As Virginia’s Gateway Region Welcomed PDRA Summer Shootout, Coast Packing Roared Down the Strip - With Refreshed #FatMap804 Showcasing Lard and Beef Tallow Spots That Deliver

View Taste the Difference – Richmond Edition in a full screen map

Hitting the strip in Dinwiddie in the Pro Boost class, Coast Packing Company’s R&E Racing Team tracked its award-winning ’69 ProCharger Pro Mod Camaro at PDRA SummerShootout, presented by Ty-Drive, on July 15-17 at Virginia Motorsports Park.

As it moves into high gear during this PDRA season, R&E Racing – with Jason Lee at the wheel – continues to smoke the pavement.

For the PDRA circuit’s latest stop, Coast Packing, the leading supplier of farm fat-based shortenings in the Western U.S.,has updated its special online gastronomic #FatMap804, showcasing local dine-in, take-out and delivery spots where fans can “Taste the Difference” that lard and beef tallow make in popular dishes.

Located 25 miles south of Richmond, Dinwiddie is among the good-eating gems of the Gateway Region.  The hot spots on #FatMap804 include menu items lovingly prepared with lard and/or beef tallow, with the emphasis on restaurants that offer alternatives to dining in – in all, 38 locations in 22 cities.

In Fairfax, B Side serves aged beef-fat fries while Red Apron Butchery seasons theirs with garlic, salt and rosemary.  You’ll find lard in the refried beans at La Terraza Mexican Grill in Williamsburg and Abuelo’s in Roanoke.  At Olde Towne Butcher in Fredericksburg, pork fat and beef fat are on offer, as is virtually any cut of meat.  In North Chesterfield and other spots throughout the region, Popeyes Louisiana Kitchen fills its fryers with beef tallow.  In Richmond, Rowland and The Roosevelt offer their burgers with variations of bacon jam.  And for dessert, King’s Famous Barbecue in Petersburg makes its pie crusts with lard.

“Befitting the Gateway Region as a haven of truly memorable Southern cooking, we’re looking forward to returning to a race venue where it’s impossible not to work up an appetite,” said Eric R. Gustafson, Coast CEO.  “In terms of freshness, flavor and texture, foods prepared 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 Dinwiddie. As we have at each stop during the racing season, we’re showing that consumers don’t need to go far to find places that pay tribute to authentic, traditional cuisine.”