Coast Blog

Lard in my beans? Yes please!

May 5, 2021

We did some digging just in time for #CincoDeMayo and we have mapped some select eateries where locals can now find and #TastetheDifference lard makes in mega-burritos and creamy refried beans!

Coast’s R&E Racing Motors to PDRA Championship Series in Kentucky on April 29-May 1, Delivers #FatMap270 at Beech Bend Raceway Park in Bowling Green

April 29, 2021

We’re especially excited to hit the strip at Beech Bend Raceway Park, a newer venue for Coast and a showcase of bluegrass hospitality, terrific Kentucky cooking, and intense drag competition.

Coast’s R&E Racing Springs into PDRA East Coast Nationals April 8-10, Serving Up #FatMap919 in Benson, N.C, As Return to Indoor Dining Expands

April 8, 2021

Spring is getting off to a jackrabbit start – and just in time, as Coast Packing Company’s ’69 Noonan Hemi ProCharger Pro Mod Camaro returns to the track for PDRA’s East Coast Nationals on April 8-10 at GALOT Motorsports Park in Benson, N.C.

Returning to the Scene of Success, Coast Packing/R&E Racing is Back in Georgia for Duck X/Boss X Productions Sweet 16 4.0 – And Touting #FatMap229, Now With Dine-In Options

March 25, 2021

You can’t keep a fast team away from South Georgia Motor Sports Park (SGMP) in Adel, as Coast Packing Company’s R&E Racing prepares once again to free its 3500 horses, this time for DuckX/BossX Productions’ 4th Annual Sweet 16 4.0, April 1-3.

At the 19th Annual NMCA Muscle Car Mayhem, Coast Packing’s ProCharger Pro Mod Camaro Seeks (Another) Trifecta

March 17, 2021

Kicking off the drag racing season at the 19th Annual NMCA Muscle Car Mayhem, Coast Packing Company’s R&E Racing will take its multi-award winning ’69 ProCharger Pro Mod Camaro to the Florida Gulf Coast -- and give roaring shout-outs to newly re-opened dine-in restaurants on an updated #FatMap941.

Celebrate National Pi Day with #FatMap – The Pie Edition!

March 13, 2021

Looking to celebrate National Pi (π) Day? Check out Coast Packing Co's #FatMap – The Pie Edition! It features local pie shops and bakeries near you that sell old-fashioned pies made with flaky and delicious lard crust!

Coast Packing Team Returns to Georgia For Lights Out 12 With World’s Quickest Radial Car – and Refreshed ‘#FatMap229’

February 25, 2021

Returning to South Georgia Motor Sports Park (SGMP) in Adel on February 25-28 with radial tires and 3,500 horses in tow, Coast Packing Company’s R&E Racing will uncork its ’69 Noonan Hemi ProCharger Pro Mod Camaro at Duck X Productions’ “Lights Out 12” with “takeout or delivery” #FatMap229. For the event, Coast CEO Eric R. “Goose” Gustafson will yield the wheel to veteran driver Jason Lee.

Coast Packing/R&E Racing Team Returns to Georgia For Duck X Productions ‘Lights Out12,’ With World’s Fastest Radial Cars — and Refreshed #FatMap229

February 22, 2021

Returning to South Georgia Motor Sports Park (SGMP) in Adel on February 25-28 with radial tires and 3500 horses in tow, Coast Packing Company’s R&E Racing will uncork its ’69 Noonan Hemi ProCharger Pro Mod Camaro at Duck X Productions’ “LightsOut 12”, with “takeout or delivery” #FatMap229. For the event, CoastCEO Eric R. “Goose” Gustafson will yield the wheel to veteran driver Jason Lee.

And the Coast Packing #LardLovers Recipe Contest Winners Are… Lisa Keys from Greater Philly and Lois Spruytte of Metro Detroit

December 15, 2020

The people have spoken – in this case, a group of judges skilled in the culinary arts – awarding top prizes to four contestants and their delectable creations, in Coast Packing Company’s Fourth Annual #LardLovers Recipe Contest.

Lois Spruytte of Richmond, Michigan won first place in the sweet category for her Bourbon Infused Apple Pie recipe -- a creation the judges lauded for its tempered sweetness. And in the savory category, her “creative, colorful” Skillet Cornbread Gumbo recipe earned Lisa Keys, Kennett Square, Penn., first place!

In Their Own Words, Coast Packing #LardLovers Recipe Contestants Find Comfort in Cooking with Farm Fats During the Pandemic

December 14, 2020

Acknowledging the impact of COVID-19 on the food scene this year, we asked contestants to write in 25 words or less how the pandemic has affected their willingness to experiment with ingredients from days of yore. Many responded with poignant insights and fond recollections.