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Griffin to Go: On the Trail of Slang Jang

Griffin to Go: On the Trail of Slang Jang

When Bonnie Walker and I were driving across the state to research our new book, “Barbecue Lover’s Texas” (Globe Pequot Press, $21.95), we learned about Texas culinary treats that went far beyond brisket and the pit. One was a dish that bore the odd name of slang jang.

Slang Jang made with fresh ingredients.

Slang Jang made with fresh ingredients.

I never encountered it at a barbecue joint. I came across it, instead, in the “Eats: A Folk History of Texas Foods,” by Ernestine Sewell Linck and Joyce Gibson Roach. It was in a chapter on Central Texas foods, and the authors included a recipe but little context, except to say it was part of a proper Sunday dinner and was served over peas. Not green peas, mind you, but cream peas or black-eyed peas.

The recipe looked good, really good. It was a mix of items fresh from the garden, including tomato, green pepper, celery and onion dressed in vinegar and a little hot pepper.

I wanted to learn more, so I turned to the Internet. That’s when things started to get weird.

Mary Anne Thurman, in a post on the northeastern town of Honey Grove, Texas, said the dish originated with a bunch of men in a grocery store who just started mixing things together. Their recipe didn’t include too many fresh ingredients, as her recipe illustrates:

Mix undrained canned tomatoes with chopped dill pickles and chopped onion to taste.  Add a can of oysters, chopped.  Add Tabasco, salt and pepper to taste.  Add ice cubes to chill.  Serve with saltine crackers.

Many people vary this recipe.  Some add canned salmon or Vienna sausage in place of the oysters, or in addition to the oysters.

Thurman goes on to offer a vegetarian version that included crumbled saltines to thicken the mix.

Really? No, really?

No answers were forthcoming in September 2006 article in the Dallas Morning News, in which Angie Rhodes of another northeastern town, Malakoff, talks about the dish. But she did add a hyphen to the name:

“My dad grew up in a small town in northeast Texas in the ‘30s. During warm months, families in the community would come together on Saturday nights to visit and play dominoes. Each would bring an ingredient that would be mixed in a giant washtub for dinner. It was a sort of cold stew called ‘slang-jang.’ The ingredients were canned salmon, oysters, green onions, dill pickles, Vienna sausages and canned tomatoes.”

The recipes began to vary wildly, too, such as the Oxmoor House version, which calls for three tins of oysters mixed with three heads of cabbage, apples and hard-boiled eggs. Recipe Binder‘s version calls for tequila, Dijon mustard and barbecue sauce in addition to the tomatoes, onions and peppers, and you can use it on “burgers, dogs and sausages.”

The articles on slang jang go back to the Lawrence Journal-World of 1922, which describes the dish as “neither liquid salad nor chop suey, but a combination with a Mexican piquancy and a sufficient relish to satisfy a healthy appetite.” It goes on to quote a newspaper publisher’s wife, Mrs. J.R. Ransone Jr. of the Dallas area town of Cleburne, as being “a square meal, which will put so much pep in a person that he will feel he has supped from the fountain of youth, for what one ingredient fails to give, another furnishes fully.”

Ransone’s recipe includes a host of canned and preserved items, including oysters, tomatoes, sweet pickle and Tabasco as well as saltines.

The article does make a veiled reference to another legend about the recipe’s origin, which is that those men in that grocery store Thurman referred to were actually a bunch of guys who tied one on and wanted something to ease their hangover. That would explain the mix of ready-to-eat foods easily grabbed off shelves, from oysters to tomatoes, and the welcome touch of something spicy, which can help take the edge off.

So, is slang jang something made with canned goods or fresh foods? Of course, it’s made however you want to make it. No two recipes are alike. It is what you want to make it.

But that didn’t stop my research. In fact, it made me want to find other variations. So, I turned to my collection of community cookbooks from across Texas. No mentions of slang jang were found in any of cookbooks from towns west of the Piney Woods, but it was fairly common in those from East Texas. That sent me to the Deep South to see what I could find. Sure enough, there’s a version in the hefty “The Cotton Country Collection” from the Junior Charity League of Monroe, Louisiana.

Not all of these community cookbooks were easy to search. Not all have an index at the back, so I found myself leafing leaf through volume after volume to see if a slang jang recipe might be tucked in among appetizers (usually the version with smoked oysters) or grouped with relishes, pickles, condiments or accompaniments, which means it you might find it categorized with recipes for spicy broiled grapefruit, cherry sauce for ham, mustard pickled relish and even barbecue sauce.

But several of these recipes did feature another odd ingredient, Accent, otherwise known as monosodium glutamate, or MSG. Do you really want that in your food? That’s up to you.

Part of the fun of such research is experimentation, so I tried several of the recipes, including the oyster combination. It may sound bad and it lacked visual appeal, but it worked as a snack and the flavors blended together surprisingly well. I wouldn’t eat a lot of it, but I also wouldn’t try it with salmon and most definitely not Vienna sausages. I preferred the fresh version, such as the one in the recipe below. It is great by itself on a saltine or over black-eyed peas. That’s slang jang to me.

Mama Perkin’s Slang Jang

If you have a dish that needs a little zip, slang jang will do it. It’s traditionally served over freshly cooked purple-hull or black-eyed peas or butter beans.

2 fresh tomatoes, finely chopped
1/2 medium bell pepper, finely chopped
1/2 medium onion, finely chopped
2-3 hot peppers, seeded and finely chopped
1 to 1 1/2 cups cider vinegar
Salt, to taste
Pepper, to taste

Combine vegetables in a medium bowl. Add vinegar, salt and pepper, and mix well. Refrigerate.

Makes about 3 cups.

From “More Tastes & Tales From Texas With Love” by Peg Hein

 

Posted in Featured, Griffin to Go0 Comments

If You Pour Margaritas, San Antonio Will Come

If You Pour Margaritas, San Antonio Will Come

Pour a margarita, get an audience.

Pour a margarita, get an audience.

Sunday brought the second annual Margarita Meltdown to La Villita, and temperatures in the upper 90s made it seem as if melting were on the menu. But the showcase, sponsored in part by Milagro Tequila, still drew hundreds of thirsty San Antonians to sip their way through samples from a dozen places around town.

La Fogata has its own margarita fountain.

La Fogata has its own margarita fountain.

The list of participants included Cha-Cha’s, Alamo Cafe, Two Step Restaurant, Cafe Ole, Henry’s Puffy Tacos, the Cork Bar at the Hotel Contessa, La Tequilera del Patron, Ojos Locos Sports Cantina and La Fogata. Whiskey Cake also poured their margarita even though their restaurant isn’t set to open at the Shops at La Cantera until early November. Margarita Texas, a mix in need of only tequila and ice, also poured their version of the local favorite.

Cha-Cha's offers tacos as well as margaritas.

Cha-Cha’s offers tacos as well as margaritas.

Tuk Tuk Taproom and Cha-Cha’s were among the restaurants offer snacks to munch on between sips.

Fresh squeezed lime juice, tequila and agave nectar were all popular ingredients, though some booths also added their unique touch, including cucumber, mango, peach and even some spices and herbs, from cilantro to chipotle.

In case you missed the event but still want to enjoy a tasty variation on this classic cocktail, here’s a version from the 1970s as it appears in the Houston cookbook, “Cooking Collectibles.”

Margarita

Place glasses in freezer after dampening edges and spinning the rim in salt.

3 ounces tequila
1 1/2 ounces triple sec or Cointreau liqueur
1 1/2 ounces lemon juice

Stir ingredients with ice. Strain into chilled glass.

Makes 1 serving.

From “Cooking Collectibles: Favorite Recipes from the Friends of the Greater Houston American Cancer Society,” edited by Ann Criswell.

James Gonzaba hands out margaritas from La Tequilera del Patron.

James Gonzaba hands out margaritas from La Tequilera del Patron.

The Puffy Taco wants a margarita.

The Puffy Taco wants a margarita.

Henry's Puffy Tacos uses an ice sculpture to chill its margaritas.

Henry’s Puffy Tacos uses an ice sculpture to chill its margaritas.

Posted in Drinks, Featured2 Comments

Experience Agave: Culinaria Celebrates Tequila and More in Oct.

Experience Agave: Culinaria Celebrates Tequila and More in Oct.

This fall, Culinaria invites lovers of tequila to share in an all-about-agave event at Experience Agave, beginning on Thurs. Oct. 23 and running through Sunday, Oct. 26.

The agave plant is the basis of tequila.

The agave plant is revered by tequila lovers the world over.

Culinaria joins forces with agave and tequila professionals from around the country to host this weekend of tequila, mezcal and much more.

It’s a great way to celebrate agave and increase awareness through education and of course, sampling the craft of agave cocktails.

It wouldn’t be a Culinaria event, however, without incredible food, too.  This event line-up includes a dinner and other tasty offerings to accompany your tequila exploration. We will be pouring out some incredible opportunities as we Eat, Drink and Give towards all things agave.

(For updated information on ticketing and more, go to Culinaria’s website here.) Also see Facebook, at facebook.com/CulinariaSanAntonio;  Twitter, @culinariasa;  and Instagram: @culinariasa.


Thursday, Oct. 23

The Tequila Dinner at Casa Hernan
6-9 p.m.

The food, the booze and the company all have one thing in common.  Love of agave.  Sample all the tequila winners and enjoy a journey through Mexico one course at a time with San Antonio favorite, chef and restaurateur Johnny Hernandez. See www.culinariasa.org for more information.

Culinaria is an independent, not-for-profit organization committed to promoting San Antonio as a premier wine and food destination while fostering community growth and enrichment. Culinaria is a registered 501 c (3) tax-exempt organization. There is a valued volunteer board of directors who represent the community and guide the organization in its mission.

Venue (To be announced)
6:30 p.m. to 8:30 p.m. $35 (trade pricing available)

Introductory seminar.

Friday, Oct. 24
Agave Late Night (Various Locations)

At this point, you might have realized that this weekend is overflowing with all things tequila. Warm up for a weekend all about agave with a stop at your favorite local watering hole or try out one of Culinaria’s reverse happy hour picks. All participating bars are rolling out their best tequila cocktails catered especially to the dedicated tequila lover.

Saturday, October 25
The Essence of Mexico

Venue is TBA
1:30 – 3:30 p.m. $35 (trade pricing available)

Advanced seminar, see Culinaria website (above)


Saturday, Oct. 25
Agave Cocktails
6-9 p.m. Venue TBA

Experience Agave our way. Take a stroll around and sample the bountiful varieties of agave spirits and food pairings as some of San Antonio’s best bartenders shake their inspiringly creative agave-influenced cocktails just for you. With San Antonio’s culinary geniuses in tow, you’re bound to find your ultimate dish to complement the agave – whether it’s a fountain of queso you crave or a more modern and sophisticated fare, we’ll have it there to help you find your happiness.

The After Party
10:00 – 1 a.m.

You’ll need an all-access pass for entry into this exclusive after party. The Broolynite hosts only the most committed and sophisticated agave drinkers. And only the coolest cocktail host will do as Jeret Peña welcomes you to Experience Agave After Hours.

 

Tequilas set for judging.

Tequilas set for judging.

 

Posted in Daily Dish, News0 Comments

Chef Hamlet Dishes Up a Simple, Sensual White Bean Veloute

Chef Hamlet Dishes Up a Simple, Sensual White Bean Veloute

Chef Hamlet's White Bean Veloute

Chef Hamlet’s White Bean Veloute

Chef Hamlet Garcia, or simply Chef Hamlet to the lovers of TV food programs, was in San Antonio Wednesday as part of a fundraiser for KLRN. The star of “Vme Cocina” presented a cooking demonstration of the various dishes that were presented in a lavish dinner held at La Taquilera del Patron, 17776 Blanco Road.

One of the dishes from his Venezuelan homeland was a velvety white bean soup topped with queso fresco, bacon, chives and the earthy brilliance of a few drops of truffle oil. The soup is easy to make, though it takes a day to let the beans soak.

White Bean Veloute

12 slices of bacon
2 pounds of white beans, preferably soaked in water for 24 hours and drained
2 large ribs celery
1 large white onion, chopped in squares
5 cloves garlic, peeled
Fresh thyme
1/4 pound (1 stick) butter
1 cup heavy cream
1 gallon chicken broth
Salt, to taste
Pepper, to taste
Queso fresco, cut into small cubes, for garnish
1/2 cup sliced chives, for garnish
4 tablespoons truffle oil, for garnish

Chef Hamlet speaks with guests at the KLRN dinner.

Chef Hamlet speaks with guests at the KLRN dinner.

Cook the bacon in the oven or in a pan until it is very crisp. Remove from the pot and save the fat for later. Finely chop or crush the bacon in a food processor; reserve for garnishing the dish.

In a saucepan, add the bacon fat and briefly cook the onion and celery in it; stir constantly without browning. When the onions are translucent, add the drained white beans, thyme, garlic, butter, cream and chicken broth. When the liquid is boiling, simmer the beans for 90 minutes, stirring and mixing the ingredients occasionally in the pot. Add salt and pepper as necessary.

When the beans are tender, remove the pot from the heat and let it stand for one hour. Then, reserve a little of the broth and add the mixture in a blender or food processor; blend until it achieves a velvety texture. Then add the reserved broth and add salt and pepper as necessary to achieve the desired texture or taste.

Garnish each serving with queso fresco cubes, chives, bacon pieces and a few drops of truffle oil.

Makes 4-6 servings.

From Chef Hamlet

Posted in Featured, Recipes0 Comments

Hot Joy Makes Bon Appetit Top 10 List

Hot Joy Makes Bon Appetit Top 10 List

Congrats to one of San Antonio’s newer restaurants, the all-over-the-plate inventive Hot Joy at 1014 S. Alamo St.

Hot Joy logoBon Appetit released its Top 10 Best New Restaurants — and right at No. 7 is Hot Joy.  It edges out an Austin food truck called Thai-Kun, at No. 8. (This is something we’d like to see become a trend!)

Described by writer Andrew Knowlton as a pan-Asian stoner-food temple in San Antonio, the slide show starts with Hot Joy chicken wings and meanders through the menu by chef Quealy Watson. Chad Carey is one of the restaurant owners.

Watson may not have ever been to Asia, but the food of this restaurant is described as a “new sub-genre” which, “when executed with passion and skill, rewards the pleasure center of the brain just as much as some preciously foraged $100 tasting menu.”

Before choosing their top 10 best, Bon Appetit also placed San Antonio’s Cured, at the Pearl and owned by chef Steven McHugh, to the top 50 best new restaurants in the country.

The other 10 restaurants can be seen here, with slideshows, at this link.

 

Hot reds and cool stone welcome guests to San Antonio's Hot Joy.

Hot reds and cool stone welcome guests to San Antonio’s Hot Joy.

 

 

Posted in Featured, Restaurants0 Comments

Look for ‘Barbecue Lover’s Texas’ Now in Bookstores

Look for ‘Barbecue Lover’s Texas’ Now in Bookstores

East Texas barbecue, such as this three-meat plate from New Zion Missionary Baptist, is one of several styles of barbecue in Texas.

East Texas barbecue, such as this three-meat plate from New Zion Missionary Baptist, is one of several styles of barbecue in Texas.

It was tough work, but someone had to do it, just to make your lives a little easier. So, San Antonio authors and SavorSA co-owners John Griffin and Bonnie Walker spent a little over four months on the Texas barbecue trail last fall for publisher Globe Pequot Press.

Barbecue Lover's TexasThey sampled a lot of pit-smoked meats from the Panhandle to Brownsville, from El Paso to Port Arthur. They took hundreds of photos and put thousands of miles on their cars, all to write “Barbecue Lover’s Texas” (Globe Pequot Press, $21.95), a guide to some of the state’s most popular and beloved food.

Along the way they found restaurants and food trucks, converted gas stations, plate lunches sold from residential yards and even a church-run operation — all offering Texas’ great brisket, ribs, sausages, sandwiches, side dishes and more.

In “Barbecue Lover’s Texas,” which is officially released Aug. 19, you’ll read about the people they met, hard-working folks with histories to tell about what they do and how they do it, people who taught themselves and folks carrying on traditions handed down through generations.

Also, the book differentiates areas of Texas and how the concept of what exactly is considered “barbecue” changes from region to region and sometimes by ethnicity.

Lovers of Texas barbecue can find the book in stores now. SavorSA will also post book signings and more over the next months.

Indulge your inner carnivore with this mouthwatering tour of Texas.

Indulge your inner carnivore with this mouthwatering tour of Texas.

Posted in Featured, News3 Comments

Q Pours on the Bourbon to Go With a Barbecue Dinner

Q Pours on the Bourbon to Go With a Barbecue Dinner

When you think barbecue, you might not think bourbon, but you will on Monday, August 18, from 6-8 p.m. when Q Kitchen | Bar unveils its first Third Monday Bourbon Dinner Pairing featuring Knob Creek.

“Excluding vodka, bourbon is the hottest spirit trending right now,” says Stephen Drew, Hyatt Regency San Antonio Food and Beverage Manager. “The flavored bourbons in particular are on fire.”

Tickets to this unique event are $45 per person and can be obtained by calling 210-510-4477.

Getting in the Spirit

San Antonio hasn’t had a bourbon bar—until now. Q Kitchen | Bar is home to more than 50 bourbons so creating a monthly dinner around the flavor of this popular spirit seemed like a natural fit.

“Bourbon can be tough to pair because of the high alcohol content,” explains Drew. “But it goes great with barbecue.”

Executive chef Russell Young explains that the reason for the somewhat unlikely pairing can be found in the flavor profiles of each. Bourbon has caramel, cherry, vanilla, wood, and smoky properties that enhance the bold flavor of barbecue.

To showcase that, he has created a unique feast that will begin with a reception in Q Bar and feature an array of appetizers including Duck Rillette on Brioche Toast with Apple Butter, a House Cured Salmon Lollipop, and Smoked Brisket with Corn Fritter. These rich flavors will be enhanced by Knob Creek’s signature Straight Bourbon Whiskey. Made in small batches, it takes over the palate with big notes of oak, caramel and fruit, with expansive notes of maple sugar, toasted nuts and oaks.

Guests will then enjoy a sit down, three-course dinner that will begin with a sweet and spicy Vanilla BBQ shrimp served with fresh corn grits, spicy tomato jam and popcorn shoots. Complementing this combination will be the warm, spicy taste of Knob Creek Rye, which features undertones of vanilla and oak.

Next, diners can sink their teeth into the main course of a Bourbon Brined Bone-in Pork Chop, served with sweet potato and house-cured pork belly hash, and creamy collard greens with a bourbon and cider glaze. Something so hearty deserves a bourbon that can hold its own and the Knob Creek Single Barrel Reserve fits the bill. Deep, complex flavors of vanilla nuts and oak, this dark spirit is perfect for sipping.

Dessert will consist of a warm toffee pecan cake with a smoked apple ice, topped with apple chips, bourbon and bacon crumbs. Wash it down with the smoky smooth and slightly sweet taste of Knob Creek’s Smoked Maple bourbon with rich vanilla and caramel flavors.

“Each of these courses was created to be specifically complemented or enhanced by the selected Knob Creek bourbon,” says Young. “The combinations are unlike anything you’ve ever tasted before.”

 

Posted in News0 Comments

Restaurant Week Begins, and Safe Rides Are Available

Restaurant Week Begins, and Safe Rides Are Available

Culinaria’s Restaurant Week begins Aug. 16, and that’s a cause for celebration, especially given the large list of participants this year.

Kirby's  Prime Steakhouse

Kirby’s

If you celebrate too much, you don’t need to drive home, though.

Culinaria has teamed up with Uber to provide safe and convenient rides for patrons enjoying dinner at any of the participating restaurants.

What’s Uber?

Uber is a technology company that created an app that seamlessly connects users with a personal driver at the tap of a button via their smartphone. Transactions are frictionless, ETAs are transparent, and route tracking is a breeze. It’s simply the easiest, cheapest, and most efficient way to move around town.

Click here to access a new user promo code good for $20 off your first ride during San Antonio Restaurant Week. The code is: SARW14.

Below are a list of the restaurants taking part in this year’s Restaurant Week:

18 Oaks
Acenar
Antler’s Lodge

Arcade Midtown Kitchen

Arcade Midtown Kitchen

Arcade Midtown Kitchen
Azuca
Bella on the River
Biga on the Banks
Bite
Bliss
Boardwalk Bistro
Bob’s Steak & Chop House
Boiler House Texas Grill & Wine Garden
Bolo’s
Boudro’s

Brio Tuscan Grille

Brio Tuscan Grille

Brio
Canyon Café
Chez Vatel & Bistro
Cibolo Moon
Citrus at Hotel Valencia
Cocina Heritage
Cured
El Jarro de Arturo
El Machito
Esquire Tavern
FEAST
Fig Tree Restaurant
Grey Moss Inn
Habanero’s Grill
High Velocity
Kirby’s Prime Steakhouse

La Frite Belgian Bristro
Landry’s Seafood
Las Canarias
La Paloma Riverwalk
Little Rhein Steak House
Luke – A Chef John Besh Restaurant
Myrons Steak House logoMariposa
Market on Houston
Max’s Wine Dive
Mellow Mushroom
Mid-Point Grill
Morton’s The Steakhouse
Myron’s Prime Steak House
NAO
Oaks Crossing Bistro & Bar
Ostra
Paesanos – Riverwalk
Paloma Blanca
Perry’s Steakhouse and Grille
Piatti – Eilan

NAO

NAO

Piatti – The Quarry
Q on the Riverwalk
Restaurant Gwendolyn
Ruth’s Chris Steak House Concord Plaza
Ruth’s Chris Steak House Riverwalk
Scuzzi’s
Speisen
Starfish
Stella Public House
Sustenio
Texas de Brazil
The Granary
The Fruteria
The Melting Pot
The River’s Edge Café and Patio Bar
Tre Alamo Heights

Tre Alamo Heights

Tre Alamo Heights

Tre Trattoria Alamo Heights
Tre Trattoria Downtown
Tui Steppi’s Osteria
Tribeca di Olmos
Tuk Tuk Tap Room
Two Step Restaurant & Cantina
Umai Mi
Va Bene
Wildfish Seafood Grille
Zedric’s – Colonnade
Zedric’s – Broadway Commons
Zinc Bistro & Bar
Zocca Cuisine D’Italia

For addresses, phone numbers and some menus, click here.

Restaurant Week on The Move
On Tuesday, Aug. 19, Travis Park will be the location of a Restaurant Week food truck event from 11 a.m. to 2 p.m. Participants include:

Cheesy Jane’s
Crazy Carl’s
Saweet Cupcakes
South Texas Grilling & Catering
Spice Sea Gourmet
Tailgate Bistro
The Duk Truck
Teka Molino

Posted in News0 Comments

A Taste of Something Different: Owner’s Dinner at Sandy Oaks

A Taste of Something Different: Owner’s Dinner at Sandy Oaks

Sandy Oaks 3Saundra Winokur, owner of Sandy Oaks Olive Orchard and Ed and Susan Auler, owners of Texas renowned Fall Creek Vineyards, offer you a unique farm-to-table experience on Friday, Sept.19, at 7 p.m.

Join Winokur and the Aulers as they present a unique dining event featuring local and seasonal bounty prepared by Sandy Oaks Executive Chef Chris Cook, paired with Fall Creek wines — and all showcased in Winokur’s home that overlooks the fields and sprawling live oaks dotting this working ranch.

The cost is $90 per person plus tax and gratuity. Reservations are strongly suggested, as this is a limited-seating event. To reserve your place, call 210-621-0044. Read more about Sandy Oaks Olive Orchard here.

Menu

FIRST
Gulf Snapper and Blue Crab Bouillabaisse
Fall Creek Vineyards Sauvignon Blanc, 2013
Red_wine_closeup_in_glassSECOND
South Texas Black Heritage Pork – Floresville, TX
Apples and Mustard
Fall Creek Vineyards Chenin Blanc, 2013
THIRD
Home Sweet Farm Lamb – Brenham, TX
Tapenade and Tomato
Fall Creek Vineyards GSM, 2012
FOURTH
Broken Arrow Ranch Antelope – Ingram, TX
Quail Egg and Foie Gras
Fall Creek Vineyard Meritus, 2010
FIFTH
Sandy Oaks Olive Orchard Honey – Elmendorf, TX
Panna Cotta and Pecans
Twin Springs Moscato

Posted in Daily Dish, Events, In Season0 Comments

It’s More Music for the County Line on Aug. 20

It’s More Music for the County Line on Aug. 20

Have you been undergoing music withdrawals since the County Line’s music series has come to an end?

Two Tons of Steel

Two Tons of Steel

Well, you’ve been given a one-time reprieve.

The County Line, 10101 I-10 W., is presenting Two Tons of Steel in a free concert from 7 to 9 p.m. Wednesday, Aug. 20.

According to the restaurant, “There is no opener and no sponsors … just two hours of FREE music from Two Tons of Steel.  However, County Line’s commitment to the San Antonio Food Bank never stops, so guests are still encouraged to bring canned good donations.”

Free music, a chance to help the Food Bank and plenty of time to enjoy some barbecue. Who could ask for anything more?

Posted in Daily Dish0 Comments

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