We Wish You a Merry (Artisan) Market

There’s no better place to celebrate the season than at eatZi’s, and we’ll be making spirits bright at our very merry Artisan Market this Sunday! From Noon to 4 pm on December 19 at our Lovers Lane and Oak Lawn locations, talented artisans from all around the great state of Texas will present their tastiest treats and eats. Sample handmade sweet and savory fare, and pick up a holiday gift or two for the foodies on your list.

Here’s the scoop on the vendors you’ll find at our locations:

Dr. Sue’s Chocolate (left): Decadent dark chocolate you'll feel good about eating is here! The good doctor will have All-Natural Peppermint Bark and Orange Cranberry Bark on hand for sampling and purchase. [Available at Oak Lawn and Lovers Lane]

Roxy’s Chocolates (right): Every batch of rich toffee and velvety fudge is made by hand in vintage Griswold cast iron kettles. [Available only at Lovers Lane] 

The Tamale Company (left): Each of these tempting tamales is made by hand in one of several savory varieties. Just boil these traditional, gluten-free tamales and serve! [Available only at Oak Lawn]

Wiseman House (right): Straight from Hico, Texas, this chocolatier uses only the finest chocolate and freshest ingredients. You’ll dig their divine sipping chocolate and tasty toffee. [Available only at Oak Lawn]

Wackym’s Kitchen (left): Sink your teeth into these unique, natural cookies in delightfully unexpected flavors. Purchase a special four box, created exclusively for eatZi’s that includes Rosemary Cornmeal Shortbread, Margarita, Salted Caramel and Chocolate Snickerdoodle cookies! [Available at Oak Lawn and Lovers Lane]

OAK LAWN MARKET: 3403 Oak Lawn Avenue • Dallas 75219

LOVERS LANE MARKET: 5600 W. Lovers Lane, Ste. 136 • Dallas 75209

See you Sunday!

eatZi's Star Spotlight: Meet Manuel!

I got the chance to chat with another of our popular staff members, Manuel, to hear his story and talk about everything eatZi’s!

Where did you grow up?

The Southwest.

How long have you been living in Dallas?

I’ve been serving families in the Park Cities for 12 years.

How long have you worked at eatZi’s?

I’ve been with eatZi’s a little over a year and a half, but I’ve been working in the coffee and tea industry for more than 22 years.

What’s your eatZi’s item?

Anything from the pasta bar!

What’s your favorite thing to do when you’re not at work?

I live in a vintage apartment complex that was built in 1946, and I love decorating my home. I also love spending quality time with my two dogs (mini beagles), JP and JC. I’m currently training one of them to be a therapy dog for Scottish Rite hospital. I’m also a writer on the side, just like my mother. I have had several articles printed in magazines and papers around Dallas. One of the coolest things I did while not at work was when Julie Andrews came to town last year and I had the honor of serving her afternoon tea. 

If you could go any place in the world, where would it be and why?

After years of research, watching movie clips and seeing post cards, I would love to visit the country of Africa. Something about the majestic countryside really attracts me to Africa. 

If you could invite three people, living or dead, to a dinner party, who would it be and why?

I would invite Meryl Streep, Hillary Clinton and Maya Angelou, because I’d like to have an open discussion about ways to create awareness to raise money for public schools.

What’s your favorite thing about living in Texas?

It’s got to be Texans’ good old fashioned hospitality.

What’s the most fun thing that’s happened while on the job?

Recently, a bus full of touring college students came to eatZi’s, and I got to greet them at the door. I put together a great presentation and welcomed them in several different languages. They all said how much they loved eatZi’s, because they have nothing like it back home.

Talk to me about customer service.

Adapting to the market industry has been an exciting challenge. Coming from the hotel industry, I’ve found that servicing customers in a restaurant setting is like breaking in a new pair of shoes. I’m very passionate about customer service and making every visit a good experience for our customers. For instance, we recently added a caffeine free iced tea for expectant mothers. 

What’s your favorite part about working at eatZi’s?

I love being reunited with customers from my hotel days and getting to know them all over again. I am also passionate about the youth who visit eatZi’s and accommodating them. 

Biggest seller for kids?

Lemonade.

Biggest Hit Overall?

“The Teaser:” a twist on the Arnold palmer with LOTS of crushed ice.

eatZi’s Chef to Cook for a Cause

Our own Chef Ryan will be a featured chef at the SOLD OUT Young Texans Against Cancer BubblyQ on Thursday, October 13, at Fearing's inside the Ritz-Carlton, Dallas.

Chef Ryan will serve up Italian BBQ Pork Brisket with Fennel, Pepper Salad and Grated Ricotta Salata at the eatZi's chef station throughout the 4th annual event. All proceeds from the evening's festivities will benefit Young Texans Against Cancer, a statewide organization dedicated to raising money for cancer research and increasing awareness.

BubblyQ will showcase Dallas’ best restaurants as guests sample menu highlights at various tasting stations, sip on specialty cocktails and bid on a unique selection of items in the silent auction – including an eatZi’s wine basket valued at $700!

eatZi’s Named to D Magazine’s Best of Big D: Food and Drink List

We’ve always known our bread was the best in town, but it looks like the editors and readers of D Magazine agree! eatZi’s was named to the magazine’s “Best of Big D 2011” list in the Food and Drink category featured online and in print in the August issue.

The D Magazine mention included a much-deserved nod to our Italian Muffins, which were introduced last year. Made from the freshest ingredients and no preservatives, they’re soft and full of all the nooks and crannies you love. Slice them in half and top with butter or your favorite spread. Put them in freezer to keep them longer, or store them on the counter and enjoy them within three days. Our Italian muffins are very popular so we suggest stopping in early in the day to make sure you can get your hands on them! Grab a 4-pack for just $2.99 at either of our markets.

My favorite bread items? In the morning, I can’t resist an Italian Muffin, griddled with a fried egg, provolone cheese and salami with basil spread. When mid-day hunger pangs set in, I crave a sandwich on our signature Bone Bread. I pile on fresh roasted turkey, sprouts and a dollop of ancho mayo. At dinner time, my favorite bread to have on the table is Ciabatta. Our family loves to tear off pieces and eat them with a bowl traditional Minestrone soup—a meal that always reminds me of home (on the East Coast where it isn’t 100 degrees!)

No matter how you like to “break bread,” we have something for everyone with 35 varieties baked fresh daily beginning at 2 a.m. Stop by and say hi to J.C., our baker from France at the Oak Lawn location, who helps ensure every loaf and slice are fresh and ready for you each morning at 7 a.m.

eatZi's Star Spotlight: Meet Virgie!

I recently sat down with Virgie, one of our customers' most beloved employees, to hear what she had to say about her job and the people she serves each day at eatZi's. Read all about one of our "stars" below:


Where did you grow up?
I’m from Lubbock, Texas.


What’s your favorite thing to do or place to go when you’re not at work?
My favorite thing to do is go to happy hour with my friends. Some of my customers join us for happy hour every once in awhile. We all plan when and where we want to go when they come in to eatZi’s to meet up; we have a blast.

If you could go any place in the world, where would it be and why?
Jamaica – I’ve never been and would love to visit. They have the most beautiful waterfalls and clear water, and I absolutely love being close to the ocean.

If you could invite 3 people, living or dead, to a dinner party, who would you invite and why?
That’s a tough one. I think I would invite my grandmother, Mamie, my husband, Tarik, and my daughter, Alexis. They are the three most important people in my life and are always there to encourage me when I’m feeling sad or have a bad day. They’ve always stood beside me and made me happy or cheered me up when I was feeling down. I’m constantly smiling when we’re together.

What’s your favorite thing about living in Texas?
It’s a tie between all the pretty flowers and a big ol’ glass of iced tea. (One thing that’s not my favorite is the heat!)

How long have you worked at eatZi’s?
Five-and-a-half fun-filled years!

What’s your favorite thing about working at eatZi’s?
My favorite thing about working here has to be the wonderful people who come in. I know all of my customers by name and their orders; they’re truly are some of my best friends. One thing I want to add is that I have the best bosses in the world. I wouldn’t even call them my bosses because they are more like my friends, my family. They are always there to listen and make an effort to help us solve problems. Barry and Chef Jay are two of my very best friends. My bosses really care about us and the customers. I’m lucky to have them.

What’s your favorite food at eatZi’s?
It’s hard to pick just one, but if I had to, it would be our Red Velvet cake.

What’s the funniest thing that’s happened while on the job?
The funniest thing that ever happened at work was when I won Super Bowl tickets last year. I heard about a contest on the radio for two free tickets to the Super Bowl, so I entered. Then one day at work I got a phone call from the station saying I won! It was so much fun winning at work; all of my customers were so excited for me. I was screaming and jumping up and down. I was so excited!


We hope you'll stop by the Oak Lawn market to see Virgie soon!

Come See Chef Jay at Taste of Dallas!

If you haven't been to Taste of Dallas, this is the year to go! I recently sat down with the great folks at Al Día to talk about my participation in the 25th annual celebration. I'm thrilled to be a part of the event, which features some of the best chefs (yours truly), restaurants, kid-friendly activities and music North Texas has to offer. Through Sunday, June 10, you can sink your teeth into all the foodie fun starting at 11:00 am each day at Fair Park.

Tomorrow at 1:30 pm, I'll take the stage inside Culinary Hall (off First Avenue) to cook up a Texas-style twist on a traditional dish: Southwestern Turkey Meatloaf and Tomatillo Salsa. For tickets and more details, visit www.tasteofdallas.org. See you there!





Want to try my recipe at home? Here's how:

Pan Southwest Turkey (Turkey Meatloaf)

2 ounces diced yellow onion
2 ounces celery (celery), diced
1 ounce of corn tortillas
4 ounces poblano chile
2 fluid ounces tomatillo salsa
1 / 2 tablespoon minced garlic
1 / 2 tablespoon olive oil
1 / 2 teaspoon kosher salt
1 / 2 egg
1 / 2 bunch of cilantro
2 ounces Jack cheese
1 / 2 minced jalapeno
1.25 pounds ground turkey

Preparation: Cut the tortillas into thin strips (julienne). Remove the seeds from the poblanos and jalapenos and chop into small pieces. Saute onion, celery, poblanos, jalapenos and garlic until translucent. Add the tortillas. Combine all ingredients with turkey, mixing well, and form a loaf. Place loaf on a flat baking pan. Bake at 350 degrees for 1 hour to 1:15. Serve with tomatillo sauce.

Tomatillo Salsa
2 pounds fresh tomatillos
2.5 ounces of diced yellow onion
1 tablespoon minced garlic
1 / 6 tsp ground white pepper
1 / 3 teaspoon kosher salt
1 / 2 ounce chopped jalapeño
4 teaspoons minced cilantro
1 / 4 teaspoon canola oil or canola
1 / 4 cup fresh spinach

Preparation: Sweat the peppers, garlic and onion in oil until soft. Wash and peel the tomatillos. Add the tomatillos, salt and pepper to the mix. Simmer for 15 minutes. Pass the mixture through a grinder. Cool the sauce by placing in a container and then in an ice bath. Add the cilantro when cold.

Chef-Approved Tools of the Trade

When it comes to cooking, having the right tools is just as important as having the right ingredients. There are literally thousands of utensils to choose from and it seems like a new, gimmicky gadget pops up every day.

To cut down on countertop clutter and kitchen-drawer disarray, I’ve put together a list of the top 5 tools every at-home chef should own (no tool belt required):


1. 10” Global Heavy Duty Chef Knife - I honestly can’t work in, own or borrow a kitchen if I don't have one of these on me. Without a chef knife, there is no chef!

2. 8" Heavy Duty Tongs - These are literally an extension of your hands, and you’ll wonder how you ever got along without them. Flip, stir, toss … the options are
limitless.

3. Taylor Cooking Thermometer - This crucial contraption helps ensure that food is cooked to a safe temperature and is “done” perfectly.

4. 10” Piano Whip (Whisk) - You’ll be making sweet, culinary music with this tool in hand. The wires have a thinner gage, so you’ll find it really useful when whipping up an emulsified dressing or making a meringue.

5. Fish Spatula - This lightweight, go-to gizmo slides neatly beneath fish without breaking the delicate flesh. The slots allow cooking oil or poaching liquid to drain back into the pan.


You can find most of these items at your local kitchen supply store, but all are available online from a variety of merchants. They’re not the only tools you’ll need, but they’re certainly ones to put at the top of your list when you’re ready to get cooking!

Have a Great Breakfast. Have a Great Day. (It’s the eatZi’s Way!)

It’s the most important meal of the day, and the staff at eatZi’s takes breakfast seriously. From made-to-order omelets to tempting breakfast tacos and our world-famous waffles, there’s something for every appetite at The Grill.

Speaking of appetites, we see professional athletes, fitness experts and personal trainers in our markets every morning. They count on a variety of healthy options from eatZi’s to keep them going. For example, folks counting carbs can ask our chefs to prepare a protein-packed combo of egg whites and veggies. Our oatmeal is out of this world, especially when you add in fresh fruit.

Many eatZi’s breakfast lovers go for our classic, golden-brown waffles and sweet maple syrup, or the timeless favorite, bacon and eggs. My personal favorite? It’s a toss-up between a turkey, egg-white and mushroom burrito and the Italian muffin sandwich with salami, egg, bacon and basil cream.

We know it’s early, and we feel your pain. Our bakers are up before dawn baking fresh pastries, including flaky croissants, delicious danish and mouth-watering muffins. By the way, have you tried our Italian muffins yet? They’re the eatZi’s version of the English classic complete with all the nooks and crannies. Pair one with an espresso or freshly-brewed cappuccino at our Coffee Bar before you head to the office. No matter what you choose, make fueling up with fresh food the first priority of your day.

Come see us Monday through Friday from 7 am to 10 am and Saturday and Sunday from 7 am to 1 pm.

And for those weekend mornings at home when the kids (or you) are craving a homestyle favorite, try this recipe for Chef Jay’s famous French Toast!

TOOLS
stainless steel bowl
9x5-inch loaf pan
Vegalene (canola oil) spray
parchment paper

INGREDIENTS
12 oz. whole liquid eggs
12 oz. whole milk
½ tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
4 oz. maple syrup
1 ½ lb bread or day old Danish
½ tsp orange extract

DIRECTIONS
1. Preheat oven to 325 degrees.
2. Combine liquid ingredients and spices (approx. 32 oz.) in stainless steel bowl and set aside.
3. Combine 3/4 of batter mixture (approx. 24 oz.) with 3/4 of day old Danish and bread. Let bread and batter set for 5-10 minutes.
4. Spray a 9x5-inch loaf pan with Vegalene/canola oil, and line bottom with a strip of parchment paper.
5. Fold bread mixture into the pan, and add another 8 oz. of batter to pan.
6. Place loaf pan in the oven in a water bath.
7. Bake approximately 45-55 minutes.
8. Remove from oven and let cool about 5 minutes before serving.

An eatZi’s Chef’s Keys to Cooking with Ease

As a chef, it’s only natural for the folks I meet to ask me cooking questions. A lot of the same questions come up time and time again, but I’m always happy to help people who share my passion for food. Whether you’re manning the grill or cooking up a storm in the kitchen, here are some basic DOs and DON’Ts to help make your next meal a little easier to prepare.

Do defrost chicken for 2 to 3 days, depending on the temperature of your fridge (cooler temps in the fridge will require a longer thaw time but a slightly warmer fridge will shorten thawing.) Once chicken is thawed, be sure to cook it within a day or so. Just don’t re-freeze raw chicken.

Don’t freeze cheese. It greatly reduces the moisture content.

Don’t skip the baking powder when baking! Even though most recipes call for a small amount, it's a key ingredient that helps with leavening.

Do use baking soda to absorb odors in your fridge. The smell of leftovers can sometimes leave your fridge a little “ripe,” but this trusted trick does wonders.

Do rub or brush the grates of your grill with vegetable oil before you cook anything on the surface. The oil will help season your grill, and it keeps things from sticking to the grate which helps make clean-up a breeze.

Do wait until you can flip fish on the grill. If your filet doesn’t budge from the grill when you try to lift it with a utensil, it needs a little more time to cook. It’ll flip when it’s ready.

Do let the flames go out and then cook over the hot coals when using a charcoal grill.

Do wait until your food is almost done before brushing on the BBQ sauce. This helps avoid burning, which can happen when sugar or honey in the sauce gets too hot.

Don’t fire up the grill without a cooking thermometer on hand! You’ll know chicken is done when your thermometer reads 165 degrees Fahrenheit in the middle. Rare steak should hit 110 degrees. Medium rare should be 120 and medium should be between 130 to 140. Medium well should get to 160 degrees.

Do grill chicken for 5 to 7 minutes on each side (or until a thermometer reaches 165 degrees Fahrenheit when placed in the center of the filet.)


BONUS! Jay’s sure-fire way to prepare perfect, hard-boiled eggs:

Start by placing uncooked eggs in a pot of cold water and let the water come to a boil. Once it’s boiling, cook the eggs for 12 minutes. Carefully remove them from the hot water and then transfer them to a bowl of cold water until cool for easy peeling. If left unpeeled, hard-boiled eggs will stay fresh for up to 5 days in the refrigerator.

eatZi's Signature Sandwich Station

Want to hang out at one of the most popular hot spots in town? Belly up to the sandwich station at eatZi’s Market & Bakery with a few of your closest foodie friends, and get ready for a made-to-order meal experience like no other. Boy Scouts and loyal eatZi’s patrons alike know, when it comes to a crafting a stellar sandwich, you should always be prepared. That’s where I come in. Today, I’m taking you on a tour of our extensive menu of fixings and features. Stick with me, and you’ll be ordering like a pro in no time.

First things first. You've got to start with what eatZi’s considers to be the foundation of any sandwich - the bread. Can’t get enough of that delicious, fresh-baked aroma wafting through our aisles? That’s because all ten varieties of eatZi’s bread are baked in-house fresh every day.

• Bone bread (an eatZi’s signature and a must-try)
• Wheat
• Multigrain
• Baguette
• Ciabatta Roll
• Sourdough
• Pan Au Lait
• 100% Whole Wheat
• Cranberry Orange
• Deli Rye


Spreads are up next, and the list of our savory selections isn’t exactly short. They can literally take a sandwich from mild to wild, so be bold or play it safe. (Just don’t skip this part.)

• Honey Mustard
• Dijon Mustard
• Grain Mustard
• Yellow Mustard
• Basic Cream
• Spicy Aioli
• Southwest Pepper
• Hot Pepper Relish
• Low Fat Mayonnaise
• Ancho Mayonnaise
• Horseradish Mayonnaise
• Sundried Tomato
• Garlic and Herb
• Avocado Sour Cream
• Oil and Vinegar
• Pesto


Now, we come to the main menu attraction. From classics to Italian faves, the eatZi’s experts really know how to make a sandwich sing. (If you’re looking for a meat-free alternative, try our hearty Roasted Vegetables instead.)

• Turkey
• Turkey Pastrami
• Southwest Chicken Salad
• Grilled Chicken
• Chicken Salad
• Tuna Salad
• Egg Salad
• Roasted Vegetables
• Roast Beef
• Corned Beef
• Pastrami
• Salami
• Ham
• Prosciutto
• Hot Coppa
• Italian


In my kitchen and on my plate, there’s always room for more. Stack your “sammy” with fromage favorites like Swiss, cheddar, provolone, muenster or spicy pepper jack. Then, top it off with lettuce, tomato, sprouts or pickles for a strong finish. (We charge a little extra for avocado, but it can really take a sandwich to the next level.)

My recipe for sandwich perfection? I'll let you in on the secret: bone bread, a bit of our ancho may, heaps of eatZi's roast turkey, sprouts, lettuce, tomato, avocado and some of that hot pepper relish (for heat!)

For lunch, dinner or a even a snack, a satisfying sandwich from eatZi’s always hits the spot. So, stop by, say hi and hop in line. Your tastebuds will thank you later. (Our sandwiches start at just $6.59.)

eatZi's Market and Bakery Names Adam E. Romo, Jr. CEO

eatZi’s Market & Bakery is proud to announce that Adam E. Romo, Jr. has been selected as Chief Executive Officer to lead the company’s strategic expansion efforts. Romo is a seasoned senior financial executive bringing more than 25 years of experience with mature and emerging growth companies. He comes to eatZi's from an industry leading energy construction service company with operations spread across five states. As Chief Financial Officer for this private equity owned business, Romo was responsible for fortifying its financial, technological and corporate infrastructures.

While his career began with a seven-year stint with KPMG’s Retail Practice Group in Dallas and New York in the mid-eighties, Romo is no stranger to the restaurant industry. In fact, he spent eight years in positions of increasing responsibility with Brinker International, Inc., including three years of service as Chief Financial Officer for eatZi’s Market & Bakery under Philip J. Romano’s leadership from 1996 to 1999.

“We are very fortunate to have someone with Adam’s background and experience to lead our company,” said Mr. Romano. “His familiarity with the management team and the complex business model of this European-style eatery concept will facilitate a seamless transition into his new role.”

Romo has already begun searching for potential sites to open new locations in the Dallas-Ft. Worth metropolitan area.

Read what the Dallas Morning News and Dallas Business Journal had to say about Romo and eatZi’s expansion efforts.

Chef Jay's Flank Steak Marinade

Flank steak is the ultimate dish for every occasion. Whether you are casually hanging out by the pool or hosting a formal dinner party, my one-of-a-kind recipe is perfect for any event!

Kick off your summer with my ultimate flank steak recipe.




Ingredients:
11 ounces soy sauce
6 ounces honey
11 ounces blended oil
1/2 ounced garlic, whole peeled
8 ounces green onion
2 ounces jalapeno
1 pound flank steak

Directions:
Wash and chop green onions.
Chop jalapenos and garlic.
Combine all ingredients in a mixing bowl and stir well.
Soak flank steak in marinade for 5 minutes.
Grill flank steak for 8 minutes on each side.

Enjoy your flank steak with some fabulous side dishes from eatZi's Market and Bakery such as mashed potatoes, asparagus and fresh baked bread!

Don’t forget you can always stop by either location to pick up my flank steak!

Give Back with Project 7 Water

eatZi’s Market and Bakery is now selling Project 7 water at the Oak Lawn location.

For those of you who haven’t heard about Project 7, it’s a cause-related company that makes every day consumer goods such as bio-bottled water, gum, mints and coffee. For every product purchased, Project 7 gives back to those in need. Whether it’s feeding the hungry, healing the sick or housing the homeless, Project 7 is dedicated to giving back.

Since eatZi’s Market and Bakery is committed to serving the community, we are proud to sell Project 7 water. Help Project 7 “Change the Score” and make a difference in lives all over the world. Stop by our Oak Lawn location today.

National Hamburger Month

Did you know May is National Hamburger Month? We aren’t sure how it really started but who is complaining about a month dedicated to celebrating hamburgers?

At eatZi’s Market and Bakery we love hamburgers. Every Thursday you can come to The Grill and get one for only $6.99. Where else in Dallas can you get a fresh, gourmet burger for that price?

Come celebrate an American favorite with eatZi’s Market and Bakery. Start your summer off right and enjoy the warm-weather, American favorite that has been treasured by everyone for centuries.

Mommy Juice Wine Now Available!

Word is spreading fast! Mommy Juice wine is available exclusively just in time for Mother’s Day at eatZi’s Market and Bakery!

Being a Mom is a constant juggling act. Whether its play dates and homework, diapers and burp cloths, or finding that perfect balance between work and home, Moms everywhere deserve a break. Stop by either location to pick up a bottle for the special Mom in your life for only $11.99!

Mommy Wine was featured in today’s Daily Candy e-mail and The Dallas Morning New’s blog.

eatZi's Red Dot

Stop by the Chef's Corner to pick up ready-to-go meals. Let us help you take the guesswork out of dinner with dishes that are ready to be taken home and served up with minimal preparation.

Don't forget about the Red Dot. What is a Red Dot? Every day from 9 pm - 10 pm customers can purchase food from the Chef's Corner and receive a second item of equal or less value free.

Stop by eatZi’s Market and Bakery tonight and explore our Chef's Corner for packaged meals made fresh daily.

eatZi's Market and Bakery supports Hunger Busters

It's time for the 9th Annual Hunger Busters Golf Classic & Raffle.

The Golf Classic and Raffle raises money and awareness for the charity’s “Feed the Need - After School Program,” which provides a much deserved and nutritious third meal of the day for Dallas school children who participate in subsidized meal plans during breakfast and lunch. Hunger Busters gives out more than 130,000 meals a year to hungry children in the Dallas area.

This is Hunger Busters biggest fundraiser of the year and it provides for HALF of the annual budget. Over 87% of the children attending Dallas public schools rely on school-subsidized breakfast and/or lunch as their only resource for food. All too often, these children go without dinner, many of them having nothing to eat in 18 hours between school lunch one day until school breakfast the next. Hunger Busters "Feed the Need" after school program delivers thousands of evening meals each week to food-insecure children at 11 DISD schools. Thanks to the generosity of donors, they will serve over 160,000 healthy meals to hungry kids in Dallas this year.

eatZi’s Market and Bakery is proud to be a part of this wonderful event as Title Sponsor. Please help take a bite out of Dallas' childhood hunger epidemic and purchase raffle tickets.

Raffle tickets are for sale at both of our locations and are 1 for $25 or 5 for $100. Here are a few of the great prizes:

• $500 to Neiman Marcus Downtown
• Private dining with wine for 10 by eatZi's Market & Bakery
• Dinner for 10 at Nick & Sam's
• One dozen cupcakes each month for a year from Sprinkles Cupcakes
• One spot for a Camp Cowboys youth football camp and one spot for a Camp DCC youth cheer camp

The golf tournament is Monday, May 2 at The Tribute Golf Club and if you want to play please visit the website to register: http://hbgolfclassic.dojiggy.com

Welcome to the eatZi’s Market and Bakery blog!

We hope to provide you with up-to-date information about the market and share insider's tips. Please take a few moments to learn more about future blog contributor chef Jay Valley.

Jay Valley is Chief Operating Officer. An Italian man himself, originally from Massachusetts, Valley has had the opportunity to collaborate with world-famous chefs such as Dean Fearing, Julia Child, Charlie Palmer and Wolfgang Puck. He enjoys golfing and spending time with his family.