As spring in Texas refuses to make a choice between the chill of winter and the warmth of summer, now is the perfect time to gather with friends to discover new wines and enjoy an excellent meal. Last night I was fortunate to do both at the private dining room, Prive, located next to The Second Floor Bistro inside the Westin Galleria Dallas. Chefs Scott Gottlich and Daniel Tarasevich brought in Barr Smith of Barlow Vineyard for a memorable dinner and wine experience comprised of four courses and four featured Barlow wines.

If you haven’t seen the Prive space yet, it’s beautifully appointed. From the chic hanging lighting fixtures, which I’d love to have one or two of, to the elegant high back white leather chairs, this private dining room was the ideal location for the evening. As guests arrived, they were greeted with a glass of Spanish cava and an affable hello from Gina Gottlich, sommelier to both Bijoux and The Second Floor Bistro. Eager food and wine lovers chatted around the sleek bar area and absorbed the ambiance of smiling faces and aromas beginning to waft in from the kitchen; an enticing menu awaited diners at their seats.   

Chef Gottlich, who also garners high praise for his work at Bijoux, spoke briefly to diners once everyone was seated. He conveyed enthusiasm about the menu he had created with executive chef, Daniel Tarasevich, formerly of Tillman’s Roadhouse in Fort Worth. Our night began with an amuse of salmon belly tartare on a thinly sliced cucumber. The bite was bright and fresh, and with that we were off to a great start. The cucumber of the amuse was an excellent transition into the crisp flavors of shaved apple and fennel which the pan seared scallops of our first course sat atop. The perfectly seared scallops were buttery which worked harmoniously with the Barlow sauvignon blanc being poured.

Between the first and second course, guests were treated to a fantastic oration from the vineyard owner himself, Barr Smith. He warmed the group with the history of Barlow Vineyard, located in Calistoga, California. His charming tales provided a great deal of insight into the Barlow way of crafting distinctive wines that many people enjoy. Smith’s words and witty delivery had the group laughing and wanting to ask many questions. Luckily he played musical chairs between courses to accommodate everyone that wanted to hear more.

The second course was prefaced with a glass of Barlow Merlot. This red was smooth and the smell alone made me finally realize why people buy candles and other items that smell like wine. The kobe beef pot-au-feu arrived and was equally intoxicating to the senses. An eight hour braise left the meat tender and rich with flavor. Served in the braising liquid, basil mash and root vegetables, the hearty bowlful left next to no bowls full.

The third course was a rack of lamb accompanied by green lentils, mache and a mint crème fraiche. The protein was executed with precision to highlight the full flavor of the meat and was balanced nicely by the earthiness of the lentils. The wine was a Barlow 2008 Barrouge, and was my favorite of the evening. I found this red to have a great depth of flavor with a silky finish and subtle notes of vanilla and berries.

We wrapped up the evening with an unexpected yet appreciated departure from the typical last course of an overly sweet chocolate dessert. Diners were delighted by the ballerina aged Dutch goat’s milk Gouda which was plated with an arugula puree, turnips and baked crostini. The places that this well-crafted cheese was able to hit your palate were comparable to the way you feel a muscle activate when you haven’t swung a golf club in a while. The bold yet savory Gouda, accented nicely by the puree and delicate sweetness of the root vegetable, truly was a thoughtful compliment to the Barlow cabernet sauvignon pairing. The unfiltered cab was velvety and complex. Being the third red wine of the evening, it was clear that Barlow means business when it comes to giving a discerning wine drinker what they are looking for.

Be sure to check out Barlow Vineyards to find out more about their stunning collection and make reservations at The Second Floor when you’re looking for a memorable and unique dining experience right here in Dallas. With thoughtful décor, incredible staff and delicious food, keep Prive in mind for your future event and private dining needs.

Guests settled in for a fun filled evening enjoying food, wine and live music at the Westin Galleria for this year’s Bonne Sante, an event that raises funds for the National Kidney Foundation. Scott Gottich (his sister is a transplant recipient) of Bijoux and William Koval (his son was only born with one kidney) of Lakewood Country club were the host chefs of this exciting event. Love goes out to them and all they have brought together under one roof to help spread the awareness of kidney disease prevention and the need for organ donation. We’ve been spoiled sampling from some of the most outstanding chefs from Dallas, Fort Worth, Las Vegas, Augusta, Philadelphia, and Park Cities working side by side creating some of our favorite dishes sharing stories of there passion and culinary history.      

Dr. Goran Klintmalm Chairman and Chief of Baylor Regional Transplant Institute received a very special award “Gift of Life” Klintmalm has performed thousands of organ transplants during his career. Well deserved His Legacy and passion for advancing the field of transplantation is much appreciated.          

Chef William Koval of Lakewood Country Club wonderfully displayed his Red Snapper Ceviche. Koval’s warm smile was accompanied by his young son Nathan, who was working just as hard preparing and sampling. I had to ask “Nathan in about 15 years are we going to have the pleasure of dining at your restaurant?” Answering confidently he said, “of course.” The future looks bright

Dean Fearing not only enticed us with his corn ceviche shooters and mini tacos but as always made the night more pleasurable with his friendly smile. He assisted the auctioneer on closing his bid for a close-up action and personable dinner with wine parings for 6 at the Chef’s table.

Tim Byres of the acclaimed Smoke not only charmed us with his presentation, but the sampling was very hospitable. Smoke whipped up a rustic southern style Spicy Lamb Sausage Ham Broth topped with Pickled Vegetables Showing us once again Byres creativity and talent. It paired nicely with the full-bodied richness Petite Petit 2010 (palate-saturating) served by Michael David Winery.

Shinsei’s Shuhi Sugawara aka “King of Wok” and Elvis enticed us with “can’t help falling in love” Hawaiian Sashimi spring mix salad with a Hibiscus Vinaigrette.

Chef Shawn Mcclain (good friend of William Koval) of Sage at Aria Resort & Casino in Las Vegas warmed us with his innovative cuisine. We had the pleasure to sample Warm Salad Confit Spring Lamb Pearled Barley Sunchokes Smoked Green Grapes. Lets just say that my next jaunt to Vegas I know where I will be dining.

FT33 Smoked Trout Salad won me over, and has me craving for more. This simplistic yet tantalizing textures and flavors nicely played well together.

Thanks to all the sponsors and donors and those who have made this evening possible.

The Second Floor which is located in the Dallas Westin Galleria and owned by Scott and Gina Gottlich of Bijoux fame, announced today their new exec chef.  Daniel Tarasevich was most recently at his post in Fort Worth working at Tillman’s Roadhouse and is also one of the Charlie Palmer expats. Tarasevich replaces Joel Harloff who is now at Ocho in Preston Center. You need a program to keep up with the chefs in Dallas recently. Check out what the Second Floor sent us in press release form:

Scott Gottlich is pleased to present Daniel Tarasevich as the new Executive Chef at The Second Floor Bistro – Bar at The Westin Galleria Dallas. Tarasevich brings with him more than 10 years of experience in the culinary industry, and his well-rounded, eclectic style of cooking is a welcome addition to The Second Floor Bar and Bistro.

“We welcome Daniel and his diverse cooking background to The Second Floor,” says owner and Chef Scott Gottlich. “He has proven successful leading multiple kitchens, and I believe Daniel will raise the level of culinary excellence at The Second Floor.”

Tarasevich joins the team at The Second Floor from Tillman’s Roadhouse in Fort Worth. His cooking career has spanned from coast to coast over the past decade. Time at The House of Blues, Sushi Samba, Charlie Palmer, and Tillman’s Roadhouse, as well as others, have helped mold him into the Chef he is today.

Tarasevich looks forward to impressing diners at The Second Floor with his progressive cooking style, which seamlessly fuses innovation with foods spanning a variety of cultures. It has been a personal goal of Tarasevich’s to work for Gottlich since moving to Dallas.

“I have been trying to work with Chef Scott since I moved to Dallas when my wife and I dined at Bijoux,” Tarasevich said. “I am thrilled about the opportunity to work with Chef Scott and the whole team at The Second Floor, and I intend to embrace the cuisine, while simultaneously adding my own touch.”

Chef Joel Harloff has resigned from the Second Floor at the Westin Galleria leaving a position available. Owner Scott Gottlich sends word, “Chef Joel A. Harloff will be leaving The Second Floor Bistro – Bar this month, and I wish him well with his future endeavors. I am excited about the opportunity to announce a new executive chef soon.”

That’s a technical term for a big event featuring lots of top-flight local chefs serving up what they do best for a good cause.  What’s not to like?  Bonne Santé, a wine and food showcase coming up on Wednesday features  Bijoux chef-owner Scott Gottlich and Chef William Koval of Lakewood Country Club  co-hosting the inaugural food and wine benefit for the National Kidney Foundation at the Westin Galleria Dallas.  Showcasing their dishes will be a talented lineup of chefs including Anthony Bombaci of Nana, Dean Fearing of Fearing’s, Bruno Davaillon of the Rosewood Mansion on Turtle Creek, Abraham Salum of Salum and Samir Dhurandhar of Nick & Sam’s Steakhouse, to name only a few.  Chefs from Fort Worth, Las Vegas and Fort Worth are also represented at the food and wine tasting for a very good cause. More information can be found at www.kidney.org.

A seasonal spread doesn’t have to be complicated, even though it may appear as such.

“The idea here is to take something that was familiar and make it special – as opposed to what you would ordinarily have; like the turkey,” said Gottlich.

[worldnow id=5410954 width=420 height=278 type=video]

Not completely ready to chuck the poultry? Cornish game hens provide a nice break from the other Christmas bird. “It’s going to be very similar to a chicken, but cook it a lot less time because it’s smaller,” explained Gottlich. “You’d prep it the same way you’d roast a chicken.”

Gottlich suggests that the birds be seasoned to your liking, then roasted in the oven, at 350-degrees, until golden brown.

If you’re looking for something a little meatier try a French cut rack of lamb. Coat it in the spices and oil of your choosing. Then, “Sear it in a pan so it gets nice and brown on the outside of the lamb. And then we’ll finish it off in the oven,” Gottlich said.

He recommends buying the rack pre-cut. You can ask your butcher to prep your rack with the French cut.

Stuffing is always a nice side dish, but it doesn’t have to come in a box. Try substituting seasoned crumbs with some diced brioche. “What we’re going to do is use a more decadent bread,” explained  Gottlich. “We’re going to use a bread that’s made with eggs and butter.”

What’s dinner without dessert? Impress your guests with a savory croustade – a rustic French version of a pie. “This is just some granny smith apples roasted in butter and sugar and thrown in some fresh cranberries,” Second Floor Executive Chef, J. Chastain explained.

Place the mixture in the middle of a rolled-out crust, then fold the edges around the filling. “This shape is going to hold all that filling inside real tight,” Chastian said. A little egg yolk wash and it’s ready to bake for about 20 minutes, at 350-degrees.

Simple, savory and something your holiday guests are sure to enjoy.

The recipe for the French Croustade is below.

♦♦Apple and Cranberry Croustade♦♦

Tart Dough
10 oz flour
6.5 oz butter
2.5 oz of water
1 tsp salt
(sugar optional)

Sift flour. Cube the butter and gently crumble butter into flour until it resembles heavy cornmeal. Place in the freezer for 10-15 min. dissolve the salt (and sugar if added) in the water. Mix the water and the crumble mixture until the dough just begins to form a ball. Wrap in plastic and place in the refrigerator for at least 30 minutes.

Filling
2 granny smith apples
1 cup fresh cranberries
2 oz butter
1/3 cup sugar
½ teaspoon cinnamon
Pinch of salt

Peal the apples. Cut them in cubes about 1in thick. In a medium heat pan place butter and apples in the pan. Then add all other ingredients, except the cranberries. Cook until the apples become tender. Mix the fresh cranberries in the apple mixture. When finished cooking place mixture in refrigerator until chilled.

Croustade

Roll dough to desired size round. Place filling in the center of the rolled dough. Allow for 2.5-3 inches for the crimping. Brush with egg wash and cook in the oven at 350 for 16-20 minutes. For finishing touch dust with powdered sugar.

Save the dates:  May 8 and May 27

for our next “Dinner Club with Jim White” events.  Details coming soon.  Have you signed up for your free membership yet?  Click here to join “The Dinner Club”.

Cheers, Dee!

The Queen of Steak, Dee Lincoln, calls it quits at Del Frisco’s after nearly 30 years.  Her sights are set on new enterprises.  Get details as Jim White brings you “news you can use about wining and dining”.

See the latest celebrity chef cooking demos from Savor Dallas

right here.

Paula Lambert from Mozzarella Company has an easy to make Rosemary Montasio Bread Pudding, 

and five-star chef Scott Gottlich from Bijoux will show you how to make Chatham Bay Cod.  Bon appetit!

We had a ball at our latest “Dinner Club” wine tasting.  See photo highlights here.

We have another FREE wine tasting event coming up for you!

Join us Friday April 16th, at Centennial’s “brother” store:  Big Daddy’s Fine Wine and Spirits at 1613 West Northwest Highway, near Luna Road, for a tasting of some great wines between 4 and 7 p.m.  We’ll taste-through the 20 Gauge Chardonnay, Pikes “The Red Mullet” Australian Red, Chateau Potensac Medoc Bordeaux 2002, enjoy a delightful Ricossa Moscato d’Asti.  It’s a special FREE event from “The Dinner Club” with Jim White.  We look forward to seeing you there.  Bring your friends.  Click here for directions to the location.

The Dali Wine Bar and Restaurant gang are preparing for another great wine dinner tomorrow night (Wednesday April 7) at 7 p.m.  Paul Pinnell calls it “a delectable California wine and dinner experience” featuring Oak Cliff Cellars, along with proprietor Jim Richardson, paired with five courses from Chef Joel Harloff.  The price is $75 per person, plus tax and gratuity.  Limited reservations available at 214-646-1947. 

Paul also notes in his eBlast to us that the Dali Patio is ready to rock.  Apparently, he is now ready to overcome Texas weather with his newly enclosed patio.  He also takes great pride in mentioning that his patio is “certified pet friendly by the City of Dallas” patio.  Party-on, Fido.

And, you’re invited to the big One Arts Plaza Spring party coming up on April 18th.  Ask Paul about when you stop by Dali, or when you visit Screen Door, Jorge’s Tex-Mex, Tei-An, or Fedora.

Chef Scott Gottlich tells us about a Glenlivet Scotch tasting and dinner coming up at The Second Floor Bistro-Bar on Monday April 26th.  Brand Ambassador Robb Edwards joins the fun, which features the Glenlivet 12, 15, 16, 18 year-old single malts, along with the extraordinary 21 year-old Glenlivet Archive.  This four-course dinner and pairing is $75 per person and INCLUDES tax and tip.  Call 972-450-2979 for a reservation.

It’s wine festival season in Texas.

Always pleased that Savor Dallas kicks off the wining and dining festivals in the Lone Star State in March, and then in April and May things swing into high-gear.  Well, get ready to party on with these coming your way!

The 25th Annual Texas Hill Country Wine and Food Festival is April 15 through 18 all around Austin.  It starts with great luncheons at Hill Country wineries, features a top drawer selection of chefs and wines from around the state at a taste-around in the beautiful Long Center for the Performing Arts, and wraps up with a popular outdoor shebang at the world-famous Salt Lick.

Not really a “wine and food festival” but one of the best local events around is back this weekend.  It’s the 25th Annual “Main Street Fort Worth Arts Festival” in wonderful downtown Cowtown.  The four-day visual arts, entertainment and cultural event showcases a nationally recognized fine art and fine craft juried art fair, live concerts, performance artists and street performers on the streets of downtown Fort Worth, stretching nine blocks on Main Street from the Tarrant County Courthouse to the Fort Worth Convention Center.  Join the fun April 8-11.

The Dallas Wine and Food Festival is back April 21-25 at venues throughout the city.  The 26th annual event features the annual “Rising Star Chefs Dinner” and a “Taste of the World” among others scheduled over the five day period.  Taste award winning wines from the Dallas Morning News Wine Competition.

Things are always hopping at Perini Ranch in beautiful Buffalo Gap, Texas.  Saddle up and hear to their big wine and food event April 23-25. The Buffalo Gap Wine and Food Summit features a big dinner from Chef Stephan Pyles and some great wine education from Master Sommelier Guy Stout.   Call 800-367.1721 for details or visit the website.

The popular San Antonio “New World Wine and Food Festival” is moving it’s long-time fall date to the spring!  Look for all the action to take place along the beautiful River Walk and environs of the Alamo City May 12 through 16.

A note of interest for fans of John Tesar, former Executive Chef of the Rosewood Mansion on Turtle Creek.  He has joined Dallas Restaurant Group Concepts (Dallas Fish Market, Dallas Chop House, Go Fish Ocean Club and Fish Express), as the company’s Culinary Director.   He will work alongside newly appointed Corporate Chef Anupam “AJ” Joglekar to develop new restaurant concepts for the Dallas company.  Chef Joglekar will also serve as executive chef for DRG’s Dallas Fish Market downtown.

Happy wining and dining.  Until next time, cheers!

Jim