Madeworthy Nov/Dec 2026 by Madeworthy Magazine

THROUGH JAN 3 The Statue of Liberty from Bartholdi to Warhol is co-organized by the Amon Carter Museum of American Art and the Denver Art Museum. The Carter’s presentation of The Statue of Liberty from Bartholdi to Warhol is supported by The Ann L. & Carol Greene Rhodes Charitable Trust, Bank of America, N.A., Trustee; and the Alice L. Walton Foundation Temporary Exhibitions Endowment. Frédéric Auguste Bartholdi (1834-1904), Liberty Enlightening the World (Statue of Liberty) (detail), 1894-1901, bronze with brown patina and black lacquer, Amon Carter Museum of American Art, Fort Worth, Texas, Purchase with assistance from the Ruth Carter Stevenson Acquisition Endowment, Pat and Shelby Adams, Anonymous, Susan and Stephen Butt, Sue and John Allen Chalk, Julie and Glenn Davidson, Subie and Phil Green, Debra and Ken Hamlett, Karen Hixon, Diane Jacobsen, Christina and Mark Johnson, Luther King Capital Management, Mary Potishman Lard Trust, Dana and David Porter, Richard Russack, Clara and Stephen Smiley, and Barbara and David Wyatt, 2024.26

The tastiest time of the year is officially here! Central Market is your holiday hub for graze boards, freshly baked desserts, plus chef-prepared entrées and sides. We have everything you need for the Friendsgivings, Thanksgivings, Hanukkah celebrations, and Christmas gatherings you’ve been waiting for all year.

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Contributors Question What’s the best gi! you’ve ever received? Issue 56 | "e Magic of the Season November/December 2026 Publisher Editor Associate Publisher

Victoria Wise Lee Virden Geurkink Jennifer Kieta

Contributing Writers Patric Bennett Stacy Agee Martin

Illustrator Trish Wise

Victoria

Stacy

Patric

My son spent Christmas in Cook Children's Hospital. He was not quite two. The staff was so kind to bring him wrapped gifts, as they did for all the children who were missing Christmas at home. It's never about things for me; it's about the spirit of Christmas, and we felt it that night.

Post-divorce, I was faced with selling my dream home. Knowing how hard the move would be, my tween sons and young adult daughter arranged for me to go away for the weekend and rallied my friends to move all our belongings and set up our new home while I was gone. I returned to a place that already felt like home – boxes unpacked, dishes put away, beds made, clothes in the closets, my art on the walls, and even my favorite candles burning. My dream home, it turns out, is wherever my kids are.

I got my first dog, Henry, as a Christmas present from my grandparents in 1982. “Santa” delivered a handwritten note saying I could pick out my puppy a few weeks after Christmas. Henry was a liverand-white springer spaniel who stayed with me through high school.

Trish

Morgan

Lee

Seven years ago, I got a sweet puppy who has been my constant companion and makes me laugh every single day. Her name is Jingle because she was a Christmas gift.

One year, my parents took my siblings and me to Hawaii for Christmas! I am a big quality-time and experience person, so it was super fun to hang with all of them in a fun place.

In my first year as a single mother, I bought AND assembled bikes for my kiddos for Christmas. The looks on their faces when they saw what Santa brought them were worth every Band-Aid and curse word.

Photographer Morgan Gribble

Lead Design Conor Dardis

Cover Design Victoria Wise

Madeworthy Magazine is an extension of Tanglewood Moms, LLC., and serves to tell community stories for a family audience. For website and magazine advertising opportunities, please contact: Victoria@MadeworthyMedia.com Looking for more copies of Madeworthy Magazine? You can subscribe at TanglewoodMoms.com for free or pick up copies at Central Market in Fort Worth.

healthy, affordable food - and who doesn’t. They examine the historical conditions and policies that shaped inequities in the system. One of the first things these interns learn is this: hunger in Fort Worth isn't about whether there is enough food. An estimated 30 to 40% of food produced in the US is wasted and ends up in landfills. We have an abundance of food.

For the Love of Food and the People We Feed by Stacy Agee Martin Courtesy photo

There’s a lot to love about being a foodie.

dacquoise, not cherry liqueur. Simply put, we love food.

We love the anticipation of a beautifully set table. The smell of herbs and spices simmering in the kitchen. The first bite of a dish so good that everyone at the table gets quiet for a moment.

But here's a question worth asking: Do we love food enough to care about who gets to eat it?

We have opinions about tacos. We will drive across town for the right bowl of noodles. We know which farmers market has the best tomatoes, which barbecue joint sells out before our normal lunch break, and that when we talk about Black Forest cake in Fort Worth, we’re salivating over almond

FunkyTown Food Project exists to build connections and communication in our community while providing food to those who need it. We ask our youth interns if they love food enough to care about who eats it. While caring for the land, growing vegetables, and learning about nutrition, they also explore our food system, including who has access to

The challenge is access. Where you live, how transportation works, your neighborhood's history, household income, the location of grocery stores, and a host of other factors can determine whether fresh, nutritious food is an everyday choice or a difficult one. These are complicated issues with deep roots, and there is no single solution. But there are things we can do. One is to grow food where people live. Urban farms can be much more than places where vegetables are grown. They can be classrooms, gathering places, sources of fresh food, and meaningful green spaces. They can reconnect people with the land and with the people who grow their food. And they can remind us of something wonderfully simple: healthy soil grows healthy food, and healthy food helps

grow healthy people. That's why we're excited about our work at Opal's Farm. On the literal bank of the Trinity River, our interns aren't simply learning how to plant a seed and harvest tomatoes. They're learning to pay attention to the soil beneath their feet, to the water that moves through our community, to pollinators and wildlife, and to the systems that influence who has access to healthy food. They’re also discovering that they have the agency to make a difference. They're learning that food is an invitation: to serve, to lead, to share, and to ask better questions. Maybe that's something we foodies can carry into the holidays. Think about the holiday table: the main dish coming out of the oven, its edges browned and fragrant; a casserole bubbling around the edges; rolls warm enough to tear apart with your hands; cranberries catching the light in a little ruby-colored dish. Someone is sneaking a bite before dinner. Someone else is arguing that their grandmother's gravy recipe is the only one worth making. There are too many desserts, too many people in the kitchen, and somehow there

is never quite enough room at the table. This is what we love about food. It brings us together. And maybe that's something we foodies can take with us beyond the holiday table. We can learn where our food comes from. We can shop at farmers' markets, promote urban farms, and support organizations working to increase food access. We can volunteer. We can donate. We can teach our kids where their food comes from and why that matters. And we can pay attention. Being a foodie isn't just about appreciating what’s on our own plates. At its best, it's about appreciating the people, land, labor, and community that make those plates possible. This holiday season, we'll have plenty of reasons to gather around the table. I hope we'll also remember to look beyond it. Our neighbors in our city deserve the same opportunity we have: to choose good food, to share it with loved ones, and to know that a nourishing meal isn't a luxury. Food is worth celebrating. So are the people we feed.

November/December 2026

Through Jan 2027 The Statue of Liberty from Bartholdi to Warhol Amon Carter Museum cartermuseum.org Through Nov 8 Eureka Day stagewest.org Nov 3-8 Jersey Boys basshall.com Nov 4-13 Lone Star Film Festival lonestarfilmfestival.com Nov 4 Sensory Time fwmuseum.org

Nov 19 through Dec 12 Scrooge in Rouge circletheatre.com

Dec 5, 12, 18, & 20 Polar PJ Party fwmuseum.org

Nov 20 through Dec 17 Christmas Wine Train grapevinetexasusa.com

Dec 5 Merry Members cartermuseum.org

Nov 21 Carter Playdate: Let’s Get Together cartermuseum.org

Dec 5 Christmas in the Stockyards fortworthstockyards.com

Nov 21 Harmony for the Holidays fwopera.org Nov 21 Homage to Great Artists cmsfw.org

Nov 22 GM Financial Parade of Lights fortworthparadeoflights. org Nov 22 Lone Star Series: Women’s Funkytown Showdown dickiesarena.com

Greater Fort Worth

Quality craftsmanship built for every season. Builders Association

Nov 6 Learn @ Lunch: Roman Holiday centralmarket.com Nov 7-15 Frozen: The Broadway Musical casamanana.org Nov 7 Frieda Kahlo and the Bravest Girl in the World fwopera.org Nov 7 Fishing Seminar for Kids fortworthzoo.org

Dec 5 The Muppet Christmas Carol themodern.org Dec 7 6th Annual Merry & Bright Drone Show grapevinetexasusa.com

Nov 4 University Evening: Photography’s First Century kimbellart.org Nov 4 KERA Think Live: Unlocking the Science of Imagination themodern.org

Dec 5 Soufflés 201: Next-Level Results centralmarket.com

Dec 11-27 Texas Ballet Theater Presents The Nutcracker texasballettheater.org Dec 12 & 13 Amahl and the Night Visitors fwopera.org

Nov 23 38th Annual Carol of Lights grapevinetexasusa.com

Dec 12 Holiday in the Garden Sip ‘n Shop facebook.com/ wanderingrootsmarkets

Nov 27 through Dec 20 If Scrooge Was a Brotha jubileetheatre.org

Dec 12 TWEN + Mini Trees tulipsftw.com

Nov 27 through Dec 23 A Christmas Carol casamanana.org

Dec 13 Georgia O’Keeffe and the Carter cartermuseum.org

Nov 27 Cowboy Santa’s Grand Arrival fortworthstockyards.com

Dec 16 Pentatonix: Christmas in the City Tour dickiesarena.com

Nov 8 American Girls Guide to Art cartermuseum.org

A F OR T WORTH ORIGIN AL SIN C E 18 96

Nov 12-15 Fort Worth Songwriter Festival tulipsftw.com Nov 13-14 Scalia/Ginsburg fwopera.org Nov 13-15 Hot Wheels Monster Trucks Live: Glow-N-Fire dickiesarena.com Nov 13 through Jan 3 ice!™ at Gaylord Texan christmasatgaylordtexan. com Nov 13 Lone Star Film Festival Gala lonestarfilmfestival.com Nov 14 Pumpkins & Pancakes fortworthzoo.org Nov 14 Second Saturday at the Kimbell kimbellart.org

Nov 29 Make & Take: Decorate a Gingerbread House centralmarket.com Dec 1-20 The King of Christmas: The Music of Johnny Mathis casamanana.org Dec 1-6 Mamma Mia! basshall.com Dec 1 106.1 KISS FM’s Jingle Ball dickiesarena.com Dec 2-20 All Is Calm: The Christmas Truce of 1914 stagewest.org Dec 2 Sip ‘n Stitch with JuJu Knits at WineHause facebook.com/jujuknitsfw

Dec 4 & 5 Ballet Frontier Presents The Nutcracker balletfrontier.org

to all our customers and friends. Looking forward to serving you in the New Year!

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Fresh Family Recipes Oh, how I love this issue! Our November/December issue is our food-and-holidays issue, and it always brings back such wonderful memories. To help you celebrate, we have three recipes. To help you celebrate, we have two recipes: one is tailor-made for a vegetarian holiday entree while the other is, in my humble opinion, the best way to end a lovely holiday meal.

Eggplant Milanese by Chef Manuel Gutiérrez This is a great make-ahead recipe, perfect for school lunchboxes. It's light, healthy, and delicious.

Ingredients

For the salad 1 small globe eggplant 1 teaspoon oil Salt and pepper For the batter 300 grams panko 100 grams all-purpose flour 1 large egg 2/3 cup water Salt to taste Enough oil to pan-fry the eggplant For the seasoning salt 2 tablespoons salt 2 tablespoons Aleppo pepper (available at Central Market and online) 2 tablespoons sumac (available at Central Market and online) 3 ½ teaspoons dried oregano 2 ½ teaspoons ground coriander, toasted in a dry skillet 2 teaspoons ground cumin, toasted in a dry skillet For the whipped green tahini ¾ cup tahini ½ cup Greek yogurt Handful of green herbs [Editor's Note: I used Italian parsley, chives, dill, and mint] 4 cloves roasted garlic OR 1 clove raw garlic, smashed Zest of 1 lime ¼ cup extra-virgin olive oil Pinch of salt Ice water to thin if needed For the vinaigrette [Editor’s Note: Chef Guiterrez makes a pomegranate-brown butter vinaigrette, but this works beautifully] 2/3 cup extra-virgin olive oil ¼ cup pomegranate molasses (available at Central Market and online) Juice of 1 lime 1 tablespoon champagne vinegar 1 teaspoon honey ½ teaspoon Dijon mustard Salt and freshly ground black pepper

For the salad Cherry tomatoes Shaved red onion Cilantro leaves Mint Leaves Dill fronds Garnish Fresh goat cheese [Editor’s Note: Chef Gutiérrez freezes the goat cheese and grates it over the salad with a microplane, but you can crumble unfrozen goat cheese over it all] Pomegranate arils Lime wedges Extra-virgin olive oil to drizzle Maldon sea salt flakes

Directions

For the eggplant The day before you serve the dish, poke holes in the eggplant with a skewer and roast in a preheated 425° oven for 35 to 45 minutes, or until the eggplant is completely soft. Remove from the oven and allow to cool. Once you can handle the eggplant, peel off the skin, but keep the stem end intact. Place the peeled eggplant between paper towels and press it to about ¾ inch thick. Season with salt and pepper, place on a wire rack over a baking pan lined with paper towels, and refrigerate overnight to dry. For the batter Before frying the eggplant, combine the panko, flour, egg, water, salt, and pepper in a large bowl. For the seasoning Combine the salt, Aleppo pepper, sumac, oregano, toasted ground coriander, and toasted ground cumin in an airtight container. For the tahini Combine the tahini, yogurt, herbs, garlic, and lime in a blender and blend until smooth. With the blender running, drizzle in the olive oil. Taste and season with salt. If it’s too thick for your taste, thin with a little ice water. For the vinaigrette Combine all ingredients in a jar with a tight-fitting lid, and shake well to combine. To assemble Heat ½ inch oil in a skillet over medium-high heat until it shimmers. Pat the eggplant dry on both sides and dredge in the batter. Fry for about 4 to 5 minutes on one side, or until golden brown. Using a wide spatula, flip the eggplant and fry for another 4 to 5 minutes, until golden brown. Remove from the oil and drain on a wire rack over a paper towel-lined pan. Toss the salad ingredients in a bit of the vinaigrette. Place the eggplant on a plate and top with the salad. Drizzle or add drops of tahini over the salad. Season with a pinch of your seasoning, then garnish with goat cheese, pomegranate arils, lime wedges, olive oil, and Maldon sea salt flakes. Serves 1 as a main or 2 as an appetizer.

Peppermint Ice Cream Ingredients

6 full-sized candy canes or 15 peppermints, crushed, divided use 1 cup sugar 1 cup whole milk ½ cup half-and-half Pinch of fine sea salt 1 cup heavy cream 1 tablespoon good vanilla extract ¼ teaspoon peppermint extract

Directions

Place half the crushed candy canes or peppermints and the sugar into a food processor and process until powdery. Pour into a large bowl.

Add the milk, half-and-half, and salt to the sugar mixture and whisk to combine. Make sure the sugar and salt are fully melted before adding the cream, vanilla extract, and peppermint extract. Whisk gently to combine. Cover the bowl and refrigerate overnight. Make sure your ice cream maker is ready. Pour the ice cream mixture into the ice cream maker bowl and start mixing. Just before you remove the mixture, stir in the rest of the crushed candy canes or peppermints. Let the ice cream finish freezing, scoop it into a freezer-proof container, and freeze for at least 30 minutes before serving. Makes enough for 10 to 12. Garnish with miniature candy canes. By Lee Virden Geurkink Illustrations by Trish Wise

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Made in Fort Worth:Texas Legacy Florals by Madeworthy editorial team Courtesy Photos

For many of us, the holidays aren't the holidays without beautiful decorations. Whether it’s a family menorah, heirloom ornaments on the tree, or a special table setting, we decorate to celebrate. Kathy and George Robertson of Texas Legacy Florals know how much flowers add to a celebration, and George graciously took the time to answer Madeworthy’s questions. Madeworthy: How does your family’s 1850s Fort Worth history shape your floral business?

GR: European floral design feels natural and romantic rather than overly structured. I love its movement, texture, and unexpected combinations. We blend that style with our Texas warmth and generosity. The result is a design that looks elevated and sophisticated but never feels distant or unapproachable. MW: What does taking arrangements to senior centers and local hospice patients mean to you? GR: Giving back is why Texas Legacy Florals exists. Flowers have a remarkable ability to communicate when words are not enough. They can bring comfort, restore a memory, brighten a lonely room, or simply remind someone they haven't been forgotten. Bringing flowers to seniors and hospice patients isn't about recognition. It gives beauty, dignity, and love when the smallest gesture means so much. MW: How does the artistry of your design team elevate your event work?

George Robertson: Our family’s roots in Fort Worth reach back to the 1850s, so we chose the word "Legacy" very intentionally. It represents the generations who came before us, the community that shaped us, and what we hope to leave for those who follow. MW: What does “blending European floral style with Texas hospitality” mean?

GR: We approach floral design as both an art and an experience. We listen carefully to learn not only how a client wants an event to look, but how they want it to feel. We consider scale, color, movement, texture, architecture, lighting, and all the small details that make a setting

memorable.

GR: Christmas brings together faith, family, tradition, and generosity. It’s filled with memories, and flowers and greenery help create the atmosphere for new ones. Whether we are creating an elegant tablescape, decorating a home, or delivering an arrangement to someone who needs encouragement, our goal is to make Christmas feel warm, meaningful, and personal.

One of our most extraordinary commissions was a memorial heart measuring six feet by four feet, containing approximately 575 Tibet white roses and 96 orchids. It was breathtaking, but its real significance was expressing remembrance for the family. It captured what we believe: extravagance is not simply about size or cost. It is about creating something worthy of the moment.

MW: Are you in your happy place now, or do you see room to grow? GR: I’m a dreamer, so I am not sure I will ever stop imagining what could come next. Our next chapter is The Garden at Texas Legacy, which opened on November 1, and we want it to be a destination for creativity, connection, and celebration. We offer seasonal design classes and creative experiences, as well as providing a location for holiday parties and other special gatherings.

MW: What is the secret to running a business as a married couple? GR: The secret is remembering that the marriage is more important than the business. Kathy and I have been married for 45 years, and she has supported me through many entrepreneurial seasons, some successful, and some that required faith and perseverance.

Within The Garden, we are building The Abiding Studio. This professionally equipped podcast studio will be the home of my upcoming podcast and will also be available for professional content production.

We respect each other’s strengths, communicate honestly, and try not to carry our business into our personal life. We also laugh a lot. Most importantly, we recognize that neither a marriage nor a business thrives by keeping score. It takes grace, patience, shared purpose, and a willingness to stand beside one another through every season.

The Garden will also include a coffee bar and comfortable spaces where people can slow down, connect, exchange ideas, and be inspired.

MW: The holidays are upon us! Which holiday is your favorite, and how do you make it special with flowers?

The Garden at Texas Legacy is the next expression of our vision—a place where beauty, creativity, faith, hospitality, and community can all grow together.

For our youngest readers

Help the reindeer find the candy cane Christmas Word Search:

Find the hidden objects.

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More !an Just a Cup of Coffee

by Lee Virden Geukink

photo by Morgan Gribble Photography

In late summer 2026, a coffeehouse quietly opened in a Craftsman-style bungalow at the corner of West Cannon Street and Saint Louis Avenue in the Near Southside, across the street from Watts Park. It didn’t stay quiet for long. Now, At the Oaks Coffee House is one of the buzziest coffeehouses in a city that has more than its fair share of really good coffeehouses. I went there midmorning on a random Thursday to meet with the owners, Chelsea and Anthony Robles, and found it full of people working, relaxing, and enjoying the community the Robles have worked hard to build. So, -- how did the Robles, transplants from Southern California, take a

historic building (that once housed Cannon Chinese Kitchen) and turn it into a place Fort Worthians have taken to heart in just three short months? "We're COVID transplants," Anthony said as I sat with him and Chelsea in the small cottage next to the main coffeehouse that serves as extra seating. “I was in tech, and of course, we went virtual during the pandemic, which gave me the opportunity to be a stay-at-home dad and be there for my kids’ milestones.” Chelsea and Anthony met at a restaurant/event space in Los Angeles called Redbird | Vibiana. It was formerly the cathedral of the Catholic Archdiocese of Los Angeles. After the 1994 Northridge earthquake, the Archdiocese

donated the building to the City of Los Angeles and built a new cathedral. A developer eventually bought the former cathedral building and opened Redbird | Vibiana. (Remember this.)

knew he was happy here.

Back to Chelsea and Anthony’s story. “During the pandemic, Chelsea was pregnant, our big kids were toddlers, and we were all cooped up in a small house,” Anthony said. “We couldn’t go anywhere or do anything, and we really needed more space. But in Los Angeles, we couldn’t really afford more space unless we moved two hours or more away from our family and friends.”

“We’re city people,” Chelsea added. “So, we wanted to be in a city,” Anthony continued. “And we wanted to move before the kids started middle school and really made their group of friends, and moving wouldn’t tear them away from all they knew. So, we started workshopping different places to live.”

Chelsea’s brother was a TCU alumnus who never left Fort Worth after he graduated. As Anthony and Chelsea began to talk about moving, they

“When we were thinking about where we could move, we knew we wanted to be in a city,” Anthony said.

Chelsea said, “Being from Southern California and growing up in the hustle and bustle of the city, we knew we really wanted a slower pace of living. We started thinking about

hard work and empathy, and I think the best way to show someone, whether it’s your kids or anyone else, what your core values are is to do it yourself and be the example.”

food. They worked with local chef Jessica Castañeda (Madeworthy cover story, November/December 2024) to develop a menu that featured good food and was also sustainable.

Now that Chelsea and Anthony had an outline of what they wanted to do, they had to find a location.

“Food waste management and sustainability is important to us,” Chelsea said. “I didn’t want us to generate a lot of waste that went into the landfill. Jessica really honed in on our values and our sensibilities to help us come up with a menu that we’re proud of.”

In 2015, Cannon Chinese Kitchen opened in a beautiful old Craftsman bungalow in the Near Southside. It served traditional Chinese food and cocktails and quickly became a go-to spot for Fort Worthians in the know.

what environment we wanted to raise our children in and how we were going to raise them there.” After looking at Nashville and Austin, Chelsea and Anthony remembered the trips they would make to visit her brother. They remembered how much they loved Fort Worth's laid-back, funky vibe. "We briefly considered Dallas, but it reminded us too much of L.A.," Chelsea said. "Fort Worth specifically felt like it was the right fit for our family.” So, they packed up the kids and moved to Cowtown. Their families quickly followed, and now they all live within a few minutes of each other. But moving during COVID was an adjustment. “The first year and a half was really tough on us mentally,” Chelsea said. “I was still working remotely,” Anthony added. “And we didn’t really know anyone or have a community. Our kids weren’t in school yet, so we didn’t know other families with kids. We started talking about what we wanted to do if we could do anything. We thought, ‘We can’t go anywhere or do anything [during lockdown], so let’s dream big.’” When Anthony and Chelsea were dating, one of their favorite things was trying small, local spots. Funky little bars, family restaurants, and neighborhood coffeehouses were some of their favorite date spots. "Every time a new place popped up, we would go try it," Anthony said. “We asked ourselves if that’s the route we should take,” Chelsea said. “Do we want to try to open a place for people to discover and make ‘theirs’?” Both Chelsea and Anthony had worked in food service. They knew what it took to run a successful business. And they knew that you don’t go into food service to make money. “You don’t open a restaurant thinking, ‘I’m going to make a million bucks,’” Anthony said. “You do it because you care. You want to build something. You want the people. You want the community that develops around a successful restaurant. We knew that we wanted to build something and make it into something that we would be proud of and that we would love going to every day.” “And we knew that we wanted a place for our kids to grow up in and learn from,” Chelsea said. Anthony nodded. "My mom was a single mom, and it made a huge impact on me and how I interact with people, how I talk to people and care about people. I watched her navigate parenthood on her own, working multiple jobs just to keep food on the table.” “We want our children to grow up to be people of integrity,” Chelsea said. “We want them to know the value of

Unfortunately, like so many small businesses, staffing and supply-chain shortages caused by the pandemic were too much to overcome, and Cannon closed permanently in 2021. The building sat empty for several years due to structural problems. “We looked for a location for over two years,” Anthony said. “We wanted a place that felt right,”

“We bake our pastries fresh every day,” Anthony said. “We prepare what we think we can sell, and if we need to, we can always make more, but we don’t want things sitting around in a pastry case at the end of the day.” “Three months into this thing, and we have very little food waste,” Chelsea said. “I’m really proud of that.”

Chelsea beamed. “Yes! We want to show our kids and our staff how to be good people.” Anthony nodded. “When I was little, going to McDonald’s was a HUGE treat. It was awesome. And when I was working remotely and being a stayat-home dad, I started noticing that things like that weren’t a huge treat for my kids. We obviously want to give our kids what we didn’t have growing up. We want them to have a good life, but we don’t want to spoil them.” “Now, they see us coming to work every day,” Chelsea said. “And our staff sees us coming in every day. It’s about the work ethic and the compassion for serving others that we want to pass on.” That compassion and empathy extend

At the Oaks had been open for only three months when I visited to interview the Robles, and business was good.

“”

“People in this neighborhood can tell when a business is being intentional,” Chelsea said. “"e community here is emotionally intelligent.” Chelsea added. “It had to be a space we could make our own.” “We saw this place, and we liked it,” Anthony said. “The neighborhood was evolving. There were young families here, and new businesses opening. It felt like the right area.” [We now interrupt the article for a bit of Fort Worth history.] The building at the end of the 300 block of West Cannon now houses a local law firm, but it was originally home to Saint Paul Lutheran Church. After World War II, Saint Paul's congregation had outgrown the West Cannon location and moved to its current home on West Freeway. The building later became home to Iglesia Bautista Nueva Jerusalem and various Hispanic faith outreach services serving the historic neighborhood. [And now, back to our regular article.] Anthony grinned, “Rumor has it that the building next door that the salon is in was where the nuns lived, and this house was the rectory.” Remember that Chelsea and Anthony met at a former cathedral converted into a restaurant and event space? “We both have a love of old buildings that are turned into something new,” Anthony said. “We fell in love in a place that had been the first cathedral in Los Angeles, so when this place popped up, we couldn’t move fast enough.” Chelsea said, “It had already been a restaurant, so it had a kitchen. And when we pulled up and saw the park across the street, we knew this was the right place.” Chelsea and Anthony worked with a contractor to turn the old Cannon Chinese Kitchen into an open, airy coffeehouse that serves really good

“People in this neighborhood can tell when a business is being intentional,” Chelsea said. “The community here is emotionally intelligent.” The first week of business was supposed to be a soft opening, but word got around, and people started showing up. They showed up in droves. “We went viral,” Anthony said. That soft opening quickly became a hard opening. “We ran out of coffee,” Anthony said. “Katherine at Cherry Coffee was so helpful – she gave us some beans so we could stay open. And the staff pivoted, got creative, and most importantly, stuck with us.” One of At the Oaks’ draws is, naturally, the coffee. Anthony roasts the beans himself. “The thinking is that a coffeehouse can either serve families and crowds or they can serve coffee snobs,” he said. “Why can’t we do both? Sourcing and roasting the beans ourselves is a way to manage quality and be creative. I’ve changed the roast for the new fall drinks. We can cater to the coffee snobs and the coffee newbies.” Chelsea and Anthony work in the coffeehouse every day. "One of my favorite things to do is to find a corner and pretend I'm a customer," Anthony said. "The staff likes to make fun of me for it, but it's the best way to see things that need doing, like there's a cleaning rag out over there, or the countertop needs to be cleaned. It's a way of modeling our values to the staff so they know what is important." When I was a teenager, my father said everyone should serve in the military, work in retail, or work in food service to learn to treat people with kindness and empathy. I mentioned this to the Robles.

to other small businesses. The cottage next to the main house hosts pop-ups and collaborations. The Robles have collaborated several times with Jessica Casteñeda several times, and they have more pop-ups on the books for the coming months. “Even before we opened, we talked about featuring local food growers and cottage bakers like Jessica,” Chelsea said. “People like Jessica are working really hard, but they don’t have a storefront, so could we utilize our space to promote them and bring awareness of their talents to our community?” Modeling hard work and core values for their children and staff. Making sure that their customers feel at home. Ensuring their kitchen is sustainable and produces very little waste. Working with local artisans and growers to give them a place to sell their products. That’s how the Robles took a historic house and turned it into a neighborhood coffeehouse and community gathering place in just three short months. Now, who’s up for some coffee? I know a place. photos by Walt Burns

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Holidays in the Metroplex by Lee Virden Geukink

The holidays are here, and the Dallas-Fort Worth Metroplex knows how to celebrate! Whether it's ice skating in the Stockyards, watching your children's faces light up as Santa rides his float into Sundance Square during the Parade of Lights, or enjoying a new version of an old classic at Casa Mañana, there's plenty to do with family and friends.

A Christmas Carol: A New Musical Comedy November 27 through December 23 Casa Mañana Get ready to say “Bah, humbug!” to boring holiday plans! A Christmas Carol: A New Musical Comedy at Casa Mañana in Fort Worth brings Charles Dickens’ beloved Christmas classic to life with a fresh twist. Follow the miserly Ebenezer Scrooge as he encounters three unforgettable Christmas spirits on a magical journey that challenges his grumpy ways and reminds him what the season is really all about. Expect plenty of holiday cheer, musical fun, laugh-out-loud moments, and a heartwarming message about generosity, kindness, and second chances. Whether you're planning a family outing, a date night, or a festive adventure with friends, this lively theatrical production promises Christmas spirit with a sprinkle of Christmas magic.

Home for the Holidays November 27 and 28 Bass Performance Hall The music of the holidays feels magical, and the Fort Worth Symphony Orchestra's Home for the Holidays concert captures that nostalgic feeling beautifully. Featuring beloved classics performed by the full orchestra, this annual seasonal favorite invites audiences to slow down and savor the traditions that make this time of year so special. From familiar tunes that bring back childhood memories to grand musical moments that sparkle with holiday spirit, the concert offers something for every generation. For many Fort Worth families, Home for the Holidays is a treasured tradition that reminds us the sweetest memories often begin with a song.

GM Financial Parade of Lights November 22 Downtown Fort Worth For Fort Worth, the holiday season kicks off with a Texas-sized dose of Christmas cheer at the GM Financial Parade of Lights in downtown Fort Worth. This beloved annual tradition turns the city streets into a dazzling winter wonderland of sparkling floats, marching bands, festive music, and holiday magic. Families, friends, and visitors gather to watch the colorful procession light up the night and create memories that make the season extra special. From twinkling lights to cheerful performers, there's something to delight

every age. Bundle up, grab your favorite holiday treats, and find a spot along the parade route for an evening of unforgettable fun. With its hometown charm and spectacular sights, Fort Worth's Parade of Lights is a merry reminder that the most wonderful time of the year has arrived!

38th Annual Carol of Lights November 23 Grapevine's Historic Main Street Grapevine's 38th Annual Carol of Lights is a heartwarming celebration of the holiday season. Soak up the holiday spirit with seasonal music, beautiful decorations, and the small-town charm that makes Grapevine the Christmas Capital of Texas®. Your children will delight in the colorful displays, while you, your family, and friends can savor the nostalgia of sharing holiday traditions across generations. Trust me, the Carol of Lights offers a dazzling reminder that the best holiday moments are often the ones spent together.

Christmas in the Stockyards & Rodeo Rink November 17 through January 3 – Rodeo Rink December 5 – Christmas in the Stockyards Fort Worth Stockyards Saddle up for a Texas-sized Christmas celebration at Christmas in the Stockyards in Fort Worth. This festive Western wonderland blends cowboy charm with holiday magic to create a real holiday tradition. Enjoy the sights and sounds of the historic Stockyards, dressed for the season, with twinkling lights, holiday decorations, and authentic Texas spirit setting the stage for Christmas fun. Then lace up your skates and head to the Rodeo Rink for a spin on the ice, whether you glide gracefully or hold onto the rail for dear life. With its uniquely Fort Worth mix of cowboy culture and seasonal cheer, Christmas in the Stockyards offers a delightfully different way to celebrate the most wonderful time of the year in Cowtown.

The Nutcracker December 11-27 Bass Performance Hall

transforms into a prince and leads her through a world of dancing snowflakes, magical battles, and the enchanting Kingdom of the Sweets. Featuring talented local dancers and breathtaking choreography, this timeless production delights audiences of all ages. Whether attending for the first time or continuing a cherished family tradition, The Nutcracker offers a wonderful way to celebrate the holidays.

Harmony for the Holidays November 21 The Women's Club of Fort Worth Make the season merry and bright with Harmony for the Holidays from Fort Worth Opera, a festive musical celebration the whole family can enjoy! Blending beloved holiday songs with the magic of a live performance, Harmony for the Holidays offers a wonderful way to welcome Christmas with loved ones. Whether you're introducing children to the excitement of opera or simply looking for a new holiday tradition, the concert offers a chance to share the joy of music as a family. Gather the family, soak up the seasonal spirit, and enjoy an afternoon filled with holiday cheer.

Ice! Featuring Harry Potter™ November 13 through January 3 Gaylord Texan A Magical Holiday Tradition: ICE! Featuring Harry Potter Make holiday memories a little more magical at ICE! Featuring Harry Potter™ at Gaylord Texan Resort in Grapevine. This beloved winter attraction transforms the resort into a frosty wonderland filled with larger-than-life ice sculptures and colorful displays. This year's ice! features all-new scenes inspired by the enchanting world of Harry Potter. Visitors can marvel at familiar characters and magical moments recreated in brilliantly carved ice. Remember to bring your parka to stay warm in the chilly indoor environment. Beyond the icy adventures, the Gaylord Texan offers plenty of festive fun, making it easy to turn the visit into a memorable (and magical) family getaway.

Texas Christkindl Market November 20-22 and November 27 through December 23 Arlington

Experience the magic of the holiday season with The Nutcracker by Texas Ballet Theater in Fort Worth, a beloved Christmas tradition that brings Tchaikovsky's enchanting score to life. Follow young Clara on her extraordinary Christmas Eve adventure as a toy nutcracker

Step into a little piece of European history at the Texas Christkindl Market in Arlington, where centuries-old German Christmas traditions come to life in the heart of North Texas.

Inspired by the traditional Christkindlesmarkt in Arlington's sister city, Bad Königshofen, Germany, this festive market celebrates the Old-World custom of gathering to shop, eat, and enjoy the magic of the holiday season. Browse charming wooden booths filled with handcrafted gifts, ornaments, and seasonal treasures while savoring German delicacies such as bratwurst, strudel, and warm pretzels. More than a shopping destination, it offers a cultural connection to European holiday heritage and brings a treasured Christmas tradition to Arlington.

Vienna Light Orchestra Christmas Concert Tour 2026 November 28 Will Rogers Auditorium Experience the magic of the season as the Vienna Light Orchestra brings its enchanting Christmas concert tour to Fort Worth. Blending the grandeur of classical music with the warmth of beloved holiday favorites, this captivating performance offers an elegant escape into the spirit of the holidays. Beautiful melodies, luminous staging, and orchestral music create an atmosphere reminiscent of a festive evening in old-world Europe, celebrating the beauty, wonder, and nostalgia of the holidays. Whether enjoyed as a romantic date night, a family outing, or a special seasonal tradition with friends, the Vienna Light Orchestra promises a memorable musical experience filled with grace, joy, and the timeless enchantment of Christmas.

Night of Lights Christmas Parade November 27 Historic Granbury Square Night of Lights Christmas Parade – Granbury, Texas Make Granbury’s Night of Lights Christmas Parade a family tradition, where holiday magic fills the historic downtown square with festive floats, sparkling lights, and Christmas cheer. Children will delight in the colorful displays, cheerful music, and the excitement of watching the parade roll through the heart of Granbury. Parents and grandparents can soak up the nostalgic atmosphere while sharing the season's joys with younger generations. After the parade, stroll around the beautifully decorated square, explore local shops and enjoy a cozy evening surrounded by holiday decorations and the magic of family.

new-ish in town where fort worth is eating by Lee Virden Geukink Fort Worth has always been home to wonderful restaurants, but boy, 2026 spoiled us! For our annual food and holiday issue, we decided to spotlight some of our favorite new(ish) places in town, along with a few restaurants we are eagerly anticipating.

La Pistola Kitchen & Saloon 1812 Montgomery Street

Located in the former Taco Heads space across from Dickies Arena, La Pistola Kitchen + Saloon offers a lively dining experience for those who appreciate elevated Italian cuisine inspired by classic spaghetti westerns. Gather with family and friends for a delicious meal of classic Italian-American food made with the freshest seasonal ingredients in a distinctly Western setting that invites long, leisurely evenings together. La Pistola's warm and approachable sensibility makes it the place for those seeking good food and a fun evening on the town.

Beverly’s Downtown 901 Houston Street

Beverly’s (opening soon at time of writing) will bring a fresh perspective to Mexican cuisine in downtown Fort Worth, blending traditional flavors with contemporary flair. Located in the historic Hogan Building, the restaurant has taken over the large basement space that manages to feel intimate and stylish. The menu will celebrate Mexico's diverse culinary traditions, from hearty northern specialties to bright coastal influences. Jeff Payne and Jason Cross, longtime restaurateurs behind Cousin's BarB-Q and The Mont, created Beverly's, named for Payne's mother, Beverly Payne, who helped establish Cousin's Bar-B-Q with her husband in 1983.

One Trick Pony Pizza Tavern 313 South Main Street

Pizza holds a special place in family traditions, whether it is a quick weeknight dinner, a weekend outing, or a meal shared after a day of exploring, and One Trick Pony Pizza in Fort Worth is a great place to bring everyone together around the table. With pies like The Big Hurt, The Boz, or (my favorite) Reggie White, One Trick Pony Pizza is the kind of spot that makes gathering over a table full of pizza feel like an occasion. Parents can relax while kids devour their pizza and pasta, and everyone can share a meal without the fuss of a formal restaurant. After all, great family memories often begin with a simple slice of pizza, pasta, wings, and time spent together.

Hiro’s Kitchen Sushi & Sake 309 West Daggett Avenue

Offering an intimate 15-seat sushi counter and premium sake, Hiro’s Kitchen invites you to slow down, savor each bite, and enjoy a meal that feels both comforting and special. Chef Hiroto Ochiai (also Hiro's sake sommelier) learned his craft at JeanGeorges Tokyo before spending several years in New York City. For Fort Worth diners who enjoy both omakase and a la carte dining, Hiro's Kitchen offers a memorable culinary experience in a relaxed, friendly setting that celebrates the simple pleasure of good food paired with good sake.

Seared Steak & Cocktails 4006 White Settlement Road

Located in the former (and much-missed) Pearl Snap Kolaches spot on White Settlement Road, Seared Steak & Cocktails offers an elegant dining experience of perfectly prepared steaks and handcrafted cocktails, without taking itself too seriously. Whether you’re planning a special date night, celebrating a milestone, or simply craving a memorable meal, Seared's prix fixe menu takes the stress out of choosing, along with endless fries. The cocktails are delicious, the steaks are Akaushi Wagyu, and the bolillo bread with butter flight (!) is downright sinful. Come hungry, bring good company, and settle in for an evening of delicious food, refreshing drinks, and Fort Worth hospitality.

on South Main Street is making a name for itself in the Near Southside. The menu features food from around the world, while the ambiance is intimate and chic, with painted murals and brushed brass accents. Owner Brandi Bohn named her restaurant after her daughter, and the neophyte owners have hit on a winner. Fort Worth loves its food with a side of personality, and Brooklyn’s offers an inviting change of pace from Tex-Mex and chain restaurants.

Beren Meze & Grill House 1216 6th Avenue

Bring your appetite to Beren Meze & Grill House, where family recipes meet modern Mediterranean flair. Owned by husband-and-wife team Leman and Charlie Ünlü, the restaurant began in February 2025 as a small food hall stall after the couple built a following selling homemade baklava at local markets. Named for their youngest daughter, Beren, the restaurant reflects the family's passion for sharing authentic Turkish cuisine and warm hospitality with their adopted city of Fort Worth. The restaurant moved to a larger home at 1216 Sixth Avenue in the Near Southside in the spring of 2026. Today, guests can savor house-made breads, flavorful meze, grilled kebabs, and traditional Turkish specialties, along with cocktails and wine, all in a stylish setting for a memorable meal.

Boots & Bubbles Bar 2517 Rodeo Plaza

Get ready to raise a glass with a little Western glam at Boots & Bubbles Bar, an exciting new addition coming to Fort Worth’s Stockyards in December of 2026 [at press time]. Located directly across from Billy Bob’s Texas, the bar will bring a fresh, feminineforward vibe to the historic district while welcoming everyone looking for a fun night out. Located at 2517 Rodeo Plaza, directly across from Billy Bob's Texas, the bar will feature a central bar, stylish lounge areas, a dance floor, and a stage. Expect sparkling wines, premium spirits, creative cocktails, and shareable bites. Live music, piano entertainment, themed events and VIP spaces will add to the festive atmosphere. Whether you're celebrating a birthday, planning a girls' night, or simply craving a glass of bubbly, Boots & Bubbles promises a new way to enjoy the Stockyards.

Station & Vine 221 West Lancaster Avenue

Inside downtown Fort Worth's historic Texas & Pacific Railway Terminal, Station & Vine breathes new life into a landmark that has welcomed travelers since 1931. The restaurant offers a chef-driven menu featuring steaks, seafood, and contemporary American favorites, alongside thoughtfully selected wines and handcrafted cocktails. The inviting dining room features rich colors, Art Deco details, and comfortable seating, plus a patio for relaxed gatherings and an intimate cocktail lounge called The Parlor. The location's railroad history adds character to the delicious food: the station once served passengers traveling east and west, and notable visitors included Elvis Presley. Today, Station & Vine blends Fort Worth heritage with modern hospitality to create a distinctive destination for dinner and drinks.

Brooklyn’s 401 South Main Street

Founded by a girl, her father, and her uncle, none of whom had ever owned a restaurant, Brooklyn’s

Almacén el Gallo 500 West 7th Street

Almacén el Gallo brings Mexican culture and neighborhood charm to Fort Worth, with a name that evokes a traditional Mexican corner store where everyday essentials and community connections go hand in hand. (“Almacén” translates to warehouse or general store, while “El Gallo” means “the rooster.”) Founders Adrian Burciaga and Martin Quirarte drew inspiration from childhood memories of Mexico’s neighborhood fondas and old cantinas, where meals brought people together and hospitality felt like family. The restaurant occupies the First on 7th building in downtown Fort Worth, blending midcentury character with Mexican-inspired design. Chef Rodrigo Rivera Río, co-founder of Monterrey’s Michelin-starred KOLI Cocina de Origen, leads a menu celebrating regional Mexican cooking, from moles and adobos to grilled meats and traditional stews. The result is a thoughtful tribute to Mexico’s culinary heritage.

Drinks N’ Such 2736 Stanley Avenue

Located near TCU, Drinks ’N Such brings a fresh twist to the traditional sports bar, combining game-day excitement with chef-driven food and a lively indooroutdoor setting. The restaurant brings together experienced Fort Worth hospitality professionals: chef David Hollister, formerly of Wild Acre Brewing; Clayton Grunewald and Tino DeFranco of Southern Hospitality Group; and Drew Boatman, owner of Rusty Nickel IceHouse and Star Café. These guys envisioned a gathering place where creative cuisine and entertainment share the spotlight. The admittedly unique name honors late hospitality veteran Raymond “Ray” Hernandez, whose familiar phrase inspired both the restaurant and the name.

Rosebuds Picnic Supply 9812 Camp Bowie West

Rosebuds Picnic Supply brings a fresh take on casual dining to Fort Worth’s historic Westland Shopping Center. Owned by the Murrin family, whose local hospitality roots include River Ranch Stockyards, the neighborhood café will celebrate Fort Worth’s past in a particularly charming way. Its name honors the Six Tiny Rosebuds, a 1930s theater dance troupe that became known for working as carhops at the nearby Jenny Lind Club. The menu will focus on picnic favorites with a Texas twist, including fresh sandwiches, homemade soups, crisp salads, fried chicken, and brisket chili. (Rumor has it you should save room for Rosebuds’ homemade ice cream and traditional Texas sweets.) With a welcoming patio, picnic tables, and grab-and-go options, Rosebuds is bound to be a delightful stop for an easy lunch, a sweet treat, or provisions for an afternoon outdoors. [Opening soon at the time of writing]

682-553-7432 -

Influencing with Purpose:

Bethany Tucker of A Taste of Texas We created Influencing with Purpose to spotlight social media influencers who use their platforms for more than self-promotion. Bethany Tucker of A Taste of Texas shares "the best of Texas food, destinations, and hidden gems," so she was the perfect choice for our annual food and holiday issue’s Influencing with Purpose. - by Madeworthy Editorial Team Madeworthy: What inspired you to start A Taste of Texas? Bethany Tucker: After staying inside during the COVID pandemic for so long, I couldn’t wait to get out of the house and start exploring. I started posting a few TikTok videos of our experiences at random restaurants during the summer of 2021, and it took off from there. I have always had a passion for food and travel, and I just wanted to share some of my favorite spots with family and friends. The followers started to add up, and before long, my accidental passion project turned into something amazing.

MW: Food and holidays are so intertwined with family traditions – what are some of your favorite food memories or family traditions from the holiday season?

of her, I developed a love for food at a very young age. MW: If someone handed you a blank holiday calendar and said you could only recommend five Texas food

MW: We read somewhere that your Instagram account is not your full-time job and that you are a local teacher. Please tell us how you balance working and traveling to keep up with a rigorous content calendar. BT: I absolutely love my job as an eighth-grade English teacher. I am a third-generation teacher, and I love carrying on my family’s teaching legacy. It is an honor to play a small part in the future of my wonderful students. Teaching gives me SO much time off to travel: weekends, Thanksgiving break, winter break, spring break, and summer. It is the perfect career for a travel enthusiast like me! I feel like my life is balanced so perfectly: I have a rewarding job as an educator and a fun passion project that provides so many delightful experiences with friends and family.

MW: Texas has so many incredible restaurants, chefs, bakeries, and hidden gems. What makes a place stand out to you enough to share it with your audience? BT: My goal is to find places with rich histories or unique stories behind them. I try to find places that no one else has explored before and showcase these unique spots in a fun way! I love showing up to places unannounced and surprising the business owner with a video.

MW: What’s your Number One destination in 2027? BT: I would love to go back and spend a weekend in Galveston. There is so much to do there besides the beach. We spent a weekend there a few months ago shopping at the Strand and exploring new restaurants. We absolutely loved our stay at the beautiful Grand Galvez. The city surprised me in so many ways, and we can’t wait to go back.

MW: It seems that featuring a restaurant for your followers helps the business, too. Have you ever helped a struggling business owner get their place on the map, as it were? BT: When Dark Side Pizza opened in Boerne, I knew I had to go to check out this Star Wars-themed restaurant. We snuck in, ordered a pizza, and put together a quick video. The restaurant was overwhelmed with crowds the following week, and the owner even made a video thanking me, his customers, and his staff for a successful week! (I should clarify that he wasn't a struggling business owner; it was just a new business!)

MW: Looking ahead, what do you want A Taste of Texas to become? BT: I want this A Taste of Texas page to become the “go-to” spot when planning trips, celebrations, and weekend getaways. My goal is to encourage people to get out of the house, grab their family and friends, and go somewhere where lifelong memories can be made. Quality time with loved ones is so important these days.

MW: Has there been a person you’ve discovered through A Taste of Texas that has had a particularly meaningful impact on you? BT: As a creator, we have multiple events and opportunities to meet and connect with other creators. Last year, I met one of my new best friends, who is also a travel influencer. Our friendship and bond were instant because we have so much in common. I am so grateful to have met her in such a unique way. Now, we love to travel and create fun content together.

Christmas in the Garden in Fort Worth, the Tipsy Elf Bar in Dallas, Holiday in the Gardens Festival in Galveston, and Miracle on 5th Street in Austin.

BT: I have fond memories of Christmas morning at home growing up. My mom and I would create an elaborate breakfast menu and try fun, new, holiday recipes every year. My mom taught me how to cook, and because

experiences this season, which places make the list and why? BT: My favorite Texas holiday destinations would be Santa’s Wonderland in College Station,

Fort Worth and Texas Favorites

Coffee shop: Avoca Breakfast/brunch place: Ol’ South Pancake House (incredible German pancakes and chicken-fried steak) Hangout with friends: Thompson’s Bookstore or The Dirdie Birdie Place to relax and recharge: Brunch on the patio at Gemelle

Museum or gallery: The Modern (love the reflection pond there) and Fort Worth Museum of Science and History (love the Omni Theater there) Artist or musician: Parker McCollum Yearly event: Texas Pizza Festival in Salado Boutique: Loca on Main in Fredericksburg Best bartender/cocktail: The new “Cold Fashioned” at Still Austin

I must share that “my” page is not a one-person show! I have to give credit to the man behind the camera: my wonderful husband. He is an active member of A Taste of Texas, and I couldn’t do it without him. He is always researching new places to visit, and he is my biggest supporter. He is an expert drone flyer and is the creative mind behind many of my videos.

Sweet treat: Blue Bonnet Bakery (10-cent cookies) Hamburger joint: Miller’s Smokehouse in Belton (best smashburgers) Barbecue: Heim BBQ (best burnt ends) Mexican Restaurant: Maria’s (great margaritas) Date night spot: Walloon's Restaurant

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Celebrating Christmas with a Snap and a Pop by Patric Bennett My mother knows how to make Christmas special. She pours her heart into planning and decorating. She has created traditions without which the holidays just aren't the holidays. When I see her table, I know just how much she's put into making the holidays special for her family. When we sit down for dinner, resting in the middle of each plate is a traditional Christmas cracker. There’s been a Christmas cracker on my plate for as long as I can remember. Do y’all know what a Christmas cracker is? No? That’s okay, that’s what I’m here for. A Christmas cracker is a small cardboard tube wrapped in festive Christmas paper and tied at both ends. Inside are three lovely “prizes”: a tissue-paper crown, a small toy/trinket, and some of the corniest jokes you have ever heard. And there’s a surprise! Gently pull both ends of the paper, either by yourself or with your dining partner. A pop or crack sounds as a chemically impregnated friction strip separates, hence the term “cracker,” and the spoils of the tube fall out. Now, unfold the crown and put it on (this is mandatory for everyone at the table), admire the little toy, see what everyone else received, and then take turns reading the jokes out loud. A little internet research reveals that the Christmas cracker was invented by a London confectioner sometime in the late 1840s. The design mimics the wrappers of French bonbons, and

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It’s Christmas Eve at the Bennett House. !e stockings have been hung from the chimney with care, And the smell of tamales is heavy in the air. Mom has brought out the Christmas Spode and all the best silverware. !e table has been set with her usual passion and flair. the friction strip and its pop imitate the sound of a festive, crackling log in the fireplace. I was interested to note that, while I was falling down the proverbial rabbit hole researching Christmas crackers, this is a tradition in homes around the world on Christmas Eve or Christmas Day. And here I thought it was just one of my family’s crazy traditions. One source claims that between 300 and 500 MILLION Christmas crackers are sold each year globally. The predicted market growth in the United States is estimated at 15 to 20% yearly. As I mentioned, it has been a tradition in my family for decades and will continue to be something we look forward to laughing about every single year. While researching this article, I was amazed to find that many of my friends also include Christmas crackers in their family traditions. However, our neighbors in Corsicana, where I was privileged to grow up, have a holiday tradition that I just love. Every year after our Christmas Eve dinner, my sister and I drive to Jester Park and leave our tiny trinkets from our crackers at the base of the Lefty Frizzell statue. On Christmas,

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after the presents and festivities, we drive back to the park and examine all the other trinkets and offerings from families all over Corsicana. Over the years, we have seen more and more people join what we thought was just one of our quirky Bennett family traditions. The Christmas cracker has always been one of my favorite Christmas traditions for many reasons, but most of all, it’s because my whole family is gathered around the table. Seeing everyone in their goofy crown, being envious of someone else’s prize, and rolling our eyes at the absolutely antique “jokes” (and believe me, I use that term loosely) that are sure to become my child’s favorite “Dad Jokes.”

John Bennett, passed away earlier this year, and his exceptional ability to tell the corniest of jokes will be gravely missed, but the show will go on. I have many pictures in my mind of him just enjoying his family at the table. He was a king in that crown. He was our king. I’ve found that World Market on Hulen has an excellent selection of crackers, not just for Christmas, but for anything you might want to celebrate with something fun and memorable. I hope this year's Madeworthy holiday edition finds you and your family happy, healthy, and ready to revel in the traditions you have, or maybe start some new ones.

My father,

Home for the Holidays. Made in Fort Worth. From holiday gatherings to quiet winter mornings, experience handcrafted comfort proudly made in Fort Worth altom oad, Fort Worth,

Share a year of discovery this holiday season and gift a Museum Membership!

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Recently, I had lunch with two of the most inspiring women I’ve ever had the privilege of knowing. Many of you know Katrina Carpenter, owner of Carpenter’s Café & Catering, board member of many local nonprofits, and the subject of a Madeworthy cover story (November/ December 2020). She’s been sharing her gifts to uplift, comfort, and feed our city for years. But you may not know Samantha Renz. Samantha Renz wears many hats. As a civil engineer, she’s the CEO of Evolving Texas, a civil engineering and consulting firm that works with municipalities and private companies around the region. As founder and Chief Love Officer of Soul Tea, she shares her passion for tea and her engineering knowledge to create some of the best darn teas you've ever tasted. As founder and president of the Soul Tea Foundation, she has created a foundation that provides training and mentoring for opportunity-challenged people to grow, heal, and succeed in a safe, supportive environment. In the last year, the Foundation has launched 13 new businesses and given almost 30 people the skills to be hired in new jobs that pay a living wage. As a child growing up in Sanger, Texas, Samantha never imagined her future would look like this. When she was 15, her family’s house burned to the ground, and she dropped out of high school to go to work to help support her family. “I was working full-time at a packing plant, and I was working at a restaurant,” Samantha said. “My first opportunity came from the City

Carpenter’s. I did not have the capacity to keep going.”

Common Sense by Lee Virden Geurkink

Now, Samantha and Katrina knew of each other. (It's hard to live in Fort Worth and not know of Katrina.) Samantha wanted to move Soul Tea into a brick-and-mortar, while Katrina had a brick-and-mortar that she had poured her blood, sweat, and tears into but couldn't keep going in her current state. It was the perfect opportunity for both of them. And thus the idea for The Commons was born. Two businesses sharing one roof. Both working to give back and uplift their community. Both offering more than sustenance for the body.

Secretary of Sanger. Her cousin owned the restaurant, and the City Secretary came in and said, ‘I want to hire you to work for me because you smiled at me.’ So I went to work for the City of Sanger as my third job.” While working for the City of Sanger, Samantha met her first mentor. He was a consulting engineer for the city, and he recognized her intelligence and her abilities. "He told me that I should be an engineer," Samantha said. "I didn't know the first thing about being an engineer, but he mentored me and gave me a part-time job doing AutoCAD maps at night. That changed the whole trajectory of my life." Samantha went on to earn a civil engineering degree from the University of Texas at Arlington. She's been

involved in some of the biggest civil engineering projects in the area, including Sundance Square and the Tarrant Regional Water District and Dallas Water Utilities Integrated Pipeline Project, a regional partnership for water supply. But she always wanted to pay her mentor’s example forward. Hence founding the Soul Tea Foundation. Meanwhile, Katrina was struggling. Within six months, her family experienced two devastating house fires, losing everything they owned, including their beloved pets. Then her mother, her anchor and her biggest cheerleader, died. “It was really hard on me,” Katrina said, in a masterful understatement. “In March of this year, I decided that come September, I was done. I would close

“Katrina needed someone to take some things off her shoulders,” Samantha said. “And we’re so grateful for the opportunity to partner with someone like her. It’s such a natural fit. The Commons is going to be a place for people to gather, to slow down, and uplift each other.” These two women, who fought to get where they are now, give everything they have to their community. Now, they have each other to lean on so they can continue their true work of making Fort Worth a better place. “You know, I was looking at Katrina’s operations handbook this morning,” Samantha said to me. “On the front cover, it says something like, ‘We exist to nourish the body and the soul.’ And Soul Tea’s mission is to steep our community in love, hope, and opportunity. It's a perfect fit. It just makes sense." Common sense.

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A Hometown Chef Makes Café Mirador Sing

by Lee Virden Geurkink photos by Justin Doherty

If you missed the construction, the Camp Bowie and West 7th corridor west of University has been undergoing a BIG change, with new restaurants, hotels, and upscale boutiques on offer. And while Bricks and Horses or Emilia's might be flashier, there's an intimate little restaurant hidden inside a boutique that's perfect for a quick, delicious lunch or a long, lingering brunch. Café Mirador is the little sister of Dallas’ Mirador. It quietly opened in March of this year and has already become a favorite of those in the know. To enter, you wend your way through the luxury offering of Forty Five Ten boutique before walking into an open, airy yet intimate restaurant. The upscale American menu features Chef Manual Gutiérrez's unique takes on the classics. While Café Mirador is ostensibly a Dallas transplant, Chef Gutiérrez is a Fort Worthian, born and bred, who brings his Fort Worth sensibilities to his food. “What I love about Fort Worth,” Chef Gutiérrez said when I sat down with him in the lovely dining room, “Is that while it might be a big city, it has a slow, small-town vibe still. I mean, we’re now the 10th-biggest city in the nation, and we’ve evolved, but we’ve kept what makes us unique. I want to honor that in my food.” Chef Gutiérrez grew up in Fort Worth's Northside neighborhood and started cooking in his teens. "I was in high school when I started cooking at City Club of Fort Worth," he said. "And I just worked my way up. I've been so fortunate to have really great mentors who have given me a great foundation.” After City Club, Chef Gutiérrez went to the Gaylord Texan, where he honed his skills across all the on-site kitchens. "I worked all over the hotel, from banquets to the steakhouse to the room service kitchen to the Italian restaurant. We were doing everything from scratch at the time; we made everything from the dressings to the aioli to the bread. We even ground our own beef for the hamburgers. Everything except maybe the yellow mustard and the ketchup, we made. And I learned so much there.” As he learned on the job, Chef Gutiérrez moved up through the ranks of the Gaylord kitchens. He then moved to Dallas to help open Fine China in the Statler Hotel under Executive Chef Angela Hernandez. "It was fun to dive into a different cuisine," Chef Gutiérrez said with a nostalgic grin. "Getting to experience the different ingredients, the different techniques, which are so distinct from what I was used to and what we Americans consider traditional, was mind-expanding. I learned so much from everyone." Unfortunately, Fine China was just a few years ahead of its time, and it closed after only two years. Chef Gutiérrez said, pragmatically, “I learned the importance of location at Fine China. We were just a few years early.” After a short stint at Bullion in Dallas (“Going from pan-Asian to classic French taught me so much, and the chefs… Well, I don’t think we have enough time in the day to praise them”), Chef Gutiérrez got his first chance to head a restaurant as executive chef when Café Mirador opened.

“When we created the menu,” Chef Gutiérrez said, “I wanted to make our food understandable but elevate it. Food is so tied to our memories, so I wanted to play on things that people would recognize. For example, we have a lobster Cobb salad that is absolutely amazing, but it doesn't look like a traditional Cobb salad. Instead of hard-boiled eggs, we cure egg yolks, dehydrate them, and grate them over the salad as a garnish. It just elevates it." Chef Gutiérrez not only elevates classic American dishes, but he also brings his Hispanic heritage into the kitchen. During our interview, I was honored to try a dish that debuted on the Café Mirador menu about two weeks later. Chef Gutiérrez's eggplant milanese updates the classic beef milanesa familiar from Tex-Mex menus across town. "I like playing with people's expectations," Chef Gutiérrez said. "It's a vegetarian version that's lighter and brighter." [Editor's Note: See page six of this issue for the recipe for this delicious dish.] Our conversation makes it clear that Chef Gutiérrez is not your typical executive chef. Chefs, by tradition and stereotype, are supposed to be mercurial creatures, yelling at their staff and throwing sauté pans full of food when one tiny detail is wrong. Chef Gutiérrez couldn't be further from that stereotype. He's warm and funny, and while he's serious about his food, he's also serious about giving his staff a chance to create and learn. His take on the classic French dessert, millefeuille, for example, combines layers of baked meringue with fresh mangoes and figs over a house-made chamoy, a traditional Mexican sauce of pickled fruits, chile peppers, citrus, salt, and sugar, and a house-made Tajín-style seasoning. It is easily the best new dish I've tried this year. But what makes it so special is that Chef Gutiérrez involved his whole staff in its creation. “I want [the kitchen staff] to feel ownership of the food,” Chef Gutiérrez said. “When I was growing up in those kitchens, I was so happy when I got to create specials. Seeing people order my specials and hearing their feedback was so important to me as a young cook, and I want to give that opportunity to these guys. Plus, I love learning from them. In order to be a good teacher, you have to be a good student.” Michael Ramirez, the general manager of Café Mirador, agrees Chef Gutiérrez is unique. "He's everything you want in a chef AND everything you don't want in a chef, meaning that he has the experience. He has the passion for his food. He has the knowledge. But he doesn’t have the ego. He’s special. He’s one in a million.” As I cleaned my plate, Chef Gutiérrez smiled and said, "You know, we hear all the time that we're a 'hidden gem.' You know, it feels great to be called a 'gem,' but why do we have to be hidden? But it's great that people really love this place." Yes, Café Mirador's entrance may be hidden inside a luxury boutique, and it may be the little sister of a Dallas stalwart, but Chef Gutiérrez, along with Michael Ramirez and the whole staff, is working hard to turn this little sister into a Fort Worth classic of its own. “For me, nothing’s ever a finished product,” Chef Gutiérrez said. “I’m always trying to tweak things, evolve them, make them better. Just like Fort Worth as a city is doing right now.”

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