With a Tailgate Party Like This, Who Needs a Game?
Well, everyone played nice. There were no incidents of belligerence to report. No picket lines were formed. No stones were thrown. Instead Dallas Cowboys players and coaches joined local chefs on Sunday night at the Glass Cactus in Grapevine for the Taste of the NFL: The Ultimate Cowboys Tailgate Party. About $200,000 was raised through ticket sales and auctioned items for the North Texas Food Bank's children's programs. Hosts DeMarcus Ware and Preston Pearson got some of their friends to come out, including Jason Garrett, Charles Haley, Nate Newton and Tony Casillas among other Cowboys. Bidding wasn't limited to just celebrities though. A lot of good peeps came out to raise money for this cause.
Lauren Drewes Daniels Rathbun's Blue Plate Kitchen served up buffalo sliders, white cheddar cheese, Dr Pepper barbecue sauce and spicy bread & butter pickles.
Local chefs contributed by luring people in with their fabulous food. Kent Rathbun was the official chef host and served up buffalo sliders with white cheddar cheese and a Dr Pepper barbecue sauce. Shinsei chef Shuji Sugawara's kobe beef pot stickers put all others I've ever had to shame. Nana chef Anthony Bombaci had a cilantro gelato atop ceviche that was fabulous. Nick & Sam's kobe beef brisket sliders with a wasabi slaw makes my jaw tighten just thinking about it. Jaime Corona from The Place at Perry's wooed me with his crab cakes served with jalapeño mac & cheese. And Del Frisco's cheddar grits with tasso ham almost made me embarrass myself. Love me some grits.
The important thing here though is to learn about what the North Texas Food Bank does for local families. Their Food 4 Kids and Kids Cafe charities helps ensure that low-income children receive nutritious meals throughout the year, including summers and weekends when they lack access to school meals. Through the Food 4 Kids program, more than 8,000 North Texas kids are given a backpack each Friday that contains enough food for four meals. The NTFB has a goal of increasing the number of children served to 11,000 by June.
Kobe beef brisket sliders with yuzu wasabi slaw from Nick & Sam's Steakhouse. Dang, those were good.
For more information about these programs, please visit the North Texas Food Bank's website.