New Pop-Up Restaurant Debuts in Fort Worth

by Crave Staff

Wine Down Bistro, Culinary School of Fort Worth, Texas Prairie Farms and Artisan Baking Co. are teaming up to present Farm & Fork, anew pop-up restaurant at 6 p.m. Sunday, Aug. 14 at Wine Down Bistro, 124 S. Scott St., in Burleson. Farm & Fork is a creative collaboration between Chef Andrea Blair of Wine Down Bistro, Chef Brad Waier of the Culinary School of Fort Worth, Farmer Kim Gerdeman of Texas Prairie Farms and Gwin and Mark Grimes of Artisan Baking Company.  

The dinner will feature ingredients from Texas Prairie Farms in Godley, Cowtown Farmers Market in Fort Worth, Teel’s Custom Meats in Weatherford and Lone Oak Winery in Burleson. The menu was created by Chef Waier with his daughter, Megan Waier. Chef Waier will be assisted in the kitchen and in the dining room by student chefs from the Culinary School of Fort Worth.

The cost is $49 per person. For an additional $18, Chef Andrea Blair will pair three wines from Burleson’s Lone Oak Winery with the meal. Gratuity not included. To make reservations, which must be pre-paid, go here.

The Menu includes: Appetizer: cheese plate, served family style. Includes chevre from Latte Da Dairy in Flower Mound and a selection of Eagle Mountain Farmhouse Cheese raw cow’s milk cheeses, as well as house-made crackers and assorted pickles from Artisan Baking Co.

Salad: The salad course highlights Littlejohn Farms (Gustine) watermelon and Texas Prairie Farms arugula with a balsamic reduction vinaigrette, topped with glazed pecans.

Entree: Locally raised pork loin roasts butterflied and stuffed with an Italian-inspired mixture of Kim’s spinach, Artisan Baking Co.’s breadcrumbs and a bit of prosciutto. In lieu of sauce, the pork will be garnished with gremolata, a bright accent featuring parsley, lemon zest and garlic. It will be accompanied by Chef Waier’s cavatelli pasta drizzled with beurre noisette (brown butter sauce) and a Cowtown Farmers Market vegetable terrine with lemon basil. Artisan Baking Co. will provide breads to complement the meal.

Dessert: Sweet local peaches in a rustic galette served with housemade vanilla bean ice cream and cajeta (goat’s milk caramel). Coffee will be locally roasted from Fort Worth’s Avoca Coffee.