D Magazine food blog hosts supper-club concept on March 5

by PegNews wire

D Magazine announces a new dining group, the SideDish Supper Club, an extension of food blog SideDish. Celebrated food writer Nancy Nichols will host four exclusive dining events a year to bring Dallas foodies together. Each gathering will be a unique, one-of-a-kind affair designed around a cutting-edge culinary trend.

The SideDish Supper Club will debut on March 5 when executive chef Chris Ward of Mercury Grill prepares a five-course sous vide menu, the first of its kind in Dallas. Sous vide is a method of cooking in which food is placed in air-tight plastic bags and cooked in water for an extended period of time at low temperatures.

"The SideDish Supper Club is a natural extension of SideDish’s growing community of foodies," says Nichols. "It’s a great opportunity for our readers to get to know each other and share a unique dining experience. The sous vide cooking technique is hot in haute kitchens across the country, and Chris Ward was the first Dallas chef to put a sous vide dish on a Dallas menu."

For more details and to view the menu visit the Web site; for reservations, call 972-960-7774.

Source: D Magazine

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frankstongal, says:

OMG, this is more exciting than Wolfgang Puck and Alice Waters. I can NOT wait. Thanks, TG. Come sit beside me. NN

Anonymous

9 months, 3 weeks ago
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DC, says:

Uuuuuhhhhh......

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9 months, 3 weeks ago
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luniz, says:

I have to be honest, I thought it was a cool idea.

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9 months, 2 weeks ago
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DC, says:

The technique may be interesting. Putting some effort in to the scence like this is interesting.

I do not know how I might react to the inevitable and insufferable eyes closed exaggerated chewing and applause for the kitchen. As a result, this may see a pass. Poor attitude morning.

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9 months, 2 weeks ago
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Billusa99, says:

I'm with ya, DC. And I can guess how you might react, because I'd be there too... ;-)

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9 months, 2 weeks ago
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luniz, says:

yea bad attitude week for me.

I get your point, that's pretty much why I stopped watching the food network after all...I have a pretty strong ability to block that sort of thing out. Or to be absolutely oblivious to everything going on around me, I guess it depends on your perspective.

Even though the menu isn't really "exciting", it's kind of interesting to me to try stuff that I eat fairly often (ie more than never) prepared in a different way, I feel like I ought to be able to understand what the differences would be.

I wonder what a sous vide martini is, and if there's gin in it.