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Meat Fight Fun-lanthropy

How Cheap Bastard Alice Laussade turned a backyard BBQ into a big-dealfundraiser

Jennifer Chininis
Oct 29, 2012 | 10:43 am
  • Meat Fight founder Alice Laussade. You may know her name from her wildly popularCheap Bastard column in the Dallas Observer.
    Photo courtesy of Meat Fight
  • Fighter Jeana Johnson, formerly of Acme F&B.
    Photo courtesy of Meat Fight
  • Fighter Jeff Bekovac of Neighborhood Services.
    Photo courtesy of Meat Fight
  • Aaron Franklin of Franklin Barbecue in Austin is among the seven judges.
    Photo courtesy of Meat Fight
  • Longtime Meat Fight supporter and 2012 judge Daniel Vaugh, a.k.a., BBQ Snob.
    Photo courtesy of Meat Fight
  • The cast of The League in Meat Fight shirts, from the Meat Fight Tumblr site.
    Photo courtesy of Meat Fight

Alice Laussade is no event planner. At least she wasn’t until a few months ago, when Meat Fight, the sold-out November 4 multiple sclerosis fundraiser, started to get, well, big.

By her own admission, Meat Fight started off as a selfish endeavor. In 2010, Alice and her husband, Mike, were invited to a friend’s house for brisket. “It was the most beautiful brisket I’d ever had,” says Alice, a.k.a., the Cheap Bastard in the pages of the Dallas Observer. “I understood in that moment why you don’t need sauce.”

Later that night, when they were “jonesing for that brisket,” the Laussades remembered they had other friends who knew how to cook stuff, so they invited them over for a party in their backyard. They called it Meat Fight.

“It’s so nice to have people who are excited to be a part of it,” Alice says. “We were hoping for four chefs. We have 12. Not one chef said no to us.”

That first year, they made cups and had a keg for about 40 people. A couple of friends and Alice’s dad judged the meat: brisket, pulled pork, sausage and ribs. Mike won for his pulled pork.

In 2011, Alice invited some local celebrity judges — Jack Perkins of Maple & Motor, Jill Bergus of Lockhart Smokehouse, Diane and Justin Fourton of Pecan Lodge, Brian C. Luscher of The Grape, BBQ Snob Daniel Vaughn — so she could charge at the door and raise some money for MS, a cause she supports passionately.

The barbecue showdown was still in her backyard. In addition to brisket, pulled pork and ribs, there was a pie competition and some T-shirts for sale. And another keg, of course.

I attended last year, as a guest of one of the judges. I had only just met Alice; we were introduced through a mutual friend. But we bonded immediately. MS is a cause near and dear to me as well, because my sister suffers from it.

During Meat Fest part deux, Vaughn took one look at Alice’s dad’s brisket and said, “That’s the winner.”

Turns out, Vaughn was right. Alice’s dad took top honors for brisket, Rob Shearer won for ribs and her husband won for pulled pork — again. Everyone joked that it was rigged. More important, the Laussades raised $2,000 for MS, through ticket and T-shirt sales.

Alice says they had no plans to make Meat Fight any bigger. “But every person at the event was like, ‘You’re dumb.’ So here we are.”

Alice predicts there are two groups of Meat Fighters: the hardcore BBQ fans and the foodies. “It’s going to look like Lee Harvey’s threw up on Dean Fearing,” she says.

Where they are is a 350-person event no longer confined to her backyard. This year’s venue is the Sons of Hermann Hall in Deep Ellum, where the city’s top chefs, split up into teams of three, will compete for bragging rights for the best brisket, pork, sausage and one wild card.

“It’s so nice to have people who are excited to be a part of it,” Alice says. “We were hoping for four chefs. We have 12. Not one chef said no to us.”

Those who didn’t say no include Luscher, Perkins, Chad Houser, Jeffery Hobbs, Matt McCallister, Tiffany Derry, Randall Copeland, Jeff Bekovac, Cody Sharp, Jeana Johnson, Eric Hansen and Omar Flores.

Luscher is captain for team Meatallica. Houser is leading the Cool Arrows. Perkins’ team is called Limp Brisket.

“We are stunned by the names we have,” Alice says. “We were hoping for three judges, and we have seven — and one of them is Aaron Franklin.” Yeah, the guy from Franklin Barbecue in Austin.

Alice predicts there are two groups of Meat Fighters: the hardcore BBQ fans and the foodies. “When you say ‘Aaron Franklin,’ they’re like, ‘barbecue Jesus!’ When you say ‘Matt McCallister,’ the foodies shit their pants,” she says. “It’s going to look like Lee Harvey’s threw up on Dean Fearing.”

Joining Franklin at the judge’s table are Vaughn, Tim Byres, Will Fleischman (Lockhart Smokehouse), Justin Fourton, Stephen Joseph (Riverpoint Bar-B-Que) and Nick Pencis (Stanley’s Favorite Pit BBQ).

“We’re trying to rethink fundraisers,” Alice says. “People want to have a good time. That’s what this is about. It’s so cool, and it doesn’t have to be about charity, but it is.”

The list of sponsors is equally impressive. Among them are Deep Ellum Brewing Company, Local Yocal, Whole Foods, Pop Star and Oh!Brownie. Alice got even more phone calls from potential sponsors after the tickets sold out, which happened in an hour and 10 minutes.

In addition to ticket sales, Alice and team are raising money for MS through T-shirt sales (limited quantities of four new designs by Magnificent Beard), meat calendars, and silent auction items that range from brunch with Tiffany Derry and a “dream date” with Randall Copeland to a meat tornado pillow Alice found on Etsy.

A more legit silent auction item is a round of golf on an exclusive course with local PGA Tour golfer Hunter Haas. All proceeds go directly to the Lone Start Chapter of the National Multiple Sclerosis Society.

Despite the social media frenzy — there is a Tumblr site dedicated to people wearing Meat Fight T-shirts, and the chef teams have engaged in virtual trash-talking via video on Facebook — Alice is quick to point out that Meat Fight is about the cause.

She uses the word “fun-lanthropy” but adds she’s almost embarrassed to say it. “We’re trying to rethink fundraisers,” she says. “People want to have a good time. That’s what this is about. It’s an event that’s so cool, and it doesn’t have to be about charity, but it is.”

Alice broke down and hired some help for the day of the event, so she could actually enjoy it. “It’s like my meat wedding,” she says. “My goal is to eat at Meat Fight.”

---

Meat Fight is Sunday, November 4, 2-6 pm, at Sons of Hermann Hall. The event is sold out, but CultureMap Dallas is giving away two tickets on our Facebook page. To help raise money for MS, you can purchase a Meat Fight T-shirt online or make a donation to the MS Society.

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Spring Arrival

West Dallas gets new Spanish-Peruvian restaurant with big-name chef

Luciana Gomez
Sep 18, 2026 | 4:27 pm
Ulloa's
Photo courtesy of Ulloa's
Paella will be on the menu.

A new restaurant with a high-profile culinary director will bring Spanish and Peruvian flavors to West Dallas: Called Ulloa’s, it is coming to 727 Fort Worth Ave., with a projected opening in March 2027.

The concept is from philanthropists Susan and Woodrow Gandy, who were previously investors in the historic Belmont Hotel just around the corner. They've teamed up with Dallas celebrity chef Kent Rathbun as culinary director, along with Christopher Tunnell as general manager to lead the front of the house.

Rathbun is a name Dallas diners know well, with a resume that includes The Mansion on Turtle Creek, the Landmark Restaurant at the historic Melrose Hotel, Seventeen Seventeen at the Dallas Museum of Art, Abacus, Jasper's, Rathbun’s Blue Plate Kitchen, and more. He's won numerous awards and made multiple appearances on Food Network. He was most recently behind the launch of On The Rocks, an Italian bistro in Burleson.

Kent Rathbun Chef Kent Rathbun will be the culinary director of Ulloa's. Photo courtesy of Kent Rathbun

Tunnell’s background spans both culinary direction and front-of-house operations. He worked at Los Angeles hot spots Ketchup, Geisha House, and Les Deux, as well as the Mandalay Bay and The Mirage in Las Vegas, before moving to Dallas to open The Mexican, the upscale restaurant in the Design District.

“I am truly excited to partner with Chef Kent Rathbun, whose reputation is amazing — not only in the DFW Metroplex, but in the culinary world,” Tunnell says. “He has been with this project since the beginning, helping develop it; this will be a very chef-driven, culinary-forward restaurant.”

The team's vision for Ulloa’s is both culinary and urban, with hopes of anchoring the corridor and attracting other businesses to Fort Worth Avenue — a stretch connecting downtown Dallas with Oak Cliff that remains somewhat underdeveloped despite its panoramic skyline views.

The restaurant is named for Spanish explorer, astronomer, and scientist Antonio de Ulloa, who spent extensive time in the Mexican peninsula before becoming Louisiana’s first governor. During his travels, Ulloa documented a fogbow — a circular rainbow formed when sunlight meets mist that causes silhouettes standing between the sun and fog to appear ringed in light, a phenomenon known today as “Ulloa’s Rings.”

That vibrant phenomenon inspired both the restaurant's identity and logo. The concept promises "bold, worldly flavors in a welcoming neighborhood setting inspired by exploration and discovery,” the owners say.

Ulloa's Rendering of Ulloa's.Rendering courtesy of Ulloa's

While the menu remains in development, Tunnell describes the culinary direction as “Spanish soul with a Peruvian heart.” The kitchen will merge the coastal flavors of both traditions — ranging from paellas and ceviches to crafted cocktails and signature adaptations by Rathbun.

The 200-seat, two-story space will feature a downstairs dining room, a large bar, and an outdoor patio. Upstairs, plans call for a secondary bar, a private dining room, a patio, and an expansive balcony patio, offering views of the city's skyline and of the Margaret Hunt Hill and Margaret McDermott bridges.

While the upstairs space will be available for private events, the owners intend for it to operate primarily as an organic extension of the main restaurant. The buildout will include a guest elevator along with ample parking, including both self-parking and valet options.

The team says the restaurant will have have an aesthetic that's “warm, theatrical, generous, elegant but alive, with the energy of a great Spanish tapas bar and the soul of Peruvian hospitality.”

Ulloa’s plans to launch with dinner service first, followed by lunch and weekend brunch.

restaurants bars peruvian flavors west dallas oak cliff kent rathbun
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