Cotton Patch Launches Chicken Fried Pride Campaign

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Cotton Patch Cafe, a Southern-inspired restaurant company based in Grapevine, Texas, announced its Chicken Fried Pride Summer 2015 promotion and new menu items.

This summer, Cotton Patch will motivate its servers through a Chicken Fried Pride training, which will include observing Cotton Patch’s cooks preparing the restaurant’s famous Chicken Fried Steak. The servers will learn about the hand breaded, made to order process, and then taste the final product.

Once the servers have completed the training, they will be awarded a button announcing their Chicken Fried Pride. Cotton Patch’s Chicken Fried Steak has been the cornerstone of the Cotton Patch brand for the past 25 years.

“This summer is all about the Chicken Fried Pride at Cotton Patch,” says Lex Berlin, Executive Chef at Cotton Patch. “Our Chicken Fried Steak and Chicken Fried Chicken are our number one menu items and have been since Cotton Patch opened. This training will allow our servers to gain a full understanding of how the chicken fried menu items are prepared and how the hand breaded, made to order process is really what makes them special.”

Cotton Patch is also revealing a new Family Style to-go menu at all restaurant locations. The to-go menu will feature all of Cotton Patch’s classic entrees and homemade sides, now priced and packaged for pick up.

Dishes include “One Fork” Pot Roast, Roasted Turkey, Meatloaf, and the Strawberry Pecan Salad. Beginning June 1, Cotton Patch will also be bringing back its famous Fried Green Tomatoes as part of its summer menu.

The summer menu also features new “Southern Sippers,” Cotton Patch’s signature cocktails served in mason jars at full bar restaurant locations only.

Cotton Patch’s summer menu will offer two new desserts, Strawberry Shortcake and Blueberry Cream Cheese Pie, through the end of July. The summer menu also features Southern Sippers, or signature cocktails served in mason jars at full bar restaurant locations only.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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