In non rehearsal room news, I have been enjoying exploring the culinary delights of Dallas. Remarkably untouched by the recession, Dallas is overflowing with a plethora of restaurants, bars, delis and markets. DTC Artistic Director Kevin Moriarty takes pains to encourage a communal culture around him, which means we have been taken on a culinary tour of the city over the meals that the artistic team has shared. I am a big believer that community is one of the precious gifts of the theatremaking process, so discovering this tradition has been one of the more joyous aspects of this assistantship. Sitting down to break bread together means that you continuously foster and affirm a sense of family, and it determines that everyone starts and ends their days on the same page. Thank goodness the guest artist apartments at DTC has a fully-equipped gym (and a fully-equipped gym staff ...).
Below, three prize-winning dishes from different eateries around town, ranging from the fancy schmancy to the downright hearty:
Smoked veal in a red wine reduction, served with potato two ways: custard filled potato pastry, and a hearty chive mash.
Spinach salad with smoked chicken, French blue cheese, caramelized onions, sweet pear slices, candied pecan nuts and a completely intoxicating maple vinaigrette. I ate one at the restaurant, and ordered one to take home!
Grilled meatloaf, served with fresh kernel corn and baked squash with onions and garlic, and a pitch-perfect heirloom tomato sauce. This is the dish I'll dream of late at night after I've left Dallas!
(posted by Ed)
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