Columnist Kersten Rettig covered a variety of restaurants, travel destinations and interesting people in the community this year.
Here are some of her favorites.
The sobriety of the seller: The chef supplies daily bread
Five years ago, Mike McCoy was two months sober, living in his 2013 Volkswagen Passat behind his church in Arizona. His daily bread consisted of saltine crackers and nothing else.
Today, Mike provides 1,255 meals each month to adults and youth in early sobriety and spends 10 days in April at the Augusta National Golf Club where he is on the culinary team at the members-only Berckman’s Place during the Master’s Golf Tournament.
Whatever happened to the tortilla soup?
Ask a neighbor what food is synonymous with Dallas, and she’ll probably say steak. Maybe he’ll get involved with barbecue or Tex-Mex, which means margaritas and queso. Why doesn’t anyone say tortilla soup? Its ubiquity on menus, both Tex-Mex and traditional, shows its importance in Dallas, but the poor tortilla soup gets overlooked when we’re called upon to cite our local cuisine.
Who’s Behind Dallas’ Most Exciting Restaurants?
Duro Hospitality is a Coriolis force on the rotating North Texas restaurant scene.
By all accounts, this is a thriving hospitality company that has created six and counting one-off concepts that function as gathering places serving food and drinks to paying customers. Their strength comes through when you take a closer look at the level of talent and expertise running the company, the intent with which they execute every element of its restaurants, and the energy the team invests in making the concepts “classically irreverent” and “totally immersive . “
Portugal is popular with travelers visiting Dallas
Portugal is the new favorite destination. The small, westernmost European country, known for its colorful azulejos, or blue ceramic tiles that adorn commercial and residential buildings, palaces and monuments, is all the rage right now. Instagram feeds are full of photos and videos of our friends and neighbors posing on the Rose Street, Peña Palace and the dramatic beaches of the Algarve. Why?
Jim Severson keeps hope in his heart
Every day when Jim Severson gets into his car for the first time, he looks up at the sky through his sunroof and thanks God for another day.
The 65-year-old chef/owner of Sevy’s is thankful for his wife Amy, son Eric, daughter-in-law Jessica and their son Bennett, daughter Jenna, and his wide circle of friends, employees and guests. Jim, or Sevy as he is known, was diagnosed with stage IV prostate cancer 16 years ago and was given three to five years to live.
Family time is vital: take a seat at the À table
Josephine Giessen is on a mission to enable more families to enjoy more dinners together by taking the stress out of meal planning, shopping, cooking and cleaning up after weeknights with her company simply called À Table.
She was born in Lebanon where she grew up surrounded by close and extended family members. Every night her mother called her children to the table saying: “Children, at the table” meaning “children, at the table.”
Reasons why cheeseburgers are worthy of a national holiday
I usually try to avoid writing about fictional food holidays, but National Cheeseburger Day on September 18 is a little more relevant this year with the recent passing of Jimmy Buffett, songwriter of the ultimate food elegy: “Cheeseburger in Heaven “.
Preston Hollow Man Pens Tribute to His Beloved Bronco
Most of us have had a pet that is a little more special than others, one that seems to speak to us and understand exactly what we say.
Thomas Wickman had Bronco, a 167-pound Leonberger who was, by all accounts, an extraordinary dog with a remarkable owner.
A native of Sweden who has lived in Preston Hollow for the past 23 years, Thomas has a master’s degree in engineering physics from Uppsala University and studied electrical engineering and applied physics and worked on his PhD in robotics at Case Western.
How does Malai Kitchen use 53,000 pounds of flour?
Malai Kitchen’s in-house rice noodles are the nutritional equivalent of luscious, soft white velvet. These noodles are different from all other North Texas noodles because they are made using a noodle machine designed and manufactured in Vietnam just for Malai Kitchen. It’s a custom noodle machine, if you will.