paradigm Merlot, 1999 Paradigm Cabernet Sauvignon, 2005 Paradigm Cab, and 2006 Paradigm Cab Franc. Reservations are $150 per person plus tax and gratuity. And some pretty exciting overnight accommodations are available, including the wine dinner, $699 per couple. For reservations call 800-351-1133. Visit www.VintageInn.com for more details.

Cheers! See you next time.
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

Mansion team wins chef/sommelier bragging rights and a cool trip to Napa

Wine Guy Michael Flynn and Chef Eric Brandt from the Rosewood Mansion on Turtle Creek take top honors in "Restaurant Week" Menu Contest.
And,
Jim White has details on some great upcoming foodie events.

It don't mean a thing if ain't got that "sing", and the winning food and wine pairing menu in this year's "KRLD Restaurant Week" competition for chefs and sommeliers has that in abundance--figuratively and literally. The Rosewood Mansion on Turtle Creek was chosen best menu in the 10th Annual Competition sponsored by the Dallas-Fort Worth Chapter of American Institute of Wine and Food. Executive Sous Chef Eric Brandt and Director of Wine and Beverages Michael Flynn conspired to construct the consummate culinary creation, which resulted in the honor bestowed by unnamed but highly regarded judges-- "Each considered a leader in their culinary field", according the the AIWF press release.

The metaphorical "sing", more like an opus in this case, is the beautiful mouth-feel of harmony created by the perfect, or near perfect, wine and food combination that chefs and foodies strive for at all turns. The literal "sing" was an inspired wine choice by Sommelier Flynn to accompany Pan-Seared Trout with Grilled Squash (offered in course two). Palates who chose this option were treated to an under-appreciated Austrian selection: "Singing" Grüner Veltliner, Laurenz V, 2005 Vintage; with "pure, dry, citric lemon/lime flavors set against a savor note of white pepper and watercress.", according to menu tasting notes.

We were lucky enough to get in on the very end of the Mansion's three week Restaurant Week presentation, and can attest to the efficacy of this statement and add our personal kudos to the brain-trust at the Mansion for pushing the envelope with the wine and food pairings. Not one Chardonnay or Cabernet in sight! In a world of wonderful wine options, it's nice to see more of them offered on the restaurant scene. The complete Mansion menu for Restaurant Week is posted below. But first, let me congratulate the runners-up in the contest: Executive Chef Matt McCallister and Wine Director Brian Boomer of Stephan Pyles Restaurant. Described by AIWF as "an imaginative menu of food and wine featuring both familiar and exotic flavors of Texas." Third place was awarded to Hilton/Anatole’s Nana restaurant team of Executive Chef, Anthony Bombaci and Wine Director, Russell Burkett for their "superb" pairings. Again to the press release, "The unique culinary style of Chef Bombaci delivered European flavors with Italian- influenced dishes." Both of these teams received monetary prizes for the wine and food pairing. Wine guy Flynn and chef extraordinaire Brandt get an all-expense paid trip for a week to "The Disneyland" for Foodies: The Culinary Institute of America at Greystone in Napa Valley where they will both utilize a special wine or food scholarship to enhance their professional skills. a votre santé!



Chef Eric Brandt, Jim White, Michael Flynn (L to R)

KRLD Restaurant Week

Wine and Food Pairing Menu 2009

Rosewood Mansion on Turtle Creek

First Course

Frisée and Grilled Texas Peach Salad with Toasted Almonds, Ginger-Mustard Vinaigrette and

Brazos Brie Crouton

*Domaine de Nizas Rosé, Coteaux de Languedoc, 2007 – a perennial on Wine Spectator’s top 100 lists, a dry Grenache with vivid berry fruit and a hint of white pepper on the finish.

Corn-Saffron Soup, Grilled Shrimp, Fresh Herbs and Chile Oil

*Max. Ferdinand Richter Riesling kabinett, Mulheimer Sonenlay, Mosel, 2007 – Just off-dry, with cool flavors of peach and apricot, herbs and slate.

Carpaccio of Venison, Green Tomato Marmalade and Pecorino

*Vietti Barbera d’Asti, “Tre Vigne”, Piemonte, 2006 – The ultimate in versatility with food, this soft, supple, savory red boasts juicy acidity.


Second Course

Braised Short Rib, Tomato-Thyme Compote and Balsamic Glazed Cippolini Onions

*Dow’s Vale do Bomfim, Douro, Portugal, 2006 – from the famous Port shipper, a blend of traditional, noble varieties giving a smoky richness, a hint of oak spice, and subtle minerality to act as a backdrop.

Pan-Seared Trout with Grilled Squash and Barley Salad, Tomato Oil

“Singing” Gruner Veltliner, Laurenz V, Austria, 2005 – Pure, dry, citric lemon/lime flavors set against a savory note of white pepper and watercress.

Marinated Organic Chicken with Corn and Shiitake Succotash

*Feudi di San Gregorio Falanghina, Campania. 2007 – Cool, dry orange peel, honey and herb flavors, on a medium frame with just a hint of earth.

Dessert

Peanut Butter Torte – Chocolate Ganache, Peanut Feuilletine, Malt Ice Cream

*Senorio de Barahonda, Bellum-El Remate, Monastrell 2001, Yecla, Spain – dried fruit flavors of dates and prunes, toffee, smoke and nutty oak.. Not too sweet.

Chef’s Trio of Ice Creams

*Vietti Moscato d’Asti “La Cascinetta”, Piemonte, 2006 – An ethereal perfume of honeysuckle, jasmine, and rose petals announces this lightly sparkling beauty. Frothy, delicate, and fun!

*Suggested Wine Pairings

Two 6 ounce glasses of wine and one 3 ounce glass of dessert wine $28

or $19 excluding dessert wine

Speaking of Austrian wines: you may know, we are hosting a dinner on September 15th featuring the delightful Hall Wines from Napa Valley at The Place at Perry's in Dallas. The equally delightful Kathryn Hall is our special guest for the dinner. She is the former Ambassador to Austria during the Clinton Administration. Of course, she hosted glittering dinners in Vienna during her tenure. As we were preparing for the dinner and talking with Kathryn about the wines she'll be serving, I couldn't help but inquire about the wines she served during her tenure in Austria. She laughed and said that while she would certainly have liked to introduce the various diplomats and heads of state she entertained to her, and husband Craig Hall's, fabulous Napa Valley selections, she thought this might be a little self-serving. She was the consummate diplomat and always made sure she was showcasing the best Austrian wines at her dinners. As evidenced by the Grüner Veltliner featured in the Mansion menu above, there are some great ones. Try them if you haven't. Maybe we can arrange to have some for you at Savor Dallas.

Certainly, the Halls have been invited to return to the Arts District Wine Stroll on March 5th, The Reserve Tasting and the International Grand Tasting (at the beautifully renovated Sheraton Dallas Hotel in Downtown Dallas) on Saturday March 6th. We hope she is "self serving" and serves us some of her wonderful Kathryn Hall Cabernet Sauvignon (which will be featuring at our Perry's Dinner). More details on Savor Dallas at www.SavorDallas.com. The early bird prize for wine signups this year goes to Michael David Winery from Lodi and Becker Vineyards from Texas. In all, over 400 varietals will be featured during the Savor Dallas weekend.


Have you heard about the "Chef's Wine Table Series" that they're doing at Dali in One Arts Plaza? This bi-monthly tasting feast happens on selected Sundays. Proprietor Paul Pinnell and Chef Joel Harloff put together a casual evening focused on one particular varietal of wine. There is a maximum seating of ten "special guests" who are encouraged to "bring their best cellar wine that compliments the theme of the evening". Paul assures that this is perfectly above board and legal in case anyone is concerned about the TABC. Of course, everyone shares the booty, and this goes with a four-course ala carte menu. The cost is $60 per person. Check it out for a cool way to wind down the weekend. Call Dali at 469-385-9360, or visit their website, www.daliwinebar.com.

There may not be a "free" lunch", but apparently there IS a free dinner. At least at Robert Colombo's restaurants. Every Monday at Trece or Villa-O enjoy a 2- Course Mexican or Italian Meal, compliments of the house. Their way of saying thanks to valued guests. You must have a RESERVATION to take advantage of this. PLEASE CALL TRECE AT 214-780-1900 OR VILLA-O AT 214 -780-1880. Savvy restaurateur Colombo says it's been great for business, wine sales are up and the servers are happy. Not to mention the happy customers. Free is good!

Congratulations to Five Sixty by Wolfgang Puck, recently named as one of the winners of the 2009 Diners’ Choice Awards for the nation’s Top 50 Restaurants with a Scenic View by Opentable.com. On a clear day you can't quite see "forever", but the revolving birds-eye view of the Texas prairie and downtown Dallas is pretty spectacular.

We love dives, and there's no better "dive" than a good bar. If you haven't been to the Windmill Lounge near Love Field in Dallas, belly up to the bar, stranger. It's Dallas' answer to "Cheers". Only here, Norm sings! Actually, DJ Brad leads the Thursday night Karaoke session, characterized as "raucous renderings" by co-proprietor Louise Owens. 5320 Maple Avenue (near Elliot's). 214.443.7818.

Safe Labor Day. Cheers!
Jim