Josh Abbott Promotes DQ Restaurants in Texas
Josh Abbott and DQ restaurants in Texas do it again with another exciting collaboration. The two Texas icons have come together with the Josh Abbott Meal featuring the country singer’s favorite childhood meal, runs through May 26 at participating DQ restaurants in Texas.
“I am from a little town called Idalou outside of Lubbock, Texas, and Dairy Queen was always my go to spot growing up,” said Abbott, lead singer of the Josh Abbott Band. “Whether I was heading to Dairy Queen after a basketball or football game, or going to Dairy Queen with my grandpa, I have a lot of great memories with the brand.”
The Josh Abbott Meal features a four-piece Steak Finger Country Basket, a mini M&M’s Milk Chocolate Blizzard Treat, a refreshing Iced Tea, and a collectible limited-edition Josh Abbott cup, available at participating restaurants while supplies last.
When it comes DQ, Abbott said he gravitated to the steak finger basket growing up because it was unique.
“You can go to a lot of places with burgers or chicken, but Dairy Queen has the variety, and I loved the steak fingers.”
“Texans work hard and play hard, and when they are hungry, they come to DQ restaurants in Texas for their favorite Treats & Eats,” said Lou Romanus, CEO of Texas Dairy Queen Operators’ Council. “We have enjoyed working with Josh the last couple of years who brings his nostalgia and passion for Dairy Queen into this new initiative.”
The two Texas icons joined forces in 2022 to create a fresh new sound for DQ restaurants in Texas with one of the most recognizable jingles in the Lone Star State, “That’s What I Like About Texas.” The country music star brought his distinctive style to the jingle, which has been a staple for the past two decades.
Today, Abbott is building DQ memories with his own kids. He and his family recently visited a DQ location, where he introduced his children to the Blizzard Treat.
“Watching their faces, that sugar rush and the joy was a really cool moment! We filmed it and I am so glad we have that on camera now,” said Abbott.
Abbott founded the Josh Abbott Band in 2006 while attending Texas Tech University. The seven-piece group cut its teeth as a hard-touring act with hooky melodies that deliver real-world stories. The Josh Abbott Band released its seventh studio LP “Somewhere Down The Road” in January. Produced by Dwight A. Baker (Flatland Cavalry), the new album is their first full-length since 2020 and is the first featuring a newly reconfigured lineup. The band is on tour across the country. Visit joshabbottband.com for tour dates.
There are few brands as iconic as the DQ brand. Innovative DQ treats and eats, along with the unique DQ restaurant concepts, have positioned DQ restaurants in Texas as a leader in the quick service restaurant industry. The Texas Dairy Queen Operators’ Council is a nonprofit organization made up of DQ franchisees operating in Texas.
The Council develops the advertising and marketing program for DQ franchisees in Texas and controls the Texas Country Foods menu along with managing supply/distribution for the nearly 600 DQ restaurants in Texas. The DQ restaurants in Texas are franchised by American Dairy Queen Corporation and the DQ franchise system includes approximately 7,000 franchised locations in the United States, Canada, and more than 20 other countries, including the nearly 600 DQ restaurants in Texas.
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Mush Foods, Pat LaFrieda Launch LaFrieda 50CUT Burger
Mush Foods, the culinary innovator behind 50CUT, the mushroom and mushroom root blend for chefs, partnered with Pat LaFrieda, America’s most iconic meat purveyor, to launch the new LaFrieda 50CUT Burger.
Mush Foods, the culinary innovator behind 50CUT, chef-ready mushroom and mushroom root blends for restaurants and foodservice, has partnered with Pat LaFrieda, America’s most iconic meat purveyor, to launch the new LaFrieda 50CUT Burger. The first nationally co-launched burger made with 50CUT is a 6-ounce mouth-watering beef and mushroom patty that can satisfy any burger lover’s craving, while boosting nutrition, increasing yield, and improving environmental impact with every bite. 50CUT is crafted from mushrooms and mushroom roots grown in upstate NY and is available to Pat LaFrieda’s more than 1,600 restaurant and foodservice customers nationwide.
“Pat LaFrieda is an inspirational innovator and a visionary champion of up-and-coming partners that help expand and develop the meat category. We couldn’t have asked for a more experienced and trusted partner to introduce our first 50CUT collaboration to restaurants, contract foodservice operators and chains nationwide,” said Shalom Daniel, CEO and co-founder of Mush Foods. “The LaFrieda brand is synonymous with excellence and boasts a legacy of firsts, continually raising the bar and setting the direction for the entire category. I’m thrilled to have co-crafted this special blend burger now available to LaFrieda customers.”
The LaFrieda 50CUT burger is a 50-50 blend that pairs equal measures of premium ground beef with a mix of premium mushrooms such as oyster, trumpet, shiitake, and lion’s mane, to add a rich umami flavor, improve yield and enhance nutrition in the burger. This is achieved while retaining the juicy, meaty taste and texture of full-beef burgers. The result is a deeply satisfying, protein-rich patty that addresses the environmental concerns of consumers and the restaurant industry today.
“There is an art to a great burger, and the LaFrieda 50CUT is going to amaze burger lovers. It delivers on every expectation for a delicious burger while adding nutritional value and being gentler to the planet,” said Pat LaFrieda, CEO of Pat LaFrieda Meat Purveyors. “I’m passionate about pushing boundaries and growing the business through innovation. After tasting 50CUT, I was ready to team with Mush Foods to introduce a LaFrieda 50CUT beef burger 20 years after I purchased the first burger machine for the business.“
LaFrieda 50CUT is available now for menus nationwide.
Food industry veteran Shalom Daniel, Dr. Idan Pereman (agriculture) and Dr. Dan Levanon (biology) started Mush Foods, a culinary innovator and creator of 50CUT, a unique line of premium mushroom and mushroom root blends for use in meat dishes. When added to ground meat, 50CUT provides all the beneficial attributes of mushrooms, like umami flavor and positive nutrition, while significantly reducing the environmental impact of the dish.
Based in New York, Mush Foods works with local farmers to grow mushrooms and mushroom roots above ground through a proprietary and sustainable cultivation technique that maximizes access to this nutrient-rich and delicious culinary treasure that usually remains buried underground. Chefs and diners can count on 50CUT’s clean label – no seasonings, no binding agents, no additives, or preservatives.
Pat LaFrieda is a renowned third-generation butcher and CEO of Pat LaFrieda Meat Purveyors. Famous for dry aged beef and working with small domestic farms from all around the country, LaFrieda supplies over 1,600 of the nation’s finest restaurants with prime beef and other meats, from tomahawk steaks and ribeyes to wagyu beef, burgers, lamb and chicken. He has created over 50 custom hamburger blends and is the mastermind behind the famous “Black Label Burger” at Minetta Tavern, as well as signature custom blends for the likes of Shake Shack, Union Square Café and Blue Smoke. His state-of-the-art 50,000 sq. ft. flagship production facility boasts the largest dry aging room in the world.
In 2012, Food Network debuted “MEATMEN,” the reality show that followed Pat, his father Pat LaFrieda Sr. and his cousin Mark Pastore through their daily work, meeting with the most famous chefs around in the most sought-after restaurants.
LaFrieda has two Pat LaFrieda Original Filet Mignon Steak Sandwich kiosks at Citi Field – the home of the New York Mets, in addition to a full service restaurant, the Pat LaFrieda Chop House. And in 2014, LaFrieda Meats became the official burger of the Mets, in addition to adding a Meatball Slider stand. He also operates a Pat LaFrieda stand at DUMBO’s Time Out Market, and supplies the entire U.S. Open with beef every year in addition to operating his own stands there.
In fall 2014, Atria Books published Pat’s first book, “Meat: Everything You Need to Know.” It’s a veritable meat encyclopedia from which home cooks can learn Pat’s best meat tips, recipes, stories and more.
In October 2021, Ecco published Pat’s second book, Glorious Beef: The LaFrieda Family and the Evolution of the American Meat Industry,a fascinating chronicle of his family’s storied history from humble beginnings to the top echelon of the meat industry.
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Dom’s, Foxtrot Locations Closing April 23
All Dom’s Kitchen & Market and Foxtrot locations are closing, according to a post on the Dom’s website:
Dear Dom’s Kitchen & Market and Foxtrot Customers,
It is with a heavy heart that we must inform you of a difficult decision we have had to make. After much consideration and evaluation, we regret to announce that Foxtrot and Dom’s Kitchen & Market will be closing their doors starting on April 23. The closure affects 2 Dom’s stores and 33 Foxtrots across Chicago, Austin, Dallas, DC areas. We explored many avenues to continue the business but found no viable option despite good faith and exhaustive efforts.
This decision has not been made lightly, and we understand the impact it will have on you, our loyal customers, as well as our dedicated team members. We want to express our sincerest gratitude for your support and patronage throughout the years. It has been our highest honor to elevate the everyday and create a remarkable shopping experience for people who love food as much as we do. It has been a privilege serving you and being a part of your everyday lives.
We understand that this news may come as a shock, and we apologize for any inconvenience it may cause. We genuinely appreciate your understanding during this challenging time.
We would like to take this opportunity to thank each and every one of you for your loyalty and trust in Dom’s and Foxtrot. It has been an honor to serve you, and we will cherish the memories we have created together. We would also like to thank our team members who have committed themselves over the years to providing a unique selection of quality foods and creating an outstanding in-store customer experience. Lastly, we would like to thank our many partners, without whom we would not have been able to build such a strong brand.
You can access FAQ’s below.
Once again, thank you for your support, and we wish you all the best in the future.
Important dates:
April 23, 2024 – Delivery capabilities are no longer available.
April 23, 2024 – Store operations are no longer available.
April 23, 2024 – Store credits are no longer available.
April 23, 2024 – All customer-facing operations are disabled.
When will the Dom’s/Foxtrot stores close?
Operations will end on April 23, 2024.
When will the Dom’s Go/Foxtrot Apps close?
Operations will end on April 23, 2024.
Will consumers be able to use Foxtrot / Dom’s credits?
All Dom’s/Foxtrot account credit and member perks will expire on April 23, 2024
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