I guess Whataburger is tired of contributing to America’s obesity problem, because starting on Monday, July 2 at 3 p.m., its new menu design is going into effect. Yet don’t listen to the PR mumbojumbo and be fooled by this new 550 Calories or Less section since Whataburger’s really just re-arranging its old offerings to look new. You know how some thrifty people can take their old clothes, dress it up, and make it look new again with a belt here and a necklace there? That’s exactly what Whataburger is trying to pull off.
The only thing that’s new seems to be an apple and cranberry chicken salad with two different choices of low-fat vinaigrette dressings.
In case you’re curious, here’s what the skinny part of the menu looks like:
550 Calories or Less Menu
• Whataburger Jr. with Bacon & Cheese, 400 calories
• Double Meat Whataburger Jr. with Cheese, 470 calories
• New Grilled Chicken Melt, 460 calories
• Grilled Chicken Sandwich, 510 calories
• Chicken Fajita Taco, 420 calories
• Whatacatch Sandwich, 450 calories
Whataburger breakfast choices under 550 calories include:
• Cinnamon Roll, 390 calories
• Bacon & Egg Taquito, 380 calories
• Bacon or Sausage Biscuit, 350 to 540 calories
• Egg & Cheese Biscuit, 450 calories
• Biscuit & Jelly, 340 calories
• Egg Sandwich, 310 calories
It’s the most wonderful time of the year for Texas produce. That double incentive to take a class at the Dallas Farmers Market and load up on supplies before you leave. Here is the summer line-up for classes.
July 14, Chef Jeff Moschetti, Jasper’s–Plano, Theme: “Backyard Grilling”
July 21, Chef Mark McDaniel, ReMARKable Affairs Cafe, Theme: “The Thrill of the Grill”
August 4, Chef Scott Gottlich, Bijoux Restaurant, Theme: “Summer Bistro Cooking”
August 11, Chef Gerard Thompson, Rough Creek Lodge Restaurant, Theme: “Rough Creek Comes to the Market”
August 18, Chef Jay Jerrier, Il Cane Rosso, Theme: “Il Cane Rosso Cooking”
[Note: Happy to learn the whereabouts of Jeff Moschetti]
Jump for sign-up details.
Continue reading "Summer Schedule For AIWF Dallas Farmers Market Cooking Classes"
Note: I cannot comment accurately on the bread due to timing miscalculations, which forced me to commit the ultimate po’ boy sin and order my sandwiches to-go.
I decided to make a trip to Richardson’s newly opened Wicked Po’ Boys since there was some skepticism in the comments section about the tofu po’ boy, and, as a huge tofu fan, I just had to see for myself what this po’ boy was all about. (See Facebook comments, too.) Even as I was munching on my tofu po’ boy, Bradford Pearson over on Park Cities People reached over for some of my gummy vitamins (don’t judge) and remarked, “Did you order the tofu po’ boy because there’s nothing else to order, or because there was no option to leave?”
There hasn’t been enough tofu po’ boy love on SideDish, so I’ve decided to make amends.
Jump if you can feel the love tonight.
Dishers, where did you dine and what did you eat this week? Here is what you reported last week.8 Comments »