Food News

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 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 Dallas Observer's food editor. She started writing about local restaurants, chefs, beer and kouign-amanns in 2011. She's driven through two dirt devils and is certain they were both some type of cosmic force.