EATS

A stick from Nancy Krabill's great-grandmother's Celeste fig tree has grown into a mighty fig tree at Nancy's house, and it's popping with ripe figs. Rather than see them go to waste, Nancy and husband Gary are offering free bags of figs at Flavors From Afar on Snider Plaza as long as they last.

Just call 214-696-2327 or e-mail here to sign up and arrange a pick-up time.

The fig giveaway is in anticipation of the store's Fig Fest 10 a.m. to 4 p.m. on Saturday, July 26, when all things fig are 50 percent off.

Photo courtesy of Texas Cooperative Extension.

This tidbit in from Kim Harwell:

Alessio Franceschetti may have shuttered his namesake East Dallas restaurant, but the veteran chef and restaurateur isn't going very far. He's now on board as chef-consultant at Gordo's, the landmark Park Cities eatery that recently closed up shop on Lovers Lane for new digs in Preston Center. Gordo's core menu of Italian standards and thin-crust pizzas will remain the same, but expect to the see the native Italian's gourmet touch when it comes to daily specials.

Mr. Franceschetti says that his deal with Gordo's is a long-term one, but what are the chances of another Alessio's being birthed in the future?

"For the moment, I'm over that," he laughs, "but you never know what the future brings." The new location of Gordo's should be open by the end of July or early August.

Abacus chef-owner Kent Rathbun teams with master cheesemaker Sid Cook from Carr Valley Cheese Co. and Deerfield Ranch Winery owner-winemaker Robert Rex for a Wisconsin cheese and wine dinner at 6:30 p.m. on July 30.

Our friends at SideDish got this up a few hours ago, but here's the extra piece you need to know: The price is $125 per person plus tax and gratuity. To make a reservation, e-mail Donna Tanner here or call 469-867-3681. Abacus us at 4511 McKinney.

Cook's bringing his Gran Canaria, which won 2004 best of show at the American Cheese Society competition. Aged in olive oil, it's a mix of cow, sheep and goat milks. "Fruity, nutty, sweet, intense and pungent" says the Web site. He'll also have his award-winning cocoa-rubbed Cardona. Other Wisconsin cheeses will also be on the menu. Jump to check it out.

Every Wednesday evening, Celebrity Cafe & Bakery provides the dinner and captain Scott Self provides the 40-foot catamaran for a two-hour sunset sail on Lake Ray Hubbard. This is on board a gorgeous Spanish cedar cat that you can see on Self's Web site here.

When you go, you park anywhere in the Bella Harbor parking area along Summer Lee Drive just east of the Interstate 30 bridge (exit Horizon Road). The boat is docked beside the lighthouse on the water side of the Hilton Bella Harbor.

You can BYOB, and you have to wear boat shoes or go barefoot. The boat leaves the dock at 7 p.m. and returns at 9 p.m. Until Self gets the reservation button up on his Web site later today, go here and follow the instructions for making a Wednesday night reservation.

Now, the bad news: Tonight's cruise is sold out.

For purposes of discussion we will ignore fast-food shakes that are made with anything other than real, hand-dipped ice cream. There are still plenty of places dishing out the real thing. Not surprisingly, Blue Bell is a local fave, but a version made by Schepps also pops up a lot. Check the list of ice cream brands here. Not on the list are places like Braum's and Twisted Root, that use their own ice cream.

Dallas Morning News photo by Evans Caglage