Clik here to view.
The Margarita and Matt Martinez III
Matt Martinez III and a Matt's Margarita on the rocks. (Entree Dallas) In 1985, Matthew Martinez III was just barely a teenager, though he was well aware of his father’s calling in the restaurant...
View ArticleClik here to view.
Fare Perspective: Jeffery Hobbs and Fried Chicken
Jeffery Hobbs and a bucket of Sissy's Fried Chicken. (Entree Dallas) Past Fare Perspectives From Celebration to Suze (and points in between), then to Sissy’s Southern Kitchen & Bar, Jeffery Hobbs’...
View ArticleClik here to view.
Fare Perspective: David Uygur and The Anchovy
David Uygur and a Spanish Anchovy. (Entree Dallas) Past Fare Perspectives For such a small fish, the anchovy certainly generates its fair share of controversy. Found in warm oceans throughout the...
View ArticleClik here to view.
Fare Perspective: Joe Baker and Christmas Cookies
I love gingerbread as an indulgent, though cleansing cookie. The sharp flavors and ginger wake up the palate for more. – Joe Baker(Photo by Blair Baker) Past Fare Perspectives According to our...
View ArticleClik here to view.
The Margarita and Dean Fearing
Dean Fearing. (Photo courtesy of the Ritz-Carlton) The Margarita and Mike Martensen The Margarita and Matt Martinez III It’s National Margarita Day. We figured we’d run this past interview with the...
View ArticleClik here to view.
Fare Perspective: Joe Baker and Sourdough, pt. 1
A fresh loaf of sourdough from Joe Baker. (Photo by Blair Baker) It’s a special thing, this particular bacteria, and don’t you let anyone tell you differently. Without those little bugs we call...
View ArticleClik here to view.
Fare Perspective: Scotch Eggs with Graham Dodds
Hard-boiled eggs wrapped in sausage, breaded, then deep fried? That will bring a smile to anyone’s face – including Central 214 Chef Graham Dodds, whose menu features a Scotch Egg. (Photo by Rich...
View ArticleClik here to view.
Fare Perspective: David Uygur & Stuffed Pasta
David Uygur rolls pasta in preparation for making agnolotti dal plin. (Photo by Rich Vana) The green and red can with the smiling face of a mustachioed chef comes to the mind of many upon the mention...
View ArticleClik here to view.
Fare Perspective: Poblano Chiles
Anastacia Quiñones, Executive Chef at Komali in Uptown, guides us through the world of the Poblano pepper. (Photo by Rich Vana) They’re a whole lot bigger than most of their chile cousins, but in...
View ArticleClik here to view.
Breaking Bread: Sourdough, pt. 2
Joe Baker’s sourdough bread. Photo courtesy of Blair Baker. Sourdough, pt. 1 The rise of sourdough, so to speak, was a purely natural thing. Before yeasts could be dried and packaged to be shipped all...
View Article