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/
To whom much is given, much is expected, as the age-old saying holds. While some people prefer to use their earnings to live a lavish lifestyle, others prefer to use their privilege to help others. Such is the case for Joe Pacetti, owner of J. Pacetti Precious Jewels, one of Dallas’s best-kept secrets. With the earnings he has acquired throughout his decades in the jewelry business, Pacetti has been a long-time supporter of multiple charities across the world.
I speak with Pacetti in his appointment-exclusive store on a Friday afternoon, a day before the annual DIFFA fashion show. Pacetti has been a long-time supporter of Design Industries Foundation Fighting AIDS.
“I was asked about 26 years ago to get involved with DIFFA,” Pacetti says. “I was approached to design a jacket. That was back when Levi Strauss was giving us the blue jean denim jackets. Back then, you could get a denim jacket for 200 or 300 dollars, and that was considered a bargain.”
Although DIFFA is a nationally renowned charity, Dallas’s chapter holds a special place in Pacetti’s heart.
“The Dallas chapter has always been the most prolific, in terms of raising money,” Pacetti says. “I’ve been playing the same role I’ve played all along. I’ve just been a supporter. I’ve sat on the board for many years, but my job doesn’t allow me the opportunity to attend board meetings. It’s easier for me to write a check than it is for me to attend all the board meetings.”
Every year, Pacetti makes a contribution towards DIFFA, one of the many charities he has outspokenly supported over the years.
As someone who built himself from the ground up, Pacetti is a proprietor who truly understands the value of hard work.
“I’ve always loved jewelry,” Pacetti says. “I grew up in a family where we didn’t have jewelry, but I’ve always admired it. My first job was in a barbershop as a shoeshine boy at age 13. When I would get paid, I would spend my earnings on jewelry for myself.”
Pacetti continued to work hard and over the years, purchased more jewelry for himself.
“By the time I was 16, I was a waiter, and I bought myself my first gold and diamond watch from Omega,” Pacetti says.
Pacetti’s affinity to jewelry continued to flourish into his young adulthood.
“I dated a girl whose family was quite privileged,” Pacetti says. “The mother always wore nice jewelry and I would compliment her on it. One time, she told me ‘you’re majoring in marketing, and you should be selling jewelry once you finish college.’”
At the time, Pacetti wasn’t sure if this was the path he wanted to follow. He had always had an admiration for jewelry, however, he didn’t know much in regards to the science behind precious jewels. He took courses in Gemology at the suggestion of his then-girlfriend’s mother. He later went on to receive his associate’s degree from a junior college in Tulsa. He later went on to pursue a career in jewelry sales.
“I went to Dallas from my hometown of Tulsa,” Pacetti says. “I met with a man named Leo Fields, who was the senior VP of Zales. He hired me to run the store in Tulsa. I worked there for two years and I made a record sale. The average sale was $800 and I made a $43,000 sale for them in 1979.”
Despite this record sale, Pacetti did not receive any form of additional compensation, resulting in his frustration.
When I asked for a commision, my superior told me that that wasn’t in their pay structure,” Pacetti says. “I said if I didn’t get something, I was going to leave. He told me he was sorry to hear that. Then I left, with my little green plastic box of contacts, and no money.”
While this may seem like a risky move, Pacetti was confident in the process. He used the contacts he had acquired during his time at Zales and began to develop a sales strategy.
“I called about six vendors that we dealt with and told them ‘I’m the one who sold you your aquamarine ring’ or ‘I’m the one who sold you your emerald earrings,” Pacetti says. I’d ask ‘Would you send me one or two pieces on consignment to work with? If I sell it, I’ll pay you, but if I don’t, I’ll send them back.’”
At 22, Pacetti had launched his own jewelry business, however, his decades in the game have not come without challenge.
“Having an inventory of jewelry is a lot more difficult to have than seeds for plants,” Pacetti says. “I don’t know what to compare it to, but it can add up very quickly. I didn’t have parents who could fund me and I didn’t have an inheritance to fall back on. I had to prove myself in the business. I had to prove that I was reliable, capable, and responsible.”
Pacetti has since proven himself, having served a wide variety of clientele with specific wants and needs.
“I have a different type of clientele,” Pacetti says. “Most of my clientele are people that want jewelry. They don’t necessarily buy it for anniversaries or birthdays.”
While Pacetti has grown a financially privileged customer base, he still believes in the moral obligation of using what he’s earned to help others.
“I’m a big supporter of my church, Cathedral of Hope,” Pacetti says. “I also support The Resource Center of Dallas. Part of our obligation in life is to give to others. I’m really happy to give to various organizations and I am blessed to be able to have the resources to help others.”
Pacetti, understanding that not everyone has the resources he has afforded, reinforces that people don’t have to give money or material things for their contributions to be worthwhile.
“Giving doesn’t have to involve money,” Pacetti says. “You can give your time, and you can give your knowledge. It’s not about what you have, it’s about what you give away.”
Even given his hard-earned possessions, home, and lifestyle, Pacetti never strays away from the values that made him who he is today.
“I probably couldn’t live without a cross,” Pacetti says. “I’ve worn crosses since my early teens. When I see the cross, it reminds me of what life’s all about.”
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.”
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.
At the intersection of Spring Valley and Coit, as one pulls into Dallas from Richardson, resides the largest patio store in the Southwest. Sunnyland Outdoor Furniture is more than a furnishings outlet. The 37,000 square-foot showroom offers competitively priced, high-quality accessories and is run by a well-trained, hard-working staff. According to owner David Schweig, Sunnyland’s products create a lifestyle for their consumers.
“Outdoor furniture is a business based on wants and not needs,” Schweig says. “There’s nothing in this store that people have to have. People come here because they want to be here and they love our products.”
Schweig has always been in the business of tending to wants, not needs. Before Sunnyland, he worked in fine jewelry. His in-laws, Aaron Klausner and Pearl Freed Klausner, purchased the original 1946 Greenville Sunnyland location in 1970. In 1977, Schweig married Debbie Klausner and learned the ways of the outdoor furniture business. The husband and wife later purchased Sunnyland in 1989 and rebranded it Sunnyland Outdoor Furniture.
“I wanted to be in control of my own destiny,” Schweig says. “My family and I started dabbling in outdoor furniture and it quickly became our niche. We began to carry high-end products and people started buying them.”
To this day, Schweig’s family still plays a big role in the store’s operations.
“My wife is involved with day-to-day sales and other functions,” Schweig says. “My son, Brad, is VP of operations.”
Sunnyland carries a variety of tables, chairs, couches, and other furnishings perfect for the backyard or patio area.
“The outdoor patio has sort of become a second living room to some people,” Schweig says. “It’s hard to find quality time, but the patio area allows for people to get work done as they spend time together. It also makes for fun gatherings with friends and family.”
As Amazon and other online outlets have revolutionized the way consumers purchase furniture, Schweig has no plans to make any drastic changes to his brick and mortar format.
“You can come to our store, you can try everything out, and you can have it sent to your home on the same day,” Schweig says. “You get this thing called ‘instant gratification’ that a lot of these new stores don’t offer.”
Online outlets aside, Schweig also feels that Sunnyland allows more fun experience than that of other hardware and outdoor stores.
“Most people go to Home Depot or Lowe’s when they need to repair an issue with their home,” Schweig says. “But when they repair the issue, no one ever says ‘hey, check out my new foundation!’ or ‘look, I repatched my roof,’ but they always are excited to show everyone their outdoor living area.
With over 40 years in the outdoor furniture game, Schweig and family show no signs of slowing down, however, Schweig is confident that his son will be able to take over the business when it comes time for retirement.
“I’ve been training Brad to run the business since he began working with us,” Schweig said. “I still have fun with what I do and I’m not being pushed out, but I still plan on retiring at some point. It’s been a fun run, but when the time comes for me to retire, it’ll be a smooth transition.”
Sunnyland Outdoor Furniture is located at 7879 Spring Valley Rd, Dallas, TX 75254. This Saturday, Sunnyland’s annual Dad’s Gift Grillin’ Egg Fest will be taking place from 11:00 a.m. to 3:00 p.m, where guests can see cooking demos from guest chef Grady Spears and various sales throughout the store.
Art junkies, candy munchers, and Instagrammers rejoice! Dallas’s newest pop-up, The Sweet Tooth Hotel is the ultimate sugary experience. Make your way over to Downtown Dallas to behold five different rooms based on some of the world’s best confectionary treasures. Each room was designed by the masterminds behind Legacy Hall, and made to be colorful and aesthetically pleasing. For tickets to The Sweet Tooth Hotel, click here.
Patio Wines and Cheese
Tonight, Scardello will be hosting a wine and cheese pairing. For $40, attendees can taste a variety of the world’s most savory cheeses and lush wines. Admission will be paid at the door.
The Victory Cup
The Prestonwood Polo & Country Club will be hosting the 14th annual Victory Cup this Saturday. The Victory Cup is one of the largest equestrian gatherings in the country and this year’s Cup will showcase polo matches, as well as food and beverages from local vendors. For tickets to this year’s Victory Cup, click here.
Good Local Markets
Good Local Markets is a weekly farmers market event rotating between White Rock and Paul Quinn College. This Saturday’s market will take place in White Rock and feature products from various local vendors, including Highway 19, Chandler Family Farm, Caliper Farm to market, Lonesome Lady Ranch, and more. For a full list of vendors, click here.
Stomping Ground Comedy Club Grand Opening
This Saturday, Dallas’s first non-profit comedy theater will open its doors in the design district. Stomping Ground is an organization committed to outreach, inclusion, and collaboration. Upon opening, Stomping Ground Comedy Club will offer customized improv comedy classes for autism, anxiety, brain injuries, Alzheimer’s and dementia as well as caregivers of those with Alzheimer’s and dementia. The two-day grand opening celebration will showcase a variety of comedic stylings by local acts. For tickets, click here.