Y es, we’re in a drought. But, even in a Texas drought, watering twice a week or less gives your lawn all the water it needs. So don’t fret the watering restrictions.
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Add some mulch to your flowerbeds. It helps the soil retain moisture and keeps weeds in check • Don’t water between 10 a.m. and 6 p.m. The heat
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will suck up the water before it gets to the plants’ roots • Raise your mower blade to encourage root growth and reduce stress • Cycle and soak by watering in shorter bursts to avoid runoff • And finally, run your sprinkler system on manual and keep it off for a few days after a good rain.
Cover story
50
2013 Top Chef
The competition was heated, but the decision has been made. Find out who was named Fort Worth, Texas magazine’s Top Chef for 2013. by Courtney Dabney
Features
56Food Lovers’ Guide
Let your culinary adventure begin. Here, we’ve compiled a guide to what food lovers dig in this town: farmers markets, grass-fed beef, sustainable seafood, cheffy kitchen tools, fresh-baked goods, artisan cheeses, locally roasted coffee, spices, oils, rubs, spirits and even a narrative through five of the city’s best pies you might not have tried. by Celestina Blok
71New-Age Abodes
Active and energetic, today’s retirees want options, and copious senior-living residences are delivering, offering on-trend atmospheres, off-thecharts amenities — and happy hours that rival the most spirited in town. by Alison Rich
78Call to Greatness
How a family legacy created Fort Worth’s ultimate man hangout and how it now helps the city’s youth to a deeper calling by Caitlin Rodgers
852013 Catering Guide
If you are looking for someone to cater that special occasion for just a few or for thousands, the Fort Worth, Texas magazine catering guide is the perfect place to start.
110Finishing Touches
The 2013 Fort Worth, Texas magazine Dream Home is rushing toward completion just in time for members of the Fort Worth community to tour a home worthy of its picturesque location. by Paul K. Harral
Advertising section
Worth Knowing
Thanks to Fresh Point Dallas for their kind donation of produce for our cover shoot. After the photo shoot, their contribution provided nutritious vegetables for SafeHaven of Tarrant County.
Hometown Heroes
Presented by Shale exploration
Frank Garrott
President, Gladney Center for Adoption
It’s not every day that you meet someone as intrinsically tied to his occupation as Frank Garrott. Not only does he helm the storied nonprofit — which has worked for more than 125 years to place children in loving homes — but this unassuming man is also the adoptive dad of a son and a daughter (now adults), both from Gladney.
“Experiencing the joy of my own family fuels my passion, which is further inflamed by having visited orphanages in 10 countries. Even if the care is good (and it usually is), these kids are just surviving; they’re not thriving. They need the love and permanence of a family to have the opportunity to thrive. My passion is to help as many of them as possible realize that dream.”
And since joining the organization six years ago, no matter what obstacles he encounters (and the adoption field presents them aplenty, he admits), Garrott hasn’t lost an ounce of that passion. Although in the eyes of those who know him, it manifests as heroism, Gladney’s ever-modest leader doesn’t see it that way.
“It’s humbling to be called a Hometown Hero,” Garrott says. “But I’m not a hero. Everyone at Gladney is passionate about what they do. And just about everyone feels a sense of calling to be at Gladney. I work with a remarkable team of 90 people who do heroic things every day, enabling Gladney to build more families and serve more vulnerable children.”
fwcontents
/ DePARtmeNtS & COLUmNS /
Wired In Staying connected with the latest local happenings 21 fwliving Your definitive guide to living well
22 Getaways America’s Bustling Boardwalks by Kyle Whitecotton
24 Health Low T Lowdown: An estimated 13 million men nationwide over age 40 have low T. by Jessica Ann Llanes
26 Image Beauty Buzz: Skin care lines are increasingly incorporating bee pollen, honey, venom and royal jelly into their products, and the benefits are buzzworthy. by Kayla Mulliniks
28 Culture The latest book and music reviews as well as an in-depth look at a local art exhibit featuring work by Shelly Hamill
36 Cooking GameDay Dishes by Judie Byrd
42 Style Modern Muses: Fall Fashion by Callie Johnston
99 History Revisited David Mitchum Brown: Accounts from those tied to the 48 hours surrounding JFK’s assassination by Jessica Ann Llanes
117 Goodwill Organizations that are changing lives for the better in our community
122 According to Heywood Viva la Education: History reflects that Texas values proper schoolin’.
124 A Dazed Life Ode to My Minivan by Alison Rich
126 For What It’s Worth … State-ofthe-Art? Not so Much by Molly Forthright
128 Up Close Rattana Mao: President of the Fort Worth Botanical Society by Jocelyn Tatum
133 Snapshots Behind the ropes and on the red carpet, the photos of the personalities and parties that have everyone talking
151 fwevents From the must-see live concert to the highly esteemed art exhibit, a month of events worth checking out
161 fwdish Culinary ventures in and around town
162 Now Open The Vine Greek Taverna by Courtney Dabney
164 Restaurant Review Maharaja Indian Restaurant & Bar by Jennifer Casseday-Blair
166 Dish Listings
The most sought-after restaurant guide to navigate the area’s diverse dining options
176 fwflashback
The backstory behind the people and events that shaped our city
MICHAEL MICHAELKORS
Food, Fashion and a Call to Greatness
Once again, our September cover featureS the winner of our annual Fort Worth, texas magazine top chef competition. this year’s kitchen battle was the largest in the event’s four-year history, with more than 400 in attendance at cendera center on thursday, aug. 15.
chefs a nthony felli of Del frisco’s, eric hunter of fire oak grill, Kyle Jones of truluck’s and todd phillips of J.r.’s Steakhouse are the four that made it to the finals after competing and advancing from the preliminary competition held at texas appliance last month. as the rules of the competition do not allow the reigning top chef to compete again, chef blaine Staniford of grace restaurant graciously relinquished his yearlong title as fort worth’s top chef to anthony felli of Del frisco's Double eagle Steak house.
i want to give special thanks to chef tim love, the founding owner and chef of numerous local restaurants, including his flagship lonesome Dove. tim is retiring this year as our competition’s head judge and host. as a former food network Iron Chef winner and a bravo channel top Chef judge and top Chef Masters' contestant, tim was the perfect choice for the job when i went looking for someone to help me launch our top chef challenge. his experience and national reputation helped solidify and legitimize our competition.
our 2014 competition will be hosted and judged by another legendary chef in fort worth, Jon bonnell of bonnell’s fine texas cuisine restaurant and waters. Jon, who is a good friend and great chef, is sure to help us to continue to raise the bar of the competition as we have each of the last four years.
with more and more great restaurants opening in fort worth, it’s easy to leave the cooking to the experts. however, if you have a culinary calling, our annual food lovers’ guide is for you. Did you know our local farmers’ markets not only provide fresh locally grown produce, but also chicken, eggs, free-range beef and even pork, goat and turkey?
if you want to impress your guests with a home-grilled steak, it’s imperative that you start with a good cut of beef. our guide tells you where you can find the perfect 14-day, dry-aged, lean texas longhorn steak, or if you want some marbling, a 28-day-aged rib eye. So this fall, grab some quality steaks and invite the friends over just in time for perfect grilling weather. also just in time for fall, we turned our attention to the permanent collections at the Kimbell, modern and a mon carter museums to inspire us for our fall fashion shoot. from militaryinspired garb and combinations of bold print to luxe leather and winter whites, our fall fashion forecast was developed from classic attire found in artwork made modern with today’s styles. finally, we take you behind the gates of my friend gus bates’ ultimate man cave. while this man hangout, in the shadows of tcu, started as a place to store belongings, it soon turned into something much more. influenced by the book, halftime by bob buford, and a 50-year legacy of affecting generations of fort worth children with sports passed down from his father gus bates Sr., gus answered the call to greatness and turned the former junkyard into a sports and recreation center for the city’s youth.
hal a Brown owner/publisher
owner /publisher hal a. brown
associate publisher diane stow
editorial
executive editor jennifer casseday-blair
associate editor sonya cisneros curry
senior art director craig sylva
art directors spray gleaves, ed woolf
food editor judie byrd
fashion editor callie johnston
food critic courtney dabney
feature writers celestina blok, courtney dabney, jessica ann llanes, alison rich, caitlin rodgers, jocelyn tatum, kyle whitecotton
staff photographer jason kindig
photography interns austin pritchett, alex thompson proofreader sharon casseday
illustrator charles marsh
video producer steve reeves
videographer james verheyen
editorial interns noah anderson, jared lax, kayla mulliniks
founding publisher mark hulme editor emeritus paul k. harral
To subscribe to fort worth texas magazine, or to ask questions regarding your subscription, call 800.856.2032.
fort worth, texas: the city’s magazine is published monthly with a special addition in September by Fort Worth, texas Magazine Venture, LP, 6777 Camp Bowie Blvd., Suite 130, Fort Worth, Texas 76116.
Basic subscription price: $23.95 per year. Single copy price: $3.95. Application to mail at periodical postage rates is pending at Fort Worth, Texas.
PoSTmASTer: Send address changes to Fort Worth, texas, 6777 Camp Bowie Blvd., Suite 130, Fort Worth, Texas 76116.
For questions or comments concerning editorial content, contact Jennifer Casseday-Blair, executive editor, at 817.560.6178 or via email at jcasseday@fwtexas.com.
AUDIT PENDING
Your article does a nice job of pointing out the importance of flu shots for children, but it really does not address the issue of access to those precious flu shots. I think what has happened is that in making the flu shots available to Medicaid/uninsured children, they have made them unavailable to other children. This is not acceptable. I wish someone would do something about this or bring it to someone with some influence’s attention before this flu season begins in the next month or so. It’s sad and the State of Texas should be ashamed of any young Texan denied a flu shot.
–Holly Portwood, via email
On the Web
Virtual Issues. If someone beat you to the last newsstand copy, don’t worry. The virtual editions of both current and previous issues are available on our website. Flip through the pages to read more about the great city of Fort Worth by visiting fwtx. com.
Bonus Recipe. This month online at fwtx. com, Judie Byrd shares a recipe she has treasured since she was a newlywed. Her Cheesy Stuffed Sandwich Rolls are sure to be a hit during
outsidevoice
football gamewatching parties and tailgates.
Behind the Scenes. Check out fwtx.com for exclusive footage of community events, plus a look at life on the other side of the lens at Fort Worth, Texas magazine during the Fall Fashion shoot.
Party Pics. To see who attended which event or to find pictures from events you have attended, visit our website. Go to Party Pics and then browse our many photo galleries.
I appreciate your thoughtfulness in crafting the article Made in Fort Worth (See online at fwtx.com) and of course for including Mother Rucker’s Sweets with such iconic Texas brands! Your article brings to light the diversity of Fort Worth’s business community–a fun and interesting story. Good job and thank you!
–Karel Rucker, Owner, Mother Rucker’s Sweets
On the Blogs
BBQ Part Deux
I used to own a candy vending machine at Longoria’s, and whenever I got my quarters, I would spend about half of them on their sausage.
–Mark
The Aardvark in Fort Worth is the city’s best kept bbq secret. The brisket can’t be beat, and their Sunday brunch is by far one of the best!
–Ellen
Sorry it’s not a backwoods hole-in-the-wall and (gasp) it’s a chain, but south of Corky’s in Memphis and west of Sonny’s in Florida, I have to confess that I love Rudy’s.
–Mr. DVMP
Corrections:
Last month, we failed to print the final two complete sentences for our dish review on The Classic Café (Refined in Roanoke, page 172). For the complete story, visit fwtx.com.
In our Snapshots section, we incorrectly printed the details for the 2013 Hoot N Holler Kick Off Luncheon. Valerie Mallick and Jan Scully are the co-chairs for this year’s event, which will be held on Nov. 6 at 6 p.m. at Reata Restaurant. It’s the 12th annual Hoot N Holler event designed to celebrate the Committee’s year-long efforts at raising needed funds for children and families in ACH’s Residential Programs.
In last month’s coverage of the preliminary Top Chef competition, our writer confused the final d ishes of Chefs Anthony Felli and Jerrett Joslin.
Key Players
In Wired In, Jared Lax reports entrepreneurial success for Happy Tomato Salsa and Dropshades. Jared also talks about the Main Table event on Main Street starting on page 13.
Kayla Mulliniks introduces 15-year-old Carter Haber who engineered a robot currently on display at M.I.T. in Wired In. She also offers buzzworthy beauty products that incorporate ingredients from the hive ranging from royal jelly to bee pollen on page 26.
On page 28, Noah Anderson profiles beloved local band The Toadies just in time for Dia de los Toadies. To find his reviews of the latest bestsellers and new albums, turn to page 30.
Travel writer Kyle Whitecotton explores the best boardwalks in the U.S. on page 22. Savor this decidedly American experience at oceanside promenades ranging from Coney Island to Santa Cruz Beach Boardwalk.
Resident foodie Celestina Blok devoted her time and tastebuds to write the annual Food Lovers' Guide. Your culinary adventure begins on page 56.
Amenity-packed senior-living communities are revamping the concept of “retirement home” entirely. On page 71, writer Alison Rich explores senior living residences that cater to active retirees looking to spend their golden years in style.
Gus Bates offers writer Caitlin Rodgers a peek into Fort Worth’s ultimate man hangout that serves as more than simply recreational space for disadvantaged youth. Read why “Pop’s Garage” offers s o much more than sports on page 78.
In an ongoing series spotlighting individuals tied to the 48 hours surrounding the assassination of President John F. Kennedy, writer Jessica Llanes connects with actor David Mitchum Brown whose uncle arrested Lee Harvey Oswald in the Texas Theatre, Nov. 22, 1963. Read his story on page 99.
At 34, Rattana Mao is the youngest president in the history of the Fort Worth Botanical Society. Her family fled Cambodia when she was a baby, and she found peace when visiting the Fort Worth Botanic Garden during her youth. Writer Jocelyn Tatum shares her story on page 128.
Schedule a mammogram.
At Texas Health hospitals, we understand the importance of breast care and early detection. That’s why we offer comprehensive services, from digital and 3D mammograms to ultrasound-guided biopsies to advanced surgical and reconstructive techniques. We even offer an online Breast Cancer Risk Assessment to determine your risk factors. Because when it comes to breast care, there’s too much at stake not to stay abreast. Please schedule your digital mammogram today.
Whatever your lifestyle, your kitchen awaits
wiredin
Staying
connected with the latest local happenings
Dropping a Beat
Kanye West’s stunner shades can move over; there’s a new sheriff in party accessory town. dropshades are the first glasses ever that respond to the beat of the music. But how do they actually work? the glasses use a tiny microphone connected to a signal processor, which allows incoming sound to be translated across six horizontal bars that cascade an array of lights up and down according to the beat of the music. the result? a n incredible light show synchronized to music.
harrison herndon originated the idea after seeing t-shirts with lights pulsating to the beat of the music. “Basically, we thought, this is a really cool t-shirt idea; I wonder if there’s any way to put this technology into glasses,” said herndon. he gave one of the t-shirts to his friend, nick cate, who was able to adapt it to create dropshades.
t he three founders, herndon, cate and skylar Perkins funded the project using Kickstarter, a popular platform for creative projects that allows other people and patrons to financially support projects they believe in.
according to t.J. Guardia, the company’s director of marketing, they chose the Kickstarter route because they wanted to test the market before actually going into production. By having people all over the country and the world fund the venture, dropshades also built a clientele and ascertained what the initial response would be. and the initial response was, in Guardia’s words, “overwhelmingly good.”
their original monetary goal was $15,000, which would have been enough to fund the manufacture of basic dropshades glasses. With the help of 366 backers from around the world, dropshades met its goal in just six days. and with 1,813 total backers and a final funding amount of $78,128, dropshades was able to splurge.
the company made pairs available with a microfiber protection case, black, white, or glow-in-the-dark frames, and they also provided a rechargeable lithium ion battery to prevent having to put new aaa batteries into the glasses. Guardia said that this project was the most successful Kickstarter venture in Fort Worth’s history, and the extra money from backers allowed the creators to expand upon their original ideas. – Jared Lax
Innovating a Brighter Future
Carter Haber always knew he wanted to be an engineer. Since the 4th grade, he has been fascinated with engineering and robotics.
Carter Haber is breaking tHe mold. Catching the eye of the mauler institute after singlehandedly raising $10,000 for Fort Worth’s samaritan House at age 12, he was chosen as one of 10 students they privately advise. there, he took their specialized placement test, solidifying engineering as his perfect match. “t his made me really happy, considering the placement test i took in high school said i should be an elevator repair man,” he said. encouraged to attend the prestigious id tech Camps at smU and st. edwards, Carter spent the next two summers winning robot wars, mastering multiple programming systems and became C++ certified, all before he even had a learner’s permit.
determined to attend the id robotics engineering Camp at mit, Carter worked hard to stay competitive with the other campers. “at my school, we only have basic computer science. these kids have robotics and advanced computer science classes. if my school had these classes, it would open a lot of different doors for people.” left to his own innovations, Carter spent three months saving up money to buy the materials he needed to build a robot in his spare time.
Carter’s determination and hard work paid off, as he went off to mit’s campus this summer. during camp, Carter was paired with another camper and given the challenge to build and program a robot. instead of downloading the schematics and blueprints from the internet as other campers did, Carter and his partner wrote their own. Carter wrote more than 1,000 lines of code and an additional 50 lines for his final robotic challenge. their robot could adapt to work with other team’s robots, detect walls, directions and could recognize the specific objects it encountered.
Carter aspires to attend Worcester Polytechnic institute, where the first engineering major was founded in 2006. “Figure out what you want to do, so you can focus on your own passions and what you want to become in the future,” he advised. – Kayla Mulliniks
Goodbye Kidd
a familiar voice left the radio airwaves and a void in many hearts. david “k idd” k raddick died July 27 at his k idd’s k ids charity golf event near new orleans. the Kidd Kraddick in the Morning show is heard on more than 75 top 40 and Hot aC radio stations and is a leader among mostlistened-to contemporary morning programs. –
FWTX Staff
Main Course on Main St.
TAKE M A i N S T r EE T i N DO WNTOWN fO r T
WOrT h. Now close three blocks, from 6th Street to 9th Street. Next, set up tables and chairs for 500 guests right down the middle of the street and feature dinner from Del frisco’s, Grace, reata, ruth’s Chris and The Capital Grille. This may sound like a Carnegie wedding reception, but in reality it is Downtown fort Worth, inc.’s upcoming event, Main Table, taking place at 5:30 p.m., Sept. 8.
dent of Downtown fort Worth, inc “We thought we would take an urban spin on it and showcase five of downtown’s premier steakhouses.”
“We’ve seen this happen in other cities, and often you’ll see them as farm-to-market sort of events,” says Andy Taft, presi-
Good as Gold
CA single ticket costs
$125, which includes wine, an appetizer, a side vegetable, a steak dinner and a dessert from one of the restaurants. further beverages are available for purchase. “Of course, selling out early will be a good sign [and] generating a lot of positive publicity for downtown and the restaurants.” Proceeds from Main Table will fund community events downtown like the Parade of Lights, Nov. 29, and the 2014 MAiN Street fort Worth Arts festival. – Jared Lax
Remembering JFK
AANCEr DOESN’T DiSCriMiNATE AGAiNST AN yBODy,” says Lauren Keefe, founder of happy Tomato fresh Salsa. Keefe knows this well; one of her best friend’s daughters, Maddie, 6, was just diagnosed with brain cancer last year. Keefe’s salsa business was actually born from a fundraiser for Maddie last January. Keefe had been making salsa for five or six years for friends and family, and she brought some to the fundraiser. it was such a hit that her husband convinced her to make a business out of it. She now sells between 3,000 and 4,500 jars a month in the DfW area. But with Pediatric Awareness Month taking place in September, Lauren decided to use her business as a platform. Jars of happy Tomato will have gold labeling and lids to help raise awareness for childhood cancer, and 10 percent of her profits will be donated to St. Baldrick’s Pediatric Oncology Group. her desire to help obviously stems from her relationship with Maddie, but it’s deeper than that. “if people don’t pay attention to and take care of children, there’s really not much left. i think it’s our job to take care of all kids, not just your own.” – Jared Lax
Comings and Goings
Fred’s Texas Café will take over where Chef Tim Love left off at the Oui Lounge in Bluebonnet Circle.
The developers of West 7th, Cypress Equities, announced that Brewsters Burger Bar, which features as many as 60 craft beers on tap, and Chiro
One Wellness Centers, offering affordable chiropractic care, will occupy
LMOST 50 yEArS AfTEr PrESiDENT JOhN f KENNEDy’S ASSASSiNATiON, Bob Schieffer and several journalists who covered the president’s visit to fort Worth and Dallas in 1963 will tell their side of the story. The TCU Schieffer School of Journalism in partnership with the Fort Worth Star-Telegram will host fort Worth remembers JfK, a panel discussion at 6:30 p.m. Sept. 11 at Ed Landreth Auditorium.
Panelists include hugh Aynesworth, author,
space in West 7th this fall.
Arlington native Chef Marcus Paslay, who most recently cooked at Dallas hotspot Neighborhood Services, will open The Clay Pigeon in the space formerly occupied by Lambert’s this fall. Expect house-aged meats, freshly baked bread and homemade ice creams, plus premium whiskey.
journalist and historian, whose book November 22, 1963: WITNESS TO HISTORY, goes on sale Sept. 3; Bill Paxton, former for t Worth resident, actor and film director; Mike Cochran, former for t Worth AP correspondent and writer at the Fort Worth Star-Telegram ; Gary DeLaune, former KLif radio anchor; and Bob huf faker, former K r LD radio announcer. Complimentary tickets can be reserved at schiefferschool.tcu.edu beginning Aug. 17. – FWTX Staff
Pizza connoisseurs, rejoice. Pizza Snob hits South University Drive this fall. Apparently, this is pizza’s version of a modern coffee house.
TCU students will have to get their fix for Mexican food a little farther from campus as Red Cactus Fresh Mexican Food closed its doors this summer. – FWTX Staff
MedTA lk Knowledge from the Experts
One Hospital, Full Spectrum for Prostate Patients
Q: Does prostate cancer have symptoms men should be aware of?
A: Unfortunately, there are very few symptoms. r oughly 30,000 men die of prostate cancer every year, but if we catch it early enough, we can treat it.
Q: How can a man know if he’s at risk for prostate cancer?
A: t he n o. 1 risk factor is age. o ne out of 14 men in their 60s is diagnosed with the disease.
However, even in men in their 40s and 50s, there’s roughly a 1 in 40 chance of being diagnosed with prostate cancer. o ther risk factors besides age include race, family history, place of residence and diet. African-American men and men with a significant family history top the high-risk list.
Q: Is having a PSA screening annually after the age of 50 really that important?
A: Yes, a PSA (prostate-specific antigen) screening is the best way to determine if a patient is at risk of developing prostate cancer. i t is important for men to know their PSA number so that we can evaluate their risk for developing prostate cancer and know how closely we need to follow them. As a rule of thumb, patients with a PSA below 1.0 can be followed at longer intervals than patients with a PSA above 1.0.
Q: With so much effort having been put into raising awareness about prostate cancer, have prostate cancer rates declined?
A: Yes, they have declined over the last 25 years. o ne reason is that we can now detect it early through PSA screening. remember, early detection routinely equals a better chance for cure.
Q: What makes the USMD Prostate Cancer Center different from other cancer centers?
A: At US m D, we have a comprehensive program encompassing the entire spectrum of the disease all under one roof. We also have one of the largest robotic surgery programs in the country, one of the largest cryosurgery programs in the country and one of the busiest prostate cancer radiation centers in the Southwest. We also have a comprehensive active surveillance program where we follow select patients with advanced diagnostic techniques.
Q: How do you determine the right treatment course for the patient?
A: A combination of the patient’s age and health, findings from physical examination and imaging, including PSA results and pathologic findings from biopsies provides the information necessary to place patients into low-, intermediate- and high-risk groups. the national Comprehensive Cancer n etwork ( n CC n ) provides excellent guidelines for patients in each of these groups. t hey are compiled by over 25 institutions nationwide and have been refined for over 20 years. t hese guidelines, and each of the recommended options, are reviewed with each patient (and family).
Q: What makes your technology special or unique?
A: US m D Cancer Center has two radiosurgical systems designed to achieve a superior level of precision. Each is equipped with
Ct guidance, enabling the visualization of the target anatomy. i n fact, the radiation oncologist reviews the C t prior to the delivery of treatment, every day. t his provides patients the reassurance of physician supervision and the comfort of knowing that treatment is being precisely directed to the prostate, while sparing adjacent structures such as the bladder and rectum. Additionally, a technique called rapidArc is used for treatment, allowing for a nearly 360-degree rotational treatment, with optimal shape and dose being delivered at every angle.
Q: What restrictions or limitations are placed on patients during treatment?
A: i f a patient undergoes radiation therapy, we place no limitations on him and recommend no change in medications and little or no change in diet. We encourage patients to pursue normalcy.
As a result, they are working full time as executives and in physically demanding occupations while pursuing their hobbies.
Q: How does USMD Cancer Center distinguish itself for treatment of prostate cancer?
A: Whether a patient chooses radiation therapy or surgery, he has the confidence of knowing there is state-of-the-art technology being used by physicians, nurses and therapists who have tremendous experience performing these procedures. He will know a multidisciplinary approach is used to help determine the optimal approach for his prostate cancer and that everything from screening, to treatment to active surveillance is performed in one location and documented on one electronic medical record.
Peter
LaNasa M.D.
USMD Cancer Center
801 W. Interstate 20, Ste. 1 Arlington, Texas 76017
usmdpcc.com
888.444.USMD
Get Satisfaction with Penile Implants Post-Surgery
Q: How common is erectile dysfunction (ED) after a prostatectomy?
A: About 50 percent of men over the age of 50 have some degree of ED even before surgery. A large percentage of men will have ED postsurgery, but a large percentage of those will
regain their potency after a year. t he important thing is that you’re doing the surgery to cure the prostate cancer, and of the 98 percent of the men who have ED after surgery, we can treat them successfully.
Q: What are the benefits of surgical treatment for ED?
A: Surgical treatment offers a long-term solution to men’s ED. it provides the ability to have a good erection at any time. i t allows a man
to be totally spontaneous and ready for sexual activity at any time. He can retain the erection for as long as he desires. And the penile implant feels totally normal and does not interfere with orgasm.
Q: How do you know if you are a good candidate for penile implant surgery?
A: n o. 1, you have to be healthy enough to have an operation. n o. 2, we usually say if you don’t like or if you failed the more conservative modes of surgery—the oral medications, vacuum erectile device or penile injections— you’re a good candidate.
Q: What is the success rate for penile implants?
A: Basically, it’s 100 percent. there’s a 1 in 200 chance of infection. if the implant gets infected, we can take it out and replace it at the same sitting or replace it later. t here’s a 15 percent chance of a mechanical breakdown in the first 10 years the implant is in. i f it breaks down, we just take it out and replace it with another.
About 92 percent of the patients are totally satisfied with their penile implant, and about 92 percent of their partners are totally satisfied and would have it done again. o f all the treatments we do, penile implants have the highest satisfaction rate and the highest success rate.
Q: Why do you prefer to send your patients to USMD Hospital?
A: Since it’s a specialty hospital, we do more penile implants than any hospital in n orth texas. We have dedicated a large staff who are used to doing the surgery; therefore, it goes more smoothly and faster, which cuts down dramatically on our infection and complication rates. Also, US m D has one of the highest patient satisfaction rates of any hospital in north texas.
Gary Price M.D. Urology
USMD Men’s Health Center 811 W. Interstate 20, Ste. G-22 Arlington, Texas 76017 usmdpcc.com 888.444.USMD
Get ‘Back to Normal’ with Robotic Prostatectomy
Q: How common is prostate cancer in the U.S.?
A: t he disease will affect one man in six, making it the second-most common cancer in men. Around 280,000 men will be diagnosed with prostate cancer, and 30,000 men will succumb to it in 2013.
PSA can be monitored over a period of time to determine if the level is increasing or holding steady. if it is elevated, a digital rectal exam (DrE) or prostate biopsy is performed.
Q: Is surgery the best treatment option for prostate cancer?
A: it is one of several very good, highly effective treatment options. o thers include external beam radiation and cryosurgery. i n certain circumstances, robotic prostatectomy may be the best option. t here are several factors to consider such as age and other health issues, the stage of the disease and the Gleason score. At USm D, the physicians work with the patient and also with each other to determine the best treatment option.
incisions. t his leads to quicker recovery and reduced scarring. i t is our goal to get our patients back to normal life as soon as possible, and with the small incisions we are able to accomplish this.
Q: Why do you prefer doing your surgeries at USMD Hospital?
A: USm D is one the most high-volume hospitals in texas and even the nation when it comes to robotic surgery, specifically the robotic prostatectomy. recently published data shows that surgeries performed in high-volume hospitals in the hands of high-volume surgeons have better outcomes. t his is very important for my patients and why i prefer US m D Hospital. USmD now has four surgical robots that are in use every day.
Q: How is the PSA test relevant to prostate cancer diagnosis?
A: t he PSA test measures the amount of prostate-specific antigen, a protein produced by the prostate, in a man’s blood. A higher level could indicate a man has prostate cancer. t he
Q: Why should someone consider robotic-assisted surgery verses traditional open surgery?
A: With traditional open surgery, the surgeon makes one large incision. t he recovery time may be longer due to increased tissue damage. r obotic-assisted surgery is minimally invasive, so the surgeon will make a few small
ultrasound guidance, the probes are inserted through the skin and strategically placed in and around the prostate to target the entire gland and minimize damage to surrounding healthy structures. After two or more freeze/thaw cycles, the cancer cells die, and the dead tissue is reabsorbed or remains in the body as scar tissue, posing no further health threat.
Q: How does cryotherapy destroy prostate cancer?
Q: How common is prostate cancer, and who is at risk?
A: Prostate cancer is the most common cancer in men. o ne in four to five males is diagnosed with prostate cancer in their lifetime.
Q: How is cryotherapy done?
A: the treatment utilizes slender probes called “cryoprobes” that deliver cycles of extremely cold temperatures and warm temperatures to freeze, thaw and ultimately destroy cancerous cells in and around the prostate gland. Under
A: Cryotherapy kills cancer cells through several mechanisms. o ne, the extremely cold temperatures of around 40 degrees Celsius or colder can directly destroy the cancer cells. t here is an osmotic effect that bursts the cells when they thaw, much like a balloon that is overinflated, but in this case with water rather than air. t he third cause of cell death is the destruction of the blood vessels, thus depriving the cancer cells of oxygen and nutrients. if we get the temperature cold enough, all the cancer cells will die.
Q: Are there advantages to using cryotherapy for prostate cancer?
A: Cryotherapy is an effective yet minimally invasive alternative to surgery and radiation therapy. it is of a relatively short duration (one to 1.5 hours) and offers a quicker recovery and reduced severity of potential side effects, such as incontinence or impotence. in most cases, the patient goes home the same day.
Q: Why do your patients prefer to have surgeries at USMD Hospital?
A: First and foremost is the professional and caring staff. From the moment they arrive to their discharge home, we strive to offer patients a positive and safe environment. t heir rooms are private suites, which enables family members to stay with them. Complimentary Wi-Fi and better-than-average food offerings make their stay seem like a home away from home.
Q: What role does a medical oncologist play in the treatment of prostate cancer?
A: typically, medical oncologists are not involved in prostate cancer care until the disease has spread, or metastasized. What is great
about the USmD Prostate Cancer Center is that men remain in the same practice whether they see a urologist, radiation oncologist or medical oncologist. more importantly, men can see any of these specialists at any time during the course of their disease.
Q: Are there any new advances in the medical treatment of metastatic prostate cancer?
A: o ur current treatment armamentarium includes immunotherapy, hormonal therapy, chemotherapy and radio-isotope therapy. many of the newer treatments are much better tolerated than traditional chemotherapy, and some can be taken orally at home. in addition to overall survival benefit, all of them have been demonstrated to improve a man’s quality of life. We also have two available supportive therapies to help prevent bone fractures. m ore importantly, there are many promising agents on the horizon including vaccine and targeted therapy.
Q: Are there any complementary treatment services for prostate cancer?
A: t he US m D Center for i ntegrative Services offers various support services including therapeutic massage, acupuncture, meditation and yoga. these support modalities complement the recommended medical therapy and help combat and mitigate potential treatment and disease-related side effects such as fatigue, nausea and pain. many of our participants have experienced decreased anxiety and stress levels and improved quality of life. in addition, i encour-
age all of our men to remain physically active and to eat a well-balanced diet. i have so far refrained from recommending that my patients take any specific herbal or vitamin supplementation, except for calcium/vitamin D, as we do not have any clear data to support their benefit.
Q: What makes the USMD Oncology Program stand out from others?
A: A very unique part of prostate cancer care at USmD is our multidisciplinary approach. the Prostate Cancer Center houses urology, radiation and medical oncology. We have seven urology subspecialists who only treat prostate, bladder and kidney cancer. Communication between the different specialties is fast and seamless. in fact, the USmD oncology program is the only regional program of its type in texas.
C.K. Wang M.D. Medical Oncology
USMD Cancer Center
811 W. Interstate 20, Ste. 132 Arlington, Texas 76017 usmd.com
888.444.USMD
Jack by BB Dakota Military Jacket, $72, Beehive, 817.570.0484
Blush and Nude Ombre Bajra Scarf, $295, Neiman Marcus, neimanmarcus.com
Nude Silk St. John Blouse, $495, Neiman Marcus, neimanmarcus.com
Inspiration abounds in the celebrated museums of fort worth's cultural district. designer Yves saint-l aurent once said, "fashion fades, style is eternal." t his month, we sought to translate the timeless elegance of paintings in the collections of local museums into contemporary pret-áporter. w hat we found in this season's hottest trends was an eclectic range from bold prints and luxe leather to classic winter white and eye-catching military jackets. take a lesson from art history to create your masterpiece look this fall. Art comes to life starting on page 42.
portrait of a woman in Green coat by unknown artist, ca. 1907-1915, Amon Carter Museum of American Art, Fort Worth, Texas
America’s Bustling Boardwalks
Great boardwalks are all adorned with tasty restaurants and a variety of shopping opportunities that tempt your every step and capitalize on a backdrop location in the event that you wish to explore beyond the boards.
by Kyle Whitecotton
Atlantic City Boardwalk: Atlantic City, New Jersey Originally built in 1870 to keep sand out of hotels and passenger railroad cars, Atlantic City’s boardwalk is the forerunner of the modern boardwalk. During the day, take advantage of the walk’s tax-free shopping while enjoying some creamy local treats from Fralinger’s Saltwater Taffy. In the evening, fill up at Harry’s Oyster Bar & Seafood while overlooking the boardwalk. When looking for family fun, Steel Pier extends 1,000
feet over the ocean and supports a bustling amusement park full of food and game kiosks alongside 25 thrilling rides. For some grownup fun, spin the roulette wheel at Bally’s Wild Wild West Casino before heading over to Trump Plaza for blackjack and drinks at the wellknown Beach Bar.
Santa Cruz Beach Boardwalk: Santa Cruz, California Stretched out along one of California’s best beaches, this walk proves to be difficult without the occasional detour into the roll-
Kemah Boardwalk: Kemah, Texas
In the world of premier American boardwalks, Texas enters the ring with Kemah Boardwalk located 20 miles south of Houston. Boasting a sizeable amusement park alongside a wealth of tasty eateries and family activities, Kemah easily rivals its east and west coast contenders. Kemah offers the typical boardwalk amusement rides like a double-decker carousel and a 65-foot Ferris wheel in addition to other hair-raising features. Experience some coastal and rainforest wildlife up close at Stingray Reef, feel the rush of the Boardwalk Bullet wooden roller coaster, or cruise Galveston Bay at 40 mph aboard the Boardwalk Beast. The Rock the Dock concert series is a summer run of live music and fireworks over the bay. Afterwards, visit Cadillac Bar for authentic Mexican cuisine and a frozen margarita or sample fresh Gulf oysters and other local seafood at The Flying Dutchman. But be sure to reserve a room at the elegant Boardwalk Inn for the best seaside accommodations on the boardwalk.
ing surf. Start with one of the nation’s best seaside amusement parks. Among many family-friendly rides, guests will discover a historic roller coaster called the Giant Dipper and an exquisite carousel built when the 20th century was still in its youth. This family-friendly boardwalk also offers miniature golf, bowling, a haunted castle and an arcade. In addition, the walk entertains visitors with free concerts and movies on the beach throughout the summer months.
Ocean
City Boardwalk: Ocean City, Maryland Ocean City Boardwalk, Maryland’s premier walk, has been around since 1902 and remains a high-ranking veteran of seaside strolls. Here visitors will discover
Ocean City Boardwalk in Maryland is the perfect seaside stroll filled with shopping spots and New England eateries.
classic New England culture embellished by 2.5 miles of sand and sites. Take an early morning bike ride along the three-mile stretch of Maryland’s Ocean City Boardwalk to experience this east coast treasure before the swarm of the midday crowd. At noon, refuel with fresh rockfish, New England crab cakes, or oyster stew at Harrison’s Harbor Watch as you take in the views. Post-feast shopping and sightseeing are made easy by the boardwalk’s tram system. Afterward, hit up Surfin’ Betty’s Beach Bar for happy hour refreshments or Shorebilly’s Brewing Company for an ice-cold brew.
Coney Island: Brooklyn, New York Too often lost amid a crowded inventory of sightseeing opportunities in the New York City area, Brooklyn’s Coney Island Boardwalk tends to lose some well-deserved attention; however, when it comes to the quintessential boardwalk experience, this big city playground is far from overlooked and nearly impossible to beat. Take a seat on a true amusement park legend as you careen through the twists and turns of the Cyclone roller coaster and then slow the pace and ride high on the 150-foot Wonder Wheel Ferris wheel for unmatched views of the Atlantic Ocean and the New York City skyline. This mouth-watering boardwalk serves up a culinary menu of legendary caliber. Visit the landmark Paul’s Daughter for corndogs and funnel cakes, or head over to Totonno’s for classic New York pizza.
Steel Pier, located along the Atlantic City Boardwalk, offers family-friendly fun with games and 25 thrilling rides.
/health
Low T Lowdown
An estimated 13 million men nationwide over age 40 have low T. Although medical professionals have known about andropause for decades, treatment of low testosterone has increased dramatically in recent years.
by Jessica Ann Llanes
It often starts with unexplained fatigue, low energy and poor mental focus. these can be signs that a man’s testosterone levels are below normal. sufferers may also experience decreased muscle tone despite regular physical activity or sexual symptoms like decreased libido and desire.
these were the symptoms plaguing mike
sisk, prompting him to open the first low t center in southlake in 2010 after several doctors failed to diagnose him.
“he [sisk] knew guys in their late 30s and 40s don’t like to go to doctors’ offices,” explains Bill reilly, m.d., chief medical director of all 31 low t centers, including several in the dfw area. “so he came up with the unique concept for the diagnosis and treatment of low testos-
Odilon Alvarado, M.D., at Texas Health Harris Methodist Hospital Fort Worth says that fat cells around the abdomen cause more estrogen production in males.
terone in men where it would not feel like a doctor’s visit at all.”
if a man suspects that he has low t, a blood test will show if his numbers fall within normal range (test before 10 a.m. for the most accuracy). supplementation options range from gels and pellets to patches and injections.
“low t is definitely becoming a bigger player in men’s health right now,” explains clark meador, d o., of Baylor family medicine southwest. “testosterone numbers can range from 300 to around 1,000. that’s a large range of normal. if they are under 300, they may benefit from supplementation with testosterone.”
however, a blood test alone is not sufficient for diagnosis. a full evaluation by a physician to understand family history and the patient’s symptoms is important.
“i have men who say, ‘please check my testosterone levels because i have erectile dysfunction and loss of desire.’ But testosterone is often not the problem,” says odilon alvarado, m d., at texas health harris methodist hospital fort worth. issues like diabetes, thyroid imbalance, stress, depression and pharmaceutical side effects must be ruled out. “if i were in my 40s, a little bit overweight, and i didn’t want to take testosterone, the first thing i would do is try to lose the gut. fat cells around the abdomen cause more estrogen production.”
any patient undergoing testosterone therapy should also be monitored by his physician.
“we set our protocols up so that they receive a shot every seven days,” says reilly. “that way we can maintain a good level of testosterone and keep an eye on how they are doing so we can adjust their dose according to their symptoms and watch for side effects.”
side effects of therapy may include enlarged prostate and increased red blood cell production, among others. so knowing your cholesterol, prostate and blood count levels is essential.
“it is important to have a physician that you respect,” suggests dr. meador. “i want to take care of the whole person and look at all the things that are going on, not just the number. they need to know the risks, side effects and benefits of treating and not treating with testosterone.”
fwliving/image
Beauty Buzz
Skin care lines are increasingly incorporating bee pollen, honey, venom and royal jelly into their products, and the benefits are buzzworthy.
by Kayla Mulliniks
From the Hive
Consider adding these skin care products to your beauty routine.
Burt’s Bees Radiance Eye Crème with Royal Jelly, $17.99, Ulta, ulta.com
Used to reduce the puffiness and swelling of the delicate eye area, this eye crème suggests it replenishes and renews essential nutrients for a more youthful appearance. This product also utilizes natural mica to diffuse harsh light to hide fine lines around the eyes.
Tata Harper Be True Lip Treatment, $28, Neiman Marcus, neimanmarcus.com
One of Tata Harper’s three lip treatments, Be True is sheer and 100 percent natural. Overloaded with bee products, Spanish Lavender, Greet Tea and Acai Oil, it is supposed to restore vitality and reduce signs of aging around the lips.
Made with Ouessant honey and French royal jelly, this product is said to stimulate the key mechanisms of the healing process, allowing the skin to repair wrinkles caused by micro-tears. Guerlain states that with continued use, a renewed complexion will be restructured from within.
Rodial Bee
Venom Eye, $140, Nordstrom, nordstrom.com
Products from the hive contain salutary benefits rumored to increase blood circulation, plump and hydrate skin. But the perks don’t stop there. Like nature’s little hive of youth, they also encourage new skin growth and continuous healing.
Raw Honey is the base of all products from the hive. Packed with nutrients, honey has been used as a natural healing remedy for centuries.
Bee Pollen is used for growth and development, as it contains almost all the nutrients needed to live. Filled with amino acids, vitamins B, C, D, E and antioxidants, pollen keeps the hive alive.
Royal Jelly is reserved exclusively for the queen bee to feast on. Abundant with vitamins and antioxidants, royal jelly helps the queen live for five to six years, where her workers only live a few weeks.
Bee Venom is a complex substance that contains more than 60 components that can work as an anti-inflammatory, plumper and hydrator.
Tata Harper Rebuilding Moisturizer, $100, Neiman Marcus, neimanmarcus. com
Made for oily or combination skin, this moisturizer can be used to restore balance, improve hydration levels and claims to minimize pore appearance. Containing raw honey, this product aims to renew and heal skin.
Using bee venom in collaboration with plant stem cells, this Londonbased product claims to visibly improve skin tone and elasticity, all the while diminishing the appearance of dark circles, for a brighter, more awake look. Rodial mentions that daily use will also soften the appearance of fine lines.
Juicy Couture
Royal Body Crème, $55, Ulta, ulta.com
Play Queen Bee for the day with this body crème highlighting royal jelly. The company reported that if used daily, it would give dry skin a smooth and sleek look.
fwliving/culture
The Toadies Homecoming
by Noah Anderson
Since 2008, famous alt-rockers, The Toadies, have been moving their festival, Dia de Los Toadies, from Texas town to Texas town. Now, five years after its inception, these local heroes are coming home, and they are bringing their show with them.
Dia de los toadies is a two-day festival that features a wide variety of texas bands and good old classic blues-rockers. each band is handpicked by the members of the toadies, giving them ultimate control over the sound and direction of the event. this ensures a
consistent tonal theme with no lulls or jarring juxtapositions, as well as giving the show an extremely personal feel.
Dia is a unique festival in that each of the two days offers something entirely different. the first day is a smaller, much more intimate show that is described as an “almost acoustic” set –think fireside on a camping trip. it will include performances by James Hall, Will Johnson, and, of course, the toadies. Day one offers the band the opportunity to strip down their beloved post-grunge rock tunes and reinvent them with new structures and aural textures. they will be
playing familiar songs in unfamiliar ways.
the second day will feature more than a dozen bands across two stages. the lineup includes austin blues man Gary clark Jr., the cush, Baboon, oil Boom and several others. Day two is all high-voltage rock-and-roll – the amps will be plugged in and almost certainly turned to 11. there will also be a performance by the school of rock’s “Dean’s list.”
school of rock is a local music school that generally caters to children under the age of 18. they will be picking their most talented students who will then go on to perform in front of the thousands of concertgoers. toadies’ front man and lead guitarist, Vaden todd-lewis works hand-in-hand with the school of rock and even has his daughter enrolled there. toddlewis is excited to showcase the kids, describing the concert as “a family thing, not a big dirty rock concert.”
the toadies began playing together in 1989. they released their first full-length album in 1994 and quickly gained national acclaim for their songs Tyler, Away, I Come From the Water, and, most famously, Possum Kingdom after a lengthy hiatus between 2001 and 2007, the toadies reemerged and have since released three albums. it was during this time that they decided to create their own festival. as todd-lewis describes it, “We were spit balling and thought, ‘what if we did something modeled after Willie’s Picnic? You know, where we could do our own thing and pick all the bands.’ We didn’t yet have a name for it, and i did a conference call with my manager right there and said, ‘maybe somewhere by water where we can move it around, have a couple of stages, all texas music, etc…’ and within 10 days or less, i had him call me back with possible locations. and it has just been a blast ever since.”
this year’s festival will be at Panther island Pavilion, sept. 13 and 14.
Home is Where the Art Is
Artist Shelly Hamill returns to her roots for a solo show in October at the Fort Worth Community Arts Center.
by Kayla Mulliniks
Throughout her childhood, Hamill spent countless weekends hunting for treasure with her grandmother at estate and garage sales. She looked up to her grandmother, an artist and owner of an antique shop, finding inspiration in her curiosity and love of life. “If my grandmother wanted to know how to do something, she would take it apart and re-do it herself. She has a huge influence in my art. Like her, I’m always looking for a different way to do things, a different way to see things.”
When hamill’s grandmother was diagnosed with breast cancer, hamill was awed by her grandmother’s strength as she received treatment. When hamill and her grandmother ran across a set of pale pink china plates, she couldn’t resist. in honor of her fight, Shelly used the plates to create an extraordinary pink mosaic sculpture that was donated to the Joan Katz Breast cancer center at Baylor All Saints Medical center in Fort Worth.
Knowing first-hand the importance of breast cancer research and care, Shelly will donate a portion of each piece of art sold during the exhibition to the Baylor health Foundation and Joan Katz Breast cancer center. “My grandmother was a survivor, and i am a direct recipient of all the new technology available today to diagnose and treat breast cancer early. Making a donation is the right thing to do.”
“love, joy, pain, tenderness and devotion look different on every person. every landscape vista is unique and beautiful in its own way. i break those images into fragments and put them back together in a new way with texture. i invite people to touch the art and experience beauty in a new way.”
How do we define our reality? Are things only real when they exist in a tangible world? Or do our hopes, dreams, fears and beliefs manifest until they are as real as taxes and trips to the dentist? Where is the line between what we imagine and what is, and when does the line become blurred? These are the questions at the heart of Neil Gaiman’s new novel, The Ocean at the End of the Lane, and they could not have been better answered.
The story begins as the unnamed protagonist returns to his childhood home in Sussex, England. Walking through his old footsteps, he is struck at how unfamiliar his familiar surroundings really are. His memories stalk him, always out of sight, but never far away. That is, until he reaches the pond. With one fateful interaction, his memories come rushing back, and as they play in his mind, he sees the pond for what it really is – an ocean.
The narrator remembers everything; he remembers the Hempstocks and his childhood friend, Lettie; he remembers his house and the moody, lumbering adults that used to occupy it; and above all, he remembers the magic.
Gaiman is a treasure trove of literary inspiration. His stories deftly mix fantasy and reality, and the end result resonates with more truth than the average biography. The Ocean at the End of the Lane is a short read, packed with love and imagination—not to mention a touch of magic.
The Day the Crayons Quit
by Drew Daywalt
$17.99
Duncan loves to color. So you can imagine his surprise when he opens his crayon box to find, not colors, but a stack of letters addressed to his name. Each letter is different, but each says the same thing: His crayons have quit! Red needs a break and is tired of working holidays. Purple describes itself as Duncan’s “very neat friend” and demands that he be used strictly within the lines. Black is tired of being used for outlines and longs to be in the center. Yellow and orange are no longer on speaking terms due to an irreconcilable argument over which is the true color of the Sun. Each page delivers a new color, a new letter and a new issue. On the left is the letter, handwritten by the crayons in their individual hue, and on the right are images of the various ways Duncan has used the color, as well as examples of how the color wishes to be used. Illustrator Oliver Jeffers does a wonderful job anthropomorphizing the crayons, and his typography expertly emulates a child’s handwriting. Author Drew Daywalt has imagined a delightfully playful story that will bring a smile to both children and adults alike.
Riff, Ram, Bah, Zoo!
by Ezra Hood $20
A Texas summer is hot – like really, really hot! So when fall finally comes around, you would think that the smile on everyone’s face is because of the promise of cool air and lower air conditioning bills. It’s a smart guess, but you’d be wrong. That smile is there for one reason, and one reason alone: football. Over the last few years, Fort Worth locals have rediscovered a love for their friends in purple, horned mascots and for asphalt tailgates. And with every touchdown TCU scores, they are earning more than points; they are earning fans.
Unfortunately, for every fan who has wanted to know more about their beloved school and the origins of its revitalized football program, there was nowhere to turn. That is, until now. Riff, Ram, Bah, Zoo fills that long-neglected gap and is the first comprehensive history of the TCU football program. Looking through old university newspapers, including SMU, Baylor, and The TCU Daily Skiff, Hood has discovered a long-forgotten and often surprising history of TCU and its surrounding city. Riff, Ram, Bah, Zoo covers much more than early TCU football it looks at early Fort Worth history, the history of the university, and the development of modern football, because, as Hood describes it, “you can’t discuss one without discussing the others.”
The History of a Game
I sat down with local author, Ezra Hood, to discuss Fort Worth, football, and our favorite local university.
by Noah Anderson
So what inspired you to write Riff,Ram, Bah,Zoo? Well, in the old stadium there used to be signs up on the scoreboard that said: National Champions 1935 and 1938. So I knew there had to have been glory years in the past. So for years, I would go online to Amazon or Ebay or go into libraries thinking that I would eventually find the history of TCU football. It has got to be out there! And one night it occurred to me that the reason I could not find it is because it’s not there; it does not exist, no one has written it. I decided if it wasn’t in the library, I would be the one to put it there.
This is your first book. What was the writing process like? I had no idea what writing a book was. I knew it was going to be more work than I expected, but that’s all I really knew. If you asked a group of my friends from TCU who would be the least likely to write this book, I’d be a popular answer.
When describing the book to your friends and family, is there any story that stands out to you? Actually, yes. At one point [TCU] hired the band director to coach the football team. And TCU has totally forgotten this. As I was going through, game-by-game, I would see the same name and read ‘Frederick Cahoon is going to lead the orchestra in the spring concert’ and think, ‘Are there two Frederick Cahoons? This can’t be,’ but it was the same guy! He coached all of the sports teams and he led all the musical ensembles: jazz band, band, orchestra, glee club, and choir – he did everything. The guy was a stud. He is the coolest guy that TCU has completely forgotten!
listen up what locals are listening to by Noah
Edward Sharpe and the Magnetic Zeros
Edward Sharpe and the Magnetic Zeros
$9.99
Edward Sharpe and the Magnetic Zeros first came to prominence in 2009 with their well-received debut album, Up From Below. Led by former Ima Robot front man, Alex Ebert, the band has made a name for itself by expertly evoking the emotions and sounds of the free love, hippy zeitgeist of the 60s and early 70s. More of a music collective than a band, the group consists of both artists and musicians, with a touring lineup of approximately 10 people.
While this may seem daunting and could easily create a muddled musical experience, each member understands his or her part and delicately adds his or her tonal texture until the music is exactly as it should be – fun. Taking a page from the Jethro Tull playbook, no one in the band is actually named Edward Sharpe. Rather, he is Ebert’s semi-messianic alter ego, whose trials, tribulations, thoughts and inspirations provide the lyrical and emotional foundation around which the music is made.
More than 16 months in production, the band’s new album has been a long process, with many of the songs having been written more than a year ago. The album is constructed without singles in mind, but rather with the intent of creating a purposeful flow between the songs. This allows for an immersive listening experience, as there are no jarring breaks or pauses. The album is fun, the band is fun; everything about the experience is fun.
fwliving/culture
Anderson
Rhythm & Blues
Buddy Guy
$12.99
Blues legend, Buddy Guy, returns to the spotlight with his new album, Rhythm & Blues. Praised by Eric Clapton as the best guitar player alive, Guy is known for his singing guitar passages and charismatic on-stage persona. At 77 years old, Guy’s professional career has already lasted more than 50 years, and the man shows no signs of slowing.
His technical abilities, inventiveness, and steadfast dedication to his craft have earned him several notable accolades and honors. Guy is an inspiration to everyone who has played the guitar and is often cited as a major influence by other great musicians, such as Jimi Hendrix, Stevie Ray Vaughn, and Jimmy Page.
Guy's career is as profound as it is prolific, and his new album, Rhythm & Blues is a continuation of his excellent blues-backed rock-and-roll. The album is packed with guest appearances including: half the members of Aerosmith, Kid Rock, Keith Urban, Beth Hart and Austin-based blues man Gary Clark Jr. Like any good album, Rhythm & Blues has its ups and its downs but never dips in quality. Guy is a master technician whose impact on music is just as powerful now as it has ever been. He may play blues, but he’ll certainly make you smile.
Blood n’ Bones
Green Light Pistol
$4.95
Green Light Pistol is a new band that proudly hails from our favorite Fort. Almost a family band, GLP consists of five siblings and one long-time boyfriend. Despite having only played together for a year, the band has already recorded an EP, Blood n’ Bones, and is set to release a full-length album by the end of August. This is fast – I mean, this is REALLY fast. Most bands require at least a few years before they are cohesive enough to record anything of substance, but not so for Green Light Pistol. They grew up together, lived together, played together, and now they are rocking together. The interpersonal dynamics have long been established, and it allows the music to flow like sweet Texas tea. The band shares writing duties and treats each other with more than respect; they treat each other with love. Blood n’ Bones is a five-track EP that only scratches the large surface of GLP’s abilities. But that is not to say it is shallow. For the most part, the sound is stripped down, with each instrument and each voice (of which there are five) providing just enough to keep the music going. It is both delicate and gritty – it is a flower in one hand and a pistol in the other. GLP does not fit easily into any one category, but is rather an amalgam, utilizing the best parts of country, jazz, rock-and-roll, and bluegrass. In particular, Songs of the Scarecrow is a powerful example of what the band has to offer: unpredictable melodies, a five-part harmony that resonates so sweetly only a family could produce it, powerful yet accessible lyricism, catchy bootstomping beats, and all the grace and comfort the South has to offer.
the
groupie’s
corner
Keeping It in the Family
We sat down with the members of Green Light Pistol to discuss family, writing and varied inspiration.
by Noah Anderson
Can you tell me the pros and cons of working with such a large group? Chad: This band is really made for each other. In a lot of bands, you can have three people, and that can be too many because of the egos. We police ourselves individually, and everyone is their own boss. So when we bring something to the table, everyone is taken seriously and everyone is on board with it. It’s actually more of an advantage, because by the time one person writes a song, we have another five-part filtering system on that song – and it usually gets better.
What are your major influences, both individually and as a group? Chad: That was a big deal for me coming into the group, because I come from more of a rock background. They do Texas Swing; that was all I knew of them, so I was thinking, This is going to be interesting! It just works; unique is a word people use when they hear us, but it just works.
Brook: Our mom calls it Texicana, because there is not really a name for what we do. I really like Diana Krall.
Madalyn: Oh, and Louis Armstrong.
Brook: It’s Louis Armstrong, there is no “s.” Madalyn: Either one!
From where do you get your inspiration?
Chad: I think that coming out of the negative is what we really hold on to. People like drama, they like seeing the train wreck. It’s just who we are. We are not all butterflies and puppy dogs. We deal with some darkness and heavy subjects, but we try to make it as light as we can. Our new album swings pretty hard. We have a song called the Tavern Street Blues. It’s about a woman that gets beat and finally kills her husband and buries him between the tavern and her house.
Brook: We play that one at weddings. [The table erupts into laughter.]
Escape to The Natural State where local avors intersect with seasonal favorites. Soak up the autumn sun on a shimmering lake. Or take in a waterfall framed in fall colors. Plan your escape today. It’s easy.Just order your FREE Vacation Planning Kit. Visit Arkansas.com or call 1-800-NATURAL.
September means one thing in Texas – the start of football season. To us Texans, this game is more than a sport; it’s a way of life.
by Judie Byrd
Yes, we take our football seriously (much like our food). score big with the snacks you serve your game watchers with all-star munchies that are sure to tackle even the heartiest appetites.
i’ve been making cheesy stuffed sandwich rolls since i was a newlywed. they are still a favorite in my house and might soon be in yours. for the recipe, visit fwtx.com.
Baba Ganoush
Yield: About 2 cups
i always think of b aba Ganoush as a swarthy cousin to hummus. s witch out eggplant for chickpeas, and the rest of the ingredients are the same. unlike selecting a lemon that is heavy with juice, choose an eggplant that is light for its size. t he lighter the eggplant, the less bitter moisture retained in the vegetable.
• 1 large eggplant, lightly smoked
• ¼ cup chopped flat-leaf parsley
• ¼ cup tahini
• 2 – 3 tablespoons fresh lemon juice
• 1 clove garlic
• ½ teaspoon salt or to taste to smoke the eggplant, i used my c ameron stovetop smoker. s lice the eggplant, lengthwise, to fit into your stovetop smoker. ( you can also smoke or cook eggplant whole on your grill.) f ollow instructions for your stovetop smoker and smoke eggplant 15 – 20 minutes. r emove from smoker, place on a microwave-safe plate, and microwave 3 – 5 minutes, until soft. r emove peeling.
i n the bowl of a food processor, place cooked eggplant, parsley, tahini, lemon juice, garlic and salt. Process until smooth. a dd more lemon juice and salt to taste.
Caramelized Onion Dip
Yield: About 3 cups f abulous as a dip, this is also divine as a spread on sandwiches.
• 3 large onions
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons sherry (optional)
• 2 cups sour cream
1. t hinly slice onions. i n a large, heavy skillet, heat butter and olive oil. a dd onions, thyme, salt and pepper. c ook over medium heat, stirring occasionally, until caramelized and golden brown, about 25 minutes. a dd sherry, if using, and cook another 2 minutes, until sherry has evaporated. r emove from heat and let cool.
2. w hen onions are cool, stir in sour cream. a dd salt and pepper to taste.
Iron Skillet Thai Pizza
Yield: 4 – 6 servings
o nce hot, an iron skillet makes fabulous pizza. s ince this recipe adds the dough to a cold skillet, it’s important to pre-heat the bottom of the skillet. to do this, add dough and then cook stovetop for a few
Iron Skillet Thai Pizza is a creative twist on an old classic. Just assemble, and 20 minutes later game watchers will be cheering.
The Trinity Railway Express (TRE) to the 2013 State Fair of Texas is your express route to 24 days of Texas-style food, world-class entertainment and Lone Star excitement. Ride the TRE to the fair to avoid bumper-to-bumper traffic and crowded parking lots. One swift ride to Dallas with a Green Line transfer at Victory Station and you’re right at the fairgrounds. Plus, when you’re all tuckered out from all the amazing food and live entertainment, you don’t have to worry about where in the world you parked.
Transport Yourself.
Texas-sized fun wiThouT The Texas-sized parking hassle. ride the Tre to the 2013 state fair of Texas, september 27th- october 20th.
Fort Worth – Dallas Free Wi-Fi >>> TrinityRailwayExpress.org
fwliving/cooking
Holiday Food and Entertaining with Judie Byrd and Fort Worth, Texas magazine
Judie Byrd will show you fabulous recipes that you can cook up to delight and impress family and friends. You’ll learn two stunning meats: a glazed Turkey with the best Sage Dressing ever, and an elegant Carved Roast with Yorkshire Pudding. We’ll teach you all the best sides including an elegant soup, homemade yeast rolls, a spectacular dessert and more. You’ll want to run home and make our velvet pumpkins for your centerpiece – all instructions included. The class will begin with hors d’oeuvres and end with a full meal – come hungry! With Judie’s holiday class, you’ll be ready for the season – and we bet you’ll end up wishing it would never end.
The Culinary School of Fort Worth 6100 Camp Bowie Blvd. Fort Worth, Texas 76116
$55.00 each, subscribers
$60.00 each, non subscribers
minutes before baking.
• 1 pound pizza dough
• 1, 6.73-ounce bottle Thai chili and ginger sauce, or mild Asian chili sauce
• 1 cup shredded cooked chicken (I used meat from a fully-cooked deli chicken.)
• 3 - 4 green onions, thinly sliced
• 1 cup sliced mushrooms
• 1 cup shredded mozzarella cheese
• Red chili flakes to taste
• 3 tablespoons chopped roasted peanuts
• ½ bunch fresh basil
1. Preheat oven to 500º. Sprinkle iron skillet with about 1 tablespoon cornmeal. (I used a 9-inch skillet. Using a larger skillet will work fine – the crust will be thinner.)
2. Roll out dough to about 1 inch larger than your skillet. Place dough in skillet and fold down edges to make a rim.
3. Spread dough with about ¼ cup Asian
chili sauce. Layer dough with chicken, onions, mushrooms, mozzarella cheese and red chili flakes.
4. Place filled skillet ON YOUR STOVETOP, over medium-high heat for 3 – 5 minutes, until bottom of skillet is very hot and crust is beginning to brown. Immediately transfer to oven and bake 10 – 15 minutes, until crust is browned and cheese is bubbly. Remove from oven; sprinkle with peanuts and fresh basil and drizzle with more sauce to taste.
5. Use a metal spatula to slightly lift edges of pizza and slide out of skillet onto a large cutting board.
Caramel Corn
Yield: about 12 cups
Rich and buttery, this crunchy treat will thrill guests of all ages. Keep it stored in an airtight container until time to serve.
• 3 quarts popped popcorn
• 1 cup brown sugar
• 2/3 cup light corn syrup
• ½ cup butter
• 3/4 teaspoon salt
• 2 teaspoons vanilla
• 1 teaspoon baking soda
• 1 cup roasted nuts
• 6 ounces melted chocolate (semisweet or milk chocolate)
1. Preheat oven to 325º. Place a piece of parchment paper or wax paper on your counter.
Place popcorn in a roasting pan or large ovenproof Dutch oven. Set aside.
2. In a medium saucepan, combine brown sugar, corn syrup, butter and salt. Cook over medium heat until mixture comes to a rolling boil. Let mixture boil for exactly 4 minutes. Remove from heat and stir in vanilla and baking soda. Pour over popcorn and stir to coat evenly.
3. Place in oven and bake 10 minutes. Remove from oven and use a heatproof rubber spatula to stir. Make sure you scrape all of the caramel up and off the bottom of the pan and onto the popcorn. This will prevent the caramel from burning. Bake another 10 minutes and remove from oven. Stir in nuts, again making sure to scrape the caramel up and off the bottom of the pan. Bake another 10 minutes, remove from oven, and stir well one last time. Spread on parchment paper to dry. When cool, drizzle with melted chocolate.
4. Store airtight up to 2 days.
Thanks to Central Market for our groceries. Judie Byrd is founder of The Culinary School of Fort Worth. For more information, go to judiebyrd.com.
Caramel Corn is an easy snack to prepare for game day. Making enough of this addictive treat should be your only concern.
With over 50 varieties of apples, 600 cheeses, two thousand wines, acres of produce and aisles of experts, Central Market is ripe with succulent samples and fresh perspective.Come fill a basket with your favorites – and fill your head with ideas.
Muses
by Callie Johnston
Just as every great artist needs a muse, fashion trends can emerge from observing surrounding beauty. Our fall fashion forecast was inspired by pieces in the permanent collections at Fort Worth’s finest museums. The season’s avant-garde styles range from military inspired garb and combinations of bold print to luxe leather and classic winter whites.
Green blazers with black embroidered detail, $72, Beehive, 817.570.0484
Black and gold mini clutch, $68, Beehive, 817.570.0484
Vegan black leather peplum top, $88, Dillard’s, dillards.com
White Collection Eighteen Scarves, $28, Dillard’s, dillards.com
Black Leather Vakko Vest, $395, Neiman Marcus, neimanmarcus.com
Theory Beige Leera Cropped Pants, $150, Neiman Marcus, neimanmarcus.com
Black Lace Smoking Slipper by Jimmy Choo, $695, Neiman Marcus, neimanmarcus.com
Black and Gold Studded Smoking Slipper by Jimmy Choo, $695, Neiman Marcus, neimanmarcus.com
The Allen Brothers (portrait of James and John Lee Allen) by Henry Raeburn, early 1790’s, Kimbell Art Museum, Fort Worth, Texas Fort Worth, Texas: The City’s
Leather Legging by Velvet, $142, A.Hooper, 817.348.9911
White Cotton Understar Top with Sheer Detail, $35, Beehive, 817.570.0484
Black Chanel Boots with Pearl Detail, $1,995, Neiman Marcus, neimanmarcus.com
Off White Crystal Bib Necklace, $19, Dillard’s, dillards.com
Woman Standing, Holding a Fan by
1878-1879,
Styled by Craig Sylva, Jennifer Casseday-Blair and Callie Johnston/photography by Jason Kindig/photography assistants, Austin Pritchett and Alex Thompson/videography by Steve Reeves and James Verheyen/shoot assistant, Kayla Mulliniks/hair and makeup by Lemongrass Aveda Lifestyle Salon, Brittany Tedder, Master Stylist; Taylor Blaylock, Senior Stylist; Julianne Bradford,
Kim
to the
of
and
Mary Cassatt,
Amon Carter Museum of American Art, Fort Worth, Texas
Stylist; Taylor Coleman, Stylist; Kelley Upton, Stylist/models, Andra Garcia, Erica Mireles,
Dawson Agency/special thanks
Amon Carter Museum
American Art, the Kimbell Art Museum
The Modern Art Museum of Fort Worth for use of their beautiful images
Fort Worth, Texas: The City’s
Top Chef contestants (left to right): Chefs Eric Hunter, Anthony Felli, Todd Phillips and Kyle Jones.
Chef Supreme
More than 400 food lovers packed Cendera Center on Aug. 15 to watch four of the area’s hottest chefs compete. When the smoke cleared, only one could earn the title of Top Chef.
by
Courtney Dabney
photography by Jason Kindig
Fort Worth, Texas: The City’s
Anticipation gave way to excitement when the four Top Chef finalists went head-tohead in the final round of our annual competition. When the score sheets were tallied, a new champion was crowned. The winner of Fort Worth, Texas magazine’s 2013 Top Chef competition was Anthony Felli of Del Frisco’s Double Eagle Steak House.
Scott Murray was our host for the evening. Murray collected multiple Emmy Awards during his 30-year career with NBC. Since retiring from broadcast journalism as a television sports anchor, he has been busy publishing and emceeing local events. Along with his son, he founded Murray Media, a video television production company. Brooke Williamson, a broadcast journalism major at SMU, was co-host for the evening.
Guests were served a delectable array of appetizers prepared by the Tarrant Area Food Bank Community Kitchen program. Events like Top Chef 2013 provide these culinary students with marketable experience in food preparation, catering and service. The training program acts as a gateway to securing jobs in the food service industry. Students, many of whom are low-income or homeless, could not participate without generous food donations by outside sponsors. We’re incredibly thankful to Sysco and Fresh Point, who covered the items needed for the students to prepare appetizers like Shrimp Brochette and Fried Pecan Crusted Goat Cheese Croutons for the event.
Meet the Finalists Todd Phillips of J. R.’s Steakhouse is a graduate of the Culinary Institute of America in Hyde Park, N.Y. He has 23 years of experience to draw upon. Phillips says the kitchen utensil that he couldn’t live without is his tongs. “They are an extension of me. They touch every ingredient.” He gains his inspiration from “good quality, fresh ingredients, cooked simply.” Phillips loves the Dry Aged New York Strip on their menu. “It is thick and charred. The cut is meaty, fork-tender, and full of flavor, while remaining extremely moist, and the little bit of char on the outside offers a crunch of texture,” he says.
The road that led chef Eric Hunter to opening his popular Fire Oak Grill in Weatherford began with a stint in Augusta, Ga., at Pullham Hall. Hunter also gained experience working with the likes of Chef Paul Albrecht at Spice Restaurant and Chef Tim Love at Lonesome Dove Western Bistro. On a recent trip to New Orleans, he was inspired by many restaurants that do all the charcuterie in-house. Hunter says, “That is something which doesn’t happen much around here. I constantly have something curing or aging for the menu. We cure our own bacon and make sausages like chorizo, sopressata and pepperoni.”
Kyle Jones of Truluck’s has perfected his flair for “Southern Comfort Food” while working under the likes of Jeff Harris at Craft and David Gilbert at Lazare. One of his favorite menu items features a wide range of flavors that marry seamlessly: the Spicy Halibut. He says, “I love the dish because it uses all your taste buds – spicy blackening seasoning on the broiled halibut, along with a cold and refreshing salad of tomatoes, crab, jalapeños, avocado and cilantro are all tossed in a sweet and salty Thai chili sauce with the tangy zip of lemon juice.”
His favorite technique is braising proteins. “A simple braise can turn a tough, less-expensive piece of meat into a rich, tender and comforting food,” he says.
Panel of Judges Judie Byrd is the food editor for Fort Worth, Texas magazine. She is also the author of several cookbooks, including Help! My Family’s Hungry, Meals in Minutes and Everyday Family Recipes. Her passion to teach people to cook started with a class for moms in her home kitchen and developed into The Culinary School of Fort Worth, a fully accredited cooking school, located on Camp Bowie.
Blaine Staniford is the reigning champion of Top Chef 2012. He has felt the pressure of the final round first hand and knows what it feels like to be presented with the coveted trophy. Staniford serves as executive chef of Grace Restaurant. He has been consulting with owner Adam Jones on the menu for their newest venture, Little Red Wasp, which is set to open in September.
Tammy Dombeck was the popular traffic reporter on KXAS/Channel 5. She left that post last year and can now be seen on KTVT/ Channel 11. Dombeck was still glowing from her December 2012 nuptials, and she brought with her a discerning palate.
Serving as head judge, Chef Tim Love has a reputation for being hard to please. Love is a Food Network’s Iron Chef winner, Bravo Channel’s Top Chef Masters’ contestant, and he has served as a Top Chef judge as well. He is chef proprietor of Lonesome Dove Western Bistro, the Love Shack, Woodshed Smokehouse and his newest offering Queenie’s Steakhouse in Denton.
With 20 years of culinary experience, Anthony Felli still has a penchant for simple, well-prepared dishes. “One of my favorite dishes here remains the Osso Buco. Our preparation of this rustic dish is just that… rustic. We purchase the best product available and prepare it in such a way that the veal is the absolute star – slow braised in a hearty tomato and onion sauce,” he says. Felli has been at the helm of Del Frisco’s for the past five years and has a unique view of the city from his perch. He says, “I am constantly amazed by the generosity of our community. It is such a privilege to be able to participate in so many different events and fundraising efforts throughout our city. I see first hand the heart of this city in action, and it is very gratifying.”
Taste Test and Skills Challenge Love dubbed this competition “The Bearded Top Chef” because each of our finalists was sporting a differing degree of facial hair. “Unfortunately, I just shaved mine off this morning,” he said.
As always, Chef Love dreamed up a difficult taste test for the challengers to decipher. He prepared a Thai vinaigrette and gave them all two minutes to write down as many key ingredients as they could detect. One point would be awarded for each correct answer, and one point would also be deducted for each incorrect answer. Accuracy was paramount.
With ingredients ranging from serrano peppers to rice vinegar and from sesame oil to cilantro, pinpointing the individual components in this vinaigrette was a difficult task. Each chef tasted and studied the flavor
Chef Anthony Felli celebrated his moment of glory after being named Fort Worth, Texas magazine's 2013 Top Chef.
profile diligently. After this round, Hunter held a commanding lead with four correct answers. Felli and Phillips trailed by three, winding up with only one point each. Jones was done in by too many deductions for incorrect answers and ended the challenge breaking even.
Points were earned in the skills challenge based upon the order in which each could satisfactorily complete the task. Love required each to whisk together a Gouda Mornay Sauce. As the contestants collected the needed ingredients for the sauce, Love noted, “It looks like everybody is going in the same route.”
The béchamel base began with a white roux of flour and butter, and then heavy cream and Gouda were blended in. “The key is to make sure the cheese is not grainy,” Love said. He would be checking for proper technique and tasting each product for a smooth consistency. Phillips was the first to complete his sauce, followed by Hunter, Felli and Jones. Since Love thought that each had created a “nice clean sauce,” they received points in that order.
Both the taste test and the skills challenge were weighted at 25 percent of the total scoring, leaving 50 percent still on the line in the final cooking event.
And the Secret Ingredient Is...Rabbit The chefs were given 20 minutes to plate five creative entries – four for our judges to taste and one for display. After being shown to their cooking stations and briefly glancing at their identical ingredient shelves for inspiration, our chefs waited impatiently for the secret ingredient to be announced. After announcing rabbit as the secret ingredient, he said, “or as I like to say, H.R. Fluff-n-Stuff. On my count...3...2...1. Let’s do it!”
Rabbit is becoming more popular on American tables in recent years and does not have a gamey aftertaste. It is a lean protein, which can be dry if overcooked, and a challenge to prepare in such short order.
Felli began sectioning his rabbit immediately, pounding it thin to tenderize the meat. A roughly chopped wild mushroom sauté would form the base for his dish. I was amazed to watch him prepare what would put his dish over the top - scratch-made potato gnocchi - in just 20 minutes.
Hunter went in the completely opposite direction, spending his time pickling thinly sliced radishes and mushrooms in two different brines. His was the most colorful dish overall, painted with a stroke of butternut squash puree. He chose to serve his rabbit sliced and fanned with a side of braised greens.
Jones was the only one to try a refreshing summer salad. He incorporated corn, freshly sliced strawberry, feta and tomato. The dish was garnished with chives. At first, it looked like he was prepping thighs for the grill, but he was after the dark leg meat for his presentation.
Jones began plating with eight minutes to spare and had plenty of time to polish his plates and arrange his salad.
Phillips collected an assortment of mushrooms and sliced them neatly. He chose to showcase the tenderloin cut of his rabbit, lightly flouring them and pan-frying to create the perfect pan jus sauce, which he then drizzled around his plating. The sautéed mushrooms became the base for his stacked design. Radish and an arugula salad topped off his dish, which was plated beautifully.
The
Chopping Block About Chef Jones’ dish, Judie Byrd thought a salad was an intelligent choice for the season. She said, “I love the balance and the vinaigrette.” She was amazed by how tender he was able to cook the dark meat. Love, not usually a fan of fruit in his salad, enjoyed the strawberries. Staniford said, “It’s refreshing. It’s hot outside, so this is very seasonal.” He thought the rabbit was well seasoned and cooked properly. Dombeck also thought a salad was perfect, especially for summer.
Next up was Chef Phillips’ plate, which included the addition of bacon. The judges’ table, which was segregated with the women on one side and the men on the other, was also split down the middle on the use of bacon in the dish. The ladies loved it! Dombeck sided for the use of bacon and thought the rabbit was the most tender of all the entries. Love liked the rich depth the maitake mushrooms lent the dish but thought the bacon was unnecessary. Staniford agreed saying, “The flavor was a touch overpowering.”
2013 Top Chef Sponsors
Thank you to all of the outstanding companies who sponsored this year’s Top Chef competition:
Texas Appliance/Jenn-Air
Ace Mart
Best Maid Pickles
Central Market
Glazer’s Distributors
Coors Distributing Company
Cendera Center
Times 10 Cellars
Rent-A-Frog
Blue Sky Graphics
92.1 Hank FM
95.9 The Ranch Radio
CBS 11/TXA 21
Murray Media
Sysco
FreshPoint Dallas
Chef Felli’s offering was all about the potato gnocchi for the judges. The fact that he had produced a handmade pasta under such time constraints was amazing. Byrd detected a hint of rosemary and thought his rabbit was cooked perfectly. Love said, “It is the most adventurous dish. While it’s not the best gnocchi I have ever had, it is the best I have ever had in 20 minutes!” Staniford said, “It all comes down to technique, and in this competition, this dish has it.”
On Chef Hunter’s dish, all the judges were intrigued by his pickled components. Dombeck said, “The sauce is a little bland, but the mushrooms are very good.” Byrd commented on how she enjoyed the profusion of garlic in the rabbit but that hers was slightly undercooked. Love said, “This concept is the most culinarily advanced dish we’ve seen. I always say fat, acid and salt make a dish.” Staniford said, “This combination makes perfect sense.”
It was a close outcome and obvious that the chefs were evenly matched, but Anthony Felli scored the highest overall and was presented with the 2013 Top Chef title and trophy. While Chefs Hunter, Phillips and Jones didn’t win, they wowed the audience with their creativity and skill and are eligible to compete next year if their fans produce enough votes.
Chef Felli wowed the judges by adding scratchmade potato gnocchi to his rabbit dish.
Host Scott Murray, Co-host Brooke Williamson, Head Judge Tim Love, Top Chef Anthony Felli and Fort Worth, Texas magazine Publisher Hal Brown.
Food shares can be picked up weekly at Elizabeth
and include fresh produce from on-site with the option for free-range beef, poultry and eggs from other organic farmers.
Anna's Old World Garden
Food Lovers' Guide
by Celestina Blok
Let your culinary adventure begin. Here, we’ve compiled a guide to what food lovers dig in this town: farmers markets, grass-fed beef, sustainable seafood, cheffy kitchen tools, fresh-baked goods, artisan cheeses, locally roasted coffee, spices, oils, rubs, spirits and even a narrative through five of the city’s best pies you might not have tried. Your job? Read, explore and eat.
Photography by Jason Kindig
Thriving Farmers’ Markets & Community Supported Agriculture:
This spring, the Fort Worth City Council made a move to allow eggs and frozen meat to be sold at local farmers markets, a move that’s been very positive for both farmers’ and shoppers, says Gwin Grimes, owner of Artisan Baking Co. and president of the North Central Texas Farmers Market Corp., which operates the Cowtown Farmers Market.
“Our membership has grown with the new ranchers and more farmers this year,” she says. “Our egg vendors routinely sell out quickly.”
If you still haven’t visited one of Fort Worth’s thriving farmers markets, here are a few pointers: Arrive at opening time for the best selection. Bring cash (small bills are preferred), as well as your own shopping bag. Talk to the farmers about their growing practices and how animals are raised. And if making it to a market isn’t always feasible, consider joining in communitysupported agriculture, where each quick pick-up provides for a preselected array of seasonal produce you might not have tried otherwise.
Cowtown Farmers Market
Now shoppers can find several vendors who carry chicken, eggs, beef and even pork, goat and turkey, including Millsap’s Prairie Oasis Farm, Azle’s Ash Creek Farms, P.O.P. Acres Ranch & Farm in Purdon, Garrett Creek Farms in Paradise and Lazy CJ Farm & Ranch in Franklin. Make a point to visit the third Saturday of the month, when chefs from the Culinary School of Fort Worth demonstrate how to cook your market finds.
Lot 15, University of North Texas Health Science Center cowtownmarket.com
Southside Urban Market
We love the “Whupped” honey from the Texas Honeybee Guild that’s regularly found at this community market along with melons and root vegetables from Pruitt Farms, heirloom tomatoes from First Earth Farms and greens, squash and cut herbs from Fairmount’s own Hot Diggity Southside Gardens. Also find hot pickles, preserved lemon confit and strawberry basil jam from local purveyor Seed and Salvage. Vendors and items change regularly, so each week brings surprises.
This urban farm sits near the bustling Fort Worth hospital district and offers community supported agriculture with weekly pick-ups. Shares include fresh produce from the on-site garden along with the option of free-range beef, poultry and eggs from other local, organic farmers.
2825 8th Ave. Fort Worth, Texas 76110 817.922.0930 elizabethanna.net
Cold Springs Farm
Members of “the 4th Street gang” meet weekly to pick up their harvest share from Beverly Thomas of Cold Springs Farm. Join the club (which grows each season) by paying $320 for eight weeks of community supported agriculture, including Thomas’ heirloom, rare and even commercially extinct varieties of vegetables and herbs – all certified organic.
coldspringsfarmcsa.com
Corner of S. Main St. & E. Daggett
Southside Urban Market offers tomatoes from First Earth Farms and squash and cut herbs from Hot Diggity Southside Gardens.
Vendors and items change each week at the Southside Urban Market.
Elizabeth Anna's
The whole family will enjoy the community supported agriculture found in the shares available for weekly pick-up at Elizabeth Anna's.
Fort Worth, Texas: The City’s
Meats & Seafood:
In this steakhouse-heavy town, it’s easy to leave the cooking to the chefs. But when it’s time to showcase your grilling skills at home, your source for beef can make or break your dinner. Visit longtime standby Roy Pope Grocery for flavorful, marbled strip steaks. Invest in a freezer for bulk beef purchases from chef favorite farms like Burgundy Pasture Beef and Texas Heritage Beef and new Farm to Fork Foods, which also sources sustainable seafood for us landlocked North Texans.
Roy Pope Grocery
This butcher shop and grocer recently celebrated its 70th anniversary. It’s where locals go for heavily marbled strip steaks that are hand trimmed by owner Bob Larance. “We buy heavy aged beef,” he says. “You’re going to get a lot more marbling and flavor than from buying younger cattle. If you don’t have fat and marbling, you’re not going have good flavor.”
2300 Merrick St.
Fort Worth, Texas 76107
817.732.8202
roypopegrocery.com
Burgundy Pasture Beef
Bonnell’s, MICHAELS Cuisine and Swiss Pastry Shop all source from Burgundy Pasture Beef, which offers 100 percent grassfed beef that’s raised in a natural habitat on a natural diet. “We do cuts you won’t see in a grocery store,” says Texas beef artisan Wendy Taggart, who owns the business along with her husband, Jon. Visit them in Grandview to buy from their store or order online for home delivery. 800 McDuff Ave. Grandview, Texas 76050 817.866.2247
burgundypasturebeef.com
Central Market
Regular visitors know to wait patiently for the busy fishmongers at Central Market's seafood section to call their numbers. With more than 100 varieties of saltwater and freshwater fish and shellfish flown into Texas up
to six days a week from all over the world, it's the best place in town to get seafood that has most likely only been out of the water for 48 hours.
4651 West Freeway Fort Worth, Texas 76107 817.989.4700 centralmarket.com
Texas Heritage Beef
In addition to 14-day, dry-aged Texas longhorn beef, which is lower in saturated fat than many other varieties, Texas Heritage Beef sells jerky and sausages, including cracked pepper and jalapeño cheddar flavors. The most popular beef cuts are rib eye and New York strip, but owner Kathy Quiat says her ground beef is exquisite because the entire carcass is dry-aged. Find her products at farmers markets in Keller, Colleyville, Hurst and Bedford. All products are glutenand GMO-free. 817.690.7327 texasheritagebeef.com
Farm to Fork Foods
This natural food co-op offers grass-fed Angus, longhorn and bison, free-range and pastured chicken and pork, local raw honey and even Alaskan sockeye salmon, halibut and crab. Orders are taken each month, and there are designated pick up times, with pick-up spots located in Arlington and North Fort Worth. 817.995.5594 farmtoforkfoods.com
Central Market
Skilled fishmongers help guests at Central Market by providing expertly cut fish filets and steaks from whole fish.
Spices, rubs, oils and sauces:
High-quality condiments and seasonings, from fresh-pressed olive oils to hard-to-find spices, will amplify your meals. Try these local sellers and food artisans who provide for small touches that make a big impact in taste.
Happy Tomato Fresh Foods Salsa
Salsa lovers are raving about this Fort Worth-based salsa that launched last year, with many fans calling it “hands down” the best fresh salsa on the market. Founded by stay-at-home mom Lauren Keefe, the salsa that comes in original, medium and Diablo is found not in the condiment aisle but in refrigerated cases at Central Market, Roy Pope Grocery and The Sunflower Shoppe, as well as in coolers at the Southside Urban Market, where you can often meet Lauren yourself.
happy-tomato.com
The Virgin Olive Oiler
We love this olive oil and balsamic vinegar shop for its freshly pressed imported oils beautifully presented in stainless steel fustis (storage containers with spigots), which make for easy pairing and sampling. Try blood orange infused olive oil with aged dark chocolate balsamic for a marvel of a mixture you’ll want to drizzle over ice cream.
4801 Overton Ridge Blvd. Fort Worth, Texas 76132 817.294.0036 thevirginoliveoiler.com
Rodak’s Coffee Rub
Marvin Rodak is already known for selling roasted-to-order coffee beans and high-end grills, so developing a coffee spice rub fits his repertoire of offerings. His rub (which was used on an awardwinning steak during the 2009 Texas Steak Cookoff in Hico) is handmade in small batches from 100 percent organic, specialtygrade coffee beans, which are blended with peppers, spices and just a bit of salt.
2520 W. Pafford St. Fort Worth, Texas 76110
817.924.6821
rodakscoffeeandgrills.com
Pendery’s World of Chiles & Spices
Pendery’s is Fort Worth’s go-to spot for hard-to-find spices, unique seasonings and dozens of dried chiles, whole or ground. Also find a plethora of salsas, sauces and rubs as well as dried vegetables (think mushrooms and peas) and vanilla beans, pastes, extracts and powders. 1407 8th Ave. Fort Worth, Texas 76104
817.924.3434
penderys.com
Roy Pope Grocery
For 70 years, Roy Pope Grocery has offered some of the best quality meats in town.
Pendery's World of Chiles & Spices has every spice, sauce and rub imaginable for Fort Worth foodies.
tricks of the trade:
Five local chefs let us peek in their kitchens to get a glimpse of their most prized culinary possessions. Some are fancy and high-tech; others, handy and simple. From a food “Jacuzzi” to a basic, but highly important, potato peeler, here are some of Fort Worth’s most popular chefs’ must-have kitchen tools and where you can find them.
Blaine Staniford
Executive Chef, Grace
PolyScience Sous
Vide Professional immersion circulator
“It’s a Jacuzzi for food,” says Blaine Staniford of his immersion circulator – a clamp-on pump that continuously circulates water for even cooking and precise temperature control. The pricey, high-tech tool allows the 2012 Fort Worth, Texas magazine Top Chef winner to cook items to one-tenth of a degree, he says. “It also aids in constant consistency for repeated menu items,” he added. “It makes the food very happy.”
$499.95, williamssonoma.com
777 Main St. Fort Worth, Texas 76102
817.877.3388 gracefortworth.com
Jon Bonnell
Executive Chef/Owner, Bonnell’s Fine Texas Cuisine & Waters Fine Coastal Cuisine
ThermoWorks
Thermapen
Instant-Read Thermometer
“I use it for everything from temping steaks or barbecue to testing fryer oil temperature,” says Jon Bonnell of his water-resistant, speedy cooking thermometer that’s made in England and comes in every color from pink to British racing green. (Bonnell has four and uses his blue one most.) “It’s pricey, but I use it daily… totally worth it.” $96, thermoworks.com
4259 Bryant Irvin Road Fort Worth, Texas 76109
817.738.5489 bonnellstexas.com
2901 Crockett St. Fort Worth, Texas 76107
817.984.1110 waterstexas.com
Molly Mccook
Executive Chef, Ellerbe Fine Foods
Microplane
Molly McCook uses her microplane not only to zest citrus for marinades and salad dressings but for grating hard cheeses or even garlic when a recipe calls for chopped. “I love it because it can be used for many different ingredients and recipes and is a great time-saver during prep.” Find one at just about any grocer or culinary market including Willams-Sonoma and Central Market.
1501 W. Magnolia Ave. Fort Worth, Texas 76104
817.926.3663 ellerbefinefoods.com
SuMMer
JoneS
Executive Chef, Saint-Emilion
Benriner
Japanese Mandolin
The well-traveled, classically trained Summer Jones, who took over SaintEmilion’s kitchen early this year, uses this advanced slicer and chopper to create superfine “windowpane” potatoes and garlic along with perfectly shaved fennel and truffles. “Its ability to produce perfect slices that are uniform in size from top to bottom is second to none,” he says.
“Your imagination is the only limit to what you can do with this tool.”
$64.95, surlatable.com
3617 W. 7th St. Fort Worth, Texas 76107
817.737.2781 saint-emilion.com
keith hickS
Executive Chef, Buttons
Kuhn Rikon
Potato Peeler
Keith “Buttons” Hicks uses this weightless, versatile peeler to peel not only potatoes, but all of his vegetables. “I love it because it’s very handy, lightweight and easy to use,” he says. “When it’s in my hands, it’s a baller, like a pair of Air Jordans.”
$6, surlatable.com
4701 W. Freeway #100 Fort Worth, Texas 76107
817.735.4900 buttonsrestaurant. com
Artisan Baking Co. makes fresh organic pasta in addition to delicious breads, pastries, cookies and many other specialty items. 1 2 4 3 5
Stir crazy Baked Goods
Robbie Werner has built a following for her cupcakes, cookies and cake slices, but we love her savory beer breads, made using brew from her Near Southside neighbor, Rahr & Sons. “Our Cheesy Blonde is our most straightforward, using cheddar and Rahr’s Blonde Lager,” Robbie says. “The Texas Red Pepper Jack contains Rahr’s Texas Red Amber Lager, roasted red bell peppers and pepper jack cheese, and the Black Bread is made with Rahr’s Ugly Pug Black Lager and subtle notes of Avoca Coffee and Dutch cocoa.” Stir Crazy only uses organic flour and Texas eggs.
106 E. Daggett Ave. Fort Worth, Texas 76104
682.710.2253
stircrazybakedgoods.com
Freshest Baked Goods:
There’s not fresh baked bread on every corner as there seems to be in Europe, but Fort Worth is home to a growing list of local bakeries with many offering savory loaves and rolls that will amp up any meal. Pop by one of these hot spots for crusty breads, pastries and even pastas and pizza dough that are prepared fresh every morning.
The Black Rooster Bakery
Former real estate agent turned professional baker, Marche Ann Mann loves hard-crusted loaves with soft, fluffy centers that are first painstakingly fermented to achieve the perfect flavor. Go for baguettes with big holes, tangy French sourdough (bordelais) and rich brioche for impressive French toast.
2430 Forest Park Blvd. Fort Worth, Texas 76110 817.924.1600 blackroosterbakery.com
Artisan Baking Co.
All breads and baked goods here are made with certified organic flour and eggs. Sourdough is a best-seller, but we love Artisan’s nine-grain bread (made with flax and sunflower seeds), rustic Italian breads, nut breads, pastas and pizza dough. Owner and baker Gwin Grimes offers Friday morning hours but also find her at Cowtown Farmers Market every Wednesday and Saturday. 4900 White Settlement Road Fort Worth, Texas 76114 817.821.3124
artisan-baking-company.com
Blue Bonnet Bakery
If it’s a baked good, Blue Bonnet has likely baked it today, from fruit pies and fudge cakes to cream puffs and petit fours. Visit for best-sellers like Danish pull-aparts – dipped in brown sugar and melted, caramelized butter -- coffee cakes, monkey bread and fresh-baked rolls, including potato, poppy seed and Parker House.
4705 Camp Bowie Blvd.
Fort Worth, Texas 76107
817.731.4233
bluebonnetbakery.com
Stir Crazy Baked Goods
Artisan Baking Co.
Whiskey
Firestone & Robertson
Distilling Co.
Troy Robertson and Leonard Firestone launched TX Blended Whiskey out of their 1920s-era Fort Worth distillery last year. Now the popular spirit can be found in liquor stores statewide. Firestone says he receives 15-20 emails daily from fans as far as California, Denmark and China who have gotten their hands on a bottle. Next for the distilling duo is the launch of their barrel-aged bourbon, anticipated for fall 2014.
901 W. Vickery Blvd. Fort Worth, Texas 76104
817.840.9140 frdistilling.com
Firestone & Robertson
Firestone & Robertson Distilling Co. is the only artisanal bourbon whiskey distillery in North Texas.
Locally Brewed:
It’s becoming easier to fill our pints, snifters and mugs with locally produced and roasted concoctions, from Firestone & Robertson’s TX Blended Whiskey to Martin House Brewing’s Day Break breakfast beer. Let the coffee connoisseurs at Avoca Coffee pour-over brew you a cup of their micro-roasted beans or have local foodie Marvin Rodak roast your beans to order to grind at home.
Beer
Martin House Brewing Co.
Founded by brew master Cody Martin along with David Wedemeier and Adam Myers, Martin House Brewing Co. splashed on the craft beer scene this year with the opening of their Trinity River-side brewery located just northeast of downtown. This summer the trio released 16-ounce cans of Day Break (a sweet and creamy four-grain “breakfast beer”) and Imperial Texan (a red ale) in North Texas Central Market stores and select grocers and liquor stores. Visit on Saturdays for tours and tastings featuring live music and local food vendors.
220 S. Sylvania Ave. Fort Worth, Texas 76111 martinhousebrewing.com
rahr Brewery
Fritz Rahr says his dark and chocolatey Ugly Pug black lager is still his most popular, with the spicy Texas Red coming in a close second. It’s been nearly a decade since the TCU alum launched his namesake brewery in a hidden warehouse just south of downtown, laying the foundation for a local craft beer movement that’s finally gaining some momentum.
701 Galveston Ave. Fort Worth, Texas 76104 817.810.9266 rahrbrewing.com
revolver Brewing
Granbury’s first brewery opened late last summer and introduced Blood & Honey – a wheat ale tinged with blood orange zest and finished with local honey.
Now fans can find the sweet brew in bottles, which were launched in August at Central Market. 5600 Matlock Road Granbury, Texas 76049 817.736.8034
revolverbrewing.com
Coffee Avoca Coffee
This independent roastery and espresso lounge serves single origin coffees from around the world. Beans are micro-roasted on-site with meticulous obsession. Founded by Garold LaRue and Jimmy Story (buds since high school), Avoca is a mustvisit for any coffee lover. When you go, buy beans (ground or whole) for home brewing, too. 1311 W. Magnolia Ave. Fort Worth, Texas 76104
682.233.0957 avocacoffee.com
rodak’s Coffee & BBQ Grills
Have your coffee beans roastedto-order with a quick call to Marvin Rodak, owner of Rodak’s Coffee & BBQ Grills, who’ll have a warm bag of beans ready when you are. The grill vendor, mechanic and coffee connoisseur works from his auto repair shop, selling high-end grills, spices and hardwood lump charcoal. He sources high-quality beans from all over the world, serving a loyal clientele with discriminating taste. Watch your beans get roasted on-site (takes about 10 minutes), and you won’t go back to stale supermarket varieties.
2520 W. Pafford St. Fort Worth, Texas 76110
817.924.6821
rodakscoffeeandgrills.com
Revolver Brewing has a devoted following, especially to its incredible Bloody & Honey wheat ale tinged with blood orange zest and local honey.
Avoca is serious about coffee. Beans are micro-roasted on site, and single origin coffees from around the world attract folks to the Magnolia location whenever they are looking for a jolt.
Magnolia Cheese Co.
Add to your must-taste list:
“The Locals” - five cheeses from Texas cheese makers presented on a pretty plank and paired with pecans from San Saba, balsamic reduction, house-made marmalade, local honey, seasonal fruit and toasted baguette slices. It’s a sweet and savory experience that allows us to sample from multiple Texas cheese mongers in one setting -- and purchase a block to go from the cheese case if we desire.
1251 W. Magnolia Ave. Fort Worth, Texas 76104
817.945.2221
magnoliacheese.com
Eagle Mountain Farmhouse Cheese
Find Dave Eagle’s artisan Gouda at Magnolia Cheese Co. as the star of the café’s seasonal gouda and pork sandwich or pick up a block at Central Market. The former lawyer became inspired to handcraft his own Texas cheese using raw milk from brown Swiss dairy cows after witnessing the philosophy of local food in French, Swiss and German farmers markets. 2665 W. Hwy 377 Granbury, Texas 76048 817.579.0090
eaglemountaincheese.com
Latte Da Dairy
Anne Jones’ Flower Mound goat farm, home to the former veterinarian’s fleet of Nubian and LaMancha dairy goats, produces fresh chevre as well as flavored varieties that are widely used in farm-to-market restaurant hot spots like Ellerbe Fine Foods, Bonnell’s and Café Modern. Also find Jones’ cheeses at Central Market stores, or you can meet her in person at the Cowtown Farmers Market most Saturdays. 817.490.5004
lattedadairy.com
Veldhuizen Cheese
Specializing in strong, tangy cheeses like Gruyere, blue and cheddar (including jalapeño and caraway varieties as well as a Texas beer-infused “redneck” cheddar – which we’ve enjoyed at Magnolia Cheese Co.), this Dublin farm is operated by three generations of the Veldhuizen family. Open for tours, tastings and online ordering.
425 Private Road 1169 Dublin, Texas 76446
254.968.3098
veldhuizencheese.com
LOCAL CHEESES:
Texas is one of the top 10 dairy states in the nation and, like craft beer production, local cheese-making is on the rise. In national competitions, handcrafted farmstead selections are standing up to varieties produced in cheesy hubs like Vermont and Wisconsin. We already know Central Market as a cheese lover’s paradise for dozens of imported and domestic choices, but consider these local cheese purveyors and producers when aiming to satisfy your cheese fix.
Magnolia Cheese Co. allows patrons to sample multiple Texas cheeses on site, but guests can also grab a block to go from the cheese case on their way out.
Latte Da Dairy is a goat farm in Flower Mound that produces fresh chevre that is widely used in local restaurants.
Latte Da Dairy
Fort
worth’s best Pies you might not Have tried
Frankly, I’m not bIg on sweets. I don’t add sugar to my coffee and prefer chili cheese fries to ice cream. But if the occasion calls for dessert, for me, a slice of pie can be blissful. Others seem to agree as “best pie” lists abound in this town, featuring no-brainer notables like meringue varieties from Paris Coffee shop (recognized by Bon Appétit magazine as one of the top 10 places for pie in America in 2010) and coconut cream from Dixie House Café
But I went in search for the best pies most folks might not have tried. First stop was a bustling swiss Pastry shop (3936 W Vickery Blvd., Fort Worth, Texas 76107, 817.732.5661, swisspastryonline.com). While most lunchtime diners ordered the bakery’s famous black forest cake, I went for the server-recommended texas Crack pie. It’s a brown sugar chess pie baked in an oatmeal cookie crust. Dark and dense with vanilla and cinnamon intermingling throughout, the pie has the creamy consistency of custard.
I’d heard the chocolate meringue pie from the rose garden tea room (7200 Camp Bowie Blvd., Fort Worth, Texas 76116, 817.731.ROSE) is delivered to your table still warm from the oven. Even more, diners order it the minute they sit down because sell-outs are frequent. I dragged my husband to the
frilly café filled with ladies who lunch to see for myself. Our server said I was smart to select the pie up front and promptly brought me a slice before we ordered our entrees. Sure enough, the rich chocolaty filling was still heated through, and the wobbly, slightly browned, chocolate sprinkle-coated meringue topping melted upon mouth contact. I ate half of it before my soup and sandwich arrived.
My sister-in-law tuned me into spiral Diner’s (1314 W. Magnolia Ave., Fort Worth, Texas 76104, 817.332.8834, spiraldiner.com) vegan sweet potato pie years ago, and it’s still my favorite rendition. A blend of ginger, cinnamon, nutmeg, cardamom, vanilla, almond and molasses combine with mashed sweet potatoes to create a decadent dish that’s rich with spice and savor.
“We use fresh, organic sweet potatoes and bake them with the skin on,” says Spiral Diner founder Amy McNutt. “It makes the texture just right and caramelizes them just a touch. Other places might use canned sweet potatoes or boil them.”
The pie isn’t always offered year-round, but can be special ordered with a few days notice.
Of the pies mentioned here, the key lime pie at the tavern (2755 S. Hulen St., Fort Worth, Texas 76109, 817.923.6200, thetav-
Regulars at the Rose Garden Tea Room know to order their slice of Chocolate Meringue pie before any of their other lunch items since they frequently sell out.
ernftworth.com) might be the most well known. Chef Felipe Armenta, who recently opened his second Fort Worth restaurant, Pacific Table, uses what tastes like a pint of lime juice for each velvety slice. It’s topped with fresh whipped cream, sits on a crumbly crust, and is plated with a hefty sprinkling of bright lime zest. It’s hard to take any other key lime pie seriously after tasting this one.
Lastly, as an avid fan of Dixie House Café (multiple locations), their mile-high coconut pies have long been on my radar. But when the daughter of owners Theresa and Dale Simon seemed shocked I hadn’t tried the café’s sopapilla cheesecake, I had to take a piece home, primarily out of politeness. Upon first bite, I was startled. Even my husband wondered why we had never been aware of this addiction-inducing dessert before. (Early in our marriage, we ate at Dixie House two to three times a week.) Now some may debate whether the dessert qualifies as pie because it’s baked in a sheet pan and cut into square slices. But it’s comprised of three pie-like layers – a buttery, salty, scratch-made crust; a sweet, vanilla-infused cream cheese filling; and a top crust made of flaky, cinnamonsprinkled dough that resembles a croissant in texture and appearance. I would almost take it over chili cheese fries.
NEw-AgE AbodES
Active and energetic, today’s retirees want options, and copious senior-living residences are delivering, offering on-trend atmospheres, off-the-charts amenities — and happy hours that rival the most spirited in town.
by Alison Rich
PICTURE THIS: A 20-something couple bounds into the fashionable foyer of a downtown high-rise that looks so swank it practically oozes cool. Modern yet mellow, the interior vibe is just as appealing to these haute hipsters as the chic façade. Bowled over by the architectural bounty — not to mention the totally trendy urban locale — they aspire to acquire one of the apartments and make this stylish address their own.
Dwell Intel
Trinity Terrace’s Line
Wilson shares some expert info on finding a facility that fills the bill.
The way a place feels means different things to different people. Spend some time just walking around, soaking up the scene. Does it feel like home? First impressions are key, so follow your gut.
1. Look around for signs of activity (i.e., a wealth of wellness programs, opportunities for recreation/ socialization). Highenergy environs are a good thing.
2. Does it offer transportation to and from local venues like grocery stores, shopping centers, medical centers, etc.?
3. Is it properly staffed? A place can look and feel fantastic, but an inadequate staff-toresident ratio can negate the niceties.
4. Ask to view the facility’s financials. Is it fiscally fit?
5. Find out what its annual fee increase has been the last five years. Has it jumped often? And for how much? Also, check what’s included in the fee. You could be nickel-and-dimed for extras.
6. If it’s a skilled nursing facility, check its annual state survey rating on the Texas Department of Aging and Disability Services website: www.dads. state.tx.us.
7. The proof is (literally) in the pudding: Stick around for a meal to sample the chef’s culinary skills.
8. If there’s a guest room, stay in it for the night and test drive the accommodations.
9. Finally, chat with a resident or two for their perspective. The insight will be invaluable.
But here, to their dismay, is the rub: As much as our young friends would love to live here, this happening spot is reserved for seniors only.
Fact is, The Stayton at Museum Way — like many other amenity-packed seniorliving communities — is taking the concept of “retirement homes” and tossing it on its head. Long gone are the days of eating bland food in uninspired lodgings, mindlessly playing dominos while watching the clock tock. Today’s residents have options — and many of them. But that’s not just because the senior-living sector is clueing in to its target’s wants and needs and providing solutions that meet (and exceed) expectations. No siree! Armed with information, today’s consumers are on top of the trends — and demanding that retirement facilities provide the perks that please them.
“Whether you’re 80 or 18, you want to live in a cool place, and the industry is just now catching up to that,” said Justin Spooner, executive director of The Stayton, a “LifeCare” community offering a full continuum of onsite care that includes independent living, assisted living, memory support, rehabilitation and skilled nursing. (For the record, Spooner says he and his staff often have to turn away wanna-be residents who are smitten with the structure — but are just a few decades shy of its age requirement: 62.)
Although once considered selling points, the “basic amenities” are expected these days, Spooner noted. Now, offerings like full-scale wellness programs complete with fitness classes and personal trainers, upscale dining areas stocked with healthy (but tasty!) chef-made meals, social calendars chock-full of engaging to-dos (both on- and offsite), art studios, nail salons and even dog parks (yes, really!) are de rigueur. The options, it seems, are endless, with residents empowered to pick and choose what they want when they want it.
“It’s called ‘self-directed retirement,’” Spooner explained. “We think seniors now and going forward are going to expect [those choices]. Our job is to provide the foundation, and they take it where they want to go.”
Medical Matters
While looking at the lodgings used to be their initial request, prospective residents have different priorities these days. “They
want to talk about the healthcare first and then see the apartment,” said Line Wilson, regional sales director for Trinity Terrace, a CCRC (continuing care retirement community) that offers residents several levels of care from independent living to skilled nursing. “In our local marketplace, we see customers asking for continuing care. That used to not be the case, when we were the only CCRC in town. I’ve worked here 10 years, and I’ve seen a big change.”
One of the advantages of a CCRC: The full continuum of on-site care allows residents to “age in place,” potentially never having to leave once they’ve put down roots. At move-in, they pay a one-time entry, or “buy-in” fee, the bulk of which is refundable upon their passing or if they choose to relocate.
“You really can stay here for the rest of your lives, come what may,” Wilson said.
And if the time comes when they need to access it, having user-friendly, around-the-clock access in close proximity is a definite plus.
“They want more convenience — like doctors readily available on campus, which we have,” said Veronica Rogers, executive director of Broadway Plaza Cityview, also a CCRC.
Tracey Schultz, independent-living sales executive for Watermere at Southlake — a 64-acre master-planned campus where, unlike at a CCRC, residents buy their domiciles outright — agrees. “The nearness to assisted living, doctors and hospitals is high on their list,” she said. Besides its proximity to area medical facilities, Watermere also has several physician offices on campus.
Another top-of-mind topic today is the shifting face of the medical marketplace, including wholesale changes to the Medicare system. Residents, obviously, have a vested interest in keeping up with the details, but sorting through the minutiae can be mind-boggling.
“Residents want to know how health care is changing,” Rogers said. “I’m actively involved in staying on top of what’s going on in the medical community and the changes in the medical market. … Listening to what residents’ needs are as everything is evolving is important.”
But while it may look lovely — facilities like these take great pains to engineer attractive environs — and meet the rest of the requirements, the dwelling also has to “feel” right before a potential resident signs on the dotted line.
Before signing on the dotted line, make sure the retirement facility has a full continuum of onsite care, such as rehabilitation services.
“The culture of the community, the feeling you get when you walk in the door, the interaction between the staff and the community it’s an intangible you can’t put down on paper,” said Lee Patterson, Trinity’s executive director. He encourages those on the market for a retirement abode to do a thorough “test drive” before inking a deal.
Taking that metaphorical spin, though, needs to happen sooner than later, Wilson recommends.
“In a perfect world, people would have their options decided and know where they’ll live before they have a health emergency, but that doesn’t always happen. And then they get into a panic mode because they have to find a place right away,” she said.
Nourishing Minds and Bodies
When it comes to independence, today’s seniors want to maintain theirs as long as possible. Thankfully, retirement communities are making that easier than in days past.
Take, for example, wellness/fitness options, which are “huge” trends, our experts say. From group classes like yoga and tai chi to individually directed activities like swimming and treadmilling and even biking outside or walking on trails, today’s mind/body/spirit selections are aplenty.
“And that also goes into the food area,” Wilson added. “They want healthy, home-cooked food with choices. We’ve had to make some changes to be on the forefront of that trend. We now offer fish every day. We have a heart-healthy à la carte menu. We have many vegetarian items on our buffet. It’s all part of residents wanting to eat healthy and stay healthy.”
Watermere’s Schultz sees the trend play out daily in her community.
“Food is huge,” she said of Watermere’s epicurean offerings, which residents enjoy amid a sumptuous setting. “They have tons of choices, and the menu changes every day.”
They’ve Got the Look
A cursory glance at today’s senior settings reveals yet another trend: They’re just plain pretty. Whether they come in compact packages (i.e., condos) or are styled more like traditional homes (albeit in smaller, more “cottage-like” iterations), retirement retreats are architecturally pleasing.
While on its face, the idea of “condominium living” might sound counterintuitive for seniors, it’s actually anything but.
“It used to be that people were skeptical about living in a condo as opposed to a house. But it makes sense. Everything is just an elevator ride away,” Wilson said. “Now the perception is that condos are nice, upscale and practical when you’re older.”
In fact, this “urban-centric philosophy” has really taken off in the senior sector, Spooner said. Stayton resident Kim Watson couldn’t agree more.
“The location has been serendipitous,” said Kim, 83, who resides there with wife Bee, 85. “We’re right in the middle of So7, and it’s so interesting.”
Twenty-first century seniors, it seems, are also interested in square footage. “The days are gone when people would be satisfied with a studio,” Wilson said. “The trend is toward larger apartments.”
No Fuss, No Muss
With today’s retirees leading active lives well into their 80s — and beyond — convenience and security also top the trend charts.
“We have a couple here who are in their 60s and are very active,” Rogers said. “They call living here the ‘land cruise’ because everything is taken care of.”
Frequent globetrotters, the Watsons adore the “lock-and-leave” lifestyle The Stayton affords them.
“We enjoy the freedom of living here and not having to worry,” said Kim, noting he doesn’t pine for the responsibilities of homeownership one iota.
“A lot of people want to get away from house upkeep,” Schultz said. “It’s the opportunity to simplify yet have a complex living environment. They want options.”
Social Networks
If you happen upon one of these on-trend retirement communities during happy hour, watch out — these seniors know how to party. But that’s no surprise, considering the many friendships forged in today’s bustling facilities.
“As pretty and luxurious as this place is,” Schultz said, “if you ask people what they like best about living here, it’s the friends they’ve made since moving here.”
Those close-knit kinships spawn an almost palpable camaraderie that’s felt by residents and staff members alike. Indeed, above all the other niceties today’s top-notch senior-living communities offer — and no matter what particular perks they provide — this fellowship and connectedness, it seems, undergirds them all. Our experts readily concur.
“I look at this as my home, and I want the residents to feel at home, too,” Rogers said. “We’re like family.”
Residents at Watermere enjoy regular happy hours with friends.
For decades, you’ve turned to him for advice. Now it’s your turn to return the favor. He needs my help, but what should I do?
BROADWAY PLAZA CITYVIEW
Independent Living Assisted Living Rehabilitation & Skilled Nursing 1-866-974-0909
Facility No. 000707 & 000236
BROADWAY PLAZA PECAN PARK Assisted Living Alzheimer’s & Dementia Care 1-855-454-7304
Facility No. 100159, 050686
BROADWAY PLAZA WESTOVER HILLS Assisted Living Alzheimer’s & Dementia Care 1-855-454-7305
Facility No. 100206 & 100302
CLARE BRIDGE® RICHLAND HILLS Alzheimer’s & Dementia Care 1-855-459-6632
Facility No. 030263
HORIZON BAY ARLINGTON
A Brookdale Community Independent Living Assisted Living Alzheimer’s & Dementia Care 1-855-459-6633
Facility No. 100100
HORIZON BAY NORTH RICHLAND HILLS
A Brookdale Managed Community Independent Living Assisted Living 1-855-459-6634
Facility No. 010232
STERLING HOUSE® MANSFIELD Assisted Living 1-855-459-6635
Facility No. 000807
STERLING HOUSE® RICHLAND HILLS Assisted Living 1-855-459-6638
Facility No. 000804
STERLING HOUSE® WATAUGA Assisted Living 1-855-459-6639
Facility No. 030018
STERLING HOUSE® WEATHERFORD Assisted Living 1-855-459-6640
Facility No. 000808
TOWN VILLAGE ARLINGTON Independent Living 1-855-459-6641
TOWN VILLAGE RIDGMAR Independent Living 1-855-459-6642
You think you know all about retirement? Now, know better. You never know where the next adventure will be: a new exhibit at the Kimbell Art Museum or a world-class pianist in our own Performing Arts Center. Express yourself: You’ll know a professional-quality creative arts studio when you see ours. Know the world even better, with fascinating speakers on everything from global affairs to history. Know better health and well-being at Fort Worth’s only Masterpiece Living® community, the nationally acclaimed program of personal growth at any age. Call 877-717-5841. Schedule your personal tour of The Stayton at Museum Way and see the difference for yourself. Because you know best.
Gus Bates relaxes in the weight room at Pop's Garage with Doc Patton (left) and Taurence Jones (right).
call to
Greatness
How a family legacy created Fort Worth’s ultimate man hangout and how it now helps the city’s youth to a deeper calling.
by Caitlin Rodgers
Photography by Jason Kindig
On the surface,
it’s exactly what you would expect.
Pull through steely, silver gates and an impressive array of games including shuffleboard, pool, ping pong, pinball, foosball and air hockey await inside the garage. Plush, black leather couches sit just outside the locker and steam rooms where people are sure to lounge between traipses to the golf simulation machine, weight room, basketball court and batting cage. A distinct purple and grey color scheme pays homage to the hometown team while mounted animal heads and flat screens (almost certainly tuned to ESPN) compete for wall space. Two garage doors stand open to the field where nets and balls idly sit.
It’s exactly what you would expect from a recreation center, and yet, beyond the fun and games, seated in the shadows of TCU campus, this former junkyard turned ultimate man cave lives a serious mission.
As a kid, Gus Bates remembers his dad, also Gus Bates, as everyone’s Little League, Pop Warner, soccer, you-name-it coach. Coaching from the age of 20 to the age of 70, Pops, as he is affectionately called by his family, created a 50-year legacy and influence on generations of Fort Worth children. “That certainly rubbed off on me,” Bates admitted. “So when I had children, I coached them. And when they started school sports, I was bored. That’s kind of how this began.”
The this that Bates refers to started last December when he purchased the property as a place to store belongings. Naming it “Pop’s Garage” in honor of his dad, Bates’ imagination quickly went wild with possibility as a book he had read months before, Halftime by Bob Buford, echoed in his mind.
“I read the book, and it talked about what you’re doing with your life, what truly is your purpose here. I have everything I could ever want: beautiful kids, success, great business, great employees –everything is fantastic. And yet, it’s just a selfish existence. I want the next half of my life to be about giving. I want to leave a legacy and have an impact. So I said, ‘How am I going to do this?’”
As if a foretelling to his future, Bates, a Fort Worth native, was bused in the second grade to Como Elementary instead of attending his neighborhood Tanglewood Elementary School. “You remember that – an all-white class being bused to an all-black school,” he said. And as a result, decades later, Bates decided to go back and introduce himself to whoever was involved at the community center.
He met Carol Brown, director of the center, and after simply declaring that he wanted to help, started with projects like underwriting a Halloween party and providing uniforms for their sports teams. Employees of Gus Bates Insurance & Investments also got involved, hosting art nights twice a month for 50 elementary-age students, insuring the center’s buses, assisting sports teams and sponsoring children at Christmas by providing gifts for their families.
“We have literally written what Pop’s Garage is by example,” Bates said. That example, Bates believes, is seen no better than in the story of his friendship with another father-and-son duo, both by the name of Taurence Jones (or TJ for short).
“TJ was 9 years old when I met him,” Bates began. “I was coaching my son’s football team at the time, and we were good but needed a difference maker.” Hearing about TJ from other YMCA coaches, he called TJ’s father and went across town to pay the pair a visit. “This super kid comes out of the house,” he said, “wearing jeans, a T-shirt, tennis shoes and a smile on his face.” After standing in the yard talking, they went inside to watch TJ’s game film. The DVD, which had been viewed so many times that it skipped, was more like a TJ highlight reel than team game film. Then, Bates continued, “TJ said, ‘Coach, I can do a flip.’ And he stood right in front of me and did a backflip. And then he jumped up to a pull-up bar in the doorway and did 13 pull-ups. I knew I’d found my running-back.”
For the next three years, Bates coached little TJ and became friends with his dad, Big TJ, neither of whom ever missed a practice. “I just fell in love with not only little TJ, but Big TJ. I learned all about their journey to Fort Worth from the streets of Chicago, how despite overwhelming odds, they kept fighting, staying positive and doing the right thing. And witnessing this, I felt compelled to do something open a recreation center for kids, get my friends to support it and recruit more TJs.”
As Pop’s Garage became a reality, the only problem Bates had was in needing someone to run the facility; but as fate would have it, Big TJ was up for the challenge. And in giving him the position, what Bates learned, he shared, is the beauty and grace of giving someone an opportunity. “The neat thing is that he has done more for me than I could ever do for him,” he said.
to make it great. Together with the garage’s team that includes Doc Patton, a three-time track and field Olympian as the facility’s athletic trainer, the men are creating a strong presence of support and brotherhood for the boys that visit the garage.
Continuing, Bates said, “TJ has influenced so many young, African-American men. They come here, and they don’t have anyone; we are, with Doc Patton, with TJ, with many others, going to change the landscape of Fort Worth. We’re teaching young men who haven’t had a great deal of male influence and support in their lives. I don’t want to see kids who are really good disappear because they don’t have someone in their lives.”
And so, Pop’s Garage opens its doors to all kinds of Fort Worth kids. On Monday nights, it’s Pascal High School Young Life; on Wednesday nights, it’s the Como Community Center. By pulling up their doors, feeding the kids and showing them support, what they have witnessed, Bates explained, is children rising to the top.
“The first time they come, they’re just grabbing food; and then with time, they’re making sure everyone gets food, they’re pouring drinks, helping out and cleaning up. What we’re doing is based around sports –and sports are such a good life teacher -- but we’re trying to impact their whole lives – scholastically, athletically, spiritually, character-wise. Plus,” he added with a grin, “it keeps them out of trouble, from sleeping all day and playing Xbox all night.”
Only revving up their plans for the future, Bates, who also owns the property next door to Pop’s, hopes to join with Cameron Sadler, founder and president of the nonprofit Greatness Factory, and develop the land into another influential space for Fort Worth’s youth. “Although I grew up in Ripley Projects,” Sadler shared, “I am not a product of my environment. I am a product of passionate coaches and amazing opportunities. Our partnership with Mr. Bates and Pop’s Garage is the perfect recipe for unprecedented impact with youth in the Fort Worth community.”
What we hope to do is give disadvantaged young men opportunities that did not exist before. Provide them with the tools necessary to be leaders for the future, help them with their academics and just follow them through life.
Recruiting friends to support the garage by becoming official man cave and gym members, the men (Chris Kenney, Guy Riddle, Jared Shope, Jeb Bradshaw, JJ Henry, Ken Schaefer, Kirk Jefferies, Kyle Poulson, Lance Byrd, Ricky Stuart, Steve Gray and Jeff Hammond) help to run the facility through monthly dues. All Fort Worth community and business leaders, Bates heads this makeshift fraternity that loves Fort Worth and wants
“What I want to do,” Bates continued, “is take kids like TJ who are leaders and just wrap our arms around them. If you give them a little bit of support, what could they accomplish? What we hope to do is give disadvantaged young men opportunities that did not exist before. Provide them with the tools necessary to be leaders for the future, help them with their academics and just follow them through life. I think we will be amazed at what we see.”
Bates also hopes to extend the opportunity of mentorship to Fort Worth companies by handpicking kids around the city and providing companies the chance to sponsor them. By creating situations for Fort Worth businesses to take part in the development of a child’s talent and future, Bates believes they will foster a hopeful future for the city as well.
What began as a place to store belongings is becoming a place to show youth, particularly young men, that they belong. “Pop’s Garage quickly turned into this dream that I never thought possible. Como is a big benefactor of this – but again, I think the people that work with them, we gain even more. What really opened my eyes,” Bates continued, “was something Carol Brown from the community center told me: It doesn’t take a lot to help – just love and time. Everything else will work itself out.”
An impressive array of games await
inside the otherwise nondescript warehouse in south Fort Worth. An indoor basketball court, golf simulation machine, air hockey and ping pong are just a few examples of how members and guests of Pop's Garage have fun.
Fort Worth, Texas: The City’s
Spinach Stuffed Buffalo Tenderloin
Three Meat Stuffed Peppers
Custom Cheese Plates
Citrus Salmon Gavlax
Dessert Buffet
Petite Bites
Riviera Paella
gu i de t o a r e a cat e r e r s Fort Worth, Texas magazine's
When it comes to party planning, it’s all about detail. And between the hustle and bustle of finding the perfect décor or top-of-the-line reception facilities, one of the most important aspects remains — mouth-watering cuisine. Your guests may not remember if the music was too loud, but they will remember if the hors d’oeuvres were tasteless or the Tex-Mex was a little stale. Why not hire a professional catering service to prepare the fare and serve your hungry guests? Japanese, Mediterranean, Italian, Thai, Mexican and authentic Texas cuisine — there’s something for every budget. From elegant weddings and intimate affairs to Super Bowl parties and corporate functions, the caterers on the following pages have got you covered.
2013 Guide To Area Caterers
Tarrant County boasts some incredible culinary talent, and they’re all willing to bring their show to you. Utilize this guide when choosing the right professional for your party or function.
Ashton 610 Grille
Asia Bowl & Grill
Bistro Louise Catering
Blue Mesa Catering
Bombay Grill
Bonnell’s Fine Texas Cuisine
Brio Tuscan Grille
817.333.0324 Cindy Vazquez Variety
817.738.1688
817.377.9395 Paul Singh Variety North Indian cuisine and customized menus
817.231.8827
Chelsie Zachman Variety/heavy appetizers/buffets/seated dinners Fresh gulf seafood/organic beef/wild game
817.923.1907
Catered For You 817.595.0470
Mary Swift Variety
Party trays/big sandwiches/deli
Bambi Bach Mostly weddings/social/corporate More than 900 menus Central Market 817.377.9307 Dawn James Variety Global cuisine/varied menu
City Club Fort Worth
City Kitchen Catering
Coburn’s Catering
Completely Catered
Corner Bakery Café
Cousin’s Pit Barbeque
Creative Wedding Design
Curly's Frozen Custard
Daddy Jack's
D&B Custom Catering
Dickey's Barbeque Pit
Dixie House Café
Dutch's Hamburgers
Eddie V's
Elegant Cakery
817.878.4028
Debbie Rubin/Angie Moors Corporate/Private Events/Weddings Standard and Customized Menus
817.534.9900 Scott Gerrish Variety World cuisine
817.336.0401
817.229.1282
817.870.4991
817.346.3999
817.563.2902
817.763.8700
817.332.2477
817.282.1155
Steve or Pam Coburn Variety Barbecue
Russell Cuniff Variety Homestyle
Alyssa Novinger Variety
Matt McClure /Raul Lozano Variety
Karen Jenkins Weddings
Sam Young Parties/meetings/special events
Clay Sexauer Variety
Blake Brooks
817.834.6261 Kim Keen Variety
817.231.8813
817.361.8500
817.927.5522
817.336.8000
Chris :Lopez Variety
Roy Villarreal Variety
Kay Greenlee Variety
Raleigh Browning Variety
Sandwiches/salads/pastries/pastas/soups
Smoked meats/brisket/ribs/sausage
Finger foods, fancy appetizers, full meals
Frozen custard
Seafood cuisine/steak
Chicken fried steak/meatloaf/pork chops/and more
Burgers/fries
Prime seafood and steak
DFW Metroplex
DFW Metroplex
dfwweddingplanner.com FW Area
curlysfrozencustard.com FW Area
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daddyjacks.org
diamondoaksclub.com
Unlimited
2013 Guide To Area Caterers
2013 Guide To Area Caterers
from 145 elite and unique merchants!
Home décor, jewelry, clothing, children’s products, gourmet food, seasonal items and more!
Market Hours:
October 3 from 11 a.m. – 8 p.m.
October 4 from 9 a.m. – 8 p.m.
October 5 from 9 a.m. – 5p.m.
Join us for one of our special events: CIC Preview Party presented by Cook Children’s Medical Center d d d
High Heels and Holly Private Shopping and Luncheon d d d
These Boots Were Made for Shopping Girls Night Out
Ticket Prices:
$10/Guest online and at the door and $8 at you area Tom Thumb. Group packages available.
For more information, please visit www.ChristmasInCowtown.com
Proceeds raised from the 2013 Christmas in Cowtown Holiday Gift Market events are used to give grants to various charitable organizations in Fort Worth. 95.9 The Ranch, 92.1 KTFW
Texas Health Harris Methodist Hospital Fort Worth
Williams Trew
Stacy Furniture & Interior Design
Wells Fargo
2013 Guide To Area Caterers
Accounts from those tied to that moment in history 50 years ago
Remembering JFK's Assassination
Stories from those connected to the 48 hours surrounding that moment in history
by Jessica Ann llanes
Casa Mañana is presenting OswAld: The AcTuAl InTerrOgATIOn by Dennis r ichar D froM nov. 9 –nov. 17. this compelling performance examines the history and events surrounding the 48 hours that Lee harvey oswald was in the custody of the Dallas police Department after the assassination of president John f Kennedy and coincides with the 50th anniversary of the momentous event.
over the next few months leading up to the performance, we will be spotlighting individuals with a tie to those 48 hours in history.
portland, ore.-based actor David Mitchum brown remembers the morning of friday, nov. 22, 1963, clearly. the texas native was a fourth grader at Wallace elementary in richardson isD at the time, and his family had relocated to Dallas from arlington the previous year.
“My teacher had just moved from boston, Mass., and her name was Mrs. Kennedy,” recalls brown. “We
were watching the motorcade on television— presumably live—that morning because it was a big deal. at some point the teacher said, ‘okay, that’s enough,’ and we turned it off. Within minutes someone came in and spoke to the teacher, and she was very upset. she announced to the class that the president had been shot and was being rushed to the hospital.”
it was a formative event for brown. he says of that day, “the president in one instant had gone from very popular, very loved, very vibrant to very dead—and on national television. it was pretty horrific.”
a lthough he didn’t know it at the time, it was also life changing for a Dallas policeman who would go on to marry brown’s aunt, rose Daisy brown, nearly a decade later. officer nick McDonald was among the first responders to confront Lee harvey oswald in the texas theatre that fateful afternoon. at the time, officers were told to apprehend oswald as the primary suspect in the shooting of patrolman J.D. tippit in oak cliff, and they were unaware that he would soon be tied to the Kennedy assassination as well.
“it just so happened that my uncle and his partner were the two officers who got sent to the texas theatre,” says brown. “they found him and he struggled, and my uncle reached forward as [oswald] pointed a gun at him and put his hand over the top of the gun so that the webbing between his thumb and his pointer actually blocked the hammer from slamming forward and firing the gun. then he and his partner wrestled oswald to the ground.”
according to brown, McDonald rarely spoke about the historic arrest. “i’ve got a business card that he had made up some time not too long after the arrest where he is holding what i assume is the gun, and he is in his full police uniform,” says brown. “i didn’t know him until many years after, so it would be hard to say whether it affected him and especially how, but i can’t imagine it not affecting him.”
Performance InformatIon: Oswald: The Actual Interrogation this compelling new play delves into the history and controversy surrounding the 48 hours Lee harvey oswald was in the custody of the Dallas police Department after the assassination of president John f Kennedy. Casa Mañana nov. 9 - 17 casamanana.org
sergeant McDonald, who passed away in 2005, retired from the Dallas police Department after 25 years of service in 1980 but not before romancing brown’s aunt, Daisy.
“she was a Dallas police dispatcher, and they met hearing each other’s voices over the radio,” he explains. “you just couldn’t not like nick. he was fun. he was all you could hope for.”
brown fondly remembers his Uncle nick, not so much for the events of november 1963 but rather for the happiness he brought to brown’s family and especially to his aunt Daisy. “i don’t think of him as big and macho,” says brown. “he was just a guy and that was his job.”
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Sundance Square plaza. coming november 1.
Finishing Touches
The 2013 Dream Home is rushing toward completion just in time for members of the Fort Worth community to tour a home worthy of its picturesque location.
by Paul K. harral
Donna Moss figures that by the tiMe the tours of the 2013 Fort Worth, texas Magazine Drea M hoMe are over, her coMpany will have investeD about 1,000 hours.
her company, Donna Moss Designs, is responsible for the interior design of the home. hgtv fans will recognize her name. for the past two years, she has been the host of her own show called Donna Decorates Dallas it airs at 9:30 p.m. saturdays.
t he 2013 Dream home is at 4010 w 4th st. in the Monticello addition. it is a 5,600-square-foot french eclectic style home. a rchitectural design is by flynn+watson a rchitects. the builder is gary nussbaum of ag builders. proceeds from the tour tickets benefit a wish with wings, a non-profit that grants magical wishes to little texans dealing with life-threatening conditions.
ters in fort worth. that’s haute is located in bedford with offices in colleyville. “we are all over the place,” she says.
“the first thing we do when we take on a project like this is to pinpoint a design direction,” Moss said. “we took our cue from the exterior of this home, which is french. next, we began planning a collection of furniture with a slight french character and charm. the devil is really in the details, and many, many hours went into planning.”
2013 FortWorth, Texas magazine Dream Home
4010 W. 4th st., Fort Worth
Benefiting a Wish with Wings tour Dates: sept. 25 - oct. 27
Moss has been in the business since her husband, paul, began building homes in the fort worth area in the early 1980s. she and her daughters, ashley Moss black and tiffany Moss Jenkins, opened a retail boutique, that’s haute, five and a half years ago. Moss lives in arlington, her daugh-
but it’s not all work and no play. “i was able to fly to san francisco to select the majority of the furniture from silkroute, a wholesale furniture manufacturer that has a large warehouse there,” Moss said. “so two days of work and two days of play make it all worth it.”
her design philosophy is to create a timeless living space that is beyond the expectation of the client, reflecting the homeowners’ taste, “while having them inspired by the unexpected; recognizing current trends, but also staying true to clients’ needs and good design.”
that’s a little bit of a problem in a Dream home, where there currently is no owner. in this case, the planning is more psychological. “trying to
get inside the head of the person who might buy the home and furniture is the hardest part,” Moss said. “The goal is not just to put furniture into the house but for the furniture to make the home a home.”
Her general feeling is exhaustion, she quips. “Kidding aside, working on a project like this is very fulfilling and lots of fun. Working with a talented builder and great Dream Home partners all working together to create this extraordinary home is a great experience,” Moss said.
And then there is the charitable aspect. “I love participating in projects where great charities benefit, especially charities for children. One of the reasons I agreed to do the Dream Home is because I feel a Wish with Wings is doing magical work by granting magical wishes.”
She has some experience with the organization. “Years ago, I did a surprise bedroom for a teenage girl who was in remission from leukemia,” Moss said. “Years before we met, she had received a trip to Disney World through a Wish with Wings. She told me what a great experience it was and that she would always be very grateful.”
Moss says she’s been interested in interior design her entire life, and being the wife of a homebuilder made for an easy transition from her initial interest in fashion design to interior design.
“To me, life is about creating yourself and your fashion style as well as creating your environment and your home style,” she says.
“For us to showcase our work here is a wonderful opportunity,” Moss said. “But mostly it is a great honor to be able to give back to a charity we respect as much as a Wish with Wings.
Acme Brick Co., the nation’s largest U.S.-owned brick company, is a consistent participant in Dream Home projects. The builder made an unusual choice, says Rusty Haile, the company’s North Texas regional sales manager. “Most of the time, a painted brick consists of a common texture that we refer to as a velour or smooth texture,” he said. “On this particular home, the brick has what we call a Heritage texture. Every brick is not the same, and the texture shows up beautifully through the paint.”
Acme is asked to participate in projects like this often but is not always able to comply. “However, one of our cultural beliefs at Acme Brick is active
ceilings effectively achieve an open feel in the home.
community stewardship,” Haile said. “We chose this particular project because it is in Fort Worth and it is benefiting a worthy charity, a Wish with Wings.”
The growing trend for multigenerational space is reflected in the Dream Home. Builder Gary Nussbaum of AG Builders has incorporated a media room that easily converts into additional living space, complete with an elevator installed by Nationwide Lifts of Texas.
R.D. Baxter started the elevator company in 2004. He also deals with wheelchair lifts, stair lifts and dumbwaiters. “We focus on always finding the right product for every project. Not all elevators are good candidates for every home or client,” he says.
Other than the wall finish, the element that most links a home is the flooring treatment, and Texas Designer Flooring — formerly Masters Flooring — has been doing that more than 20 years. The company also deals in tile and natural stone.
“I like to say that we specialize in giving the customer just what they want whether this is for the flooring to fade into the background or a backsplash that says, ‘Hey, look at me,’ ” says owner Jesse Boyd. The company has been part of the magazine’s Dream Homes from the very beginning.
Phillips Lawn Sprinkler Co. has been involved in the last three Dream Homes, and owner Jeff Phillips says that it is always rewarding to help others when possible. His job is to design a sprinkling system for the property that meets both state and city codes.
Luke Gilcrease started Presidio Tile just last year when he converted his travertine stone tile factory into a cement tile factory. “We wanted a way to re-use the millings from the stone industry and came up with an innovative recycled stone and cement tile product,” he said. He’s doing the fireplace in the Dream Home.
“A lot of people put their time and hard work into making this house the best home it could be. Seeing how my products are positively impact-
Vaulted
Many say the kitchen is the heart of the home, and the 2013 Dream Home kitchen won't disappoint.
ing the beauty and character of the home is the most rewarding,” Gilcrease said. And the charity aspect is appealing to him. “As a father of three, I know how helpless a parent feels when their child is sick,” he said.
First, you have to be able to get in the front door, and that’s where Mike Stekoll of Unique Door Designs enters. He considers his expertise to be bringing new ideas to the door industry. “Our biggest,” he says, “was combining iron with wood.”
A great benefit to him from the Dream Home is showing his nationwide customers that he can build something specific to a specific need. “We are a wholesale distribution company, and most of our customers don’t understand how specific our capabilities can be,” he says.
“I think the Dream Home is outstanding. Gary is a true hands-on guy and pays much attention to detail, some of which may not be noticed,” Stekoll said. “When you visit, take your time and look close.”
The tile setting is by Vintage Floors, started in 2011 by Bryan Page, who has been in the flooring business in the Fort Worth area for 25 years. “It is always rewarding to work on a Fort Worth, Texas magazine project,” Page said. “We have developed so many great relationships from being involved with this project; we wouldn’t even consider not doing it.”
James Carrasco, the Fort Worth city manager for The Sherwin-Williams Co., also sees it as a privilege. “This is a high-profile project that will draw a lot of attention from the public. We are very proud to have been considered the preferred paint supplier on this project,” he said.
Terri A. Loddick, owner of Proscapes Lawn and Tree Care Inc., became involved in Dream Homes in 2008. “Continued association with the Dream Home keeps us involved in our community and is one way in which we are able to give back. It is always gratifying to be able to participate in a program that brings a little bit of pleasure to children with lifethreatening illnesses,” Loddick says.
“This is a large property on a small lot,” Loddick says. “Our goal is to produce a nice accompaniment for this beautifully crafted home.”
OmniView Window and Door opened in December 2006 and specializes in custom windows and doors for the high-end residential market. “We are always very pleased to be involved in the Dream Home. It is an absolute pleasure to work with Fort Worth, Texas magazine and this year’s
builder, AG Builders,” says partner Rudy Aramburu. “Obviously the exposure we get in the magazine is of great benefit, but more importantly, maintaining the relationships and supporting our local community has a far greater impact on our company.”
IMC Stone is a long-time participant in Dream Homes, and Elliot J. Fischer, the manager of the company’s Fort Worth showroom, says he thinks the stones that will be showcased this year are better than ever before. “I am particularly excited that this year’s Dream Home is going to feature the exotic Black Cloud Onyx slab as a backsplash in the wine bar,” Fischer said. “This material is translucent, and will be lit from behind, giving a truly stunning focal point which can be seen all the way from the foyer across the dining room.”
The lighting Fischer speaks of will be thanks to Texas Electric, a seven-year-old company owned by Jose Rodriguez. It’s his first Dream Home, and he says dealing with electricity is pretty much the same whether the project is large or small. “But it feels good to do a job like this,” he says.
Dannie Loveless of Loveless Modern Gutters Inc. says there is a sense of excitement about working on his third Dream Home, although what he does varies little regardless of the size of the house. But a Dream Home is different because it provides him a public venue to show the quality of his company’s work.
• Aaron Iron Works Inc.
• Acme Brick Co.
• Advanced Cast Stone Inc.
• AG Builders
• Ajax Glass and Mirror Co.
• Durango Doors of Fort Worth
• Ferguson Bath, Kitchen & Lighting Gallery
Dallas-Fort Worth
• Flynn+Watson Architects
• Interceramic Marble Collection
• Interceramic Tile & Stone
• J&S Air Inc.
• Loveless Modern Gutters Inc.
• Nationwide Lifts of Texas
• OmniView Window and Door of Fort Worth
• Overhead Garage Door
• Partin Drywall
• Phillips Lawn Sprinkler
• Pierce Decorative Hardware and Plumbing
• Presidio Tile
• Proscapes Lawn and Tree Care Inc.
• Sherwin-Williams Co.
• Teague Lumber Co.
• Texas Designer Flooring of Fort Worth
• Texas Electric
• Texas Tile Roofing
• That’s Haute
• The Kitchen Source
• Unique Door Designs
• Vintage Floors
Donna Moss hosts a show on HGTV called Donna Decorates Dallas . Her company, Donna Moss Designs, is responsible for the interior design of the 2013 Dream Home. Donna and her daughters, Ashley and Tiffany, opened a retail boutique, That's Haute, five and a half years ago.
To learn more about the March of Dimes and premature births, turn to page 120.
Fighting for Kids
For nearly 90 years, what is now the Boys & Girls Clubs of Greater Fort Worth has been working to give disadvantaged young men and women the chance for a better life and the tools to accomplish that dream.
by Paul K. Harral
Bimproving life for those in need
oxing was part of the solution when what would become the Boys & g irls Clubs of g reater f ort w orth started in 1926 at the p anther Boys Club. i t was a way to keep disadvantaged boys off the streets and teach them the discipline and focus that they couldn’t get anywhere else.
Boxing hasn’t been a part of the program for decades — with one exception. t hat’s at the annual Boxing at the Ballroom event held aug. 23 this year at the renaissance worthington hotel, featuring professional boxing provided by paulie ayala productions. ayala, a two-time bantamweight world champion, owns the famed university of hard Knock's gym in fort worth.
Boxing in the Ballroom started 14 years ago in homage to the club’s early days and has raised more than $2 million over time. it is a popular and successful event, says Daphne Barlow stigliano, president and chief professional officer of Boys & girls Clubs.
“for those supporters who have a passion for the sport, this is a must-attend event,” she said. “even for those who may not know much about the sport, this event can be very entertaining.”
through six branches and nine gang-intervention sites — the Club’s Comin’ up gang intervention program — in local schools and in the community.
o f those served, 93 percent advance to the next grade level on time. pre-college programs — upward Bound and e ducational talent search — boast a 98 percent high school graduation (of which 97 percent are accepted into college and 76 percent enroll).
But it is all about the mission of the organization. Boys & girls Clubs serve more than 14,000 youth ages 6-24 years old annually
it really is a club — with a $10 annual membership fee. But no child is turned away because he or she doesn’t have the money to pay.
it’s hard for stigliano to single out a single most important element of the Boys & girls program.
“i would say that our youth absolutely crave consistency since it is not uncommon for their lives to be in transition,” she says. “we are located in the communities where the youth are. we are open and available consistently. we are staffed with people who are passionate about this mission.”
Just being there provides young people with opportunities and dreams they would not have otherwise had.
if money were no obstacle, the organization would accelerate implementation of its strategic plan and expand, stigliano said.
“our niche is all about changing the odds for our members in a real
Amandra Rivas, front, and Miranda Baldaras participate in the Boys & Girls Clubs’ Upward Bound program. Photo courtesy Boys & Girls Clubs
Fighters in the ring at Boxing in the Ballroom’s 2012 event at the Renaissance Worthington Hotel.
Photo courtesy Boys & Girls Clubs
way through academic success, healthy lifestyles and good character and citizenship,” stigliano said. “ t he b oys & girls c lub is supremely focused on meeting the academic, health and citizenship needs of our youth who are living in the most disadvantaged circumstances. We are intentional and enthusiastic about creating environments that incorporate both engagement and learning.”
t he rotary c lub of fort Worth established the panther boys club to give young men focus and to have a place to spend their afternoons. i n 1935, the fort Worth b oys club was established to address the problem of delinquency on the north side. t he effort to serve both boys and girls merged into a single operation in 1990.
t he problems today are much the same as the problems that led to the original founding of the effort. but, like a prizefighter, focus, training and discipline can address them.
“ t he youth of our community demand our attention and resources,” stigliano said. “investing in the future of our society now is a critical responsibility we all share, regardless of where we live and work. together these big social concerns can be conquered.”
FYI
Boys & Girls Clubs of Greater Fort Worth
Providing enriching programs for youth from disadvantaged circumstances to help them become responsible citizens.
3218 E. Belknap St. Fort Worth, Texas 76111 817.834.4711 fortworthkids.org
goodwill
Comfort in a Kit
A chance encounter at a business conference turned into a bold vision to help support women with breast cancer.
by Paul K. Harral
Need a gift basket for that special occasion or to say thanks to a customer or a prospective client? Jenny c onrad can help. Would you like to support a woman after she has undergone breast cancer surgery? Jenny can help there as well. i n fact, she visualizes a day when every breast cancer patient in the Metroplex receives her t he Ultimate h ealing k it free of charge.
t he idea was born at a conference for women business owners two years ago when conrad met cherie Mathews, a double mastectomy breast cancer survivor and inventor of the heal in comfort post-surgical shirt.
“she told me her story about how hard it was to undergo a life-altering surgery — a mastectomy — and not have the proper tools to help her heal when she went home from the hospital,” conrad said. “she said she would like to some day put together a kit with all of the items you would need to heal at home.” a nd that conrad knows how to do.
“a fter putting the kits together, i realized this was not a product i wanted to sell,” conrad said. she wants to give them away. “i wanted to start a non-profit and raise the money to donate the kits to patients. after everything a breast cancer patient is put through, they just need something to help them heal in comfort and dignity.” she is the president of the nonprofit she put together, also called t he Ultimate healing k it. it’s personal because her mother is a cancer survivor.
t he organization operates revvin’ for the r ibbon, which sponsors series of fundraising events to support the effort. next up is a motorcycle rally, sept. 21, starting at five different Metroplex locations and ending at Quick trip park in grand prairie with food, vendor booths and live music featuring 360 south and lefreak. the concert is free to the public. there’s a $30 fee to ride in the rally. for information, visit the website, revvinforth-
eribbon.com.
k its cost about $95 to assemble and include a variety of items. t he kits were designed with the help of breast surgery patients, breast cancer survivors and doctors.
“there are a lot of programs out there for early detection, prevention and even finding a cure,” conrad said. “i want to focus the efforts of my organization on the patients.”
The Ultimate Healing Kit provides breast cancer patients tools to help them heal in comfort and dignity after a surgical procedure. The kit was designed with overwhelming insight from breast surgery patients, breast cancer survivors and doctors and includes:
• A Healincomfort® post surgical shirt made with hydrophilic properties and includes internal pockets for drainage tubes as well as velcro fasteners for ease of use in a soft pink color
• The book "Off the Rack" by Genae Girard, chronicles of a 30 something breast cancer survivor
• An “I’m Winning my Battle” inspiration bracelet
• Gourmet tea and snacks
• My Shadow Story by Cherie Mathews
• A lanyard to use for the shower to manage the drain tubes
• A seat belt shoulder strap
• Lip balm
Kids at Eastside Branch participate in the Warrior Games, a way to help encourage healthy lifestyles through fun. Photo courtesy Boys & Girls Clubs
Focus on Prematurity
The March of Dimes has targeted premature births worldwide with support for mothers and families and with research dollars.
by Paul K. Harral
On the day you read this, about 1,400 babies in the u nited states will be born prematurely. to many people, that’s just a number. but for those who have had a premature child, it represents sheer terror. i know, because i am one of those parents..
my son, huard, was born oct. 21, 1972. he weighed 3 pounds 2 ounces at birth and was in pediatric intensive care for 32 days. i don’t think there were neonatal intensive care units in those days. the pediatrician called in to assist told me he had a 50-50 chance of living. he lied. i looked it up. the chances were 1 in 5. he made it through fine. the doctors and nurses called him “tiger.”
today, his chances would be excellent although still of concern. t hat’s how much things have changed in the world of pediatric medicine. those changes came about in part because of the march of dimes.
“if you look at it historically, they’ve funded a lot of research, starting initially with the polio vaccine,” says dr. Victor y levy, a neonatologist and pediatric cardiologist in Fort worth.
percent over the last 25 years. in 2003, the march of dimes began the p rematurity Campaign to help families deliver full-term babies. the organization is funding research among other efforts.
n ovember is p rematurity awareness m onth, when the march of dimes attempts to focus the nation’s attention on premature births.
levy was a member of “team mcCoy” for the twin daughters of denae and brian mcCoy of Fort worth. t he mcCoys and their surviving daughter, ada, are the march of dimes a mbassador Family for 2013. the second daughter — siena — lived seven months and six days, all in the niCu levy admires the way the mcCoys dealt with a tragic situation.
“it was extraordinary, actually,” he said. “my wife and i went through a similar situation. we had twins, and one of them was sicker than the other. we actually knew prenatally that from a prognostic standpoint that one of them was going to be very sick.”
“i remember how we handled that news and situation, and to tell you the truth, with the mcCoys i was just in awe and inspired daily by denae and brian’s dedication to each other and to the children,” he said. levy’s wife is the family’s pediatrician and they all stay in touch.
“w here is the best place for a baby? inside a mom,” levy says. in treatment, “we’re essentially trying to reproduce what is inside of mom’s womb and trying to reproduce that environment. do we have a long way to go? absolutely.”
FYI
March of Dimes Fort Worth Division
The March of Dimes helps moms have fullterm pregnancies and healthy babies, offers information and comfort and researches threats to the health of babies.
research is essential and so is the money to fund it. a nd it doesn’t take a medical degree or years of education to do that. l evy notes that the march of dimes is very active in Fort worth and has numerous fundraisers that provide opportunities to give money for research.
6815 Manhattan Blvd., Ste. 102 Fort Worth, Texas 76120
817.451.9174
marchofdimes.com/texas/
“my mother is a neonatologist, and she’s been in practice for about 35 years,” he said. “the amount of progress we’ve made just in the past 20 years is tremendous.”
but the premature birth rate in the united states has risen by 36
t he next opportunity is the 2013 Fort worth signature Chefs auction on t hursday, sept. 26, at r iver ranch in the historic stockyards. the western-themed event begins at 6:30 p.m. t he event is in its seventh year and participating chefs donate a signature sampling for event patrons. the lead chef is molly mcCook of ellerbe Fine Foods.
For more information, contact melissa mcClary: mmcclary@marchofdimes.com or 682.201.3036.
FRIDAY WHITES NIGHT
7th Annual White Hot Night Gala • October 25, 2013
The Henry House Foundation and our partner The Ben Hogan Foundation are pleased to announce Friday, October 25th as the date for our 7 th Annual White Hot Night Gala.
Hosted at Mira Vista Country Club, the evening will include speciality cocktails, live and silent auctions, exciting live headliner entertainment and famed PaintJam artist Dan Dunn. Complimentary valet provided by Rent a Frog.
White Hot Attire
The Ben Hogan Foundation will kick off the day on Friday morning with a shotgun start of The Ben Hogan Invitational at Mr. Hogan’s home course of Shady Oaks Country Club. This special ProAm will include a full breakfast with a celebrity speaker, lunch, cocktails, and great competition for the stunning crystal “Hands of the Hawk” trophies, a trophy unlike any other and made exclusively for this event.
Proceeds from the events bene t The Ben Hogan Foundation and The Henry House Foundation as we continue to support local youth through speci c projects.
presented by proceeds benefit tickets, teams and sponsorship information
Please inquire within for Gala tables or individual tickets, Invitational team and playing spots, or packages for the entire day; space is limited. 817.263.3291 or LMoses@HenryHouseFoundation.com or Robert.Stennett@BenHoganFoundation.org
An unabashedly humorous look at life / by Heywood
Viva la Education
History reflects that Texas values proper schoolin’.
TO THE SORROW OF MOST CHIlDREN AND THE RElIEF OF A ll PARENTS, summer is finally over, and another school year is upon us. And once again, questions about how we’re learnin’ our kids will be hot topics in social circles, as well as the state legislature.
But if you think public education is a big issue now, you should have been around Texas back in the 1830s. You may not know this, but according to the Texas Education Agency, one of the main reasons we wanted to sever ties with Mexico was because of their failure “to establish any public system of education, although possessed of almost boundless resources...” That’s totally understandable, if you’re familiar with Texas history.
You see, when the early settlers first arrived in the state, kids had little to do except hang around the house and complain about no video games. This was driving the settlers crazy, so they bargained with the Mexican government to create a public school system that would at least get the children out of their hair for nine months out of the year. When Mexico failed to perform, the settlers became very irritated and decided to revolt. They realized they couldn’t do it alone, so they texted men like Davy Crockett and Jim Bowie, asking for their help. They agreed to participate if the settlers would name a town and a couple of streets after them.
In the most famous battle for Texas independence, Crockett, Bowie and 200 other brave Texans holed up in an abandoned car rental agency and fended off nearly 3,000 Mexican soldiers for 13 days.
And although that battle was lost, Texas finally gained its independence on March 2, 1836. Hard to believe that if the Mexican government would have just spent the money and built a school system, Texas would probably still be part of Mexico.
But I’m pretty glad things turned out the way they did. Otherwise, OU Weekend would be all about a soccer game.
Now once Texas had its independence, it still needed to come up with a proper way to educate its children. In the 1840s, laws were
enacted to set aside large amounts of acreage in each county to support the new schools. One tenth of state tax revenues would provide the funding. But just like today, citizens were concerned with the quality of education that students were receiving. Some felt they needed more incentive to study. Few people know this, but following the Civil War, Ross Perot’s great grandfather proposed a rule that no child be allowed to participate in sports if they failed a subject. Of course the only sport back then was farming, so the rule came to be known as “no pass, no plow.”
Since then, the goal of achieving a quality education for every student has not changed in Texas, although the means for achieving that goal has always been a matter of debate. The last 40 years have seen the emergence of private schools as an alternative to public education. Public schools answered back with magnet programs, which stressed advanced and accelerated learning. But truth is, homeschooling became the only surefire way for your child to be valedictorian. The state legislature has tried to come up with various ways to level the playing field for all our students, but some of them confuse me, which is not all that difficult. However, a clear explanation of the voucher system or the rationale behind charter schools is hard to find.
But despite all the changes in school systems, I don’t think children will ever have it as good as we did long ago. They’ll never experience duck-and-cover drills, the smell of mimeographed paper, floor fans instead of air conditioning, the taste of whatever that meat was in the school cafeteria, and......come to think of it, today’s kids have got it pretty good.
illustration by Charles Marsh
Presented by:
adazedlife
The joyful yet sleep deprived role as Mom / by Alison Rich
Ode to My Minivan
WhENEvEr SEpTEMBEr rOLLS ArOuNd, I
typically do a couple of things. First, I let out a booming “hallelujah!” because my kiddos are (finally) back in school and no longer eating their way through every cupboard, cabinet and accessible crevice in our kitchen. Then, after performing a highly rousing happy dance, I get a little misty-eyed.
When life involves kids, time truly does fly. It seems like only yesterday that I was packing their diaper bags and schlepping them over to Barnes & Noble, where they’d sit rapt in the kids’ section while I sipped a Frappuccino and looked longingly at all the books I didn’t have time to read.
But much to my disbelief, this year, I got a bit (well, maybe more than a bit) nostalgic about a piece of machinery that, up until recently, was a major part of my kid-hauling life.
My minivan.
OK, I hear the collective moan now. And trust me, I thought the same thing before I bought it: There is absolutely no way I will ever drive a minivan!
Yeah, that’s what they all say.
I opted for the van out of pure necessity (read: desperation). It was June; I had 2-year-old twins and a baby due the next month. My means of transport at the time? A very satisfactory but very undersized sedan. Let me assure you that trying to shoehorn three carseats into a Nissan Altima is a logistical feat that defies possibility. (And trust me — I tried.)
Back in the early aughts, when you needed an auto roomy enough to corral that many carseats, your options were much more limited than they are now. Yes, you’re right: I could have bought a Suburban. But — and this is in no way an affront to Chevy lovers — it seems like a complete waste of money to procure an automobile and then have it sit untouched. (Translation: There’s no way on earth I could have maneuvered that gargantuan thing out of my garage, much less piloted it in and around town.) So, grudgingly, I became a minivan mama.
And you know what? Over the next 11 years, I grew to love that minivan. Loyal to the core and always up for adventure, my silver seven-seater never let me down. OK, so it once left me in the lurch in a Target parking lot, but that was the dead battery’s fault, not my van’s. And, yes, the “power door” stopped being powerful around year nine, as did my dashboard lights, trunk latch, passenger-side window and driver-side mirror (this, dear readers, is where duct tape comes in mighty handily). But besides these minor snafus, my trusty Toyota and I shared some really good times.
So when, after spending more than a decade of my life as a minivan driver, I decided to swap it for a smaller vehicle, letting go of my van was harder than I thought. Even now, there are days when, while traversing the near-perpetual traffic of our fair city, I gaze out amid the congestion and glimpse its spitting image. Could it be my former six-cylinder friend tooling around town with its new owner? I look in vain for the telltale signs, like the scratch mistakenly brought on by son’s bike handlebars or the dent from the gigantic bird that literally fell from the sky while I was driving on I-20 and landed smack-dab on my hood. (True story.) And I find myself wistfully reminiscing about our years together.
After a few moments of quiet repose, I put the pedal to the non-minivan metal and zip away — thankful that I have such fond memories and a mirror without tape.
Alison Rich is a divorced mother of four. She is a serious writer who doesn't take herself too seriously and has been writing for our magazine since 2006.
illustration by Charles Marsh
2013 Fashion for a New Day
Fashion for a New Day
Benefiting
Benefiting
Luncheon/Style Show
Luncheon/Style Show
Colonial Country Club
Colonial Country Club
October 24, 2013
October 24, 2013
Champagne Reception Sponsored by Ming Wang
Champagne Reception Sponsored by Ming Wang
10:30 am ~ Cocktails/Raffle
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Noon ~ Lunch & Style Show
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Straightforward advice on anything and everything / by Molly Forthright
Q:I was driving my daughter and her friends to a birthday party last week, and we somehow got on the topic of art. When I asked the girls who their favorite artist was, none of them could give me an answer. After digging a little deeper, I discovered that none of them had ever even heard of the Mona Lisa. My daughter’s school district doesn’t offer art as an option until the sixth grade. I understand the importance of what the children are currently learning in school, but what if my daughter is interested in becoming an artist and not an accountant?
A: When budgets are being slashed, unfortunately it’s usually the art and music programs that go first. They are considered the most expendable. I know one thing that won’t ever be cut from the school budget in Texas. Football.
In fact, many Texas schools use large parts of their budgets for building monster stadiums with mega scoreboards. Take, for instance, Carthage ISD, a 3A Texas school near the Louisiana
border. It did find the funds to install a $750,000 Jumbotron late last year at the high school football stadium.
I worry that over time, our kids might start walking with a strange lean to the left after years of stimulating and growing only the left side of the brain, leaving the creative and imaginative side anemic.
But what are schools to do? Teachers already make barely enough to get by, class sizes have
been dramatically increased, and services and programs are stripped to the bone. Keller ISD even started charging parents for bus service.
Things are looking up though. In May of this year, Texas lawmakers gave approval to a two-year budget that restores money that had been cut from schools in 2011. It adds funds for mental health services and calls for more than an 8 percent increase in state spending for schools.
Parents wanting their children to be exposed to more classes boosting creativity should voice their desires to the school board. Let the school board members know that art education should start earlier than middle school. If children learn to love art during their elementary years, they are more likely to continue that passion into their adult years. Shouldn’t the elementary curriculum contribute to the development of well-rounded children?
In the meantime, make every effort to introduce your children to art and music whenever possible. Visit museums on vacation, take them to the symphony or a live concert over the weekend or send them to a summer art camp.
illustration by Charles Marsh
upclose
Extraordinary personalities
shaping Fort Worth
Rattana Mao
President of the Fort Worth Botanical Society
by Jocelyn Tatum
I heard your parents fled Cambodia when you were 1 year old during one of history’s worst cases of genocide under Pol Pot’s regime. How did their experience shape the way they raised you in United States? When I think of that, I think of what my parents went through when traveling through Cambodia … trying to avoid getting killed. They were traveling with, at that time, four kids. So the experience my parents went through, as far as the struggles [and] seeing all of that happening…they give me strength. They talked about what they went through—they talked about the happy times…they talked about the sad times. They talk about where we are today and how blessed we are … we don’t take anything for granted. Note: Mao’s parents had nine children. Four died of starvation and illness in Cambodia before they made it to the United States.
Thirty-three years ago, Fort Worth became your new home once your family left the refugee camp in Thailand. What do you like about Fort Worth as the place you grew up and still live? The openness of the community—they opened up their hearts and their arms. When we first came to Fort Worth, we had a family that lived in the community in River Oaks that pretty much took us in. We didn’t know the language, we didn’t know the culture, and for somebody in Fort Worth to take a family from another country, a third-world country, that couldn’t even speak English, you know … with open arms. They helped my dad get a job. They helped my mom with us kids.
Fondest memories? The culture. I remember growing up in Fort Worth … we went to the Stockyards, we went to Benbrook Lake, we went to Trinity Park, we went to the Botanic Garden. That is all free. My parents didn’t have any money … but we were still able to do so much. It was the greatest thing in the world. We never got to go to Six Flags because my parents couldn’t afford that. The things that were free in Fort Worth, we were able to enjoy. [And] the things that Fort Worth has that I experienced as a child we still have today, so now I can give it back to my kids.
At 34 years old, I heard you’re the youngest president of the Fort Worth Botanical Society. How did you become the president? Three years ago the executive director [of the Botanical Society] came into my office when I worked for another bank. I went the extra mile for that customer service, and she was impressed with it, so she asked me, ‘Hey, would you like to come and see what the Botanical Society does?’ And I was like, ‘sure.’ When I got there, the board opened up to me. It was like ‘oh my ga, she’s young and exciting.’ When I said I was going to do something, I did it. I joined the society […and] anytime that was my down time, I volunteered in the gardens. It kind of shocked the board members because they were like ‘Wow, she’s serious, she’s wasn’t just trying to put this on her resume.’ But they didn’t realize what the garden had done for my family in the past. It’s like ‘Wow, now I see why Rattana is involved in this garden.’ It was a lot of hard work. It wasn’t overnight. I was a board member for three years and I didn’t miss any meetings. And then I got the phone call [last March] asking me to be the president It was surreal.
What is your vision at the Botanic Garden, and what are some things you’ve already put into place? I’ve got two visions. The first vision is to reconnect the three organizations within the garden right now—the Garden Club, BRIT and the Botanical Society. To partner together and have that, what’s that word I’m trying to think of … power in numbers. I think they lost it years ago they became their own organizations. They were doing different things. [But] it takes a village.
And the second vision is to be able to provide this wonderful venue for all of the nonprofits to be able to use so that their people can enjoy it too. For example, to have the Catholic Charities’ [foster children] come out and enjoy the gardens. [Also], adding the young professionals [and] having the young people to the board [to bring] their excitement. We’re putting in new committees and having the young and old work together.
We are also about to break ground with the $2.2 million Rock Springs project.
Note: The Rock Springs broke ground Aug. 2, 2013, and should be finished sometime mid-year 2014.
That includes the four lakes, new pathways and what else? Yes, and the bridges. When the money came to the society, we wanted to give it back to the gardens. I was already on the board and knew the money was coming.
Why is it important for you to want to give back to Fort Worth in the way that you do? Because Fort Worth is my home, and like any home, you have to have love, help and [donate] time. Where is Fort Worth going to be if you don’t have anybody to care for it, right?
behind the velvet ropes of our social scene
photography by James Verheyen
Top Dentists
Texas de Brazil hosted a reception honoring Fort Worth, Texas magazine’s Top Dentist 2013. The Top Dentists were voted on and selected by their peers.
Patrick and Heather Mahan at the Heart Ball. To see more, turn to page 139.
(1) Amy &Michael Delgado (2) Chris & Kelly Sorokolit (3) Amelia & Josh Baugh (4) Elio Reyes, Bridgette Barteau (5) Jared & Abby Treesh (6) Tracy Day, Shelly Keebler
RIVERCREST
TUESDAY 8/20 CITY CLUB WEDNESDAY 8/28
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Grace Bartending
Cystic Fibrosis was the recipient of the Grace restaurant celebrity bartending event for July. The event was a fund raiser for 65 Roses Food and Wine Extravaganza, which will take place Oct. 16 at La Paloma Ranch.
Dance Reunion
On Saturday, May 11, Dance Concept celebrated their 40th anniversary as a dance company. This dance studio has been a home away from home for many dancers in the Fort Worth area. The Dance Concept staff prides itself on teaching the philosophy of dance, while helping their students learn to work and trust in a group setting.
(1) Nancy Forman, Donna Packer(2) Kristin & Keith Macedo (3) Stacey Weber Kirch, Susan Klein Skrable
(1) Ryan & Paige Montgomery (2) Mason Green, Rachel Holt, Brian Roosth (3) Courtney Kennebeck, Grant James, Roby Penn, Rob Lydick, Diane Stow, Jeff & Olivia Kearney
White Hot
Eddie V’s Prime Seafood hosted a White Hot Summer Night White Party on Thursday, July 25. The Party kicked off the summer season while also benefitting Big Brothers, Big Sisters. Supporters dressed in all white and were qualified for the drawing of a dinner for two. To conclude the evening, Eddie V’s Prime Seafood donated $1,500 to Big Brothers, Big Sisters. Photography by Richard Dalton
(1) Karen & Travis Keith, Debbie Burns (2) Jennifer Woods, Roberta Meyers, Beth Keller (3) Joy Ann Havran, Randy & Janeé Hill, Clay Bergus (4) Jennifer & Charlie Higginbotham, Jim & Terry Svenstrup
Rock the Fort
Lena Pope Home’s Young Professional Advocates’ 2013 Rock the Fort was at Heart of the Ranch at Clearfork. Patrons all rocked out to live music and dining at some of Fort Worth’s finest food trucks. Proceeds benefited to the Chapel Hill Academy and Lena Pope Home’s Early Learning Center.
(1) Macie & Tyler Kerbs (2) Jennifer & Brad Butcher, Robert & Kelly Pacleb (3) Rick & Kristen Camareno(4) Sara Craven, Brian Morrison
ywca fort worth & tarrant county
Because of You
celebrating those who have cared and shared for the past fifteen years Friday, September 27, 2013
In honor of fifteen years of caring and sharing, the YWCA is proud to recognize the past event chairs and honorary chairs of Women Who Care Share.
Honorary Chair and Luncheon Founder
Beverlee Herd
Luncheon Committee Event Chair
Mary Stelter
Emily Adams
Jill Ahrens
Mary Alice Brumley
June Harnest Chavern
Juana Rosa Daniell
Cari Fowler Davis
Erin Davis Heineking
Wendy Davis Gerrish
Mitzi Davis
Martha Fikes
Kay Fortson
Jackie Gibbons
Carolyn Gruensfelder
Beverlee Herd
Debi Hicks
Sheila B. Johnson
Charlotte & Houston Kauffman
Doris Klabzuba
Melinda Klabzuba
Mary Ann Kleuser
Jane Kormen
Ginny Markley
Lou Martin
Megan Davis McConnell
Margaret McDonald
Cheryl McDonald
Linda C. Morris
Judy Park
Kathy Spicer
Mary Stelter
Alice Stamm
Sandy Stepp
Janet Stevens
In Memory: Nancy Snyder • Mary Lee & Ralph Hart
Women Who Care Share Luncheon Benefiting the YWCA Fort Worth & Tarrant County
Media Sponsor
Friday, September 27, 2013 • Omni Fort Worth Hotel Raffle & Champagne Reception 10:30 a.m. • Luncheon Program 11:30 a.m. - 1 p.m.
To reserve a table, please visit www.ywcafortworth.org or call 817-484-1546.
Odyssey Opening
The Amon Carter Museum of American Art showcased the opening of Romare Bearden: A Black Odyssey, their new exhibit, on May 18. This exhibit gives insight to the African-American artist Romare Bearden and his depiction of Homer’s classic work of literature, The Odyssey
Photography by Matt Golden
(1) Jeanette & Arthur Keim (2) James Archier, Gloria & Jim Austin (3) Sedrick & Leticia Huckaby
Moore Awards Dinner
Proceeds from the Judge Scott Moore Awards benefitted the youth services of CASA (Court Appointed Service Advocates) of Tarrant County. This year’s program honored Guest Speaker, Judge Glenda Hatchett
Photography by Leo Wesson
Heart Ball
Guests at the event, themed “Take Me Out to the Heart Ball,” gathered for dinner, cocktails, live music and a live and silent auction. The Heart Ball aimed to raise $850,000 to continue funding ongoing educational programs and biomedical research that would directly impact the Tarrant County community.
(1) Stephanie & Billy Brentlinger (2) Crystal & Ryan Handcock
(1) Marty & Cindy Leonard (2) Judy Needham, Robert Brown
Chefs Worth KnoWing
They are there preparing celebratory dishes for some of life’s more memorable moments.
They have a broad knowledge of the basics and an ability to cook in several different styles and cuisines.
On the following pages are some of the area’s brightest, most renowned chefs, and they want to tell you why you should dine with them.
The information in this section is provided by the advertisers and has not been independently verified by Fort Worth, Texas magazine.
port folio
portfolio Chefs Worth Knowing
Capital Grille
Chef Todd Williamson
SPECIALTY: As a chef, asking a favorite or specialty dish is like asking a musician a favorite song. I tend to lean more towards a Southern style of cooking such as spoon bread, grits, slow-roasted pork and any sort of pickled veggie. At home, my wife and son would say my specialty is fried chicken. TRAINING: California School of Culinary Arts Le Cordon Bleu. GREATEST PROFESSIONAL
ACHIEVEMENT: I started my career very young, attending culinary school at the age of 17. I learned early that managing people and dissecting financials were very big parts of being a chef, not just cooking. I began reading books just out of school that helped mold me into my first executive chef job at 20 years old. HOPES FOR THE FUTURE OF CUISINE: I hope to see products become more
approachable from a financial perspective when it comes to all-natural ingredients. It would be nice to see a stronger desire to provide guests with local ingredients that support our local communities. UNIQUE COOKING STYLE: Growing up a native Texan, Southern ingredients and flavors are more profound in my repertoire. I tend to use the classic French techniques that I have learned over the years and integrate them within my food.
Central Market
Otto George Borsich II
Brian Johnson
Craig Kamrowski
SPECIALTY DISHES: Borsich - American Regional Cuisine. While it’s wonderful to create a signature dish, there is nothing new under the sun. Just as a great musician alters a song, I strive to keep the dish surprising by modifying it to keep it current.
Johnson - Blue Cheese and Ruby Port Fondue: Creamy Gorgonzola Dolce fondue served with seared beef tenderloin, roasted mushrooms and grilled bread, topped with a ruby port reduction. Kamrowski - Veal Osso Bucco. TRAINING: Borsich - US Navy
Cooking School. Johnson – Kendall Culinary School, Evanston, Ill.; Johnson & Wales, Providence, R.I. Kamrowski – Florida Culinary Institute, West Palm Beach, Fla. PROFESSIONAL
ACHIEVEMENTS: Borsich - Cooking for the US Navy on the nuclear powered submarine USS Patrick Henry SSBN 599
Johnson - To have been the Executive Chef at American Airlines
Center during the Dallas Mavericks 2011 Championship winning season. Cooking for the 19,000 fans during this time for the Mavericks and the city of Dallas was electrifying! Kamrowski - Becoming Executive Chef for Central Market. INNOVATIONS: Central Market dedicates itself to cross utilizing its myriad of produce, meat, seafood and grocery items. Central Market strives to be the industry leader for what is new and unique for its customers. This permeates into the Café, creating a one-of-a-kind gustatory experience. CONTACT
Del Frisco’s Double Eagle Steak House
Anthony Felli
SPECIALTY: Homemade Raviolis. I start with freshly prepared pasta filled with veal stock, braised wild mushrooms, shallots, fresh herbs and homemade ricotta cheese. I then coat the Raviolis in a sage brown butter, shave a generous amount of Parmesan Reggiano on top, add some fresh cracked black pepper and enjoy! TRAINING: I have spent 21 years working in kitchens. I began as a dishwasher in a small, family-owned Italian restaurant and worked up through many different positions in a variety of restaurants, spanning from Central California to North Texas. AWARDS/HONORS: Fort Worth, Texas magazine Top Chef Challenge finalist, 2010, 2012, 2013; Kids Who Care “Cookin For Kids” Runner-Up, 2010; Big Brothers Big Sisters “Big Taste of Fort Worth” winner, Judge’s Choice, 2009. The thing I’m most honored to do is come home to my beautiful family
every day. PROFESSIONAL ACHIEVEMENT: For the last five years, I have had the great responsibility and privilege to serve as the Executive Chef at Del Frisco’s Double Eagle Steak House in Fort Worth. INNOVATIONS: If you are looking for a “Heart of Fort Worth” motivated dining experience, I invite you to visit us for dinner and ask about our chef inspired features. For the ultimate Del Frisco’s dining experience, indulge yourself and a guest to one of our exclusive “Wine Maker” dinners.
CONTACT INFORMATION: 812 Main St. • Fort Worth, Texas 76102 817.877.3999 • Fax 817.877.4499 delfriscos.com
Gaylord Texan Resort
Old Hickory Steakhouse
Executive Chef Joanne Bondy
SPECIALTY: Our Sendero Rubbed NY Strip is our signature dish along with our side of Habanero Creamed Corn. We also have homemade sorbets and ice creams plus nightly soufflés. Our Artisanal Cheese Cart is a fantastic way to begin or end the meal. GREATEST PROFESSIONAL ACHIEVEMENT: Being chosen as one of 20 chefs from around the world to cook at the James Beard Culinary Awards Event in NYC in 2004. I have also been invited three times by the Foundation to cook at their legendary James Beard House in New York. INNOVATIONS: I have believed in supporting the local grocer and farmer since I was young. It is important to know where your food comes from and even more importantly, we should all work to keep
small independent business alive. At Old Hickory Steakhouse, we feature a farm-to-market menu that gives our guests this option in addition to the regular menu. COOKING STYLE: I really enjoy knowing the history of cultures and their cuisine. I have improved my cooking through knowing more about the history of food. When I cook, I seek how to make a dish with the freshest and most appropriate ingredients.
INFORMATION:
portfolio Chefs Worth Knowing
Omni Fort Worth Hotel
Chef Sebastien Layen, Executive Chef, Omni Fort Worth Hotel
Chef Christian Marentes, Executive Chef, Bob’s Steak & Chop House, Fort Worth
SPECIALTY: Layen – The key to a great dish is finding local fresh products to make simple tasteful food. Marentes – Any steak or seafood with a great wine to pair with it. PROFESSIONAL ACHIEVEMENT: Layen – I moved here 11 years ago, and one of the best ways to learn the language was through cooking. Growing and developing as a chef to now becoming the executive chef of the Omni Fort Worth Hotel was everything I hoped. Marentes – The day I became executive chef at Bob’s Steak & Chop House in the Omni Fort Worth Hotel. My desire was cultivated from working with my mother and my Mexican heritage to learn to become the best. HOPES FOR FUTURE CUISINE: Layen – A return to the root of food and enjoying every step of preparing a meal. Marentes - More fusion between
different types of cuisine. COOKING STYLE: Layen – Being from France, I love to delve into my heritage for inspiration in my creations. I like to bring fresh, local items to each dish. Marentes – My passion goes into every dish. My style evolves every time I get a great reaction from a guest.
SPECIALTY DISH: Elk and Foie Gras Slider at Lonesome Dove; Whole Smoked Beef Shin at the Woodshed; TKTK at Queenie’s Steakhouse; Dirty Love Burger at Love Shack. EDUCATION: B.A., University of Tennessee. AWARDS/HONORS: James Beard nomination, Conde Nast Traveler Hot List, Woodshed Smokehouse named one of Bon Appétit’s “50 Best New Restaurants in America” in 2012. AFFILIATIONS: Board member of Spoons Across America, Board Member NICU Helping Hands Foundation, Co-founder of Austin FOOD & WINE Festival. GREATEST PROFESSIONAL ACHIEVEMENT: Employing 300 people in the great state of Texas. I am also really proud of Queenie’s Steakhouse. All my restaurants are special, but this one is especially near to my heart as it is named after my mother and located in my hometown. HOPES FOR THE FUTURE OF CUISINE: I would like to see a back-to-
basics approach. As a hunter, I see great value in participating in every stage of processing food. INNOVATIONS: The Woodshed is one of the greenest restaurants in the area, and we use recyclable materials wherever possible. While cooking with wood isn’t novel, I believe our variety of methods that position wood as one of the central flavoring components is progressive. UNIQUE COOKING STYLE: Urban Western cuisine is the meeting of Southwestern ingredients and culinary traditions with influences from around the world. For me, that means big, bold flavors and exciting, poignant ingredients.
CONTACT INFORMATION:
713 N. Main St. • Fort Worth, Texas 76107
817.877.4545
woodshedsmokehouse.com
things to do in september
Each year, Day in the District provi Des thousan Ds of visitors free a Dmission to fort worth's art museums an D free performances by local performing arts groups. t his highly-anticipated event illuminates the cultural offerings of the city in a relevant, fun and engaging way. spend an entire day strolling through the cultural District exploring fine art then making your own. a complete schedule of participating organizations and venues is available at fwdayinthedistrict.org. For more arts offerings this month, turn the page.
Fort Worth, Texas: The City’s
to list an event
Send calendar information to Fort Worth, Texas : The City’s Magazine, c/o Jennifer Casseday-Blair, executive editor, 6777 Camp Bowie Blvd., Ste. 130, Fort Worth, Texas 76116, or e-mail ideas to jcasseday@fwtexas.com. Special consideration will be given to submissions that include photographs. To meet publishing deadlines, information must be received two months prior to monthly magazine issue.
museums
DRAWING FROM THE COLLECTION: ADAM ROWLETT, SEPT 1 / Learn with local artists as they lead free, informal basic drawing classes in the galleries. This class is open to adults at all skill levels. Bring a sketchbook and pencils. 2–3:30 p.m. Free. The Modern Art Museum of Fort Worth. 3200 Darnell St. themodern.org. 817.738.9215.
LEONARD BASKIN: INDIAN PORTRAITS, THROUGH SEPT 1 / In a distinguished career that spanned much of the 20th century, Leonard Baskin (1922–2000), became known for his accomplishments as a sculptor, printmaker, illustrator, bookartist, and teacher. Indian Portraits is a series of large-scale prints and drawings of American Indians, which Baskin began in the late 1960s. Free. Amon Carter Museum of American Art. 3501 Camp Bowie Blvd. cartermuseum.org. 817.738.1933.
ELVIS AT 21: PHOTOGRAPHS BY ALFRED WERTHEIMER, THROUGH SEPT 2 / In celebration of Elvis Presley’s 75th birthday, the Smithsonian Institution presents Elvis at 21, an exhibition featuring 56 photographs chronicling Elvis’s dazzling emergence in 1956. See website for ticket prices.
Fort Worth Museum of Science and History. 1600 Gendy St. fwmuseum. org. 817.255.9300.
TOUGH BY NATURE, THROUGH SEPT 8 / For 15 years, Lynda Lanker has been traveling throughout the western U.S. sketching, painting, interviewing and photographing iconic women. These pieces and an accompanying publication present the stories of more than 50 women. $5. National Cowgirl Museum and Hall of Fame. 1720 Gendy St. cowgirl.net. 817.336.4475.
WARI: LORDS OF THE ANCIENT ANDES, THROUGH SEPT 8 / This exhibition explores the Wari accomplishment through some 140 artworks in all major media in which they worked—polychrome ceramics, ornaments made of precious metals or colorful mosaics, sculptured wood and stone objects, and textiles of striking complexity. $0-$16. Kimbell Art Museum, 3333 Camp Bowie Blvd. kimbellart.org. 817.332.8451.
WE THE PEOPLE: PICTURING AMERICAN IDENTITY, THROUGH SEPT 8 / The notion of American identity has been debated, challenged, and questioned throughout the nation’s history. Who is American? Who represents this country’s identity? Who makes it what it is? These questions are the subjects of this exhibition. Free. Amon Carter Museum of American Art. 3501 Camp Bowie Blvd. cartermuseum.org. 817.738.1933.
SECOND SATURDAYS, SEPT 14 / 1 p.m.
Guided tour of an extraordinary group of paintings by Frederic Remington, Charles Russell and other late 19th century artists who shaped the public's perception of the American West. 2 p.m. Live Performance by Roberta Atkins that highlights the career of cowboy artist Charles Russell told from the perspective of his wife, Nancy Cooper Russell. Free. Sid Richardson Museum. 309 Main St. sidrichardsonmuseum.org. 817.332.6554.
STAR PARTY, SEPT 14 / You’ll find plenty of telescopes for viewing and even more astronomy buffs to help navigate your way through the skies. Star Parties are held once a month in the Museum's South Parking Lot. The party begins at dusk, weather permitting, and lasts until approximately 10:30 p.m. Free. Fort Worth Museum of Science and History. 1600 Gendy St. fwmuseum.org. 817.255.9300.
MÉXICO INSIDE OUT: THEMES IN ART SINCE 1990, THROUGH JAN 5 / This is one of the largest and most ambitious exhibitions in more than 10 years to examine contemporary art of central
Mexico and Mexico City from the 1990s to today. $0-$10. The Modern Art Museum of Fort Worth. 3200 Darnell St. themodern.org. 817.738.9215.
JOHN ALBOK’S NEIGHBORHOOD, OPENS SEPT 21 / John Albok (1894–1982) emigrated from his native Hungary to New York City in 1921. He made fine dresses and suits from his Upper East Side tailor shop. In his spare time, he took stunning photographs of his neighborhood and surrounding areas, which are featured in this exhibition. Free. Amon Carter Museum of American Art. 3501 Camp Bowie Blvd. cartermuseum.org. 817.738.1933.
FOURTH SATURDAYS, SEPT 28 / Catch an informal tour of the museum on the fourth Saturday of each month. Volunteer docents are available for tours and to answer questions about the collection. 2–3 p.m. Free. Sid Richardson Museum. 309 Main St. sidrichardsonmuseum.org. 817.332.6554.
DAY IN THE DISTRICT, SEPT 28 / Families are welcome to the Cultural District to enjoy free admission to a variety of art and cultural exhibitions, family-friendly activities and live performances by some of Fort Worth’s favorite arts groups. For a list of participating venues and performance schedules, visit 10 a.m.–5 p.m. Free. Cultural District. fwdayinthedistrict.org.
SEDRICK HUCKABY: HIDDEN IN PLAIN SITE, THROUGH OCT 31 / In conjunction with the exhibition Romare Bearden: A Black Odyssey, the Amon Carter will display a work by Fort Worth artist Sedrick Huckaby, who credits Bearden as an important influence. Huckaby’s 18 x 14 ft. oil painting Hidden in Plain Site (2011) will be on view in the museum’s atrium through October. Free. Amon Carter Museum of American Art. 3501 Camp Bowie Blvd. cartermuseum.org. 817.738.1933.
TEXAS REGIONALISM, THROUGH APRIL 20 /
This installation of Texas paintings captures a pivotal moment in the state’s cultural history. In the 1930s, a group of young artists—including Jerry Bywaters, Alexandre Hogue, William Lester, Thomas Stell, Harry Carnohan, and Coreen Spellman, among others—gained national recognition for their scenic and ideological interpretations of the local environment. Although they depicted the people and landscapes of Texas in identifiable and representational manners, each artist possessed their own style, often combining realism with modernist influences ranging from Cubism to Surrealism. Free. Amon Carter Museum of American Art. 3501 Camp Bowie Blvd. cartermuseum.org. 817.738.1933.
WONDERFUL WEDNESDAYS, ONGOING / This program for families with young children is led by a docent and includes a gallery project. Both the tour and project focus on select works in The Modern’s collection. Second Wednesday of the month, 4–4:45 p.m. Sept. 11, participants will visit the work of Agnes Martin. Program is free; museum admission $0$10. The Modern Art Museum of Fort Worth. 3200 Darnell St. themodern.org. 817.738.9215.
Egalité, 2004 Minerva Cuevas, Acrylic paint on wall, Stock of water bottles with altered labels Dimensions variable. Produced by Le Grand Café, Centre d’Art Contemporain, SaintNazaire, France Courtesy the artist and Kurimanzutto, México City
Neiman Marcus
Fort Worth and
The Barrett Martin Havran Memorial Committee
invite you to the
First Fête of Fall
COCKTAIL RECEPTION AND HIDDEN TREASURES
benefiting the Big Brothers Big Sisters
Barrett Martin Havran Little Steps Big Futures Program
Thursday, September 12, 2013
6:30 until 9:30 pm
Neiman Marcus
Fort Worth
Enjoy celebrity designer appearances, entertainment, a raffle, silent auction, and culinary delights and libations from Fort Worth’s finest
HONORARY CHAIRS
Governor of Texas Rick Perry and First Lady Anita Perry
U.S. Representative Kay Granger
U.S. Representative Roger Williams and Patty Williams
Mayor of Fort Worth Betsy Price and Tom Price
SAMPLING OF TREASURES
“South Seas” Patron Party on the Grounds of the Paul Dorman Estate
Grandiose VIP Reception at the Home of Susie and Lee Finley
Designers appearances by Anthony Luciano
Elizabeth Showers
Jan Showers
Karen Simon
Raffle for Celebrity 7-Night Pacific Coast Wine Cruise
Exotic Silent Auction Items
FEATURED RESTAURANTS
Bistro Louise Catering - Chef Louise Lamensdorf
Bonnell’s & Waters - Chef Jon Bonnell
Del Frisco’s Double-Eagle Steak House - Chef Anthony Felli
Ellerbe Fine Foods - Chef Molly McCook
Let’s Eat - Chef Curren Dodds
Nothing Bundt Cakes - Chef Chris Padilla
Ruth’s Chris Steak House - Chef Craig Doyle
Saint-Emilion - Chef Mark Hitri
The Capital Grille - Chef Todd Williamson
FEATURED BEVERAGES
Coors Distributing Company of Fort Worth
Enchanted Rock Vodka
Rebecca Creek Whiskey
The Vineyard at Florence
To purchase sponsorships, individual tickets, raffle tickets, or to bid on auction items and for further information, contact: Diana Aguirre, Big Brothers Big Sisters Lone Star, at 817.877.4277, Extension 130, or daguirre@bbbstx.org or visit www.bbbstx.org/havran
fwevents
Musical Sept
stage and theater
EXIT, PURSUED BY A BEAR, THROUGH SEPT 14 / Nan is fed up with her abusive husband, Kyle. She is going to make a run for it but not until she’s ducttaped him to his La-Z-Boy, covered him in honey and invited the neighborhood bear in for a snack. Karaoke meets Shakespeare in this comedy. (Strong
music
RHAPSODY IN BLUE: AN EVENING OF GERSHWIN, SEPT 6-8 / Jeff Tyzik returns to Bass Performance Hall to conduct alongside Broadway crooner Doug LeBrecque and 1997 Van Cliburn Gold Medalist Jon Nakamatsu. 7:30 p.m. Tickets to this concert are currently available with a season subscription or to groups of 10 or more. Fort Worth Symphony Orchestra. Bass Performance Hall. 4th and Calhoun streets. basshall.com. 817.212.4280.
SARA HICKMAN, SEPT 6 / Singer/songwriter Sara Hickman celebrates the arrival of her latest CD, Shine, with an up-close and intimate concert at McDavid Studio. 8 p.m. Tickets: $27.50. Performing Arts Fort Worth. McDavid Studio. 301 E 5th St. basshall. com. 817.212.4280.
VADYM KHOLODENKO, SEPT 10 / The gold medalist of the Fourteenth Van Cliburn International Piano Competition returns to Bass Performance Hall to open the Cliburn Concerts season, a meaningful send-off as Vadym launches from Fort Worth into the life of an international touring artist as an ambassador of classical music to the world. 7:30 p.m. Subscriptions: $64–$300. Cliburn Concerts. Bass Performance Hall. 4th and Calhoun streets. cliburn. org. 817.738.6536.
BRUCE ROBINSON & KELLY WILLIS, SEPT 12 & 20 / Texas twosome Bruce Robison and Kelly Willis celebrate the release of their new record, Cheaters Game, with a pair of shows at the intimate McDavid Studio. The country duo recently garnered two Americana Music Award nominations - for Duo of the Year and Album of the Year. 8 p.m. Tickets: $35.20. Performing Arts Fort Worth. McDavid Studio. 301 E 5th St. basshall.com. 817.212.4280.
DIA DE LOS TOADIES, SEPT 13-14 / The annual Dia De Los Toadies moves to the Toadies hometown of Fort Worth at Panther Island Pavilion. This year's show will kick off with an intimate evening with Toad-
Adult Language and Content) See website for ticket prices. Circle Theatre, 230 West 4th St. circletheatre. com. 817.877.3040.
THANK YOU, JEEVES, THROUGH SEPT 29/ Bertie Wooster and his faithful servant Jeeves return with a full cast of characters, including tyrannical relatives, beastly acquaintances, demon children and a banjolele. Bertie has taken up an irritating new hobby, which drives Jeeves to resign. But, will Jeeves be there when Bertie needs him most? See website for ticket prices. Stage West, 821 & 823 W. Vickery Blvd. stagewest.org. 817.784.9378.
BIG RIVER, SEPT 21-29 / This seven-time Tony Award-winning musical based on Mark Twain’s classic 1884 novel “The Adventures of Huckleberry Finn.” The musical score includes “Waitin’ for the Light to Shine,” “Muddy Water” and “River in the Rain” from Fort Worth native Roger Miller, who wrote the music and lyrics for this Broadway hit. See website for ticket prices. Casa Manaña. 3101 W. Lancaster. casamanana.org. 817.332.2272.
THOM PAIN (BASED ON NOTHING), SEPT 22-23 / Dubbed "standup existentialism" by The New York
ies – flipped, stripped and deconstructed Sept. 13 and will lead into a full day of music Sept. 14. Tickets: $30-$120. Panther Island Pavilion. 395 Purcey St. pantherislandpavilion.com. 817.698.0700.
STRAUSS & DENNEHY, SEPT 13-15 / The Fort Worth Symphony Orchestra's 2013-14 musical journey begins with a visit to South Africa. Listen for hints of Zulu music as the FWSO performs Henry LissantCollins' Fuquoi in the Sugar Cane, one of South Africa's most well-known orchestral works. The FWSO will introduce its newest Composer-in-Residence, Irishman Donnacha Dennehy, with his song-cycle That the Night Comes, based on the poetry of Yeats; and close with two ever-popular Strauss compositions, Der Rosenkavalier Suite and Till Eulenspiegel's Merry Pranks. 7:30 p.m. Tickets to this concert are currently available with a season subscription or to groups of 10 or more. Fort Worth Symphony Orchestra. Bass Performance Hall. 4th and Calhoun streets. basshall.com. 817.212.4280.
KEVIN PUTS, SEPT 21 / Described by The New York Times as "exhilarating and compelling," the music of Kevin Puts has been commissioned and performed by leading orchestras, ensembles, and soloists throughout North America, Europe, and the Far East. Known for his distinctive and richly colored musical voice, Puts has received many of today's most prestigious honors and awards for composition, including the 2012 Pulitzer Prize for Music. 2 p.m. Tickets: $40. Cliburn Concerts. Modern Art Museum of Fort Worth. 3200 Darnell St. cliburn.org. 817.738.9215.
BILLY BOB’S TEXAS / Fort Worth Stockyards. 2520 Rodeo Plaza billybobstexas.com. 817.624.7117. (Ticket prices general admission/reserved.) Friday and Saturday concerts at 10:30 p.m. unless noted otherwise.
Sept. 2 / Pickin’ for Preemies, $20
Sept. 6 / Brandon Rhyder, $12/$18
Sept. 7 / Kansas, $15/$28
Sept. 13 / Hayes Carl, $12/$18
Times, this one-man show, or an every-man show, is something mostly anyone can all relate to. He is trying to save his life and to save your life—in that order. In his quest for salvation, he'll stop at nothing, be distracted by nothing, except maybe a piece of lint, or the woman in the second row. Tickets: $5-$15. Amphibian Productions Theatre, 120 South Main St. amphibianproductions.org. 817.923.3012.
SASSAFRAS, POPPY COCK, AND PRITTLEPRATTLE WITH LUM AND ABNER, SEPT 13–Oct 6 / Adapted and Directed by Johnny Simons, this World Premiere show is based on the radio comedy program and other works of Lum and Abner. Tickets: $5-$15. Hip Pocket Theatre, 1950 Silver Creek Road, hippocket.org. 817.246.9775.
MENOPAUSE THE MUSICAL, SEPT 27–28 / Four women at a lingerie sale with nothing in common but a black lace bra AND memory loss, hot flashes, night sweats, not enough sex, too much sex, and more! This hilarious musical parody, set to the classic tunes from the ‘60s, ‘70s and ‘80s, will have theatergoers cheering and dancing. Tickets: $22-$71.50. Bass Performance Hall, 525 Commerce St. basshall.com. 817.212.4300.
Sept. 14 / Jason Boland and the Stragglers, $12/$18
Sept. 20 / Corey Smith, $12/$20
Sept. 27 / Sean McConnell, $12/$18
VERIZON THEATRE / Verizon Theatre, 1001 Performance Pl. Grand Prairie, Texas 972.854.5050
Sept. 6 / Joe Satriani, 7:30 p.m. Tickets: $27.50$75
Sept. 22 / The Weekend, 8 p.m. Tickets: $29.50$49.50
Sept. 25 / Steve Miller Band, 8 p.m. Tickets: $39.50-$79.50
Sept. 26 / Fall Out Boy w/ Panic at the Disco, 7 p.m. Tickets: $35-$45
2013 Lexus ES 300H Sedan / 2.5 Liter Atkinson Cycle + Electric Motor / 200 Total System Hp / 0-60 in 8.1 seconds/ 40/39/40 mpg (city/ highway/combined) / Exclusively available Bamboo trim / 17 x 7-in.-split-5-spoke alloy wheels / Lane Departure Alert with intelligent high-beam headlights / High-Intensity Discharge headlamps
Menopause The
27–28 at Bass Performance Hall
galleries
FALL GALLERY NIGHT, SEPT 7 / Stroll through participating galleries, museums and retail businesses to see works by many local artists. This bi-annual celebration of visual art is hosted by the Fort Worth Art Dealers Association (FWADA). Noon–9 p.m. Free. For information on participating locations, visit fwada.com. 817.735.0301.
ANN EKSTROM, SEPT 7–OCT 12 / Ann Ekstrom is a Fort Worth painter from a family of artists whose interests and versatility range from printmaking to watercolor painting to large-scale oils. Her 72-foot painting, Hints of a Life, is permanently installed at Tarrant County College, Southeast Campus. Her paintings are included in corporate and private collections across North Texas. Artspace111. 111 Hampton St. artspace111. com. 817.692.3228.
ART & WORDS COLLABORATIVE SHOW, SEPT 21 / In 2012, Bonnie Jo Stufflebeam accepted 11 pieces of art and 11 of poetry, flash fiction or flash nonfiction. Each writer whose work she chose then selected one piece of visual art on which to compose a new written work. Each visual artist then chose from the written pieces on which to create a second visual work. See what these writers and artists came up with in this annual event. 4319 Camp Bowie Blvd. www.artontheboulevard. com. 817.737.6368.
EMBODIED, THROUGH SEPT 29 / Ruben Miranda’s drawings and brushstrokes are representative of gestures, feelings, and emotions about the human figure. Her images, which seem to move from one condition to another, are not completely figurative, but neither are they totally abstract. Geometry is always present, although far from the rigor of purists. Presented by Texas Artists Coalition. Free. Fort Worth Community Arts Center. 1300 Gendy St. www.fwcac.com. 817.738.1938.
sports
TEXAS RANGERS / texas.rangers.mlb.com. See
website for ticket prices.
Sept. 1 / Minnesota Twins, 2:05 p.m.
Sept. 9-10 / Pittsburgh Pirates, 7:05 p.m.
Sept. 11 / Pittsburgh Pirates, 2:05 p.m.
Sept. 13 / Oakland Athletics, 7:05 p.m.
Sept. 14 / Oakland Athletics, 12:05 p.m.
Sept. 15 / Oakland Athletics, 2:05 p.m.
Sept. 23-25 / Houston Astros, 7:05 p.m.
Sept. 26-28 / Los Angeles Angels, 7:05 p.m.
Sept. 29 / Los Angeles Angels, 2:05 p.m.
TCU FOOTBALL / gofrogs.cstv.com. See website for ticket prices.
Sept. 7 / Southern Louisiana, 11 a.m.
Sept. 28 / SMU, Time TBA
DALLAS COWBOYS / dallascowboys.com. See website for ticket prices.
Sept. 8 / New York Giants, 7:30 p.m.
Sept. 22 / St. Louis Rams, 12 p.m.
comedy
AN EVENING WITH BILL COSBY, SEPT 24 / Enjoy an evening with the famous comedian and television personality. Proceeds go the Tarrant County Community College Foundation Scholarship Funds. 7:30 p.m. Tickets: $45-$125. BNSF Railway Foundation. Bass Performance Hall. 4th and Calhoun streets. basshall.com. 817.212.4280.
LEWIS BLACK: THE RANT IS DUE!, SEPT 29 / Lewis Black is one of the most prolific and popular performers working today. He executes a brilliant trifecta as stand-up comedian receiving critical acclaim as a stand-up, actor and author. He has performed for audiences throughout Europe, New Zealand, Canada and the U.S. Tickets: $39.50$69.50 Bass Performance Hall, 525 Commerce St. basshall.com. 817.212.4300.
FOUR DAY WEEKEND, FRIDAY AND SATURDAY, ONGOING / This popular improvisational comedy troupe performs skits and songs based on audience suggestions. 18 and up, $20. 312 Houston Street, Fort Worth. fourdayweekend. com. 817.226.4329.
HYENA’S COMEDY NIGHT CLUB, ONGOING / Various performances each week ranging from local to national stars. 425 Commerce Street, Fort Worth. hyenascomedynightclub.com. 817.877.5233.
ARLINGTON IMPROV AND RESTAURANT, ONGOING / Different performers weekly. 309 Curtis Mathes Way, Ste. 147, Arlington. improv.com. 817.635.5555.
films
FIRST SUNDAY FILM CLUB, SEPT 1 / This series showcases the Fort Worth Library’s large and vibrant media collection. This date: A Connecticut Yankee in King Arthur’s Court (1949). 108 min. 2 p.m. Free. Fort Worth Central Library, Tandy Hall. 500 W. 3rd St. fortworthlibrary.org. 817.392.7323.
FORDSON: FAITH, FASTING, AND FOOTBALL (2011), SEPT 5 / This film follows a high school football team from the working-class Detroit suburb of Dearborn, Mich. — home to the largest Arab-American community in the country — as they practice for a rivalry game during the last 10 days of Ramadan. The predominantly Muslim players on the team must overcome intolerance and bigotry while the community holds fast to its Islamic faith struggling for acceptance in post 9/11 America. Not Rated; 92 minutes. A moderated discussion with special guests will follow the film. Doors open at 6:30 pm. Program begins at 7 p.m. Tickets are FREE to the general public and will be distributed on a first come, first served basis beginning at 6:30 p.m. The Modern Art Museum of Fort Worth. 3200 Darnell St. themodern.org. 817.738.9215.
MI CHACRA (MY LAND) BY JASON BURLAGE (2009), SEPT 8 / Award-winning documentaries by veteran and up-and-coming filmmakers examine the vibrant cultural heritage, ritual practices, and changing circumstances of Peru’s indigenous peoples. Spectacular cinematography and personal interviews underscore how natural forces continue to shape survival and society in the high Andean mountain regions. Offered in conjunction with the special exhibition Wari: Lords of the Ancient Andes. 58 min. 2 p.m. Free. 3333 Camp Bowie Blvd. kimbellart.org. 817.332.8451.
FAMILY FILM SERIES, SEPT 14 / Chitty Chitty Bang Bang (1968): A wacky inventor creates a magical car that can fly and float. He whisks his family to Vulgaria, a strange land ruled by childhating Baron Bomburst. When they arrive to the land of pirates and castles, the family sets out to rescue the children of Vulgaria. Rated G; 144 minutes. 1 p.m. Free. Fort Worth Central Fort Worth Central Library. Tandy Hall, 500 W. 3rd St. fortworthlibrary.org. 817.392.7323.
OMNI THEATER AND NOBLE PLANETARIUM / Check museum website for times and dates. fwmuseum.org/calendar. Fort Worth Museum of Science and History, 1600 Gendy St. fwmuseum. org. 817.255.9300.
other attractions and events
FRIDAY ON THE GREEN, SEPT 6 / 7-10 pm Friday on the Green regularly attracts hundreds during the warm weather months with the region’s best live music, tasty food and drinks, and the fun and relaxed atmosphere of a big neighborhood picnic. Groups of families and friends show up with blankets, chairs and pets to enjoy a lineup local bands, food and drink. Free. Magnolia Green Park, 1100 Lipscomb St. 817.923.4113.
POP-UP MARKET, SEPT 7 / 10 am The premiere outdoor shopping destination in the Near Southside. Shop handmade jewelry, art, collectibles and more. Find that kitsch item for your home, or that one of-a-kind gift at Pop-Up Market. Dozens of artists, collectors, and crafters will setup once a month at Magnolia Green. Events benefit
Ann Ekstrom, Jade Ring, 2013, oil on canvas, 24 in. diameter. Courtesy of Artspace111
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Ronald McDonald House. Magnolia Green Park, 1100 Lipscomb St. popupmarket.wordpress.com. 214.886.6339.
SOUTHSIDE URBAN MARKET, SATURDAYS / 9 a.m.–1 p.m., Their mission is to foster relations among a diverse group of people, promote local artisans, encourage eco-friendly food production, and promote healthy living. Southside Fort Worth on the corner of S. Main and E. Daggett. southsideurbanmarket.com.
FORT WORTH ZOO, ONGOING / Open daily at 10 a.m. The oldest zoo in Texas, the Fort Worth Zoo was founded in 1909 and has grown into a nationally ranked facility, housing nearly 7,000 native and exotic animals. Tickets: Adults (13+), $12; Children (3-12), $9 (2 and under free); Seniors (65+), $9. Wednesdays: half-price. 1989 Colonial Parkway. fortworthzoo.org. 817.759.7555.
MARTIN HOUSE BREWERY TOUR, SATURDAYS / 2-5 p.m. $10 covers admission, a souvenir pint glass, guided brewery tour and three complimentary pints for those that are 21+ (MUST BRING ID). Martin House Brewery, 220 S Sylvania, Ste. 209 Fort Worth, Texas 76111. 817.222.0177.
RAHR & SONS BREWERY TOUR, ONGOING / Wednesdays, 5-7:30 p.m. and Saturdays, 1-3 p.m. You’ll be asked for your ID. There is a $10 tour admission fee for anyone over 18, but a tour of the brewery and a Rahr & Sons pint glass that holds up to three free beer samples are no charge (only guests 21 years or older get to taste the beer). Rahr Brewery, 701 Galveston Ave., Fort Worth, Texas 76104. 817.810.9266. For more information visit rahrbrewing.com.
REVOLVER BREWERY TOUR, SATURDAYS / Noon–3 p.m. Great beer, fresh country air, picnic tables, a band, barbecue or fajitas, corn bag toss and an informative tour of the brewery. Admission is $10 and includes a Revolver Brewing pint glass. Food vendors will be on site. Revolver Brewery, 5650 Matlock Road, Granbury, Texas 76049. revolverbrewing.com. 817.736.8034.
FORT WORTH BOTANIC GARDEN, ONGOING / Open daily from dawn until dusk. A peaceful haven nestled in the heart of Fort Worth’s Cultural District; the Garden is home to over 2,500 species of native and exotic plants that flourish in its 23 specialty gardens. Free. *Admission fees apply to Conservatory and Japanese Gardens. 3220 Botanic Garden Blvd. fwbg.org. 817.871.7686.
STOCKYARDS WALKING TOURS, SATURDAYS / Cowboy Tour: Historical facts, culture and stories of the Stockyards. 10 a.m., 12 p.m., 2 p.m., 4 p.m. Tickets: $4-$7. Available in Spanish, French, German, Japanese and English. Stockyards Station, 130 E. Exchange Ave.
STOCKYARDS CHAMPIONSHIP RODEO, ONGOING / Rodeo action Friday and Saturday night, year-round at historic Cowtown Coliseum, 121 E. Exchange Ave. 8 p.m. Tickets: $15-$20.
FORT WORTH HERD CATTLE DRIVE, ONGOING / The world’s only twice daily cattle drive. Historic Fort Worth Stockyards on East Exchange Avenue in front of the Fort Worth Livestock Exchange Building. 11:30 a.m. and 4 p.m.
Culinary ventures in and around town
The gyros at the Vine greek taV erna are serV ed "ChiCago style," whiCh means they Crisp the edges of the shaV ed meat. lettuce, tomato, cucumber and onion are wrapped up with the meat in warm, soft pita bread. on your visit to the Vine, come hungry because the portions are generous. owner John ieronymides and his wife, Julie, have been transporting diners to the mediterranean with authentic greek dishes using fresh ingredients since they opened nearly a year ago. For more delicious Greek offerings, turn the page.
162 now open: The Vine / 164 review: Maharaja / 166 listings
Fort Worth, Texas: The City’s
“The Greek” Hits West 7th
In London, it’s common to find quaint family-operated ethnic restaurants, like The Vine Greek Taverna, dotted along just about any street you stroll down. Each one pays homage to a different element of the diverse population in that age-old city.
by Courtney Dabney
The Vine opened its doors nearly a year ago. it celebrates the greek heritage of owner John ieronymides, who runs the restaurant with his wife, Julie, and their daughter sammy hatley, who will be responsible for more of the daily operations as the ieronymides’ ease into retirement.
John, whose nickname is “ t he greek,” was born in Cyprus, where he lived as a boy. his accent is still firmly planted in london, where his family relocated and subsequently spent 34 years. t he ieronymides family had been in texas for 13 years before their dream of opening an authentic greek restaurant was
realized.
a lthough small, the Vine is comfortable. Whitewashed walls decorated with iron gates intertwined with grapevines add to the decidedly european sense of the place. subtle greek music can be heard just above the din of the restaurant.
t he tria ($15) offers a choice of three appetizers from a selection of tzatziki, hummus, dolmades, spanakopita, grilled haloumi cheese or Keftedes. Unfortunately, the restaurant was out of spanakopita on the night we dined. i was craving the crispy phyllo dough delicacy filled traditionally with fresh spinach and feta, since it is labor intensive and
not available on many menus. But we happily settled for the Keftedes, which one of my friends jokingly described as greek hushpuppies. they are deep-fried balls of ground turkey, onion, potato and herbs. a serving of five was presented on a bed of chopped romaine and laced with crumbled feta. though somewhat bland in flavor, the Keftedes came with a lovely tzatziki sauce (featuring yogurt, dill and cucumber) for dipping.
t he hummus was fresh and garlic forward. a unique offering of grilled haloumi cheese was delicious. the salty Cypriot cheese was grilled in browned butter and includes four pieces with each order. it would only be a small taste for two, but well worth it.
our table sampled Kebabs souvlaki, both lamb ($10) and Chicken ($8.50). t he lamb was fresh and flame-broiled but under seasoned. t he chicken was better, with tender pieces of grilled white meat. Both orders were rolled in fresh pita bread with lettuce, tomato, cucumber and red onions.
t he gyros ($8.50) were served “Chicago style” with crispy edges on the shaved meat. it was a very generous portion wrapped in the same soft pita. We tried the greek fries
The Vine Greek Taverna has an open kitchen and warm ambiance. Guests enjoy authentic Greek dishes, such as the Lamb Kebab and the grilled haloumi cheese (seen right).
Jonathan Nauck tells his adventures in his quest for a single, thirtysomething “Man’s Best Friend.” FW Voice is a discussion among people who call Fort Worth home — everything from forthright advice to random musings, dating misadventures to honest opinion. Go to fwtx.com/blogs to see the great opinions from all of our bloggers.
FYI
Located at: 2708 W. 7th St. For reservations call: 817.334.0888 $-$$
($3.50), which are tossed with herbs and feta cheese. They were standard London “chips” with a little spring in their step.
An order of Moussaka ($11.50) is like a Greek Shepherd’s Pie. The layered dish incorporates ground beef, grilled eggplant, tomatoes, béchamel sauce, crumbled feta and is topped with an amazingly light whipped potato, then baked. This is served with a side of fries, rice or grilled vegetable medley. I chose the medley of zucchini squash, red bell pepper and onion. The paper-thin veggies were not the highlight, but the Moussaka was a hearty dish by itself.
To sample a wide variety of Greek and Cypriot favorites, consider Yiayia’s Meze or the vegetarian Thea’s Meze ($35-$45, served 2-3). Cypriot wine, Greek beer and coffee selections further transport diners to the Mediterranean. A sweet ending to your meal is classic honeydrenched baklava layered with walnuts ($4.50 for two pieces).
As with many similar London eateries, the storefront has the open kitchen, which is frontloaded with seating scattered toward the back. The ambiance is warm and friendly. A packed house on a Tuesday evening led me to believe many neighbors have already become regulars.
.com
The honey drenched baklava is layered with walnuts and provides the perfect sweet ending to your meal.
Curried Away
by Jennifer Casseday-Blair FYI
After stepping through the restaurant’s entrance, the strong smell of curry instantly triggers your taste buds. maharaja is no frills, but the food keeps customers returning. saffron- and cinnamon-colored walls are adorned with indian-inspired décor, and red-and-white checkered cloths cover the tables. bollywood songs played lightly through the buzz of restaurant chatter.
the lunch crowd was a good mix, and almost everyone ordered the buffet. and for good reason. it abounds with authentic allyou-can-eat options at a low cost.
than willing to explain or suggest dishes.
before our appetizer arrived, we tried the raita accompanied by cucumber and bell pepper. it lacked the creamy yogurt consistency it’s known for, and the watered-down texture led me to believe that the yogurt had not been thoroughly strained.
the tandoori appetizer platter ($8.95) arrived to the table sizzling with onions, bell peppers, chicken drumsticks and seekh Kebab ground lamb blended with spices and herbs. While the lamb was a little dry, the chicken was tender and beautifully seasoned, and the portion was perfect for two. our server brought by a spicy mint sauce and a sweet tamarind sauce that were both bright and fresh, along with warmfrom-the-tandoor-oven naan bread shimmering with garlic oil.
the chicken tikka masala ($11.50) was by far the star and came in a traditional metal bowl with an ample side of long-grained white rice. before ordering, the server asked the level of spice that i desired. When i said “really spicy,” her pause and raise of the eyebrow made me rethink my answer. i ordered it mild, and it was the perfect level of spice. the roasted chicken was moist and tender, and the creamy tomato curry sauce that the chicken swam in was heavenly. in fact, when the chicken was gone, my lunch guest and i fought over sopping up the remaining sauce with the naan.
We sampled a few items from the buffet including the Veggie Kofta, which was moist and earthy. the chana masala was intensely spiced, and the chickpeas had the perfect texture. We appreciated maharaja’s interpretation of the saag paneer, which typically drowns the spinach in creamy mixture. our version was excellent, and the spinach kept its integrity.
Located at: 6308 Hulen Bend Blvd. For reservations call: 817.263.7156 $-$$
i decided to order from the menu, but my guest did partake of a few buffet offerings and was willing to share. our server was friendly without being overly attentive and was more
if you didn’t save room for dessert, don’t worry. t he traditional gulab Jamun ($3.99) dessert consisted of spongy, milky pastry balls that were soggy yet tough on the outside with an unsavory flavor. overall, it’s understandable why this restaurant has been a staple in fort Worth’s international culinary scene. next time you are heading out for another hamburger or tex-mex lunch, think about broadening your horizons at maharaja.
The Tandoori Appetizer Platter arrives to your table sizzling with onions, bell peppers, Seekh Kebab and chicken.
restaurant guide
The Listings section is a readers service compiled by the Fort Worth, Texas magazine editorial staff. The magazine does not accept advertising or other compensation in exchange for the listings. Listings are updated regularly. To correct a listing or request a restaurant be considered for the list, contact Jennifer Casseday-Blair at jcasseday@fwtexas.com.
pricing: $ Entrees up to $10, $$ Entrees $10-$20, $$$ Entrees $20-$25, $$$$ Entrees $25 and over
american
Arlington/Mid-Cities
BABE’S CHICKEN DINNER HOUSE / 230 N. Center St., 817.801.0300. Lunch Hours 11am-2pm Mon.-Fri.; Dinner Hours 5pm-9pm Mon.-Fri; All Day 11am-9pm Sat. and Sun. $
Burleson BABE’S CHICKEN DINNER HOUSE / 120 S. Main St., 817.447.3400. 11am-9pm daily $
DAltON'S BAR & GRIll / 200 S. Main St., 817.295.5456. 11am-midnight Mon.-Wed. and Sun.; 11am-2am Thu.-Sat. $$ tHE PORCH / 140 S. Wilson St., 817.426.9900. 6:30am8pm Sun.-Thu.; 6:30am-9pm Fri.-Sat. $$
DIxIE HOUSE CAFE / 3701 E. Belknap St., 817.222.0883. Other locations: 6200 E. Lancaster, 817.451.6180; 5401 S. Hulen St., 817.361.8500; 5401 Blue Mound Rd., 817.625.4115, Dinner Friday Nights. 6:30am-2pm Mon.-Thu. & Sat.; 6:30am-8:30pm Fri. $ DREw’S Pl ACE / 5701 Curzon Ave., 817.735.4408. 10:30am-7pm Tue.-Thu.; 10:30am-8pm Fri.; 10:30am6pm Sat. Closed Sun.-Mon. $-$$ EllERBE FINE FOODS / 1501 W. Magnolia Ave., Fort Worth, 817.926.3663. Closed Sun.-Mon.; 11am-2pm and 5:30pm-9pm, Tues.-Thu.; 11am-2pm and 5:30-10pm, Fri.; 5:30pm-10pm, Sat. $$-$$$ FRED’S tEx AS CAFE / 915 Currie St., 817.332.0083. 10:30am-midnight Tue.-Sat.; 10:30am-9pm Sun. Closed Mon. 2730 Western Center, 817.232.0111. Mon.-Sat. 10:30am-midnight Mon.-Sat.; Noon-9pm, Sun. $$ lUCIlE’S StAtESIDE BIStRO / 4700 Camp Bowie Blvd., 817.738.4761. 11am-10pm Mon.-Thu.; 11am-11pm Fri.; 9am-11pm Sat.; 9am-10pm Sun. $$ lUNCH BOx / 6333 Camp Bowie Blvd., 817.738.2181. 10:30am-3pm Mon.-Fri.; 10:30am-2:30pm Sat.-Sun. $ mONtGOmERy StREEt CAFé / 2000 Montgomery St., 817.731.8033. 6am-2pm Mon.-Fri.; 7am-noon Sat. $ OlD NEIGHBORHOOD GRIll / 1633 Park Place Ave., 817.923.2282. 7am-9pm Mon.-Sat. $ Ol’ SOUtH PANCAKE HOUSE / 1509 S. University Dr., 817.336.0311. Open 24 hours. $ PARIS COFFEE SHOP / 700 W. Magnolia, 817.335.2041. 6am-2:30pm Mon.-Fri.; Breakfast Only 6am-11am Sat. $ PARK HIll CAFE / 2974 Park Hill Dr., 817.921.5660. Lunch Hours 10am-2:30pm Mon.-Sat.; Dinner Hours 6pm-9pm; Brunch 10am-1pm Sun. $-$$ POP’S SAFARI ROOm / 2929 Morton St., 817.877.0916. 9am-10pm Mon.-Thu.; 9am-midnight Fri.-Sat.; closed Sun. $$-$$$ RISE & SHINE / 3636 Altamesa Blvd., 817.423.3555. 6am-2pm daily. $ SECREt GARDEN tEAROOm / 2601 Montgomery St., 817.763.9787. 11am-3pm Mon.-Fri.; 11am-4pm Sat.; noon-4pm Sun. $ tHE lIvE OAK mUSIC HAll & lOUNGE / 1311 Lipscomb St., 817.926.0968. 4pm-2am Mon.-Fri.; 11am2am Sat.-Sun. Sunday Brunch 11am-3pm. $$ tHE ROSE GARDEN tEA ROOm / 7200 Camp Bowie Blvd., 817.731.7673. 11:30am-3:30pm Mon-Sat.; 12pm3:30pm Sun. $ t wIN CREEKS CAFé / 3400 W. Loop 820 S. (inside Frank Kent Honda), 817.696.4360. 7:30am-4pm Mon.Fri.; 8am-4pm, Sat.; Closed Sun.$ vIDAlIAS SOUtHERN CUISINE / 200 Main St., 817.210.2222. 6am-10pm Sun.-Thu.; 6am-10:30pm Fri. & Sat.; 10am-2pm Sun. $$
wEStSIDE CAFé / 7950 W. Camp Bowie Blvd., 817.560.1996. 6am-10pm daily. $ tHE zODIAC ROOm At NEImAN mARCUS / 2100 Green Oaks Blvd., 817.738.3581. 10am-7pm Mon.-Sat.; 1pm-6pm Sun. $$ Grapevine
INtO tHE Gl ASS / 322 S. Main St. 817.442.1969. 11am10pm Mon.-Thu.; 11am-midnight Fri.-Sat. $$ tOlBERt'S REStAURANt / 423 S. Main St. 817.421.4888. 11am-9pm Mon.-Thu. 7 Sun.; 11am9:30pm Fri.-Sat. $$ wINEwOOD GRIll / 1265 S. Main St., Grapevine, 76051 817.421.0200. 11am-10pm Mon.-Thu.; 11am-11pm Fri.-Sat.; 11am-4pm Sun. $$-$$$
Keller/Lake Country FnG EAtS / 201 Town Center Blvd. 817.741.5200 11am10pm Mon.-Thu.; 10am-11pm Fri.-Sat.; 10am-10pm Sun. $$ HARBOR ONE / 9315 Boat Club Rd., 817.236.8150. 10am-6pm Wed.-Sun. $
Roanoke
BABE’S CHICKEN DINNER HOUSE / 104 N. Oak, 817.491.2900. 11am-9pm daily $ BlUE HANGAR CAFE / 700 Boeing Way, 817.491.8283. 10:30am-2pm Mon.-Thu.; 10am-3pm Fri.; 7am-3pm Sun. $
Cl ASSIC CAFE / 504 N. Oak St., 817.430.8185. Lunch Hours 11am-2:30pm Mon.-Fri.; Dinner Hours 5pm-9pm Mon.-Thu.; 5pm-10pm Fri. & Sat.$$-$$$ DOvE CREEK CAFé / 204 S. Hwy. 377, 817.491.4973. 6am-8pm Mon.-Fri.; 6am-3pm Sat. & Sun. $ RENO RED'S FRONtIER COOKING / 304 S. Hwy. 377, 817.491.4855. 11am-9:30pm Sun.-Thu.' 11am-10pm Fri.Sat. $-$$
Weatherford wEAtHERFORD DOwNtOwN CAFé / 101 W. Church St., 817.594.8717. 7am-3pm Mon.-Wed.; 7am8pm Thu.-Sat.; 8am-3pm Sun. $ FIRE OAK GRIll / 114 Austin Ave., 817.598.0400. Lunch: 11:30am-2pm Tue.-Fri.; Dinner: 5pm-9pm Tue.Thu.; 5pm-10pm Fri.-Sat. $$-$$$ tHE wIlD mUSHROOm / 1917 Martin Dr. 817.599.4935. Dinner hours: 5-11pm Mon.-Thu.; 5pm-midnight Fri.Sat. Lunch hours: 11am-2pm Thu.-Fri. $$-$$$
asian
Arlington
BEtHANy BOBA tEA HOUSE / 705 Park Row Dr. 817.461.1245. 11am-10pm daily. $ GENGHIS GRIll / 4000 Five Points Blvd., Ste. 189, 817.465.7847. Lunch: 11am-10pm Mon.-Thu.; 11am11pm Fri.-Sat. $$ ORCHID CIty FUSION CAFE / 2135 Southeast Pkwy. 817.468.3777. 8:30am-9pm Mon.-Thu.; 11am-9pm Fri.Sat. $$ PEI wEI / 2100 N. Collins St., 817.299.8687. Other locations: 4133 E. Cooper St., 817.466.4545. 10:30am-9pm
Honoring
Betty Rutherford
October 17, 2013 11:30 a.m.
City Club of Fort Worth, Ballroom
For her outstanding achievements and dedication to both family and community, Fort Worth Can Academies is pleased to present Betty Rutherford with the Motherhood: The Lifetime Achievement Award
Honorary Chairs ~ Carole and Scott Murray
Please join us in honoring Betty Rutherford, and together we can demonstrate
online at www.texanscan.org/Motherhood/Fort-Worth/
Proceeds from the event benefit the student programs of the Fort Worth Can Academies.
The mission of Fort Worth Can Academies is to provide the highest quality education for all students, especially those who have struggled in a traditional high school setting, in order to ensure their economic independence.
For additional information, please contact Cristina Gomez-Jimenez at 817-570-5016 or cgomez-jimenez@texanscan.org
SHAW'S PATIO BAR AND GRILL / 1051 W. Magnolia Ave. 817.926.2116. Mon. 11am-2:30pm; Tue.-Thu. 11am9pm; Fri.-Sat. 11am-10pm; Sun. 10:30am-9pm. $-$$ THE POUR HOUSE SPORTS GRILL / 2725 W. 7th St., 817.335.2575. 11am-2am daily. $ TOmmy’S HAmBURGERS / 2701 Green Oaks Rd., 817.735.9651. Other locations: 5228 Camp Bowie Blvd., 817.569.1111. 3431 W. 7th St., 817.885.7500. 11am-9pm Mon.-Sat.; 11am-8pm Sun. $ WOODSHED SmOKEHOUSE / 3201 Riverfront Drive, 817.877.4545. 10am-10pm Mon.-Thu.; 10am-11pm Fri.; 8am-11pm Sat.; 8am-10pm Sun. $-$$ Z’S CAFÉ / 1116 Pennsylvania Ave. 817.348.9000. 10am-3pm Mon.-Fri. $
Southlake
jOHNNy B’S BURGERS & SHAKES / 2704 E. Southlake Blvd., 817.749.0000. 10:30am-8:30pm Mon.Thu.; 10:30am-9pm Fri.-Sat.; 10:30am-3pm Sun. $
continental
Arlington
CAFÉ AT DAIREDS / 2400 W. I-20 (Temporarily Closed for Remodeling), 817.465.9797. Other Location: 15 Skyline Dr., Arlington, 817.465.9797. 12pm-6pm Sun.; 9am-6pm Mon.; 9am-9pm Tue.-Thu.; 9am-6pm Fri.; 8:30am-5:30pm Sat. $-$$
Fort Worth 610 GRIllE / 610 Main St., 817.332.0100. 6:30am-9pm Sun.-Thu.; 6:30am-10pm Fri.-Sat. $-$$$
delis & bakeries
Arlington IRIS BAGEl AND COFFEE HOUSE / 5801 W. Interstate 20, 817.561.9989. 5:30am-2pm Mon.-Sat.; 7am-2pm Sun. $
Fort Worth
ARTISAN BAKING COMPANY / 4900 White Settlement Rd., 817.821.3124. 7am-1pm Fri.; by appointment Mon.-Fri.; 8am-noon Wed. & Sat. at the Cowtown Farmers' Market. $
BAKER BROS. AMERICAN DElI / 6333 Camp Bowie Blvd., Ste. 244, 817.989.1400. Other Location: 501 Carroll St., Ste. 658., 817.332.0500. 11am-9pm daily. $ Bl ACK ROOSTER BAKERY / 2430 Forest Park Blvd., 817.924.1600. 7am-4pm Tue.-Fri., 8am-4pm Sat. $ BlUEBONNET BAKERY / 4705 Camp Bowie Blvd., 817.731.4233. 7am-6pm Mon.-Fri.; 7am-4pm Sat. $ BOOPA’S BAGEl DElI / 6513 N. Beach St., 817.232.4771. 5:30am-2pm Mon.-Fri.; 6:30am-2pm Sat.; 6:30am-1pm Sun. $ CARSHON’S DElICATESSEN / 3133 Cleburne Rd., 817.923.1907. 9am-3pm Mon.-Sat. $ CORNER STREET BAKERY / 3010S. Hulen St., 817.665.9949. 6:30am-7pm Mon.-Fri.; 7am-7pm Sat.; 7am-5pm Sun. $ THE CUPCAKE COTTAGE / 5015 El Campo Ave., 817.732.5670. 10am-4pm Tues.-Fri.; 10am-2pm Sat. $ ESPERANZA’S MEXICAN CAFÉ & BAKERY / 2122 N. Main St., 817.626.5770. Other location: 1109 Hemphill St., 817.332.3848. 6:30am-7pm daily. $ j. RAE'S / 935 Foch St., 817.332.0090. 9 am-9pm Mon.Sat. $ jASON'S DElI / jasonsdeli.com. Hours vary. $-$$ KOl ACHE SHOPPE / 6724 Brentwood Stair Rd., 817.457.0071. 6am-noon Tue.-Sat.; 7am-noon Sun. $ MCKINlEY’S FINE BAKERY & CAFE / 1616 S. University Dr., 817.332.3242. 8am-6:30pm Mon.-Sat.; 11am-5pm Sun. $ PANERA BREAD / 1700 S. University Dr., 817.870.1959. Other location: 1804 Precinct Line Rd., 817.605.0766; 1409 N. Collins, Arlington, 817.548.8726; 2140 E. Southlake Blvd., Ste. S. 817.416.5566 6:30am-9pm Mon.-Sat.; 7am-8pm Sun. $ RYAN'S FINE GROCER & DElICATESSEN / 815 W. Magnolia Ave., 817.945.2770. Deli hours 11am-9pm Mon.-Sat.; 10am-6pm Sun.; Sunday Brunch $$ SwEET SAMMIES / 825 Currie St., 817.332.0022. 10am-9pm Sun.-Wed.; 11am-10pm Thu.-Sat. $ SwISS PASTRY SHOP / 3936 W. Vickery, 817.732.5661. 6am-5:30pm Tue.-Fri.; 7am-4pm Sat. $ THE SNOOTY PIG / 2401 Westport Pkwy., Ste. 120, 817.837.1077. Other locations: 1540 Keller Pkwy, Ste. 107, Keller,817.431.0064.7am-2pmMon.-Sat.;8am-2pmSun. $ YOFE CAFE / 817 Currie St., 817.332.5888. 6 am-8pm Mon.-Fri.; 6am-10pm Sat.-Sun. $ YOGI’S BAGEl CAFE / 2710 S. Hulen St., 817.921.4500. 6:30am-9pm Mon.-Fri.; 7am-9pm Sat.; 7:30am-3pm Sun. $ Grapevine
BREADHAUS / 700 W. Dallas Rd., 817.488.5223. 9am6pm Tues.-Fri.; 9am-4pm Sat. $$ MAIN STREET BREAD BAKING COMPANY / 316 Main St., 817.424.4333. 6:30am-6:30pm daily. $ THE SNOOTY PIG / 4010 William D. Tate, 817.283.3800. 7am-2pm Mon.-Sat.; 8am-2pm Sun. $ Hudson Oaks
wEINBURGER’S DElI / 3 Village Circle, Westlake, 817.491.9119. Other location: 611 Main St., Grapevine, 817.416.5574. 8:30am-7pm Mon.-Sat.; 11am-3pm Sun. $
eclectic
Arlington
THE MElTING POT / 4000 Five Points Blvd., Ste. 119, 817.469.1444. 5pm-10pm Mon.-Thu.; 5pm-11pm Fri.; 3:30pm-11pm Sat.; 3pm-9pm Sun. $$-$$$ Burleson wINE DOwN / 124 S. Scott Street. 817.447.9122. 11am9pm Wed-Sat. $$ Fort Worth
CAFÉ MODERN / 3200 Darnell, 817.738.9215. Lunch: 11am-2:30pm Tue.-Fri.; 11am-3pm Sat & Sun. $$
KIMBEll ART MUSEUM / 3333 Camp Bowie Blvd., 817.332.8451, ext. 251. For reservations call 817.332.8541 ext. 277. Lunch 11:30am-2pm Tue.-Thu. & Sat.; noon-2pm Fri. & Sun.; Dinner 5:30pm-7:30pm Fri. $$
HACIEnDA SAn MIGUEl / 2948 Crockett St., 817.386.9923. 11am-10pm Sun.-Thu.; 11am-midnight Fri. & Sat. $-$$
JOE T. GARCIA’S / 2201 N. Commerce, 817.626.4356. Cash only. 11am-2:30pm, 5pm-10pm Mon.-Thu.; 11am11pm Fri.-Sat.; 11am-10pm Sun. $$ l A FAMIlIA / 841 Foch St., 817.870.2002. 11am-10pm Tues.-Fri.; 8am-10pm Sat. Closed Sun.-Mon. $ l A Pl AYA MAYA / 6209 Sunset Dr., 817.738.3329. Other locations: 1540 N. Main St., 817.624.8411. 3200 Hemphill St., 817.924.0698. 11am-10pm Mon.-Thu.; 11am-11pm Fri.; 10am-11pm Sat.; 10am-10pm Sun. $ lOS MOlCAJETES / 4320 Western Center Blvd., 817.306.9000. 11am-9:30pm Mon.-Thu.; 11am-10pm Fri.; 8am-10pm Sat.; 8am-9pm Sun. $ lOS VAqUEROS / 2629 N. Main St., 817.624.1511. Other Location: 3105 Cockrell Ave., 817.769.3070.11am9pm Mon.-Thu.; 11 am-10pm, Fri.-Sat.; 10:30am-9pm Sun. Other location: Crown Valley Golf Club, 29 Crown Road, Weatherford. 817.441.2300 $ MAMBO’S / 1010 Houston St. in the Park Central Hotel, 817.336.3124. 11am- 2pm Tues.-Fri.; 4pm-10pm Wed.Sat. $
MI COCInA / 509 Main St., 817.877.3600. Other location: 4601 W. Freeway (I-30 and Hulen), 817.569.1444. 11am-10pm Sun.-Thu.; 11am-11pm Fri.-Sat. $ THE ORIGInAl / 4713 Camp Bowie Blvd., 817.738.6226. 11am-9pm Tue.-Thu.; 11am-10pm Fri.-Sat.; 11am-9pm Sun. $ PACO & JOHn / 1116 8th Ave., 817.810.0032. 7:30am10:30am & 11am-2:30pm Mon.-Fri.; 10am-2pm Sat. $$ PAPPASITO’S CAnTInA / 2704 W. Freeway, 817.877.5546. Other location: 321 W. Road to Six Flags, Arlington, 817.795.3535. 11am-10pm Sun.-Thu.; 11am11pm Fri.-Sat. $$ all locations PUlIDOS / 2900 Pulido St., 817.732.7571. Other location: 5051 Hwy. 377 S., 817.732.7871. 11am-9:30pm Mon.-Thu.; 11am-10pm Fri.-Sat. $ RED CACTUS RESTAURAnT / 3005 S. University Dr., 817.927.2933. 9am-9pm Mon.-Sun. $ REVOlVER TACO lOUnGE / 2822 W. 7th St., 817.820.0122. 11am-10pm Tue.-Thu.; 11am-11pm Fri.Sat.; closed Sun.-Mon. $$ RIO MAMBO / 6125 SW Loop 820, 817.423.3124. 1302 S. Main St., Weatherford. 817.598.5944. 11am-9:30pm Sun.-Thu.; 11am-10:30pm Fri.-Sat. $$ SAlSA FUEGO / 3520 Alta Mere Drive, 817.560.7888. 11am-9pm Mon.-Thu.; 11am-10pm Fri.-Sat.; closed Sun. $ TORCHY'S TACOS / 928 Northton St. 817.289.8226. 7am-10pm Mon.-Thu.; 7am-11pm Fri.; 8am-11pm Sat.; 8am-10pm Sun. $ TRES JOSES COCInA MEXICAnA / 4004 White Settlement Rd., 817.763.0456. 11am-9pm Tue.-Thu.; 11am-10pm Fri.-Sat.; 11am-9pm Sun.; Closed Mon. $$
EDDIE V’S / 3100 W. 7th St. 817.336.8000. 4pm-11pm Sun.-Thu.; 4pm-midnight Fri.-Sat. $$$$
J&J OYSTER BAR / 612 N. University Dr., 817.335.2756. 11am-10pm Sun.-Thu.; 11am-11pm Fri.-Sat. $
lOnE STAR OYSTER BAR / 4750 Bryant Irvin Rd., 817.370.0030. 11am-2am Tue.-Sat.; 11am-midnight Sun.-Mon. $
PAPPADEAUX / 2708 W. Freeway, 817.877.8843. Other location: 1304 E. Copeland Rd., Arlington, 817.543.0544. 11am-10pm Sun.-Thu.; 11am-11pm Fri.Sat. $$
RAZZOO’S / 318 Main St. in Sundance Square, 817.429.7009. Other location: 4700 Bryant Irvin Rd. in Cityview, 817.292.8584. 11am-11pm Sun.-Thu.; 11am2am Fri.-Sat. $$
FISH CITY GRIll / 2750 E. Southlake Blvd., Ste. 130, 817.748.0456. 11am-9pm Sun.-Thu.; 11am-10pm Fri.-Sat. $-$$
TRUlUCK’S SEAFOOD, STEAK & CRAB HOUSE / 1420 Plaza Pl., 817.912.0500. 5pm-10pm Sun.-Thu.; 5pm11pm Fri.-Sat. $$$
Willow Park
FISH CREEK / 4899 E. I-20., 817.441.1746. 11am-9pm Sun.-Thu.; 11am-10pm Fri.; noon-10pm Sat. $$
southwest
Fort Worth
BlUE MESA BAR & GRIll / 1600 S. University Dr., 817.332.6372. Other Location: 1586 E. Southlake Blvd., Southlake, 817.416.0055. Fort Worth: 11am-10pm Mon.Thu.; 11am-11pm Fri.-Sat.; 9am-10pm Sun. $$
BOnnEll’S FInE TEXAS CUISInE / 4259 Bryant Irvin Rd., 817.738.5489. Lunch Hours 11:30am-2:30pm Tues.Fri.; Dinner 5:30pm-9pm Tues.-Sat. Closed Sun.-Mon. $$$ BUFFAlO WEST / 7101 Camp Bowie W. 817.732.2370. mo.-wed. 4pm-11pm Mon.-Fri.; 11am-11pm Sat.; 11am9pm Sun. $-$$$ l AnnY’S AlTA COCInA MEXICAnA / 3405 W. 7th St., 817.850.9996. Lunch: 11:30am-2pm Tue.-Fri.; Dinner: 5:30pm-10pm Tue.-Thu.; 5:30pm-10:30pm Fri.-Sat. Closed Sun.-Mon. $$$ lOnESOME DOVE WESTERn BISTRO / 2406 N. Main St., 817.740.8810. 11:30am-2:30pm Tue.-Sat.; 5pm10pm Mon.-Thu.; 5pm-11pm Fri.-Sat. $$$ MICHAElS RESTAURAnT & AnCHO CHIlE BAR / 3413 W. 7th St., 817.877.3413. 11am-2:30pm Mon.-Fri.; 5:30pm-10pm Mon.-Wed.; 5:30pm-11pm Thu.-Sat. Chile Bar hours: 11am-11pm Mon.-Wed.; 11am-1am
Making Strides Against Breast Cancer of North Texas
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RuTH’s cHRis / 813 Main St., 817.348.0080. 5pm-10 pm Mon.-Thu.; 5pm-11pm Fri.-Sat.; 4pm-9pm Sun. $$$ silVER foX sTEAkHousE / 1651 S. University Dr., 817.332.9060. Other location: 1235 William D. Tate, Grapevine, 817.329.6995. 4pm-10pm Mon.-Sat. $$$
Granbury
BuffAlo gAp sTEAkHousE ANd cANTiNA / 1470 Hwy. 377, 817.573.4471.11am-9pm Sun.-Thu.; 11am-11pm Fri.-Sat. $$
old HickoRY sTEAkHousE REsTAuRANT / Gaylord Texan Hotel & Convention Center, 1501 Gaylord Trail, 817.778.2215 (after 5pm, 817.778.2280). Nightly, 4:30pm-10pm. $$$$
Weatherford
THE Wild musHRoom sTEAk HousE ANd louNgE / 1917 Martin Drive, 817.599.4935. 11am-2pm Thu.-Fri.; 5pm-10pm Mon.-Sat. $$-$$$$
fw flashback
People and events that shaped our city
Football and Fort Worth 1939
Few things fit like football and fort worth. and while tCU is known for its academics, it is also an undeniable athletic powerhouse. as the new season kicks off, we take a look at some of the school’s most notable players. i.b. hale, photographed above, was one of the first tCU players to be drafted into the pros in 1939. his efforts paved the way for other players, including hall-of-famers sammy baugh and bob lilly, and 2006 offensive MVP ladainian tomlinson. More recent tCU draftees include andy dalton, whose spectacular 2011 season with the Cincinnati bengals earned him a spot in the Pro bowl. there are currently 17 tCU alumni playing in the nfl.
Image credit: I. B. Hale, 1938, TCU Photo Collection, Special Collections, Mary Couts Burnett Library, Texas Christian University
Park Place Motorcars ft. worth 5601 Bryant Irvin Rd. 888.833.3427
Park Place Motorcars GraPevine 1300 Texan Trail 866.429.7681
www.ParkPlace.com
Cutting-EdgE Quality
You could say it was some very strong horse sense that led Margaret and Jeff McCoy to hoof it from South Dakota to Texas five years ago. The McCoys settled in Weatherford, where they raise and show cutting horses with their kids, Shannon, 19, and Nick, 17. Shannon recently became the 2013 NCHA Senior Youth World Champion. When they get a chance to break away from their 25-horse herd, the pair trades their truck for a decidedly less utilitarian set of wheels: a 2013 Mercedes SL63 (Jeff), 2013 Mercedes S550 (Margaret) and 2013 Mercedes ML 350 (Shannon), all from Park Place Motorcars Fort Worth.
“Like the cutting horses we ride, you get a rush when you drive a Mercedes-Benz,” Margaret said. “You feel the quality and control in how it handles.” That quality also extended to the McCoys’ buying experience, which, they say, was a breed apart.
“Everything at Park Place is about quality and service. They go above and beyond,” Jeff said. “Our salesman, Darryl, has become a good friend. He knows what options we like and helps us find the best vehicle for our family. And we love the service department with the valet drive-up service and awesome waiting room!”
Of course, these horse handlers also get a real kick out of another Park Place perk: “When you live in the country, you get a lot of dust,” Margaret said. “So we love the free car washes!”
