“Nothing-NOT a conversation, NOT a handshake or even a hug establishes friendship so forcefully as eating together!”

Jonathan Safran Foer

Chef For Farmers 2019 BEST ONE YET!

Fun, Food, Chefs, Wine, and Champagne.

V.I.P. C.F.F. & FREIXENET

How can you go wrong with any one of those I just listed? When you put them all together you have event party greatness!

I’ve said this every year now for three years, the Chef For Farmers Event in Dallas is one of the BEST events of the year in the crowded DFW event scene.

I truly wish that every single one of the five million people we reach every month could experience this wonderful event in their lifetime. I did see some of our followers there and enjoyed saying hello to each of you.

This year 2019 was the BEST C.F.F. event I’ve ever attended and the BEST event I attended all year.

That’s a BIG statement considering I attended over 55 events in 2019 so far and have a few more to go.

How does this event get better and better every year? Iris Midler has put together an amazing team of event folks and chefs that continue to achieve the impossible.

They strive to create an amazing atmosphere with incredibly talented chefs that come from all over Texas and the nation to sling deliciousness for everyone to enjoy.

C.F.F. doesn’t just want to throw an event, they want to throw Texas’ biggest and most successful party every year. That’s why they have C.F.F. events for three days! You can’t have Texas biggest party event if you just throw it for a one day, period. You have to start on a Thursday and end on a Sunday. Yes, that’s correct. Days of events where you interact with creative and unbelievably talented celebrity chefs, eat some delicious amazing dishes, drink some creative cocktails, and party with your friends.

It just doesn’t get any better. Let’s discuss the weekly events that happened.

THE UCHIBA CLASSIC

An experience with Alex Astranti, Misti Norris, and Justin Carlisle

Friday, November 1, 2019

For one night only join Chef de Cuisine of Uchi Dallas, Alex Astranti, F&W’s Best New Chef of 2019 Misti Norris, and the James Beard Awards nominee Justin Carlisle, for a delectable pairings dinner at Uchiba.

SOUTHERN BOURBON SUPPER

with Scott Gottlich, John Tesar, and Gerald Sombright

Friday, November 1, 2019

7:00 pm – 10:00 pm

Join Chefs For Farmers for a swanky bourbon supper from top-notch chefs Scott Gottlich, John Tesar and Gerald Sombright.

FARM TOUR

with the Seed Project Foundation

Saturday, November 2, 2019

Chef Panel At Omni Dallas

A fun-filled day of Texas-made drinks, locally-sourced dishes from three of the area’s best chefs, and learning how our local farmers and ranchers keep us fed.

Chef Talk Discussions:

Omni Dallas Hotel – Lobby

Chefs combined their talents to present a LIVE discussion panel Saturday, November 2, 2019, in the lobby of the Dallas Omni hotel. It was an informational and entertaining discussion about the culinary world with some incredibly talented chefs.

STREET FOOD NIGHT MARKET

Presented by Audi

Saturday, November 2, 2019

Take your taste buds on a journey around the world at our Street Food Night Market presented by Audi.

THE MAIN EVENT

Sunday, November 3, 2019

Come feast with us on November 3rd to celebrate the 7th annual Chefs For Farmer’s main event at Dallas Heritage Village.

As you can see the C.F.F. schedule was packed with amazing events, talented chefs slinging deliciousness and having fun.

We ate and drank our away around the main event chowing down like professional eaters. Although it was impossible to reach every booth and chef’s dish that was offered at C.F.F, we gave it our all. I personally tried 20 dishes that were loaded with flavors. All the flavor profiles and dishes offered at the event were delicious but we located some clear winners in our book.

Below I’m going to recognize my TOP FIVE dishes at Chef For Farmers 2019.

#1 Meat Church BBQ

Meat Church BBQ Taco Winner

Waxiache, Texas

Team Meat Church

Pitmaster & Chef Matt Pittman

Matt is always whipping up deliciousness centered around beef. When I walked up to say hello to Matt the first thing out of his mouth to me was, “ Trey, there’s no way my taco won’t win first place today. I got this won it’s stupid delicious!” After my first bite I know he was going to win, and he did win first place. Matt’s taco was truly amazing! It might have been a simple culinary delight but it was loaded with fresh ingredients to create a delicious bold flavorful taco. It was prepared with Meat Church cooked Wagyu beef rib meat with truffle horseradish cream and fresh onion rings on a freshly prepared flour tortilla. BOOM! Flavor rodeo on my pallet for this cowboy! Ten Cowboys our of ten baby!

#2 Knife Steakhouse

Dallas & Plano, Texas

Chef John Tesar ( Cover Photo )

Fried Chicken & Champagne WHY NOT!

When I approached the Knife booth I saw Chef John in the back with a smile on his face as he was creating magic with his fried chicken hovering over the fryer. I remember John saying, “You haven’t tried my fried chicken!” I replied, “No sir chef, but I bet it’s delicious.” I’ve only known John for 2 years but I admire his creative genius, his unwavering tenacity for his culinary craft, and how he continues to give back to the city and folks of Dallas. He doesn’t waver in his beliefs and loves the culinary arts. Every time I try something John has created it’s always exceptional and at C.F.F. his Fried Chicken dish was just that, SIMPLE but EXCEPTIONAL! When I smelled it I said, ” Holy Chicken ” as my mouth started watering! it was loaded with flavor and I got that warm fuzzy feeling as the first bite rolled across my pallet. A person standing next to me ask me how I liked it and I simply said, “DAMN DELICIOUS go get in line!” It was John’s fried chicken. tators, and gravy.

Please see our LIVE show below article.

Chef Gerald Sombright

#3 Ario Steakhouse

Marco Island, Florida

Chef Gerald Sombright

Good, God! That’s what I said when I took my first bite of Chef Geralds dish. I thought about screaming, “Fire up the jet boys, we’re headed to Marco Island Florida to see what delicious eats Chef Gerald is slinging at Ario.” I was in love with the flavor profile of his Truffled Hot Chicken Wing. I love truffle flavor for me you can put truffle on anything and it always enhances a dish. Some folks tell me it’s overused these days but that’s because they don’t truly understand the flavor enhancement truffle flavor can offer when used properly.

I have an extremely funny truffle story to tell everyone that happened to me one night while I was dining at Clay Pigeon in Fort Worth, Texas. I had enjoyed a few glasses of whiskey before this all happened. Per Chef Marcus’s Post on social media. Chef Marcus said, “Winter white truffles are in season so I purchased some ($1200/pound FYI). I have been selling them at Clay Pigeon for $25/gram. That’s right we’re using metric, as you do when using a product as valuable as a truffle. When acclaimed food columnist Trey Chapman came in for dinner tonight I thought he would get a kick out of being able to smell such a rare product in its whole form. So like a generous restauranteur, I took a WHOLE truffle to Trey and said, “put your SNIFFER on this” what happened next is the craziest, funniest and most gut reaching thing I have ever witnessed in my life. Trey-effing-Chapman bit into that SOB as though it were an apple. As I watched him chew what amounted to $220 (my cost) worth of France’s finest foraged product I was in shock. I learned a very valuable lesson today which I feel obligated to share with everyone. DON’T put anything in front of Trey Chapman unless you want him to eat it.”

So as you can see I love truffles and I might take it to the extremes. When I saw and smelled Chef Geralds Truffle Hot Chicken Wing my food senses went into full-tilt culinary boogie. I grabbed that wing and made a BEELINE for the TABLE. It was prepared with a house brine, Grandma’s Dredge, Hot Stuff, and the famous Truffle flavoring. Good GOD is what I stand by when describing this dish.

#4 Jonathon’s Oak Cliff

Oak Cliff, Dallas, Texas

Chef Jonathon aka- ( D.D.J. Danger Dog Jonathon )

Chef Jonathan (D.D.J.) Deliciousness.

Chef Jonathon was slinging some deliciousness at C.F. F. but that’s what he and his team do every day at his places in Oak Cliff. When I walked up to his booth I saw him smiling and working hard and fast assembling his dishes and handing them out to waiting chowhounds. He created Buttermilk-Tabasco Brined Chicken, on a Belgian Waffle, and it was covered in Chef Jon’s delicious house prepared gravy. Just for the record I went back and grabbed seconds and blamed it on Jana. I said she wanted one, lol! Then as I was walking off Chef Jon hollered, “Wait you have to try my special infused cocktail!” I thought what the hell chefs been holding out on me, give me that cocktail now! The cocktail complemented his dish very well or it could have been that I just love tasty cocktails.

 I HAD TO KNOW what the cocktail was called and what was inside the drink.

He said, “Well Trey, glad you asked… as many know, I garnish most of my dishes with Strawberries, you know, to add a little color. So, for CFF I wanted to do something that would serve as a garnish and an exclamation point. The process is simple, I take fresh strawberries, toss them in sugar and a pinch of salt and roast in the oven at 300 for about 20 minutes, then on to a large container with your favorite bottle of bourbon for 5 days or so and BOOM! Strawberry Bombs, the shot was the juice from the brine, like drinkin’ pickle juice from the jar.”

#5 Fearing’s Restaurant

Dallas, Texas

Chef Dean Fearing

If you haven’t visited Fearing’s in Dallas, then you haven’t lived. I always love conversations with Dean there always insightful and interesting. In my book, Dean is one of the most creative and talented chefs I’ve met in the last five decades. True to form Chef Dean had a creative dish that tasted like MORE because more is all I wanted after each bite. It was

Chef Dean Fearing Dish.

KIAWE SMOKED DRY AGED A BAR N RANCH WAGYU MEATBALLS. It was a colorful dish with a fresh flavor profile. It was prepared with Funche de Coco, Curry Leaves, Pickled Starfruit, and Crunchy Bites. Now if that isn’t classified as a creative culinary delight I’m not sure what would be. I’m going to sum it by stating Chef Dean’s dish was just EXTREMELY DELICIOUS!

Please see our LIVE show below article.

Everyone needs to attend a C.F.F. event sometime in their lifetime.

I only hope for your sake it’s sooner than later, like 2020 sounds good.

See everyone at C.F.F. 2020. Giddy Up!

Trey Chapman aka Chow Down Trey and Drink With Trey – click and follow me

Chef & Pit Master Matt Pittman On Trey’s Chow Down LIVE 

 

Chef Dean Fearing’s show on Trey’s Chow Down LIVE

 

Chef John Tesar on Trey’s Chow Down LIVE

TOP 10 BEST Bloody Mary’s In DFW 🏆

Did I hear someone say, Bloody Mary?

Yes, why yes I did and I went on a serious mission to locate the BEST we have to offer in the North Texas area.

Trey with Celebrity Chef Keith B. Hicks

If you’re one of the 5 million-plus people we reach every month through social media, event happenings, my radio and television podcast show then you’re aware of this fact. BUT I always like to state the obvious.

I’ve tried each one of these BLOODYS! Trust me, I have tried literally hundreds of Bloodys in the last decade. It was all tasted & tested and approved by Trey’s Chow Down and Drink With Trey 

If you love brunch then chances are you love a great Bloody Mary.

I drank Bloody Mary’s between Texas, Florida, California, Washington, New York, even in Jamaica and Mexico. I drink them quite often and have been asked at least 100 times this year or more, “Trey, who has the best Bloody Mary in North Texas?”

Bloody Mary’s are a staple in the national and the Texas brunch scene. It’s a favorite among the cocktail lovers of all ages the young drinkers and the old.

But first, I want to discuss the history of the Bloody Mary because it still blows my mind how it was conceived and created. Just as simple as someone mixing a drink and giving it a name after one long night of drinking. I still laugh at this because so many awesome deals can transpire over cocktails.

The history of the Bloody Mary is simple. It’s only 100 years old.

In FACT, next year is the 100th anniversary of the creation of the Bloody Mary.

It was back in the 1920s when Fernand Petiot, an American bartender at Harry’s New York Bar in Paris, mixed up equal parts of tomato juice and vodka for a customer who was hungover from a long evening of drinking. He had no idea that his concoction would become world-famous when he agreed with the guy at the bar who suggested he call the drink a Bloody Mary.

Trey with Celebrity Mixologist Aaron Wang

Oh yes, the situations that can transpire over a great cocktail. Big business deals, contract negotiations, job interviews, heck even war invasions and planning have all been discussed and decided over cocktails.

We won’t even discuss what happens on the golf course, lol!

So the question is, “What makes a GREAT or a memorable Bloody Mary?”

Everyone might have a different answer to this question. Some will say it’s vodka, bloody mary mix, the spices you choose, or how it’s prepared.

It seems in our current times everyone is trying to create these monster Bloody Mary’s with all kinds of food and fresh ingredients to create a Texas-size Bloody Mary that nobody can forget.

They will infuse different flavors with the vodka. Use various proteins: ham, beef, and chicken. They have vegetables, cheese, and various types of house prepared bacon and we won’t even discuss the various pickles, fresh peppers, hot sauces they’re using.

They even have Bloody Mary bars where you can create your own memorable Bloody Mary. These bars are unbelievably extensive and or loaded with all kinds of mixes, vegetables, proteins, cheeses, and fruits. Some even have infused pickles and other vegetables for you to experiment with creating a NEW creation.

Drink With Trey spent months investigating and trolling the bar and brunch scene.

I interviewed two local Celebrity Mixologists who are professionals at Bloody Mary creations. Mark Irving from Fort Worth, and Aaron Wang from Dallas. I wanted to have more than just my opinion on what constitutes a FANTASTIC bloody.

Professional Mixologist Mark Irving gives his take on fantastic Bloody Marys.

I ask Mark his thoughts on a Bloody Mary:

“Well thank you for asking Trey, this drink never dies, but it does adapt. It comes in National (Bloody Maria), regional (beef bullion cubes) and Clamato juice up in Northeast. Old Bay spice in the mix or on the glass rim in the Mid Atlantic, and even very local versions. In recent years it has literally become an item on the dinner menu, with more than one protein floating or teetering from the edge of its vessel, basically a shaken and chilled meal with booze in it. The Bloody Mary may be taken for granted but I doubt it will ever disappear.”

What Bloody Mary is your favorite?:

“Well, Trey I myself go for a more traditional style. I like V8 (several veggies), or a good canned tomato juice will suffice. I use the whole small can of either and that will make a good batch, that will refill the first glass that was downed quickly because it’s tasty when done right.”

How do you prepare it, Mark?:

“Trey, two oz Vodka, since this will make a little more than one drink. I add a few or two good hard shakes of Celery salt, a dash or two of Tabasco, four or five good dashes of Worcestershire sauce. Then I add the juice of a nice fresh lemon wedge which helps the spices expand to open up and blend easier. Two to three bar spoons of Olive jc (brine) is a bit of an excellent catalyst too. I add all these ingredients into a large shaker, pack with ice and shake the hell out of it for 30 seconds. I then pour that mixture into a tall pint glass that is half-rimmed with salt, garnish with olives and citrus. This drink should be hearty and thick, viscous and super chilled.”

Damn Mark I want one now!

Mark laughing with his smile.

What if I would like MORE heat, Mark?:

“If you like additional heat I recommend the new Mexican Habanero Pepper Salts, scorpion salts or ghost pepper salts, just a healthy pinch added to the shaker ingredients gives it a remarkable texture, smoked pepper flavors in the Bloody Mary (I know they are available at Olive Oilery in Sundance Square) and other fine disturbers.”

Professional Mixologist Aaron Wang gives his take on fantastic Bloody Marys.

Aaron, Can you please tell me what makes the perfect bloody Mary?:

“Trey, hands down the mix makes the Bloody Mary. You will never be able to taste the vodka in it so the mix is the most important ingredient in a Bloody.”

Aaron, What do you use or prefer for the BEST mix?

“I make my own Bloody Mary mix. But the best commercial mix I’ve ever had is made by Stirrings. But, nothing beats my homemade mix that we use at the Deep Ellum Distillery.”

Aaron, how do you prepare it?:

“When I drink bloody Mary’s I like mine with some spicy heat! So usually Deep Ellum Vodka, my homemade mix, some horseradish, bacon jerky, blue cheese stuffed olives, and a celery stick.”

Aaron, where do you think the most outrageous Bloody is located in Dallas?:

“Anvil pub has crazy Bloody Mary’s! It’s literally a meal! I recently tried one at Ichigoh Ramen lounge in Deep Ellum and it was incredible! They use their pork belly wash inside the Bloody Mary and it is killer! So most outrageous is definitely Anvil pub and the best tasting is definitely Ichigoh.”

Thanks Aaron, now I want a bloody mary and shot of pickle Deep Ellum vodka. Aaron, you want a shot too? Hell Yea I do!

Well, folks that should answer all your Bloody Mary questions for the perfect bloody Mary. Now it’s time to discuss who has some of the BEST and most unique Bloody Marys in the DFW area.

1.The Rim Restaurant 🥇

Burleson, Texas

Chef Keith Button Hicks is slinging deliciousness with his one of a kind chef-driven bloody Mary that is loaded with southern eats. Two chicken wings, two bacon-wrapped shrimp, house prepared stuffed pretzel, Asparagus, Chunk of Andouille Sausage, Various Peppers, vodka, farm-fresh celery, olives, and house-prepared mix. Giddy Up!

A small meal and drink for only $24.00 ( 🎥 Trey’s Chow Down )

2. Anvil Pub Dallas  🥈

Deep Ellum, Dallas, Texas

A 32oz bad boy that is loaded with all kinds of culinary creations. A bacon cheeseburger slider, Onion Ring, fried potato wedges, pickled vegetables, a pickle, and fresh celery with house-made bloody mix. You can add anything to your bloody if you request it. The staff is awesome!

Priced right at only $22.00 ( 🎥 Trey’s Chow Down )

3.Chef’s Point Modern Bar & Restaurant 🥉

Colleyville & Watauga Texas

It all starts with your choice of a domestic beer or mimosa while you wait for your double size order of their signature Bloody Mary that includes the famous Better Than Sex Fried Chicken, a Nolan Ryan slider, waffle fries, grilled shrimp, jalapeno pepper, pickle spear, and bacon.

A BIG meal for $35.00 ( 🎥 Credit: Chef’s Point Video )

Our Story & The Bloody Best

Watch to learn the story of Chef Point and how the Bloody Best came to be!

Posted by Chef Point Bar & Restaurant on Thursday, February 8, 2018

4. Drakes Yoke Food & Wine

Willow Park, Texas

I traveled out to Drakes Yolk to try “The Colonel Bloody Beast” it’s prepared with a mini cheeseburger, deviled egg, cold boiled Shrimp, Smoked Wing, Grilled Bacon, Grilled Jalapeno, Pickled onions, celery, parsley, Olives all on top of a delicious Bloody Mary.

The great thing is it’s only $15 bucks total.

5.Deep Ellum Distillery

Deep Ellum, Dallas, Texas

D.E.D. prepares their award-winning bloody mary with their own tasty vodka and a house prepared mix created by Mixologists Aaron Wang fresh daily. Bloody Mary recipe. Tomato sauce, Pineapple juice, Orange juice, Black pepper, White pepper, Garlic powder, Worcestershire sauce, Valentina hot sauce, Water And a few more secret ingredients the Aaron WILL NOT tell us because it’s a secret.

Just Part Of Buffalo West Bloody Bar

6. Buffalo West STEAKHOUSE & Restaurant

Fort Worth, Texas

The Bloody Mary Bar is ridiculously crazy but very awesome. It consists of ten different kinds of Bloody Mary Mixes, they have a wide variety of additional items you can add to your drink. Jumbo Shrimp, Fresh Cooked Bacon Strips, Spicy Garlic Pickles, Pepperoni, Asparagus, Blue Cheese Olives, Jalapeno Olives, Sweet, and Sour Gherkin Pickles, Assorted Olives, Crumbled Blue Cheese, and Pickled Okra. Each Guest Receives a small Bottle of Tito’s Vodka for their Bloody Mary and you can mix & match any of the mixes the way you so desire. Wow!

7. Maple Leaf Diner

Dallas, Texas

Chef Mike is slinging deliciousness and great cocktails. Oh do I love Maple Leaf, but I’m in LOVE with the Bloody Mary and the chicken and waffles what a great combo. The bloody mary is prepared with. Clamato juice, Iceberg Canadian Vodka, Worcestershire sauce and Tabasco with celery salt on the rim and a pickle, a slice of bacon, olives, lemon and celery for garnish. Yummy!

8. Hash House A Go Go

Plano, Texas & Las Vegas Nevada

Hash House A Go Go Bloody!

I tried Bloody’s at booth of these joints. Johnny’s Famous Bloody Mary is prepared with house vodka, house bloody mary mix louisiana hot sauce, fresh horseradish, Worcestershire sauce, smoked bacon & salt rim, romaine lettuce rib, red ripe tomato, hardwood smoked bacon slices, ground pepper and served in a custom made house glass. This thing is awesome. I’ve been to it in Las Vegas and now Plano.

9. Jonathon’s Oak Cliff

Oak Cliff, Dallas, Texas

Chef Jonathon is always creating magic at Jonathon’s.  I say order a fantastic fresh Bloody Mary and the Danger Dogs, yummy! They prepare their Bloody Mary mix from scratch. They use Fresh Roma tomatoes and the chef’s seasoning bloody blend. On the weekends, they offer a fresh Bloody Mary bar which lets everyone garnish as you like and spice it up to their own liking.

10. TruFire

Southlake & Frisco, Texas

I’ve made three trips to Trufire for brunch and each trip has been a pleasure. Great service, vibrant atmosphere, and wonderful staff. The TRUFIRE has a Bloody Mary bar is prepared with in-house Texas vodka infusions with either lemon peel peppercorn, cilantro garlic basil, or fresh jalapeno. Even better, you can create your own mix!

Well that about sums it up for my drinking buddies.

Please follow us on FACEBOOK at Drink With Trey for more on cocktails, bars, clubs, and lots of laughs!

Please view Trey’s live shows with The Rim Team, The Deep Ellum Team, and Mark Irving below! 

Trey’s Chow Down & Drink With Trey LIVE Talk Show With The Rim Team 

Trey’s Chow Down and Drink With Trey LIVE Talk Show With Deep Ellum Distillery Team.

Trey’s Chow Down LIVE and Drink With Trey Professional Mixologist Mark Irving 

Toasted Coffee + Kitchen Fort Worth

Toasted Coffee + Kitchen (Crockett Row at West 7th) + KITCHEN IS NOW OPEN ON Crockett Row at West 7th.

Toasted Fort Worth
To Celebrate the Restaurant is Offering $2 Lattes Through October 31st
The Toasted Coffee + Kitchen Fort Worth outpost is open in Crockett Row at 2972 Crockett Street, Fort Worth. To celebrate Toasted is offering Fort Worthians $2 lattes from now until October 31st. Guests should simply mention this article to redeem.
Toasted is designed for coffee and carbs lovers to hang-out anytime … day or night. Whether headed into the office, looking for a new spot for lunch, work, or study, or gathering with friends for brunch or cocktails on the patio, Toasted has you covered. The restaurant specializes in over-the-top, fancy-a$$ toasts and craft coffee but it’s not just a two-trick pony. The menu also features salads bursting with flavors, healthy entrees, specialty sandwiches, indulgent brunch favorites, desserts, and much more.
Toasted opens weekdays at 7:00am and weekends at 8:00am. The new spot stays open until 10:00pm Wednesdays through Saturdays and 9:00pm Sundays through Tuesdays.
The Toasted Story:
Bob Sinnott, Owner of TOASTED Coffee + Kitchen, holds 30 years of financial experience for regional and national restaurant chains, including Chili’s, On The Border, Macaroni Grill, Mi Cocina, Taco Diner, El Fenix, Maggiano’s, Corner Bakery, Meso Maya, Snuffer’s, Tony Roma’s, Bennigan’s, Steak & Ale, Taco Bueno, and Black-Eyed Pea. After graduating with highest honors with an accounting degree from The University of Texas in Austin, Sinnott began his professional career at KPMG, where his clients primarily consisted of national restaurant and retail chains.
Whether it is Mexican, Italian, burgers, or steaks, Sinnott has played it, analyzed it, and devoured it. He’s experienced public, private, and private-equity ownership and growth strategies ranging from heavy leverage to no leverage. But whatever the genre, price-point, or expansion plan, Sinnott understands that none of it works without quality food and service.

National Taco Day 2019: Trey’s Best Tacos!

National Taco Day is October 4, 2019.

Taqueria LA VENTANA-One of My Favorites.

Ta.co/ Mexican dish consisting of a fried tortilla, typically folded, filled with various mixtures, such as seasoned meat, beans, lettuce, and tomatoes.

I say so much more-filled with deliciousness!

Some say the “Taco,” a staple of traditional Mexican cuisine, dates back to the 18th or 19th century and in the silver mines in Mexico. While tacos do not have a very long history, I don’t think anyone truly knows their origins. If I were a betting man, I most definitely would say the taco has Hispanic roots, lol.

If you say, “Hey Trey, describe a taco to me in your words.” I would say without hesitation, “A taco is an unbelievable treat of tasty, creative goodness wrapped up in a corn or flour tortilla!”

I really can’t explain the flavor of a taco, but each of you know that when you see the word “taco” anywhere, the mind goes into what I call the “Full Tilt Boggy!” The word “taco” sends our thoughts running amuck with visions of delicious toppings, meats, and cheeses. Truth be told I never get sick of tacos, and I can never get enough of them ever. They are addicting! One is not sufficient, three for sure isn’t, and ten might be just right. I am in LOVE with tacos.

There are all kinds of taco variations in today’s times, but here are some of the most popular names;

Best Breakfast In North Texas – Rise & Shine!

Good Morning Y’all! Rise & Shine!

That’s always an appropriate way to kick off a great morning.

The first Chapman Family Restaurant LACY’S Est. 1905

If you are one of the three and half million people we currently reach every month, thanks for following us! If this is your first time visiting Trey’s Chow Down; HELLO! Welcome, and thank you for stopping by! I highly encourage you to watch more of our television broadcasts, social media episodes, Live weekly podcast, and give us a follow on social media.

The history of breakfast in America is an unusual story; For decades, workers had a meal to start the day, but it was generally small—a chunk of bread, a piece of cheese, perhaps some ale. Then the first cold breakfast cereal was invented around 1863. Back then they relied heavily on cornmeal. Will Kellogg invented cornflakes in 1894 (by accident) and the rest is history as we know it.

In the 1920s, 30’s and 40’s, companies made eggs, bacon, and toast the widespread breakfast choice through advertising. As folks made larger incomes and the women had more time on their hands, a traditional hot breakfast started to become a family or business event.

My family owned restaurants during this time. Two diners named Lacy’s that served a variety of cuisine, and one breakfast place that opened in the early 1940s in down town cowtown. My grandfather loved breakfast. Who am I kidding? He loved any and ALL food. MY entire family loves to chow down. That’s the reason we where in the restaurant business for over one hundred years beginning in 1905.

I happen to love BREAKFAST! So the BEST BREAKFAST article seems appropriate, especially since we have so many fantastic breakfast spots in the North Texas area.

As you know I love food. However, I am extremely partial to breakfast. I love waking up early, getting things done, then chowing down on a delicious Texas breakfast to get my motor running.

When I was a boy, I would get up very early and look forward to breakfast. If I was traveling with my dad for our restaurant business, I would love to hit up the hotel’s cafes buffet and pile on the bacon, eggs, and of course, biscuits and gravy. Breakfast was simpler in those days just the basics.

I remember one morning my dad asking me if there was any of the pork left on the buffet or if it was all on my plate? He basically called me a little breakfast piggy, but it was not going to stop this munch-a-sorus named Trey! While I have always been a big eater, the allure of breakfast sends my taste buds and senses into “Full Tilt Breakfast Boogie“!

Who doesn’t love a reason to eat some delicious waffles, a cheesy omelet, or a bunch of bacon. I always tell anyone that will listen that if a person does not like the flavor of bacon, they must be either shifty, shady, or plum crazy! Any of those three are enough to make me keep a close eye on them until I can finish and make my exit. You will not be touching my breakfast or my bacon!

I enjoy dining at cozy colorful establishments with great service and a down-home southern feel. They don’t have to serve southern food to have a southern feel, you know what I mean? It’s all about being friendly and having that big smile on your face that makes all the difference.

I enjoy any and all breakfast foods. Breakfast sandwiches, waffles, omelets, biscuits and gravy, heck…I even love some of those big sweet creative waffles, sweet rolls, and colorful pancake dishes that folks are serving up nowadays.

Cowtown Barbecue Deliciousness!

Bacon Wrapped Delish!

People love to say Downtown Cowtown and now they have a new reason to scream it from the rooftops.

Cowtown Mac-N-Cheese

Cowtown has a new Craft Beer Brewery with cold craft beer, delicious barbecue and live entertainment in a new building right next to downtown cowtown.

The Cowtown Brewery is open and slinging some delicious craft barbecue. I must have driven by this place twenty-five, or maybe even thirty times before I stopped in to chow down last week.

I’ve been told by many folks that their barbecue was delicious and I needed to try it for myself. I waited for a while before checking it out because not only do I stay busier than a taxi service, but there are so many barbecue joints in Fort Worth. It’s practically impossible to make it to all of them.

I make it to every place myself. Personally, that’s the only way to ensure the highest quality standards in my food and drink review business for Trey’s Chow Down and Drink With Trey.

I was truly amazed at what I found at Cowtown. We ordered lots of food. Some brisket, some fresh house prepared brisket queso, the bacon-wrapped jalapenos, and not one but two big phat smoked pork chops.

After the food arrived I was taking some photos with all the food and I heard, “Damn that tastes good.” from someone at my table. I always tell everyone DO NOT TOUCH the food when it arrives I have to stage it and take photos.

Cowtown Sausage Deliciousness!

Oh boy. My first thought was someone at the table had already grabbed the food before I got to take my photos and gone rogue on me. I was losing my s#@a for a second, then I realized we had ordered two pork chops… So I was good lol!

I looked over and asked him, “Was it that good? Really?”. He still couldn’t answer me because he was shoving yet another bite of that smoked pork chopped in his mouth.

Normally I’m the first to eat so I had to get busy and catch up. When I took my first bite of that phat smoked pork chop my taste buds were doing the barbecue full-tilt boogie. If you follow me you know what that means. That the barbecue is so good that my tongue was slapping my brains out wanting more.

The smoked pork chopped is one of the best I’ve ever eaten (and I’ve eaten a bunch in my lifetime). The queso was so delicious I was literally eating it with a spoon. The brisket was delicious, flavorful, and had me wanting more. The bacon-wrapped jalapenos were stupid good. The bacon-wrapped jalapenos were wrapped tightly and cooked to perfection. The bacon had a slight shine to it, which made me think it was sprayed or brushed with something. It was so good we ordered more and I ended up eating five of those bad boys by myself! Yep CHOW DOWN TREY was in full action on chow down mode.

I’m going to tell you right now, you best be making the journey over to Cowtown Brewery for some cowtown deliciousness, and you need to do it today my friends. Try the pork chop, the bacon-wrapped jalapenos, and make sure to grab a cold beer.

Cowtown was 10/10 cowboy hats out of ten for me a perfect score for Barbecue, beer, and service.

Follow us on our social media and listen to our highly successful live weekly podcast, Trey’s Chow Down Live. It’s all about food, drink, chefs, restaurants, and great experiences

Much BBQ love! See you at the table!

Trey Chapman

” Food is an exploration of the pallet! Try Something NEW! You just might like it! “

 

BBQ, Whiskey, and Sweets OH My!

Tasty Craft Cocktails!

I got invited to a V.I.P. barbecue and whiskey dinner last Thursday night at Barrel and Bones in Fort Worth, just off of West 7th Street.

When I answered the phone, all I heard was two words; Bar-be-que and Whis-key!

You never have to ask me twice when there is beef and whiskey involved. Especially when it’s craft Texas whiskeys and cocktails served up with big phat slabs of beef, smoked turkey, smoked wings, fried deviled eggs, and fried poblano corn Fritters. Yea I bet I have your attention now, don’t I?

So there I was sitting in Barrel and Bones in Fort Worth salivating over smoked meats, tasty whiskey, and fried deliciousness.

The aromas coming from the kitchen were almost too much for this cowboy to handle. I was ready to pounce on some deliciousness and start slinging back some whiskey.

The barbecue and kitchen team at Barrel and Bones has done a great job at creating some amazing flavor profiles for all to enjoy.

Nashville Chicken in Texas, Say Whaaat?

When you think of Nashville hot chicken, all kinds of delicious thoughts come to find. Just think of crispy fried hot chicken dripping with delicious savory flavors that make you foodie senses run wild.

Choose YOUR Heat ( Texas Hot )

Nashville hot chicken has skyrocketed in popularity in the last two decades. I use the term “skyrocketed”, but really I think it’s been more like a supersonic ride.

If you don’t know what Nashville hot chicken consists of, then you must be a vegan or vegetarian, because these days it’s everywhere!

The origins of Nashville hot chicken are simple; it was created in the south Nashville back around 1930. In the 1970s, the new addition was created by using a different array of peppers and served with slices of white bread.

If you research the definition it’s a pretty basic explanation;

“Hot chicken, or Nashville hot chicken, is a type of fried chicken that is a local specialty of Nashville, Tennessee, in its typical preparation, it is a portion of breast, thigh, or wing that has been marinated in a water-based blend of seasoning, floured, fried, and finally sauced using a paste that has been spiced with cayenne pepper. It is served atop slices of white bread with pickle chips. It is both the application of a spicy paste and the presentation that differentiates it from similar dishes, such as Buffalo wings. It can be viewed in similar context to other foods that have been tweaked to be unique in a regional way, such as the slugburger or the Mississippi Delta tamale.”

Bacon Dishes that Make Me Bacon Crazy!

Saturday, August 31, is International Bacon Day 2019.

Everyone dreams about bacon!

Trey’s Chow Down LIVE on Fox 4 Good Day.

When Trey’s Chow Down saw there was an International Bacon Day and it was a real thing my mouth started salivating and all I could think about was how delicious bacon truly is.

Have you ever eaten a bad piece of bacon? I think not! No matter how it’s cooked, (soft, crispy, medium, or rock hard) bacon is always perfectly delightful.

Ever since 1500 B.C. folks have been eating and enjoying bacon. That’s a long time ago, but it just goes to show you how much everyone loves bacon.

Bacon’s history dates back thousands of years to 1500 B.C. The Chinese were curing pork bellies with salt. Basically, they were creating an early form of what we know today as bacon.

I’m shocked about how long ago bacon was being eaten and was created. I wonder how the first bacon fry went down. Here piggy piggy! Come here piggy piggy! Come over here let’s see if we can fry some of your body parts up? Seems legit to me lol!

Now that I’m thinking about it, I bet they could smell bacon frying a mile away and come strolling by to see what that delicious aroma was. I’m sure smelling that bacon for the first time set their foodie senses into overdrive. Well, of course, they didn’t call it bacon at that time but we will play along as if they did.

The first bacon fry must have not only been a mess, but also an exploration to try and figure out how to eat these creatures we call pigs. You know it smelled delicious and they were like, “YES that smells soooooo good”!

Today we have all kinds of various bacon flavors, thickness, bacon dishes, and bacon farmers who create some of the world’s best bacon right here in the good ol’ U.S.A.

When I spoke with the Fox producers about Bacon Day, it was clear that everyone loved bacon and we need to locate some of the best bacon dishes in the DFW area.

I sought out to locate some of the best bacon dishes for all my fellow food lovers to enjoy and boy… Did I find some great dishes to eat. If you love bacon you will love this article and my choices.

B&B Butchers

( The Cover Photo)

Fort Worth & Houston, Texas

Knife Steakhouse Bacon Sampler

B&B has this amazing bacon dish named after Chef Tommy. Let me tell you, “Chef Tommy’s Bacon Dish” is loaded with flavors. When I read about this dish, I had to visit B&B so I could Chow Down and enjoy it for myself. It’s prepared with fresh blue cheese, truffle infused honey, and thick house bacon. This dish meets all the requirements for an award winning dish. The taste has an amazing flavor profile, tenderness, cooked perfectly, great texture, and fantastic eye appeal. One of the best bacon dishes anywhere, period! You need to try this dish, and it’s only 20 bucks.

Knife Steakhouse

Dallas & Plano, Texas

Chef John Tesar always has his creative side in forward motion. I haven’t had one dish, or food item, from John that’s not totally amazing. He’s crazy about using fresh ingredients, having perfect execution, pallet busting flavor profiles, fantastic restaurant atmospheres, and amazing customer service. The Knife bacon appetizer, simply put, is deliciousness with every single bite. The succulent variety of bacon is so flavorful you will order an extra one. I know it because we did it. The dish is simplistic. A tasting of five varieties of bacon and it’s served on a beautiful wood cutting board. It is truly life-changing and you need this dish in your life.

Sugarbacon Proper Kitchen

McKinney, Texas

Del Frisco’s Bacon Dish

Oh, I love me some Sugarbacon! You’re probably saying to yourself, what the heck is Sugarbacon? Well, it’s two things really; A fantastic restaurant and a delicious lip-smacking bacon dish. The team over at Sugarbacon in McKinney have come up with a flavor-packed bacon dish that will send your taste buds to the flavor town. It’s truly an opportunity to try something new and exciting. The “Sugarbacon Appetizer” is prepared with house-smoked pork belly, ancho chili bbq sauce, B and B pickles, and served on thick bacon square bites. I’m telling you right now it has a fantastic flavor profile and is downright delicious. Folks, it is absolutely worth a trip to Chow Down and see what Sugarbacon is all about.

Cowtown Brewing Company

Fort Worth, Texas

I drove by this place at least 25 times before I stopped into Chow Down. I had heard all about their flavor-packed barbecue treats, but I kept waiting to see some photos and reviews before I made the journey because I’ve been extremely busy. That was a mistake!  We stopped in and had a variety of delicious BBQ treats but what really caught my eye was the “Bacon Wrapped Jalapeños.” I eat these all the time but Cowtown’s were different. They were wrapped tightly and the bacon was glazed just enough. Damn, they were delicious so flavorful that I ate 5 out of the 6 and we ordered some more for the whole table. They really were amazing. When you get a chance, head over to Cowtown for little bacon throw down. Tell’em Trey sent you!

Del Frisco’s Double Eagle Steakhouse

Locations All Over U.S.A.

I have to confess something to each of you. I’ve had dreams about the bacon dish at Del’s. Oh man, there’s nothing like naughty bacon dreams folks. It’s the THICK-CUT NUESKE’S BACON AU POIVR served with a Bourbon Molasses Glaze and a side of deliciousness. Oh, the food gods are shining down on Del Frisco’s for this bacon dish! By all means, this is so good it should be illegal. The succulent bacon flavor just rolls across your tongue and sends your taste buds into full mode overload. Don’t be surprised if you have to wipe your chin after each juicy bite. A true trend sitter and it’s only 16 bucks, ladies and gentlemen.

Logan’s Roadhouse

Multiple Texas Locations

I know you’re thinking… What did he just say? Logan’s Roadhouse? Am I reading this correct? Yes, you are! This is all about bacon and Logan’s Roadhouse locations has some great bacon. They have a little appetizer that goes by the name “Bacon On A Stick” and it’s in a bucket too. I’ve had this twice and both times the bacon was perfectly cooked, loaded with flavor, and easy to eat right off the stick. This is a great little bacon treat you will love. It’s prepared from 12-hour smoked bacon seasoned and grilled in a brown sugar glaze with a kick of spice. Served with crispy fried onions and your choice of original BBQ or Bourbon BBQ. Just damn delicious if you ask me. Your taste buds with take a trip to the “bacon flavor rodeo” and it’s only 10 bucks. Check it out!

Shady Oak BBQ & Grill

North Fort Worth, Texas

My favorite Bacon “TENDER BELLY”

I took a trip over the Shady Oak to try some barbecue. As I sat down and was reviewing the menu when the server said, “Hey, do you want to try some of our bacon burnt ends“? My head snapped up and said, “Do tell? Why yes I will”! Those bacon burnt ends were saucy and mouth-watering delicious. The flavor really pops in your mouth as they roll across your tongue. This is a dish you must try and price right too!

There are a lot more bacon dishes I have tried, but these are truly some of the best you will find in the Fort Worth/Dallas area. All of these truly stand on their own with fantastic flavor profiles that will leave you wanting more. As a chef once told me, “Trey, if I can leave you wanting more then I’ve done my job. I know you will come back and dine with us again”.

Please visit these local restaurants because eating and buying local is extremely important to our chefs and restaurants.

If you LOVE cooking bacon at home then I would try my favorite Tender Belly Bacon. You can locate Tender Belly at https://www.tenderbelly.com

Don’t forget to listen or watch our worldwide podcast Trey’s Chow Down Live every Friday on iHeartRadio, iTunes, Dash Radio or tune and watch us LIVE.

Remember, I’m passionate about bringing each of you the very food and drink experiences I can find.

Much love,

Trey Chapman Follow me for deliciousness and fun

 

Dallas Chocolate Festival 2019 VIP Dinner – I LOVED IT A CHOCO-LOT

In 2009 the Dallas Chocolate Festival was born.

Last Saturday evening August 17, at 7:00 pm we attended the 10th-Anniversary Dinner for the Dallas Chocolate Festival at the wonderful FAIRMOUNT Hotel in Dallas, Texas. It was a fun and vibrant night, surely one not to be forgotten. We were able to meet two amazing chefs and dine on some fantastic from scratch menu items, all from a five-course dinner menu. All the dishes had a touch of chocolate in them and were extremely creative dishes. At the event, they had various speakers after each course to help explain the ever changing wide world of craft chocolate.

It was an amazing evening.

Fairmont Chef James Phillips

Here’s a little backstory for you folks about the Dallas Chocolate Festival.

“In 2009, DallasChocolate.org’s founder hosted a chocolate-themed dinner celebrating the bean-to-bar makers who had just started bringing craft chocolate to life in the United States. – See more on DallasChocolate.org. From that night of education and deliciousness, the idea for the Dallas Chocolate Festival was born. To celebrate the 10th anniversary of that fateful dinner, and kick-off our the 2019 Dallas Chocolate Festival season, they hosted an exclusive multi-course chocolate dinner in the beautifully restored Venetian ballroom at the Fairmont Hotel. Executive Chef Jared Harms has crafted a five-course meal featuring chocolate flavors in each course from some of today’s leading craft chocolate brands: Dandelion Chocolate from San Francisco, CA; Amano Chocolate from Provo, Utah; French Broad Chocolate from Asheville, NC; and Dallas’s own 5 Mile Chocolate from Oak Cliff will all have their makers on hand to tell the stories of how this chocolate made it from bean to bar to dish. And of course, Fairmont’s amazing Pastry Chef, Cristal Gonzalez, will cap the meal with an array of chocolate desserts.  – See more on dallaschocolate.org and we will see you at the 2019 Dallas Chocolate Festival.

Please see the 1oth Anniversary Dinner Menu and photos below.

East Texas Barbecue Oasis & Deliciousville

Slaughter’s BBQ a little paradise in East Texas.

There is always something to be said for spur of the moment gut feeling. You know what I’m talking about, right? I always trust my gut, and in 95% of the situations, my gut feeling is correct.

The last two months I’ve been seeing barbecue pictures of this place in east Texas. Being a true food expert, critic, and reviewer, I literally spend 8 to 10 hours a day, three to four days a week, researching online.

I search for new restaurants, chefs, dishes, events, and of course everything barbecue. I kept seeing these photos over and over. They kept popping up in my searches.

Don’t be fooled. The social media platforms know what you’re looking for and they send it to directly to your feed.

After seeing these pictures repeatedly, plus looking at reviews, my gut said “TREY let’s ride!” I decided to make the three-hour trip to see if they where slinging Barbecue deliciousness or just great photos.

My trusty side kick Maverick and I took off and headed East to Sulphur Springs, Texas!

The Ultra-swanky Clover Club in Dallas

Grilled Atlantic Salmon: granny smith apples, bitter greens, lobster caramel

Back in the 1920s, ’30s, ’40s, and ’50s, long before there was any social media platforms, entertainment facilities, and organized bar events we had luxurious dinner clubs.

These clubs had first-class service where the staff catered to every customer’s need. No matter what they needed, the staff and the dinner club would make it happen.

I know this because my family-owned restaurants and two meat companies in the Dallas/Fort Worth area at that timeframe. My granddad, along with his sales staff, would make sales calls on dinner clubs and gambling halls offering all kinds of meat products. I heard all the stories about how vibrant, interesting, and classy those clubs were back in the day.

My granddad and grandma would visit these places in the evening time, socializing with clients and their customers. It was a different time and place back then, and at times I wish as a society we still had some of those values.

Lobster Potstickers: soy-ginger dipping sauce

If you’re one of the three million or so folks we reach every month then you how much I love to socialize, listen to great music, and slingback some cocktails. They say the apple doesn’t far from the tree and my case that is true.

I’m passionate about locating the very best food and drink experiences in Texas for everyone to enjoy. That means when I get a call, or I hear about a new place, I always make time to visit and see what it’s all about.

When I heard there was a new dinner club in Dallas I wondered if it would be a true dinner club or one of those places that just called themselves a dinner club.

As we were riding up the elevator to the dinner club I was getting excited about the possibility of certifying this place as one of the only true dinner clubs in DFW for our followers.

I’m happy to say I was extremely excited by the time the doors opened on the elevator.

Roof Top Bar and lounge area

The Clover Club is everything you could imagine and more. It’s a vibrant club with fantastic music, delicious chef-driven, flavor-packed menu, with a classy retro feel. I’m in love with the 1950’s vibe and the 2019 sound.

Chef Anthony believes in using only farm fresh vegetables and ingredients to achieve bold flavor profiles in every dish.

Eddie “Lucky” Campbell, who also owns the Parliament and the Standard Pour, partnered with Chef Anthony Van Camp to create dinner club magic in Dallas.

Season of Summer: Citrus infused vodka, lemon verbena, watermelon, yuzu, sea salt, soda…

They have an entertainment director onboard as well. They organize the big band entertainment to ensure they keep the first-class standards that makes the Clover Club truly an original in Dallas.

After you eat and listen to some amazing music, or if you just want to take a little break, you can head upstairs to the rooftop bar and lounge area.

I truly enjoyed the rooftop it has amazing views of the Dallas area. You can grab some cocktails and take a seat on some comfortable patio furniture. If you like the bar area you can sit there too, or stand and gaze over the city of Dallas while you enjoy the beautiful evening in Texas.

I’m excited and thrilled to say I’m in love with The Clover Club. The offer real dinner and music experiences for everyone who walks through their doors. All I can say is: ” Clover Club is a place where one can eat, drink, and listen to some amazing music in a vibrant atmosphere. It’s truly a Dallas original and I’m glad they decided to create this beautiful place for everyone to enjoy.”

See you at the table, or maybe the bar!

Trey Chapman

Follow our weekly podcast at Trey’s Chow Down Live. We’re on iHeartRadio, Dash Radio, iTunes and a bunch more.

 

Poster for brunch from Clover Club Social Media