Fresh, local, and new....I'm in!!

Place at Perry’s Gala to Benefit KIPP Dallas-Fort Worth

Premier Dallas restaurant reopens its doors, unveiling Fresh | Local | Flavor


DALLAS, TEXAS – February 16, 2012 – Dallas philanthropists Bill and Heather Esping will host a gala for KIPP Dallas-Fort Worth ahead of the reopening of their restaurant, Place at Perry’s, on February 16. The restaurant will be open to the public starting February 21 at its new location on the corner of Cedar Springs and Carlisle in the Gables Villa Rosa building, 2680 Cedar Springs Road. In addition, Peter & Lael Brodsky and Devin & Melissa Cox will serve as co-hosts for the evening’s festivities.



“We are thrilled to welcome the new Place at Perry’s to our diverse restaurant mix at Gables Villa Rosa. Their stunning architecture including a serpentine crimson bar, inviting outdoor-dining patio, and a signature lighting sculpture, ‘Crimson Cascade’ by David Gappa, is sure to make the restaurant an esteemed Dallas landmark,” said Darin Botelho, Vice President of Gables Urban.



Bill Esping added, “We are thrilled to partner the restaurant’s grand opening with KIPP DFW. An innovative and nationally recognized public school network, KIPP has helped many students get a second chance for a great education that leads to success in college and beyond.”



The Knowledge Is Power Program (KIPP) is a national network of free, open enrollment, college-preparatory public schools with a proven track record of preparing students in underserved communities for success in college and in life. With its credo “Work Hard. Be Nice.” KIPP holds its teachers, staff and students to the highest academic standards and believes that character development is equally important to a child’s growth. KIPP TRUTH Academy, the first KIPP middle school in North Texas, opened its doors in 2003 in Oak Cliff. KIPP DFW recently announced an aggressive growth plan for the region with 10 more KIPP schools slated to open by 2025, including the first KIPP elementary school in 2013. For more information, visit www.kippdfw.org.


“Bill and Heather Esping and their respective families are loyal supporters of KIPP and share our commitment to providing all of our children – regardless of demographics – with the quality education they deserve,” said April Allen, executive director of KIPP DFW. “That they are using this event to introduce their new restaurant speaks volumes about their kindness and generosity. We are grateful for their support.”



Place at Perry’s believes that a guest experience goes well beyond what they see and hear, and therefore takes great pride to ensure guests are served the highest quality, best tasting food available. Our strategic purchasing policy supports local businesses first in Dallas, then across Texas, the Southwest and the United States where we will bring culinary art to a cutting edge level that will be exciting to our guests. Other local business partners include Grapevine glass blower David Gappa who created the ‘Crimson Cascade’ masterpiece that lights our 35-foot tall rotunda, Dallas Couturier Michael Faircloth designed custom uniforms, Homestead Gristmill, Talenti Gelato, Brazos Valley Cheese, Civello’s Ravioli, Blackbird Studios, Ridgeway Construction, Garrison Art Design, Metzger & Associates and many more.



Adhering to an environmentally friendly principle, our animal policy remains the highest in Dallas with our USDA NeverEver3, which is a USDA Process Verified Program where animals have not ever been exposed to antibiotics, growth hormones or animal by-products. We take this a step further by ensuring the animals have not been exposed to stimulants either.



The animal policy extends to ensure the animals have been humanely raised with a nutritious diet without antibiotics or hormones, raised with sheltered resting areas with sufficient space and the ability to engage in natural behaviors. In addition, we are committed to sustainability, which is a way of raising food that is healthy for consumers and animals, does not harm the environment, is humane for workers, respects animals, provides a fair wage to the farmer and supports and enhances rural communities.



In addition, Place at Perry’s features a state-of-the-art private dining room that will seat up to 70 guests and a centerpiece serpentine crimson bar inside near the windows. Senior Director of Gardens for the Dallas Arboretum Jimmy Turner has installed a fragrant edible garden that will grace the entry and patio and will produce herbs and other vegetables that will be used by the creative bar staff and Chef Jaime Corona’s crew in the kitchen.



Critically acclaimed, Place at Perry’s is one of Dallas’ premier restaurants. Rated a Top 10 Steakhouse by D Magazine in 2011 and awarded four stars by Dallas Morning News restaurant critic Leslie Brenner, Place at Perry’s also serves seafood, poultry and chicken along with unique cocktails created by their team of mixologists. The restaurant is open for business seven days a week serving lunch and dinner Monday through Friday, adding brunch service on Saturdays and Sundays. For more information, visit www.placeatperrys.com, call (214) 871-9991 or send an email to party@placeatperrys.com

Show Stoppers

Holidays are the one time a year to get the tricks out of the sleeve and onto the tables! Here are a few if you are still one of those wondering: "What's something "different" and that will be part of the conversations of one of the many nightly topics?". These recipes will make a nice addition to any Holiday occasion!

Here are a few pantry basics from my own kitchen that make quick, elegant,and last minute entertaining a breeze!!!

2 choices artisan cheese
Wildflower honey
Sophia (or medium priced sparkling wine)
Truffles or Dark Chocolate
Hot Coppa or Sopressata
Tapenade
Olive Oil Flat bread Crackers


Marinated Camembert with smoked Grey Sea Salt

8oz Camembert cheese, room temperature for at least an hour
2 garlic cloves that have been pressed
1/4 c. Olive Oil (great quality)
2 Sprigs Rosemary, minced
Crushed Red Pepper
Grey Smoked Sea Salt
3TBS Pine nuts, toasted

Combine garlic, oil, Rosemary,pepper, and a pinch of salt in a small bowl and marinate at room temperature at least 2 hours or overnight. Scrape off top rind of the cheese, making a slight indention. Pour oil mixture over cheese and sprinkle with additional smoked salt. Garnish with pine nuts.



In a Snap Dark Chocolate Fudge

Butter
1 14-ounce can sweetened condensed milk
2 cups semi-sweet chocolate chips
2 pinches salt
2 cups %60 chocolate Chips
1 cup chopped and toasted walnuts or pecans

Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Brush the foil with butter.
Combine condensed milk, the chocolate chips and a pinch of salt in a medium saucepan. Place over low heat and cook, stirring occasionally, until the chips are melted and smooth.
Spoon the chocolate mixture into the prepared pan, Brush an 8-inch square of parchment paper with butter and lay it directly on top of the fudge; press to flatten evenly and fill any gaps. Press nuts on the top of the chocolate. Refrigerate until firm, about 45 minutes. Lift the foil to remove the fudge from the pan and cut into 1-inch squares. Store up to 1 week in an airtight container.






**Thanks to my mixologist friends of William Grant & Sons for this yummy Holiday cocktail treat!!


Solerno Celebration Punch
1 bottle Solerno
1 bottle Lillet Rouge
1 bottle dry, sparkling white wine
16 oz freshly brewed, strong, chai spiced black tea (no cream or sugar
added)
8 oz Fever Tree Ginger Beer
8 oz freshly squeezed lemon juice
16 dashes Angostura bitters
Over a large block of ice in a punch bowl, pour all of the ingredients and
stir to combine. Garnish with thinly sliced orange wheels. Serve in punch
cups with a cinnamon stick and small wedge of orange.

Two are better than one. The perfect pairs

There are a few flavor combinations that are can truly be classified as "Culinary Wonders of the Palette": silky honey & crumbly Blue Cheese, threads of angel hair pasta & delicate marinara, spicy tacos $ Mexican beer, buttery fillet & Bearnaise, buttermilk biscuits & sausage gravy, and last but definitely not least....rich and delicate chocolate & clouds of whipped, creamy peanut butter. All of these immediately make my mouth tingle with anticipation, but it's the chocolate and peanut butter combo that I tend to gravitate to, especially during the indulgent days of the Holiday season.
The classic Reese's cup is definitely the all-time favorite not only of mine, but of thousands (if not millions) around the globe. Although they are the candy of choice when stealing from my children's Halloween bucks, over the last decade,I've noticed that they are not as satisfying and richly delicate as they were when I was younger. In seeking out the perfect PB & Cocoa combo, I learned that two things were essential 1)I want real chocolate 2) having a straight peanut butter creaminess without an ounce of being dry or breaking apart in my mouth. Now, without further adieu, my secret indulgence as well as my all time favorite Holiday gift-on-a-plate.....









The Melt-In-Your-Mouth-Real-Dark-Chocolate-Peanut Butter-Cream-Truffles








2 cups creamy peanut butter (yes, you can use crunchy if you insist)
1/4 cup unsalted butter, room temperature
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 1/2 cups powdered sugar
9 oz. dark chocolate chips or chunks(at least 60% cocoa)
2 tablespoons shortening
¼ c. peanuts, finely ground

Mix together peanut butter, butter, salt, and vanilla extract.

Work in the powdered sugar until it's completely incorporated.

Roll the peanut butter mixture into 1" balls. Place on a parchment-lined baking sheet and freeze for 15-20 minutes.

Melt the chocolate and shortening in a double boiler.

Using a toothpick, dip the balls one at a time in the chocolate. Or you can use two forks to roll the peanut butter balls in chocolate, completely coating them. Sprinkle with chopped peanuts.
Let set and store in fridge!

Should Tacos be "FUZZY" or "VELVET"???? Velvet, please!!

Late night Tacos aren't a new concept, but the popularity of them is far reaching beyond the "munchie" crowd. People are drawn to fresh, different, and full flavors that are all done with a bit of an attitude. I had the joy of accompanying Steve Doyle on a Taco Tour of Dallas and was amazed at the quality and flavors that are lurking all around this eatery of a city. They were off the beaten path, small, full of the local culture, and truly a treat to be had on a chilly Saturday. Ever since my tour, I have tried other taco joints to see if I can find the tried and true authentic flavors of that day. I have been successful and have also tasted some failures. My conclusion: when wanting to enjoy the complete authentic experience, one must venture off the beaten path and be prepared to speak 2 languages. One the other hand, I am also intrigued by the new concept of "Gourmet" tacos. I love new flavors and infused cuisines, so when I see those two concepts under one roof, I'm all in.

I visited the Velvet Taco twice. The first time was defiantly an after-midnight stop with lots of laughs, burning mouths, and cake. Fun night, but not so much focused on a review. The next time was lunch. So many mouth-watering choices that it was a difficult decision (not to mention possibly frustrating to the people behind us). Defiantly a winner! For a meatless option you can't go wrong with either the fried paneer cheese or wild mushroom.The wild mushroom taco was smokey, full of flavor, and was perfectly paired with goat cheese. I chose the Ahi Poke in lettuce wrap for a lighter option. Filled to the brim with tuna and perfect slices of watermelon radish. Since the traditional salsa wasn't exactly "Asian", I was missing the back heat that one usually finds in tacos. Maybe some type of wasabi sauce or cream could be offered with the tacos that don't directly go with the Mexican flare. The lettuce wrap was a great option to not overpower the tuna as well as appealing for the carb-conscience devourer. The special for the week was a must order after I read the white board..... Kung Pow Chicken taco. Again, very pleased with the amount of filling, however, the lack of the "slaw" that was on top made my mouth sincerely miss the "crunch" that I was expecting when reading the description. The beef with portobella mushrooms and rotisserie chicken with queso fresco were a hit, and after sampling the flour tortillas, I am sticking with the fresh-made corn from now on. I always give extra points for homemade tortillas as it seems to be a lost art. Don't pass up on the delicious sides that are offered. The corn and potatoes are both visual appealing as well as make your mouth water from the smell alone. For you local beer drinkers, you would be appreciative of the fact that Franconia out of McKinney is on draft. Beer and tacos...almost a perfect combination. I had favorites and I also tried one's that were not for my personal taste, but overall, it's a fun atmosphere, open 24hrs for you late nigh-ers or pregnant women that get that hankering' at 3am, have enough choices which makes it great for a group to appeal to the array of tastes, and my personal favorite...family style seating! Have fun trying out this Henderson Taco joint, and as always, go with a laid back approach, and an open palette.

Thanksgiving Countdown Day 3: Start out right

Foodie Thankfulness: I am thankful for the abundance of ethnic grocery stores in my are. Ingredients are much more fabulous when you can't read a word on the label.

Let's face it, Thanksgiving is overlooked and under appreciated. We are so busy rushing around getting ready for the Christmas season, that we fail at truly taking time to enjoy the family traditions, and time honored celebrations of being thankful....no, being so very blessed. Take time to relish in this Thanksgiving. Remember stories and share them with the future generations. Enjoy the elegance in the day. Set the table with your "Sunday best" and make new memories for those that are to partake at your table. Treat this Thanksgiving in the respect it deserves, as we all have so much to be grateful for. Love the laughter and savor the table.


Don't pass on the hors d'oeuvre this season. This is the perfect pallet prepping snack that is for sure to put you in the spirit! Add a glass of bubbly and you have the perfect way to start the Thanksgiving meal!







Warm Cranberry Walnut "Pate"


4oz Goat Cheese, room temp
8oz cream cheese, room temp
5oz Brie, room temp
1-1/2c. Dried sweetened cranberries
1-1/4c Walnuts, toasted and roughly chopped
1/2tsp salt
1/2 tsp white pepper
2 TBLS chopped fresh parsley (plus extra for garnish

Preheat oven to 350.
Remove casing on Brie and cut into small pieces
In large bowl mix cream cheese until smooth
Fold in goat cheese.
Add brie, cranberries, walnuts, salt, pepper, and parsley
Fold until combined
Place in a 8" round baking dish
Bake for 20 minutes.
Garnish with a few extra berries, walnuts, and parsley
Serve on thinly sliced fresh baguette!

Thanksgiving Day 2: Pumpkins are for more than pie....

Foodie Thankfulness: I am thankful for perfectly fluffy whipped cream and wine charms. It's the extra touches that make me smile.


Let's face it, Thanksgiving is overlooked and under appreciated. We are so busy rushing around getting ready for the Christmas season, that we fail at truly taking time to enjoy the family traditions, and time honored celebrations of being thankful....no, being so very blessed. Take time to relish in this Thanksgiving. Remember stories and share them with the future generations. Enjoy the elegance in the day. Set the table with your "Sunday best" and make new memories for those that are to partake at your table. Treat this Thanksgiving in the respect it deserves, as we all have so much to be grateful for. Love the laughter and savor the table.

Move Past the pie.....
Roasted Pumpkin Soup with Chipotle Cream
Recipe courtesy Joanne Weir

Ingredients
1 medium pumpkin, about 4 pounds
1 tablespoon butter
2 slices bacon, diced
1 large yellow onion, chopped
6 cups chicken stock
1/2 cup heavy cream, plus 1 cup, for garnish
1/4 cup orange juice
Large pinch freshly grated nutmeg
Salt and freshly ground black pepper
Whole leaves flat-leaf parsley, as a garnish
1 tablespoon chipotle pepper in adobo sauce
Directions
Preheat the oven to 375 degrees F.

Halve the pumpkin from top to bottom and place it, cut side down, on an oiled baking sheet. Bake until the pumpkin can be easily skewered, 45 to 60 minutes. Cool for about 20 minutes.

With a spoon, remove the seeds and discard. Scrape the pulp and reserve. Discard the skin. Melt butter in a soup pot over medium heat. Add the bacon and onions and cook, stirring occasionally, until the onions are soft and the bacon is just turning golden, about 7 minutes. Add the pumpkin and stock and simmer until the pumpkin falls apart, about 30 minutes. Let cool for about 20 minutes.

In batches, puree the soup in a blender on high speed, 3 minutes per batch, until very smooth. Strain through a fine mesh into a clean soup pot and add the cream, orange juice and nutmeg.

Season, to taste, with salt and pepper. If the soup is too thick, correct the consistency with additional water or stock. Chop 1 tablespoon chipotle pepper. Whip 1 cup cream to soft peak. Stir peppers into cream. Ladle the hot soup into bowls. Spoon dollop of chipotle cream into soup.

Remember the Day: Day 1

Let's face it, Thanksgiving is overlooked and underappreciated. We are so busy rushing around getting ready for the Christmas season, that we fail at truly taking time to enjoy the family traditions, and time honored celebrations of being thanksful....no, being so very blessed. Take time to enjoy relish in this Thanksgiving. Remember stories and share them with the future generations. Enjoy the elegance in the day. Set the table with your "Sunday best" and make new memories for those that to partake at your table. Treat this Thanksgiving in the respect it deserves, as we all have so much to be greatful for. Love the laughter and savor the table.


The countdown to the great feast has begun!!
Revamping a not-so-great childhood vegetable has changed my perspectives!
Day 1:

Pancetta Roasted Brussels Sprouts

5 oz pancetta
3 cloves garlic, minced
1 1/2 pounds Brussels sprouts
2 Shallots, sliced
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the oil, pancetta, salt and pepper. Pour them on a shallow pan and roast for 15 minutes, add to pan shallots with garlic and roast for an additional 15-20 minutes or until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt. Finish with an extra drizzle of oil.

Walk Away Happy.......

Elegance and dining are quite possibly two of my favorite things. Steakhouses seem to ooze with these traits, yet usually I am left feeling very unsatisfied. On a typical elegant steakhouse menu, there is usually a choice of 3 to 4 steaks, a chicken, maybe a few fish dishes, and always several ways to "smother" the steak. All of which lack the luster and excitement of that vogue flare I so adore.
I must truly say that I have now found a place that is pleasing to the eye, appealing to the pallet, and will soon be energized by excitement in a beautiful building. The Place at Perry's is revampimg the menu and style of the steakhouse with perfect additions to appeal to the ever growing Dallas crowd. As more and more people are wakened to the harmful antibodies and dangerous pesticides that most food is drenched in, The Place at Perry's has taken a stand to produce wonderful food from local and sustainable vendors.
The new menu will catch the eye with traditional favorites dressed in new flavors and new combinations of cuisines that are sure to intrigue the pallet. The new take on Mexican Shrimp Cocktail is inventive, and the BBQ Shrimp and Grits could quite possibly be that one thing that I crave in the middle of the night. From the mussels and mushrooms, to the Scottish salmon and Crab Cakes the array of flavors are endless.
For all the beef lovers (and since this is a steakhouse), let's talk beef. The Place at Perry's only serves the exclusive Niman ranch beef which sets this restaurant apart from other steakhouses in the DFW area. I must say I found the closest to perfection in the beef tartar that I have ever experianced. Many times it is ground too small and very visually unappealing, but here, the cubes af beef were crimson red the texture seemed to melt on your tongue, and I was equally as pleased with the Carpaccio! Their signature fillet, was crusted in dark coffee and topped with a blueberry compote, and as full as I was, I enjoyed each bite as it was my first.
The desserts came, and came, and came, and came.....do you really have to ask if I tried them all????? The chocolate cake was moist, dark, and topped with the fun, crispy textures of what only I can describe as chocolate-air beads. The carrot came out slightly warm and with the most perfect amount of cream cheese icing. Their version of apple pie a-la-mode made for a fun table-shared dessert.
The new building will only add excellence to the revamped menu. A beautiful patio for cocktails, sophisticated waitstaff, Devin Cox the amazingly friendly owner, down to earth Chef, local food, relaxed atmosphere, and exquisite food...what more can one ask for? I had my favorites, likes/dislikes, ones I will crave, and even dishes I may attempt myself, but after 16 courses and an array of desserts the ending point was plain and simple. Yes, I walked away utterly happy.

http://www.theplaceatperrys.com/

The Great Debate

Whether you are from North or South, or on the East coast or West, the throw-down, hard headed lovers of Chicken and dumplings will fight to the death over the type of dumpling they prefer. Flat, fluffy, wheat/white, cut, rolled, biscuits, and even egg based dumplings are at the fore-front of debate. I will say, to each is own, and I have never met a dumpling I didn't like! They are quick, affordable and definitely worth the extra 10 minutes they take! The key that I have found is not to boil the dumplings to death, but rather bake them in the simmering liquid. The steam from the soup keeps the moisture locked in while the oven creates a perfectly heated pot from every direction that extra fluffy, tender, and delightful mountain of perfection we all love on any fall day.
Well, let me just throw another log on the hot debate....Sweet Potatoes! Yep, another way to pack in some extra vitamin And have an amazingly rich Chicken-and-dumpling experience. Add these to your favorite Chicken-N-Dumpling base! They are a wonderful way to use those extra sweet potatoes left over from Thanksgiving, too! Not to mention the ultra-packed vitamin A helps the function of your beautiful peepers and boosts that immunity during the fall ans winter months!






Sweet Potato Dumplings

1 ½ cups flour
1 cup mashed sweet potato
2 tsp baking soda
½ tsp Salt
½ tsp pepper
2TBL salted butter, at room temperature
4 TBL grated Romano
1 ½ cups Buttermilk @ room temperature

Preheat oven to 375.
In a large mixing bowl combine all dry ingredients. Mash sweet potato with butter and cheese until well combined. Add to flour mixture and mix well. Slowly add buttermilk and stir just until combined. With floured hands or an ice cream scoop, shape into uniformed balls and place on a floured surface. Let rest 15 minutes. When soup is to a boil, turn heat off and add dumplings to liquid. Cover and place in the oven 20 minutes. Remove and uncover and let sit 5 minutes.


**DON'T FORGET TO LET THEM REST!!!!

Let me entertain you...

Halloween candy has been devoured, (or at least put in a baggie to be used for the Christmas gingerbread house) the Turkey and stuffing has been reinvented so many times that you are sure to go into a Thanksgiving coma, and now your mind turns to another eventful holiday season. Red and green glow from every direction, and the sounds and smells are just as mesmerising to you as they were when you were a child. Nights consist of sitting around the tree sipping eggnog and cider all while the fire crackles through the carols playing in the background. Yes, I adore this time of year. It's as if a book from time past has opened up and I am walking in the storybook for a moment.
With the anticipation of that glorious Christmas morn, always brings forth parties and gatherings to celebrate and remember. I have a passion to entertain. Not just in a casual, slap-some-crackers-on -a-plate kind of way, but with elegance and grace. I light the candles, turn on the carols, pull out the shined silver, and wear my Christmas party clothes. Many times I am asked "why go to all the trouble", or if I even "live in reality", or "how do I do it", but my answer is always simple and to the point. Love and Service.
Yes, it is some work and extra effort on my part, yes, it usually results in the breaking a few glasses or dishes, but at the end of the day, all of that is no longer in my mind. The glow of a guests eyes when they see the holiday spread and the pure pleasure of the somewhat nostalgic experience is why I do what I do. For many that live in the day to day and mundane world, I want to offer a sense of old world that is so long forgotten yet everyone longs for.
So, during this Christmas season, make a point to love the season, go a little extra, and bring back the art of entertaining.


Two wonderful entertaining recipes you can make ahead and have on hand:

Caramel Coconut Creams with Toasted Walnuts

1c. Salted butter
1 ¼ c. Packed Brown Sugar
2c. Toasted walnut halves, chopped (reserving ¼ c. for topping)
1c. Toasted coconut
1 ½ TBLS Vanilla
1PKG. (10oz )Marshmallows

Melt butter with brown sugar over med heat until sugar is dissolved, stirring constantly. Bring to full boil and cook 5 minutes. Turn heat to low and add marshmallows. Stir over low heat until melted. Take off heat and add vanilla, nuts, and coconut. Mixing thoroughly until combined. Spread into buttered. 8 x 11 foil lined pan. Top with reserved walnuts. Refrigerate until firm. About 1 hr Cut into small squares and place in a large zip lock baggie with 1c. Powdered sugar. Shake to coat. Store in airtight container in the refrigerator.







Miniature Goat Cheese Balls with Pistachios

11oz Goat Cheese
8oz Cream Cheese
1tsp Dill
1/2 tsp Salt
1Tsp Black pepper
1 tsp Dried Basil
1TBL Chopped fresh Rosemary
1c. shelled pistachios, finely chopped

In food processor, finely chop nuts and set aside. In large bowl, combine cheeses,herbs, and seasonings until well blended. Spread out 2 sheets of plastic wrap on counter. To make 2 lrg cheese balls: Pour about 1/4 c. nuts on the center of each sheet. Separate the cheese mixture in half and place over pistachios. Top with 1/4 c. more nuts and work into forming a loaf shape. Pack nuts on all exposed areas. Wrap tightly and refrigerate up to a week or freeze for up tp a month.
To make minis: Roll cheese into golf ball sized balls. Refrigerate 30 minutes. Remove and roll each ball in ground pistachios.