Tag Archives: History

A Week of Celebration Honoring Texas Chicken Fried Steak Day

cfs jesusby Steven Doyle

We are in celebration mode this week as we seek out the very best Chicken Fried Steaks in the DFW area and around the state of Texas. It is research that is heartfelt, and I am sure our heart is feeling all the fried beef we have consumed for the large list we will present last in the week as we pay homage to Texas Chicken Fried Steak Day.

Chicken-fried steak is a dish in which a cut of beef, usually thin and selected from the round, is breaded and fried. (Occasionally, some restaurants have also cooked a cut of pork.) The method of preparation is similar to that of fried chicken, which explains the name. The Texas staple is most often served with mashed potatoes and covered with cream gravy. Continue reading

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The First Thanksgiving Menu

by Steven Doyle

As our day of Thanksgiving fast approaches we wanted to look back and see why and how our Pilgrim ancestors celebrated their feast.

What began in 1620 with a band of 102 religious separatists seeking a new home and the lure of the New World’s prosperity, the Pilgrims settled into their new life style, which proved harsh throughout their first brutal Cape Cod winter.   Continue reading

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Celebrate the Gin and Tonic at Hide in Deep Ellum

IMG_3514by Steven Doyle

The ubiquitous gin and tonic has a long and rather storied history that dates back to 16th century Holland where the drink was prescribed as a means to aid circulation. It wasn’t until 1750 where the cocktail made major strides in Britain and was consumed in great quantities. Eleven million gallons annually to be precise. Speed up to 1857 when the British Crown took governance of India and the gin and tonic took on a new life staving off malaria and scurvy with the assist of the addition of a lime.   Continue reading

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Celebrate Julia Child’s 101st Birthday With Us

I was fortunate enough to have met Julia Child several times, and am usually giddy when I hear her name mentioned. What royalty in the culinary world. What class and reverence. Thank you for enlightening us all.   — Steven

 

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