The menu features sushi, sashimi, rolls, salads, noodles, steaks, and seafood. One of the most requested rolls on the menu is the volcano roll. A California roll (cucumber, crab and avocado) is topped with crawfish, crabmeat, smelt egg, onion and a delightful spicy sauce.

Cadillac is a proud sponsor of the 14th annual KRLD Restaurant Week, presented by Central Market and coming to North Texas August 15-21 with extensions running through September 4. If you haven’t tried Naan, now is the perfect time.  Naan has a three-course meal at a $35 fixed price with $7 of each meal benefiting either Lena Pope Home or the North Texas Food Bank.

KRLD Restaurant Week is August 15-21, 2001 and Naan is on the list with locations in Dallas and Plano. Make your reservations today! Follow Along On Social Media KRLD Restaurant Week on Facebook & Twitter and go to the Metroplex Cadillac Dealers Facebook and Vote for your Favorite Chef.

Houston International Jazz Festival

Cool down this weekend to the sounds of jazz at this year’s Houston International Jazz Festival at Houston’s Discovery Green. Tickets to Houston International Jazz Festival are $25 for general admission lawn seating and $35 for VIP reserved seating per day or $60 for reserved seating for both days when purchased in advance at www.stubdog.com.  Day-of gate prices are $30 for general admission and $40 for reserved seating (if available).

Schedule

Friday, August 5, 2011 – House of Blues – 1204 Caroline

• 8:00 pm Kick-off Party
• Featuring: Kyle Turner w/ Joe Carmouche
• Advance Tickets $20/Door $25

Saturday, August 6, 2011 - Discovery Green Park – 1500 McKinney

• 4:00 pm Gate Open
• 5:00 pm SJW
• 6:45 pm Texas Brass Band w/ Frank Lacy
• 8:30 pm Fourplay

Sunday, August 7, 2011 -  Wortham Theater – 610 Preston

• 11:00 am – Kroger Mayor’s Scholarship Jazz Brunch
• Featuring: The Summer Jazz Workshop All-Stars w/Special Guest

Discovery Green Park – 1500 McKinney

• 4:00 pm Gate Open
• 5:00 pm Theresa Grayson
• 6:45 pm Mindy Abair
• 8:30 pm Will Downing

Jazz Education Inc. is a non-profit 501 (c)(3) organization sponsoring three main programs (The Jazz & Poetry Series, Summer Jazz Workshop, The Houston International Jazz Festival) and several special projects. Jazz & Poetry is an educational/enrichment program helping elementary school children develop an early appreciation for music. The Summer Jazz Workshop produces many of America’s top young music talents through a combination of master classes, lectures, small and large ensembles, video presentations, and demonstrations.

Cadillac Texas Spirit is proud to sponsor this 2011 Summer Musical Event. Cadillac will have ride and drives from 12n-8pm on Saturday, August 5 and Sunday, August 6 at Discovery Green. You won’t want to miss this opportunity to experience Cadillac’s luxury and comfort firsthand! Tell them you saw this on Texas Spirit!

Dhurandhar grew up on Bombay, India and was greatly influenced by his mother’s cooking.  In fact, some of the dishes he serves stem from her recipes.  He began working in culinary the Sheraton Hotel in Bombay, where he attained the position of junior sous chef before coming to America where he graduated from the Culinary Institute of America in Hyde Park, New York.

Samir worked at several restaurants in New York, and then moved to Dallas to open Nick & Sam’s Steakhouse in 1999 as executive chef.  From there, two other restaurants have opened, making Samir the corporate chef and overseer for all three restaurants: the aforementioned Steakhouse, the Grill, and Coal Vines, a restaurant featuring coal-fired pizza and fine wines.

The Steakhouse, open for 12 years, received a five star designation in 2008, under Samir Dhurandhar’s direction, and Samir himself has received many accolades including the 2000 “Upcoming Chef Award” from the American Institute of Wine & Food.  He participates in many community activities including Share Our Strength.

If broccoli isn’t your “cup of tea” though, what choices should you make?  You could try the Dry Aged “Long bone” Cowboy steak with black truffle butter at the Steakhouse, the Chicken Potpie at the Grill, or Sausage & Red Pepper Pizza at Coal Vines.  No matter your choice of place, or food, you are bound to be delighted by  the Texas Spirit infused into the cooking of Samir Dhurandhar.

Metroplex Cadillac Dealers thanks Chef Samir Dhurandhar of Nick & Sam’s Grill on Fairmount Street in Uptown Dallas for his support in this year’s Taste of the Nation Dallas event. “Taste of the Nation’s success is due to the thousands of dedicated volunteers in cities across the United States. These volunteers—chefs, corporate sponsors, marketing and public relations professionals, event planners, financiers and individuals who believe that no child should know hunger– have helped raised more than $75 million for anti-hunger organizations that run or advocate for programs that connect at-risk families with the food they need to thrive. This year, funds raised through Taste of the Nation will support No Kid Hungry™, Share Our Strength’s campaign to end childhood hunger in America by 2015, as well as selected international efforts.”

Byers earned his culinary degree at Johnson and Wales in Miami, Florida.  From there he spent time in fine dining establishments, including Rosewood’s The Mansion and Stephen Pyles.  However, when some personal life allowed a change of perspective, he felt it was time to change his thoughts regarding food as well.  This led to his sabbatical and then partnering with Chris Zielke and Christopher Jeffers of Bolsa fame to create a new restaurant for a space in the Belmont Hotel; thus Smokes was born.

Byers favors locally procured products, as well as using as many natural, hormone-free meats as possible to create the seasonally inspired meals at Smokes.  There is a garden, pickles, preserves, breads, and desserts are made in the restaurant, as well as the meats and hams smoked.  This philosophy is what allowed Tim to be invited in 2010, along with John Tesar on behalf of Share Our Strength, to the White House to participate in the launch of Michelle Obama’s initiative “Chefs Move to Schools”.  Using this as a launch, Byers chose to work with James Hogg Elementary school in his program “Bloom Where You Are Planted”.  By coordinating with other volunteers, Byers hopes this will teach children about food, nutrition, and cooking in a healthy, engaging way.

Smokes, and Tim Byers, have been recognized several times, such as for Best Breakfast, Best Bloody Mary, and Best Place to Dig On Swine.  It received 4 stars from the Dallas News in February 2011.  Finally, Tim was recently chosen “The Peoples’ Best New Chefs” in the southwest by Food and Wine Magazine.

Tim Byers’ continued community involvement, his reliance on local products, and the joie de vive with which he runs Smokes all show an outstanding Texas Spirit! Metroplex Cadillac Dealers thanks Chef Tim Byers of Smokes in Dallas for his support in this year’s Taste of the Nation Dallas event. “Taste of the Nation’s success is due to the thousands of dedicated volunteers in cities across the United States. These volunteers—chefs, corporate sponsors, marketing and public relations professionals, event planners, financiers and individuals who believe that no child should know hunger– have helped raised more than $75 million for anti-hunger organizations that run or advocate for programs that connect at-risk families with the food they need to thrive. This year, funds raised through Taste of the Nation will support No Kid Hungry™, Share Our Strength’s campaign to end childhood hunger in America by 2015, as well as selected international efforts.”

After graduating from the University of Mississippi with a degree in Hotel and Restaurant Management, Robertson attended the London, England campus of Le Cordon Bleu.  Except for a four year hiatus when he ran his own restaurant in Marble Falls, Robertson has worked for Wolfgang Puck at two venues; Sprago in Las Vegas, Nevada and, now, Five Sixty.  After so many years of cooking Southwestern cuisine, it was his desire to continually challenge himself and increase his repertoire that led him to accept the position 560 feet above street level.

Although, many of the dishes served at Five Sixty are considered signature dishes of Wolfgang Puck, there is still room for experimentation and individual touches, and this is were Patton Robertson shines.  Consider, if you will, the summer prix fix that he has created with such items as curried lamb pot stickers with cucumber raita or crispy quail with sweet chili soy sauce adding both the touch of seasonally available foods as well as the piquancy of the southwest.

Patton also participates in community events such as the Tsunami fund-raising supper held at Five Sixty back in May and the recent Share Our Strength fundraiser held at Stephen Pyles.  He will also be leading a class at the Market Resource Center as part of the 18^th year for the Dallas Farmer’s Markets Chef Classes concentrating on using market foods to formulate a tasty meal.

Being Texas born, returning to his roots after gaining experience, and infusing Asian cuisine with a southwestern kick certainly demonstrates Five Sixty’s Executive Chef Patton Robertson’s Texas Spirit! Metroplex Cadillac Dealers thanks Chef Patton Robertson of Five Sixty by Wolfgang Puck atop Reunion Tower in downtown Dallas for his support in this year’s Taste of the Nation Dallas event. “Taste of the Nation’s success is due to the thousands of dedicated volunteers in cities across the United States. These volunteers—chefs, corporate sponsors, marketing and public relations professionals, event planners, financiers and individuals who believe that no child should know hunger– have helped raised more than $75 million for anti-hunger organizations that run or advocate for programs that connect at-risk families with the food they need to thrive. This year, funds raised through Taste of the Nation will support No Kid Hungry™, Share Our Strength’s campaign to end childhood hunger in America by 2015, as well as selected international efforts.”

Matt Raso’s culinary interest began where he grew up with the French country cuisine of Montreal, Quebec, Canada.  As a young adult he joined the Marines and served as a cook.  Part of his tour was in Japan, where he became enamored with the Japanese cuisine.  After leaving the Marines, he came to Texas to attend the Art Institute in Dallas, and from there worked at several area restaurants until the opportunity to work for Nobu Matsuhisa, owner of the Nobu chain of restaurants came about with the opening of Nobu Dallas.

Food is Raso’s passion; when he’s not working at Nobu’s he’s cooking at home or eating at other restaurants.  In fact, he even guest chef-ed while on his two-week honeymoon on board a cruise around Europe last year when he married the general manager for Nobu Dallas, Yuka Hinoda.

Raso is known for participating in many fund-raising ventures for local community programs.  He has chef-ed at Stephen Pyles’ Celebrity Chef Dinner, Taste of the Nation’s Share Our Strength, and soon will be at the Crescent Falls Celebration.  When participating he typically prepares one or more of the special dishes that for which Nobu Dallas has become know.  Raso has blended the traditional Japanese fare with a Texan twist.  You may get to select from Tuna Tataki with Cilantro Dressing, Seared Toro with Karashi Sumiso, and Scallops with Jalapeno Salsa.

So the next time you’re searching for a down-home taste yet something slightly exotic, consider Nobu Dallas with Matt Raso. Metroplex Cadillac Dealers thanks Chef Graham Dodds of Bolsa in the Bishop Arts District in Dallas for his support in this year’s Taste of the Nation Dallas event. “Taste of the Nation’s success is due to the thousands of dedicated volunteers in cities across the United States. These volunteers—chefs, corporate sponsors, marketing and public relations professionals, event planners, financiers and individuals who believe that no child should know hunger– have helped raised more than $75 million for anti-hunger organizations that run or advocate for programs that connect at-risk families with the food they need to thrive. This year, funds raised through Taste of the Nation will support No Kid Hungry™, Share Our Strength’s campaign to end childhood hunger in America by 2015, as well as selected international efforts.”

Chef Graham Dodds with Bees

Bzzzzzz.  Bzzzzzz.  No, wait!  Don’t kill that bee!  Just give Chef Graham Dodds of the restaurant Bolsa a call.  Besides being an award winning chef, Dodds is also a bee-keeper.  He uses his own honey, and other locally produced honey, in many of the dishes that he cooks up at Bolsa, which is located in the Bishop Arts District in Dallas.

Graham Dodds learned beekeeping from his grandfather in England but he studied culinary at Cordon Bleu Institute in Portland, Oregon and London, England with some additional course work in Thailand.  After his schooling Graham traveled the world working in restaurants in Europe and the United States.  His favorite stop was when he worked for Shelburne Farms in Vermont as there he received an in depth experience for what would become the basis of Bolsa – supporting sustainable farming.

Bolsa opened in July 2008, in a renovated auto garage.  It has 13 tables and a kitchen open for diners to observe the chef.  The cuisine is upscale, yet generous, and features a constantly changing menu not only because Dodds supports sustainable farming, but because the restaurant has no walk-in freezer.

Graham Dodds not only enjoys supporting the Texas economy by using fresh, locally produced foods, but he also spends much time giving back to the community by participating in fund-raisers like the Chef’s Picnic by the Lake for the White Rock Lake’s centennial, and Share Our Strength.  This certainly demonstrates Dodd’s Texas Spirit!

So, the next time you’re in Dallas and you spy a bee, remember that she may just be winging her way back to one of Dodds’ hives to make honey so that he’ll have enough to make his signature Lemon-Honey cake, with peaches, ginger simple syrup, and mascarpone cream.  Yum!

Metroplex Cadillac Dealers thanks Chef Graham Dodds of Bolsa in the Bishop Arts District in Dallas for his support in this year’s Taste of the Nation Dallas event. “Taste of the Nation’s success is due to the thousands of dedicated volunteers in cities across the United States. These volunteers—chefs, corporate sponsors, marketing and public relations professionals, event planners, financiers and individuals who believe that no child should know hunger– have helped raised more than $75 million for anti-hunger organizations that run or advocate for programs that connect at-risk families with the food they need to thrive. This year, funds raised through Taste of the Nation will support No Kid Hungry™, Share Our Strength’s campaign to end childhood hunger in America by 2015, as well as selected international efforts.”

photo from Graham Dodd’s website

Both Tate and Copeland are Texas natives; Copeland having grown up in East Dallas, and Tate in Rockwall. Both were drawn into culinary at an early age, and both graduated from El Centro College where they met, although Copeland graduated prior to Tate. Randall worked at several restaurants, and then at Eastern Hills Country Club. Nathan joined him there after graduating. Tate went on to work for Dean Fearing in the opening of Fearing while Copeland, again went through several moves to increase his skill set. By the end of 2007 they were both ready to open their own place and found that since they shared the same vision, it would be best to do so together.

AVA opening in 2009 and is now a well appreciated addition to Rockwall. Serving contemporary American cuisine, Tate and Copeland determined that they wanted to give back to the community by supporting local food purveyors. Not only do they search for fresh fruits and vegetables, but they purchase the meats from local farms that use sustainable farming methods and raise the animals on pasture. They are this careful with the seafood they purchase as well.

Additionally, both chefs are active in the community often teaming with other chefs in a venue to raise money for charities such as Share Our Strength. This combination of using local products for Restaurant AVA and the giving of their time and talent to the community is what Randall Copeland’s and Nathan Tate’s Texas Spirit is all about.

Metroplex Cadillac Dealers thanks Chefs Randall Copeland and Nathan Tate of Restaurant AVA on South Goliad in Rockwall for their support in this year’s Taste of the Nation Dallas event. “Taste of the Nation’s success is due to the thousands of dedicated volunteers in cities across the United States. These volunteers—chefs, corporate sponsors, marketing and public relations professionals, event planners, financiers and individuals who believe that no child should know hunger– have helped raised more than $75 million for anti-hunger organizations that run or advocate for programs that connect at-risk families with the food they need to thrive. This year, funds raised through Taste of the Nation will support No Kid Hungry™, Share Our Strength’s campaign to end childhood hunger in America by 2015, as well as selected international efforts.”