Come August in Texas and all most folks want to do is chill out. Douglas Brown, the executive chef of Nana Grill in the Wyndham Anatole Hotel in Dallas, understands this feeling entirely, which is why he has created a summertime salad of capellini, asorted sea creatures, roasted sweet peppers, capers, andd a bracing of balsamic dressing. At the restaurant, Brown—who recently demonstrated his culinary prowess at the prestigious James Beard House in New York—goes all out with octopus and prawns, but his adaptation for the home kitchen is straightforward and down to earth. After all, the point is to keep the cook as cool as the dish. Nana Grill, Wyndham Anatole Hotel, 2202 Stemmons Freeway, Dallas. Phone: (214) 761-7479.
Try this recipe for Cool Seafood Pasta Salad from Nana Grill, Dallas.
