West FW February 2016 by City Lifestyle

West FW

WestFWLifestyle.com

FEBRUARY 2016

THE

OF HAPPINESS

™

Lifestyle Letter

Food and Friends I

have a monthly Saturday brunch with my girlfriends where we get to catch up while enjoying amazing food and a lot of laughs. Our first brunch was held at Fixture. This is no coincidence that they are featured in this month’s issue since it was a direct result of that day. We tried almost everything on their scrumptious menu. After we each ordered our brunch libations we started on the task of choosing our food. As each of us attempted to make our choices, there was much discussion of who was getting what and what the other person was going to have to share with the group. Fortunately, our waiter helped us make some decisions and enlightened us to a few things we had not thought of. I had the Texas Cheesesteak, which consists of sliced ribeye, mushrooms, onion, jalapenos, Havarti Cheese and Spicy Mayo. I am not a good enough writer to describe the greatness of this sandwich, so I will just say it’s a must have! After all of the choices were made we got down to the business of talking over each other. We are not a rowdy group but the volume can get a little turned up with our laughter. When the appetizers started rolling out there was a hush that fell over the table like I have never heard before. All you could see was a flurry of Texas Beet Fries, Jalapeno Ricotta, Smoked Salmon Tomato Skins and Truffle Mac and Cheese being passed around. Our table stayed in this state of quiet food euphoria for a good 5 minutes (if you know us that might be a record). To say that we enjoyed our day together would be an understatement. The “Ladies who Brunch Group” are some of my very favorite people in this world and I am very thankful for each of them. This month’s issue always comes on the heels of our Health and Fitness issue which may or may not be intentional. I love being able to sneak around town with Mike or friends and check out the many restaurants Fort Worth has to offer. Enjoy this month’s issue and hope to See You Around Town!

FEBRUARY 2016 publisher

Christie & Mike Thomas | CThomas@LifestylePubs.com 817-290-2120 account manager

Ashley Sanchez contributing writers

Doug Matus contributing photographers

Ann Beck, Nancy Farrar

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CHIEF EXECUTIVE OFFICER

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Sincerely, Christie Thomas

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Christie Thomas, Publisher CThomas@LifestylePubs.com Phil 4:13

by Community ™

WestFWLifestyle.com ON THE COVER The Root Beer Float from Fixture - Kitchen PHOTOGRAPHY BY NANCY FARRAR

West FW Lifestyle | February 2016

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P.O. Box 12608 Overland Park, KS 66282-3214 Proverbs 3:5-6 West FW Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of West Fort Worth’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in West FW Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

February 2016

Departments

12 TreyMark Vodka Nickels Distilling

Good Times

Around Town

Hops & Vine

Food & Wine

Culinary Creations

Locally Owned

Healthy Lifestyle

Road Trip

Lifestyle Calendar

Parting Thoughts

Home of the “Farm-to-Glass Vodka”

16 Winslow's Wine Cafe

"Pairs Well With Life"

18 Fixture - Kitchen and Social Lounge

Fixture on the Scene

In Fort Worth for 70 years! We are your neighborhood appliance sales, installation, and authorized factory service professionals. Our knowledgeable and friendly sales staff can assist you with our huge selection and the lowest prices in town.

business for 69 ars.

installers and authorized Our knowledgeable and assist you with our huge west prices in town.

With over years in the home appliance business, Oliver Dyer’s continues to offer the best customer service in North usiness for7070 years. Texas along with pricing that beats out big-box retailers.

alBowie installersBlvd. and authorized known for ourand one-on-one personal service, high-quality, name-brands and fantastic savings. “We do it all, from . Texas OurWe’re knowledgeable 76116 selling and delivering to installing and repairs.” n assist you with our huge 44-1874 lowestStop prices in town. by Oliver Dyer’s 7,500 square-foot showroom and connecting 16,000 square-foot outlet warehouse, and you’ll be

ppliance.com amazed at the prices on name brands like Whirlpool , Frigidaire , GE Profile , GE Monogram , KitchenAid , Jenn-Air , ®

Hotpoint , Maytag and more. ®

m 8320 Camp Bowie Blvd W • Fort Worth • 817-244-1874 • OliverDyersAppliance.com

Good Times

"Cowboys of the Waggoner Ranch"

"Cowboy's of the Waggoner Ranch" book signing Â with Jeremy Enlow at Reata Restaurant in Sundance Square on December 20, 2015. Jeremy Enlow capture's a behind the scenes glimpse of these legends through his inaugural photography book.

West FW Lifestyle | February 2016

Around Town

AROUND TOWN

your seat by filling out the form below and join us – sessions are held at the CASA office with scheduled dates and times listed below. FEBRUARY

Wednesday, 2/3 at 12 noon Friday, 2/5 at 12 noon Wednesday, 2/10 at 12 noon Friday, 2/12 at 12 noon Saturday, 2/13 at 12 noon Wednesday, 2/17 at 12 noon Friday, 2/19 at 12 noon Wednesday, 2/24 at 12 noon Friday, 2/26 at 12 noon Saturday, 2/27 at 12 noon www.speakupforachild.org

OLIVER DYER Oliver Dyer’s is a family owned and operated appliance store that has been serving customers since 1945. The store was originally just a re-

PERFECT FIT YOGA

pair shop called Dyer’s Automatic Washing Machine Repair until they began offering a sales department and selling Maytag products. They

Balance your mind, body and spirit with PerfectFit Yoga’s exclusive

now have grown so much that they carry such brands as Maytag, Whirl-

February classes, Love Touch and Balancing the Chakras. Through

pool, Frigidaire, GE, GE Profile, GE Monogram, KitchenAid, Jennair and

the expertise of PerfectFit founder and fitness expert Miranda Davis,

Hotpoint. Not only is Oliver Dyers a full repair shop they also have pro-

experience therapeutic healing and relaxation while strengthening

fessional delivery and installation and can practically follow you home.

your fitness routine.

Oliver prides himself on customer service and credits the success

This Valentine’s Day, celebrate your love bond with Love

of his business on it. Their 7,500 square foot showroom with a con-

Touch, an ultimate therapeutic experience for couples through

necting 16,000 square foot outlet warehouse showroom is located

aromatherapy, gentle partner yoga and Thai massage. Enjoy a

in the heart of West Fort Worth at 8320 Camp Bowie West. With

full sensory experience with your significant other while enjoy-

everything from washers, dryers, dishwashers, ice makers, ovens, mi-

ing sparkling wine or organic tea, encouraging relaxation and

crowaves, freezers, refrigerators, air conditioners, disposers and trash

strengthening connection. Available February 13, 2016 from 4

compactors you are sure to find what you are looking for.

p.m. - 6 p.m. $65 per couple. Balancing the Chakras focuses on replenishing physical and men-

SINACA STUDIO

tal strength through the application of a variety of essential oils. The

SiNaCa Studios, a Fort Worth nonprofit school of glass art, is proud

natural oils work to create a relaxing, spa-like experience with heal-

to present its eighth annual fundraising gala, Vitro Moda, presented

ing effects including reduced stress and increased energy. Breathing

in partnership with the Fort Worth Opera. Vitro Moda blends glass

techniques and guided meditation enhance the oils and balance the

art, opera and high fashion in a unique event that transforms a local

seven Chakras in the body. Available February 25, 2016 from 11 a.m. -

venue into an exciting runway show. During the event on February 20,

12 p.m. $25 per person.

couture models walk the catwalk with beautiful glass art created by

To reserve your spot, email Miranda Davis at miranda@1perfectfit. com. For more information on PerfectFit and the spring class schedule, visit 1perfectfit.com.

CASA OF TARRANT COUNTY VOLUNTEER INFORMATION SESSIONS

artisans from across the United States. The Fort Worth Opera will perform at this year's Vitro Moda with an exclusive preview of their 2016 Opera Festival, featuring "JFK," "The Barber of Seville" and "Buried Alive | Embedded." Each preview will be paired with fashion and glass art inspired by the three operas. The featured glass art pieces will be on sale at the conclusion of the

Interested in learning more about speaking up for an abused or ne-

show, followed by a silent auction and raffle. 100% of proceeds from

glected child? Then join us for an Information Session! This informal,

Vitro Moda will benefit SiNaCa Studios' programs to provide North

one-hour session reviews the ins and outs of becoming an advocate,

Texans with an opportunity to experience the rich tradition of glass

as well as addresses any questions or concerns you may have about

as a creative medium.

getting involved. Attendance at an Information Session is required in order to move to the next phase of the application process. Reserve 10

West FW Lifestyle | February 2016

To purchase tickets, For more information, visit sinaca.org or call 817-899-0024.

G ood

friends

• G ood

times

• G ood

marGaritas

• Q uality

food

Happy Hour

sunday-friday 3pm to 7pm • thursday all day 6550 C amp B owie B lvd . s uite 130 f ort w orth , tX 76116 i

817.708.2895

Hops & Vine

Farm -toGlass

Vodka

TREYMARK BLACKEYED VODKA ARRIVES BY WAY OF MULESHOE, TEXAS AND FORT WORTH.

ARTICLE DOUGLAS MATUS PHOTOGRAPHY ANN BECK

uleshoe, Texas, while not quite within the geographic distinction of the Panhandle, is close enough to share the area’s noteworthy characteristics: rolling plains, rich soil ideal for agriculture, and expansive pastures

that teem with livestock. The Muleshoe National Wildlife Refuge preserves the native environment of the South Plains, a unique ecological area where the Great Plains reach their highest altitude. Against this breathtaking backdrop begins the journey of Fort Worth’s newest craft spirit: TreyMark BlackEyed Vodka. TreyMark’s signature libation developed, in a sense, out of necessity. Founder Trey Nickels first began to manage his family’s farms near Muleshoe at the age of 14. Black eyes have comprised the family crop since 1995. “We were looking for something else to do with a dry, edible bean,” says Trey. “They don’t have that big of a market, just once a year, and we wanted to capitalize on another outlet for the black eyes.” The vagaries of Mother Nature also inspired Trey, along with his mother and business partner, Deborah, to think outside of the box. “With Mother Nature, you can’t depend on growing a successful crop year after year,” says Trey. “We needed a consumable product that we could sell year round, and it turned out to be vodka.” The decision to transform black-eyed peas into a craft liquor placed Trey, Deborah, and friend and investor Dalton Pope into wholly uncharted territory. “It had never been done before,” says Trey. “There was a lot of trial and error and lots of homework.” The learning process took Trey and his team to Wisconsin, where they studied distillation techniques, and back to the distillery they constructed just two blocks from Fort Worth’s Rahr Brewery. The TreyMark team decided early on that to do it at all, they would have to do it right, which meant the local sourcing of all ingredients and handmade craftsmanship at every step of the process. “Our vodka is unique in the current trend of craft production, and it’s truly handcrafted in our distillery,” says CONTINUED >

West FW Lifestyle | February 2016

enchantingly EXTRAORDINARY

1850 EnchantEd LanE | $1,995,000

817.925.9462 | jpEdro@briggsfrEEman.com |

briggsfrEEman.com

Hops & Vine

(CON TI N U ED)

Dalton. “We do everything on site, including the creation of our neutral grain spirits. We do not shortcut the process by using pre-manufactured ethanol.”

has none of the harsh burn traditionally associated with vodka. “We advocate sampling TreyMark as a sipping vodka,” says Deborah Nickels. “We encourage people to know what they’re drinking, and if you

In addition to TreyMark’s fidelity to detail, the vodka derives singular characteristics from its unusual source: the black-eyed pea.

sample various vodkas in their raw state, you’ll really notice the difference.” TreyMark BlackEyed Vodka (www.nickelsdistilling.com) is available

“Usually when you use a straight grain, you get a really hot alcohol

for purchase at Liq-O-Rama and King’s Liquors. If you want to sample

burn,” says Trey. “The peas cover up that burn to give the vodka a

your new favorite vodka, it’s also available behind the bar at the Wood-

vanilla-type finish.”

shed, Little Red Wasp, Dagwood’s and Fred’s. Trey, Deborah and Dalton

Like other fine vodkas, TreyMark BlackEyed shines all on its own, straight-up with no chaser. The liquor boasts nutty undertones, and

are in the process of expanding TreyMark’s availability, so if your favorite watering hole doesn’t yet have it, simply put in a request.

ARCHIE’S GARDENLAND

Enjoy Enjoyaa Neighbor Neighbor Discount! Discount!

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Fall

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Halloween Fairy Garden Workshop - Oct. 4th Scarecrow Day - Oct. 18th Bring the family by from 10-12 and create a super cute & spooky Halloween themed miniature garden. Great for all ages!

Get creative and build a scarecrow for your Fall Garden. Bring an old shirt & pants, and we will take care of the rest from 10-2!

6700 Z Boaz Place Fort Worth, Texas 76116 www.ArchiesGardenland.com 14

West FW Lifestyle | February 2016

6700 Z Boaz Place Fort Worth, Texas 76116 www.ArchiesGardenland.com

EAT

SHOP

Benbrook Economic Development News The Benbrook Economic Development Corporation is focused on strengthening our relationships with community partners. To Build a Better Benbrook, we recognize that our future depends on collaboration, vision, and dedication to the success of our business family and community as a whole. By choosing to spend your shopping dollars in Benbrook, you are contributing to our thriving economy and to a brighter future for our community. This is My Benbrook showcases the businesses that provide a service to our community and have made an investment in our future! By supporting these outstanding businesses, YOU are Building a Better Benbrook. Growth is happening in Benbrook, and we want you to be a part of it! Improvements in educational opportunities, transportation, recreational amenities, and special events improve quality-of-life for our residents and visitors, enhance commercial interest, and offer the family-friendly community that our residents expect and enjoy. Community

resources that make our city special include the Benbrook Public Library, an exceptional resource offering regular educational activities and events, the Benbrook Senior Citizen Center, offering a variety of activities for the young-at-heart, and the Benbrook Community Center/YMCA, a model of municipal partnership and outstanding recreational opportunity. Open for Business The Benbrook Boulevard/U.S. 377 expansion project continues and upon completion, Benbrook’s busiest commercial corridor will go from four to six lanes, reducing congestion and providing a newer, safer roadway. Construction is expected to be complete in 2017. Businesses along Benbrook Boulevard/ U.S. 377 are open for business and ready to serve you! Upcoming Events Benbrook Community Center/YMCA, 1899 Winscott Road (817-249-0500), offers all you need to reach your 2016 fitness goals, including development classes for teens and fun activities for children.

Benbrook Waffle House, 8505 Benbrook Boulevard/U.S. 377, has remained a delicious staple in the Benbrook community for more than 30 years. This Valentine’s Day, make plans to enjoy a candlelit dinner and receive a special souvenir picture of you and a loved one as Benbrook Waffle House transforms its daily restaurant scene into a romantic and unique dining experience. A tradition that began in 2009 at a local Waffle House in Johns Creek Georgia, Benbrook Waffle House has been a participant in this Valentine’s Day event for the last 5 years. The evening’s menu will feature sweetheart waffles and steak specials, along with regular menu items. Call Benbrook Waffle House at 817-249-3458 to make your Valentine’s Day dinner reservation today! Reservations begin at 5 p.m. Walk-ins are welcome for counter space only.

PL AY

LIVE

Upcoming BCC/YMCA Events: Parents Night Out: Feb. 13th- Valentine’s Party CPR/AED Class: Feb. 20th For more info visit: http://ymcafw.org/ locations/benbrook-ymca/ The Benbrook Public Library, 1065 Mercedes Street (817-249-6632), hosts a variety of educational classes for children, teens, and adults. Visit the Benbrook Public Library for your computer, music, and literary interests. Upcoming Library events: Nursery Rhyme Yoga: Feb. 5th Computer Class: Feb. 10th Art Time: Feb. 12th For more info visit: http://www. benbrooklibrary.org/ Visit our Small Town, Big Backyard and continue to support our local businesses. Follow the Building a Better Benbrook Facebook page, check out the website below, and look for ‘sweetheart’ deals via coupons, sales, and special events from our local business community. www.buildingabetterbenbrookboulevard.com

Food & Wine

inslow’s Wine Cafe is the rare restaurant where every visit feels like a special occasion. This momentous atmosphere is no accident, and comes from the staff’s tireless efforts to make every patron feel like the most important person in the house. At nearly eight years and counting, Winslow’s Wine Cafe has earned its reputation as one of the west side’s locals hangouts of choice; that it’s also a premier destination for special events illustrates the across-the-board excellence that Winslow’s has achieved. Winslow’s Wine Cafe was created in circumstances similar to the evenings it offers to guests. A pleasant night, a pinion fire, a bottle of wine and conversation between friends — these were the circumstances of the cafe’s origin. Owner Joe Berry paints the scene: “My nephew was a commercial developer here in Fort Worth,” says Joe. “One night about nine years ago, we had returned from a champagne bar. He explained he was thinking about selling his company. We had a bottle of wine and talked about opening a wine cafe. Another bottle of wine, some more pinion, and we decided we’d need a pizza oven. By two in the morning, we were trying to figure out a name.” As if on cue, Joe’s beloved heeler, Winslow, walked out on the porch. The stars thus aligned, Winslow’s Wine Cafe began its march toward reality. The first step, for Joe at least, was to tender his resignation from his current job: president of the 16

West FW Lifestyle | February 2016

Tulsa 66ers, the NBA Development League team now known as the Oklahoma City Blue. A career sports professional, Joe worked as tournament director on the Senior PGA Tour and LPGA before getting the call from the NBA. “I started at the Dell Diamond as captain of guest services, and worked as a sales manager in the hospitality business,” says Joe. “All events are the same, whether it’s one occasion or 26 home games across a year.” The service at Winslow’s Wine Cafe bears all the hallmarks of Joe’s background in hospitality, with an attention to detail worthy of the big leagues. Customers at Winslow’s have always gotten topnotch service, to the extent that the cafe feels like a second home to many; where Winslow’s has really stepped up its game, however, is the menu. “The menu has made a major transition with Chef Eric, who’s now the general manager,” says Joe. “The food has just soared the past 24 months, and its all thanks to Eric O’Connor.” The original menu at Winslow’s emphasized selection, with many dishes available at any given time. Now, with a particular focus on quality and inventiveness, the menu at Winslow’s stands as a reflection of the cafe’s

Pairs Well With Life ARTICLE DOUGLAS MATUS PHOTOGRAPHY ANN BECK

WINSLOW'S WINE CAFE EMBODIES CLASS AND DISTINCTION, AND MAKES EVERYONE FEEL LIKE A 'REGULAR.'

original spirit. “I realized as we were growing that the menu was just too big,” says Joe. “We took it up a level and focused on our chalkboard, and now have the freedom to come up with new dishes. Our kitchen can try new items every two weeks if they want to. People in the neighborhood have fallen in love with it.” There’s one more thing about Winslow’s that customers adore: its wine. More than any other beverage, wine engenders feelings of celebration, conviviality and elegance. The wine list at Winslow’s seamlessly embodies all three of these characteristics. “Our wine list is very unique,” says Joe. “Twice a year, we come out with

s e a sona l menus and change about 20 percent of our selection. I have samples brought in covered with newspaper, and we do blind taste testings. We don’t want marketing to influence us, and if we can’t decide, we’ll go over to the bar and invite people to taste.” The food and wine may draw people to Winslow’s, but it’s the service that transforms so many first-time customers into longterm regulars. This is no accident, and forms the core of Joe’s business philosophy. “Our main focus in service, service, service,” says Joe. “In the restaurant business, service has been gone for 20 years. Every person who comes in needs to have a unique experience and, as a host, you’ve got about 30 seconds to figure out the best way to serve them.” If you live on Fort Worth’s west side, chances are you’ve already experienced Winslow’s brand of excellence. If you haven’t, Valentine’s Day presents the perfect opportunity. Reservations for Winslow’s Wine Cafe’s white tablecloth Valentine’s dinner are available now by calling the restaurant: 817-546-6843. February 2016 | West FW Lifestyle

on the Scene Ben Merritt's Fixture offers robust and tantalizing recipes in an upscale, social lounge environment. ARTICLE DOUGLAS MATUS | PHOTOGRAPHY NANCY FARRAR

FIXTURE RESTAURANT

401 W Magnolia Ave Fort Worth, TX 76104 817-708-2663

West FW Lifestyle | February 2016

he concept of “gastro chic” has evolved to describe a certain type of urban culinary style: locally sourced ingredients, inventive takes on traditional recipes, and a casual atmosphere that nevertheless feels elegant. As Fort Worth becomes more urbanized, many restaurants have tried — and failed — to capture this vibe as modeled in neighborhoods such as Brooklyn’s Williamsburg and Los Angeles’s Silver Lake. Ben Merritt’s Fixture, which arrived on East Magnolia Avenue in 2015, embodies this aesthetic effortlessly. At the same time, this restaurant and upscale social lounge remains a creature of its creator, the prime representative of one chef ’s ideals and best tendencies. We spoke with Ben about his inspiration for Fixture, and also got some insights on a few of the restaurant’s signature items. A military background and the dream of his own restaurant: “I went into the military right out of high school and served four years in the Navy. When I got out, I didn’t really know what to do. I always liked to cook, so I used my GI Bill to go to culinary school. My intention was always to have my own place.” The perfect storm of influences: “Right out of culinary school, I spent two years working for Stephan Pyles. I learned a lot, and then moved on to the Gaylord Hotel, where I learned everything I could from an assortment of chefs. Four years into my career, I got my first chance at management as sous chef at Into the Glass in Grapevine. I later opened Winewood Grill, then worked for Tim Love.”

Stints with chefs as iconic as Stephan Pyles and Tim Love prepared Ben to follow his own culinary vision. A break from the business — which transformed into another learning experience, as bartender at Fort Worth’s Gingerman — presaged the creation of Fixture. “I wanted to open a restaurant that was the type of place where I like to hang out. It needed to feel comfortable, but with the same level of quality as any upscale place. You don’t need a white tablecloth to have a good time, nor should excellent service be restricted to fine-dining establishments. Here, people come into a relaxed atmosphere and get a superior level of service and product. My rent’s not as high as a lot of places, so I can give you the same quality wine at a deeper discount.” Fixture’s menu is an adventure in itself. Southern stalwarts populate the ingredients, while personal flair and unparalleled technique elevate the recipes. “The menu contains dishes that I’ve worked on my whole culinary career. Chicken and waffles has been a constant progression to where it is now, and it’s our number-one-selling dish.” To emphasize the social lounge setting, many of Fixture’s dishes are meant to be enjoyed amongst a group of friends. For example, the smoked salmon tomato skins: “These evolved from a different plating with store-bought smoked salmon to our current dish, which uses salmon that we cure and smoke in-house. Initially, it was too big to put into your mouth, and you had to eat it with a knife and fork. I’m all about having great food that’s shareable, so we reworked the recipe. We cut the Romas to look like potato skins, and top them with smoked salmon salad and herbed goat cheese, so you can easily pick them up and eat.” Another popular appetizer, the duck wings, further illustrates Fixture’s and Chef Merritt’s inventiveness: “Chicken wings are everywhere. Duck makes the dish more upscale, and the extra fat and different flavor lets you have a lot of fun with them. We marinate ours for 24 hours in ponzu, then slow-cook them for 6 hours in the duck fat until they’re falling off the CONTINUED >

February 2016 | West FW Lifestyle

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West FW Lifestyle | February 2016

bone. We pull them out and drain them, then toss them into the fryer for a couple minutes. They’re the tastiest, most tender wings you’ve ever had.” A great chef has an unstinting belief in the appeal of his food — to the extent that he’ll give it away, if only so people get that first taste: “Beets are either something that people aren’t familiar with, or they have nightmares about, so I started out just giving beet fries to everyone who came in the door. Now they’re our bestselling appetizer. People love the way they’re prepared. We roast the beets, then dice them and coat them in corn starch for a pass through the fryer. We flash-fry them so they crisp up nicely, then serve them with a spicy aioli sauce and chili pepita mix. You dip the beets first in one, then the other, so it’s almost a candy coating.” Fixture’s cocktail list captures another side of its upscale, yet relaxed identity: always true to itself, yet welcoming to all tastes. “Cameron Cook, who came from AF+B, is our general manager and beverage director. He’s the mastermind behind the drink menu. Cameron has a special talent, so I give him free rein on the cocktail list.” Fixture emphasizes domestic spirits, and Cameron Cook’s talents are clearly displayed in creations like Forest Through the Trees, which features St. George Terroir Gin, muddled basil, lime, ginger liqueur and cucumber ice. Want your drink with your dessert? Try Fixture’s Root Beer Float, a concoction of Not Your Father’s Root Beer and Red River Bourbon Cream. Of course, Ben still carves out his own space on the cocktail menu: “The one exception on the cocktail menu is the agua fresca, which has been my seasonal cocktail from the beginning. Right now, for example, plums are in season, so it’s a spiced plum and vodka cocktail, with just a dash of club soda.” If you’ve never been to Fixture, there’s no better time than Valentine’s Day. For the occasion, Ben plans to offer a special menu for $35 per person, with wine pairings for an additional charge. The regular menu will also be available, so you can try (and share) as generous a spread as your heart desires.

Renamed. Renewed. Renowned.

INTRODUCING BAYLOR SCOTT & WHITE ALL SAINTS MEDICAL CENTER – FORT WORTH As part of Baylor Scott & White Health, the largest not-for-profit health care system in Texas, we’re able to leverage advanced medicine and clinical techniques to improve patient care. From providing complete heart attack care, to enhanced services for treatment of cardiovascular disease, cancer care, orthopedics, women’s services and in our intensive care unit. Baylor All Saints, now Baylor Scott & White – Fort Worth, has received awards and accreditations from some of the nation’s most prominent organizations. We may be called by a new name, but our calling is still caring for you.

1400 8th Ave, Fort Worth, TX 76104

Find out more about our new name, call 1.800.4BAYLOR or visit us online at BaylorHealth.com/AllSaints. Physicians provide clinical services as members of the medical staff at one of Baylor Scott & White Health’s subsidiary, community or affiliated medical centers and do not provide clinical services as employees or agents of those medical centers, Baylor Health Care System, Scott & White Healthcare or Baylor Scott & White Health. ©2015 Baylor Scott & White Health BASMCFW_1329_2015 CE 12.15

Culinary Creations

RECIPES TO SAVOR TWO OF FORT WORTH'S SIGNATURE DISHES — REATA'S TAMALES AND BUFFALO WEST'S BREAD PUDDING — DELIGHT TIME AND AGAIN. ARTICLE DOUGLAS MATUS | PHOTOGRAPHY NANCY FARRAR

major component of the fine dining experience is exclusiveness — not so much waitlists and reservations, but food that’s beyond the capabilities of most home chefs. For a

special dinner out, you want food that feels, well, special. Two signature dishes found at Fort Worth’s Reata Restaurant and Buffalo West hit the sweet spot of deliciousness and exclusivity, and keep customers coming back for more.

TENDERLOIN TAMALES AT REATA Diners used to tamales no bigger than a roll of quarters will experience shock and awe at first sight of Reata’s tenderloin behemoths. One of the restaurant’s signature appetizers, these tamales sell like hotcakes, with thousands of them ordered during special events like the Main Street Arts Festival. “It’s probably our number one appetizer,” says Mike Micallef, president of the Reata. “We love to add new items, but people know what they like and come to the restaurant for these favorite items.” The heart and soul of these tamales comes from five ounces of tenderloin filling, blended with chopped onions, bell and jalapeño peppers, garlic, cumin, salt and coriander. It takes a special masa to contain such a wealth of flavor, and Reata makes it own from scratch. Fresh corn combines with lard, cilantro, salt, paprika and the restaurant’s signature chicken broth to render a masa that’s light, moist and never cloying. Despite their role as one of the Reata’s most popular dishes, the tenderloin tamales got their start as a happy accident. “They originally came about from the need to do something with our tenderloin scraps,” says Micallef. “When you’re cutting a whole tenderloin, you only yield 60 percent for steaks. A good portion of the rest gets ground up for our tamales.” Not many tamales can count delectable tenderloin as a prime ingredient; as if this weren’t enough, the Reata also tops its tamales with a flavorful pecan mash and sun-dried tomato cream. If you’ve never experienced Reata’s tamales, make it a priority on your next visit; you’d never guess that corn husks could contain such magic. CONTINUED >

West FW Lifestyle | February 2016

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Culinary Creations

(CON TI N U ED)

BREAD PUDDING AT BUFFALO WEST It’s an indelible taste of home, with a scent, flavor and texture that inspires a rush of sentiment, warmth and cheer: bread pudding. Many people have memories of grandma’s signature dessert, served on holidays or as a special treat for the grandkids. At Buffalo West, you can get your bread pudding fix whenever you want; not only that, but you may just forget all about grandma’s speciality.

“I was initially not sold on the idea of a

With Buffalo West’s bread pudding, it all

ding gets gently cooked at a low tempera-

bread pudding,” says Chris Piekarski, gen-

starts with the custard. Heavy cream com-

ture, a necessary step to avoid overdone

eral manager and co-owner of Buffalo West.

bines with eggs and a dash of cinnamon

custard. To top the bread pudding, the

“My grandma used to make bread pudding,

and sugar, then gets poured into a pan over

kitchen prepares a signature Irish cream

and I was convinced that there was nothing

sliced and pulled bread.

whiskey sauce, which gets sautéed with

better than hers.”

“Any day-old bread is good to make bread

pecans and brown sugar. A touch of pow-

Chris worked with Buffalo West’s kitchen

pudding,” says Chris. “As long as it doesn’t have

dered sugar and dashes of chocolate syrup

managers to refine the bread pudding recipe,

seeds like rye or caraway. One of the better ones

and vanilla sauce complete this master-

and surprised himself when the final product

we use from time to time is Hawaiian sweet

piece of decadence.

came out better than he believed possible.

bread, which gives the pudding a unique flavor.”

“It’s definitely one of the favorites,” says

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of those comfort foods that people enjoy be-

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February 2016 | West FW Lifestyle

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OLD NEIGHBORHOOD GRILL HEARKENS BACK TO THE GOLDEN ERA OF NEIGHBORHOOD RESTAURANTS. ARTICLE DOUGLAS MATUS | PHOTOGRAPHY ANN BECK

eighborhood restaurants have become scarce in many cities. These bygone bastions of comfort and familiarity, where a favorite table feels like a personal possession, have suffered through the whims of fickle diners and rampant competition. The manufactured kitsch and faux “hominess” of many chain restaurants also work to undermine the survival of authentic neighborhood spots. Like a breath of fresh air, then, or a quiet interlude in a busy day, exists the Old Neighborhood Grill on Park Place Avenue. Restaurants like the Old Neighborhood Grill both contribute to and document a neighborhood’s history and daily life. The specials may change, the waitstaff may fluctuate, but the core identity of the place, like that of its neighborhood, remains immutable and familiar as an old friend. When Peter Schroder opened the Old Neighborhood Grill nearly 20 years ago, he recognized himself as the inheritor of a legacy. “The opening of the Old Neighborhood Grill was the joining of two histories,” says Peter. “The building goes back to 1925 as a restaurant, and was a number of different operations through the years.” The 1930s saw it as Charlie’s Nickel Inn, while the 40s and 50s welcomed the Emory Morris Egg Shoppe. Rick’s Locker Room, which occupied the space in the 70s and

West FW Lifestyle | February 2016

80s, still inspires fond memories for many of Peter’s regulars. The second history that Peter references is the story of his own family. “I have a family history of restaurants,” says Peter. “My mother and father had a total of 24 or 25 different operations in Texas. It’s the business I grew up in.” Prior to the Old Neighborhood Grill, Peter operated restaurants in Fort Worth and Austin. A break from the business precipitated some soul searching in his late 40s, and the decision to return once again. “This space became available, and it wasn’t possible to have much

uncertainty,” says Peter. “It had such strong potential. The rest is an ongoing story, our own part of the building’s history.” If the Old Neighborhood Grill’s story had a physical corollary, it would be the large chalkboard over the counter that showcases the menu. Open all day, the Old Neighborhood Grill offers traditional fare like chicken-fried steaks and burgers, with comfort food options like chicken and waffles and shrimp and grits. A smaller chalkboard hosts the daily specials, which can serve to introduce new items to the menu. “I was recently in San Francisco, where I saw that every menu had fish and chips on it,” says Peter. “We hadn’t had it here for 12 or 14 years, but I knew we could do a good product, so we jumped on it within four days of getting back. That’s the benefit of not having a corporate to consult.” For many patrons, the Old Neighborhood Grill is first and foremost a breakfast spot. A great breakfast can inspire an excellent day, and Old Neighborhood Grill hits home runs time after time. If your perfect day begins with a full spread of eggs, hash browns, bacon and biscuits, you’ll want to make the Old Neighborhood Grill part of your routine. The breakfast menu also features Tex-Mex-inspired items like breakfast tacos and migas, and the attentive staff will ensure that your coffee cup stays hot and full. For the Old Neighborhood Grill, excellence is not extraordinary — it’s to be expected. “When our guests come in, they know what they want, and we strive to give it to them,” says Peter. “When people ask if I own the place, I always say to them: ‘I have the keys, but it’s the neighborhood that owns it.’”

February 2016 | West FW Lifestyle

Healthy Lifestyle

Feel Good About Your

BEEF

WAGYU KOBE-STYLE BEEF, PRODUCED AT ENNIS'S ROSEWOOD RANCH, MAKES IT EASY TO EAT HEALTHY. ARTICLE DOUGLAS MATUS

he Rosewood Ranch, which stretches across Ellis, Henderson, Navarro and Kaufman counties, showcases Texas’s natural beauty. An expansive pastoral landscape of native-grass prairies, with fields of wheat and oat, this North Texas paradise features teeming pastures of wildlife and cattle, along with scenic stretches of the Trinity River. Founded in 1858, Rosewood Ranch has blossomed under the guidance of the Caroline Rose Hunt family, and now focuses on premium beef production. One of Rosewood’s premier products, Wagyu Kobe-style beef, brings to your dinner plate all the qualities of excellence that the Rosewood name has come to embody. Kenneth Braddock,

West FW Lifestyle | February 2016

who has decades of experience in the cattle business, serves as manager for Rosewood Ranch. A partnership with Florida’s Jackman Beef allowed Kenneth and his team to realize a longstanding goal. “I had wanted to do my own beef label with Rosewood for years,” explains Kenneth. “We were selling a lot of Wagyu calves straight to customers as home-freezer beef. Jackman was already in the business of ranch-to-table selling in Florida, and when they came in to buy some of our calves, I came to like how they did business.” Jackman Beef provided Mr. Braddock and his team with the expertise to introduce Rosewood Wagyu beef to the retail and wholesale market. Now, customers can appreciate the unparalleled quality of Wagyu beef that’s been sustainably produced right here in Texas; whether you need a whole beef or just enough for dinner, Rosewood Beef has you covered. The particular benefits of Wagyu beef make Rosewood an even more compelling choice.

“Wagyu Kobe-style beef is a grade above prime beef,” says Kenneth. “We have Angus and Brangus cows, and brought in the Wagyu bulls to create an F1 Wagyu crossbreed. This gives you the best of both worlds: the growth of an Angus breed and the marbling of Wagyu.” Kobe-style beef should stand out even more to the health-conscious. Rosewood’s Wagyu beef has fewer calories than standard beef, provides a healthy dose of protein and is rich in iron. Wagyu beed also has more healthy monounsaturated fatty acids — up to 30 percent more — than other beef. When you buy Rosewood Beef, you not only do your body a favor; you help support a homegrown enterprise that truly cares about the Texas environment. “We use every segment of the ranch for different things,” says Kenneth. “We’ve done wetlands conservation, and have been practicing sustainability for years.” Rosewood Beef is currently available wholesale in DFW through Halperns' Meat. If you want to buy directly from Rosewood, visit their website at www.rosewoodbeef.com , or drive out to the ranch in Ennis. Retail sales will happen eventually, but Kenneth and his team, which now includes Chef Michael Scott, will take the time to get it right. “With everything we’ve done, from raising cattle to producing a product that everyone’s after, we always take the extra step to make it better,” says Kenneth. “For me, it’s all about what we can do better. If you improve the smallest thing, then you’ve done something.”

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February 2016 | West FW Lifestyle

Road Trip A view of the north course

SILVERADO RESORT AND SPA

The Silverado Mansion

1600 Atlas Peak Road Napa CA 94558 707.257.0200 SilveradoResort.com

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ARTICLE NICOLE KILIAN | PHOTOGRAPHY JOANN DOST & THE SILVERADO

ocated in the Napa Valley, just 50 miles northeast of San Fran-

Whether you prefer to unwind with a round of golf on one of the

cisco and 60 miles southwest of Sacramento, Silverado Resort

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and Spa should be at the top of everyone’s list for wine coun-

fireside massage in the full service spa, you'll discover renewal and

try getaways. The AAA Four Diamond hotel encompasses more

rejuvenation around every corner. Take a dip in one of 10 swimming

than 1,200 acres of land in the heart of the Valley and combines

pools, play a game of tennis on one of 13 courts, or explore the many

endless recreational possibilities with state-of-the-art business

hiking and biking trails. Of course, Silverado’s close proximity to more

facilities. Since World Golf Hall of Fame member and lead NBC

than 400 wineries means you're never too far away from a spectacu-

analyst Johnny Miller became owner in 2010, the resort has staked

lar Pinot Noir or Chardonnay.

its claim as one of the Golden State’s premier destinations, with

The picturesque North and South Courses at Silverado Resort

recent awards including Golf Week’s “Best Resort Courses,” Tennis

are legends in the golf world. Recently redesigned by Johnny Miller,

Resorts Online’s “Top 50 Tennis Resorts,” and About.com’s Read-

both 18-hole championship courses feature dozens of water cross-

ers’ Choice “Best Hotel Spa.”

ings and elevation changes routing through oak, pine and redwood

Beautiful renovations to the 370 guest rooms and the 12,000-square-

trees. Included in all golf rates at Silverado are complimentary range

foot conference center were recently completed and offer guests a

balls for practice, golf carts, yardage cards and green fees. The stylish

fresh, updated feeling of warmth and luxury. With room options in-

10,000-square-foot Club House pro shop, an AGM Platinum Award

cluding standard resort rooms, junior suites or spacious one-, two- or

Winner for “Top 100 Golf Shops,” has all you need before teeing

three- bedroom suites, the resort is perfect for couples, families and

off and the staff of professionals is eager to help with lessons, pack-

group vacations.

ages and more.

West FW Lifestyle | February 2016

The long tournament history at Silverado includes 14 PGA Tour events, from 1968 through 1980, and the Champions Tour stop, from 1989 to 2002. This year, PGA golf returns to the resort in October as Silverado plays host to the 2016 Safeway Open on the iconic North Course. The four-day tournament is the opening event of the PGA TOUR season and will be televised worldwide on the Golf Channel. For those avid golfers that want to be amongst all the action, resort rooms, with the tournament play right out your door, are available during tournament week. Along with golf, guests are encouraged to renew their mind, body and spirit at Silverado Resort’s Spa. Spanning 16,000 square feet, the award-winning spa offers an extensive menu of beauty and body treatments that combine traditional techniques with modern innovations. After a busy day in the vineyard or on the green, the Spa at Silverado invites you to unwind in the eucalyptus steam room

and sauna, experience a soothing fireside massage and melt away stress in the indoor or outdoor whirlpool. More than a destination for treatments, the full service spa offers a fitness center, many complimentary classes including Dharma Yoga and Flexibility Training, garden and poolside cabanas and a 25-meter outdoor heated lap pool to enhance your journey to divine relaxation. Signature treatments include the Golf Swing Therapy Menu, featuring a Silverado Golf Ball Massage, GO Golf Facial, and private instructions. Throughout the year you can catch great packages like the current “His and Hers Escape.” Now available, the package includes a round of PGA championship golf per night, a 50-minute spa treatment per night, and a $50 food credit available for use in The Grill, Mansion Lounge, Room Service or the Spa Café. Now, what are you waiting for? Treat yourself! above Fire tables are found on outdoor terraces left Enjoy an outdoor massage February 2016 | West FW Lifestyle

Lifestyle Calendar

February teacher who is apprehensive about his first day. He tries to relax by watching TV, when various characters emerge from the set and show him how to win his students over with imagination through songs as “Just A Bill,” and “Conjunction Junction.”

FEBRUARY 7 SALZBURG MARIONETTE THEATRE'S ALICE IN WONDERLAND BASS PERFORMANCE HALL The Salzburg Marionette Theatre is one of the last remaining full-time professional marionette theatres in Europe. Since its inception, it has attracted millions of spectators and undertaken hundreds of tours on all continents. The perfect construction of the figures and countless technical in-

FEBRUARY 1 - 28

ventions and achievements have made the Salzburg Marionette The-

CRITTER KINGDOM

atre a leading representative of the art.

FORT WORTH MUSEUM OF SCIENCE AND HISTORY Bugs, butterflies and birds abound in Critter Kingdom! The exhibit high-

FEBRUARY 12 - 27

lights artifacts from the Museum's vast collection of natural wonders.

STOLEN SHAKESPEARE GUILD - THE TAMING OF THE SHREW

Enjoy this debut Collection Showcase as we launch our celebration of

FORT WORTH COMMUNITY ARTS CENTER

the 75th Anniversary of the Fort Worth Museum of Science and History.

A comic confrontation between the sexes. Older sister Kate matches

Admission: Adult $15 | Junior (2-12) $11 | Senior (65+) $13 | Members Free

her gentle and loveable sister Bianca in beauty, but in temperament

Contact: 817-255-9300

leaves much to be desired,

FEBRUARY 4

FEBRUARY 18 - 20

CLIBURN CONCERTS -

ARLO GUTHRIE: THE ALICE'S RESTAURANT 50TH ANNIVERSA-

CLIBURN AT THE KIMBELL -

RY TOUR

ALISA WELLERSTEIN

BASS PERFORMANCE HALL

CLIBURN CONCERTS -

Legendary folk music icon Arlo Guthrie has embarked on an 18-month

CLIBURN AT THE KIMBELL -

tour to celebrate the 50th anniversary of the event that inspired his

ALISA WELLERSTEIN

seminal song, Alice's Restaurant Massacree.

Cellist Alisa Weilerstein’s passion,

commitment, and breathtaking

FEBRUARY 26 - 28

technique combined with undeni-

COWTOWN MARATHON

able musicianship make her one

WILL ROGERS MEMORIAL CENTER

of today’s most exciting artists.

The Cowtown® offers a race distance for everyone including the Cook

Inon Barnatan is a true poet of the keyboard: refined, searching, and

Children’s 5K, Adults 5K and 10K on Saturday and the Ultra Marathon

unfailingly communicative. His sincerity and expressiveness bring

and Half Marathon on Sunday. The entire family can participate ei-

audiences into each phrase as if hearing them for the first time, rival-

ther as a runner or a spectator cheering along the route. Ambitious

ing even his technical abilities.

runners can take The Cowtown® Challenge and run a race both days!

FEBRUARY 5 - 21 SCHOOL HOUSE ROCK CASA MANANA 1970's Saturday morning cartoon series School House Rocktaught history, grammar, math, and more. Follow Tom, a nerve-wracked school 32

West FW Lifestyle | February 2016

business directory AD AGENCY

LComm (817) 737-8388 lcommmarketing.com

ART & PHOTOGRAPHY Ann Beck Photography (817) 401-0134 annbeckphotography.com

Nancy Farrar (817) 937-1557 farrarfoodphotography.com

AUTOMOTIVE Cowtown Rover (817) 731-3223 cowtownrover.com Jerry’s Cadillac (817) 597-1287 jerryscadillac.com

COMMUNITY EVENTS & ORGANIZATIONS Benbrook Chamber of Commerce (827) 249-4451 benbrookonline.com

DENTISTS & ORTHODONTICS Fort Worth Cosmetic & Family Dentistry (817) 737-6601 ngreendental.com

HOME BUILDERS & REMODELERS Glendarroch (817) 966-9751 Glendarrochhomes.com

HOME DESIGN & FURNISHINGS

Expressions Home gallery Morrison Supply (817) 259-0920 morsco.com/news/expressions-home-gallery Oliver Dyer (817) 244-1874 oliverdyersappliance.com

HOME SERVICES Archies Gardenland (817) 737-6614 archiesgardenland.com

MEDICAL CLINICS & FACILITIES Moroch for Baylor Scott & White Health (817) 926-2544 baylorhealth.com

OTHER

River Ranch Stockyards (817) 624-1111

PROPERTY & REAL ESTATE

Jerri Pedro Briggs Freeman (817) 925-9462 briggsfreeman.com Wilco Realtors (817) 703-7491 wilcorealtors.com

RESTAURANTS, FOOD & BEVERAGE

Oscar’s Pub (817) 732-3833 oscarspub.com

SALONS & SPAS Metropolitan Day Spa (817) 877-3417 metropolitandayspa.com Z Spa (817) 509-4967 zspadfw.com

SPECIALTY SHOPS Fort Worth Billiards (817) 377-1004 dfwbilliards.com

Lisa McConnell Custom Jewelry Design & Repair (817) 732-4440 lisamcconnell.com

Buffalo West (817) 732-2370 buffalowestfw.com

Roy Pope Grocery (817) 732-2863 roypopegrocery.com

Entrees on Trays (817) 735-8558 Entreesontrays.com

TRAVEL & LEISURE

Mi Cocula Mexican Grill (817) 708-2895

Backwoods Fort Worth (817) 332-2423 backwoods.com Ed Wilkens (817) 888-0078

February 2016 | West FW Lifestyle

Parting Thoughts

Food Ruts Can Happen Anywhere DENISE SNODELL

magine an early evening in the 1970’s, somewhere in Provence, France. The late Julia Child is at her vacation home, taking inventory in her kitchen. Fresh, hand-picked ingredients, ever so abundant in the local markets, are heaped on her counters. Culinary confidence emanates from her heart and mind, straight to her fingertips. Alas, it’s close to dinner time. But Julia looks out the window and gazes at the rolling lavender fields. She sighs. This is not just any sigh, but the curious exhale of a person who, at the moment, has just about had it. It’s that familiar epiphany when one recognizes a food rut has boiled over. Boeuf Bourguignon again! Clearly, I made up the above scenario. But I can only guess this kind of thing happened to Julia--yes Julia-- an icon of the epicurean world. She was, after all, human. For those of us who are lesser kitchen mortals, we accept our homegrown kitchen ruts. We even relish our Tuna Melt Tuesdays, or our endless pasta-thons. These are the dishes we can prepare at home, reflexively, with little brain power. We forgive ourselves, because life. But now I’m in the throes of a personal food rut I can’t completely excuse: it’s an eating out one. A kind that, perhaps, should never happen. My husband and I discovered a casual “indie” restaurant that suits us like no other. This eatery, in my opinion, matches Julia’s ingredient standards. Every offering is locally sourced, slightly offbeat and just plain delicious. The décor is what I would call industrial-yet-warm. Functional-yet-cool. Seating choices are either cozy or center-stage, but always coveted. It doesn’t matter where we sit, though. We go there for

the food. We’d happily perch ourselves on a nearby street curb to indulge. I have dubbed this restaurant The Place. We frequent it way too much. I realize many couples have go-to dining spots, but that’s not really the rut part of the equation. The repetitive ingredient is me: I choose the same menu item every time. Every single time. My eat-and-repeat dish is a fried avocado taco smothered in watercress and other stuff I have yet to identify. The fried aspect might not sound gourmet, but oh man. Generous green chunks of nature’s superfood are coated with a thin layer of breaded heaven, and then gently dunked into simmering liquid gold for just the right amount of time. I will not budge from this selection. Nope. I’ll never try another thing at The Place because one time I did. The veered-off dinner was tasty and great, but it was avocado-less. Not a spec of watercress passed my lips. So much regret to swallow. Never again. Some friends tell me they, too, default to the same menu items at their own favorite dining spots. Like me, they glaze over when food servers recite the chef’s specials or catches of the day. We become laser focused on That One Dish. I don’t know what this eating out inflexibility thing means. Are we creatures of habit? Stubborn? Unadventurous? Then again, if something is delicious and makes you happy, then why not indulge with fixation? As our old friend Julia Child used to say, “Bon appetit!” Hmm. Talk about ruts. She uttered that phrase a lot. Like, all the time. So there.

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West FW Lifestyle | February 2016

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