Food Fridays: Van Leeuwen opens in Deep Ellum; two major chef announcements
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Van Leeuwen has found the perfect timing. Summer and ice cream go hand in hand — or maybe even in a cup or cone — with a brand new store in Dallas.The New York-based brand known for its homemade dairy and vegan ice cream opened its doors yesterday in Deep Ellum, in Dallas’ Deep Ellum neighborhood. The new store is located at 2649 Main St.
“We are thrilled to be opening in Deep Ellum,” said Ben Van Leeuwen, co-founder and CEO, in a press release. “This is a very special part of Dallas. We were drawn to it by its vibrant cultural scene, its important place in music history and its delicious cuisine. It’s truly an honor to be a part of this community.”
Van Leeuwen has teamed up with neighboring Revolver Taco Lounge for a limited-time sundae to mark the occasion: Nieve de Rancho.
“In Michoacán, Mexico, where I’m from, the nieve, or ice cream, vendors all have their own marmalades that they serve with their ice cream,” Regino Rojas, chef and owner of Revolver, said in the release. “La Nieve de Rancho is our version of that recipe.”
The sundae is made with Van Leeuwen vanilla ice cream topped with a salsa roja tomato marmalade, queso fresco and fresh mint. Rojas added, “It gets a smoky kick from the guajillo pepper.”
Since its DFW debut in 2022 in West Village, stores have opened in Fort Worth’s WestBend development and Dallas’ Inwood Village.
The Deep Ellum location will feature more than 30 signature flavors, including its award-winning Vanilla Bean, Honeycomb, Pistachio (made with pistachios sourced from Mount Etna in Sicily), Marionberry Cheesecake (made with vine-ripened berries from Oregon farm partner Stahlbush Island Farms) and Praline Butter Cake, in addition to sundaes, house-made waffle cones, ice cream sandwiches, root beer floats, milkshakes and to-go pints. Popular vegan flavors, including Peanut Butter Brownie Honeycomb and Strawberry Shortcake, will also be available.
The store will be open Sunday through Thursday from 11am to 11pm and Friday and Saturday from 11am to midnight.
Statler Appoints Marcelus Cordeiro as Hotel Executive Chef
On Tuesday, The Statler, a Curio Collection by Hilton hotel managed by Aimbridge Hospitality, announced the appointment of chef Marcelus Cordeiro as the hotel’s new executive chef. In this role, Cordeiro will oversee the Statler’s food and beverage establishments, including Overeasy, Scout, Bourbon & Banter and Waterproof, as well as the hotel’s catering and room service operations.
“In Marcelus, we have found an excellent chef for our kitchen who believes that every guest experience should be perfect,” Nuno Rodrigues, director of food and beverage at The Statler, said in a press release. “He achieves this by consistently delivering high-quality food and service. We are excited to have him on the team.”
Cordeiro joins The Statler with more than a decade of experience leading kitchens at major institutions, most recently as executive chef at the University of North Texas at Denton. His hospitality experience includes stints as executive chef at the Marriott Hotel & Golf Club at Champions Circle in Fort Worth and as sous chef at the Gaylord Texan Resort in Grapevine. Cordeiro also served as sous chef at Centerplate Event Venue Catering & Hospitality Services in downtown Dallas, experience that will benefit guests at The Statler’s many events.
Cordeiro received his culinary arts training at Le Cordon Bleu College of Culinary Arts in Dallas. A native Portuguese speaker, he is trilingual and fluent in English and Spanish. He is a member of the American Culinary Federation.
“I’m the type of chef who is extremely connected to his team,” Cordeiro said. “My goal is to create beautiful food while inspiring others to do the same. Passion is key; a love of food and the culinary arts makes it easier. I look forward to delighting the guests at Statler.”
Dee Lincoln Prime Welcomes Highly Experienced Executive Chef
As Executive Chef, Chef Mario will oversee Dee Lincoln Prime’s fine selection of prime steaks, Japanese Wagyu and Kobe beef, as well as fresh seafood and sushi.
“Cooking has taken me around the world, opened my senses and taught me more than I could ever imagine,” Chef Mario Roca said in a press release. “Continually evolving as a culinary arts officer is what I was meant to do. I look forward to continuing my journey with Dee Lincoln Prime, providing culinary experiences in an ethereal atmosphere with innovative dishes. I couldn’t be more proud and excited to be leading this kitchen filled with such a talented team.”
Prior to joining Dee Lincoln Prime, Chef Mario worked as the Executive Chef for Wolfgang Puck Catering for nine years. During that time, he worked at multiple venues across the country supporting large-scale catering events including celebrity weddings, the Oscars, galas and other exclusive events. Puck offered Chef Mario the opportunity to open his flagship location, III by Wolfgang Puck, in Houston in 2019.
“Chef Mario is a charismatic leader and an exceptional chef – exactly the ingredients needed to build on the foundation we’ve laid here at Dee Lincoln Prime,” restaurant owner Dee Lincoln said in the release. “I look forward to seeing Chef Mario introduce new dishes and continue to provide guests with the unparalleled dining experience they’ve come to expect from us.”
III Forks Hosts Charity Dinner for Those Affected by Texas Panhandle Wildfires
In recognition of the fact that much of its legacy is owed to the courage and determination of the Texas Panhandle farmers and ranchers who provide much of the meat and produce served at the acclaimed restaurants, III Forks will host a charity dinner. The Austin and Dallas locations are partnering with Garrison Brothers, William Chris Vineyards and Texas Rep. Ken King to host Panhandle to Table, a dinner benefiting Panhandle Proud, a charity helping those affected by the Texas Panhandle wildfires in spring 2024.
Tragedy struck the Panhandle in the spring of 2024 when wildfires erupted and consumed 1.5 million acres of land. More than 350 homes and ranches burned to the ground, claiming the lives of two residents and more than 15,000 cattle, devastating the local economy. The financial toll exceeded $1 billion in losses. In the wake of these events, Panhandle Proud was created to raise funds and awareness for the affected communities.
Home to Table Menu
Course 1: Appetizers
Smoked Quail Rillettes on Pecan Crostini with Pickled Okra Relish (Passed)
Wine Pairing: 2023 Sparkling Natural Rosé
Cocktails: Garrison Brothers Honey Dew Whiskey Sour and Garrison Brothers Old Fashioned
Lesson 2: Entry
Pan-seared Gulf Shrimp with Corn-Poblano Puree and Microgreens
Food and wine pairing: Roussanne 2023, Texas High Plains
Lesson 3: Salad
Baby Arugula and Heirloom Tomato Salad with Texas Goat Cheese Mousse and Pecan Vinaigrette
Food and wine pairing: Moonlight Blend 2021 (slightly chilled)
Course 4: Main course
Certified Angus beef rib steak with jalapeño béarnaise sauce, truffle-infused mashed potatoes and seasonal vegetables
Wine pairings: Cabernet Sauvignon 2021, Newsom and Mourvèdre 2020, La Pradera
Course 5: Dessert
Lavender-Infused Texas Peach Pie with Honey Thyme Glaze
Food and wine pairing: Sauvignon Blanc 2023, Dell Valley
The dinners will be held in Austin on August 20 and in Frisco on August 22. Reservations for the dinner are required and $400 of each $500 ticket will be donated to the charity. Tickets can be purchased here.
– compiled by Rich Lopez
