After having operated as a tent pole in The Star in Frisco for nearly a year, Cowboys Fit is set to open a new location in Plano, off of Preston and West Park Blvd. Cowboys Fit is a state-of-the-art gym facility offering members a comprehensive fitness experience with high-tech fitness equipment and luxury amenities.
Apart from rigorous training programs and the latest fitness equipment, Cowboys Fit also puts an emphasis on the recovery portion of the workout, offering amenities like cryogenic therapy and other treatments that can’t be found anywhere else.
The Cowboys Fit team of personal trainers consist of former NFL players, cheerleaders, and fitness experts across all disciplines, who will help you with a customized game plan to help you reach your fitness goals and make you feel like part of America’s team.
Cowboys Fit will open their new Plano location in early winter of 2019, right on time to bring in the new year with new fitness goals.
Cowboys Fit, 4817 W. Park Blvd., Plano, TX (Coming 2019)
Truluck’s will present a four-course champagne dinner. Savor signature fresh seafood dishes and house-made desserts, sumptuously paired with an array of Champagne selections from the centuries-long Maison Mumm dynasty. For tickets click here.
Scardello Artisan Cheese presents French Wine and Cheese
7/27 at 8:00 p.m.
Scardello Artisan Cheese
Scardello Artisan Cheese will explore 1,000 cheeses paired with fantastic wines from several of the best wine regions of France. Experience true cheese bliss, or as they say in France, “Joie de Vivre!” Tickets can be bought at the door or purchased here.
Lone Star Ranch and Rescue presents Horse-a-Palooza
7/28 at 5:30 p.m.
Lone Star Ranch and Rescue will present Horse-a-Palooza, featuring great food, craft beers, and music from Red Leather. The evening will raise money to rescue, rehab, and rehome some horses. Tickets can be purchased here.
2018 Dallas Hip-Hop Dance Festival
7/28 at 7:00 p.m.
Dallas Hip-Hop Dance Festival is the largest hip-hop dance festival in the south, featuring dancers of all ages and representing all forms of hip-hop dance. DHDF will host three unique events during the festival: Convention, Battle, and The Show. Tickets can be purchased here.
The Rustic presents Stars Stripes and Summer Nights
7/29 at 4:00 p.m.
The Rustic will present an afternoon of live music and everyone’s favorite summer indulgences, all while supporting Folds of Honor. Standout local blues and soul powerhouse Abraham Alexander will kick off the event with live music. Luke Pell, U.S. Army Captain turned country music heartthrob after starring on The Bachelorette, will take the stage next. Catch Pell performing his chart-topping hit, “Ball Caps” and “Blue Jeans.” The live music doesn’t stop there. One of Texas country’s finest, Wade Bowen, will cap off the night with a high energy, full band performance, and with Bowen, you never know who might join him on stage. One hundred percent of the proceeds from ticket sales and a percentage of the proceeds from the vendors will benefit Folds of Honor, an organization that provides educational scholarships to spouses and children of America’s fallen and disabled service members. Tickets can be purchased here.
While it may be crowded on game nights and during concerts, Victory Park is one of Dallas’s less-frequented neighborhoods. Although the district houses the American Airlines Center, a WFAA news station, and Happiest Hour bar, the action in Victory Park is relatively low compared to that of Dallas’s other neighborhoods. A few restaurant owners, including Kent Rathbun, owner of Imoto, are hoping to help boost the nightlife action over in Victory Park.
Imoto, a sushi and pan-Asian restaurant, was the first of several restaurants to open in Victory Park, over a year after a revamp of the neighborhood was proposed.
It is Imoto’s sixth day in business at the time of this interview, and so far, Rathbun feels that opening Imoto in Victory Park was a good investment made.
“The people revamping this entire Victory Park district approached us and asked if we’d want to open a restaurant down here,” Rathbun says. “At first, we were a little bit reluctant about opening here, but the more we heard about what was happening and what was coming and seeing who was signing, we decided that this is where we want to be.”
Rathbun describes the first few days of operation as “eerily phenomenal.”
“I’m not even talking about the size of the crowds, or about the money we’ve pulled in,” Rathbun says, “I’m talking about the performance of our staff, the performance of our kitchen, and the response from our guests.”
Rathburn then emphasizes the importance of starting slow and gradually picking up the pace.
“Right now, it’s not about being packed to the brim, it’s not about bringing in a huge amount of revenue,” Rathbun says, “it’s about creating an environment that everyone likes and in which everyone feels comfortable. I don’t care how good of a restaurant you are; if you start off at 100 miles per hour, you’re going to fall on your face.”
This philosophy can also be tied back to the process of creating and opening the restaurant. It took Rathbun nearly two decades to achieve his desired aesthetic and atmosphere.
“When I first was researching concepts for another restaurant of mine, Abacus, back in 1998, I went to a restaurant called Buddha Bar in Paris, France,” Rathbun says. “It was a restaurant that featured sushi and pan-Asian food. The cool thing about this restaurant is that it had a vibe I would never forget. Ever since, I’ve been trying to recreate that vibe. Abacus came very close, but Abacus was more world cuisine.”
Rathbun, having worked exclusively in the hospitality industry since the young age of 14, can attest to this fact. Despite not having trained in a culinary arts program, he considers himself very to have learned under the mentors he worked with in the early beginnings of his career.
“I have no formal degree in culinary arts,” Rathbun says. “I am sort of just a product of working in really good restaurants with really good chefs. I don’t use the term ‘self-trained’ specifically because I’m not self-trained. I’ve been fortunate to work with fantastic chefs in fantastic restaurants and just pay attention.”
Despite taking immense pride in his work, Rathbun still has his eyes set on the bigger picture.
“Obviously, we want to be successful, but the real bottom line is to be part of bringing this district back to life,” Rathbun says. “If that happens, everyone wins. We’re just a piece of the puzzle here. But if that piece of the puzzle fits and that puzzle eventually turns out to be one of the hottest districts in Dallas, which I think it will be, then we’ve done our job.”
Imoto is currently open for dinner in Victory Park. For information on menu items, hours, and specials, visit imotodallas.com
Dallas Farmers Market will present a Friday Night Block Party. Warm up your vocal cords & join DJ Robert-O for a night of vocal self-expression & listening fun. Food and drink available at The Market. The event is free to attend and kicks off at 6:00 P.M.
Bastille on Bishop
Bastille on Bishop is an annual festival in the heart of the Bishop Arts District that celebrates Oak Cliff’s unique French roots. Visitors can don their best berets and join friends for a little champagne and dancing in the streets. To consume alcoholic beverages at the festival, guests must have one of the event wine glasses. Glasses comes with two tokens, which can be redeemed for either beverages or food. Cocktails, beer, and wine require one token. Most food requires one token as well. The only people who need a ticket are those who plan to consume alcohol. The festival is free for those who are simply coming to enjoy the atmosphere. Additional tokens for food and drink will be available at the event at $6 per token. Tickets can be purchased here.
Barbecue Bus – Fort Worth
The BBQ Bus is hitting Fort Worth for the first time on Saturday from 1p-5p. Guests will meet up at HopFusion Ale Works and head out to Billy’s Oak Acres, Cousin’s Bar-B-Q and Riscky’s Barbeque. At each location, we will enjoy a plate of brisket, ribs, and sausage! Plus the beer is stocked with craft brews from Hopfusion! Tickets can be purchased here.
Checkered Past Winery presents Wine and Magic
Checkered Past Winery will host award-winning magician Trigg Watson for Wine and Magic. Signature wines, pizza, charcuterie, desserts, and more will be available for purchase during the intimate show. Watson first fell in love with magic in his native Australia and later honed his craft while living in New Orleans. Watson has called Dallas home ever since attending and graduating from Southern Methodist University. He has since performed on several national television shows and won multiple awards. Tickets can be purchased here.
World Cup Final Watch Party at Legacy Hall
Watch France and Croatia go head to head at The Box Garden at Legacy Hall for the official North Dallas Summer of Soccer FINAL Watch Party this Sunday at 10 a.m. They are teaming up with FC Dallas for a celebration that will include: FIFA PlayStation gaming, the FC Drumline, player appearances, swag and more! The event is free to attend.
With the constant debacle in regards to home living and environmental consciousness, lights and fixtures are a hot topic. Over the years, we’ve shifted from incandescent lighting, fluorescent lighting, and now to LED lighting, and Larry Sayah, the owner of Lights Fantastic, has been there for it all.
“Lighting is more fun and exciting than it’s ever been,” Sayah says. “LED saves a lot of energy, produces better color. That is the future.”
Sayah is an MIT alumnus with a background in engineering. He came to Texas from Pennsylvania in 1965. While building a house in Dallas, he was frustrated at the fact that he was not able to find a place to purchase contemporary lighting. Having previously purchased Fleco, Fluorescent Light Equipment Co., Sayah turned his eye over to a new market and converted Fleco’s manufacturing operation, Texas Fluorescents, into a showroom.
“I’m an engineer by education,” Sayah says. “I have expertise in manufacturing pretty much anything.”
Sayah’s ambition drove him to open Lights Fantastic stores and showrooms across Texas, with locations in Dallas, Austin, Houston, and San Antonio. However, due to economic downfalls, Sayah was forced to reduce the number of stores from 26 to three, with one in Austin and Dallas each, and a Lights Fantastic Pro store in The Colony.
“Lights Fantastic Pro on 121 is the only store in the country that showcases all the variations of LED fixtures and how to use them,” Sayah says. “We have bedroom lights, kitchen lights, outdoor lights, and so much more.”
Since opening the first of the Lights Fantastic stores, Sayah has been up-to-date with lighting trends. Currently, he believes LED is the next big revolution in lighting.
“LED light bulbs use about a third of the energy of incandescent bulbs,” Sayah says. “You can order them in different colors so you can have different colors for different types of environments. They last about three to four times longer than regular bulbs and use less energy.”
Apart from the bulbs, Sayah also sells one-of-a-kind lighting fixtures. One of his most notable creations is a fixture on which the color of the light changes in accordance with wind pressure, allowing the owner to know whether or not the weather will be inclement on that day.
Although his products are innovative and game-changing, Sayah still runs into problems all business owners come across.
“Finding good people to work with is always a struggle,” Sayah says. “You have to have a passion for it. You have to know your product inside and out. Not very people know much about LED, but they are able to pick it up quickly.”
Sayah currently employs over 450 people across his three stores, and his manufacturing company, SayLite, formerly known as Texas Fluorescents. Most of his employees have been with him for 20 to 30 years. His son, Jon, works with him side-by-side and serves as the President of Saylite.
For information on Sayah’s store and showroom locations, visit http://lightsfantastic.com/
To whom much is given, much is expected, as the age-old saying holds. While some people prefer to use their earnings to live a lavish lifestyle, others prefer to use their privilege to help others. Such is the case for Joe Pacetti, owner of J. Pacetti Precious Jewels, one of Dallas’s best-kept secrets. With the earnings he has acquired throughout his decades in the jewelry business, Pacetti has been a long-time supporter of multiple charities across the world.
I speak with Pacetti in his appointment-exclusive store on a Friday afternoon, a day before the annual DIFFA fashion show. Pacetti has been a long-time supporter of Design Industries Foundation Fighting AIDS.
“I was asked about 26 years ago to get involved with DIFFA,” Pacetti says. “I was approached to design a jacket. That was back when Levi Strauss was giving us the blue jean denim jackets. Back then, you could get a denim jacket for 200 or 300 dollars, and that was considered a bargain.”
Although DIFFA is a nationally renowned charity, Dallas’s chapter holds a special place in Pacetti’s heart.
“The Dallas chapter has always been the most prolific, in terms of raising money,” Pacetti says. “I’ve been playing the same role I’ve played all along. I’ve just been a supporter. I’ve sat on the board for many years, but my job doesn’t allow me the opportunity to attend board meetings. It’s easier for me to write a check than it is for me to attend all the board meetings.”
Every year, Pacetti makes a contribution towards DIFFA, one of the many charities he has outspokenly supported over the years.
As someone who built himself from the ground up, Pacetti is a proprietor who truly understands the value of hard work.
“I’ve always loved jewelry,” Pacetti says. “I grew up in a family where we didn’t have jewelry, but I’ve always admired it. My first job was in a barbershop as a shoeshine boy at age 13. When I would get paid, I would spend my earnings on jewelry for myself.”
Pacetti continued to work hard and over the years, purchased more jewelry for himself.
“By the time I was 16, I was a waiter, and I bought myself my first gold and diamond watch from Omega,” Pacetti says.
Pacetti’s affinity to jewelry continued to flourish into his young adulthood.
“I dated a girl whose family was quite privileged,” Pacetti says. “The mother always wore nice jewelry and I would compliment her on it. One time, she told me ‘you’re majoring in marketing, and you should be selling jewelry once you finish college.’”
At the time, Pacetti wasn’t sure if this was the path he wanted to follow. He had always had an admiration for jewelry, however, he didn’t know much in regards to the science behind precious jewels. He took courses in Gemology at the suggestion of his then-girlfriend’s mother. He later went on to receive his associate’s degree from a junior college in Tulsa. He later went on to pursue a career in jewelry sales.
“I went to Dallas from my hometown of Tulsa,” Pacetti says. “I met with a man named Leo Fields, who was the senior VP of Zales. He hired me to run the store in Tulsa. I worked there for two years and I made a record sale. The average sale was $800 and I made a $43,000 sale for them in 1979.”
Despite this record sale, Pacetti did not receive any form of additional compensation, resulting in his frustration.
When I asked for a commision, my superior told me that that wasn’t in their pay structure,” Pacetti says. “I said if I didn’t get something, I was going to leave. He told me he was sorry to hear that. Then I left, with my little green plastic box of contacts, and no money.”
While this may seem like a risky move, Pacetti was confident in the process. He used the contacts he had acquired during his time at Zales and began to develop a sales strategy.
“I called about six vendors that we dealt with and told them ‘I’m the one who sold you your aquamarine ring’ or ‘I’m the one who sold you your emerald earrings,” Pacetti says. I’d ask ‘Would you send me one or two pieces on consignment to work with? If I sell it, I’ll pay you, but if I don’t, I’ll send them back.’”
At 22, Pacetti had launched his own jewelry business, however, his decades in the game have not come without challenge.
“Having an inventory of jewelry is a lot more difficult to have than seeds for plants,” Pacetti says. “I don’t know what to compare it to, but it can add up very quickly. I didn’t have parents who could fund me and I didn’t have an inheritance to fall back on. I had to prove myself in the business. I had to prove that I was reliable, capable, and responsible.”
Pacetti has since proven himself, having served a wide variety of clientele with specific wants and needs.
“I have a different type of clientele,” Pacetti says. “Most of my clientele are people that want jewelry. They don’t necessarily buy it for anniversaries or birthdays.”
While Pacetti has grown a financially privileged customer base, he still believes in the moral obligation of using what he’s earned to help others.
“I’m a big supporter of my church, Cathedral of Hope,” Pacetti says. “I also support The Resource Center of Dallas. Part of our obligation in life is to give to others. I’m really happy to give to various organizations and I am blessed to be able to have the resources to help others.”
Pacetti, understanding that not everyone has the resources he has afforded, reinforces that people don’t have to give money or material things for their contributions to be worthwhile.
“Giving doesn’t have to involve money,” Pacetti says. “You can give your time, and you can give your knowledge. It’s not about what you have, it’s about what you give away.”
Even given his hard-earned possessions, home, and lifestyle, Pacetti never strays away from the values that made him who he is today.
“I probably couldn’t live without a cross,” Pacetti says. “I’ve worn crosses since my early teens. When I see the cross, it reminds me of what life’s all about.”
Hawaiian Falls Waterpark has kicked off its summer movie series across all four of its North Texas locations. Tonight at 8:30, families can catch a screening of “Wonder,” while floating in the wave pool at Hawaiian Falls’s Roanoke location.
Taste of Dallas 2018 at Gas Monkey Live
For the tens of thousands of people set to visit Taste of Dallas this year, there will be something for everyone at Dallas’ largest summertime food festival. Attendees will be able to engage and interact with over 150 sponsors and exhibitors in both indoor and outdoor settings throughout the weekend. Featured attraction areas include Taste’s Restaurant Showcase, Backyard Bites, Taste Curbside, South of the Border, Taste Marketplace, the Family Fun Zone, as well as dozens of fun and interactive sponsor activations. Tickets can be purchased at your local Walgreen’s store for the discounted price of $14, otherwise, they can be purchased here.
Nemo’s Grand Opening
This Saturday, Nemo’s Salads, Soups, and More will be celebrating its grand opening. Guests can choose from a “build-your-own” style menu and have their proteins, toppings, and sauces served in the form of a sub, panini, wrap, or salad. Everyone who comes in on Saturday will be entered in a raffle. 10 winners will win a free t-shirt and one winner will win free entrees for a year. Nemo’s is located in Plano, TX at 1921 W 15th Street.
Dallas Summer Musicals Presents The Lion King
The Lion King is on its second week at Music Hall at Fair Park. There are plenty of tickets available for this spectacular, visually stunning musical. Tickets and showtimes can be found here.
Reunion Lawn Party
This Saturday, Dallasites can gather together for a lawn party celebrating one of Dallas’s most well-known landmarks. At the Reunion Lawn Party, attendees can grab bites from 10 different food trucks, Dallas’s newest dessert bar Baldo’s Ice Cream, and entertainment from Limelight Band. The party kicks off tomorrow at 6:30 p.m. and admission is free to attend.
Perot Museum presents “Ultimate Dinosaurs”
“Ultimate Dinosaurs” is a showcase revealing a new breed of dinosaurs that evolved in isolation in South America, Africa, and Madagascar. It tells the story of the break-up of supercontinent Pangaea into today’s continents and the ways that continental drift affected the evolution of dinosaurs. “Ultimate Dinosaurs” will be taking place all weekend, and tickets can be purchased here.
Behind every great restaurant is a team of diligent, hard workers. When selecting people to work in Chamberlain’s Steak and Chop House or Chamberlain’s Fish Market, owner Richard Chamberlain picks people with track records of providing quality service and showing personability through all stages of their career. Given the criteria Chamberlain uses when building his team, it is no surprise that he chose Jeff Barker to partner with him in the opening of his restaurants.
Jeff Barker is the Director of Operations for both of Chamberlain’s restaurants. He has been working in the industry since before his teenage years.
“My father passed away when I was 11 years old,” Barker says. “I grew up an only child. My mother was struggling to work, so when I wanted to buy myself a pair of sneakers or just anything for myself, I felt it was my responsibility to pitch in.”
After experiencing such a tragic loss, Barker began to search for a job as a means to make money to support himself and his mother.
“Shortly after my dad’s passing, I saw an advertisement in a paper for a restaurant that was hiring a dishwasher and busboy,” Barker says. “I got the job and I fell in love with this industry. I began working when I was 12 and I’ve been in this industry ever since.”
Barker’s first job in the hospitality industry was at a restaurant called Lock, Stock & Barrel. He later went on to work at a restaurant called The Randy Tar.
“I stayed at The Randy Tar for almost nine years,” Barker says. “I worked my way through college there.”
Barker graduated from University of North Texas in 1981 with a General Business degree.
“After I graduated college, I applied for several jobs in the restaurant business, each of which required a degree,” Barker says. “I received offers from all of the jobs I applied for.”
Upon receipt of these offers, Barker felt motivated to launch a company of his own.
“I figured, ‘if I’m good enough to work for all of these places, I should just open up my own business,'” Barker says.
Barker then launched a catering company, which proved to be a success. He worked with his catering company until he received an offer he couldn’t refuse; A management position at Dakota’s Steakhouse, under Lincoln Properties.
“I was a multi-unit supervisor at Dakota’s,” Barker says. “I oversaw both the front and back of the house.”
Barker also had a run as a sous chef at Harvey Hotels when they were first opening in Dallas, until he and Richard Chamberlain eventually teamed up to open Chamberlain’s Steak and Chop House. The pair also opened Chamberlain’s Fish Market in 2001, which currently holds the number one spot for seafood restaurants in the metroplex on TripAdvisor.
Having worked in this industry since his pre-teen days, Barker has developed a code that he recommends people follow if they are wanting lifelong careers in the hospitality industry.
“You have to have an outgoing personality,” Barker says. “It’s key to just be friendly to everyone. It’s also helpful to have a good memory and eliminate any gray areas in your work. You’ve got to be a person of your word.”
Apart from handling the operations at both of Chamberlain’s restaurants, Barker has also previously served as President of the Greater Dallas Restaurant Association.
“During my time on the restaurant board, we were able to make a change on the way taxes are handled on mixed beverages in restaurants,” Barker says. “This was about 25 years in the making, but ultimately, we were able to help restaurants save a ton of money.”
Barker strongly believes that his decades of working in the hospitality industry aligns with the American dream.
“I started out as a busboy and a dishwasher, and now I operate two restaurants,” Barker says. “The hospitality industry is one where you can come in with no experience, starting from the very bottom, and eventually grow to run your own place.”
Chef Dean Fearing and crew will be hosting a “You’re the Man” themed backyard barbecue at his Ritz-Carlton restaurant. Fearing’s will offer three-course brunch and dinner meals, including Alaskan King Crab with citrus-poached jumbo prawn, a backyard barbecue plate with brisket and elk sausage, and more. Brunch will be served from 11 a.m. to 3 p.m., and dinner will be served from 5 p.m. to 8 p.m. To make a reservation, click here or call (214)-922-4848.
Typically closed on Sundays, Table 13 will be opening up on Father’s Day for dinner from 4 p.m. to 8 p.m. For $45, guests and their fathers can feast upon a delicious selection of steak and seafood. To make a reservation, click here or call (972)-789-9558.
On Father’s Day, guests of Legacy West’s Bulla can try many of the gastrobar’s delicious authentic tapas. Plus, they will be giving free orders of their delectable churros to fathers who are able to solve the Bulla Brainteaser. To make a reservation, click here or call (972)-805-4590.
Maggiano’s Little Italy
Maggiano’s Northpark location will be putting a spin on the traditional Italian Father’s Day brunch. This Sunday, the famed Italian restaurant will be hosting a murder mystery party from 7 p.m. to 10 p.m. Tickets for the murder mystery party start at $65 and include three courses and non-alcoholic beverages. For tickets, click here.
Old man not big on meat? V-Eats at Trinity Groves will be hosting a vegan brunch this Sunday. Guests meat-and-dairy-less versions of traditional southern brunch items prepared by chef Troy Gardner. Brunch begins at 10 a.m. and ends at 3 p.m. To make a reservation, click here or call (214)-377-6009.
As women continue to thrive in what had once been known as male-dominated fields, the female empowerment wave keeps growing and growing. The Dallas-based Boss Women Who Brunch is an organization committed to helping corporate, millennial women cultivate their dream careers by providing tips and tools from professionals and
encouraging the community to participate.
On Saturday, June 23, Gather Kitchen will be hosting “Corporate Women Unite: How to 9 and Thrive in Corporate,” a brunch event for corporate, millennial, and professional women.
“Corporate women often feel isolated with little information available to help them move from
one position to the next,” BWWB founder Marty McDonald says.“The event allows these women to network with the local community, while highlighting and gathering insight, in-person, from notable panelists who will share advice and provide actionable tools onhow to achieve their career goals.”
The event will help initiate and maintain unity among corporate women in the DFW metroplex and beyond through key speakers and icebreaker features. Key speakers at the event include CEO and President of Women’s Foodservice Forum, Hattie Hill, former President of Del Frisco’s Grille and C-Level Executive, Sarah McAloon, Senior Brand Manager at Sally’s Beauty, Mia Lawrence and more.
Corporate Women Unite will take place on Saturday, June 23 from 11:00 a.m. to 1:30 p.m. For tickets and a full list of keynote speakers, click here.