Chefs for Farmers, A Connection to Community

Chefs for Farmers, A Connection to Community

        The beginning of Chefs for Farmers, Dallas’ top culinary festival, started with one mission – to connect the best chefs and farmers in Texas.         Sounds simple. But if you think about how things were ten years ago – it was complicated to connect chefs and farmers. There […]

Olivella’s – Elevating Pizza and Wine

Olivella's - Elevating Pizza and Wine

          The perfect wine for pizza.  A phrase often used, but in reality a lot of wines are not an ideal match. So, having the opportunity to have a pizza and wine pairing curated with a personal strategy from Olivella’s Sommelier and Area Director of Operations at Green Restaurant Services, Simon […]

A Night of Legendary Wine with Moët Hennessy

    Jason Guerra, Moët Hennessy Brand Ambassador, Heather Queen, Wine Concierge and Master Chef Adrien Nieto   You may know Moët Hennessy for its well known, iconic spirts brands:  Hennessy Cognac; Belvedere Vodka; 10 Cane Rum; Grand Marnier; Glenmorangie, and Ardbeg single malt Scotch whiskies.  Or perhaps for its champagne portfolio with stalwarts like […]

The French Room: A Shift from Milestones to Moments

    It had been close to ten years since I visited the French Room.  I remember the experience well.  It was a big anniversary, the food was exquisite, we had a great night and everything was incredibly formal.  And then we didn’t go again.  Not because it wasn’t great, but because we were looking […]

The Story Behind The Manhattan Project Beer Company

  The Manhattan Project Beer Company motto begins with there’s a story behind every beer.   And for every beer company, there’s a story behind how they got there.       When I moved to my neighborhood, I met Brewer and Co-Owner Jeremy Brodt of Manhattan Project Beer Company and watched him build his company.  […]

Billy Can Can: A Modern Saloon With A Focus On Texas Traditions

Named after a fictional owner, Billy Can Can is an upscale saloon with a modern twist.  The menu comes from Chef Matt Ford, formerly of the Joule Hotel, with a focus on Texas farm fresh items that have nothing to do with standard bar fare. Options include venison tartare, hot-chicken-style-quail and lots of protein-based entrées including a […]