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A Taste of Louisiana Makes Its Way to Austin at Parish Barbecue

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A Taste of Louisiana Makes Its Way to Austin at Parish Barbecue


Holden Fulco is no stranger to Central Texas barbecue. He’s got a resume that could appease even the staunchest of brisket enthusiasts. His foothold in the world of smoked meats and sides started at Franklin Barbecue in 2019. After a brief but impactful stint where he says he “learned a lot about how green” he was, Fulco moved over to Interstellar BBQ in early 2020, two weeks before the pandemic shut everything down. With the restaurant closed during the height of COVID, Fulco remembers staff tinkering with recipes and taking the time to “try new things, and throw stuff against the wall to see what stuck,” he says. He’s also worked with Pinkerton’s Barbecue, opening its San Antonio location. Now, Fulco is ready to open his own barbecue spot.

Parish Barbecue was born as a series of pop-ups and became his first food truck, launched on March 22, 2025, in collaboration with Batch Craft Beer & Kolaches. The Louisiana-influenced dishes at Parish Barbecue come, in many cases, straight from the recipes of dishes he ate while growing up. The meats include Central Texas beef sausage that he calls “the most traditional thing on the menu.” The brisket, from Creekstone Farms, is coated in Tabasco and finished with Cajun seasonings. The pork ribs get the same treatment as the brisket, plus a bath in Tabasco-infused vinegar and a glaze finish made from Steen’s cane syrup. The ham, made from Creekstone pork butts (Fulco believes his is the only place serving it in Texas), is served with a Creole mustard glaze. “Your traditional ham comes from the leg, which is a lot leaner,” he says. “I wanted to be more luxurious than that… It’s got a lot of moisture, and the fat is nice and creamy.”

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Holden Parish, slicing away at a Parish barbecue pop-up.
Parish Barbecue

The most unusual meat on the menu is the pulled duck with spiced cracklins made from the duck skin. Duck hunting was big in Fulco’s family. “The idea behind it is to do something like pulled pork, because I honestly think pulled pork is boring,” Fulco says. The duck’s skin is removed and used for the cracklins, while the duck itself is seasoned with orange zest and orange pepper, then smoked for three hours. To finish, they confit the meat and coat it in duck fat, fresh orange juice, more orange zest, and Steen’s Cane Vinegar (this light molasses-style syrup also turns up in the ham glaze and the brownies on the dessert menu). Finally, the dish is sprinkled with the crisp skins.

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The crawfish cornbread dressing leads the sides, a traditional Louisiana dish Fulco describes as “Thanksgiving meets Mardi Gras.” It contains “all the best things about etouffee” — that is, the cheese, the Cajun holy trinity (minced onion, celery, and bell pepper), and Cajun seasoning mixed with crumbled cornbread. Right now, the team is baking it in their smokers due to limited space in the food truck’s pits. The pimento macaroni and cheese, another hit closely inspired by Interstellar’s recipe, is made by blending slices of red peppers into the dish with pimento cheese and then topping it with Zapp’s Voodoo Chips, a Louisiana favorite. There’s also an Acadiana (a mash-up of Acadian and Louisiana) potato salad, with potatoes boiled in crawfish boil seasoning before it is chopped and slathered in a combination of mayo, Creole mustard, chopped eggs, olives, and topped with green onion. “It’s a little sweet, and a little vinegary… It’s definitely not your traditional picnic [variety],” Fulco says.

Top left is a plate of barbecue with ribs and sides. Bottom right is a plate of bean dip with sourdough chips.

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Ribs and red bean dip at Parish Barbecue.
Parish Barbecue

Acid, like the vinegary notes in the potato salad, features big on the sides menu. There’s the Parish Pickle Plate, featuring seasonal pickled vegetables to give diners something to help cut through the richness and fat inherent in smoked meats. The remoulade vinegar slaw is a statement — Fulco, who strongly prefers a vinegar-based slaw to mayo, lets the cabbage sit to soak in for a few hours. The Creole tomato salad, available seasonally, offers a nice acidic bite. All of the sides, except the crawfish dressing, are vegetarian. For those who don’t eat meat, there is also a blackened veggie muffuletta made with a blackened cauliflower steak, smoked eggplant, Provolone, and olive salad. The smoked red bean dip, made with confit green and red bell peppers, garlic, the Cajun trinity, and refried camellia red beans, is served cold because that’s how Fulco says it tastes best. “In New Orleans, red beans and rice is a big deal,” Fulco says.

Fulco says he’s careful about sourcing his food because he prioritizes humanely raised and sustainable farms and ranches with high-quality products. While he tries to get locally-raised meats and vegetables, he is currently working with the Kansas City-based Creekstone Farms, a significant brisket producer that he notes Franklin previously used. “They have probably the most ethically raised beef you can get that isn’t from Texas,” Fulco says, noting that he is currently in talks with Texas-based company, Heartbrand Beef.

Fulco is comfortable in the barbecue world after so many years working at it; this wasn’t always his plan. He got his business degree and even toiled around in real estate before deciding barbecue was his passion. He wanted to make it his career. This pivot horrified his parents, he says, but the business degree informed his search for the right opportunity to come around. The owners of Batch Craft Beer & Kolaches already had the food truck and were looking for a business partner to run it. Fulco was looking for an easy start-up and a food truck. Thankfully, Batch had already paid for one. “They invested in the business by getting us a little walk-in cooler that’s right behind our trailer, which has helped a ton for storage and prep,” Fulco says.

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Parish and Batch’s owners have also teamed up to produce their own beer, the Parish Weisse, a Berliner Weisse-style brew that Fulco says goes great with barbecue. “We’re going to make some different syrups, depending on the time of year, that the bartender can add in. We may even do a Hurricane-flavored one,” Fulco says.

Correction: Thursday, April 3, 2025, 4:01 p.m.: Holden Fulco’s name has been updated throughout.



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Austin, TX

Forman Capital Provides $28.2 Million Lot Development Loan for a 253-Acre Mixed-Use Project Near Austin, Texas

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Forman Capital Provides .2 Million Lot Development Loan for a 253-Acre Mixed-Use Project Near Austin, Texas


Forman Capital, a leading private direct commercial real estate lender, has closed a $28,204,026 lot development loan for The Highlands, a planned 253-acre mixed-use community located along Manzano Mile at FM 1431 in Marble Falls, Texas, located on the edge of the broader Austin MSA. The borrower and developer is Rockspring, a Texas-based real estate firm with more than three decades of experience across the state’s most dynamic growth markets.

The Highlands stretches along Manzano Mile, encompassing single-family homes, rental apartments, and retail commercial uses on undeveloped land. The Forman Capital loan will fund horizontal development in advance of vertical construction, which will be performed by other developers and builders, and is expected to start in the fall.

The Forman Capital team that worked on the transaction includes Scott Mehlman, Ty Regnier, Brett Forman and Ben Jacobson.

“Forman Capital has always been drawn to developers who are doing something meaningful — not just building but genuinely adding real value to a community. The Highlands does exactly that, bringing much-needed housing and amenities to a city that has grown faster than its supply could keep pace with. We are proud to support Rockspring’s vision here,” said Brett Forman, Forman Capital Managing Partner.

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“Marble Falls and the 71 Highway corridor are benefiting from the same powerful tailwinds driving growth across Texas, with the added advantage of a quality-of-life profile that is attracting both residents and businesses,” said Scott Mehlman, Forman Capital Partner and Chief Investment Officer. “The Highlands is exceptionally well-positioned to meet that demand, and we look forward to seeing this community take shape.”

About Forman Capital

Delray Beach, Florida-based Forman Capital provides private commercial real estate debt and equity financing for transactions ranging from $10 million to $100 million. The firm focuses on short-term construction financing, mezzanine debt, and preferred equity across various real estate asset classes and geographies. Company principals Brett Forman and Ben Jacobson have closed more than $3 billion in commercial real estate transactions since 2004. For more information, visit www.formancap.com.



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Air Force firefighter injured in Austin hit-and-run returns home

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Air Force firefighter injured in Austin hit-and-run returns home


The 23-year-old, Dominic Dubas, finally returns home to Omaha, Nebraska. The active-duty Air Force firefighter was visiting Austin for a brief vacation, but instead, he has spent the last 24 days in a trauma unit on a respirator trying to survive.

Dominic was left in critical condition after a hit-and-run in South Austin on May 30. The doctors had given him a 1% chance of survival. Weeks later, he had gained enough strength to leave Austin, as an air ambulance officially transported him back home on Tuesday. 

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It is a milestone that brings mixed emotions for a family headed into a years-long recovery with no criminal accountability in sight.

“It’s kind of bittersweet,” said his mother, Melissa Dubas. “I mean, I’m happy to have him here, but I just really wish they weren’t under these circumstances.”

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The backstory:

Dominic and his friend were staying at an Airbnb near the 6800 block of South Congress Avenue, close to William Cannon Drive. Just before 10 p.m. on a Saturday, he went to a Walgreens across the street to get snacks.

Investigators believe Dominic was walking on the sidewalk when a vehicle going roughly 50 mph hit him. The driver left the scene.

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Forty minutes later, a passerby spotted him and called police, initially thinking it was someone sleeping on the curb.

“The moment they choose to run after hitting somebody and injuring them or killing them, it’s a felony no matter what,” said Lt. William White of the Austin Police Department Highway Enforcement Division.

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For nearly an hour after the impact, investigators allege the suspect circled the South Austin block for nearly an hour, watching first responders perform life-saving measures on Dubas, before abandoning his Lincoln vehicle just two miles away. The suspect also removed the license plate and registration sticker off the vehicle, which is another felony. 

“Every minute that my son laid there in blood was crucial to his survival,” Melissa Dubas said. “And I just don’t understand how somebody can hit somebody else and leave them for dead.”

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Dig deeper:

Police have since identified a suspect, 20-year-old Rafael Guzman Avila, who reportedly entered the country illegally in 2024. According to the affidavit, Avila’s phone records showed him crossing the border back into Mexico that night.

When asked what the extradition process looks like for a local police department, Lt. White explained the complexity.

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“You want to have a pretty solid location of where they are, then you go with a district attorney’s office to see if they’ll work with the Justice Department,” White said. “There’s a bunch of processes that they have to go through in order to work with the Justice Department to get that person extradited back to the United States.”

There is a warrant in all 50 states for the arrest of Avila for tampering with evidence and collision involving serious bodily injury. Both acts are third-degree felonies in Texas. However, investigators stated that Mexico will not extradite Avila because they do not penalize those crimes the same way. As long as he remains in Mexico, he will likely never be held accountable. 

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Melissa said she is trying to have forgiveness in her heart because she believes that is how her son would respond.

“He would probably say in regard to Rafael that it was an accident and that he forgave him,” Melissa Dubas said. “My guess is that that’s what he would say. And so even though that’s hard for us because we’re in the midst of all the pain, I know that’s what he would think.”

As the investigation extends past the southern border, the focus in Omaha shifts entirely to the tough road ahead and the recovery already defying the odds.

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Melissa said Dominic is in what they call a minimally conscious state. He just started communicating through blinks and hand squeezes, which is more than what they thought he would be able to do. She went on to compliment the kindness of Austinites and said the prayers have given her a sense of peace through all of this.

The Source: Information from interviews conducted by FOX 7 Austin’s Katie Pratt

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National Hockey League seeking expansion in Houston and Austin as potential targets

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National Hockey League seeking expansion in Houston and Austin as potential targets


HOUSTON, Texas — The NHL is looking to start the expansion process in Texas, with Austin and Houston as potential targets, sources told ESPN on Tuesday.

The expansion news is being discussed at the NHL’s board of governors meeting, which is being held on Tuesday in New York.

The NHL went from 30 to 32 clubs when it added the Vegas Golden Knights (began play in 2017-18) and Seattle Kraken (debuted in 2021-22). The expansion fee for Vegas was $500 million and for Seattle was $650 million.

Earlier this month at the Stanley Cup Final, NHL commissioner Gary Bettman reiterated that the league has fielded calls from across North America from prospective cities and owners who are interested in bringing in an NHL franchise.

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SEE HERE: It’s official: Aeros hockey team leaving Houston at end of season

Bettman has previously told the board of governors that any potential expansion team would likely come with at least a $2 billion fee for it to make sense.

The league has seen record revenues this season — projected to be between $7.5 billion and $8 billion. The NHL salary cap is set at $104 million for the 2026-27 season, a $8.5 million increase from this past season.

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