spring 2011spring 2011 - fortworthfoodie.com · 2 spring 2011 • fwfoodie.com sunday, april 3,...

Spring 2011Spring 2011

SPRING HAS

SPRUNG AND

FOOD IS IN THE AIR.

WE LOVE TO EAT.

WE LOVE TO DRINK.

LET THE FESTS BEGIN!

foodieFort Worth

Feastof Festivals

2 Spring 2011 • fwfoodie.com

Sunday, April 3 , 2011 The Omni Fort Worth1300 Houston Street, Fort Worth, TX 76102

6:00 p.m. Main Tasting

Celebrating over 30 years of fine wine and culinary excellence, join us in sampling the gourmet cuisine of Tarrant County’s finest restaurants. The VIP Wine Tasting will feature domestic and international premium wines. In addition,

we will have an extensive auction, live entertainment, exclusive signature cocktails and much more!

$100- Main Tasting Ticket$150- VIP Wine Tasting & Main Tasting Ticket

To purchase tickets, reserve tables, sponsorships or for additional information, visit

www.bbbstx.org/taste

5:00 p.m. VIP Wine Tasting Presented By

Cabot CheeseCantina Laredo Gourmet

Mexican FoodsCast Iron at the

Omni Fort Worth HotelCat City Grill

Constellation Wines U.S.Daddy Jack’s Lobster &

Chowder HouseDel Frisco’s Double

Eagle SteakhouseDierberg - Star Lane

Falcor WineryFerré Ristorante e Bar

Fire Oak GrillFireside Pies

Hear, Hear! DistributionHeck Estates

Huneeus VintersLeft Coast Cellars

Llano Estacado WineryLone Oak Winery

Michael Pozzau Winery

MICHAELS Restaurant and Ancho Chile Bar

Pappasito’s CantinaRed Caboose Winery

and VineyardsRidglea Country Club

Rivera’s Mexican Grill & MarketRocland Wine Imports

Ruth’s Chris Steak HouseSanglier Cellars

Starbucks Coffee Company- Montgomery Plaza

The CakeryThe Grille at The Harbor on

Possum Kingdom LakeThe Wine Frog

Tillman’s RoadhouseTokyo Café

Twin Creeks Café Wildcatter Steakhouse

and many more!

Over 35 participants will be featured including:

fwfoodie.com • Spring 2011 1

tCONTENTS 4 SPOTLIGHT FEAST OF FESTIVALS Your guide to the city’s most mouth-watering festivals and our picks for must-try bites. by Celestina Blok

6 FOODIE FINDS CULINARY ART Roy Odom and Cindi Wills of Soul Flame Pottery create delectable designs to trim your table. by Natalie Lozano

8 AROUND TOWN DISH! Find out what’s cooking at these recent restaurant scene additions as well as a sneak peak of some upcoming openings. by Celestina Blok

10 CORK JESTER RIGHT TO THE SOURCE Be treated like a vineyard VIP. by Jennifer Rosen

12 EASY ENTERTAINING SPRINGTIME TEA Warmer days call for fun and creative entertaining options. Use these tips to create a modern and delicious take on teatime. by Callie Salls

14 FOOD SCENE Foodways Texas launches with a bang in Fort Worth and the Sprouts grand opening draws a loyal crowd to its newest location.

16 ON THE GO TRUCK STOP The food truck craze continues to bring more and more options to Cowtown; our latest picks are Yum Yum! and Cane Rosso. by Crystal Willars Vastine

4

8

12

I

FROM THE EDITOR

t’s my favorite time of the year. Before we’ve had a chance to take the Texas heat for granted, warm air strolls in as if it had never left and reminds us all of why we love Fort Worth so much. No one missed a beat when the first days in the 70’s arrived and we switched effortlessly from toboggans and boots to sleeveless tops and sandals.

The hallmark of the season, though, is the onset of a flurry of festivals. For many, including myself, the main attraction is the food. Where else can you go to one stretch of booths and stalls that pop up like a little city and find perfectly portioned bites of savory and sweet, as well as a loaded concoction or two? I can’t think of a better way to sample our city’s treasures.

And while enjoying all of these culinary creations, we can explore artisans that are local (like Roy Odom and Cindi Wills of Soul Flame Pottery on page 6) and those that have travelled to share their piece of the world with us.

Not only is Fort Worth home to a plethora of celebrations, but a short road trip can easily persuade you to stay at a B&B and enjoy a mini-vacation. (See Celestina Blok’s road trip picks like the Buffalo Gap Wine and Food Festival on page 7.)

Every year there is surely that one festival which makes you tell yourself, “I’m going to make it next year.” Well, this is the year! Get out and explore everything that Fort Worth and our surrounding areas have to offer. A delicious escape is only a few steps away.

CHEERS!


Here comes the sun!

Kar

i Cro

we

Pho

togr

aphy

Editor-in-Chief Crystal Willars Vastine

Managing Editor Matthew Vastine

Design DirectorCynthia Wahl

Copy Editor Evin Harano

ContributorsCelestina BlokNatalie LozanoJennifer Rosen

Callie Salls

Published quarterly by Fort Worth Foodie LLC

©2011 Fort Worth Foodie LLCAll Rights Reserved

No part of this publication may be reproduced

without written permission from the publisher.

For questions or comments

concerning editorial content email [email protected] or

visit www.fwfoodie.com

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by Celestina Blok

SPOTLIGHT

We love festivals. Not the stereotypical fair events that feature carnival rides and deep fried this-and-that; but true, regional festivals that celebrate artisans, musicians, and especially fun and unique foods that can be eaten while strolling about. After a bitterly cold winter, we hope you’ll use this guide as a road map to explore some of our area’s best outdoor events.

Feast offestivals

Mark your calendar now - get ready

to enjoy unique local and regional foods

Main St. Fort Worth Arts FestivalThursday, April 14 – Sunday, April 17, Downtown Fort WorthIn a nutshell: In its 26th year, the event ranks as the number one arts festival in Texas and the sixth largest arts festival in the U.S. Better than Ezra headlines this year.Food scene: Huge. Drawing a half million people, hungry festival patrons can choose from more than 20 food vendors, including some of Fort Worth’s own restaurants. Enjoy barbecue from Riscky’s, tenderloin tamales from Reata, and brisket tacos from Cantina Laredo. Last year we tasted chipotle chicken and dumplings from the Omni Fort Worth’s Cast Iron booth. Don’t miss Embargo’s Cuban tortas and tacos, or the Little German Kitchen’s Bavarian cream stuffed pretzel. Also back for 2011: Times Ten Cellars wine booth. Must taste: Bahama Mama – beef and pork hickory-smoked sausage from Schmidt’s Sausage Haus. They travel all the way from Columbus, Ohio to be here. Details: Free admission. Strips of 12 coupons can be purchased for $8. www.mainstreetartsfest.org

Art in the SquareFriday, April 15 – Sunday, April 17, Southlake Town SquareIn a nutshell: It’s like Southlake’s version of Main Street, even held on the same weekend. You’ll find more than 140 local and national artists in booths along the shop-filled streets of the Square. Food scene: There’s kettle corn, gyros, fajitas and pizza by the slice, but we like the kabobs, meatball sandwiches and Mediterranean salads from Brio Tuscan Grille’s booth. Must taste: Nothing Bundt Cakes. If you can’t make the festival to try one of their hot little bundtlets, visit the new Fort Worth storefront on Camp Bowie Boulevard. Details: Admission is free. www.artinthesquare.com

MayfestThursday, May 5 – Sunday, May 8, Trinity ParkIn a nutshell: After being cancelled in 2009 because of the swine flu scare, Mayfest, which benefits the Trinity River and surrounding parks, saw record-breaking attendance in 2010.Food scene: There’s surprising variety that spans beyond corn dogs and skewered sirloin steaks. Festival-goers will find fried catfish baskets, buckwheat noodles with veggies, jerk chicken, Natchitoches meat pies, and jambalaya. Must taste: Sweet potato fries with marshmallow sauce from Ms. Piggy’s.Details: Admission is $8 for adults and $5 for children ages 6 to 12. www.mayfest.org

Art in the Square


GrapefestThursday, September 15 – Sunday, September 18GrapevineIn a nutshell: Grapefest is the largest wine festival in the Southwest. Celebrating 25 years, the event also hosts the largest consumer-judged wine competition in the country. Food scene: There’s an entire “culinary pavilion” where foodies can meet chefs and enjoy cooking demos along with wine and food pairings. Last year we devoured savory crepes from Austin-based Crepe Crazy, filled with chicken pesto and sausage with caramelized onion. We also look forward to another “bowl of red.” That’s what they call the chili from Grapevine’s own Tolbert’s, who will also be there.Must taste: Visit the Texas Wine Pavilions to support winemakers from our great state. Details: Admission is free all day Thursday, and Friday until 5 p.m. After that it’s $8 for adults. www.grapevinetexasusa.com/grapefest Jazz by the BoulevardFriday, September 23 – Saturday, September 24Will Rogers Memorial Center lawnIn a nutshell: Music-lovers fill the tree-lined, grassy lawn during this annual event that benefits the revitalization of Camp Bowie Boulevard.Food scene: The Culinary School of Fort Worth hosts cooking demonstrations in the Cooking Carnivale tent. We’ve also enjoyed Ocho Rios’ Jamaican food tent here, as well as the usual festival fare of funnel cakes and turkey legs. Must taste: Don’t miss Leroy Wilson’s fall-off-the-bone pork ribs and lip-smacking sauce from Wilson’s Bar-B-Q. Details: General admission and reserved seating ticket prices to be announced. www.fortworthjazz.com

Red Steagall Cowboy Gathering and Western Swing FestivalFriday, October 21 – Sunday, October 23Fort Worth StockyardsIn a nutshell: Red Steagall is best known for his Texas swing dance music, but he’s also a renowned cowboy poet and performer. He founded the event, which has been named “best gathering” and “best family event” by American Cowboy Magazine. Food scene: The chuck wagon competition is the highlight here. Twenty authentic chuck wagon chefs make camp and prepare their Dutch oven best for a cook-off that’s judged on Saturday. (We hear it’s the only chuck wagon competition that Terry Chandler of Fred’s Texas Cafe will do.) Must taste: Chili is the main competition item. Grab a bowl or two and judge for yourself. Details: Tickets are $25 daily, or $55 for a three-day pass. Add $10 for the Saturday night rodeo at Cowtown Coliseum. www.redsteagallcowboygathering.com

Continued on next pageMain St. Fort Worth Arts Festival

Geno Loro



Perhaps the only things more important than what is cooking in the kitchen are the utensils being used and how the dish is presented.

Soul Flame Pottery, formerly Stone Creek Studio Pottery, is run by self-proclaimed foodies, Roy Odom and Cindi Wills, whose love for each other is reflected in the name change.

“We were always intended to be together and were stupid not to have done it sooner,” Roy said.

Their kitchenware is beautiful, functional, and safe in the oven, dishwasher and microwave.

Products range from display – wine caddies, baguette servers, salad bowls, and tapas plates – to practical – French butter keepers, apple bakers, egg poachers, salt pigs and grate plates, their hands-down best seller. mmmmmmmmmmmmmmmmmmmm

The grate plate serves first as a tool, grating anything from garlic to cheese, and then as a serving dish for dip. Their popular concept began when Roy and Cindi decided that the olive oil dip at an Italian

eatery was lacking something – fresh garlic. A friend’s visit to France inspired the grating, which Roy creates by pulling sharp points out of the clay individually. If this sounds like intense attention to detail, it is typical of Soul Flame’s production process.

Roy mixes most of their glazes himself, using chemicals that require accuracy down to the last gram. Cindi incorporates naturally-occurring textures into every design, pressing leaves pulled from her garden into clay for accuracy. This guarantees originality, but also limits the timeframe of production.

“Our work changes as the seasons do,” Roy said.

Even with such attentiveness, clay offers suspense. “You never know that it worked until the

very end,” Cindi explained. “When you open the kiln for the final time, it’s like Christmas.”mmmmmmmmmmmmmmmmmmmmmmmm

The couple offers classes to all ages to introduce “an open-minded approach to the different possibilities and techniques with which clay is infused,” said Roy. “I encourage any who have a faint interest to try it.”

Find Soul Flame at Southlake’s Art in the Square in April and Jazz by the Boulevard in September. For more information on classes or to purchase pieces, visit their website: www.stonecreekstudiopottery.biz

Culinary Artby Natalie Lozano

Soul Flame Pottery’s grate plate, cruet and bread plate.

From previous pageCowtown Farmers Market Summer FestivalSaturday, July 16, Traffic Circle at 3821 Southwest BlvdIn a nutshell: One of Fort Worth’s favorite farmers markets throws a summer bash complete with live music, tastings and cooking demonstrations. Food scene: Booths provide plenty of samples for patrons to enjoy while shopping, including locally grown fruits and vegetables, roasted organic coffees and fresh baked goods.Must taste: The line is worth the wait to try any of Artisan Baking Company’s fresh baked breads and sweets. Details: Admission is free. www.cowtownfarmersmarket.com

Fort Worth Greek FestivalFriday, November 11 – Sunday, November 13 St. Demetrios Greek Orthodox ChurchIn a nutshell: Hosted by St. Demetrios Greek Orthodox Church, the festival will celebrate its 44th year. Many Fort Worthians mark their calendar to eat lunch and dinner daily at this annual three-day event.Food scene: It’s impossible to try every delectable dish in one trip, so we recommended planning for at least two. The families of St. Demetrios prepare flavor-packed, authentic Greek specialties to share with hundreds, including pastitsio, a macaroni casserole with ground beef and béchamel. There are plenty of gyros, chicken and lamb dishes, and much more. Must taste: Try the saganaki, which is Greek cheese melted with flaming liquor and served on pita bread. It’s as much a show as it is a dish. Details: Admission is free and all food and drinks are purchased with tokens, sold for $1 each. www.fortworthgreekfestival.com

Cowtown Farmers Market Summer Festival Victor Zapata

Foodie Finds


Buffalo Gap Wine & Food SummitThursday, April 14 – Sunday, April 17

Perini Ranch in Buffalo Gap, Texas

Celebrity chefs from around the state gather to celebrate and cultivate the appreciation of fine wine and food.

The cream of the Texas crop will be here for exclusive dinners, tastings, dancing, and more. Guests include Stephen Pyles, Tim Love, Jon Bonnell, Michael Thomson, Paula Lambert, Juan Rodriguez, Rebecca Rather and more.

There are several events, but if we had to choose one, it would be Cowboys, Cuisine & Cabernet, to be held Saturday, April 16. Taste some of the region’s finest cuisine along with perfectly paired wines.

Ticket prices vary. Cowboys, Cuisine & Cabernet is $125 per person. www.buffalogapsummit.com

Granbury Wine WalkFriday, April 29 – Saturday, April 30

Granbury Downtown Square

Purchase a ticket, get a wrist band, and get ready to taste Texas wines and local food items around the Granbury downtown square. Live music and art exhibits add to the fun. Vendors and local restaurants will provide tastes, including steak, barbecue, burgers, chicken and fish.

Make plans to attend the “Wine ‘n’ Dine Chef Spectacular” on Friday, April 29, hosted by Texas Toast Culinary Tours. June Naylor and Cynthia Wahl will round up area chefs who will serve their specialties with Texas wines.

Tickets start at $15. The wine dinner price is $85. www.granburywinewalk.com

Texas Steak CookoffSaturday, May 21

Hico, Texas

Backyard chefs compete to claim bragging rights for grilling Texas’ best rib eye. The event has been featured on Food Network and is touted as the premier steak cookoff of the Southwest.

Flaming hot grills fill the smoke-lined streets of downtown Hico. Choose your chef and how you want your steak cooked. Proceed to the “fixin’s” line for baked potatoes and salads. Arrive early to sample the hors d’oeuvre competition.

Team “Pica Pi-dras” won last year. Stop by their booth to learn what a rib eye should taste like.

Tickets are $25 and include a steak dinner. Coolers with alcohol are permitted. Purchase a separate $20 ticket for the wine tasting taste, too. You’ll get eight generous “tastes.” www.texassteakcookoff.com

Buffalo Gap Wine & Food Summit

IN A NUTSHELL

FOOD SCENE

MUST TASTE

DETAILS

Texas Steak Cookoff

Granbury Wine Walk

Victor Zapata

Celestina Blok

Road trip!Typically, some of the best festivals are those that require a map and back road traveling to get to. The smaller the town, it seems, the truer the taste of Texas food and culture. Make note of these three upcoming, not-to-be-missed festivals that are definitely worth the drive.

Mark Davis


AROUND TOWN

Blue Sushi Sake Grill3131 West Seventh Street817-332-2583

Since its arrival last fall, Blue has become a hot spot on Seventh Street, giving other premier sushi joints a run for their money. The cool, Nebraska-based restaurant (Fort Worth is the only location outside of Nebraska) features floor-to-ceiling windows, an exotic fish tank over the bar, and of course, sleek electric blue lighting and décor. There was big buzz about Chef Ped Phommavong (previously of Reata, Sushi Samba, Mochi Kitchen) leading the kitchen at Blue, but soon after opening, he was temporarily called to Thailand for personal matters.

Selected fish are flown in directly from Japan, including madai, a Japanese sea bream snapper. And the maki, or rolls, feature Texas twists like the Rodeo, featuring seared tenderloin and crawfish topped with Sriracha crispy onions.

The menu provides endless possibilities. Specialty nigiri, includes items like the Cherry Bomb, offering tuna, jalapeño, rice tempura, spicy sauce and ponzu, a Japanese citrus sauce, and the Itchy Sea Bass, baked with spicy crab, jalapeños and cilantro.

Hottub’s Back Porch Grotto4413 Trail Lake Drive817-923-2092

With a name like Hottub’s, the destination has to be interesting, right? Tucked away in the Westcliff neighborhood, Hottub’s is named for its owner, Danny McGuire, a former Fort Worth police officer who decided to go into the restaurant biz. You may remember him from Twin Pines Catfish in Burleson and Azle. mmmmmmmmmmm

The interior is sleek and contemporary, while the patio reminds us of a Hill Country beer garden. We like the long stone bar with marble counter that sits outside with the flat screen TVs overhead. Regarding the food, the menu has a seafood focus, featuring fried catfish as its signature dish. You’ll find “Horned Frog” gumbo, “Laughing Bird” shrimp cocktail (raised in the Caribbean), grilled redfish, and lobster mac and cheese. But non-seafood eaters will appreciate the half-pound burger, cheesy enchiladas and hardwood grilled steaks.

Think Gulf Coast meets Tex-Mex meets steakhouse, with Super Frog thrown in the mix. It’s a little bit of everything, with a Fort Worth twist. mmmmmmmmmmmmmmmmmmmmmmmmmmmm

DISH!

There continues to be such an influx of new restaurants open-

ing in Fort Worth, the Foodie staff is having a blast trying to keep up. Here are three buzz-worthy eateries new to our neck of the woods, as well as two more that are due to open this spring.

by Celestina Blok

Blue Sushi Sake Grill| Itchy Sea Bass


Hacienda San Miguel2948 Crockett Street817-386-9923

Another Dallas spinoff has arrived on Crockett Street in the West Seventh development. Hacienda San Miguel is kin to Dallas favorite Café San Miguel, but we’re happy to report the Fort Worth version has a vibe all its own. Neighboring Patrizio, the restaurant offers a contemporary, Latin-inspired setting, and has already established itself as the be-seen spot of the moment. Seating is spacious and the bar area features intimate nooks of booths for two. mmmmmmmmmmm

Patrons will not find cheesy enchiladas doused in chile con carne or plates piled with refried beans and rice. Instead, Chef Hugo Galvan strives to highlight the true taste of Mexico. mmmmmmmmmm

Expect sophisticated dishes like tequila-cured tuna tartare and lobster enchiladas. Salsas are authentic, like guajillo-cascabel and Mezcal-chile mulato. The must-order appetizer is the queso fundido. Enough for three or four to share a couple of bites each, the buttery queso asadero is baked with a smidge of sautéed mushrooms, poblano peppers and onions in a banana leaf and served with warm, house-made corn tortillas. We welcome the break from typical Tex-Mex queso.

Hacienda San Miguel | Queso Fundido

Coming Soon

Avoca Coffee1311 W. Magnolia Avenue

We were pumped to hear about plans for a new, locally-owned coffee shop to open on Magnolia Avenue last year, and the wait is almost over. Avoca Coffee is prepping for final touches this spring, with the goal of opening “very, very soon.” Owners Garold LaRue and Jimmy Story, both Boswell High School alums, are working diligently to complete construction and install furnishings. The former Sundance Scooters location is spacious, and one half of the facility will be used for in-house coffee roasting by LaRue. Expect a focus on high-quality coffee and less on syrups, Splenda packets and frozen coffee drinks. Pastries from local bakeries such as Artisan Baking Company will be available.

Shinjuku Station711 W. Magnolia Avenue

The owners of Tokyo Cafe are opening a second restaurant in Fort Worth. Named after a train station in Tokyo, Shinjuku Station will be located on Magnolia, next to Hot Damn! Tamales and across from Paris Coffee Shop. Owners Jarry and Mary Ho have built a loyal customer base at Tokyo Cafe, but will offer a more authentic Japanese menu at Shinjuku. That means more tofu-based dishes, egg custards and authentic ramen. Mary’s brother, Casey Kha, will be the lead at Shinjuku, and we’re excited to experience a truer taste of Japan. Expect a mid-spring opening. mmmmmmmmmm


right to the sourceBe treated like a vineyard VIPby Jennifer Rosen

If you haven ’t yet had the pleasure , it’s time to visit wine country. But too many tourists take to the tasting trail with no plan, and wind up exhausted

and overwhelmed. Follow these steps to get the most out of the experience—as well as VIP treatment.

In wine country, gargantuan factories often sit check by jowl with ramshackle one-man affairs. Your route should take in both, and leave time for lunch.

Cardinal rule: Thou Shalt Spit. Practice in the shower. Swallowers end up dazed and fried, too marinated to think. Wineries like this. They want you to get happy and buy a lot of wine, so sometimes you have to ask for the spittoon.

Take notes, or all those “unforgettable” wines will be a blur the next day. Besides, the very act of scribbling strikes fear and awe into the hearts of producers. They are desperately hoping for a write-up, even in Practical Welding.

If there’s a tour, skip it. You did that stuff in fourth grade at the Natural History Museum. That doesn’t mean

you don’t want to see the winery. You just need the right host. Check out who’s pouring. The “cellar rat,” a young factotum, prostrating himself for love of the business, can be good. Get him off his rote speech by asking if his job is hard, and what he likes about it. Be sympathetic; you might root out some dirt. Beware, though, anyone in marketing. All you’ll get is a volley of pre-programmed clichés.

What you really want is the owner or, better, the winemaker. Engage this person. Your level of wine expertise is irrelevant—curiosity is what counts. Some openers: “What’s different about your winery? Does being a Superfund Clean-up Site affect the size of your grapes?”

No doubt the label has a story, but they’ve told it a thousand times, and it’s probably bogus. Instead, ask to see the vineyards. Winemakers are happiest there, in their natural habitat. Ask if you can try a grape off the vine. Find out about the trellis system and irrigation. If you’re on a mountain, they would love to tell you how hard it is to

CORK JESTER


farm and why it’s worth it. If you’re in a valley, skip the question—they’ll go on the defensive, saying, “Valleys are too as good as mountains!”

There will be a local issue concerning road access, endangered species or erosion control. They will have a passionate opinion. Listen to it. You can then riff on this theme at the next winery you visit: “Had any run-ins lately with the fungus-rights movement?”

The vineyard is foreplay for the tasting room. A tourist will march right in and demand, say, red. You, on the other hand, VIP, will say, “What do you think I should taste?” The answer may be way outside your normal scope. Flow with it. It probably resonates beautifully with the local terroir.

You need not praise the wine as you taste. This is a good time to take intense, cryptic notes. If you talk, phrase your observations carefully: For instance, “Tell me about the exuberant acid in the Pinot Grigio,” rather than, “Oh my God, my fillings are melting!”

By now, the love you’ve inspired in the winemaker should have swollen to the point where he’s compelled to offer you an exclusive tasting: the last bottle of

1974 Concord, perhaps, or his six-year-old daughter’s first single-vintage bottling. He might confess that his real passion is Madeira, and shyly pour you his version.

You must pronounce it extraordinary. If you’re taken to the cellar for barrel samples, consider this a great honor. Don’t expect barrel wine to taste good. It might be hazy, still fermenting, or simply tasteless. The key questions here are, “How do you expect this to change and develop?” and “How does it compare to last year?”

Upon leaving, it’s good manners to buy a bottle or two, and to courier a few of their brochures, pricelists, and business cards to an off-site dumpster. As you drive away, warm in the glow of the royal treatment, perhaps clutching a gift—a bottle pressed into your hands at the last minute. You’ll realize that you’ve learned a heap, discovered some new wines, and maybe even made a friend for life.

Jennifer Rosen, award-winning writer and author of Waiter, There’s a Horse in My Wine, and The Cork Jester’s Guide to Wine, writes wine articles that have been featured in various publications around the world. Read her column at www.corkjester.com.

Local Vines

Lightcatcher WineryCrush Day 2011The Lucy DanceSaturday, August 27

Lightcatcher’s Crush Day pays homage to the beloved episode of “I Love Lucy” in which Lucy visits the town of Turo, Italy to stomp grapes.

The annual celebration allows attendees to let loose and dress up like Lucy in peasant tops and skirts – even the men! Newly harvested fruit is gathered in large vats and the dance begins. Live music, delicious bites, and, of course, wine are all on hand. This one may be a few months away, but get it on your calendar now – you do not want to miss out on the fun.

Lightcatcher Winery

6925 Confederate Park Road

Fort Worth , TX 76108

817-237-2626

www.lightcatcher.com

12 Winter 2010-2011 • fwfoodie.com

The warm months of spring beg for afternoon parties al fresco style—a perfect time for afternoon tea! Plan a teatime fete with a twist, ideal for

women, men and children alike, with modern libations, elegant hors d’oeuvres and sweets with a nostalgic touch. The effect of this combination will yield an outdoor affair fit for a queen.

A Tea-Sipping Frenzy!Supplying an array of beverages is a simple way

to set your teatime apart from the rest. Stock your party arsenal with warm, iced, traditional, unconventional and nonalcoholic options, as well as a cocktail or two for those who enjoy an afternoon delight.

For traditional hot tea options, provide a soothing garnish assortment including sugar cubes, fresh citrus wedges, glossy honey and candied ginger to drop in for a fizzing treat.

For cool, refreshing alternatives, mix herbal iced tea to display in pitchers with an ice bucket and scoops close-by. A large punch bowl brimming with iced tea and fruit juice (champagne if you please) would be a definite showstopper with frozen fruit slices to act as ice. Basil, mint and parsley freeze well for homemade ice cubes with an herbaceous kick. Raspberries, orange rind and blueberries submerged in ice cubes add a fruity punch, indeed.

Tea Sandwiches & Savory BitesTea sandwiches, canapés and savory offerings

are integral when building a tea party menu. When selecting an array of savory options, think about colors and textures that will complement and contrast with each other.

When building tea sandwiches, expand your bread horizons! White bread would be lovely with a homemade peanut butter and blackberry jam for a distinct layered look inside. A hearty wheat option adds color and stands up to richer spreads such as chicken salad or traditional pimento cheese. For fillings lackluster in color such as cucumber cream cheese or egg salad, opt for rustic pumpernickel to add depth of flavor and a deep chocolate hue.

by Callie Salls

TeaSpringtime

EASY ENTERTAINING


Radish Tea Sandwiches with Fresh Lavender Butter Yields 12 tea sandwiches

6 slices pumpernickel bread cut

into 12 two-inch rounds

1 cup radishes, sliced thin

2 T unsalted butter, softened

½ t fresh lavender, minced,

plus additional for garnish

¼ t kosher salt

Preheat oven to 400 degrees. Toast

bread rounds on a sheet pan for ap-

proximately 5 minutes. Meanwhile, mix

together butter, minced lavender and salt.

Spread butter mixture evenly on cooled

bread rounds. Top with chilled radish

slices and fresh lavender to garnish.

Flavor Pairings Unique treats perfect for an afternoon of teatime delight!

Hot Chamomile Tea

with Orange Honey

Cucumber Tea Sandwiches

with Horseradish Aioli

on Pumpernickel

Mini Lemon Poppyseed

Muffins with a Lime Glaze

Iced Mint Tea &

Cranberry Juice Punch

Curried Chicken Salad

on 7-grain with Dried Apricots

Pistachio Baklava with a

Brown Sugar Simple Syrup

Hot Earl Grey Tea

With Candied Ginger

Asparagus & White Bean

Hummus Tartlets

Cherry Lavender Scones

Lemon Zinger Iced Tea with

Blood Orange & Champagne

Smoked Salmon Canapes

atop Molasses Rye

with Lemon Dill Cream Cheese

Blueberry & Strawberry

Mini Tarts with Ricotta

Tea

Savory

Sweet

To assemble traditional tea sandwiches, toasting bread will keep spreads from making sandwiches soggy. Make sure fillings are spread evenly over the entire bread surface and neatly sliced or use a circle cutter for even cut-outs. Serve sandwiches stacked, on their sides to display colorful fillings, or alternating amongst different sandwiches for a decorative centerpiece.

Think outside of the box when it comes to bases for savory offerings. Phyllo cups, mini puff pastry tarts, wonton crisps, English cucumbers and sliced radishes are all textural alternatives to good ol’ sliced bread. Although a bit retro, cucumber cups are healthful ways to store fillings in a compact, bite-sized treat. Grilled spring vegetables and goat cheese are a perfect filling for delicate phyllo cups, and chilled shrimp salad with tarragon favors well atop wonton crisps with toasted sesame seeds.

Scones, Muffins & TartsFor an after-tea sweet tooth, offerings such as scones, biscuits, pound cakes, curds, jams

and lemon bars are long-established options that can be simply amped up with unique flavor combinations.

Revive scones and biscuits with rehydrated dried fruits, herbs, and spices: Cardamom Pound Cake with a Grapefruit Glaze for a tangy, buttery combination, Cherry Lavender Scones for a floral note, or Rosemary Biscuits for a comforting woodsy aroma. Using seasonal spring produce will give sweet confections an optimal flavor and appearance.

Decorate the PartWhen setting up for tea-time, let the food and beverages shine as your main source of

decoration! Mix and match vintage and modern tea cups, ice tea glasses and tumblers for a funky

touch. Arrange garnishes in simple glass bowls surrounding beverage options.When setting up sweet and savory offerings, intermix menu item sizes and colors for a

variety. Display pastries on tiered cake stands or platters to add height to the table. Leave colorful napkins and small plates aplenty for guests to help themselves in a relaxed manner.

Callie Salls is the owner/private chef of Linguine and Dirty Martinis: Food for the Fabulous Life! Visit her website for more information about her private chef services: www.linguineanddirtymartinis.com


FOOD SCENE

Foodways Texas launched in Fort Worth with a bang during its Culinary Charreada kickoff event at Clear Fork Station on February 20th. More than a dozen local chefs lended their skills to show off the best that Texas has to offer. Outdoors hosted treats from Terry Chandler’s Ought Zero chuck wagon amongst several others. Indoors featured lobster ceviche from Lanny Lancarte, fresh corn topped with queso fresco and lime from Molly McCook of Ellerbe’s and more.

Foodways also held its first annual symposium the following weekend in Galveston, Texas. The “Gulf Coast Gathering” focused on education and creating an open dialogue on issues affecting the Gulf of Mexico. Attendees were treated to an oyster tasting at Gaido’s with a dozen varieties of the Texas delicacy.

Don’t be disappointed if you missed out on the fun. These were only the first of many opportunities that the Foodways team will provide to learn about and enjoy the culinary history of our state.

Become a member and learn more about the mission of Foodways Texas and upcoming events at www.foodwaystexas.com.

The much anticipated opening of Sprouts Farmers Market on January 25th was confirmed by the line of customers that began to stretch long before the 7 a.m. opening. The first 500 were rewarded with coupon books for 10 free deli sandwiches and first pick of aisles lined with fresh produce and natural and organic products. The location at 820 and Hulen Street marks Sprouts’ ninth metroplex location and their 54th store across four states.

The new year has already delivered a new grocery alternative to Fort Worth along with an inspiring organization that will fulfill all of your foodie cravings.

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Crowds form on opening day of Sprouts Famers Market at 820 and Hulen Street.

S’mores from Tillman’s

Republic Tequila served up margaritas and tequila tastings.


Everything we sell was grown, raised or produced within 150 miles of Fort Worth.Located on the Traffic Circle (junction of highways 183, 377 & 80 West)—3821 Southwest Blvd., Fort Worth, TX 76116.

Wednesdays (til Thanksgiving) and Saturdays (year-round)


ON THE GO

T R U C K S T O PFood trucks have continued to roll into a welcoming Cowtown crowd. Check out our latest picks that will have you covered whether looking for a quick lunchtime bite or a leisurely dinner over a glass of vino.

YUM YUM! FOOD TRUCKHouston St. & W. Weatherford St.W. 10th St. & Taylor St.Mon-Fri 7am-2pm469-446-2846

With two rolling restaurants, Yum-Yum! has taken downtown Fort Worth by storm. Bright green trucks can regularly be found serving up meals to workers

that are thankful to have a new quick service option for busy days. Breakfast-goers choose from a selection of tacos and burritos filled

with egg and chorizo, sausage, bacon or ham. Lunchtime brings a larger variety that adds burgers and monster burritos to the mix. Ordering is made simple with a form that walks hungry patrons through three steps that starts with making a choice of taco, burrito or burger. Next is to pick from flour, corn or chipotle tortillas or cheese for burgers. The final step in the ordering process is to “pimp your Yum-Yum!” with sauces and fixings like guacamole sauce, pico de gallo, and Santa Fe corn mix.

Tacos start at $1.50 each during breakfast and burgers start at $4 – a small price to pay for great flavor and always friendly service.

CANE ROSSOTimes Ten Cellars, 1100 Foch Street

Tuesdays 5pm -8:30pm214-741-1188

www.ilcanerosso.com

Cane Rosso’s Mobile Oven spends most of its time on the East side of the metroplex, but Tuesdays belong to Fort Worth with a weekly stop at Times Ten Cellars on Foch Street.

Aiming to bring Neapolitan style wood-fired pizzas to North Texas, these pizzaiolo pay careful attention to quality of ingredients. Doughs are made in-house, tomatoes are hand-crushed and mozzarella is hand-pulled.

The Luana (pictured above) gives a little taste of everything with Italian tomatoes, fresh mozzarella, basil, mushrooms, sausage and hot sopressata, a dry-cured salami.

The oven, imported from Italy and mounted on a trailer, is available for catering on Friday through Sunday and Cane Rosso recently opened its first restaurant by the same name in Deep Ellum.

by Crystal Willars Vastine

T R U C K S T O P


The Granbury Wine Walk, an annual wine, food and music

festival, will be held on April 29-30, 2011 in historic Granbury, Texas.

Tickets are $15 per person in advance and

$20 per person at the event. Tickets include a

two day pass, 10 wine tastings, complimentary

glass, and schedule of events and map. Wine may

also be purchased by the glass and bottle from

participating wineries at the event.

To purchase tickets and for more information go to

www.granburywinewalk.com or call 817-579-9181.

Stroll along the Historic Square to taste Texas Wines and sample

local foods

Participate in the “People’s Choice Wine Competition”

Experience live music around the

Historic Downtown Square

Enjoy the many boutique shops and restaurants in Granbury

Tour the art galleries and see some of their exciting exhibits

Proudly Benef iting Tarleton’s Langdon Center Fine Arts Program

Photography by Randy Ziegler Photography

spring 2011spring 2011 - fortworthfoodie.com · 2 spring 2011 • fwfoodie.com sunday, april 3,...

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