West Fort Worth, TX October 2023

Sarah Hardy is a dedicated and experienced Realtor serving the Dallas Fort Worth Texas metroplex for over a decade. With a passion for helping clients find their dream homes and investment properties, Sarah has established herself as a trusted and reliable real estate professional in the area. Her extensive knowledge of the local real estate market, combined with her exceptional communication and negotiation skills, has helped her consistently exceed her clients' expectations. Whether you are a first-time home buyer or looking to sell your home, Sarah’s expertise and dedication will ensure that you achieve your real estate goals.

care.

The Complete Backyard creates meticulously designed custom pools, outdoor living spaces, outdoor kitchens, fire features, decks, cabanas, and much more! We have over 20 years of experience helping the residents of the DFW Metroplex design and build the projects they desire, and we’re always happy to work with new clients! Get in touch with us today to receive your free consultation with a design consultant from our team of experts!

The Food & Drink Issue

Fall is in full swing and the holidays are approaching rapidly. For many of us, that means gathering with family and friends around a table with enough food to feed a small army.

Growing up, my grandparents always found joy in seeing me and my siblings eat. They were always encouraging us to go for seconds, or in my case thirds or fourths. At the time, I never really understood why this made them so happy. Looking back now, I realize that some of this was born out of memories from their childhood when basic needs were scarce. My great-grandmother, Flora Case, (who was one of 14!) once told me that as a child she would sometimes pick an onion from her parent’s garden and that would be her dinner. With a tear in her eye, she immediately followed that up by telling me how blessed they all were to have each other and the few things they did have. There is so much wisdom in that simple statement. It makes me think on every motivation that I have. The resounding question this leaves me asking is “How could I ever ask for more?”

My prayer for myself, my family, and all our readers is that we would always see what is truly important in life and that we would never take for granted the best gifts (the free gifts) that God has given us.

October 2023

PUBLISHER

Hunter Martinez | hunter.martinez@citylifestyle.com

EDITORIAL COORDINATOR

Hannah Barricks | hannah.barricks@citylifestyle.com

PUBLISHER ASSISTANT

Tori Martinez | tori.martinez@citylifestyle.com

CONTRIBUTING WRITERS

Hannah Barricks, Angela Broockerd, Gabby Cullen

CONTRIBUTING PHOTOGRAPHERS

Janie Jones, Kathryn Longbottom, Chantelle Marie Photography

HUNTER MARTINEZ, PUBLISHER @WESTFORTWORTHLIFESTYLE

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Whitney Lockhart

LAYOUT DESIGNER Kirstan Lanier

Mother, Daughter Duo Diana and Katie Wilkinson

this time on the bricks

The real heart of the city.

The heart of Fort Worth. Ask a dozen people where to find it and you’ll get a dozen answers. But, of course, Trinity Terrace senior living might just be the correct answer. Not only is it near the action of downtown and the cultural district, but it also has the nicest, most incredible group of seniors you could ever meet. Come see for yourself. Call now to schedule a personal tour.

Texas Street • Fort Worth • 682.267.6962 •

The 4 Eleven offers the perfect place for any size event, from wedding receptions and life celebrations to corporate events and holiday parties, we welcome them all!

Trinity Terrace is a resident-centered, not-for-profit Pacific Retirement Services community and an equal housing opportunity.

city scene

Where neighbors can see and be seen.

1-7: Heshima (Chef Micah Labrosse) hosted a private dinner with a four course meal and drink pairings for friends on July 31 in hopes to foster new relationships in the Fort Worth community.

Want to be seen in the magazine? Tag your Instagram photos with @WestFortWorthLifestyle

1-7: VIP Total Health and Hydration celebrated their 3 year anniversary on July 27th with door prizes, food and drinks, discounted services and other small business vendors.

Roofing is Our Expertise, Commitment to Quality is Our Passion

When You Hire Us , You Can Expect Responsive Customer Care, Quality Workmanship & A Strong Knowledge Base.

XS Roofing & Construction knows how important it is to trust the people installing your next roof. As one of the top roofing companies in the Dallas-Fort Worth area our goal is to be your one stop shop for all your roofing needs. We strive to operate beyond the normal expectations of what roofing contractors can provide. XS Roofing & Construction stands out with hassle free services, exceptional customer care, and elevated business standards tailored to meet your project needs.

business monthly

A round-up of exciting news from local businesses.

Asian Fusion Sushi Restaurant Debuts in Fort Worth

The long-awaited Masume opened inside the Sandman Signature Hotel in downtown Fort Worth on June 27, 2023. The Sandman Signature Hotel and Masume reside in the historic 103-year-old, 20-story W.T. Waggoner Building which originally housed the Continental National Bank. Masume offers elevated Japanese cuisine comprised of sushi and sashimi made with fresh fish flown in daily from Japan, tempura, tableside ramen noodles, and six-or-eight course Omakase curated daily by Chef Yuzo Toyama.

Sandman Hotel Group Announces the Opening of Sandman Signature Fort Worth Downtown Hotel

In July, the Sandman Hotel Group and its parent company, Northland Properties announced the new Sandman Signature Fort Worth Downtown Hotel was open inside the old W.T. Waggoner Building. The hotel features 245 new guest rooms with spa-inspired bathrooms, modern amenities, and a lively lobby bar. Guests will find a modern fitness facility and multi-use meeting space on the mezzanine.

ERCOT urges Texans to limit power use

ERCOT, the Electric Reliability Council of Texas, is the agency that manages the state’s power grid. On August 25, the group requested for the third straight day, that Texans conserve power from 3 p.m. until 9 p.m.

Want

Get in touch by heading over to our landing page to connect: CityLifestyle.com/WestFortWorth

Photography: Maria Diss

Residential interior design with styles ranging from traditional to soft contemporary. With influences from French, Italian and English design Kay mixes antiques with newly constructed furnishings effortlessly, complementing them with beautiful fabrics and accessories.

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5132 Camp Bowie Blvd Fort Worth, Texas 76107

UNVEILING NATURAL BEAUTY

817 Surgical Arts is a state-of-the-art medical spa and plastic surgery practice that offers aesthetic procedures and facial plastic surgeries.

Dr. Johnson is Fort Worth’s only female facial plastic and cosmetic surgeon. She brings a fresh and innovative perspective to her patients’ care.

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1307 8th Ave Ste 202, Fort Worth, Texas 76104

Peace of Mind

Char-Grilled Octopus

ARTICLE BY GABBY CULLEN

Fort Worth’s New Riverside Restaurant Is Cooler in More Ways Than One

DINING AT QUINCE IS LIKE TAKING A VACATION WITHOUT LEAVING YOUR HOMETOWN.

Walking into Quince, Fort Worth’s newest riverfront dining destination, your jaw might drop over the stunning patio views. Or you might be overwhelmed by the eclectic menu inspired by cultural hot spots like New Orleans, Lima, Peru, and Mexico City. Perhaps you’ll be impressed by the impeccable service. You’ll likely be amazed by the perfect trifecta of all three.

Open since March 2023, Quince is a destination restaurant that feels like you’ve gone on vacation without ever leaving your hometown.

It’s the first outpost of the original restaurant in historic San Miguel de Allende, Mexico, where the rooftop patio and unique cuisine have been wowing diners for over seven years.

Rooftop Ventures CEO Brian Sneed spoke with us about the dining experience he hopes every guest has at Quince. “It’s a positive vibe. The staff is having fun, and the customers are having fun. I want them walking out of the restaurant talking about the food, the music, the ambiance, the whole experience. Sometimes destination restaurants get lazy about their product. Well, we have a great location, but we aren’t going to be lazy,” he says.

It’s hard to know where to start when describing what makes this dining establishment so special—so we’ll start with the

location. Quince Riverside probably has some of the best views in Fort Worth. Brian is a huge fan of sunsets, but as any Texan knows, dining spots that face west, especially in the summer, can be less than desirable. “It was tough to find a location. We were looking for views and the ability to have a comfortable terrace. With the cool breeze off the river, that building has shade from about 1 p.m. on, the high-speed misters, and the Equinox roof patio covering that allows cool air to come in, it’s super comfy, even on the hottest day of the year. That’s pretty rare,” says Sneed.

But you can’t dine out on views alone. Brian is a huge foodie, and while he and Executive Chef Gonzalo Martinez were developing the menu, they took the culinary team, including the sous chef and the pastry chef, to various locations like his hometown of New Orleans, Lima, Peru, New York City, and other places. “Every three months we visited a different city to explore the cuisine. We’d visit both dives and high-quality spots, which is how we came up with such a diverse menu,” he says.

When I asked him about the menu, he had one phrase—crave-worthy. “It has to be so good people want it again tomorrow. We don’t want guests to try another place because they’re bored with the menu.”

For starters, the Lamb “Barbacoa” Dumplings, the Ceviche, and the Char-Grilled Octopus are already favorites, and people especially love the sushi at Quince. Each roll will surprise you, as it’s unlike traditional sushi offerings. Inspired by Peruvian, Cajun, and Mexican cuisine, favorites include the Peruvian Nikkei Sashimi and the Spicy Double Tuna Roll. There’s even a roll named after Brian’s daughter, the Emaki Roll, with tuna loin, asparagus and guacamole, spicy aioli, and topped with cubed tuna and caramelized ginger that gives it a crunch.

For entrees, the Beef Filet over Yellow Aji Pepper Risotto, served with an au jus reduction, summer favorite Panko Crusted Chilean Sea Bass, served with Ginger and Lemongrass Bomba Rice, the Braised Short Ribs over Smooth Hummus and Brian’s Burger, an American-style sirloin beef burger served with sharp cheddar and pimento cheese are all highly recommended.

Black Forest Mezcal Cocktail

Pair your dining selection with a mixologist-created cocktail like the Horned Frog Mojito, the Cucumber Saketini, or the Quince Carajillo. There’s a wine list, local beers like Peticolas’ Velvet Hammer, and a Bloody Mary perfect for brunch.

Now that you have stunning views and excellent food, the last part of the equation is the service and ambiance. Quince prides itself on its waitstaff. “Our waiters will interact with the customers. They’re not just there as servers; it’s almost like friends serving friends. When I hear customers raving about the service, I know the people are doing what we taught them to do, which feels good. ” says Sneed.

There’s always good music playing in the restaurant. It’s taken the team years to find the perfect balance, but they’ve figured it out. “There’s a happy point and then there’s a point where you can’t have a conversation. We had a DJ on a Saturday night, and while there may have been a moment where it got a bit too loud, it’s a better trade-off than being too quiet. Given the positive vibe and energy we’ve created, that rarely happens,” says Sneed.

The Quince Riverside location serves lunch and dinner, and a brunch menu is available from 10 a.m. - 3 p.m. on the weekends. Make a reservation by visiting the website at  quincemas.com/fw, parties of 9 and up call, 682.385.9073.

“There’s a happy point and then there’s a point where you can’t have a conversation. We had a DJ on a Saturday night, and while there may have been a moment where it got a bit too loud, it’s a better trade-off than being too quiet. Given the positive vibe and energy we’ve created, that rarely happens.”

Baklava Cheesecake

LA PULGA

Three Fort Worthians are giving the tequila business their best shot.

In Spanish, “la pulga” directly translates to “flea,” but culturally it means much more.

“It is the nickname for the open-air markets in Hispanic communities,” says Andrew De La Torre, one-third of the founding team behind the tequila brand of the same name.

De La Torre teamed up with Sarah Castillo, the brains behind Fort Worth staples like Tinies Mexican Cuisine and the Sidesaddle Saloon, and Stephen Slaughter, a local entrepreneur and real estate developer, to bring La Pulga to life.

To the team, La Pulga isn’t just tequila, it’s a way of life and a commitment to authenticity.

“When Covid hit, the open-air market in Fort Worth was almost torn down,” says De La Torre of the “pulga” located off University near Joe T. Garcias. “That market has been there since 1940, and it represents a tremendous amount of culture.”

With that on his mind, De La Torre called up his close friend Castillo, and using the creativity-generating power of a bottle of sotol, the two sat on the tailgate of his truck and formulated a plan to create a Mexican spirits portfolio, starting with tequila. But they knew it couldn’t be just another tequila filled with additives and sold to the public by

a celebrity, it had to be “la pulga,” pure and distilled from the culture.

After their meeting, Castillo got a call from her childhood friend Slaughter. “He got right to the point,” says Castillo. “He asked me if I had my own tequila brand, and I didn’t know if he had heard something, so I asked him, ‘Why, are you trying to start your own tequila?’ And he was, so I told him about our project.”

The project, which will eventually include sotol and a boutique hotel, was still in the beginning stages and was moving slowly. They decided to meet with Slaughter for coffee to see if they could work together. “Stephen’s background in oil and gas and real estate really threw gas on the fire,” says Castillo. “We started meeting with a couple of different sourcing partners in Mexico via Zoom,” explains Slaughter. “And we connected with one that we still work with today.”

And Slaughter’s real estate background aided the team in saving the nearly dead Fort Worth “pulga.”

“I had no idea the flea market was struggling and available (for purchase),” says Slaughter. “I have a background in bringing historic buildings back to life, and although there will be some changes made to it, it

ARTICLE BY HANNAH BARRICKS PHOTOGRAPHY BY CHANTELLE MARIE PHOTOGRAPHY

intrigues me to tie the market into our brand. So, we got it under contract.”

With the brand now indefinitely tied to the market, the team knew they needed to honor their culture’s commitment to quality ingredients and traditional preparation. “Common additives in tequila are glycerin, sweeteners, caramel coloring, oak extract, and other flavorings,” says De La Torre. “Once you’ve distilled a beautiful spirit, it’s an abomination of traditional tequila to add all of these flavors at the end of the process. We represent the traditional way of doing things. And we are celebrity-free because we want our tequila to speak for itself.” And the team agrees it’s an honor to bottle the spirit of “la pulga” and share it with the community.

“We are trying to curate a really great back bar and have brands that we respect in this industry,” explains Castillo. “They might not have all the crazy marketing dollars, but it’s a better product. And right now, we are all about education. I really believe the celebrity additive tequila will go away because the public is educating itself, and I’m passionate about that.”

And that’s what La Pulga is all about, people. “We are trying to spotlight the spirit of community and share that with people,” says De La Torre. “We don’t have a big fancy bottle and charge a lot of money for our tequila because that’s not communal. We want to redefine what constitutes a premium spirit.” And while the team isn’t interested in bringing any other brands down to prove their point, they caution the community against buying expensive tequilas, saying that we all work hard for our money, so we deserve quality products that don’t rely on additives to imitate flavor.

“This is our backyard,” says De La Torre. “We want to build a business in Fort Worth and make the community proud. We appreciate the support we have received so far and are excited for the next steps.” And the team is confident in their ability to bring people together because they started with each other.

“I’ve learned a lot over the last few years,” says Slaughter. “So far, the tequila has been really well received. Sarah and Andrew are the true experts of tequila, and they guided me through that process. It’s really been a fun journey alongside the two of them.”

CONTINUED >

“We are trying to spotlight the spirit of community and share that with people. We don’t have a big fancy bottle and charge a lot of money for our tequila because that’s not communal. We want to redefine what constitutes a premium spirit.”

— Andrew De La Torre

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WON’T YOU BE MY NEIGHBOR?

Chef Raul Orduna was born in Wisconsin and moved to Fort Worth when he was just 9 years old. The now 22-year-old chef never left. The scratch-seasonal chef had his first experience working in a restaurant at a small mom and pop Italian place. He moved on to the Fort Worth Club, and eventually worked under Kevin Martinez at Tokyo Cafe as a sushi chef before accepting a head chef position at Neighbors House.

“I love the sense of family with the team and even our regulars,” says Orduna. “I get insight that relates to new generations of foodies.”Owners Kyle and Ashlee Cowan are chefs in their own right, opening the doors of their new dining concept in 2019 to rave reviews. The relaxed but elevated environment of Neighbor’s House is reflected in the menu and Chef Orduna shares two mouthwatering recipes sure to spice up any sleepy dinner time routine.  CONTINUED >

ARTICLE BY HANNAH BARRICKS

PHOTOGRAPHY BY CHANTELLE MARIE PHOTOGRAPHY

NEIGHBOR’S HOUSE CHEF RAUL ORDUNA SHARES TWO MOUTHWATERING RECIPES.

Chicken Fried Quail with Country Gravy

Ancho Glaze, serves two.

INGREDIENTS

• 4 semi boneless quail

• 3 cups of flour

• 2 cups of butter milk

• 6 cups of vegetable oil for frying

• 1 cup of butter

• 3 cups of whole milk

• Salt and Black Pepper to taste

• 1 cup of honey

• 4 tablespoons of ancho powder

• 1 tablespoon of Dijon mustard

DIRECTIONS

1. Honey Glaze: Heat honey and mix in the Dijon and ancho powder set aside.

2. Country Gravy: In a saucepan melt the butter, then whisk in 1 cup of flour to make a roux, cook for 3 to 5 minutes to form a thick paste the consistency of cake frosting. Continue whisking as you slowly add the milk until thickened, season with salt and pepper.

3. In a heavy bottom pot, heat your oil to 325 degrees.

4. Dredge your quail in flour, then in the butter milk, and then back in the flour. Place the quail in the hot oil and fry until and internal temp is 165 degrees.

5. To plate, set a pool of gravy on the plate placing two quail in the gravy and drizzle the honey glaze over top.

Seabass with a Prickly Pear Aguachile, serves two.

INGREDIENTS

• 12 oz of small, diced seabass

• 5 red prickly pears

• Juice from 5 limes

• 1 toasted chile de arbol

• 1 toasted guajillo chili

• Salt and pepper to taste

• Garnish

• lime segments

• dragon fruit

• lime zest

• tortilla chips

DIRECTIONS

1. Using a sharp knife peel the skin off the prickly pears and place the flesh of the fruit in a blender along with lime juice, chilis and salt and pepper blend on high until smooth. Set aside.

2. Place the fish in a bowl, add salt, pepper, and a squeeze of lime juice. Let it sit for 5 minutes.

3. To finish, place your fish in your plate of choice and arrange the garnish on top of the fish, then spoon the sauce around the fish.

Easy as 1, 2, 3...

Follow these expert tips to nail your kitchen remodel

ARTICLE BY HANNAH BARRICKS PHOTOGRAPHY BY CHANTELLE MARIE PHOTOGRAPHY

So, you know you’re remodeling your kitchen, now what? Whether you are building a new house or updating an existing one, the thought of designing a kitchen can be daunting. Firstly, it’s expensive. A functional place in the home, the kitchen houses its fair share of costly appliances, and with so many to choose from, how can anyone be sure they are making the right decision? With so much at stake, it makes sense to call in an expert.

Caryn Evans, owner of the Water Closet in Fort Worth, has designed her fair share of kitchens personally and professionally, so she knows all the common mistakes homeowners make along the way.

Below, she shares her eight best tips to help the design or remodel process go smoothly.

Know your budget- “A person can spend $30,000 on a kitchen or $200,000,” says Evans. “So, know what you can spend and budget accordingly.” There are appliances available in every price range that are reliable and beautiful, so it can speed the process up if you know which brands are in your price range. Budget for appliances to be around 40% of the total cost.

Know what you like- “Save a lot of pictures,” says Evans. “And know what you don’t like. Usually, when you meet with a client, they have a laundry list of things they hate about their current kitchen and that gets the process going.”

Don’t be afraid to be bold- “I know this seems counterintuitive to the previous tip,”

laughs Evans. “But don’t be afraid to step out of your comfort zone with something like a beautiful, bold tile or accent piece.”

Know structural limitations- “Some clients want to make structural changes that they simply cannot do,” explains Evans. “Like if you want a big island but there isn’t space for it, or you want to move cabinets. Know what can move and what can’t be moved.”

Go to showrooms and stores that you trustStores with quality products and expert installers are not necessarily more expensive but they are certainly worth the money. “People who come to our showroom find out very quickly that we know what we are doing,” says Evans. “There are great stores around Fort Worth that are invaluable in aiding clients through the design process. You often hear about a good place through word-ofmouth, ask around.”

Don’t waste your time- Saving pictures from sites like Pinterest and Houzz and planning what you like before meeting with a designer can save a lot of time. “I don’t want to waste anyone’s time looking at white cabinets when I know they hate that,” says Evans. “Usually when I look at pictures, I will see style patterns forming and that saves a huge amount of time.”

Match the kitchen to the rest of the house“The kitchen doesn’t stand alone,” says Evans. “Remember that your design has to flow with the rest of the house.” When you don’t take the house’s existing style into account, the space you end up creating can seem alien.

Don’t over clutter the space- These days you can buy a million kitchen accessories if you want. While some items can legitimately make a kitchen more functional, Evans cautions people to not over accessorize the space. “There are a lot of things to store in a kitchen so don’t overdo it.”

CONTINUED >

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By using our Insured Bank Deposit program, you gain the convenience of having your FDIC-insured deposit and your investments on one statement. This can mean less paperwork and help ensure everything is working together to support your overall financial strategy.

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Ed Byrd, CFP® Financial Advisor

6620 Bryant Irvin Rd Suite 300 Ft Worth, TX 76132-4223

Deposits are FDIC-insured up to $2.5 million ($5 million for joint accounts of two or more people). Amounts that exceed the program’s FDIC coverage limits will be removed from the program and invested in the Edward Jones Money Market Fund, unless you opt instead to deposit such amounts in an Excess Bank as outlined in the program disclosure. More information about the Insured Bank Deposit Program, including the program disclosure, is available from your financial advisor or at edwardjones.com/ bankdeposit. For more information about FDIC insurance, go to fdic.gov.

817-346-1418

Deposits are FDIC-insured up to $2.5 million ($5 million for joint accounts of two or more people). Amounts that exceed the program’s FDIC coverage limits will be removed from the program and invested in the Edward Jones Money Market Fund, unless you opt instead to deposit such amounts in an Excess Bank as outlined in the program disclosure. More information about the Insured Bank Deposit Program, including the program disclosure, is available from your financial advisor or at edwardjones.com/ bankdeposit. For more information about FDIC insurance, go to fdic.gov.

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SAY GOODBYE TO RISING ELECTRIC BILLS AND INFLATION!

Switch to solar and lock in your energy costs for years to come. No out-of-pocket expenses! We offer hassle-free solar solutions tailored to your needs, so you can experience the benefits of solar without any upfront costs. Discover how you can turn your investment into a lucrative opportunity and earn money while saving. Start your solar journey and contact us today. We provide FREE consultations!

Salt of the Earth

A LOCAL CHARCUTERIE COMPANY WANTS TO HELP DRESS UP YOUR TABLE THIS HOLIDAY SEASON.

ARTICLE BY HANNAH BARRICKS | PHOTOGRAPHY BY KATHRYN LONGBOTTOM

At The Art of Grazing, a charcuterie business in Fort Worth run by Amanda Pastusek and her sister-turned-business partner Kathryn Longbottom, every day is a good day to treat yourself.

Pastusek turned her lifelong passion for crafting beautiful food into a brick-andmortar business that makes custom orders and teaches classes from its headquarters in Fort Worth’s Hemphill Heights.

Longbottom joined the team in 2021, taking over social media and marketing, but soon caught the creative bug and joined her sister designing boards.

Together, the two have more than passion, possessing a true gift for the craft with impeccable palates and an eye for pairings, utilizing local brands and products whenever possible.

With October kicking off the holiday season, party planning and hosting looms over every Fort Worth family, and if the thought of cracking open the same jar of salsa no longer sparks joy, the sister team has you covered with three easy charcuterie ideas to dress up any table.

Whether you have more traditional tastes or you like to be a bit adventurous, there’s something everyone can enjoy from these three charcuterie boards and their wine pairings.

BOARD 1, THE TRADITIONALIST

“This classic board makes us want to break out our favorite flannels,” says Pastusek. “To begin, we used Italian dry salami to make a savory rose and balanced that with some bright acidic green grapes and a Sand Point Chardonnay.”

The deep golden color of the wine is visually pleasing, while its creamy acidic flavor compliments the cheeses on the board. She used a sharp one-year-aged Hennings cheddar, a tequila and habanero infused young cheddar from Deer Creek called The Rattlesnake, and a creamy tangy goat cheese rolled in crushed pistachios.

“A pumpkin cutie orange brings the fall theme to life on this cozy, nostalgic Fall charcuterie board,” explains Pastusek.

BOARD 2, SULTRY AUTUMN

“This dark and moody board is filled with deep purples and reds,” begins Pastusek. “And pairs impeccably with the Midnight Reserve wine, a Bordeaux-style blend from Lange Twins.”

The dark fruit elements and a slight hint of spice in the wine make it easily pairable with cheese. And she made use of a black-waxed horseradish cheese from Yancey’s Fancy, a cabernet-soaked Bellavitano from Sartori, and a creamy soft-ripened Brie to pair with the provocative blackberry sage jam, locally made in Fort Worth by Vam’s Jam. Lastly, a black peppered salami rounds out this sexy autumn charcuterie board.

BOARD 3, MODERN WHITE

“We love the crisp, clean palette of this bright fall board,” says Pastusek. “It’s paired with Nomine Renard Brut Champagne.”

The true French champagne is worth the splurge for its notes of citrus, strong minerality, and overall perfect dance with the cheeses and fruit on the board. Tropical notes from a dried mango rose and fresh kiwi are balanced by a warm and nutty six-month manchego and a salty coastal white cheddar.

“Dill havarti offers an approachable creamy bite, and prosciutto di Parma is a must for any elevated charcuterie board,” says Pastusek. “Sesame-covered almonds and fresh sage tie a beautiful bow on this contemporary board.”

HERE, LIFE MEANS MORE.

At MRC Stevenson Oaks, our philosophy is that no matter how old we are or what challenges we live with, life is about continuing to grow. We fight back on thieves like loneliness, helplessness and boredom. We resolve to make every day one that confirms the seven domains of well-being through identity, growth, autonomy, security, connectedness, meaning and joy.

“We’re busier now than we ever were. Our children call and they can’t get us and they wonder where we are now. And I have to reply: we were at bingo, we were at lunch, we were at dinner, now we are going down to trivia. It’s endless, what you can find to do. It’s just one fun-filled, lifetime vacation.”

Your HVAC equipment had to work extra hard during the extreme heat of the past few months and, like your vehicle, your HVAC system(s) require proper maintenance in order to provide the results you expect.

- STEVENSON OAKS RESIDENTS, RON & JOYCE STULTS

DOG gone GOOD

Try these simple and healthy homemade treats for your furry friends. Not only are they easy to make, they are nutritious and seemingly delicious.

ARTICLE BY ANGELA BROOCKERD

|

PHOTOGRAPHY BY JANIE JONES

Peanut Butter Dog Treats

Ingredients:

• 2/3 cup pumpkin puree

• 1/4 to 1/3 cup peanut butter

• 2 eggs

• 2 1/2 cups flour

(whole wheat preferred)

Directions:

Preheat oven to 350 degrees and line baking sheet with parchment paper. In a bowl, mix all ingredients except flour and blend well. Gradually add the flour until the dough isn’t sticky. Roll dough into a ball. Lightly flour your surface and lightly knead. Use a rolling pin to roll dough to ¼-inch thickness. Use cookie cutters and place dough on baking sheet. Bake for 20-25 minutes. Drizzle with peanut butter (optional).

No-Bake Peanut Butter Balls

Ingredients:

• 1 cup pumpkin puree

• 1/4 to 1/3 cup peanut butter

• 1/4 cup milk or half and half

• 3 cups oatmeal

Directions:

In a bowl, mix pumpkin puree, peanut butter and milk on medium for 1 minute. Gradually add 2 1/2 cups oatmeal and stir. Use a small scoop or spoon to create 1/4 inch balls. Roll balls into remaining 1/2 cup oats to lightly top. Place into a closed container and refrigerate.

Birthday Cake for Your Pup

Ingredients:

• 1 egg

• 4 tablespoons peanut butter

• 1/2 cup apple, finely chopped

• 1/2 teaspoon baking powder

Directions:

Preheat oven to 350 degrees. Grease a ramekin and set aside. Combine all ingredients and mix well. Pour batter into ramekin and sprinkle a few apple slices on top. Bake for 20 minutes.

With

events

A curated selection of the most intriguing upcoming events in our area.

Christa

OCTOBER 1ST

Cowtown Taco Throwdown RIVER RANCH STOCKYARDS

1:00 PM

For the second time, the River Ranch Stockyards invites the community to help them decide who makes the best taco in North Texas.

OCTOBER 1ST

To Kill a Mockingbird

BASS PERFORMANCE HALL

1:00 PM

Don't miss the last chance to catch this stage adaptation of Harper Lee's classic novel. The final performance begins at 6:30 p.m.

OCTOBER 1ST

Goodguys Summit Racing

Lone Star Nationals

TEXAS MOTOR SPEEDWAY

8:00 AM

The Goodguys take over Texas Motor Speedway for the thirtieth year, bringing Fort Worth more than 2,000 hot rods, customs, classics and muscle cars. On the last day of the three-day event, all American-made or powered cars and trucks are welcome all day long. Guests can also see the Winner's Circle and participate in various rides around the track.

OCTOBER 1ST

Eli Young Band

BILLY BOB'S TEXAS | 10:00 PM

The country-folk band returns to its home state to thrill fans with their unique sound.

As an experienced Realtor and longtime resident of West Fort Worth, Christa understands the local real estate market. You can be confident your home will be strategically marketed with creative media and meaningful service that produces exceptional results.

You Every Step Of The Way.

d Christa Holbert v ChristaHolbert b ChristaHolbertRealtor

OCTOBER 4TH

Bronco Fest 2023

FORT WORTH AVIATION MUSEUM

1:00 PM

OV-10 Bronco Association is hosting its 14th bi-annual event celebrating all things, Bronco. The North American Rockwell OV-10 Bronco is and American twin-turboprop light attack and observation aircraft.

OCTOBER 7TH

Dracula

BASS PERFORMANCE HALL

2:00 PM

The theater is kicking off spooky season with Dracula. Audiences follow the prolific monster as he searches for his next victim in this thrilling and terrifying performance.

OCTOBER 12TH

Water Saving Seminar

BOTANICAL RESEARCH

INSTITUTE OF TEXAS | 6:00 PM

The seminar series, taught by local and regional experts, covers a wide variety of landscape and gardening watering techniques to help the environment and ease the burden of water bills.

OCTOBER 13TH

Shania Twain

DICKIE'S ARENA

7:30 PM

The Canadian Country icon added 19 more stops to her Queen of Me tour, and luckily, Dickie's Arena was one of them. Don't miss the Fall leg of her wildly successful tour.

OCTOBER 15TH

Avenged Sevenfold

DICKIE'S ARENA

6:30 PM

The rock band brings Falling in Reverse on its North American tour after releasing a new album,  Life Is but a Dream.

OCTOBER 19TH

HWY 30 Music Fest

TEXAS MOTOR SPEEDWAY

11:00 AM

The four-day festival showcases performers Brothers Osborne, Zach Bryan, and Cody Jinks. The event is originally from Idaho and spotlights cancer survivors.

OCTOBER 28TH

The Original Fort Worth Gun Show

WILL ROGERS MEMORIAL

CENTER | 9:00 AM

Fort Worthians can buy, sell, and trade firearms at over 1,000 tables  full of guns, knives and accessories.

OCTOBER 28TH

Health Expo

HOPE FARM, INC.

10:00 AM

At this expo, guests will listen to experts speak about health topics and shop a variety of vendors. There will be an onsite THR Mobile Health Unit and a Black Heart Association Mobile Unit. Mental and physical telehealth visits are free at the expo, and guests have access to genetic testing, mammograms, well woman exams, and take-home colon cancer test kits.

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A sample of recently sold properties in West Fort Worth.

This data is a sampling of sold properties. Source: IRES MLS system