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    All About Desserts

    Eating in Season: High-flying Dallas restaurant spins out new desserts

    Teresa Gubbins
    May 16, 2018 | 6:00 pm

    The ever-spinning Five Sixty by Wolfgang Puck, the rotating restaurant at the Reunion Tower in downtown Dallas, is going seasonal on desserts with the debut of a new menu from pastry chef Erika Lucio.

    You may recall that Lucio was a nominee for the 2018 CultureMap Tastemaker Awards, for best pastry chef. She was also a participant in the event with a memorable dessert that contained red plum, jackfruit, and Thai basil.

    This in no way influences our perspective on her work. The undeniable fact of the matter is that she is an awesome pastry chef, one of the best in Dallas, if not all of Texas.

    Her new dessert menu features seasonal ingredients and Asian-inspired flavors, including raspberry, matcha tea, and lemongrass. In list format, they are as follows:

    • Caraibe chocolate mousse, with almond cake, compressed raspberry filling, and matcha tea ice cream; Caraibe is a chocolate from Valrhona.
    • Japanese cheesecake with berries, honey-passion fruit sauce, and lemongrass ice cream
    • Yuzu baked Alaska with blueberry ice cream, buttermilk cake, and white chocolate sauce
    • Assortment of house-made cookies in flavors that include candied pecan, peanut butter-chocolate mousse, dark chocolate-coffee bonbon, and a daily macaron
    • Bittersweet chocolate soufflé with chocolate sauce, hazelnut gelato, and créme faîche whipped cream
    • Ice cream or sorbet - three assorted flavors of house-made ice creams or sorbets

    A graduate of Le Cordon Bleu, Lucio worked with chef David Collier at chef John Tesar restaurants Spoon Bar & Kitchen and Knife, where she learned about balancing flavors in a dessert the same way you would a savory dish. Her desserts at Hubbell & Hudson Bistro in The Woodlands earned accolades such as "spectacular."

    Caraibe chocolate mousse with matcha tea ice cream.

    Five Sixty Wolfgang Puck
      
    Photo courtesy of Five Sixty
    Caraibe chocolate mousse with matcha tea ice cream.
    desserts
    series/eating-in-season-dallas
    news/restaurants-bars

    Today's Pickle News

    New shop crazy about pickles joins Jimmy's in East Dallas foodie zone

    Teresa Gubbins
    May 29, 2018 | 12:41 pm
    New shop crazy about pickles joins Jimmy's in East Dallas foodie zone
    Sarah Berkowitz/fromthegrapevine.com
    So many pickles to pick from.

    In a world that seems overrun with hamburger joints and poke places, bow down to entrepreneur Lee Theilen, who is opening a concept that is completely original to Dallas: a pickle place.

    Called Pickletopia, it will open at 4812 Bryan St., at the southwest corner of Fitzhugh Avenue, where it will sell pickles of all kinds.

    Theilen, a Dallas-born gourmand who'd worked with big food companies like Cargill, is acting on something that started as a hobby and became a passion.

    "My grandfather, I was told, who is of German descent, used to make his own sauerkraut," he says. "I'd been reading up on the benefits of fermented foods, and I decided to throw myself into this a couple years ago."

    He began experimenting with recipes and the more he explored it, the more grist he found.

    "Probiotics have become popular, and the fact is that it works," he says. "We're learning that gut health is the best health, and part of that is fermented foods like pickles."

    But this will be far more than a place to buy a jar of pickled cucumbers. Theilen will be pickling all kinds of things.

    "I'm working with about two dozen recipes," he says. "And then I'll rotate in products that are in tune with the season. If at all possible, you want to stay with vegetables that are in season."

    Carrots in the winter, okra in the spring.

    "I also want to be as local as possible," he says. "It's better for people who live in the area to eat what's grown locally, it supports local farmers, and it just helps everyone all around."

    In addition to pickled vegetables, he'll do things like a green papaya kraut with an Asian flair that would make an interesting match with barbecued chicken.

    Theilen, who aims to have the store open by late summer, is pretty tickled about his location, almost kitty-corner from Jimmy's Food Store, Dallas' revered Italian market. With Jimmy's, Mai's, Urbano Cafe, and the community garden, he'll add another element to a neighborhood ripe with culinary coolness.

    "Growing up in Dallas, I would go to Jimmy's, I always thought that was a cool location and a neat place that was original for Dallas," Theilen says. "I go to New York quite a bit. I always enjoyed going to the Lower East Side and checking out the pickle places that were still there. I worked with one down there for a week. The owner allowed me to do it because I was from Texas, and we wouldn't be competition. By the end of week, I knew this was something I wanted to do."

    He'll supplement his retail store business with internet sales.

    "But everything's going to be fresh — not shelf-stable but fresh out of the barrel," he says. "I did my research and there's nothing quite like this in the Dallas-Fort Worth area or maybe not even in Texas, quite like what I am doing. It's something I enjoy, and if you have a job you enjoy, the rest is gravy."

    openings
    series/eating-in-season-dallas
    news/restaurants-bars
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