Posted By Russell Kirkpatrick on 2013 May 15 - 4:39pm
Planning Fort Worth's First Pop-Up
We are less than three weeks away from opening Fort Worth’s first pop-up restaurant. This marks a great milestone for the 2014 Fort Worth Food + Wine Festival. During Twenty at the Tower, we will serve as many as 1,000 guests. I hope you’re one of them. After considering the success of...
Posted By Russell Kirkpatrick on 2013 May 8 - 5:20pm
A Pop-Up Dining Experience
In March of 2000, I wasn’t anywhere near Fort Worth. I had actually only visited once to see some friends that attended TCU. I was working at the Gruene Mansion Restaurant outside of New Braunfels, which has since closed and reopened as another concept. I had never heard of the Bank One Tower...
Posted By Alison Rich on 2013 May 6 - 11:01am
Got your attention, huh? Well, let me assure you: This week’s blog isn’t as salacious as it sounds. (But still quite an arresting title, I agree!) The “naked meal” I’m referring to in this case is salmon. Yes, salmon! And when you procure a piece that’s...
Posted By JudieB on 2013 May 2 - 11:48am
Yield: 10, 4-ounce servings
1, 12-ounce can frozen pink lemonade concentrate, thawed 4 cups white cranberry juice* 1 quart club soda, chilled Garnish, fresh mint sprigs In a large pitcher, stir together lemonade concentrate and cranberry juice. Cover and chill at...
Posted By Russell Kirkpatrick on 2013 May 1 - 9:58am
As we countdown the days until summer is upon us, one of the unofficial state holidays is quickly approaching. Cinco de Mayo is only days away. For many, that means one thing: margaritas!! Now, Texas doesn’t necessarily have an official drink. Dr Pepper has laid claim on the “National...
Posted By Russell Kirkpatrick on 2013 Apr 24 - 11:12am
An insider's look into the annual Buffalo Gap Wine + Food Summit
Last weekend, I was lucky enough to once again head west to Perini Ranch for the annual Buffalo Gap Wine & Food Summit. For the past several years, while I have been putting together programming for and planning the Fort Worth Food + Wine Festival, I have had the incredible opportunity to...
Posted By Alison Rich on 2013 Apr 22 - 12:00pm
Yep, I admit it: I’ve taken some heat for imbibing in Zin. Mainly from wine purists (or just wanna-be snobs), the barbs were aimed at my assumed inability to sip and savor anything remotely resembling “serious” vino. In my defense, however, that was back in the day when my palette...
Posted By JudieB on 2013 Apr 18 - 5:26pm
Yield: 6, 4-ounce servings
24 fresh mint leaves ½ cup sugar or to taste 1 cup fresh lime or lemon juice 1 cup white rum 1 cup club soda Place mint leaves and sugar in a pitcher. Use a muddle stick or the end of a wooden spoon to mash mint into sugar. Add lime juice, rum, club soda, and ice. Stir and serve...
Posted By Russell Kirkpatrick on 2013 Apr 17 - 1:32pm
My picks for the most important meal of the day.
Anyone that works in the restaurant industry eats at odd times. Lunch isn’t until late afternoon and dinner isn’t until well after the sun goes down. For breakfast, I like the type of diners or “greasy spoons” where ordering a mimosa only gets you a funny look. I find a...
Posted By Alison Rich on 2013 Apr 16 - 10:33am
Want to know why I love spring break? This may sound silly, if not a bit self-serving, but during this week, the gym is ghost town and I never have a problem securing my favorite spot in the workout room … all the while trying to ignore the fact that those in absentia are likely supine on a...
