Ashli Michelle

Stalking Angie Harmon at Coal Vines

Ashli Michelle March 17, 2014 0 Comments

My husband always sits facing the television because facing the television is what manly men face when some kind of sporting event is being televised in a restaurant. Little did I know this was going to finally hurt my feelings for the first time ever. The hostess at Coal Vines did not tell us a super important celebrity was brunching at a ten-top table located in the back corner of the...

Poor People Can Eat Lobster Chowder at Vail Chophouse

Ashli Michelle March 15, 2014 0 Comments

Vail Chophouse sounds expensive. This restaurant’s title has the power to frighten commoners without even trying. We decided to read the menu inside the glass case out front for the fun of it. This is when a service industry worker delivered two bowls of chowder with lobster on top to a patio table nearby. Invading other people’s privacy with a secret walk-by lobster picture did not matter....

Freddy’s Frozen Yogurt

Ashli Michelle March 13, 2014 0 Comments

KANSAS – Everyone loves Freddy’s so much it hurts. We sometimes stop by Freddy’s on the way back to Texas from Colorado. Freddy’s has a veggie burger made with black beans on the menu. Since hardly anyone seems to take veggie people seriously when it comes to carcass touching our food, it has become necessary to pretend to have a massive, almost close to deadly food allergy. This pretend...

La Perla d’Italia Tasting

Ashli Michelle February 26, 2014 0 Comments

Food writers around Dallas were invited to “dine around” the many different restaurants located at Village on the Green last night. Our first stop was La Perla d’Italia. People need to know the owner of La Perla has the best Italian accent in the history of Italians living in Dallas with fantastic Italian accents. Please do not tell anyone, but when the owner said Naples, I thought he...

Students Describe Chef Najat Kaanache’s Unacceptable Treatment of Souk’s Kitchen Staff

Ashli Michelle February 22, 2014 0 Comments

Supervision in the Hospitality Industry is the current class I’m taking at Le Cordon Bleu. We began class learning about the characteristics of a leader. Our class learned about the many different kinds of leaders and what it takes to be an efficient and effective leader whether it be front or back of the house. Seeing chef Najat Kaanache‘s mysterious departure from Souk all over the news...