Burning Questions for Pecan Lodge's Husband and Wife Duo, Justin and Diane Fourton

Each week (or thereabout) we ask a local chef three burning questions about his or her favorite culinary reads, food shames and best (or worst) meals. This week, we hear from Boss Lady and Pitmaster, Diane and Justin Fourton of Pecan Lodge. 1. What are your three favorite cookbooks? The...

By Lauren Drewes Daniels

April 4, 2013

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Each week (or thereabout) we ask a local chef three burning questions about his or her favorite culinary reads, food shames and best (or worst) meals. This week, we hear from Boss Lady and Pitmaster, Diane and Justin Fourton of Pecan Lodge.

1. What are your three favorite cookbooks? The Tex-Mex Cookbook by Robb Walsh, White Trash Cooking by Ernest Mickler The Edible Dallas & Fort Worth: The Cookbook by Terri Taylor

2. What are a few of your latest food shames? Jack in the Box Tacos and Mrs. Baird's Honey Buns

3. Greatest thing you've eaten recently? Chocolate Layered Cheesecake from Hans Muller of the Swiss Pastry Shop, chef Brian Luscher's Post Oak Red Hots and the sandwiches at Frenchie's Bistro in Shed 2 [Dallas Farmers Market].

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Lauren Drewes Daniels is the food editor of the Dallas Observer. She started working as a freelance writer in 2013 and became editor in 2021. She covers Dallas' evolving dining scene, the many openings and closings as well as trends and breaking news. She oversees annual lists including Top 100 Bars and Top 100 Restaurants and contributes to the Best of Dallas. If you have a tip about an amazing pastry, pie or taco, let her know.

Contact: Lauren Drewes Daniels

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