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Underground "Take II"-(the dinner)
| 01 February 2010
After an intense day of prep, we pulled together a very South African inspired menu- only appropriate to pair with the fantastic wines that were flown in just for this dinner!
(in photo above, front right, Ntsiki & dinner guests. Back row Chris, Chris, me, Nico)
Underground "Take II"
| 27 January 2010
A well planned out part II of our underground dinners- This dinner was inspired by my travels through South Africa this summer. We headed out to Stellenbosch to visit Ntsiki and her award winning wines… little did we know a few months later I would have her pairing wines for an exclusive group of people that attended a high profile underground dinner.
Behind the scenes were a few close friends, none of which are professional chefs, yet chefs in their own right! One common thing a software guru, lawyer, wine maker, and restaurant manager all have in common- THEY LOVE TO TRAVEL. COOK. & EAT.
Kicking it off right for charity!
| 13 January 2010
The Kick Off Event
After meeting Ntsiki this summer in Stellenbosch, South Africa (story featured here) we explored the possibilities of her joining me in Dallas for some dinners and wine pairings. Through some emails and conversation Ntsiki was on her way after only 4 short months later! We planned this particular weekend with the creator of BTK B. Bussey of Left Right Now Marketing.
Ben was with me in Africa and shared the same passions for her wines and built some bridges for Stellekaya with the Dallas Safari Club. To kick off the weekends festivities we started with a charity event for the women’s Genesis Shelter. It was a wine and food tasting hosted by Favors Special Events, Dallas’s premier event planners space in Snyder Plaza.
What did you have for dinner?
| 11 December 2009
Last night I got together with a few friends for a quick dinner and planning session- Chris took care of the dinner (which was way more than we expected) but as he notes in his blog (it was dinner for 3)…
3 guys
2 lbs. clams
1 lb. pasta…
Cochino anyone? - (Guatemala)
| 09 December 2009
As a foodie, I often find myself looking at a random ingredient and thinking, “Hmm, I wonder what I could make with that?”
A tangerine? Maybe I could make that into a jam with some fresh ginger.
White asparagus? Maybe a souffle with some ricotta.
But there are a few items that do not conjure up such culinary fantasies. One of those is cow hooves or the giant pig’s head pictured here. I know Boars Head has become a popular brand of luncheon meat, but I don’t think they are insinuating the presence of boar’s head is what makes their Genoa salami so tasty. (At least, I hope not.)
