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
by Steven Doyle
The much loved Uptown seafood haunt, Shell Shack, is set to open its door in Plano sometime in March. The latest location is situated at Park and the Tollway, a popular hot spot for many new restaurants. We spoke today with one of the partners of Shell Shack, Dallas Hale, and he said that the equipment has already been delivered, all licenses were in place (typically the largest obstacle for any bar or restaurant), and he is just waiting for the build out to be finished and to train a new staff. This is exciting news for those that love spicy crabs, shrimp, and crawfish. Continue reading
by Andrew Chalk
It’s hip, it’s cool, and it’s doing some of the best pizza in town. It is Thirteen Pies and it is only in lucky Fort Worth and Atlanta right now. Bizarrely, Houston, not corporate parent’s home-town Dallas, opens next which makes we wonder if Raised Palate Restaurants (neé Consilient Restaurant Group) didn’t have a non-compete with the purchasers of its Fireside Pies (Chalak Mitra Group, owners of Genghis Grill) not to go back into Dallas with a pizza concept for X years.
Either way, the West 7th development adjacent to Fort Worth’s Cultural District is a natural home for this buzzing, informed concept of pizza (and more). At a recent media event I checked it out. The pizzas are twelve menu regulars plus a rotating thirteenth (hence the restaurant’s name). The chewy, crispy charred thin crust is glorious, but just a vehicle for some of the most creative toppings around. How about fennel salami, smoked provolone, soffritto, castelvetrano olive, yellow tomato and old manchego? It’s “The Iberian” ($15), the first pizza I tried and a candidate for favorite. Continue reading