LIFE OF THE HE PARTY
Fort Worth Gives Here
Anette and Joseph Landeros at Casa Azul
Issue 44 | Life of the Party
November/December 2024
Publisher Victoria Wise
Editor Lee Virden Geurkink
Associate Publisher Jennifer Kieta
Contributing Writers
Jennifer Jolin
Julie Rhodes
Crystal Vastine
William Wise
Contributing Photographer
Mark and Emily Vasquez of Omorfa Imagery
Illustrator
Trish Wise
Lead Design
Conor Dardis
Cover Design
Victoria Wise
Madeworthy Magazine is an extension of Tanglewood Moms, LLC., and serves to tell community stories for a family audience. For website and magazine advertising opportunities, please contact: Victoria@MadeworthyMedia.com
Looking for more copies of Madeworthy Magazine? You can subscribe at TanglewoodMoms.com for free or pick up copies at Central Market in Fort Worth or Tom Thumb on Hulen.
The Evolution of Ellerbe Fine Foods
by William Wise
QContributors Question
What's your favorite Fort Worth holiday event?
Mark and Emily
Our
I
Lee
I love the Modern Lights and Lightscape at the Botanic Garden. When my kiddos were little, we would go to the Parade of Lights. I’m sensing something of a theme here.
William I used to love to go to hear Handel’s Messiah at the Southwest Baptist Theological Seminary. I haven’t been in years, but I loved it.
I adore Lightscape at the Botanic Garden. The Garden is my happy place throughout the year, so Lightscape is the (literal) tree topper.
It’s hard to believe nearly ffteen years have passed since Bon Appetit named Ellerbe Fine Foods one of the Top 10 New Restaurants in America. A quick review shows that 30% of the other restaurants on that list are now defunct. The Covid pandemic hit locally owned restaurants particularly hard. Those that could not remain fexible and pivot when state and government agencies released new public safety regulations simply folded.
Ellerbe hung on and powered through the lockdown and is now considered one of the “old-guard” restaurants in Fort Worth. One of the frst local restaurants founded on a farm-to-table ethos, Ellerbe has remained true to its roots. Each week, you can fnd chef and co-owner Molly McCook surveying that week's offerings at the farmer's market. Few restaurants tweak their menu weekly based on what's fresh and available, but Ellerbe does. According to front-of-house manager and co-owner Richard King, "When we started Ellerbe, we picked a concept – farm-to-table –and we have stayed loyal to that.”
Sourcing as many of their ingredients as possible from local farmers and ranchers has yielded not only long-standing partnerships with their sources but a menu that, while ever-changing, has stood the test of time. However, record infation, rising costs across every industry, and increased labor costs are once again creating a stress test for independent restauranteurs. Fine dining and farm-to-table concepts are suffering more than their chain brethren. Their costs are already high simply because they
I love
Jennifer
My favorite event is Christmas Eve at First United Methodist Church – it is so meaningful. I can never make it through “Silent Night” at the end of the service when the sanctuary is darkened and we all sing by candlelight.
are sourcing the best ingredients they can fnd instead of purchasing in bulk.
Rising costs are now a fact of life for Ellebre and other fne dining establishments. King says, "We don't want to change our philosophy just to affect the bottom line. I think there's a misperception that Ellerbe is expensive, but we have always been one of the best values in Fort Worth. We have tried to hold strong on our prices, and I think we’ve done pretty well. While we have had to increase [our prices], we feel like we’re still very competitive.”
While Ellerbe has remained staunchly loyal to its farm-totable philosophy, they have made changes that have allowed them to expand their offerings. In 2020 and 2021, they undertook a major remodel that included the installation of a full bar. Heretofore, Ellerbe had been a mostly wine and beer establishment and was particularly well known for its expertly curated wine cellar. The new bar has opened new doors for Ellerbe and its patrons. Along with the possibility of a cocktail before dinner, Ellerbe has developed a seasonal craft mocktail menu that has been a smashing success.
“People, especially younger people, are becoming more health conscious, which is great. That has helped foster our mocktail program,” said King. “Our customers have challenged us to get creative with it, and it’s really been a lot of fun.” While outstanding wine events have been a staple at Ellerbe for years, they
introduced a “summer sipping series" that is a master class in spirits education. Ellerbe brings in an expert who teaches attendees about a particular spirit. Whether it’s vodka or bourbon, scotch or gin, guests learn everything about how that spirit is made, its history, and what to mix or pair it with. The sipping series will resume in January.
Evolution is a must. The alternative is entropy and, ultimately, extinction.
While Ellerbe has evolved, it has always remained true to itself. “The development is constant,” said King. “We have put a lot of money back into the restaurant by investing in strong leadership and top talent. The key has been staying loyal to our philosophy. In fact, we are more farm-to-table than we’ve ever been. Molly is often the only chef at the farmer's market. She is dedicated to constantly bringing new ideas and fresh ingredients. Not a lot of restaurants can do that or even want to do that. We're proud of that."
Fifteen years is a long time for a successful restaurant to remain successful. Most don't make it that long. What was true in 2010 when Bon Appetit made its proclamation is still true today. Through a tenacious dedication to hard work, a love of great food and wine, and a desire to provide a singular dining experience to its guests, Ellerbe Fine Foods remains one of the best restaurants in America.
Julie
Victoria
love Lightscape at the Botanic Garden and midnight mass at St. Patrick Cathedral.
Trish
midnight mass at St. Patrick Cathedral on Christmas Eve. Even if I don’t attend, it makes me happy to know it’s a thing.
favorite Fort Worth holiday event is the Christmas tree lighting in Sundance Square.
Photos courtesy of Ellerbe Fine Foods
w
Fort Worth Events
Through Jan 5
Freeman + Lowe Sunset Corridor: The Modern themodern.org
Through Jan 5
Wild Kratts® Creature Power Opens: Fort Worth Museum of Science and History fwmuseum.org
Through June 30, 2025
Jean Shin: The Museum Body: Amon Carter Museum of American Art cartermuseum.org
Nov 1
Couples Cook A Dinner for Día de los Muertos centralmarket.com
Nov 1
Movie Night (Coco): Burnett Park dfwi.org
Nov 1-4
Lone Star Film Festival lonestarflmfestival.com
Nov 6
P!nk: Globe Life Field globelifefeld.com
Nov 7
Make and Take Gumbos: Central Market centralmarket.com
Nov 7
11th Annual Bring the Conversation to Light Luncheon jordanharrisfoundation.org
Nov 7-10
Fort Worth Songwriter Festival: Southside Preservation Hall southsidepreservation.com
Nov 8-9
Fort Worth Water Lantern Festival: Panther Island Pavillion pantherislandpavilion.com
Nov 9
Robert Earl Keen: Billy Bob’s Texas billybobstexas.com
Nov 9
John Wayne Grit Series Run to Fight Cancer: Fort Worth Stockyards fortworthstockyards.com
Nov 9
TCU v Okla State: Amon Carter Stadium gofrogs.com
Nov 9-10
Monster Trucks Live: Dickies Arena dickiesarena.com
Nov 10
Willamette Valley Vineyards Pinot Noir Dinner: Cat City Grill catcitygrill.com
Nov 10 – Feb 9
Dutch Art in a Global Age: The Kimbell Art Museum kimbellart.org
Nov 11
Tarrant County Veterans Parade: Panther Island Pavillion pantherislandpavilion.com
Nov 12
Caroline Shaw and Gabriel Kahan: Tannahill’s Tavern & Music Hall cliburn.org/concerts
Nov 16
Clint Black: Billy Bob’s Texas billybobstexas.com
Nov 18 - Jan 15
Rodeo Rink: Fort Worth Stockyards fortworthstockyards.com
Nov 21
Stitch & See with JuJu for “Wicked”: AMC Palace jujuknitsfw.com
Nov 22 – Jan 5
Lightscape: Fort Worth Botanic Garden fwbg.org
Nov 24
GM Financial Parade of Lights dfwi.org
Nov 28
YMCA Turkey Trot ymcafw.org/annual-turkey-trot
Nov 29 – Dec 3
Beetlejuice: Bass Hall Basshall.com
Nov 29 – Dec 22
The Play that Went Wrong: Stage West stagewest.org
Nov 30
Sidewalk Sale at The Welman Project facebook.com thewelmanproject
Nov/Dec
The Polar Express: Fort Worth Stockyards Station cliburn.org/family-concerts
Dec 1
Pretty Little Holiday Market: Fort Worth Stockyards dfwcrafts.com
Dec 1
Fort Worth Christmas Vendor Market: Martin House Brewing Company martinhousebrewing.com
Dec 2
Christmas in the Stockyards Parade fortworthstockyards.com
Dec 6
30th Annual Home for the Holidays Gala journeyhome.org/events
Dec 6-7
An Evening with Mick Lynch: Amphibian Stage amphibianstage.com
Dec 7
Fort Worth Margarita Ball: Worthington Hotel childrenscharitiesfw.com
Dec 7
Lyle Lovett and his Large Band: Bass Hall Basshall.com
Dec 13
78th Annual Christmas Tree Lighting: Sundance Square sundancesquare.com/events
Dec 15
Rock’n’Roll Rummage Sale instagram.com/ rocknrollrummagesale
Dec 19-24
Dr Seuss’ How the Grinch Stole Christmas: Bass Hall basshall.com
Dec 21
Pentatonix: Dickies Arena dickiesarena.com
Dec 22
Merry and Bright Festive Cookie Decorating: Waterside FW facebook.com/alyssweetspot
Dec 27
The Pink Floyd Laser Spectacular: Tannahill’s Tavern and Music Hall tannahills.com
Dec 28 Cirque Musica Holiday Weekend: Dickies Arena dickiesarena.com
Dec 31
New Year’s Eve Party featuring Gary Allen: Billy Bob’s Texas billybobstexas.com
Courtesy of The Stockyards
Courtesy of Fort Worth Mueseum of Science and History
Courtesty of Fort Worth Botanic Garden
Fresh Family Recipes
For our annual food, holiday, and celebrations issue, we have three recipes that will surely become part of your holiday cooking repertoire. From a delicious (and healthy!) roasted carrot soup to a decadent tres leches crème brûlée to the perfect muffns for a hectic holiday morning, these recipes will become family favorites!
Tres Leches Crème Brûlée
Tres leches is one of my absolute favorite desserts, but I think Chef Jon Bonnell has found a way to top it with this tres leches crème brûlée. Chef Bonnell said, “I order crème brulee almost anywhere I go. It’s my favorite way to fnish a meal. This particular recipe is the richest version I’ve ever tasted.”
Ingredients
10 ounces heavy cream
3 ounces sweetened condensed milk
3 ounces evaporated milk
½ vanilla bean, scraped
4 egg yolks
4 ounces brown sugar
1 pinch salt
Directions
In a medium saucepot, heat cream, sweetened condensed milk, evaporated milk, half of the sugar, and the seeds from the vanilla bean half. Bring to a boil, then turn off the heat.
In a large mixing bowl, whisk together the other half of the sugar, salt, and eggs until smooth. While whisking vigorously, pour the hot cream mixture into the bowl with eggs and sugar very gradually. Begin with just a few drops, then slowly increase the fow of hot cream until it's all incorporated. It's essential to start slowly to keep the eggs from cooking at this point. Be sure to keep whisking while pouring the hot cream mixture into the egg mixture.
Strain the mixture to ensure no lumps have formed. Pour into 8-ounce ramekins. Place the ramekins in a baking dish, then fll the dish with water just halfway up the sides of the ramekins. Cover loosely with foil and bake at 325 in a still oven (not convection) for 45 minutes to one hour just until they have set. To see if they are set, lightly jiggle one to see if the middle has set. Once set, refrigerate until cool. Just prior to serving, sprinkle a teaspoon of sugar over the top of each one and spread out evenly.
Burn the sugar with a blowtorch just until the sugar has melted and turned light brown. Top with a few fresh berries for garnish and serve.
Roasted Carrot Soup
This recipe from Chef Jessica Casteñeda (see pages 10 and 11) is rich and velvety while being healthy and easy to make. It can be made vegan or not, depending on your family’s tastes.
Ingredients
1 pound carrots
1 yellow or white onion
5 cloves garlic
2 tablespoons olive or avocado oil
1 teaspoon ground turmeric
½ teaspoon freshly cracked pepper
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon celery seed
Sea salt to taste
2 teaspoons fresh lemon juice
1 quart warm vegetable or chicken broth
[Chef Jessica says hot water works in a pinch!]
Directions
Preheat the oven to 425°.
[Editor’s note: This is the perfect temperature for roasting most vegetables.]
Wash, peel, and roughly chop the carrots. Peel and roughly chop or quarter the onions. Place the carrots and onions on a baking tray and drizzle with the olive or avocado oil. Roast until the carrots are tender; add the peeled garlic cloves to the pan, and continue to roast until the vegetables have some nice color. It should take approximately 20 to 30 minutes, depending on your oven.
Magical Morning Mu ns
These are the perfect muffns for a busy holiday morning when you're trying to cook, clean, keep the kids from killing each other, and get ready before the family arrives. (They're pretty good every other morning, too.)
Ingredients
1 stick butter, softened
2 cups sugar
1 teaspoon vanilla
2 cups apple butter or applesauce (be sure to use low- or no-sugar)
2 eggs
4 cups four (I used a 1:1 ratio of all-purpose four and white whole wheat)
½ teaspoon salt
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 ½ cups dried fruit (cranberries, cherries, raisins, currants, chopped apricots, dates… whatever you like)
2 tablespoons crystalized ginger (optional)
1 tablespoon dried orange peel (optional)
Directions
Preheat the oven to 350°.
In a large bowl, combine the four(s), salt, baking soda, cinnamon, ginger, and cloves. Set aside. In a large bowl or the bowl of a stand mixer, cream the sugar into the softened butter. Once the butter and sugar have been incorporated, add the vanilla and the apple butter or applesauce. One at a time, beat the eggs into the butter mixture.
Slowly incorporate the dry ingredients into the wet ingredients. Don't overmix! Fold the dried fruit, crystallized ginger, and dried orange peel (if using) into the batter. Spray a muffn tin with nonstick cooking spray or use cupcake papers. Fill the cups about 2/3 full and bake in the preheated oven for about 25 minutes, turning the tins once during baking. The recipes are between 18 and 24 muffns, but I promise they will disappear quickly!
Remove the vegetables from the oven and scrape them into the bowl of a blender. Add in all the spices and the broth of your choice. Chef Jessica says it's quite tasty with chicken or vegetable broth, but it's still good with water. Carefully blend until smooth. {Take care when blending hot ingredients. It’s best to vent the top of your blender and cover with a kitchen towel to avoid a volcano of hot soup ingredients splattering everywhere.)
If you prefer a thick soup, use less liquid. Add more broth or water while blending if you are on Team Thin Soup. Season to taste with more salt and pepper and maybe a bit more lemon to brighten the soup.
Now, Chef Jessica says, comes the fun part! The soup is delicious as is, but you can easily upgrade with toppings you have on hand. She suggests a sprinkle of feta cheese, some toasted sunfower seeds, a drizzle of yogurt, or a few crunchy sourdough croutons. No one likes a boring, one-note soup. The options are endless: chili crisp, crunchy onions, toasted nuts, or a sprinkle of herbs are all delicious choices to take this soup to the next level.
[Editor's note: I made this and garnished it with toasted pumpkin seeds, some Mexican crema mixed with chipotle powder, and some crushed pita chips. Next time, I’m going to try za’atar and yogurt.]
This recipe can be doubled and frozen in individual servings for a quick lunch or delicious dinner. You can also replace the carrots with the vegetable of your choice. Roasted tomatoes, butternut squash, or mushrooms make delicious soups. You can also get creative and add any extra vegetables you have lying around: a few stalks of celery, fresh herbs, a forgotten bell pepper, or a leftover sweet potato.
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Celebrating the Holidays, Medieval Style
by Jennifer Jolin
helping with the stage build and portraying a Beefeater. His favorite part of the Festival is the community built within the congregation as members come together to produce a masterpiece.
Fort Worth is full of delightful holiday traditions, but one stands out. Since 1976, University Christian Church has presented the beloved Boar’s Head and Yule Log Festival, and people come from near and far to partake in this unique celebration.
The pageant is based on a medieval English legend about a student at Oxford who killed a boar when it interrupted his studies. When the Church adopted the pageant, it took on a new Christian signifcance, with the good of the teachings of Jesus portrayed by the student triumphing over evil, as symbolized by the wild boar.
The frst part of the Festival involves participants in beautiful Renaissance costumes, singing as they carry the wild boar's head into the hall. The second part of the program portrays the nativity story of the Holy Family, the shepherds, and the arrival of the Wise Men.
It takes enormous work and creativity to bring the Festival to life. Church members portray characters ranging from Beefeaters to the Baby Jesus. Music is provided by the church’s choirs and the Fort Worth Civic orchestra. Many volunteers behind the scenes make the Festival possible. The Boar’s Head and Yule Log Festival Guild is responsible for planning coordinating, casting, and directing the volunteers. This year’s Guild co-chairs are John Andrus and Cyrena LawrenceAllen.
John’s family has been involved with the Festival since the early 1990s,
Cyrena and her family have been involved in the Festival since its inception. Her father, Dr. Ken Lawrence, was the former Chair of the TCU Religion Department and researched
very frst Yule Sprite in 1976 and has served in a series of roles, playing hand bells and helping with lighting. My husband started as a Beefeater when we got married and has stayed in that role for over 30 years and has built the stage for many years. Our two children played most of the child/youth parts growing up, including being the Yule Sprite in different years… and now both have moved on to adult roles. Our son
served in multiple roles. Their dog, Ginger, even got into the act for several years. Anne said, "I love the joy the Festival brings to the community. It is a blessing to be able to celebrate the birth of Christ child with Fort Worth and beyond." She emphasizes that it is an experience, not a show!
The Festival requires the deep commitment of its volunteers. Former TCU Theater Department faculty member LaLonnie Lehman designed and produced incredible costumes for each participant. Many are original from the frst performance, with small updates over the years. The stage was designed and constructed by a church member and volunteers and bolts together to form a platform over the choir loft. It takes about 30 volunteers to assemble and take it down every year. The Festival is a labor of love for all who help make it happen.
The Festival’s music is spectacular, with organ, orchestra, hand bells, choir, and congregation coming together to tell the story of the medieval English pageant and the story of Christ’s birth. The music surrounds attendees and pulls them into the Festival.
Cyrena shared how meaningful the Festival is to the community.
the origins of the Festival in 1975. He served in various Festival roles before his death in 2006. Cyrena quite literally grew up in the Festival and has played many roles over the years. Her mother has coordinated ticket sales for many years and serves on the Guild.
Cyrena said, “My brother was the
is on the Guild with my mother and me."
Cyrena’s experience isn’t unusual. Many families have participated since the Festival's inception, with each generation taking on new roles over the years. The Darr family – Rich, Anne, Andrew, Ethan, and Rachel – have
“The beauty of the vibrant scene, the way the gorgeous music envelopes everyone, and the joy of the birth of Christ make feelings of happiness and hope for the new year take over. It’s a wonderful feeling, and in that moment, all feels right in the world. This is what we experience each performance and what makes it all so very special.”
The 47th Annual Boar's Head and Yule Log Festival will be held in the University Christian Church Sanctuary on Saturday and Sunday, January 4 and 5, 2025, with daily performances at 3:00 pm and 5:00 pm.
Photo by Anne Darr
Seasonal Cooking: Food and Family with Jessica Castañeda
by Lee Virden Geurkink photos by Omorfa Imagery
I have a confession to make. I’m something of a baking groupie.
I love watching baking shows. I follow my favorite bakers from "The Great British Baking Show" on social media. There is alchemy in the way that such simple ingredients – four, sugar, and water –transform into breads and pastries. It's miraculous. But I don’t bake. I can’t. Baking is exacting. It’s precise. Baking is, at its heart, a series of chemical reactions that need precision, and I almost failed chemistry. A baker has to be a chemist, and a baker must be patient. Patience isn’t one of my virtues.
But I love watching bakers perform miracles in the kitchen. So perhaps that's why I was fangirling so hard when I recently met Jessica Castañeda for coffee at Cherry Coffee Shop. Her Instagram account (@chefjessbakes) is a baking groupie’s dream. Luscious cakes decorated with beautiful fowers. Stunning breads made with fragrant herbs. (I swear you can smell the bread baking through your phone or laptop.) I will neither confrm nor deny that I squeal when Jessica posts a new story or reel.
As beautiful as her Instagram account is, it’s nothing compared to Jessica in person. Her hands are strong and capable but surprisingly graceful. She smiles with her eyes, and she radiates a serenity that is rare in a chef. Yes. A chef.
Because Jessica isn't just a baker. She's not just a pastry chef. There is a false dichotomy in the world
of professional kitchens that says you can cook or you can bake. Jessica is proof that that just isn't true. Jessica Stampley Castañeda grew up in Minneapolis in her family’s kitchen. She and her family lived with her father’s mother (aka Big Mom) and two uncles. She absorbed her family’s food traditions and watched her parents as they ran a food truck.
"It was the '90s, long before the food truck craze started," Jess laughed. (She almost always answered my questions with a laugh or a chuckle or a giggle.)
"This was a side hustle for them on top of their fulltime jobs, but I saw how people lined up around the block for their fried catfsh and fried okra and fried chicken. I saw how my parents took my dad's family's recipes and tweaked them to make them their own."
Her older siblings helped their parents run the food truck, but as the youngest, Jessica just sat back and watched. And ate. And absorbed. She not only learned how to make the perfect fried catfsh, but she also learned about food safety and customer service. She learned how to hustle, and she learned how to make your dreams a reality.
So, it's not a real surprise that Jessica decided to go to culinary school after high school. While she was still in high school, she got a job in a café/bakery that made everything from scratch, and the lessons she learned there, combined with her time in her family's kitchen and food truck, made her realize that she was destined for a career in cooking.
Most people who attend culinary school choose either the culinary arts program or the baking arts program. When Jessica was accepted to a culinary school in St. Paul, she decided to do both. So now she brings a pastry chef’s precision and eye for detail to her cooking and a chef’s love of experimentation and improvisation to her baking.
While still in school, Jessica was asked to stage at one of the area’s best restaurants. [Editor’s note: “Staging" (pronounced with a French accent) is essentially a kitchen audition. A cook or chef will work in a kitchen to prove they have the skills and training necessary.] Very few people are asked to stage while still in culinary school. Jessica was. She's that good.
Jessica’s very frst job out of culinary school was at the renowned Piccolo in Minneapolis. Chef/owner Doug Flicker created a tiny restaurant with a huge reputation built on small plates. (This was when the tapas and small plate revolution was in its infancy.) Anthony Bourdain, a New Yorker to his core who had the New Yorker's disdain for any food from outside the Five Boroughs, waxed rhapsodic about it. Jessica remembered, “The food at Piccolo was so dialed in. It was so precise and adventurous, and I love that we could run the kitchen with four of us, putting out up to 15 plates per person. A busy night for us was 60 people. But I learned so much there. You need to care not only what the plate looks like but what the ingredients are that go into making that beautiful plate.”
You might think that after working at one of the best restaurants in the country, anything else would be a comedown, but Jessica's resume is studded with incredible jobs. After moving to the Metroplex in 2015 (her mother had moved to Irving earlier, and Jessica got tired of visiting every month), she got a job as the sous chef at Kate Weiser Chocolates, a
luxury chocolate company that was founded in the DFW area. Weiser nominated Jessica for Zagat’s Dallas 30 Under 30, and she was one of its inaugural honorees.
Since then, Jessica has baked at the Black Rooster Bakery here in Fort Worth. She was the pastry chef at Gemma in Dallas. She worked at MELT Ice Creams. D Magazine called her a “renaissance woman.” And in each kitchen, she not only eagerly learned everything she could about the food, but she also watched and learned how to run a kitchen. “I went into each job ready to absorb everything I could about it so that I could use it in another season of my life,” Jessica said.
No one’s career path is straight and without diffculty. Jessica’s turn as executive chef at an urban farm that had expanded to include a coffee shop and café was not as positive as she had hoped. “I had all sorts of ideas of what we ‘should’ be doing there,” Jessica remembered. “I knew that there were going to be sacrifces to be made to balance my priorities of using the best ingredients to create the best food with the necessity of running a proftable kitchen. I was really, really proud of my team there. They were so great. But there was a lot of miscommunication with the management…”
Of course, the global Covid pandemic altered the world of restaurants, and Jessica was caught in the chaos of 2020. She said that she tried her best to keep her integrity as a chef while dealing with the increasingly impractical demands from management and the various safety regulations during the pandemic, but eventually, she realized that she had to prioritize her health, both mental and physical, so she left the world of professional kitchens in 2021. “That season of my life was ending, but I knew that there was something else on the horizon.”
By this time, Jessica had met and married Mark Castañeda, an engineer for Siemens who lived in Fort Worth. They live in a lovely house in Fairmount with a great kitchen and a beautiful garden. Jessica decided, upon leaving the restaurant, to take a page from her parents’ playbook, so she began to cook and bake for people on her own terms.
Jessica started a cottage baking business, taking advantage of Texas’ regulations that allow a baker to sell products directly to the consumer from the comfort of her home kitchen. She also continues to cook as a private chef and does pop-ups around town with other chefs like Victor Villarreal. She built up her clientele using her photographic and social media skills and now offers cooking classes and baking workshops.
"I never pictured leaving [the restaurant business],"
Jessica said. "I have dreams and goals to open a place of my own at some point, but after all I've learned, I'm very particular about what it will look like versus the naïve ideas I had before. I want something very specifc and small and particular. And that’s perfect for this season of my life and my family’s life.”
It’s perfect because Jessica and Mark have a young son, River. When I asked Jessica how it was working in her kitchen with a toddler, she burst into peals of laughter.
“It’s something else! I’m really glad that I honed my multitasking skills by working in a chaotic environment like a professional kitchen. I feel like it set me up for success. I’m working in my own kitchen now, and I get to see my child grow up. I still vividly remember seeing him roll over for the frst time while I was elbow-deep in sourdough.”
Jessica paused for a minute. “Of course, it’s harder now that he’s walking.”
I know that’s how I got to this season in my life. I get to cook and nurture my son. And when I’m cooking for my customers, I have this extra connection of care and nurturing for them...
But if she needs to, Jessica puts River in the sling and keeps going. And she’s found a nurturing element in cooking that kicked up after having her son. “I grew up having my grandmother and my parents cook for me, and now I understand that they were not only making delicious food, but they were doing it because they love me and wanted to nourish and nurture me.
“I know that’s how I got to this season in my life. I get to cook and nurture my son. And when I’m cooking for my customers, I have this extra connection of care and nurturing for them. I’m not
just making them food to make money. That’s why I’m so particular about how I do things, why I do things, and the ingredients I use. Cooking is truly sacred to me.”
It’s a cliché to say that Jessica cooks with love, but let’s face it, clichés are clichés for a reason. She also cooks with her family’s traditions and history to guide her.
“My husband’s aunt asked me to make potato salad for a family gathering. My potato salad is my mother's potato salad. She learned how to make potato salad from her mother, but she also learned to make potato salad from her mother-in-law. When I called her to make sure I was doing it right, she said, ‘Well, Big Mom made it like this, but my mom made it like that, so I just took it and tweaked it for myself.’ And everyone at the party said it tasted just like the potato salad their grandma made.”
Jessica is not only bringing her son up in her family’s traditions, but she's also bringing her husband’s Mexican roots into her cooking. She taught herself to make tortillas because her mother-in-law didn’t learn how to make tortillas. “It was important for me to learn so that I can teach him. It’s a part of who he is, and I want him to know and appreciate his roots.”
During the holidays, Jessica juggles a lot of different traditions in the kitchen. "My German mom basically took on my dad's culture because she raised her kids in her mother-in-law's house. She makes collard greens and cornbread and macaroni and cheese. We also do three different kinds of turkey – roasted, smoked, and fried. But we also have the beans and rice and tortillas from my husband’s Mexican roots, and do the roasted and smoked turkeys, too. It’s a lot of food, but these are the traditions that transcend logic. They are so intrinsically tied to our family and how we remember our family and our holidays, and these foods are what we need to see on the family table.”
Food doesn’t just fuel our bodies. We don't eat just to get nutrients. Food is part of us. It makes up our souls. Every memory of family is intertwined with memories of Grandma's pecan pie or Dad’s smoked brisket. Food connects us to the past and to the future.
Chef Jessica Castañeda understands this better than most. She left professional kitchens because she was entering a new season of life. Now, she can put her heart and soul into everything she makes, whether it's a multi-layered cake made to her customer's specifcations or the roasted carrot soup she shared with Madeworthy for our Fresh Family Recipes. (See page six.) She uses only the best ingredients for the food she makes for her clients and for her family. She uses her family’s recipes, and now her son will grow up knowing his past. He’ll use her recipes, and his kids will use them, and they will become part of her family’s story.
Photo courtesy of Jessica Castañeda
Photo courtesy of Jessica Castañeda
Stockyards Rodeo Rink November 18-January 5
Stockyards Rodeos November 22-December 29
Santa’s Grand Arrival Parade November 29 | 11:30AM
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Fort Worth's Favorite Holiday Catering
The holidays can be stressful. Between the shopping and the cleaning and the cooking and the parties and the copious amounts of holiday cheer, November and December are, for many of us, exhausting. Why not take something off your plate and let someone else do the cooking for the whole meal or just a part of it? We asked the members of Tanglewood Moms for their suggestions, and their suggestions are, as usual, fantastic.
LUCKYBEE KITCHEN
www.luckybeekitchen.com
Whether you want to cater an event or hire the award-winning food truck, Chef Jenny Castor will create a memorable evening tailored to your exacting standards. Focusing on seasonal cooking, Chef Castor’s eclectic menus and gorgeous presentations have established Luckybee Kitchens as one of Fort Worth’s favorite caterers.
THE CHEESE GIRL
wwww.thecheesegirlfw.com
Grazing tables and charcuterie boards continue to be all the rage, and the Cheese Girl (aka Lindsey Corradino Coates) is ready to create a customized cheese experience for you. If you want to pair your cheese with wine, don’t fret. Lindsey offers sommelier wine pairings. From individual cheese cups to holiday-themed boards to grazing tables for hundreds, the Cheese Girl is ready to spread the cheese love.
KAP QUE
ARTISAN MEATS
www.kapque.com
We’re Texans. We love our barbecue, and some of the best out there is available from Kap Que Artisan Meats. If you don't want to stay up all night before your guests arrive tending the smoker, let the Kap Que pitmasters provide the meats. From brisket to salmon, chicken to ribs, pork to sausage, everything is smoked low and slow over Texas hardwoods. Stock up on napkins and dig in!
CAFECITO
www.cafecitofw.com
Located on 8th Avenue, Cafecito serves up Mexican cuisine including tacos, burritos, taamles, traditional Mexican breakfast, and of course delicious coffee. Our Tanglewood Moms said to not miss ordering tamales for your Christmas feast.
CHICA’S TACOS
emily@chicastacostx.com
Since 2012, Emily Garcia has been the owner and executive chef of Chicas Tacos and Catering in Fort Worth Texas. She is a wife to a medically retired marine and a mom and grandmother who turned her passion for cooking for loved ones into a successful business. She is committed to feeding the elderly and veterans who need her services on a daily basis, and caters everything from large events to small events! Chef Emily loves bringing her family recipes to your table and guests.
DUSTY BISCUIT BEIGNETS
www.thedustybiscuit.com
Laissez les bon temp rouler, y’all! Whether you pick up a dozen French Market-style beignets for a holiday morning, or you have Chef Trey Smith and his crew come to serve your guests some of the best gumbo and boudin balls outside of Louisiana, the Dusty Beignet is sure to turn your holiday party into a proper fais do do.
LOVE YOU MORE SPECIAL EVENTS
www.lymevents.info
Wouldn’t it be lovely to let someone else plan your party so you can just show up and enjoy the evening? Why not let Missy Williams and Love You More Special Events (LYM) do just that for you? While many caterers only provide the food and tableware, LYM takes care of everything. And I mean EVERYTHING. Flowers? Check. Photography? Check. Delicious food? Check, check, and check.
HAO’S
GROCERY & CAFÉ
www.haosgrocerycafe.com
Hao Tran is a renaissance woman. A teacher, a Fort Worth pop-up pioneer, a food blogger, and a business owner, Hao has established herself as one of Fort Worth’s favorite chefs. Whether you come by the Grocery to pick up dumplings and fresh, local ingredients to go, book the café for a special event,
or sign your family up for a holiday cooking class, Hao’s love for food and community will uplift you.
PULIDO’S KITCHEN AND CANTINA
www.pulidostx.com
What is the one food that ex-pat Texans miss most? Tex-Mex. Who has been making delicious, authentic Tex-Mex for almost 60 years? Pulido’s Kitchen and Cantina. Now a part of the Westland Restaurant Group, Pulido’s enchiladas, tacos, queso, and fajitas are just the meal to welcome those wandering Texans home.
CORN FED CATERING www.cornfedcatering.com
A self-taught cook, Chef Trent offers event catering and holiday meals that will make your family smile. Corn Fed’s fully customizable holiday dinners and sides will take the stress out of the holidays and let you enjoy your time with your family and friends.
LETTUCE COOK www.lettucecookgourmet.com
Fort Worth native Todd Brown has been offering pick-up meals and sides and catering everything from weddings to family get-togethers for almost two decades. No matter your catering needs, Chef Todd and his crew will make sure that your guests’ tummies are happy.
VIVA GASTRONOMY www.fb.com/vivagastronomy
Viva Gastronomy distinguishes their services by offering luxury catering, a mobile coffee bar, and private chef services that transform ordinary moments into extraordinary experiences. Chef Karla Medina curates exquisite menus tailored to your taste whether it’s a special celebration or just a beautiful evening, they make sure your dining experience feels as personal as it is delicious.
LIL’ BOY BLUE BBQ
www.lilboybluebbq.com
We Texans are quite picky when it comes to barbecue. So when a couple of brothers from ALASKA come to town and become some of the most beloved pitmasters in Fort Worth, you know that they’re good. Cedric and Reggie Robinson can create a meal your guests will never forget. Whether you want Southern love or white tablecloth service, the Robinsons will astound you with their creativity and their passion.
CHADRA MEZZA
www.chadramezza.com
SAVOR CULINARY SERVICES
www.savorculinaryservices.com
The holidays are tough on our health. All the gorgeous baked goods, exquisite hors d'oeuvres, and tempting homemade gifts usually end up around our middles. Chef Debra Cantrell knows that food is medicine, and for 21 years, she's been making meals that are tasty and good for us. Chef Cantrell and her team will create a meal of festively delicious dishes that will satisfy every guest’s dietary needs.
SWEET LUCY’S PIES
THE CHARCUTERIE SISTERS
www.thecharcuteriesisters
Sisters Karina and Daisy know that nothing brings people together like good food. To that end, they turned their love of cheese and their eye for detail into charcuterie boards and grazing tables that will make your guests gasp. The sisters turn cheese, fruits, and meats into edible works of art. Why not substitute a grazing table for a sit-down meal this holiday season?
JVL FOODS
Named after the Lebanese hometown of Chef Nehme Elbitar, Chadra Mezza is a longtime Fort Worth favorite. Chadra’s Lebanese and Italian menus are perfect for a holiday gathering. And don’t worry if your guests have particular food requirements. Vegan? No problem. Gluten-free? Piece of gluten-free cake. Chef Nehme and his wife Christina will make sure your evening is deliciously perfect.
HURLEY HOUSE
www.hurley-house.com
Katherine Sasser is a jill of all trades. An entrepreneur, a chef, a baker, and a home and lifestyle guru, Katherine has been providing Fort Worth’s families with some of the yummiest baked goods and party foods in North Texas. “Hospitality” is Katherine’s maxim, and with some of her honeyed goat cheese or one of her luscious chocolate cakes, yours will be, too.
FEASTIVITIES GOURMET-
TO-GO MARKET & CATERING
www.feastivitiesinc.com
Opened in 1988 and under the guiding genius of Charissa Christopher, Feastivities is THE place to go for everything from ready-to-heat appetizers to a quick and delicious dinner for the family to a fully catered event for hundreds. Generations of Fort Worthians have grown up on Feastivities’ chicken salad and Southwest cheese spread, while their delectable holiday dinners have graced the tables of families all over town.
www.sweetlucyspies.com
In our family, no holiday meal is complete without pie. The perfect pie relies on the perfect crust, and no one in our family can make a good crust. Fortunately for those of us who are piecrust-challenged, there is Sweet Lucy's Pies. Owner Lindsey Lawing’s crust is the basis for some of the tastiest and most creative pies you have ever tasted. Seriously, check out their charcuterie pie board (you read that correctly) or their caramel pumpkin meringue pie. You won’t be disappointed.
CARPENTER’S CAFÉ & CATERING
www.carpscafe.net
Born from owner and chef Katrina Carpenter’s love of community and service, Carpenter’s Café & Catering has quickly become one of Fort Worth’s premier caterers. Their heavenly smoked chicken salad (Katrina's husband Travis is the pitmaster) was featured in Texas Monthly. But at the heart of everything delicious morsel the Carpenters cook is a deep love of the fellowship and communion that sharing a good meal brings.
MAGDALENA’S
CATERING AND EVENTS
www.magdalenastx.com
Named for Chef Juan Rodriguez’s grandmother, Magdalena’s has been creating some of the most memorable catering in our city since 2014. Whether you want to host a catered, sit-down dinner or have your guests enjoy the deliciously authentic Mexican recipes served from their food truck, Chef Rodriguez and his wife Paige will make your holidays happy AND tasty.
www.jvlfoods.com
After the Covid pandemic shuttered his award-winning restaurant, Chef Joe Lane pivoted. Now offering catered events, pick-up meals, and weekly meal prep, Chef Lane will ensure your holiday meal is perfect. Whether you pick up the entire holiday meal or just a few sides, your guests will be delighted with Chef Lane’s cuisine.
APPLAUSE FOOD SHOW & CATERING
www.applausefoodshowandcatering.com
From large events like weddings to lunch catering, ApPlause is a crowd pleaser. Karen Mccann specializes in artful food display that takes food styling to the next level. Based in Aledo, she serves the Fort Worth area by offering grab-and-go healthy paleo/ keto meals, charcuterie trays for parties and even a hostess gift shop. Want to learn from the chef? Karen also offers cooking demonstrations to hone your skills.
PLANT LOVE PERSONAL CHEF
plantlovepersonalchef.com
Dianne Hancock started Plant Love to bring her veggie-based personal chef service to the Dallas Fort Worth area. She specializes in whole food, plant-based vegan, and vegetarian meals. She describes cooking as a meditative, almost spiritual experience and the actual act of cooking to be calming. She received rave reviews in Tanglewood Moms for an 80th birthday she recently catered.
COME FOR THE FOOD, STAY FOR THE COMMUNITY
by Crystal Vastine
A mass of teenagers scrambles from their seats to be the frst to approach the stage. Selfes are snapped. Social media profles are exchanged. There isn’t a pop star or YouTuber at the center of this crowd. They are celebrities of the barbecue world – Kim Ovalle (Goldee's BBQ), Reggie Robinson (Lil' Boy Blue BBQ), and Dayne Weaver (Dayne's Craft BBQ). I admire their relaxed confdence; they radiate a sincere passion for people and their craft. This trio has just accomplished what many would deem the impossible – keeping a room full of high school students captivated.
A panel discussion that sparked lively anecdotes of the challenges and successes of the pitmasters’ journeys marked the fnal session of the CRAFT conference held by the Fort Worth Food + Wine Foundation in February. I heard chefs, farmers, writers, and other local luminaries of the hospitality industry share their insights with North Texas high school students, and it underscored the collaborative spirit that defnes Fort Worth. The conference, which offers local high school students pursuing a career in hospitality a chance to learn from industry insiders, has impacted over 850 students since its inception in 2016 and is only one of the ways that the Foundation demonstrates its commitment to fostering growth in our city.
Twelve years ago, the CRAFT conference had yet to be conceived. As the publisher of Fort Worth Foodie magazine, I found myself mingling with Fort Worth’s culinary elite at Reata Restaurant. I felt humbled and inspired
to be surrounded by infuential food and beverage community champions like Jon Bonnell, June Naylor, Deborah Ferguson, and Fritz Rahr. The reason we were gathered? Two men, Mike Micallef and Russell Kirkpatrick, were on a mission to advance the culinary landscape of Fort Worth. With infectious enthusiasm, they outlined a bold vision for a multi-day celebration of local culinary favor aimed at raising funds to champion and cultivate our region's food and beverage community. In that meeting, the groundwork for the Fort Worth Food + Wine Festival was laid.
We wanted our festival to be different. Most events of this scale rely heavily on event companies and outsourced labor to carry out such a massive undertaking. However, this group was confdent that Fort Worth's tightknit community would be eager to contribute. But what would my role be in this endeavor? I was asked to tap into our community of local food enthusiasts and serve as the Foundation's frst Volunteer Chair.
What began as gathering "a few people to help" quickly evolved into a 150-strong volunteer force in the frst year, including volunteer leads for each event who managed every logistical detail from setup to shutdown. It was never a question of starting small and building up to a multi-day event; we went all-in from the start. The inaugural Fort Worth Food + Wine Festival launched in 2014, featuring seven events held over four days at locations across the city and attracting over 5,000 attendees. That Festival was only made possible by our community members' active participation and support.
Throughout the years, we've introduced Fort Worth to esteemed culinary establishments before they open their doors, including James Beard-nominated Don Artemio before they opened in 2021. We’ve witnessed the growth of small businesses like Sweet Lucy's Pies from their cottage
food business beginnings to brickand-mortar success. We've celebrated and welcomed Texas Monthly Top 50 joints like Smoke-a-Holics, Zavala's, and Dayne's Craft BBQ for guests to experience side by side at events like Ring of Fire. Collaborative dinners have featured Michelin-starred chefs like Graham Elliot, who delivered an inspiring address at the CRAFT conference in 2023. Events have featured the expansion of Sarah Castillo’s concepts; Taco Heads was featured in the festival's frst year, and we were the frst event to showcase her Fort Worth craft distillery, La Pulga Spirits, last year.
From year-round planning by our committees to event day logistics, it takes more than 300 volunteers, plus a devoted staff of two (Executive Director Julie Eastman and Director of Operations Kayla Davis), who give their time and talents to make the Fort Worth Food + Wine Festival a memorable experience. Their dedication means that more dollars from every ticket sold go directly to the Foundation to drive our culinary community forward.
My journey with the Foundation has evolved from coordinating volunteers to sharing our story as our social media manager and serving on the Foundation's board of directors to help chart our course for the next decade. I have the privilege of partnering with exceptionally talented people to support the growth of what is now a nationally recognized event driven by our collective commitment to beneft the city we all love. I have had the great honor to witness and participate in this incredible growth. Through that growth, we have been guided by our mission to give.
To this day, the Fort Worth Food + Wine Foundation has invested more than $400,000 back into our community through programs like the CRAFT conference, an employee relief fund, and scholarship endowments. The Festival has evolved to host
events throughout the year, including chef collaborative dinners, a Reserve Wine Tasting, and a Night Market. But the heart of why we celebrate has not changed – it's all to promote and uplift our local food and beverage scene and foster the next generation of culinarians. And it's not just locals enjoying the festivities; each year, we draw more guests from all over the US and Canada who travel to experience a taste of Fort Worth.
The Fort Worth Food + Wine Festival's success is rooted in the strength of our community. The collaborative spirit of Fort Worthians shines through in every person who takes part – whether sharing their craft, exchanging ideas, or coming together
in this epic celebration. As I envision the Foundation's future, I certainly anticipate indulging in another decade of vibrant culinary experiences, but I most look forward to witnessing the lasting impact of harnessing food's power to connect people.
photo by Crystal Vastine
photo by Crystal Vastine
photo by Nancy Farrar
photo by Crystal Vastine
photo by Amanda Laine
Made in Fort Worth: Sunday Supper
by the Madeworthy Editorial Staff
Who among us hasn’t found themselves wanting a complete style makeover? Unless you spend a fortune or you buy fast fashion that is cheap but not environmentallyfriendly and is usually ethicallydubious, a style makeover is diffcult to achieve. Until Sunday Supper. Owner and designer Kate Mefford has created delightfully original collars that change an outft in an instant. Madeworthy talked with Kate about her unique sense of style, antiques, and accessories.
Madeworthy: What was the motivation for creating Sunday Supper?
Kate Mefford: I was always obsessed with history, folklore, human behavior, and decoration, so I originally set out to help people style their homes in a unique way. Along the journey, I kept being drawn back to fashion, which is my passion. Using things I sourced for home design to produce wearable pieces sparked an energy, and people responded
favorably.
MW: Tell us about your tagline, "Storied Style, Slow Fashion, Handmade".
KM: Looking at the textiles we use, you get a sense of the our brand values. They’re all vintage pieces I’ve sourced, and they hold so many stories. Each collar is made by hand, and like most quality items, they take time. Our slogan, “No Cold Shoulders,” is a double entendre that refers to the coziness the collars provide, as well as the inclusive and encouraging ethos of the brand. I’ve never met a stranger, and I will compliment you in the grocery store!
MW: Why collars? Why now? We remember the lace ones from the ‘80s, but how do you make them look so chic for today's woman?
KM: A collar is a cozier version of a necklace. They can be quite architectural and showstopping and simultaneously have a calming effect while worn. With Americana and Western wear being so hot, I’m excited to bring a fresh take on neck accessories. Our one-of-a-kind collars are still about layered adornment like their predecessors, but are sustainably made, more thoughtful, and have soul with a bit of an edge and some swagger.
MW: What is the Sunday Supper woman's lifestyle? What does "Southwestern Ranch + East Coast Jet Set
style" mean to you?
KM: The Sunday Supper woman is someone who knows how to host a charity ball but doesn’t hesitate to roll up her sleeves and stock a food bank, clean a horse stall, or schlep her own bags. She lives for the rodeo, live music, and margaritas with her crew. Sunday Supper is ultimately the marriage of my parents’ vibes. My dad is the quintessential Texan, and my mom is a very preppy, East Coast queen. Aesthetically, the Sunday Supper woman loves a classic wardrobe but really leans into interesting accessories to showcase her personality. She blends feminine and masculine elements of style into something that’s completely her own.
MW: What did you learn as a TCU fashion major that you still use?
KM: My favorite TCU fashion class was Costume History. I’ll never forget learning about collars and their importance in many cultures. I just didn’t know back then that they would be such a big part of my life! I also loved my Textiles and Entrepreneurship classes, and studying abroad in Paris and Lyon made a big impact on me.
MW: Round Top! Tell a rookie Round Topper what to expect.
KM: Round Top is its own dimension; the rest of the
world stops when you are there. If you go in with an open mind, prepare to leave completely recharged, creatively inspired, and with more friends than you brought! Don’t try to do it all unless you are a psychopath like me. But if you want to, I recommend breaking it up into chunks.
MW: Tell us about your travel and buying trips to fnd vintage and antique home decor to make someone's home fabulous.
KM: No matter where I go, I’m always sourcing! My mom and grandmother lived this way, and I learned from the best. Though I love sourcing from typical vacation spots like Nantucket, Santa Fe, and Charleston, one of my favorite things to do is shop the antique malls in tiny Texas towns.
MW: Will you ever venture into clothing design?
KM: There is no greater joy than making someone else feel fabulous. While part of me would love to do a whole line of garments, I want Sunday Supper to be accessible to any woman of any shape. Every girl deserves to put on a piece that frames her beautiful face, makes her feel fabulous, keeps her calm and cozy, and sets her apart from the crowd. One-size-fts-most is the route I’m currently taking because it feels right and good.
STEAL HER LOOK
It's the holiday season. People are rushing around, buying presents for loved ones, cooking copious amounts of food, and generally being merry and bright. For most of us, the Carpenters got it right. The holidays mean family and friends and joy and love. For most of us, the holidays mean home. But for those people in our community who are struggling with homelessness, that's simply not an option, holidays or not.
Since 1984, Presbyterian Night Shelter (PNS) has been helping those in our community without resources fnd a way to break the cycle of chronic homelessness. Through housing assistance, support services, and employment opportunities, PNS gives people a helping hand and offers a way home.
When you think of a “homeless shelter,” you probably think of an emergency shelter where people can fnd food and a bed out of the elements. That’s the frst part of PNS’s approach to helping people exit homelessness. However, that’s not all PNS does.
Journey Home Housing offers affordable, permanent, supportive housing communities for those who are working to leave homelessness behind. Journey Home Housing at Seminary converted former student housing at Southwest Baptist Theological Seminary into 38 two-bedroom units for families with children. Journey Home Housing at Quail Run has 46 units for individuals with disabilities. Construction is underway on Journey Home Housing at Crowley Road with 96 units, and planning has begun for Journey Home Housing at Camp Bowie West. However, affordable rent and support services don’t mean much without reliable employment with fair wages.
A Helping Hand on the Road Home
by Lee Virden Geurkink
Oh, there's no place like home for the holidays 'Cause no ma er how far away you roam If you want to be happy in a million ways For the holidays, you can't beat home sweet home...
That’s where UpSpire comes in. Founded in 2016, UpSpire is PNS’s workforce and career development program. By providing training, support, health care, and, most importantly, employment opportunities, UpSpire helps people who traditionally have had a diffcult time fnding stable employment transition into a career in the general workforce.
UpSpire has worked with the City of Fort Worth since 2016, providing crews for the City’s litter abatement program in an innovative public-private partnership that has become a model for similar programs in cities around the country. UpSpire also offers staffng services, commercial landscaping, janitorial services, and the recently launched UpSpire Furniture.
The UpSpire Furniture program began in June of 2024, with an offcial launch that October. The inaugural class included one instructor and three other employees teaching fve trainees the woodworking skills needed to make high-quality home furnishings, including bed frames, tables, bookcases, nightstands, and more. The program’s frst customer is Journey Home Housing.
“The launch of UpSpire Furniture is a signifcant milestone because it marks our frst venture into a skills-based enterprise,” Toby Owen, CEO of Presbyterian Night Shelter, said. “Unlike our other programs focused on manual labor, such as landscaping and litter abatement, this initiative provides participants with specialized training in a valuable craft. Once fully trained, workers will have a marketable skill that can open doors to other career opportunities, including felds like furniture making, cabinetry, and construction.”
Once they have completed the program, UpSpire will hire the trainees to continue in the program, making furniture and instructing new trainees or help them fnd jobs elsewhere.
While UpSpire Furniture will continue providing furniture for the Journey Home Housing units, they plan to make their entire line available to the general public. And though it’s not available quite yet, they will sell their furniture through the UpSpire website, using the proceeds to continue and expand the furniture program.
“UpSpire Furniture is a good analogy for what we are trying to do holistically at Presbyterian Night Shelter,” said Owen. “[In the program] we take raw materials and create something beautiful, just as we help individuals move from extremely diffcult circumstances to living a stable, fulflling life.”
Mark Wylie, M.D.; Kenneth Bode, M.D.
When it comes to back or neck pain, knowing who to turn to for care is simple. Texas Health Orthopedic Specialists provides conservative and complex care for degenerative spine conditions and injuries in athletes and adults. From minimally invasive endoscopic and robotic surgery to spinal deformities, non-rigid spine stabilization, and arthroscopic sports procedures, we can evaluate your condition and develop a personalized treatment plan to care for you.
Te Stages of Chrismas
If you’re like me, you get major FOMO during November and December when it comes to, well, everything. The tinsel. The magic. The whole holidayness of the holiday season.
My kids are older now — 17 and 14 — but there’s still the requisite privilege of engaging in and absorbing as much Christmas magic as we can around town before the sleigh bells fade into a cold, silent January. Granted, we can’t see and do it all. Nor would we want to. But isn’t it nice to have options from the get-go?
Fort Worth has so many theatrical productions to delight your family during the holiday season. And imagine! There are kid-free date night options, too, even in the dead center of the Christmas crush, courtesy of a cabaret offering (thanks, Casa!). There’s even a non-Christmas theme show for anybody needing a break from it all (smiling at you, Stage West). Yes! You offcially have our permission to mix it up and make this twinkly swath of the year what you need it to be (kind of like when you, um, enhance your eggnog in the corner of Aunt Connie’s living room).
Now, get thee to your calendars because it’s time to set the stage for the most entertaining holiday season yet. Whether you’ve got littles, bigs, a group of friends, or just your jolly self, the holidays are tops in Fort Worth!
A Twised Chrismas Carol
December 6 – 22
Theatre Off The Square, Weatherford
On Christmas Eve, barbecue restaurant owner Buford Johnson argues with his wife, Darla. Fed up with the holiday season, he proclaims he's skipping Christmas before storming out. As he drives away, his pickup is hit by a twister. In a coma, Buford is visited by his late business partner, Hank Walker, who leads Buford on a Dickensian journey (with a Texas twist) to holiday joy.
A Winter’s Cabaret: An Evening with Mick Lynch
December 6 & 7
Amphibian Stage
Originally from Dublin, singer/songwriter Mick Lynch has been writing songs for his bands The Guggenheim Grotto and Storyman, as well as for television, for decades. For two nights only, you can enjoy an intimate concert of music and storytelling that will be sure to warm your heart and make you smile.
Te Play Tat Goes Wrong
November 29 – December 22
Stage West
The holiday season, while wonderfully magical, can be a bit overwhelming. Tinsel overload, am I right? Why not take a night off? You are invited to the opening night of a play called The Murder at Haversham Manor, where Murphy is being proved right: everything that can go wrong is going spectacularly wrong. The leading lady is unconscious, the corpse can’t play dead, and the actors trip over everything (including their lines).
The evening is full of mayhem, mishaps, and misadventures, making a perfect break from the holiday madness.
'Twas the Night Before Chrismas
November 29 – December 23
Casa Mañana
Molly seems to have lost her Christmas spirit, and Molly’s mother is determined to help her fnd it again. To that end, Molly and her mother go on an extraordinary scavenger hunt through New York City. From Radio City Music Hall to Macy’s, Molly and her mother search for Molly’s Christmas spirit. This family-friendly show features holiday parodies of today’s most popular songs and will make even the Scroogiest of Scrooges smile!
Auntie Explains X-mas
December 6 - 15
Jubilee Theatre
Performing at the W.E. Scott Theatre at Arts Fort Worth
This delightful family musical brings the magic of Christmases past and present. Written by Jubiliee Theatre's Founding Artistic Director, Rudy Eastman, the play embodies everything that makes the holiday season special. With toetapping music, unforgettable characters, and a message of unity and joy, Auntie Explains X-mas is sure to become a cherished holiday tradition for audiences of all ages.
Georgiana and Kitty: Chrismas at Pemberley
December 6 - 22
Stolen Shakespeare Guild Performing at the Sanders Theatre at Arts Fort Worth
Georgiana and Kitty: Christmas at Pemberley is a charming continuation of Jane Austen's beloved characters that comes to life through the wit and warmth of Lauren Gunderson and Margot Melcon. Besties Georgiana Darcy and Kitty Bennet step out from the shadows of their older siblings to forge their own path in a tale of sisterhood, music, and holiday cheer. Directed by Lauren and Jason Morgan, join the Guild members on a delightful journey to Pemberley, flled with romance and the spirit of Christmas!
Holiday Inn
December 6 – 22
Theatre Arlington
The beloved 1942 flm classic starring Bing Crosby and Fred Astaire and
by Julie Rhodes
adapted for the stage comes to Theatre Arlington in a charming crowd-pleaser featuring one glorious Irving Berlin number after another, each celebrating a different Holiday. Here’s a little bit of holiday trivia: Irving Berlin wrote Bing Crosby’s iconic holiday classic “White Christmas” for the flm. This production is a perfect holiday treat suitable for the whole family.
Te Nutcracker
December 13 – December 29
Texas Ballet Theater Performing at Bass Performance Hall*
Since its frst performance in 1892, Tchaikovsky’s The Nutcracker has evoked the wonder and joy of the holiday season. Texas Ballet Theater’s spectacular production, choreographed by Artistic Director Emeritus Ben Stevenson, O.B.E., has become a Fort Worth holiday tradition. Children and their adults may visit the Kingdom of Sweets before the show to meet a real ballerina, write a letter to the dancers, and learn all about the ballet.
*Dallas performances will take place at the Winspear Opera House from November 29December 8, if you must know.
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