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Coast Packing’s ProMod Camaro Sizzles on the Strip as Season Gets Under Way
In a sure sign that spring has sprung, Coast Packing Company’s R&E Racing team and its ’69 Noonan Hemi ProCharger Pro Mod Camaro burned rubber during PDRA’s East Coast Nationals presented by FuelTech at GALOT Motorsports Park in Benson, N.C. – while area restaurants on #FatMap919, longtime partisans of lard and beef tallow, positively cooked.
For this latest North Carolina stop, Coast Packing, the leading supplier of animal fat shortenings in the Western U.S.,refreshed and expanded online gastronomic #FatMap919 highlighting local spots where fans can “Taste the Difference” that traditional animal fats make in popular dishes. The 78 new eateries on #FatMap919 all feature menu items prepared with lard and/or beef tallow.
Mid-way between Raleigh and Fayetteville, the Benson track is surrounded on all sides by spots offering authentic North Carolina fare, much of based around animal fats that don’t stint on flavor.
In Raleigh, at Big Ed’s City Market Restaurant, a specialty of the house is fried fat back, accompanied by hot biscuits made with lard. True to its name, Saint Jacques in Raleigh adds a Southern spin on classic French cuisine using local ingredients: lardons garnish Boeuf Bourguignon from Certified Angus short rib. Echoing those French Bistro-style notes, Coquette Brasserie in Raleigh serves up Fried Brussels sprouts with bacon lardons, orange sherry vinaigrette and crème fraîche. Oak Steakhouse is a carnivore’s delight, featuring roasted bone marrow, bone marrow frites and bacon lardons. Raleigh’s new 41Hundred Restaurant & Lounge offers the 41Hundred Burger, dressed with onion bacon jam, guyere, house pickle and mayo on a brioche bun.
Thinking of going whole hog? Sam Jones BBG in Raleigh will oblige, with its wood-fired whole-hog BBQ. Adventurous diners can wash that down with fresh fried pork skins served with housemade pimento cheese. Those who are still hungry may opt for Bad Daddy’s Burger Bar in Morrisville, home of the “Bacon Cheeseburger On Steroids” — Monterey Jack cheese, three pieces of jalapeño bacon, three pieces of applewood smoked bacon, and housemade bacon mayo (made with bacon grease),
“Galot Motorsports Park is one of our favorite venues – truly great for both PDRA racing and food that just doesn’t quit,” said Coast CEO Eric R. “Goose” Gustafson. “In terms of freshness, flavor and texture, foods prepared with lard and beef tallow speak for themselves, which is why we’re so delighted that eateries in and around Benson treat these traditional ingredients with creativity and respect.”