Brook's Fave Facebook Photo
by Steven Doyle
It’s probably no secret we enjoy a glass of wine at Veritas or a beer at least once a week. It’s a nice place to unwind, but also a cool gathering of people from all walks of life. The tiny patio out front is always buzzing, and they have a fantastic wine and beerselection at fair prices.
We encourage you to jump to their website and sign up for email alerts as the team at Veritas stays busy with new ideas to keep things fresh. One of the ways is by using the hell out of owner Brook’s Hasty Bake oven.
He sent an alert recently that informs us of his latest patio grilling venture that includes a pig and some chef friends. You are invited!
We don't have any suckling pig photos, but we do like ice cream on holiday weekends
Date: 6 pm on Sunday, July 3
Details: Fernando (cool staff dude), Cody Sharp (Sous Chef at Stephan Pyles), Annika de Paula Loureiro (former Pastry Chef at Stephan Pyles) and myself are going to cook the following All-American Feast:
I am going to go to Forney on Saturday to pick up a suckling pig. Said suckling pig will be slaughtered and butchered upon my arrival – fresh and local. Said suckling pig is going to be smoked on the Hasty Bake – what a fabulous piece of equipment. Said suckling pig going to be fabulous.
We are going to make a Yukon Gold Potato Salad. It has a tasty little twist that is not ‘strange’ or ‘weird’ or ‘foodie’. Simple and delicious.
We are going to make Coleslaw. I wish I could say that the coleslaw has been a family recipe for a hundred years. I can’t, but Randall Copeland of Ava can. It’s his grandmother’s recipe.
The very talented Annika is going to prepare a Texas Peach Cobbler with Homemade Mexican Vanilla Ice Cream on the side.
$22 per person.
We will have enough food for 40 people. If you show me your Social Media Check In on Sunday, then your first glass of wine will be 1/2 off!
Veritas Wine Room
2323 N. Henderson Ave., #103
Dallas, Texas 75206