Food & Drink
January 20, 2013
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.
Contributors
Mary Malouf
4 Articles
Victor Victorious
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.
By Mary Malouf
Southwestern Holiday Buffet
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
By Mary Malouf
The Pleasure of Their Companies
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.