CHEFS ON... OFF the BEATEN PATH Local Chefs Let Us in on Restaurant Picks That Will Make You a Regular at These Hidden Gems

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COWTOWN’S FOOD TRUCK EXPLOSION

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2 Fall 2012 • fwfoodie.com tCONTENTS

4 SPOTLIGHT KEEP ON TRUCKIN’ From tacos to tempura, Fort Worth’s food trucks are hitting the streets with gourmet eats. by Celestina Blok 8 AROUND TOWN 4 EAT THIS! Get the rundown on recent restaurant openings and a few that we are anticipating for the fall. by Josie Villa-Singleton 10 EASY ENTERTAINING FALLING FOR PECANS Add an earthy bite to sweet and savory fall dishes with these recipes featuring one of our favorite seasonal treats. by Callie Salls 12 CHEFS ON... OFF THE BEATEN PATH Local chefs let us in on restaurant picks that will make you a regular at these hidden gems. by Kevin Martinez 14 FOODIE FINDS 10 IT’S A TOUGH ROAD Get an inside look at what it is taking for our own staffer, Kevin Martinez, to get his food trailer up and rolling. by Natalie Lozano 15 EVENTS The heat is waning and lending itself to fall festivals that are bursting at the seams with food, wine, music and even chuck wagons. 16 FEAST YOUR EYES Taco Heads lets us in to capture an inside look at the daily grind. by Kari Crowe Seher 12

fwfoodie.com • Fall 2012 1 FROM THE EDITOR foodieFort Worth Editor-in-Chief Crystal Willars Vastine Managing Editor Matthew Vastine Design Director Cynthia Wahl Marketing Director Photo: KariSeher Crowe Photo: Micheline Hynes

Copy Editor Evin Harano hen Food Network’s Great Food Truck Race hit the streets of Fort WWorth for a challenge in August 2010, I was in line (twice) for a Contributors taste of Vietnamese fusion cuisine from the Nom Nom truck out Celestina Blok of California. The show and the response from its fleeting two-day Natalie Lozano stint in Cowtown seemed to have sparked a mobile movement. Kevin Martinez Whether the abundance of trucks and trailers can be attributed to the Callie Salls show and its presence in Fort Worth is debatable. The one thing that is Kari Crowe Seher certain is that the floodgates are open and foodies are reaping the benefits. Josie Villa-Singleton It’s a phenomenon that many initially saw as a trend that would see itself out the door after a few months. Although we have seen many trucks come Cover photography by and go, countless others have weathered the ups and downs while gaining Kari Crowe Seher a loyal following. Food parks have popped up to give them a little piece of pavement to call their own and now throngs of happy customers fill the picnic tables with everything from hot dogs and tacos to steak frites and sushi. Published quarterly by The food parks themselves are new to Fort Worth, but we cannot forget Fort Worth Foodie LLC that there have been numerous trucks serving Cowtown for over a decade (like Tacos El Barrio featured on page 5). And while some may not consider ©2012 Fort Worth Foodie LLC them to be among the band of new “gourmet” trucks, they are still serving All Rights Reserved up the best tasting grub to come out of a kitchen with or without wheels. The options are endless and the trucks are geared up and ready for No part of this publication may cooler weather perfect for outdoor dining. No need to for reservations – if be reproduced without written you have ten minutes or two hours, there’s a truck with your name on it! permission from the publisher.

Cheers! Comments concerning editorial content? email [email protected] For advertising inquiries contact: Sales Director Shirley Ben-David [email protected]

Find us on Facebook|Follow us on Twitter 2 Fall 2012 • fwfoodie.com CONTRIBUTOR SPOTLIGHT

CYNTHIA WAHL KEVIN MARTINEZ DESIGN DIRECTOR CONTRIBUTOR Cynthia comes to Texas Kevin keeps a full plate by way of Wisconsin (born serving as Chef de Cuisine at there) and Colorado (grew Tokyo Café and instructing up there). After spending 20 at the Culinary School of years as art director at the Fort Worth in classes on Fort Worth Star-Telegram, seafood, regions, and fusion. she decided to follow her Always looking for outlets epicurean passions. for his creative energy, Kevin Art and design are her founded Chefs Underground vocation - she also designs at Texas in late 2011. The 360 West magazine. But an group brings together adulation of Texas food and local chefs interested in wine was raised to a higher expanding their palates level when she became friends and talents by preparing Photo: KariSeher Crowe Photo:

Photo: KariSeher Crowe Photo: with June Naylor during her meals together. After time at the newspaper. Together, they created Texas Toast Culinary preparing the meal and sharing tips and techniques, they enjoy the Tours in 2009 and have introduced hundreds of hungry followers to fruit of their labor. Martinez describes the experience as “chefs a new level of culinary curiosity. They guide locals through Feeding pushing each other forward.” Kevin’s has been married to high school Frenzies visiting multiple restaurants in one night, go on road trips sweetheart, Christy, for 7 years. Their two boys Eli and Alex (ages to culinary destinations throughout Texas, and create Iron Chef- 3 and 1) are fond advocates of bacon and crispy chicken skin, not style team building programs for organizations. See what’s coming to mention steamed dumplings. With a constant desire to test his up next at www.texastoastculinarytours.com. Cynthia is married abilities, Kevin has competed in several cooking competing statewide to a native Texan, and has two teenage sons who eat an awful lot. and was voted one of Fort Worth Magazine’s Top Chefs in 2011. SPOTLIGHT Jose Luis Ponce serves elote, left, a Keep on combination of whole kernel corn, cream, white cheese and spices. His Tacos El Truckin’ Barrio food truck By CelestinaCelestina Blok has been around PhotographyPhotography by KarKarii Crowe SeheSeherr over a decade.

Tacos El Barrio 1300 Lee Ave., Fort Worth, 76106 (at Supermercado Monterrey) It’s just a few minutes before 11 a.m. and customers are already waiting outside the Tacos El Barrio food truck. The unadorned mobile kitchen is parked in the Supermercado Monterrey parking lot at Northside Drive near North Main Street. One of the truck’s staff members sets up a small table with three chairs before raising the truck’s awning, revealing a menu of tacos, tortas, quesadillas and more, complete with colorful photos showcasing each item. The ordering begins and will continue until late into the evening, just as it has on a daily basis for years. It’s been more than a decade since Jose Luis Ponce opened FROM TACOS his food truck, long before it was the trendy thing to do. The Mexico City native, who also works as a welder, has TO TEMPURA, been in the United States for nearly 30 years and serves true street tacos just like those he remembers from his homeland – soft corn tortillas, double-stacked and filled with FORT WORTH’S savory, mouthwatering meats like barbacoa, pastor (roasted pork), fajita and lengua (cow tongue). They’re substantially- FOOD TRUCKS sized and topped with chopped white onions, fresh cilantro and piquant salsa, and are a steal at only $1.25 each. ARE HITTING THE His quesadillas, just $2.50, are arguably the best in town, offering a grilled flour tortilla folded in half and stuffed with STREETS WITH meat, cabbage, avocados, cilantro and onions. From elote, whole kernel corn served in a cup with cream, white cheese and spices, to Jarritos, a fruit-flavored Mexican beverage, everything on GOURMET EATS Tacos El Barrios menu is authentic to Mexico. And a feast big enough to feed four hungry Foodie girls cost less than $15. “The tacos are my favorite. They’re a Mexican custom,” said Ponce, who also owns his three-year old El Barrio restaurant on North Main Street. “But I love the tortas, too.” Often degradingly referred to as “roach coaches,” trucks like Ponce’s have been cruising the streets of Fort Worth for years, commonly unrecognized by press and the general public. But those who’ve looked past the language barrier and the trucks’ unelaborate exteriors have long found incredibly delicious cuisine that could be sold for triple the price in more upscale neighborhoods. The fact is, the food truck phenomena is not new, and guys like Ponce have been trucking it right under our noses for years. “It’s the consistency in our product that’s kept business good,” Ponce said. “I want to continue to keep serving more.”

4 Fall 2012 • fwfoodie.com Chef Scott Kaiser of Bento Box Food trucks keeps it fresh with a Japanese- inspired menu that includes in Fort Worth this Dynamite Shrimp Bowl. Think you know all of Fort Worth’s food trucks and trailers? Here’s a guide to get you started on the usual •Fred’s Truck Wagon suspects and where to find them. Cowboy chef Terry Chandler’s longhorn-adorned truck allows The Originals the famous Fredburgers to hit the streets. www.fredstexascafe.com •Juanito’s Fort Worth Food Park Make your way to the Fina sta- tion on Hemphill to fill up •Sassy Hot Dogs on tortas and quesadillas. These dogs get sassy with va- 2240 Hemphill St. rieties like the Chopper, with •Taqueria Rio Grande smoked brisket and raspberry barbecue sauce, and the PMS, Some tout these tacos as some with chili, tamale and fried egg of the best in Fort Worth, with all topped with “hell sauce.” grilled white corn tortillas, www.sassyhotdogs.com cilantro, onions and seasoned Various locations meat with a smoky kick. 7809 Camp Bowie Blvd. •Wiener Man Buns are fresh-baked and toasted Asian and our favorite dogs include the Alchemist, with bacon, •The Bento Box spinach, avocado and pico. Every bite comes perfectly seasoned www.wienermantx.com in these Asian-inspired dishes 7th Street Food Court like the dynamite shrimp bowl, with •Dough Boys •The Dog Pound tempura shrimp and spicy mayo. Touted as the first pizza truck in The fan favorite is the Flyin’ Tacos www.bentoboxtexas.com DFW, these dough boys live up Hawaiian, topped with bacon, •Chile Pepper Grill Various locations their name providing fresh- crushed pineapple and mozzarella Choose from tacos, burritos, •Crazy Fish baked, soft and chewy pizza. cheese. Don’t forget to add a side quesadillas and even gorditas made This sushi truck primarily roams Various locations of crispy thin tater twisters. with steak, pork, lengua (cow Dallas, but find it occasionally •Gepetto’s Pizza Cowtown Chow Down tongue) and barbacoa. around town of- www.chilepeppergrill.com Varieties in- •Eat Jo Dawgs fering a rotating Various locations clude barbe- Dawgs can come plain, with bacon menu of rock- cue chicken, and bleu cheese, or even hummus. •Meson Del Bajio ing rolls. buffalo ranch Try the Jo Nana, a banana This truck comes from a res- www.crazyfish and even battered in funnel cake. taurant in Mount Pleasant, of- usa.com breakfast. www.eatjodawgssite.com fering steak fajitas and more. Various locations Try the salad Various locations Cowtown Chow Down •Nammi served in a Specializing Gepetto’s Pizza packs a lot of ﬂ avor on pizza dough in Vietnamese top of a chew crust. bowl. banh mi sandwiches, this truck is www.gepettopizzatruck.com only in Fort Worth once a month Fort Worth Food Park now at the Fort Worth Food Park. www.nammitruck.com Burgers & Hot Dogs Fort Worth Food Park •The Butcher’s Son These boys got some brats! Try Pizza the Santa Fe Sunset, with black •Cane Rosso bean salsa and cilantro aioli, as This mobile oven dishes out authentic well as quesadillas, slid- Neopolitan style wood-fired pizzas. ers, and ‘wurst plates. www.ilcanerosso.com www.thebutchersson.com Various locations Fort Worth Food Park

Dog Pound owner, Mark Argust, shows off a crowd favorite, the Flyin’ Hawaiian. fwfoodie.com • Fall 2012 5 Food Truck Parks •Cowtown Chow Down 1100 N. Main St. www.cowtownfoodpark.com

•Fort Worth Food Park 2509 Weisenberger St. www.fwfoodpark.com

•7th Street Food Court 2700 W. 7th St. www.7thstfoodcourt.com

Food trucks Global Vegan in Fort Worth •Food Traveler •Good Karma Kitchen (continued) Find fusion cuisine We wish these gourmet gals were here like Korean back in Fort Worth more, but •Taco Heads. dumplings, Belgian we’re happy to devour their Smartly parked right off W. Indulge in one of twice-fried frites, spicy Asian flatbread and vegan 7th Street, Taco Heads caters Mediterranean Chunky Monkey’s gourmet falafel and jerk chili whenever we can. to the early birds for breakfast red velvet wafﬂ es. chicken wings. www.thegoodkarmakitchen.com and also the late night crowd www.foodtrav- Various locations outside of Poag Mahones. Sandwiches elertruck.com •Eat At Zombie’s www.tacoheads.com Fort Worth Food Park Expect to see this truck back on the 700 Carroll St. •Bacon Wagon Feel the bacon love with bacon- •Mediterranean streets soon offering vegan dishes like •Yes! Taco tastic sandwiches like the “cheeessy,” Chunky Monkey Neftacos Feliz (get it, Rangers Breakfast tacos range from the including grilled cheddar, From pita sandwiches and fans?) with seitan, guacamole Broke Hippie, with black beans, goat cheese with bacon and tomato. burgers to salads and and pepper pineapple ranch. potatoes and cheese, to the Fat www.thebaconwagon.com rice bowls and, our favorite, gour- www.eatatzombies.com Cowboy, with steak and eggs. Try Fort Worth Food Park met waffles (try the red velvet), Various locations the shrimp and bacon taco for this truck’s menu can’t miss. lunch. www.yestaco.com •Lee’s Grilled Cheese www.mediterraneanc- Sweets Various locations Add-ons include pulled pork, hunkymonkey.com •Hummingbird avocado, pesto, pickles and the Near TCU Sweet Shoppe ultimate indulgence •Three Lions We call them whoopie pies in these - mac n’cheese. parts, but in Pennsyl- Phatso’s cheesesteak www.leesgrilled- Experience an English sandwiches came by vania where the owner cheese.com pub-inspired menu way of Austin and including Heineken beer is from, they’re just recently debuted Fort Worth Food Park in Fort Worth. Make battered fish and chips and called gobs. Also try the sure to order yours •Phatso’s meat pie, but also pumpkin roll, filled with “wit” onions! Cheesesteaks find gazpacho and sweet cream cheese. These guys are from shrimp salad rolls with www.hummingbird- Austin and recently homemade mayo. sweetshoppe.com debuted their Fort www.threelionstruck.com Cowtown Chow Down Fort Worth Food Park •Red Jett Sweets Worth truck. Pick Hummingbird’s gobs beef or chicken, •World Tour are vanilla icing The crème de la crème Cheeze Wiz or Provo- Go on a world tour sandwiched between of cupcake trucks, chocolate cinnamon cake. lone then your top- of wraps with variet- these girls regularly wow us with delicious- pings and sauces. ies like the Thai turkey, crawfish etoufee and the Border ly different flavors like maple bacon www.phatsoschees- Patrol with pork, rice and frijoles. and even pupcakes for our pets. esteaks.com www.worldtourfoodtruck.com www.redjettsweets.com Cowtown Chow Down Cowtown Chow Down Fort Worth Food Park

6 Fall 2012 • fwfoodie.com The Rest •Big Purple Truck This is Chef Tim Love’s newest venture and he’s partnered with TCU to provide bacon- wrapped, brisket-stuffed smoked jalapenos, pulled pork sandwiches, smoked chicken salad and more. www.cheftimlove.com Near TCU

•Chef Point Cafe From a Conoco gas sta- tion in Watauga, which was recently remodeled to include more seating and a bar, this truck offers comfort food favorites like the Better than Sex Fried Chicken. www.chefpointcafe.org Gordon Boswell Flowers, Chef Russ Davis changes his menu weekly. Our visit revealed chimicurri-topped grilled shrimp. 1220 Pennsylvania Ave. Drifting Bistro www.facebook.com/thedriftingbistro

While food trucks in Fort Worth aren’t new, gourmet food trucks are. In the past two years, Fort Worth has experienced a food truck frenzy as food parks continue to open and truck owners strive to create concepts that compete for customers’ attention and break the mobile kitchen mold. While many trucks keep their offerings contained to one One for you and one for category of cuisine, the Drifting Bistro strives me. Coconut Comet and to change its menu weekly, serving whatever pulled pork empanadas. Davis says one of the a package of pupcakes from Red Jett Sweet’s owner, driver and chef Russ Davis is in the mood for. biggest surprises in the food truck industry has makes everyone happy! “It didn’t really fit my personality to pick one been the “consistent inconsistency” of business. thing,” said the Fort Worth native. “I knew I didn’t “In a restaurant, your team is a machine that •The Fat Truck want to have a set menu because I get bored works around you. When you’re by yourself, you Molecular gastronomy is the doing the same thing over and over again.” are that machine,” Davis said. “The last thing you practice of science and modern Unlike many food truck owners, Davis came want to do is run out of food. So it’s either run cookery that can be found at this to the scene with years of restaurant and culi- out and look stupid at the food park or be com- futuristic food truck. Think nary experience. He’s a Le Cordon Bleu culinary pletely over prepped and have too much left over. liquid nitrogen sorbet, school graduate, worked at J.R.’s Steakhouse in That’s been the hardest thing - trying to guess chocolate ravioli and ham Colleyville for five years, and helped open Brown- how many people you’re going to serve.” and cheese popcorn. stone alongside executive chef Casey Thompson. After taking the hot month of August off, the Drift- www.thefattruck.com “In college the only job I could find was at a ing Bistro is back at the Fort Worth Food Park Thurs- Various locations restaurant,” Davis said. “I had no plans of stay- days and Fridays, leaving Saturdays open for private parties. Davis is hesitant to say there are too many •Lulu’s Ice Box ing in the business at all, but it always looked like they were having so much fun in the kitchen.” trucks for one town just yet, but says he believes the What’s in Lulu’s Ice Box? Try His Drifting Bistro menu delights Fort Worth food truck scene in Fort Worth is just beginning. mocha ice cream balls, Vietnam- Food Park patrons with ingredient-focused gour- “To say it’s going to explode and we’re all going ese iced coffee, aguas frescas and met dishes like smoked Gouda grits, grilled steak to become millionaires is a little ambitious, but more. www.lulusicebox.com and frites, bloody mary shrimp cocktail and I don’t think it’s going away anytime soon.” Various locations

fwfoodie.com • Fall 2012 7 AROUND TOWN

MMakeake ssomeome sspacepace oonn yyourour ““must-try”must-try” llistist ooff rrestaurants.estaurants. AAutumnutumn aaboundsbounds wwithith nnewew ﬂ avors.avors. Eat This! By Josie Villa-Singleton Ryan’sRyan’s FineFin Grocer deli area will specialized in dry curing deli BrotherBrother anandd sistersister Hunter Ryan and meats, sausages, and eventually prosciutto. BrittanyBrittany Ryan have a long history in Hunter Ryan says to think of it as a scaled FortFort Worth.Worth. In fact,fact, the Ryan Place down version of Central Market. The space neighborhoodneighborhood is namednam for their family. will also have indoor dining and two patios. They ggrewrew up goinggoing to Roy Pope grocery The Magnolia Avenue location was an store whichwhich was jusjustt down the street from easy choice for Hunter and Brittany Ryan theirth i grandmother’s d th ’ house. Their love of because they are both Near Southside food took them to culinary school and residents. The location adds a much needed most recently to working in the kitchen grocery store option to the neighborhood and front of house at LightCatcher Winery. and an exciting concept the rest of Fort Their childhood visits to Roy Pope made Worth can enjoy as well. 815 W. Magnolia an impression on them and they’ve always dreamed of opening a similar place. Brewed Their dream is in the process of becoming Brewed was originally conceived as a reality and Ryan’s Fine Grocer and a beverage and dessert experience for Il Cane Rosso fans are ﬁ red up about the mobile oven’s Delicatessen is set to open in early the growing Magnolia area of the Near Friday evening “pop-up” at Swiss Pastry Shop. Try the November. This market and deli will feature Southside. They’ve since expanded their Luana for a spicy kick of hot soppresata. fresh, local produce and dry goods. The concept to include food with the addition

Everything we sell is grown or made within 150 miles of Fort Worth

CowtownFarmersMarket.com Open Saturdays year-round 8am to noon Other market locations open seasonally Schedule: CowtownFarmersMarket.com 3821 Southwest Blvd. RQWKHWUDIÀFFLUFOH Fort Worth 76116

FARMERS MARKET

8 Fall 2012 • fwfoodie.com of Chef John Kramer to their team. Expect a Restaurant News The Near Southside will soon add another creative menu that pairs local and organic foods Along with a few recent newcomers, look dining destination with the opening of the with their craft beers, wine, tea and coffee. for new restaurants opening in Fort Worth in Flying Carpet Cafe. The cozy space full of Despite not yet being open Brewed has taken an the next few months. The Tower Restaurant rugs will serve Turkish tea and coffee as well as active role in the community by hosting a “pop- and Speakeasy provides Downtown Fort some small dishes. 1223 Washington Ave. up” dog park as well as a yoga event and they Worth with its newest dining spot in the space The Vine Greek Taverna adds to your promise similar events in the future. Watch for a formerly occupied by The Vault. The restaurant dining options in mid-September. This small late September or early October opening. opened over the summer and serves American space in the heart of West 7th will serve up 801 W. Magnolia Fusion and has a “speakeasy” in the wonderfully authentic Greek cuisine. 2708 W 7th St. cozy downstairs portion of the restaurant. 500 Also, look for the opening of Bayou Jack’s Holy Kombucha Taylor St. Cajun Grill this fall. Fort Worth lacks in Cajun Next time you health nuts reach for The TCU area welcomed XII Whiskey cuisine and Bayou Jack’s should add some much some kombucha, look for bottles of Holy Bar and Grill in late August. Their menu goes needed spice to the booming West 7th area. 2407 W. 7th St. Kombucha. Creator of Holy Kombucha, Leo beyond typical bar food and as the name implies Benati, founded Holy Kombucha in Fort Worth they serve between 45-50 varieties of whiskey, West Fort Worth will see a new steakhouse, and currently produces it here as well. You bourbon, and Scotch. 2858 W Berry St. Buffalo Gap, take the place of the old can find Holy Kombucha on shelves at Central Fort Worth’s beloved Swiss Pastry Shop Steak and Ale spot on Camp Bowie. Buffalo Market, Spiral Diner, Cut Salon, Elizabeth shakes things up a little by hosting a pop-up Gap promises legendary Texas cuisine and is 7101 Camp Bowie Anna’s, and Danette’s Urban Oasis. What sets restaurant for Dallas based Pizzeria, Il Cane expected to open in the fall. West. Holy Kombucha apart is not only the drink’s Rosso on Fridays. Il Cane Rosso brings their refreshing fizziness but also their business mobile pizza oven to serve up their much model. They contribute 10% of their profits lauded and beloved pizza pies along with a few Read more local restaurant reviews from Josie to Sow the Seed Foundation, a non-profit that other appetizers and dessert options (other than Villa-Singleton at www.eatthisfortworth.com or provides programs for children rescued from what’s already available at Swiss Pastry). 3936 visit her travel website at www.travelista.com. human trafficking. W. Vickery Blvd.

fwfoodie.com • Fall 2012 9 ENTERTAINING By Callie Salls Photography by Kari Crowe Seher Add an earthy bite to your favorite fall produce with the crunchy addition of pecans! Whether ‘Falling’for snacking on pecans for an autumn cocktail party, servingg a simplep weeknight pasta dinner toto family,family, oorr ffinishingin atop a warm andand bubblingbubblin dessert, pecans are as Pecans versatileversatile asa they are delicious.

BourbonBo Molasses-Toasted Pecans

2 cups pecans, salted 3 tablespoons bourbon 3 tablespoons molasses 1 tablespoon fresh rosemary, minced ¼ teaspoon crushed red pepper ﬂ akes

Preheat oven to 400 degrees. Toss all ingredients together on a parchment- lined sheet pan. Bake approximately 8-10 minutes until toasted and bubbling. Let cool. Serve at room temperature.

Callie Salls is the owner/private chef of Linguine and Dirty Martinis: Food for the Fabulous Life! Visit her website for more information about her private chef services: www.linguineanddirtymartinis.com

10 Fall 2012 • fwfoodie.com Pasta: ½ pound whole wheat linguine 2 cups sweet potatoes, diced in ½-inch cubes 2 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 1 bunch red kale, julienned 4 links organic chicken apple sausage, sliced (we used Applegate Farms brand) Fall Linguine Bring a large stockpot of salted water to boil with Kale, for linguine. Add a splash of olive oil then boil Sweet Potatoes, pasta to al dente. Drain but do not rinse. Sausage and Meanwhile, in a large sauté pan over medium Pecan Pesto high heat, add olive oil and butter. Let butter Yields 4 servings melt then add sweet potatoes. Sauté until almost tender, approximately 6-8 minutes, then add sliced sausage to brown (add more olive Pecan pesto: oil, if needed). Finally, add kale and let wilt, ½ cup pecans, toasted In a food processor, pulse approximately 2-3 minutes. Turn off heat. ½ cup fresh rosemary leaves together all ingredients except In a large bowl, toss linguine with pecan 1 cup spinach 1 teaspoon honey olive oil until ground. With the pesto then stir in sautéed sausage and Juice and zest of 1 large lemon machine on, slowly stream in vegetables. Readjust seasonings, if needed. 2 teaspoons kosher salt olive oil to form pesto. Set aside. Serve warm or at room temperature. 1 cup extra virgin olive oil

Fresh Fig Crumbles with Brown Sugar Pecan Topping Yields 4 servings Equipment: 4 buttered 8-ounce ramekins

Filling: 1½ pounds fresh black mission ﬁ gs, stems trimmed and quartered ¼ cup AP ﬂ our Juice and zest of 1 large lemon ½ cup sugar Pinch of kosher salt Preheat oven to 350 degrees. In a medium bowl, combine filling ingredients. Let sit while making crumble.

Crumble: ½ cup AP ﬂ our ½ cup pecans, roughly chopped ½ teaspoon kosher salt ½ teaspoon cinnamon ¼ cup dark brown sugar, lightly packed 6 tablespoons unsalted butter (3/4 stick), cold and diced in small cubes In a small bowl, whisk together flour, pecans, salt, cinnamon and brown sugar. With hands, add cold butter cubes and crumble into pea-sized clumps. Spoon fig filling equally into 4 buttered ramekins placed on a sheet pan to catch spillover. Top evenly with crumble, packing high because it will cook down. Bake until golden brown and bubbling, approximately 30 minutes. Serve hot or warm.

fwfoodie.com • Fall 2012 11 CHEFS ON... MY LAN Meatball Noodle Bowl Off the Beaten Exploring Fort Worth’s surrounding areas through the eyes and Path stomachs of local chefs. By Kevin Martinez

hen dining out, don’t be afraid to ask your chef for Wtheir favorite “hole in the wall” restaurant. Most will tell you that once they are out of the kitchen, the last thing they want to do is make their own meal. Here are a couple of comfort foods that our local chefs look forward to after a long day.

MY LAN 4015 E. BELKNAP STREET Chef Ed Dale, executive sous chef at The Colonial, has been getting his pho fix at My Lan for more than 15 years. Chef Dale recommends arriving early for lunch to beat the crowd of regulars. Chef Dale’s favorite dish: Meatball Noodle Bowl and Spring Rolls Nothing beats a flavorful (not to mention, humongous) bowl of pho on a cool day. But even the heat does not cause customers to shy away from the piping broth full of rice noodles, meatballs and that fra- grant plate of basil, cilantro, bean sprouts and jalapeños to make the dish your own. mmmmmmmmmmmmmmm

LOS MOLCAJETES 4320 WESTERN CENTER BOULEVARD Foodies often find themselves wary of strip center restaurants, but it’s often where the hidden gems lie. Thirteen year cus- tomer, chef Charles Youts of Classic Cafe in Roanoke, vouches for this one and their take on traditional tex-mex. Chef Youts’ favorite dish: Chicken Enchiladas Verdes or Pollo con Mole The dish that most of us judge a Tex-Mex restaurant by is the enchiladas. Molcajetes gets it right with its flavorful tomatillo sauce. Mole is served with slices of grilled chicken adding even more depth to the red LOS MOLCAJETES chili pepper-based sauce.mmmmmmmmmmmmmmmmmm Chicken Enchiladas Verdes 12 Fall 2012 • fwfoodie.com “falling” into a culinary rut?

revive your love for food with linguine and dirty martinis private chef services

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available in fort worth, dallas and surrounding areas www.linguineanddirtymartinis.com

fwfoodie.com • Fall 2012 13 FOODIE FINDS IIt’st’s a TToughough RRoadoad BByy NatalieNatalie LozanoLozano PPhotographyhotography bbyy KKariari CCrowerowe SSehereher OOnene ttrailer’srailer’s jjourneyourney ffromrom ccarnivalarnival llemonadeemonade sstandtand ttoo ggourmetourmet ffoodood ccart.art.

Yatai’s BiBimBop bowl ﬁ lled with rice, beef, egg, carrots, mushrooms and “in-trailer” made pickles.

n ancient Chinese proverb states that electrical and installing new water pipes. However, as a father of two, Martinez the journey of a thousand miles begins “It’s mainly just me and my wife trying to understands that not every foodie is single. Awith a single step. Transforming a get things together,” Martinez said. “My oldest “Fifty percent of the stuff I’m going to make trailer formerly used as a lemonade stand at son is pretty excited; we go where the trailer is is going to be kid-friendly, but everything is carnivals into an Asian-inspired food cart can be nearly every week to work on it.” going to be adventurous.” called a thousand-mile trip. But for chef Kevin His emphasis is on a good start, not a fast one. For example, Yatai will be serving Niman Martinez, the beginning was more like a jump... “It’s everything that I expected it to be - a lot Ranch hot dogs, known as Fearless Franks, into someone else’s backyard. of work,” Martinez said. “It’s a tough road.” because they are all-natural and gluten-free. The cart of his dreams was masquerading as a In some ways, preparing a truck or cart is Among the more unusual toppings available will storage unit when Martinez saw it and “hopped more difficult than readying the traditional be seaweed and kewpie, a Japanese mayonnaise. two fences, took a picture, then came back the brick and mortar restaurant. Because he is including hot dogs on the next day in the rain.” The kitchen, although much smaller, is menu, he made a point to seek the consent of He knew he had found the perfect cart accomplishing the same feats while adhering to Weiner Man owner, Bryce Tomberlin. because of its unique shape. the local health code. In order to meet those “You need to respect your fellow comrades,” The tiny red-and-white trailer has covered standards, some sacrifices are made in the name Martinez said. windows on all sides, with a water tank situated of space. One of the menu items that he is most on the roof. When the windows are open, the For example, Yatai will not serve anything excited about is his Shogun Salad, which will trailer resembles an Oriental building. Thus the fried anything fried (“which is perfectly fine include baby bok choy, thai basil, mint, kimchi name Yatai, which means food stall, or cart, in with me”) or cooked over an open flame vinaigrette and Mung bean sprouts. He’s also Japanese, is well-suited. (“I don’t have the room for that type of fire proud to be serving pickles that he jokingly said “There’s not another one like it,” he said. suppression”). will be made “in-trailer.” Martinez bought the cart in the spring, and The cuisine Yatai will serve is much broader Martinez’s background includes more than the renovation since has been holistic. than the name suggests; Martinez describes the two years at Tokyo Cafe, where he serves as the “I didn’t choose the easiest of projects to menu as Asian-inspired and his target taste buds Chef de Cuisine. undertake,” he said. “Everything has been pretty as adventurous. Look for Yatai on the streets beginning this much uphill.” He is adamant about breaking out of fast fall, and be sure to follow @YataiFoodKart on The transformation has included sandblasting, food’s trinity: “no hamburgers, no fries, no twitter for more details as the menu continues painting, putting in a new ceiling, rewiring the tacos.” to evolve.

14 Fall 2012 • fwfoodie.com EVENTS FOODIEEVENTSVENTS MMARKARK YYOUROUR CCALENDARALENDAR FFOROR TTHESEHESE EEVENTSVENTS FFITIT FFOROR FFOODIESOODIES

Red Hot Thursday | September 20 mals to rocket ships. Vote for your favorite for the People’s Choice Participating retailers and restaurants are donating 10% of their Award. All food used to build the structures will be donated to proceeds to The Light the Night Walk for The Leukemia and Lym- the Tarrant Area Food Bank. The structures will be on display free phoma Society. Areas participating: include West 7th Develop- of charge at North East Mall in Hurst. www.canstruction.org ment, Magnolia, Foch Street, and University Park Village. Red Steagall Cowboy Gathering | Oct 26-28 Fort Worth Music Festival | Friday & Saturday, Sept 28-29 The Fort Worth Stockyards will host the 22nd edition of this Camp Bowie District and Comerica present the 2nd Annual Fort event that features live music, cowboy poetry, trail rides, fid- Worth Music Festival (previously Jazz by the Boulevard) featuring dling contests and more. The culinary highlight will be the chuck 20 acts on two stages. This year’s participating food trucks include: wagon competition that will be judged on Saturday. Tickets start- Wiener Man, Zombie’s, Easy Slider, Gypsy Scoops, Holy Smokes ing at $30 in advance. www.redsteagallcowboygathering.com BBQ and So-Cal Tacos. The culinary tent will host classes from Zom- bie’s, Rahr Brewing Company and the Culinary School of Fort Worth. Texas Chicken-Fried Steak Day | Oct 26 Recognized in General Admission: $7.50 per day at the gate. $75 VIP tickets. Will 2011 by the Texas House of Representatives, this Texas staple will Rogers Memorial, 3401 West Lancaster Avenue. www.fwfest.com celebrate its 2nd annual day of honor this year. Chicken-Fried Steak lovers, get out and rejoice at your favorite restaurant! mmmmmm F2T Fort Worth | Sunday, Oct 7, 6pm Celebrate local farmers during this dinner prepared by Molly McCook, Lanny Lancarte and Fort Worth Greek Festival | Nov 9-11 Jon Bonnell. The four-course meal will feature items from Scott Farm, Rain or shine, patrons will enjoy live Greek music, perfor- B&G Garden, Latte da Dairy, and Broken Arrow Ranch. Tickets start- mances and an abundance of Greek fare from saganaki to spana- ing at $150 include wine pairings for each course. www.f2tfortworth.com kopita. Admission is free of charge and food is available a la carte each day beginning at 11am. www.fortworthgreekfestival.com Canstuction® Competition and Exhibition | Oct 14-21 Look on as area architects and engineers use thousands of cans Have an event fit for foodies occurring between January and March? and boxes of food to build structures that have ranged from ani- Send to [email protected] for consideration in the winter issue.

fwfoodie.com • Fall 2012 15 FEAST YOUR EYES

VVETERANSETERANS AAMONGMONG TTHEHE NNEWEW CCLASSLASS OOFF MMOBILEOBILE FFOODOOD VVENDORS,ENDORS, SSARAHARAH CCASTILLOASTILLO AANDND CCREWREW GGETET AANN EEARLYARLY SSTARTTART TTOO FFEEDEED TTHEHE TACO CCOWTOWNOWTOWN CCROWDS.ROWDS. AASS TTHEIRHEIR SSIGNIGN SSAYS,AYS, ““LIFE’SLIFE’S TTOOOO SSHORTHORT FFOROR BBADAD BREAKFAST.”(700BREAKFAST.”(700 W 77thth SSTREET)TREET) HEADS By Kari Crowe Seher

Kari Crowe Photography Fork Meat Spoon www.karicrowe.com www.forkmeatspoon.com

16 Fall 2012 • fwfoodie.com Culinary culture.

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Local Blackdog Skeet Shoot Sponsors Allergy & Asthma Clinic of Fort Worth Sunday, October 21, 2012 Ameriprise Financial - Howard K. Bellet Vitas Innovati ve Hospice Care West 7th Street Development Cook Children’s Medical Center The Center for Cancer & Blood Disorders Fort Worth GM Financial Matrix Holdings ConocoPhillips $IFDLJOBUQNt8BMLCFHJOTBUQN NBC 5 Fort Worth, Texas Magazine Fort Worth Business Press tMJHIUUIFOJHIUPSHOUY Sweet Tomatoes West 7th Development 'PSTQPOTPSTIJQJOGPSNBUJPODPOUBDU$PSJOOF,JOHBUFor local sponsorship informati on contact Corinne King at 817.288.2634

The Leukemia & Lymphoma Society® (LLS) is the world’s largest voluntary health agency dedicated to ﬁghting blood cancers. Learn more at www.lls.org. 18 Fall 2012 • fwfoodie.com