The Slow Bone (serving from 12 PM- 4 PM) and Mockingbird Diner (serving from 12 PM- 3 PM) to Host Freebird Coalition – Annual Free Thanksgiving Meal.
Jeffery Hobbs of The Slow Bone and Jack Perkins of The Mockingbird Diner will host a free Thanksgiving meal for anyone in need on November 22nd. This will be the fifth year that The Slow Bone gathers an annual team of volunteers to serve: the homeless, first responders, and people throughout the community suffering from food insecurity. Mockingbird Diner will be hosting it’s second annual free Thanksgiving meal in conjunction. The two events have joined forces to reach across Dallas and feed as many people as possible on Thanksgiving Day. Continue reading
by Steven Doyle
It has been a terrific year; a blessing to be sure. How do we give back this holiday season? We have a few options below that might pique your interest. What better way than to assemble the clan into the family truckster and make way to assist those less fortunate than us this year as the ultimate family feast in heartwarming acts of kindness with generous sides of valuable life lessons for the children, wrappings of great joy uncovered through lending a hand, and a bit of a treat knowing you made a difference in a life even if for only a day. be cautious because volunteerism is contagious! Continue reading
The smell of corn chips permeated the Garcia household in the formative days of the family corn-chip business. “I would go to school and the kids would tell me, ‘Man, you smell good,” recalls Miguel Garcia, who woke up early to fry corn chips in the family kitchen to help make enough for his father, Julio, to sell at a convenience store and for his mother, Lilia, to deliver for catering jobs. Miguel, now the president of Julio’s Corn Tortilla Chips, was literally raised in the tortilla chip business.
The Garcias didn’t choose the corn chip business as much as it chose them. With 10 children to feed, Julio and Lilia relied on their kitchen skills to make chips and salsa to supplement their income, starting in the 1980s. Customers came knocking on the door of the Garcias’ home in residential Del Rio; sales were transacted at the kitchen counter. By 2002, the chips had grown so popular that Miguel opened a factory with a Mexican restaurant in front. Nowadays, the restaurant is a bustling hub of Del Rio, and you can find Julio’s chips and salsa at big grocery stores across Texas.
by Steven Doyle
For the uninitiated, there is something going on at The Swiss Pastry Shop in Fort Worth you might want to know about. They make this insanely good Black Forest Cake that is the mainstay of the business. Entire countries would fall should they stop making this thing. It is so good that they build them in a myriad of sizes from a slice to six steps up to a full sheet pan full of Black Forest goodness. Continue reading
by Alex Gonzalez
Deep Ellum’s best new bar is back with another hit. Hide, which has previously only been open on weeknights and weekends after 5:00 p.m., rolled out their new brunch menu this past weekend. The new brunch menu consists of traditional offerings, like mimosas and waffles, as well as signature creations. Hide never does anything simple or basic, and their brunch is no exception. Continue reading
by Steven Doyle
Sparkling wines are the quintessential choice for toasting and sharing throughout your holiday season up to and even past New Years Eve. Festive and with great promise of a fantastic year that awaits couples and groups alike, sparklers are the perfect choice for any occasion.
We have plenty of information to arm you for the best party ever. Try our recipes and wine selections. And remember, it is only champagne when it comes from the Champagne region of France. Otherwise, it is sparkling wine. Continue reading