Whiskey Cake Kitchen & Bar is partnering with Operation Kindness to host an on-site adoption event on Sunday, Nov. 6, from 2-5 p.m.
Operation Kindness will have its adoption trailer next to the patio throughout the event, enabling attendees to conveniently rescue their new best friend. Whiskey Cake will donate $1 to Operation Kindness for each draft beer ordered during the event, and guests who adopt a dog will be rewarded with a complimentary beer. Continue reading
Whiskey Cake has teamed up with Real Ale Brewing Company for a five-course beer-centric dinner. Chef Stan Rodrigues has prepared a prix-fixe menu inspired by the warm flavors of a Texas fall, with bright, locally-sourced ingredients and a unique beer pairing to complement each course. This special dinner takes placeTuesday, September 15, 2015 at 7pm. Cost is $70 per person, and reservations can be made by calling 972-993-2253. Continue reading
To celebrate and support the local community and continue green efforts, Whiskey Cake will host a farmers market event for all of the local vendors the restaurant works with at the Plano location this Sunday, April 19. Whiskey Cake regulars will get the opportunity to meet local food suppliers and learn more about where their food comes from when they dine at Whiskey Cake. With Earth Day right around the corner on Wednesday, April 22, this is the perfect chance to celebrate local vendors
The market event is Sunday, April 19 from 10:30am to 2:00pm. Whiskey Cake is located at 3601 Dallas Parkway in Plano.
by Steven Doyle
Each week we beg the question, “What’s Eating Your Phone”? This is where we all can join in on the foodie fun by sending in your latest dining photo that has you all jazzed. These are not necessarily limited to dining out, it can be from that last dinner party. And don’t think we discriminate against libations. Send in your favorite cocktail photo, too.
To be included in a future edition of What’s Eating Your Phone, send those photos to me at email@example.com. A brief description and location would be super helpful. Here are this week’s selections: Continue reading
by Steven Doyle
Now in its eighth year, Bombay Sapphire and GQ Magazine’s “Most Imaginative Bartender” program traveled to over 40 US cities and welcomed more than 3,500 participating bartenders in 2014. With the aim of advancing best-practice bartending, cultivating mixologists’ skills and encouraging their creativity, the “Most Inspired Bartender” program has played a pivotal role in recognizing up-and-coming cocktail cities, as well as strong holds such as New York and Portland.
The local contest which sends the winner on to compete nationally was held this week in Dallas, and the winner of the competition was Bonnie Wilson, the beverage program manager for Frontburner’s Fork It Over Restaurants (The Ranch at Las Colinas, Mexican Sugar, Whiskey Cake, Velvet Taco). As good fortune would have it, we spoke to Ms. Wilson recently and had a spirited conversation in this Q&A. Continue reading
by Steven Doyle
This past weekend Bonnie Wilson, who oversees the beverage program at The Ranch in Las Colinas, Whiskey Cake and Mexican Sugar, invited Drew Mayville, Master Blender at Buffalo Trace in for a special evening dining paired with some pretty special bourbons. To start the evening Wilson created a beautiful cocktail to get our palates started, but be there no doubt that the night would be filled with first rate bourbon finished off with one of the fine cigars that the Ranch offers in their large humidor.
Drew Mayville joined Buffalo Trace Distillery in 2004 as Director of Quality, Processing and Blanton Manufacturing Operations. Since he joined the distillery, he has worked hands-on with the award-winning whiskies produced at Buffalo Trace. Mayville regaled the crowd with information on the making and blending of the variety in the Sazerac line up which included Buffalo Trace, Blanton’s, Eagle Rare, Thomas Handy Sazerac Rye, E.H. Taylor Single Barrel and Stagg Jr. Continue reading
by Steven Doyle photos by Robert Bostick
Another week of craveRADIO and this past Sunday we enjoyed chatting with Chef John Franke from Frontburner, the restaurant group that operates Whiskey Cake, Velvet Taco, Ojos Locos, The Ranch In Las Colinas, Twin Peaks and Red Dog Right. Franke works the menus at each of the concepts along with a staff of chefs from each location.
The good chef brought in some tasty bites from Whiskey Cake including some addictive fire roasted shishito peppers, made simply with lemon and sea salt. He also served up a platter of bbq duck wings that were meatier than your average wing. And of course we shared plates of the namesake Whiskey Cake topped with fresh whipped cream. Continue reading