At PDRA North South Shootout, Coast Packing Sets the Pace on the Dragstrip – and Sets the Table for Top Lard & Beef Tallow Spots
View Taste the Difference – Budds Creek Edition in a full screen map
Revving his engine in the Pro Boost class at the PDRA season’s third event, Coast Packing Company CEO Eric R. “Goose” Gustafson will drive his ’69 ProCharger Pro Mod Camaro at PDRA North South Shootout at Maryland International Raceway, Mechanicsville, on May 31-June 1. At the event, held at one of the country’s premier racing facilities, Gustafson and team are poised to enter the third race of the PDRA season and try to improve on their top 5 position in the championship points battle.
For the PDRA circuit’s latest stop, Coast Packing, the leading supplier of animal fat shortenings in the Western U.S., has assembled a special online gastronomic #FatMap301, showcasing local spots where fans can “Taste the Difference” that lard and beef tallow make in popular dishes. Located 40 miles due south of Alexandria, the raceway is smack dab in the middle of the Chesapeake Bay region, known for its historic culture of tidewater farming, fishing and crabbing.
The 30+ hot spots on #FatMap301 include menu items lovingly prepared with lard and/or beef tallow. Among those FatMapped: B Side in Fairfax, VA, known for its beef-fat fries; Clark’s Elioak Farm, of Ellicott City, MD, which sells tallow, rendered lard and pork fat; Longview Farm, of Accokeek, MD and P.A. Bowen Farmstead, in Brandywine, MD, both purveyors of leaf lard; and TheUgly Pig, in Annapolis, MD, where hungry shoppers can pick up country sausages, bone broth and lard.
“In addition to welcoming an always exuberant crowd of race fans, St. Mary’s County is home to wealth of spots that prepare local seafood in some truly remarkable ways,” Gustafson said. “In terms of freshness, flavor and texture, foods made 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 Budds Creek and Mechanicsville. As we recently did in North Carolina, Virginia and at each stop along the PDRA circuit this season, we’re sharing FatMaps affirming that traditional animal fats are behind today’s revolution in flavor.”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.