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MASTER CHEF WOLFGANG PUCK
BRIGHTENS UP DALLAS' SKYLINE

Wolfgang Puck Will Debut His First Fine Dining Restaurant in Dallas

This winter, Dallas’ horizon will brighten with the debut of world-renowned Chef Wolfgang Puck’s restaurant, Five-Sixty, atop Reunion Tower. The skyline’s distinguishing 560-foot landmark tower with the distinctive glowing ball will house the master chef’s first fine dining restaurant in the city.

“It is an honor to open my first restaurant in Dallas in the city’s most memorable and iconic location,” said Chef Puck. “We are eager to create an unforgettable dining experience for the community and to be a part of downtown Dallas’ rejuvenation.”

A newly designed, street-level glass pavilion entrance kicks off the surreal dining experience. Upon ascending 50 stories, diners depart from the elevator at the center of the restaurant. From the moment guests enter the 200-seat dining room, they are greeted by floor-to-ceiling windows that line the restaurant, offering 360-degree views of Dallas as the room revolves. Designers EDG and McCall Design Group have created a Zen-like balance by merging the restaurant’s hard structural materials with a sensuous, modern interior, presenting a warm, sophisticated ambiance.

“The renovation of Reunion Tower, the unofficial symbol of the city, and our partnership with Wolfgang Puck, unites Dallas’ historic past with our bright future,” says John Scovell, CEO of Woodbine Development Corporation. “We know this prominent building will continue to hold great significance for our city.”

Five-Sixty’s menu will feature Chef Puck’s signature Asian-influenced cuisine. Guests can enjoy fine dining in the main room as well as a more casual experience at the restaurant’s two bars: a stylish rotating bar facing outwards so patrons can enjoy the view, and a stationary, ultra-contemporary illuminated glass bar as patrons enter the restaurant 560 feet above ground.

Wine aficionados will appreciate an extensive list of more than 400 labels featuring a majority of American producers with a strong selection of wines from Austria, Argentina, France, Germany, Italy, Spain and New Zealand. In addition, the list will include nearly one dozen brands of sake plus by-the-glass selections, as well.

“We welcome the opportunity to offer guests our award-winning service with Wolfgang’s passion for creating incomparable cuisine at this extraordinary location,” said Tom Kaplan, senior managing partner of the Wolfgang Puck Fine Dining Group. “We’re eager to create an unforgettable experience for the Dallas community and for visitors to the city.”

Five-Sixty by Wolfgang Puck will open in late January for dinner service; lunch service will begin in February.

Reunion Tower and Union Station, both landmark buildings in downtown Dallas, recently underwent a $46-million renovation managed by Woodbine Development Corporation. Union Station reopened for event business in late November 2008. Along with Chef Puck’s restaurant, Wolfgang Puck Catering will operate a banquet space on Reunion Tower’s middle floor as well as handle all catering at Union Station.

Reunion Tower and the adjoining Hyatt Regency Dallas are owned by an entity affiliated with Hunt-Woodbine Realty Corporation of Dallas. Union Station is owned by the City of Dallas and managed under a long-term lease by Hunt-Woodbine Realty.


D'ACQUA RISTORANTE OFFERS LOOK
AT 2009 FOOD TREND PREDICTIONS

Each year, an array of food trends tend to emerge. This New Year will be no different; food experts are already making their predictions about what will take center stage as the food trends of 2009. There’s no doubt that the current economic conditions in this country will help to shape those trends, as will the growing concern over environmental problems.

“What is taking place in the country is always an influencing factor when it comes to the way people tend to eat throughout the year,” explains Enzo Febbraro, the co-owner and executive chef of D’Acqua Ristorante. “Right now, times are tight, people are watching their money, and food choices will be based partly upon these conditions.”

Chef Enzo predicts the following food trends for the 2009 year:

  • Environmental Eating: As more people learn about the environmental waste associated with plastic water bottles, they will begin to opt more and more for re-usable bottles and for filtering their own water. In addition to saving money, they’ll help the planet, as well.
  • Locally Grown: Eating locally grown ingredients is a trend that is on the rise and will continue in 2009. Locally grown ingredients tend to be fresher, support people close to the consumer, and are better for the environment because there is no transporting of the products over long distances.
  • Market Deals: Farmer’s markets have steadily been gaining in popularity and will continue to do so. Not only do people get many locally grown items, but they also find fresher and cheaper items.
  • Seasonal Sensations: Keeping in line with choosing food that is locally grown and from farmer’s markets, consumers will opt for more seasonal items.
  • Gluten-Free: Products that are made gluten- or wheat-free are continuing as a trend, as more people become aware of allergies.
  • Natural Nosh: Another trend for the New Year is food that comes from natural ingredients. Many people are skipping things like high fructose corn syrup and opting for natural products.
  • Tea Time: Tea has been proven as a drink many people are turning to for its antioxidant benefits. Trends in tea consumption will likely continue.
  • Selective Dining: Consumers love to eat out, and 2009 will be no different. However, because of budget concerns, they are likely to be more selective about where they spend those dining dollars, opting for good-tasting food that also offers an atmosphere, so it’s more like a night out than just a quick meal.

“It will be interesting to see what happens in 2009, in terms of food,” adds Chef Enzo. “However, it seems likely that people will continue to turn to the more environmentally friendly, locally produced, and natural food options. When it comes to dining out, consumer will likely reduce the frequency, but make quality choices when they do go out.”

About D’Acqua Ristorante
D’Acqua Ristorante, owned by Chefs Enzo Febbraro and Francesco Ricchi, is located at 801 Pennsylvania Ave. NW, in Washington, D.C. The restaurant, which features a coastal Italian menu with a seafood emphasis, was opened by the two highly acclaimed chefs in 2006, and has quickly earned great reviews.  Enzo, a native of Naples, Italy, has traveled throughout Europe, preparing dishes at high-end restaurants and hotels. Francesco, a Florentine native, has owned a number of award-winning establishments, and has also hosted President George W. Bush. The restaurant is a popular political dining establishment that is frequented by the Washington elite, including senators, members of congress, and White House staff. To learn more about D’Acqua Ristorante, visit the Web site at www.dacquadc.com.


EMERIL LAGASS OFFFERS "GREEN" RECIPES
FOR YOUR NEW YEAR ENJOYMENT

New Year’s Eve Appetizer Dinner

Beverages:

Emeril’s Framboise Bellini with Prosecco:
http://planetgreen.discovery.com/food-health/emeril-framboise-bellini.html

Sangria

Appetizers:

Emeril’s Antipasto Platter:
http://planetgreen.discovery.com/food-health/emerils-antipasto-platter.html

Emeril’s Cheese Crisps:
http://planetgreen.discovery.com/food-health/emerils-cheese-crisps.html

Emeril’s Artichoke Bruschetta:
http://planetgreen.discovery.com/food-health/emerils-artichoke-bruschetta.html

Emeril’s Truffled Fondue:
http://planetgreen.discovery.com/food-health/emeril-truffled-fondue.html

White Bean dip for veggies:
http://planetgreen.discovery.com/food-health/emerils-white-bean-dip.html

Smoked salmon salad in endive boats:
http://planetgreen.discovery.com/food-health/emerils-smoked-salmon-salad.html

Herbed spiced nuts:
http://planetgreen.discovery.com/food-health/herbed-spiced-nuts.html

Figs with Blue Cheese, Honey and Lavender:
http://planetgreen.discovery.com/food-health/emeril-figs-blue-cheese.html


SAN DIEGO RESTAURANT WEEK OFFERS
DINERS EVEN BIGGER DEAL

Additional price points make patrons even hungrier for Restaurant Week


The fifth annual San Diego Restaurant Week is returning to San Diego twice in 2009, January 11th – 16th and September 13th – 18th. Originally launched in 2005, Restaurant Week provides food aficionados with a unique culinary extravaganza and will for the very first time offer three course, prix fixe menus for $20, $30 or $40!
 
“San Diego’s standing as a dining city has been fueled by the power of San Diego Restaurant Week” said Ingrid Croce, event chairwoman. “Now in its fifth year, San Diego’s reputation as a dining destination that brought 250,000 diners to 150 restaurants last year has made us “Restaurant Week Central”.  Our success has put San Diego on par with New York City’s Restaurant Week. And, this year with two weeks in both January and September, we are also offering three prices for three course pix fixe meals at $20, $30 and $40 values.  We hope to entice our locals as well as visitors to enjoy San Diego’s culinary treasures and expose patrons to incredible dining possibilities for even less.”
 
Organized by the California Restaurant Association (CRA) San Diego Chapter in partnership with the San Diego Convention and Visitors Bureau and San Diego Magazine, San Diego Restaurant Week showcases the diverse array of restaurants throughout San Diego County from Oceanside to Coronado.
 
There are no tickets or passes required. Food lovers may simply dine out at as many participating restaurants as they like during San Diego Restaurant Week 2009.  Advance reservations are strongly recommended and can be made by calling restaurants directly or at
www.SanDiegoRestaurantWeek.com.


TASTEFOODS FOR CAVIAR DELIGHTS www.tastefoods.com


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© 2008 Bonnie Carroll, All Rights Reserved