Category Archives: Neighborhood

Caledonia Spirits

I recently attended an event highlighting Caledonia Spirits and have been intrigued by the brand since. Each of their spirits is crafted in small batches with Vermont honey. (And this honey is le-git! I was given a jar of raw honey to take home and taste and I don’t think I will be able to go back to honey as I knew it. This raw, unfiltered honey has never been heated so it has traces of pollen, propolis, and beeswax.

Barr Hill Gin (90 proof) is handcrafted in small batches. Raw honey is added just before bottling with a finishing taste of juniper berries. Barr Hill Gin has a gold medal and “Gin of the Year” at the 2013 Hong Kong International Wine and Spirits Competition and it won the a double gold meal at the 2012 New York International Spirits Competition.

Tom Cat Barrel-Aged Gin (86 proof) is aged for four to six months in new, charred American White Oak barrels. It has whiskey-like notes of oak and spice with a finish of juniper and honey.

Barr Hill Vodka (80 proof) is handcrafted in small batches completely from raw honey. It has notes of honey, flowers, and vanilla and has a very smooth finish and was (way too) easy to drink.

Oh, and all three of these products are gluten-free and kosher … so that’s neat.

CALEDONIA SPIRITS
www.caledoniaspirits.com
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If you are ever in Vermont and want to check out the distillery:
46 Log Yard Drive
P.O. Box 1249
Hardwick, Vermont 05843

Monday-Saturday 10am-5pm
Sunday 11am-3pm (July-December)

 

Let’s Get (Pepper) Smashed

I’m a big fan of the “fancy” cocktail. Don’t get me wrong … there is a time and a place for a good ol’ plain Jane vodka soda. (Usually that time is whenever I am on a diet, and that place is wallowing in a pool of sadness…just kidding! …kind of.)  But, if I really want to savor what I’m drinking, I enjoy seeing what happens when bartenders are allowed to flex their mixology muscles and craft drinks that stretch beyond the realm of classic cocktail offerings. If you’ve never been to Pepper Smash at The Shops at Legacy in Plano, believe me when I say that “creative” is their thing. I am still trying to figure out whether their cocktails are more aptly described as “art,” or “science,”- but whatever the case may be- they are mixing up some mighty delicious libations.

Pepper Smash graciously invited me in to check out a few of their new menu offerings, and of course to reacquaint myself with a few of their delicious signature cocktails.

We kicked off the evening with one of Pepper Smash’s most popular cocktails: the Fire Smoked Dr. Pepper ($11). As the name suggests, this cocktail is quite literally smoked before your very eyes, infusing Maker’s Mark with a smoldering oak essence created with a nifty apparatus apparently designed for this very purpose (though it vaguely looks like something Walter White would have stashed in his RV). Imperial sugar Dr. Pepper is add to the mix, giving the cocktail a delightfully familiar sweet-smokiness.

Smoked wood chips are impressive, to be sure, but you aren’t really winning at craft cocktails until you throw a cotton candy machine into the mix. That’s right, Pepper Smash keeps a cotton candy machine behind the bar for the sole purpose of crafting one drink: the Cotton Candy Martini ($10 — Absolut, lemon juice, vanilla syrup, champagne, and you guessed it: cotton candy). I had a hard time conceptualizing how this cocktail would “work”, so I had to order it to see for myself. A familiar fluffy cloud of pink cotton candy is served in a martini glass, and the liquid ingredients are then poured over the cotton candy, which dissolves amidst a fleeting instant of melancholy. But, you can still taste it. Not shockingly, this cocktail is on the saccharine side and reminded me vaguely of a boozy Orange Crush. Definitely an interesting selection.

Because cotton candy machines and booze smoking apparatuses apparently aren’t enough, Pepper Smash offers two cocktails that are frozen with liquid nitrogen: the Pineapple Express ($11 — Bacardi Pineapple, ginger, pineapple juice, champagne) and the Triple M’s Explosion ($12 — pineapple and strawberry infused vodka). The presentation of this duo is dramatic to say the least, as wisps of “smoke” dance atop your cocktail glass  when it is placed in front of you.

Liquid Nitrogen

“But, what is a Pepper Smash,” you may wonder? I’m glad you asked, because I simply can’t visit without ordering one. The cocktail kitchen’s namesake, the Pepper Smash ($10), incorporates a bold blend of Tito’s vodka, red bell pepper, jalapeno, onions marinated in 100 proof vodka agave, and lime juice. Spicy and robust with just a hint of sweetness, this unique savory cocktail is probably my favorite one on the menu. (I recommended it to the guy seated next to me at the bar, and he ended up drinking three.)  I say the Pepper Smash is “probably” my favorite, because I have a hard time dismissing Eden’s Garden ($12 — Plymouth gin, elderflower, cucumber, basil, mint, jalapeno, lime juice- as a close second).

Pepper Smash Signature Cocktail

Pepper Smash Signature Cocktail

With so many creative, tasty cocktails to focus on, it would be easy to overlook the food at Pepper Smash. Don’t. Everything I have ever sampled from their kitchen has been seriously delicious. Sometimes, I find myself day dreaming about their Smokey Mac & Cheese ($9 — cavatappi pasta, sharp cheddar, gruyere, smoke). Everything I sampled on this visit was equally as tempting.

We started out with the Pimento Cheese ($8), which was topped with bacon jam, and accompanied by buttery grilled sourdough and blistered shishito peppers. Holy new favorite appetizer. If there is something in this world that cannot be improved upon by bacon jam, I want to hear about it.

Pimento Cheese

Pimento Cheese

Pepper Smash always hits it out of the park with their flatbreads, and this visit was no exception. We sampled the Al Pastor ($12 — cider braised pulled pork, sweet onion puree, pineapple, jalapeño, and lime). The toppings were generously portioned, with a little taste of every ingredient in every bite. If you are a fiend for spicy dishes, this flatbread is definitely for you; loaded with fresh jalapeños, this dish definitely woke up my palate.

El Pastor Flat Bread

El Pastor Flatbread

When it comes time for dessert and the manager asks, “Wanna try something weird?” there’s clearly only one correct response. We were presented with a liquid nitrogen frozen ice cream concoction- incorporating Licor 43, vanilla ice cream base, basil, and fresh strawberries. I love unexpected flavors in desserts, and the basil was an awesome addition. This was an off-menu delight, but I feel confident it can be snagged upon request.

TLDR: the next time you feel inclined to treat yo’self to an incredibly unique, seriously indulgent cocktail experience (yes, it really is an experience), + some killer eats, head on over to Pepper Smash at the Shops at Legacy. (And probably plan on Ubering it because the urge to try all of the cocktails on the menu is pretty overwhelming.)

 


PEPPER SMASH
www.peppersmash.com
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7200 Bishop Rd, Plano, TX 75024
(972) 943-0499

Happy Hour: 3-6pm Daily
$3 beer | $3 wells | $6 domestic wines

HOURS OF OPERATION:
MON – THU 3 PM – 11 PM
FRI – SAT 11 AM – 1 AM
SUN 11 AM – 11 PM

 

Pinstack: Bowling, Bites, and Brews

I have a confession to make: from time to time, I exhibit symptoms of DADHD (that’s Drinking Attention Deficit Hyperactivity Disorder, for the un-afflicted). Some evenings, I am perfectly content sitting on a relaxing patio, sipping on a tasty cocktail, and feeling the breeze in my hair (and subsequently detaching my tresses from my sticky/glossy lips, but that’s another story #girlproblems). BUT, on other occasions, I get restless … antsy … fidgety … and compulsive phone checking may or may not commence. I need something more. Enter: Pinstack! Boasting 50,000 sq ft of drinking, dining, bowling, bumper cars, laser tag, a ropes course, and games-galore, Pinstack is basically the answer to my DADHD prayers. As you guys know, I’m a bit of a bowling nut. I think learning How to Clean A Bowling Ball With DIY & Commercial Cleaners shows how much I love playing.

Right about now, you might be thinking to yourself, “Ok, I’ve been to a couple of these ‘bowling and more’ spots, and they seem to be pretty interchangeable.” Nope, nope, nope. I am here to tell you, Pinstack is not like the “other guys”. Admittedly, most of the bowling/entertainment complexes I’ve visited in the past have felt as though the proprietor decided to open a bowling alley, and “Oh, I guess that means we’ll need to offer some sort of food and drink as an afterthought.” At Pinstack, you’ll feel as though you are visiting a top -notch restaurant and bar, which just so happen to be attached to an amazing entertainment complex.

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First, high praise goes to Pinstack for strategically locating their main bar, restaurant, and patio (yes, patio!) in an area that’s largely offset from the bowling and entertainment areas of the building. If not for the tell-tale bowling pin art adorning the walls, it would be easy to forget you are, in fact, at a bowling alley. (But what’s a guy or gal to do if they require a drink refill…or three…while bowling? Worry not, friends, as Pinstack provides lane-side food and beverage service, and access to a secondary bar located in the heart of Bowling Land!) The sprawling bar area is adorned with numerous jumbo screen TVs that would give any sports bar a run for its money. The large, covered patio is equipped with a number of high-powered fans to keep you cool, and on Thursday and Friday evenings, you can catch live acoustic music sets from 6:00-10:00 PM.

Logistical considerations are just the icing on the cake in considering what makes Pinstack so gosh darn appealing. Behind the well-appointed bar, they are serving up an impressive variety of libations. For starters, Pinstack’s drink menu features a dozen tempting craft cocktails. I had an opportunity to try the Gin Smash- Farmer’s Gin, fresh lemon juice, mint, honey, & Bar Keep Apple Bitters ($12). This cocktail was light, refreshing, and well-balanced, with a perfect ratio of sweet, sour, and minty goodness. I also sampled the Cello Mule– Tito’s Vodka, Limoncello, fresh lime juice, & Gosling’s Ginger Beer ($13), which was about as delightful as a summer breeze.

As much as I enjoyed my cocktails (which was a lot…), I think I was even more excited to learn of another alcoholic option Pinstack has to offer: beer & wine flights, my friends. Oh, yes. I will forever be a sucker for the tasting flight, and Pinstack serves up beer and wine tasting trios- curated by you- for just $7 and $9, respectively. In addition to a variety of domsetics and imports, Pinstack features 10 local rotator taps for your sipping pleasure. On the vino front, Pinstack is pouring six interesting selections by the cask, in addition to a wide variety of bottle/glass offerings.

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As you can see, Pinstack’s beverage offerings are a far cry from your familiar plastic bowling alley pitcher of PBR. Well, guess what: The quality and creativity of Pinstack’s edible offerings are equally impressive. Pinstack has rolled out a new spring menu, and I had the opportunity to politely sample (read: I totally stuffed my face) a few of their delectable offerings. First, I want to talk about the Party Platter, which isn’t for the faint of heart. This bad boy serves 6-8, and comes fully loaded with loaded potato skins, fried mozzarella, chips and salsa, FRIED MAC N’ CHEESE POPS with a tomato basil dipping sauce (what?!), and some plump n’ juicy chicken wangs ($36). Everything I tasted on this (freaking massive) platter was delicious, but those mac n’ cheese pops? They were the star of the show- and yes, you can order them a la carte for 9 well spent bucks. We munched on a beautiful artisan Meat and Cheese Board ($11), which was generously appointed and encompassed some interesting and tasty selections ( Red pepper crusted goat cheese balls? Yes, please).

The entree I was most impressed with was the Stack Mac Burger ($13), which is admittedly not for the faint of heart. Remember that fried mac’ n cheese I mentioned earlier? Stick it on top of a burger, and slather the whole thing in tomato basil sauce … and, yeah. You get the picture. Other decadent entree offerings include a 12 oz. Ribeye ($24), a Grownup Grilled Cheese ($9), and a number of unconventional pizza offerings, like the Honey Bee ($12), topped with Italian sausage, black forest ham, and you guessed it, honey. If you find yourself in search of a *slightly* lighter dish (you know, the stuff I should be eating given my impending nuptials), you might give some consideration to the Blackened Mahi Mahi ($19), topped with a pineapple pico and a sweet chili glaze, plated atop Jasmine rice. Another lovely lighter option is the Spring Greens Salad ($9), featuring goat cheese, candied pecans, grapes, and a champagne vinaigrette- topped with chicken or salmon, if you are so inclined.

ARE YOU NOT ENTERTAINED??? Allow me tell you a little bit about the variety of entertainment options you will find available, once you manage to peel yourself away from Pinstack’s enticing bar area. Pinstack offers 28 state-of-the-art bowling lanes, 20 of which are public and 8 private (perfect for parties and corporate events). That being said, bowling is just the beginning. Pinstack also features a two-story laser tag arena … who doesn’t love laser tag? (seriously, if you can’t having fun playing laser tag, please escort yourself here?) They also offer a bumper car arena if you’re feeling a little rambunctious, a high ropes course, towering 20 feet above the arcade area, and a 28 foot LED rock wall … if you’re feeling a little adventurous. Speaking of the arcade area, Pinstack offers a pretty insane variety of state of the art games and novelties, and they own a few games that can’t be found anywhere else in the world, like their brand spankin’ new Jurassic Park game. They also have a claw machine game where you can win Ben & Jerry’s. What more do I really need to say?


PINSTACK
pinstackbowl.com
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6205 DALLAS PARKWAY, PLANO, TX 75024
972.781.BOWL (2695)

Pinstack hosts Happy Hour Monday- Friday, 4:00-6:00 PM

  • $1 off draft beers
  • $5 cask wines
  • $5 margaritas

Hours of Operation:
Sunday – Thursday – 11:00 AM – Midnight
Friday – 11:00 AM – 2:00 AM
Saturday – 10:00 AM – 2:00 AM

The 2nd Floor Spring Menu

The 2nd Floor Bistro is constantly reinventing itself thanks to its incredible culinary team.  The latest change comes to us in the form of their new spring menu boasting bold, inventive dishes.  SDD Contributor Rico and I were lucky enough to get the chance to preview the new menu items a couple weeks back and were blown away.

The new dinner menu includes items like Seared Hudson Valley Foie Gras (I’ll be back to get this … believe), Grilled Block-cut Akasushi NY Strip, and Crispy Confit Salad and the lunch menu offers a few Rustic Pizzas.

The evening started with some of their new cocktails thanks to their mixologist Seth Brammer.  They passed some of their new options around and one of my favorites was the House Tonic & Gin–a classic made amazing thanks to their house tonic.  We also enjoyed the Cucumber Sip (Crop Organic Cucumber Vodka, elderflower, strawberry, and soda) which was perfectly refreshing after experiencing humidity that you could cut with a knife that day.

Other new cocktails include: Muzzle of Bees (Rittenhouse Rye, lemon-infused honey, lemon bitters, and fresh black pepper), Meet Me in Rome (Deep Eddy Grapefruit Vodka, Cappelletti, Cocchi Americano, and bubbles), and the Quick Pittance (Four Roses Bourbon, Giffard Apricot Liqueur, lemon, mint, and ginger ale).

The meal began and we were delighted by item after item.  The appetizers that I died for were the Quail Wings, Deviled Eggs (WITH LOBSTER!) and the Potato, Leek, & Kale Soup.  (I can tell that the soup is one of those dishes that will pop into my mind at some point and I won’t be able to sleep until I get my mouth on some.)

Chef Scott Gottlich and his team joined us before each entree to tell us about the amazing new items they dreamt up in excruciating detail. (I mean that in a good way … we couldn’t wait to sink our teeth into them once we’d been teased with the explanation!)  Of this group, the Pork & Seeds was the dish that really made a strong impression.  It was Executive Chef Andrea Maricich’s take on the dish she had as a child complete with housemade mustard to give some kick to the perfectly crispy pork belly.

The dishes kept coming and our bellies started to grow weary … but our palates didn’t.  Each dish had such unique flavors that each bite let us discover the depth of each ingredient.  I’m not usually a Shrimp & Grits fan, but they added Grilled Kaffir Lime to the giant Gulf Prawns which completely revolutionized the dish.  (And don’t get me started on the accompanying saffron cauliflower grits.)

Dessert, as always, comes too late in the meal.  Your stomach realizes by this point what you’ve decided to it with the previous courses and it’s usually too difficult to give it your full attention and appreciate it for how brilliant it really is.  We were given bites of the 2nd Floor’s take on Carrot Cake which was actually a cake filled with cream cheese accompanied by a pine nut cookie.  Take that, cupcakes!  My favorite of the two items was the Bananas Foster Pudding.  While not a huge bananas Foster fan, I thought the silkiness of the pudding really lent itself nicely to the taste.  I’d order the crap out of it again.

As usual, The Second Floor Bistro didn’t disappoint and intrigued me to the point that I’ll need duck back in to try out some of the new dishes for the spring.

To find full menus, visit their website.


The Second Floor Bistro

thesecondfloorrestaurant.com | @2ndFloorBistro
13340 Dallas Parkway (in the Galleria – Westin entrance)
(972) 450-2978

Snuffer’s Addison Moves To New Location

Has anyone else noticed the burger boom? Quite a few “fancy” burger places have opened their doors grilling up specialty concoctions with tons of haute toppings. I won’t lie … I love one burger as much as the next-be it fancy or not. However, there is just something about digging your teeth into a well-grilled, perfectly simple hamburger that can’t be beat.

The first Snuffer’s opened in 1978 on Lower Greenville.  The original menu included their famous hamburgers (100% fresh ground chuck), Cheddar Fries (more on those later!) and a dose of paranormal activity. (Yes … the original restaurant is haunted.) Today, Snuffer’s is going stronger than ever. Over the years, they added additional items to their menu to offer their guests more choices like salads, wraps and some “fancy” drinks. Also, they have expanded to what will soon be nine different locations in the greater Dallas area. The new Addison location took over the old Duke’s Roadhouse building and shares the space with a new walk-up taco joint called Taqueria La Ventana, which happens to be a sister brand of theirs.

The other weekend, we were invited to their “Housewarming Party” to celebrate the opening of the recently relocated Addison location. A rockin’ Mariachi band provided live music, service was fast and friendly and food was just as good as from the original Snuffer’s.   To make things even better, all food and drinks were on the house. (Major score.) Snuffer’s instead asked that patrons give a donation to Dallas-based TeamConnor, an organization aimed at raising awareness for childhood cancer. Can’t say no to a burger for a good cause.

Snuffer's Addison Opening

There are some places where you always end up ordering the same thing–Snuffer’s is one of those places for me.  I always order the Cheddar Fries with bacon, chives and jalapeños. These fries really need no introduction … if you’re from Dallas, at least.  My wife and I dug into our freshly cut chunky fries liberally coated in layers of cheddar cheese and topped bacon, chives, and jalapeños (if you’re into all that). I couldn’t stop myself. Sooner than I had wished, I found myself scraping up those last remnants of cheddar and bacon like a junkie.

Snuffer's Cheese Fries

Snuffer’s Cheese Fries

As for the burgers, I went for the Green Chile Cheeseburger and my wife ordered the new Bacon Guacamole Cheeseburger. We agreed that both were excellent all around. They came exactly as we had ordered them-a warm, juicy medium rare. The buns were fresh and the toppings were the perfect amount to complement the burger, without overdoing it.

To accompany our meals, I got the White Lightnin’ “cocktail”. Don’t let the name (and ingredients) keep you from trying … but don’t say I didn’t warn you. Ole Smokey White Lightnin’ Tennessee Moonshine is magically mixed with pineapple juice, lemon-lime soda and fresh lime to create a deceptively smooth drinking cocktail. In other words, folks, it’s trouble. My wife tried out the American Mule–simple and well executed with SKYY Vodka, ginger beer and a touch of fresh lime.

While most will be familiar with Snuffer’s burgers and fries, La Ventana is likely a revelation.  Just on the other side of a wall, La Ventana’s serves up simple taqueria favorites.  After the number we did on our burgers and fries we sadly couldn’t bring ourselves to try the tacos or burritos.  Bench-style wooden tables, colorful decor and a straightforward approach to food makes this experience world traveler complimentary of the sense of authenticity La Ventana offers.

We had a great time at opening of the new Snuffer’s Addison, made even better by the fact that we got to support TeamConnor while we were at it. I will definitely be back. (Those fries are calling my name already.)
Snuffer’s Restaurant & Bar
snuffers.com | Facebook | Twitter 
4180 Beltline Road, Addison
(972)-991-8811

Team Connor Childhood Cancer Foundation
teamconnor.org | Facebook | Twitter
5420 LBJ Freeway, Ste. 1300 (2 Lincoln Center), Dallas
(972)-663-7327

 

Herradura Tequila

Cantina Laredo Tequila Dinner Series ft. Herradura

Whether it is warranted or not, very few spirits get the same bad wrap that poor old tequila does. Most of us know exactly why, too. Flashback to college … ahh, the good ole college days. To make a long (and messy) story short, there was usually tequila involved. Unfortunately, my buddies and I didn’t always go for the good stuff … we were drinking the bargain basement stuff like Montezuma and whatever else we could get our hands on (cheaply). Do I even need to go on and say that many a night ended badly? More than once, we learned the hard way that drinking the cheap stuff never was a good idea.

Good thing those days are over.

I was fortunate to be invited to one of Cantina Laredo’s new high-end tequila dinners via Susie. This 4-course dinner was at the Addison location and featured drink pairings that featured Tequila Herradura. Founded in 1870 in Amatitán, Jalisco, the brand has consistently produced high quality tequilas from the beginning. They insist on using traditional methods and 100% agave. The brand controls 30% of the tequila market in Mexico … so they must be doing something right.

There were three glasses of tequila to welcome us at our place settings. (That’s the way to start things off on the right foot!) We took things slow and sipped these over the course of the dinner, as one should with fine tequilas. Our first course was a Sope de Brisket, a delicious and tender beef brisket served in a flaky pie-like crust. The appetizer was accompanied by a Paloma cocktail. This was a simple but refreshing combination of Herradura Blanco tequila and Fresca soda. (OMG how I’ve missed Fresca!)

This was followed by a Mango Salad. While I am not normally a fan of fruit in salads, I actually didn’t mind this. The mango melded well with the dressing and queso fresco, and the jicama added in a nice crunch. It was fresh, light and colorful.  The Santiago Cocktail comprised of Herradura Blanco shaken with Midori, grapefruit juice, grenadine and sweet and sour mix. It was enjoyed by others, but it was simply too sweet for my taste.

We had a choice between two main dishes … the Seabass Oscar with Chili de Arbol Sauce was excellent. The fish was perfectly cooked–tender, flaky and not overdone–and the sauce that accompanied it was the perfect mixture of spicy and sweet. This was definitely the better of the two options, but you couldn’t have gone wrong with the filet either.  Here we enjoyed a classic Margarita with Herradura’s Reposado Tequila. You can’t beat a margarita made with top-shelf tequila, that’s all I will say… the Dia y Noche Flan was a nice finale to the dinner and was served with an Old 43 Cocktail. The Old 43 is a dangerously delicious mix of Añejo Tequila, Licor 43, Kahlua, half & half and fresh brewed coffee topped with whipped cream and a cherry.  An awesome alcoholic, cinnamon-y hot chocolate drink.

 

This was the first of Cantina Laredo’s series of tequila dinners in the the DFW area.  Check out  the the list of the locations and brands of tequila they will feature in the coming weeks. For $49.99 per person, these dinners are an excellent deal. (I think that just the assortment of tequila and cocktails alone are worth that price!) Add in the delicious food and you definitely get more than your money’s worth. If you missed the Addison event, I’ll include the recipes for Herradura tequila-based cocktails for a Mexican night of your own.

City Tequila Date Phone
Addison Herradurra 5/21/2015 (972) 458-0962
Grapevine Don Julio 5/23/2015 (817) 358-0505
Fort Worth Cabo Wabo 5/29/2015 (817) 810-0773
Lewisville Gran Centenario 6/4/2015 (972) 315-8100
Frisco Herradura 6/4/2015 (214) 618-9860
Dallas Casa Noble 6/13/2015 (214) 265-1610

Thank you to Chef/Manager Rambo Saucedo for treating us to this great dinner.

Cantina Laredo – Addison
Website | Facebook | Twitter
4546 Beltline Road
Addison, Texas 7544
(972) 458-0962

 

Tequila Recipes

Paloma
Ice glass, add:
1½ oz. Herradura Blanco Tequila
Garnish: grapefruit slice

Mix all ingredients. Top with Fresca.

Santiago
1½ oz. Herradura Blanco Tequila
½ oz. Midori
1 oz. Fresh Grapefruit Juice
1 oz. Grenadine
½ oz. Sweet & Sour Mix
Garnish: Grapefruit Slice

Shake with ice until chilled and strain into Martini Glass

Classic Margarita
1½ oz. Herradura Reposado Tequila
½ oz. Grand Marnier
1 oz. Fresh Lime Juice
1 oz. Fresh Orange Juice
½ oz. Simple Syrup
Garnish: Lime  Wheel

Shake with ice until chilled and strain into salt rimmed Martini Glass

Old 43
1 oz. Herradura Añejo Tequila
½ oz. Licor 43
½ oz. Kahlua
½ oz.Half & Half
Garnish: Whipped topping, Cherry

Combine ingredients in Irish Coffee mug. Fill with fresh, hot coffee to ½ from rim.

Fort Worth Food and Wine Festival

The best of the best came out during the weekend of the Fort Worth Food and Wine Festival. I was able to attend four of the seven events during the festival. Each event was unique and extremely well-planned and executed.

The Grand Tasting Friday night was overwhelming to say the least. There were more than one hundred restaurants, wineries, breweries, and distilleries represented in the Worthington Hotel’s Grand Ballroom. I had to plan a strategy to make it all the way though so that my stomach and liver didn’t hate me at the end of the night. (Or the next day, for that matter.) The highlights were, of course, Fort Worth favorites such as Rahr & Son’s Brewing and Firestone & Robertson Distilling.

#latenight Desserts after Dark at 809 Vickery was a short Uber ride from the Grand Tasting. This event was all about who had the best dessert and who could make the best cocktail using Firestone & Robertson’s TX Blended Whiskey. (I’ll bet you $50 that Susie was really upset that she had to miss this event.) There were eight desserts and eight drinks featured. My favorite drink was the Proper Manhattan from Proper. I also enjoyed the Texas Peach (TX Whiskey, vanilla bean simple syrup, Texas peach preserve, pistachio foam and cinnamon) from Bob’s Steak and Chop House. The Fan Favorite of the night was from Thirteen Pies. It was called John’s Banana Milk Punch (TX Whiskey, cream, house-made banana puree, and a farm egg, garnished with a banana marshmallow and vanilla cookie crumble.)

"John's Banana Milk Punch"  from Thirteen Pies, Fort Worth

“John’s Banana Milk Punch” from Thirteen Pies, Fort Worth

Saturday night consisted of cowboy boots and lawn chairs at the Burgers, Brews, and Blues event. This event was held along the banks of the Trinity River with eleven chefs and twenty-two craft breweries showcasing the best each had to offer. The live music included sets from James Hinkle, the Michael Lee Clemmer Band, and the Chris Watson Band. I am always up for a good beer, so this was probably my favorite event of the weekend. There was a good mix of local breweries such as Rahr, Lakewood, Rabbit Hole, Panther Island, and Martin House. Unfortunately, the lines were extremely long for the burgers, so I opted for more brews than burgers. (Oops.) My favorite burger that I did wait in line for was Rodeo Goat’s Chaca Oaxaca which was a beef/chorizo burger with avocado, queso fresco, fried egg and tabasco mayo. (Yes … it was delicious.)

Sunday Funday wrapped up the weekend at the Coyote Drive-In. There was a wide variety of food trucks to sample during this event,  but mIMG_3934y favorite food truck in attendance was definitely Salsa Limon. The food truck is usually parked next to The Cellar at 2919 West Berry Street (across from TCU) and their tacos can also be found at their permanent location located at 929 University Drive. They are all about serving the best Mexico City-style tacos in Fort Worth. PRO TIP: Add plenty of jalapeño cream salsa if you like a kick to your tacos!

Bravo, Fort Worth … bravo. If you have the chance to attend any of the events at next year’s, make it happen. It’ll give you the chance to find some new Fort Worth treasures and enjoy old favorites.

FORT WORTH FOOD & WINE FESTIVAL 
fortworthfoodandwinefestival.com
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Save the Date for next year: March 31- April 3, 2016

Ticket prices ranged from $50 to $125 depending on the event.

RA Sushi’s New Menu Items

The thing I love about RA Sushi is the imaginative and often unexpected twist they seem to gravitate toward when dreaming up their delectable menu items. Take my current favorite RA cocktail offering, for instance- the Emperor’s Cucumber Margarita ($9; Patron Silver, Combier Liqueur d’Orange, lime juice, Japanese yuzu, agave nectar, cucumber). The last place in the world you would expect to find a legit marg might be a sushi restaurant, but trust me, this interesting spin on a traditional ‘rita is uniquely delicious.

Channeling that same creativity and use of thoughtful and surprising ingredients, RA Sushi has dreamed up nine new menu items, which will be available for a limited time (through August). I had the 10 Drink Sampleropportunity to sample some of the new menu offerings, and they did not disappoint.

RA has added three new cocktails to the roster, and my favorite of the bunch had to be the Pear and Lemon Blossom ($8.50), a pear-infused lemonade, made with Absolute Pears, St. Germain, lemon sour, and a pear puree. The pear flavor in this fruity cocktail was not shy, and it mingled nicely with the tart lemon;  oh-so-sippable and refreshing for spring. Also new are the Hot Tropics Margarita ($8.50): Tanteo Tropical Tequila, Combier Liqueur d’Orange, shaken with mango purée, lime juice and agave nectar, served with a chili-salted rim; and the Peach Basil Sour ($8.50): Bacardi Peach Red, St. Germain, fresh basil and lemon sour.

RA also has some new limited time sake offerings, including TY KU Coconut Nigori Sake ($8/$16 *330ML Bottle): premium nigori sake infused with the refreshing taste of coconut and aromatic hints of vanilla; and,  the enticing Discovery Sake Flight ($9): which includes three 2 oz. pours: MIO Sparkling, Kizakura Pure and Saturi “Little Lily” Nigori.

Two new appetizers have been introduced, each featuring seabream. I found myself wondering “What’s a seabream?”, and soon learned it is in fact a mild white fish with a taste and texture  similar to sea bass.  We sampled Red Seabream Carpaccio ($11): finely sliced red seabream and lemon topped with a spicy yuzu dressing, organic micro greens, truffle salt and touch of lemon zest; this light dish was full of fresh, delicate flavor, and it was a favorite at our table. Also available is Red Seabream Nigiri ($4.50): red seabream over rice, topped with spicy yuzu dressing and truffle salt.

We sample two new entree offerings, and I particularly enjoyed the Tuna California Roll ($9), a classic California Roll topped with a mix of tuna, avocado, cucumber, bell pepper and cilantro, finished with togarashi, garlic chips and black pepper soy sauce. Garlic lovers, this roll is for you. The toasted garlic chips were bursting with flavor, and I loved the extra crunch they provided for added texture. We also tried the Langostino Strawberry Salad ($12): langostino, strawberries, cucumber and avocado over arugula, tossed in citrus vinaigrette, served with a tangy kiwi wasabi sauce and truffle salt. This salad was very light and fresh, making it a perfect warmer weather dish.

Whether you’re thinking about checking out these tempting new menu items, or if it’s high time you stopped in for some of your old favorites, a great time to visit RA Sushi would be between Monday, May 25, and Sunday, May 31. During “Nicky’s Week,” RA Sushi will donate 100% of sales from a variety of menu items to St. Jude Children’s Research Hospital, in order to benefit kids battling cancer and other life-threatening diseases. So, go and eat sushi for charity!

RA Sushi- Shops at Legacy
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7501 Lone Star Dr. Suite B-130, Plano, TX 75024
469.467.7400

Happy Hour
Monday – Saturday 3 PM- 7 PM & 10-11 PM
Sunday 8 PM- 11 PM

Select  beer, wine, & cocktails, $3.75-$8
Select sushi and appetizers, $3.49-$8.49