State and Allen Blog

Roast Chicken Churro

on Tuesday, 31 August 2010. Posted in State and Allen Blog

We have taken a half chicken marinated it in a ”churro mop”
It is served boneless and comes with fried plantains ,pickled
Red onions and house chimichurri.

The chimi has your usual suspects, for the home version you will need:

1 bunch cilantro
1 bunch flat parsley(cleaned, leaves only)
.4 c lime juice
.4 c lemon juice
4-5 scallions chopped
1 tbs. garlic
1-2 jalapenos(depends on you)
.4 cup water
.4 cup e.v.o.
Salt and pepper to taste

Method: put all ingredients in food processer and buzz to desired thickness,
Add salt or lime juice  if needed, use as dip, or add to rice.

 
Stay tuned for more food fun as we are about to role out a new menu.
We will be trying new menu items as the week goes on!

Joey

 

We warmly welcome Executive Chef Joey Ryholt

on Tuesday, 31 August 2010. Posted in State and Allen Blog

My name is Joey Ryholt, I’m new to Dallas and the restaurant, I have taken over for Bradley Dickens who has taught me everything that I would need to know about running his kitchen here at State & Allen, and I am looking forward to bringing new fun ideas to you thru my food! I am from Houston, Texas. I have been cooking for about 20 years mostly in the Houston area, and have been trained by some serious chefs!

After all this time working in kitchens; that the most important lesson that I have learned is to always be a student. No one is reinventing the wheel, so with that in mind cook good food and have fun doing it!

I will be working on some new menu items for the futures and would love to know what you all think.

Please keep a look out, and DO “TRY THESE AT HOME”!

Stay Tuned,

Joey

 

Savory Catering Most Popular Items

on Tuesday, 24 August 2010. Posted in State and Allen Blog

Appetizers

Mini Baked Potatoes

Red Potatoes with Bacon Bits, Chives, Sour Cream & Cheese 

Bacon Lettuce Stuffed Tomatoes

With Chipotle Mayo

Petit Shrimp Cakes

Served Warm on a Marble Slab with Spicy Pomegranate Sauce

Pulled Pork Sliders

Topped With Spicy Cole Slaw

 

  
Dinner

Grilled Beef Tenderloin

Served With Sweet Potato Stuffed Cannelloni, Jumbo Lump Crab Meat,

Crumbled Blue Cheese & Garlic Cream Sauce

Goat Cheese & Sun Dried Tomato Chicken Breast

Served with Garlic Mashed Potatoes & Grilled Asparagus

Lobster Manicotti in Saffron Corn Cream Sauce 

With Steamed Broccoli & Garlic Bread

 

 

Desserts
 
Cookies & Cream Cheesecake Bites

Rum Cake Bites

Lusty Lemon Bars

How about them Texas Rangers!?!!

on Tuesday, 24 August 2010. Posted in State and Allen Blog

 

Alright sports fans, your Texas Rangers are ahead in the AL West Division, and with a tough schedule to get through; they are going to need our support to make it to the playoffs. 

Texas Rangers - Logo 3' X 5' Flag MLB Pro Baseball

Come in for Happy Hour and support your Texas Rangers with $2 Domestic Bottles, $3 Well Cocktails, and $4 Select Wines ( 3-7 PM MON.-FRI. & 10pm-12am TUES. – SAT.)

Stardust-Sparkles

on Tuesday, 24 August 2010. Posted in State and Allen Blog

A Family Affair

Years ago, when Jenny and Marsha started StarDust Celebrations, they made a pact that if – and at the time, that was a big IF – their sons ever got married, they would plan each other’s son’s wedding celebrations. Fast forward to early this past spring when on a brisk day, Marsha and Bob received a phone call from their son Jonathan, asking them to join him and his girlfriend Angela at the Arboretum. He invited them under the guise that he was going to propose to Angela, so imagine the Frenches’ shock when they arrived to find they were just two of a handful of family-only guests to attend Jonathan and Angela’s surprise wedding!
 
While the couple wanted a tiny, simple ceremony, they were open to a larger, more elaborate reception celebrating their marriage. So Jenny, and her right-hand assistant, Staci Freeman, set to work helping Angela plan the event she envisioned: a sweet yet elegant, family-centered dinner party. The celebration was to be a compilation of their children, their community, nature and their friends and family.

 

The couple has a restaurant (State and Allen Lounge) so amazing food would also be an important element. The delectable station-style dinner was provided by Savory, the restaurant’s catering arm. One other element would cement the whole theme together – green. Green is a way of life for Angela and Jonathan, and their restaurant has earned numerous accolades for the company’s efforts to create a positive impact on the environment. So, not only were some of the wedding elements environmentally green, but green also served as the main color for the reception’s theme. As you can see in these fabulous photos by the talented Gary Donihoo and Kym Skiles of f8studio, the results were just beautiful.
 
  
The reception was held at the historic Filter Building on White Rock Lake, in the community where the couple lives and plays. The cool, funky Filter Building is just across the lake from the Arboretum, where Angela and Jonathan “eloped”. The location overlooking the lake and the vintage industrial vibe lent an urban elegance to the celebration that was just the right style for this hip, casual couple.
The couple wanted something more fun than just the traditional guestbook so they brought in a photo booth for guests to have pictures made to put into Angela and Jonathan’s bright green photo album along with some thoughtful words.
 
Because children are very important to Angela and Jonathan, the tables were named after children in their families, including the three they have between them. Also in a nod to the kids (and the young at heart) in attendance and their free-spirited style, the couple chose whimsical cupcakes in a multitude of colors and flavors as their wedding dessert. As the evening grew dark, a more grown-up touch appeared on the outdoor terrace when a professional cigar roller started hand-rolling cigars in the traditional Cuban fashion for guests to enjoy.long with some thoughtful words.
 
On their way out, guests were presented with delicious favors of caramel green apples Angela and her friends had made. And in keeping with the eco-friendly theme, the couple was sent off with streamers attached to wands, leaving no litter left behind after their departure. This was truly a family affair all around, as Angela and Jonathan were surrounded by their loved ones in a celebration that was uniquely them – full of love and laughter, good food and dancing…and a touch of green! 
 
 Vendors
Catering: Savory Catering
Cigar Roller: The Cigar Roller, Sabino

Entertainment/DJ and Lighting: Specialty Sound, Tommy Evans

Floral/Décor: The Garden Gate, Junior Villanueva
Linens: BBJ Linens
Make-up: Elan Make-up Studio, Anita Haar
Photo Booth: boothBOOTH
Photography: f8studio, Gary Donihoo and Kym Skiles
Rentals: M&M Special Event Rentals
Stationery: letterpress invitations from Crane
Transportation: Superior One Limo
Valet: DFW Access
Venue: The Filter Building on White Rock Lake
“Wedding Cake”: The Cupcakery

 

The Silver Bowl Salad

on Tuesday, 17 August 2010. Posted in State and Allen Blog

 

Farmer’s Market Chilled Pea Salad

on Wednesday, 11 August 2010. Posted in State and Allen Blog

Farmer’s Market Chilled Pea Salad
1 lb. fresh peas (purple hull, black eyed, creamer)
1 rough chopped yellow onion
2-3 small diced sweet banana peppers
1 small diced roasted, peeled and seeded red bell pepper
1 small diced purple onion
½ C chopped fresh parsley
Juice of 1 lemon
Salt and Pepper to taste
1 t fresh thyme
1 t minced garlic
½ C extra virgin olive oil

Sauté yellow onion and garlic on medium heat for 1 to 2 minutes. Add peas and coat in oil but do not cook. Add thyme and then water to cover. Simmer on low until peas are al dente (20 minutes). Once peas are finished remove, spread flat and chill completely. After peas are chilled, transfer to a bowl and add the peppers, purple onion, parsley, lemon juice and salt and pepper. Adjust seasoning as needed.