At Joey’s (4217 Oak Lawn) in Dallas, the concept of cheesecake has undergone a paradigm shift: Restaurateur Joey Vallone’s version is (1) not sweet and (2) not a dessert. To create this savory variation on a theme, chef Michael Wahl blends cream cheese with mascarpone, then folds in jumbo shrimp
Some words are worth a thousand pictures; such is the case with the image-rich writing of Colum McCann, whose first novel, Songdogs (Metropolitan Books, $22.50), has won praise from both The New Yorker and the New York Times. A native of Ireland, the 31-year-old credits Texas with jump-starting his career.
I had my first dancing lesson in Amarillo with Constance Ferguson. Constance had been out in California studying ballet with Theodore Kosloff, one of Pavlova’s partners, but she came back to Amarillo and wanted to open a dancing school. Up on the very top floor of a great old hotel
Austin singer-songwriter Shawn Colvin is at Cedar Creek studios this month completing a new album, to be released by Columbia Records as early as this summer. Some songs will be produced by John Leventhal, who did Colvin’s Steady On, and others by Malcolm Burn, who has worked with the Neville
With high school basketball playoffs just around the bend, our thoughts turned to the mechanics of the game—and so we called head boys coach Robert Hughes of Dunbar High School in Fort Worth, whose lifetime record of 1,082-192 makes him the fourth-winningest coach in the country. A two-time All-American at
Cheesecake1/2 pound cooked Maine lobster 1/2 pound lump crabmeat 1/2 pound cooked jumbo shrimp 1 pound mascarpone cheese 2 pounds cream cheese 5 eggs 1 1/4 cups flour 1/2 bunch scallions, diced Kosher salt and white pepper to tastePreheat oven to 250 degrees.Cut cream cheese into smallish chunks. Allow both