Cookies and Chocolate Stout Milk at Braindead; 'Market After Dark' Returns

MENU PORN—Deep Ellum's Braindead Brewing opened to the public March 3. Now, Teresa Gubbins of CultureMap Dallas reveals even more details about the brewpub's menu including essential information regarding the cookies and milk dessert. Chef David Pena "adds brewers' oats to his cookie dough, which he says gives the baked cookie an uneven texture that's light and fluffy yet crumbles easily. The milk is a warm chocolate milk made with chocolate syrup, cream and stout beer." Mmmm. [DallasCulture Map]

EVENTWIRE—Dallas Farmers Market's weekly "Market After Dark" event returns Thursday from its winter hiatus. Stop by for local vendors, food trucks, beer and wine samples, and live music from 6 p.m. to 10 p.m.. [EaterWire]

CHEF SHUFFLES—Victory Park's Kenichi has hired chef Noboru "Sho" Mochido as the sushi restaurant's executive chef. Chef Sho worked most recently at Kumi Japanese Restaurant + Bar at Mandalay Bay in Las Vegas and was head chef Uchi in Austin. [EaterWire]