Foodie Fridays is serving up the dish on restaurant and food news, trends, events and specials.
Van Leeuwen Ice Cream now serves the scoop in Deep Ellum
Van Leeuwen has perfect timing. Summer time and ice cream go hand in hand — or perhaps hand in cup or cone — with a brand new Dallas location. The NYC-born brand known for its made-from-scratch dairy and vegan ice cream opened in Deep Ellum yesterday. , in Dallas’ Deep Ellum district. The new shop is located 2649 Main St.
“We’re delighted to be opening in Deep Ellum,” Ben Van Leeuwen, co-founder and CEO, said in a press release. “It’s such a special part of Dallas. We were attracted by its vibrant cultural scene, its important place in music history and the great food. It’s truly an honor to be part of the community.”
Van Leeuwen has partnered with neighbor Revolver Taco Lounge on a limited-time sundae to mark the occasion: Nieve de Rancho.
“In Michoacán, Mexico, where I’m from, the nieve vendors, or ice cream vendors, all have their own marmalades they serve with their ice cream,” Revolver’s chef-owner Regino Rojas said in the release. “The Nieve de Rancho is our take on that.”
The sundae features Van Leeuwen Vanilla Bean ice cream topped with a salsa roja tomato marmalade, queso fresco and fresh mint. Rojas added, It gets a hint of smokiness from guajillo chile.
Since its 2022 DFW debut in West Village, shops have opened in Fort Worth’s WestBend development and in Dallas’ Inwood Village.
The Deep Ellum scoop shop will feature more than 30 signature flavors, including its award-winning Vanilla Bean, Honeycomb, Pistachio (made with Pistachios sourced from Mount Etna in Sicily), Marionberry Cheesecake (made with vine-ripened berries from Oregon farm partner Stahlbush Island Farms) and Praline Butter Cake, in addition to sundaes, housemade waffle cones, ice cream sandwiches, root beer floats, milkshakes and pints to-go. Popular vegan flavors including Peanut Butter Brownie Honeycomb and Strawberry Shortcake will also be available.
The shop will be open Sunday-Thursday, 11 a.m.-11 p.m. and Friday and Saturday, 11 a.m.-midnight.
The Statler names Marcelus Cordeiro as hotel’s executive chef
On Tuesday, The Statler, a Curio Collection by Hilton hotel managed by Aimbridge Hospitality, announced Chef Marcelus Cordeiro as the hotel’s new Executive Chef. In this role, Cordeiro will oversee the dine-and-drink establishments at The Statler, including Overeasy, Scout, Bourbon & Banter and Waterproof, as well as the hotel’s room-service and catering operations.
“In Marcelus, we’ve found a great leader for our kitchens who believes that every customer experience should be perfect,” Nuno Rodrigues, Food & Beverage Director at The Statler, said in a press release. “He achieves that by consistently delivering high-quality food and service. We’re happy to have him on the team.”
Cordeiro comes to The Statler with more than a decade of experience leading large institutions’ kitchens, most recently as chef-manager at the University of North Texas in Denton. His hotel experience includes stints as executive chef at the Marriott Hotel & Golf Club at Champions Circle in Fort Worth and as sous chef at the Gaylord Texan Resort in Grapevine. Cordeiro also served as sous chef at Centerplate Event Venue Catering & Hospitality Services in downtown Dallas, an experience that will benefit the guests at The Statler’s many events.
Cordeiro received his culinary arts education from Le Cordon Bleu College of Culinary Arts in Dallas. The native Portuguese speaker is trilingual, also fluent in English and Spanish. He is a member of the American Culinary Federation.
“I am the type of chef who is extremely connected to his team,” Cordeiro stated. “My goal is to create beautiful food while leading others to do the same. Passion is the key; a love of food and culinary arts makes it easy. I look forward to delighting guests at The Statler.”
Dee Lincoln Prime welcomes highly experienced executive chef
As executive chef, Chef Mario will oversee Dee Lincoln Prime’s fine selection of prime steaks, Japanese wagyu and Kobe beef, as well as fresh seafood and sushi.
“Food has taken me around the world, opened my senses and taught me more than I could imagine,” Chef Mario Roca said in a press release. “Continuously evolving as an agent of the culinary arts is what I’m meant to do. I look forward to continuing my journey with Dee Lincoln Prime, offering dining experiences in an ethereal atmosphere with innovative dishes. I couldn’t be more proud and excited about being at the helm of this kitchen filled with such a talented crew.”
Before joining Dee Lincoln Prime, Chef Mario worked as executive chef for Wolfgang Puck Catering for nine years. During this time, he worked at multiple venues throughout the country supporting large-scale catering events, including star-studded weddings, the Oscars, galas and other exclusive functions. Puck offered Chef Mario the opportunity to open his flagship location, III by Wolfgang Puck, in Houston back in 2019.
“Chef Mario is a charismatic leader and an exceptional chef – just the right ingredients needed to build upon the foundation we’ve laid here at Dee Lincoln Prime,” restaurant owner Dee Lincoln stated in the release. “I look forward to watching Chef Mario introduce new dishes and continue to provide patrons the second-to-none dining experience they’ve come to expect from us.”
III Forks to host benefit dinner for those affected by Texas Panhandle wildefires
To acknowledge that it owes much of its heritage to the grit and determination of those farmers and ranchers in the Texas Panhandle who provide much of the meat and produce served in the acclaimed restaurants, III Forks will host a benefit dinner. Locations in Austin and Dallas are partnering with Garrison Brothers, William Chris Vineyards and Texas Rep. Ken King to host Panhandle to Table, a dinner benefiting Panhandle Proud, a charity that helps those affected by the spring 2024 Texas Panhandle wildfires.
Tragedy struck the Panhandle in spring 2024 when wildfires ignited and consumed 1.5 million acres of land. More than 350 homes and ranches were reduced to ashes and claimed the lives of two residents and more than 15,000 cattle, dealing a blow to the local economy. The financial toll exceeded $1 billion in losses. In the aftermath, Panhandle Proud was created to raise money and awareness for those affected communities.
Panhandle to Table Menu
Course 1: Amuse-Bouche
Smoked Quail Rillettes on Pecan Crostini with Pickled Okra Relish (passed)
Wine Pairing: 2023 Petillant Naturel Rosé
Cocktails: Garrison Brothers Honey Dew Whiskey Sour & Garrison Brothers Old Fashioned
Course 2: Appetizer
Pan-Seared Gulf Shrimp with Corn and Poblano Puree and Microgreens
Wine Pairing: 2023 Roussanne, Texas High Plains
Course 3: Salad
Baby Arugula and Heirloom Tomato Salad with Texas Goat Cheese Mousse and Pecan Vinaigrette
Wine Pairing: 2021 Moonlight Blend (lightly chilled)
Course 4: Main Course
Certified Angus Beef Brand Ribeye with Jalapeño Bearnaise, Truffle-Infused Potato Puree and Seasonal Vegetables
Wine Pairing: 2021 Cabernet Sauvignon, Newsom, and 2020 Mourvèdre, La Pradera
Course 5: Dessert
Lavender-Infused Texas Peach Tart with Honey-Thyme Ice Cream
Wine Pairing: 2023 Sauvignon Blanc, Dell Valley
The dinners will be held in Austin on Aug. 20 and in Frisco on Aug. 22. Reservations for the dinner are required, and $400 from each $500 ticket will go to the charity. Tickets can be purchased here.
–compiled by Rich Lopez