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    Four-Course Vegans

    Whole Foods Park Lane goes gourmet for vegan wine dinner debut

    Teresa Gubbins
    May 26, 2013 | 12:10 pm

    It's a good time to be vegan in Dallas. The latest windfall is the advent of the vegan wine dinner, which premiered May 24 at the Whole Foods at Park Lane. The event drew a sellout crowd of about 60 diners, who supped on a four-course dinner paired with wines selected by staffer Emily Gould.

    The Park Lane store has a soft spot for vegans, thanks to the efforts of chefs John Mercer and Michelle Vandenhende, who've become accomplished at the art of elevating vegan food to gourmet standards. The chefs introduced each course, sharing their techniques. Mercer said they'd also made the entire meal gluten-free, just to show that it could be done.

    For the first course, Mercer layered thick slices of tomato and avocado purée atop a smoked portobello mushroom cap. Diners clucked over the idea of smoking a mushroom, although one woman at my table said she'd become such a smoking aficionado that she even smoked garbanzo beans.

    The "secondi" was a clever "pasta" made of raw zucchini cut into spaghetti-like strands with a spiral machine, then tossed with tomato and basil. It was especially good paired with a Vinum Cellars Chardonnay.

    The main course was a stick-to-your-ribs risotto tossed in a "cream" sauce made from puréed cashews, a popular and effective device in vegan cooking because the puréed cashews add such a creamy mouthfeel. What made the risotto so good was the inclusion of freshly shucked peas and fresh asparagus, cut on the diagonal into bite-size pieces.

    Dessert was an incredibly rich construction with a peanut butter base topped by a crunchy chocolate shell, sprinkled with fresh raspberries, shredded coconut and toasted pecans.

    The dinner took place in the supermarket's second-floor events room, which staffers primped up by covering the fluorescent lights with red fabric. Nice effort! Boo to the water served in environmental unfriendly plastic bottles. Next time, I would volunteer to be the water gal, happy to tote around a pitcher and top off everyone's glass. But points for their use of real glasses, not plastic.

    Dallas vegans now have their own website, their own monthly drink series, their vegan-only and gourmet restaurants, and their own annual fall festival. Now they have their own wine dinners too — which Whole Foods intends to do more of.

    First course was a smoked portobello mushroom topped with tomato and avocado purée.

    Vegan wine dinner, smoked portabella
      
    Photo by Teresa Gubbins
    First course was a smoked portobello mushroom topped with tomato and avocado purée.
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    Dessert News

    Dessert-obsessed shop debuts doughnuts and sweets in Allen

    Raven Jordan
    Jul 2, 2025 | 4:35 pm
    Dessert Lab
    Dessert Lab
    Dessert Lab

    A restaurant obsessed with desserts is now open in Allen: Called Dessert Lab, it’s part of a small local chain, which just opened in a former boba shop at 975 SH-121 #160.

    Dessert Lab was founded by Amaan and Shima Patel, a young married couple who left their careers in health consulting and chemical engineering to launch this sweet concept. They opened their first location in Richardson in 2022, then a second shop in north Dallas at Frankford and the Tollway in 2024.

    "Our love for doughnuts, ice cream, and waffles started at a young age, and we always dreamed of opening our own shop in where we can share our passion with others," the couple says.

    They offer a dizzying variety of options: doughnuts, doughnut sandwiches, crepes, cheesecake, ice cream in 18 flavors such as Dutch chocolate, cotton candy, and blue monster with cookie chunks, milkshakes, and waffles in flavors such as Nutella and Caramel.

    But the buzzy item du jour is Dubai — the chocolate-pistachio flavor combo inspired by the Dubai chocolate bar viral sensation.

    They have a Dubai chocolate ice cream cup. A Dubai chocolate crepe and a Dubai chocolate waffle -- both with pistachio cream, tahini, shredded phyllo pastry, ice cream, and Nutella.

    Dessert LabDessert Lab Dubai crepe Dessert Lab

    “It’s something that's been highly in demand in Dallas, and we wanted to make sure that more people in Dallas get to experience this viral dessert,” Shima says.

    Other items include iced and hot coffee drinks, affogatos, mangonadas, and rooh afza falooda, which is a South Asian milkshake with basil seeds, rose syrup, and ice cream.

    In an unusual twist for a dessert shop, they stay open late: until midnight on weekdays and until 1 am on weekends. The couple originally found themselves wanting sugar late at night, and found few places that kept those hours. They also cater corporate and private events.

    The shop's interior is bright and pink, with a spiffy chalkboard-style mural of the Dallas skyline; a wall of greenery with an "I heart Dallas" neon sign, and a depiction of their logo, featuring a doughnut on an ice cream cone with their motto “Donut say no to ice cream.”

    This location was a great fit for the next location because its closer to some of their regulars at the other shops.

    “Allen is a different market because we were getting a lot of demand from there,” Shima says. “We wanted to make sure we were more accessible for those customers.”

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