Dickey’s Barbecue Restaurants, Inc. continues to innovate and redefine the barbecue experience with the opening of a completely redesigned concept store in Dallas, and plans to roll out nationwide with all future locations. The model features a modern, rustic technology-driven experience while offering the same authentic, slow-smoked barbecue that Dickey’s Barbecue Pit has been known for over the last 74 years.
From the design and décor to square footage and improved efficiencies, the location based in Dallas at 2525 Wycliff Ave. Ste. 130 is now open. Many existing Dickey’s Barbecue Pit locations will also be retrofitted with aspects of the new model. The redesign features a holistic sensory experience, from décor made largely of sustainably-sourced, reclaimed wood to the hand-crafted design elements highlighting Dickey’s history on the walls paired with a specially curated Texas singer/songwriter playlist heard from a Bose surround sound speaker system. The new design showcases an open kitchen floor plan so that guests have full visibility into where and how their high quality meals are smoked on-site. A custom glass butcher case displays fresh meats behind the cashier while the pit sits directly behind the block, where Dickey’s seven featured meats are pit-smoked low and slow daily on-site, in a real hickory wood pit, unlike much of the competition.
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His talent is rare; his job was well-done: Armand Ferrante, a Whole Foods Market butcher from Middletown, N.J., won the company’s 2012 national Best Butcher competition finale held at Meatopia, the nation’s largest celebration of meat, on Saturday in New York City.
Chef Byres spotlighted the contestants’ original beef cuts with a custom recipe – a Dry Rubbed Best Butcher Steak with Pickled Celery, Mustard Caviar and Buttermilk – that he served up to Meatopia attendees. A recipe for Chef Byres’ BBQ Beef Chile Rub & Coffee Cure is available at www.wholefoodsmarket.com.
To view Multimedia News Release, go to http://www.multivu.com/mnr/55600-whole-foods-market-s-2012-best-butcher-competition
This collection of nonfiction essays edited by award winning anthologist Vince Liaguno explores the archetype of the slasher film and traces its evolution from formula to franchise. From the inventive kills to the clever taglines, BUTCHER KNIVES AND BODY COUNTS celebrates the enduring formula, frights, and fun of slasher movies. Learn more about this book here, www.DarkScribePress.com and its author here, www.VinceLiaguno.com Thriller, Horror, Suspense
Rory Kindersley (writer/ director)
After their father charmingly runs off with the family fortune and a man called Brian, Ben and Jenny move from Manhattan to a flyspeck town in New England with their mother, Susanne. The town is characterised by three things: a history of witchcraft and religious slaughter, a slew of missing children, and a population of freakish teens.
Local legend has it that Nathaniel Butcher, a fervid puritan, cleansed the town of witches in the eighteenth century, in a frenzied orgy of killing, murdering all the women and children. He then moved his family into the old house. One night, he gathered the twelve Puritan leaders of the community for a meeting, and they were never seen again. The story goes that whoever moves into the old house loses their children, who are never seen again.