Madeworthy Nov/Dec 2023 by Madeworthy Magazine

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Contributors Question What have you been particularly grateful for this year?

Issue 38 | The Festive Feast November/December 2023 Publisher Editor Associate Publisher

Victoria Wise Lee Virden Geurkink Jennifer Kieta

Trish Faith, family, friends, fur baby.

Hannah

William

I’m particularly grateful for the season change and all the newness and possibilities it can bring.

Faith and family!

Contributing Writers Patric Bennett

Emma Dye

Hannah Bush

Anna Parker

Ambyr Davis

William Wise

Contributing Photographer

Patric

Lee

Andre Le

Having a strong connection with true friends, especially during difficult times, has shown me just how valuable a thing friendship is. And I’m so grateful to see my daughter flourishing… I’m so pleased that the best parts of me are showing up in her!

I’m thankful for a job that I love and the love of my family and friends. I’m especially thankful that my insanely amazing children are thriving. I could embarrass them, but I’ll give them something to be thankful for and won’t.

Illustrator Trish Wise

Lead Design

Cover Design

Conor Dardis

Victoria Wise

Madeworthy Magazine is an extension of Tanglewood Moms, LLC., and serves to tell community stories for a family audience. For website and magazine advertising opportunities, please contact: Victoria@MadeworthyMedia.com

Victoria

Ambyr

Andre

Looking for more copies Madeworthy Magazine? You can subscribe at TanglewoodMoms.com for free or pick up copies at Central Market in Fort Worth or Tom Thumb on Hulen Street.

I am grateful that God has answered my prayers time and time again. I've learned to put my trust in Him and to give Him praise for all my gifts.

I’m thankful to be back in the Lone Star state where I can soak up the joy of family and great friends.

I have been extremely grateful for my family this year. Without them, I'm not sure where in my life I would be!

Photo by Anna Parker

has the opportunity to experience something extraordinary. Arguello is pushing boundaries and redefining the very essence of what a burger truck is. “We want to create this awesome workforce,” says Arugello, “A lot of times restaurants are not owned by people that work in them… we’ve always worked in restaurants, so we know the struggle… at the end of the day, of course, we want to provide

Through the tight alley behind Tulip's live music venue, I see a standup sign. I am lost until I smell the rich, caramelized patties cooking nearby. As I round the corner, I gaze upon my soon-to-be-favorite smashburger joint in the Fort Worth area: Gusto's Burgers + Stuff. I step into the truck and enter the world of owner and head chef Jonathan Arguello where everyone

for ourselves and our family, but we want to create an environment where people can come in, have their parttime job but also work on their passion projects.” Gusto's does not just sell burgers. Every day, Arugello shares his zest for life and love for his community through his truck. I thought I knew what a scorching Texas day felt like. I am proved wrong

You Gotta Have

FUN,

BABY... by Anna Parker

the minute I hop into the back of the truck, with orders coming in at a pace I struggle to keep up with. Sporting a black logo t-shirt, a well-worn black apron, and a red rope hat, Arguello persuades me, after just a brief moment, that he can talk as he handles orders with ease. He flips patties at the speed of light while dodging flying grease bullets. The truck is a well-oiled machine, and the smile never leaves his face. As he serves customers, he tells me how he got started. Working in marketing, Arguello yearned for more. He decided to leave and bet on himself. During the pandemic, he rented out a gas station kitchen for $400 a month. He got the affirmation he needed fully pursue his business when he was cooking at a music festival. Australian singer-songwriter (and former vegetarian!) Courtney Burnette tried one of Arguello’s burgers and said it was the best she had ever had. It was a moment he had dreamed of. He went all in on the business, bought a truck, and relocated it to Hotel Dryce, where he flourished before moving the truck to its current location. Arguello said his biggest challenge has been keeping faith that he could truly thrive in the culinary business. Not only has he kept the faith, but he’s managed to stand out from other food trucks with his personal touches and charisma. Aruguello says, “We’re trying to create simple menu items that are cooked correctly every single time and served with hospitality for a good value.” While hungry customers wait in line for their meal, Arguello keeps a positive and calm attitude. He’s thrilled to be where he is.

At last, the anticipated moment of my visit arrives. It’s time to taste the burger. The patty with its gloriously crispy edges rests on a buttered bun. Best Maid pickles, ketchup, and mustard complement Gusto’s special sauce. Arguello hands me napkins. I don’t use them. Grease drips down my wrists. This is a recipe I will forever strive to replicate. Within a few bites, Gusto’s burger skyrockets to the top of my “Best Fort Worth Restaurants” list I keep in my notes app. Arguello has earned himself a dedicated fan. As I end my visit, Arguello shares with me his goal for the future. He wants to open multiple stores, all serving the same simple-but-damngood food with his signature topnotch hospitality. “I’m just trying to create something that I wish someone created a long time ago that I got fed into. If we could create something where everyone gets paid, everyone gets to save a little, and everybody gets pumped up to do their thing, you would create the most loving space in the world.” [Editor’s Note: Arguello is opening a brick-and-mortar just off Magnolia soon. Stay tuned!] As I squeezed through Tulip’s alley, excited for what I might find on the other side, I never imagined I’d leave loving this person even more than the food he makes. But Arguello is a joy to be around. He has created not only the best smashburger I’ve yet to have, but he’s made a place filled with love and fun. Gusto’s motto is, “You got to have fun, baby. Life is too short.” After a trip here, I think I agree.

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Fort Worth Events Nov/Dec 2023

Be sure to turn to page 16 for our roundup of holiday events. Nov 6-10 & 13-15 Margaret’s Market: The Woman’s Club thewomansclubfw.com

Nov 19 Fiesta del Toro: Cowtown Coliseum cowtowncoliseum.com

Dec 2 Merry Members: Amon Carter Museum cartermuseum.org

Nov 10-12 Fort Worth Greek Festival: St. Demetrios Greek Orthodox Church fortworthgreekfestival. com

Nov 24 North Pole Express: Grapevine gvrr.com

Dec 2 Fort Worth Margarita Ball: Worthington Renaissance childrenscharitiesfw.com

Nov 26 Home for the Holidays: Bass Hall basshall.com

Dec 4-9 2023 NCHA Futurity Sales Will Rogers Equestrian Center westernbloodstock.com

Nov 11, 12 Hot Wheels Glow: Dickies Arena dickiesarena.com Nov 11 The Arcadian Wild: Tulips FTW tulipsftw.com Nov 11 Storybook Cinderella: Bass Hall fwsymphony.org Nov 17 George Strait: Dickies Arena dickiesarena.com

THE ORGANIZED NEST

WHERE EVERYTHING HAS A HOME. @theorganizednest

@fwmsh

@organized_nest

Nov 17 Cowtown Coin Show: White Settlement coinshows.com

Nov 28-Dec 3 Six The Musical: Bass Hall basshall.com Nov 30- Dec 17 Poor Clare Stage West Theatre stagewest.org Dec 1 Lauren Daigle The Kaleidoscope Tour: Dickies Arena dickies.com Dec 1,2 It’s a Wonderful Life A Live Radio Show: Downtown Cowtown at The Isis downtowncowtown.com

Dec 9 Photos with Santa: Fort Worth Aviation Museum

fortworthaviationmuseum.com

Dec 10 Lola’s Community Market + Holiday Food Drive: Lola’s Fort Worth lolasfw.com Dec 16 Encanto in Concert: Will Rogers Auditorium fwsymphony.org Dec 29 Turnpike Troubadours: Billy Bob’s Texas billybobstexas.com

Fresh Family Recipes The holidays are for gathering with family and friends. Invariably, this involves lots and lots of food. Local chef Patric Bennet, of Cast Iron BBQ & Beer Co., has an impressive CV. He was Tim Love’s sous chef at Lonesome Dove, he opened Eddie V’s, he helped man the pit at Billy’s Oak Acres BBQ, and he paired food with wine at Winslow’s Wine Cafe. He offers three delicious (and easy!) recipes that will make your holidays merry and bright and keep you out of the kitchen!

Steak au Poivre

Granny’s Pineapple Upside Down Cake

This classic of French gastronomy is easy and elegant. While this recipe serves two, it easily scales up for more, but I think it’s perfect for a romantic evening with your honey on Christmas Eve or New Year’s Eve.

Who doesn’t love pineapple upside down cake? Patric’s grandmother’s recipe is oh so easy and oh so delicious. He taught my kids to make it, and it’s become a staple in our house.

Ingredients 2 boneless NY strip steaks, 8 to 10 ounces each Kosher salt 1 tablespoon whole black peppercorns 1 tablespoon vegetable oil 2 small shallots, finely diced 2 tablespoons unsalted butter, cut into pieces 1/3 cup brandy or cognac 1/2 cup heavy cream Rosemary sprigs for garnish

Ingredients

Directions

Preheat the oven to 200°.

Preheat the oven to 350°.

Pat each steak completely dry and season with kosher salt. Place the peppercorns into a plastic bag and crush them with a rolling pin (or crush them in a mortar with a pestle). Pour the crushed peppercorn on a plate and press each steak into them to evenly cover. Heat your skillet over medium heat until it is HOT. [Editor’s note: DO NOT use a nonstick skillet for this.] Add the oil and swirl to coat the bottom of the pan. Sear the steaks on both sides for 3 minutes, which should leave them medium-rare. Transfer the steaks to an oven-safe platter and place them in the oven to keep warm while finishing the sauce. With the skillet on medium heat, add 1 tablespoon of butter, let it melt, then add the shallots. Cook until the shallots are browned, constantly stirring and scraping up any tidbits of the steak. Next, pour in the brandy or cognac and swirl it around. Using a long-handled lighter, CAREFULLY ignite the mixture.

½ cup butter 1 cup brown sugar 1 20-ounce can pineapple slices Reserved juice from the canned pineapple and enough water to make 1 ¼ cups total 8 maraschino cherries (plus a couple for snacking) 1 box yellow cake mix 3 eggs

In a 12-inch cast iron skillet, melt the butter and swirl to coat the bottom and sides. [Editor’s note: This really does need to be made in a cast iron skillet. If you don’t have one, a heavy Dutch oven will suffice.] Sprinkle the brown sugar to evenly coat the bottom of the pan. Next, place pineapple slices on the brown sugar. There should be enough room for 7 to 8 slices. Put one cherry in the hole of each pineapple slice. In a mixing bowl, combine the cake mix with the eggs and pineapple juice and water. Mix thoroughly and pour over the pineapple rings and cherries. Cook for 25 to 30 minutes. Once cooked, CAREFULLY invert the skillet onto a serving platter. Remove the skillet and replace any pineapple rings that might have stuck. Serve warm with vanilla ice cream. There won’t be any leftovers!

The flame will die once the alcohol has cooked off. Continue to heat the sauce for 2 to 3 minutes more. Add the cream and any juice from the platter the steaks are on. Reduce heat to a bare simmer and cook for 4 to 5 minutes to slightly reduce the sauce. Stir in the final tablespoon of butter and place the steaks on serving plates. Pour or spoon the sauce over each steak and garnish with a fresh rosemary sprig.

Easy Cast Iron Cornbread Cornbread is a staple of our holiday tables, be it in the dressing or served alongside a ham. This is a great recipe for classic cornbread with lovely, crispy edges. You can’t get those beautiful edges without cast iron, but if you wish, you can use a 9-inch square Pyrex baking dish for this recipe.

Directions Preheat the oven to 450°.

Ingredients

Place your choice of fat into an 8-inch cast iron skillet and place in the oven to preheat the skillet. If using Pyrex, melt your fat in the microwave and pour into the baking dish to coat the bottom and sides.

1 tablespoon bacon grease, lard, shortening, or butter 2 large eggs 1 cup whole milk ¼ cup vegetable oil 1 ½ cups self-rising cornmeal mix 1 cup all-purpose flour ¼ cup sugar (Optional – there are few things more polarizing in culinary circles than sugar in cornbread. Patric uses it; I do not.)

Mix the remaining ingredients above until you have a smooth and slightly thick batter. It should be pourable, so if it seems too thick, just add a bit of additional milk. CAREFULLY remove the skillet from the oven and pour the cornmeal mixture into the skillet. It might sizzle a little, but that’s normal. Bake for 20 to 25 minutes. Turn the cornbread out onto a cooling rack and enjoy with butter and honey. If using in dressing, cook it a couple of days before to allow it to dry out a bit.

Illustrations by Trish Wise

it. It was awesome!” THE RESTAURANT (As for parking, there is a nearby parking garage, and Walloon’s WE DIDN'T validates parking for their guests.) KNOW WE NEED Photo courtesy of From Scratch Hospitality

With his biggest reservation assuaged, Paslay and his team set about creating the restaurant.

The man behind some of Fort Worth’s favorite eateries – Clay Pigeon, Piattello, and Provender Hall – has done it again. Marcus Paslay has an uncanny penchant for divining the zeitgeist of Fort Worth’s food cravings and delivering it to us on a beautifully presented platter. Paslay’s most recent creation, Walloon’s, keeps the impressive streak alive. A seafoodcentric, Southern American grill with French undertones, Walloon’s is at once familiar and novel.

“The name is twofold,” Paslay said. “It’s… a reference to Wallonia [a French-speaking area of Belgium]… it’s got a heavy French influence without being French. Walloon's has a heavy French influence but is not a French restaurant. The name also reminded us of Walloon Lake in Michigan [Paslay’s wife’s family has a cottage on the lake.]… Walloon Lake is where Hemingway would summer as a boy, and we have a few Hemingway Easter eggs throughout the shop.”

Occupying a beautifully restored, century-old bank building on the southeast corner of Magnolia and Hemphill in the Near Southside neighborhood, Walloon’s exemplifies that most Fort Worth of traditions: honoring our city’s past as we venture into the future. The result of an extensive and well-executed restoration that boasts beautiful terrazzo flooring below and handsome original tin ceiling tiles above, all illuminated by carefully restored, period lighting, Walloon’s is truly a feast for the eyes and the palate.

Paslay continued, “As soon as I walked in, I had a vision of the Old South, like Charleston or New Orleans… we studied the neighborhood, which led to a seafood-focused American grill that has a classically nostalgic feel to it.”

by William Wise

“The building owners called me and asked to come look at it for a restaurant,” says Paslay. “I have wanted to be in the Near Southside for years, but parking was always an issue for me. When I saw the space, I fell in love with

With a concept in hand, Paslay and team turned their attentions to the menu. According to Walloon’s website, the “food and drink menu blends timeless tradition with a flair for wanderlust, creating an original take on familiar flavors.” Indeed, a perusal of the menu is a delightful map-and-dart session revealing a peripatetic culinary crisscrossing of the Atlantic.

The dining room is dominated by an impressive horseshoe-shaped bar serving up classic cocktails. A raw bar, with bi-valves and crustaceans of every description nestled seductively in crushed ice, welcomes you. The bank-vault-turned-tasting-lounge and a private dining room offer more intimate settings for small and important gatherings, as well as opportunities to craft a custom menu with the chef. Two long walls of large windows overlooking Magnolia complete the welcoming, old-world bistro feel.

Louisiana BBQ shrimp and beerbattered beignets share the starters menu with steak tartare and French onion dip. For lighter fare, one can hop from a Chicago-style Italian beef sandwich to a New England-style lobster roll. The entrees are Paslay’s riffs on classics of American and French cuisine: grilled trout almondine and seared redfish share the menu with steak frites in an au poivre sauce and moules frites with leeks in white wine. We Fort Worthians like our tipples, and signature cocktails include Walloon’s twist on the Manhattan: Maker’s Mark Private Reserve and simple syrup tinged with Aztec Chocolate Bitters. The Hemingway’s Daiquiri is made with

a citrus oleo-saccharum as a nod to the original daquiri recipe. To round out your trans-Atlantic barhop, Walloon’s barkeeps will expertly craft a Paloma, a Negroni, or a gorgeous Sidecar prepared with Brandy Sainte Louise. Walloon’s opened in July with little fanfare. “It was actually a really smooth opening”, says Paslay. “We had a friends-and-family-type preview. The plan was to do a soft opening, but word got out quickly, and we’ve been busy ever since.” Paslay has a devout following, so Walloon’s didn’t take long to get up to full speed. It doesn’t hurt that the food is delicious, the cocktails fantastic, and the setting remarkable. Marcus Paslay’s uncanny ability to open a restaurant we didn’t know we needed and make it exceptional is on display again at Walloon’s. It is another in a lineup of inspired eateries Paslay has given us over the past decade. It is a superlative addition to Fort Worth’s culinary landscape and another smashing success from one of our favorite restauranteurs. Santé!

A FEW UNICORN WINES TO ALSO LOOK OUT FOR...

ROSÉ, S'IL VOUS PLAIT by Ambyr Davis Photos by Ambyr Davis

Although few wines elevate that first hot day of spring quite like a quaffable rosé, savoring life through a rosé-colored glasses is not merely for the bloom of spring and the halcyon days of summer. Fine rosé is an overachiever for the holiday table thanks to its serious paring chops with the smorgasbord of flavors on offer. I specifically look to French rosé throughout the fall and holiday season for three essential components: herbal complexity, mineral backbone, and bright acidity. Why? Well, the herbal and floral notes are a downright musical pairing with all that parsley, sage, rosemary, and thyme we employ throughout the season. The mineral backbone from the limestone-rich soils can stand up to all the hefty, heart-warming fare on the table. Most importantly, the laser-beam freshness from France’s cooler climate lends their rosés ample acidity to cut right through the fats of myriad meats that are often the centerpiece of the meal. With all the wine nerdspeak out of the way, let’s journey to la Belle France and investigate what to look for on the label because French wine geography is just as important as the producer when shopping for la vie en rosé.

Domaine de Fonsainte, Corbiéres France Hailing from Languedoc-Roussillon’s Corbiéres village, this delightful rosé is snatched up right as it lands on our shores and is always a gem that over delivers at its modest price point. Derived from vineyards first planted by the Romans, Domaine de Fontsainte has been crafting world-class wines since the 17th century. A perennial favorite at Saint-Emilion in Fort Worth, it is also one of my go-to rosés for larger gatherings.

Brunier, Les Pallieres "Au Petit Bonheur", Rosé Crafted by the masterful hands of Daniel Brunier, the genius behind Châteauneuf-du-Pape’s VieuxTélégraphe, au Petit Bonheur is simply teeming with life and delivers bright What do Ernest Hemingway, citrus, red berry, and a complex Honoré Balzac, and Louis XVI array of herbal nuance and mineral all have in common? Tavel was backbone that is simply sheer nirvana in the glass. Out of seventeen handtheir favorite rosé. This southern selected wines for a recent tasting at Rhône village focuses solely on Saint-Emilion, this enchanting Rhône rosé production, and the deeperbeauty simply stole the show. I highly hued examples from these sunrecommend grabbing a bottle while it drenched vines are bursting with lasts. charm and complexity thanks to extended skin contact during I am a sommelier and wine writer. I winemaking. This French beauty know what I like, but I continue to is a favorite among rosé lovers who yearn for a bit more fruit and discover new horizons. Join me in a hint of tannin in the glass. Tavel easing a cork out of an unknown is an absolute all-star alongside bottle. Discover what speaks to your turkey, dressing, and cranberry sense of memory. Does that hint of relish, as well as any preparation raspberry remind you of berry picking of ham you would care to throw as a child? Does that tomato leaf its way. Producers to look for are aroma harken back to the first bite of Château D’Aqueria, Château bruschetta that danced across your de Trinquevedel, and palate? Everyone has their “aha” Domaine Maby. moments, and there is never a wrong answer with wine. Just enjoy. Santé!

TAVEL

BANDOL Provence is sacred ground for rosé, but the appellation of Bandol is unrivaled, in my humble opinion. If I could only drink one rosé for the rest of my life, it would be from this picturesque Provençal village in the south of France. Blessed with ideal limestone soils, a kiss of sea spray breeze from the Mediterranean, and herbes de Provence running wild through the vineyards, rosé achieves its true apex in Bandol. My favorite producers are Domaine Tempier, with history and charm I could write a book about, Domaine de Terrebrune, and relative newcomer Domaine Gros ‘Noré.

CORSICA The birthplace of Napolean is a unique winegrowing region that boasts an ideal climate as well as complex limestone and schist soils, but what truly sets the island apart are the native grape varieties from this isolated locale. These rosés can deliver bright citrus, red berries, wild herbs, sea spray freshness, and lingering minerality that compel you to open bottle after tantalizing bottle if you’re not careful. My favorite producers are Domaine Comte Abbatucci, as well as Yves Leccia.

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HAPPY & HEALTHY:

Cooking, Veganism, and Love with Belen Hernandez by Lee Virden Geurkink Photo by Andre Le

What’s the first thing you think of when you think of vegan cuisine? Beans, rice, sprouts, tempeh, and tofu, right? You don’t think of rich cacio e pepe or creamy queso, do you? Or unctuous fettuccini alfredo or birria tacos that burst with umami.

Granbury. Business flourished, and soon, she had 13 restaurants serving classic Tex-Mex in Granbury, Hillsboro, Whitley, and Godly. “My college degree helped me a lot,” said Belen. “All that administration work to keep [the restaurants] going!”

love the cute animals. You can go vegan because your doctor said that if you don’t, you’re going to die. You can go vegan because you want to save the planet. It doesn’t matter why. I just want to feed you!”

You should.

And then in 2010, her son came home crying. “My oldest was 10 when he saw a nasty video about how they killed chickens,” Belen remembered. “He was crying that he wanted to stop eating meat.”

And like her son, Belen was all in. She jumped into a vegan lifestyle without a single look back. But she still had all those Tex-Mex restaurants.

Belen Hernandez, seasoned restauranteur and the genius behind Belenty’s Love Vegan Mexican Food on Bluebonnet Circle, has set her sights on conquering Italy. She opened Vida Café, which features indulgent vegan takes on Italian-American classics in August, and she’s intent on spreading the word that vegan cuisine is delicious. Trust me, this is not your weird aunt’s vegan nut loaf from the 1970s! Recently, I sat down with Belen at Vida Café to talk about cooking, veganism, and love. Born in Tamaulipas, Belen went to college in Ciudad Victoria to study public relations, photography, and television and radio marketing and administration. After she graduated in 2002, finding a job in Mexico was difficult. “It was hard to find an opportunity for employment in Mexico,” Belen said. “So I came to the U.S.” Belen didn’t speak a word of English when she first moved to Texas with family. But one of the first things you learn about Belen when you meet her is that she throws her whole self into any venture. Whether it’s learning English, running a restaurant empire, or going vegan, she’s all in. In 2007, Belen opened her first restaurant in

Like most mothers would, Belen thought it was a phase; something that would be forgotten within a couple of weeks. But 10-year-old Sammy Garcia was made of the same stern stuff as his mother – over almost 14 years, he has never wavered from his commitment to veganism. “I realized after a little while that he wasn’t going to change his mind,” Belen said. “So I started doing the research. I watched the video he had seen. It’s HORRIBLE. You can pull it up on YouTube, but don’t do it after you have eaten anything!” Growing up, Belen never really liked red meat. “My family loved red meat – or really meat of any kind – but I was the one kid who said, ‘I don’t like that.’ And my family was very good about it and didn’t make me eat it… I love seafood. We lived only about an hour away from the ocean, and we were always at the beach!” After watching the video, Belen’s distaste for meat intensified. She started researching veganism from both an ethical standpoint (“I love animals!”) and an environmental one. “You can go vegan because you

Vegan Mexican restaurants started becoming popular in Dallas in the late 2010s. Chefs experimented with Mexican seasonings and ingredients to create vegan versions of traditional Mexican cuisine. Mexican, not Tex-Mex. “In my culture in Mexico, a lot of people can’t afford meat; if they buy it, they buy only a little, and it’s used more like a side dish. And we eat a lot of fish and seafood, too.” The first Belenty’s Love opened in Granbury in 2018. Surprisingly, the small Texas town embraced vegan Mexican food. “I was so shocked! This is Texas! Meat! People love meat here.” Belen smiled. “People told me I was a crazy woman! Mexican food isn’t vegan! But I told people, ‘Come in. Try it. If you don’t like it, you don’t have to pay.’ And they found they liked it.” Ninety percent of Belen’s customers aren’t vegan. They just like good food made with love by hand. In fact, one gentleman got upset with his wife when she revealed that he had just enjoyed a vegan meal at Belenty’s Love. “He couldn’t tell the difference!” Belen laughed.

“The word ‘vegan’ still scares a lot of people. They don’t understand it. We live in Cowtown! People like steaks! And that’s okay, but if you open your mind a little bit and try new things, you might like it.”

animals deserve respect!”). She respects the environment. She’s a vegan evangelical. But she’s not fanatical about her evangelism. She doesn’t expect her customers to become vegan overnight, if they do at all.

Running 13 restaurants takes a lot of energy, and while Belen is the very definition of the word “energetic,” she finally had enough. “I said, ‘No more.’ I couldn’t go to my restaurants to try the food to make sure it was good. When I changed my life, I wanted to be proud of what I put in front of my customers. So I sold [all but the Granbury Belenty’s Love].”

“It’s all about balance,” she said. “You have to have balance in your life. You can’t overdo one thing and stay healthy. And if you do the research and decide to go vegan, don’t rush into it. Take your time, or you’re going to get tired and overwhelmed, and you’re going to quit.”

The original Belenty’s Love was so popular that Belen set her sights on the big city. People in Fort Worth had heard about this vegan Mexican place in Granbury and would venture to the wilds of Hood County. They encouraged Belen to open an outpost in Fort Worth.

The people who dine at Belenty’s Love and at Vida Café are more than customers to Belen. They are members of her extended family. She cooks for them. She shares her recipes. She wants them to be healthy and will do what she can to help them become so. “I have a customer from Granbury who still comes

“”

“It’s all about balance,” she said. “You have to have balance in your life. You can’t overdo one thing and stay healthy.” Belenty’s Love Fort Worth opened in the former R Taco location on Bluebonnet Circle just as the global pandemic was starting. It was a hard time for Fort Worth restaurants, but COVID-19 actually worked in the fledgling restaurant’s favor. “So many people wanted warm, yummy, comfort food, but they also wanted to eat healthier,” Belen remembered. What’s more comforting than chips and queso? The queso at Belenty’s Love is creamy and comforting, and I promise you won’t miss the cheese. Vegan Mexican no longer seemed quite so crazy.

up to Fort Worth to Belenty’s every week,” Belen said. “He went vegan after he had 12 heart surgeries. Twelve! He asked me for help him get healthier, so I sat down with him, and we made out menus for him. I gave him my recipes, free of charge. I just want him to be happy and healthy!”

Cacio e Pepe Cacio e pepe is a classic Roman dish. With only four ingredients, this dish is deceptively simple and can be made from what you have on hand. Much depends on the cheese used, and Vida Café’s version is 100% vegan and 100% delicious. After some taste testing, I found that both VioLife and Follow Your Heart make good vegan Parmesans that work well in this recipe.

Ingredients

Belen closed the original Belenty’s Love in 2021. Her family had moved from Granbury to Benbrook, before moving to Fort Worth about two and a half years ago, and the commute simply had become too much.

Salt 1 pound pasta (Belen uses spaghetti at Vida Café; I used bucatini because that’s what I had in my pantry.) 5 ounces vegan Parmesan, grated*, OR 4 ounces Pecorino Romano (if not going vegan) 1 tablespoon whole black peppercorns And Belen’s super-secret ingredient: LOVE

Now Belen’s whole family is involved in the restaurants. Her husband, Demarcus Hicks, came in and worked on the air conditioning while Belen and I were talking. Sammy, the 10 year old who started this vegan journey, is now 24 and is Belen’s co-chef at Vida Café. Daughter Mia graduated from Benbrook High School in the spring and has taken over the running of Belenty’s Love. Belen smiled proudly. “She’s not interested in college. She grew up in my restaurants, and she’s ready to take over.” Demarcus Junior is five, but like his siblings, he’s a restaurant kid through and through.

*Belen’s recipe calls for “a loveable amount of cheese;” after some testing, I found that 5 ounces of vegan Parmesan or 4 ounces of Pecorino Romano seems to be perfectly loveable.

Directions Bring a large pot of water to the boil. Once it’s boiling, add salt. How much? Enough for you to taste it. A friend’s Italian grandmother told me that pasta water should taste only a little less salty than the ocean.

Belen and Sammy had been thinking about a vegan Italian restaurant for a while. “Mexican food is our favorite,” Belen said, “But Italian is definitely number two!” Their landlord approached her when the former Lettuce Cook location became available in July, and Belen jumped at the chance. Within one month, Vida Cafe opened. They didn't have a sign or even all the kitchen equipment, but they were up and serving delicious, healthy food to their customers.

While the water is coming to the boil, heat a small skillet over medium-high heat. Add in the whole peppercorns and toast until they’re fragrant, about 2 to 3 minutes. Remove the peppercorns to a mortar and pestle or a blender and crush. You want the pieces to be fairly large. Cook the pasta according to package directions until it is al dente. While the pasta is cooking, grate the cheese. Once the pasta is done, drain it in a colander, reserving 2 cups of the pasta water. THIS IS KEY. DO NOT THROW AWAY THE PASTA WATER!

I asked how Belen makes vegan taste so good. After all, much of what we think of as Italian food and Mexican food relies on meats and dairy products. Belen grinned. “Love,” she said. But seriously, she and Sammy have put a lot of work into finding vegan products that work in the recipes that they have tested over and over. And while it seems a little flippant to put it all down to love, after meeting Belen and talking with her for a little while, I believe it. She exudes love. For Belen, veganism is about respect. She respects her customers. She respects the animals she doesn’t serve in her restaurants. (“Hey, the

My Take on Vida Café’s

Return the pasta to the pot and add about a ½ cup of the pasta water. Place the pot on a very low burner and add about 1/3 of the cheese and half the cracked peppercorns. Stir VIGOROUSLY. Add a splash more of the pasta water and another bit of cheese and continue to stir. Continue this method until the sauce is smooth and creamy. You may not use all the pasta water. Garnish with a little additional cheese and a little more cracked pepper and enjoy! Serves 4 to 6.

Courtesy of Belen Hernandez

Made in Fort Worth:

West Side Cafe by Madeworthy Editorial Staff Photo by Jill Johnson

Since 1996, West Side Cafe has been serving up down home goodness to happy patrons. One of the few “old time diners” left in town, the folks at West Side Cafe insist on doing things by hand, be it cutting the steaks and pork chops or writing the tickets. Everything, including the amazing desserts, is made from scratch. This year, longtime manager Joel Hancock and his son Brian took over ownership of this Fort Worth classic. Madeworthy talked with Joel about ensuring that this West Side tradition continues long into the future. Madeworthy: Tell us about the early days of West Side Cafe and your experiences there. Joel Hancock: I started at West Side Cafe in 2003… We have literally watched some of our guests grow up and now bring their children here. It’s definitely a special place. We pride ourselves on more than “a place to get great food”. MW: What do you think former owner Tracey Sanford did to make the restaurant so successful and loved by locals for decades? JH: Tracey was more than a boss and a mentor. He was one of my closest friends for over thirty years… He had a unique approach to the business… He was big on creating an environment for employees to grow and take pride and ownership in the cafe… He strived for perfection. Whether it was food quality or service, he wanted to be number two to no one. He insisted that West Side Cafe be the best! MW: When Tracey passed away [in 2021], was it then your goal to assume ownership? JH: Tracey and I had numerous conversations about passing the torch to me at some point. No one saw it unfolding the way it did. I think it’s safe to say that neither of us were ready. It was total devastation for many of us… but with the help of Bourke Harvey and Gigi Howell, two longtime customers, and my son Brian, we were able to keep the West Side family together! MW: The look and feel of restaurants have changed greatly with millennial influence; how does that affect "country cookin'" cafes? JH: West Side Cafe is one of the few remaining old-time diners. We pride ourselves on doing things the “old

fashioned way.” We still hand write tickets. We prepare our food daily from scratch… None of this would be possible without our amazing staff... If you look in the dictionary under “old school,” there’s a picture of us. We’re not fancy. We’re not pretentious. But we’re genuine. And we honestly appreciate everyone that walks through the door. MW: If it's someone's first time to the West Side Cafe, what do you suggest they order? JH: I always suggest our ultimate burrito. It has eggs, ham, bacon, sausage, cheese, and hash browns. Plus, we have a house made salsa with fire roasted tomatoes and peppers to die for. There’s even a rumor that we may have a secret “light you up” hot sauce. I can neither confirm nor deny that fact. If someone is looking for lunch, our staple item is the chicken fried steak. We also offer an amazing grilled chicken salad as a lighter option. But remember – PIE. MW: How many eggs do you go through a week? JH: We go through approximately 30 cases of eggs. At 30 dozen per case, that’s 10,800 eggs. MW: What is one thing that you will never change at West Side Cafe? JH: Our culture. Building relationships with our guests is not only our passion, but I believe it’s a vital part of life. In my humble opinion, personal interaction is a healthy thing. To us, our guests are family. We can’t wait to see them and catch up on the latest. MW: For our readers who are not long-time locals, what do you love most about Fort Worth that you can't find in other places? JH: For anyone new to the area, breathe in the city. Enjoy the friendly people and the extensive history around us. There’s a reason Fort Worth is becoming a movie-making hub. “Where the West Begins” is not just a hard-earned nickname. Plus, we have great museums, gardens, and concerts. We even have Concerts in the Garden – mind blowing, right? Fort Worth has great high school and college sports. We’re driving distance to all major pro sports. Dallas is a short drive AND you get to come home to Fort Worth. (My apologies. I had to take the obligatory jab at Big D. It’s what we do.)

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Inﬂuencing with Purpose:

Nachos of Fort Worth In 2019, we started a new feature called “Influencing with Purpose” to shine a spotlight on local social media influencers who use their platforms for more than just advertising themselves. For our Festive Feast issue, we reached out to Joey Dierker, the genius behind Instagram’s Nachos of Fort Worth because what is a celebration without nachos? - by Madeworthy Editorial Staff Madeworthy: When did you begin your Instagram Nachos of Fort Worth account, and what inspired you to "blog" about the Fort Worth nacho scene?

I loved going to the Omni Theater at the museum [Editor’s Note: the Fort Worth Museum of Science and History]. I’m looking forward to the reopening, and I hope it includes the Fort Worth flyover intro with the original music that lives in my head rent-free. IYKYK.

hours after a huge meal we’d have a “night lunch” of nachos, always made the same way: round Tostitos, cheddar, and pepper jack (shredded by hand, of course). I loved making nachos and earned the childhood moniker Nacho King. [Editor’s Note: We agree. He is the Nacho King.]

MW: If you weren't covering nachos, what Joey Dierker: other food would you like to explore and share I joined on Instagram and why? Instagram in 2017 at the JD: Nachos are the best Instagram food urging of my because they’re visually arresting, endlessly sister who told customizable, and the best ones trigger visceral me I was missing reactions. But there’s other great stuff out out on content I worked as a valet there: Barbecue, hot chicken, desserts… The of my nephew. I at the Worthington best food for Instagram content has toppings. thought it was just in high school. If your Maybe @PizzaofFortWorth is next… Cancun Mexican another Facebook, parents attended a ball Restaurant and I wasn’t really getting there circa 2001, anything out of it until I I probably discovered food accounts. (And parked their car, memes. I heart memes.) Then the light bulb and I certainly drove it went on: I love food. I can do this, too! What do too fast. I love more than anything? Nachos. Where do I eat them? Fort Worth. Boom. MW: What is the one piece MW: How often are you ordering nachos? And of advice you do you think you've tried all Fort Worth has to would give offer yet? aspiring food inﬂuencers? JD: More often than is good for me. I find myself ordering nachos even when something JD: Take good else on the menu sounds more appealing. I do pics. Nothing it for you, dear reader. matters but the shot. Some of the I definitely have not tried all the nachos Fort worst nachos I’ve Worth has to offer. They’re everywhere! And I’m had made the best always looking for recommendations. There’s photos because they Enchiladas Olé no better place for nachos than Texas. Every were pretty. Frame your Tex-Mex spot has them on the menu, as do shot well. Have enough many other restaurants. In other places, nachos light. Make it look tasty. I are a bar snack. Here, they’re a meal. make up for my lack of real skill with enthusiasm. MW: What are the hallmarks of a great food MW: What's your favorite experience? book and why? JD: I love fine JD: Lonesome Dove dining. I love by Larry McMurtry. dives. I love Who doesn’t want everything to be a cowboy? in between. I’ll leave on a Sometimes it’s cattle drive right a long-awaited now. It’s the dinner out with only book I’ve friends where ever read that I you chat until remember exactly you’re asked where I was when to leave. Other I finished it. (I was times, it’s a shrimpcamping – shout out and-human-hair poto Troop 50 BSA.) boy inside the husk of a former fast-food MW: What is the greatest Joe T. Garcia’s restaurant with bars on the thing you think Fort Worth is window. Great food is great missing? food. Frosty gin martinis or agua fresca hand-dipped out of a plastic jug? Give JD: An H-E-B! They’re getting closer. In the me all of it! meantime, I’ll keep driving out to Hudson Oaks. These nachos aren’t gonna make themselves. MW: What are some of your favorite Fort Worth memories? MW: When making nachos at home, which store-bought chips do you recommend for the JD: The first thing that comes to mind is dining best nacho? at the Pizza Hut on stilts at University and Berry where the TCU Bookstore is now. I vividly JD: Round Tostitos. My nacho story begins with remember going there for my March birthday my Nana from whom I get my love of nachos one year when it snowed. and cooking generally. When the cousins would stay at our grandparents’ house as kids, a few

And now, it’s time for our Lightning Round! Give us the names of your Fort Worth favorites:

Coffee shop - Roy Pope Grocery Breakfast/brunch place - Yogi’s after the rush Hangout with friends - Wild Acre Place to relax and recharge - Central Market Museum or gallery - The Zoo Artist or musician - Trey and the Tritones Yearly event - Rodeo! Boutique - Tricks of the Trade Best bartender/cocktail - Domo Arigato with Komasa Gin at Clay Pigeon. Sweet treat – Glitz sugar cookies. Mmmm… Hamburger joint – Rogers Roundhouse. Get the tots! Barbecue – So much good barbecue. Gimme Brix! Best Nachos – And finally… the moment we’ve all been waiting for. Drumroll, please! The finest nachos in all the land can be found at Enchiladas Olé! Meet me there!

FORT WORTHIES' 2023 HOLIDAY SPECTACULAR by Lee Virden Geurkink

In most issues of Madeworthy, we shine a spotlight on people and organizations that make Fort Worth better in our Fort Worthies feature. For our celebrations and holiday issue, we’re focusing on holiday celebrations around town.

What began in 1983 with a crowd of only 25,000 spectators and 25 floats has grown to become Fort Worth’s most beloved holiday tradition and Texas' largest illuminated holiday parade. The GM Financial Parade of Lights returns to the streets of downtown Fort Worth for its 41st year on November 19. Year after year, North Texas families gather to experience the lights on 100+ professionally designed floats, energetic marching bands, sparkling antique cars, precision equestrian units, festive horse-drawn carriages, and carolers spreading Christmas cheer along the 1.59-mile parade route. The night will conclude with Santa and Mrs. Claus appearing on the specially designed, LED-lit, grand finale float. In honor of TCU’s Sesquicentennial, head football coach Sonny Dykes will serve as the 2023 Parade of Lights’ Grand Marshal.

Grand Prairie’s Prairie Lights has become one of North Texas’ most beloved holiday traditions. With over five million lights and two miles of trails, Prairie Lights, located in Lynn Creek Park on the shores of Joe Pool Lake, is a winter wonderland, even if it doesn’t always feel like winter here. Opening on Thanksgiving, this year’s Prairie Lights will astound even the most grinchiest of Grinches with one-of-a-kind custom displays and brand-new indoor and outdoor attractions. Photos with Santa and concessions will be available for purchase at the Holiday Village!

The city of Grapevine has not one but TWO holiday treats for you in 2023! On December 2nd, 9th, and 16th, the third annual Merry & Bright Christmas Drone Show will take place over Main Street. Two hundred drones will create holiday magic in the Grapevine sky that will take your breath away. And from November 24th through December 23rd, you can join Santa’s elves on a Christmas Elf Adventure! Explore Grapevine’s enchanting past as you tour Historic Grapevine. Collect stamps in your official Grapevine Elf Adventure Christmas Passport as you capture the magic of holidays past and take home your very own handmade projects.

No season of any ballet company could be considered complete without seeing a production of The Nutcracker. First performed in St. Petersburg in 1892 and not considered a success (!), this beloved ballet is based on E.T.A. Hoffman’s short story “The Nutcracker and the Mouse King.” Texas Ballet Theater’s (TBT) version was choreographed by their Artistic Director Emeritus, Ben Stevenson, O.B.E. While TBT will not present “The Nutty Nutcracker” as in years past, they do have a few tricks up their sleeve to delight patrons. The Nutcracker runs from December 8th through 24th at Bass Performance Hall.

The annual Candlelight Christmas in Ryan Place takes place this year on December 2nd and 3rd. This Fort Worth holiday tradition offers a mix of homes from mansions to bungalows that represent the architectural range found within the Historic Ryan Place Neighborhood. This year’s theme is 'New Beginnings,' and all the houses on the tour are, in keeping with the theme, recently remodeled. Proceeds from the Tour support Ryan Place neighborhood historic preservation, infrastructure, and fellowship initiatives.

Lightscape returns for a second year to the Fort Worth Botanic Garden to dazzle audiences with more than one million holiday lights and never-before-seen artistic installations from around the world throughout a 1.2-mile-long winding walking trail. Beginning Nov. 17th and running select nights through Jan. 1st, this year’s Lightscape will feature all-new, custom-designed installations that will come alive with color, imagination, and sound, each of which is expertly choreographed to holiday-themed music in a completely transformed magical atmosphere. Lightscape 2023 will also feature an all-new “Christmas Village,” complete with fire pits, s’more-roasting, hot cocoa, holiday music, and photo opportunities with Santa Claus.

One of the most popular festivals in Hinduism, Diwali celebrates the victory of good over evil, knowledge over ignorance, and light over darkness. The DallasFort Worth Metroplex is home to a large and vibrant Hindu community. With the support of the Dallas Fort Worth Indian Cultural Society, the DFW Diwali Mela [a mela is a community fete] is the largest Diwali celebration in the United States. A grand festival of food, cultural shows, and a market, the DFW Diwali Mela takes place on November 4th at the Cotton Bowl. There will also be a kids’ zone, a Bollywood concert, laser shows, and fireworks.

On December 2nd, support local artisans and artists while checking off your Christmas list at the annual Clearfork Holiday Market. This free outdoor, family-friendly event will feature Santa, live music, activities, and more! Find the perfect gifts and holiday treats from your favorite weekly vendors from the Clearfork Farmers Market, along with some exciting holiday additions, all under one of the largest Christmas trees in Cowtown at The Shops at Clearfork!

Celebrate the holidays like the Texas settlers did at Log Cabin Village. On December 2nd, you can explore historic holiday traditions with your family at Holidays at the Hearth. There will be traditional games and crafts for the whole family to enjoy, as well as an opportunity to visit with and take photos with Santa. Reservations are not required for this delightful trip back in time.

Giddy up and glide! The hugely popular Rodeo Rink returns to the Fort Worth Stockyards for the second year. From November 20th through January 7th, your family can exchange their cowboy boots for skates and enjoy the ice. There are lots of yummy concessions for everyone, including Yeungling Flight Nights on Fridays and Saturdays. In addition to the ice, there’s always so much going on in the Stockyards for the holidays. From live concerts to photos with Cowboy Santa to the twice-daily cattle drives featuring the famous Fort Worth Herd which you can view as you skate, the Stockyards is the place for the holidays!

Gather your family and head north for an unforgettable holiday experience. The perennially popular ICE! returns to the Gaylord Texan Resort from November 10th through December 31st. Step inside a holiday showplace like no other as you wind your way through the larger-than-life sculptures of ICE! featuring Dr. Seuss’ "How the Grinch Stole Christmas!”, zoom down thrilling frozen slides, and traverse awe-inspiring tunnels. Be sure to bundle up because this immersive, story-driven holiday showpiece really is made of, you guessed it, ICE!

Enjoy holiday lights without ever leaving the comfort of your car at the annual Gift of Lights at the Texas Motor Speedway. From November 23rd through January 7th, your family will gasp in wonder as you drive through two miles of sparkling lights. You can play your own playlist of holiday favorites, and pets are certainly allowed (provided you keep them in the car with you). Pro tip: The shortest wait times are Sundays through Wednesdays, so plan accordingly!

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THE STORY BEHIND THE BEIGNETS by Emma Dye If you know Fort Worth food trucks, you know the Beignet Bus. It's a charming green-andwhite coverted schoolbus that serves up the best beignets in the Metroplex. You may be familiar with their perfectly golden squares dusted in powdered sugar that are always served with a smile. But how familiar are you with the story of the Beignet Bus? As a Southern California native, I got to discover all the things Fort Worth had to offer when I started my college career at Texas Christian University. My favorite? Finding a Texas version of Cafe Du Monde in the middle of campus during my first week of school. Ever since I have sought every opportunity to get my hands on their beignets. Now, as a senior, my love for the Beignet Bus is almost nostalgic. Toby Tindall, owner of the Beignet Bus, is a fourth-generation restauranter. After serving four years in the United States Navy, he decided that he wanted to go back to doing what he loved: being a chef. Tindall humbly boasts an impressive 40-year career in the restaurant industry. He served as the executive chef for the Hilton and Ashton Hotels in downtown Fort Worth. Simultaneously. Juggling the demands of large banquets with restaurant diners was his forte, but his family was more important than the kitchen. “I’m doing all of these things at once, two restaurants, an executive lounge, banquets… all while trying to navigate raising three little kids pretty much on my own [after a divorce],” Tindall recalls. He eventually met his

Your Granny's Skillet by Patric Bennett Did your Nana have a meal she cooked that you would do anything to have again? Did your Grammy make the best blackberry cobbler ever? Perhaps your Poppy made the lightest, crispiest fried chicken you’ve ever had. You may be able to chase down the ingredients from that faded and bespattered recipe card, you may be able to talk to relatives who remember seeing it cooked, or maybe you scoured the Internet for countless recipes in an attempt to match the taste of nostalgia. But there’s always something missing, right? What if I told you that the secret to what you crave lies solely in the vessel it’s cooked in? I’m talking about that gorgeous, seasoned, cast iron skillet that lived on Granny’s stovetop. Cast iron skillets and cookware have been around for hundreds of years. Ever since the discovery of mixing pig iron and steel to make cookware, people have relied on cast iron to do their best cooking, whether it’s searing steaks, baking bread, or making that pot of stew that signals the start of cooler weather. No other material holds heat as evenly as cast iron does. No Tefloncoated pan that needs coddling and will start to flake within five years is as nonstick. And not even the most modern, multiple-ply cookware that costs more than your first car can

now-wife, Rachel, who gladly stepped in as a mother figure for his children. Finally, he decided he would take a break from the restaurant business to spend more time with his family. Tindall’s decision opened his eyes to the sobering reality of mental illness. He saw his two oldest daughters struggling after his divorce from their mother. Tindall’s oldest daughter lost her battle with depression, dying in 2016. “It took a long time… for me to get myself back together,” Tindall said. “We’re still hurting.” Tindall went back into the restaurant business, consulting for several local restaurants to get himself back into the game and to keep himself busy, but he knew it wouldn’t be permanent. He did know that he didn’t want to be an executive chef anymore. “I’d wanted to own a food truck for a long time. I was looking on Craigslist one day and I saw this little bus that I liked, so I bought it.” Tindall bought the bus, painted it to his liking, and let family trips to Louisiana be the inspiration for the menu. In 2016, the Beignet Bus was born. As a career chef, he wanted to do something unique. The Beignet Bus is the only bus in the world selling beignets. Which, by the laws of default and of my personal bias, also makes it the best. Running a food truck isn’t as easy as it looks. Every time you see Toby Tindall’s warm, inviting smile at the window, you’re only seeing a fraction of what goes into running the business. “Ten percent of the time is seeing people at

compare to a properly seasoned cast iron skillet. Cast iron cookware is more non-stick, more durable, and better for cooking ANYTHING than that costing double, triple, or even quadruple the price. And while cast iron often gets a bad rap for being heavy or too hard to maintain, when you get past those misconceptions, you’ll find that centuries of cooks just might be on something. Don’t be scared. Taking care of a cast iron skillet is really quite simple. New skillets come from the factory with a “seasoning” already baked onto it. Seasoning simply refers to the polymerization of fats onto the skillet’s surface, which will continue to happen the more you use the skillet. Each time fat is introduced to the skillet, some will chemically bond to the surface. This increases the skillet’s “nonstickiness” and adds to that deep, dark coloring that is typical of a heirloom piece of cookware just like your grandmother had in her kitchen. Once Granny used the skillet, she would probably let it cool down slightly before simply rinsing it with warm water. Then she would put it back on a hot stove eye to make sure it was completely dry before wiping it down with a small amount of oil or bacon grease to make sure it didn’t rust. And that, my friends, is the secret

the window, the other 90% is everything else. It’s a oneman show. I’m the mechanic, electrician, cook, you name it,” Tindall said. “And I do it because I love it.” The story of the Beignet Bus is a prime example of a parent’s love. In the face of indescribable loss, Tindall found a way to lift himself and his family up. He started something that would allow him to spend more time with his family while pouring his heart into creating a business that blankets its customers with love and joy. His daughters now work on the bus with him, learning the ins and outs of a family-owned business and the dedication it takes to be successful. “If you put the passion in, it comes back even stronger.” Fort Worth is a special place. Coming here from 1,200 miles away was supposed to be a scary thing, but instead, it has been the best decision I’ve ever made. I could say that TCU has been the main reason for this, but I don’t think that that’s entirely true. It’s businesses like the Beignet Bus, with gripping stories and a deep love for the community, that made Fort Worth go from the place I go to college to the place I call home.

to making sure that skillet lasts for generations. There is a myth that I feel needs to be dispelled. Adherents of stainless-steel cookware will tell you that you can’t

list of pros and cons. The best way to bring Granny’s skillet back to life is to

use soap on cast iron. You can, as long as it’s a mild soap. Use a non-abrasive sponge to clean it, but always be sure to thoroughly dry it before applying a light coat of oil to prevent rust. Rust is cast iron’s enemy. Rust can mean death for cast iron, but usually, a rusty skillet can be restored. There are several methods for restoring rusty cast iron that can be found on the Internet, but each comes with its own

let a professional handle the process. Using electrolysis [a process in which an electric current is passed through a vat of water in which the cast iron has been suspended to do some complex chemical reactions], the cookware is stripped down to the base metal, removing all the rust that has accumulated. Unfortunately, the electrolysis also removes all the seasoning, so the skillet is coated with a highsmoke-point oil and baked in a 500-degree oven. Once this process is completed several times, the skillet will look just as it did on Granny’s stove and is guaranteed to last for years to come. If you have cast iron cookware that’s been in your family for as long as you can remember that you would like to use but are unsure of how to start, do a little digging on social media. You’ll be able to find a person or group with all sorts of information to help you on the road to years of creating great food and, even better, cooking up memories of your own.

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The Sweetest Person Around: Revisiting Tareka Lofton of Loft22 by Hannah Bush Have you ever met a dessert person you didn’t like? Me either. They are quite literally the sweetest people around. And what about those lucky few who figure out how to whip passion into a profession? Those people really take the cake. Or in Tareka Lofton’s case, she bakes the cake so you can take the cake. The owner and pâtissier extraordinaire of Loft22 Cakes in Near Southside, Tareka is a literal confection. She wears a permanent smile and is just as generous with her laughs as she is with her frosting. Tareka is the quintessential happy baker. But if

‘I can't pay you, but you can have the tips from the tip jar.’ And that would sometimes be just enough to get a McDonald's burger and put the [rest] in the tank,” Tareka recalls solemnly. She pauses briefly, allowing herself to relive the hard days, before laughing about her first wedding cake order. And this is how the rest of the conversation unfolds. The artist's journey to bake for a living, and a good living at that, is filled with bittersweet moments, full circle moments, aha moments, and cometo-Jesus moments. But what has kept her on course, even when derailed, is

years. I really didn’t know that we would make it. But right at the top of 2020, we had good press. Business was booming. Weddings were coming in left and right. It felt like we were in a movie. And then the whole world shut down, and every wedding I had on the books canceled.” Tareka was forced to lay off most of her staff. Like the millions of other small business owners across the country, she had to operate as lean as possible to have any chance of survival. Down to just two bakers, herself included, the eternal optimist looked for a sign. And she was just as surprised as anyone to find that sign in a roll of toilet paper. The cake artist combined her sense of humor with her baking prowess and made a toilet paper cake that she posted on Instagram during the shelter-in-place order.

“People were ordering like six of them acting like it was real tissue,” Tareka laughs. Her tissue cakes were delivered to the doorsteps of friends and neighbors who missed each other, to hospital staff working on the front lines, and even to Mayor Price. “It was making people laugh and making people happy.”

Tareka brought her employees back to work, and they spent the next year riding the wave of good publicity. Despite the challenges of supply chain disruptions and shipping logistics, Tareka has a fondness for that period of global uncertainty. “I wish I could bottle that kind of momentum and recreate that. But it was just a moment. It was something organic that happened, and it literally sustained us for the whole year with no weddings, no customs, no events, no nothing. From that experience, I learned that there is more than one way to thrive.”

sweetness was all this pastry chef had going for her, this beloved Fort Worth bakery would have closed its ovens long ago. Tareka was Madeworthy’s cover feature exactly five years ago in 2018. She was a year into her business, making a name for herself in the very kitchen where she once interned for Robbie Werner at Stir Crazy Baked Goods, trying to satisfy credit requirements to graduate from culinary school, barely making ends meet. “I remember Robbie telling me,

one essential ingredient – faith. “I’m a spiritual person. I believe that whatever you’re meant to do is already inside of you. So, in some small way, cake was always there. It’s my purpose. I feel like I’m doing what I was born to do,” says Tareka. This conviction that she was pursuing her destiny was put to the test when March of 2020 arrived, just as Loft22 was hitting its stride. “It was a struggle those first two

Photo by Lexie Krug Photography

Loft22 went viral.

But that was just local demand. Once Loft22 was featured on NBC’s Today show, the baker from Texarkana was swept up in a craze of her own doing. “I woke up to almost 1,000 emails from people all over the country. ‘How can I get one of those tissue paper cakes in Salt Lake City? I'm in Miami. I'm in New Jersey. I'm in New York. I'm. In LA. Can you send one to Idaho?’ Our phone was ringing off the hook. I had to get a second phone line installed. Both lines stayed jammed up. People were getting upset because they couldn't get through,” Tareka recalls in disbelief.

Photos courtesy of Adam Rose/Prime Video

travel, being on set, performing for the cameras, and meeting her idol, host Tamara Mowry-Housley (also

Three years have passed since the quarantine cake frenzy, and Tareka continues to find herself at the center of unusual experiences. In May of 2022, she was selected to compete on Season One of the Dr. Seuss Baking Challenge on Amazon Prime which premiered in late December of that same year. For Tareka, this wasn’t just an opportunity. It was a dream come true. Before she started baking professionally, Tareka watched Food Network religiously. Just a decade later, she found herself baking whimsical cakes alongside other talented pastry chefs and cake artists on television. "That was the biggest highlight of my career. It was equally amazing and terrifying,” Tareka beams. Listening to her talk about the

Photo by @lightlyphoto

a preacher’s kid like Lofton), is like watching a little kid read Dr. Seuss for the first time. “They give you the star treatment. They put you in the luxury hotel, this BMW picks you up… Little me from Texarkana. It was incredible. All the participants were some of the best in the world. Just to be considered among them was very validating. Like, I’ve got to be worth something.” Lofton and her partner made it halfway through the competition before it was time to return home. She proved her abilities, though, with her Seussical creations and shone as brightly as her yellow chef’s coat. "It was the experience of a lifetime. It would take some really major things to top that. I mean, who knows what the future holds, but so far, in my 41 years of living, that’s up there.” Anyone with experience in the kitchen will tell you, baking is a balance. Achieving the right combination of texture and flavor requires discipline and skill. Tareka Lofton obviously knows this balance well and applies it to life. Because if anyone knows about taking the bitter with the sweet, it’s her.

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