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AUSTIN Saturdays 10-11 a.m., Talk 1370
A Presentation of Spec’s Wines, Spirits & Finer Foods
In Dallas for a dine-around, we turn up at a new restaurant created by an old friend: Stampede 66 by chef Stephan Pyles. For Pyles, as he explains to us, Stampede 66 is a trip down Memory Lane. For us, it’s just some amazing Texas food. In our Grape & Grain segment, we taste and talk about Pisco Porton, learning all about the role this fiery spirit plays in Peruvian life.
HOUSTON Saturdays 2-3 p.m., News Talk 1070 KNTH
A Presentation of Spec’s Wines, Spirits & Finer Foods
In Dallas for a dine-around, we turn up at a new restaurant created by an old friend: Stampede 66 by chef Stephan Pyles. For Pyles, as he explains to us, Stampede 66 is a trip down Memory Lane. For us, it’s just some amazing Texas food. In our Grape & Grain segment, we taste and talk about Pisco Porton, learning all about the role this fiery spirit plays in Peruvian life.
DALLAS Saturdays 7-8 p.m., 570 KLIF
A Presentation of Spec’s Wines, Spirits & Finer Foods
In Dallas for a dine-around, we turn up at a new restaurant created by an old friend: Stampede 66 by chef Stephan Pyles. For Pyles, as he explains to us, Stampede 66 is a trip down Memory Lane. For us, it’s just some amazing Texas food. In our Grape & Grain segment, we taste and talk about Pisco Porton, learning all about the role this fiery spirit plays in Peruvian life.
Our 23nd Year of Eating, Drinking and Telling You About It!
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