guidelive.com
August 2008
S M T W T F S
          1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30
31            

Previous entries


Recent Posts

Ag Dept. plans GO TEXAN Restaurant Roundup for autumn

Cheese O' The Week: a dash of built-in bubbly


Categories

Best in DFW

Cooking

Dining Talk

Events

KRLD Restaurant Week

Restaurant News

Restaurant Reviews

Shopping

State Fair of Texas

Television

Texas Foods

Wine & Spirits


GuideLive.com
Entertainment Blogs


« July 10, 2008 | Main | July 12, 2008 »

July 11, 2008

Ag Dept. plans GO TEXAN Restaurant Roundup for autumn

4:10 PM Fri, Jul 11, 2008 |
Joyce Saenz Harris   E-mail   News tips

We can think of quite a few Dallas restaurants we'd like to see represented in the GO TEXAN Restaurant Roundup, a dine-out event being organized for Oct. 1 by the Texas Department of Agriculture.

The meals will focus specifically on Texas foods and wines. Participants who have already lined up include Buffalo Gap's Tom Perini and Frederickburg's Rebecca Rather. A portion of the proceeds will benefit local food banks across Texas.

P.S.: October, by the way, is Texas Wine Month. Also in October, the Food & Fiber Pavilion will be a great place to check out Texas wines and other food products at the State Fair of Texas. Which is only 76 days away!

Comments (0)  Leave comment | TrackBack (0) | E-mail entry
The entry "Ag Dept. plans GO TEXAN Restaurant Roundup for autumn" is tagged: Food , GO TEXAN

Categories: Events, Texas Foods

Cheese O' The Week: a dash of built-in bubbly

12:57 PM Fri, Jul 11, 2008 |
Bill Addison   E-mail   News tips

ubriaco al prosecco.JPGMy maiden trek this week to Molto Formaggio on Preston and Royal (in the shopping center next to Roy's Natural Market) did not disappoint. Such a treat to see so many cheeses I've not encountered in Dallas (or, in some cases, at all), and the staff is downright ebullient about their products. If you have time to stop in today or tomorrow, they have a consultant, Paul, in from Say Cheese in San Francisco. The man clearly knows his stuff and likes to talk shop.

Usually when I buy a round of cheeses for tasting, I strive for the classic balances: cow, goat, sheep; fresh to aged; creamy to semi-hard. This time, dazed and happy, I bought a range of styles but they were all made from cow's milk.

Comments (10)  Leave comment | TrackBack (0) | E-mail entry
The entry "Cheese O' The Week: a dash of built-in bubbly" is tagged: Molto Formaggio , ubriaco al Prosecco

Categories: Shopping

Advertisement
Entertainment
on the Web

Spotlight