Category Archives: Stories and Events

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A quick shoot in Owners Box

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

Jason

 

Bratwurst Slider, Beer Cheese Fondue, Caramelized Onions, Spice Mustard

Shiner Octoberfest

Ruben Slider, Beer Sauerkraut, Caraway Aioli

Rahr Octoberfest

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)

https://www.shiner.com/beer/bock

https://www.lakewoodbrewing.com

https://rahrbrewing.com/

https://revolverbrewing.com/

http://www.andrewsdistributing.com

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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!  https://www.trinityriverdistillery.com/

Next Thyme!

Jason

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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,

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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.

https://www.newartisanspirits.com/

Thanks for all involved!

Thyme out,

Jason

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The French Room as I Remember

The last dinner in the French Room as we know it was on June 11, 2016.  They have shuttered for remodeling.  I had the great honor to be the Chef there for 5 years . .  one of the best times of my professional life I must say.  I was there from 2004 to 2009.  It was a special restaurant with a crew that really bonded. I made some great friends and learned a lot.  We had an amazing team of culinarians, awesome servers, and a real thirst to do some cool food.  Always trying to do something better, challenge ourselves, and raise the bar.  We had two great reviews in the Dallas Morning News, both 5 star.  We also had the amazing surprise of being named Zagats number one hotel restaurant in the country, earning a score of 29-29-29 three years in a row!

I can’t help but wonder if the changes being made will destroy the magic of the place. . . and yes there was some real magic in the room – glittering chandeliers, high vaulted ceilings, great wine service, caring servers and captains,  and a culinary team that was really pushing themselves to be better every day.

I was lured off to Las Vegas to open the Mandarin Oriental Hotel on the strip.  To be honest, at that time in my life I still had a little wanderlust I guess.  I knew I was leaving something special behind but  the promise of what is next can be very alluring.  As it turns out, opening the Mandarin was a great experience.  But, I will never forget my time at the legendary French Room. I hope the long time members of the French Room team (not everyone suffers from wanderlust) land on there feet, get to return if they want to, and hold there heads high for all they accomplished through the years.

Thyme Remembered,

Jason

Some photos from the “Old Days”

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Rest in Peace Tom and Drew.

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Operation Chile Day 3 – “Dinner at Lapostolle”

It took us quite some time to travel from Casa Silva to  Lapaostolle, but the journey was certainly worth it.  Lapaostolle  the most opulent of the vineyards we visited, the family that owns Lapaostolle also owns Grand Marnier so I would imagine funds are not a issue!  We were fortunate to experience so much hospitality here.  Not only did we get to tour the family’s private cellar but even finished up with a wonderful dinner prepared by the chef.  Lapaostolle is definitely channeling France in the heart of Chile.

Thyme Out

Jason

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Entrance to the “Private Cellar”

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Operation Chile – Day 3 “lunch at Casa Silva”

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!

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Operation Chile – Day 2 “Undurraga”

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.

Thyme out,

JW

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Operation Chile – Day one “The Afternoon”

Grand Vinos De San Pedro
Located at the foot hill of the Andes, the landscape was breath taking, weather was chili and the hospitality was warm!
Here are the picture from the tasting, tour and awesome dinner.  The wine maker here also spoke with passion about Terror, representing the land and taking care of the varietals.

Try the Altair when you can, the wines here were great, the Altair. . .  Fantastic!

Thyme to hit some Vineyards!

 

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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.

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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

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Traditional oak barrels aging at the winery

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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!

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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

Jason