As Petersburg, Virginia Hosts PDRA Mid-Atlantic Showdown On July 23-25, Coast Packing Heats Up the Strip -- and Redraws #FatMap804 With Lard and Beef Tallow Spots That Deliver
View Taste the Difference – Richmond (Takeout) Edition in a full screen map
Hitting the strip in Petersburg in the Pro Boost class, Coast Packing Company CEO Eric R. “Goose” Gustafson will drive his ’69 ProCharger Pro Mod Camaro at PDRA Pro Line Racing Mid-Atlantic Showdown, presented by Line-X on July 23-25, at Virginia Motorsports Park.
As they move into high gear during this unconventional PDRA season, Gustafson and team are taking on all comers. “After making the jump to Pro Mod, Gustafson handled his learning curve with ease and started consistently winning rounds,” Brian Wagner wrote in Dragzine earlier this month. “To kick off the 2020 season, Gustafson won the NMCA Muscle Car Mayhem event and looked ready to challenge for a PDRA Pro Boost title before mechanical gremlins and COVID got involved.”
For the PDRA circuit’s latest stop, Coast Packing, the leading supplier of animal fat shortenings in the Western U.S.,has updated its special online gastronomic #FatMap804, showcasing local take-out and delivery spots where fans can “Taste the Difference” that lard and beef tallow make in popular dishes.
In Fairfax, B Side serves aged beef-fat fries while Red Apron Butchery seasons theirs with garlic, salt and rosemary. You’ll find lard in the refried beans at La Terraza Mexican Grill in Williamsburg and Abuelo’s in Roanoke. At Olde Towne Butcher in Fredericksburg, pork fat and beef fat are on offer, as is virtually any cut of meat. In North Chesterfield and other spots throughout the region, Popeyes Louisiana Kitchen fills its fryers with beef tallow. In Richmond, Rowland, The Roosevelt and The Shaved Duck offer their burgers with variations of bacon jam. And for dessert, King’s Famous Barbecue in Petersburg makes its pie crusts with lard.
“Befitting Dinwiddie County as a haven of truly memorable Southern cooking, we’re looking forward to returning to a race venue where it’s impossible not to work up an appetite,” Gustafson said. “In terms of freshness, flavor and texture, foods prepared with lard and beef tallow are natural standouts, which is why we’re so delighted when consumers can taste for themselves, as they can in and around Richmond. As we have at each stop during the racing season, we’re showing that consumers don’t need to go far to find places that pay tribute to authentic, traditional cuisine.”Have a favorite restaurant that puts lard or beef tallow on the menu (or just in some of its prize dishes)? If so, drop Coast an email at firstname.lastname@example.org and the company will put it on the #FatMap. Consumers can also post an image or link to via Twitter/Instagram/Pinterest, etc., with the hashtag #LardOnTheMenuor #TallowOnTheMenu.