05.20
SOUTHLAKE
FOLLOW YOUR DREAM, HOME.
Virtual Open Houses available for the following properties: Visit DFW.EVRealEstate.com
1020 Delacroix Dr., Southlake 1982 E. Highland St., Southlake 1005 Hampton Manor Way, Southlake 2025 Valencia Cove, Westlake 107 Mountain View Dr., Bedford 5622 Winnie Dr., Colleyville 4133 Locke Ave., Fort Worth 5407 Mercedes Ave., Dallas
Engel & Völkers | Dallas Southlake Located in Park Village next to Gloria’s 1111 E. Southlake Blvd., Suite 460
1710 Princeton Lane, Prosper 1595 Crouse Lane, Aledo 3311 Chaparral Dr., Farmers Branch 3700 Cresthaven Ter., Fort Worth 7700 FM 1830, Argyle 1010 W. Pleasant Run Road, Desoto 1608 Rivercrest Ct., Fort Worth 2001 Navasota Cove, Westlake 817.416.2700 DFW.EVRealEstate.com Follow us on Facebook @EVDallasSouthlake
©2020 Engel & Völkers. All rights reserved. Each brokerage independently owned and operated. All information provided is deemed reliable but is not guaranteed and should be independently verified. If your property is currently represented by a real estate broker, this is not an attempt to solicit your listing. Engel & Völkers and its independent License Partners are Equal Opportunity Employers and fully support the principles of the Fair Housing Act.
OPENING LETTER
the heart of hospitality S TA F F & C O N T R I B U T O R S PUBLISHER Mike Tesoriero Mike@SouthlakeStyle.com SALES & MARKETING DIRECTOR Nicole Tesoriero Nicole@SouthlakeStyle.com ASSISTANT EDITOR Ashley Bradshaw Ashley@SouthlakeStyle.com
STAFF WRITER David Dunn David@SouthlakeStyle.com CREATIVE DIRECTOR Bruce Sons ADVERTISING ART DIRECTOR Laura Woodside MARKETING & EVENTS COORDINATOR Kristan Borges Kristan@SouthlakeStyle.com ADVERTISING COORDINATOR Andrea Hatchett Andrea@SouthlakeStyle.com BUSINESS DEVELOPMENT ACCOUNT EXECUTIVES Jenn Rich Jenn@SouthlakeStyle.com Carrie Delagarza Carrie@SouthlakeStyle.com OFFICE COORDINATOR Kelly Rose CONTRIBUTING PHOTOGRAPHERS BluDoor Studios Kumiko Murakami Campos Thaddeus Harden Emilee Prado
We here at Southlake Style are proud to cover a wide range of topics. While each story has its own highlights and gravitas, I have always been drawn to covering the restaurant industry. After sitting down with countless chefs and restaurateurs over the past few years, I’ve found one piece of commonality that ties their experiences together: passion. There’s an obvious zest for the ritual of cooking and creativity that flows through busy kitchens, but there’s also this internal drive within chefs to provide. While customers take a bite of a new dish and enjoy the nuances of its flavor combinations, chefs everywhere receive the gift of giving — of sharing a new experience with another. So when COVID-19 shut down dining rooms across the country, restaurant owners focused on how they could give back despite their own hardships. From presenting food to health care workers to ensuring their communities would have a hot meal they could rely on, restaurant owners put their own troubles aside to help. After speaking with Texas Restaurant Association CEO Dr. Emily Knight about the state of the food and beverage industry, which you can read about in “Preserving Flavor,” she agreed restaurant owners have an instilled inclination to serve — proving what it really means to provide hospitality. That heart is what makes restaurants a pillar in every community, especially Southlake. Whether it’s shown with an ice cream cone from Mary, featured in “Five Minutes With” or over dinner in “In 500” community writer Rena’s dining room, community members can enjoy a taste of comfort when they visit their favorite restaurant. So we hope you came hungry — there are plenty of hearty stories ahead.
Happy reading!
Ashley Bradshaw Assistant Editor Ashley@SouthlakeStyle.com
next issue ENGAGING THROUGH SCREEN TIME
CONTRIBUTING WRITERS Sydni Ellis Lizzy Spangler CONTACT US 520 E. Southlake Blvd., Suite 100 Southlake, TX 76092 817.416.4500
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Southlake Style is not responsible for omissions or information that has been misrepresented to the magazine. Advertisers and agencies assume all liability for advertising content. Reproduction in whole or part without written permission from the publisher is prohibited.
MAY 20 • 01
For your dream home. UP AND STUNNING: THE NEW BRIGGSFREEMAN.COM
KELLER
TROPHY CLUB
PLANO
CAROL RUSSO /817-304-4663 crusso@briggsfreeman.com
CARRIE SMITH / 817-905-4559 csmith@briggsfreeman.com
IRENE MOCHULSKY /817-832-2165 imochulsky@briggsfreeman.com
SOUTHLAKE / LISTED FOR $709,000
SOUTHLAKE
WESTLAKE, TEXAS
PEGGY MARTIN / 302-331-4646 peggymartin@briggsfreeman.com
KIM BEDWELL / 817-229-9445 kbedwell@briggsfreeman.com
JENNIFER SHINDLER / 214-215-5181 jshindler@briggsfreeman.com
COLLEYVILLE / COMING SOON
SOUTHLAKE
COLLEYVILLE
JEREMY BRAVO / 817-701-6584 jbravo@briggsfreeman.com
NANCY DENNIS / 817-992-7889 ndennis@briggsfreeman.com
BRIDGET HUPP / 972-900-8989 bhupp@briggsfreeman.com
3048 Crestwater Ridge / $565,000
605 Cascade Springs Drive / SOLD
6805 Mulhouse Court $2,200,000
2211 Vaquero Estates Boulevard $5,299,000
*Represented buyer
414 Palladian Boulevard / SOLD*
346 Dover Lane / $749,900
6104 Legacy Estates Drive $1,329,000
1212 Chadwick Crossing $1,265,000
5306 Walnut Lane / SOLD
© MMXX Sotheby’s International Realty Affiliates LLC. All Rights Reserved. An Equal Opportunity Company. Briggs Freeman Real Estate Brokerage, Inc. is independently owned and operated.
DIOR MCGRUDER
JENNIFER EDWARDS
QUINTIN HUCKABY
CAROL RUSSO
Anywhere. Anytime.
We’re here for you. #InThisTogether
JENNIFER SHINDLER
MARILYN NEWTON
CARRIE SMITH
KIM BEDWELL
BRIGGSFREEMAN.COM
SOUTHLAKE
817-8O1-3O3O / 95O East State Highway 114 / Suite 1O5
PEGGY MARTIN
IRENE MOCHULSKY
contents features
34
16 THE WOMAN BEHIND THE SCOOP A look behind the counter at The Ice Cream Place
34
RESTAURANT RESILIENCE How independent owners are overcoming obstacles
67
DRINKS TO GO Grab these cocktails, available curbside
67
04 • MAY 20
16
SOUTHLAKESTYLE MAGAZINE
style’s SNIPPETS listicle
the TICKET
10 Things
Salt: You’ll use it in and on everything, so it’s always great to have a few different varieties on hand.
020
Eggs: Whether it’s for a quick breakfast or a last-minute baking assignment, a dozen of these come in handy when in a pinch.
020
04 . 3 0
Essential For A Well-Stocked Kitchen
.20
ZERO 020
SOUTH
LAKE
STYLE
Garlic: It may have a bad rep, but these cloves can transform a dish in a flash. Olive Oil: This multi-purpose cooking hero should have a forever place in your pantry. Lemon: To add some flavor to your water or create a quick salad dressing, this acidic fruit can transform the basics.
ZERO-K VIRTUAL FUN RUN THROUGH MAY 14 Our team at Southlake Style will always find a way to stay connected, even during a global pandemic. That's why we've launched our Zero-K Virtual Fun Run! Since it is a virtual event, everyone's social distancing remains intact. All you have to do is decide your participation level — because when, where and how far you go are totally up to you. Be sure to order your Zero-K Virtual Fun Run shirt, which helps raise money in support of local restaurants and the invaluable efforts of Metroport Meals on Wheels. Learn more about our race at your own pace on SouthlakeStyle.com.
SOUTHLAKESTYLE.COM
Broth: It doesn’t matter if it’s chicken, beef or veggie, broth can help soups, stews and sauces come to life.
ALCOHOL TO GO Texans can enjoy margaritas to go thanks to a new Texas waiver.
VOTING SUSPENDED The May local election will now take place in November.
Spaghetti: This easy weeknight dinner option ensures your family can enjoy a hearty meal in minutes. Herbs: Whether you prefer basil or thyme, these fresh ingredients can add some brightness to your dishes.
HOME SCHOOL LEARNING All classes transition to the web for the remainder of the spring semester.
Flour: This inexpensive and versatile item has a long shelf life and can create both sweet and savory favorites. Champagne: As author Hester Browne said, “Always keep a bottle of Champagne in the fridge for special occasions. Sometimes, the special occasion is that you’ve got a bottle of Champagne in the fridge.”
SOCIAL DISTANCING AND CHILL Screen times spike in 2020.
MAY 20 • 05
April showers...
404 Oxford Court, Southlake $729,000
16 Sadie Court, Trophy Club $765,000
Jennifer Spielvogel | 817.709.0659
Kim Himes | 817.360.6511
1 Spyglass Court, Trophy Club $897,000 — SOLD
215 San Jacinto Court, Keller $325,000
Kim Himes | 817.360.6511 kim.himes@alliebeth.com
Nanette Ecklund-Luker | 817.235.8260 nanette.ecklundluker@alliebeth.com
1000 Harwood Court, Euless $318,000
8517 Steeple Ridge Drive North Richland Hills | $422,000
jennifer.spielvogel@alliebeth.com
Nanette Ecklund-Luker | 817.235.8260 nanette.ecklundluker@alliebeth.com
AllieBethAllmanAssociates
@AllieBethAllman
AllieBethAllman
kim.himes@alliebeth.com
Debbie Vinson | 817.874.6621 debbie.vinson@alliebeth.com
...bring May flowers.
1826 Seville Cove, Westlake $2,875,900
1305 Mount Gilead Road, Keller $989,000
Dona Robinson | 214.906.7069
Wynne Moore | 817.781.7060
dona.robinson@alliebeth.com
wynne.moore@alliebeth.com
820 N. Shore Drive, Highland Village $1,750,000
9 Catalonia Court, Westlake $1,225,000
Wynne Moore | 817.781.7060
Dona Robinson | 214.906.7069
1519 Meeting Street, Southlake Price Upon Request
3713 Ladera Drive, Bedford $269,500 — SOLD IN 2 DAYS
James Keoughan | 972.523.9740
Nanette Ecklund-Luker | 817.235.8260 nanette.ecklundluker@alliebeth.com
wynne.moore@alliebeth.com
james.keoughan@alliebeth.com
alliebeth.com
dona.robinson@alliebeth.com
contents departments 10
TRAVEL WITH STYLE
12
MEDIA NOW
66
14 CONSIDER THIS 19
SPOTLIGHT
20 Community news
25 Business news
59
SHOP IN STYLE
60 Stuff you’ll love
62 Luxe review
64
HOMESTYLE
66
LOCAL FLAVOR
One for the road
73
IN 500
77
BOARDING PASS
Best BBQ
80
PARTING SHOT
05.20
SOU
THLA
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ON THE COVER
Reflecting on restaurants Photo by Emilee Prado
77
08 • MAY 20
May 20
Cover.i
ndd 2
4/29/20
6:06 PM
60
SOUTHLAKESTYLE MAGAZINE
We’re There When You Need Us!
4.6 1,240+ Reviews
Google Rating as of April 15, 2020
I had my entire AC unit replaced (all the parts in the attic, outside compressor, thermostat, etc.). The technician was so very polite and was here from morning until night when the job was finally done. He showed up on time, and I appreciated the call and text notifying me when he would arrive along with his photo and summary. I mostly didn't notice his team while I worked from home. His team kept to the task at hand, was fairly quiet and only needed me a few times briefly. At the end of the day, he took the time to show me how the new thermostat works. I'll definitely be using the team again. -B. Robinson
"We’re There When You Need Us!"
877-BERKEYS 877-237-5397 www.Berkeys.com TACLB84522E | Ronald Bevins M-17865| TECL30739
travel with STYLE highlights A Look Back at TWS
We'd like to go with you on your next adventure. Take along your copy of Southlake Style, and snap a photo. Share the image with us, and you might see yourself in our next edition! Be sure to include names of those pictured and your destination.
Submit photos to Kelly@SouthlakeStyle.com
10 • MAY 20
We have always loved traveling with our community, which is why Travel With Style is a beloved pillar of our publication. So this month, we are looking back at a few of our favorites from over the years.
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We look forward to helping you turn your next event into a celebration! OPEN FOR CURBSIDE PICK-UP! Available Sunday to Thursday from 11 a.m. to 8 p.m. and Saturday and Sunday from 11 a.m. to 9 p.m. Call 817.421.0200 to place your order today! Located In Historic Grapevine 1265 S. Main Street | 817.421.0200 TheWinewood.com
Thank you for your continued support during these trying times. Curbside and delivery available Sunday to Thursday from 11 a.m. to 8 p.m. and Saturday and Sunday from 11 a.m. to 9 p.m.
Let us take you on a trip into the heart Call of old Mexico! to order today! 817.421.4277 “Rave reviews by D Magazine, The Dallas Morning News, and 360 West!” “Best New Restaurant in Dallas 2012” D Magazine.
1295 S. Main St. Grapevine | 817.421.4747 | midiafromscratch.com SOUTHLAKESTYLE.COM
MAY 20 • 11
media NOW
OSS recommends
Bon Appétit
W
hether you are a sous-chef who burns water, a culinary aficionado or somewhere in between, there’s a show out there for you. How else would they fill the cast for “Worst Cooks in America” and “Hell’s Kitchen” every season? It’s not thanks to Gordon Ramsay’s bedside manner. Those hoping to learn more just need one ingredient: a streaming service. Start your “Hundred-Foot Journey” with Helen Mirren and the Indian restaurant that’s taking her French cuisine to task. No French culinary viewing experience is complete without mentioning Julia Child — who Meryl Streep masterfully imitates in “Julie & Julia.” Stick with her co-star Stanley Tucci in “Big Night,” Tucci’s writer-director debut demonstrating the struggles of educating customers about new flavors. Get a feel for a smaller kitchen with Jon Favreau’s “Chef,” chronicling a head chef who leaves his job behind because of harsh criticism for a food truck. Favreau learned so much while training for the role that he kept the fun going with Netflix’s “The Chef Show.” Few chef scenes are as iconic as Catherine Zeta-Jones stabbing a rare steak into a customer’s table in “No Reservations,” but she quickly learns how to tamper her spicy personality by adding love into her recipe. We wish Bradley Cooper had personality in “Burnt,” the 2015 flop that leans on too many knife sound effects and culinary cliches. End your streaming experience on a sweet note with Anthony Bourdain’s “Parts Unknown.” The late American celebrity chef proves eating together builds connections. And nothing hits the spot like Food Network’s “Chopped,” which we are all seeming to play this month as we see what dishes we can pull off with our random assortment of collected ingredients.
12 • MAY 20
“NO RESERVATIONS” AND “BURNT” ON AMAZON PRIME
“THE HUNDRED-FOOT JOURNEY,” “JULIE & JULIA” AND “THE CHEF SHOW” ON NETFLIX
“HELL’S KITCHEN” AND “BIG NIGHT” ON CRACKLE
“WORST COOKS IN AMERICA,” “PARTS UNKNOWN” AND “CHOPPED” ON HULU
SOUTHLAKESTYLE MAGAZINE
always welcome
Thank you to our 90,000+ readers for welcoming us into your homes each month!* We are honored to be Southlake's preferred and most read magazine!** *Circulation Verification Council (CVC) Audit, Jan-Dec 2019. **Reader Survey, May 2019. Data on file.
new department..
The Power of Plants Plant-Based Diets Gain Popularity With More People Focused On Eating Well Between keto and paleo, it seems like a new diet takes over every few months. But despite all their benefits, the aforementioned eating strategies don’t go as far as the one rising the fastest: plant-based diets. A plant-based diet doesn’t require going full vegan like celebrities Ellen Degeneres and Joaquin Phoenix. It can be flexible and customizable. And before we dive in, know we aren’t saying this regime is right for everyone — consult with your doctor before making any new drastic health decisions. Plant-Based Doesn’t Mean Vegan Whether it’s eating plant-based certain nights of the week (looking at you Meatless Mondays) or cutting out certain animal products like milk or yogurt, it’s possible to eat plantbased without eliminating everything. Plant-based just means increasing those healthy fruits and vegetables into your diet. And you can do it by starting small, like forgoing regular butter for a vegan variety or adding almond milk into your coffee instead of creamer. The Reason For The Rise Documentaries such as “Gamechangers” on Netflix are helping people learn more about plant-based diets and the benefits. “Gamechangers,” which follows special forces trainer and UFC winner James Wilks as he tries to find the optimal diet, illustrates the benefits of a plant-based diet and features athletes such as Novak Djokovic and Chris Paul. 14 • MAY 20
consider THIS
“Forks Over Knives,” another documentary about the regime, highlights how increasing your plant intake can help with chronic illnesses and heart disease. Along with the filmed information, both of these documentaries feature recipes and tips for eating plant-based on their websites. Plant-Based Power Controlling cholesterol levels is chief among the health benefits of plant-based diets. Other benefits include managing diabetes, facilitating weight loss and lowering the risk of developing certain cancers, according to the Physicians Committee for Responsible Medicine. “Cholesterol, cholesterol, cholesterol,” Ingrid Fiorini, the founder and CEO of The Nutrition Chef, a custom meal delivery service that serves the DFW area, says about the benefits. “We’re starting to definitely see the rise [of plant-based diets.]” Plant-Based Options Local eateries are stepping up and providing plantbased options for those interested in trying it out. Rush Bowls in Keller features fruit and vegetables throughout its vibrant menu. “Rush Bowls offers nutrition in a bowl,” Keller Rush Bowls owner Mike Fuchs says. “We focus on all-natural fruits and vegetables and offer a plant-based meal that is highly [nutritious] and tastes great! Healthy doesn’t have to skimp on flavor.” Coolgreens, which won Top New Restaurant, Top Salad and Top Vegetarian Food in Southlake Style’s Reader’s Choice, is another accessible option for those wanting to dip their toes into plant-based eating. Owner Shanna Argote says she is a supporter of plant-based diets’ benefits. “I really believe that when we eat real food, healthy food and plant-based food, we are going to make our bodies healthier no matter what,” she says.
SOUTHLAKESTYLE MAGAZINE
DELISH! Coolgreens makes plant-based meals accessible. Malai Kitchen offers a range of vegan and vegetarian plates. Rush Bowls proves fruits and vegetables can translate into bold flavors.
”
We focus on all-natural fruits and vegetables... ...healthy doesn’t have to skimp on flavor. ‑ Mike Fuchs Rush Bowls Keller
SOUTHLAKESTYLE.COM
MAY 20 • 15
FIVE MINUTES with ...
THE ICE CREAM PLACE MANAGER HELPS KEEP SOUTHLAKE’S LONGEST-RUNNING ICE CREAM PARLOR ALIVE
F
or over a decade, The Ice Cream Place has provided delicious flavors, big smiles and happy memories to families and children on Southlake Boulevard. Manager Mary Frolov (pictured with employee Sophie Walters) has been with the sweet shop for more than a year now, and she loves welcoming whoever walks through the shop’s doors — a passion she shares with The Ice Cream Place’s late owner Jerry Connell who opened the store 13 years ago. And with the help of Mary’s brother-in-law Andy, the pair work to provide the same classic ice cream parlor experiences The Ice Cream Place is most known for.
I MOVED TO TEXAS… five years ago. I used to live in Kansas, and it was much colder there. I wanted a change of scenery and a bigger state, and Texas had exactly what my family and I were looking for. I WORKED… at private schools for three years. I was a culinary and pastry chef, and I served about 4,000 kids daily. I was up at 5 a.m. to make sure everything was ready before 7 a.m. and worked through breakfast, lunch and dinner. Working in the kitchen was so busy and fast-paced, but it was a good experience. I was still having fun. I just love kids, and I love working with them. THE ICE CREAM PLACE… has been open since 2007. It was run for many years by Jerry Connell, who originally opened it as a place to hang out with his grandkids. My brother-in-law Andy spent so much time with Jerry here. He’d eat ice cream almost every day, one scoop for almost eight years.
WE HAVE SO MUCH… variety. We have 32 flavors out front, and we keep up to 10 flavors in the freezer. The flavors up front are all the best-sellers, from chocolate to cookie dough to marshmallow. If customers ask for flavors we don’t have up front, we just pull it from the freezer and serve it from there. All of them are so tasty and unique, so you can switch back and forth until you narrow it down to like one or two favorites you really enjoy. ONE POPULAR FLAVOR WE HAVE... is called Garbage Can. It’s ice cream mixed with seven different candy bars. It may sound kind of weird, but we throw everything into it. MY FAVORITE FLAVOR… is called Eyes Wide Open. It’s an intense coffee-flavored ice cream. I don’t drink coffee at all during the day, but I’ll eat that ice cream any time.
JERRY PASSED AWAY… in 2017. Andy bought the place a year and six months ago to keep his friend’s business alive. If this place didn’t continue, Andy would really be missing this ice cream himself. I wanted to work somewhere more family oriented, so he hired me as The Ice Cream Place’s manager around the same time. It’s not like a school environment where there are 1,000 kids to serve all at the same time. This is a little more slow, relaxing, easy and fun.
I LOVE IT WHEN… people order ice cream cakes. They’re fresh and not pre-made. I make each of them from scratch, and they’re customized specifically to the customer and their own taste buds. My favorite part is doing the designing and writing on the cake to make it special. I put a lot of effort into the cakes, and when they grab it and come back two or three days later to get some ice cream, they tell me it was the best ice cream cake they ever had. The people, the kids, the customers and the guests are always amazed by it.
THE ICE CREAM… is shipped from a small company in Florida and made with fresh ingredients, fruits and non-artificial syrups. Our strawberry is made out of real strawberries, for instance, and so is our chocolate raspberry truffle. We keep this place the way Jerry originally intended it, basically strictly ice cream, sundaes and milkshakes. We pretty much only cater to ice cream and ice cream cakes. That’s what makes us unique.
MY FAVORITE PART OF WORKING AT THE ICE CREAM PLACE... is direct contact with the customers. You know the families, the parents and their kids. You recognize people and you remember their names. You’re asking them how they’re doing instead of just serving them. It’s more interpersonal communication. You literally know everyone. It's a friendlier, more pleasurable place to work.
16 • MAY 20
FIVE MINUTES
with ...
MARY FROLOV
RE
DEFINING
the
ME D I C A R E patient
EX PERIENCE
Healing Redefined
18 • MAY 20
SOUTHLAKESTYLE MAGAZINE
SPOTLIGHT
A HELPING HAND How a few students are
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making a big difference
p.
SOUTHLAKESTYLE.COM
MAY 20 • 19
SPOTLIGHT community
CARROLL ISD CAMPUSES CLOSED THROUGH MAY 29 As far as Carroll ISD is concerned, the 2019-2020 school year is officially over on campus. On Friday, April 17, Texas Gov. Greg Abbott extended his previous executive order that closed schools until May 4. Now schools will remain closed until the end of May, along with schoolrelated events and activities. The district announced that it will host graduation ceremonies on either May 29 or July 31, depending on social distancing guidelines. The district says in a media release that it will receive guidance from state and local health experts on how to handle its planned graduation events. The district says summer school will move online, with registration beginning on May 4.
JOHN AND ELIZABETH HUFFMAN START DIGITAL TALENT SHOW Southlake’s got talent, and city councilmember John Huffman and his wife Elizabeth want residents to know that. That’s why they organized a digital talent show that streams every Thursday on Facebook. After Mayor Laura Hill issued a declaration of disaster on March 17, the couple thought of ways they might bring Southlake together online even though everyone is physically apart. So they created a new digital show called “Southlake’s Got Talent” that streams at 7 p.m. every Thursday on their Facebook page. The show takes up to 20 two-minute video submissions of entrants’ talents whether they are singing, dancing or performing another routine. After all the submissions are gathered, their videos populate the main page where viewers will have 24 hours to vote for their favorites. Winning categories include solo, duo and group performances of three or more people. “We’re looking to turn this into an opportunity for everybody to celebrate everybody in our community,” Elizabeth says. “It’s been really cool just to see people gathering together to celebrate Southlake.”
CISD MUSIC TEACHER MAKES MASKS TO HELP AMID COVID-19 After her neighbor asked her to on March 21, Megan Von Dreau has been making masks for her neighbor’s rehabilitation facility to help amid the COVID-19 pandemic. “I have always loved to sew and create. I think anyone that knows me is not at all surprised that I am helping to make these,” Megan says. “Creating is my happy place.” Megan, a music teacher at Eubanks Intermediate School, found a pattern online that would make masks with two layers and a pocket for a filter. Using this pattern, Megan makes the masks with three pieces of fabric, eight seams, a little wire, some ribbon and lots of ironing. “I have never made just one, but I think it would take about 20 minutes start to finish if I had everything ready to go,” Megan says. “We make them in batches.”
20 • MAY 20
UIL CANCELS SPRING SPORTS AND STATE CHAMPIONSHIPS After Texas Gov. Greg Abbott shut down schools until the end of May, the University Interscholastic League followed up by canceling all of its remaining spring activities and state championships. The cancellation came after the governor extended his previous executive order and canceled school-related events and activities. Suspended sports include baseball, softball, soccer and golf. Although practices, rehearsals and workouts remained suspended, remote instruction will continue through the end of the 2019-2020 school year, with UIL shifting focus toward the 2020-2021 school year. “I am grateful to the UIL staff for their leadership and dedication to students,” UIL Legislative Council Chair Curtis Rhodes says in a media release. “Together we will get through this and we look forward to the day students are once again able to participate in education-based interscholastic activities.”
SOUTHLAKESTYLE MAGAZINE
SPOTLIGHT community
CISD TEACHERS OF THE YEAR ANNOUNCED FOR 2020 Carroll ISD announced its teachers of the year from 11 campuses for the 2019-2020 school year. Recipients from CISD’s elementary campuses include Walnut Grove Elementary teacher Rachel Cady, Rockenbaugh Elementary teacher Debbie Bukowski, Old Union Elementary teacher Renea Wainwright, Johnson Elementary teacher Joan Myers and Carroll Elementary teacher Kristin Billingsley. Intermediate recipients include Eubanks Intermediate special education teacher Amber Gaudern and Durham Intermediate math teacher Komal Panjabi. Middle school recipients include Dawson Middle social studies teacher Jacob Lilly and Carroll Middle math teacher Jenna Cossu. High school recipients include Carroll High child development teacher Kim Goodman and Carroll Senior High theatre director Jamie Pringle. The district will announce its respective K-6 and secondary teacher of the year later this month. The two winners will represent CISD in the Regional Teachers of the Year competition held annually in the fall.
SOUTHLAKE CARROLL’S QUINN EWERS NAMED ESPN’S NO. 1 RECRUIT Quinn Ewers, Southlake Carroll’s sophomore quarterback, was named the No. 1 college football recruit in the country by ESPN, topping the list of 25 athletes. “The well-built 6-foot-3, 200-pound signal-caller is the best natural passer in the Lone Star State at a young age since Kyler Murray,” ESPN says. During the 2019 season, Ewers led the Dragons to a 13-1 record and threw for 4,003 yards and 45 touchdowns. He also only recorded three interceptions this season and completed 72% of his passes, according to MaxPreps.com. On Twitter, Ewers said he was very honored about being named the No. 1 recruit. This is not the first accolade for Ewers, who was also named the MaxPreps Sophomore of the Year.
SOUTHLAKESTYLE.COM
SOUTHLAKE DPS CORPORAL SINGS ABOUT SOCIAL DISTANCING Southlake DPS Cpl. Delaney Green took to the headquarters balcony in March to sing an important message: “Don’t Stand So Close To Me.” It didn’t take long for her advice to stick. After a national state emergency was declared due to the spreading coronavirus, Southlake DPS Public Information Officer Brad Uptmore was thinking of different ways to inform the community on how to practice social distancing. After watching videos of quarantined residents singing on balconies to keep their spirits up in Italy, he got his inspiration and filmed Cpl. Green singing “Don’t Stand So Close To Me” by The Police. “I knew that once I saw the Italy balcony videos taking off that I wanted to do something similar,” Uptmore recalls. “We have that balcony at HQ that overlooks Carroll, so I knew that’s where I’d film it, and I knew that I’d use Cpl. Green because she is not a great singer at all.” TEXAS GOVERNOR ANNOUNCES FIRST PLANS TO REOPEN TEXAS Texas Gov. Greg Abbott held a press conference on Monday, April 27, to issue the state’s plans for reopening. Under his amended executive order, Abbott issued social distancing measures to limit the spread of COVID-19 until Thursday, April 30. Abbott announced during that press conference that the order would expire on its scheduled date. He also rolled out two phases of strategically reopening the state’s economy. Starting May 1, retailers, restaurants, movie theaters and malls could reopen at 25% capacity. Museums and libraries could also be opened at these capacities but had to close hands-on exhibits. Bars, gyms, hair salons and amusement centers will remain closed until further notice. Abbott also unveiled the state’s next steps to expanding testing and tracing capabilities for COVID-19. After deploying a contact call center and over 1,150 contact tracers, Abbott says the state will expand to 4,000 tracers and expand applications to local health departments this month. A full report of Abbott's plan to reopen Texas can be found at Gov.Texas.gov.
MAY 20 • 21
SPOTLIGHT community
SOUTHLAKE COUPLE TRANSPORTS MASKS TO MEDICAL WORKERS, FIRST RESPONDERS When Shelli Nickel saw the effects of COVID-19, she felt like she needed to do something to help. That’s when she started making masks and collecting donations for the medical professionals fighting the virus. Besides picking up materials from their surrounding neighbors, Shelli and her husband Brett opened up a donation site at the Texas Gun Experience shooting range in Grapevine and have collected over 300 masks from it. Brett says they’ve delivered over 1,000 masks to hospitals and first responders so far, including a recent 200-mask donation to the Grapevine Police Department. “We’re trying to get them to the front lines,” Brett expresses. “There is a huge need to fill and we’re just trying to do that. That’s really what this is about.” If you would like to help, donate masks or materials at their drop-off site at 1901 S. Main St. or email them at Masks@NicorGroup.net. CARROLL SENIOR HIGH SCHOOL THEATER RACKS UP DSM HIGH SCHOOL MUSICAL THEATRE AWARDS Dallas Summer Musicals announced the 2020 nominees for its ninth annual High School Musical Theatre Awards. CSHS Theater was recognized in two different categories: best leading actress and best orchestra. Both honors were given for Carroll’s production of “Amelie.” While the ceremony, which is normally hosted at Fair Park in Dallas, cannot take place in person, DSM is adapting its event into a digital version. All awards will be announced in a video presentation, along with clips of engaging performances and cameos from top Broadway talent, according to the press release. This year’s winners will be celebrated during the virtual awards ceremony on Thursday, May 14. Those interested can view the presentation at the ceremony’s website and on DSM’s Facebook, Twitter and Instagram pages. 22 • MAY 20
SOUTHLAKE TOWN SQUARE NAMED GREAT PUBLIC SPACE The American Planning Association Texas Chapter recognized Southlake Town Square as a great public space. First opening in 1999, the 130-acre downtown was created to connect parks, retailers, office buildings and public spaces together. Several notable community events take place there every year such as the Stars and Stripes Celebration, Art in the Square and Home for the Holidays. APATX featured six cities, including Southlake, for its great neighborhoods, streets and public spaces to demonstrate how perfect planning is essential to create environments for people to work and play. “Southlake Town Square is proof that our thoughtful planning by city leaders and citizens throughout the years has led to exceeding the expectations of our residents and visitors,” Ken Baker, senior director of planning and development services, says. “We’re very proud to be recognized for the community’s hard work and delivering memorable experiences.”
‘BE THE BRIDGE’ INSTALLATION UNVEILED AT NORTH WHITE CHAPEL ROUNDABOUT Southlake unveiled its newest art installation at the North White Chapel roundabout on Highland Street. Sculpted by artist Boris Kramer, “Be The Bridge” shows five figures walking across a bridge together, each of them in different shades of gray, bronze, gold and orange. The middle of the bridge is missing a piece, leaving it up to the other individuals in the piece to connect and support each other despite the challenges that exist. Mayor Laura Hill says the piece symbolizes the community’s unity through its differences and its strength when everyone comes together. “‘Be the Bridge’ reflects the different cultures, different skin colors, different backgrounds and the different histories of the people that live in Southlake. The city has really changed over the last 20 years. We want our art to reflect that,” Hill says.
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“DO SOMETHING FOR SOMEONE EVERY DAY” — EBBY HALLIDAY ACERS
YOUR TRUST IS THE HEART OF MY BUSINESS
I am here to serve you. Lisa Quinn | 817-657-1294 LisaQuinn@Ebby.com
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MAY 20 • 23
SPOTLIGHT community
ART IN THE SQUARE LAUNCHES VIRTUAL STUDIO Art in the Square has moved from Southlake Town Square to the web. Originally scheduled to take place from April 24-26, the Southlake Women’s Club canceled the public event in March due to COVID-19 and chose to look ahead to holding it again next year. In place of the art festival, Art in the Square decided to move its featured 160 artists online and represent their work on its website. “We did not want art patrons and the community to miss these very talented artists, so our webmaster has built a virtual studio for all to view and enjoy these amazing creatives,” publicity chair Sherri Whitt says. To view the exhibiting artists, visit ArtInTheSquare.com, click on the artists tab and view the artist list through the drop-down menu. Sherri encourages residents to contact artists directly if they would like to purchase a featured piece.
YOUNG MEN’S SERVICE LEAGUE CHECKS UP ON 200 SENIOR RESIDENTS Many Southlake seniors might feel lonely during this extended period of social distancing. The Young Men’s Service League helped alleviate some of that isolation by calling 200 senior residents back in April. After the Senior Activity Center closed in March due to COVID-19, the center compiled a call sheet of its registered members so YMSL could call and check up on them. YMSL members also helped by making and delivering over 200 gift bags to retirement homes around Northeast Tarrant County. Gift bags included items such as games, puzzles, treats, personal care items and encouraging messages. “It’s the power of community that we’re seeing at work,” philanthropy chair Jacqueline Westerberg expresses. “Everybody needs to be encouraged. We’re all in this together, we need to care for each other during this time.”
24 • MAY 20
SOUTHLAKE POLICE OFFICER COMPETES IN TEXAS MOTORCYCLE POLICE CHUTE OUT After three competitions, one of which being a statewide chute out that lasted four days, Southlake police officer Craig D’Amico now has the hardware to prove that he’s an expert on a Harley Davidson. Craig has worked with the Southlake Police Department for five years and joined the traffic division a little over a year ago. He recently drove his motorcycle at the seventh annual Capital of Texas Motorcycle Chute Out in Bruda. Craig says there were two courses where cones were set up for motorcyclists to navigate through, one that participants got to practice beforehand and another nobody got to see before driving it. Craig ended up winning first in his division for the chute out, the first time he’s even done so for a competition. “There’s definitely a sense of accomplishment and pride for the city I work for,” Craig expresses. “I’ll definitely enjoy getting back at it and serving the people of Southlake.” CARROLL SENIOR HIGH SCHOOL STUDENTS FORM GROCERY DELIVERY SERVICE Classes might have been online and at home, but that didn’t stop nine Carroll Senior High School students from showing community spirit. In fact, they tried to make a difference locally by starting a no-fee grocery delivery service for Southlake’s most vulnerable residents. Junior Caroline Hao formed the group with her friends Zack Kadir, Anna Ponzo, Maddie Moreland, Ameera Hussain, Adithi Vrushab, Abby Richmond, Nayan Bandaru and Rohan Rumalla. They started a Google submission form that residents could send requests through. Grocery payments were provided either through check or through the group’s Venmo account at @CISDGroceryDelivery. The group made their first deliveries on March 27 and continued to make more deliveries throughout the coronavirus pandemic. “We hope to accomplish two things through our service: help those in need get access to groceries and essentials and also foster a culture of philanthropy in the Southlake community,” Caroline expresses. “We are trying to do as much as we can to help Southlake and its citizens during this stressful time and create some stability when a large part of our lives feel chaotic.”
SOUTHLAKESTYLE MAGAZINE
SPOTLIGHT business
HARVEST HALL ANNOUNCED TWO NEW FOOD HALLS, VENDOR SUPPORT EFFORTS Grapevine’s anticipated Harvest Hall announced two new food hall options on April 8: Easy Slider and ZaTaR. Both food truck-based eateries will join the other four announced culinary partners: Arepa TX – Latin Kitchen, Chick & Biscuit – Comfort Cuisine, Four Sisters – A Taste of Vietnam, and Spuntino – Bites of Italy. Easy Slider’s menu features a variety of gourmet sliders while ZaTaR’s truck is known for its authentic Mediterranean cuisine. Harvest Hall also announced these restaurants were teaming up to get their products in front of customers and provide the area with quality food. “All of Harvest Hall’s restaurants are family-owned and operated — and we are all looking for ways to support one another,” Tom Santora, Chief Commercial Officer of Coury Hospitality and Managing Director of both Hotel Vin and Harvest Hall, says via press release. “By happenstance, our two newest partners are food truck operators — and by sharing space on their food trucks, each of our kitchens are able to expand their reach to help maximize revenues during this difficult time.”
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SPOTLIGHT business
TWO COLLEYVILLE EATERIES TEAM UP TO SUPPORT CIVIL SERVANTS Two organic, clean eating options in Colleyville teamed up to support those on the front lines of the COVID-19 outbreak. CV Local Juicery and DessertsRX donated products to the men and women fighting against COVID19 on April 7. CV Local Juicery donated 200 cold-pressed juices and DessertsRX donated 200 noCheeseCake jars to Colleyville civil servants including firefighters, police officers and city employees. After the initial donation day, both restaurants started a GoFundMe campaign to continue to provide healthy meals to first responders.
AME BEANLAND STARTS #DRAGONSTRONG FUNDRAISER Southlake is stronger together. That’s one of many points Ame Beanland wants to get across with her #DragonStrong fundraiser. The owner of the gift store Ame B Design started the fundraiser after her shop closed due to the coronavirus. For every #DragonStrong sign purchased, Ame donated $15 to Carroll ISD’s Resiliency Project fund, which supports mental health initiatives that benefit CISD students and staff. Ame says her goal is to sell 1,000 signs, giving a total of $15,000 to the fund. “My hope is that it enriches the district, builds morale and gives us solidarity as a community,” Ame says. “We are going to get through this together. I think taking care of each other is what really differentiates Southlake from other communities.”
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JOHNNY B’S OFFERS FREE CHEESEBURGERS TO FIRST RESPONDERS Through closing and reopening, the Southlake community has been there for Johnny B’s Burgers & Shakes. Now Johnny B’s wants to be there for the community by supporting its first responders. The Southlake Boulevard burger joint decided to do that by offering its cheeseburgers to first responders for free in March. The offering is available to firefighters, police officers and EMS personnel, and they can take advantage of it during business hours 10:30 a.m. to 8 p.m. at 2704 E. Southlake Blvd. Co-owner Naresh Worlikar says they’re also working on providing free cheeseburgers to local hospitals and emergency rooms as well. CHILL BAR AND GRILL OFFERED 300 FREE PIZZAS AND SANDWICHES Chill Bar and Grill offered 300 free pizzas, sandwiches and wraps through its makeshift drive-thru in downtown Grapevine in March. Chill offered its selections on a first-come, first-serve basis, and entrees included ham, turkey and cheese hoagies; grilled chicken or vegetable and hummus wraps; and pepperoni, margarita, meat lovers and cheese pizza. Recipients received them by driving through the bar and grill’s parking lot at 814 S. Main St. Chill hosted the drivethru and emptied its stock all six times.
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MAY 20 • 27
! EE RY FR IVE EL
D
We are open and ready to serve you with enhanced food safety protocols in place. Join us in celebrating front line workers with pizza for a cause. As a gesture of our appreciation, for every two pizzas sold on Wednesdays in May, we will donate a pizza to feed healthcare professionals at local hospitals. 2600 E. Southlake Blvd., Suite 110 817.749.0990 | iFratelliPizza.com
OUR MOST POPULAR INGREDIENT:
CONVENIENCE
Our Curbside and Delivery services are here to help make your grocery shopping experience easier. Simply fill your cart with a click and meet us curbside, or we’ll bring it right to your door. Plus, we’ll waive the fees on your first four orders!
AND
CENTRALMARKET.COM/SHOP SOUTHLAKE | 1425 E. SOUTHLAKE BLVD. | 817-310-5600 FORT WORTH | 4651 WEST FREEWAY | 817-989-4700
28 • MAY 20
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&
Chefs Caterers
SPECIAL ADVERTISING SECTION
SUPPORT YOUR NEIGHBORHOOD RESTAURANTS The chefs and caterers on the following pages offer their signature dishes to go.
CHEFS AND CATERERS
SPECIAL ADVERTISING SECTION
Copeland’s of New Orleans Southlake, Darlian Rodriguez, Chef Since 2007, Copeland’s has brought the unique flavors of New Orleans to Southlake. Located inside the Hilton in Southlake Town Square, Copeland’s menu is a melting pot of American, Cajun, French and Italian entrees with dishes ranging from its largerthan-life jazzy wings to its twin-fried Maryland crab cake and shrimp alfredo. Darlian “Dar” Rodriguez is head chef over both Copeland’s and Hilton’s banquet
cooking. Considering Venezuelan cuisine to be his specialty, Dar loves preparing and serving exotic crawfish etouffee or Burgundy beef tips, and he especially enjoys seeing customers plunge their fried bowtie pasta into a warm bowl of spinach and artichoke dip. Plus with $50 bundle meals that speak to the heart of New Orleans, it’s easier than ever to feed the whole family.
We look forward to serving our community again soon! 1400 Plaza Place, Southlake | 817.305.2199 | CopelandsSouthlake.com 30 • MAY 20
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CHEFS AND CATERERS
SPECIAL ADVERTISING SECTION
Delucca Gaucho Pizza & Wine, Evandro Caregnato, Chef & Owner If there’s one thing Delucca Gaucho Pizza & Wine is known for, it’s variety. Delucca’s hand-crafted pizzas are decorated in an assemblage of ingredients before they’re baked in a wood-fired oven, and they all come out hot and delicious. Between the Mexican Elote made with corn, crema fresca and cilantro and the Hot Sopressata topped with spicy salami and honey, it’s hard for any pizza lover to pick their favorite.
Owner Evandro Caregnato knows his favorite is the Turkish Lamb pizza, which contains free range lamb, sumac onions, garlic and a multitude of Middle Eastern seasonings. Yet his favorite thing about Delucca is its lack of unanimity, with guests and staff alike enjoying Delucca’s wide selection of slices. And with new meal packages sold every Saturday and Sunday, it’s easy to take a little gaucho gourmet home with you.
Check online for weekend meal packages. 2001 W. Southlake Blvd., Suite 103 | 682.477.4040 | Delucca.com SOUTHLAKESTYLE.COM
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CHEFS AND CATERERS
SPECIAL ADVERTISING SECTION
Kamy (Princess) Lafavers
Feedstore BBQ, Raul Acosta, Pit Boss Back in the 1990s when animals outnumbered people in Southlake, Feedstore BBQ was truly a feedstore, selling feed and tack to locals. Mike Lafavers’ parents Papa Bill and Mema, who always loved to cook and grill, decided to turn it into a barbecue restaurant, and the family never looked back. Since 2001, this down-home joint has served up classic Texas barbecue alongside sausage, catfish, chicken-fried steak and
more. The top seller is the hand-trimmed, smoked, certified Hereford brisket. Feedstore BBQ does it all, catering for community events like Southlake’s premier Art in the Square. It’s no wonder why pit boss Raul Acosta was a finalist for best chef in Southlake Style’s Readers’ Choice 2020. Whether you place a catering order or take out, come see why Feedstore BBQ is a great place to “meat!”
Curbside pickup is now available. 530 S. White Chapel Blvd., Southlake | 817.488.1445 | FeedstoreBBQ.com 32 • MAY 20
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CHEFS AND CATERERS
SPECIAL ADVERTISING SECTION
Next Bistro, Ying Aikens, Owner and Executive Chef Since 2011, Next Bistro has served dynamic plates with bold flavor combinations by adding Asian fusion influences to their French-inspired dishes. Owner and executive chef Ying Aikens fell in love with cooking from seeing the expressions on people’s faces as they took their first bite of her delicious food. She sees that face a lot at Next Bistro, particularly when guests try out one the most popular menu items — cedar
plank sushi-grade salmon in a lemon caper sauce. Customers have gone so far as to say that if they had to choose their last meal, they would choose Next Bistro. And with new online ordering through its website, it’s easier than ever to take Next Bistro’s quality cuisine home with you. Bottles of wine are 25-40% off when paired with your takeout order.
Curbside pickup and takeout are now available. 5003 Colleyville Blvd., Colleyville | 682.325.4046 | NextBistroTx.com SOUTHLAKESTYLE.COM
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PRESERVING FLAVOR HOW RESTAURANTS ARE PUSHING THROUGH COVID-19 B Y A S H L E Y B R A D S H AW P H O T O G R A P H Y BY E M I L E E P R A D O
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estaurants are more than kitchens, dining rooms and wait staff. Independent eateries make up the culture of a community. They are the extensions of our homes where families gather to celebrate birthdays, anniversaries, graduations and crowning achievements. When an executive order on March 19 required the closure of dining rooms across the state due to the COVID-19 outbreak, this new normal took on a grimmer feel. Some restaurants couldn’t stay open with just curbside, takeout and delivery services. According to the Texas Restaurant Association (TRA), from March 1 to 22, 2% of opera-
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tors permanently closed their restaurants, and 32% shut down for the short term. The TRA projects 35% to 45% of restaurants are vulnerable to going under because of this global pandemic. The Southlake area is filled with dynamic chefs and restaurant professionals, which is about 10% of the state’s employment as of January 2020 according to the TRA, rolling up their sleeves and making the most out of the situation. While there is a lot of hurt to share, even more in the industry are setting an example for positivity and helping others, even when they are struggling.
ensure he can keep up with the demand. While he would normally be able to prepare 100 meals for a large catering order by himself, the logistics change when those 100 people are coming in as single tickets. “Our biggest takeaway is I am spending 50% more in labor to get the same work done I was doing before,” Ted says.
OFFERING NEW SERVICES
The TRA worked with the state government to ensure restaurants could find new revenue streams, including alcohol sales and retail opportunities. Now eateries, with the correct permits, can offer customers beer, wine FINDING A NEW NORMAL and mixed drinks, as long as they are accompanied by Starting in March, restaurants had to throw out their food. sense of normalcy to adapt to new state regulations. “We knew that in order for these restaurants to TRA CEO Dr. Emily Knight knows that quick change survive, they had to push that out,” Emily says. “That shook businesses to their core. helped restaurants sustain be“It’s the most catastrophic cause if you wanted to get a botevent that has happened to the tle of wine, you were able to do restaurant industry,” Emily shares. that here.” While Grapevine’s Mason & DiCustomers can also now buy xie offered takeout prior to the bulk items like packaged meat, executive order, owner and chef fruit, vegetables and dry goods Beth Newman says that it was to help boost their favorite resabout 5% of her business. But in taurants’ sales. order to stay open, Mason & Dixie, “You can buy all your food alongside hundreds of other resfrom our independent restautaurant owners, had to close its rants. We have now opened that dining room, change up its menu channel,” Emily says. and find a delivery partner to add Beth has taken advantage of on that source of income. both of these revenue sources, “It was difficult, but it had to be offering grocery kits and 40% done,” Beth says. “You would noroff wine to customers. She bemally have time to roll all this out, lieves by running with each new but instead it’s all condensed. It’s service, she will eventually find a a matter of survival.” stream that will help her survive Pure Cafe in Southlake Town through these tough months. Square also saw a change in its “I keep trying to pivot,” Beth operations, with some days only says. “Eventually, I will hit on — TRA CEO Dr. Emily Knight getting about 10% of its usual something.” business. Beth also sold Easter egg dy“I’d say that about half of our ing kits for families interested in orders were to go before,” owner Quyen Tong says. “But keeping that tradition alive in April, offering a little dose we are seeing a big decline because people aren’t want- of normalcy during a time known for change. ing to come in or even leave their house at all.” “In my humble opinion, creativity, innovation and After 75% of its catering orders were canceled and drive are the only things that will help us survive,” Beth the other 25% were rescheduled for the fourth quarter says. of 2020, Scratch Catering & Fine Foods had to roll out Emily says she is continuously surprised by restauindividual takeout to stay afloat. Thankfully owner and rants throughout Texas providing fresh ways to engage chef Ted Bilsky could rely on his old business model for with their customers, whether that be by hosting virsupplemental income. tual wine tastings with bottles available for purchase to Scratch discontinued takeout around five years ago cooking classes using their ingredients. due to the high demands of the group’s catering re“I have seen an unbelievable sense of resilience — a sponsibilities, but now Ted has brought back the prac- spirit of creativity,” Emily says. “Restaurants are looking tice for those who still want to enjoy his comfort food. for ways to keep that customer engaged because they “It’s completely different than it was 45 days ago,” don’t want to lose that connection.” Ted says. “It’s like teaching an old dog new tricks. It’s an STEPPING UP FOR OTHERS everyday hustle.” That connection doesn’t stop with customers. LoWhile Ted says he has seen a rise in individual orders thanks to this new offering, he’s still grinding it out to cal restaurants impacted by this crushing economic
” It’s the most catastrophic event that has happened to the restaurant industry
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downturn are going above and beyond to ensure their staff, neighbors and community feel seen and loved. Quyen and his wife Tennille want to help their employees pursue their degrees. They help pay for college tuition for employees, and are even helping one employee pay off student loans, all to help their team go on and achieve great things in their careers. “I wanted to create a launch pad for those who wouldn’t have the resources or the ability to get an education,” Quyen says. “This needs to be a stepping stone. It doesn’t need to be a destination.” While business is down, Quyen and Tennille have continued this support, even when it has meant paying out of their own pockets. “We are still going to keep our promise,” Quyen says. “We understand these are difficult economic times, but that doesn’t mean we need to skirt away from our obligation to our employees. We don’t intend at all to go back on our word.” Ted went viral in March for showing support to workers who may have been laid off or fired by their employers. He took to social media to say that anyone who could not afford to pay for his food could call him, and he would ensure their family had a hot meal. “All these people, hundreds of people, are unemployed,” Ted shares. “We wanted to be proactive.” Since that first callout, Ted says he was flooded by his regular customers asking how they could help in his efforts to support the community. He started selling gift cards that would go to those in need. To ensure they would be as impactful as possible, Ted started matching the donated funds. “If a client comes in and buys a $50 gift card, I double it in value,” Ted says. “We have just such a gracious community. We are doing our part. We are known for giving back to the community. That’s a part of our culture. It’s in our corporate DNA.” Beth knows her customers are looking for ways to show health care providers and first responders they are valued, so she is rolling out an option for patrons to purchase a meal for a Baylor Scott & White employee. “It’s a great way to love on those in battle for us,” Beth says. “I think when you go outside your own problems and look at a bigger picture, you see that someone’s problems are even worse than your own.” She’s also supporting area nonprofits by offering pantry kit essentials that benefit GRACE Grapevine. Customers can purchase one for $30, and Mason & Dixie handles the delivery to the nonprofit. She’s also promoting other area businesses on her social media to ensure that everyone gets the attention they need to get by. “I don’t even believe in business competition,” Beth says. “I am just wishing everyone, my fellow people, the best in this.” Emily has been able to witness businesses and restaurants throughout the state join together and SOUTHLAKESTYLE.COM
3
THREE WAYS to SUPPORT
LOCAL RESTAURANTS
1
Be a patron. Whether you dine in or order food to go, there's a way to support your favorite eateries.
2
Buy a gift card. Whether you use it now for a family dinner or give it to a friend to try your favorite local dish, these monetary gifts can go a long way.
3
Post it. Share your experience on social media. You don’t know how much influence your positive review can have on your followers’ buying habits.
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support each other when they can, whether that be closed restaurants offering to house ingredients for overflowing restaurants or restaurants shouting out other local eateries on their social media to encourage their customers to check them out. “This tends to be a sector that is willing to collaborate. It is amazing to see how these restaurants have helped each other,” Emily says. “Everyone is working together. I have never seen a better sense of community.”
THE HEART OF HOSPITALITY That drive to help and show love with food is familiar for those in the industry. For many, it’s the reason they opened a restaurant. “This is a very hard business. You don’t go into this unless you want to make people smile. It’s the true spirit of hospitality,” Emily says. “They just want to support their community. The restaurants we know and love are now asking for their communities for help.” In the first three weeks of March, the Texas restaurant and food service industry lost $1.8 billion in sales, a 43% decline, according to the TRA’s reporting. “I feel like supporting local businesses is great, but I think people should really try to go to the mom and pop shops. Those are the first to go out of business,” Quyen says. “Restaurants like us where we are not owned by a corporation, the margins are really slim.” Many don’t realize how small those margins are. And how quickly restaurants can go under when they go without regular customers. “It’s just scary,” Beth shares. “I’ve worked almost seven years for this. And I would have never imagined if someone said, ‘If you are going to fail, it’s because of this.’” These small businesses and local restaurants need more than a promise to be back. They will not pull through without consistent patronage from old and new customers alike. “I try to tell people, close your eyes and think about your favorite three places to eat in your town. Now open your eyes, and they are not there,” Emily says. “It’s too late to care once the crisis is over. We are not only a major economic player but we are the heart and soul of every small town in Texas. These guys have always stepped up. And now, we have to. The help needs to come now.” No one wants to see a version of Southlake without mom and pop businesses. Because without local restaurants, Southlake loses flavor. “We need to harness our energy,” Emily says. “We are going to come out of this very strong, Southlake in particular. We are lucky in Southlake because people love our restaurants.” SOUTHLAKESTYLE.COM
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congratulations! Class of 2020, we are so proud of your achievements and can't wait to see where the future takes you! Southlake Style is honored to showcase many area seniors in the pages ahead.
For information on how to celebrate your senior in our June issue please email Nicole@SouthlakeStyle.com SPECIAL ADVERTISING SECTION
celebrating SENIORS CLASS OF 2020
SOUTHLAKE CARROLL SENIOR EMERALD BELLES Front Row: Alyssa Ihle – president, University of Michigan; Meghan Dooley – four-year senior; Mackenzie Matwick – senior lieutenant, four-year senior, University of Texas; Kinsey Smith – captain, four-year senior, Texas Christian University; Kelli Nusspickel – senior lieutenant, four-year senior, University of Oklahoma; Emily Kennedy – senior lieutenant, four-year senior, Indiana University; Ashley Turner – four-year senior, The Ohio State University Middle Row: Lanie Breese – University of Oklahoma; Sara Stroope – motivational leader, University of Oklahoma; Jourdan Blight – spirit leader, four-year senior, Baylor University; Lilly Risenhoover – treasurer, four-year senior, Clemson University; Sabrina Koh – spirit leader; Alex Acosta-Rubio – Brigham Young University Back Row: Mary Elizabeth Eubanks – Baylor University; Kerry Ormsby - St. Edward’s University; Tatum Hayes - University of Oklahoma; Gabby Potter – University of Alabama; Melina Martin – Texas A&M; Ashley Armstrong – social chair, University of Oklahoma; Chloe Klonowski – social chair, University of Oklahoma; Danielle Dominici – vice president, University of Alabama; Peyton Alexander – historian, University of Arkansas; Grace Brownfield – vice president, Texas A&M; Josephine Fuller University of Oklahoma; Evelyn Kajiwara – University of Dallas; Celine Li – University of Toronto; Emily Dumas – Texas A&M
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SPECIAL ADVERTISING SECTION
” ” ALLI MILLS
BRENDAN O’ROURKE
At some point, everything is gonna go south and you’ll say, ‘This is it. This is how I end.’ You can either accept it or get to work. That’s all it is. You just begin. - Mark Watney
Brendan will be attending the University of Oklahoma in the fall where he will be majoring in business.
2020
2020
Bratton Photography
YOUNG MEN’S SERVICE LEAGUE 2020 Congratulations, Young Men’s Service League 2020 class! You have learned leadership and life skills to help become capable, confident and compassionate leaders of tomorrow. Over four years, 27 YMSL mother-son duos served 4,943 hours for 15 local philanthropies helping make a difference in their community. For their efforts, YMSL received the RISE Volunteer Organization of the Year and the 6Stones Next Generation Award. The organization will forgo its yearend celebrations and donate funds to philanthropies serving essential needs.
2020
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celebrating SENIORS CLASS OF 2020
Bratton Photography
SOUTHLAKE NATIONAL CHARITY LEAGUE As we celebrate our seniors who have served the Southlake National Charity League from 2014-2020, we recognize the 52 mother and daughter members that have given more than 6,600 hours to our mission and partner philanthropies. Their commitment to community service, leadership development and cultural experiences was recently celebrated at a senior recognition ceremony at the Hilton Southlake in January, where members and their families came together to celebrate their accomplishments.
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” ”
TAYLOR THOMAS
RYAN SPIELVOGEL
Taylor will attend OU and major in occupational therapy. We are so proud of you! - Love you, Dad, Mom and Tiffany
Before you, all your dreams, and within you, all you need. So proud of you, and we love you!
2020
2020
” ”
EMMA PENNINGTON
TATUM FOREMAN
Make your life a masterpiece; Imagine no limitations on what you can be, have or do. - Brian Tracy
Congratulations, Tatum! We’re so proud and can’t wait to see what you do next at Samford University! - Love, Mom and Dad
2020 SOUTHLAKESTYLE.COM
2020
MAY 20 • 47
celebrating SENIORS CLASS OF 2020
SOUTHLAKE CARROLL LACROSSE ASSOCIATION The SCLA would like to recognize the high standard set by these 10 seniors, making the Dragon program one of the best in Texas lacrosse! Thank you, seniors, for your commitment and contributions to our team. The impact you made both on and off the field will be missed. Wishing you the best of luck and continued success during the next chapter in your life! (Clockwise from top left) #70 Danny Sommerhalder #33 JT Ross #2 Grant Deno #5 Brendan O’Rourke # 46 Joseph Coniglio #23 Jake Nolan #45 Nick Wright #12 Jacob Donfris #42 John Manero #4 Michael Olaleye
SPECIAL ADVERTISING SECTION 48 • MAY 20
SOUTHLAKESTYLE MAGAZINE
celebrating SENIORS CARROLL DRAGON SWIM AND DIVE SENIORS
CLASS OF 2020
Photo by Rodney Wooters
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MAY 20 • 49
celebrating SENIORS CLASS OF 2020
LIBERTY CHRISTIAN SCHOOL 2020 Liberty Christian class of 2020, we are proud of you! You have held your head high with a joyful spirit during an unexpected year. You have displayed the Warrior Way by demonstrating leadership, striving for excellence, valuing scholarship, exhibiting Christlike character, serving one another and embracing God’s truth. You are a special part of our community and your Liberty family will always be cheering you on. Once a Warrior, always a Warrior!
SPECIAL ADVERTISING SECTION 50 • MAY 20
SOUTHLAKESTYLE MAGAZINE
celebrating SENIORS CLASS OF 2020
FORT WORTH CHRISTIAN SCHOOL 2020 Fort Worth Christian School would like to congratulate our graduating seniors Kyle Webb and Shayna Khanmohammed. Kyle began studying at FWC in kindergarten and was named an Advanced Placement Scholar With Honor after enrolling in eight AP classes. Shayna completed 10 AP courses and took on several leadership positions on campus, including National Honor Society president, senior class vice president and the academic team’s captain of the written portion. Congratulations to these wonderful students!
Valedictorian Kyle Webb
Salutatorian Shayna Khanmohammed SPECIAL ADVERTISING SECTION
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MAY 20 • 51
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JALEIGH ROBBINS You’re a blessing to us and we’ve treasured every moment! We know God has big plans for you at Baylor University! -Love, Mom and Dad
2020
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KELLY SHACKELFORD The pain that you’ve been feeling can’t compare to the joy that is to come. Romans 8:18
POST-GRADUATION PLANS Kelly will be continuing her education and softball career at Hardin-Simmons University.
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ZELIA GOURDON All our dreams can come true, if we have the courage to pursue them. Zelia will be pursuing hers towards a BFA in musical theater.
2020 52 • MAY 20
FAVORITE HIGH SCHOOL MEMORY Softball playoffs in junior year
SPORTS AND CLUBS
Varsity Softball Four-Year Starter, Varsity Choir
ACCOLADES 1st Team All-District, Academic All-District, NFSA Scholar Athlete, Varsity Softball Team Captain
2020 SOUTHLAKESTYLE MAGAZINE
celebrating SENIORS CLASS OF 2020
CARROLL DRAGON BASEBALL 2020 This senior class went 32-2 over the last three years in the playoffs, with two state championships and three trips to the final four. More importantly, their combined GPA is a 93 average. They were involved in several community service projects and volunteered by reading to the elementary kids and befriending our youth at the Dragon Palooza. They have been incredibly dedicated to their craft, and we can’t wait to see what they do next.
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MAY 20 • 53
Adrean Indolos | Luce Photography
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” ”
JAXON OSTERBERG
CAMRYN MOORE
Jaxon will continue playing baseball at Wichita State University and major in business. He also plans to get his private pilot’s license.
Camryn will be attending the University of Michigan as a class of 2024 biomedical engineering major. #TheFutureIsFemale #GoBlue
2020
2020
” ”
LINDLEY FERGUSON
AUDREY ASKEW
Congratulations, Lindley! We are so proud of you! We wish you all the happiness in the world during this next chapter. Hook em’ Horns, class of 2024!
So proud of you Audrey! Congrats on being a K-12 Carroll Dragon. Love you and Hook ‘em at the University of Texas at Austin!
2020 54 • MAY 20
2020
SOUTHLAKESTYLE MAGAZINE
celebrating SENIORS CLASS OF 2020
LADY DRAGON LACROSSE 2020 Seniors, thank you all for your commitment and all of your hours of dedication to our program. You all came together with our lacrosse family and left behind a tremendous legacy on the field for your teammates. The future is bright for each and every one of you, and we cannot wait to cheer you on in college. We love you and will miss you! Avery S., Emma C., Jackie R., LIlly R., Santi H.
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MAY 20 • 55
senior SPOTLIGHT CLASS OF 2020
ALYSSA IHLE
MATTHEW SIMS
UNIVERSITY OF MICHIGAN
DALLAS BAPTIST UNIVERSITY, FINANCE
Alyssa was Emerald Belles President, on the Dragon Event leadership team and involved with NHS, NCL and WC Students.
The road to success would have more travelers if so many weren’t lost attempting to find shortcuts.
CADE MANNING
ZANETA OGUNMOLA
TEXAS STATE UNIVERSITY, BASEBALL
LOUISIANA STATE UNIVERSITY
You’re one of our best gifts from God. We’re so proud of you. - Love, Mom and Dad
Congratulations, Zaneta! Your achievement is worth celebrating. We love you. Go Tigers! - Mum, Dad and Priela
BLAKE DORMAN
GREYSON MOORE
TEXAS A&M UNIVERSITY, SPORTS MANAGEMENT After serving as the Dragons’ varsity football team manager, Blake is going to be one of the student team managers for the Aggies.
UNIVERSITY OF TEXAS AT AUSTIN, RADIO, TELEVISION AND FILM Greyson is debate captain, president of student congress and volunteered 186 hours in high school.
SPECIAL ADVERTISING SECTION 56 • MAY 20
SOUTHLAKESTYLE MAGAZINE
senior SPOTLIGHT CLASS OF 2020
JONAH DODDRIDGE
CHAYA HEMANTH
RICE UNIVERSITY
TEXAS A&M UNIVERSITY, INDUSTRIAL ENGINEERING
Jonah, you never cease to amaze us! Cannot wait to see how high you soar! #FlightSchool2020 Jeremiah 29:11
We wish you the absolute best in your future, Chaya. - Akash, Mom, Dad and the family
MELINA MARTIN
RYAN WILLIAMS
TEXAS A&M, BIOMEDICAL SCIENCES
UNIVERSITY OF OKLAHOMA, ENGINEERING
This Emerald Belle will pursue a career in the medical field as a physician assistant.
No matter where life leads you, no matter what you do, we’ll always be here for you. - Love Dad, Mom and Derrick
PARKER ANDERSON
HALEY ROGERS
UNIVERSITY OF TEXAS, ENGINEERING
UNIVERSITY OF SOUTHERN MISSISSIPPI, D1 COLLEGE BEACH VOLLEYBALL
Parker is a wrestling team captain, three-time varsity wrestling letterman, FCA leader and PAL.
I am so proud of my daughter’s resilience and determination to work toward her dream. Go, Haley! - Love, Mom
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MAY 20 • 57
Westlake Academy Seniors 2020
Congratulations to our class of 2020 and seniors everywhere for their triumphs, resiliency and upcoming graduation!
keeping you
IN THE KNOW
CARES CARES # CARES SOUTHLAKE STYLE
SOUTHLAKE SOUTHLAKESTYLE STYLE
WESTLAKE
ACADEMY
2600 JT Ottinger Road • Westlake, TX, 76262 • 817.490.5757 www.WestlakeAcademy.org • info@WestlakeAcademy.org
58 • MAY 20
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shop in STYLE
WHAT'S COOKING? Transform your favorite dishes with these tools
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SHOP IN STYLE stuff you’ll love
a baker's dream kitchen STAINLESS STEEL FLOUR SIFTER This durable tool accurately measures out one cup of flour. Target | $9
BISCUIT/COOKIE CUTTERS Each of these circle cutters is double-sided, with a smooth edge for perfectly round baked goods and a fluted edge for scalloped treats. Crate and Barrel | $10
WESTON COOKBOOK HOLDER Keep your recipe at the ready with this iron model. Frontgate | $70
OXO BAKER’S DUSTING WAND Whether you are evenly decorating cookies with powdered sugar or creating gourmet popcorn, this handy wand will elevate your dishes. Sur la Table | $10
60 • MAY 20
MAPLE WOOD FRENCH DOWEL ROLLING PIN This classic French handleless design makes for an easier rotation for those rolling out pie, tart and cookie dough. Amazon | $18
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READERS’ CHOICE
W I N N E R
MAY 20 • 61
SHOP IN STYLE luxe review
Cooking Smarter Not Harder Try Out New Culinary Techniques With This Double Oven
A DETAILS Smart Oven+ 30" Double Oven With Powered Attachments and PrintShield™ Finish Price: $4,799 Cutout Dimensions: 28.5" W X 50.25" H Dimensions: 30" W X 51.25" H KitchenAid.com
62 • MAY 20
stocked kitchen provides plenty of delicious opportunities. But before loading your fresh produce, pantry staples and baking accessories into the space, home cooks need quality kitchen appliances to ensure their dishes can come to life. Now aspiring chefs can enjoy a sleek model that presents new cooking opportunities with KitchenAid’s Smart Oven+ 30” Double Oven. These extra-large ovens can still handle all your standard baking, broiling and roasting needs and offer an even-heat feature to ensure everything is cooked consistently. But this model stands out thanks to its multi-function capabilities; with its interchangeable attachments the smart oven can also act as an indoor grill, baking stone and steamer. Each of these attachments can easily fit into the KitchenAid appliance with the lower oven’s SatinGlide roll-out extension
rack and connect onto the back of the oven cavity. So cooks will no longer have to fear about loading and unloading heavy bakeware. After selecting your desired cooking technique, the smart oven can be controlled by an app or with voice commands through a Google Assistant or Alexa. The mobile app also provides suggested times to tend or check on your food and also can save cooking instructions for the next time you find yourself whipping up the same dish. For additional support, the smart oven also offers a cook’s assistant option which allows users to select the food and desired level of cooking, and the oven suggests an optimum time and temperature for best results, which you can either use or adjust to fit your ideal end result. The smart oven’s PrintShield™ finish guards your modern appliance from smudges and fingerprints, limiting the amount of clean up time that’s required after serving your culinary masterpiece.
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Shane Rex Tolleson, D.D.S., M.S.D.
maidpro.com/grapevine Offer good for any weekly or bi-weekly recurring service. Cannot be combined with any other offer. Expires 5/31/2020 MAY 20 • 63
home STYLE Making A Backsplash
W
hile a sleek white kitchen may never go out of style, many interior trendsetters are embracing designs that expand out of that comfort zone. If the heart — and the stomach — of your home needs an upgrade, leave the monochrome look in the past and embrace a new pattern. Adding a bold backsplash is an affordable and easy way to try out this look. With seemingly limitless options, those hesitant can rest assured there is a version that will match your home’s aesthetic and personal style.
MARVELING OVER MARBLE Thanks to its natural texture and organic design, marble makes for a great kitchen countertop option for a minimalistic kitchen. And thanks to its growing popularity, the material is taking up more real estate in interior design trends this year. Match one of the room’s walls to the existing marble in your home to create an eye-catching backsplash. Whether you cut the material so it only reaches to your countertops or stretch it to the ceiling, it’s sure to pop. Looking for a good dupe? Marble contact paper creates the same look for less.
TALKING ABOUT TILE Most backsplashes made over the past 10 years have consisted of tiny tiles. And while there is a reason that look has become a kitchen staple, now is your chance to get ahead of the curve by evaluating the power of proportions. Larger subway tiles and oversized slabs can give your kitchen a clean, sophisticated look while still offering a pop of color or texture. Whether you go for quartz or metalfinished tile, these larger materials can provide a smoother surface, ensuring your kitchen has crisp lines to play off of.
BRINGING IN THE BRICK For kitchens with a more rustic feel, bring the outside material in with an exposed brick backsplash. The natural hue creates a homey color scheme while also grounding the room thanks to its heaviness. Whether you go all in and also line your breakfast nook with thin red bricks or start small with a few bricks over the area surrounding your stove, the textured end result is one that will last for years to come.
MAY 20 • 65
local FLAVOR
SHAKEN, NOT STIRRED Where to get drinks to go
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LOCALFLAVOR review
One For The Road Texas Restaurants Offer Alcoholic Takeout After Gov. Abbott Relaxes TABC Rules
A
Refreshing! Check out our Drinks To Go Directory on page 69
SOUTHLAKESTYLE.COM
lot has changed since March, but one of the happiest pieces of news came out of Austin. On March 18, Texas Gov. Greg Abbott issued a waiver allowing restaurants to sell alcohol, including beer, wine and cocktails, with takeout food purchases. According to the Texas Alcoholic Beverage Commission, these beverages can be sold unopened or in a preparation kit that customers can mix at home. “The state of Texas is committed to supporting retailers, restaurants and their employees," Abbott says in a statement. "These waivers will allow restaurants to provide enhanced delivery options to consumers during this temporary period of social distancing."
Chill Bar and Grill in Grapevine makes athome brunch easy with its $15 mimosa and bloody mary kits. The bar also offers $30 green tea kits, which feature Jameson Irish Whisky, peach schnapps and two ZingZang sweet and sour mixes. Chill Bar director of operations Julia Sizemore says there are three stipulations to being able to serve alcohol takeout – you have to have a mixed beverage license, you have to sell it alongside a food purchase and you can sell liquor in no larger than .375 milliliter bottles. “If you have a mixed beverage license, you can’t sell mixed beverages to go,” Julia iterates. “Everything has to be in its original packaging. I can sell a bottle of champagne and orange
MAY 20 • 67
LOCALFLAVOR review juice separately. I can’t pour and mix a Jack and coke. That’s against the TABC parameters.” Keller’s FnG Eats also jumped on the bandwagon by offering its craft beer and wine selection to takeout customers. On top of those bottles, FnG also offers a few of its signature cocktails like its bloody mary, crafted with chile-infused Tito’s Vodka, and blood orange margarita, which contains 4 Citrus and Sauza Gold Tequila. Guests can also enjoy the Sip It, made with Jim Beam Bourbon, lemonade and mint-infused agave. For a drink that represents the time, FnG rolled out the COVID (not) Punch, a combination of Bacardi Rum, blood orange, mango, lime and agave. “The COVID (not) Punch was just having fun, trying to make you smile a little bit about having a cocktail while being in quarantine,” FnG Eats owner Bob Stephenson muses. “We’re really happy the governor relaxed those TABC restrictions. It helped keep us moving while all this is going on.” If you are looking to liven up your backyard happy hour, get a little help from the patio experts by ordering food and drinks from HG Sply Co. in Trophy Club. The healthy eatery offers cocktail packages that can make up to six servings each. Its top-shelf margarita mixes come with a .375 milliliter bottle of tequila, while its Moscow mules and cucumber and strawberry smashes are packaged alongside either vodka or gin. Perry’s Steakhouse and Grille in Grapevine also carries cocktail kits that include six servings. The Bourbon Bloom comes with St. Germain liqueur and freshly muddled blackberries while the Cucumber Blueberry comes with flavored vodka, fresh lime and cranberry juice. The Smoky Rita mix is combined with reposado tequila and orange liqueur with agave nectar for a sweet yet spiky flavor, and the Perry Berry Mule mixes vodka, strawberries, lemon juice and ginger ale together for a revitalizing finish. And you could never go wrong with a Jameson Mocha Old Fashioned, which brings Irish whiskey, mole bitters and house-made coffee syrup together for a strong, bold taste. But Perry’s isn’t the only local steakhouse that now offers its cocktails to go. Boi Na Braza Brazilian Steakhouse sells its Brazilian margarita cocktail, made from Brazilian Cachaça, as individual drinks or by the gallon. And with its wine available for 50% off, it’s easy to find a bottle to accompany your hearty feast. Vino lovers have plenty of local options for discounted wine including Del Frisco’s Grille, Next Bistro and Coal Vines. Also located in Grapevine, Fireside Pies offers three cocktail kits. For a classic, order the Moscow mule kit, accompanied by Tito’s Vodka. Bright flavors can be found in its Grapefruit Rickey, which also comes with the Texas-crafted spirit. For something a little different, try its Red Passion Fruit Sangria, featuring lambrusco, brandy and its signature sangria mix. Besides offering 17 different wine varietals and 45 brews in 32-64 oz. growlers, Craft and Vine Taproom and Eatery in Roanoke also offers five refreshing cocktails for carryout. Mixing Deep Eddy Grapefruit Vodka and fresh grapefruit juice with rosemary-jalapeno syrup creates the sweet yet Spicy Ruby, while Jose Cuervo Gold Tequila and fresh lemon and orange juice make up the Oak St. Margarita.
68 • MAY 20
SOUTHLAKESTYLE MAGAZINE
LOCALFLAVOR review
FnG Eats 817.741.5200 FnGEats.com HG Sply Co. 817.755.0111 DFWEats.com
Herencia Texican Cuisine 817.873.8800 HerenciaRestaurant.com Mi Dia From Scratch 817.421.4747 MiDiaFromScratch.com
Perry’s Steakhouse and Grille 682.477.2261 PerrysSteakhouse.com
Delucca Gaucho Pizza 682.477.4040 Delucca.com
Boi Na Braza Brazilian Steakhouse 817.251.9881 BoiNaBraza.com
il Calabrese Ristorante and Bar 817.251.8798 ilCalabrese.com
Del Frisco’s Grille 817.410.3777 DelFriscosGrille.com
Taverna Rossa 817.809.4533 TavernaRossa.com
Craft and Vine 817.464.8181 CraftAndVine.Restaurant
Next Bistro 682.325.4046 NextBistroTX.com
The Classic Cafe 817.430.8185 TheClassicCafe.com
Coal Vines 817.310.0850 CoalVinesPizza.com
Chill Bar and Grill 817.310.0004 ChillGrapevine.com
Fireside Pies 817.416.1285 FiresidePies.com
Know of any other local restaurants offering cocktails to go? Share them with us on social media. Be sure to use #SouthlakeStyleCares so we can promote them on Instagram!
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Fresh lemon juice can also be mixed with either Deep Eddy Lemon Vodka or Jim Beam Bourbon to craft the Lemon Drop and Trillionaire cocktails. Throwing pineapple juice and Bacardi Rum into the mix produces the Vaccine – though maybe not the one you’re hoping for. If you’ve been craving a good bleu cheese-stuffed olive martini, then The Classic Cafe in Roanoke has got you covered. With individual sale items including Tito’s Vodka and roasted garlic-stuffed olives, you have access to all the staples needed for a stocked bar. Locals can still enjoy their favorite mixed drinks in the comfort of their own home thanks to Herencia Texican Cuisine’s margarita packages, which includes 21 oz. of margarita mix and Sauza Gold Tequila. Whether it’s frozen or on the rocks, Herencia’s margaritas highlight different fruits such as orange, prickly pear and passion fruit, offering a variety of flavor combinations. Grapevine’s Mi Dia From Scratch also offers margaritas featuring Exotico Silver Tequila and Triple Sec 8, either frozen or on the rocks. Guests can also add in its housemade sangria for a Jalisco twist. Delucca Gaucho Pizza offers fruity options such as mango habanero, blackberry and passion fruit margaritas in both single serving and liter quantities, along with its wine and beer selection. But if you have a hankering for its signature drink, rest assured Delucca is also selling its beloved caipirinhas. Besides offering 50% off on over 140 of its exquisite wine choices, il Calabrese Ristorante and Bar in Southlake has also rolled out its new drink kit lineup. Whether you enjoy its calabria pepper bloody mary or a traditional mimosa, there’s plenty to get excited about on its cocktail menu. Guests can also try something new with the Citrus Moscow Mule, which features Cointreau liqueur and Gosling’s ginger beer. The Sagamore Rye Old Fashioned features whiskey, fruit syrup and orange bitters, while mixing Western Son blueberry vodka with lemon juice makes the Blueberry Lemon Drop. The margarita mixes aren’t a joke either with Herradura Reposado Tequila, Cointreau and the house-made sour mix. Taverna Rossa also offers a mean cocktail lineup, including its newest beverage, the Honey Bear made with Wheatley Vodka, Giffard apricot brandy, raspberry honey and pineapple. The Strawberry Agave Limeade comes with Casa Noble reposado and Italicus strawberry agave, while the Lemon Basil Crush pairs Deep Eddyinfused vodka with grapefruit and yellow chartreuse. The Rossa Mule and Rossarita are at your disposal; all that’s left is to decide between its infused bourbon or tequila. For a refreshing, sippable drink, try the Preston Rd., made with Skyy Vodka, St. Germain liqueur, fresh grapefruit and cherries. This new wave of drinks to go came about during not only a hard time for restaurants but also for the general public, helping provide a little bit of ease and maybe even a sense of normalcy for those who enjoy a craft cocktail every once in a while. Because while customers are able to enjoy these quality drinks even while sheltering in place, restaurants are able to make up a little more of their average income. FnG’s Bob believes that this step can benefit the Texas economy as a whole, even after people start dining in local eateries again. “When this is over, I think we need to be pushing to keep this,” Bob expresses. “I think it’s time to start loosening up a little bit of those regulations when it comes to creating different revenue streams for the state of Texas. If the TABC will allow us to sell alcohol after all this is done and come up with guidelines everybody can live with, I would love it.”
MAY 20 • 69
date NIGHT
With Social Distancing
1
grab the keys and go If sheltering in place is starting to feel like living in a rut, feel good about getting out by supporting different restaurants — all while following CDC guidelines. With new Texas waivers and even more restaurants offering curbside and delivery, it’s even easier to get a sampling of Southlake’s signature dishes.
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Known for its exquisite plates and tasty flavors, Malai Kitchen offers something unique to the Southlake dining scene. Now with curbside takeout and delivery, it’s even easier to try out a range of its dishes. Start your evening on the right foot by ordering drinks and appetizers from the modern Southeast Asian eatery. Whether you go for the Thai PA — the house IPA brewed with lemongrass, ginger and turmeric — or a Mekong Mule made with Hangar One Vodka, ginger beer, cucumber, mint, lime and Thai basil, its flavorful concoctions validate why Malai Kitchen is a go-to date night spot in Southlake. Add on the shrimp spring rolls or fried imperial rolls to appease your appetite. MalaiKitchen.com
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After picking up Malai, head over to Southlake Town Square to pick up family favorites from Thailicious. Start out with a refreshing drink, like a Poppin’ Pearls iced tea or Thai iced coffee. Its curbside and delivery menu includes feelgood soups like its classic tom yum soup as well as its delicious starters — pork potstickers and chicken satay and toast to name a few. And its pho noodle soup satisfies that craving for something warm and comforting. Share a few of the main entrees to get a real feel for its offerings, like its spicy Scallops Wild Bangkok and Crispy Basil Duck. It may be a lot of food, but it also supplies plenty of leftovers for your family to enjoy for the days to come. And what’s more romantic than the promise of not having to cook another meal at home? ThailiciousSouthlake.com
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70 • MAY 20
If you’ve polished off your plates at home and still have a hankering for a treat, rest assured that Buttermilk Sky Pie Shop in Colleyville will deliver. The classic bakery is still cooking up fresh pies daily, including its beloved granny’s apple, chocolate cream, key lime and coconut cream. If you and your significant other have different favorite flavors, order a few mini pies, coming out at 4 inches each, instead of one 9-inch classic variety. Those eager for games to play at home should order a few different kinds to see which is the family favorite. After selecting a winner, your family can look forward to enjoying a classic pie together in the store. Because we all need something sweet to look forward to. ButtermilkSkyPie.com
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Find a New Favorite on Us The Outdoor Kitchen Experts! Grills and accessories Custom-built outdoor kitchens On-site grill maintenance
Free Bundtlet with the purchase of a Bundtlet
Southlake 339 N. Carroll Ave., Southlake, TX, 76092 (817) 416-6228 • NothingBundtCakes.com
No expiration. Limit one coupon per guest. Cannot be combined with any other offer. Redeemable only at the bakery listed. Must be claimed in-bakery during normal business hours. No cash value.
Private events 3020 E. Southlake Blvd. PremierGrilling.com | 469.327.5469
A LIFESTYLE
om & Dad MDESERVE
Our Assisted Living and Memory Care community is equipped with a specially trained team of professionals focused on maintaining you and your loved ones health, wellness, and peace of mind. Offering six lifestyle programs to enrich each day, Discovery Village At Southlake is committed to improving the lives of residents and family members through constant communication, engagement, and exclusive care initiatives, like our exclusive Memory Care program. This progressive approach offers an exceptional value - unmatched in Southlake. ®
By Discovery Senior Living
Call 817.601.3337 to schedule your FREE lunch & tour! SOUTHLAKESTYLE.COM DVS-0031 - MagAd_Southlake Style_Mom and Dad_Dec 2019.indd 1
DiscoveryVillages.com 101 Watermere Drive, Southlake, TX 76092 201 Watermere Drive, Southlake, TX 76092
Independent Living | Assisted Living | CarePlus | Memory Care | Skilled Nursing SM
Prices, plans and programs are subject to change or withdrawal without notice. Owned and operated by Discovery Senior Living. Void where prohibited by law. Assisted Living Facility License #103303. ©2019, Discovery Senior Living, DVS-0031 10/19.
MAY9:31 20 AM • 71 10/8/19
LOCALFLAVOR good eats
Superfood Stop
Vitality Bowls Opens In Southlake Vitality Bowls, a superfood cafe offering delicious and nutritious quick bites, opened its first location in Southlake in February. Now locals have access to potent and flavorful dishes like fresh açai bowls, juices, smoothies and sandwiches. Franchise owners Pal and Solai Anand say they were excited to be a part of the brand’s efforts and share Vitality Bowl’s recipes with locals. “We saw an opportunity to share the Vitality Bowls experience with the Southlake community because of the demand for great tasting, healthy food options,” Pal says. The Northern California-based eatery uses bold, healthy ingredients like pitaya, acerola and mangosteen to create balanced dishes that are full of nutritional value. Each açai bowl is made to order using only fresh fruits and vegetables, ensuring that locals can find an option customized to their taste and dietary restrictions that’s also packed with only the best ingredients. “Every Vitality Bowls meal is made to order in an allergy friendly kitchen designed to avoid cross contact of ingredients, so customers can feel good about eating here. Plus, all açaí bowls and smoothies are prepared without using any ingredient fillers, such as ice, frozen yogurt or artificial preservatives,” Pal says. Those new to açai should try out the Vitality Bowl. With a base of organic açai, bananas, strawberries and flax seed and topped with organic granola, honey, bananas, strawberries and organic goji berries, the creamy yet refreshing bowl is sure to satisfy your hunger. For a bowl with unique yet delicious ingredients, try the Graviola Bowl, made with a base of graviola, coconut water, mango juice, pineapple, bananas, strawberries and kale and topped with organic granola, bananas, organic mulberries, organic chia seeds and honey. With detoxifying juices and energizing smoothies, Vitality Bowls provides a great healthy snack for diners on the go. But locals can also stop, slow down and savor dishes like the sirloin sandwich, complete with grass-fed sirloin, mozzarella cheese, spinach, red onions and Dijon mustard. Whether you are on the go or want to stay a while, Vitality Bowls meets diners where they are. “Our café is a place where community members can enjoy nutritious meals with their family and friends, and we want all of our customers to feel at home in the warm and vibrant setting,” Solai says.
Vitality Bowls 2750 E. Southlake Blvd., Suite 110 Southlake VitalityBowls.com
72 • MAY 20
SOUTHLAKESTYLE MAGAZINE
in 500
with rena frost
Two Decades Of Change In The Restaurant Industry
I
was recently asked how the restaurant business has changed in the last 20 years. Well, 20 years ago we didn’t have the social media presence we do now. Facebook wasn’t even created and Instagram wouldn’t join it on our phones until 2010. Food Network had yet to reach its peak, and no one had even thought a chef competition, let alone several, would engage people watching at home. The words locally grown, farm to table, chef-driven, organic or grass fed weren’t seen on a lot of menus. And global flavors were usually only found at the one small neighborhood ethnic restaurant. With all that changing over time, restaurant guests have started to come in more educated. They’ve tasted artisanal bites at food festivals, purchased produce from a local grower, dined at a celebrity chef-owned restaurant or eaten a chef-driven menu. They know about sauces, methods of cooking and are interested in trying something fresh. They purchase meal kits to learn how to make new dishes. They eat out four times a week because of their kids’ activities and their hours spent working. And when they do, they seek out independent restaurants owned and operated by their neighbors. This education of the average diner pushes owners and chefs to be more conscientious of what they have on their menus and where their ingredients are coming from. As an owner, I’ve grown with my customers to ensure I meet their expectations. Twenty years ago, my menu featured fewer healthy
options, heavy sauces and an array of starchy sides. Today, I love embracing seasonal vegetables to accent dishes and use lighter sauces for that finishing touch. And I’m not alone. Most restaurants today source better ingredients — local when they can — to ensure customers receive quality. I don’t think we’ll ever feature fish from nearby lakes, for example, but with today’s technology and modern fishing practices, we are able to obtain fresh fish from anywhere in the U.S. in a day or two. But with progression comes responsibility. Most restaurants aspire to source from responsible vendors, and we try to provide for the customer who has literally endless dining opportunities at their fingertips. Restaurants are exploring new flavor profiles on their menus, incorporating global spices and dishes that were not found on menus before. I have menu offerings inspired by my Korean mother’s dishes, and I enjoy bringing in flavor profiles I’ve picked up from my travels. Plant-based, free-range, organic, grassfed options are popping up on menus that normally only had the traditional choice of beef, lamb, seafood or chicken. Menus continue to evolve, and customers dining out are showing up to show appreciation for those efforts. In the end, we are eating closer to the way that we should be eating — less processing, healthier protein options and portions that are in line with what our bodies need. Is that a lot of change to see over two decades? Yes. But change isn’t bad. This movement has made foodies, diners and restaurants better.
RENA L. FROST HAS OWNED MAC’S ON MAIN WITH HER HUSBAND SINCE 2011.
“In 500” is a monthly department written by members of our community in 500 words. The views expressed here do not necessarily reflect those of Southlake Style. IF YOU ARE INTERESTED IN SUBMITTING A PIECE, PLEASE EMAIL EDITOR@SOUTHLAKESTYLE.COM.
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A BBQ BOUNTY The different styles available in the U.S.
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BOARDINGPASS barbecue blowout
Exploring The World Of Barbecue These States Give Texas Barbecue A Run For Its Money
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hen it comes to Texas barbecue, pitmasters know the magic is in the details. Whether you are working with beef brisket or pulled pork, local barbecuers rely on different kinds of smoke to build out flavor, regardless of the type of wood used. And a good spread isn’t complete without a menage of beans, coleslaw, potato salad, pickles and onions. But other states have their own techniques to create the ultimate barbecue feast, and they’re worth trying if you can break away from the smoker.
Tennessee Pork is the barbecue king in Tennessee, so much so that it’s included in other dishes such as pizza, nachos
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and even spaghetti. Pork shoulders and ribs are slowcooked in a pit and can be served dry with seasoning or wet with a vinegar-based barbecue sauce. Several restaurants will even roast a whole hog for 12-24 hours, resulting in a smoky-glazed pulled pork experience that melts in your mouth. Charlie Vergos’ Rendezvous is one of the oldest barbecue joints in the area that was founded in 1948, while Jim Neely’s Interstate Barbecue was selected as the second-best barbecue joint in the nation by “People Magazine” in 1989. Tennessee’s Memphis-style barbecue has become so popular that its World Championship Barbecue Cooking Contest held each May is listed as the world’s largest pork barbecue contest in the Guinness World Records. That’s a lot of pork, even for a barbecue lover.
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BOARDINGPASS barbecue blowout
Missouri There are several ways to prepare barbecue down in the show-me state, but the two most well-known styles are named after the cities that made them famous: Kansas City and St. Louis. Kansas City-style barbecue is first dry-rubbed with a variety of spices such as brown sugar, chili and garlic powder before it is slow-smoked in a pit for over 12 hours. Many barbecue establishments like Arthur Bryant’s and Joe’s Kansas City Bar-B-Que won’t limit themselves to just pork, beef and chicken and will expand their barbecue treatment to proteins like sausage, turkey, lamb, burnt ends and even fish. St. Louis-style barbecue joints like Pappy’s and Sugarfire Smoke House, meanwhile, drench spare ribs in barbecue sauce made from apple cider vinegar and brown sugar before they’re thrown on the grill and slow-cooked over smoked wood or coals. While these techniques range depending on where you dine, both are worth sinking your teeth into.
North Carolina Like Tennessee, North Carolina loves its barbecue pork, so much so that Lexington proclaimed itself the barbecue capital of the world. Barbecue is prepared two ways in North Carolina: Lexington style and eastern style. Lexington style cooks only the pork shoulder and is smothered in a red barbecue sauce made from ketchup, vinegar, pepper and water, which is also used to make red slaw as a tangy yet spicy side. Barbecue staples such as Stamey’s and Speedy Lohr’s specialize in this particular approach. Eastern style, meanwhile, smokes the whole hog in light vinegar and pepper that results in a crispy flavor in places like Skylight Inn and Grady’s. You can sample both styles on North Carolina’s historic barbecue trail, which takes you through 21 of the state’s most high-profile barbecue joints. But be warned: The rivalry between the two styles has become so passionate that it’s stewed something of a “pork-barrelled politics.”
Georgia Georgia prepares its barbecue pork, ribs and chicken in several different styles, from smoking in the pit to slow cooking over a wood-fired grill. They’re then smothered in a sweet red sauce that’s mixed with white vinegar, pepper and tomato paste that’s almost as thick as the meat it’s covering. If you want to try an all-new barbecue flavor, some establishments will use a mustard-based barbecue sauce that offers an unexpected spicy zest. But the most recognizable part of Georgia’s barbecue is with the Brunswick stew, which is a thick broth made with mixed vegetables, barbecue sauce and leftover barbecue meat. Establishments like Southern Soul Barbecue and Fox Bros. are best at providing both options while other places like B’s Cracklin’ Barbecue and Community Q smoke up the area’s most tender ribs and brisket. If there’s one word to describe Georgian barbecue, it’s variety.
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parting SHOT
WELCOME SIGHT A sign of things to come? Photo by Emilee Prado
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Joint pain? We are here for you.
May is National Arthritis Awareness Month Arthritis is a relatively common condition, but it is still often misunderstood. For the nearly one in five adults in the United States who have arthritis, often the smallest tasks can be a big challenge, and not everyone who has arthritis is elderly. While arthritis refers to joint pain or disease, it’s an umbrella term for more than 100 types of arthritis related conditions. Swelling, pain, stiffness and decreased range of motion are the most common symptoms, and they can range widely in severity. We have a team of joint pain specialists who can help you get back to doing the things you love. For more information and a list of our physicians, visit TexasHealthSouthlake.com. At Texas Health Southlake, our story is about a journey. A culture. A family. Since opening our doors in 2004, we’ve become a highly respected, award-winning, acute facility with more than 350 attending physicians in over 18 specialties. On thing has always remained the same: our mission to promote exemplary health care, compassion, innovation and personal service to all we serve. 1545 E. Southlake Blvd. 817-416-6155
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The physicians on the medical staff of Texas Health Southlake are independent practitioners and are not employees or agents of the Hospital. Some physicians have an ownership investment in the Hospital.
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