City of Ate from p13 KEESH is delivering to East Dallas resi- dents in the following zip codes: 75206, 75214, 75218, 75223 and 75228. Orders can be placed on the KEESH website by 8 p.m. on Wednes- days for delivery on Saturday and Sundays. ▼ DESSERTS WE ALL GRITAMOS FOR ICE CREAM Sol Dias was founded in 2016 in Haltom City and is known for its handcrafted sweet treats like paletas and fresas con crema made with all-natural ingredients. “We specialize in making authentic, A high-quality Hispanic flavors such as horchata strawberry, mamey mango, Mexi- can vanilla, mangonada, and more,” the co- founder of Sol Dias, Victor Garcia, said. “We use real ingredients and churn much longer than traditional ice cream, which allows us to extract the maximum amount of flavor.” It all started when the Garcia family im- migrated to the U.S. in 1995 from Jalisco, Mexico, a city known for authentic ice cream and paletas. Cultural ties and family upbringing inspired Garcia to open his own business, and three years later, he opened his first paleteria serving treats like churros, elotes, aguas frescas and many other treats. Since then, they have opened five stores within the North Texas area. Sol Dias is one of 150 businesses to partici- pate in Qurate Retail Group and NRF’s Small Business Spotlight program, which supports small businesses affected by the pandemic. “We accepted reality quickly and knew that things would never be the same. Safety was our priority. We relocated our cus- tomer-serving side of the business to a great drive-thru spot. This limited interaction and increased convenience,” Garcia said. “Additionally, we invested heavily in our website, making it easy for customers to place orders and listing our products on as many third-party delivery sites as possible. Finally, we created lots of grab-and-go op- It’s set up a lot like The Great British Baking Show, in both form and fashion. Whereas in Britain they cooked in an unairconditioned tent, here the contestants are in a climate-cul- tured barn. Otherwise the layout is the same, with cooking stations set up in two columns. British bakers were given specific challenges, like cake week, but here the themes are based on each contestant’s background in cooking. Dishes are evaluated based on taste, exe- SOL DIAS ICE CRERAM IS A JALISCO- INSPIRED PALETERIA KNOWN FOR HANDCRAFTED SWEET TREATS. BY DANIELLE ZACHARIAH family-owned Mexican treat ven- dor recently celebrated a grand opening of a new location in Irving. Sol Dias was founded in 2016 in Haltom City. Victor Garcia tions such as packed quarts of ice cream, Mexican jello (gelatinas), and dulces enchi- lados.” With a new location and hopes for expanding outside of Texas, the Garcias are looking forward to bringing in new custom- ers and making a name for themselves. “Our big goal is to be the most recognized brand of Hispanic treats in the U.S. We’ve got a ways to go, but we understand this is a very long marathon and one foot in front of the next is how we get there,” Garcia said. Sol Dias Ice Cream, 3621 N. Belt Line Road (Irving) 11 a.m. to 10 p.m Monday - Sunday ▼ TELEVISION CHEF TIFFANY DERRY JUDGES A NEW COOKING SHOW, THE GREAT AMERICAN RECIPE. BY LAUREN DREWES DANIELS SHE’LL BE THE JUDGE OF THAT D allas chef Tiffany Derry is on another TV show. PBS’ The Great American Recipe premiered June 24 and is an eight-part cooking competition that “cele- brates the multiculturalism that makes American food unique and iconic.” The show is hosted by Alejandra Ramos, and Derry along with Leah Cohen and Gra- ham Elliot judge recipes shared by 10 home cooks who prepare their own family dishes based on recipes passed down to generations. cution, presentation and how well the recipe showcases the theme. To add a nail-biter el- ement, they’re all given a strict amount of time to get it all done. In the first episode, titled “If I Were a Recipe,” each contestant creates a dish that most defines who they are. The winner of the show will have one of their recipes featured on the cover of The Great American Recipe cookbook. Derry is known for cooking Southern seasonal dishes, particularly at her new res- taurant Roots Southern Table, which was our favorite new restaurant last year. Her spirit dish is a bowl of gumbo, making this a great show for her. Derry has previously made appearances on Bravo’s Top Chef Season 7, where she earned the title of “fan favorite.” She went on to Top Chef: All-Stars, where she was once again a finalist. And she continues to serve as a recurring adviser for Top Chef, Top Chef Junior and Bar Rescue. You can watch The Great American Rec- ipe online on PBS or on regular TV, but who even knows how that works anymore. Are there still channels? ▼ FIRST LOOK DARNA MEDITERRANEAN MARKET IS A RESTAURANT, MARKET, BAR AND DELI. BY ANGIE QUEBEDEAUX EAT, SHOP, DRINK smorgasbord, Darna Mediterranean Market should be on the list of places to visit soon. Located in the Legacy West develop- A ment, Darna is a large open-concept market, restaurant, bar and bakery all in one. In front is an outdoor patio area with about 10 tables and umbrellas for those days when the tem- perature is bearable. The large market and restaurant are dec- orated in mosaic tile with gold light fixtures new exotic destination has just landed in Plano, and for those look- ing to experience an international that add a nice touch to the casual laid-back atmosphere. At the full-service bar they have signa- ture cocktails that enhance the Mediterra- nean theme. We recommend the Turkish Coffee-Tini ($12) or Marrakesh margarita ($15). While there are domestic options available, most of the wines and beer are from Mediterranean countries. The restaurant staff is friendly and quick to offer explanations or recommendations. Focaccia and pita bread with extra-virgin ol- ive oil is complimentary. To start, try the lamb ragu hummus ($14), loaded with ground lamb and topped with crispy pita chips, pick- led onions, blistered tomatoes, saffron yogurt, pomegranate seeds, toasted pine nuts and two pats of Moroccan butter with micro greens on top. Although this dish is great for sharing, it could easily be a meal by itself. If you’re in the mood for a light starter, the Turkish goat cheese and harissa borek ($12) is a great choice. The layers of phyllo dough are stuffed with harissa goat cheese before being baked crisp and served with a lemon tzatziki sauce. The roasted lamb French dip sandwich ($22) is served on a crisp za’atar baguette smeared with lemon tzatziki. Layers of slow-roasted leg of lamb are piled on the bread along with caramelized onions and kashkaval cheese. For a main entrée, the Iskandar kofta kebab ($23) is a great choice, and the presentation of this dish is Instagram-worthy. The bottom of the dish has a buttery tomato sauce that is topped with a combination of seasonal vegeta- bles (zucchini and squash), herbed focaccia bread, shishito peppers and blistered toma- toes. Four pieces of kofta (about 2-inches each) are laid on top with a warm yogurt drizzle. If we ordered it again, the only change we would make would be to have it cooked a little less than well-done, which can be a hard thing to do when cooking skewers on an open flame. We didn’t have room to try any of their flatbreads, but the one that caught our atten- tion was the Mediterranean flatbread. You can order it by the slice ($9), half ($14) or whole ($22). Be sure to check out their freshly pre- pared foods to go like skewered meats, cheese, seasonal vegetables, hummus, cured meats and a great wine selection. Darna Mediterranean Market, 7700 Win- drose Ave. (Plano) 11 a.m. to 10 p.m. Monday - Thursday; 11 a.m. to 11 p.m. Friday-Saturday. $1 OFF PER POUND MONDAY & TUESDAY CRAWFISH go to 14 14 WEEKLY EMAIL D SIGN UP FOR OUR WEEKLY EMAIL LIST www.dallasobserver.com/signup for feature stories, movie reviews, calendar picks and more! MONTH XX–MONTH XX, 2014 JULY 7–13, 2022 DALLAS OBSERVER | CLASSIFIED | MUSIC | DISH | MOVIES | CULTURE | NIGHT+DAY | FEATURE | SCHUTZE | UNFAIR PARK | CONTENTS | DALLAS OBSERVER CLASSIFIED | MUSIC | DISH | CULTURE | UNFAIR PARK | CONTENTS dallasobserver.comdallasobserver.com
