by Trey Moran
The Main Street Arts Festival rolled into Fort Worth last weekend and since I am now a resident of downtown I felt I needed to get out and support the event. It didn’t hurt that there were at least three bands playing Saturday that I wanted to see. The city does a great job in planning this event and this year was no different. Main Street is shut down from basically the courthouse to the convention center with artists booths set up right down the middle of the street. A children’s workshop area was at one end and the main stage was at the other end. In between was sea of artisans, performers, food and people.
If you were in the market for artwork, wood carvings, jewelry or ceramics you were in the right place. There was many interesting pieces on display. There were so many vendors there was no way I was going to get through them all. It seemed there was something there for every budget and taste. The foot traffic was heavy through the booths with many people carrying purchases. It seemed there was a pretty good amount of business being done. Continue reading
by Trey Moran
I met up with elusive chef Grady Spears over the weekend to check out his new endeavor in the Fort Worth Stockyards, Horseshoe Hill Cafe. At the moment it’s not much from the outside and even less to look at inside. Construction is underway and he expects to be complete and open in about six weeks. Chef Spears is planning for this to be a much more casual atmosphere than his previous restaurants. Continue reading
by Steven Doyle
Ever wish to cook at home like one of your favorite chefs in Dallas or Fort Worth? There are certainly many opportunities to take classes from a whole host of chefs including Stephan Pyles, Kent Rathbun and so many more. Each week special classes are taught at the Milestone, Sur la Table, Central Market giving the avid home cook a chance to brush up their culinary skills while enjoying a the meal prepared by the chefs.
There are also many local chefs who have written cookbooks such as The Cheese Lover’s Cookbook and Guide by Paula Lambert, Big Ranch, Big City Cookbook by Louis Lambert with June Naylor, A Cowboy in the Kitchen by Grady Spears and Matt Martinez Culinary Frontier. There are plenty of cookbooks by our favorite chefs. Continue reading
by Jennifer Thomas
Party with a purpose on the Dallas Cowboys home turf and help the North Texas Food Bank tackle hunger with the team’s offensive line led by #72 Travis Frederick, 2015 NFL Hall of Fame inductee Charles Haley and Cowboys legends Chad Hennings and Preston Pearson. Abacus restaurant executive chef and proprietor Kent Rathbun will be joined by more than 20 of the area’s hottest celebrity chefs, so dress in your favorite tailgate chic attire and enjoy gourmet tailgate fare, signature cocktails, live country music by The Rusty Brothers, and a chance to bid on exclusive, luxury prizes at the live and silent auctions, all benefiting NTFB child’s programs.
“This year we’re excited to host our 11th annual event at a new location, the Cowboys home, AT&T Stadium,” said Jan Pruitt, NTFB president and CEO. “Since its inception in 2005, Taste of the NFL has raised more than $1.61 million for hungry North Texas children and our supporters can help continue this legacy by joining Dallas Cowboys and noted chefs for a fun event to tackle hunger in our community.” Continue reading
by Steven Doyle
What weighs five ounces, is about an inch and half tall and is no more than five weeks old? I can only think of one thing, the MT TAM from Cowgirl Creamery. This lush heavy butter fat cheese has a soft and very edible rind, slightly oozy in the center and will make you leap like a lord. Lords do leap quite a bit, and Mt Tam may very well be the reason why.
Cowgirl Creamery’s Mt Tam is arguably the finest example of a triple cream in the United States. It has a rich and buttery flavor with a natural essence of cremini mushrooms, a certain nuttiness from the aging, topped with a delicious lemony finish that pairs ever so wonderfully with your favorite bubbles. It is a festive cheese and it clings to a festive wine. But do not fear pairing with whatever works for you.
In the past few weeks we have enjoyed the cheese with a delicious 2010 Pinot Noir from MacMurray, and more recently with a Malbec. The Malbec had an assist from particularly beautiful and plump blackberries, which were on the sour side but played well into the hands of the wine and cheese combination. The MacMurray pairs well with most anything. Continue reading
by Steven Doyle
Kin Kin Urban Thai is now open in Fort Worth’s West 7th District and we checked out Chef Eddy Thretipthuangsin’s latest culinary vision. What we found was fresh, innovative and an extremely welcomed take on the chef’s modern Thai cookery. The flavor profile of Kin Kin is vibrant and modern, just like visiting Thailand today. “Bangkok is one of the most vibrant culinary cities,” explains Eddy. “I wanted to bring the food, and even its pop culture influences back to diners across North Texas.”
For Chef Eddy, creation of Kin Kin Urban Thai is a way to pay homage to the contribution his mother and his family have made in his development as a chef. “This restaurant reflects the passion my mother has instilled within me for Thai food. It is because of her sacrifices and her training that I have both the cultural awareness and classical training to share our taste of Thailand with North Texas. ” Continue reading
Untapped Festival just announced that the 9th edition of Untapped will take place on May 9 at Panther Island Pavilion in Fort Worth. Earlier this year, Untapped announced the festival series was expanding to both Austin and San Antonio in 2015. The Fort Worth event will mark the 3rd time the festival has taken place at Panther Island Pavilion.
“Fort Worth is a special place for us as the city has always embraced and supported Untapped,” says festival organizer, Matthew Harber of Spune Productions. “Our second event was in Fort Worth and the response really encouraged us to start thinking about expanding to other cities. As the Fort Worth market continues to grow, we are excited to grow alongside it.” Continue reading