Dallas Farmers Market will present a Friday Night Block Party. Warm up your vocal cords & join DJ Robert-O for a night of vocal self-expression & listening fun. Food and drink available at The Market. The event is free to attend and kicks off at 6:00 P.M.
Bastille on Bishop
Bastille on Bishop is an annual festival in the heart of the Bishop Arts District that celebrates Oak Cliff’s unique French roots. Visitors can don their best berets and join friends for a little champagne and dancing in the streets. To consume alcoholic beverages at the festival, guests must have one of the event wine glasses. Glasses comes with two tokens, which can be redeemed for either beverages or food. Cocktails, beer, and wine require one token. Most food requires one token as well. The only people who need a ticket are those who plan to consume alcohol. The festival is free for those who are simply coming to enjoy the atmosphere. Additional tokens for food and drink will be available at the event at $6 per token. Tickets can be purchased here.
Barbecue Bus – Fort Worth
The BBQ Bus is hitting Fort Worth for the first time on Saturday from 1p-5p. Guests will meet up at HopFusion Ale Works and head out to Billy’s Oak Acres, Cousin’s Bar-B-Q and Riscky’s Barbeque. At each location, we will enjoy a plate of brisket, ribs, and sausage! Plus the beer is stocked with craft brews from Hopfusion! Tickets can be purchased here.
Checkered Past Winery presents Wine and Magic
Checkered Past Winery will host award-winning magician Trigg Watson for Wine and Magic. Signature wines, pizza, charcuterie, desserts, and more will be available for purchase during the intimate show. Watson first fell in love with magic in his native Australia and later honed his craft while living in New Orleans. Watson has called Dallas home ever since attending and graduating from Southern Methodist University. He has since performed on several national television shows and won multiple awards. Tickets can be purchased here.
World Cup Final Watch Party at Legacy Hall
Watch France and Croatia go head to head at The Box Garden at Legacy Hall for the official North Dallas Summer of Soccer FINAL Watch Party this Sunday at 10 a.m. They are teaming up with FC Dallas for a celebration that will include: FIFA PlayStation gaming, the FC Drumline, player appearances, swag and more! The event is free to attend.
With the constant debacle in regards to home living and environmental consciousness, lights and fixtures are a hot topic. Over the years, we’ve shifted from incandescent lighting, fluorescent lighting, and now to LED lighting, and Larry Sayah, the owner of Lights Fantastic, has been there for it all.
“Lighting is more fun and exciting than it’s ever been,” Sayah says. “LED saves a lot of energy, produces better color. That is the future.”
Sayah is an MIT alumnus with a background in engineering. He came to Texas from Pennsylvania in 1965. While building a house in Dallas, he was frustrated at the fact that he was not able to find a place to purchase contemporary lighting. Having previously purchased Fleco, Fluorescent Light Equipment Co., Sayah turned his eye over to a new market and converted Fleco’s manufacturing operation, Texas Fluorescents, into a showroom.
“I’m an engineer by education,” Sayah says. “I have expertise in manufacturing pretty much anything.”
Sayah’s ambition drove him to open Lights Fantastic stores and showrooms across Texas, with locations in Dallas, Austin, Houston, and San Antonio. However, due to economic downfalls, Sayah was forced to reduce the number of stores from 26 to three, with one in Austin and Dallas each, and a Lights Fantastic Pro store in The Colony.
“Lights Fantastic Pro on 121 is the only store in the country that showcases all the variations of LED fixtures and how to use them,” Sayah says. “We have bedroom lights, kitchen lights, outdoor lights, and so much more.”
Since opening the first of the Lights Fantastic stores, Sayah has been up-to-date with lighting trends. Currently, he believes LED is the next big revolution in lighting.
“LED light bulbs use about a third of the energy of incandescent bulbs,” Sayah says. “You can order them in different colors so you can have different colors for different types of environments. They last about three to four times longer than regular bulbs and use less energy.”
Apart from the bulbs, Sayah also sells one-of-a-kind lighting fixtures. One of his most notable creations is a fixture on which the color of the light changes in accordance with wind pressure, allowing the owner to know whether or not the weather will be inclement on that day.
Although his products are innovative and game-changing, Sayah still runs into problems all business owners come across.
“Finding good people to work with is always a struggle,” Sayah says. “You have to have a passion for it. You have to know your product inside and out. Not very people know much about LED, but they are able to pick it up quickly.”
Sayah currently employs over 450 people across his three stores, and his manufacturing company, SayLite, formerly known as Texas Fluorescents. Most of his employees have been with him for 20 to 30 years. His son, Jon, works with him side-by-side and serves as the President of Saylite.
For information on Sayah’s store and showroom locations, visit http://lightsfantastic.com/
Hawaiian Falls Waterpark has kicked off its summer movie series across all four of its North Texas locations. Tonight at 8:30, families can catch a screening of “Wonder,” while floating in the wave pool at Hawaiian Falls’s Roanoke location.
Taste of Dallas 2018 at Gas Monkey Live
For the tens of thousands of people set to visit Taste of Dallas this year, there will be something for everyone at Dallas’ largest summertime food festival. Attendees will be able to engage and interact with over 150 sponsors and exhibitors in both indoor and outdoor settings throughout the weekend. Featured attraction areas include Taste’s Restaurant Showcase, Backyard Bites, Taste Curbside, South of the Border, Taste Marketplace, the Family Fun Zone, as well as dozens of fun and interactive sponsor activations. Tickets can be purchased at your local Walgreen’s store for the discounted price of $14, otherwise, they can be purchased here.
Nemo’s Grand Opening
This Saturday, Nemo’s Salads, Soups, and More will be celebrating its grand opening. Guests can choose from a “build-your-own” style menu and have their proteins, toppings, and sauces served in the form of a sub, panini, wrap, or salad. Everyone who comes in on Saturday will be entered in a raffle. 10 winners will win a free t-shirt and one winner will win free entrees for a year. Nemo’s is located in Plano, TX at 1921 W 15th Street.
Dallas Summer Musicals Presents The Lion King
The Lion King is on its second week at Music Hall at Fair Park. There are plenty of tickets available for this spectacular, visually stunning musical. Tickets and showtimes can be found here.
Reunion Lawn Party
This Saturday, Dallasites can gather together for a lawn party celebrating one of Dallas’s most well-known landmarks. At the Reunion Lawn Party, attendees can grab bites from 10 different food trucks, Dallas’s newest dessert bar Baldo’s Ice Cream, and entertainment from Limelight Band. The party kicks off tomorrow at 6:30 p.m. and admission is free to attend.
Perot Museum presents “Ultimate Dinosaurs”
“Ultimate Dinosaurs” is a showcase revealing a new breed of dinosaurs that evolved in isolation in South America, Africa, and Madagascar. It tells the story of the break-up of supercontinent Pangaea into today’s continents and the ways that continental drift affected the evolution of dinosaurs. “Ultimate Dinosaurs” will be taking place all weekend, and tickets can be purchased here.
Behind every great restaurant is a team of diligent, hard workers. When selecting people to work in Chamberlain’s Steak and Chop House or Chamberlain’s Fish Market, owner Richard Chamberlain picks people with track records of providing quality service and showing personability through all stages of their career. Given the criteria Chamberlain uses when building his team, it is no surprise that he chose Jeff Barker to partner with him in the opening of his restaurants.
Jeff Barker is the Director of Operations for both of Chamberlain’s restaurants. He has been working in the industry since before his teenage years.
“My father passed away when I was 11 years old,” Barker says. “I grew up an only child. My mother was struggling to work, so when I wanted to buy myself a pair of sneakers or just anything for myself, I felt it was my responsibility to pitch in.”
After experiencing such a tragic loss, Barker began to search for a job as a means to make money to support himself and his mother.
“Shortly after my dad’s passing, I saw an advertisement in a paper for a restaurant that was hiring a dishwasher and busboy,” Barker says. “I got the job and I fell in love with this industry. I began working when I was 12 and I’ve been in this industry ever since.”
Barker’s first job in the hospitality industry was at a restaurant called Lock, Stock & Barrel. He later went on to work at a restaurant called The Randy Tar.
“I stayed at The Randy Tar for almost nine years,” Barker says. “I worked my way through college there.”
Barker graduated from University of North Texas in 1981 with a General Business degree.
“After I graduated college, I applied for several jobs in the restaurant business, each of which required a degree,” Barker says. “I received offers from all of the jobs I applied for.”
Upon receipt of these offers, Barker felt motivated to launch a company of his own.
“I figured, ‘if I’m good enough to work for all of these places, I should just open up my own business,'” Barker says.
Barker then launched a catering company, which proved to be a success. He worked with his catering company until he received an offer he couldn’t refuse; A management position at Dakota’s Steakhouse, under Lincoln Properties.
“I was a multi-unit supervisor at Dakota’s,” Barker says. “I oversaw both the front and back of the house.”
Barker also had a run as a sous chef at Harvey Hotels when they were first opening in Dallas, until he and Richard Chamberlain eventually teamed up to open Chamberlain’s Steak and Chop House. The pair also opened Chamberlain’s Fish Market in 2001, which currently holds the number one spot for seafood restaurants in the metroplex on TripAdvisor.
Having worked in this industry since his pre-teen days, Barker has developed a code that he recommends people follow if they are wanting lifelong careers in the hospitality industry.
“You have to have an outgoing personality,” Barker says. “It’s key to just be friendly to everyone. It’s also helpful to have a good memory and eliminate any gray areas in your work. You’ve got to be a person of your word.”
Apart from handling the operations at both of Chamberlain’s restaurants, Barker has also previously served as President of the Greater Dallas Restaurant Association.
“During my time on the restaurant board, we were able to make a change on the way taxes are handled on mixed beverages in restaurants,” Barker says. “This was about 25 years in the making, but ultimately, we were able to help restaurants save a ton of money.”
Barker strongly believes that his decades of working in the hospitality industry aligns with the American dream.
“I started out as a busboy and a dishwasher, and now I operate two restaurants,” Barker says. “The hospitality industry is one where you can come in with no experience, starting from the very bottom, and eventually grow to run your own place.”
Chef Dean Fearing and crew will be hosting a “You’re the Man” themed backyard barbecue at his Ritz-Carlton restaurant. Fearing’s will offer three-course brunch and dinner meals, including Alaskan King Crab with citrus-poached jumbo prawn, a backyard barbecue plate with brisket and elk sausage, and more. Brunch will be served from 11 a.m. to 3 p.m., and dinner will be served from 5 p.m. to 8 p.m. To make a reservation, click here or call (214)-922-4848.
Typically closed on Sundays, Table 13 will be opening up on Father’s Day for dinner from 4 p.m. to 8 p.m. For $45, guests and their fathers can feast upon a delicious selection of steak and seafood. To make a reservation, click here or call (972)-789-9558.
On Father’s Day, guests of Legacy West’s Bulla can try many of the gastrobar’s delicious authentic tapas. Plus, they will be giving free orders of their delectable churros to fathers who are able to solve the Bulla Brainteaser. To make a reservation, click here or call (972)-805-4590.
Maggiano’s Little Italy
Maggiano’s Northpark location will be putting a spin on the traditional Italian Father’s Day brunch. This Sunday, the famed Italian restaurant will be hosting a murder mystery party from 7 p.m. to 10 p.m. Tickets for the murder mystery party start at $65 and include three courses and non-alcoholic beverages. For tickets, click here.
Old man not big on meat? V-Eats at Trinity Groves will be hosting a vegan brunch this Sunday. Guests meat-and-dairy-less versions of traditional southern brunch items prepared by chef Troy Gardner. Brunch begins at 10 a.m. and ends at 3 p.m. To make a reservation, click here or call (214)-377-6009.
As women continue to thrive in what had once been known as male-dominated fields, the female empowerment wave keeps growing and growing. The Dallas-based Boss Women Who Brunch is an organization committed to helping corporate, millennial women cultivate their dream careers by providing tips and tools from professionals and
encouraging the community to participate.
On Saturday, June 23, Gather Kitchen will be hosting “Corporate Women Unite: How to 9 and Thrive in Corporate,” a brunch event for corporate, millennial, and professional women.
“Corporate women often feel isolated with little information available to help them move from
one position to the next,” BWWB founder Marty McDonald says.“The event allows these women to network with the local community, while highlighting and gathering insight, in-person, from notable panelists who will share advice and provide actionable tools onhow to achieve their career goals.”
The event will help initiate and maintain unity among corporate women in the DFW metroplex and beyond through key speakers and icebreaker features. Key speakers at the event include CEO and President of Women’s Foodservice Forum, Hattie Hill, former President of Del Frisco’s Grille and C-Level Executive, Sarah McAloon, Senior Brand Manager at Sally’s Beauty, Mia Lawrence and more.
Corporate Women Unite will take place on Saturday, June 23 from 11:00 a.m. to 1:30 p.m. For tickets and a full list of keynote speakers, click here.
Since its opening in 1993, Chamberlain’s Steak and Chop House has received much acclaim from food critics and connoisseurs alike. It has been hailed as Dallas’s Best Steakhouse by various publications, including Texas Monthly, D Magazine, and Trip Advisor. Richard Chamberlain, a native Texan, has undeniably earned such accolades, and even after 25 years in business, he remains humble.
“I like to say that every part of your career that helps you build and learn is a very important part of your career,” Chamberlain says.
Like Chris Vogeli, the executive chef at III Forks, Chamberlain studied at El Centro College in their Culinary Arts department.
“El Centro was great,” Chamberlain says. “I learned a lot about the restaurant business, like food costs and labor costs. Gus Katsigris, the person in charge of the culinary department would say ‘this is how a Greek god runs a restaurant’ and he taught us really efficient cooking techniques.”
Chamberlain cites his experience studying at El Centro as a key factor that helped him get a job as a grillier at The Mansion on Turtle Creek.
“One day, during my apprenticeship at The Mansion, the sous chef comes in with a giant bowl of garlic,” Chamberlain says, “and he tells me ‘I need you to chop this.’ And then, I’m thinking, ‘well okay, this is going to take a while.’ As they taught me in culinary school, I pull out a piece of garlic and I smash it with the side of my knife and then I dice it.”
Chamberlain then quickly learned that working in a high-end restaurant would require that he pick up on modern, more efficient techniques.
“A short while later, Chef comes back and yells ‘What are you doing?!’” Chamberlain says. “Regarding my technique, he says ‘that’s how we did it 40 years ago,’ then he throws the rest of the bowl into a big food processor and he chops the garlic in about five seconds. Of course, I was embarrassed. There were about 20 other chefs in the kitchen. But this was just one of the parts of learning efficient and very high standards of cooking in French kitchens like The Mansion.”
Before his apprenticeship at The Mansion, Chamberlain worked at Dallas’s Trail Dust Steakhouse, where he was one of three grill cooks in a nearly 400-seat restaurant. Prior to opening Chamberlain’s, he held many other restaurant jobs in various parts of the country. During that time, Chamberlain pioneered a form of culinary arts called American Alpine Cooking.
“American Alpine Cooking is a cuisine I created while I was a chef in Aspen at a hotel called The Little Nell Hotel,” Chamberlain says, “The alpine cooking was me taking the best that the mountainous regions had to offer and putting them into creative dishes.”
Chamberlain spent three years working in Aspen, then another two working in Los Angeles’s Bel Air Hotel, until he eventually decided to return home to Dallas.
“I came back here with the intention of opening a restaurant,” Chamberlain says. “I’m a fifth-generation Texan. I come from a family of cattle ranchers. Opening a steakhouse came naturally to me.”
In 1993, Chamberlain opened Chamberlain’s Steak and Chop House. Since then, it has been hailed as one of Dallas’s best steakhouses. But with owning a great restaurant comes the great obligation of providing the best service.
“We have to hire the very best we can find,” Chamberlain says, “not just experience-wise, but we largely hire based on attitude and personality.”
Chamberlain is also very selective in the ways he and his team source ingredients for his dishes.
“In all the regions I’ve cooked in, including Dallas, I’ve always tried to focus on local ingredients,” Chamberlain says. “But for Dallas, it’s a little more challenging, since Texas has very short seasons.”
Despite Texas’s short seasons, Chamberlain still tries to source as locally as possible. For example, the wagyu beef he uses comes from Oklahoma A Bar N Ranch, which is about an hour north of Dallas. Although Chamberlain sources his fish from all over the United States, the redfish he uses is raised on the Texas Coast.
Apart from owning one of Dallas’s best restaurants, Chamberlain is also involved in various local charities.
“My primary charity is the American Heart Association,” Chamberlain says. “I’ve been involved with them for a little over 20 years. Our annual event is Cote du Coeur, and this year, we raised a record of $4.8 million this year. All of it goes to heart research and education.”
Before concluding our interview and getting ready for a dinner shift, Chamberlain notes that anyone wanting to open their own restaurant be up to the challenge, and not to let any challenge defeat them.
“Anything that’ll help you build your resume is something you should consider, no matter how difficult it may seem,” Chamberlain says. “I don’t know of any failures I encountered, but there were many challenges along my way here.”
Best of Guide is a proud sponsor of Sunnyland Outdoor Furniture’s Dad’s Gift Grillin’ Eggfest. This Saturday, Sunnyland Outdoor Furniture will be hosting their annual Dad’s Gift Grillin’ Eggfest in their parking lot. Eggfest will consist of various local chefs participating in cooking demonstrations while utilizing the Big Green Egg Grill. Attendees will get the chance to vote for the best cooking demonstration at the conclusion of Eggfest. For more info on Dad’s Gift Grillin’ Eggfest, click here.
Four Seasons Markets at CityLine
Every Friday in June, CityLine in Richardson will be hosting a European-style market in the plaza. Patrons can purchase a variety of groceries, basic essentials, and various accessories from over 25 local vendors. For a full list of participating vendors, click here.
Dirk Nowitzki’s 2018 Heroes Celebrity Baseball Game
Tonight, you can catch Dak Prescott, Mark Cuban, Ezekiel Elliot, and many more of your favorite local public figures playing a round of celebrity baseball. Opening pitch begins at 7:00 p.m. at Dr. Pepper Ballpark in Frisco. Proceeds from ticket sales benefit Dirk Nowitzki Foundation and the Heroes Foundation. To purchase tickets, click here.
This Saturday, Mutt’s Canine Cantina will be hosting its first ever Tough MUTTer. Participating dogs will attempt to master an obstacle course for a chance to win a gift card from Mutts. Tickets are just $5 per competing dog, and all proceeds benefit the SPCA. To register for Tough MUTTer, click here.
Plano Comedy Festival
All weekend long, Plano will be hosting several comedians in the city’s inaugural comedy festival. In a mini-SXSW fashion, the likes of Aaron Aryanpur (Funniest Comic in Texas, FOX), Jonny Bratsveen (Comedy Central’s Hart of the City), and Mac Blake (Just For Laughs in Montreal) will be performing sets at Hyena’s Plano, Taste of the Islands, and Art Centre Theatre. For venue information, a full schedule of events, and tickets, click here.
This Saturday, Sunnyland Outdoor Furniture will be hosting their annual Dad’s Gift Grillin’ Eggfest in their parking lot. Dallas foodies will have the chance to celebrate their fathers eight days early. Eggfest will consist of various local chefs participating in cooking demonstrations while utilizing the Big Green Egg Grill. Attendees will get the chance to vote for the best cooking demonstration at the conclusion of Eggfest.
On any given night at The Ritz-Carlton’s Fearing’s restaurant, you are bound to see one of Dallas’s most recognizable chefs. Eric Dreyer, Fearing’s Chef de Cuisine, has been working for Dean Fearing’s namesake since its opening in 2007. Since then, Dreyer has received numerous accolades, including Eater’s Dallas’s Hottest Chef award. Dreyer has also raised awareness for various charities and organizations, including the Young Texans Against Cancer. He is also vocal in his support for local farmers and artisans.
With all of these contributions and accolades to Dreyer’s credit, it is clear that he is truly meant to be working in this industry. However, Dreyer almost ended up working in a completely different field.
“I originally majored in computer science,” Dreyer says, “but I later came to realize that sitting at a desk all day wasn’t for me.”
Upon coming to this realization, Dreyer enrolled in the Southern California School of the Arts, a school which would later be bought out by the Cordon Bleu. From there, he worked in various restaurants and catering companies until, following the advice of one of the chefs for whom he worked, he went to work for the Ritz-Carlton in Marina Del Rey.
“I worked in Jer-Ne at The Ritz-Carlton for about five years,” Dreyer says. “It was named LA’s best fusion restaurant in 2003.”
In between noting all of these time frames, he manages to put dates on himself, to which I reply commenting on Dreyer’s young appearance.
“Well thanks,” Dreyer chuckles in reply. “Kitchen grease keeps you young.”
He then explains how he ended up migrating to Texas from California.
“I went to a tasting at The Mansion at Turtle Creek, where Dean Fearing was working at the time,” Dreyer says. “I interviewed with Dean for the Sous Chef position, and was offered the job, but I didn’t end up taking it.”
Fearing ended up accepting an offer for a Chef de Cuisine position at Grand Hyatt DFW, where he later received the Grand Hyatt Rising Star Award. He stayed with Grand Hyatt DFW for almost three years, until he learned that Ritz-Carlton was opening a hotel in Dallas.
“I heard Dean would be involved with the Ritz-Carlton’s restaurant, so I decided to interview with him,” Dreyer said. “Luckily, he remembered who I was, and I was offered the job.”
Since 2007, Dreyer has been a part of Dean Fearing’s carefully selected team.
“It’s never been stagnant here at Fearing’s,” Dreyer says. “There have been a lot of different things going on within the restaurant, so it’s managed to keep my interest throughout all of these years.”
Dreyer admits that throughout his time at Fearing’s, his and Fearing’s cooking styles have contrasted, however, he feels that he and Fearing make a great team.
“When I first started, it was very much simple, Asian inspired food,” Dreyer says. “With Dean, it’s very different. Dean has a lot of layers of flavor involved in his recipes. Sometimes you have what’s really simple, but there can be like 10 or 12 ingredients involved. For me, I like clean, straightforward flavors, but I think our styles balance each other well.”
All accolades, awards, and achievements aside, Dreyer finds joy in the helping guests and colleagues take away the best experience possible.
“One of the best parts about my career is finding people that enjoy the whole experience; the people that come back regularly and converse and ask questions,” Dreyer says. “Seeing cooks that I trained, who had no initial restaurant experience, go on to run their own kitchens is also one of the best things.”
Guests of Fearing’s can always expect the royal treatment. Dreyer’s passion, attention to detail and commitment to top-notch guest service are what set him apart from other Dallas chefs. In Dreyer’s 43 years of life, he has lived out his kitchen dream to the fullest, and he has no plans to slow down anytime soon.