West FW February 2017

West FW

WestFWLifestyle.com

FEBRUARY 2017

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Lifestyle Letter

Lifestyle Letter

M

y dad (Big John) and I were frequent visitors to CHAS. KINCAID GRO. MARKET (KINCAID’S) during the 80’s and 90’s. I was strictly a cheese and mayo only kinda gal and Big John was a “works” guy. One day our order was mixed up and I had my first taste of mustard, lettuce, pickle, onion, and jalapeno. Surprisingly, I didn’t die like I always thought I would. Big John made sure I was well rounded in my food choices (he is the original foodie) so I am sure that the “mix-up” was intentional. These days, when I go into Kincaid’s, I am tempted to order my mayo and cheese only burger. Then I think about that day and say to myself, what would Big John get, and order it with the works.

This month is Mike’s favorite issue, all about FOOD, and this man of mine can put away some plates. I have seen him eat a MAMA’s Size pizza to himself, eat everything on his plate then start on mine at Aventino’s and gorge himself on bread pudding at Buffalo West. All without gaining a pound. Fort Worth has a lot to offer when it comes to culinary delights. My restaurant buddies work hard to be creative and standout in this sea of food offerings. I personally choose local over national chains because I can feel the love and dedication in each meal.

FEBRUARY 2017 PUBLISHER

Christie & Mike Thomas | CThomas@lifestylepubs.com MANAGING EDITOR

Christie Thomas | cthomas@lifestylepubs.com CONTRIBUTING WRITERS

Douglas Matus CONTRIBUTING PHOTOGRAPHERS

Nancy Farrar, Ann Beck, Richard Dalton

CORPORATE TEAM | Steven Schowengerdt

CHIEF EXECUTIVE OFFICER

CHIEF SALES OFFICER

| Matthew Perry

CHIEF FINANCIAL OFFICER DIRECTOR OF MARKETING

As always, we hope you enjoy this month’s issue. I think I’m going to call Big John and see if he wants to meet in town for a Kincaid burger.

ART DIRECTOR EDITORIAL DIRECTOR

AD COORDINATORS

| Janeane Thompson

| Nicolette Martin, Cyndi King, Jessica Sharky, Dana Rudolph

DESIGN SPECIALIST

| Ashleigh Thomson

EXECUTIVE ASSISTANT APPLICATION ARCHITECT

John 6:35

| Nicole Sylvester

| Cyndi Harrington, Chelsi Hornbaker, Megan Seymour, Chad Jensen

LAYOUT DESIGNERS

Christie Thomas, Publisher

| Brad Broockerd

| Sara Minor

ADVERTISING MANAGER

Hope to see you around town, Sincerely,

| DeLand Shore

WEB DEVELOPER

| Melanie Carlisle | Michael O’Connell | Hanna Park

by Community ™

WestFWLifestyle.com COVER PHOTOGRAPHY BY NANCY FARRAR

4

West FW Lifestyle | February 2017

JOIN US

TALK TO US

P.O. Box 12608 Overland Park, KS 66282-3214 Proverbs 3:5-6 West FW Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of West Fort Worth’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors.

Information in West FW Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

Wise

Denton

Collin McKinney

BEFORE

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Denton

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Lewisville

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MAP YOUR

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Terrell

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PLAN. Dallas

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Johnson In an emergency, there’s no time to research your options. That’s why it’s important to Waxahachie map out your Cleburne plan now. From which symptoms signal an emergency Ellis to the location of your closest Baylor ER, having a plan just might save your life.

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1400 Eighth Ave., Fort Worth, TX 76104 Physicians provide clinical services as members of the medical staff at one of Baylor Scott & White Health’s subsidiary, community or affiliated medical centers and do not provide clinical services as employees or agents of those medical centers, Baylor Health Care System, Scott & White Healthcare or Baylor Scott & White Health. Baylor Scott & White Health (“BSWH”) complies with applicable civil rights laws and does not discriminate, exclude, or otherwise treat individuals differently on the basis of race, ethnicity, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, genetic information, veteran status, or any other protected characteristic under applicable law. ©2017 Baylor Scott & White Health BSWER_17_2015 CE 01.17

February 2017

Departments

18

8

Good Times

10

Around Town

12

Healthy Lifestyle

14

Hot Spot

22

Now Open

24

Locally Owned

26

Hometown Hero

30

Lifestyle Calendar

34

Local’s Choice

14 Little Bite of Heaven

Paradise Donuts has become Fort Worth’s go-to for gourmet donuts.

18 Where Friends Meet to Eat

With a legit claim to the best burgers in the country, the Gentry

family continues to serve ‘em up right.

24 Breads of a Certain Feather

Black Rooster Bakery has brought elevated baking to Forest Park.

14

22

Lifestyle Publications Arizona | California | Colorado | Florida | Georgia | Idaho | Illinois | Kansas | Minnesota | Missouri | Montana North Carolina | Ohio | Oklahoma | South Carolina | Tennessee | Texas | Utah

24

Offering high quality craftsmanship and exceptional customer service at a great value.

We believe in ensuring that our client’s dreams are turned into reality. The end result is a breathtaking custom home or remodel and a satisfied customer. That’s why we personally supervise every phase of construction with an unparalleled attention to detail.

Glendarroch Homes is owned and operated by TCU graduates. Go Frogs and Go Big 12!

Good Times

Good Times

Combined Area Council Luncheon Honoring Erma Johnson Hadley & Guest Speaker David Cooke, City Manager, Fort Worth.

PHOTOGRAPHY BY HASSON DIGGS WITH 360 MEDIA www.hd360photos.com

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West FW Lifestyle | February 2017

G ood

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Around Town

AROUND TOWN

FEBRUARY AT WINSLOW’S WINE CAFE

no other. Imagine a way to spend time with your loved ones and co-workers where phone screens are not the center of your attention.

In an escape room every second, every move, every one, matters.

Your team will have 60 minutes to use elements of the room and communication to solve problems and challenges as they present themselves. Our agents will be there to assist you in completing your mission as your team of specialist work together to complete the task and get out alive.

Our Fort Worth location features two unique escape room experiences. The Terrorist apartment is rated at a moderate level. The

Welcome to our cozy, intimate neighborhood gathering spot.

Psycho Doctor office is rated at a more advanced level. We offer

Open daily for dinner and for brunch on Saturday and Sunday,

special packages for team building and corporate events. Some addi-

Winslow’s is the ideal place to grab pizza and wine with friends,

tional features include our private Party room and our new Virtual

Happy Hour with a colleague, dinner with the family, an after work

Reality experience. Visit our site for more information.

cocktail or waffles and mimosas on the weekend.

We’ve become known for our “homey, neighborhood-y” vibe and for our incredibly beautiful patio where you can snuggle up to the fire - blankets provided! We feature an eclectic wine list, a full menu from steak to cake and clientele who have become "family".

Join us on February 5th for a Super Bowl Party featuring unbeliev-

Please call or visit us online to reserve your experience!

817-862-9559 www.sectorescaperoom.com

SINACA STUDIOS PRESENTS 9TH ANNUAL VITRO MODA FUNDRAISING GALA

able raffle prizes every quarter. And being the most romantic spot in

BLENDING GLASS ART AND MUSIC IN AN

town, there’s no better place to be on Valentine’s Day!

EXCITING RUNWAY SHOW

Think of Winslow’s as an extension of your own home - our focus is

WHO: SiNaCa Studios

to be warm and welcoming so that you can relax and enjoy yourself…

WHAT: SiNaCa Studios is proud to present Vitro Moda, its ninth

and become part of the family. 4101 Camp Bowie Blvd, 817-546-6843

annual fundraising gala that blends glass and music in an exciting run-

TABLAVIE

way show. This year’s theme, chromesthesia, will explore the connection between sound and color and how it influences artistic expression.

Birthed from Christi and Kyle Flaherty’s desire for everyone to experi-

Couture models will walk the runway showcasing and wearing

ence life around the table, TablaVie (a mash-up of the French words for

beautiful, one-of-a-kind glass art pieces created by artists around

“Table of Life”) was established in 2006. Christi, a private chef providing

the country. The featured pieces will be available for purchase at the

a variety of services, had always loved food and cooking, but shortly after

conclusion of the show. Other glass artwork designed specifically for

their first son was born, she realized she wanted to make a living out of

Vitro Moda will be available during the silent auction before the run-

these passions. After working with several Fort Worth families providing

way show. A raffle will also precede the show.

prepared meals and teaching cooking classes for 5 years, the couple

Vitro Moda supports SiNaCa Studios’ mission to provide North

chose to take a leap and leave their Arlington Heights home in 2007 to

Texans an opportunity to experience glass art through events, edu-

live in Napa Valley and immerse themselves in the food and wine culture.

cation and community programs. One-hundred percent of silent auc-

Though neither had formal training in the culinary arts, they made friends

tion proceeds and 50 percent of sales of featured runway pieces will

with winery owners, winemakers, chefs and farmers throughout wine

benefit SiNaCa Studios.

country and got a true education on how truly flavorful seasonal food can

SiNaCa Studios will accept glass art submissions for Vitro Moda

be and how to pair wines based on terroir. In 2013, they moved back to

through Wednesday, February 1. Contributing artists are encour-

the Fort Worth area and now Christi provides clients with completely cus-

aged to submit two to four pieces. For more information, please

tomized, seasonally-driven dining whether through prepared family meals,

email vitromoda@sinacastudios.org.

multi-course wine pairing dinners or private in-home cooking classes.

You can find Christi at Tablavie.com and on Facebook and Pinterest at TablaVie. You can email her for more information at tablavie@gmail.com

SECTOR ESCAPE ROOM Sector submerges you and your team into the world of solving

WHEN: Saturday, Feb. 18, 2017 from 7 to 10 p.m.

WHERE: 809 at Vickery at 809 W. Vickery Blvd. in Fort Worth COST: Individual tickets are available for purchase at bit.ly/vitromoda9. Each ticket includes complimentary cocktails and hors d’oeuvres. Use promotional code GLASS to receive special pricing on runway seating and standing room tickets.

crimes, mysteries and puzzles. You will feel the excitement and

To learn more about the event, visit sinaca.org or facebook.com/

accomplishment of unraveling mysteries like the characters on your

sinacastudios. For sponsorship information, contact SiNaCa Studios

favorite television show. Sector is an escape room experience like

at 817-899-0024.

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West FW Lifestyle | February 2017

8320 Camp Bowie W. Fort Worth • (817) 244-1874 SALES OPEN: Mon-Fri 9-6:30 • Sat 9-6 PARTS/SERVICE OPEN: Mon-Fri 8:30-5:30 • Sat 9-4

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Healthy Lifestyle

Accountability TO Y O U R H E A LT H

ARTICLE DOUGLAS MATUS | PHOTOGRAPHY ANN BECK

M

edi-Weightloss, the physician-assisted weight loss program that emphasizes accountability, has won many converts in Fort Worth and beyond. One new proponent, Heather Vowell, has lost a remarkable 130 pounds since adopting the program just over a year ago. As inspiration for all those whose New Year’s resolutions were to lose a few pounds, we talked to Heather about what has worked for her.

WHAT WAS YOUR LIFE LIKE BEFORE MEDI-WEIGHTLOSS, AND WHAT LED YOU TO THE PROGRAM?

HEATHER VOWELL HAS LOST A 130 POUNDS IN A YEAR -- A FEAT ACCOMPLISHED WITH THE AID OF MEDIWEIGHTLOSS.

12

West FW Lifestyle | February 2017

Heather: Before I made it to Medi-Weightloss, I was extremely overweight with zero energy. I had a three-year-old little boy who was getting bigger everyday, and I was not only seeing the lifestyle I was teaching him, but that I wasn’t going to be able to keep up with him as he got older. Basically, I was seeing the effects of a child growing up with a sedentary parent. As the primary caregiver, I’m the person he looks to as an example, and I needed to do something about this. I did it for myself, because I am reaping the benefits, but my son was the driving force.

BEFORE

HOW DID YOU HEAR ABOUT MEDI-WEIGHTLOSS?

Heather: I had a co-worker, a lovely lady who travels a lot. I don’t see her every day or every week, but as 2015 went by, she was looking better and better with her weight. I finally asked her what she was doing. She didn’t tell me it was Medi-Weightloss, she just said that she was seeing a nutritionist and was being

AF TER

conscious of what she ate. Five or six months passed, and I asked her again, and she told me.

That was early December of 2015.

FOR SOMEONE WHO KNOWS NOTHING OF HOW MEDI-WEIGHTLOSS WORKS, CAN YOU PROVIDE A BREAKDOWN?

Heather: It’s twofold: calorie-restrictive, based upon what you want to lose or what your current weight is. For example,

the nutritionist will say “no more than x amount of calories in a day.” It’s also carbohydrate-restrictive, and you’re supposed to log everything that you eat on a daily basis. They strongly emphasize healthy fats, proteins, and low carbohydrates.

HOW HAS YOUR DAILY LIFE CHANGED SINCE YOU’VE BEEN ON THE PROGRAM, ASIDE FROM JUST WATCHING WHAT YOU EAT?

Heather: I’ve become much more structured.

I was already preparing food on a daily basis for my child. After all, you have to wake up and prepare their breakfast, then lunch, so they have something to eat for school. So it was more like getting into line with what I was already doing for him. I typically am either two or three days out preparing things and getting ready, and from a food perspective, everything has become planned. Flying by the seat of your pants everyday doesn’t work, and leads you to junk food.

If I’m planning more when I go to the grocery store and what I buy, food preparation becomes more of a healthful activity.

I also don’t eat out nearly as much. I’m just

like anyone else, I like to have a glass of wine here and there, and go out with friends; but if you like to imbibe, that’s a lot of calories and carbohydrates, so I don’t do much of that anymore. I anticipated trying to become more physically active. My initial goal was to just get some of the weight off so I would feel more inclined to exercise. As I get closer to my goal weight, I think I’m going to have to pick that up.

what I put into my mouth. Personal accountability remains paramount. If you do it, and you see that it’s working, you will be more inclined to continue — it’s not a diet, it’s a change to your lifestyle. Once I reach my goal, I’m not going to go back to eating french fries, because that doesn’t work for me. I’ve changed the way I think, the way I behave, and helpfully those habits now flow down to my child.

WHAT WOULD YOU SAY

To learn more about what Medi-Weightloss has to offer, visit www.mediweightloss.com.

TO SOMEONE WHO HAS STRUGGLED TO LOSE WEIGHT BUT HASN’T FOUND THE RIGHT THING?

Heather: Before you do anything, make sure you’re in the right mindset. If you’re not ready and focused to put forth the effort, then you’re not going to be successful. The moment I made up my mind was when I saw the accountability that Medi-Weightloss offered. I knew that I wasn’t going to half-ass it. Every week I watch

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Hot Spot

LIT TLE BITE OF HEAVEN

PARADISE DONUTS HAS BECOME FORT WORTH'S GO-TO FOR GOURMET DONUTS.

ARTICLE DOUGLAS MATUS | PHOTOGRAPHY RICHARD DALTON

A

s a career social worker, Melissa Gradel nurtured a secret dream: the desire to break out on her own, and spread smiles and cheer through the purveyance of sugared confections. For many people, owning a bakery seems like ‘paradise’. You set your own hours, you spend days surrounded by iced and sugary goodies; and the localvore movement has even created a larger market for homegrown and creative enterprises, including bakeries like Melissa’s Paradise Donuts.

“I’m a retired social worker, and spent 26 years doing that at a large corporation,” says Melissa of her pre-sugar dusted days. “I always told myself that I wanted a donut shop. I wanted to see people smile.”

For Melissa, and practically everyone else, the appeal of donuts is obvious. Along with ice cream, donuts are a universally beloved treat open to a broad range of interpretations.

“Donuts are year round,” says Melissa. “You have decorating themes, and can create new things. It’s limitless, basically, what you can do with a donut.”

THE DONUT GAME

The concept of the ‘gourmet donut’ may have seemed strange a few years ago. Not so anymore, as bakeries have popped up around the country that seemingly try to outdo one another with creations piled high with everything from bacon to candy bars. Paradise takes this creative tendency to another level of taste and quality, however, and combines its sugary offerings with savory confections such as kolaches and sausage rolls.

The first pastry delectable to receive a posh makeover was the cupcake. Next, it was the macaroon that became the sophisticated choice of the discerning glutton, appearing everywhere from pop-up shops to fashion shows. Now, however, the humble doughnut has taken a step into the limelight. At Paradise Donuts, this spotlight shines brighter than perhaps anywhere else, and makes the bakery an ideal choice for someone who has yet to experience the joy of a gourmet donut.

For those who don’t quite understand the craze, consider this: a beloved childhood treat, transformed with fashionable topping and stylish fillings, into an epicurean experience.

Most likely you’ve become familiar with this phenomenon already in the freezer aisle of your grocery store. Before Ben & Jerry’s got all wacky on us, ice cream was pretty much limited to the triumvirate of vanilla, chocolate, and strawberry.

Gourmet donuts now sell everywhere from festivals to food trucks, independent bakeries and expensive restaurants. The doughnuts themselves get crafted from high-end dough, then topped with special glazes and toppings to emphasize color and playfulness. More than any other business, the rise of Krispy Kreme can be credited with the mainstream acceptance of the speciality 14

West FW Lifestyle | February 2017

donut phenomenon. While Krispy Kreme remains clearly a fast-food enterprise, available in gas stations around the country, independent bakers such as Melissa have elevated the donut to a pure art form.

PARADISE ITSELF

At Paradise Donuts, located just north of White Settlement along the Jim Wright Freeway access road, you step into a little corner of confectionery heaven. Monday through Saturday, 5:30am to 11:30am, you can find the hot, fresh baked goods, created on a daily basis, that have enraptured Melissa’s growing clientele.

“We probably do 240 donuts a day,” says Melissa. “We do specialties, the standard glazed and cake, cinnamon rolls, sausage rolls, and gourmet. We tell people that if they want to try something, we’re willing to create it. We’ll do anything anyone wants to try.”

Paradise Donuts also delivers, and has contracts with local companies to provide donuts for employees. With only a day’s notice, Paradise Donuts can provide treats for your next meeting or special occasion. The full menu, available online at www.paradisedonutsfortworth.com, reveals a cornucopia of tempting pastries: glazed, chocolate, chocolate banana and sprinkles; chocolate and blueberry cake; old-fashioned style vanilla, chocolate, blueberry, and strawberry; long johns, twists, apple fritters, and fried pies; gourmet selections that change on a daily basis; and larger items such as the kolache meal, big sausage roll, or 1/2 pound breakfast burrito, which combines sausage, eggs, gravy, potatoes, onions, green chiles and tomatoes in a savory wrap. Regardless of your tastes, Paradise has something for everyone.

“We’re big fans of customer service, and we want to get to know you and your tastes,” says Melissa. “A donut is limited only by the imagination. When you taste one of ours, you’re tasting a little bit of heaven.”

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I

f one thing defines westside Fort Worth to a degree comparable to its famous brick-lined thoroughfare, it’s Kincaid’s Hamburgers.

An institution in the truest sense of the word, Kincaid’s has celebrated over 70 years in its current location at 4901 Camp Bowie Boulevard. Throughout those decades, it has evolved from a grocery store, and neighborhood butcher, to the beloved burger joint that continues to serve legions of the faithful on a daily basis.

Now that Kincaid’s has expanded to five additional locations, it’s fair to say that it has become a true regional icon. Heralded by many as serving up the best burgers anywhere, one visit is all it takes to make a convert — and gain Kincaid’s yet another lifelong fan.

H ISTOR Y OF AN I CON

Kincaid’s Hamburgers began as Charles Kincaid’s Grocery and Market back in 1946. A full-service meat market complemented the rows of staples and groceries for sale in this old-fashioned establishment, and the residents of Fort Worth soon became familiar with the prime cuts offered by resident meat cutter, O.R. Gentry. Gentry joined Kincaid’s in 1947, and began cooking hamburgers as a side operation in 1964. Twenty two years after the store opened, Gentry purchased Kincaid’s, and the focus began to clearly shift away from groceries, and more towards Gentry’s first-class burgers.

Before Kincaid’s began to lure customers from around Tarrant County, Arlington Heights high school students kept the place in business. Kincaid’s Hamburgers began with just one small grill, and Gentry was able to crank out 40-50 burgers a day to serve the local demand. As the students began to flock to Kincaid’s for their 18

West FW Lifestyle | February 2017

Kincaid’s, serving ‘em up right since 1964. Though much of the credit to Kincaid’s success goes to the quality of its food, you can’t discount the influence of the Kincaid culture. The positivity of this environment, which has appealed to generations of customers, stands as a testament to the Gentry family.

C U LT U R E O F S U C C E S S

lunches and after school breaks, word began to spread to the parents about the delicious, grilled burgers available right in the heart of town.

As the burgers became more popular, Kincaid’s became less and less of a grocery store, and more of a pure hamburger grill. Business began to evolve rapidly from this point, and more of the grocery space became converted to stand-up counters for the restaurant’s growing clientele. Items got removed, and shelving cut down to provide countertop seating for the high schoolers, parents, and other citizens who had turned Kindcaid’s into a westside hangout. The restaurants’s original stand-up counters proved popular, and an average day saw dozens of regulars leaned over during lunch time, enjoying their burgers and catching up on the latest news, gossip, or scores.

As the business grew further, the grocery items were completely moved out, save for the decorative touchstones you can still see today as a reminder of Kincaid’s rich history. The restaurant added additional grills and a fryer, so that Kincaid’s famous french fries and onion rings could complement its impeccable burgers. Local media began to notice, and Kincaid’s received write-ups in the Fort Worth Star-Telegram, Fort Worth Business Press, and many other places. Television stations featured the restaurant in news spots, and a phenomenon was born.

At one point, a national panel of food critics convened to sample the goods from over 400 hamburger eateries around the country. The clear winner? Fort Worth’s own

Along with their father, Ronald, Jonathan and Christian Gentry now co-own Kincaid’s Hamburgers.

“We celebrated 70 years this past September,” says Jonathan.

“We’re a fixture, and we’ve always been focused first and foremost on quality and customer service. I think we’ve tried to do that ever since Kincaid’s began. Mr. Kincaid and my grandfather focused on the customers, and people know that when they come into Kincaid’s, they can expect a high level product.”

Alongside the Pimento Cheese Burger, diners can enjoy old favorites such as the Cowtown Burger, the Chili Cheeseburger, and the Bacon Cheeseburger. These complement the standard 1/2 pound hamburger and cheeseburger favorites, and if you’ve got a smaller appetite, junior-sized 1/4 pound versions are available as well. All the burgers come standard with mustard, lettuce, tomato, pickle, and onions, and your classic side options include fried okra, french fries, and onion rings. Kincaid’s has a few additional specialties that have won the hearts of locals — deviled eggs and stuffed jalapeños, namely — and lesser-known items such as chicken strips and corn dogs that beg to be tried.

“Remember, we used to be a butcher shop,” says Jonathan. “So the attention to quality with the meat is there. You’ll still see some of the traditional menu items, but we’re trying some new things, including our pimento cheese burger.”

CONTINUED >

February 2017 | West FW Lifestyle

19

WHERE FRIENDS MEET TO EAT (CON TI N U ED)

The menu at Kincaid’s remains simple, though innovation has led to some quality additions in recent years. Kincaid’s burgers all get made from the highest quality U.S.D.A. Choice chuck on the market. Allnatural and vegetarian fed, this hormone, preservative, and anti-biotic free meat gets cut and ground daily at every location. Just as it’s always been done, the beef then gets hand-shaped into the one-half pound patties that everyone knows and loves.

Anyone who walks into one of the six Kincaid’s notice one thing right off the bat: a laid-back, down-home attitude, which beams from the environs the moment anyone walks in the door. Nostalgic ads and vintage decor create a sense of home, and transport visitors back to the days of the old five and dime. While not all locations have the distinctive cut shelving, stand-up seating, all Kincaid’s benefit from unique, comfortable arrangements that emphasize community alongside hamburgers.

Always ready with a smile, a Kincaid’s employee understands that customers want service along with their satisfaction, and work to make every visit an

experience to remember. A place to relax, laugh, and enjoy the cheer of good food and neighbors — that’s what Kincaid’s has been about for all these years. The restaurant’s motto says it all: Where Friends Meet to Eat.

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21

Now Open

RED, HOT, , , and All New

THE BELEAGUERED FORT WORTH FRANCHISE HAS FOUND ITS SAVIOR IN ROBERT HUBBARD.

ARTICLE DOUGLAS MATUS | PHOTOGRAPHY RICHARD DALTON

I

n 2013, the Red, Hot, and Blue franchise of Fort Worth had fallen on hard times. An absentee owner had left the three locations adrift, and poor service combined with lackluster food to sound the death knell for this longstanding barbecue and music joint. Then, out of the blue, a red hot savior arrived in the figure of Robert Hubbard.

A three decade veteran of the barbecue business, Robert has, as of 2016, obtained all three Red, Hot, and Blue locations. Big changes are in the works, and the restaurant has shaken off the dust to emerge as one of the most exciting barbecue options in Fort Worth. We talked to Robert about the changes he made, and what’s new for the future.

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West FW Lifestyle | February 2017

TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT INTO THE RESTAURANT BUSINESS.

Robert: I started in the restaurant business about 30 years ago. I was 14 years old, living on the westside of Fort Worth, a freshman at Western Hills high school. I went into Spring Creek Barbecue out on Las Vegas Trail and lied about my age. I told them I was 15, got a job there, and worked as a busboy. I stayed with Spring Creek all the way through high school, then went through their management program when I graduated. I was with them until 2014.

WHAT ATTRACTED YOU TO RED, HOT, AND BLUE, AND WHAT WAS ITS

The Diamond Touch

SITUATION WHEN YOU GOT INVOLVED?

Robert: I own all three locations today. In 2014, I was living in South Carolina working for Spring Creek, but wanted to come back to Texas.

Coming home, Spring Creek didn’t have a spot for me, so it was time for me to do my own deal. I started looking for something to buy and came across the Red, Hot, and Blue for sale in Flower Mound. I purchased it in 2014, then the other two locations this past summer in 2016.

WERE THE RESTAURANTS DOING WELL WHEN YOU ACQUIRED IT, OR HAS IT DONE BETTER SINCE YOU TOOK OVER?

Robert: They were not doing well at all, quite honestly. Flower Mound was struggling then and is doing much better today. The ones in Fort Worth and North Richardson Hills were both struggling.

They were not run well, and though we’re certainly better today, we still have a long ways to go. We’re doing better on a daily basis.

Sales and Service

WHAT WERE SOME OF THE CHALLENGES YOU FACED, AND WHAT DID YOU DO TO SUCCEED?

Robert: Just like any time you take over a business, staffing was an issue.

We had to go in and weed out the staff, and had to turn over the management team. For the Fort Worth location, we’re in the midst today of a quick remodel, with new floors, paintwork, and other changes that we’re making. We’ve made a lot of improvements with the food as well. I’ve been in barbecue for 30 years, and the food wasn’t much to write home about.

WHAT MIGHT SURPRISE PEOPLE WHO MAY HAVE VISITED ONE OF THE LOCATIONS IN THE PAST?

Robert: We hope they will experience a higher level of service with the new staff. We’re always trying to improve in that area. In Fort Worth you’ll notice some differences to the way the restaurant looks. We’re bringing everything into the 21st century. The place had been there for 15 years, and had never benefited from an update.

FOR PEOPLE WHO COME FOR THE FIRST TIME, WHAT IMPRESSION DO YOU WANT THEM TO LEAVE WITH?

Robert: As with any restaurant, you want your customers to acknowledge that the food is good. That’s first and foremost for us. With the barbecue especially, we’ve worked really, really hard getting the brisket right. Being in barbecue professionally for as long as I have, I know that you’ve got to get the brisket just right.

I’ll be honest with you, when I got there the brisket was in need of help. We had to put a lot of effort into correcting it, and making it something that will compete and stand out in the market. If there’s one thing in barbecue you do well, it’s got to be that. People should hopefully walk away seeing the work we’ve done. We still have a long ways to go, but we’re making lots of improvements. Now there’s an owner that’s really involved and here to stay, and it will make a difference.

February 2017 | West FW Lifestyle

23

Locally Owned

Breads

of a Certain Feather

ARTICLE DOUGLAS MATUS PHOTOGRAPHY RICHARD DALTON

I

mmy Khan, owner of the Black Rooster Bakery, has given Fort Worth one of its most beloved local sources for breakfast, lunch, coffee, and exquisite artisanal bread and other baked goods. He also owns the Lunch Box, a westside lunchtime institution, and co-owns the exciting and unique La Perla Negra in downtown. For someone who has had such success as a restauranteur, it should come as a shock that Immy Khan had no prior background in the food industry.

“I grew up here in Fort Worth, but had no background in food,” says Khan. “I have a degree in Economics and a masters in Entrepreneurship.

I found an investment opportunity in the Lunch Box, and have now owned it for four and a half years. It’s been a great business.”

Two years after his acquisition of the Lunch Box, Mr. Khan saw another opportunity: the Black Rooster Bakery, founded in 2010 with a focus on artisanal bread, had become available.

“The owner wanted to retire,” says Khan. “I saw lots of similarities with the Lunch Box, including the fresh-baked breads and desserts, and have now owned Black Rooster for over two years. In 2015, I opened La Perla Negra, which is a tequila bar and latin-fusion restaurant.”

Mr. Khan’s properties signify diversity — in regards to talents, interests, and palate — but the focus at the Black Rooster Bakery has become clear under his stewardship. Opened with the intention to bring Fort Worth a top-tier, artisanal bakery, the Black Rooster Bakery has since established itself as much more: a destination not only for its breads, but also for its desserts, pastries, and sandwiches.

If you’ve yet to visit, then you’re in for a treat. The bakery in the early morning is a sensory wonderland, with delectable smells and sights overflowing from the counter. Classic and filled croissants, scones, danishes, breads, and savory selections such as frittatas and hand pies lure in neighborhood regulars and out-of-towners alike, and you’ll likely make a friend or two as you wait in line for your turn to choose the perfect pastry. If you want to stock your pantry, you’ll find no better breads that those handcrafted out of

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West FW Lifestyle | February 2017

BLACK ROOSTER BAKERY HAS BROUGHT ELEVATED BAKING TO FOREST PARK

Black Rooster’s kitchen: baguettes, brioche, pan pugliese, harvest grain, and more, with none of the preservatives or artificial flavors associated with packaged bread.

As the breakfast rush dies down, you can look forward to the Black Rooster Bakery’s lunch. From robust soups to made-to-order sandwiches, this old-fashioned “lunch counter” ensures that you won’t go back to work hungry. If you’ve got a midday sweet tooth, you’ve come to the right place, as slices of pie, cookies, and macarons abound.

“In our bakery, everything gets done scratch,” says Khan. “There are no dough dividers or rollers, and we practice a lot of discretion in our pastry selection. We’ve focused more on the things that customers want and demand, but at the same time have stayed true to the principles of our artisanal roots: small batches, made fresh every day.”

Those who have followed Black Rooster from the beginning will have noticed some changes in the past couple years.

“We’ve made some changes to the business, and don’t offer quite as many different things,” says Khan. “There simply wasn’t sufficient demand. We’ve built on a great reputation, though, and fill a niche in our neighborhood” At the Lunch Box, Khan has continued to satisfy the same customers who have frequented the establishment over the past 40 years. At the same time, he has sought to bring new customers to all three of his businesses.

“At one point, I considered closing both Lunch Box and Black Rooster and combining them into a single, unique storefront,” says Khan. “I’ve ultimately decided not to do that, because the Black Rooster cannot be replicated. Its location is paramount. Instead, we’re going to improve the kitchen at Lunch Box, and combine the two locations under a single brand.”

The results of this combined branding will benefit both the Lunch Box and the Black Rooster Bakery. The Lunch Box will get an expanded kitchen, while the Black Rooster will achieve better seating and a customer restroom. Both locations will offer croissants, the famous chicken salad, and lunch boxes, while the baked goods that have made Black Rooster famous will remain in place as well. To learn more about these new developments, or browse the delightful menus of both locations, visit www.roosterbakery.com or www.eatthelunchbox.com.

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Hometown Hero

WINTER Workout TIPS THE COLD WEATHER IS NO EXCUSE TO SKIMP ON YOUR WORKOUTS, AND JAMES CONLEY HAS YOU COVERED WITH SOME INS AND OUTS. ARTICLE DOUGLAS MATUS | PHOTOGRAPHY RICHARD DALTON

C

old weather exercise brings about many unique challenges. Though we in North Texas don’t have to worry about the worst of the seasonal gauntlet — at least not for long stretches — it’s still advisable to take certain precautions as the thermometer plummets. As winter wears on and the days stay chilly, we checked in again with James Conley for some seasonal workout tips. To learn more about the benefits of one-onone training, or enlist Mr. Conley as a support in your own workout routine, visit him online at www.jamesconleyfitness.com.

What are some common sense things that some people may not realize about cold weather workouts?

James: For one thing, you can easily get sunburned in the winter time. As far as your diet, it’s extremely important to drink plenty of water. You often don’t realize how much you’re sweating, because of the cooler weather. Breathing in the dry wind will dehydrate you as well. As for clothing, stay away from cotton, because it absorbs moisture that will stick to your body.

Any type of dry-thread clothing that wicks sweat away from the body is ideal for the winter season. Also, wear tight clothing, since it improves the circulation of your legs.

Tights and yoga clothes work well. A lot of people wear them for fashion, but they also have a practical benefit.

Throughout the winter, it’s important to keep the extremities warm, since less blood gets to them. Your core heats up a lot quicker, and your blood will get concentrated there instead of your extremities like the top of your head, your fingertips, or your toes. You lose a lot of heat through the top of your head, so make sure you keep it covered. You also want to keep your toes wrapped. You’ll notice when people run in the cold, they may wear shorts and a tank top, but still have a hat and gloves. The farther you get from your heart, the less warmth your body has.

26

West FW Lifestyle | February 2017

Also, try and run into the wind at the beginning of your workout. The reason for this is so you can reduce the wind chill at the end of the workout, when you’re running out of body heat. Make sure you cool down as well. Cooling down is slowing down your heartbeat a little at a time, so make sure you do that. The last thing is to get out of those sweaty clothes. Hop into a hot shower, and you’ll feel a lot better.

As far as individual workouts, are there any that are better in the colder months?

James: As long as you warm-up properly, you can do practically anything. Since it does take longer to warm-up in the cold weather, you generally want to reserve your high intensity workouts for the warmer months. Work out at a lower intensity than you normally would to warm up, and as your body gets warm you can increase intensity. I generally don't recommend high-intensity workouts outside in the cold weather, as it’s taxing on the body’s resources.

Your body is trying to keep you warm more than anything else you’re trying to do workout-wise.

Are there any changes to an active person’s diet they should pursue in the winter months?

James: Not necessarily. The most important thing is to stay hydrated, because we just don’t think about it so much. Summertime when we’re sweating, we think, “Sure, I need to drink some water.” If you eat a healthy diet, it should stay that way year-round. The hardest time of the year to stay fit is between Thanksgiving to Super Bowl, because we have a tendency to eat more. As a result we have an extra layer of fat, so it’s almost more like the “hottest” time of the year.

Getting up early in the morning to go for a run is one of the most difficult things to do. How do you recommend people inspire themselves to stay fit when the temperature drops?

You just have to have mental fortitude, is what it boils down to. If you slacked off last weekend, you just have to pick yourself up and go for it. The best way to stay in shape is to not get out of shape.

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FEBRUARY 11

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FEBRUARY 22 THE FIVE IRISH TENORS "THE VOICES OF IRELAND" BASS PERFORMANCE HALL-MADDOX-MUSE COMPLEX Following in the footsteps of the great Irish tenor John McCormack,

FEBRUARY 3 - 19 RAPUNZEL! A VERY HAIRY FAIRY TALE CASA MANANA CHILDREN'S THEATRE

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Let down your hair in this charming musical. Join handsome Sir Rod-

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West FW Lifestyle | February 2017

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Local’s Choice

Research

Deliciousness FOR DOUG RENFRO, PRESIDENT OF RENFRO FOODS, R AND D PROVIDES THE SPICE IN HIS PROFESSIONAL LIFE.

ARTICLE DOUGLAS MATUS

F

ew companies are able to achieve success through the preeminence of a single product. Even in the case of a company like Coca-Cola, whose namesake beverage literally provides shorthand for a world of “cokes”, the range of products and onslaught of the new seems endless. No company embodies this necessity with greater zest and grace than Renfro’s Foods. For decades, the iconic Fort Worth company has stood as both traditionalist and tastemaker in an ever-varied marketplace.

Whether it’s cheese sauce, relish, or the famous salsas, shoppers know quality when they see the friendly face of the Mrs. Renfro label.

With new seasonal products continually on the horizon, one might wonder where the team at Mrs. Renfro's gets all of its ideas. Much of the credit is owed to Doug Renfro, president of Renfro Foods and overseer of product development.

A family company in the truest sense, Renfro Foods now benefits from the leadership of its third generation. As a child, Doug worked every summer from the bottom-rung up, and has a knowledge of his business sorely lacking in many inheritor executives.

“I worked every summer since the 6th grade doing the nasty jobs,” says Doug. “When I was in college, I mixed the spices from 2 to 7pm, and also had the world’s most interesting Subaru.”

The Renfro heirs had to earn their places in the company, and Doug went into the corporate world after graduation.

“I worked for a giant company, and while it was great training, it sucked the soul out of me,” he says. “Research and Development at Renfro’s has been my baby for the past 25 years, and though it only takes up one percent of my time, it’s the fun part.”

The other 99 percent gets devoted to Doug’s duties as president.

He rejoined the company in 1992, and currently oversees risk management, legal, human resources, and information systems. In addition to these duties, Doug helps his sister, Sally, whom we profiled in a past issue, with sales, finance and accounting, pricing, marketing, public relations, international sales, and social media. As anyone can see, a full plate at Renfro’s Foods does not necessarily contain delectable goodies garnished with salsa, relish, barbecue and cheese sauce; it can also contain all the responsibilities of the ninth largest company of its kind.

As mentioned, new product development provides the spice in Doug’s professional life. Some of Mrs. Renfro’s more recent flavors, such as the Ghost Pepper Salsa and Mango Habanero Salsa, have

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West FW Lifestyle | February 2017

been huge hits. The process that leads to the creation of these goods serves to illustrate the complexity of the business, as consumer tastes and competition must weigh against the bursts of creativity enjoyed

by Doug and his team.

“We look around. I’m cursed to have to eat at the nicest restaurants, and I’m always reading magazines and visiting gourmet shops” says Doug. “I discovered an amazing mango halibut chutney in a restaurant, but we waited a full five years before we thought that the average consumer would go for our version. If you come out too early with something, the velocity can get you kicked out.”

Price point also provides an indispensable consideration. Mrs. Renfro’s prides itself on offering gourmet goods at an affordable price.

“We can’t get too fancy with our ingredients, so when I saw the ghost pepper at a chop-up bar, I knew the price point had to work first.”

For this component of the process, Doug relies on the expertise of the rest of his family and team. Tongue fatigue can set in after testing too many recipes, or ingredients may get sourced from too small of bottles. From start to finish, the creation of a new good resembles a Rubik’s cube, in which all colors must align before a successful launch to store shelves.

“The joy of RD is that we occasionally have a runaway hit,” says Doug. “The Ghost Pepper sales went from brand new to number three in just three years. It was so popular, that the ghost pepper iterations of our barbecue and cheese sauce helped those items as well.”

So what can Mrs. Renfro’s fans look forward to in the near future?

Doug has one savory tidbit he can offer.

“We just finished our first-ever seasonal item, the pumpkin salsa,” says Doug. “It was very popular, and this concept of new seasonal items is very attractive to us. We’ll have a new one out in just a few weeks.”

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