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    Meat Fight FTW

    Nick Offerman and top Dallas chefs help Meat Fight rake in $50,000 for MS Society

    Jennifer Chininis
    Nov 18, 2013 | 4:18 pm

    The smell of smoked meats wafted through Four Corners Brewery and beyond Sunday as some of the best chefs in Dallas competed for trophies — and bragging rights — at Meat Fight 2013 benefiting the National Multiple Sclerosis Society.

    The brainchild of Alice “Cheap Bastard” Laussade, who hosted the first competition in her backyard, Meat Fight has become the hottest food ticket in town. Three teams of chefs — dubbed Meatallica, Cool Arrows and Notorious P.I.G. — did renditions of pork ribs, brisket, sausage and a salmon “wild card” for hundreds of hungry carnivores.

    Judging this year’s entries were barbecue experts and pitmastersDaniel Vaughn, Jack Perkins, Nick Pencis, Will Fleischman, Tim Byres, Stephen Joseph and Justin Fourton. But the judge that caused the most stir was Parks and Recreation’s Nick Offerman, who could not have been more gracious. Dude signed autographs and took pictures with damn near everyone in the brewery. He even hugged a baby.

    It should also be noted the Offerman’s presence at Meat Fight started off as a joke. Laussade asked him via Twitter (because why not?), and a few other fans begged. Within two hours she had a call from His People, and a couple of days later it was a done deal. He also brought his bearded brother and fellow woodworkerMatt.

    In the midst of the meat mayhem, Offerman judged a few beards — Brandon Green claimed that prize — and scribbled “fish is bullshit” on his judge’s card in reference to the salmon. Lausadde’s husband, Mike, promised to auction off that little note next year.

    In a heartfelt moment, during the introduction of the teams, Cool Arrows captain Chad Houser asked the crowd to raise a glass to the late Randall Copeland, his former Cool Arrows teammate and beloved Dallas chef who died unexpectedly earlier this year.

    As for the winners, Notorious P.I.G. — Tiffany Derry, Nathan Tate, Eric Dreyer and Cody Sharp — swept the competition, taking home honors for best sausage (Tate), best pork rib (Sharp) and best wild card (Derry), making the team a shoo-in for the overall grand prize. But Meatallica’s Brian C. Luscher would not be bested for his brisket.

    Meat was not the only star of this show. Four Corners poured the beers; Noble Coyote provided the coffee; Garden Cafe brought the greens; and Hypnotic Donuts, Swiss Pastry Shop and Pop Star Handcrafted Popsicles served the sweets.

    Between the ticket sales, merchandise sales, and funds raised during a rather rowdy auction — which featured items like a golden ticket for Pecan Lodge to skip the line and the Nick Offerman “You Had Me At Meat Tornado” Package, including a piece from the Offerman Woodshop — Meat Fight is adding $50,000 to the MS Society coffers. That’s more than double last year’s proceeds.

    This happened.

    Pig man at Meat Fight 2013
      
    Photo by Catherine Downes
    This happened.
    unspecified
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    Hummus News

    Dallas hummus fave Selda Mediterranean Kitchen to expand to Frisco

    Teresa Gubbins
    Apr 16, 2025 | 5:41 pm
    Cigar Borek at Selda Mediterranean
    Selda
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    An award-winning Mediterranean restaurant is headed to Frisco: Called Selda Mediterranean Kitchen & Bar, it'll open at 9250 Dallas Pkwy. #130, in a former Rotolo's pizza space, and it's from Habip Kargin, the acclaimed chef and veteran Dallas restaurateur.

    Selda is a relaxed restaurant serving Mediterranean cuisine and wine; Trip Advisor calls it "a packed, vibrant restaurant gem for a fabulous experience, surrounded by the smells and tastes of a neighborhood Istanbul bistro."

    The restaurant is known for its authentic Turkish food, with dishes such as char-grilled skewers of beef, chicken, and lamb served over Turkish rice; and pide — Turkish-style flatbread topped with sauteed onion, spinach, and feta cheese.

    Frisco will be the fourth location, joining two in the Dallas area and another in San Antonio.

    Kargin opened his first restaurant in Mersin, Turkey, before moving to the U.S. He opened the first Selda in 2020 in a space at 6006 Belt Line Rd. that was previously home to Pera, a similar Mediterranean concept he founded in 2012.

    He likes to open variations on a theme, in partnership with various other restaurateurs and friends, usually from Turkey where he's from.

    There's the original Selda on Belt Line Road; plus a second that opened in 2023 in Oak Cliff, called Mayor's House by Selda which earned a nomination in the 2025 CultureMap Tastemaker Awards for Best Neighborhood Restaurant. Plus a third that he and co-owner Mert Tezkol opened in San Antonio, partnered with two other Turkish chefs.

    The Frisco location will be a Selda Mediterranean Kitchen, like the restaurant on Belt Line, but with a larger dining area as well as bar seating and an outdoor covered patio space. It's in the old Rotolos pizza space, and they've made significant improvements: updating the floor tile, replacing the bar top with quartz, new furniture, and the addition of booth seating.

    The restaurant will have a full bar with bar seating as well.

    "We will have the same menu as our Preston and Belt Line location but we are thinking of offering weekly specials, and add them to our permanent menu based on customer feedback," Kargin says.

    "We are also working on a signature drink and cocktail menu that we will offer daily, as well as a happy hour," he says.

    Frisco was ideal as a growing area, and the location is close to Toyota Stadium which hosts FC Dallas games, as well other local businesses, offices, hospital, and surrounding residential neighborhoods — "which we will be able to cater to throughout the day and into the evening," he says.

    "Frisco's enjoying rapid growth with a vibrant community, and includes many of our regular customers," he says.

    He's also continuing his admirable practice of promoting and building up from within.

    "This expansion also reflects our continued investment with our staff — with the addition of Hayko Sherenian as our newest partner, we are strengthening not just our business, but our culture," Kargin says. "We share a vision where employees are truly valued and as part of that, we are proud to offer incentives and equity opportunities to our staff. It allows them to share in the financial success as well as reduce turnover and create long-lasting relationships among our team and guests. We can’t wait to welcome you to our new Frisco location."

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