Grow your child’s reading skills this summer. Join Book Buddies at Audelia Road Library! Each weekly session encourages your child to continue reading by playing games and pairing them with a trained reading volunteer. Sessions are on Tuesdays and Thursdays at 1:00 PM, June 13th through August 4th. Stop by to register your 2nd through 5th grader! If you have any additional questions, or are interested in becoming a volunteer, feel free to email lin.lim@dallascityhall.com and carlyn.goodwin@dallascityhall.com.
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Dallas can never get enough croissants, and now there's a new place baking them: Edith's Patisserie, a new bakery and bistro that opened on May 9 at Mockingbird Station, in the former Rockfish Seafood Grill space. If you want croissants, Edith's has them, in butter, almond, and chocolate varieties, plus desserts, sandwiches, and custom cakes.
Baked sweets include oatmeal cookies, colorful macarons, and pies, including pecan pie and a cool oatmeal pie, with a fudgey oatmeal center. Before opening her shop at Mockingbird Station, founder Edith Ferreyro ran an at-home bakery business for 10 years, baking specialty cakes for friends and family. She quickly established a following for wedding cakes, and also baked desserts for restaurants. After her son was hurt in a near-death accident, she says she became newly motivated to open a shop. In addition to baked goods, Edith's is also a French-style bistro with breakfast, lunch, and dinner. There is a tempting breakfast menu with scrambled eggs and baguette toasts; pain perdu with challah bread and vanilla ice cream shakshouka — eggs baked in spicy tomato beef stew with potatoes, carrots, and peas; fried chicken with Gruyere popovers and pancetta gravy; blueberry ricotta pancakes; spinach and cheddar omelet; and short rib hash with red potatoes, onions, white cheddar, and a sunny-side egg. For full Culture Map article CLICK HERE With the mourning period for Good 2 Go Taco coming to a close, it's time to move on. Happily, there's something new going into its former East Dallas location: Hello Dumpling, an Asian restaurant specializing in dumplings, with an adjoining tea salon.
Owner June Chow is a second-generation Chinese-American who grew up in the Northeast in a family that owned restaurants. "My mother is from northern China, and growing up, we ate dumplings," she says. "We've lived in East Dallas, and for some time, I've felt like there's a need for an interesting Asian restaurant in the neighborhood. I feel like the moment is now." She not only wants to serve dumplings, but elevate their status as something to be taken more seriously than a mere appetizer. "The basic concept is to serve home-made style dumplings," she says. "I'm going to have 8-10 varieties, the kind you would find in every great dumpling place in northern China. My idea is to show that dumplings are not just an appetizer, but in many cultures is part of your main meal." Along with the dumplings, Chow says she'll do hand-cut noodles, a few Asian street foods, some tapas, salads, and sides. There'll also be a rotating dumpling every month. "I want to make it so it's fresh and well made, but not pretentious," she says. "Just something tasty and affordable." Construction is underway, with an estimated opening of early summer. She's transforming the space that previously housed Cultivar Coffee into a tea salon, with bobas and great teas of all kinds. She likes the idea that she's picking up the mantle from a former taqueria. "In my mind, dumplings can be just like tacos, it's just another wrap with potential for great fillings," she says. Article courtesy of Culture Map Getting the grease
“Why can’t you just get along?” I remember being posed this almost-but-not-quite rhetorical question when I served on the Dallas City Council. More than once. More than twice, actually, but who’s counting? It was usually when I was expressing an opinion about some proposed city project, and my opinion differed from the majority of the council. When I was accused of “not getting along,” it wasn’t that I was banging my shoe on the lectern. Or shouting expletives into the City Hall mic. Or engaging in personal attacks or making up “facts” or otherwise flying off the handle. No, I had simply arrived at a different conclusion from my colleagues after independently researching an issue and listening to my constituents. In Dallas, expressing an alternative viewpoint from the majority of the council – particularly one that is in opposition to the mayor – is oddly perceived as “not getting along.” It is considered impolite, a breach of etiquette. One is labeled a “maverick” at best, a less kind moniker at worst. This was made clear to me during a council discussion about gas drilling in parks. In 2013, the city council was debating limits on urban gas drilling. Many residents were particularly concerned about fracking in city parks. Then-City Manager Mary Suhm and her staff had repeatedly assured the council that there would be no gas drilling in parks. Yet Councilmember Scott Griggs and I had uncovered a letter from Suhm in which she had simultaneously assured a gas drilling company that her staff would do their utmost to allow park drilling. So which was it? During a council briefing, I took the opportunity to challenge Mary Suhm on these irreconcilable statements. I didn’t raise my voice. I presented the conflicting documents and pointedly asked Suhm, the city’s most powerful appointed official, to explain this chasm of a discrepancy. I wasn’t surprised when Suhm dodged my questions. But I was surprised by the reaction of my colleagues. I expected them to be similarly outraged by the deceit, or at the very least, concerned. Instead, many of them expressed offense at my interrogation. (One even likened Suhm to Jesus Christ and me to Haman, the Biblical killer of Jews, but I suspect that even Suhm found that a smidge over the top.) Others were less theologically extravagant but nonetheless chastised me for my public questioning. It simply was not done. I half expected to be challenged to a duel. Whether it was gas drilling, the Trinity Toll Road, convention center hotel financing, protecting neighborhoods from bad development, or a range of other issues, I remember the suggestion, at times posed by the city’s daily paper, that those of us who challenge the status quo or question the opinion of the majority should work harder to “get along.” What they really mean, of course, is that we ought to work harder to go along to get along. Not rock the boat. Fall in line with the majority. Ask our tough questions behind closed doors, beyond the delicate ears of the public who might swoon at the unpleasant sound of intellectual debate. The disturbing truth about those who wag their fingers and admonish council members to be nicer is that they fundamentally misunderstand both etiquette and politics. In the realm of politics, manners properly exist to discourage ad hominem attacks, to lower raised voices, and to enforce adherence to the civility of parliamentary procedure. Manners do not, however, mandate a blind acceptance of bad governance, nor do they insist on ideological unanimity. Glad-handing and back-slapping aren’t going to fix Dallas’s very real problems. Something to keep in mind when you head to the polls on May 6. Article courtesy of the Lakewood Advocate Dallas can say goodbye to the idea of the rotating restaurant. Kitchen LTO will now become Junction Craft Kitchen and will open on May 4 in the old Kitchen LTO space in Deep Ellum, at 2901 Elm St.
Casie Caldwell and chef Josh Harmon have partnered to open the new restaurant serving dinner and weekend brunch. Kitchen LTO was in its seventh iteration with Caldwell's seasoned front-of-house team supporting chef Harmon. The collaboration worked so well that they decided to make it a permanent thing, Caldwell says. "I knew in the first week of opening Deep Ellum that I wanted to find a way to help Josh have a permanent restaurant space when he left LTO," she says in a release. "We decided to keep this great location and bid farewell to LTO. Junction Craft Kitchen was then born." Capturing Harmon's love of Southern and Asian cooking, Junction Craft Kitchen will serve many of the dishes that were served at Kitchen LTO. We are talking Brussels sprouts with fish sauce caramel, hot fried chicken, and Korean sticky duck leg. New dishes include Korean braised beef, boudin po bao, and family-style miso pork belly with steamed buns. An arugula salad sounds good with radish, peanut butter Ritz, peas, and peri peri. There's a poached carrot dish with an elaborate retinue that includes whey and koji, carrot top kosho, and dehydrated okra. For full Culture Map Article CLICK HERE Craft Beer Cellar is bringing beer bliss to Lakewood Casa Linda resident Jim Waskow and his partner Stan Nauman are living the post-recession American dream. After years in the corporate world, Waskow at Sherwin Williams and Nauman at General Electric, they hung up their suits to pursue their real passion: beer. Friends since they were students at Newman Smith High School in Carrollton, the pair has been interested in beer their whole lives, so they decided to make it their profession. Last year, they opened Craft Beer Cellar, the first Texas franchise for the East Coast chain, and have been serving up the suds ever since. “We’re just a couple of corporate guys looking to do something fun,” Waskow smiles. “On our worst day, at least we’re working with beer.” The business model is part specialty beer shop, part taproom. On the shop side, customers have hundreds of styles of beer to peruse and can mix-and-match their own six-pack. Craft Beer Cellar specializes in rare and European brews, but if you don’t see the one you want, just ask. They’re happy to order it for you. On the tap side, there are 16 beers on draught, which are switched with a new brew every time a keg runs dry. “We do have one tap dedicated to German beers and another for Belgium beers,” Nauman says. The partners consider themselves a bottle shop first and say 70 percent of the business is retail shoppers, versus customers who belly up to the bar. They also offer growlers for those who want to take fresh beer home. The shop regularly offers beer education events, inviting in brewers from all over the world to talk suds and offer samples. On April 7, attend the free beer-and-cheese pairing with Real Ale Brewing Company, or come down April 14 when Founder’s Brewing releases its cult-followed KBS (Kentucky Breakfast Stout for those not in the beer-know). While getting the business off the ground took longer than either Waskow or Nauman imagined, now that it’s up and running, they’re thrilled with the first six months. “It’s a chance to enjoy coming to work for the first time,” Waskow says. “That’s a welcome change.” Craft Beer Cellar Ambiance: Casual retail Price Range: $6-$8 Hours: 11 a.m.-9 p.m. Monday-Saturday, noon-6 p.m. Sunday 6324 Gaston Ave. 972.707.0300 dallas.craftbeercellar.com Photo Credit: Kathy Tran Article by Emily Charrier of Lakewood Advocate Many of us just stopped driving down Lower Greenville in 2016. More than a year of construction work to improve the pocked roads made it a traffic nightmare that was best avoided. More and more drivers headed to Skillman or Ross to skip the headache.
“We’ve heard so many neighbors say that,” says Sammy Mandell, owner of Greenville Avenue Pizza Company (GAP Co.). As a member of the Lowest Greenville Collective, Mandell helped create “Experience Lowest Greenville,” a day of events this Saturday meant to showcase the street and its businesses in a new way. More than 20 neighborhood spots will be offering unique experiences, and the best part is, most of them are free. Want to screen print your own shirt? Head to Bullzerk. Got a sweet tooth? Katherine Clapner of Dude Sweet Chocolate will host chocolate pairings while talking treats during three classes throughout the day (noon, 2 p.m. and 4 p.m.). “We wanted to do something totally different, some that gave people an experience,” Mandell says. “With most of these, the owner themselves will be doing the experience. That’s really rare, to get to learn from Brooks [Anderson] from Rapscallion or Katherine [Clapner] over at Dude Sweet.” Some classes, like learning to shuck oysters with Anderson, do have a fee attached ($50 which includes seven oysters, a shucking knife, gloves and a drink). Many also are limited to a certain number of participants, so registration is required to secure your spot. Events will take place from 8 a.m Saturday till 2 a.m. on Sunday (see the full schedule here, including how to sign up for selective classes). For full Advocate Article CLICK HERE |
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