Button’s Soul Food is now a Fort Worth tradition and everyone should visit this soul food and music heaven!
Chef Keith Hicks is always slinging deliciousness and good times at Button’s. Trey’s Chow Down always loves a visit to Button’s it fills you full of energy, good times, and great food! Chef Hicks explains, Buttons is built around the idea the love of great food and music are universal, the idea that diversity is beautiful and that all people have much in common.
Dibs on Victory Park Makes Highly-Anticipated Debut
New refined concept is set to celebrate its grand opening on April 26-27
– Dibs on Victory might have a familiar ring to it thanks to the fact that it has been named one of Dallas’ “Most Anticipated New Restaurants of 2017, 2018 and 2019.” But it’s now open and ready to rock and roll.
So, highly-anticipated is far from an understatement. This & That Co. – the folks that brought you neighborhood staples like High Fives, The Whippersnapper, Tiny Victories and Ferris Wheelers – are excited to bring its newest concept, Dibs, to Victory Park.
The new multi-level restaurant, located across from the W Hotel, will celebrate its official grand opening on Friday, April 26 and Saturday, April 27. Doors will open for dinner and drinks at 4 p.m. and the party starts at 10 p.m. with DJs playing until 2 a.m.
Trey’s Chow Down alone with KAABOO Texas are excited to introduce you to the complete culinary lineup for KAABOO Texas May 10-12 2019 at ATT Stadium, Jerry World. We’ve been waiting all year for these amazing culinary and music experiences to began.
The Maker’s Mark PALATE Stage will feature demonstrations by world-famous chefs, including features Michelin star honorees, James Beard Award winners, Iron Chef, Top Chef, and Chef’s Table contestants + judges, and creators of some of the tastiest dishes around.
DALLAS (March 29, 2018) – Pei Wei Asian Kitchen recently launched a revolutionary Clean-Label Initiative, The Wei Forward™, which embodies the brand’s belief that food should begin with wholesome, fresh ingredients that create bold flavor, and that transparency in ingredients and cooking methods is the best way to empower customers to make smart choices.
In conjunction with The Wei Forward, Pei Wei announced that, by 2020, all artificial colors, flavors and preservatives – dubbed its ‘No Wei List’ – will be removed from its entire menu.
Pei Wei is continuing its promise of cleaning up its entire menu with the release of ingredient statements for three new dishes, bringing the current total of Pei Wei clean-label dishes to six. The three added dishes include:
GOOD DAY CHOW HOUNDS,
The History of the Grilled Cheese Sandwich, posted by “How Stuff Works”, will tell you some three-quarters of people who buy sliced cheese make at least one grilled cheese a month. Similar grilled cheese recipes are even mentioned Ancient Roman texts—and, let’s face it, the French have been making their famous croquet-monsieurs since the early 1900s. TODAY’S common notion of the grilled cheese is traced back to the 1920s. During this time, an Iowa man now considered “the father of sliced bread”, invented a bread slicer that made distributing white bread easy and affordable. Shortly before that, James L. Kraft had patented processed cheese — you recognize the name, of course! Kraft’s entrepreneurship pursuit revolutionized the pasteurizing process and ensured that cheese wouldn’t spoil, even when transported long distances. By 1914, J.L. Kraft & Bros. Company (the precursor to Kraft Foods) opened its first plant in Illinois. Factory cheese was disparagingly termed “rattrap cheese” or “rat cheese” by the fiercely proud English folks who were proud of their cheddars. It was not considered a delicacy. To them, it was simply a cheap, nutritious, and scalable product.
you’re reading this article on “”Grilled Cheese Heaven”, then I’m guessing you love grilled cheese sandwiches just as much as I do… or more. I’ll be honest; I’ve been eating grilled cheese sandwiches since I could walk! In the summer months of my childhood, I always loved to seek out a delicious grill cheese for lunch. I remember going to the old time drug store, sitting at the bar and ordering a grilled cheese. I would ask for extra cheese because the cheesier, the better. I mean, dripping with cheese. The way to go is with thick buttered bread toasted to a golden brown perfection, over a flat grill or cast iron skillet. Now that… Is a grilled cheese.
Today, I’m still the same. Possibly worse! When I order a grilled cheese, I ask how many cheeses they have in the kitchen, and/or how many types they offer. Depending on the server’s answer, I ask for ALL of it. Sometimes it’s three cheese, sometimes it’s four, and maybe even five! There can never been too much cheese. In my opinion (on the amount of cheese in a sandwich), the more the merrier. The perfection also lies in the toasted and soaked-in-butter bread. I love butter! What is a grilled cheese without the buttery toast and loads of melted cheese running down?
Many chefs have gotten extremely creative in the art of grilled cheese making. Basically, they are taking the traditional sandwich to a whole new level. I like to call this “CRAFT grilled cheeses”. There is a variety of choices to add in from the type bread, house-made bacons, meats, tomatoes, house sauces, etc. The modernized grilled cheese is unbelievably delicious and wonderful to look at.
