Tag Archives: Chicken Scratch

Where To Find Fantastic Chicken and Waffles in Dallas

cw-roscoesby Steven Doyle

The Chicken and Waffle phenomenon dates back to 1930’s Harlem to Wells Supper Club billed as “Home of Chicken and Waffles Since 1938.” They claim to be the first to sell the dish during the Jazz Age, when late-night diners would order breakfast or dinner to soak up the evening’s alcohol, and get them safely on their way home.   Continue reading

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Peticolas Night At Chicken Scratch June 17th

peticolas1by Steven Doyle

Tomorrow night beginning at 7 p.m., guests will grab a seat on the patio and enjoy three pints of Peticolas’ award-winning brews paired perfectly with a few southern favorites:   Continue reading

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Chef Tim Byres Boiled Some Bugs This Weekend

DSC01233by Steven Doyle

This past weekend was filled with outdoor parties and merriment with small festivals and crawfish boils on nearly every street corner. Sunday looked a bit precarious with the early morning and afternoon rain, but just before the doors opened at Chicken Scratch, the skies opened and the music began to blare. The Zydeco Kings took their cue from nature and began to tap out some righteous tunes all the while chef Tim Byres did his thing al fresco, grilling oysters, boil up mud bugs and stirring the proverbial creole pot of gumbo. This was a celebration that most assuredly pleased King Creole himself.     Continue reading

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Salute To King Creole Crawfish Festival At Chicken Scratch This Sunday

Tim_Byresby Steven Doyle  photo by Robert Bostick

On Sunday, April 13, 2014, Chef Tim Byres of Smoke, Chicken Scratch, The Foundry, Bar Belmont and Outpost American Tavern and Jim Gossen, President and CEO of Louisiana Foods, host the first annual Salute to King Creole Crawfish Festival at Chicken Scratch and The Foundry. Celebrating all things Louisiana, guests can “laissez les bon temps rouler” with crawfish tastings, drinks provided by Stoli Vodka and Peticolas Brewing Company, and live entertainment from the Zydeco Stingrays on The Foundry’s outdoor stage.

Beginning at 4:30pm, revelers are invited to let the good times roll with Creole tastings created by the joined forces of Jim Gossen and Chef Tim Byres. Tastes will be served throughout the compound at separate stations including a Gumbo Station, Oyster Station, and of course, an authentic Crawfish Boil Station filled with farm-raised Louisiana crawfish gussied up with special herbs and spices. Besides the good eatin’, festival-goers will enjoy cocktails provided by Stoli and beer provided by Dallas’ own Peticolas Brewing Company.   Continue reading

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