Supporting Local! Frustrated!

After seeing the Governments RESPONSE to help the restaurant, service industry and small business I’m truly lost for words! 

I still don’t think society and the government understands what supporting LOCAL restaurants really means to our local economies. Restaurants, Taverns, Pubs, and Bars drive our local economy in financial ways that we cannot see on a daily basis. More than 10,000 Texas restaurants have already closed – some temporarily, many permanently, and with business conditions worsening, 30% percent of Texas operators say it’s unlikely their restaurant will still be in business six months from now without additional federal help. Out of those thousands, far too many of them are from right here locally in the DFW area. Remember while for us as customers it may just seem like one less place to grab delicious taco or burger, families are depending on these establishments for their livelihood. Unfortunately, we only notice when it’s too late and the doors are forever locked, and the CLOSED sign is placed in the window.

Restaurants help and drive city infrastructure with the tax money brought in. They create jobs for first-time workers, college students, young people, old people, single moms and dads, and so many others. They support local farmers, ranchers, breweries, distilleries, markets, butcher shops, tradesmen, plumbers, handymen, window companies, cleaning companies, delivery folks, computer folks, marketing, and P.R. firms. Most of these businesses are suffering or even closing, and it’s creating a devastating chain reaction that WILL NOT be corrected anytime soon and its extremely heartbreaking for so many families.

Please watch our show with Emily with the Texas Restaurant Association.

I’m asking everyone to PLEASE support your local chefs, restaurants, businesses, and service folks this holiday season. They need us now more than ever and there are many ways we can support these folks if we just open our eyes and our hearts. I know we are all struggling but I just want everyone to consider the CHAIN REACTION of future events on our society and local families if we don’t correct our current situation.

These feelings are from my heart and I’m frustrated to see so many folks out of work, depressed, saddened, businesses locking doors and shuttering.” My family has worked hard in the restaurant, ranching, farming, and business world for decades, beginning back in 1838. Everything we’ve ever done was built on the restaurant and service industry; I owe it everything and I LOVE IT. We have supported multiple generations on this business and I understand it, heart and soul. I’m asking each of you to PLEASE, give what you can, show some LOVE, and let’s help each other get through this terrible time.” 

MOST IMPORTANTLY: love your neighbor and work together so we can get back on track and not let our economy be crippled for decades to come.

I look forward to saying hello to you at a local table, market, bar, pub, tavern, bakery, sweet shop, butcher, and any other local business!

Love Y’all, and GOD BLESS each of you!

Trey (Chow Down) Chapman



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.”