Bayou Bakery Wins Big 

Bayou Bakery, Coffee Bar & Eatery was honored with the Best Business Award for Retail Small Business of the Year by the Arlington Chamber of Commerce for its 33rd Annual Arlington Best Business Awards. This annual event recognizes the most illustrious and accomplished businesses that have made significant contributions to the Arlington community.

“Bayou Bakery, Coffee Bar & Eatery has proven that it meets the tough criteria for winning this coveted award,” said Kate Bates, Arlington Chamber President & CEO. “The Chamber is pleased to present this award to them, and our community is fortunate to have such a quality organization operating in Arlington.”

Chillen When Grillen

For the man that lights up your life (and the grill), get dad something he really wants this Father’s Day - Sunday, June 16! As the host of Travel Channel's "American Grilled," and author of Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro, expert griller and celebrity Chef David Guas offers on every page of his cookbook practical lessons and proven recipes ranging from meaty staples to desserts, salads, and even cocktails!

Snag one on Amazon HERE or get a signed copy, personalized for pops, at Bayou Bakery! [Image by Johnny Autry from Grill Nation (Oxmoor House)]

Beer Part III

Saturday, June 22  marks the final New Orleans Crawfish Boil of the season! Spilling onto the patio of Bayou Bakery in Arlington, we’ll be boilin’ these bayou delicacies from 4-6PM all to LIVE tunes from Native New Orleanian Nick Adde. Chow down on the $35 bargain bundle – fresh Louisiana Crawfish with Corn on the Cob, spicy and peppery New Potatoes, tangy Coleslaw, quarter Muff-a-lottas and sweet and savory Cornbread. Empty platters can be filled up with a second helping, while supplies last. Peel n Eat Gulf Shrimp by the half pound will be available a la carte. Hurricanes will be offered for $6,  Abita for $5, and pitchers for $15.

Atlanta Food & Wine Festival 

Celebrity Chef David Guas is just back from Atlanta Food & Wine Festival where he led a seminar on "South x Cuba," exploring southern cuisine as the product of the melding of cultures from around the world - paying tribute to his blended identity as both a Southerner and a Cuban-American. It is his belief that the immigrants, like his father, should be celebrated for their contributions to southern food. Now more than ever, Guas and other Cuban-Americans are taking the lead to showcase the rich tapestry of a country beyond the cliché of imported cigars and rum. Long before the travel ban was lifted, he and his Cuban-born father Mariano traveled Cuba with Food & Wine magazine to give an in-depth perspective on the customs of a Cuban native. Read the eight-page story on the heartfelt adventure here.

Guas also joined a select group of chefs for a "Family Meal" dinner, celebrating and telling the story of the "back of house." This dinner honored the unsung heroes of the kitchen - dishwashers, line cooks, etc - who have inspired menu items and dish ideas. David collaborated with longtime employees, Dolores and Dilia for his dish - a zesty  Guatemalan Smashed Corn Tamale with Guajillo Sauce, Queso Fresco, and Jicama and Cucumber Salad con Chile y Limon. The idea for the dish began with Dolores and her authentic Mexican Guajillo Sauce which she prepares at home and regularly brings in for the staff at Bayou Bakery to enjoy. And, the tamale reflects the cuisine of Dilia's native Guatemala as it made with Masa, traditionally wrapped in a Banana Leaf. It is finished with a refreshing Jicama-Cucumber salad conjuring the flavors and tastes of the foods served from the street vendors of Central America. 

We Got Balls

Sno-Ball season is BACK! Served in Chinese take-out boxes, Sno-balls come in flavors of Wedding Cake, Dreamsicle, Strawberry, and Nectar. Chef's Tip: top it off with condensed milk for the traditional added sweetness!