Latest news with #JonBonnell
Yahoo
04-05-2025
- Entertainment
- Yahoo
After 44 years, landmark TCU-area bar closing in favor of Buffalo wings
The University Pub, a beloved and timeless TCU watering hole for two generations of Horned Frogs students from the days when Coors Light was new through today's age of craft cocktails, will close in the wee hours early May 18, according to the bar's Instagram post. Buffalo Bros, a pizza-and-wings restaurant that often draws overflow crowds to watch TCU and Buffalo Bills games, will expand into the space, owner Jon Bonnell confirmed. The University Pub, 3019 S. University Drive, opened in 1981, when TCU had about 6,200 students and accepted 93% of applicants. The current enrollment is about 13,000 and the university admits about 40% of applicants. 'Sometimes you eat the bear; and sometimes the bear terminates your lease extension so they can turn a legacy business into your neighbor's dining room,' the bar's Instagram post read. 'We'll be around, having as much fun as ever, until 2am May 18th. It's time for Dick to come home. Dave says he loves you.' Within 10 hours, Instagram users had posted 260 comments and more than 1,000 sympathetic 'likes.' On a TCU sports message board, regular commenter 'BrewingFrog' commented, 'Oh, the zillions of brain cells killed in that place.' 'TxFrog1999' commented, 'The last vestiges of the TCU I knew and recognized are now lost to time.' Buffalo Bros, 3015 S. University Drive, serves Buffalo, New York-style chicken wings and tenders. It also serves sandwiches such as Buffalo-based Sahlen's hot dogs and a roast 'beef on weck,' referring to a caraway-seeded kummelweck roll. The restaurant has often added an extra tent to accommodate customers during football season, when it draws Buffalo Bills fans from across Texas on Sundays. The expansion is expected to be finished in time for football season, Bonnell said.
CBS News
28-03-2025
- Health
- CBS News
Top chefs compete in cancer-fighting cooking challenge for National Nutrition Month
Three top chefs faced off in Dallas Thursday morning in a "Chopped" style competition, creating fiber-packed, cancer-fighting dishes in celebration of National Nutrition Month. Hosted by the American Cancer Society, the event highlighted the powerful role nutrition plays in cancer prevention and treatment. Among the competitors were Jon Bonnell of Bonnell's Fine Texas Cuisine in Fort Worth, Andrew Trollinger with the Dallas Cowboys, and Jonathan Stirnweis of Wolfgang Puck Catering. Each chef was challenged to craft a dish using healthy, whole ingredients. Their creations were judged in three categories: Healthiest, Most Creative, and Best Overall. Bonnell took home the top prize for his pecan-crusted fish with rice. "This one means a lot to me," Bonnell said. "I lost my mother to cancer in 2018, and I lost my father-in-law to colon cancer just last year. Healthy eating, healthy ingredients, being able to educate everyone, show them how to cook using better stuff—it speaks from the heart for us." Jeff Fehlis, executive vice president of the American Cancer Society, said these kinds of events are vital in raising awareness. "Nutrition is such a key part of cancer prevention, but also as you are navigating a cancer journey," Fehlis said. "And today, we got to come in and see the magic of what chefs create." The competition took place at Hope Lodge in Dallas, where cancer patients and their families also had the chance to taste the dishes too, and cast their votes.
