Couple of years back, I was having coffee
with two of my besties: Tim Myrick and Sam Gummelt. It must've been around Texas State Fair time because we got into a discussion of all things fried. Lots of ideas bounced around the table but Tim came up with the mother of all fried food ideas: Fried Gravy. Holy cow. Yeah - Fried Gravy. So - I cook. Alot. If you've known me for more than 5 minutes, you know that. The moment I heard "fried gravy," I started building it in my head. Ok - that's something else I do... I build stuff in my head. Funny enough, my "day job" is as an information architect which means, guess what, I get paid to build stuff in my head. But back to gravy... I started building fried gravy in my head.
I spent a couple of years mulling over the idea of fried gravy, thinking about fried gravy, dreaming about fried gravy. Mind you - I'm not much of a fried food person. I don't own a FryDaddy
and Lord knows I don't NEED fried food but this was something special and I was willing to make an exception.Meanwhile back at the ranch, I recently crossed paths with an old neighbor/friend, Stephanie. She owns LaGrange-Deep Ellum. We started talking food, parties and kitchens and an old friendship was rekindled. (Yes - I'm getting back to the gravy but this is part of the story too).
Stephanie and I did a few projects together: I built a Big Foot cake for one of her parties, we worked together on a Super Bowl party and LaGrange became the kitchen for Cupcake Caps. It was a beautiful thing.
During one of our conversations, Stephanie brought up the idea of being a food vendor at the Texas State Fair. Wow. All I could think about was finally having a venue for this thing I'd been creating/cooking/tweaking in my head for the past couple of years. Woot!
Our application for the Texas State Fair was submitted on February 28th and I can't wait to hear back. I'll keep you posted. : )
