Tag Archives: Party!

Tiki Tour and USBG Tiki Week Announced June 24 – 30th

tikiby Steven Doyle

June 24 through 30 Dallas will celebrate Tiki Week. This year more bars and restaurants are participating, and it all kicks off with the fun cocktail at Sandbar Cantina. Se have listed the calendar below (sans a private event for U.S. Bartending Guild members). If you care to be a member, and membership definitely has its privileges all year long, checkout the USBG website.

Note that this year craveDFW is participating in a big way. We are operating the Tiki Tour through out Dallas that includes stops at Bolsa, Driftwood, Sunset Lounge, HG Sply, Libertine and Bind Butcher. We will be boarding a luxury bus, enjoying cocktails along the route (with even more cocktails along the way with our on board bartender). Food will be provided, along with a very jammed packed gift bag and a special Tiki Week lanyard to take home.

Seating for the tour is extremely limited and you may only purchase tickets for this event by emailing Steven Doyle at steven@cravedfw.com. No seats may be purchased at the time of the event. Cost is $65 and is all inclusive, plus we can arrange for a ride home for those without designated drivers. Tickets are on sale now, and most likely will not last more than a few days. This event starts at 3:30pm and goes on into the evening of Saturday the 28th.

Check out the rest of the week:    Continue reading

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A Copper River Salmon Dinner Party

DSC01999by Steven Doyle

If you remotely follow the restaurant scene in Dallas you may know the name Royce Ring. He is the owner of Plan B, a design group that has turned out some of the more beautiful restaurants in our city such as Oak, Bolsa and Whiskey Cake to name a few.

Ring has a son with a different skill set entirely. Austin Ring operates Northwest Fish Traders in Alaska which is currently supplying the highly coveted Copper River Salmon to the very same restaurants that his father designed. The young fisherman was kind enough to fly us in a side of the beautiful catch, and it was up to us to find a way to make great use of the fish.    Continue reading

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