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    School of Bourbon

    Dallas swillers go to school to master bourbon pairings

    Anna Fialho Byers
    Nov 15, 2016 | 4:27 pm

    A sold-out crowd of bourbon-swilling Dallasites descended on the historical Venue at 400 North Ervay on November 14, for Woodford Reserve’s School of Bourbon class, hosted by CultureMap.

    Upon arrival into the grand old lobby of the former downtown post office, guests were ushered onto an elevator and whisked to the third floor where a world of whiskey awaited. Prior to the class, guests were treated to a sampling of Woodford Reserve cocktails crafted by bartenders Austin Shuffield and Fernanda Rossano.

    Shuffield’s specialty of the evening was the Fall Break, a fruity, herb-filled concoction made with Woodford Reserve, orgeat, fresh lemon juice, apple bitters, and sage leaves. Rossano, meanwhile, was shaking up a spicy, cinnamony sipper called Some Like it Hot, made with Woodford Rye, chili syrup, bitters (aromatic and citrus), and lemon-lime peel.

    Between drinks, guests — including Kate Eom, Chris Roclevitch, Praya Persaud, Stephen Long, Brenda and Byron Lawrence, Kate Luthuy, Ken Bardsley, Casi Cleavelin, and Kristi Miller — sampled tasty bites like warm brie en croute with port-poached figs and pulled pork quesadilla with avocado crema from Food Glorious Food, before finally settling into their seats for the tasting.

    After a quick video showing the Woodford Reserve distilling process, Tamara Piontkowsky began the class. The interactive tasting included samples of Woodford Reserve, Woodford Reserve Double Oaked, and Woodford Reserve Rye, paired with everything from aged cheese, toasted nuts and citrus, to dark chocolate, dried cranberries, and sorghum as a way to train your palate to identify the flavors in every sip. Given that Woodford Reserve has more than 200 flavors, that’s no easy feat.

    In between tastings, participants also learned about the distilling process itself, as well as the history of Woodford Reserve, which was founded by Elijah Pepper in 1812 and is one of Kentucky’s oldest and smallest distilleries.

    While sipping bourbon is fun and all, the night was made even better knowing that all proceeds from the evening benefited Mankind, a Dallas-based nonprofit that promises to help save lives and end suffering from prostate cancer by encouraging men to receive annual tests and help research scientists find a cure for prostate cancer. That is something we can all raise our glasses to.

    Michael Garcia, Bob Ryan, Stan Garcia

    Michael Garcia, Bob Ryan, Stan Garcia.jpg
      
    Photo by WJNPHOTO
    Michael Garcia, Bob Ryan, Stan Garcia
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    news/restaurants-bars

    Hot Chicken News

    Lava Hot Chicken opens in Rowlett with a different approach

    Raven Jordan
    Apr 21, 2025 | 7:50 pm
    Lava Hot Chicken
    Lava Hot Chicken
    Lava Hot Chicken

    There’s a new hot chicken concept in Rowlett that's taking a unique approach: Called Lava Hot Chicken, it’s located in a former ice cream shop at 6310 Dalrock Rd. #900 in Dalrock Crossing, where it opened March 8.

    Lava Hot Chicken is from restaurateur Sam Sakhleh, who opened it with his two sons in mind. Both are allergic to peanuts, and some frying oils use peanuts. To solve the issue, he uses beef tallow to fry the chicken and fries.

    “We fry everything in beef tallow — we don’t use oil or have any peanut product,” Sakhleh says.

    Sakhleh, who has been in the industry since 2003, decided to start a hot chicken restaurant because he wasn't impressed with the conventional flavor at most hot chicken restaurants.

    He connected with a distributor who offered a 27-spice mix imported from India which had a far more complex flavor profile.

    "It made a big difference in the taste, and that's what we use in our spice mix," Sakhleh says.

    The spice mix also gives the chicken a deep, ruddy color, unlike the neon orange tint of other hot chicken options.

    Lava's menu features sliders and tenders with five heat levels. The sliders are on 4-inch thick buns from Martin's Famous Potato Rolls. Also, they use one big tender so big that Sakhleh says it's sometimes mistaken for a chicken breast.

    They're marinated with garlic powder, onion powder, paprika, salt, and buttermilk before being fried.

    They’ve also recently added wings, with the same heat levels as sliders and tenders. Other dishes include chicken & waffles, and loaded fries topped with cheese, mac & cheese, pickles, coleslaw and "Lava sauce," a sweet and smoky sauce with honey and mustard. Homey desserts include sukseh, also known as "lazy cake," a rich no-bake dessert made with condensed milk and chocolate that's a little like fudge.

    Prices range from $6 for a tender to $16 for two sliders with fries.

    To-go orders are common but Sakhleh devoted two years to transforming the former ice cream shop into a bright cheerful space with colorful cartoon murals on the walls, plus a patio, so diners who want to eat on-site are covered.

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