Big Ink PR - January 2014 - Issue 38 We've got the scoop!
Ditch your “healthy” resolution at Bone Daddy’s House of Smoke January 15. Chow down on a Flying Pig sandwich with an ice-cold draft beer for $9.99.
You ain’t nothin’ but a hound dog! January is all about Elvis at El Ranchito. Enjoy Elvis impersonator contests January 15 and January 29. Elvis impersonator James Wages will perform on January 22. All events are free and begin at 7:30pm and reservations are encouraged (214) 946-4238.
Get crafty at MAX’s Wine Dive Dallas at their second cork crafting event January 27. For $35 taste three wines, enjoy appetizers and receive the materials to make either a heart-shaped cork board for Valentine’s Day or cork coasters just in time for the Super Bowl. Reservations are required and can be made by calling (214) 559-3483.
bigInk is keeping Austin weird! I’m thrilled to announce the opening of bigInk’s second office in Austin, Texas. Veteran bigInker Mallory Jensen is heading up public relations and marketing services and is ready to get to eatin’…I mean working in the Texas capital. Join us in welcoming Ziggy Morrow to the bigInk team to manage Austin real estate services. Know of someone looking to put butts in seats, become rockstars or find new digs? Give them a call. Mallory (214) 435-5738 Ziggy (832) 876-8256
Community Beer DinnerCook Hall at W Dallas – Victory Friday, January 177 PM
Beer 101The Pour House Fort Worth Every Tuesday in January7 PM Indulge Magazine shares MAX’s Wine Dive Fort Worth Chef Stefon Rischel’s Stone Fruit-Glazed Rack of Pork recipe. View
Ntl. Blueberry Pancake DayThe Original Pancake House Tuesday, January 28 Asador Chef Proprietor Dean James Max cooks up a delicious slow roasted pork shoulder dish with blacked eyes peas for the New Year on Fox 4’s “Good Day”. Watch
View
Cook Hall’s Stout Beer Ice Cream Sundae made D Magazine’s 10 Best Dishes of 2013. View
Where to Eat and Drink
Living Room Bar at W Dallas - Victory Check out this swanky bar’s new spirits infusions. Our favorite is a Strawberry Basil Bourbon Sour with Woodford Reserve infused with basil and strawberries aged in a charred American oak barrel. www.wdallasvictory.com/livingroom
Driftwood Recently named one of Dallas Morning News Best in DFW: Chefs, Omar Flores is killing it at Oak Cliff’s shining seafood star. We recommend the Sunchoke Veloute with pickled golden chantrelles, dill pollen and Maine lobster. www.driftwood-dallas.com
Lazaranda Take a trip to Monterrey with Chef Antonio Marquez’s authentic Mexican dishes. The Bolo’s Mahi is a bigInk favorite with grilled mahi over white rice, topped with fresh avocado, roasted garlic and jalapenos, with crushed chile de arbol. www.lazarandadallas.com
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