Along with my recent move to my first house, I’ve also decided to give this blog a new home with a more appropriate address. It’s the exact same format, just with a more suitable name, http://donnacooks.wordpress.com (I don’t know why I didn’t think of this earlier!)
I’ve copied all the old posts from this blog to the new one. However, new posts (from today on) will only appear on the new blog.
From now until the end of April, boiled crawfish with corn and potatoes are just $2.95/lb every Monday and Tuesday at Pappadeaux.
This was my first experience with eating boiled crawfish in large amounts. I’ve always been a huge fan of crawfish etouffee, but this was A LOT more work. I’m told by my crawfish fan friends that this is a great deal (they also said that the ones at Pappadeaux aren’t spiced enough and even as an amateur crawfish eater, I would have to agree). So if you don’t mind getting your hands a little messy (Pappadeaux equips you with wet naps and bibs to add to the experience), head out for this limited time offer.
An exciting culinary event recognizing Dallas’ best chefs (Chef Anthony Bombaci of Nana, Chef David Gilbert of Luqa, Chef Scott Gottlich of Bijoux, Chef Lanny Lancarte of Lanny’s Alta Cocina Mexicana, Chef Kevin Maxey of Craft Dallas, Chef Tracy Miller of Local, Chef Tre Wilcox of Abacus, Pastry Chef Katherine Clapner of Stephan Pyles Pastry, Chef Shannon Swindle of Craft Dallas, Pastry Chef Morgan Wilson of Bijoux, Sommelier James Tidwell of Café on the Green, Bar Chef Justin Beam of Craft Dallas, Hotel Chef Marc Cassel of Dragonfly at Hotel Zaza, Sustainability Award Chef Sharon Hage of York Street, and Host Chef Tom Fleming of Central 214 at Hotel Palomar) and your chance to sample some of their signature features:
Glimpse the future of Dallas dining as you taste the signature dishes of up-and-coming culinary stars from the top restaurants in town. The Rising Stars Revue is a walk-around gala tasting featuring the Rising Star Chefs’ signature dishes, wine pairings, fine Champagne, exciting cocktails and live music. The event takes place on Monday, May 14, from 7:00 - 9:30 pm at Hotel Palomar, 5300 Mockingbird Lane. Tickets are $95 per person; $150 VIP admission includes a private pre-event reception with vintage Nicolas Feuillatte Champagne Palmes d’Or , plus early entrance to the gala. For more information or to reserve tickets visit StarChefs or call (212) 966-7575.
Also, the first 50 Donna Cooks readers to buy tickets using the discount code “dckrs10″ get $10 off per ticket, so hurry and don’t miss out!
I haven’t posted in over two weeks, but I’m still alive and well! A spring break trip to England and Scotland for 9 days spanned most of that time (look for related food travelogues coming soon!), and I’ve spent the rest catching up on errands, work, and school work.
I did manage to make it to Central Market to see what kinds of exciting produce is available this season (after 9 days of eating cream, butter, and gravy heavy foods, I was like a child in a candy store with the wide variety of fresh locally grown produce at Central Market). My excitement peaked when I turned the corner from tomatoes and potatoes to fruits. It’s muscat grape season, folks.
I first discovered the joy of the muscat grape last year when a trip to Central Market introduced me to these tiny bursts of delightful, slightly tart, sweetness. What makes this grape so different from a regular white grape? It’s smaller, sweeter, thinner skinned, and wine aficionados will immediately recognize the familiar flavor found in muscat based dessert wines and the sparking Moscato d’Asti.
I will probably finish the 2 1/2 pound bag in less than a week 
I tried Lorina Lemonade (the French Berry flavor) for the first time as a result of an impulse purchase at Central Market. This stuff is awesome. It’s not overly tart or sugary like most lemonades, and doesn’t have that almost bitter artificial lemon taste (a la Minute Maid). It’s lightly flavored, fizzy, and really refreshing. Plus I love the look of the 11.5 oz glass bottle, makes for a great single bud vase. I can’t wait to serve these at a summertime cookout/pool party.
