We have written about the history of chili, and Dallas is definitely a large part of that. The original Tolbert’s downtown served some of the best chili that could be found on the planet. Also the original Chilis’, the chain that can be found just about anywhere, opened over 40 years ago by Larry Lavine at the now-defunct Greenville Avenue and Meadow location served fantastic chili back in the day, with a recipe inspired by the first chili cook-off in Terlingua.
Never too chicken to push the limits, Mad for Chicken’s menu features everything from Korean-inspired sizzling hot stone kimchi and bulgogi bowls to pork belly strips, salads, and unique kimchi fries and quesadillas. Of course, you can’t forget about the fan-favorite that guests are mad for – the craft casual brand’s signature non-GMO, farm-fresh Korean fried chicken. Made with a thin layer of flour and then double fried to perfection and hand-brushed with secret sauce, the brand’s fried chicken is available as wings, drumsticks and boneless breasts.
The State Fair of Texas is proud to announce that in 2020, Big Tex Urban Farms harvested and donated more than 26,000 pounds of food, which equates to more than 295,000 servings of fresh produce donated to nine organizations in the Fair Park and South Dallas communities. Since the inception of Big Tex Urban Farms in 2016, the State Fair has donated more than 688,000 total servings – bringing us nearly 70% of the way to meeting our million servings mission goal announced in the fall of 2018.
Despite the COVID-19 Pandemic, Big Tex Urban Farms never stopped operating in 2020. In response to the global crisis, the Farms adjusted their harvest and donation procedures to include proper safety protocols so the State Fair could continue to serve the community in this dire time of need. These safety protocols include workers wearing masks and gloves, socially distancing at all times, updating donation procedures to be contactless, and shifting tours of the Farms to be virtual rather than in-person.
There’s still time to dazzle your friends and family with this holiday season’s tastiest gift. Order the Ultimate Texas Treats gift box from Assembly and the Texas Food & Wine Alliance (TFWA) before 3 pm, Monday, December 21 for pre-Christmas delivery anywhere in Texas.
Hai Hospitality today announced the appointment of Ariana Quant to Executive Pastry Chef of all Uchi restaurants, a new position for the company, effective immediately. In this new role, Quant will lead pastry recipe development and oversee the pastry departments of all Uchi locations, collaborating with each market’s Chef de Cuisine.
“Ariana is a superb pastry chef and an unlimited source of talent and creativity,” commented Founding Chef and Partner Tyson Cole. “Ariana’s desserts have become part of the Uchi lexicon; a dish like Jasmine Cream is perfection on its own, but the way it complements the menu illustrates Ariana’s immense talent, sense of nuance and attention to detail. We look forward to seeing her creative impact on all the Uchi restaurants.”
You may be aware, Texas Chicken Fried Steak Day is October 26th. We will be digging up plenty of information on the subject, but here is the first restaurant to add one to their menu.
Chicken Fried Steak is a quintessential Texas dish, but it’s not something you often find on the menus at upscale steakhouses. III Forks, one of North Texas’ most iconic steakhouses, offers a twist on the traditional comfort food. The restaurant will celebrate National Chicken Fried Steak Day, which falls on Monday, Oct. 26, with its Chicken Fried Filet Mignon. The dish, which debuted on the menu earlier this year, sells for $20.