The Junior League of Fort Worth (JLFW) is hosting its 15th annual Christmas in Cowtown Holiday Gift Market (Market) at the Amon G. Carter Jr. Exhibits Hall in the Will Rogers Memorial Center. From Thursday, October 14 through Sunday, October 17, Christmas shoppers can peruse more than 200 merchants from across the country, showcasing home goods, jewelry, clothing, children’s gifts and more. Single-day tickets cost $15 and can be purchased here.
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There can be nothing more satisfying than a warmed plate of Chicken Fried Steak and buttery mashed potatoes smothered in peppery creamed gravy and a side of crisp green beans.
Chicken Fried Steak has become so popular that it is now served in many fine dining establishments across the nation using exotic meats such as antelope and elk. The flattened meat, usually a cheaper cut, is tenderized and given a floury egg bath and fried in a cast iron skillet or deep fried giving the cut a flavorful crisped crust with craggy peeks and valleys of crunchy, meaty goodness that captures the aforementioned gravy giving the dish an element of comfort.
Continue readingFiled under Crave, Steven Doyle
Six Flags Over Texas, the Thrill Capital of Texas, celebrated its 60th anniversary today by announcing that an all-new ride experience will make its debut for the 2022 season. Pirates of Speelunker Cave, is a state-of-the-art attraction that will place guests squarely in the middle of a pirate treasure hunt thwarted by resident Speelunkers. This exciting, new attraction is the second new ride announced at the park and is scheduled to open early in 2022. Aquaman: Power Wave, a previously announced multi-launch water coaster, will also debut next season.
“As the world’s first regional theme park, Six Flags Over Texas has built a solid reputation of providing innovative thrills and lifelong memories for generations of families,” said Six Flags Over Texas Park President Ron McKenzie. “What better way to celebrate our park’s 60th anniversary than by announcing a brand-new attraction that pays homage to our past and launches us into the future,” added McKenzie.
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Dallasites will experience familiar and worldly fare when Milkshake Concepts’ striking new restaurant – Harper’s – opens its doors for dinner on Aug. 5.
Located at 2525 Elm St. in the new Epic development – nestled between Deep Ellum and Downtown – the 7,655-square-foot restaurant features an alluring atmosphere with dark wood, bold accents and striking light fixtures with a beautifully lit, fully enclosable patio that’s perfect for brunch and makes guests feel like they’re dining in a night garden after dark.
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Downtown McKinney is about to get Texas’ first taste of Mad for Chicken.
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.
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to Fair Park Community in 2020
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.
Continue readingFiled under Steven Doyle
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