For Immediate Release
At PDRA North vs. South Shootout 2021 on June 24-26, Coast Packing Sets the Pace on the Dragstrip – and Sets the Table for Region’s Top Lard and Beef Tallow Spots
Armed with #FatMap301’s New Crop of Dining Tips, Coast’s R&E Racing Team Heads for Maryland International Raceway – and Basks in Recent Big Win
View Taste the Difference – Budds Creek Edition in a full screen map
Literally on a roll following its first-ever PDRA Pro Boost win, Coast Packing Company’s R&E Racing team will motor to Maryland International Raceway in Mechanicsville for the PDRA North vs. South Shootout Presented by Line-X June 24-26, with a refreshed #FatMap301 in tow.
Commandeering R&E’s ’69 ProCharger Pro Mod Camaro in the the Pro Boost class, driver Jason Lee grabbed that elusive first PDRA Racing Pro Boost race win during the American Door Slammer Challenge at Norwalk, Ohio’s Summit Motorsports Park . The team won the final round in late May by a .0013 second margin — about 6 inches at 208 mph. With the win, Lee put Coast fourth in points just two rounds back, with five races to go in the season.
For the PDRA circuit’s latest stop, Coast Packing, the leading supplier of animal fat shortenings in the Western U.S., has updated its 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 roughly two dozen hot spots on the refreshed #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 The Ugly Pig, in Annapolis, MD, where hungry shoppers can pick up country sausages, bone broth and lard.
“At the Doorslammer Challenge, everything came together in the most competitive field of Pro Boost cars to date, and we were able to come out on top for our first PDRA 660 trophy,” enthused Eric R. “Goose” Gustafson, Coast CEO. “Jason did a phenomenal job driving and tuning the Coast Packing Co. ‘lard machine’ while the hardworking team kept the car happy between rounds. All in all, it was a remarkable achievement for the team.”
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. “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,” Gustafson said. At each stop along the PDRA circuit this season, Coast is sharing #FatMaps affirming that traditional farm 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 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.
About Coast Packing Company
Coast Packing Company (coastpacking.com), a closely held corporation, is the number one supplier of animal fat shortenings – particularly lard and beef tallow — in the Western United States. The company sells to major manufacturers, distributors, retailers, smaller food service operations, leading bakeries and lesser concerns. The company participates actively in various ethnic markets – from Hispanic retail chains, with its VIVA brand, to various Asian specialty markets. Based in Vernon, Calif., Coast Packing Company is regional, national and, increasingly, global. In some cases, supplier relationships are multigenerational, extending back 50 years and more.