DALLAS
INSIDE
Dallas has proven to be one of the fastest growing cities in the state It's diverse food culture makes it a perfect dining destination!
MUNCH Quorn Foods Culinary Periodical October 2022 • Issue 10 10
MUNCH All design and editorial created in house by the Quorn Culinary Team unless stipulated. Please contact culinary@quornfoods.com to feature or feedback. Quorn Foods Culinary Periodical The Lone Star state has a little something for everyone. Hopefully this month ' s Munch will give you a head start on what ' s exceptionally good in and around town! Dallas Culinary Team
DAN
SHOUTS
DINING DALLAS FOODSERVICE CHEF, SARAH CASTANEDA HIGHLIGHTS THE BEST PLACES TO EAT IN THIS SPRAWLING CITY FLAVOR EXPERIENCE See what the Dallas Culinary Team has been up to in showing our products! DEEP ELLUM One of the most eclectic neighborhoods in Dallas, this area is growing and becoming the trendsetter for the food scene 17 MEET THE TEAM You know and love our UK team, now get to know us in Dallas! FERMENTATION CULTURE Some of the best breweries are in Dallas! Craft beer innovation is booming and packing a lot of flavor! 5 8 12 TOP
Some of Sarah's favorite places from all the way up in McKinney to Fort Worth 18 SACHET Sachet, a Mediterranean inspired restaurant in Highland Park, was named Restaurant of the Year by D Magazine and Eater 15
DAN NOODLES This is a fan favorite of the test kitchen and always a request to be on the menu Chef Stephen's famous recipe features our Quorn Meatless Grounds 20
THE BIG T"D" HE BIG T"D" HE BIG "D"
Flavor Experience
FLAVOR & THE MENU IS A FOODSERVICE MEDIA COMPANY, IN PRINT IN HIGH-QUALITY TRADE PUBLICATION WITH A FREQUENCY OF SIX TIMES A YEAR, ONLINE AT GETFLAVOR.COM, AND IN A FLAVOR FLASH E-NEWSLETTER FORMAT. OUR EDITORIAL MISSION IS TO DELIVER FLAVOR TRENDS AND STRATEGIES FOR FOOD AND BEVERAGE MENU DEVELOPERS, IN MULTIPLE MEDIA VENUES.
SAN DIEGO
Now in its 19th year, the Flavor Experience is the foodservice industry’s ultimate celebration of flavor, serving up ideas and inspirations to high volume food & beverage menu developers
Brought to you by Flavor & The Menu magazine, this annual event is THE destination for trend forward content, peer to peer networking, solutions oriented small group discussions and inspirational flavor experiences.
The Flavor Experience brings together the brightest minds in the foodservice industry in an inspiring setting. Attendees leave this event with a renewed energy and enthusiasm, reinvigorated by new ideas and industry connections.
TRENDS
were really excited to be apart of the Flavor journey with the
team this year! It was a wonderful opportunity for us to chat and discuss Quorn with some of the top
customers We were also provided an opportunity to have a small break out session to discuss the company and provide more insight into our product and how it is made Chef Karla did an amazing job teaching them about mycoprotein!
FOODSERVICE HIGHLIGHTS Blue Apron Meal Kits Twin Peaks Restaurants Farmers Fridge 7 11, Inc. Mod Pizza Urbane Café Jason's Deli
We
Foodservice
QSR
We wanted to bring a new twist on some of the Quorn classics as well as featuring new SKU's to the US market. Some of the fan favorites included the Dan Dan Noodles featuring our Meatless Grounds, the Pineapple Chipotle Spring Rolls featuring our new Vegan Pineapple Chipotle Dippers and the Vegan Birria Tacos which featured the new Vegan Beef Pieces we are launching with Sodexo.
FLAVORMENU CHIQINWARSSANDWICH BUFFALOCHIQINFRITOSPIE DANDANNOODLES POM&POPPYWINGS THE"DREW"MELT-FEATURING OURNEWRTECHIQINCUTLET NAKED&AFRAIDNUGGETS PINEAPPLECHIPOTLESPRING ROLLS VEGANBIRRIATACOS Flavor
Yes, Chef
MEET
THE DALLAS TEAM! WE ARE SO EXCITED TO BE APART OF THE QUORN FAMILY!
"Everyone said to Vincent Van Gogh, 'You can't be a great painter, you only have one ear ' And you know what he said? 'I can't hear you.'"
~
MICHAEL SCOTT, THE OFFICE
“Youarewhatyoudo,not whatyousayyou’lldo.” CARL JUNG
"Strongrelationships arethecornerstoneof humanity."
~
Me, Stephen Kalil
Interview ExecutiveChef,NorthAmerica Whatdroveyouintothiscareer? For the past 30 years, I drove myself. Today in a whiteFordEscape.IthinkyouknowwhatImean. Whoisachefthatyoulookuptooradmiretheir work? Wolfgang Puck. Not just because he's talented. I havebeenwitnesstohowhementorsyoungchefs andhelpsthemgrowtobecomecelebratedtalent themselves I'm proud to have worked with many ofthemandhavemanyofthemworkwithme Whatisyourfavoritecomfortdishathome? Mymother'sheartylentilsoup Ilovedthisgrowing upandenjoymakingitathome WhydidyouchooseQuorn? You'lllearnitwhenyoumeetmeinperson WhatisyourgotoQuornproductathome? Nuggets,Ilovehowextremelyversatiletheyare What is a fun fact not many people know about you? I used to work for Lionel Richie in the 80's. My degree is a Bachelor of Arts in Music, Majoring in Songwriting Composition from Berklee College of Music. Ifyoucouldtravelthroughtime,wherewouldyou go? Deadwoodinthelate1800's it'soneofthebestperiod piecesIhaveeverwatched! Whatisyourfavoritebook? TheDictionary.Ithasalltheotherbooksinit. Beverageofchoice? GrapefruitJuiceand/orVodkaontherocks Ifyoucouldbeacolor/aestheticwhatwoulditbe? UltramarineBlueandDarkAcademia
Interview
Culinologist
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Ifyoucouldtravelthroughtime,wherewould yougo? Mesoamerica,withtheabilitytojumpbetween 1150ACand1519DC Whatisyourfavoritebook? TheTattooHunterbyJuvenalAcosta&Eleanor OliphantisCompletelyFinebyGailHoneyman Beverageofchoice? WaterorGin&Tonic Ifyoucouldbeacolor/aestheticwhatwouldit be? Ablue purpleombrethatgoesallthewayblack &aSouthWestaesthetic
Honestly,curiosityandstubborness Whoisachefthatyoulookuptooradmiretheir work? Mexican Chef Yuri de Gortari and Food Writer (ResearcherandChef)DianaKennedy Whatisyourfavoritecomfortdishathome? HardonebutIhaveacoupleofthem:Mexicanrice (not sure why it’s known like that but it
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Interview FoodserviceChef Ifyoucouldtravelthroughtime, wherewouldyougo? TudorEngland,Ihavealotofquestions forAnneBoleyn! Whatisyourfavoritebook? Witch'sHeartbyGenevieveGornichec &ThePrioryoftheOrangeTreeby SamanthaShannon Beverageofchoice? Anytypeofwineorhardcider Ifyoucouldbeacolor/aestheticwhat woulditbe? SageGreenandCottageCore Whatdroveyouintothiscareer? Passionandatonofluck Whoisachefthatyoulookuptooradmiretheir work? ChefAndrewZimmern,Ilovehisstoryandgrowing upwatchingBizarreFoodsmademereallywantto travelandtastetheworld Whatisyourfavoritecomfortdishathome? A classic I make at home is my grandmothers Sunday sauce My grandfather immigrated here from Italy and met my grandma in NJ before the Korean War I have loved growing up learning all their recipes; Braciola is my favorite part of the sauce WhydidyouchooseQuorn? I absolutely love the company culture and really wanted to find somewhere that was doing better fortheplanet ButIamstayingfortheteam,they havebecomemysecondfamily! WhatisyourgotoQuornproductathome? Mydaughterisasuperfanofthenuggetsandmy husband always requests the meatless pieces so probablybothofthose! What is a fun fact not many people know about you? I am a 5 time blue ribbon winner for my ChampagneJellyattheStateFairofTexas.
Fermentation Culture
DEEP ELLUM BREWING CO.
DEEPELLUMBREWING.COM
Proud to be the first craft brewery in Dallas, Deep Ellum Brewing Co. has become as well known for their innovative brewing and exceptional quality as they have for their healthy disdain for the status quo. Just like their notorious neighborhood, they are BOLD, FEARLESS, and UNAPOLOGETIC. They haven’t blended in since they opened their doors in 2011.
CELESTIAL BEERWORKS
CELESTIALBEERWORKS.COM/HOME
Refraining from puns here is hard, but the cosmic juice that Celestial Beerworks has been pumping out since 2018 is no joke While they enjoy brewing all styles of beer, they have a borderline unhealthy obsession with hops Major love for the the dichotomy that hops present; from the intense aromatics of new age breeds to the nuances of noble hops
TUPPS BREWERY
TUPPSBREWERY.COM
Tupps Brewery starts with the Art of beer for this they use a big dose of creativity, validated with their eyes to judge the look, their noses to refine the smell, and then with their mouths to validate the taste
Tradition is embraced here, but they’ll also break the rules from time to time in order to create exciting new brews
At Tupps, they believe beer is greatly enhanced when consumed in the company of close friends or random people who will soon be good friends.
COMMUNITY BEER CO.
COMMUNITYBEER.COM
For centuries, beer has brought people together, transcending identity or class. At Community, they believe that craft beer can be a integral part of influencing local culture and creating memorable experiences. Community Beer Company is where people can gather to enjoy goo company and great beer together.
BEER FOR THE GREATER GOOD
Sachet features food, wine and cocktails inspired by the entire Mediterranean Coast served in warm, open and modern setting. A beautiful glass, temperature controlled wine cellar is a main focal point of the restaurant. Sachet offers an abundance of innovative vegetable mezes, fresh seafood, poultry, meat, house made pasta and breads. Creative Aperitif cocktails, Spanish Gin & Tonics and unique Mediterranean wine list.
All seafood on the menu at Sachet is certified sustainable, and produce is sourced from local farms and organic purveyors whenever possible. Vegetables are rotated off the menu when they’re out of season, which helps the restaurant avoid the massive carbon footprint of produce that has been trucked (or flown) across thousands of miles.
Small, mezze style plates dominate much of the menu at Sachet, which can help cut down on food waste caused by giant portions.
WHAT TO ORDER?
BEETS WITH RED BEET HUMMUS, OREGANO & LABNE
WITH FENNEL SAUSAGE, RAPINI AND CHILIES
WOOD OVEN MUSHROOMS WITH WHITE BEAN PUREE, SHERRY AND GARLIC CRISPY CAULIFLOWER WITH CALABRIAN PEPPER SAUCE, CURRANTS & WALNUT
FATTEH
WITH CHEAPEAS, EGGPLANT, OKRA, TAHINI YOGURT, MARCONA ALMONDS & LABNE
YELLOW
ORECCHIETTE
SACHETDALLAS.COM
'Something a little exotic but still approchable'
Vegan Food House (Below) Southern comfort food but a vegan twist Everything on the menu is vegan based and cooked with love.
Deep Ellum
Belse (Left) High end plant cuisine at it's finest. This watermelon based Mocki roll is a local favorite
Tiki Loco (Right) Tiki
Loco has been designed from its inception to offer ample choices of grab and go items for the health conscious in Deep Ellum.
Unrefined Bakery (above)
Specializing in gluten free, soy free, vegan and organic; there are a variety of baked goods that are delicious!
Top Shouts
Sarah's favorite spots for.....
DRINKS: LEGACY FOOD HALL
Located on the first level of the food hall, this bar offers a classic craft cocktail experience, wines on tap and a large selection of draft beers including multiple Unlawful Assembly beers brewed on site
Let our expert bartenders pour you the perfect beverage or help you discover something new
COFFEE: ARMOR COFFEE CO
A small, independently owned quality focused coffee and tea shop that focuses on locally sourced ingredients
Located in Allen, TX this company is rivaling Starbucks with their creative seasonal drinks and friendly staff
TACOS: TACOS Y PUPUSAS
I know what you are thinking but the best food comes from the most unusual places. Family owned, this Salvadorian influenced taco stand has been a staple in my town of Princeton, TX.
This started as a small food truck that has turned into a permanent location that has built out a small restaurant. These tacos have great, authentic flavor at an affordable price!
BRUNCH: THE RUSTIC
The team at The Rustic take pride in using quality ingredients and products sourced from Texas vendors seafood from the Gulf, steaks from local ranchers and dairy and produce grown by local farmers.
With 40 beers on tap and a variety of cocktails, you can taste the Lone Star State in all that they serve.
Family style brunch is the best place to hang with friends and try a variety of items from the preset menu!
PIZZA: URBAN CRUST
Nestled in historic old Plano, this three-story brick charmer is loaded with character and lively energy. The kitchen puts the pizza oven to good use, turning out dishes like wood-fired bocconcini, the melty mozzarella blanketing roasted baby Portobello's, and the divine Urban Amore pizza: sweet fig preserves generously topped with goat cheese, salty prosciutto, and peppery arugula on a thin, smoky crust. Don’t miss having a cocktail at the rooftop bar.
DAN DAN NOODLES THIS IS A STAPLE IN THE INNOVATION CENTER IN DALLAS, WE HOPE YOU LOVE IT AS MUCH AS WE DO! INGREDIENTS (SERVES 4) 1 (340g) Bag Quorn Meatless Grounds 2 5 tbsp Sesame Oil 10 oz Yakisoba Noodles (cooked to package instructions) 3 cups Prepared Dan Dan Sauce 2 5 tbsp Spicy Chili Crisp 2 tbsp Sliced Green Onions METHOD Heat the oil in a pan or wok Add the Quorn Grounds and cook through until slightly browned Add Yakisoba noodles and continue to toss and cook Add the Dan Dan Sauce and heat through Add the Chili Crips and toss the mixture until all the ingredients are evenly distributed Serve garnished with green onions 1 2 3 4 5 CHEF'S TIP You can prepare the sauce ahead of time in order to make this easier to heat and serve!
DAN
DAN NOODLE SAUCE INGREDIENTS (SERVES 4) 2 tbsp Sesame Oil 2 tbsp Minced Garlic 2 tbsp Minced Shallots 2 tbsp Minced Ginger 1 tsp Crushed Szechuan Peppercorns 1/2 cup Sake 2 tbsp Seasoned Aromatic Soy Sauce 2 tbsp Rice Vinegar 1 tbsp Vegetable Base 1 cup Water 1/2 cup Premium Soy Sauce 1/4 cup Hoisin Sauce 2 tbsp Honey 1/4 cup Pure Sesame Paste METHOD Heat the oil on a pan and saute the garlic, shallots, and ginger until temder and slightly golden Add the szechuan pepper and heat through Add the sake, seasoned vinegar, and rice vinegar and reduce about 75 percent While the sake vinegar mixture is reducing, blend together the rest of the ingredients until completely incorporated Ahh the mixture to the pan when the reduction is complete Mix and heat through Remove from the pan and set aside for the for the noodle recipe 1. 2 3 4
