Category Archives: Reviews


Trinity River Dinner at Texas Spice

If you have not tried the spirits from the Trinity River Distillery here in Dallas you really should make a point to treat your self!  They are really high quality locally made products and I must say they are some really nice people too!

Texas Spice at the Omni Dallas recently did a dinner with them as part of their Artisan Dining Series.  If you did not make it … well at very least you can look at some photos and wish you did!

Chef Donald Chalko, Chef Jan Loov and Chef Kristina Kent did a great job putting the dinner together.  General Manager Megan Heald and team crafted some great cocktails.

Check out Trinity River Distillery!

Next Thyme!



























Banana Split with Marshmallow Ice Cream!

If you happen to be at Texas Spice at the Omni Dallas Hotel be sure to ask about there current “off the menu” special.  Chef Kristina Kent’s Banana Split with Marshmallow Ice Cream, House Made Marshmallows, Chocolate, Caramel and Cookie Butter.

Cookie butter you say?  Yes indeed.  The famous Texas Spice Chocolate Chip Cookie is, in a effort to never run out, occasionally overproduced.  While having the integrity to never serve a day old cookie what is a pastry chef to do wihth the extras? Well . . . I guess you blend them with butter to make a buttery cookie spread.  Genius!

Thyme for Dessert,




Avocado Margarita At Omni Dallas Up Town Terrace

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,





Roxor Gin Dinner at Texas Spice

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!

Thyme out,











Operation Chile – Day Two “Borago”


One of the top 50 restaurants in the world Borago is a very forward thinking restaurant. They are foragers, seeking local ingredients as a way of life. They say “as one forages the other cooks”. The chef although cooking in a modern way uses only ingredients from Chile and has tremendous respect for the Mapuche, who are the original inhabitants of the area, using the foods they would have lived on as a major inspiration for his cooking. If you are any where near Santiago, Chile this is a must go!  Although you will need a open mind and be ready for a true Chilean experience.

Upon arrival the restaurant is modern, very busy, the aroma, very appealing of food but not always recognizable. We are greeted warmly and offered a small snack before being seated.  What ever they said the snack was, I have no idea, but it was good.

We had a choice of a six course or a nine course “Endemica” Which is a journey across Chile. What was to follow was about nine courses not including what they call “snacks” which appear randomly in between courses, seemingly at the whim of the kitchen.



Berlin De Pate’

Fermented and Raw Pewen, Pebre of Toasted Flower Marraqueta

Sea Urchin, Green Salsa of Chia Seeds

This was a bit of a first course. The sea urchin was very fresh and the most surprising part of the dish was the green chia seed salsa. Slightly chilled and served underneath the sea urchin which was perched on a unique gray cracker, the chia seed salsa was incredibly fresh with just the right acidity. A bit of the chia salsa on the sea urchin was a great balance. Were we supposed to combine the two? No idea, but I’m glad I did!


Crudo of Deer from Valdivia, Locos Mayo

Again very fresh and flavorful. Not only a unique presentation but the venison had a great “pop” of lemon.  Pictured in the back of the photo is the restaurants take on the famous Chilean drink “Pisco Sour”.


Cold Pulmay, Jevia from Central Coast and Apples

Tasty and again very fresh, but a bit too tart.  I think this was a cold cuttlefish stew with apples.



Chupe of Mushrooms from Quintay and Salad of Plants from the Shore

The stand out dish of the night! Served in a bowl that is wrapped like a package in what appeared to be a burlap type of blanket “infused with the essence of the earth”. Cooks deliver the dish and unfold the package, Immediately an olfactory explosion which does indeed completely smell of the earth, like being in a cave of dirt and mushrooms. Sounds questionable? It’s not. Tasting the Foraged Mushroom Chupe and salad while being surrounded by the aroma of the earth made for one of the best courses I have had, here or anywhere else. A very forward thinking take Chupe, a warm seafood dish often served here in the winter.


Skins of Piure and Skins of Tangerines

Piure is a native seafood which lives in the rocks, it is not beloved by the Chileans. In this case the skin of the Piure, raw I believe, is stuffed with tangerine skins. . . The Piure is not beloved by me either. A very interesting dish to be sure, however it’s a challenge to love this. One thing to note this dish was the first of the “Sequence of Rocks”


Rock Puree served with Rock Broth (Rock Broth poured tableside and not pictured)

I truly have no idea what this was, tasted a bit like a flavorful black bean puree in a “soy type broth” with some pickles. The unique thing the bean like substance was baked around a rock which you had to scrape off with a spoon. Very earthy and had a good feeling of umami. Enjoyable! Always nice while visiting another country to scrape a delicious but unidentified substance off a hot rock. Earthy broth. . . bonus!


Conger Eel on the first Sea Stars of the Season

Perfectly cooked conger eel seemed to be brushed with a local honey and seasoned well. Then baked, the honey formed a crust which was perfect to adhere a lot of sea stars. Sea stars being little flowers that are around once a year for a few weeks. The cook delivering this dish was very excited about the flowers, and I mean excited. He had been waiting all year. The flowers were very good and being locally foraged by the cooks, even cooler. I must say however the conge eel stole the show. I would say this dish ended the “sequence of the rocks”.


Free Range Veal and Flower from Trees of Early Spring

Very tender veal cooked in local cow’s milk. The flowers were foraged, again by the cooks, from around the city of Santiago. Also a surprise on this dish, they were able to make yogurt from 100% almond milk, simply by introducing the bacteria and keeping it at the proper temperature.



This was a off menu treat!  A ice cream treat that tasted just like chocolate but was made from a local nut our seed.  There is also a dehydrated carrot preparation hanging from the branches, if you look closely.  This was not only fascination but really full of flavor



Ulpo of Espino and Mushroom Ice Cream

Inside the pod, the Ulpo,  a unique sweet make with toasted flour and milk, a traditional dish prepared for children, it’s salty and toasty. We are told to pair it with the mushroom ice cream but not before being quizzed by the waiter on the flavor of the ice cream. It was tough to come up with the flavor but once we got it! The combination of the toasty and salty flour with the beautifully rustic flavor of the ice cream was perfect. One of the best dishes of the night.


Tres Leches: Sheeps Milk, Goats Milk and Cows Milk

A sheeps milk ice cream encased in a local berry gel, goats milk stuffed berries and cows milk powder


Salad of Rica Rica, Cenizo, and Cucumber

Explosion of unidentified flavors at first bite. It’s a salad of local leaves and cucumber. Here is the part that will make your mind explode. The salad is all foraged near or on a specific tree. The ice cream is made from a parasite which grows on that tree! In summary “Parasite Ice Cream Salad” is a must have!


Liquid Nitrogen Meringues – A perfect way to end a meal! A minty – eucalyptus attack on the senses!

The Chef in his upstairs lab / think tank!

It was a great end of the evening to be able to see the upstairs area where the chefs seem to brainstorm, work on dishes, theorize, and I would imagine, regroup after a long service.

Hearing Chef Rodolfo Junto’s passion about the restaurant,  Chile, and his philosophy about food made a fantastic meal, service experience and evening even better.









Operation Chile – Day One in the Chilean Wine Adventure

Having never been to South America I was looking forward to arriving in Chile very enthusiastically. Having long been a wine lover I was looking forward to arriving in Chile even more enthusiastically!

Chile is a long thin country in South America. It is about stretching 2,670 miles long but only 217 miles across.  Chile is a land of extremes. Bordered by the Andes Mountains, the Patagonian Ice Fields, and or course the Pacific Ocean cooled year round by the Humbold Current. A goliath border between the Chile and Argentina the snowcapped Andes tower above Chile shrouded in fog. Seasons change, snow and glaciers melt and as the winter passes they create rivers which travel all the way to the sea.  Some rivers still flow, others stopped hundreds or even thousands  of years ago creating fertile growing areas for a variety of grapes. Some grapes grow well in the volcanic soil of the Andes, others in the granite of the coastal areas or the alluvial soil in in between. Chilean wine makers are pushing the limits and trying to grow grapes in other non-traditional areas, working there soil, learning and focusing on the grape and the terroir.

Lunch Day one has brought us to an awesome winery in Isla De Maipo, the De Martino Winery.  Martino has a slogan, reinventing Chile.  After hearing the wine maker talk he is all about having the variety of grape speak for its self, allowing the flavor of the land and the grape shine through.  There wines were very good and really showcase where they are grown.  Truly appreciate there hospitality, wine and knowledge here at De Martino.

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A really nice first course prepared for us by the winery.  A traditional Chilean dish made with local fish and cheese.


Local Beef and Potatoes with naturally with a red wine reduction!


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This is a  unique and a very old fashioned and traditional way to make wine.  They make two types of wine using this very natural technique.  The wine is fermented in these clay vessels called tinajas.  The tinajas are sealed with adobo.  The wine is natural and sulfate free and have a very unique flavor.  A picture of the bottle is below.  Cinsault is a traditional Chilean grape.  They also use Muscat.


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Barrels aging on a rainy day at the De Martino Winery





Traditional oak barrels aging at the winery


Many wine makers are going to a larger oak cask to limit the exposure to the wood.  Let the true flavors shine through.

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Table set to go!


A job well done, by the time the afternoon was over we tasted 12 wines and have a full afternoon to go.  Not to mention the four more days of visiting wineries.  Its a tough life.  More on the rest of day, and week in posts to come soon.

Thyme for some wine




Founding Farmers and a Long Absence

Greetings Friends,

Wow, It has been too long!  I apologize for my long absence from Thymelife, but life has been a bit of a whirlwind for the last few months and I let some things slide.  Not ok!

One of the main catalysts to this “sliding” was my accepting a promotion to Food and Beverage Director.  Having been a Chef for 20 years I have had to adjust to this new responsibility and for the lack of a better explanation . . .  I had to “figure this thing out”!   In short I have shouldered the extra load and am ready to get back to it!

To complete my last post about Washington DC.  A little about dinner at Founding Farmers.

Founding Farmers is a well known farm to table restaurant in Washington DC.  I had first heard of Founding Farmers while in the process of opening up Texas Spice (a farm to table restaurant in the Omni Dallas). Founding Farmers had a great reputation and a solid menu. Naturally when I had the chance to visit DC, Founding Farmers was on my radar!    I will say that due to my delinquency to post, the menu has changed.  I do believe they are holding on to many of the classics though.

Nice welcome experience, host stand was alert and receptive.  I really like the fact that they had reading material to look at while we waited (although we did not wait long).

Once seated service was crisp and on point.  We did not wait for drinks or food, which is great as this is something I am very sensitive to.  Quick service Is a plus!  The restaurant was busy and had a great buzz to it, a popular spot..

Savory courses were very strong.  I think the concept of a popcorn of the day is cool and hard to resist.  The deviled eggs were well seasoned and rustic, lots of flavor.  Fried green tomatoes were crisp and the sauces were balanced and tasty.  The farm bread was one of the stand outs, warm griddle chiabatta with a tangy sauce and perfectly smoked salmon.  The lobster mac & cheese was also a favorite.

If you make it to Washington DC I strongly suggest you head over to Founding Farmers, really great food and service!

Thyme Back




Popcorn of the day


Deviled Eggs


Farm Bread with Smoked Salmon


Dogs & Rolls


Fried Green Tomatoes,  Remoulade and Green Goddess


Chicken Pot Pie


Lobster Mac & Cheese


Cookie Platter


Red Velvet Cake