Food briefs: Cactus Cove’s Crawfish Throwdown this weekend

A family enjoying Cactus Cove's inaugural Crawfish Throwdown. (Photo contributed)

Cactus Cove, 3333 W. 11th St., is hosting its second annual Crawfish Throwdown from noon-6 p.m. Saturday. The event will benefit Summerhouse Houston, a nonprofit that supports adults with intellectual or developmental disabilities (IDD).

There will be 15 different cook teams boiling up crawfish. Guests are invited to taste some from each team, along with the drink specials. There will be Big Wheel Races for kids, live music from "This Is Our Band" and local vendors set up.

A ticket to the event is $25 and gets guests 10 pounds of crawfish samplings and a "People’s Choice" vote. A $40 ticket includes the same with the addition of a Crawfish Throwdown T-shirt. Tickets can be bought online at https://www.eventbrite.com/e/2nd-annual-crawfish-cook-off-tickets-147407815745.

Pantry to set up at Stomping Grounds

The Blood Bros. BBQ team and pastry chef Alyssa Dole are teaming up to open a shop in the Garden Oaks Stomping Grounds in the fall, according to CultureMap.

The space in the West 34th Street shopping center is to be called Luloo's Pantry. And while Dole handles the commercial baking to provide breads and pastries, the Blood Bros. BBQ team will provide meat for sandwiches.

Fegen’s opens

Fegen’s, the revamped concept of F.E.E.D. Restaurant Group, opened Tuesday for dinner service.

The 1050 Studewood St. location, which previously housed Liberty Kitchen, features a menu of classic American fare and cocktails.

Hours of operation are 5-10 p.m. Tuesday-Thursday, 5-11 p.m. Friday-Saturday and 5-9 p.m. Sunday. Fegen’s will add other dining services in the coming weeks.

Dish Society adds key chef to team

The Five 12 Restaurant Concepts, the parent company to Dish Society at 1050 Yale St., recently announced it brought chef Brandi Key onto its team as the director of culinary operations.

“I’ve been eating at Dish Society for a while now, and have always admired what they offer,” Key said in a news release. “Their aggressive efforts to source locally was a huge draw for me. Dish Society has taken the farm-to-table model and made it incredibly approachable, with quick, all-day service, accessible online ordering and customizable menu options to accommodate everyone.”

Key is poised to develop and launch new brands with Five 12 Restaurant Concepts as well as introduce new items and more frequent seasonal changes to Dish Society’s menus.

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