Saturday, September 20, 2014

What a Night!

Those of you living in or regular visitors to the Dallas area will know Sipango, which in the mid-1990s was perhaps the hottest restaurant in Dallas. The two people most closely associated with the success of Sipango and some other culinary ventures since are Chef Mathew Antonovich and his good friend, Ron Corcoran. While doing a little advance work for ZestFest 2015, taking place January 23-25 2015, show producer Greg Bagarosy with Next Food Network Star contender, Sarah Penrod, in tow got treated to some culinary magic at a party hosted by Corcoran and Antonovich.

The party took place at Corcoran's house and the meal was prepared by Chef Antonovich. For aspiring star chef Sarah, the real treat was hanging out in the kitchen with Chef Antonovich. Mr. Antonovich is a Summa Cum Laude graduate of Johnson & Wales University. Antonovich has cooked at the James Beard House as a participant in the Discovery Series. He has been honored to cook for five United States Presidents. Presently Chef Antonovich is working on Memoirs of a Chef to tell his journey as a professional chef for 40 years and is still cooking today. Antonovich is an active food service advisor for a variety of fortune 500 companies and continues to create menus for some of the biggest names in the food business. He is constantly developing new food concepts for a variety of independent restaurant companies.

Chef Antonovich founded Culinary Concepts, MACC a food service advisory company in 1994. In 2008 Antonovich re-established the company in LouisvilleKentucky to develop new restaurant concepts. The company has developed a variety of new concepts to include; Sipango, Napa River Grille, Z’s Oyster Bar & Steak House, III Forks Steak House, Mozz, Mozzarella Bar & Enoteca and Mozzaria, Italian Eatery & Birreria Gastro Pub. Antonovich consults for Fortune 500 food companies doing menu research & development. The company provides a variety of culinary services to include, new produce development, bench work ideations and creative menu and product development. Other projects include developing a wholesale Artisan Bakery and Fast Casual Pizzeria & Artisan Salad concept in the works. In 2010 Antonovich founded an upscale Italian concept called MOZZ, Mozzarella Bar & Enoteca. The restaurant was voted "Best New Restaurant 2011" by Louisville Magazine.

Born a couple of years apart in the same New York hospital, Corcoran and Antonovich first met in California in the 1980s, when both worked at the famed Hotel Bel-Air. Antonovich had taken over the lease of an nearby apartment and needed a roommate. He heard that the hotel had just hired a new room service manager who happened to be Ron Corcoran. Corcoran had just moved from Texas and was looking for a place to stay. The pair moved in together and quickly became great friends. Their careers took them off on separate paths for many years until they eventually ended up in Dallas, where they co-launched Sipango in March 1994.

Needless to say, Greg and Sarah got treated to a lot of great food and conversation. What a huge opportunity for Ms. Penrod to have the chance to gain some knowledge and inspiration from Ron and Mathew, two true stars of the restaurant and culinary worlds. Maybe we'll get them to pay us a visit at ZestFest this coming January.

Friday, September 12, 2014

The Story Behind Another Great ZestFest BIG FLAVOR Brand

My name is Keith Weeks, and I was born in 1960 to a family in South Georgia. I currently live in Richardson, Texas with my wonderful wife Sarah. My family began making our homemade BBQ sauce sometime in 1961 or 1962, and some of my fondest memories of childhood are of my sister and me endlessly stirring that sauce in our family’s old cast iron kettle during the Thanksgiving and Christmas holidays. Moved to Texas in the early 1980's and continued to make the BBQ sauce at Thanksgiving and Christmas to give away to friends and family. Everyone always said, "Keith, you should sell that wonderful BBQ sauce". In 2012 with the help of my amazing wife Sarah, we contacted a co-packer and started bottling. It been a huge hit – KW's BBQ Sauce has been selling like hotcakes.

KW’s BBQ sauce is the real deal – an old-fashioned recipe that is slow kettle cooked that offers an explosion of flavor. KW's Original BBQ Sauce is tangy with a spicy bite of heat. KW's Sweet & Spicy BBQ Sauce starts out with a sweet flavor followed by a spicy bite of heat. KW's BBQ sauce is more than just another condiment. KW's BBQ Sauce has Georgia roots and it's mustard based which gives barbecued meats a whole new twang. It's made with cane sugar, gluten free, no soy, no dairy and no animal by products in KW's BBQ Sauce. Enjoy KW's BBQ Sauce on pulled pork, smoked pork ribs, grilled and smoked chicken, smoked beef brisket, grilled steaks, hamburgers, hot dogs, BBQ chicken pizza, french fries, wild game, anything and everything covered in this homemade BBQ sauce. It’s a family tradition brought to life by real people who love great food as much as you do.

KW's BBQ Sauce was chosen as a vendor for Central Market Gourmet Grocery Stores in Texas and this is an incredible honor – only a select few are chosen, and they have to meet stringent requirements. Central Market decided that my locally made sauce was definitely good enough for their discerning customers. KW's BBQ Sauce is available in all Central Market stores through out Texas.

Here's a favorite of ours you will really enjoy:


KW's Smoked Baby Back Ribs
2 Racks of Baby Back Ribs
1 Bottle of KW's BBQ Sauce
Apple Wood (or your choice of wood)

  • Wash off and remove the silver skin off of the baby back ribs.
  • Pour 1/2 to 3/4 cup of KW's BBQ Sauce all over the ribs (front and back) and rub in the BBQ sauce all over the ribs. There is no need to season the ribs (unless you want more season) because the BBQ sauce is full of seasons and flavor.
  • Put the ribs on the smoker with the back skin side down, meat side up.
  • Smoke at 225 degrees uncovered (no tin foil) for 2.5 hrs then increase temp to 260 degrees and smoke uncovered (no tin foil) for 2.5 more hrs. Total 5 hrs.
  • Remove and serve with more KW's BBQ Sauce
KW's BBQ Sauce will be sampling their delicious flavor the coming January at ZestFest 2015 - we are very pleased to have them and you will too!
For more info visit

Slow Cooked to Perfection

Bring home the authentic Southern flavor with KW's Original BBQ Sauce or KW's Sweet & Spicy BBQ Sauce. Our 50 year old recipe is slow kettle cooked with all-natural ingredients.