Last Wednesday, the folks at the Texas Department of Agriculture (an organization that definitely deserves a cooler name) took over Pappas Bros. Steakhouse for a big ol' photo shoot to promote the Go Texan Restaurant Program. Showcasing restaurants serving Texas wine, produce, shrimp and other Lone Star products, the program also hosts an annual Restaurant Round-Up to raise money for food banks across the state. This year's round-up is coming up in September, and in honor of the occasion
Recipe Demonstrated by Executive Chef James Johnson of Pappas Bros. SteakhousePappas Bros. Steakhouse is known for meat. Dry aged in house for 40 days and seared to sizzling perfection, you'll find their Rib Eyes, New York Strips and Filets Mignon on just about any Dallas-area carnivore's Top 10 list. But when the weather turns warm (or absolutely stifling, as it were), Executive Chef James Johnson longs for nothing so much as a cool bowl of his favorite gazpacho when he can steal a few minutes
