What’s Cooking?
DFGrub Article Kristi Wilson-Marks | photography provided
M
oncrief. What do you think of when you hear the name? I’ll bet you said oil right? Ah yes, as oil is the foundation of this family’s deep roots, I know quite a few of them that have some extracurricular passions. Please allow me to share a personal side of this established Fort Worth family. Along with many of you that have lived in the West Side their whole lives, I attended the Montessori School on Clayton Road in Ridglea Hills circa 1981, and that is where I met my lifelong best friend Mindy Moncrief. We have been inseparable our entire lives including all of our shared years at Trinity Valley, our days at Texas Tech, and even roommates when we returned home to “the Fort”. My memories run deep with this gal, and as you can probably relate, with your best friend comes their family. Jason Moncrief was, from what I remember, pretty quiet and avoided us like the plague because he was far cooler than Mindy and me. I remember always cracking his bedroom door because of my curiosity about what music he was listening to or what cute friend he had over that I could possibly bat my eyelashes at. It usually ended up with a “get out,” or my nose almost getting smashed with the door by my untimely intrusion. Now our conversation starts over a glass of wine and some delicate salty, back-of-your-tongue zingy plated anchovies, drizzled in olive oil and fresh parsley. His story now unfolds. Jason was born on Brants Lane to the late Richard Barto Moncrief, and great grandson to oil tycoon, W.A. Moncrief, the founding father of the family’s success. He attended Trinity Valley School until sixth grade, and graduated Western Hills High School in 1995. Jason was accepted in 2007 to the most prestigious culinary school in the United States, Le Cordon Bleu in New York City. I learned 14 West FW Lifestyle | July 2014
his favorite dish to prepare is a traditional filet mignon, Béarnaise, pommes frites and arugula salad. As I’m listening, I’m salivating watching him shuck monster Gulf oysters as he dodges the two dachshunds and chocolate Labrador fixated at his feet waiting for anything to drop to the floor. He spoons this vinegary finely chopped shallot filled mignonette sauce on each plump meaty oyster and the plow down begins. I asked him what his favorite tool is to work with as a chef and without hesitation, his limited edition Kyocera ceramic knife. Dinner is now served. Katie, Jason’s vivacious wife, carefully takes off her apron as I’m capturing a photo. I mention, “You can leave the apron on, it’s very June Cleaver,” and she replies, “No way, I have to look cute for this!” She assists in the delivery of each plated braised beef shank, chunky southern grits and sautéed sweet and salty carrots. Oh my stars and stripes, the shank falls off the bone and the grits are the best I’ve ever tasted. Thick and textured leaving you wanting more. His secret? How about some cream cheese, sharp cheddar, butter, fried shallots and depending on what mood he’s in, throw in some jalapenos. The rub on the shank: a ground light coffee kosher salt and pepper. I am so spoiled in the fact that I know so many great people that share my love of food whether it’s creating it or devouring it. I hope to fuel your fire in food as well if you are discovering it now. Follow our hash tags #DFGrub #westfwlifestylemagazine and feel free to share your personal foodie creations and finds. Who knows. You may be my next article. Cheers! Inquiries regarding recipes from Jason Moncrief may be sent via email to RichardJMoncrief@yahoo.com