#Salum Restaurant

[galtx]

GALTx eNews: Celebrate Dia De Los Muertos!

Join us for an afternoon of “Botanas y Bebidas” at our Dia de los Muertos celebration at Salum Restaurant (4152 Cole Ave, Suite 103, Dallas, Texas, 75204) on Sunday, October 27, 2024, from 2:00 to 5:00 pm. Executive Chef Abraham will prepare an array of traditional small bites known as botanas, including mini chicken flautas, shrimp aguachile tostadas, wild mushroom quesadillas, albondigas en pasilla, tacos de rajas, mini pambazos, tacos de cochinita pibil, black bean and chorizo croquetas, and assorted desserts. There will also be wine pairings and a fun tequila tasting! 

The entertainment doesn't stop with the delicious bites! We will also host live and silent auctions, including the pictured vintage chalkware lamp and a signed/numbered 18 x 21 inch print of “It wasn’t us” by Vic Granger. Be sure to come dressed to impress for our costume contest! You might just win a prize!

Tickets are extremely limited and $100 per person. The proceeds from this event will, of course, go towards our ongoing operational needs including vet bills and other hound related expenses. Visit the GreytStore to purchase your tickets today so that you can have a great time helping the hounds! Please let your hounds stay home for this event.

Tickets

1010/24

[haybug1]

Dallas Uncorked 15th Anniversary May 19

Dallas Uncorked 15th Anniversary May 19 - Tickets Available Now

Amici in Italian means friends, and we couldn’t think of a better partner for our annual anniversary dinner than the incredible selections from Napa Valley’s Amici Cellars.

Join us on Sunday, May 19 at 6:30 pm at Salum Restaurant for an evening of great food, incredible wines, camaraderie and celebration, all for a few wonderful causes. This year’s event will benefit The Stewpot, helping feed…

[giorgette]

APICIUS • Petto d’anatra ai cinque pepi, chutney di ananas e lime, jus profumato al Rau Ram 2_ Raviolo croccante con salume d’anatra @lamadernassa @michelangelo_mammoliti . . . . #lamadernassa #michelangelomammoliti #roero #langhe #michelinstar #michelinguide #michelinrestaurant #chef #ristorante #ristoranti #restaurant #cucinaitaliana #cucina #food #foodporn #foodphotography #foodblogger #foodlover #foodstagram #foodie #foodlovers #instafood #photo #photography #photooftheday #foodphotography #photographer #italy #eat #tasty #lunch (presso La Madernassa) https://www.instagram.com/p/CECC-eeMQrb/?igshid=1jofz3ds8u7qq

[profitablehospitality]

Interesting clutter of #prosciutto, #salume, food products and #chef activity as you enter this busy #restaurant in #Rimini #italianfood #italia #italy #vacanza #dinner #pranzo #cheese #formaggio http://bit.ly/2LxJXKY

[chasychase]

Executive Latinos in the DFW region. Networking hard to find my next move. #Adelante #ALFA #dfwhispanic100 (at Salum Restaurant) https://www.instagram.com/p/BxOIEYjFpwuMvq-JhsfGD0DeDEkv3eH9hV7gLc0/?utm_source=ig_tumblr_share&igshid=1o1shxj7uw21k

[hernehillandy]

On natural wine, restaurant markups and class privilege

SHOREDITCH has shape-shifted out of recognition since I worked nearby 20 years ago. Gone are the print shops, greasy boozers and, well, working-class people. Instead it now thrums with cocktail bars, street food, beards of a size little-known pre-2000 outside the Canadian lumber industry – and places specialising in natural wine.

On Leonard St last week I was reminded of some of the joys and challenges of natural wines at St Leonards restaurant and bar and Passione Vino wine bar and shop.

St Leonards’ fairly large wine list has been praised for its natural/biodynamic bent and there are indeed interesting bottles there. But it’s expensive: I counted only around 10 wines under £50, with chunky mark-ups throughout. Sure, restaurants have to mark up their wine to help cover their overheads: you’re paying for the surroundings in which you enjoy your glass, not just what’s in it. My rule of thumb is that if anything costs twice retail price or less, you’re getting a good deal.

But Felines Jourdan’s serviceable but not exactly starry Picpoul de Pinet at £37/bottle? (Wine Society retail price: £8.50). And while I’d have been more tempted by Apostolos Thymiopoulos’s superb Earth and Sky xinomavro (on the website list though not in stock), at £90 it would have hurt, not least since I bought a bottle from the Wine Society a couple of months back for £21.

Partisans for natural wines tend to present them as a rebellious, righteous riposte to a stuffy wine world. Such wines are rarely cheap, made in small quantities with labour-intensive techniques. Yet with a roughly three-times-retail mark-up, that means that a tasty but essentially rustic wine such as Vigneti Tardis Venerdi Bianco fiano/malvasia 2017 comes in here at £12/glass, or Anne-Claude Leflaive “Clau de Nell” Loire grolleau 2013 at £70 a bottle.

And I’m sorry but there’s no way around it: dropping £70 on a bottle of wine is about as about as hip and anti-elitist as Nigel Farage.

So we settled for a bottle of alright-but-unremarkable organic Aroa garnacha 2017, Navarra at £40.

Down the road at Passione Vino, also specialising in natural/biodynamic wines though only Italian ones, it was a different story. This is a fantastic Italian range, the kind of list instantly recognisable as the work of someone with both huge knowledge of and passion for the wines. Tuscany is well represented but there are bottles from all over Italy, including plenty of denominazioni I’d never heard of. I doubt, for instance, that you’d find a better selection of Franciacortas anywhere else in London.

I’m sure Passione’s overheads are a good deal lower than slick St Leonards’: it’s essentially a slightly battered enoteca in the Italian tradition, with just a few tables (and a large communal one downstairs) and some snacks such as salume. Still, you can drink the bottles off the shelves around you in the bar at roughly a 50 per cent mark-up – and with a slew of fascinating wines around the £20 mark, that means plenty of pretty serious drinking at under £35 a bottle.

We decided that another whole bottle at this point in the evening might be de trop; Passione has no set list of by-the-glass wines, but a number of bottles open at any time. I tasted a defiantly leftfield Ruschi Noceti "La Costa" 2008, IGT Val di Magra, from the very obscure Ligurian red grape pòllera: fragrant, mature but still grippy, very individual.

Next up was Terre Nobili “Cariglio”, IGP Calabria (£8), from the little-known Calabrian grape magliocco: deeply coloured, wonderfully rich and smooth, lovely balance. A real discovery.

Finally, I had a glass (alright – two) of Casale Chianti Riserva 1999, Colli Senesi (£9). I have to say this was the finest aged Chianti I’ve had in a very long time, gloriously mature and balanced, still with plenty of fruit and power. I’ll certainly be back soon, even though they will have no doubt run out of it by the time I get there.

We’ll always have to pay more for good obscure and biodynamic wines. How much more is fair, though, seems to me to deserve more debate than it presently gets in the British wine world. And while we’re at it, we might ask how far, simply by sporting a long beard, you can cancel out the class privilege implied by splashing the average UK household’s weekly food bill (2017: £91) on one bottle.

28 April 2019

[yourfrankiethings]

Salum, Dallas, 5/16/20 and 6/6/20

Salum, Dallas, 5/16/20 and 6/6/20

exterior

Chef Abraham Salum opened Salum in 2005 which could seat 84 people pre-Covid 19.  It has re-opened after sustaining itself with take out orders.   I’d been there a number of times for both dinners and lunches and honestly don’t know why I never visited with Frankie.  But it was well worth going back to and the food and service are especially appreciated now.  The nice sized white cloth…

[braavosco-blog]

"Crispy Fried Chicken Breast" 💥☄️💫 Cascabel Chile and Honey Sauce, Bacon Cheddar Brussel Sprouts and @aguadepiedra Amazing restaurant, with an amazing and awesome chef. Thank You @asalum What a great lunch #aguadepiedra #sparklingwater #salum #dallas #restaurant (at Salum Restaurant)

[inb4vaughn]

Golf, Food And Fun In Punta Mita Paradise

Not five minutes had passed since the shuttle dropped us off at the Puerto Vallarta airport after three and half days in Punta Mita paradise when my wife uttered the words I knew I’d hear eventually.

“When are we coming back?”

And she’s not even a golfer. I am, of course, and I second her emotion. Third it, even. We gotta get back here, and soon.

After years of somehow avoiding the Mexico mainland (or any other part of America’s southern neighbor) for a tropical visit, we hit the getaway jackpot by taking part in the eighth edition of the Punta Mita Gourmet & Golf Classic, a late fall foray into the best cuisine, hospitality and seaside swinging that Mexico’s Riviera Nayarit has to offer.

Tucked between the towering Sierra Madre mountains and Pacific Ocean, the stunning stretch of coastline starts just north of Puerto Vallarta and includes the Punta Mita peninsula itself which, from the air, looks like a deep green camel’s head drinking deeply of the heaving, azure sea. Title sponsor American Express, Punta Mita’s real estate developer Dine (pronounced deen-ay), the Riviera Nayarit Convention and Visitors Bureau and St. Regis and Four Seasons resorts welcome hundreds of sun-seeking customers, clients and other guests to a luxury-steeped swatch of water, beach, manicured jungle and coiffed fairways and greens that, I realized as we sipped Mexican beer and soaked up sunset rays slanting through stacks of purple clouds, is every bit the equal of Hawaii — without the five-hour flight from America’s West Coast.

Speaking of beer: Negra Modelo, Pacifico and a few local brews that most Yanks have never tasted, but should, were just one ingredient in the beverage binge we enjoyed during our all-too-brief stay. After checking in at the Four Seasons and settling into our “standard” garden view suite that was anything but, we grabbed a ride back to the breezeway-slash-lobby on one of the resort’s ubiquitous multi-seated golf carts.

“We’ve got a special shuttle waiting for you,” an attendant told us, pointing to a brand-new Tesla Model X for a quick jaunt to the St. Regis’s Sea Breeze restaurant, sprawling public courtyards and cabanas for the event’s welcoming cocktail bash sponsored by Aeromexico and Delta. After stepping into the sultry evening breeze we were immediately offered champagne, and moments later we found our way to one of several well-stocked bars where the mixologist whipped up a pale pink concoction.

“What is that?” I asked. “Paloma,” came the answer. I held up two fingers, appropriate because the refreshing drink is made with Patron blanco tequila, pink grapefruit juice, a dash of sugar and fresh lime juice — Margarita’s lower-calorie cousin. We were in; the drink became our go-to as each evening’s festivities played out.

Incredible food greets every player at the Punta Mita Gourmet & Golf Classic

And the food? What a way to begin: Several tended stations prepared fresh takes on “true” Mexican cuisine from the kitchens of three renowned chefs from both sides of the border — John Signorelli from the St. Regis Houston, Erik Guerrero from DOS restaurant in Veracruz and Alex Branch from Hakasana Group in Los Cabos. In the dizzying array of tastes and textures, our favorite was a succulent bit of grilled pork belly on a warm tortilla, topped with fresh salsa.

Over the Gourmet & Golf tournament’s two days of competition in the strong Mexican sun, beer took precedence for me and my Guadalajaran playing partners, Pedro and Pedro Pablo, as we encountered the dozen or so food and drink stations dotting both of Jack Nicklaus’s Pacifico (opened in 1999) and Bahia (2009) layouts, breaking up the suds with the occasional mini-margarita, glass of south-of-the-border wine, shot of exquisite regional tequila or, better yet, mezcal, which is smokier — an anejo-based take on single malt whisky. With such libations and all sorts of incredible edible morsels from top-shelf chefs — incredibly fresh ceviche, lightly grilled octopus, succulent veggie burritos, addictive street tacos al pastor — under my belt, concentrating on each shot was tough, especially on the dozen seaside holes between the two tracks, including Pacifico’s famous “Tail of the Whale” hole with its green cradled among rocks and surf on a natural island some 185 yards from the beach-side middle tee. We took turns giving that island our best shots, as did everyone who came through, though, since the tide had come in and the green wasn’t accessible by cart — we’d have needed stroke backstrokes or scuba gear to get there — it didn’t count on the official scorecard.

The Tail of the Whale on Punta Mita’s Pacifico Course.

Actually, our threesome wasn’t officially part of the formal tournament due to a clerical error, and that was a blessing. We could just have fun playing our own balls rather than grinding over every shot and sweating the final team scores, based on a best ball format one day and two-person handicapped scramble the other, as the other 200 or so golfers did. And I didn’t have to stress when I thought my snap-hooked tee shot on Bahia’s handsome, beachside par 4 17th was lost to the waves; I just reloaded, hooked one even further left (this time with an unmistakable splash) and moved on, only to discover that my first ball had ricocheted off a rock and back into play at the very edge of the fairway, leaving a simple wedge home.

AVOID GOLF’S BIGGEST ‘DEATH MOVES’ WITH PUNTA MITA DIRECTOR OF INSTRUCTION AND GOLF TIPS 25 TEACHER TOM STICKNEY

Ah, yes, the good life in Mexico, and it never waned.

Not when I showed up for each day’s outdoor pre-tournament breakfast feast on the expansive practice range, digging into truly fresh fruit (you just don’t see mangoes like this back home in Reno), made-to-order omelets, colorful Mexican pastries and fried chilaquiles.

Not when we teed off just as the sun breached the tree-line and spread broad, dewy shadows over gently rolling fairways, trickily tiered greens and broad waste bunkers, including a big palm-dotted expanse on Pacifico that ties several holes together. Not when our rounds tumbled down to the ocean in one heart-swelling view after another, or when Mexico’s greatest player ever, Lorena Ochoa, and 1982 Masters champion Craig Stadler — the event’s special guests — greeted us during our rounds.

A crackling fresh salad at Punta Mita’s Gourmet & Golf Classic

Not when I reunited with my wife for several incredible meals, including Chef Atzin Santos’ six-course dinner lineup of Mexican and Spanish delicacies on Friday — again the pastor porkbelly with fermented pineapple and macha sauce was a standout — and Saturday’s delicious and delicate vegan lunch authored by Chef Leslie Durso, both at Bahia, the Four Seasons’ open-air restaurant overseen by Richard Sandoval (I skipped the tournament’s epic awards lunch back at the range, which, I’m told, was off the charts).

Not when we kicked the party up a notch at the American Express Platinum House, otherwise known as Kupuri Beach Club at the St. Regis, sipping yet more signature cocktails and supping on mini-miracles of deep, cross-cultural flavors lovingly prepared by Chefs Antonio de Livier, Yasuo Asai, Abraham Salum, Sergio Chávez, Andrew Ormsby, Betty Vásquez, Alfredo Villanueva and Pato Pérsico.

Trophies are awarded to teams and individual men and women for closest to the pin, longest drive, etc.

In fact, through the weekend, every bite of tender seafood, farm-to-table vegetables and spices and locally sourced meats was a revelation of freshness, chipping away at my stubborn gringo preconceptions of what Mexican food is, and should be. We savored that celebratory closing dinner to the sound of the crashing surf, which in turn was the backdrop for a full stage erected on the beach. As the music began we sipped and swayed and laughed into the night, enjoying every starlit minute among our fellow revelers. It was the second day of December but felt like its own holiday.

But the glorious gluttony wasn’t over. Sunday morning brought a farewell brunch to the Sea Breeze — a traditional buffet inside, yet more delicacy-dealing food stations outside, the Pacific singing its timeless song a short par 4 away, and a warm realization that we’d just taken part in the kind of getaway that should be shared not only by golfers, but by their significant others. All the smiling charm and gentle spirit of the Mexican people, all the beauty of Riviera Nayarit, that state’s best golf without question, and the luxuries of its two finest resorts are brought to bear on one sweet little peninsula. And early next December will bring it alive for the ninth time.

Then again, we may not wait that long. We fell hard for this place, we know how to get there with relative ease, and we know the welcome extends to every month and every sun-seeking soul, whether nor not you’re packing clubs.

Únete a nosotros por el tiempo de tu vida, ¿verdad?

For information on next year’s Punta Mita Gourmet & Golf Classic, visit www.puntamitagourmetandgolf.com; for year-round resort reservations visit www.puntamita.com

  The post Golf, Food And Fun In Punta Mita Paradise appeared first on Golf Tips Magazine.

from Golf Tips Magazine http://bit.ly/2AD8tm1

[galtx]

GALTx eNews: Join Us For Spanish Wine And Tapas!

Join us Sunday, August 28th, 2022, at Salum Restaurant for an afternoon of Spanish Wine & Tapas Tasting. Vineyard representatives will be on hand to pour and discuss each Spanish wine and Chef Abraham of Salum Restaurant will prepare an array of traditional Spanish tapas such as Serrano ham and manchego croqueta, fried calamari, shrimp skewers, sausage and chimichurri sliders, bacon wrapped dates, goat cheese and onion tapa, tortilla Española, pincho moruno (kebabs), pincho de txaka (crab crostini), and desserts! We will also host live and silent auctions, including art, jewelry, wine, and decor.

Tickets are limited and can be purchased here for $95. For more information or any questions, please contact events@galtx.org.

8/9/2022

[johnnyprimecc]

Simple and delicious bresaola from @BeccoNYC. Photo by: @JohnnyPrimeCC www.johnnyprimesteaks.com #bresaola #charcuterie #salumi #salami #italian #italianfood #meat #antipasto #antipasti #beef #beefitswhatsfordinner #appetizer #meatshow #carnivore #curedmeats #curedmeat #salume #johnnyprime (at Becco Restaurant)

[haybug1]

Tickets On Sale for our Holiday Harvest Celebration

Tickets On Sale for our Holiday Harvest Celebration

Join Dallas Uncorked Sunday, December 10 at 7pm for our annual Harvest Holiday Celebration, this year featuring the beautiful sparkling and still wines of Domaine Carneros by Taittinger at Salum Restaurant. Tickets here.

We are thrilled to have Winemaker Eileen Crane, the Doyene of Sparkling Wine in California, join us for this special evening toasting some of her lively, delicious sparklers, as…

[changeforkids]

Join Chef Salum in helping CFK’s partner schools by supporting Super Chefs 2013. 

[galtx]

GALTx eNews: Bidding Is Open In GALT's Salum Auction Extravaganza!

Bidding in GALT's Salum Auction Extravaganza is already open and runs through October 25th at 9:00 pm central time! You can help feed and house the GALT hounds by bidding in this online auction, which we are holding in conjunction with GALT’s Cooking for the Hounds, A Dia de los Muertos Celebration, with Chef Abraham at Salum Restaurant in Dallas on October 24, 2021.

This online auction includes new and unique items for your shopping pleasure, such as:

An original “Hound Dog” oil painting by artist Calonnie Gragg;

A vintage Celtic greyhound pin by Carmon Deyo of Black Horse Design;

NorthCoast Greyhound Support pendants, earrings and an awesome ring fashioned from walnut and amber;

Greyhound art by Sarah Snavely, Alfred Hagel and others; and

Designer handbags, jewelry, gift packages and more!

You can see the full selection here. Even if you don't need any more stuff to put in your house or to give as holiday gifts, you can participate in the auction to help the hounds by "bidding" on donations of $25, $100 or more for room and board for the hounds (see Items 29 & 30).

You do not need a ticket to Cooking For The Hounds on October 24, 2021, to bid in the online auction! But, with an in-person ticket to our dinner, you can also participate in the gourmet tastings, the silent auction, the live auction, the costume contest and so much more! GALT fan Burt Gilliam is attending too! Read more about the entertainment we have planned for our dinner guests here. In-person tickets are limited so make sure you have yours before they are gone. Zoom tickets are also available. Thank you for bidding generously to help the hounds and we hope to see you at Cooking For The Hounds!

10/15/2021

[galtx]

GALTx eNews: Cooking For The Hounds Comes To Salum!

Cooking for the Hounds, a favorite GALT event, is back and in a new setting! Join us in person or via Zoom on October 24th at 2:00 pm for a fabulous Dia de los Muertos celebration and cooking demonstration by Chef Abraham of Salum Restaurant. Salum Restaurant is located at 4152 Cole Ave in Dallas. GALT’s own Honorary Chairman and TV voice of the Dallas Mavericks and FC Dallas, Mark Followill, will emcee the event. Tickets are limited and can be purchased here.

Chef Abraham will demonstrate and serve tastings of a traditional Dia de los Muertos menu: Avocado gazpacho with ancho chile shrimp, Albondigas in Pasilla, Chocoflan with Cajeta, and Pan de Muerto con Café de Olla

In person tickets cost $135 and include: a full course tasting of the gourmet dishes; two drink or wine tickets, with cash bar available; and live and silent auctions featuring jewelry, art, spa/restaurant certificates, doggie gifts and more! For those foodies looking for ring-side seats at the cooking bar and counter, we are offering ten VIP tickets for a special price of $175.00 each. In addition to the above, VIP tickets also include a special gift from GALT. Prizes will be given for the best male and female Dia de los Muertos attire. In person seating will be limited to only 50, so get your tickets now!

If you are still uncomfortable gathering in person, we are offering a Zoom ticket for $100 that will include a link to view the cooking demonstration, a $50 gift card to Salum and a bottle of wine. Zoom participants will be able to bid in the live auction.

For more information or any questions, please contact events@galtx.org.

9/24/2021

[galtx]

GALTx eNews: Win Dinner for 10 With Chef Salum!

We are thrilled to offer you a chance to win dinner for ten prepared by celebrated Chef/Owner Abraham Salum of the award-winning Salum Restaurant! Chef Salum will consult with you on the menu and wine pairings in advance, and then he and his staff will come to your home in the Dallas/Ft. Worth metroplex to prepare and serve your dinner for ten! 

Chef Salum is a graduate of New England Culinary Institute in Montpelier, Vermont; and has held tenure in kitchens in France, Belgium, Mexico and the United States. His namesake restaurant sets the standards for fine dining. Salum is a popular food and beverage destination distinguished by extraordinary food and an attentive staff knowledgeable on cuisine and wine.

Each raffle ticket for a chance to win this intimate dinner for ten is just $125 or you can purchase six raffle tickets for $500. The more tickets you buy, the better your odds of winning and all the proceeds from raffle ticket sales are going to help the GALT hounds, specifically the The Dr. E. Kelly Nitsche Veterinary Care Fund! 

The drawing to determine the winner will be held on August 29, 2020, and the winner will be announced and notified on August 30, 2020. You and Chef Salum will work out the date for your dinner. You don't need to be present anywhere to win. Read more and get your raffle tickets here. If you prefer to pay by check, please email info@galtx.org to work out the details. If enough time remains for us to manually process your order by check before the drawing, we will do so!

8/21/2020