Tag: Trey Chapman

Best Chicken Dishes In North Texas

Trey Chapman Brunch, Chow
ABC DAYBREAK Kara and Trey’s Chow Down

I bet everyone is tired of turkey and ham at this point right after the holidays.

After we spoke with the producer at ABC DAYBREAK about a new BEST food segment we decided to locate and try some of the most savory and delicious chicken dishes in the North Texas area. I’ve eaten chicken from East Texas Sulphur Springs area all the way west to Weatherford trying to locate the most unique savory dishes that everyone can enjoy.

Although this is Texas, and Texans love beef, these days creative chicken dishes grace almost every menu in Texas.

Beef still rings king in Texas but chicken has to be number two without question.

I love telling food stories and I truly believe food always tastes better with a story and a little food history never hurts either.

Ever since I was a little boy I’ve been passionate about food, but I’ve LOVED me some chicken. I like it fried, roasted, baked, grilled, dry roasted, rotisserie-cooked, and even cooked on a trash can lid. Yes, you read that correctly, cooked on a trash can lid. Let me explain!

Rapscallion Dallas Massive Rotisserie

I was traveling through Jamaica just chowing down on everything I could find (like I’ve done many times before). I was riding in a van and we passed this guy cooking right off the other side of the road. I couldn’t see what he was cooking, but I could smell it. Man… did it smell delicious. Now you have to understand he was cooking roadside in a hut style that was anything but normal looking. It was basically falling down! The food was on top of two trash cans cooking. I could smell and see the smoke. I yelled at the driver, “Hey man what’s that dude cooking and why is he roadside?” The driver yelled back, “Man, that’s authentic Jamaican jerk chicken he’s cooking and he’s selling it”! I told the driver I want to stop when we come back and everyone looked at me like I was crazy. The driver yelled back, “Yea man, gotcha!” We did make our stop and I’ll never forget how incredibly delicious that authentic Jamaican Jerk Chicken tasted coming off that trash can lid. I’ve never tasted that flavor profile again. I purchased three more of those farm-fresh trash can chicken dishes for the road, and off we went.

I don’t care what it’s called I love me some cluck cluck. You just can’t go wrong with a savory delicious chicken dish. Especially when it’s prepared fresh by a creative chef even on a trash can lid.

Here is a little chicken history for everyone;

The History of the Chicken is simple. Domestication of the chicken dates back to at least 2000 B.C. and their ancestry can be traced back to four species of wild jungle fowl from Southeast Asia. … The chicken belongs to the genus Gallus of the family Phasianidae. Domestic chickens are simply classified as Gallus Domesticus. I bet you weren’t aware of that. That where all eating Gallus Domesticus! To tell you the truth I didn’t either until I did a little food research.

I truly don’t care what we call it but I know is delicious!

A talented chef can create so many options for a savory chicken dish using any part of the chicken. There truly are no limits to the deliciousness of chicken. Please enjoy our best chicken dishes choices.

Michael’s Cuisine Restaurant

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Best Chili Dishes In North Texas 2019

Trey Chapman Chow

It’s been chilly outside a few days this month. Anytime it’s cold I start thinking about delicious savory chili.

If you follow me, you know how much I LOVE beef or proteins like chicken and pork. That being said winter and the cold time of year always screams CHILI to me with plenty of proteins for that downhome southern comfort feeling.

Brandon and Trey’s Chow Down

Today chefs prepare chili with various types of proteins. They use ground beef, smoked brisket, smoked rib meat, bacon, or pork belly, venison, some even use chicken!

Gone of the days of old where chili just had ground beef.

The possibilities are truly endless when chefs are trying to create the tastiest chili dish.

You can’t forget vegan chili… Some folks just want chili without the beef! To each his own. I just want everyone to enjoy some lip-smacking, toe-tapping, knee-jerking chili of their choice.

When I eat my chili I get a bowl of flavorful chili top it with massive amounts of cheese, some onions, jalapenos, and a dash of my favorite hot sauce. I get cozy and start chowing down on my favorite chili.

If you research chili you will find that is was proudly introduced in Texas, yep San Antonio.

“An old legend holds that immigrants from the Canary Islands brought a recipe for chili with them when they settled in San Antonio in the early 1700s. Historians do know that chili was a popular meal amongst cowboys and pioneers on the Western frontier. In the 1880s, chili stands became popular in San Antonio selling chili citywide.”

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Toasted Coffee + Kitchen Fort Worth

Trey Chapman Chow

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.

Best Breakfast In North Texas – Rise & Shine!

Trey Chapman Brunch, Chow

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

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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.

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