Great Bowls Of Fire!
Hot like summer, as refreshing as a breaking wave, standard Mexican salsas are taking on new guises. Now they’re as likely to be a topping for grilled fish as a dip for chips.
Hot like summer, as refreshing as a breaking wave, standard Mexican salsas are taking on new guises. Now they’re as likely to be a topping for grilled fish as a dip for chips.
Dutch-born Victor Gielisse experiments with a world of culinary influences in his Dallas restaurant, mixing in everything from Cajun and Italian classics to lessons learned at moeder’s knee.
The obvious signs of a catered party–rented chafing dishes, mirrored trays, snap–draped tables, and starchy flowers–are nowhere to be seen at a function by Food Company, a three-year-old catering concern. Instead, the food is a straightforward interpretation of New American cuisine, and the table arrangements have a natural look that
Three Texas caterers turn the tables on the ordinary holiday gathering–they roll out the red carpet and bring on the food, but you feel like it’s still your party.