Foodways Texas, Documenting The Culture of Texas Food, Hosts Suds and Smoke at DEBC Monday

Categories: Interviews

The list of chefs participating at the brewery dinner is an all-star roster: Tim Byres of Smoke, David Uygur of Lucia, Justin Fourton from Pecan Lodge, Brian Luscher from The Grape and Terry Chandler from Fred's Texas Café.

Tickets are $65 for non-members and $50 for members. The menu includes lamb barbacoa tacos, mesquite fired tablitas, pepper crushed pork belly and mussels, n'duja with grilled bread.

The Dallas dinner, like the Houston oyster extravaganza, is an attempt to promote the 3rd Annual Foodways Texas Symposium this April 4 through 6 in Austin.

"We really want to connect back to that larger theme," said Bendele "We really make no money off the symposium. We blow it out. Our larger goal is to build a fellowship around Texas food culture and drive membership in order to fund future oral histories."

BarbecueOurselvesFoodways.jpg
Foodways Texas

The three-day symposium in Austin in April is a certainly a culinary blowout. Using the tag line "Our Barbecue, Ourselves" it lassos every barbecue joint you've ever wanted to try into one spot along with many spectacular chefs from around the state, among them Aaron Franklin of Franklin Barbecue; Justin Fourton of Pecan Lodge; Patrick Martin of Martin's Bar-B-Que Joint in Nolensville, Tennessee; Levi Good from Goode Co.; and Greg Gatlin of Gatlin's BBQ in Houston. David Uygur of Lucia in Dallas will also be there.

There are also daily barbecue sessions and speakers including Bryan Bracewell from the Southside Market and Barbeque in Elgin; Daniel Delany of Briskettown in New York; Daniel Vaughn, the BBQ Snob from Dallas; Rob Walsh of the Houstonian; Tim Byers of Smoke; and more.

Tickets are $280 per person, or $250 for members, which includes five full meals. The Thursday "welcoming dinner" is courtesy of Franklin Barbecue, which in this case doesn't require standing in a line for three hours. That's a bargain in itself.

Consider this coming Monday at DEBC a taste of what Foodways Texas is about and, furthermore, what the April symposium will entail. If you've any interest in the culture behind Texas fare or have smoky dreams of barbecue every night, you may have found a new home.

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3 comments
Joshstruckoutagain
Joshstruckoutagain

Don't know they folks from Dallas, but Terry Chandler will cook the stuffing out of sumthing! 

kergo1spaceship
kergo1spaceship

Wow, the LDD.......very insightful!  I read the headline and was dreading another "I'm a lost out of towner", who's been eating Shepard's Pie for 51 years-and blah, blah, blah, blah; "brisket is".........."roadside shack".............."grill in the shape of a horse"............."sonny bryan's".  If I needed to hear some sly, humbling acerbic wit about BBQ, I'd ask my freakin' brother-who lives in a tent down aroun' Centerville.


ps-He thinks he can conjour up the ghosts of ghosts of Blind Lemon and Leadbelly. 



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