Kate Weiser produces gorgeous chocolates year-round, but Halloween is a special time for her talents to shine. Known for her intricately hand-painted bonbons, candy bars and seasonal goodies, Weiser has produced a batch of Halloween-themed delights, including chocolate pumpkins, chocolate skulls and “Boo!” bags.
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25 North Texas chefs are pushing their culinary talent, skills, and creativity for FestEvents Foundation’s first online pie auction and raffle, Piehole Project. These are not the kind of pies your grandma used to bake! They go above and beyond the traditional treat, like Spaghetti and Meatball Pie, Avocado Pie, and Strawberry and Burnt Ends pie. Proceeds will support “Chefs of Tomorrow” scholarship fund. Piehole Project will be held Oct. 12-25 at www.PieholeProject.org.
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Jackson-Shaw, a national real estate development company headquartered in North Texas, today announced that the 252-room, 16-story AC Hotel Fort Worth is now open. The first AC Hotels by Marriott® to debut in Tarrant County, the highly anticipated property is owned and developed by Jackson-Shaw and managed by Crescent Hotels & Resorts. It is located 101 West 5th Street near Sundance Square on the southwest corner of Main and Fifth Street.
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Khanh Nguyen’s cult classic pizza concept, Zalat Pizza, is growing to its 9th unit and will open at 3909 W Parker Rd, Suite 102, Plano, TX 75023 on Wednesday, September 30.The new location will function as another cloud kitchen for the growing pizza brand with a cult following, strictly serving delivery via third party delivery apps or takeout through Zalat’s website.
“Since the start of the pandemic our Plano locations have seen a huge growth in demand, so we have been actively looking for opportunities to expand in the area,” says Nguyen, CEO and Founder of Zalat Pizza.
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Uncommon Ramen Curbside, the popular chef collaboration series launches as a curbside offering. Every Month, Mondays only, Uchibā will have available on the
curbside menu a ramen dish from a past Uncommon Ramen Series collaboration, as well as a standing vegetarian option. Uncommon Ramen, which launched in 2017 as a monthly pop-up event, has featured memorable ramen dishes created by renowned chefs from around the country in collaboration with Chef de Cuisine Alex Astranti. The schedule of ramen dishes now available as a Mondays-only curbside option and rotating each month includes:
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Due to COVID-19, Texas Monthly is putting a virtual spin on its 11th annual BBQ Fest with a weeklong festival event, BBQ Fest: Backyard Edition, from Oct. 24 to Nov. 1. Attracting more than 35 of the state’s top pitmasters and 4,000 attendees to Austin last year, this is the first time the Texas Monthly staple event will be hosted virtually and statewide over a nine-day period.
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Long awaited Thunderbird Station from the proprietor of the popular Double Wide and Single Wide watering holes will open September 22. Kim Finch has been working tirelessly to renovate the historic service station which offers a full service bar and bites concept.
Showcasing a sprawling 5,400 square foot patio as well as a bar and indoor seating, the concept is a nod to yesteryear offering themed specialty cocktails including The Peel Out, a Push Pop-inspired frozen vodka cocktail, G-Tea-0, with tea infused gin and mint lemonade, and the JunkYard Dog, an A&W root beer-based vodka drink as well as and beer served in frosty mug drafts and cans.
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It’s time to uncork and unwind at Michele DeWitt’s inaugural “It’s The Wine Talking” wine pairing lunch at Bingham House.
On Wednesday, Sept. 23 from noon to 2 p.m., wine lovers are invited to enjoy a lively food and wine pairing lunch hosted by DeWitt, co-founder of Front Burner Restaurants and Wine & Spirit Education Trust (WSET) Level 3 advanced sommelier and wine enthusiast. During the engaging event, guests will enjoy music on Bingham House’s intimate outdoor space while exploring white wine varietals, their styles and pairings. Each wine will be paired with a delicious three-course meal prepared by Front Burner’s Vestals Catering. The courses include:
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