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Food + Drink

Stephan Pyles Flora Street Café’s Private Tasting Room, Fauna, Now Open

Prepare to enjoy a dining experience like no other.



Photo courtesy of Fauna and Flora Street Cafe

Fauna, a 16-seat tasting room, has opened inside of Stephan Pyles’ Flora Street Café at HALL Arts.

Led by Chef Diego Fernandez, the “restaurant within a restaurant” will feature a progressive and innovative 12-course menu, complete with two levels of wine pairings.

The cuisine is inspired by Diego’s upbringing in Mexico and Chef Pyles’ ties to Texas, as seen through dishes such as the TX Fare which utilizes Beef Cheek for a reenactment on a Frito Pie, a classic Caesar salad turned into a playful two-bite course, and other courses throughout the experience. Wine pairings, with selections made by Fauna Sommelier Aaron Benson, are dynamic and globally sourced and chosen with the intention of introducing guests to new terroirs and styles.

“I drew inspiration from local and sustainable farming trying to remain as seasonable as possible,” said Chef Diego Fernandez. “A big part of my influence comes from the opportunities I have had traveling and working in world-renowned kitchens.”

Fauna offers a formal, upscale setting poised to be Dallas’ most exclusive dining experience in an ultra-luxe environment. Colorful art installations by Dutch Dallasite Arie Van Selm line the walls of the 16-seat room while a dramatic chandelier hangs from the ceiling. Forest-like elk antlers hang over a nature-inspired video installation that enhances each course. The plate ware is highly unique along with silver-plated cutlery, dynamic crystal and fine linens.

Five tables are positioned throughout the room, all equally amazing, with a view into the open kitchen where Chef Diego Fernandez and Sous Chef Liam Byres, the son of Chef Tim Byres, prepare and plate each of the courses.

“We are thrilled that Chef Diego has returned to Texas to lead the kitchen at Fauna,” said Chef Stephan Pyles. “He is articulate, technically astute and his creativity will ensure that Fauna becomes a dynamic, destination-dining experience.”

Prior to accepting the role as Chef of Fauna, Diego most recently worked under Grant Achatz at Chicago’s Alinea. Before that, he experiences San Francisco’s culinary scene while working at 3 Michelin-Star restaurant Quince. Fernandez, a Culinary Institute of America graduate, opened his own restaurant in San Antonio, Starfish, at the age of 28, garnering notoriety through Texas Monthly’s “Best New Restaurant” list and more.

Fauna, inside of Flora Street Café, is located in the Dallas Arts District at 2330 Flora Street, Suite 150, Dallas, TX 75021. It is open Tuesday through Saturday from 6:30pm to 9:00pm Dinner is served in synchronized fashion to all guests and the experience will last about three hours. Reservations are required and can be made here.

Around + Beyond

Chinese New Year Dinner

The Chinese New Year is filled with lots tradition. Come celebrate at The Chinese Neighbor.



Photo courtesy of The Chinese Neighbor

The Chinese Neighbor will host an 8-course feast of special dishes by Chef Bob Tam on Sunday, January 26 from 5pm to 7pm at the Prosper, TX location.

The Chinese New Year is filled with lots tradition. The Year of the rat celebrates wealth, surplus and the beginning of a new day.

The menu has been set, but may change due to availability of ingredients & Chef Bob Tam’s whimsey.

First Course – Malted Shrimp Chips, Chinese Onion Dip
Second Course – Century Deviled Eggs
Third Course – Smoked Salmon “Everything” Eggroll
Fourth Course – Mustard Green Egg Drop Soup
Fifth Course – Grilled Cheese Dumpling, H.K. Borscht
Sixth Course – Golden Boy Pizza’s Clams Clams & Garlic, Lo Bak Go (Daikon Crepe)
Seventh Course – Mala (Sichaun Peppercorn), Carbonara Lo Mien
Eight Course – Truffle & Crispy Egg Custard Fried Rice

Visit the Eventbrite page for more details and to purchase tickets.

This information was provided as a press release.

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Food + Drink

Food Championships Coming to Fair Park

The World Food Championships is will join a wonderful lineup of 2020 events in the historic location.



Photo courtesy of World Food Championships

World Food Championships (WFC), the multi-day, highest stakes food competition, announced that it will hold its 9th annual Tournament of Champions at one of Dallas’ most historic venues, Centennial Hall at Fair Park, from November 6-10, 2020.

Fair Park, which serves as the location for many popular events such as the State Fair of Texas, the North Texas Irish Festival and Earth X and most recently the NHL’s Winter Classic, offers numerous benefits to WFC’s 2020 program line-up, not to mention a unique backdrop of iconic Art Deco architecture for the Ultimate Food Fight.

“We are thrilled to host the 9th Annual World Food Championships and look forward to working with the organizers to make it the best World Food Championships ever,” commented Spectra’s Peter Sullivan, General Manager for Fair Park.

The Fair Park location offers a first-time opportunity for WFC to conduct most of its food-fighting activity indoors. Providing a space big enough to encompass this larger-than-life food experience inside was one of Centennial Hall’s unique qualities.

The live-event culinary competition showcases some of the world’s best cooking masters competing for food, fame and fortune in ten categories. In 2019, more than 450 culinary teams from 11 countries and 42 American states competed in WFC’s Main Event. The Ten Category champs crowned will now face-off in the $100,000 challenge that will determine the overall World Food Champion at The Final Table: Indianapolis in May 2020.

“Moving to Fair Park in Dallas is going to be a milestone moment for WFC,” commented Mike McCloud, President and CEO of WFC. “We will be able to contain the majority of our activities — from cooking to judging, competitor award programs to sponsor demos and consumer sampling — under one roof. But probably most importantly, we will be able to control the cooking environment better than ever and not worry about weather elements like wind, rain or humidity. This will be a huge benefit to our teams’ abilities to cook and compete at their very best.”

More news and ticket information about WFC 2020 and plans for the new venue will be revealed throughout the coming months. Follow the World Food Championships on Twitter (@WorldFoodChamp), Facebook and Instagram (@WorldFoodChampionships) for more Food Sport updates.

This information was provided as a press release.

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Food + Drink

Tailgate BBQ at Four Seasons Dallas with Pitmaster Jack Arnold of Snake River Farms

Don’t miss this exciting dining experience.



Photo courtesy of Four Seasons Hotel Dallas

In Texas, tailgating is an art. It takes proper planning and execution. Moreover, to execute the best tailgate, one must have the best grill.

Four Seasons Resort Dallas welcomes Pitmaster and Guest Chef Jack Arnold from Snake River Farms and Big Green Egg to showcase the ultimate grilling experience.

The Tailgate Barbecue kicks off at 6:00 pm on November 30, 2019 in the Pavilion at Four Seasons Resort Dallas.

“We are looking forward to a great evening with Jack and serving up a delicious menu that will leave attendees salivating for more barbecue,” says Christof Syré, Executive Chef at Four Seasons Resort and Club Dallas at Las Colinas.

Jack, who exclusively cooks on four Big Green Egg grills, will share tips and grilling techniques as well as his passion for grilling that he learned from his dad, a south Texan and his main inspiration for charcoal grilled and slow smoked beef. Jack represents Snake River Farms, which is a family-owned company with more than 50 years of experience in the beef industry, producing some of the highest quality American wagyu beef from ranch to table.

Chef Syré and Guest Chef Jack Arnold’s mouth-watering menu includes bourbon molasses blazed Snake River Farms kurobuta pork shoulder tacos; Texas bobby quail, jalapeño, goat cheese and bacon lollipops; hickory charred Snake River Farms American wagyu black grade cap of ribeye bites; brown sugar guajillo Snake River Farms pork belly; and whole grilled red fish with sweet peppers, caramelized onions and canton tomatoes. Side dishes served up from the grill are charred shishito peppers with smoked tomato aioli; charred fall veggie kebabs with chimichurri; and cast iron roasted patatas brava with guajillo spiced sea salt.

Accompaniments include warm BBQ potato salad; cole slaw; grilled baby romaine; and corn and black bean salad.

Finish up the evening with pumpkin pie in a jar; cherry cobblers; bourbon flamed baked Alaska; banana pudding; warm cookies; baked brown sugar caramel apples; and liquid nitro ice cream.

The event is $65 per person and a cash bar is available for libations. Reservations are highly recommended. Call 972 717 2525 to reserve a spot.

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