View Taste the Difference – Norwalk, OH in a full screen map
On the strip in Norwalk, Ohio, it’s looking like a Memorial Day weekend to remember — and savor.
Coast Packing Company’s stellar R&E Racing team will unleash 3500 horses at Summit Motorsports Park during the first-ever American Door Slammer Challenge from DeCerbo Construction. With Jason Lee at the wheel, Coast’s ’69 ProCharger Pro Mod Camaro will compete in the Pro Boost class as part of a quest for points and glory, while waving the flag for the traditional farm fats that make food memorable.
On the PDRA circuit’s newest stop, Coast Packing, the leading supplier of animal fat shortenings in the Western U.S., has assembled an updated online gastronomic #FatMap419/567 (https://batchgeo.com/map/8e1940518dbf23a5d947cf3ab026b392), highlighting local spots where fans can “Taste the Difference” that lard and beef tallow make in popular dishes. Proximate to Sandusky, Oberlin and Mansfield, Norwalk is roughly midway between Cleveland and Toledo.
The 22 hot spots on #FatMap419/567 offer menu items lovingly prepared with authentic farm fats. In Barberton, Belgrade Gardens and White House Chicken serve up Serbian-style chicken fried in lard, a local staple; ditto for Hopocan Gardens in Norton, which serves up its version of the regional specialty. At Bender’s Tavern in Canton, ask for Bender’s fries, thinly sliced potatoes fried in lard or their signature Walleye Pickerel, a traditional recipe for great lakes fish fried in lard, dating back to the early 1900s. In Hudson, Flip Side prepares all of its fried fare in lard, while George’s Lounge in Canton embraces tradition (“We cook with real fats instead of processed oils”). The Golden Lambin Lebanon, features decadent pies, with flavors like “Pecan-Chocolate Pie,” and Nuevo Acapulco Mexican Restaurantin Fairview Park does Mexican food right.
“There are real taste treasures to be mined in Huron County and the area south of Lake Huron,” said Eric R. Gustafson, Coast CEO. “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 taste for themselves. As we’ve done at each stop along the PDRA circuit this season and last, we’re sharing #FatMaps that prove without doubt farm fats are stoking today’s embrace of authentic, traditional flavors.”
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 email@example.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.