Posts by Rich Vana

Website: http://www.entreedallas.com

Posts by Rich Vana

Drinking Up: Three Gin Cocktails for Spring

Posted on May 21, 2013 | No Comments
We talk with Michael Martensen of The Cedars Social and Smyth about a few classic gin cocktails that are perfect for the Spring season.
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Breaking Bread: Sourdough, pt. 2

Posted on May 14, 2013 | 1 Comment
We talk with Joe Baker, Chef Instructor at Le Cordon Bleu, about how to take sourdough from starter to finish.
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The Cheese Course: Iberian Sheep’s Milk Cheeses

Posted on May 9, 2013 | No Comments
We talk with Scardello's Rich Rogers about Iberian sheep's milk cheese and why it's often the preferred choice of the cheese lover.
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Kenny’s Smoke House

Posted on May 7, 2013 | No Comments
There are plenty of attention grabbers at Kenny's Smoke House, but it's the red smoker in the back that's providing the star of the show.
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Fare Perspective: Poblano Chiles

Posted on May 2, 2013 | No Comments
Komali's Anastacia Quiñones provides a bit of insight to the versatility, flavor and uses of this slightly spicy staple of Mexican cuisine.
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The Cheese Course: Brie

Posted on April 25, 2013 | No Comments
What makes Brie what it is, and why aren't we eating it the way it was meant to be made? We chat with Scardello's Rich Rogers for answers.
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When I Worked at Velvet Taco

Posted on April 19, 2013 | No Comments
The hours usually counted as those reserved for sleep have been taken from Rich by a 1,300-square foot restaurant called Velvet Taco.
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NTTF: Urban Taco and La Nueva Fresh & Hot

Posted on April 17, 2013 | No Comments
The North Texas Taco Festival will be soon upon us on April 20, and today we highlight La Nueva Fresh & Hot and Urban Taco.
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Battuto Italian Kitchen

Posted on April 16, 2013 | No Comments
Battuto Italian Kitchen reflects a passion for not only the way Italian food tastes, but its preparation and culture as a whole.
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Marquee Grill

Posted on April 11, 2013 | 1 Comment
At Marquee, Andre Natera believes he has created a menu that encompasses both his philosophy and the evolving tastes of Highland Park.
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About Author: Rich Vana

Breaking Bread: Sourdough, pt. 2

The Cheese Course: Iberian Sheep’s Milk Cheeses

Kenny’s Smoke House

Fare Perspective: Poblano Chiles

The Cheese Course: Brie

When I Worked at Velvet Taco

NTTF: Urban Taco and La Nueva Fresh & Hot

Battuto Italian Kitchen

Marquee Grill

Advance Our Cause And Your Culinary Prowess!

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