Hash Over: Tre Amici is Savoring the Arts, Stephan Pyles is an Expensive Teacher, Scardello is Turning Into A Happenin' Spot
The evening will start off with a reception from 5:00 p.m. to 7:00 p.m. when the guests will get a chance to speak with the artists directly, purchase their favorite pieces of art and bid on silent auction pieces. I hope it's not one of those auctions where you raise your hand to bid--my nose always itches during those perilous times.
Tre Amici is also giving the option for guests to order off the regular menu or go with the prix fixe dinner prepared by Chef Chris Hughes for $100. The dinner will include a steakhouse chopped salad, lobster bisque, pan seared Chilean sea bass with tomato and saffron risotto and lemoncello cheesecake for dessert. Do keep in mind that 25 percent of the prix fixe dinner will be donated to St. Jude's. You will be doing a good cause for others, and your stomach. Two birds, one stone.
Other goings on this week.... Chef Stephan Pyles recently announced his cooking class schedule for the spring. The first one will take place this Saturday, February 6, from 11 a.m.-2 p.m. The Foods of Passion-themed class will be $125 per person. I can only guess that the class is either about foods that can turn you on or... well, that's my only guess. For more information, you can e-mail Rachel Howes at firstname.lastname@example.org.
Scardello Artisan Cheese may be giving Ghostbar a run for its money. All right, that may be an exaggeration. Starting this Friday, February 5, and every first Friday of the month, Scardello's will be staying open a little later. Their version of late-night will take place from 8:00 p.m.-10:30 p.m. when they will be serving $6 glasses of wine with cheese plates. Maybe not a hotspot for one looking to do Tuaca shots and dance to Lady Gaga, but definitely a nice place to mellow out after a long day at work.
The Dallasite Club will now be offering barbeque from James Brown, previously of James Brown Backroom BBQ. He will now be working his magic in the kitchen serving Dallasite patrons with sliced beef, turkey, pulled pork and ribs. They won my food-loving heart over with the first mention of barbeque.