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    This Week in Gluttony

    These are the 6 best food and drink events in Dallas this week

    Diana Oates
    Mar 5, 2019 | 6:00 am
    Third Coast tortilla soup
    Enjoy a piping hot bowl of soup for a good cause at the North Texas Food Bank's Empty Bowls event on March 5.
    Photo by Nick de la Torre

    It's a cold week in Dallas and what better way to warm up than with soup, tequila, and crawfish? A favorite steakhouse is even taking time to honor women and wine, which are two things that should always be celebrated.

    Tuesday, March 5

    Empty Bowls at Perot Family Campus
    The North Texas Food Bank celebrates the 20th annual event at its brand new Perot Family Campus in Plano. Guests can explore the distribution center and see the core of the organization's operations; they provide over 72 million meals annually. Empty Bowls features bowl-friendly fare from 20-plus of North Texas’ finest restaurants, hand-crafted bowls from local artisans, live entertainment, and more. Tickets start at $40 and the event starts at 6 pm.

    Patrón Tequila Dinner at Mexican Sugar
    The Plano Mexican food staple is teaming up with Patrón to host a fantastic evening of food and tequila. Courses include lobster quesadillas, roasted duck fideo, adobo chicken and poblano risotto, fig and chipotle lamb chops, and toasted almond tres leches. Tickets are $70 and reservations can be made at 972-943-0984.

    Wednesday, March 6

    Alternative Cuts of Meat Class at Central Market Lovers Lane
    Discover the alternative cuts of meat that are making their way onto restaurant menus and in the cases of Central Market. The class discusses where these cuts come from, how they are traditionally served, and which cooking methods will bring out their best flavor. Working in teams, guests cook with these cuts and then sample the results at the end of class. Cuts include hangar steak, tri tip, coulotte, short rib, and pork belly. Tickets are $65 and the class starts at 6:30 pm.

    Thursday, March 7

    Women in Wine Dinner at Del Frisco's
    In recognition of International Women’s Month, a five-course menu is being paired with Pride Mountain Vineyards wines by noteworthy female winemaker Sally Johnson. Courses include Day Boat sea scallop crudo, black truffle gnocchi, Rosewood Wagyu striploin, and more. Tickets are $195, and the dinner starts at 6:30 pm. RSVP here for all three locations.

    Amador Bourbon Tasting at Abacus
    The Abacus lounge is serving up signature Amador Bourbon cocktails, including the barrel aged old fashioned. Guests can enjoy appetizers that are specifically created to enhance the flavors of the spirit of the evening. Tickets are $30 and the event starts at 5 pm. Reservations are required by contacting Heather at 214-559-3111.

    Saturday, March 9

    Crawfish Boil on the Rue at Trinity Falls
    At this Mardi Gras-themed event, eventgoers can enjoy pedi-cab tours of B.B. Owen Park, street performers, balloon artists, stilt walkers, a bounce house, a photo bus, and more. Food trucks will have Cajun/Creole and child-friendly items for purchase, and adults can relax in the beer and wine garden. Live music is also on the agenda. Tickets are $1 and all proceeds are donated to the North Texas Food Bank. The event is 3-7 pm.

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    Ice Cream News

    Global ice cream brand Kelvin Scale makes creamy U.S. debut in Frisco

    Teresa Gubbins
    Jan 30, 2026 | 3:00 pm
    Kelvin Scale ice cream
    Kelvin Scale
    Ice cream cones by Kelvin Scale

    A unique new ice cream shop has made its U.S. debut right here in the Dallas area: Called Kelvin Scale Ice Cream, it's a dessert shop featuring ice cream, waffles, shakes, brownies, and ice cream cakes and it's now open in Frisco at 2650 King Rd. #750, in a former spa business near the intersection of Main Street.

    Kelvin Scale was originally founded in India, where it has approximately 40 locations. The name comes from a temperature scale used by scientists that starts at zero — which they wink at with a motto that says "the Absolute Zero of additives."

    Bringing it to the U.S. is a team of entrepreneurs who were impressed with the premium quality of the ice cream and other menu items, says spokesman Ram Bonda.

    "We make the ice cream from scratch, not from a mix, with none of the additives or stabilizers used by some ice cream brands," Bonda says.

    They also tout their use of A2 milk, a whole milk that has become popular because is supposedly causes less gas or digestive discomfort than regular milk — a claim that has yet to be proven. Nonetheless, A2 milk is more expensive.

    They also do not whip in much "overrun" — the industry term for infusing air to make ice cream lighter (and less costly to produce).

    "The texture of our ice cream is very creamy and rich, and you definitely get more with each scoop," Bonda says.

    They offer an unusual selection of flavors, with global influences such as Belgian chocolate, Biscoff cookie caramel, cotton candy, and blueberry cheesecake. More exotic offerings include chikku, made from the sapota fruit which has a distinctly caramel flavor; lychee, from the floral fruit that's popular in Asian cuisines; and Rajbhog, a flavor that pays homage to an Indian dessert featuring almonds, pistachios, and saffron.

    "We'll feature 24 flavors in the store, pulled from a total bank of 70 to 80 flavors, with flavors rotating in and out according to what's in season and trending," Bonda says. The company enjoys keeping tabs on social media and weaving in flavors that turn viral.

    One scoop is $4.50, but additional scoops are a dollar, making it irresistible to get two scoops instead of one.

    There are sundaes of all kinds, brownies solo or with ice cream, and an entire menu of waffle treats: waffles with Nutella, waffles with fruit, a red velvet waffle, and a waffle sandwich with ice cream sandwiched between two waffles.

    Frisco was a natural place to introduce the brand in the U.S., Bonda says.

    "It's one of most rapidly growing cities in the U.S., and it seemed like the ideal place to launch our flagship location," he says. "The location has an open kitchen so you can see the ice cream being made."

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