Everything You Didn’t Know About Dallas
By Tianna Robinson
When you think of Dallas you may think of Texas oil millionaires, America’s favourite football team, or even the well-loved and long-running tv soap opera . But there is much more to the city itself. Dallas offers art, sports, first-class hotels and top-culinary cuisine.
This southern city is suitably following its slogan Live Large, Think Big and under going transformations of more than $15 billion in new developments, according to Phillip Jones, president and CEO of Dallas Convention Visitors Bureau, “We just opened a new art district in October 2009. The single largest investment since the Lincoln Center was built 50 years ago,” says Jones.
And you might be surprised to see the variety and quality of the local culinary scene.
“The culinary scene continues to evolve. It’s not just barbecue and Tex-Mex. It’s fusion and Tex-Asian, a fusion of Texas, southwestern and Asian. Instead of tacos, you have shrimp tacos. Instead of soup, you have tortilla soup.”
In fact, many top chef’s come from Dallas, including Kent Rathbun who beat Iron Chef Bobby Flay on the popular televised cooking competition and Tiffany Derry, who is currently on Bravo’s seventh series of Top Chef and is an executive chef at Go Fish Ocean Club in North Dallas.
Derry was recently in Canada and Zoomer talked her into sharing her cooking secrets and foodie suggestions.
Derry’s biggest food tip for at-home chefs is to always use a very hot pan when searing scallops.
Which spices will you always find in chef Derry’s cupboard? Mustards, champagne vinegar, kosher salt and Creole seasoning.
If you ever find yourself in the Big D, Jones and Derry gave us their favourite restaurants.
Phillip Jones’s top three favourite restaurants:
-Dean Fearing’s, “Fearings” at the Ritz Carlton. “It was named #1 new hotel restaurant in the country by Conde Naste Traveller. He [Dean Fearing] created tortilla soup, and shrimp tacos, he’s known as one of the fathers of southwestern cuisine. You could get short ribs braised in Dr. Pepper, very creative. He uses lots of local produce; he’s one of the icons. “