Delicious

Howdy Homemade

Howdy Homemade isn’t just an ice cream parlor, it’s a revolution. Owner Tom Landis, a Lake Highlands resident, opened the shop late last year, because he wanted to create more jobs for people with special needs. Most of the individuals he employs have Down syndrome. “We want to play on our employees’ strengths,” Landis says. “They might not be the fastest, but, man, what they can do is be super friendly.” Friendliness is prioritized above all else at Howdy Homemade. Workers are encouraged to offer guests heaping samples of their favorite flavors — Dr. Pepper chocolate chip, Hot Tamale, cheesecake and avocado-lime. Kalin O’Brien, one of Landis’ first hires, says he is partial to Andes mint. He goes on to share that he was recently given a key to the store and has ambitions of opening his own business. Landis says he has “no doubt” that O’Brien will succeed. He’s similarly supportive of all his employees, partially because they’ve given him a sense of place. “I’m a total outsider,” Landis explains. “I don’t fit in anywhere except here. I fit in with these guys.”

— Elizabeth Barbee

HOWDY HOMEMADE

4333 LOVERS

469.930.8494

HOWDYICECREAM.COM

AMBIANCE: HAPPY AND RELAXED

PRICE RANGE: $2-$5

HOURS: 11 A.M.-9 P.M. MONDAY–THURSDAY, 11 A.M.-10 P.M. FRIDAY-SATURDAY, 2 P.M.-9

P.M. SUNDAY

FORGOTTEN RECIPE: YORK STREET SALAD

1/4 cup red wine vinegar

Dash of garlic powder

Dash of onion powder

Dash of salt and pepper

DID YOU KNOW: Tom Landis says roughly 30 people have already contacted him about franchising Howdy Homemade. Be on the lookout for more stores soon.

Some of Dallas’ favorite restaurant recipes can no longer be tasted — their doors have closed and their menus are all but forgotten. Take York Street, a staple of the White Rock area ‘til 2010 when owner Sharon Hage shuttered the shop for personal reasons after buying it in 2001 (it originally was opened by Mike Shaw in the mid-1980s). The closure was a blow to the local foodie scene. Hage was nominated for five consecutive James Beard Foundation awards for Best Chef Southwest during her time at York Street, when the restaurant was also named by Gourmet magazine as one of the 50 best in the country. So take a bite back in time and try the famed York Street salad, which was so popular that people demanded it be put back on the menu when York Street tried to retire it.

INGREDIENTS:

Dijon vinaigrette

4 egg yolks

1-1/2 cups soy oil

2 tablespoons Dijon mustard

4 tablespoons whole grain mustard

DIRECTIONS:

In a mixing bowl, separate the egg yolks and add the two mustards. Slowly whisk the soy oil into the egg/mustard mixture until the consistency is creamy (about a minute). Then whisk in half the vinegar, adding the rest according to your taste preference. (Some prefer a tangy vinaigrette, others like it milder.) Then whisk in the other spice, again to taste.

Salad

4 to 5 bunches frisee (or curly endive)

3 tomatoes, chopped

6 to 8 mushrooms, thinly sliced

1 cup crumbled blue cheese

12 slices of apple smoked bacon, cooked and crumbled

Red onion sliced in rings

DIRECTIONS:

Toss the first five ingredients gently, coating evenly with the vinaigrette. Garnish the top with overlapping onion rings.