Coast’s R&E Racing Springs into PDRA East Coast Nationals April 8-10, Serving Up #FatMap919 in Benson, N.C, As Return to Indoor Dining Expands

Industry: Food & Drink

As Racing Season Revvs Up, Local Restaurants Expand Pre-Pandemic Levels of Service, Showcasing the Farm Fat Tastes of the Season

Vernon, CA (PRUnderground) April 7th, 2021

Spring is getting off to a jackrabbit start – and just in time, as Coast Packing Company’s ’69 Noonan Hemi ProCharger Pro Mod Camaro returns to the track for PDRA’s East Coast Nationals on April 8-10 at GALOT Motorsports Park in Benson, N.C.

Shredding records right and left, R&E Racing has enjoyed a robust 2021 thus far.  At Lights Out 12 in February, veteran driver Jason Lee went to the top of the qualifying list and, at the time, established the quickest mark in small tire racing with a 3.502 elapsed time at 211.46 miles per hour.

For the North Carolina stop, Coast Packing, the leading supplier of animal fat shortenings in the Western U.S., has assembled a refreshed and expanded online gastronomic #FatMap919 (, highlighting local spots where fans can “Taste the Difference” that lard and beef tallow make in popular dishes – and now, in many cases, dine in.  The eateries on #FatMap919 all feature dishes prepared with lard and/or beef tallow.

Nestled between Raleigh and Fayetteville, the Benson track ( is just a stone’s throw from spots offering take-out and/or delivery of classic North Carolina fare.  Beef tallow fries are on the menu at two popular area chains, Bojangles Famous Chicken ‘n Biscuits and Smashburger in Raleigh.  In Chapel Hill, Mama Dip’s cooks its greens, black eyed peas, string beans with pork, Gonza Tacos Y Tequila in Raleigh prepares black charro beans and paisa beans with lard, and, not surprisingly, at Oh My Lard in Elm City, “everything is fried in lard at the grill!”

Likewise worth checking out are area mainstays Dickson Avenue Public House in Greenville, The Boiler Room Oyster Bar in Kinston (known for herb and beef fat fries) Fowler’s Southern Gourmet in Fayetteville (hand-cut fries in Kobe beef fat), Chef & The Farmer (Brasstown ribeye with tallow confit) and Lucky 32 Southern Kitchen in Cary (skillet fried chicken pan-fried in locally-rendered lard).

“We’re cheered that dining-in is thankfully, and safely, back in vogue,” said Coast CEO Eric “Goose” Gustafson.  “Galot Motorsports Park is a sensational venue, both for PDRA racing at its best and for the local fare that sets North Carolina cooking apart.  In terms of freshness, flavor and texture, foods prepared with the farm fats lard and beef tallow are natural standouts, which is why we’re so delighted when consumers can taste for themselves, as they can in and around Benson.”

About Coast Packing Company

Now marking its 100th year in business, Coast Packing Company (, a closely held corporation, is the number one supplier of animal fat shortenings – particularly lard and beef tallow — in the Western United States. The company sells to major manufacturers, distributors, retailers, smaller food service operations and leading bakeries. The company participates actively in diverse ethnic markets – from Hispanic retail chains, with its VIVA brand, to various Asian specialty markets. Based in Vernon, Calif., Coast Packing Company is regional, national and, increasingly, global. In some cases, supplier relationships are multigenerational, extending back 50 years and more. Coast is a founding member of the Healthy Fats Coalition (

For more information about Coast Packing Company, visit: Follow us via social media on Facebook at, Twitter @coastpackingco and Pinterest

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