Anamia's @ Coppel

This appetizer plate was good for a meal, and a few left over take home treats for the next day. I am hoping to join the tradition of using this as a stop over when going or returning from the airport.

Pho Bistro

Vietnamese bistro. Love the pho. Ordered shrimp, crab. (7) The wait staff is good, and they allow us to stay for hours and chat. This is a must do when I visit my sister.

Rise No. 1 - A Salon de Souffle

Rise is a lovely little restaurant, tucked away in a plaza off of Lover's Lane and Inwood. French bistro focusing on souffles. We started with a selection from the Pour commencer section of the menu and ordered Marshmellow Soup (9). A lovely tomato basil soup, with puffy balls of white cheese on top, broiled to make them look like toasty marshmellows. Pesto and a little basil oil are dribbled on top for a great finish. It was wonderful.

For the main course we ordered two savory souffles and shared: Sun-dried tomato & Pesto Chevre (14) and Crabmeat & Boursin (20). They had two totally different tastes, and complimented each other.

For desert, we shared two items off of the Sweet Souffles section: Chocolate (10) and Grand Marnier (12). The souffles arrived and the waiter pierced a hole in the top and poured wonderful warm chocolate sauce in one and a white Grand Marnier on the other. Soooo good. Topped it all of with a nice French press coffee.

Marvelous meal and very good service. There were many French items for sale throughout the store. The waitress said that about 95% of what you see if for sale; if you like it you can buy it! We met the owner and she said that they are opening additional restaurants throughout the country. Try one if it opens in your area.

Dallas - and the Pie and Tart class

Fun time with my sister! She was attending a Basic Pie and Tart cooking class at Central Market in Dallas, so I joined her. To start with, Central Market is a pretty amazing place. It is a cross between a gourment grocery store and an organiz store. Many selections of great things. I was able to take a few photos before they asked me to put away the camera, so you are pretty lucky to get this view. This is the bread line, and some of the beautiful cakes and pastries.

The cooking class was on the second floor. There was a classroom setting, and then room for all of us to work in the kitchen. Our selections were to focus on basic pie crust, pate brisee, and pate sucre. The crusts run from our regular flaky pie crust, to one that is a little wetter, to one that is just loaded with butter, sugar and all things wonderful. [more updates later]