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Virgin Hotels and Chef Matt McCallister Collaborate to Open French-Inspired Concept

A new, modern social club is opening in Uptown.

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Photo courtesy of Virgin Hotels

Virgin Hotels Dallas has announced a collaboration with Chef Matt McCallister to open The Kitchen, the restaurant inside Commons Club, Virgin Hotels’ flagship restaurant, bar and modern social club concept.

Known for his locally sourced cuisine, McCallister’s Commons Club menu will be seasonally driven with French influence.

McCallister’s first restaurant, FT33 made waves on a national scale garnering him recognition as one of the best new chefs in America by Food & Wine in 2014 and James Beard Award nominations for best chef, Southwest in 2014, 2015 and 2016. With his latest venture Homewood, he’s again received critical acclaim for his culinary talents.

Collaborating with McCallister at The Kitchen and leading the hotel’s culinary team is Executive Chef Nick Walker. Known for his regionally inspired concepts, Chef Walker recently served as Executive Chef at CBD Provisions and Americano.

The Kitchen by Matt McCallister will  showcase his talent to deliver exciting seasonally driven menus. Serving breakfast, lunch and dinner, the space will feature an open kitchen including an exclusive communal chef’s table and wrap-around patio that will bring a lively atmosphere.

Designed by Joel Mozersky Design, Commons Club will be located on the ground level of Virgin Hotels Dallas.

With a dedicated street entrance, Commons Club feels like a modern social club in a playful, yet sophisticated environment. The restaurant and bar are designed to blend work and play; an all-day foodie destination where live entertainment and entrepreneurial conversations abound.

Nestled in the heart of The Kitchen at Commons Club, Joel Mozersky created an intimate dining area with tamboured wood walls, warm white oak tables, and extra cozy upholstered leather booths. The entire room, as well as a featured center booth, can be sectioned off with a velvet curtain for extra privacy and a more intimate dining experience.

A highlight of Commons Club is the oval brass and marble bar; The Bar will offer thoughtfully crafted cocktails and a curated wine and champagne selection. The Shag Room features a ‘70s glam inspiration design with a large serpentine banquette, artfully paneled smoked mirrored walls and brass sculptural lighting evoking an enjoyable setting for both travelers and locals.

Debuting this December, Virgin Hotels Dallas will be the third property to open within the Virgin Hotels portfolio.

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Around + Beyond

Chinese New Year Dinner

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

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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.

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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.

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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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