Valentine’s Day is for lovers, and there’s no place more romantic than the luxurious, 660-acre Omni PGA Frisco Resort & Spa. For the holiday weekend, the resort is enticing guests to book a room package that is truly decadent.

The “Bubbles & Bliss” package includes curated accommodations and begins with a complimentary bottle of sparkling wine and artisanal chocolates upon your arrival to the resort. Spa robes and 10% off spa services will allow guests to truly relax during their stay. The Mokara Spa, located on the ground floor of the resort, is a full-service salon and spa designed with tranquility in mind. The spa offers head-to-toe treatments and is complete with world-class amenities like whirlpools, steam rooms and saunas.

During your stay, enjoy a $100 food and beverage credit and breakfast at one of Omni PGA Frisco’s many dine-and-drink venues is included.

The Bubbles & Bliss package is available to book through the month of February at Bubbles & Bliss | Omni PGA Frisco Resort.

The Omni PGA Frisco Resort & Spa was named the #1 resort in the state of Texas and provides the perfect luxury experience throughout the year. The adjacent PGA District offers a variety of family-friendly programming and activities year-round. Guests can learn about upcoming events at pgafrisco.com/events or by registering for the PGA Frisco e-newsletter.

Photos and logos can be requested at HEC@sunwestpr.com.

About Omni PGA Frisco Resort & Spa

Recently opened on May 2, 2023, Omni PGA Frisco Resort offers a reimagined destination resort experience for the ultimate getaway. With a wide selection of unique experiences and remarkable year-round programming and activities, the resort provides a diverse and fun-filled destination for guests of all ages. The oasis of the 660-acre PGA Frisco campus, this luxury resort is one of the world's leading meeting and conference destinations as well as a bucket list leisure escape featuring two championship golf courses at Fields Ranch designed by Gil Hanse and Beau Welling, a 2-acre putting course and a par-3, 10-hole short course. With comprehensive resort amenities featuring a full-service salon and spa, 13 restaurants and bars, and boutique retail shops - there's something designed for all. Featuring subtle nods to Texas culture, each of the resort's 500 guest rooms and suites and 10 exclusive four-bedroom modern-Texas ranch houses, offer sweeping views of lush surrounds. The resort features more than 127,000 sq. ft of indoor and outdoor space for meetings and events, including 2 ballrooms; 19 meeting rooms; 9 outdoor event venues; and Panther Creek Pavilion, the ideal venue for weddings. Visit omnipgafriscoresort.com or call 469-305-4500 for more information and room reservations. Follow Omni PGA Frisco Resort on Facebook and Instagram.

The Shelton School hosted the 23rd Annual Shelton Ethics Symposium, “Shaping Your Future with Integrity,” on Friday, January 31, 2025. The event brought together students, educators and professionals to explore the principles of ethics and their application across various fields.

The day began with welcome remarks from Shelton Student Council President Ford Myers, followed by an introduction from Shelton’s Executive Director, Suzanne Stell. Shelton alumnus Nathan England, Class of 2005 and now a commercial real estate agent with Wynmark Commercial Real Estate Group, presented the “Charge For the Day,” setting the tone for the discussions that followed. “Guard your reputation with your life,” he told the juniors and seniors. “Reflect on your values and what matters to you most. Do what you say, underpromise and overdeliver. Be true to your values even when it's inconvenient.”

The keynote speaker, Bob Mong, former President of the University of North Texas at Dallas and former Editor of The Dallas Morning News, delivered a powerful address titled “Living a Life of Integrity.” Drawing on his wealth of experience, Mong inspired students to incorporate ethical principles into their personal and professional lives.

“I suspect all of you know the difference between right and wrong," he told students. "The best compass for figuring that out is really your heart. And so listen to it. Ethics often has to do with doing more than you have to do.”

Mong encouraged students to approach their college and career decisions with a sense of balance, resilience and ethical awareness. Acknowledging the pressures and excitement that come with these transitions, he emphasized the importance of bravery in the face of temptation and self-awareness in personal growth. “All of you are smart enough to be successful in life,” Mong said. “But in addition to intelligence, which is so important, just as important is paying attention to your temperament and how you work with others.”

He highlighted the value of introspection, a strong work ethic and ethical decision-making, reminding students that those who work harder often achieve more. “Temperament, desire, a good ethical head on your shoulders — matched with your intelligence — and you'll be fine," he concluded.

Engaging Panel Discussions
Following a short break, attendees participated in panel rotations, which allowed them to explore ethics in three areas:

• Ethics & Social Media panelists:

•  Dr. Jane Tan, assistant professor of Information Technology & Operations Management at SMU’s Cox School of Business 

• Ashley Slayton, Audience Development Editor at The Dallas Morning News 

• Wil Murphy, Vice President of Marketing and Public Relations at K Strategies Group

• Ethics & Engineering panelists: 

• Dr. Richard S. Barr, associate professor in the Operations Research and Engineering Management Department at SMU’s Lyle School of Engineering

• Diane Gollhofer, president of DGR Consultants LLC and president of Dispute Resolution Board Foundation

• Dr. Rabah Mezenner, associate professor inUT Dallas’s Erik Jonsson School of Engineering and Computer Science

• Ethics & Sports panelists:

• Rick Hart, SMU’s Director of Athletics 

• Shakiel Randolph, former SMU football student-athlete and former Kansas City Chiefs player who now serves as SMU’s Director of Business Operations within the Athletics Department

• Evan Grant, a sports journalist who has been covering the Texas Rangers and Major League Baseball for The Dallas Morning News since 1997

Each panel engaged students in meaningful dialogue about the ethical challenges and opportunities in these fields.

Interactive and Reflective Activities
After lunch, students delved into ethical dilemmas and participated in group discussions, fostering critical thinking and collaboration. An interactive activity encouraged participants to apply what they had learned and reflect on their own values.

The symposium concluded with a final charge to carry forward the day’s lessons and make integrity a cornerstone of their future endeavors.

Reporting by Katherine Nelson

A group of moms and daughters teamed up last weekend in Richardson to pack food for the nonprofit Feed My Starving Children (FMSC). The group was made up of members of a Prosper women’s ministry and youth ministry from the local Church of Jesus Christ of Latter-day Saints. 

Katie McBride, president of the young women’s ministry, said that they wanted “to find a service opportunity that moms and daughters could do together.” They chose FMSC because, McBride explained, “It’s a fun environment where young people and adults can work together and you can immediately see the fruits of your labor.”

FMSC is a Christian nonprofit organization dedicated to fighting childhood hunger by providing nutritious meals to children across the globe. Volunteers like the mom and daughter group can hand pack MannaPack® meals, which were designed by food scientists and nutrition specialists to supplement children’s dietary needs and help prevent malnutrition in impoverished countries. In a 2023/24 report, FMSC recorded that they fed 78,240 children for a year through monetary donations alone. The total number of meals served since their inception in 1987 reaches well over 4 billion.

During their scheduled time at the Richardson location, the team of women gathered in a busy room, forming cells of 3 or 4 around a funnel to pour grains into plastic pouches. By the end of the activity, the volunteers had packed enough for 30,888 meals, which FMSC estimates will feed 84 children for a year.

One of the most meaningful parts, McBride says, was meeting “in the warehouse at the end of the shift to join with other volunteers to pray over the boxes of food packs that will bless children all over the world.”

To find out more about how to help, visit fmsc.org. For other volunteering opportunities near you, visit JustServe.org.

Sheraton Dallas Hotel is proud to recognize Senior Sous Chef Ricardo Viesca Gutierrez as the winner of the Vegetarian Division and one of the 12 finalists in the 2024 World Food Championships. Chef Ricardo faced over 300 teams of competitors from more than 35 states and 20 countries to take home titles across 12 different categories. Chef Ricardo won the Vegetarian Category with his dish, Smoked Vodka Sauce, and earned the chance to compete at the World Food Championships Final Table this March in Bentonville, Arkansas, where he will battle against the other 11 category winners. Chef Ricardo has been Senior Sous Chef at the Sheraton Dallas Hotel for two years.

Since its debut in 2012, the World Food Championships (WFC) has amassed a tremendous worldwide following, providing a one-of-a-kind culinary experience at its events, as well as numerous live and made-for-TV shows. In addition to popularizing competitive cooking, the WFC platform has had an undeniable impact on the food industry, facilitating the creation of more than 10,000 new dishes and supporting communities via partnerships with various local non-profits, charities, and food banks throughout the United States. In short, the WFC platform has given birth to "Food Sport" by providing a level playing field, a fair judging system, innovative culinary programming, ambassador opportunities, TV visibility and a process that allows talented culinary teams to compete in ways never seen before.

The decision to join the competition was not difficult for Chef Ricardo, who also competed at last year’s World Food Championship in Dallas, where he gained the necessary experience to bring home the trophy from Indianapolis, back in November. He eagerly seeks creative challenges to test his culinary skills and knowledge. Chef Ricardo’s journey at the World Food Championship was supported by his devoted partner Marielle Ramos, who is the Sous Chef in the Dallas Marriott Downtown across the street from the Sheraton Dallas Hotel. Together, they practiced all day and night to refine the dish, balancing work with practice for the competition.

Born in Mexico City, Chef Ricardo wanted to explore the difference between home-prepared dishes and restaurant-quality cuisine. Armed with extensive knowledge of flavors, he attended culinary school at Superior de Gastronomia in Mexico City and Escuela Superior de Hosteleria de Sevilla in Seville, Spain to polish his technical skills. Chef Ricardo’s travels continued, as he lived in many states across the United States and in multiple countries, working in luxury hotels and Michelin-star restaurants.

Chef Ricardo’s creativity is palpable, as dishes are often introduced to the Sheraton Dallas Hotel menu, straight from his home kitchen, where he spends time developing elevated dishes that are also “warm and comforting” – including the winning dish, Smoked Vodka Sauce. “I draw inspiration from my Mexican heritage, travels, and home [Texas] to create beautiful, delicious comfort food that brings joy. I love eating good food and know what I want to see on a restaurant’s menu as a consumer.” He continues, “My experience at Sheraton Dallas has been rewarding. They have given me complete liberty to be creative in the kitchen and push the envelope.”

The Smoked Vodka Sauce pays homage to Texas with Texas-founded Tito’s Vodka as the base and the utilization of Sheraton’s industrial-sized smoker to smoke the tomatoes and imitate the smokiness of iconic Texas barbecue. 

The Smoked Vodka Sauce is featured in the Pappardelle Allá Vodka dish available to order at Open Palette in the Sheraton Dallas Hotel, located at 400 Olive St, Dallas, TX 75201. 

For more information about the Sheraton Dallas, visit www.SheratonDallas.com.

Raise a glass to National Margarita Day on Saturday, February 22 at Blue Goose Cantina! The popular restaurant will be celebrating the occasion by bringing the fun with an unforgettable fiesta at all seven of its North Texas locations. Margarita lovers can enjoy irresistible drink specials, mouthwatering Tex-Mex, and a lively party atmosphere!

Here’s what’s on the menu for this can't-miss celebration:

• $9 Top Shelf Margaritas, served all day
• $5 Frozen or Rocks Margaritas, starting at 7 PM
• $3 Mexican Candy Shots, available all day

The fiesta doesn’t stop there! Blue Goose Cantina will keep its doors open until midnight, featuring a special “Light Up the Night” twist. Guests can enjoy a lively ambiance complete with mood lighting and a playlist of upbeat music to set the perfect party vibe.

Pair your margaritas with Blue Goose’s legendary made-from-scratch Tex-Mex favorites like sizzling fajitas, velvety queso, fresh enchiladas, perfectly-seasoned tacos, and house-made tortillas for the ultimate dining experience.

Established in 1984, Blue Goose Cantina brings together fantastic made-from-scratch Mexican food, legendary cocktails, top-notch service, a fun atmosphere, and a kick-ass attitude. A division of Peterson Management Group, a family-owned and operated restaurant management company, For more information, including menu and locations, visit BlueGooseCantina.com. Follow us on Facebook and Instagram for the latest news and promotions. #bluegoosecantina

ABOUT PETERSON MANAGEMENT GROUP

Peterson Management Group is a family-owned and operated restaurant management company with 12 restaurants located across North Texas. Founded by Bob Peterson and Scott Holyfield, two guys with larger-than-life personalities, it all started in 1983 with eclectic seafood shack restaurants, Aw Shucks and Big Shucks Oyster Bar. They are the best places in North Texas to get raw oysters, shrimp, catfish, crab legs, po'boy boy sandwiches, a nice cold beer, and tasty crawfish when in season. In addition to Aw Shucks and Big Shucks, Peterson Management Group opened Blue Goose Cantina in 1984, where fantastic made-from-scratch Mexican food, legendary cocktails, top-notch service, a fun atmosphere and a kick-ass attitude come together. The restaurant chain has repeatedly been voted the best in North Texas for its winning combination of food, fun, and signature margaritas. Today, Nick Peterson, son of Bob, leads the family business, serving as its CEO. For more information, visit PetersonManagementGroup.net.