Things I Learned From Scott Gottlich Last Night and Why I Was Online Shopping at Bijoux

Last night the Sig-O and I had the opportunity to go to Bijoux for 4-course dinner and cooking lesson from Scott Gottlich. It was a fabulous Google local offer that we snapped up, as did 50 of our closest new friends. It was fantastic, and I've never been so happy to have the Amazon.com app on my iPhone. No, I wasn't texting or doing constant FB updates, I was shopping, but only for a minute. Why? You ask, was I shopping while the oh-so-cute Scott Gottlich was talking (sidebar: his wife Gina is a lucky girl. He's funny, charming, adorable, oh, and the man can cook!) He taught us about foam. I know, I know, we've all seen foam at fancy restaurants and been in awe. Gottlich demystified it as he explained a simple trip to the store or Amazon could make us look like pros at our next cocktail party. Seriously, all you have to do is buy Soy Lecithin powder (less than $20 on Amazon) and an immersion blender. Then you can foam anything and everything. Seriously, everything. Our end of the table was then coming up with fabulous things we could foam. The winning idea? Bacon. You may think bacon has come and gone, but you're wrong. Bacon will never, ever, not even if hell freezes over, be gone. However, it will be foamed.

Foam is not just some fancy party trick. Gottlich explained how changing the texture changes how we taste different foods. And it does. Watermelon foam was delicious on the tomato and melon salad, and was a completely different taste then just biting into a slice of melon. When they served our corn soup it had been blended to a perfectly smooth consistency, with just a bit of creme fraiche. Again, we noticed different flavors then we would have had it remained thicker and more chowder like. For our entree, we enjoyed a delightful sole with melted broccoli. Melted? Yes, melted. They cook the broccoli in butter, then puree it. See? texture changes, again. The melted broccoli was a far cry from the "trees" mom used to make you eat. We finished dinner with a cheese course, one of my favorites - Humbolt Fog. Creamy and perfect, paired with a ruby port, it was a fantastic way to close out dinner.

Google seems to be offering these chef classes and dinners on a monthly basis, so I encourage you to check them out, as they're a fun way to experience great restaurants around town in a new way. Bijoux is certainly one of my favorites, for their food, their staff and, of course, Mr. Gottlich.

I wonder if the dog will appreciate a little foam on his breakfast.

Brad Paisley and The Band Perry Presale Password

Brad Paisley with The Band Perry and Easton Corbin Saturday, August 18 Gexa Energy Pavilion Presale starts: Fri, Apr 27 at 10am Presale ends: Fri, Apr 27 at 10pm Use Password: melody Public Onsale: Sat, Apr 28 at 10am

Cirque Du Soleil KOOZA Presale & Discount!

Cirque Du Soleil KOOZA September 20 - October 7 The Grand Chapiteau at Lot E 500 Memorial Street, Dallas, TX 75202 Purchase your tickets early and get $10 off per ticket! Presale starts: Now! Presale ends: Fri, Apr 27 at 10am  No Password Needed Public Onsale: Fri, Apr 27 at 10am

Wagyu Beef: It's What Should Be for Dinner

The Sig-O and I were out for a late night date night last night at World Beer Company Bottle Shop (more about that and the awesome beers later) and Carroll from Marbleous Beef Company was there sharing bites of his fabulous Wagyu steaks. And now I think I may be a meat snob b/c me ruined us for all other steaks. The Wagyu steaks are so tender and so delicious that it really may be the only steak I want to eat. Here's a little info about Marbleous and Circle L Ranch in Waxahachie. Eat Local! Give Carroll a call, order some fabulous steaks and he'll even deliver them to you for free!

Sabering Champagne at Winetastic this Weekend!

Learn how to "Saber" a bottle of Champagne!

Saturday November 19th 3-6PM     Learn how to remove the top of a champagne bottle using this impressive technique and be the hit of any holiday party!  This is a come and go event. Click here for full details!