We’re Exploring: College Station and Veritas Wine Bar and Bistro

I never thought I would write about an outstanding foodie experience in College Station.  Yes, I had ventured College Station back in my college days when I visited the Texas A&M campus with a few of my sorority sisters.  We had gone to a wild A&M game, boot scooted at one of local country bars and enjoyed “any coin, any pitcher” night at the Dixie Chicken.   Definitely a great time, but when we went back a few weeks ago for the opening SMU vs. A&M football game the last thing I thought I would write about was a great dining experience.

Little did I know I would have to eat my words….enter Veritas Wine Bar and Bistro.  First off, we were surprised.  One of our favorite Dallas spots is Veritas on Henderson.  Was it odd that in the middle of College Station we would find another Veritas wine bar, with just as charming of an atmosphere?  And, did I mention…we are in College Station…a town known more for poor, struggling college students and fast, casual food establishments.

Veritas is not anything to shun your nose at.  A seasonal and fresh tapas style, Asian influenced menu with everything from mammoth size mussels, fresh ceviche and fish from the Gulf, Hudson Valley duck breast, foie gras, beef from local ranches and fresh produce from around the state.  And the wine list…a five year Award of Excellence winner from Wine Spectator, a smart selection of reasonably priced finds, including selections from around the world housed in their temperature controlled wine vault that can hold up to 1800 bottles.  I eyed a Colgin Syrah, a Staglin Cab and a Domaine Serene Monogram….but then settled on something a little more approachable and unusual, a 2006 Cabernet from Napa called Spellwine.

Good earthy notes mingled with fresh cherry and berry flavors with well rounded tannins.  A food wine, pairing well with our selections of cheese, mussels, soup and pasta.

Veritas Gazpacho

Our stand outs included a fresh and ripe tomato filled gazpacho with a spicy kick; beautiful, garlicky mussels; a spinach salad with an incredible and different watermelon vinaigrette that was both sweet and savory; and of course, a cheese plate with honey comb.  Can’t wait for the next trip to A&M…

We’re Enjoying: Date Night…Parigi Style

Gary and I love Parigi, the charming Parisian bistro on Oak Lawn owned by our friend Chef Janice Provost and her partner, Chef Chad Houser.  The duo are champions of using local produce and products in their constantly changing, seasonal menus, ensuring that their happy guests are able to enjoy farm fresh flavors with a French and Italian influence.

Parigi Nightly Risotto with Blackened Chicken and Fontina

We stopped by late the other night after an event and settled into a cozy table for two looking into the kitchen, so we could enjoy the action, and ordered a bottle of  Carbella Pinot Noir “Plowbuster” from Williamette Valley.  Gary and I love Oregon Pinot and this was a new one for us, so we gave it a shot.  Just the right amount of earthiness with bold, rich flavors of ripe cherry, cola and blackberry….slightly more fruit forward than I am used to from Oregon Pinot, but lush, approachable and a great food wine with our entrees.

One thing I love about Parigi is that every day their menu options change on a few key things…their nightly fish, soup and risotto.  I don’t know any restaurant in town with rotating risotto, except Parigi, and it is always fun to hear the nightly description…one time it was a “3 little pigs” risotto with pork tenderloin, bacon and pancetta I think….mainly Janice likes to have fun with the combinations.  Tonight’s risotto was Gary’s pick…spicy blackened chicken with ripe grape tomatoes, fresh spinach and lots of fontina cheese.

Parigi salad with Lemley Tomatoes and Grilled Salmon

For me, a plate of farm to table fun with a twist. I was just going to do a salad, but their nightly fish special was salmon, and it just put me in the mood….so I doctored up a salad (as I often do) adding grilled salmon to their fresh greens with toasted pine nuts and a balsamic vinaigrette.  Additionally, a few of Mr. Lemley’s local, ripe tomatoes were requested, and some sweet and creamy goat cheese from Caprino Royale….can it get any better?  Simply stunning and delicious, just as we expect on any given evening at Parigi.

We’re Cooking: Mediterranean Halibut

This super easy fish dish looks impressive, but really only takes about 20 minutes. Watch the fish though, you want it to be cooked through but not overcooked as overcooked halibut tastes a bit like a hockey puck….

Recipe:

Mediterranean Halibut
Ingredients:
2 pounds skinned, deboned halibut filets
6 oz red or yellow grape tomatoes – sliced in half
1 can diced tomatoes
5 oz capers – drained and rinsed
1 jar artichoke hearts in water – drained and chopped
1 medium red onion – sliced thinly
3 cloves garlic – sliced thin
1 cup good white wine
5 oz olives, de-pitted and chopped
½ medium fennel bulb – sliced thinly
2 tablespoons Italian parsley – chopped
2 tablespoons fennel frawns – chopped
2 tablespoons fresh basil – chopped
Olive oil
Salt and freshly ground pepper
½ lemon

Preparation:
Preheat oven to 375. In an oven safe skillet heat 1 ½ tablespoon olive oil over medium heat. Finely slice garlic, fennel and onion and add to skillet. Season with salt and pepper and cook until softened. Add artichoke hearts, fresh tomatoes, canned tomatoes, capers and olives with the white wine. Cook 5-7 minutes to let the flavors start to come together. Stir in the herbs. Season fish with salt and pepper and nestle in the sauce in the skillet. Transfer pan to oven and cook for about 10-12 minutes until fish is cooked throughout. Finish with a squeeze of fresh lemon juice and serve on a bed of herbed orzo.

We’re Cooking: Pork Tenderloin with Fennel, Apple and Apricots

We don’t eat a lot of chicken or pork…usually when we cook protein it is either beef or fish, but every now and then we get the urge to roast a beautiful pork tenderloin, or bake a whole chicken.  This is a great option for pork combining fresh ingredients and flavors.  Serve with a fruity Pinot Gris or a light Grenache Rose.

 Recipe:

Pork Tenderloin with Fennel, Apple and Apricots
Ingredients:
1 12 oz pork tenderloin, trimmed of all outer fat (ask your butcher to butterfly it for you)
2 cloves garlic – minced
1 small red onion – diced
½ head of fresh fennel – diced
2 tablespoons dried cranberries + 1 tablespoon for the sauce – chopped
2 tablespoons dried apricots + 1 tablespoon for the sauce – chopped
1 green apple – skinned, cored and diced (with a squeeze of lemon juice to keep it from getting brown)
1 tablespoon fresh ginger
1 tablespoon soy sauce
1 1/2 tablespoons fresh tarragon
3 tablespoons fresh cilantro – roughly chopped
Salt and freshly ground pepper
Olive oil
Manzanilla Sherry or good white wine
Non-fat half and half or skim milk
Chicken stock

Preparation:
Preheat over to 375 degrees. In a small bowl add 2 tablespoons of sherry to the dried fruit (for stuffing) to re-hydrate. In a skillet heat 1 ½ tablespoons of olive oil while fruit is rehydrating, Add chopped garlic, ¾ of the onion, 1/2 of the apple and fennel to the pan. Season with salt and pepper and cook until slightly translucent. Allow to cool. Once cooled add mixture to a food processor with dried fruit and sherry, 1/4 of the remaining green apple, fresh ginger, soy sauce, tarragon and cilantro. Chop until mixture is well blended. Season the inside of the pork tenderloin with salt and pepper, and spoon mixture into the center. Fold the tenderloin and secure with kitchen string or picks. Season the outside of the tenderloin with salt and pepper.  If you have the fennel frawns available wrap them around the outside of the pork tenderloin and wrap the whole thing with aluminum foil. (Wrapping it will help keep it moist.) Place in an oven safe dish with a few tablespoons of water or chicken stock on the bottom. Cook at 375 for about 25 – 30 minutes. You want the pork to be cooked through.
While pork is cooking add ½ cup sherry with ½ cup chicken stock to the pan where the onions and garlic were cooked with remaining onion, apple, and additional cranberries and apricots. Cook until fruit is rehydrated and onions and apples are very tender. Add ¼ cup of the non-fat half and half to finish the sauce off. Serve over the tenderloin on a bed of couscous.

Date Announced: Mixin’ It Up on The Boulevard – May 6, 2012

Dallas Uncorked teams with Chefs for Farmers for an event unlike any other in Dallas, May 6, 2012.

A few months ago I started talking with my friend Iris McCallister and her hubby Chef Matt McCallister, founders of Chefs for Farmers, about partnering to create day long a food and wine event for Dallas featuring our local chefs, using local produce and products, paired with great wine and spirits from around the world, combined with incredible music, cooking demonstrations, mixology demonstrations, a farmers market featuring regional farmers produce and local products, and more, and all to benefit various local and international charities we believe in.
With that….Mixin’ It Up on The Boulevard was born.

Our initial response has been unbelievable, and we are just getting started.  Mark your calendar and save the date, this is a going to be a party you will not want to miss!