Fort Worth Foodies Presents

ISSUE 3

JULY | 2022

FORT WORTH

Foodies PRESENTS

On The Cover

Traditional American that's delightfully not traditional

FORT WORTH'S RESTAURANT GUIDE

817. 386.0714 4110 N Jim Wright Frwy, Ste. C, White Settlement, TX,

A WORD FROM THE EDITOR

Connie Bally

This is our ‘skinny’ issue, meaning the time which is typically spent cultivating ideas and writing articles was spent in a tangle of mini-emergencies and one horrible cold that I think morphed into bronchitis. That’s 2 weeks of my life I’ll never get back or ever want to go through again..but soldier on I must!

The July issue of Fort Worth Foodies Presents…will be a shallow dive into a deep subject. The topic is Traditional American cuisine. It sounds like it would be straightforward but in fact takes delicious twists and turns that include influences from the immigrants from all over the world who now call our country their home, too. When I decided on the theme for the July issue I envisioned showcasing major food groups such as salads, entrees, plant forward, deserts, drinks (alcoholic and non-alcoholic) as our subject matter. It was going to be a beautiful display of how beautifully we’ve incorporated ingredients once seemed as exotic (example being turmeric) into our dishes with ease. I wanted the magazine to be compelling and interesting and beautiful..but I definitely fell short.

I’m struggling with it and am haunted with knowing I’m under-delivering the full potential of this subject, but I want you all to know it wasn’t for a lack of effort.

Life got in the way and took me down a few notches and I’m so very glad June is in the books!

We’ve all ‘been there’ but it’s no fun. I love feeling productive at the end of each day. I love gathering ideas I think will make you happy and interested. Interested enough to stay around for a while, flip the next page and feel pulled in. In this regard I know I’ve let you down for which I am deeply sorry.

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This month, I hope you get the opportunity to order something completely new to you, from a restaurant menu. I hope you get a chance to use that exotic jam you picked up at a farmers market. I hope you try a new spice in a familiar recipe giving an interesting refresh to your regular dinner rotation. Most of all, I hope your July is filled with deliciousness.

Thank you for your understanding, Connie

The perfect summertime refresher from Muy Frio Margaritas FTW

Instagram saw it first! Follow @fortworthfoodiestx for all our foodie adventures.

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Contents

JuLY

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11

Beautiful Brunches

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This Months Drink Guide Feature: Mango Iced Tea, A Summer Favorite

817.348.0633 111 W 4th St, Ste 15 Fort Worth simplyfonduefortworth.com

For a dining experience that is beautifully presented, perfectly curated and offers exceptional flavors, plan on dining at Simply Fondue.

MEET THE TEAM

FORT WORTH

Foodies

ISSUE 3 | JULY 2022

PRESENTS

PRESIDENT Connie Bally PRODUCTION Times Live Media Group Rum Runnas Podcast Network CONTENT CREATORS Penny Bonkowski Celia Valadez Guerrero Mark X French CONTRIBUTING PHOTOGRAPHERS Connie Bally PROOFREADER Rita Vinson

IN PARTNERSHIP WITH

PARTNER

@fortworthfoodiestx

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Times Live Media Group | Times Live Radio Studios | Rum Runnas Podcast Network 25 S Main Street, Nazareth PA | www.timeslivemediagroup.com

CATERING:

We prepare homemade food for any type of event. Let Café Bella take the hassle out of your next event. ​ Call 817-922-9500 for information on our packages.

Cafe Bella 817.922.9500

3548 S Hills Ave Suite 19, Fort Worth www.cafebellaftw.com

An Italian Favorite in Fort Worth!

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Fort Worth Foodies is more than just a foodies group! We have several groups you may or may not be aware of. Over time, we’ve discovered certain sub-groups were needed to keep the larger group running smoothly and to offer a more specific focus to other interests such as our Plant Based & Vegan group for example.

Here are the names and links of all of the groups we’ve spun off and still monitor for growth and appropriate content. All of the groups are a lot of fun and serve useful purposes so feel free to join one or all of them, as your interests dictate.

Fort Worth Foodies

This is where most of our members congregate, comment and contribute.

Fort Worth Foodies Home Chef

This group was formed to give the home cooks a space to showcase their kitchen creations.

Fort Worth Foodies Plant Based & Vegan This site is to exchange information on restaurants that carry plant forward menu items.

Fort Worth Foodies Buy/Sell

This is our selling group. If you have dishes, kitchen appliances, etc you’d like to re-home, this site might be a good place for you to post.

Fort Worth Foodies Local Purveyors

was intended to allow the bakers, caterers and small batch cottage industry folks a space where they can showcase what they’re making and how they can be contacted.

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Who remembers sipping on some sun Tea on the front porch, nibbling Grandma's specialty peach pie on the Veranda and enjoying Chicken-fried Steak in the midst of a family gathering?

All of these evoke memories of delicious days gone by. Just because our lives are more technological and faster than before , it doesn't mean our food must come from a drive -thru window. We can still delight in the flavors of a slower time while maintaining our modern-day lives. Taking time to enjoy preparing favorites for our families is comforting and rejuvenating . What are some classic dishes you prepare for your family that creates some heartwarming memories Which is your favorite to make ? Last -Minute Dinner Guests, Mexican Night, Neighborhood Get-Together, Easy Dinner, or Holiday Get-Together. Whether it's casual or elegant, entertaining family and friends is at the heart of the family kitchen.

Whether lingering over coffee or hosting a Brunch, nothing beats a nourishing, wholesome Breakfast.

It's a wonderful way to start the day with your family or friends.

Any day of the week Breakfast time is something to look forward to.

And if it's the weekend, all the better! I remember when my kids were growing up I'd lounge and enjoy the fat Sunday paper. It was one of the week's high points , an occasion that calls for a treat.

Pancakes, waffles and French Toast all fit the bill. Dressed up or down eggs are glorious in every guise.

Beautiful Brunches The next time you're planning a gathering, why not opt for a Brunch buffet? Breakfast and brunch foods are perfect for a buffet. And to decorate the table, go for food items. A glass bowl filled with lemons, oranges, or apples would make a lovely centerpiece. A basket of fresh artichokes and lemons; a vase of orange slices and cranberries; or a plate with a tall pillar candle surrounded by whole nuts - each of these easily makes a beautiful centerpiece.

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-Celia Valadez Guerrero

Enchiladas ¡Olé! Is Proud to Serve DFW With Some of The Best Rated Tex-Mex Cuisine, from our Classic Enchiladas to our Stuffed Quesadillas.

817.984.1360 catering@enchiladasole.com 2418 Forest Park Blvd Fort Worth www.enchiladasole.com

Thank you Mark French, owner of Boho Bistro and the most prolific chef I know, for stepping up. I was at a loss to try to define todays culinary offerings both in the home and commercially.

My question is “How would you define Traditional Cooking" Our lives and our culture are so rich with the influx of immigrants who have forever influenced our culinary scene. Can you please help me sum it up?”

Firstly, I appreciate the opportunity to respond to such a fun, interesting, and provocative question. Independence Day in the United States is a perfect holiday for those born here, and those that came here from elsewhere hoping for a better future.

Food tells stories of history, migration, weather patterns, war and conquest. Being a lover of hot dogs, I do really enjoy it as a medium for a proper fusion. The Los Angeles dog shows a latin flare in its technique by being a grilled dog, with open fire roasted jalapeno wrapped in bacon and cooled with the added fat of mayo. The Lebanese version of a shawarma is such a fun street sandwich to me; so a hot dog version just made sense. All beef hot dog with some hummus, roasted garlic aioli, topped with some shredded carrot, pickle spear, and pickled beets with some spicy tahini is a great hot dog.

A quintessential crossover as exemplified by Roy Choi, and the whole L.A. southside and eastside scene, is the crossover between Korean food, and latin, and especially mexican food. I dare you not to love a taco done in Gochugaru, and marinated in citrus and ssamjang, topped with cilantro and onion and some kimchi. Lastly the iconic, beloved American classic the hamburger. Fourth of July feels perfect for Luau style family gatherings. So I give a nod and props to Hawaii on my fourth burgers and marinade them in teriyaki style sauce and add grilled pineapple ring, a grilled spam slice and top it with a citrus infused bbq sauce.

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Fort Worth's oldest Farmers Market 3821 Southwest Blvd, Fort Worth TX

Cowtown Farmers Market

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A Word from Fort Worth Foodies We would like to give a special shout out to our Brand Partners (advertisers) without whom this endeavor would not be possible. Your support allows us to be sustainable (pay our bills) and to be able to support you in return (get your restaurant in front of our impressively large audience).

It’s a symbiotic relationship that has its roots (ad campaigns) anchored solidly in marketing efforts that go back decades (think Sears, football games, TV shows, magazine advertising). As digital (internet) platforms continue to grow and replace print (newspapers, traditional print magazines), harnessing the power of digital advertising has become the new frontier and it grows daily with sales in the billions.

Fort Worth Foodies long ago recognized this shift in marketing. We reached out to restaurants around town and were received with glowing reception! Those restaurants are referred to as our ‘Brand Partners’ and we continue to cultivate the relationship with them. Our efforts on their behalf have been rewarding to implement as we watch their businesses grow and their dollars paid to us for our marketing efforts on their behalf have created a business platform for us.

Facebook! Let’s talk about Facebook! None of this would be possible without the genius and innovation of Facebook. The tools, support and interactive groups Facebook has created to support admins like myself are nothing short of remarkable. Their guidance, ideas and support with our monetization efforts have given us structure and momentum. I am constantly in awe of the tireless efforts on their behalf to mentor us, tutor us while constantly innovating. The stage has long been set for us all to work together as a community and prosper. Thank you again to those restaurants who shared the vision in the early days and have continued to support us now that we are established.

We would like to give a very special ‘Thank you’ to those who have trusted us to represent your business so we all can continue to grow together. It’s a job we don’t take lightly. We are consciously aware of the quality of our community, Fort Worth Foodies, and the quality of the content (ads) we create on your behalf. Without you, none of this would be possible.

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Central Market Blue Zones Project Fort Worth Delucca Gaucho Pizza Firefly Grilling Co. Fort Brewery Beer & Pizza Hunter Brothers H3 Ranch Jimboy’s Tacos Lucile’s A Stateside Bistro Rio Mambo The Rim

DELICOUS & FRESH

Frezko Taco Spot 972.294.5620 5101 TX-121

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817. 738.4761 4700 Camp Bowie Blvd Fort Worth,

American Food Classics

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Blue Zones Project® by Sharecare is a community well-being improvement initiative designed to make healthy choices easier through permanent changes to environment, policy, and social networks.

www.bluezonesproject.com

Where you live can make for better living.

What if you had the opportunity to create a city where the healthiest choices were also the easiest ones to make? Imagine a place where it’s easy to buy fresh produce from grocery stores and farmers’ markets, not only because it’s more affordable, but also because it’s more accessible than a fast food restaurant.

Here it’s easier to bike than drive thanks to better bike lanes providing safe and direct access to work, shopping centers, and parks, all without the hassle of public parking. This community designed for health and well-being also makes it easier for your kids to play outside with safe school playgrounds available to the public during non-school hours.

This is a city built for active living. It’s an environment where public policies provide people with healthy opportunities, giving them a supportive nudge toward eating better and moving more naturally. This is a Blue Zones Community™.

You’re probably asking yourself if such a community exists? The answer is YES, through the Blue Zones Project®. The Blue Zones Project is a community wellbeing improvement initiative designed to make healthy choices easier through permanent changes to environment, policy, and social networks.

Its mission is to lead and ignite community-bycommunity well-being transformation, where people live and work together in Blue Zones Communities™ for a better life.

By taking an environmental approach to well-being improvement, we have an opportunity to create real change in communities. This kind of change sparks people’s deepest desires to live well while giving them the tools to do so.

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RECIPES

MANGO ICED TEA

DIRECTIONS 1. Place the mango, sugar, and water into a saucepan.

2. Heat on low until the sugar dissolves.

INGREDIENTS 1 cup granulated sugar 1 cup of water 2 large ripe mangos, peeled and diced 10 regular sized black or green tea bags 6 cups of water

3. Increase the heat to medium-high.

4. Bring to a high simmer.

5. Simmer about 10 minutes occasionally mashing the mango pieces with a potato masher. and remove from the heat.

6. Remove from the heat and allow to cool to room temperate.

7. Strain through a fine mesh strainer to remove the solids.

8. Bottle and refrigerate for up to a week.

To make the Iced Tea 1. Fill a saucepan with 6 cups of water and bring to a boil.

2. Place ten regular size black or green tea bags into the boiling water.

3. Boil 1 minute and remove the pot from the heat.

4. Allow to steep and cool slightly for 5 minutes.

5. Fill a half-gallon pitcher with ice cubes.

6. Pour the tea over the ice.

7. Fill a glass with ice cubes.

8. Pour about 4 tablespoons of mango syrup into the glass.

9. Fill with freshly brewed tea and enjoy.

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10. Garnish with lemon or lime slices and a sprig of mint.

682.224.5194 3010 S Hulan Street

Come for the food, Stay for the experience.

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817.238.3386 3613 W. Vickery Blvd #109 Fort Worth www.muyfriomargaritas.com info@muyfriomargaritas.com

Enjoy one of our 9 Signature Flavors

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Become a Sponsor!

Feature your restaurant in Fort Worth Foodies Magazine and help us on our mission to keep our region up to date with the latest and greatest food and drink destinations. Reach a whole new market and help support a small business.

Message Chris to get started today!

connie@fortworthfoodiestx.com