Fort Worth Foodies Presents

ISSUE

1

MAY

|

2022

FORT WORTH

Foodies PRESENTS

On The Cover

Cafe Bella serves up some delicious Chicken Macinano

The Perfect Mother's Day Cocktail FORT WORTH'S RESTAURANT GUIDE

214.774.9903 2025 W Southlake Blvd

Come for the food, Stay for the experience.

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A WORD FROM THE EDITOR

Connie Bally

As Fort Worth Foodies on Facebook sped past the 50, 60, 70 and then the 80,000 member mark with lightning speed it became apparent that we would best serve the greater Fort Worth area by becoming more than a source for questions from our members asking for ‘the best. We wanted to press the accelerator to the floor and make sure the momentum we’ve built would carry us forward and the quality of information we provide to our members would continue to foster the dynamic community we have become.

It didn’t take long to realize a digital magazine would be the perfect solution. It would give us focus as a brand and give the city of Fort Worth a publication that is specific to our restaurants, caterers and purveyors. Genius! However, we weren’t sure how to execute which was rather {cough, cough} a large strategic snafu. Right on cue, as I’ve since learned this young man operates, I was contacted by Austin James. Our paths crossed in two of the groups we are each members of that are just for Facebook admins (creators of a group)..and have Facebook employees as admins.

In these communities we discuss what is working, what isn’t working, issues with the platform we’re experiencing and wins we are enjoying. Austin quickly rose to the top of the names that most of the 1,500 members recognize and follow. When he speaks, it’s with his trademark smile and effervescence. And people listen. He’s steadfast, incredibly quick to implement, intuitive and ambitious. He also has 2 editions of a very successful digital magazine under his belt for his partner community "Lehigh Valley Food" based in Pennsylvania. The wheels were spinning in both of our heads and from a couple of brief Zoom meetings, the digital magazine named “Fort Worth Foodies Presents…”was born.

Please join us as we take a closer look at some of our known and not so well known restaurants, peek behind the curtain of how things are made or built, chat with owners and chefs, offer recipes, cover events, visit food trucks and just about anything else that seems to speak to us. The magazine is taking the shape of a newsletter with pages that flip but we’ll see the direction it goes in as time goes on.

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The opportunity to publish our own magazine and become a full-on media production company is very exciting. The digital age makes it possible to have a reach into our community that is worth harnessing. It’s fascinating to me. The effectiveness of being able to showcase people making their livelihoods providing food to the public has been proven time and time again and it’s an honor to be able to pull some of these amazing people out of the shadows and let you all know what they have to offer. In some instances, some of the now beloved businesses were on the brink of closing down but as a group, we were able to give them the recognition they deserved and now they’re thriving. It’s very rewarding to create a community that has made a significant difference in the lives of so many. If you feel like giving yourself a big pat on the back, please go ahead! You deserve it.

Others who deserve a pat on the back and then some are my talented lead admins. I’m speaking of Penny Bonkowski and Celia Valadez Guerrero. They each bring a fresh eye to the restaurants they’ve covered and even hilarity to the responses they’ve contributed. Their input and guidance have given Fort Worth Foodies TX the structure we enjoy today. They’ve given me a much-needed sounding board, guidance and support. There’s so much more to managing a group than just creating one and Fort Worth Foodies TX would not be the same without them. I value their insights and input as much as I value their friendship. We work in unison to continue to uphold the Mission Statement and Rules that create the framework for the Fort Worth Foodies on Facebook. We’ve held up under protest and scrutiny and we are steadfast in moving forward being a pro-commerce, proconsumerism group that has given us the momentum and success we are experiencing. From the bottom of our hearts, we want to thank you for being a part of it.

Connie Bally

Founder-Fort Worth Foodies Editor-Fort Worth Foodies Presents

Instagram saw it first! Follow @fortworthfoodiestx for all our foodie adventures.

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The perfect summertime refresher..paleta in a margarita from Muy Frio Margaritas FTW

817.738.4761 4700 Camp Bowie Blvd Fort Worth www.lucilesstatesidebistro.com

Reader's Choice Best Brunch

Contents

MAY

Parm Dusted tacos are my absolute favorite Original American Taco. Have you tried them yet? They’re addicting…and found only at Jimboy’s Tacos.

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Featured Chef: Café Bella tells us all about their delectable dishes

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Featured Restaurant: Simply Fondue is simply wonderful

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Featured Entrepreneur: Suck it Jerky gives us the juicy details

817.348.0633 111 W 4th St, Ste 15 Fort Worth simplyfonduefortworth.com

For a dining experience that is beautifully presented, perfectly curated and offers exceptional flavors, plan on dining at Simply Fondue.

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MEET THE TEAM

FORT WORTH

Foodies

ISSUE 1 | MAY 2022

PRESENTS

PRESIDENT Connie Bally PRODUCTION Times Live Media Group Rum Runnas Podcast Network CONTENT CREATORS Penny Bonkowski Celia Valadez Guerrero Mark X French CONTRIBUTING PHOTOGRAPHERS Connie Bally PROOFREADER Rita Vinson

IN PARTNERSHIP WITH

PARTNER

@fortworthfoodiestx

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Times Live Media Group | Times Live Radio Studios | Rum Runnas Podcast Network 25 S Main Street, Nazareth PA | www.timeslivemediagroup.com

Fort Worth Foodies is more than just a foodies group! We have several groups you may or may not be aware of. Over time, we’ve discovered certain sub-groups were needed to keep the larger group running smoothly and to offer a more specific focus to other interests such as our Plant Based & Vegan group for example.

Here are the names and links of all of the groups we’ve spun off and still monitor for growth and appropriate content. All of the groups are a lot of fun and serve useful purposes so feel free to join one or all of them, as your interests dictate.

Fort Worth Foodies

This is where most of our members congregate, comment and contribute.

Fort Worth Foodies Home Chef

This group was formed to give the home cooks a space to showcase their kitchen creations.

Fort Worth Foodies Plant Based & Vegan This site is to exchange information on restaurants that carry plant forward menu items.

Fort Worth Foodies Buy/Sell

This is our selling group. If you have dishes, kitchen appliances, etc you’d like to re-home, this site might be a good place for you to post.

Fort Worth Foodies Local Purveyors

was intended to allow the bakers, caterers and small batch cottage industry folks a space where they can showcase what they’re making and how they can be contacted.

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Pups On The Patio C O N N I E

B A L L Y

Thank you Penny Bonkowski for this great idea...from here on out..any day of the week...if you take your pup to any restaurant patio and snap a picture, you'll have an opportunity to share it on Saturday, every Saturday. We'll have a regular 'pups on the patio' segment.

Most restaurants welcome dogs in their outdoor dining area but please ask first just to be sure.

Some restaurants such as Fort Brewery & Pizza have a special dog menu and treats for your canine buddy. I think it'll be sooo much fun to meet everyone's furry friends.

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FEATURED CHEF

Cafe Bella 817.922.9500

3548 S Hills Ave Suite 19, Fort Worth www.cafebellaftw.com

An Italian Favorite in Fort Worth!

Made with love and transparency. A health focuses cafe and cold-pressed juice bar.

Located in Forks township and downtown Easton at the Easton Public Market.

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I had the absolute pleasure of dining at Cafe Bella!

The restaurant, nestled into a beautiful neighborhood, is family owned and operated and has been around for about 22 years. It doesn’t have a large social media presence partly due to the long standing success it’s had over the years so this was a wonderful find for me. I was delighted to meet the owner Eli Golemi, who immigrated to the US from Greece when her daughter was only 5 to give her a better life. The daughter is now in medical school. Both mom and daughter have their own successes that they attribute to each other.

Let’s talk about FOOD! Tasting is believing but it truly was some of the best Italian food I’ve ever had. All ingredients are organic. Fresh, fresh, fresh is used in all the dishes, some of which are treasured family recipes. You can taste the love in every single bite and feel right at home with each visit. Most of the guests seem to frequent the restaurant as Eli knows so many by name and food preference. It’s those special touches, served with beautiful menu items that will transport you to a place in time where service was valued and the dining table was a gathering place where people enjoyed each other's company as much as they did their meal. It’s a treasure in this city. I am so happy to be able to showcase it to you.

There’s patio seating too!

-Connie Bally

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Enchiladas ¡Olé! Is Proud to Serve DFW With Some of The Best Rated Tex-Mex Cuisine, from our Classic Enchiladas to our Stuffed Quesadillas.

817.984.1360 catering@enchiladasole.com 2418 Forest Park Blvd Fort Worth www.enchiladasole.com

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817.243.4137 johnwayne@fireflygrillingco.com

Caterings, pop ups and custom fabrication! Firefly Grilling Co. is a one stop shop

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Lightning in a bottle..or jar..canning jar.

There’s no other description for the team of Scott Spielman and Jessica Reid, co-owners and operators of Keller Trading Company (121 Olive St. Keller, TX 76248). What used to be a dilapidated building has been transformed into a commercial kitchen in the back and store in the front. It’s a building that resembles a cottage with the feel of a home but filled with the hand made, small batch creations from vendors the Spielmans met at the farmers markets they’ve participated in over the years. The initial intent was to purchase the building just for the existing large commercial kitchen for Scott’s personal use, but they soon saw the potential to expand on that and to offer their equally creative friends an additional space to showcase their items. The goods you’ll find are sold on commission and the vendor will get a report and a check once a month.

There is no monthly fee charged to ‘rent’ a space, thus increasing the profitability of the vendor.

Currently they have 16 vendors and are always looking for more..and boy! Is it ever pretty there!

Jessica and Scott have hit the perfect combo of crisp, clean, fresh and welcoming with their choices for the decor. It’s a reflection of their personalities and it all comes together with a vibe that speaks to a big community hug where the talent of each purveyor is recognized. The commercial kitchen is available for $20/hour and there is also storage available, including refrigeration, so the person using the facility no longer has to drag his/her ingredients back and forth. It’s all so well thought through.

Scott and Jessica are also the owners of the now famous “Suck It Jerky and Pickles”, which began in 2018 when Scott made pickles for friends for the holidays.

In April 2019, he set up his first farmers market table and has been going strong ever since. Currently, they have an inventory of about 30 items on the shelves with more being introduced.

While in number, he carries more pickled products than jerky, that jerky has to be experienced to be believed! Scott has the ability and talent to create customized creations. When asked what the minimum order is, he said “One”. This is a 15 man who loves his craft and is willing to whip up a custom batch to keep his customers happy, even if it’s a single jar.

FEATURED ENTREPRENUER

Gift boxes that are well branded with the bright “Suck It Jerky & Pickles” logos clearly visible are available and they can be customized to fit any occasion. They’re beautiful and would be the perfect gift for the pickle and jerky lover in your life.

Think Housewarming, Thank You or Birthday gifts. You'll love visiting the store to see the full line of options and you’ll love gifting their items even more knowing no preservatives are in that jar.

There’s a keen focus on authentic flavors.

It’s alchemy. Not kidding. Just try any of their items and you’ll see for yourself the magic that comes out of the masterfully blended contents.

Fort Worth is a city of culinary creations where collaborations are becoming more commonplace. Scott mentioned the pickled garlic would be pitch perfect for a dirty martini. He carries pickles with different flavor profiles which would hit the high notes in sandwiches and pizzas being created in the restaurants around town. The options are endless. What is a given is that the attention to quality of the item would be an exciting addition when incorporated into a chef-produced dish. Having Scott as a trusted purveyor would be a welcome dimension to any thriving eatery.

817.296.4161 suckitjerkyandpickles.com jilrholdings42@gmail.com

Jessica and Scott continue to sell their products off premises and they’re regulars at Keller, Roanoke and Saginaw Farmers markets. You can stay up on their schedule by visiting their Facebook, Instagram and website.

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DELICOUS & FRESH

Frezko Taco Spot 972.294.5620 5101 TX-121

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Mother’s Day is Sunday, May 8th and treating the mom in your life to a brunch where she feels pampered would be a great way to start out her special day. Here’s a Mimosa Recipe that looks easy to make, beautiful to serve and delicious to sip.

Strawberry Mimosa (but watermelon, blueberry or any other fresh fruit would work) Use champagne, cava, prosecco or any sparkling wine.

Puree the strawberries and orange juice. Nothing special there: just whiz it up in a blender until it forms a strawberry puree. Use a pint of strawberries (remove a few for garnish) and Pureeing fresh strawberries with the orange juice adds fruity berry notes to the flavor palate.

Use about 2 cups of OJ. It’ll depend on the ratio of how much OJ you want to bubbly. Some say equal parts OJ to bubbly, but most prefer 1 part OJ to 2 parts bubbly..or just eyeball it.

Add the sparkling wine first (to contain the mess) or last (for fizz). There are two ways to add the champagne in a mimosa.

Add it first and it contains the mess and there’s less bubbling. But if you like those beautiful bubbles, add the sparkling wine last! It makes a frothy bubble fountain.

Garnish with strawberries, if you’d like. Fresh strawberries are a lovely way to add pizzazz. Add slices of berries or whole berries. Use a cocktail skewer to get them to balance on the top of the glass for a ‘ta-da’ presentation.

Often imitated never duplicated

817.238.3840

1116 8th Ave, Fort Worth, Indoor and outdoor dining available

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Brazilian Tex Mex 773.656.8322

6751 Rufe Snow Drive, Watauga braziliantexmex@yahoo.com

Try The New! “Brazilian Picanha”

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817.296.4161 suckitjerky@gmail.com suckitjerkyandpickles.com "From one pickleaholic to another, Suck it Pickles’s” are the best! I will eat and drink every drop . Delish! -Cathy, TX

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What's A

Kitchen?

If you’re unclear on what a ghost kitchen and or a cloud kitchen is, you’re not alone. Innovation is the key to survival in the restaurant universe. As rents continue to soar and labor shortages continue to plague the industry, restaurateurs are turning to more creative ways to serve their delicious food to the hungry public. We’ve witnessed the recent proliferation of food trucks, once relegated to gas station parking lots but now very trendy, so it is with a new industry that was created from a desire to serve up great food in a budget friendly environment..enter the ghost kitchen and cloud kitchen. Both are commercial kitchens offering take-out dishes only but that is where the similarities end.

Ghost kitchens are used for a variety of reasons, from expanding delivery options to creating meals and doing meal prep and even using a ghost kitchen as an alternative to opening a brickand-mortar restaurant. Ghost kitchens are commercial kitchens located in established restaurants. The kitchen is leased out, often during slow business hours or days when the restaurant is closed, to an aspiring restaurateur. The menus are made available on-line, a customer places an order, and a food delivery service picks up the order and takes it to the customer. The location of the kitchen is typically not disclosed, hence the term ‘ghost’ kitchen.

Once the food delivery driver is dispatched to pick up your finished order, will the address of the kitchen be known, but only to the driver.

A Cloud kitchen has the same principal but it’s more of a permanent situation for the aspiring restaurateur. Typically small, galley sized kitchens are leased out and it becomes a permanent facility, much like the more commonplace work share offices. In lieu of desks and office furniture, cloud kitchens offer a commercial kitchen where the renter will have access to the same space day in and day out, and have the opportunity to take orders, make and deliver food with more expanded hours as the cloud kitchen is theirs to use on an ongoing basis.

There are commercial buildings popping up around town that offer a cloud kitchen and you’d never know they were there since there is no signage and the traffic is very low. It allows businesses to expand their presence in different areas of the city while not incurring the overhead and labor issues of a brick and mortar.

If you have a favorite restaurant but the drive isn’t appealing and you’re out of range for delivery, check with them. Chances are they may have a cloud kitchen and will be able to provide you with that dish you’re hungry for. It’s all just a couple of clicks away!

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It seems like only yesterday that I walked into a little ice cream shop on Camp Bowie to grab a sweet treat and was met by the owner, a young mother, and her 1 year old son, asleep in his car seat in one of the booths during shop hours. The husband was often at work, their 4 year old daughter was often at school. The early days were a struggle, but they had each other, a dream, some wonderful recipes and an incredible amount of passion. It seems that’s the ultimate recipe, one that brought them a loyal following in their neighborhood and then beyond.

Three years of persistence and determination brought Perla to her newest shop in Saginaw. Their son is now 4 and the daughter is now 7, Jaime, husband and father, is now working full time at La Real Michoacana. Since the early days, he’s the one who has methodically hand mixed the 40 flavors of ice cream and further developed the recipes for each. It’s such a passion project, only he and Perla are allowed to make each batch. Even with an extended close knit family, they’re the ones who make each batch of ice cream and paletas (ice cream bar), all of which have a visual appeal that can only come from an artisan.

La Real Michoacana Fort Worth 8641 Camp Bowie West Blvd Fort Worth, TX 76116 682.250.5911

La Real Michoacana Delites 1029 N. Saginaw Blvd.

Saginaw, TX 76179 817.945.1393

The menu isn’t limited to the myriad of ice cream and paletas; it also includes traditional favorites as elotes and other savory items. You can bet the same scrutiny has been given to each ingredient in those as well. I stood nearby and watched Perla as she masterfully assembled a Conchitas Preparadas, which loosely translates into piled up on a shell.

I watched her take a bag of Fritos (any chip can be used), surgically slice it open, remove an entire ear of corn from it’s hot water bath, slice the kernels off into a bowl where it is then mixed with other mouth watering ingredients, generously piled onto the chips and finished off with crema, more savory goodness and topped with thick, deep green slices of jalapenos.

Watching this had me in awe and made me incredibly hungry, where minutes before I was completely stuffed from an earlier lunch. She lovingly handed it to Jaime to devour, which he was glad to oblige. Perla then stepped over to the freezer, reached in and pulled out a pint of frozen solid strawberries.

She opened the top of the carton and took a knife and began to chop at the fruit with a flick of her wrist to break them up and create an airspace onto which she poured cream and topped with an impressive amount of whipped cream. It was like she was in her own world as she reached for the next ingredient and knew exactly how much of what is needed to create another one of their culinary masterpieces. I was in the shop for demonstrations to photograph, and I thought that would be it, but there was so much to learn from this amazing woman!

She then stepped over to the freezer that houses the paletas and lifted a single bar out by its stick. She unwrapped the cellophane sleeve it was in and proceeded to dunk it into dark and luscious chocolate. She told me only the milk based paletas can be dunked into the chocolate as the water based flavors, such as the fruit, won’t hold the chocolate. She then placed the bar with the quickly cooling chocolate layer in a plate that had a sizable amount of chopped nuts on it, which quickly adhered to the chocolate, creating a chocolaty, crunchy sweet treat that could define summertime.

Everything in the shops owned by Perla and Jaime speak to a time gone by and Mexican traditions that are finding a permanent place in our culture. It brings with it a deliciousness and personal touch that only an artisan can create.

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The Rim Burleson 295 E. Renfro Suite 111

817. 720.7707 Serving American retro with a side of vibe

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The Colossal sandwich shop 1220 Airport Fwy

817.508.0123 Where the building is small but the sandwiches are Colossal

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Simply Fondue FEATURED RESTAURANT

Derived from the French word (fonder), which means to melt or to blend in a single pot. Simply Fondue isn’t so simple.The restaurant has been owned for 15 years by husband and wife team Gary and Jennie Grassia.

They came to own the restaurant in a way that required a leap of faith since neither had prior formal restaurant experience. What they shared was a passion for interacting with the public and being of service. The rest they reasoned, could be figured out as they went, which they’ve accomplished beautifully.

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The restaurant is located across the street from Sundance Square. Upon entering the property through the impressive, very large front doors, one isn’t sure if they have just entered the grand lobby to a 5 star hotel, or a restaurant where a wonderful evening is sure to unfold. Unfold it with a nice sumptuous 4 course meal, where the centerpiece of your four course meal, is bubbling hot, and sumptuous fondue. Simply Fondue is a slow dining experience where meals can take up to 2.5 hours to complete. If a patron lets the restaurant know they’re pressed for time, such as plans to attend a performance at Bass Hall, the restaurant will accommodate within reason as some corners can be cut, but not all.

The fondue is a rich, decadent, heated pot of melted cheese, a main course of sizzling hot oil, and scrumptious pot of melted chocolate. During the main course of the sizzling hot oil, a customized selection of protein, such as herb crusted pork loin, Jamaican jerk chicken, teriyaki tenderloin or jumbo shrimp, and non-meat such as stuffed mushrooms, falafel, three cheese ravioli or six pepper tofu. a Tofu Are skewered on what resembles a long handled oyster fork. It’s the ideal example of ‘form follows function’ as the design is to ensure the food gets immersed in the hot liquid to cook but the diner's hand stays at a safe distance away.

It’s also very refined to dine from the slender, long handled fork. It’s reminiscent of the cigarette holders movie stars of yester year would so elegantly take a very measured puff and then exhale for dramatic effect. It's so mesmerizing to watch.

It’s a meal that can be both intimate, and feel communal, as the items are, one by one, carefully dipped into the shared hot pot, left to cook for a few moments, cool off for a few seconds and then very deliberately savored... not just eaten, but savored. It’s a meal that’s been designed to slow down time and to enjoy the company of your dinner companions while settling into a sumptuous feast. The venue is ideal for date night and special occasions such as birthdays and anniversaries.

The dessert menu would naturally go in the direction of melted chocolate decadence and indeed it does! The chocolate fondues are flambeed table side and served with jumbo marshmallows, triple chunk brownies, banana chunks, fresh pineapple, fresh seasonal berries, cookie dough, rice krispy squares, cherries and cinnamon sugar cream cheese balls. For a dining experience that is beautifully presented, perfectly curated and offers exceptional flavors, plan on dining at Simply Fondue.

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Fort Brewery and Pizza 1001 W Magnolia Ave Fort Worth

817.923.8000 Craft Beer & Awesome Food

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Blue Zones Project® by Sharecare is a community well-being improvement initiative designed to make healthy choices easier through permanent changes to environment, policy, and social networks.

www.bluezonesproject.com

Where you live can make for better living.

What if you had the opportunity to create a city where the healthiest choices were also the easiest ones to make? Imagine a place where it’s easy to buy fresh produce from grocery stores and farmers’ markets, not only because it’s more affordable, but also because it’s more accessible than a fast food restaurant.

Here it’s easier to bike than drive thanks to better bike lanes providing safe and direct access to work, shopping centers, and parks, all without the hassle of public parking. This community designed for health and well-being also makes it easier for your kids to play outside with safe school playgrounds available to the public during non-school hours.

This is a city built for active living. It’s an environment where public policies provide people with healthy opportunities, giving them a supportive nudge toward eating better and moving more naturally. This is a Blue Zones Community™.

You’re probably asking yourself if such a community exists? The answer is YES, through the Blue Zones Project®. The Blue Zones Project is a community wellbeing improvement initiative designed to make healthy choices easier through permanent changes to environment, policy, and social networks.

Its mission is to lead and ignite community-bycommunity well-being transformation, where people live and work together in Blue Zones Communities™ for a better life.

By taking an environmental approach to well-being improvement, we have an opportunity to create real change in communities. This kind of change sparks people’s deepest desires to live well while giving them the tools to do so.

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Belzoni's Catfish Cafe 817.386.0714 110 N Jim Wright Frwy, Ste. C White Settlement www.belzoniscatfishcafe.com info@belzoniscatfishcafe.com

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Bourbon Roast

By: Evan O’Connor

INGREDIENTS Approximately 2 lb Chuck Roast lightly coat in coarse kosher salt and black pepper and rest at room

DIRECTIONS

temperature for 1 hour 1 Tbsp vegetable oil

1. In a large cast iron dutch oven over medium high

3 Tbsp butter

heat pre heat for 2 minutes and add the vegetable oil

1 Large Yellow Onion Large dice

and chuck roast.

5 stalks celery cut in 1 inch segments

2. Sear both sides as dark/crispy as possible without

5 Large Carrots cut in 1 inch

burning. Remove the roast and reserve on a plate. -

segments

Deglaze with bourbon and add butter , carrots, onions

1 Tbsp minced garlic

and celery.

2-3 lbs mini gold potatoes or similar

3.Stir until onions are translucent, add beef broth and

potato

potatoes add the roast on top of the bed of veggies

1 oz bourbon

and be sure to add the juices that have pooled on the

1 16 oz can beef broth

plate.

1 cup all purpose flour

4.Cover and bake at 225 for 12 hours.

5.remove the roast, Very carefully, strain the veggies and reserve the liquid.

6.Put the liquid in a bowl on an ice bath for 5 minutes then put it in the freezer for 20 mins. The fat will form a disc on the top that can be easily removed by sliding a knife around the edge .

7. in a medium sauce pan add the beef fat and flour and mix until all the flour is mixed in. slowly bring to medium heat stirring constantly. Stir for 2 minutes then add the liquid and whisk together.

8. Slowly bring to a boil while stirring constantly and scraping the bottom. Salt and pepper to taste.

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817.238.3386 3613 W. Vickery Blvd #109 Fort Worth www.muyfriomargaritas.com info@muyfriomargaritas.com

Enjoy one of our 9 Signature Flavors

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985.637.9506 thewildcajun.com

We provide honest Louisiana seafood and authentic Cajun culture! C’est Bon Cher!

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Become a Sponsor!

Feature your restaurant in Fort Worth Foodies Magazine and help us on our mission to keep our region up to date with the latest and greatest food and drink destinations. Reach a whole new market and help support a small business.

Message Chris to get started today!

connie@fortworthfoodiestx.com