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Great things are coming, y'all!! Get excited! On April 1st, Frisco will be getting the first arepa restaurant in DFW, Arepa TX. We don't have that many places in Dallas that serve arepas. And those that do, do not put their focus on it. What is an arepa you ask? Arepas are Venezuelan pan fried corn flour cakes that are stuffed with sweet or savory fillings of choice. They are delicious! And they're gluten free, which is in line with the whole gluten free trend that's happening right now. Also, different items can be made vegetarian or vegan by just eliminating a topping or two.
Arepa TX
5355 Dallas Pkwy #600
Frisco, TX 75034
(603) 366-8471
www.arepatx.com
Price: $-$$
I recently got an amazing sneak peek at the food. I was 1 of 2 people to be invited by @prestonroyalsw to dine at the chef (and owner's) home!! What an honor! I've been to a good amount of media/blogger events at this point but this is the first time I was invited to someone's home. The hospitality from the Arepa TX team was beyond amazing. From the moment we walked in, we were treated like friends and family. They were all just super friendly. We immediately smelled the food cooking and my mouth started to water. How amazing is it to have the chef cook for you in her own home? I geeked out a little. hehe.
They were plating when we got there. I cannot wait! We got some drinks and sat around chatting with Jammil (the chef's son who is handling the management and finances of the restaurant) and his wife, Susana. Along with their friend, Eric, who's in charge of Development and Design. We got some background and insider info on the development of the restaurant and menu items. Everything sounded delicious and I was getting hungry.
We were seated in the dining room and I was glad that several of the family members sat down to dine with us. The conversation just kept flowing like we've all known each other for a while. Then they started bringing out the food.
First up... Brisket & Chimichurri Arepa (tender and juicy slow cooked brisket in an ancho and guajillo sauce with pickled onions and avocado). It was served with a side of Plantano Frito (sweet fried plantains) and Seafood Cocktail (shrimp and crab cocktail in spicy clamato, with crunchy white onion and avocado).
Everything was fresh and made from scratch. I'll start with the arepa... pressed thin and the outer layers were nice and crispy. The brisket and chimichurri combo was fantastic. Beef is always great with chimichurri... and of course, they make their own chimichurri! It's so creamy... but there's no cream! I've never had chimichurri of that consistency. I loved it. I poured it on everything that night. The brisket was tender and the combination of flavors was well rounded. The plantain chips were great too. Super crispy but not at all greasy. Went really well with the shrimp/crab cocktail and/or chimichurri sauce. I had a refill on the chips. I'd take these over potato chips any day! The shrimp and crab cocktail was a nice little side. The addition of the crab added a variety of texture, plus it's more seafood, so who's gonna complain. :P One of my friends that went with me is Mexican and she said she makes her shrimp cocktail with very similar flavors. So it's pretty damn authentic, I'd say.
The next one is their "Banh Mi" Arepa (tender chicken with radish, carrot, cucumber, and avocado crema).
I'm usually weary when I hear non-Vietnamese restaurants say they have Banh Mi. But you can't take this literally... they have components of a typical banh mi, but the flavors are very much their own. The chicken that was in there was unreal! It was incredibly tender and that was probably my favorite protein of the night. The radish, carrots, and cucumber added freshness. And the avocado crema was a nice creamy element. It was really fantastic. I don't care what they call it, I can eat this every day.
After the 2nd arepa, they realized we were all getting full so they made a mini version for the 3rd one. They will have both sizes at the restaurant btw, to accommodate all appetites. The last one we sampled was their Vegetarian Arepa (black beans, avocado, caramelized onions, sauteed peppers, queso fresco).
It had no meat, but can you believe that this was our favorite one? It had so much flavor!! Whatever that sauce was... I bow down to it. I can only imagine if I added the chicken from the Banh Mi one into this... it would be SO FREAKING AWESOME! :P
We also got to try some Yucca Frita ( crisp slices of yucca, served with chimichurri sauce). I love yucca fries and this is by far the best I've ever had. It was PERFECTLY fried and so crispy. When you see that translucency on the outside, you'll know you have a perfect fry. Yucca is a really starchy root, so to get it to that texture was amazing. I wanted to eat more... I was stuffed.
And then they brought out the desserts. haha. Luckily they were mini. They will also feature homemade custard popsicles at the restaurant. There are two sizes, regular and mini. These mini pops are so adorable! Mini Frozen Custard Popsicles: we got to try the Flan and Dark Chocolate flavors.
I'm so excited about the flan flavor... I love flan and this was great. My friend said she doesn't like normal flan, but loved this popsicle. Because these are frozen custard instead of regular popsicle mixture, they are a lot richer and more decadent. Just one or two mini ones had satisfied my sweet tooth. The dark chocolate was so smooooooth. Yum! I can't wait to try all the other flavors when they open. Supposedly they have a Horchata flavor too!
Like I said, get excited people! The food is freaking amazing and made with so much love. You can absolutely see the passion pouring out of everyone on the Arepa TX team. And I truly believe that when someone cooks with love, you can taste the difference. I think Arepa TX will do so well in Frisco, and cannot wait for them to expand through the rest of Dallas. Come to Rockwall, please! :P
I'm just still in awe of this phenomenal family team. They welcomed us into their homes with open arms, fed us amazing food, and showed us the love they have for their business. I really wish the best for them. Thank you Chef Mary Ann, Peter, Jammil, Susana, and Eric. This had been one of the best experiences for me to date. And a huge THANKS to @prestonroyalsw for inviting me and sharing this experience. :)
Their grand opening is April 1st. They will have some great deals I'm sure. Definitely go check them out. I want to try everything on the menu!
Quality of Food:
Overall Experience:
~~ CHOMP CHOMP ~~
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Lovers Seafood & Market is officially open for lunch and dinner service, starting Monday 3/6!
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I had the pleasure and honor of being among the group of media and bloggers that got a sneak peek last week before they opened up service to the public. This is the new concept by Tracy Rathbun and Lynae Fearing, the amazing duo behind Shinsei. With names like Rathbun and Fearing, I was so happy that I was actually invited! I've been a big fan forever! Needless to say, they were both there, along with Chef Kent Rathbun! I got a little star struck. hehe. Chef Rathbun actually sat at my table and dined with us for most of the night too. It was great hearing what influence and vision he has for the place in the future.
They've joined with Executive Chef Aaron Staudenmaier, who has been with Chef Rathbun since the beginning of his restaurants. What a great asset! He's cute too. :P Too bad he's married. haha. I'm married too, so I was curious for a friend. :P JK!
Lovers Seafood & Market
5200 West Lovers Lane
Dallas, TX 75209
(214) 414-9880
www.loversseafoodmarket.com
Price: $$$+
The decor of this place is so much fun. From the wood shingled front door to the crystal decanter lights. Lots of sea foam green and wood to give the ambiance of the sea. They will also be selling fresh seafood that you can buy and cook at home, hence the "Market" part. In addition, there's going to be a raw bar... for those of you who like shrimp cocktails and oysters... get yourself a seat at that bar. It's not a big place so you'll probably want to make a reservation. For reservations call or go on their website.
We had 2 long tables to sit at. Since several of the courses were for sharing, that was a good set up. Plus this way we all get to talk to more people. Once everyone arrived, got drinks, and sat down, Tracy and Lynae gave a short intro, then passed it off to Chef Aaron to give us an introduction on the concept and ideas behind the food. The fish are all flown in and super fresh. They'll feature the freshest catches so be sure to check them out and see what they've got. There's also influences from the teams' various travels... traditional gumbo from New Orleans, or tuna poke from Hawaii. I cannot wait!
To start, we got several things to share at the table.
Dill Pickle Popcorn. This is served at every table as a little pre-meal snack. The seasoning on this was yummy. Never had a dill pickle flavored popcorn.
Ty's Warm Terracotta Pot Bread (black pepper, herb butter) $5~
This is the cutest thing ever and that browned crust looked absolutely mouth-watering. This totally set the tone for the rest of the evening and was one of my favorite bites of the night. The bread was so fluffy, and that crust... oh my! Full of rosemary and garlicky flavors, I pretty much ate a whole one by myself.
Grilled Shrimp Dip (focaccia croutons) $11~
Spicy Pimento Cheese Dip (focaccia croutons) $10~
These are fun to share with a group of people. I really enjoyed the shrimp dip while several others loved the pimento. The focaccia croutons are more like bread sticks. Airy and crunchy. Although I would've preferred more of the terracotta pot bread for these dips. hehe.
Tuna Poke (Ahi tuna, sesame, wakame, cucumber, togarashi) $15~
If you follow me on Instagram, you know I've been obsessed with poke lately. hehe. This was very traditional, like the ones you'd get in Hawaii. Not so much like all the poke bowls we've been seeing pop up around Dallas. The tuna was super fresh. The thin chip was perfect with it, a little added texture. I enjoyed it very much!
Gumbo Ya Ya (chicken and andouille sausage) $7/10~
Loved this gumbo! It was full of meat and flavor. They put Tobasco at the table but it didn't even need it. The gumbo itself had a slight kick to it. The rice was also cooked nicely, great texture. I hate it when rice becomes mushy. Chef Kent Rathbun was telling us that this recipe is straight from New Orleans, can't get more authentic than that.
For the next course we had 2 different Market Fish:
Seared Walleyed Pike (from the Great Lakes). I've never had Pike before. One of the other bloggers said it was her favorite fish. I'm excited to try it. It had a fabulous sear. The meat was very tender as well.
Seared Red Snapper (from Florida Gulf). Sorry... no picture. I liked this one too. The meat was also super tender. It went so well with the side dishes.
Sides:
Charred Broccoli (cajun ranch) $7~ The sauce on that broccoli. Wow. This was also one of my favorite bites of the night.
Brussels Sprouts (malt vinegar, bacon) $9~
I love me some Brussels Sprouts. These were good, but could have even more char. And I never thought these words would come out of my mouth, but there was too much bacon. I actually wished there would be more Brussels Sprouts to bacon ratio. haha. Another girl agreed with me. So... whew! :P
Roasted Poblano Jack Grits $8~
Loved this!! So did everyone else. It was so creamy and buttery. A great side to any entree!
And let's not forget dessert! We were all pretty full, but when they started bringing out the various desserts, it was like our stomachs emptied again. What a spread!
Chocolate S'mores Pie (shaved chocolate, sea salt caramel, graham). Decadent and silky chocolate, toasted marshmallows... Can't go wrong with that.
Vanilla Cheese Cake (seasonal fruit jam). This was my least favorite. It was still good, but with all the other dessert options, the vanilla cheesecake got lost among the other flavors. Without the berries, I found it a little bland. The texture was nice though. Not your typical super heavy cheesecakes.
The "Elvis" (peanut butter banana pie). This was a show stopper. I loved the presentation. The peanut butter cream was actually quite light! And there was a thin layer of chocolate between the cream and the crust. That was a nice surprise. The chocolate was hardened so it added a crunch to the crust. It was delish!
Key Lime Pie (vanilla anglaise dipping sauce). This y'all... was fantastic. I don't usually like key lime pies but I loved this. The flavors were on point. Just the right amount of tart vs sweet. I find that key lime pies typically are wayyy too tart. You can see the flakes of lime zest in there too.
What a fantastic night. Great company and delicious food, what more can you ask for?? And we only got a GLIMPSE of their menu... there so much more to try! This had been one of my favorite media dinners to date. I have to give a shout out to Ariana Hajibashi, from Adastra PR. She's sooooo much fun and definitely made the evening even better. :D Congratulations to the team behind this new restaurant. I think it will be a hit!
*This meal was comped but all opinions are my own.
Quality of Food:
Service:
Ambiance:
Value: (comped)
Overall Experience:
~~ CHOMP CHOMP ~~
This past weekend I was a part of something awesome. I finally got to check out The Cookery Dallas! I met Kelly, the owner (and instructor), at The Cookery, back in December. She was talking about her upcoming business concept and I was immediately interested. So when I found out this month's location for @BlogAndBrunchDFW was at The Cookery, I all but invited myself. :P
The Cookery Dallas
1130 Dragon St. #180
Dallas, TX 75207
(469) 400-8514
www.thecookerydallas.com
Price: $95~ per person/class
Along with my fellow food bloggers, we arrived at The Cookery this past Sunday around noon. We had brought our own champagne and orange juice to make mimosas, but usually these classes include a few cocktails. This place is super cute, y'all! Big open space, and there was a nicely set long table at the front. That's where we'll be feasting! And I love all the wall decor. Kitchen goals for sure!
Kelly greeted us as we arrived. We also met Fiona, who is another instructor there. We're all frantically snapping away with our phones and cameras. Everything was very casual. They got the mimosa bar set up and Kelly had prepped some Veggie Crudites (with Green Goddess Dressing). You can also make coffee, tea, or have some orange infused water. That Green Goddess Dressing is no joke... so delicious. I think I overheard Kelly saying it's her secret recipe though.
Once everyone arrived, we got started. We all washed our hands in their very cute sink station and got our aprons on. Then we stood around the main counter and introduced ourselves. Even though we already knew most everyone in the group, it's a good way to get things started. This was their first ever "Best of Brunch" class. There were 3 courses we were making. And this isn't like the type of cooking class where everyone gets a station and does the same thing. It's an open kitchen. Everything is very casual and absolutely no pressure. You can participate as much or as little as you want. Kelly and Fiona would start something for us and pass it off to someone. Then they would move on to another component and pass it off there. So there's constant interaction with the food prep and the people. We had a blast! I'm sure at some point everyone got to get their hands in something. I got to use the blow torch btw. Since I don't drink and the others have all had a few mimosas, they left the fire wielding to me. Muahahahaha. It was awesome. And of course there was just nonstop picture and video taking. It's quite interesting when you get a group of food bloggers together. We make quite a scene. hehe.
First Course:
Grapefruit Brûlée & Cardamom Ricotta (with toasted pistachios). We made everything from scratch, so we got to make ricotta from scratch. It's surprisingly easy. It's basically boiled milk, lemon juice, and then strained. I'm gonna be making ricotta like a mofo once I get some cheesecloth!! :P
We seasoned the ricotta with cardamom... it's so fragrant! And we also sweetened part of it with powdered sugar. For the grapefruit part, we took these juicy segments, tossed them with turbinado sugar, spread them out on a sheet pan and took the blow torch to them. You can immediately see the grapefruit start to blister and char... essentially bruleeing and caramelize the sugars.
Then we crushed up some toasted pistachios. Now, I would've never imagined putting these 3 ingredients together. For one, I've never been a fan of grapefruit. But these were super juicy and the sugar sweetened them. But the sweet/tart grapefruit, layered with the creamy ricotta, then topped with the crunch and nuttiness of the pistachio was just the perfect combination of flavors and texture. It was light and refreshing, and just wonderful. I got to try something new and loved it. I ended up eating two cups of it. There was an extra! I wasn't about to let it go to waste! :P Plus I was starving. haha.
While we prepped the first course, we were also prepping for the other courses... scooping out the cantaloupe for the 3rd course, picking the herbs for the compound butter, etc.
Second Course:
Irish Soda Bread (with herb compound butter). I've had Irish Soda Bread before, but this was on a whole other level. It turned out amazing and it was also very easy. The outside was crusty and buttery, while the inside was pillowy and more buttery!
The compound butter is basically herbs, we used parsley, tarragon, and I think one more herb? and you just put it in a food processor with some butter. Blend it up. Roll it in some plastic wrap and put in the fridge to harden. The two paired beautifully together. This was my favorite. IF I had to choose.
Oven Poached Ham & Sweet Potato Hash Egg Nests. This was the easiest thing ever. You get thin slices of ham and put on the bottom of the muffin pan, to create the "nest". Then you put a scoop of the sweet potato hash, which is basically sauteed onions, bell peppers, and parboiled sweet potatoes. Then top with a raw egg. You bake it in the oven for ~13 minutes until the whites of the egg is firm and, voila, it's done. Topped with chopped chives for some color.
Spicy Lemon Hollandaise. This is hard work, y'all. HollanDAZED for sure! :P haha. Jk. Don't be scared. It just needs a bit of muscle to whisk it all together. But if you don't want to do that, I think you can put into a food processor too. Fiona was a beast! She whisked it all by hand. Added some cayenne and tabasco for that spicy kick!
Apple Fennel Slaw (with citrus gastrique). The citrus gastrique was made using the juice from the grapefruit, lemon juice, and apple cider vinegar. You cook it till it's all bubbly and then you test the consistency. They shaved fennel and diced apples into thin slices, and tossed it with the gastrique and some fennel fronds. It's kind of licorish-y if you've never had fennel. It was very refreshing and crunchy.
Just look at this spread!!!!
Third Course:
Cantaloupe Granita (mint). We had to start prepping this course from the beginning. We scooped out the flesh of the cantaloupe, sweetened it with a splash of simple syrup and pureed it in a food processor.
Simple syrup is basically 1 part water mixed with 1 part sugar. Then you pour it onto a flat sheet pan and put it in the freezer. Every 20 minutes or so, you take it out and "fluff" it with a fork to make it light and airy. By the time we were ready to plate it, it looks like this: You can do this with most fruits I think, as long as there's enough liquid. It was super refreshing and light. I was so full after our feasting that I was glad that we didn't have some heavy dessert as the third course. This was perfect. And it's so pretty!
We brought our own booze and juice. But here is what The Cookery's website has listed in the Best of Brunch class. These drinks are included with the class: Champagne Cocktail, and Cucumber Infused Vodka Bloody Marys. Oooooo!
The next "Best of Brunch" classes are on the schedule:
Saturday, March 4, 2017 @ 12PM
Sunday, March 26, 2017 @ 1PM
Book your class today! Or check out some of their other classes. I'm really interested in the "Pasta Perfecto!" class where you get to learn to make your own pastas!!!! One might think the price is a little expensive... but think of it this way. If you go to any fairly nice restaurants in Dallas and get a 3 course meals with cocktails, it'll run you at least $70-100 a person. This means the fun part of the class and cooking is essentially free! :) Plus it's something different, great for your next girls' night out, or date night, or even work team outing!
Quality of Food:
Service:
Ambiance:
Value: (comped)
Overall Experience:
~~ CHOMP CHOMP ~~
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