The Dallas Farmers Market's Extreme Makeover Is Almost Complete

Categories: Food News

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via Dallas Farmers Market
Local produce for days.

Foodies in Dallas have long lamented the problems of the Dallas Farmers Market. A lack of consistent local vendors and general disinterest from the city of Dallas resulted in a lackluster farmer's market that did not accurately represent the bounty produced by local farmers. In many cases, it just wasn't profitable for farmers to make the trip to Downtown.


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¡C. Señor! Brings Oak Cliff a Brand New Cubano

Categories: Food News

You're going to need to check out ¡C. Señor! soon.
Last week I decided to start working on a Cuban sandwich list. Everywhere I look I see a new one lately, which is what keeps me from publishing it. I'm convinced I'll find a better one tomorrow. This Cubano, however is too good to sit on, and since its source, C Señor, opened just last weekend, now seems like a good time to mention it.

Hattie's owner Tony Alvarez took over the El Padrino taco stand in the Bishop Arts District. The red and white building facing Davis Street has been converted into an homage to Cuban food. Take a look at the menu.

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Patrick Stark Casts a Wide Net After Leaving Sundown

Categories: Food News

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Patrick Start without his trademark mohawk.
Last week Patrick Stark announced he had left Sundown at Granada. For six years he turned out bar food for omnivores and vegans alike, but now he was done.

Stark lead a charge against GMOs while at the bar and restaurant, garnering a lot of attention for his work to rid genetically modified organisms from his menu. Diners who were curious enough to ask could page through a binder that listed the provenance of every ingredient used in his kitchen. From meats to vegetables to many pantry items, all of it was listed.

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Where Dallas Can Eat Mackerel, the Trendy Little Fish That's Good for You and the World

Categories: Food News

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Now mackerel is an indulgence in more way than one.
Mackerel and other small fish have been celebrated as high in omega-3s, vitamin D and low on the food chain. That last point means they don't accumulate heavy metals including mercury, like swordfish, tuna and other predatory, large fish. All this boils down to one simple fact: They're good for you.

Now, according to NPR, there's another reason to celebrate: The harvesting of these fish has been found to be significantly easier on the environment than other, more popular species. In fact, small fish are among the most energy- and carbon-efficient forms of protein production, according to a study conducted at Dalhousie University in Halifax.

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With Daily Juice, LYFE and Modmarket, Dallas Is Determined to Off-Set All That Meat

Categories: Food News

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Kathryn DeBruler

It will be healthy, they said. It will nurture your body, they said.

"I've got donuts," a coworker said. Those are the last words you want to hear when you are engaged in the kind of nutritionally dense, smacks-of-moss undertaking that is drinking cold-pressed vegetables. So when this coworker went around the newsroom with a dozen chocolate glazeds, wafting that deep-fried perfume throughout, I held onto whatever sanctimony I could in order to reconcile the fact that I was drinking a liquefied, rusted railroad spike.


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A Woman's View of Twin Peaks

Categories: Food News

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Teresa Lensch
Twin Peaks, nestled at Gaylord and Preston in Frisco, is a place I have driven past hundreds of times -- it stands between me and my beloved local Starbucks -- but whose threshold I have never breached. I decided to go, and to report back, in case a fellow woman is ever faced with entering such a place and wants to know: Just how grossed out will I be?

It's a Wednesday evening, happy hour, when I make my voyage. Immediately I notice a petite waitress casually lounging around with a group of male customers at their table, giggling and smiling. Then I notice another petite waitress. Casually lounging around with a group of her male customers at their table. Giggling and smiling. Lots of sitting, giggling and smiling -- so friendly here!

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100 Favorite Dishes, No. 51: Rush Patisserie's Croissant, at a Storefront Near You

Categories: Food News

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A croissant from Rush Patisserie
To prepare for this fall's Best of Dallas® 2014 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.

You can find croissants all over town, in grocery stores, coffee shops and cafes, but finding a good one can be a chore. Too often they're soft and underdone, with a chewy consistency and innards that look like bread more than they look like a well made pastry. Croissants like these lack delicate layers and that rich, flaky crust that breaks up into shards when you bite into one.

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Bread Zeppelin Does Unthinkable Things to Baguettes, and It Tastes Pretty Good

Categories: Food News

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It's a salad, and it's inside a baguette.
As I stood in line waiting for my order to be assembled, I couldn't help but wonder what the poor baguettes did to deserve such a treatment. A woman pulled the loaves from a toaster oven, lopped off the end and used a tongs in a twisting motion to liberate the bread of its innards. The line at Bread Zeppelin was stretching out the door, so she repeated to motion hundreds of times, before handing them off to another worker who used another set of tongs to stuff the cavity with salad.

Bread Zeppelin (6440 N MacArthur Blvd #140, Irving) serves the same litany of salad options that most modern salad operations are tossing for their customers. There are various lettuce options, scores of toppings and embellishments and more dressings than any salad bar you have ever seen. And like many other fast casual salad restaurants, they also chop the ingredients up with a mezzaluna so you get a little of every ingredient like every bite. The big differentiation for Bread Zeppelin is the baguette abuse they carry out at the end of the assembly line.

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Bonchon Is Closing, and That's a Shame

Categories: Food News

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So long Bonchon® brand wings
I feel like we never made it out of the honeymoon phase. Bonchon opened late last year, promising mountains of Korean fried chicken, bowls of crispy pickled radishes and mug after mug of ice-cold beer. I reviewed the restaurant early this year, watched a few football and basketball games at the bar and generally left fat, drunk and happy. There were other people there doing the same, but apparently there weren't enough of us. Bonchon is closing.

"We are rebranding the restaurant to Ashwood," Wyatt Hurt, a consultant working with the restaurant, explains. Sales were not high enough, so the investment team recently started negotiating a way out of their franchise agreement. Hurt says once they hash out all the details the location will close. He estimates it will take two to three weeks.

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Cavilli Pizza Is Now Certified by APN, the New Italian Arbiters of Pizza Greatness

Categories: Food News

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Cavalli
An APN certified pie. Can you tell the difference?
When Paolo Cavalli opened Cavilli Pizza, his first pizzeria, in Irving in 2007, he was sure to contact the Associazione Vera Pizza Napoletana (VPN), the group of Neapolitan pizza nerds who certify the world's pizza shops as being Naples-approved. His was the first Texas pizza to be VPN certified, and the distinction earned him a lot of attention.

But over time Cavalli began to wonder if the expense was worth it. He says the VPN charged nearly $2,000 for the annual certification, and the group did little to monitor the quality of the pies in subsequent years.

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