Pepper Watch '09

They're growing, they're growing!

Quite a change from last time, huh?

...and judging by Margie's tip about the whole humidity/capsaicin thing, 

they're gonna be really damn hot!

Pepper Watch '09

Alternate title:  Slow Food Movement

Or... Alternate title:  Watching Grass Grow

What?  You can't see 'em?  Here - come a little closer:

My pal Eddie G. surprised me not too long ago with a pouch of Pimientos Padron seeds that he picked up on his last trip to Spain (don't tell customs).  They're a species of pepper that my Google device tells me are small and green and quite delicious - if unpredictable in the heat department.  Eager little local farmer that I am, I planted them almost right away.  And then checked back every 2-4 hours from there on out to stay on top of their progress.  I'm not kidding.

I come from a long line of farmers, and I married a boy who grew up on a farm.  That is not say, however, that I inherited or absorbed the patience and perseverance necessary to guide a sweet little seed from sowing to reaping with the stoic assurance that my ancestors must have possessed (I imagine them looking out over vast fields of rich, black soil, warmed to their cockles with the promise of a hearty harvest in just a few months' time.  But they also watched their TV on the radio.).  I am a kid of the 80's and 90's; Super Mario Brothers taught me to expect a prize every 36 seconds or so.  I want my red mushrooms - er, peppers - right now!

...But I'll be patient and just let them grow.  And in the meantime I'll take pictures every day like the proud little pepper parent I am!

C&S

Local Schmocal

"This mission creep has the original locavores 

choking on their yerba mate."

This sentence pretty much sums up the controversy brewing over the subject of Kim Severson's article "When 'Local' Makes It Big" from Wednesday's New York Times.  She explores the "broad interpretation" of the meaning of "local food" embraced by large corporations (such as Frito-Lay) in an effort to capitalize on this growing consumer trend.  It's an interesting and educational look at how, as Michael Pollan puts it, corporations "can turn any critique into a new way to sell food."

C&S

Vapiano: Dinner and a Show

I had the pleasure of visiting Vapiano, Mockingbird Station's new "fresh-casual" restaurant, last weekend for lunch and a chat with owner Tim McCallum.  In addition to serving up delicious, made-from-scratch Italian pastas, pizzas and salads, McCallum is also committed to making this first Texas outpost of the European chain reflect its unique location.  Here are  just a few of the local touches I loved:

- Texas wine.  Vapiano offers an eclectic array of wines by the glass and bottle.  I was pleasantly surprised to note Grape Creek Vineyards' Bellissimo is on the list.

The restaurant's indoor herb garden

- Local "greens".  Over 1,000 herb plants are growing at restaurant, many surrounding two olive trees transplanted from Bella Vista Ranch in Wimberley.

- Resident artists.  Works by local artists decorate the walls in Vapiano's chic red cocktail lounge and a giant blackboard hangs in the dining room, painted with colorful scenes by SMU art students.

A chef at Vapiano, putting on the "show"

This attention to detail is also reflected in the food - and that's the most important part, right?  All of Vapiano's pastas and sauces are made fresh in-house, and the aforementioned herbs are harvested for use in the restaurant's signature dressings.

And speaking of pasta, one of the most interesting aspects of a trip to Vapiano is watching the chefs prepare your meal right before your eyes.  “Part of Vapiano is the show," McCallum explained to me, with a smile. Utilizing futuristic magnetic induction cooktops, their chefs can whip up a simmering sauce in the blink of an eye.  Add some fusilli and call it a meal!  Limitless choices for customization (make it spicy, try a new pasta, add some chicken or steak, etc.) also make the process interactive.

...Oh, and did I mention that no dish is over $10.95?  In fact, many ring in at around $8.  Nice.  Check out www.vapianointernational.com for more info and menus.  

C&S

Now that's what I call "local"...

Check out this hilarious video of our friend Jason Lye setting up a backyard bee hive.  Heck of hazardous hobby when all you get is honey, if you ask me.  Makes my dream of a pet nanny goat (hello, homemade chevre!) seem downright tame.  Enjoy!

C&S 

Rusty's Grass Finished Beef

An email from DailyCandy last Friday piqued our curiosity in a way that no shoe sale or new lipgloss ever could...

The message in question touted the products of a company called Rusty's Grass Finished Beef based in East Texas.  Specializing in pasture-raised, grass-fed beef and lamb, the company believes in creating a "stress free and holistic environment" for its animals.  This careful handling makes for a healthier, and likely tastier, end product.

Now, you know that we here at DallasEats will seldom recommend a product that hasn't passed over our own two (um, make that four) lips, but this company sounds like a real gem.  And after reading about this on Tuesday, we're even more interested in finding local, independent sources of meat.  Why haven't we heard of Rusty's before?  Who knows... But we're glad to have finally found it, and our Beef Sampler Pack is on the way.  (By the way, Rusty himself called to confirm my order after I placed it online, and he is just as sweet as he can be! - C&S)

Check out the website for more info on Rusty's Grass Finished Beef, and to peruse a menu of their steaks and roasts and sausages and such - all of which can be delivered right to your door.

C&S

Update: Scardello Artisan Cheese Now Open!

It's official:  Scardello Artisan Cheese on Oak Lawn Avenue is now open!  Yay!  

I passed by the shop while out and about this weekend, and peered in the window to see how things were coming along (as has become my habit since Rich Rogers first hung up his "Coming Soon" sign in September) - it looked pretty "open" to me.  Sure enough, last night I received a message from sweet Donna of DonnaCooks confirming that, yes, our new neighborhood cheese shop is, indeed, open for business.

Click here to read Donna's detailed report on her first visit to Scardello, and here to check out our initial DallasEats report, including contact info and quotes from the owner.  I'm planning a trip there later this afternoon, and I just can't wait!

C&S

Food Find: Nanie Bell Artisan Cheese

While on assignment in Springtown, this Texas wine explorer made an exciting discovery.  And believe you me, it was quite a surprise, as it didn't come in a bottle or have anything to do with grapes.  Nanie Bell Artisan Cheese is handcrafted at La Buena Vida Vineyards Springtown by Dr. Bobby Smith, a legend in the world of Texas wine who has proved once again that he's still got a few aces up his sleeve after thirty-plus years in the business.  

"I don't let any grass grow under my feet, that's for sure!"

- Dr. Bobby Smith on finding even more ways to 

tempt Texas tastebuds 

after three decades of award-winning wine.

I went out to Dr. Bobby's place Saturday on a whim.  While I intended on visiting La Buena Vida Springtown at some point in the near future, my weekend was already earmarked for catching up on laundry and TiVo (even glamour girls like me make time for Sunday Food TV).  However, after speaking with the man for the better part of an hour Friday afternoon, I was charmed and more than a little curious about what was going on an hour to the west.  Dr. Bobby had mentioned that his Tempranillo was nearly ripe, hanging heavy on the vine, and that he was also whipping up a few batches of his new handmade cheese in preparation for the weekend.  Throw in a day of refreshingly cooler temps, and would you have been able to resist a road trip?

Visions of lush vines cradling black fruit and creamy fresh cheese danced in my head as I headed to La Buena Vida that day, and the visit could not have been more rewarding.  Dr. Bobby's wines will most certainly be explored in their own post soon (barrel samples of 20-year-old Port and newly-fermented Viognier still sparkling with spritz ... pinch me, FP - am I dreaming?), but today we're talkin' cheese.

And what a cheese it is.  Dr. Bobby describes Nanie Bell as a "Mexican-style fresh cheese", so I expected something along the lines of a Queso Fresco when we settled in for samples and a sip of Pinot Blanc.  To the contrary, this cheese was completely unique - soft and creamy with a pleasant wine-friendly tang.  Using his mother's recipe, Dr. Bobby and his grandson make the cheese by hand using fresh local organic cow's milk from Cleburne and a touch of garlic for savory depth.  Nanie Bell Spencer Smith, the original family cheesemaker, would surely be proud.

There is plenty to go around, even after I loaded up my own fridge with Nanie Bell.  It's great on its own, or makes for a decadent dinner when melted over a burger or folded into an omlette.   Right now, you can only get Nanie Bell at La Buena Vida Vineyards Springtown, but as we head into the milder weather of late summer and fall, what better excuse to hit the road?  There are some great little farm stands on the way as well, so have fun with a full afternoon of foraging.

Nanie Bell Artisan Cheese, $8

La Buena Vida Vineyards Springtown

817-220-4366

650 Vineyard Lane, Springtown

Open Weekends

(not to be confused with the Grapevine location - great place, but only loosely affiliated.  This cheese is not available there)