Tag Archives: 3015 at Trinity Groves

Craft Beer and Chili Cook-Off Set For Feb 8 In Trinity Groves

chiliby Steven Doyle

Although this has been an extremely mild winter in North Texas (so far), it is still the best time of year to enjoy a soothing bowl of spicy brick red chili. Look for the first chili cook-off of what the organizers trust will be an annual event in Trinity Groves at the 3015 event complex February 8, 2015 from noon to 5pm. Although not a sanctioned event, the rules are just as stiff with on-site cooking and a minimum of four gallons required for both a people’s choice and a judges panel award.   Continue reading

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Save The Date: Chefs For Farmers Sous Chef Throwdown

cff sousby Steven Doyle

Chefs for Farmers has evolved over the past few years since it was first concepted by Matt and Iris McCallister.  You may recall the first installment that was cheffed by a handful of local talent that ran in the same pack, and who took the first road show to a local farmer’s field. The day was sun kissed and breezy, and there was plenty of laughter as each chef took on a course to feed a very long table of happy diners.

The second event was months later and took place in a winery in Fort Worth. The crowd swelled to benefit local farmers and Meals on Wheel of Tarrant County, one of the McCallister’s passions. This event had more chefs and many from the Fort Worth side of the tracks, making it far more inclusive and a delightful event.         Continue reading

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Cooking Classes at 3015: Week Two

breadingstationby Robyn Folmar

For six weeks Robyn agreed to attend classes at 3015 in Trinity Groves. We’re pretty sure she is having plenty of fun. For last week’s report click here0.

Class two at 3015 Trinity Groves was a booming success simply because I managed to leave with all fingers attached to my hand. This week’s seminar built on the stock class from last week and focused on sauces. Chef Sharon Van Meter even stopped by for a few minutes to say hello and make sure her cookhouse hadn’t been set afire. Not yet!

Dr. Mike did us a solid because right there on the stove was five pounds of melted butter. He talked to us about the importance of clarified butter (melt; then skim off milk fat) in sauces and cooking in general. The class went on to make velouté (fancy talk for gravy), basic brown sauce, Madeira, and hollandaise to top pork tenderloin, chicken cutlets and asparagus.  Continue reading

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