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Chef Love urbanizes U.S. western cuisine
By Richard Leong - March 4, 2008
NEW YORK (Reuters Life!) - Texas-based Tim Love is known for his sophisticated interpretations of U.S. western cuisine while preserving its bold flavors and multi-cultural origins. Meat and wild game, the focal point of Love's cooking, are often paired with global touches
such as Swedish lingonberries and Spanish Manchego cheese.
In 2003, the self-taught chef and a crew traveled in a trail drive from Fort Worth to
New York City after the James Beard House invited him to cook a celebration dinner in honor
of the late chef and food writer's 100th birthday. During the trip Love, 36, bought ingredients
from local markets, which he used for the dinner. Love, who often sports a cowboy hat,
owns three restaurants in Fort Worth including his flagship, The Lonesome Dove Western Bistro. He spoke to Reuters about his cooking and why Australians like Texans.
To Read the Entire Article please visit Reuters at in.reuters.com
By Richard Leong - March 4, 2008
NEW YORK (Reuters Life!) - Texas-based Tim Love is known for his sophisticated interpretations of U.S. western cuisine while preserving its bold flavors and multi-cultural origins. Meat and wild game, the focal point of Love's cooking, are often paired with global touches
such as Swedish lingonberries and Spanish Manchego cheese.
In 2003, the self-taught chef and a crew traveled in a trail drive from Fort Worth to
New York City after the James Beard House invited him to cook a celebration dinner in honor
of the late chef and food writer's 100th birthday. During the trip Love, 36, bought ingredients
from local markets, which he used for the dinner. Love, who often sports a cowboy hat,
owns three restaurants in Fort Worth including his flagship, The Lonesome Dove Western Bistro. He spoke to Reuters about his cooking and why Australians like Texans.
To Read the Entire Article please visit Reuters at in.reuters.com
Savor Dallas
One occasion where it's probably OK
to talk with your mouth full
By Kim Pierce - March 12, 2008
Longest line: For Tim Love's American lamb chop with yuzu aioli and a potato chip. What a sight: all those people dressed up and gnawing down on a piece of meat with its own built-in handle. The line endured for hours, even though the Lonesome Dove Bistro chef-owner was slapping chops onto the grill from a double-wide cooler as fast as he could.
To Read the Entire Article please visit GuideLive at www.guidelive.com
to talk with your mouth full
By Kim Pierce - March 12, 2008
Longest line: For Tim Love's American lamb chop with yuzu aioli and a potato chip. What a sight: all those people dressed up and gnawing down on a piece of meat with its own built-in handle. The line endured for hours, even though the Lonesome Dove Bistro chef-owner was slapping chops onto the grill from a double-wide cooler as fast as he could.
To Read the Entire Article please visit GuideLive at www.guidelive.com
You Gotta Love It
By Nancy Nichols - March 19, 2008
Chef Tim Love is one busy cowboy. Besides running successful restaurants—Lonesome Dove, Duce, and Love Shack—he managed to topple Nobu’s super-star chef Masaharu Morimoto
on the Food Network’s Iron Chef America. If that isn’t enough, he is spreading even more Love with his new TLC line of cookware. Each of his stunning enameled cast-iron pots and pans has
a contemporary design and distributes and retains heat evenly for energy-saving ease. The vivid colors, which fade from light to dark throughout the entire piece (the orange is a tribute to his
alma mater, the University of Tennessee), will spice up any kitchen. Who says real cowboys
don’t have a sense of style? Available online only. 817-740-8810. www.hsn.com
Visit D Magazine - www.dmagazine.com
By Nancy Nichols - March 19, 2008
Chef Tim Love is one busy cowboy. Besides running successful restaurants—Lonesome Dove, Duce, and Love Shack—he managed to topple Nobu’s super-star chef Masaharu Morimoto
on the Food Network’s Iron Chef America. If that isn’t enough, he is spreading even more Love with his new TLC line of cookware. Each of his stunning enameled cast-iron pots and pans has
a contemporary design and distributes and retains heat evenly for energy-saving ease. The vivid colors, which fade from light to dark throughout the entire piece (the orange is a tribute to his
alma mater, the University of Tennessee), will spice up any kitchen. Who says real cowboys
don’t have a sense of style? Available online only. 817-740-8810. www.hsn.com
Visit D Magazine - www.dmagazine.com
