Celebration Farmers Market: Joy Farm is back with some unique organic produce including Armenian cucumbers, sweet orange paruche and yellow currant cherry tomatoes, goldenrod, and black zucchini. If you’re on the market for sweet treats, Stephanie’s Premium Bakery will be out this weekend. She makes amazing citrus shortbread, but what you really want to try are her Triple C cookies (cherry, chocolate chip and chili flake). The spice of the red chili makes a late entrance behind the velvety chocolate and tart cherry, right about the time you start to think “these aren’t spicy.” Gotcha.
4515 W. Lovers Ln.
Saturday, 8:00 a.m. – 12:00 p.m.
Coppell Farmers Market: This Saturday is Vendor Appreciation Day. Vendors will be provided breakfast before the market and customers are invited to show their favorite vendors and producers some love. Melons of all kind will be taking Coppell by storm this weekend. Pick out a juicy one while you listen to live bluegrass tunes by the Horny Toad Rangers.
793 S. Coppell Rd.
Saturday, 8:00 a.m. – 12:00 p.m. Continue reading "Farm to Market Report: Weekend of June 16-17"
I think it’s safe to say that the whole bacon craze is going to stick around whether you like it or not. Five years ago, GrubStreet was one of the first (at the time) to complain about the whole bacon madness. Here we are, years later, still moaning and groaning about our favorite breakfast meat when it shows up in on a plate with scallops or something. It’s time to accept the fact that bacon isn’t just bacon anymore. It’s bacon with _____. If that concept is hard to grasp, think about people who get hitched. A married woman isn’t just Sally anymore. She becomes a “we.” A pair. A unit.
This has all just been a long introduction to say that the rumors are true. Burger King has added a new bacon sundae to its summer-special menu, and it’s only a whopping 510-calories, which is really nothing compared to those bacon milkshakes from Jack in the Box. The sundae comes with a bacon slice with bacon crumbles on top of fudge, caramel, and vanilla ice cream. People who call themselves foodies might be tempted to stick their noses up in the air at this announcement, but NPR published a really intelligent piece on how the Internet buzz over this trendy meat is shaping the bacon narrative.
“I come not to praise the Burger King bacon sundae, nor to bury it. I come merely to point out that sometimes, the particular flavor of contempt with which you choose to address something is as important as the contempt itself,” writes Linda Holmes.
She makes a good point. Who cares whether the bacon trend is so 2007 or not? What matters is whether or not food tastes good. Trends be darned.7 Comments »
Don’t you fret. This is the most up-to-date, handy list of Dallas restaurants offering Father’s Day specials right here. Thank me later when your dad is nodding off from food coma.
I’m sure the web editors will take this post down as soon as I turn my back, but I can’t help myself. While we have the space, let’s talk.
Last night I chomped on one of Papa Murphy’s pizzas as I attempted to watch “Dallas: The Next Generation“ on TNT. I lasted 20 minutes. I’ve seen some horrible television, but last night’s show was eye vomit. It took this city 20 years to get over the stereotypical characters in the original show. Please tell me TNT pulls the plug before we have to go another 20 to prove that we don’t drill oil wells in the Dallas area without the owner of the land knowing about it?8 Comments »
I’m a bird lover and a lover of fried chicken. Yes, it’s an anomaly I shove to the back of my brain when I dine. I’m also a dog lover but, because I consider them pets, I don’t eat them. Yes, it’s a fine line or stone’s throw (insert your favorite cliche here) away from hypocrisy. Many people are raising chickens in their backyard and their reasons for doing so are varied. Some like to eat a lot of eggs. Others raise and sell their chickens. It’s a marvelous way to keep in touch with the food supply and an excellent family project.
In this month’s D Magazine, photojournalist Misty Keasler profiles several families who raise chickens in their Dallas backyards. You’ll see gorgeous hen houses, eco-friendly backyards, and cute kids gathering eggs. However, I can’t get that famous Thanksgiving scene in the movie Giant out of my brain.
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After eight generations of passing the tradition of bourbon distilling from father to son, the Samuels family understands that one of the best ways to show a father you care is a bottle of Maker’s Mark. It’s one of those things that fathers and their adult sons, like Bill Jr. and Rob Samuels, are likely to agree upon: the best things in life don’t need to change much. Like playing a game of catch in the evening or getting up early to go fishing, Maker’s Mark is a tradition that’s always easy to enjoy.
Maker’s 46 is sure to surprise and delight on Father’s Day. It’s the first new expression offered by Maker’s Mark in over fifty years and they certainly took their time getting things just right. Maker’s 46 is created by aging mature Maker’s Mark with seared French Oak staves, a bold new offering which holds a rich flavor profile with hints of vanilla and caramel. It’s still soft enough to hold on the palate but delivers complexity and depth. Available at retailers nationwide, SRP $35