Tag Archives: cook hall

Dallas #BoozeNews: June 15, 2015

Dallas’ newest alcohol delivery app, Drizly (like grizzly … not drizzle-y) is now in business thanks to a partnership with Goody Goody Liquor!  Joining the likes of MiniBar and Lash, the company boasts its 3,000 beer, wine, and liquor products will be available for the best prices in the city and with delivery times under one hour.

Service areas in its 15th city include Downtown Dallas, West End, Deep Ellum, Oak Lawn, Uptown, Knox/Henderson, Highland Park, University Park, Lower Greenville, Lakewood, Preston Hollow, and Lake Highlands with more areas in the works.

Get free delivery through June 25 on all orders if you use the code HELLODALLAS and, if you’re one of the first 200 users to order, you’ll receive a free Bullzerk t-shirt.


NEW LUNCH OFFERINGS

GAPC Lunch
GAPC Lunch

Lowest Greenville’s favorite drunk pizza join, Greenville Avenue Pizza Company, will serve lunch daily starting at 11am.  They’ll offer their regular menu along with a $10 lunch special (a slice of pepperoni or cheese pizza, a Caesar salad, and a drink).  Just don’t forget their famous pizza crack seasoning!

How about a round of bowling over lunch? Plano entertainment venue, PINSTACK, now offers $10 lunch specials Monday through Friday, 11am to 2pm for the following combos which include a drink.

PICK TWO COMBO: ½ sandwich, mixed greens, soup, Caesar
PIZZA COMBO: 8” pizza with mixed greens or Caesar
BURGER COMBO: PINSTACK signature burger with chips or seasoned fries

Cook Hall Lunch Box Burger
Cook Hall Lunch Box Burger

Cook Hall will now offer lunch specials dubbed “lunch boxes”.  Choose from the following:

Starter: Popcorn Shrimp OR Tomato Basil Soup
Greens: Fresh Kale Salad, Pickled Lemon, Fried Egg & Drizzle, Chopped Salad with Bleu Cheese, OR Mixed Green Salad
Entrée: Cook Hall Burger with Fries, Grilled Chicken on Ciabatta with Fig Jam & Goat Cheese, Rigatoni Pasta with Short Rib Bolognese, OR Crispy Fish Sandwich
Dessert: Butterscotch Pudding with Sea Salt & Caramel, S’Mores with Graham Cracker Ice Cream, OR Season Sorbet


SPECIALS

Hopdoddy Peach Cobbler Shake
Hopdoddy Peach Cobbler Shake

Georgia transplants: Hopdoddy Burger Bar has your number.  Stop in for their current milkshake special, the Peach Cobbler Shake (handmade ice cream, peach cobbler filling, pie crust, macerated peach slice, and whipped cream)!
Cost: ($6)
Available: through June 21
Peach Cobbler Shake Special:


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Dallas #BoozeNews: May 27, 2015

JEM Beverage Company (makers of Western Son Vodka, Red River Whiskey, South House Moonshine, and more) has shed its Carrollton roots and moved to Pilot Point, Texas to expand its distillery!  Some of the #SDDContributor team and I stopped by their grand opening party this past Saturday to celebrate.  Check out what we got into and learn more about the distillery.

Dallas institution Snookie’s on Oak Lawn will close its fifth and last-standing location on May 31 as the shopping center it’s in will be demolished.  It will close on the heels of its 26th birthday.  Don’t miss their closing parties Friday, May 29 and Saturday, May 30!

Paul Martin’s American Grill is opening in North Texas!  The California-based restaurant concept will hire 125 and will have 6,000sf of restaurant and will serve contemporary American food.  Stay tuned for a location and opening date!

Uchi Dallas will open June 1 at 5pm! Check out the beloved Austin sushi transplant at their newest of four locations at 2817 Maple Avenue! Their “signature menu offerings include hot and cool tastings, makimono, yakimono, tempura and, of course, sushi and sashimi.”

K.T. Burger, a new concept from the Katy Trail Ice House in Highland Park Village, is NOW OPEN in the former Marquee Grill/Village Kitchen space.  Expect burgers (duh), salads (boring), and some brats.  Oh … and beer, wine, and some booze.


Chef Vijay Sadhu
Chef Vijay Sadhu

Cook Hall at the W Dallas Victory named Chef Vijay Sadhu as the new chef.  His talents that were honed across the globe and most recently at Samar by Stephan Pyles will take up residence at the upscale eatery in June.

Samson’s Gourmet Hot Dogs has added burgers to their lineup.  The dog shop with 31 topping options will offer regular ole burgers and stuffed ones … stuffed burgers, y’all.  The Magnum sounds pretty amazing –it’s stuffed with roasted jalapeños and smoked chipotle cream cheese and topped with smoked chipotle sauce.


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Cook Hall’s 2014 Grand Finale Beer Dinner

Cook Hall’s grand finale of its 2014 Beer Dinners was grand indeed, and the pairings with Community Beer Company’s local selections made it even better. We were welcomed at the door with a glass of “bonus” beer (score), putting us all in a jolly mood right off the bat.

1menu

Roasted Cauliflower and Parmesan Soup greeted us shortly after we were seated at the community style tables. I felt right at home because this soup perfectly emulated my grandmother’s signature holiday casserole dish (only much lighter, and sans the two cans Cream of Mushroom Soup). It was fresh and light, loaded with freshly-shaven Parmesan and garnished with herbed oil.  This was paired with Pepe Nero from Goose Island. I found the Pepe Nero to be fairly mild, and a smooth introduction to the meal.

2soup

Out came the Sesame Chicken Nuggets with Black Pepper and Lime Aioli, paired with a Trinity Tripel from Community Beer Company. These nuggets of deliciousness were perfectly juicy, not overcooked, and crusted to perfection. I wanted three plates … but I knew there was so much more to come that I resisted the urge. (Tough life.) The Trinity Tripel was a perfectly golden, citrusy and spicy brew that went nicely with the lime aioli. This was my favorite beer of the night, by far. Shout-out to the local Community Beer Company!

3chicken

Just when I thought my palette couldn’t be merrier, the Foie Gras Brûlée with Spiced Fig Jam and Toasted Brioche was presented. It was delightfully buttery and there was just enough salt to cut the richness from the brûlée. The Spiced Fig Jam screamed “holiday”, and that decadent combination was complimented by the Belgian strong dark ale, Inspiration, another Community concoction that boasts a 9.6% ABV. (It’s a damn good thing they serve such a large meal to go with all of this beer.)

4FG

I’m a fan of all ribs … but I definitely love me a good short rib. These glazed short ribs, served with herbs, roasted carrots and puree, were a thing of true beauty. Not only did they melt in your mouth, but they were packed with a powerful punch of sweet and savory and blended perfectly with the Delirium Noel (Brouwerji Huyghe). This beer is a strong, dark amber ale loaded with citrus notes and, in my opinion, was an excellent pairing. PLUS the bottle had cute little pink elephants in Santa hats, so, what could go wrong there?

6shortrib

It was time for the grand finale of the grand finale … Banana Crème Pie, Walnut Shortbread and what sounded like the most interesting beer of the evening – Voodoo Doughnut Chocolate Peanut Butter and Banana Ale from Rogue. It was interesting, indeed. We were instructed to taste the beer first, alone, and then experience it with the food. I was not a fan of the beer by itself, as it was quite dark, dense, and very bitter. Yet, when paired with the Banana Crème Pie, it miraculously transitioned into a sweet, chocolate cappuccino-like dessert in and of itself. The fresh whipped cream just melted and caramel mixed with walnuts and fresh banana chunks oozed out of every bite.

5dessert

At this point, my table seemed to be fading into a heavenly food-and-brew coma, but I was steadfast in my pursuit. I finished it. Every last little bite. Oh, night divine.

Check out cookhalldallas.com to find out when the next Beer Dinner will be hosted … and get your stomach ready for this gastronomic extravaganza.

Saint Arnold Brewery Beer Dinner at Cook Hall

Written by: Lauryn Bodden

Each month, Cook Hall teams up with a regional brewery to create a menu pairing of intense flavors that highlight the buzz-worthy notes of select beers. The dinner encourages community members to come together like an intimate gathering of friends and learn about the craft behind some of the best brews in town. For the month of April, Cook Hall joined forces with Saint Arnold Brewery to create a menu pairing of five courses that appealed to individuals of all palates and cravings.

Upon arrival, guests were greeted with the Weedwacker, a Bavarian Hefeweizen. This light beer has notes of spicy clove and banana esters that come from different yeasts. Saint Arnold’s only unfiltered year-round yeast, Weedwacker embodies a pale malt barley with a dash of malted wheat. Accompanied by a frisee salad with pickled peaches, this course was a light start to our indulgent meal.

Next, came the Elissa IPA, an authentic version of traditional Indian Pale Ale. The huge hop additions in the kettle give the beer a bitterness that is then dry-hopped in the fermenter to create a floral, hoppy nose. The maltiness comes from British Maris Otter malt. The citrusy flavor of the brew goes perfectly with any seafood, which made its pairing of Grilled Swordfish and Orange Vinaigrette an obvious choice.

Course three included the Icon Brown Porter with Kalbi Beef Short Rib Tacos.  The Brown Porter is a dark, medium bodied ale with rich chocolate malt notes and an aroma mix of chocolate, nuttiness, and coffee. The tacos were a hit across the restaurant, as many platters were wiped clean before the course presentation was even done. Add a dash of Cook Hall’s special hot sauce and this meaty treat washed down easy with the Brown Porter.

At this point, individuals began unbuttoning their top buttons, shifting in their seats, and doing whatever possible to make room for the two remaining courses…amateurs.

My stomach waited the entire night and was fully prepared for the moment the Rack of Lamb and Divine Reserve #13 graced our table. This Belgium brew has a relatively simple malt bill with caramel and chocolate malts. A large amount of Belgian Extra Dark Candi Syrup is added during fermentation, which gives it a dark fruit-like flavor and boosted alcohol level (WIN!).  All tableside manners were tossed at this point as I traded off between going at the lamb like a chicken wing and guzzling down the rich Divine Reserve.

Lamb is hard to beat in my book, but the grand finale was no letdown. Each guest received a plate of Warm Sticky Date Toffee Pudding with Coconut Sorbet and the Bishop Barrel #5, Bourbon Barrel Scotch Ale. The Bishop Barrel begins as the Divine Reserve No. 4, gold medal winner at the 2008 World Beer Cup in Strong Scotch Ale category, which include tasting notes of caramel, toffee, dried figs and cocoa. Aged in a bourbon barrel, the base mixes with flavors of vanilla, cinnamon and a touch of pipe tobacco to create a rich creaminess. Directions for this course are as follow: take a heaping scoop of sorbet with equal parts of toffee pudding, shovel in your mouth, and immediately guzzle gulps of the Bishop Barrel. The result is perfection.

Bennette Frugé of the Saint Arnold’s brew crew led us through the tale of each selected beer and menu pairing. Known to many as Flappy for his ever-flapping lips and ability to talk for hours about his love of beer, Bennette lived up to his nickname. Between jokes and jeers with the crowd, Bennette highlighted many interesting facts for beer connoisseurs and newbies alike. My favorite fact may just be that if he could be an animal, he would be a pterodactyl.

Saint Arnold Brewing Company, located in Houston, is Texas’ oldest craft brewery (and is reportedly haunted). Founded by Brock Wagner and Kevin Bartol, the first keg was shipped on June 9, 1994. Brock, a longtime home brewer, always considered opening a brewery as far back as college, but didn’t go through with the idea until seven years after graduating. Enlisting Kevin, the two chose Houston because it was the largest city in the country without a microbrewery. The small crew brews, filters, kegs, bottles, sells, and drinks each beer to ensure the best quality. Brews are distributed and enjoyed throughout Texas, Louisiana and Colorado.

Cook Hall’s next beer dinner features Harpoon Brewery on May 23 for $55 a seat (and a certain drink blogger whose name rhymes with boozy will be in attendance). Grab your friends or go alone; either way you will take part in good food, good brews, and good company.

To make a reservation for the Harpoon Brewery dinner, call (214)397-4111.

To view the Harpoon Dinner Menu, please click here.