A Quick Shoot in Owners Box
These images were taken in preparation for a Octoberfest menu in the Owners Box at the Omni Dallas Hotel. We are working with the good folks at Andrews Distributing, Shiner, Rahr & Sons, Lakewood and Revolver Brewing. Always great to have good partners and friends! Chef Alex Ayala did a great job on the sliders and I tried to do them justice with my Canon 6d and a 100mm Macro lens.
Thyme to have some fun
Bratwurst Slider, Beer Cheese Fondue, Caramelized Onions, Spice Mustard
Ruben Slider, Beer Sauerkraut, Caraway Aioli
Chicken Schnitzel, Warm German Potato Salad, Spicy Mustard
Lakewood Punkel (pumpkin pie spiced dunkel)
Pork Schnitzel Slider, Mushroom Ragout, Lemon AIoli
Revolver Red Shift (red ale with ginger and other spices)
If you happen to be staying at the Omni Dallas Hotel definitely take the opportunity to try the Avocado Margarita at the pool this summer! The summer pool menu is featuring Avocados from Mexico. The Avocado Margarita has avocado muddled into the drink and is garnished with a cilantro lime popsicle this is a must try.
Thyme to relax,
Texas Spice restaurant at the Omni Dallas Hotel recently hosted a intimate Gin Dinner featuring the local artisan gin from the New Artisan Sprits company called Roxor. Roxor is a deliciously food friendly gin complete with hints of citrus and light juniper. In the sprit of civic pride I am happy to say its a Dallas produced gin which is the brainchild of the legendary chef Robert Del Grande. Chef Robert is one of the “founders of southwest cuisine” along with Chef Dean Fearing and Chef Stephen Pyles. Good company to be sure!
Chef Donald Chalko of the Omni Dallas put together a four course menu and each course was pared with a refreshing gin friendly cocktail. A good time was had by all and another of the Texas Spice Artisan Dinner Series went off with a bang. The two founders of New Artisan Sprits Chef Robert Del Grande and Don Short were in attendance to talk about the gin.
Thanks for all involved!
After having wine for lunch, snack and dinner for several days the thought of doing this again is rough. Not! Actually it’s awesome. This lifestyle works well for me! I have a renewed vigor to win the lottery or invent a nutritive cereal varnish that will cure obesity, get rich and travel the wineries of the world.
Casa Silva winery was a bit of a journey for us. At the foothills of the Andes this was one of the more stunning vineyards. It felt different than some of the others and I think the reason is the owner and his family live down the road and still work here every day. There are vines here more than 100 years old! This is a business for them, but also a lifestyle. They eat lunch here in the restaurant every day. . . with a view of the polo field and the mountains. Not too bad!
The restaurant had just changed the menu and we were fortunate to be able to take part!
Empanadas, tuna ceviche, grouper, steak, quinoa pudding, creamed corn, and mango cheesecake is not even a complete list of the menu!
Be sure to look out for the Casa Silva Altura and the Casa Silva Micro Terroir Carmenere. You will be glad you did!
First stop today was a beautiful winery called Undurraga. Opened at the end of the last century this beautiful winery was designed by a renowned designer of the tines, whose name I was told and promptly forgot. The tour of the vineyard reviled a beautiful campus whose design was certainly kept true to the original. There are several aspects of the winery, including a museum, which paid homage to the natives of the area, the Mapuche.
We did a wine tasting in two parts with the master wine maker for the winery. First we tried the TH label, TH standing for Terroir Hunter! A fitting description for these wines which do show so much about where they were grown. They are also a great representation of the fruit. The second tasting was on their Volcanus Line. All grapes grown in the area where the soil was volcanic, which they have a lot of here in Chile. They also have the feel of the soil and are very distinctive. If you can find a TH Carmenere or a TH Syrah you should snag them up, throw something on the grill, preferably meat, and enjoy!
Lunch here was a beautiful mix of grilled meats and salads. The stand out of which was an open air fire roasted lamb. The slow fire roasting gave the lamb a delicious crispy grilled outer crust, but it was moist and delicious.
Next post will be about dinner at Borago, one of the 50 best restaurants in the world.
Yes I am at it again. . . I must have juice on the brain! If I keep this up people will start calling me “the juice man”. This time I have juiced up an unusual cocktail of flavors. Carrot, red pepper, and celery juice, no problem, dare we say even . . . normal. However you toss in a bit of fennel and you have a juice just unusual enough to raise some eyebrows (and some glasses). I found this juice to be extremely refreshing, delicious to drink and beautiful to look at. It’s almost a fluorescent orange. You can smell the fresh flavors before you even take a drink.
If you are using organic vegetables, which I always try to use, there is no reason to peel the vegetables. Wash them well and trim them so they fit in your juicer. The juicer does most of the work and your reward is amazingly fresh and nutritious juice!
Carrot, Fennel, Red Pepper and Celery Juice
Makes about ½ quart
12 ounces carrots (roughly 5 to 6 carrots depending on the size)
½ red pepper
½ fennel bulb
1 stalk celery (roughly 2 ½ ounces)
- Wash all your veggies well and trim to fit into you juicer.
- Juice your veggies and enjoy a great glass of natural, healthy juice.
- Keep juicing!
Thyme to go,
For whatever reason I have not done any juicing in a while. It seems I put the juicer away and promptly forgot about it. Today I had all this beautiful produce and it dawned on me to break out the juicer and see what I can come up with. This juice turned out to be as fantastic tasting as it is good for you. Packed with nutrients from the vibrant colored vegetables the juice took on a beautiful red color from the dominant beets! The beautiful froth on top hints at the carrots and other vegetables inside.
Most vegetables fit easily into the juicer but some leafy vegetables, such as kale, can be a challenge. One tip is to bunch up your kale into a tight ball using your hand then put it into the juicer.
Whenever possible I use all organic vegetables for juicing, if they are organic there is no need to peel them, just wash, trim and Juice!
Carrot, Kale, Celery, Beet and Ginger Juice
Makes about 1/2 quart
4 ounces kale
4 ounces celery
3/4 ounce ginger
7 1/2 ounces beets (about 2 medium beets)
1 pound of carrots
1. Wash all your vegetables well and trim as necessary to fit in your juicer.
2. Juice your veggies and enjoy a great glass of natural, healthy juice.
Thyme for juice,