Archive for January, 2013

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Posted by    |    January 30th, 2013 at 4:15 pm

I was lucky enough to be part of the group that was invited to…

Posted by    |    January 25th, 2013 at 11:01 pm


Local Beers


Ceviches del Mar


Beef Flautitos


Mexican Cinnamon coffee and dessert empanadas

I was lucky enough to be part of the group that was invited to preview the soon-to-open Peak & Elm, a seriously authentic Mexican restaurant (what they’re calling “Mex-Mex”) in East Elm.  This new taste is coming to Dallas thanks to the father-and-son team, the Morenos, who are behind the heralded La Popular Tamale House that has been serving delicious tamales to Dallas for many years.

Housed in a building at (you’ll never guess) Peak and Elm in East Dallas, the owners are doing their best to maintain the integrity of the historic building.  P&E is located in a building that was once a stop on the original trolley line, and the florescent sign is original (and there to stay).

In juicier news, let’s hear about the food, shall we?  Some of you may think that I have an unsophisticated palate when it comes to solids, but it doesn’t take a true foodie to realize that their food is going to be in a league of its own.  I LOVED EVERYTHING that they served … from the fajita soft tacos with exquisitely thick homemade tortillas to the Mexican cinnamon coffee that capped-off the night.  They say that they’ll always make their food with local ingredients from sources as close as our very own Farmer’s Market.  Oh, and they swore they’d never use yellow cheese.

Their food is sure to please once they open to the public on February 8, and you should all be looking forward to your first taste of P&E’s offerings.  IIIIIII myself am very much looking forward to their cocktails that weren’t ready for the preview, but sound amazing.  For now, they’re serving local goodies like beers from Deep Ellum Brewing Company and Rahr and wines from Times Ten Cellars.

Their “Bebidas” menu will have three unique offerings like the agues frescos (vodka-infused Mexican “fresh waters”), the Margarita Pera Espinosa (pear-infused margarita), and the Streetcar Sangria (red wine sangria).  

For now, we’ll all just have to wait with baited breath.  To take the edge off, I found their Cinnamon Sangria recipe on their blog.

Cinnamon Sangria
  • 4 (750 milliliters) bottles red wine
  • 1 ¼ C. white sugar
  • 2 Granny Smith apples (cored and sliced)
  • 4 Peaches (sliced)
  • 2 Bananas (sliced)
  • 2 Cinnamon sticks (crushed)
  • 3 Lit. lemon-lime flavored, carbonated beverage
The How-Tos: 
  • In a large pitcher, combine all of the ingredients above, except for the lemon-lime soda, and refrigerate for a minimum of six hours and up to overnight.
  •  When ready to serve, add in the lemon-lime soda and pour over ice; garnish with additional fruit before serving if desired.

Until February 8, Peak and Elm!!

The Mix Tape

Posted by    |    January 25th, 2013 at 2:51 pm

The music we dance to is undeniably an integral part of  a good weekend. All throughout Dallas clubs people dance and drink while DJs spin, mix and blend beats and genres of music, creating a new musical whole that’s completely different from the individual parts. Most of the time we’re  too busy dancing to be able to notice who or what is being used to make these mixes, so for your Friday viewing pleasure I share with you this awesome short video that not only offers a great song but a nifty visual guide to all the the artist you hear. It’s kind of like a musical I Spy.

Red Bull Thre3Style DJ Competition 1/18/13

Posted by    |    January 18th, 2013 at 4:17 pm

red bull Tonight at It’ll Do Club the dance floor will double as a battle ground as a group of Dallas DJs compete for a qualifying spot in this year’s Red Bull  Thre3Style DJ Competition. The winner gets not only bragging rights and a cash prize but also a chance to compete in the Red Bull Thre3style World   Finals in December and all they’ve got to do to win is keep the crowd moving.

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Late-Nights at the Perot Museum

Posted by    |    January 17th, 2013 at 4:34 pm

social science perot museumAlthough one the missions of the Perot Museum of Nature and Science is to engage the youngsters, it’s nice to give parents a break every now and then. The popular, new museum will soon play host to Social Science, an exclusive after hours-engagement for adults complete with cocktails, hands-on experiments, dynamic performances, unique demonstrations, and sneak peaks of current research and inventions with guest sciences.

Each Social Science will revolve around a particular theme, the first one being “Ingenuity” on January 18. The event will feature several amazing speakers, including SMU alum Christian Genco and his clever MaKey MaKey invention. Check out this video of him at an SMU talent show. I don’t know what’s more impressive, the fact that he created it, or that he was able to ingest that much as once.

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"Alcoholic drink is called the wine of violence."

Posted by    |    January 11th, 2013 at 10:56 am

“Alcoholic drink is called the wine of violence.”

Proverbs 4:17

Concrete Cowboy Hosts Deidre Thornell TONIGHT

Posted by    |    January 9th, 2013 at 10:16 am

Concrete Cowboy is hosting a label signing party for the adorable, fiery, up-and-coming country star, Deidre Thornell on Wednesday, January 9. Her band will perform at 8 pm. Listen to her cover of Adele’s Rolling in the Deep. You can thank us later.

concrete cowboy

 

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The New Old Bar

Posted by    |    January 8th, 2013 at 11:22 pm

The New Old Bar:

Step 1: Click the link above and order the book.

Step 2: Wait to receive the book with great anticipation.

Step 3: After you get the book, stock your bar according to the book’s instruction.

Step 4: Make every drink, app, syrup, and infusion they have a recipe for STAT.

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I have a new favorite instructional book (taking that spot from Three Black Skirts: All You Need to Survive, a guide for women that includes doing taxes, changing tires, etc.): THE NEW OLD BAR: Classic Cocktails and Salty Snacks from The Hearty Boys, by Steve McDonagh and Dan Smith.   Apparently the authors of the book spent some time on one of the Food Network reality shows.  Wherever they came from, they sure do know how to write a darn* good guidebook for winos.

This book … is a beauty.  I received it in the mail before Christmas, but with the season as it is, was too busy to dive in until this week.  I’ll say that I completely regret not cracking this bad boy open before the holidays.  With recipes for more then 200 classic and some not-so-classic cocktails, liquor infusions, syrups, and 25 appetizers, it’s a jack-of-all-trades type of consumer’s handbook.  The cocktail recipes harken back to a time when people made drinks the right way and the book makes the recipes simple enough for a novice bartender like me to not only tackle successfully, but sound like a well-marinated bartender at that.

Even better?  It doesn’t just stop at recipes.  Noooo siree bob.  Along with beautiful photography (apparently snapped by Steve McDonagh), TNOB offers information about liquor basics, bar tools, ice, coctail-making techniques, etc..  Have you always wondered what a shrub is?  They’ll tell ya … and tell you how to make them.  Do you have a big wedding coming up and you are in charge of a toast?  They have those, too … along with blessings and curses (you never know when you’ll need a good curse).

I had some girls over last night and made the Bees Knees (gin and lavender cocktail) and the cheese beer biscuits.  Both were a hit, and from this week on, a party won’t pass without at least one item from this book being served.  I think next on my list will be the Bison Grass Crusta and the bacon cashew brittle.

Buy one to keep in your bar at Barnes and Noble or on Amazon.com.  For less than $13, it’d make a lovely gift for your favorite wino!

The Standard Pour raised the standard … again.  Oh Hey…

Posted by    |    January 2nd, 2013 at 11:57 pm


Amuse drink: cranberry, cider, and wine


The Derby

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