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Animal Fats | August 09, 2018

Benefitting Culinaria, San Antonio Restaurant Week Puts Accent on Big Flavor; Coast Packing’s ‘Taste the Difference’ Online Guide #FatMaps Spots that Sizzle with Lard and Beef Tallow

Benefitting Culinaria, San Antonio Restaurant Week  Puts Accent on Big Flavor; Coast Packing’s ‘Taste the Difference’  Online Guide #FatMaps Spots that Sizzle with Lard and Beef Tallow

View Taste the Difference – San Antonio Edition in a full screen map

San Antonio’s Restaurant Week is offering up 120+ establishments to prove it, including two dozen showcased on a special Coast Packing Company online gastronomic #FatMap prepared for the occasion.  Running Aug. 11-25, the observance benefits Culinaria (culinariasa.org), an independent, not-for-profit, registered 501c (3) tax-exempt organization, committed to promoting San Antonio as a premier food and wine destination while fostering community growth and enrichment.

In its latest installment of “Taste the Difference,” Coast Packing, the leading supplier of animal fat shortenings in the Western U.S., is again taking its #FatMap to the Lone Star state, following up recent stops in Houston and Dallas.  While the 25 eateries on the San Antonio Restaurant Week #FatMap run the gamut of culinary styles, all include dishes prepared with lard and/or beef tallow.

Among the can’t-miss places for lard lovers: Azuca Nuevo Latino, Cover 3, Hearthstone Bakery Café, Landry’s Seafood, Max’s Wine Dive and Periphery.  Range is all in for beef tallow, while Outlaw Kitchens and Grayze render their own animal fats.

During this year’s Restaurant Week, San Antonio eateries will feature three-course prix-fixe menus for lunch and dinner.  For each meal, restaurants donate to Culinaria, which provides the means for students to enter into culinary fields.  For the past 18 years, Culinaria has been promoting locally sourced food and wine experiences in the San Antonio region through community events and culinary education opportunities, including Restaurant Weeks, a 5K run, a festival, and many others.  Proceeds from events directly support culinary and education programs, enabling Culinaria to be largely self-sustaining.

“The San Antonio event promises to be among the most enticing food celebrations anywhere, with something for just about every palate – and all for a good cause,” said Ernest Miller, Coast Packing’s Corporate Chef.  “People don’t go to restaurants so they can consume heavily processed, chemically extracted substitutes for healthy, natural animal fats.  They go for the tradition, the rich history and the flavor.  At the two dozen spots on our San Antonio Restaurant Week #FatMap, diners truly will be in fat city.”

“In terms of freshness, flavor and texture, foods prepared with lard and beef tallow are natural standouts , which is exactly why we’re so delighted when consumers can taste for themselves, as they will in San Antonio this month,” said Eric R. Gustafson, Coast Packing CEO.  “Toward that end, we at Coast Packing are continuing our efforts to build #FatMaps showing that healthy animal fats are just about everywhere, and that consumers don’t need to go far to find places where they can let their palates make the call.”

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 info@coastpacking.com 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 #LardOnTheMenu or #TallowOnTheMenu.