How Dallas Celebrities Spent Christmas

I woke up this morning with visions of sugarplums still dancing in my head. I love the merriment of Christmas - I celebrate all month along and am always sorry to see it go. So, let's stretch out the season one more day and take a gander at how some of our local celebrities, sports starts and newsmakers spent their holiday.

Christmas dinner at Paula's with our dear friends. Roast pig and cranberry tamales!

A photo posted by Stephan Pyles (@chefpyles) on Dec 25, 2015 at 6:37pm PST

Chef Stephan Pyles spent his Christmas Day with fellow chef Paula Lambert of The Mozzarella Company.

Merry Christmas from me and my new Cappuccino machine! Thanks Santa (mom&dad)!! 🎄🎁🎅☕ pic.twitter.com/tJZ2rVBgiH

— Hannah Kirby (@IamHannahKirby) December 26, 2015

Looks like Hannah Kirby, former contestant on The Voice, got her self a new cappachino machine.

Merry Christmas from the Lowes!

A photo posted by Sean Lowe (@seanloweksu) on Dec 25, 2015 at 8:50am PST

James Beard announces Semifinalists for 2013 Awards

Semifinalists were announced today in the 2013 James Beard Awards. Covering all aspects of the industry—from chefs and restaurateurs to cookbook authors and food journalists to restaurant designers and architects and more—the Beard Awards are the highest honor for food and beverage professionals working in North America.

Consider it the Academy Awards for the restaurant industry. The awards are presented each spring at Avery Fisher Hall at Lincoln Center. Nominees and winners are fêted at a weekend of events in New York City that has become the social and gastronomic highlight of the year.

Congrats to the following for representing Dallas so well!

Outstanding Chef 

Stephan Pyles, Stephan Pyles Restaurant

Outstanding Restauranteur 

Nick Badovines, Flavor Hook, Off-Site Kitchen, Tried & True, etc)

Best Chef: Southwest 

Teiichi Sakurai, Tei An 

Jason Maddy, Oak

Outstanding Bar Program 

The Cedars Social

Outstanding Service 

The French Room at the Adolphus Hotel

Outstanding Wine Program 

Cafe on the Green at the Four Seasons at Las Colinas

Established in 1990, the James Beard Foundation Awards recognize culinary professionals for excellence and achievement in their fields and continue to emphasize the Foundation’s mission: to celebrate, preserve, and nurture America’s culinary heritage and diversity. Each award category has an individual Awards Committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards program. All award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia. Finalists will be announced March 18 and the winners will be announced on May 3 and 6 in New York City.

Do you agree with these selections? Who got overlooked that should have been nominated?

Happy (Chinese) New Year!

Dean Fearing, Wolfgang Puck and Stephan Pyles
photo: Stephan Pyles on Twitter

Famed celebrity chef, Wolfgang Puck, was in Dallas on Wednedsay to celebrate the Chinese New Year at his Dallas restaurant, Five Sixty. Joining Puck at this celebration were chef pals Stephan Pyles, Dean Fearing and Lisa Garza. Puck told the DMN that he was in Dallas because he has so many friends here. The celebrity chef culture is apparently alive and well in Dallas!

Oh So Tasty: Stampede 66

Stephan Pyles with Cynthia Smoot

Inspired by his upbringing in Big Spring, Texas, and learning to cook at his parents’ truck stop restaurant, Chef Stephan Pyles has created what he refers to as “Modern Texas” cuisine – familiar Texas dishes re-interpreted with a contemporary twist.

A culmination of elements that signify a singular, “True Texas” dining experience in the city, where Uptown and Downtown Dallas connect. Local foods, wines and beers will be showcased at his new concept in an atmosphere of gracious Southern hospitality and Texas lore interpreted in a fashion that unites the past with the present.

“In many ways,” said Chef Pyles, “I feel like I am ‘coming home’ because Texas food and culture are deep in my heart and soul. It was important that I pay homage to my parents’ café in Big Spring, The Phillips 66 Truck Stop Café, by naming my new restaurant Stampede 66. I practically grew up in that café and I have taken inspiration from the memories there to create a concept that is a more modern, refined version of those experiences. I want ‘The Stampede’ to be a high-energy, multi-sensual encounter.”