These 3 places are helping you simplify Easter dinner

Updated: Apr 14



By SARA VANDEN BERGE

Grocery shopping is hard these days.


And let’s face it, we are all sick of our own cooking.


If you need a break from the kitchen and want to make Easter Sunday special despite this quarantine, check out what these local restaurants and chefs are dishing up.

HARD EIGHT BBQ

All good Texans enjoy barbecue and Erath County residents love the Decker family.


Hard Eight is selling all the things they are famous for - spiral smoked ham, prime rib, whole turkey breast, sausage and ribs – to make your Sunday feast unforgettable.


I can tell you from experience that you would be smart to go ahead and pre-order a cobbler or two. We had one Thursday (scored the last cherry in a late afternoon call!) and it was delicious.


Carie Decker told me that orders should be placed by noon on Wednesday.


“We are offering pickup from 11 a.m. to 3 p.m. Thursday and Friday,” she said. “And we can also deliver.


Give her a call at 254-592-3605.


For the full menu and pricing visit Hard Eight BBQ-Stephenville on Facebook.

GREER’S RANCH CAFÉ

One of my favorite local chefs, Phil Greer, with Greer's Ranch Cafe, is offering a classic Easter dinner.


It includes a smoked pit boneless ham, zucchini, squash, carrots, garden salad, cheddar mashed potatoes, fresh baked rolls and New York-style cheesecake for $69.95.


The meal serves six and orders should be placed by Thursday, April 9.

Curbside pickup will be available on Saturday.

ROLLIN’ THE DOUGH

Local chef Lori Lesley who operates Rollin’ the Dough and Casseroles to Go is whipping up two delicious options for your Easter celebration.

She is now taking orders for key lime pie ($21) and strawberry cake with fresh strawberry frosting ($30).

You can place orders by messaging Casseroles to Go – Stephenville on Facebook or by emailing rollinthedough2010@gmail.com.

Orders will be available for pickup from 11 a.m. – 2 p.m. Friday at Casseroles to Go.

Delivery arrangements can also be made.

Drop me a line and let me know what you think.

Beneath the Surface News. sara@beneaththesurfacenews.com