take a moment to relax, sip, and savor. …foodiefort worth take a moment to relax, sip, and savor....

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TAKE A MOMENT TO RELAX, SIP, AND SAVOR.

BRUNCH IN FORT WORTH HAS NEVER BEEN SO DELICIOUS.

Spring 2013

Brunchtime

2 Spring 2013 • fwfoodie.com

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fwfoodie.com • Spring 2013 1

tCONTENTS 4 SPOTLIGHT BRUNCH Take time to relax and savor at these neighborhood restaurants putting the spotlight on weekend brunch. by Celestina Blok

8 AROUND TOWN EAT THIS! Recent openings have Fort Worthians lining up for more at spots like Magnolia Cheese Company and Red Door Bistro. More is on the way including the much anticipated opening of Waters. by Josie Villa-Singleton

10 EASY ENTERTAINING BRUNCH BEAUTIFUL Spruce up brunch favorites with seasonal produce to liven up your weekend table. by Callie Salls

12 MADE IN FORT WORTH BEST MAID From leftover egg yolks to a pickled empire, learn the story behind Best Maid pickles. by Natalie Anne Trimble

15 EVENTS Get in the swing of spring with flavorful events that give a taste of all that Fort Worth has to offer.

16 FEAST YOUR EYES This photo story of Arlington’s Potager Cafe highlights a true farm to table experience. by Kari Crowe Seher

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10

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FROM THE EDITOR

Editor-in-Chief Crystal Willars Vastine

Design DirectorCynthia Wahl

Marketing DirectorMicheline Hynes

Copy Editor Evin Harano

ContributorsCelestina Blok

Natalie Anne TrimbleCallie Salls

Kari Crowe SeherJosie Villa-Singleton

Cover photography by Kari Crowe Seher

Cover Styling by Stephanie Miles

Published quarterly by Fort Worth Foodie LLC

©2013 Fort Worth Foodie LLCAll Rights Reserved

No part of this publication may be reproduced without written permission from the publisher.

Comments concerning editorial content? email [email protected]

For advertising inquiries contact:Sales Director

Shirley [email protected]

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he defining factor that sets brunch apart from breakfast is

a feeling of leisure to linger over a table well into lunch hours. The implied permission to have a drink or two before noon is also a definite mark in the “pro” column for brunch.

Many local chefs are putting just as much effort into their brunch menus lately as they are dinner fare. A few are even applying some fun and creativity to the accompanying drink menu (think beer-mosas from Live Oak, page 4).

Staying home for a relaxing meal has its advantages too. We devoured the leek and spring pea frittatas from our photo shoot with chef Callie Salls (page 11). Then we washed it down with her floral twist on a traditional mimosa.

Aside from the excitement of brunch, I’m eager to introduce a new “Made in Fort Worth” feature that will appear in each issue highlighting products that are home grown and make it out into to the world beyond Cowtown. Best Maid (page 12) did just that over 80 years ago with a journey that started with pies, sandwiches and a cucumber garden in the backyard. If you’re looking for a brunch tie in here, well, Best Maid just launched a spicy bloody mary pickle that gives adults a new reason to drink that jar of pickle juice.

Here’s to a welcoming the warm weather with a mimosa (or pickled bloody mary) in hand.

Cheers!

foodieFort Worth


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NATALIE ANNE TRIMBLE CONTRIBUTOR

Natalie Anne Trimble is a proud native of Fort Worth. Between her Irish-Hispanic mother and her Mexican grandmother, she did not eat a bad meal until college. Natalie is learning to enjoy cooking, but her first culinary love is baking. She won her husband Travis’s heart with her oatmeal cinnamon dark chocolate chip cookies. Natalie likes trying recipes she finds in the Star-

Telegram and is excited to be growing her first garden with Travis this spring. She grew up reading Fortune, which fostered a love for the story hiding behind every company. In addition to writing for and editing her college newspaper, Natalie combined her love for words and business into an English and marketing Interdisciplinary degree from Liberty University in Virginia. She loves exploring, be it a new restaurant or an old city, and feigning a thick Texas accent when she is out of state.

SHIRLEY BEN-DAVID SALES DIRECTOR

Shirley Ben David’s pas-sion for food started early in life. Raised in Israel, she was exposed to the eclectic mix of cultural delicacies brought to Israel by people from many different countries. As a student, Shirley’s father pre-sented her with a cookbook and sage advice, “Try not to make your guests your guinea pigs.” Despite that, Shirley cooked for friends and family throughout her undergradu-ate and graduate studies.

Upon moving to North Texas, Shirley explored the Texas culinary scene, trying local restaurants, attending classes at the Culinary School of Fort Worth, and establishing a business importing healthy snacks. In addition to her work with Fort Worth Foodie, Shirley is Event Manager at BREWED, and she volunteers at the Tarrant Area Food Bank. She also continues to expand her cooking and baking skills, and tests the results on her favorite “guinea pigs,” namely her husband Noam and their three children.

CONTRIBUTOR SPOTLIGHTPh

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brunchBy Celestina Blok Photography by Kari Crowe Seher

Fort Worth folks have been brunching for years at longtime standbys like Lucile’s Stateside Bistro, Esperanza’s Bakery and Café and Ol’ South Pancake House. Layer in an onslaught of new restaurants offering elaborate buffets, eggs Benedict countless ways, hangover brunches and “Sunday Funday” specials for brunch that has never been so cool.

With time to savor friends and food,start your day with


Bill Smith, local builder, contractor, landscape designer and live music lover, opened Live Oak Music Hall & Lounge last summer in the historic Southside Lions Club hall and immediately drew crowds for his be-seen rooftop patio, eclectic menu and intimate showroom with auditorium-style stage. A friendly man with a gentle smile, Smith says he probably knows every local musician in town thanks to his days as a stage builder. Now he’s poised to establish a new brunch trend in Fort Worth, one where live gospel music is on the menu.

“It’s amazing how many artists have their roots in gospel,” Smith said. “We’re already working with a lot of local artists that are really excited about it. It won’t be your typical gospel brunch.

We’ll have bluegrass, Southern gospel, Texas country gospel, folk gospel; we’ll even do a full choir, maybe at Christmas.”

Smith received strong praise when he experimented with the concept late last year and plans to confirm local acts for each Sunday morning beginning this spring. Diners will sit in the showroom area while musicians perform on-stage. In the meantime, brunch is currently served every Saturday and Sunday at Live Oak from 11 a.m. to 2 p.m. and offers a small menu of diverse selections, like Elvis’ French toast ($9), stuffed with bananas and peanut butter then deep-fried, and the Irish egg ($7), soft

boiled and wrapped in a potato-bacon-jalapeno hash then fried. The menu’s chicken fried water buffalo and eggs ($12) comes with three battered strips of tenderized buffalo raised locally at Battlefield Bufala farm in Azle. Since Live Oak opened, the restaurant has become somewhat known for its chicken fried buffalo selections.

“It’s kind of our ‘schtick,’” said Mike Weir, Live Oak’s executive chef. Weir’s been with the venue since day one but took over the kitchen last fall. He’s worked at the Fort Worth Boat Club, Chef Point Cafe and has experience in kitchens around the world, most recently in Dubai.

Don’t miss Live Oak’s beer-mosas – orange juice served over select craft beer. Bill says wheat ales mix well with OJ and recommends Revolver Brewing’s Blood & Honey, brewed in Granbury and finished with blood orange zest and Fall Creek Farms honey.

Even with generating a packed house each weekend, Smith still has big plans for Live Oak, including building a large smoker out back, opening a patio behind the stage, and eventually serving brunch buffet-style on the rooftop.

“We’re only six months old, so we’re still

evolving; and honestly we’ll probably never stop evolving. I guess that’s one thing that’s kind of funky about the Live Oak,” Smith said. “It goes back to my whole concept and passion for designing and building this place. This is the culmination of everything I have done in my life.”

1311 Lipscomb St.817-926-0968www.theliveoak.com

Live Oak Music Hall & Lounge

Live Oak Music Hall &

Lounge is known for their

chicken fried buffalo. Far

left, Elvis’ French toast

is stuffed with bananas

and peanut butter, then

deep fried and paired

here with a beer-mosa.

Bill Smith, below, has

put gospel music on the

Sunday morning menu.


SapristiWe’ve always loved Sapristi for its

steamed French mussels - tossed in butter, white wine, parsley and shallots – and ad-dicting pommes frites; crispy thin Belgian fries dusted with herbs de Provence. But more recently we fell hard for Sapristi’s eloquent brunch offerings, including the seafood Benedict with smoked salmon and lump crabmeat ($18), and the roasted duck hash topped with two poached eggs ($18).

Berkeley residents have long considered Sapristi their brunch go-to and with good reason. Each entrée is well-executed and comes with a small plate appetizer that shines on its own. Choices include petite pancakes, a brie and caramelized onion tartlette and shrimp scampi among others.

Note the restaurant does not offer a full bar, so only beer and wine are served. The Sapristi Bellini ($7.50) is offered by the flute and includes brut champagne poured over a splash of peach nectar. Mimosas and poinsettias can come by the liter ($18) or half-liter ($10) if desired.

2418 Forest Park Blvd.817-924-7231www.sapristibistro.com

There are so many

options for brunch

at Sapristi. The

seafood Benedict

with smoked salmon

and lump crabmeat,

below, is to die for.

BrownstoneThe Stone’s “Sunday Funday” menu served

from 10:30 a.m. to 3 p.m. starts with a build your own bloody mary option. For $7 begin by picking your mary (vodka), maria (tequila), or even brown mary (whiskey). Then it’s time to get really creative with more than 40 ingredi-ents and garnishes like sriracha and even a little beef jerky to spice up your morning cocktail. Fill a grumbling belly with Grandmother’s Biscuit Pan ($13) which includes fire roasted biscuits served with seasonal preserves, eggs and pork sausage or keep it light with an egg white ham and asparagus frittata (also $13).

840 Currie St.817-332-1555www.brownstonefw.com

Fred’s Texas CaféWhere else can you find quail and eggs

($17) and mimosas served in cold schooners on a Sunday morning? Fred’s was our brunch go-to years before brunch became the hot time to dine. Meat and egg breakfasts are served with home fried potatoes and a sourdough biscuit with gravy and Mexican-style breakfasts include migas ($8.50) and huevos rancheros ($8). Note that brunch is only served from 10 a.m. – 12 p.m. on Sundays.

915 Currie St.817-332-00832730 Western Center Blvd.817-232-0111www.fredstexascafe.com


The TavernChef Felipe Armenta has been generating buzz

lately for his upcoming second restaurant, Union Pacific Café, but until the seafood restaurant opens in University Park Village sometime in May, visit The Tavern for his brunch special-ties both Saturday and Sunday. Standout items include the beef brisket hash ($11), cinnamon French toast with blueberry sausage ($11) and blue crab Florentine ($14).

2755 S. Hulen St.817-923-6200www.thetavernftworth.com

Hot Damn, Tamales!Every weekend is different at family owned

and operated Hot Damn, Tamales!, where the brunch buffet ($19.50) menu changes as frequently as Texas weather. Diners will find the restaurant’s signature tortilla soup, which is refreshingly heavy on the lime, along with thick cut smoked bacon, spice cake, two to three American entrees, an egg dish, hot Avoca coffee and one free mimosa. Don’t expect to see tamales on the buffet, however fifteen varieties are available by asking a server to provide them from the steamer in the back.

713 W. Magnolia Ave.817-926-9909www.hotdamntamales.com

Brunch spots we love

The Tavern has a beef brisket hash

sure to kickstart your day.

Culinary School of Fort Worth The Culinary School of Fort Worth’s Sunday brunch is one

of our dining scene’s best kept secrets. On the first and third Sundays of the month, culinary students earn “lab” hours by eagerly preparing a multi-course meal and buffet ($16.95). In addition to seasonal entrée selections like chicken piccata, beef bourguignon and vegetarian risotto, diners enjoy stations of made-to-order items like omelets, pasta dishes, salads and desserts. Keep in mind that every team member, including servers, are students, so patience is key. Bring a bottle of wine or even a thermos of mimosas as the brunch is BYOB. Wine glasses provided.

6100 Camp Bowie Blvd.817-737-8427www.csftw.com

Hacienda San MiguelThe spiced-just-right bloody marys ($4) come two ways

here – with vodka or tequila, with the latter playfully named bloody maria. We like to pair the drink with the huevos Bene-dictine ($12.95) – two poached eggs served over jalapeño crab cakes and topped with hollandaise sauce. Start with a bowl of pork posole soup with a squeeze of lime for some traditional comfort food. Brunch is served Saturday and Sunday.

2948 Crockett St.817-386-9923www.hsmw7.com

Traditional

Mexican comfort

food can be

found with the

pork posole soup

at Hacienda

San Miguel.


Magnolia Cheese CompanyThe highly-anticipated Magnolia Cheese Company opened mid-December in Fort

Worth’s Southside. This little gem gives Fort Worth its much-needed cheese fix and more. As soon as you step foot into the light-filled corner shop, you know you are in for something special. You’ll find their menu on a large, hand-lettered chalkboard. A few local cheeses are featured, along with domestic artisan cheese, and some international selections as well. Cheese lovers will have a hard time choosing from the variety of cheese platters, soups, salads, sandwiches and even desserts.

A great way to start your cheese journey would be with one of the cheese platters. The curated selection of cheeses artfully grace the wood plank and all the elements work together in symphony. Add a glass of prosecco to the mix and you have an experience to savor and remember. If you are not looking for such a rich cheese indulgence, the sandwiches and soups highlight the cheeses beautifully as well. Look for special touches such as the crispy kale chips or quinoa of the day that accompany the sandwiches. 1251 W. Magnolia Avenue

AROUND TOWN

By Josie Villa-Singleton

Red Door’s chicken roulade comes served over a red pepper sauce and stuffed with mozzarella, mushrooms and walnuts.

Catch up on these recent Catch up on these recent

restaurant openings while restaurant openings while

we get ready for more we get ready for more

to come this spring.to come this spring.

Eat This!

Red Door Bistro Red Door Bistro provides a refreshing, new dining choice for southwest Fort Worth. The

South Hulen area is not typically associated with destination dining, but with the opening of Red Door Bistro in early January, this is all about to change. Once you enter Red Door, you are transported to a sleek, upscale, yet comfortable spot. The impeccable service and interesting and well-executed menu items complete a wonderful dining experience.

The menu from Red Door Bistro is not constrained by one dominant type of cuisine and instead draws from flavors around the world. One of the starters pairs beignets with honey, olives, and feta. It’s an unlikely combination that yields a terrifically tasty fusion of flavors. Other menu items lean towards the French side of cuisine such as the salmon paillard atop lentils and the chicken roulade. There are a few Southwest touches with the chipotle and tequila marinated quail and black bean chicken crepes. Do not skip the limoncello ladyfinger cake which is based on an Italian tiramisu. 4938 Overton Ridge Blvd.


Saffron SkyThe west side of Fort Worth gets a Mediterranean dining option

with the opening of Saffron Sky last month. Expect to find many typical Mediterranean dishes, along with a few surprises such as a selection of savory pies, smoothies, and even fresh-squeezed juices. The savory pies include fillings of meat, cheese, or spinach that are baked in their brick oven. Lunch specials offer a great deal ranging in price from $7.99 to $9.49. Dinner items include several seafood options along with lamb, chicken, and gyros. You can save a few bucks by bringing your own wine with no corkage fee. Try the baklava imported from a bakery in Chicago. Coffee lovers will want to pair it with a pot of their strong Turkish coffee. 5913 Donnelly

Restaurant NewsLook for a late March opening of Chef Jon Bonnell’s newest restaurant–

Waters, Bonnell’s Fine Coastal Cuisine. The restaurant takes over the former Bailey’s Prime space in the thriving West 7th development. Expect the same level of exceptional quality of ingredients found at Bonnell’s Fine Texas Cuisine, with an emphasis on sustainable and eco-friendly seafood from around the world. 2901 Crockett Street

Trevino’s Comida Mexicana originated in Rockwall, and in late February they will bring their home-style Tex-Mex to Fort Worth’s Montgomery Street. Breakfast will be served on the weekends and will include menudo. Street tacos and seafood items add to the traditional Tex-Mex fare they serve. 1812 Montgomery Street.

Food truck favorite, Salsa Limon, will soon expand their taco empire. With an existing storefront in La Gran Plaza in Fort Worth’s Southside and an active food truck that can be found all over town, they plan to open another storefront on University in the Cultural District by mid-March. 929 University Drive.

Read more local restaurant reviews from Josie Villa-Singleton at www.eatthisfortworth.com or visit her travel website at www.travelista.com.

sus tain a bil i tya new term, for our established tradition

a tradition of excellence in fresh produce distribution

Serving North Texas since 1917

Bella CafeYou can now add Bella Cafe to your weekday breakfast and

lunch options. Janet and Carlo Capua, the mother and son team behind Z’s Cafe, opened Bella Cafe at the end of January. The location inside of the Catholic Charities building may seem unique initially, but not once you understand their commitment to the community. Part of what makes both of these ventures special is that the Capuas actively employ low-income men and women, giving many of these hardworking folks a second chance and a new set of marketable skills. This mission makes their partnership with Catholic Charities a natural one. “Our goal at both cafes is to offer delicious food at reasonable prices that support job growth and individual empowerment in the Fort Worth community”, says Chef Janet “Z.” Capua. They are open from 9am to 2pm for breakfast and lunch. Chef Janet Capua features a different lunch special daily along with salads, gourmet sandwiches, and soups. Bella Cafe also provides a variety of catering options. 249 Thornhill Drive

The “World Famous Chicken Salad” served by Z’s Cafe can now be rediscovered at the Capuas new venture, Bella Cafe.

Phot

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ella

Caf

e


Meyer Lemon & Lavender Mimosas

Lavender simple syrup:Yields approximately 1 cup

>3 teaspoons dried French lavender>1 cup water>1 cup sugar

Combine ingredients in a small saucepan over medium high heat. Let simmer, stirring occasionally, until thickened and reduced by half, about 10-12 minutes. Strain and chill completely.

To assemble mimosa, combine equal parts lavender simple syrup with fresh-squeezed Meyer lemon juice in a champagne flute. Finish with two parts champagne. Garnish with a dried lavender sprig.

Brunch beautiful

ENTERTAINING

By Callie SallsPhotography by Kari Crowe Seher

Styling by Stephanie MilesSpruce up brunch favorites with springtime produce

that’s ripe for the picking! Lavender, Meyer lemons,

fresh tarragon, spring peas, leeks and rhubarb will

liven up your weekend table.


*We found our individual 5-inch cast iron pans at World Market.

Yields two individual, 5-inch cast iron pans* or one 8-inch cast iron pan

> 1 cup leeks, white and light green parts, cleaned, sliced and dried

>2 Tablespoons olive oil>6 large eggs>1 cup frozen spring peas> 1 Tablespoon fresh tarragon, minced,

plus additional for garnish >Crème fraiche, as needed > Fresh-cracked pepper and kosher salt,

to taste

Preheat oven to 400 degrees. In a large sauté pan over medium high heat, add leeks to 2 tablespoons of olive oil. Season with salt and pepper. Sauté for 5-7 minutes, until translucent and softened. Set aside to cool. This step can be done the evening before.

In a large mixing bowl, whisk together eggs with a splash of water, salt and pepper. Fold in sautéed leeks, peas and tarragon. Pour evenly into greased individual cast irons. Place 3-4 teaspoon-sized dollops of crème fraiche on tops of each. Bake frittatas until middles have just set and puffed, 15-17 minutes. Garnish with more fresh tarragon and a sprinkling of fresh-ground black pepper. Serve hot or room temperature.

Leek & Spring Pea Frittatas with Fresh Tarragon & Crème Fraiche

Rhubarb Jam & Granola Trifl es with Greek YogurtRhubarb jam:Yields 1½ cups>2 cups rhubarb, diced small>½ cup water>½ cup sugar>Juice and zest of one lemon>Pinch of salt

Combine all ingredients in a medium saucepan over medium high heat. Let simmer, stirring occasionally, until thickened and jam-like, 15-20 minutes. Let cool overnight.

Layer jam in mason jars with your favorite homemade or store-bought granola, Greek yogurt and a sprinkling of dried cherries. Serve chilled.

Leeks contain much dirt and grit that is diffi cult to remove through washing alone. Cut ends and bulb off of leek, leaving white and pale green parts. Slice leek down the middle, horizontally. Then thin-slice each half into half moons. Submerge sliced leeks in a large bowl of cold water. Dirt and grit will settle at the bottom for easy cleaning.

Callie Salls is the owner/personal

chef of Linguine and Dirty Martinis:

Food for the Fabulous Life!

www.linguineanddirtymartinis.com


CHEFS ON...

hat’s the recipe the number one pickle company in Texas began with, nearly 90 years ago.

As Brian Dalton, company president tells it, the Best Maid story begins

in 1926 with leftover egg yolks from pie and pastry production. Dalton’s great-grandmother, Mildred Dalton was making sweets in Mansfield which her husband, Jessie Otis Dalton, sold in Fort Worth at a small grocery store he ran.

Rather than throw away leftover egg yolks, Mildred made mayonnaise and a pickle relish-based sandwich spread. When the local pickle supplier raised his prices, the Daltons planted a garden.

Refusal to waste resources and a willingness to try new products, along with a focus on quality, have taken Best Maid’s production from Mildred’s Mansfield kitchen to the number one pickle in Texas.

Although Best Maid’s distribution extends throughout the Southwest, it remains one of the few vertically-integrated companies in the United States.

The pickles, packaged in and distributed from Fort Worth, begin as seeds planted in Best Maid’s fields in the Panhandle. A tank yard in Mansfield is used for brining and storing pickles.

Production still mimics Mildred’s in that waste is minimized, but the approach is subject to the company’s utmost emphasis on quality.

“We attempt to reduce costs as much as possible by using every possible resource, but quality always comes first with us,” said Noah Bass, Vice President of Sales. “Even in relish we make sure that crisp pickles are used.”

Best Maid launched an artisanal line of pickle slices called Farm to Market in November 2012. The single-barrel pickles are available in five varieties: Garlic Baby Dills, Garden Fresh, Sea Salt and Peppercorn, Bloody Mary and Chipotle Lime.

The company has tried a variety of condiments over the years, including syrup, peanut butter, mustard, barbeque sauce, jams, jellies, fruit juices, and even bottled shots of pickle juice, according to Dalton.

Not all of the products survived the test of time and neither has all

of Best Maid’s history. According to Dalton, details that

remain a mystery include the use of “maid” over “made”, and the creator of Smiley, Best Maid’s mascot.

The original packaging had a photograph of Jessie and Mildred’s daughter, Margie. One day, someone drew a caricature, and Smiley was born. Although Dalton has asked several relatives, no one can attribute credit to the artist.

Of course, that “determined, independent, free spirit,” as Bass described Texas, has advantages. “[It] guides us to make the best product we can, but still remain unique.”

Best Maid is paying homage to its roots by

sponsoring ONE SQUARE MILE: TEXAS this fall.The Texas PBS documentary series is directed by

another Fort Worth favorite, Brazos Film and Video.Best Maid is also sponsoring the World’s Only

Best Maid St. Paddy’s Pickle Parade on March 16 in downtown Mansfield. The event includes a 5K, a 10K, pickle eating and pickle juice drinking contests and a parade through downtown.

Pickles start as cucumbersand Best Maid grows mostof their own in fi elds in thePanhandle. “Uncle Ed’s” store on Magnolia, left, was whereJessie Dalton (center) started selling Mildred’spies and pickle relish. Below,the evolution of Smiley,from 1955 to 2011.Photos courtesy Best Maid

How to Grow the Perfect Pickle (Company):

Start with Leftover Egg Yolks

TBy Natalie Anne Trimble

MADE IN FORT WORTH


F A R M E R S M A R K E T

CowtownFarmersMarket.com

Everythingwe sell is

grown or madewithin 150 miles

of Fort Worth

Open Saturdays year-round8am to noon

Other days/locations open seasonally

Schedule:CowtownFarmersMarket.com

3821 Southwest Blvd.

Fort Worth 76116


FOODIEmpty Bowls |March 28 Celebrating their 11th year, Empty Bowls is bigger and better than ever. During the event, guests sample soups and desserts by some of Fort Worth’s finest chefs, select keepsakes from among 2,5oo handcrafted bowls created by North Texas artisans, and bid in a silent auction for original works of art. The event is held at Will Rogers Memorial Center from 11 a.m. to 1 p.m. Tickets must be purchased in advance, $45 general admission and $125 VIP admission. www.tafb.org

Brewfest on Crockett | April 13Savor a unique selection of specialty beers as Great Brewers present West 7th’s Brewfest on Crockett. For one night only, pair those brews with the classic country sounds of Billy Joe Shaver plus performances by The Orbans and Whiskey Folk Ramblers and you’ve got a formula for fun. www.west-7th.com/events

Big Taste of Fort Worth | April 14One of Tarrant County’s premier culinary events, Big Taste has ben-efited Big Brothers Big Sisters for over 30 years. Proceeds from the event help children realize their potential and build their futures. Known for fine food and wine, can’t miss entertainment, and an unbeatable silent auction, make plans now to reserve your seat. Tickets are $125 per person for the main tasting, and $200 for main tasting plus VIP wine tasting. www.bbbstx.org

Survivors in Style | April 25 Cuisine for Healing presents An Evening of Fashion, Food & Wine. Cuisine for Healing is a non-profit organization dedicated to making nutritious, delicious food readily available to people combating disease. Funds raised help support the Cuisine for Heal-ing Outreach Food Program, which offers fresh, healthy Cuisine for Healing Certified Foods to low income cancer patients. Enjoy cocktail hour with wine and champagne, an assortment of tempt-ing appetizers, and an opportunity to win prizes. Individual tickets $50; Reserved table for 10 guests, $450. www.cuisineforhealing.org

Granbury Wine Walk| April 26-27 The 4th annual Wine Walk showcases Texas wine from 17 wineries,food, music and art at its finest. Stroll to outdoor booths for wine tasting and Texas cuisine; enjoy live music and a wine-themed art show and sale from the Lake Granbury Art Association. Two-day tickets are $20 in advance and $25 at the door. Granbury Square Plaza on

the corner of Pearl and Crockett Streets. www.granburywinewalk.com Azle Taste Tour | April 27 Get a peak of some of Azle’s most luxu-rious homes in Thousand Oaks Estates (off Silver Creek Road) from 11am - 2pm while experiencing tastes from around the world. Participating chefs include Gwin Grimes of Artisan Baking Company, Janet Capua of Z’s Cafe, and Kevin Martinez of Tokyo Cafe. A VIP party for event sponsors will be catered by Jarrett Joslin of The Wild Mushroom. Tickets can be purchased in advance for $25 or $30 at the door. The annual event benefits The Community Caring Center of Azle providing food, clothing and household items to economically disadvantaged in the Azle area. Visit www.azlecares.org to purchase tickets.

Happy Tails | May 18 Bring your fur-baby to the Pavilionat Trinity Park for games, contests, and of course, ice cream! Proceeds benefit Don’t Forget to Feed Me Pet

Food Bank, helping families stay together. Ticket packages are available in advance or at the door and include ice cream for people and pets, activity coupons and raffle tickets; Children under 12 are free. www.dontforgettofeedme.org

Beastro| June 7 Make it a night to remember at the Fort Worth Zoo’s annual celebra-tion of food and music. Dine among the stars and the wildlife with select animal exhibits staying open through sunset. More than 30 of Fort Worth’s favorite restaurants are on hand sharing samples of ap-petizers, entrees and desserts. Listen to live music while visiting bars open throughout the park. The event supports local and international conservation and education efforts. www.fortworthzoo.org/beastro

MARK YOUR CALENDAR FOR THESE EVENTS FIT FOR FOODIESEVENTSEVENTS


FEAST YOUR EYES

FARM TO TABLE IS A WAY OF LIFE FOR THIS THOUGHTFUL CAFE. SEASONAL PRODUCE PICKED EACH MORNING INSPIRES THE MENU THAT CHANGES DAILY. TAKE ONLY AS MUCH AS YOU CAN EAT AND PAY WHAT YOU THINK IT IS WORTH.

315 S MESQUITE ST. ARLINGTON, TX 76010

POTAGERCAFE

By Kari Crowe Seher

Kari Crowe Photographywww.karicrowe.com

Fork Meat Spoonwww.forkmeatspoon.com

take a moment to relax, sip, and savor. …foodiefort worth take a moment to relax, sip, and savor....

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