West FW February 2015

West FW

WestFWLifestyle.com

FEBRUARY 2015

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A Tour of

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Editor’s Letter

Food Lovers Unite

FEBRUARY 2015

M

y new lease on health & fitness made this month’s food issue a little tough. While I absolutely love working out with the amazing people at The Pilates Concept, I dearly miss my good friends butter & bread. Even so, the food issue is always mouth-watering fun. Since I like to eat, I meet some great chefs around town and Chris Hight in particular is one of my favorites. I frequent Aventino’s on a weekly basis for lunch and the creature of habit that I am, I order the same thing each time: “The Chicken Milanese Salad”. I am not quite sure what magic he puts in there but anyone who goes with me automatically falls in love with that salad! Fort Worth is restaurant heavy at the moment and I love it. There are so many different choices out there, there is no way your taste buds will ever get bored. I have always envied my friend Bud Kennedy’s fabulous job of getting to try out Fort Worth’s best food and then painting a picture with words that puts you right there at the table with him. I dedicate this issue to all you food lovers out there. Please say hello to my friends butter and bread for me.

publishers

Christie & Mike Thomas | CThomas@lifestylepubs.com 817-290-2120

editor

Christie Thomas | CThomas@lifestylepubs.com advertising sales Ashley Sanchez, Felicia Brantley

contributing writers Juliet George, Martha Helton, Doug Matus

contributing photographers Nancy Farrar , Kat Swift

Published monthly, subscriptions are: 1 year for $22 or 2 years for $39.

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corporate team

Have a Happy & Blessed February

chief executive officer | Steven Schowengerdt chief sales officer | Matthew Perry

Sincerely,

chief financial officer | DeLand Shore regional sales director | Michael Arel production director | Christina Sandberg director of marketing | Brad Broockerd

Christie Thomas, Publisher

art director | Sara Minor ad coordinators | Cyndi Vreeland, Samantha Engel layout designer | Liesl Poet copy editor | Kendra Mathewson executive assistant | Lori Cunningham application architect | Michael O’Connell it director | Randy Aufderheide

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West FW Lifestyle | February 2015

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.

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February 2015

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Departments 8

Good Times

10

Around Town

12

History 101

14

Your Neighbor

16

Now Open

22

Healthy Lifestyle

24

What’s Cooking?

28

Page Turners

30 Driver’s Notebook

18 All in the Family

Aventino’s Italian Restaurant continues the tradition of

a Fort Worth icon.

32

Lifestyle Calendar

34

Parting Thoughts

20 Your Neighborhood Bar, Times Ten

Times Ten Cellars offers world-class wines and a great alternative

for an evening out.

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16 Lifestyle Publications

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Good Times

Super Hero Run

Participants donned running gear and capes to become real-life super heroes at the Super Hero Run held at Globe Life Park. The event benefits CASA of Tarrant County, helping children in our community. For more information about Casa, visit SpeakUpForAChild.org.

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West FW Lifestyle | February 2015

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a costume and come out to support our athletes in the Greater Fort Worth area.

Raise a minimum of $60 in donations from friends, family and co-workers in exchange for plunging. Thank you for your support! Together we promote dignity, equality and opportunity for all people.

Details: • February 21 • Hawaiian Falls 8905 Clifford Street • White Settlement, Texas Registration: 8:30 a.m. Plunge: 10 a.m.

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2nd annual LOVERS & HATERS BALL

Anderton Tree service is a tree health care company dedicated to proper tree pruning and preventive disease and insect treatment. Michael Anderton has 20 years of storm situation and sick tree diagnoses experience. The months between September and March 1 are the best time of year for pruning to make the trees functional around the house. When choosing a tree care company you should check for insurance, references and never pay a dime until work is complete. Tip for the people who are looking for discounts: between December and January are most

February 14, 2015 This years event will be held at 809 Vickery 7pm-12am entertainment provided by (America’s Favorite Cover Band) Poo Live Crew. $30 per person includes dinner & entertainment. Tickets are available at Oscars Pub. Space is limited, so get them soon.

Couples, Singles or groups are invited because Valentine’s Day should be fun for everyone.

Kat Swift is a photographic artist specializing in children, family. engagement,

tree care company’s slower months and prices tend to be lower. For free estimate call Michael Anderton at 817.875.2763, or go to AndertonTreeService.com

advertising, corporate & event photography. based out of Fort Worth. Kat also does photo restoration. She has been the main photographer for West FW Lifestyle for the past year and has a way of putting people at ease with her relaxed and laid back style.

She will work with you to bring out the best of your personal style, making sure that you feel confident and comfortable. There are only a few spots available left in February so give her a call today 682-201-6719 or

JENNAE BROWN The amazing Jennae Brown is ready to help you get your romantic do just in time for Valentine’s Day. Call her at ZeeBa Salan & Day Spa located at 501 Carroll Street, 817.870.9800.

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6323 Camp Bowie Blvd #125 | Fort Worth, TX 76116

(817) 732-3833 10

West FW Lifestyle | February 2015

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History 101

We Never Close 24/7, Post-Prohibition Article Juliet George | Photography Courtesy of Phillip Gudat

Once known as the Broadway of America, the Bankhead Highway’s impact on hundreds of Texas communities - from colossal cities to tiny towns - remains evident to this day. Upon completion of the highway in the 1920s, businesses and attractions specifically catering to motorists emerged along the transcontinental roadway, which stretched across Texas from Texarkana to El Paso.

-from a Texas Historical Commission online article

T

he Spider Vine Garden Café once welcomed tourists and others who motored west or east along red brick-paved Fort Worth’s Camp Bowie Boulevard –- a section of the Bankhead Highway (U.S. 80). The Buehrig and Gudat families kept it open continuously as streetcar passengers, truckers, automobile drivers, motorcyclists, and pedestrians could tell at a glance. The address was 4516 -- one lot east of the intersection of Camp Bowie and Hulen -- on the north side of the thoroughfare.

When Prohibition’s long dry spell ended in 1933, purveyors of eats could offer a wider range of drinks. James Buehrig recalls that, under his father’s and uncle’s management, the Spider Vine boasted seven brands of beer. One early business card indicates that Budweiser was on tap there. Beer did not satisfy all habitués of the all-night diner; one regular customer who stands out in Buehrig’s memory included a well-dressed gent who always laced his Coca-Colas with whiskey from a flask.

Edmund F. “Dutch” Buehrig left his management post at the Pig Stand at West Seventh and Foch Streets, determined to own an eatery. With his brother-in-law and business partner, Dennis J. Gudat, he bought the Spider Vine –- previously owned by the F.D. Alexanders. Dennis usually presided over the night shift, so that he could work on his 94-acre farm in the daylight. “It took almost two years to turn a profit, but it did turn out very well for both

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West FW Lifestyle | February 2015

families,” Dennis’ son, Phillip Gudat, wrote. Featured foods, advertised on the many-windowed frame building’s façade, ranged from steak and bar-b-q sandwiches to chicken and steak dinners.

Personnel included the lovely Kate Dawn, a waitress, who married Dennis. Adeline Sophia Gudat Buehrig, Edmund’s wife, also worked at the café; in later decades, she would become known as the “lunch lady” (as well as the “hat lady”) in the cafeteria of St. Alice School – the academy associated with St. Alice Catholic Church, a parish founded in the early 1940s along Camp Bowie near the Horne Street intersection. Two of the cooks -- brothers Romeo and Charles Hughes – hailed from the nearby African-American Lake Como neighborhood; Romeo would eventually open his own grocery store on Horne Street.

Asked if he had helped his parents, uncle, and aunt in the café during his childhood and youth, James Buehrig mused, “I think I ate a lot of pecan pie and ice cream.”

Although some of the quintessentially American diners of the 1920s and 1930s have been preserved elsewhere, not a trace remains of the Spider Vine; where the owners, cooks, dishwasher, waiters, and waitresses, posed for a photograph in a visually rich moment from the heyday of the place. Nostalgic pilgrims will find that asphalt covers an unused parking lot for a shuttered liquor store across from a Walgreen’s drugstore.

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Your Neighbor

Bringing it All Back Home Kalen Morgenstern Brings the Benefits of Hell’s Kitchen to Tillman’s Roadhouse Article Douglas Matus | Photography Kat Swift

K

alen Morgenstern’s meteoric culinary career has led her from Hell’s Kitchen, the reality show where contestants strive under the intense gaze of Gordon Ramsay, to her current position as chef de cuisine at Fort Worth’s Tillman’s Roadhouse. As recently as 2009, however, this Fort Worth native had an entirely different career as a homebuilder in Georgia. That all changed when the housing market crashed, and Kalen found herself unemployed in Nashville. Attracted to the kitchen world, she entered culinary school, and now brings her energy and primetime experience to diners at the West Seventh-area Southern comfort food destination.

Kalen and Tillman’s are a perfect fit, and the restaurant hired her as a sous chef before she ever dreamt of crossing knives - and pots and pans - on national television. Sara Tillman and her husband, Ricky, opened the original Tillman’s Corner in Dallas over 20 years ago. Though Ricky has since passed away, current Executive Chef 14

West FW Lifestyle | February 2015

Cody Brandt has remained true to the founder’s vision of southern Texas comfort food executed on an upscale level. Sara Tillman partnered with decorator Rob Dailey and party planner Todd Fiscus to rebrand the restaurant as Tillman’s Roadhouse, a rollicking and lively addition to the Bishop Arts scene and, subsequently, the West Seventh Development in Fort Worth. Kalen, whose brash personality serves as the perfect complement to the restaurant’s outsized flavors, came on board in 2013. Shortly thereafter, she decided on a whim to attend an open casting call for Hell’s Kitchen.

“It actually came about as a joke,” says Kalen. “An email came through about a casting call in Dallas. ‘Wouldn’t that be funny,’ I thought.”

Kalen’s infectious enthusiasm and sense of adventure becomes apparent the moment you meet her, and clearly appealed to the producers of Hell’s Kitchen. She also has some serious culinary skills, the product of natural talent, drive, and early experience at the Patterson House, a well-regarded Nashville restaurant.

“I was very lucky,” says Kalen about her time in Nashville. “Patterson House has gotten a lot of press, and it was a great way for me to get my feet in the industry and meet the right people.”

As for her interest in cooking, Kalen credits a likely source of inspiration — her mother — for unusual reasons.

“My mother, bless her heart, was really

bad at cooking,” says Kalen with a smile.

“So I got interested in it instead.”

Whatever natural ability her mother lacked, Kalen clearly has it in spades, as the kitchen has become like a second home for her.

“Working with food every day, nothing is ever the same. It changes day to day and second to second, and there’s always a new challenge. It’s very comforting to me.”

For someone who finds comfort in kitchen chaos, Hell’s Kitchen would appear a dream come true. Kalen got her chance on the show after making it through an interview process that stretched on for months. Kalen lasted for five episodes on the show, an experience she describes as exciting and crazy.

“It opened a lot of networking doors,” she says, “and I’ve become friends with a lot of chefs I otherwise wouldn’t have met.”

Reality television fame has its drawbacks, though, as the national exposure combined with social media to create a strange dynamic with viewers.

“All of a sudden I had a lot of new friends on social media,” jokes Kalen, “and got everything from death threats to marriage proposals.”

All in all, the show served as a learning experience for Kalen.

“I learned that I didn’t want to tear others down,” she explains. “I want to keep the chef world like a family. It’s a humbling experience to be in a room with 18 different chefs, and it gave me clarity on how I want to do things in my kitchen.”

As for Mr. Ramsay himself, Kalen has nothing but superlatives.

“Gordon Ramsay is an excellent mentor and chef. He gets angry when you screw up, but it’s all about pushing you to become the best you can be.”

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Now Open

Sancho’s Tacos Curly-Haired Food Truck Owner Serves up His Dream with Finesse and a Chuckle Article Martha Helton | Photography Kat Swift

M

exico has one of the most extensive street food cultures in Latin America...a place where Rive (pronounced “Reevay”) Macedo culled his culinary skills. He used to have a taco bar when he lived in Mexico. “Nothing fancy, but like street tacos,” explains Macedo, who has a striking head of curly brown hair not at all like someone from Mexican descent. That unique ‘fro is a trademark feature. On his Facebook page, he humorously proclaims:”you must also have powers of the ‘magic afro’ to create great and authentic Mexican food.”

He came to Fort Worth in 1998 and continued to enjoy employment in the food industry. Macedo has worked for Oscar’s Pub since it opened five years ago. Not only does he have great cooking skills, this curly-headed cook has a way with people.

“They just gravitate towards him,” says former co-worker Kat Swift. “I think it’s his sense of humor and his big heart.” WestFW Lifestyle Publisher Christie Thomas calls him a much beloved “westside entity” and a true foodie.

“He knows good grub and how it should be served,” she says.

Macedo’s dream was to open his own food truck business, a dream Swift says he talked about the 5-plus years she’s known him. “We cooked Sunday brunch and came up with the menu. His popularity as a cook grew. Everyone knew he should be making food on his own.”

Oscar’s Pub owner, Robbie Turman, and his wife, Yvonne, spurred the dream along into reality. They helped their friend acquire the financing and sign an agreement that allowed him to operate his new food truck business in the parking lot of the Mule Pub (also owned by Turman). Sancho’s Tacos was born in November 2014. “Sancho” means “the other man” in Spanish slang. LOL. Macedo’s wry humor registers with those in the know.

Swift created Macedo’s logo that displays his face, complete with his brown ‘fro and “Sancho’s Tacos” on the side of his red trailer/truck. Since he opened in November, the cold weather has put a damper on business.

“Winter is kind of hard because you have to go inside,” says Macedo. “I’m waiting for nice weather so I can put tables outside and get more people coming in.”

Macedo’s drive to own his own business is more about people and serving up good food that he takes pride in. Taxes, insurance and paying money to use a commissary (space provided to vendors to prepare food in an approved kitchen) are the downside of having your own business, he shares. “People sometimes say, ‘You’re making a lot of money’ and I say, ‘Not really, but I like it.’”

According to Macedo, a good taco isn’t the taco itself.

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West FW Lifestyle | February 2015

“What makes the taco good is the salsa, the flavor, the spiciness,” he explains. Macedo makes two homemade salsas: one is red and is made with red peppers (seeds intact!) and the other is a milder green salsa made from tomatillos.

Tacos, burritos, chicken salad and tortas (Mexican sandwiches made with bolillo rolls) make up the menu ranging from $2 tacos to $6 tortas. Oh, and he throws in french fries, that all-American staple. You can have your choice of meats and extras. Available meats are: chicken, carnitas, pastor (thin slices of pork) and chorizo. The more, shall I say, unusual meats are lengua (beef tongue), and tripe (stomach).

Macedo serves Mexican style tacos that have meat, cilantro, onions and peppers. Tex Mex tacos add on cheese, lettuce and tomato.

Having his own business and working at Oscar’s Pub makes for some long hours. He works 11 a.m.-4 p.m. at Oscar’s and works at the taco truck from 5 p.m.-11 p.m. Fridays and Saturdays Santo’s is open from 5 p.m.-2 a.m. Fortunately, he does have someone assisting him.

Go try Sancho’s Tacos (5731 Locke Ave. in front of the Mule Pub) and experience the “powers of the ‘magic afro’” for yourself.

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Aventino’s Italian Restaurant continues the tradition of a Fort Worth icon Article Douglas Matus | Photography Nancy Farrar

A

ventino’s Italian Restaurant, located at 5800 Lovell Avenue, stands as the newest iteration of a beloved Fort Worth icon that delighted families and patrons for over 28 years. Erica Paez Hight, whose parents founded the original Aventino’s Ristorante, resuscitated and reopened the family restaurant in early 2012. Today, she and her husband, Chris Hight, continue to expand Aventino’s legacy of delicious food served in a welcoming and familial environment.

Fort Worth residents with fond memories of the first location will appreciate Aventino’s Italian Restaurant’s fidelity to the recipes crafted by Erica’s parents, Olga and Al Paez. Not content to sit on their laurels, however, the Hights strive to evolve the restaurant as a dining destination while preserving the spirit of the original recipes.

A Proud History

Olga and Al Paez opened Aventino’s Ristorante in 1982 in a location off West Camp Bowie Boulevard. The couple developed and perfected the original recipes and concept until Aventino’s became one of Fort Worth’s most well-known family dining destinations. Raised in the restaurant, some of Erica’s finest childhood memories involve the smell of cooking garlic and the sound of a lively and loyal clientele.

“I always saw Aventino’s as a part of my life,” says Erica. “When it closed, it created a void. A part of me was missing.”

Having served as the site of so many engagement parties and special events over the years, the closure of the original Aventino’s left a void 18

West FW Lifestyle | February 2015

in many people’s lives. Olga and Al Paez decided to step back in 2007 to enjoy retirement and spend time with their grandkids. An attempt to redefine Aventino’s failed, and the restaurant closed in 2009. At the time, Erica and Chris both worked corporate jobs, though the dream of one day running the family restaurant never left Erica.

“In 2009, we were at a time in our lives where it was now or never,” says Chris in regard to the restaurant. “We didn’t want too much time to pass before people forgot about us.”

The effort to bring Aventino’s back to Fort Worth began with the search for the perfect location. The original Aventino’s Ristorante suffered somewhat from uninvolved property owners who neglected to improve such things as electrical wiring and parking.

“For us, it was 100 percent about finding the right property owner,” says Chris. “We wanted to find a location that was close to the original, though with certain upgrades. Our current property owners are a Fort Worth family that has supported us from the beginning.”

After securing the new location, Erica and Chris set their sights on revitalizing the atmosphere of Aventino’s Ristorante. The saga of the original Aventino’s dining chairs exemplifies Chris and Erica’s fidelity to tradition, and also serves to illustrate the alignment of luck and fate that has blessed their endeavor from the start. The Aventino’s chairs--attractive and comfortable constructions of black leather and wood--seated thousands of patrons over nearly three decades.

The chairs were sold when the original restaurant closed, a decision

that Chris and Erica regretted when they confronted the costs of opening their own establishment. Rather than purchase new chairs, the inspiration struck Chris to try and track down the originals.

“It was a wild goose chase,” says Chris. “My investigative instincts kicked in, and when we found them, it was the final sign we needed to make the move and open the restaurant.”

Assuming the Mantle

Chris and Erica’s career paths have, somewhat circuitously, veered toward the eventual ownership of a family restaurant.

Erica grew up in the business and always worked in hospitality. As a professional, she pursued beverage management and became involved in the wine industry.

“I always saw the restaurant in my future,” says Erica. “I became interested in wine, sales and management, so bringing the wine list to Aventino’s became a natural fit.”

Chris established himself as a business prodigy and local celebrity at the young age of six, when his parents opened an ice cream shop, Kebe’s Ice Cream Korner, and put him in charge. His mother revolutionized the industry when she began to add candies and cookies to ice cream, and the family have a letter from Keebler Foods as a thank you for their efforts. Chris and his family were regularly featured in news segments, and Chris appeared in an episode of the early 80s TV show, “That’s Incredible!” As an adult, Chris developed his background in business and also gravitated to the hospitality industry. His experience as the manager of various restaurants gave him ample preparation for his and his wife’s venture as the new guides of the Aventino’s legacy.

Aventino’s Today

Today, Aventino’s Italian Restaurant is a bustling and dynamic 18-table restaurant. Longtime patrons will recognize certain decorative touches, such as the cedar poles employed as adornment to the hostess stand. A wall of family photos greets guests as they enter, and the artwork of a regular customer adds vibrant color to the walls. Erica stands as the inheritor of the Aventino’s legacy, while Chris works to enhance the original f lavors in the kitchen.

“Our goal is to keep the same consistency that my parents fostered over 26 years,” says Erica.

The couple strives to resuscitate old recipes and often relies entirely on the recollections of Erica and her parents.

“We’ve added new techniques and refined the flavors without changing the ingredients. The number one taste tester is Erica,” explains Chris of his efforts in the kitchen. “She’s the one with the palate who grew up with it.”

The Aventino’s tradition continues in the kitchen, where Chris and Erica’s son, Michael, serves as the sous chef. As for the couple’s one-year-old, Eva Mariela, the business allows Chris and Erica to carve out ample family time to watch their daughter grow.

“She’s still too young to be a hostess,” jokes Erica.

While not of age to seat customers, Eva Mariela can still add to the Aventino’s legacy: she’s the next in line to spend her childhood in a family restaurant, surrounded by the smell of cooking garlic and the chatter of a loyal clientele.

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February 2015 | West FW Lifestyle

19

Your Neighborhood Bar,

Times Ten

Times Ten Cellars offers locally-produced wines and an alternative for the Fort Worth bar scene.

Article Douglas Matus | Photography Kat Swift

T

he West Seventh Development has seen a lot of change over the past five years, from a drastic boom in residential construction to an explosion of new offerings in dining and entertainment. Competition remains fierce among the bars, restaurants and boutiques, as each establishment struggles to differentiate itself from the others. Times Ten Cellars, located a couple of blocks off West Seventh on Foch Street, not only offers a singular, sophisticated nightlife environment, it has weathered and witnessed the transformation of its neighborhood over the course of its history. Through it all, Times Ten Cellars has continued to offer world-class wine crafted in-house, in addition to a serene and elegant destination for those tired of the sports bar scene.

“This area has a lot of competition,” says Dustin Walker, one of three founding partners for the North Texas-based winery. “We’re all about the experience of having a drink, and we hope to appeal to anyone who wants to learn more about wine.”

The adventure began for Dustin and his partners back in April 2004, when their decision to establish a winery began with the first crop planted in the high desert of Far West Texas. Cathedral Mountain rises dramatically over wilderness that stretches south to Big Bend, an area that has lured ranchers and inspired artists for generations. Times Ten Cellars’s Cathedral Mountain Vineyard sits 18 miles south of Alpine, a small university town that’s home to a lively arts scene. For Dustin, a winemaker with 12 years of experience, the location is ideal.

“The climate is very similar to Spain,” Dustin explains. “We wanted someplace with a high elevation, an arid climate and hot summers.

The temperature varies a lot from day to evening, which allows for

20

West FW Lifestyle | February 2015

sugar accumulation throughout the day, then acid development at night.”

Times Ten Cellars harvested their first crop in 2006 and now cultivates seven varietals: Syrah, Tempranillo, Petite Syrah, Grenache, Mourvedre, Cabernet Franc and Cabernet Sauvignon.

The Cathedral Mountain Vineyard supplies grapes to two Times Ten Cellar wineries, both of which also serve as wine bars and lounges. The Dallas location had its premier for the first harvest, while the Fort Worth location opened a few years later. Of the choice to place the Fort Worth winery in the then-burgeoning West Seventh area, Dustin cites the proximity of cultural institutions and the overall urban feel: “We wanted to establish an urban winery in a cultural area.

This location came up for sale and was large enough for us to host the events that fund our winemaking adventure.”

Visitors to Fort Worth’s Times Ten Cellars can sit at the bar and view the complete life-cycle of a fine wine. To the left, behind the event space, the massive winery vats sit and patiently refine their fermented cargo, while to the right, a separate room

contains the French oak barrels that age it to perfection. The bar itself offers a full selection of Times Ten Cellars’s limited releases, in addition to a well-curated group of offerings from around the world. Current selections from the Cathedral Mountain Vineyard include the 2010 Desert Red, a blend of Grenache, Syrah, Cabernet Sauvignon and Cabernet Franc, and the 2010 Tempranillo. Those who like to pair their wine with tasty victuals will not be disappointed, as Times Ten Cellars also has a range of small plates and locally-made chocolates. Those in the market for heartier fare can pair their Pinot with wood-fired pizzas, made with local ingredients and available Wednesday, Thursday and Friday evenings.

The comfortable seating area, which has plush lounge chairs, tasteful decor, sedate lighting and a blessed lack of televisions, invites conversation and serves as a welcome alternative to the noise

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21

Healthy Lifestyle

One Month In, a Lifetime To Go It’s one month since Sarah began to help Christie attain a new, healthy lifestyle.

How are things going?

I

t’s been one month since Christie Thomas took on her New Year’s resolution of a newfound healthy lifestyle. Her decision to follow a program designed by Sarah Cornett, owner and founder of Fort Worth’s the Pilates Concept, requires Christie to not only follow a physical fitness regimen, but also reshape her diet. Last month we learned about how Sarah designs programs to reflect every client’s fitness goals, while also bringing the benefits of Pilates and healthy eating. This month we checked back in with both to get some insight on Christie’s progress so far.

Christie’s been at this program, which is meant as a total body experience, for one month. Have you noticed any immediate changes or improvements?

Christie: I think I’ve actually gotten taller! My flexibility changed right away, and a lot of the exercises have worked to correct posture and strengthen my core. I feel stronger afterwards, and the overall experience has led to higher positivity on a daily basis.

Sarah: Christie’s worked with different instructors, and we’ve seen her become more comfortable with exercises that can initially intimidate a lot of people. Pilates uses a lot of equipment, such as ropes and pulleys, that Christie’s become much more familiar with.

We’re developing the strength in her core, which is what most people work on for the first month.

Beginning a new fitness program with a trainer will usually reveal limitations and challenges for anyone. Have any aspects of this program been more difficult than anticipated? Has anything revealed itself as relatively easy?

Christie: Well, that all depended on which instructor got a hold of me on any given day, as they had different approaches and challenged me in different manners. I discovered I had muscles in places that I didn’t even know about, and I could become sore in totally new ways. For me, working on balance has been probably the most surprising challenge.

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West FW Lifestyle | February 2015

Sarah: When Christie first started, she had trouble firing certain muscle groups. This is a common problem among clients, and it comes from our society spending so much time bent over computers. People go to upper muscle traps, which causes pain in the neck from overstimulated muscles. When this happens, we help clients learn how to control stabilizing muscle groups, so the brain learns how to differentiate between which muscles to fire and which to relax. Moving forward from here, we can begin to work on toning and sculpting the body.

How has Sarah and her staff supported you thus far? Are there any new tactics or approaches in place for the future?

Christie: Because of my schedule, I’ve had to work with a broad selection of Sarah’s staff, which has been, in my opinion, a bonus.

Collectively, Sarah and everyone else at the Pilates Concept have created the perfect combination of patience, positivity and push.

Sarah: She’s worked with pretty much all of my instructors, and our approach has been to develop Christie’s mind-body connection to prepare her for her goals moving forward. As we progress, it’s important for us to incorporate more cardio, and for Christie to eat cleaner, more consistent meals. When someone’s as busy as she is, it’s easy to go eight hours without eating and then overcompensate, which is harmful to the body.

Christie, do you find yourself looking forward to future sessions, or has this become something you dread?

Christie: I’m absolutely looking forward to how this develops. I think I’m already addicted!

For those of you following Christie’s progress, or if you’re interested in the benefits of a comprehensive, healthy lifestyle program, check back next issue and in subsequent months as we follow what the Pilates Concept can accomplish with its clients.

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23

What’s Cooking?

Boot Ranch Executive Chef Offers Some Winter Inspiration Aaron Staudenmaier shares recipes for some seasonal favorites

A

s temperatures drop, we generally head to the kitchen for some extra warmth and afternoons of cooking and baking. Summer is all about grilling and salads, but winter cooking brings us cozy recipes and traditional favorites.

“Cooking locally and seasonally when markets are teeming with piles of heirloom tomatoes and bushels of luscious peaches is easy,” says Boot Ranch Executive Chef Aaron J. Staudenmaier. “Winter cooking can be more challenging when markets are slower or close completely.”

Nevertheless, Chef Staudenmaier recommends and cooks up the following seasonal inspiration for members and guests at Boot Ranch.

Masa For Hill Country Tamales

For seasonality, you would be hard pressed to find a better recipe especially in this part of the country. For those not in the know, in Mexico, and by extension, most of Texas, tamales are made at a tamalada, a huge communal tradition that generally takes place after the fall corn harvest and usually with the entire female village population. Tamales are served as part of the Christmas celebration and more often as the entree of Christmas dinner than turkey all the way from Austin on down.

Ingredients: 1-1/2 pounds masa harina 5 cups chicken stock, boiling 1 ounce salt 24

West FW Lifestyle | February 2015

3/4 ounce cumin, ground 1-1/2 ounces onion powder 1-1/4 ounces chile powder 1 pound lard, whipped Directions: In a mixing bowl combine masa and warm water or broth until combined. Let the mixture sit for 20 minutes or so to let the masa soften. Then mix it on low speed until a dough forms. After the masa harina is prepared, gradually add in the salt, cumin, onion powder and chile powder by sprinkling over the dough as you mix it. In a separate bowl, whip lard or shortening for about three minutes or until fluffy. Add the lard to the dough a little at a time while mixing until well combined. The mixture should be about the consistency of peanut butter. If not, add more masa harina, water or broth as necessary. Cover and store in the refrigerator for up to 24 hours.

Fill with most anything, such as shredded pork, beef or chicken; sweet corn and cheddar cheese; shrimp and roasted garlic; or diced jalapeños, cilantro and toasted pine nuts. Wrap in cornhusks and steam tamales. Pour at least 1-1/2 inches water in the bottom of a steamer or Dutch oven. Place the filled steamer basket over the water. Bring the water to boiling. Cover and reduce heat to medium-low. Steam the tamales until the dough pulls away from the cornhusks and is spongy and cooked through.

Ranch Style Chile Seared Veal Shanks

Ingredients: 1 cup flour 2 tablespoons dark chile powder 1 tablespoon cumin, ground 1 tablespoon coriander, ground 1 tablespoon salt 12 pieces veal shanks, cut two inches thick 4 ounces canola oil 6 ounces garlic, chopped 2 pounds yellow onion, chopped 3 cups tomatoes, chopped 2 quarts chicken stock 3 ounces cilantro, chopped 2 ounces lime juice Kosher salt, to taste Black pepper, to taste

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Directions: In a large bowl mix flour, chile powder, cumin, coriander and salt.

Dredge the veal shanks in the flour mixture until well coated. Using a large braising pan, brown shanks in canola oil. Once shanks are browned, remove from pan and set aside. Add garlic and onions to the braising pan and sautĂŠ until lightly browned and caramelized.

Return veal shanks to the pan, adding tomatoes and chicken stock, and bring to a boil. Cover braising pan tightly a lid or foil and place in a 325 degree oven for 1-1/2 hours or until shanks are tender. When shanks are tender carefully remove them from pan and set aside.

Reduce remaining stock and vegetables until sauce consistency is reached. Steep cilantro and season with lime, salt and pepper. Strain finished sauce and serve with heated shanks.

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February 2015 | West FW Lifestyle

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What’s Cooking?

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(continued)

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Ingredients: 1/3 cup shortening 1 cup brown sugar, packed 1-1/2 cups molasses, 12 ounce 2/3 cup cold water 6 cups all purpose flour 2 teaspoons baking soda 1 teaspoon nutmeg, to taste 1 teaspoon clove, to taste 1 teaspoon ginger, to taste 1 teaspoon cinnamon, to taste Directions: Mix shortening, brown sugar and molasses thoroughly. Stir in water. (Pour water in molasses jar and shake to get all of the molasses out). Sift remaining ingredients together and stir in. Chill dough. Roll to 1/2 - 3/4 of an inch. Use your favorite cutters to make holiday cookies. Bake on lightly greased cookie sheet or parchment at 350 degrees for 12 minutes or so till no imprint remains when touched lightly.

Yield: Six dozen cookies About Boot Ranch Boot Ranch is the Texas Hill Country’s finest private golf and family community nestled on more than 2,000 picturesque rolling acres.

The master-planned retreat just five miles north of the quaint, historic town of Fredericksburg offers a variety of living options and the clubhouse features expansive vistas, a spa, bar, casual and fine dining. Featuring a PGA champion Hal Sutton-designed golf course, Boot Ranch has been ranked among the Top 10 in Texas seven times by The Dallas Morning News. Visit www.bootranch. com or call (830) 997-6200.

Boot Ranch Executive Chef Aaron J. Staudenmaier began working the graveyard shift at a truck stop at age 14 and eventually made it

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West FW Lifestyle | February 2015

to The Mansion in Dallas working under Chef Dean Fearing. For the 13 years prior to Boot Ranch, he worked under Chef Kent Rathbun at Abacus, Jasper’s and at the farm-to-table concept, Rathbun’s Blue Plate Kitchen. He brought pieces of all this when he joined Boot Ranch in 2012.

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February 2015 | West FW Lifestyle

27

Page Turners

I Dare Me How I Rebooted and Recharged My Life by Doing Something New Every Day Written by Lu Ann Cahn Penguin Books 240 pages

L

ong-time Philadelphia TV news reporter Lu Ann Cahn left NBC 10, her home of 27 years, to pursue a career in dares.

On January 1, 2015 the Emmy-winning journalist, motivational speaker and author of I Dare Me: How I Rebooted And Recharged My Life By Doing Something New Every Day (Penguin, 2013), started the next chapter of her personal journey at the place where her last journey began: The Polar Bear Plunge. The plunge marked the first of 30 dares Cahn vowed to complete with friends, fans and readers as she traveled across the country. The month-long journey was a 360 degree social experience. Fans were invited to follow Cahn’s ‘30 dares in 30 days’ on her blog, Twitter and Instagram and view video content from the multiple Go Pro video cameras that were installed in her Subaru Outback.

“What a fulfilling and satisfying journey it’s been,” Cahn wrote in a recent blog post. “To leave this business and WCAU is terrifying and yet I know with all of my heart – it’s time for a change. I’ve learned over the past few years and I often say, if it scares you and excites you, that’s a sign – go toward it. That’s what I’m doing now.”

Cahn plotted out her tour route and asked readers to help her fill in the dates, “Tell Me: What do you want to do for the first time? It can be as small as learning to hula hoop or as big as running a marathon.” The ‘30 Dares in 30 Days’ app on Cahn’s Facebook page allowed users to easily participate in this new ad-

venture. She says it’s the first step toward your dare...put it out in the universe“...submit your dare and I might come knock on your door next to help make it happen.”

Cahn has been a broadcast news journalist since 1974. She’s inducted in the Broadcast Pioneers Hall of Fame. After 27 years of award winning work for WCAU TV. She will join Temple University’s School of Media and Communication to be the Director of Career Services for students.

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29

Driver’s Notebook

Porsche Macan is the Sports Car of SUVs Article and Photography Tom Strongman

I

t only takes a few blocks behind the wheel of the Macan S to realize that Porsche has created a compelling car that marries the performance of a sports sedan, the versatility of a wagon and the off-road capability of an SUV. There is nothing quite like it at the moment, and that puts it in a class of one.

Macan, Indonesian for tiger, could well become one of the best-selling vehicles in the Porsche lineup. It certainly is off to a fast start. The first year’s production is sold out, so buyers will have to wait several months for delivery. In the meantime, Porsche is offering buyers short-term leases on a Boxster or a Cayman while they wait.

The Macan S has a black sideblade in the lower rocker panel that is supposed to have a stylistic connection to the 918 Spyder. For me, however, it disrupts the continuity of design in lighter colors. The sideblade is body color on the Turbo, and that is optional on the S. The Macan, derived from the chassis platform of an Audi Q5, is pure Porsche because performance comes first. There are two models: Macan S and Macan Turbo. The S has a twin-turbo, 3.0-liter V-6 with 340 horsepower while the Turbo has a twin-turbo, 3.6-liter V-6 with 400 horsepower. Prices start at $49,900 for the S and $72,300 for the Turbo.

I drove a Macan S for a couple of days.

I was impressed by the Macan’s Lexus-like lack of wind and road noise, even when zipping well past the speed limit. The audio system could be played at a soft volume even at 70 mph.

30

West FW Lifestyle | February 2015

One sound that can be heard is the engine. Under acceleration the exhaust has hints of a 911. It is loud enough to deliver a tingle when the throttle is opened, quiet at cruising speed. The 340 horsepower of the S is more than adequate. It can accelerate to 60 mph in 5.2 seconds and has a top track speed of 156 mph. The Turbo hits 60 in 4.6 seconds and has a top track speed of 164 mph. Fuel economy is rated at 17 miles per gallon in the city and 23 on the highway.

The transmission is a seven-speed PDK dual-clutch automatic that can be shifted manually with paddles on the steering wheel.

The Macan’s sports sedan handling comes in part because the rear wheels are one inch wider than those in front and the all-wheel-drive system is biased toward the rear wheels. It corners as well or better than any SUV I can recall. In low-traction situations such as snow or ice, power is diverted to the front wheels as needed.

Porsche offers two optional suspension packages. One is the Porsche Active Suspension Management (PASM) with Comfort, Sport and Sport Plus settings. The second is an air suspension that includes height adjustment and leveling. The air suspension lowers the vehicle slightly in Sport Plus mode or raises the vehicle for off-road use.

Typical of Porsche, the brakes are big and strong.

The cabin has a seating position that feels more like a sedan than an SUV. The console, designed like that of the Cayenne or

Walnut wood trim, blind spot monitor, Bose surround sound, 14way power seats, navigation, premium plus package and the sport chrono package. The sticker price was $64,640.

Warranty: Four years or 50,000 miles.

At A Glance

Panamera, creates a cockpit feeling because it contains several buttons and switches for climate and vehicle settings. The instrumentation is similar to those of the 911 or Boxster. My only wish was that the numerals were lighted all the time because they were a bit dim in certain situations. Fortunately there’s a digital speed readout at the bottom of the center-mounted tachometer.

The car I drove had the optional 14-way power seats and they were excellent. Under-thigh support was adjustable, and so was the fore-aft orientation of the headrest.

The split folding rear seat gives several cargo options. Backseat legroom was not overly generous.

Price: The base price of the test car was $49,900. Options included a trailer hitch, center wheel caps with the Porsche crest,

Point: The Macan is a compact SUV that performs and handles like a sports sedan. It sits atop a segment that is bound to grow as more manufacturers offer similar products. The ride is smooth, the cabin is quiet and the seating position feels like that of a sedan.

Counterpoint: The base price is competitive, but many items such as navigation and blind-spot monitor are optional, and that boosts the price considerably.

Contact Tom Strongman at TStrongman@gmail.com.

2015 Porsche Macan S Engine: 3.0-liter, 340-horsepower twin-turbo V-6 Transmission: Seven-speed automatic, all-wheel drive Wheelbase: 110.5 inches Curb weight: 4,112 to 4,641 pounds Base price: $49,900 As driven: $64,640 MPG rating: 17 in the city, 23 on the highway

February 2015 | West FW Lifestyle

31

February

Lifestyle Calendar

FEBRUARY 21

FRAMING DESIRE: PHOTOGRAPHY AND VIDEO THE MODERN ART MUSEUM

The Modern Art Museum of Fort Worth presents Framing Desire, an exhibition showcasing over 40 recent acquisitions alongside iconic photographs and videos from the permanent collection. The Museum has acquired key works by Cory Arcangel, Artemio, Larry Clark, Philip-Lorca diCorcia, Rineke Dijkstra, Debbie Grossman, Candida Höfer, Misty Keasler, Ragnar Kjartansson, Robert Mapplethorpe, Gordon Matta-Clark, Ryan McGinley, Nicholas Nixon, Catherine Opie, Orit Raff, Laurie Simmons, Allison V. Smith, Arne Svenson, Frank Thiel, and Gillian Wearing. This exhibit ends August 23, 2015.

FEBRUARY 6 FIRST FRIDAY AT THE MODERN THE MODERN ART MUSEUM

the Smithsonian Institution Traveling Exhibition Service, The Academy of Motion Picture Arts and Sciences, the Chuck Jones Center for Creativity, and the Museum of the Moving Image. This exhibit ends April 26, 2015.

The first Friday of each month, the Star-Telegram, the Modern Art Museum of Fort Worth, and Café Modern team up to bring you live music and cocktails from 5 to 8 pm.

Bring your friends to enjoy diverse live performances, cocktail selections, and the opportunity to dine in Café Modern by night.

FEBRUARY 13, 20 STUDIO FIVE 90 KIMBELL ART MUSEUM

Open-format sessions join art-making and gallery activities to encourage fresh ways of looking at and responding to featured artworks and themes. Free; space limited to 25 teen and adult participants. Sign up at the entrance to the education studios in the Renzo Piano Pavilion beginning one hour before the program.

FEBRUARY 14

FEBRUARY 12

WHAT’S UP, DOC? THE ANIMATION ART

SHARING THE PAST THROUGH ART

THROUGH FEBRUARY 7

OF CHUCK JONES

AMON CARTER MUSEUM OF AMERICAN ART

FORT WORTH STOCK SHOW AND RODEO

FORT WORTH MUSEUM OF SCIENCE

Designed for adults with Alzheimer’s and their caregivers, participants discuss artists, exhibitions, and themes, and use artworks to connect to past experiences.

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bronzeenvytan.com · 817-763-8707 February 2015 | West FW Lifestyle

33

Parting Thoughts

You Say Potato, I Say Love at First Bite Words Denise Snodell

O

ne day, when you least expect it, you might walk into a fine dining establishment and fall in love. It happened to me.

There I was, expecting a nice meal, good company and nothing more. The usual suspects were present: Favorite people and all the trappings of a place where you don’t have to struggle with greasy fingers and a ketchup packet. After a dainty glass of wine and some conversation, I found before me a plate of artfully arranged tenderloin medallions, sprigs of pencil-thin asparagus and what looked like ordinary scalloped potatoes. I took one nonchalant taste of the latter dish, and KAPOW, there was no turning back.

People. These were no ordinary scalloped potatoes.

Let me say here and now, I can’t believe I’m devoting an entire column to a potato experience. I don’t consider myself a foodie, especially when family life gets busy. Sometimes, as the dinner hour approaches, my expletive rolodex spins out of control. I say to myself, “Blankety blank. Why does everybody in this house get hungry every single evening? I just fed them yesterday.”

Most of the time, I’m all about short cuts and freezer diving: “Hey guys, what’ll it be? Stouffer’s tartare, or Mrs. Paul’s au poivre?”

But then one day, out of nowhere, I find myself swooning over spuds. Unbelievable.

Despite it all, even a Zagat rube like me can tell the difference between extruded taters mixed with cream of chicken soup and recently unearthed Yukon Gold baked to a subtle al dente perfection in…what? What exactly were the magical ingredients?

I had to know. I just had to know the chef’s secret. All conversations swirling around me turned to background noise. I took more 34

West FW Lifestyle | February 2015

bites. The dish was heavenly. I knew if I could confirm the cheeses involved, my cooking repertoire would take a new direction. Was that Swiss I tasted? Probably. But I knew there was more, much more than one cheese.

It was time to break a rule and go full-out CSI. Love can do that to a person. My husband has always had a thing for potatoes, and suddenly, apparently, I did too. I had to make this dish at home.

They say a way to a man’s heart is through his stomach. In this case, cholesterol would clearly be en route to my guy’s ticker as well, but still.

I flagged down the waiter and whispered, “Would you mind asking the chef what cheeses he used in the scalloped potatoes?”

There might have been a flinch in the waiter’s face, but I didn’t care. My oven back home was already pre-heating in my mind. I was going to make this dish.

The waiter kindly, discretely reported back to me, “Swiss and parmesan.” Then, he took off like a thief in the night.

I suppose at this point you’d like a special scalloped potato recipe. You are, after all, holding a lifestyle magazine in your hands and patiently tolerating this odd tale of passion. Here it is: Simply Google “scalloped potato/Swiss/parmesan.” That’s it. If you can momentarily block out your cardiologist’s face, you’ll find some nice choices. I picked one that also included heavy cream and garlic. Worked like a charm.

Funny. I’ve always known the French call potatoes “pommes de terre,” which translates to “apples of the earth.” But now I understand why.

Buffalo West RestauRant 7101 Camp Bowie West, Fort Worth, TX 76116

817-732-2370 | buffalowestFW.com

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