Dallas Food Blog

Recipe Demonstrated by Richie Rudkin of Buli Café

​There are certain restaurants where you feel at home the moment you step inside the door for the first time. You are immediately greeted with smiling faces from staff and satisfied customers with their mouths half full (always a good sign).

Buli Café off Cedar Springs is definitely on this list. City of Ate lasted visited the café back July when they concocted their mango-banana coolie for us. Surprisingly this was my very first trip to Buli, even after living in the neighborhood for over a year. I always passed it on my morning commute to work and on my nightly jogs, even made several mental notes to stop in one day. Sadly, it took me moving to North Dallas and missing my old hood to finally make the visit.

Buli immediately won my heart over when I discovered they had an espresso drink named Scream'n Queen. Awesome. Then I decided they could have the key to my chastity belt when I noticed they served their sandwiches in vintage lunchboxes. Score!

Ah, sandwiches. For this week's recipe I decided to have veteran Buli waiter, Richie Rudkin, prepare one of their daily panini specials the Muffler-etta.

Recipe Demonstrated by Yolanda Perez, Ray Hernandez and Kacey Iacomini of Picasso's Pizza and Grill

​When you move to a new neighborhood there are certain businesses you seek out immediately, such as a grocery store, cheap gas station, dry cleaners, liquor store and a restaurant that delivers.

Often our only options of food delivery are pizza or Chinese. Which sucks when you're in the mood for a taco and not wanting to leave the couch because a Real Housewives of Atlanta marathon is on. And this is where Picasso's Pizza and Grill steps in.

Picasso's started twenty years ago in Lake Highlands. After just a few years in business, one of the delivery drivers, Andrew Albert, decided to buy the restaurant from the original owners. He turned it from a hole in the wall pizza joint to a budding chain with three locations spread about Dallas (who doesn't love a good rags to riches story).

Notice that it's Pizza and Grill. They have a wide selection of burgers, sandwiches, pasta, appetizers and much more to choose from--yet pizza and calzones still bring in 40% of their sales. The one pizza that people seem apprehensive about is the taco pizza. "They will order one among other pizzas for a party or an event to try it out," Iacomini says. "And then the next time they end up ordering multiples of it."

Recipe demonstrated by Chef J Chastain of The 2nd Floor Bistro

​There are a lot of things that attract people to the Galleria on a daily basis. For example, a possible Jessica Simpson sighting, sans Tony Romo of course, or trying out your triple axle jump at the ice skating rink. But maybe the restaurants should be the thing that draws you to this Dallas mecca.

Besides claiming the largest scotch collection in Dallas, The 2nd Floor Bistro in the Westin Galleria also has an impressive, ever-changing menu to keep their customers coming back for more and make hotel guests want to extend their trip. Every three months they switch out half the menu and introduce something new to keep the restaurant refined and creative.

Chef J Chastain, the executive chef, is now focusing on a more contemporary southern comfort food menu. Chef J has been with the restaurant since the beginning when Chef Scott Gottlich, founder of Bijoux, opened The 2nd Floor Bistro back in 2008. He doesn't plan on going anywhere soon since he and Gottlich work well together and think along the same lines.

Today we will be sharing a recipe that should be familiar to Southern cooks--yet quite a bit more sophisticated.

Recipe Demonstrated by Abraham Bedell of Victor Tangos

​We all have those mornings where we wake up with the sensation of a little Oompa Loompa is hammering away at our brain, last night's bar stamp is now on your forehead, articles of clothing are making a trail from your front door to the bedroom, a half eaten hot pocket is laying on the floor, and the only proof of what you did last night is on a camera that is now missing.

You need a little hair of the dog, and this is where the Corpse Reviver # 2 comes in.

The Corpse Reviver #2 was a popular morning-after drink in the 1930s. The concoction was named because of it's ability to bring back the dead--or the painfully hungover, which pretty much the same thing.

​Recipe demonstrated by Amy Green, 2nd place in Sutter Home Build a Better Burger Contest

Football season is in full swing. With football season comes game day food, and what's the best game day food? Burgers...and of course, hot dogs and chips. But let's focus on meat patties today.

Amy Green recently returned back to Dallas after a long weekend in Napa Valley with $500 extra in her pocket . It was all work, though. She was there to win the alternative (non-beef) burger competition for the Sutter Home Build a Better Burger Contest. She came this close to her goal, taking first-runner up with her healthy spin on one of our favorite guilty pleasures, the Farmer's Market Burger.

The former elementary school teacher spent over six months trying to perfect her recipe, and well, it definitely paid off. She likes to think of it as a sentimental recipe, because she had her first date with her now husband at a farmer's market. He was also the one to encourage her to enter into the competition. Even though it is sports season and we tend to eat badly around this time, Amy likes to think that "it is possible to eat well, but still be healthy."

Recipe demonstrated by Chef Bryant Currie and his Le Cordon Bleu students

Lisa Petty

​The worst thing about a classroom is sitting at some uncomfortable desk and listening to your instructor do his best impersonation of Ben Stein talking about the downfall of the Danish empire in 1814.

No need to worry about that at the Le Cordon Bleu Culinary School here in Dallas. Recently, Chef Bryant Currie let me sit in while he and five or six of his students prepared the dish Poulet Sauté Chassuer (sautéd chicken with mushrooms and tomato sauce) for a celebrity chef cooking demo being held at the State Fair of Texas later on that afternoon.

Trust me, these students definitely didn't look like they were about to start practicing origami out of boredom. Chef Currie and his students seemed a bit rushed, only having one hour to prepare enough samplings for anyone who would be attending or walking by the cooking demo.

I would assume a lot--because hellooo, it's free food at the fair.

But as much joy as there is in eating this dish, there's plenty in the creation. If you need a little help visualizing it, then close your eyes and picture a sea of red with mushrooms and roma tomatoes with the strong smell of garlic and cognac with a lightly seasoned chicken breast laying on top of it all. Here's how you put it all together:

Recipe Demonstrated by Micah Horton of The Pearl Cup

​Talk about overnight success. Carlene Saelg and Rita Davis' Pearl Cup Espresso Bar opened seven months ago on Henderson Ave. and buzzed its way to the top of the local indie coffee food chain faster than you can say "you have spilled my macchiato."

How'd they do it? Attention to detail.

Watch barista Micah Horton craft one of Pearl Cup's sophisticated drinks and you'll understand why there's just no comparison to the leading chain. His latte art alone is the stuff of legend. Seriously--when was the last time you heard "I'm gonna Facebook this!" when the guy next to you picked up his order from the counter at Starbucks? Thought so.

While we couldn't get Micah to give up the closely-guarded Pearl Cup latte recipe (he's one of only four people in the world who know the secret), he happily shared the formula for his "Churro-ccino". Named for the addictive deep-fried Latin street treat, it's an easy way to gourmet up your morning joe.

Recipe Demonstrated by B.J. Foley

Grandma and grandkids.

​We've had it up to here with jacked-up mac and cheese. Where's the logic in declaring a dish the "ultimate comfort food", then tossing in everything but the kitchen sink in an effort to gussie it up?

Good sense told us to go straight to the source for the secret to mac and cheese just like Grandma used to make. That's right--we asked a Grandma.

B.J. Foley (in addition to being a rabid City of Ate fan) boasts eight "grands" and prides herself on being everything a modern grandmother should be. Instead of a wash-n-set, she's got fire engine red highlights, and she'd rather go to a show at AAC than curl up under an afghan. One thing that never changes, however, is her classic mac and cheese. It's always gooey, always full o' butter and it's always topped with crushed potato chips.

Now that's comforting.

Recipe Demonstrated by Dan Landsberg of Tillman's Roadhouse

​Walk into Tillman's Roadhouse and treat your eyes to a feast. Exposed pine walls and crystal chandeliers set off luxe designer fabrics and rough-hewn country accents in this unique Bishop Arts restaurant. Executive Chef Dan Landsberg describes Tillman's cuisine as "gourmet chuck wagon", and the atmosphere is right on the money considering his menu features everything from Texas Honey and Lavender Glazed Salmon to Venison Frito Pie.

We'll focus on the chuck wagon part today, considering the brisk 87-degree chill in the air.

Football season is upon us as well, and the aforementioned Frito Pie would be a welcome addition to any game day spread. Oh, and in case you were wondering, Landsberg does consider Fritos a "locally-sourced" ingredient--and that makes this dish a little fancy, too, right?

Recipe Demonstrated by José, Chad and Janice of Parigi

Chad Houser, Janice Provost and Jose Matu.

​In a town obsessed with new, there's something refreshing about longevity. Dallasites love to flock to the latest hot spots, packing dining rooms three deep for about three weeks and then forgetting the place altogether. A classic like Parigi, though, which turns 25 this November, seems to always be in style.

Janice Provost has owned the Oak Lawn Avenue bistro for eight years; partner and fellow chef Chad Houser joined her about a year ago. Their complimentary relationship is the key to the restaurant's ongoing success--her analytical personality is a match for his eager enthusiasm. Chef José Matu completes the equation. Right hand man to Provost and Houser, he shares their skill and commitment to local and sustainable ingredients.

Today they'll demonstrate Parigi's Watermelon Salad (with Matu in the lead). It's a combination that's fresh and surprising and absolutely right--kinda like the folks who make it.

Recipe Demonstrated by Scott Gottlich of Bijoux

​As we speak (or write, as it were), eager food-lovers across the area are anticipating Restaurant Week dinner reservations at some of the finest dining destinations in town. For just $35, they'll tuck in to three special courses, with a portion of the proceeds benefitting the North Texas Food Bank and the Lena Pope Home in Fort Worth.

This year marks the 12th year in a row for this popular promotion, and Dallas' Bijoux is, once again, a proud participant. Last week we began preparation of Scott Gottlich's Pan Seared Prawns dish, to be featured on Bijoux's Restaurant Week menu. Today, we'll finish it off with some big ol' shellfish and a good splash of heavy cream (among other things).

While it was designed to appeal to selfless, charity-minded diners, we won't blame you for making a batch at home and keeping every rich, smoky bite to yourself.

Recipe Demonstrated by Scott Gottlich of Bijoux

​Next week marks the 12th annual KRLD Restaurant Week, with over 100 area restaurants offering special meals to benefit the North Texas Food Bank and the Lena Pope Home in Fort Worth. Each year, food lovers across the area count down the days to this popular promotion--with good reason. When else can you dine at top Dallas destinations for just $35 per person?

Oh, yeah...for a good cause, too.

Scott and Gina Gottlich's Bijoux is a proud Restaurant Week participant. This impeccable Inwood Village gem will offer Pan Seared Prawns with Spanish Chorizo and Roasted Mushrooms among other dishes on its limited-time menu for the event. Beginning today and continuing next week, Chef Scott Gottlich will demonstrate this indulgent dish so we can enjoy it at home the other 51 weeks of the year.

Recipe Demonstrated by Jimmy Vergos of the Original Market Diner

​In the words of one thrice-weekly regular, "It's just like home, but with better food!" Jimmy Vergos' mom and dad and Pappou and YiaYia developed a loyal following over the years at the Original Market Diner by serving home style recipes in a friendly atmosphere.

Jimmy started working by their side as a busboy at the age of 15, and in 2001 he took over the diner to continue the family tradition. Walk into this former 50's drive-in any day and your nose will likely tell you what the Blue Plate Special is before you even take a seat. Meat Loaf, BBQ Chicken and Chop Steak Supreme all get their turns as supporting acts on the diner's menu, but breakfast is the star of the show.

You can have waffles with fruit and nuts, pancakes or French toast, but for a little spice to start your day, Jimmy recommends his #8 Mexican Scrambler. Loaded with sausage, cheese, jalapenos and more, it may be all you need 'till dinner.

Recipe Demonstrated by Chef Peter Gray of Cretia's on McKinney

​Cretia's on McKinney, the bistro-slash-bakery-slash-live music venue, reopened in March after a nine-month hiatus to, um, refresh and regroup. In addition to moving just up the road to the former Tijuana Bar and Grill location, a brand new Executive Chef is also shaking things up in the kitchen.

Peter Gray bounced around from California to Indiana (and several places in between) before settling in Dallas a few years back. A native New Yorker and CIA grad--that's Culinary Institute of America, not the other CIA--he cites cultures as varied as the American Southwest, Japan and the South Pacific among his inspirations.

His Blackened Trout, however, is pure Big Easy. It's ideally suited to Cretia's sumptuous décor, trés New Orleans in dark woods, velvet and brocade. But this dish could also bring a bit of the Creole spirit to your own dinner table any night of the week.
 

Recipe Demonstrated by Executive Chef James Johnson of Pappas Bros. Steakhouse

Pappas Bros. Steakhouse is known for meat. Dry aged in house for 40 days and seared to sizzling perfection, you'll find their Rib Eyes, New York Strips and Filets Mignon on just about any Dallas-area carnivore's Top 10 list. But when the weather turns warm (or absolutely stifling, as it were), Executive Chef James Johnson longs for nothing so much as a cool bowl of his favorite gazpacho when he can steal a few minutes away from the heat of the kitchen.

Don't expect some brothy bore from this gourmet guy, though. His Tabasco-spiked, cumin-scented rendition of this cold tomato-based classic is a riot of intense flavors and textures.  And because he's in the business of creating luxury on a plate, he just couldn't resist topping off his creation with a final flourish of rich, sweet jumbo lump crabmeat. 

Not that we had any objections.

Recipe Demonstrated by Miranda Martinez

On Monday we introduced you to Miranda Martinez, self-proclaimed "regular person raw foodist". The Dallas-based actress went all raw back in 2007, after running through just about every diet known to humankind. She dropped 60-plus pounds and now she's busy spreading the word about her new way of life--often through samples of her unique raw treats.

Miranda's Raw Pineapple Cobbler was born of something of an emergency at Bliss Raw Café. Dessert-less, with no time to babysit a complicated recipe, the crew turned to amateur chef Miranda to whip up something sinfully healthy on the fly. Her recipe, unlike many raw concoctions, doesn't require specialized equipment or hours of prep, which makes it great for us regular eaters, too.

Light and fresh, with a vanilla-scented fruit and nut crumble topping, this cobbler is perfect on a hot summer day when nobody--raw foodist or otherwise--wants to turn on the oven.

 Recipe Demonstrated by Scott Whittall of Buli

The half-mile stretch of Cedar Springs from Oak Lawn to Wycliff has remained staunchly Starbucks-less in a world where corporate coffee shops are as common a sight as burger drive-thrus and SUV's. But nobody on the block seems to care. Who needs one of those cookie-cutter storefronts, pumping out bitter coffee and charging for WiFi, when you've got Buli instead?

Scott Whittall and Allen Goode's one-of-a-kind café opened five years ago, and quickly became a local favorite. Serving up espresso drinks and ice cream and soups and sandwiches, Buli attracts morning people as well as lunch hour and after-hours crowds. Whittall especially welcomes the "hangers", as he calls them--retirees and job-hunters for whom Buli is a home away from home.

The tall, affable owner points out that anything iced or frozen moves fast this time of year (natch), and his Buli Coolies are among the most popular warm-weather drinks. A "Coolie" is sort of like a smoothie...okay, it's just like a smoothie.

Whatever he calls it, it's really easy and really pleasing.

Recipe Demonstrated By Jesse Sanchez Of La Calle Doce

Jesse Sanchez loves the restaurant business. It's a family thing.

Back in 1981, his brother-in-law Oscar Sanchez took over a hard-luck spot in Oak Cliff that even the Cuellar family of El Chico fame couldn't conquer. Almost 30 years later, La Calle Doce is still going strong. Jesse runs the Mexican seafood restaurant's second location in Lakewood, younger sib to the original on 12th Street. Newly renovated and redecorated, the neighborhood favorite reopened on April 15th following an 8-month hiatus due to fire.

La Calle Doce's Camarones a la Veracruzana (Veracruz-style Shrimp) has been one of its most popular dishes since the very beginning. In fact, many of the restaurants' staff members hail from Veracruz, a coastal Mexican state with some 400-plus miles of shoreline along the Gulf of Mexico.

Seafood, of course, is a way of life there, and this traditional preparation is colorful, spicy and damn pretty on the plate.

Recipe Demonstrated by Chefs Nathan Tate and Randall Copeland of Restaurant AVA

Tate (left) and Copeland

There's been much ado about Copper River Salmon lately. Its name is tossed out left and right, accompanied by buzzwords like "sustainable" and "seasonal", but what exactly is this trendy fish? What makes it different from its more common cousins?

For starters, Copper River refers not to a species of salmon, but to the mile-wide, rushing gauntlet that several wild species must brave to get to their spawning grounds. This urge to spawn kicks in every spring like clockwork (remember biology class?), and Alaska's Copper River is subsequently rushed by hoards of horny salmon, plump with rich stores of additional fat to sustain them through the arduous journey upstream. Of course, we're on to this love ritual, and skilled fishermen also flock to the river to catch their fill before the end of the season.

Thing is, though--and this is the key--the fishermen only get a green light after plenty of the lucky little bastards are allowed through to the orgy. Thus, Copper River salmon is not only wild, but sustainable (as well as extra-fatty and flavorful). Randall Copeland of Restaurant AVA knows that, and that's why he loves the Copper River Sockeye we'll be cooking today. If you can't make this dish with a high-quality, sustainable product, then he'd just prefer you didn't make it. But if you can, you'll have to print this and save it for next year...or practice on farm raised fish until you get it right.

Recipe Demonstrated by Chefs Nathan Tate and Randall Copeland of Restaurant AVA

Nathan Tate (left) and Randall Copeland.

What is local food? Well, it ain't a potato chip that bears a passing resemblance to the tuber it once was which just happened to be grown in your state.

And what about in season? Surely not a raspberry flown in from a country thousands of miles away (even if it is like summer there all year round). Don't get us started on sustainable. In an age where so many in the food business follow the letter of the latest trendy philosophies while leaving the ideals they represent sucking jet fumes, Restaurant AVA is a breath of fresh air.

Randall Copeland and Nathan Tate's new Rockwall place resists high-concept hullaballo in favor of a ground-upward approach. "We have four different farms on this plate," observed Tate of AVA's Wood-Grilled Copper River Salmon with Texas Creamer Peas. The entree is an excellent example of what Copeland refers to as "helping the little guys out". He and his partner are committed to building relationships with area farmers, ranchers and dairies in an effort to serve real--and real good--local food.

As a case in point, the creamer peas Tate used to demonstrate today's half of this impressive dish came from Heddin Family Farms in Canton. Much like a black-eyed pea in flavor, these tender little guys range in color from pale yellow to bright apple green. They're fresh and in-season right now. We'll get to the salmon next week, but a bowl of these bacon-rich peas and a slice of cornbread would make a great supper all by themselves.

Recipe follows after the jump.

Recipe Demonstrated By Roseanne Dileo of The Libertine Bar

Jesse Hughey

Roseanne Dileo has been cooking at The Libertine Bar for about a year, following stints as a server and general manager at the beloved lower Greenville pub. As much as she liked front-of-house money, though, she says she prefers the relative calm of the kitchen (?).

Dileo was kind enough to show us how to make one of the restaurant's featured plates. Simon McDonald, a partner in the restaurant and bar, says the Fisherman's Stew began as a Soup of the Day, but became such a favorite that the restaurant decided to offer it as a daily item. It's a highly adaptable recipe, which makes it a great option for home cooked meals. Don't like or can't find one of the ingredients? Just leave it out, or substitute something comparable. Here is how you can make it at home.

Lisa Petty is on vacation--a much needed one, we presume. Although she mentioned something about building a school in some Guatemalan village when asking for the week off (the first time, anyway; the second time she claimed to be aiding flood victims in Azerbaijan), we found airline tickets to the wine region of central Missouri when last rummaging through her stuff.

Anyway, Appetite For Instruction returns next week.

Demonstrated by Chef Neville Panthaky of Bengal Coast

For us North Texans, it doesn't get more exotic than the Bay of Bengal. OK, Marfa's kinda different, too. But half a world away, the triangular inlet of the Indian Ocean evokes images of burning red sunsets, sari-wrapped beauties and pristine beaches flowing from dense tropical forests. Enticing, with an undercurrent of danger (there be tigers in them there woods), the area is also home to some of the world's richest culinary traditions.

In case you slept through geography that day (like we did), the Bay is bordered by India, Thailand, Malaysia and Indonesia. At Bengal Coast on Cedar Springs, the diverse yet complimentary cuisines of these countries are united on a single menu. Open since December of '07, this out-of-the-ordinary restaurant may be the only place in Dallas where you can begin your meal with Tom Yum soup, proceed to an entrée of Vindaloo with Paneer and Vegetables, and wash it all down with a Lychee Basil Mojito.

Executive Chef Neville Panthaky, Bengal Coast's CIA-trained kitchen whiz, loves introducing his guests to these complex, spice-centric flavors. Especially when they approach the meal with an open mind. Zen-like, he muses, "The challenge, in itself, is the reward." You could say the same for cooking up his Chicken Jungle Curry at home. Chef Panthaky chose this spicy Thai dish for its ease of preparation and exotic ingredients.

You'll have to take a trip to an Asian grocery to source galangal and lime leaves, but that's part of the adventure. Once you get back to the kitchen, it's smooth sailing.

Demonstrated by A.J. Iammarino of Trader Vic's Dallas

Guess what? Marilyn Manson is now shilling absinthe. Yep, as if Cabo Wabo and Trump Vodka weren't enough, now everyone's favorite goth poster boy is in bed with the naughty green fairy. We'll file it somewhere between the Danny DeVito Limoncello and Willie Nelson's Old Whiskey River Bourbon in our overflowing celebrity-branded liquor cabinet.

Long before any of these big name bandwagon jumpers joined the party, Victor J. Bergeron--better known as Trader Vic--had built a rep as one of the original celebrity cocktail gurus...and not just for slapping his name on a pretty bottle, either. It all started in 1932 at a little pub in Oakland with Polynesian flair, and when the concept lit up like a flaming Dr. Pepper, the Trader went on to build an empire of tiki-rific restaurants that now stretches from Atlanta to Abu Dhabi.

Trader Vic's extensive menu of "lethal libations" includes the likes of Tonga Punch, the Suffering Bastard and the Zombie, but the poison folks still pick the most is the Mai Tai. Created by the Trader himself in 1944, this cocktail's cute little Tahitian name belies a hell of a hard-hitting kick. Today, the adorable A.J. Iammarino of our own Big D Trader Vic's will share the secret recipe for this potent punch--but sip it slowly. You've been warned.

Demonstrated by Brian Luscher and Karin Porter of The Grape

Despite their reputation as the ultimate fast food, truly great French fries actually take some time. And they're worth it. Anyone who's gummed a gooey stick of the typical Dallas restaurant potato mush could tell you that. Thing is, while aficionados know a perfect fry when they taste it--crisp, greaseless and well-seasoned exterior encasing near-creamy flesh within--most of us have no clue as to how to make them for ourselves. Until now.

Last week, Brian Luscher of The Grape showed us the secret to steaming tender, intensely-flavored mussels at home. Today, we'll round out those moules with some frites, or French fries. But let's call 'em frites, because Brian's two-step European bistro-style fries have nothing in common with those floppy things served around here. His Chef de Cuisine, Karin Porter, will also demonstrate some wicked good aioli so you can make like Jules in Amsterdam when you eat 'em.

Demonstrated by Chef Brian Luscher of The Grape

"How do we improve on an institution?"

That's a question Brian Luscher asks himself a lot these days. It's been almost two years since he and his wife Courtney took ownership of The Grape, a cozy bistro on lower Greenville Avenue that's been wining and dining Dallas for over 35 years. Somewhere along the way it achieved "landmark" status, so anyone at the helm of the beloved restaurant must strike a delicate balance between respect and renewal--or risk getting moldy while resting on laurels.

The Luschers chose the former, and they're proving that staying true to the spirit of a local legend can be done while keeping things fresh.

The couple's first order of business was a mini-makeover of the restaurant's décor, a subtle update that maintained its original charm. The menu at The Grape also changes each month to work a few "eclectic and contemporary creations" into the classic rotation. In other words, Chef Luscher has some fun from time to time. "We don't like to take ourselves too seriously," he explains. Quick to crack a joke--and often the first to laugh at it--he is a walking illustration of that philosophy.

Like many chefs, Luscher's not a fan of writing things down. Oh, there's a tiny notebook on a shelf in the kitchen, filled with ballpoint chicken scratches that he calls "recipes", but we're pretty sure it's there just to confuse nosy reporters. Lucky for us, he's willing to commit a few of his secrets to print.

Moules Frites--that's fancy for mussels with French fries--is a European classic and a perennial favorite at The Grape. This simple, perfect dish is an ideal way to get a little taste of the bistro experience at home. We'll break it into two installments, beginning with mussels steamed in wine and aromatics, which Chef Luscher assures us is "hard to mess up". He's right. French fries with aioli for dipping will complete the meal next week.

Demonstrated by Margie Hubbard

The best cooks aren't always professional chefs. Sometimes they're just regular people who like to prepare food and love to eat. Take Margie Hubbard for instance. As the author of Eating in Dallas, she's a banking specialist by day and influential food blogger by night...and early morning and a little bit on her lunch hour. And when it comes to cooking in her own Casa Linda-area kitchen, she turns out some surprisingly sophisticated stuff.

Margie's Brie with Red Grape Salsa and Toasted Walnuts, as the name would suggest, is a classic cheese and fruit combination. What you won't get from the name alone is that her clever recipe uses sweet and savory elements, along with a subtle hint of tang, to bring more flavor out of a wedge of brie than plain ol' apple slices ever could.

Add a few glasses of bubbly and you've got yourself a high-tone party. See there? You don't need to be a chef to impress your guests.

Demonstrated by Sara Tomerlin of Spiral Diner

It's not just for hippies and health nuts anymore. Take a look around Spiral Diner any day for proof that veganism appeals to a wide range of folks for many different reasons. Maybe they like the idea of going all-plant once in a while for the sake of their waistline, or maybe they just can't get enough of that Sweet Luv'Us Humus Wrap. Or maybe they're dating Veggie Girl (she just happens to be writing about the place today). Who knows? The point is, this food tastes good, is good for you, and nobody seems to give a damn that there's no chicken fried steak on the menu.

Well, probably some do.

Sara Tomerlin, owner of the diner's Oak Cliff location, will demonstrate a creamy and delicious Vegan Ranch Dressing for us today. This recipe, developed by Spiral founders Amy McNutt and James Johnston, is a great way to get a little taste of what veganism has to offer. Try it on a salad or as a dip for veggies. Hey, try it with meat, if you wish.

Demonstrated by Jon Sprague of Corner Market

Jon Sprague (left) and Chuck Cole

Tucked into a 90-year-old storefront on lower Greenville Avenue, Corner Market is like a little bit of Europe right here in Big D. Chuck Cole opened this restaurant-slash-flower shop two and a half years ago, aiming to recreate the feeling of neighborhood cafés he'd visited on various travels.

Corner Market sells simple food, coffee, gifts and fresh flowers in a comfortable atmosphere. Most every afternoon, the patio is packed with people enjoying Chef Jon Sprague's creations at a cozy table, watching the world go by.

It's just like Paris...except for the Chevron station across the street.

Chef Sprague's Orzo Fresca Salad is a favorite this time of year. Cole calls it a "fresh taste explosion" and its light, colorful combination of ingredients is perfect for spring. In other words, this ain't your Mama's artery-cloggin' macaroni salad. Served on its own or topped with grilled chicken, steak or shrimp, you'll finish feeling full, but fit.

Demonstrated by Michelle Carpenter of Zen Sushi

After 21 years behind a sushi bar, Michelle Carpenter knows a thing or two about fish. "It's very interesting--there's a lot of thought that goes into it," the owner of Zen Sushi says of her specialty, known for its delicate balance of textures and flavors as well as intricate presentation.

Shades of pastel pink, pearl, crimson and orange, show that she is as much an artist as a chef. But today she'll demonstrate a stunning creation that's simple enough for anyone to make at home.

Most casual cooks shy away from seafood showmanship. It's not that we don't want to dazzle; we just don't have the time. Carpenter's Ceviche Martini is as quick and easy as any everyday fish dish, but unlike broiling (so basic) or steaming (so soggy), it's guaranteed to make guests gasp. Combining bright, fresh flavors from Asia and Latin America--that's fusion, folks--this dish is so damn sophisticated, no one will guess you whipped it up in less than 10 minutes.