August 1990 Issue




See My Etchings; Quilt Complex; Sushi Summit; Rock-a-bye Baby.

State Fare

Chef Stephan Pyles grew up in the food business—his parents owned the Big Spring Truck Stop Cafe—and despite a degree in music and the best intentions, he’s still cooking. With two restaurants in Dallas and two in Minneapolis, Pyles and partner John Dayton have enthusiastically spread the word about Southwestern




Garlic Custard and Crabmeat

Roasted-Garlic Custard1 tablespoon olive oil 6 large garlic cloves, peeled 2 cups heavy cream 4 egg yolks 1 whole eggPreheat oven to 300 degrees. Heat olive oil in small roasting pan over medium flame. Add garlic and bake 15 minutes, or until garlic turns golden brown. In saucepan, bring garlic

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