cowtown’s food truck explosion has created a new … · burgers & hot dogs •the butcher’s...

COWTOWN’S FOOD TRUCK EXPLOSION

HAS CREATED A NEW STANDARD

FOR “FAST” FOOD THAT LEAVES

ALL THE OTHERS IN THE DUST

Fall 2012

Keep on Truckin’

FFall 201122foodieFort Worth

2 Fall 2012 • fwfoodie.com

fwfoodie.com • Fall 2012 1

tCONTENTS 4 SPOTLIGHT KEEP ON TRUCKIN’ From tacos to tempura, Fort Worth’s food trucks are hitting the streets with gourmet eats. by Celestina Blok

8 AROUND TOWN EAT THIS! Get the rundown on recent restaurant openings and a few that we are anticipating for the fall. by Josie Villa-Singleton

10 EASY ENTERTAINING FALLING FOR PECANS Add an earthy bite to sweet and savory fall dishes with these recipes featuring one of our favorite seasonal treats. by Callie Salls

12 CHEFS ON... OFF THE BEATEN PATH Local chefs let us in on restaurant picks that will make you a regular at these hidden gems. by Kevin Martinez

14 FOODIE FINDS IT’S A TOUGH ROAD Get an inside look at what it is taking for our own staffer, Kevin Martinez, to get his food trailer up and rolling. by Natalie Lozano

15 EVENTS The heat is waning and lending itself to fall festivals that are bursting at the seams with food, wine, music and even chuck wagons.

16 FEAST YOUR EYES Taco Heads lets us in to capture an inside look at the daily grind. by Kari Crowe Seher

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FROM THE EDITOR

Editor-in-Chief Crystal Willars Vastine

Managing Editor Matthew Vastine

Design DirectorCynthia Wahl

Marketing DirectorMicheline Hynes

Copy Editor Evin Harano

ContributorsCelestina BlokNatalie LozanoKevin Martinez

Callie SallsKari Crowe Seher

Josie Villa-Singleton

Cover photography by Kari Crowe Seher

Published quarterly by Fort Worth Foodie LLC

©2012 Fort Worth Foodie LLCAll Rights Reserved

No part of this publication may be reproduced without written permission from the publisher.

Comments concerning editorial content? email [email protected]

For advertising inquiries contact:Sales Director

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hen Food Network’s Great Food Truck Race hit the streets of Fort Worth for a challenge in August 2010, I was in line (twice) for a taste of Vietnamese fusion cuisine from the Nom Nom truck out of California. The show and the response from its fleeting two-day stint in Cowtown seemed to have sparked a mobile movement.

Whether the abundance of trucks and trailers can be attributed to the show and its presence in Fort Worth is debatable. The one thing that is certain is that the floodgates are open and foodies are reaping the benefits.

It’s a phenomenon that many initially saw as a trend that would see itself out the door after a few months. Although we have seen many trucks come and go, countless others have weathered the ups and downs while gaining a loyal following. Food parks have popped up to give them a little piece of pavement to call their own and now throngs of happy customers fill the picnic tables with everything from hot dogs and tacos to steak frites and sushi.

The food parks themselves are new to Fort Worth, but we cannot forget that there have been numerous trucks serving Cowtown for over a decade (like Tacos El Barrio featured on page 5). And while some may not consider them to be among the band of new “gourmet” trucks, they are still serving up the best tasting grub to come out of a kitchen with or without wheels.

The options are endless and the trucks are geared up and ready for cooler weather perfect for outdoor dining. No need to for reservations – if you have ten minutes or two hours, there’s a truck with your name on it!

Cheers!

foodieFort Worth


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CYNTHIA WAHLDESIGN DIRECTOR

Cynthia comes to Texas by way of Wisconsin (born there) and Colorado (grew up there). After spending 20 years as art director at the Fort Worth Star-Telegram, she decided to follow her epicurean passions. Art and design are her vocation - she also designs at 360 West magazine. But an adulation of Texas food and wine was raised to a higher level when she became friends with June Naylor during her

time at the newspaper. Together, they created Texas Toast Culinary Tours in 2009 and have introduced hundreds of hungry followers to a new level of culinary curiosity. They guide locals through Feeding Frenzies visiting multiple restaurants in one night, go on road trips to culinary destinations throughout Texas, and create Iron Chef-style team building programs for organizations. See what’s coming up next at www.texastoastculinarytours.com. Cynthia is married to a native Texan, and has two teenage sons who eat an awful lot.

KEVIN MARTINEZCONTRIBUTOR

Kevin keeps a full plate serving as Chef de Cuisine at Tokyo Café and instructing at the Culinary School of Fort Worth in classes on seafood, regions, and fusion. Always looking for outlets for his creative energy, Kevin founded Chefs Underground Texas in late 2011. The group brings together local chefs interested in expanding their palates and talents by preparing meals together. After

preparing the meal and sharing tips and techniques, they enjoy the fruit of their labor. Martinez describes the experience as “chefs pushing each other forward.” Kevin’s has been married to high school sweetheart, Christy, for 7 years. Their two boys Eli and Alex (ages 3 and 1) are fond advocates of bacon and crispy chicken skin, not to mention steamed dumplings. With a constant desire to test his abilities, Kevin has competed in several cooking competing statewide and was voted one of Fort Worth Magazine’s Top Chefs in 2011.

CONTRIBUTOR SPOTLIGHTPh

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By Celestina BlokPhotography by Kari Crowe SeherBy Celestina BlokPhotography by Kari Crowe Seher

Keep on Truckin’

Tacos El Barrio1300 Lee Ave., Fort Worth, 76106 (at Supermercado Monterrey)

It’s just a few minutes before 11 a.m. and customers are already waiting outside the Tacos El Barrio food truck. The unadorned mobile kitchen is parked in the Supermercado Monterrey parking lot at Northside Drive near North Main Street. One of the truck’s staff members sets up a small table with three chairs before raising the truck’s awning, revealing a menu of tacos, tortas, quesadillas and more, complete with colorful photos showcasing each item. The ordering begins and will continue until late into the evening, just as it has on a daily basis for years.

It’s been more than a decade since Jose Luis Ponce opened his food truck, long before it was the trendy thing to do. The Mexico City native, who also works as a welder, has been in the United States for nearly 30 years and serves true street tacos just like those he remembers from his homeland – soft corn tortillas, double-stacked and filled with savory, mouthwatering meats like barbacoa, pastor (roasted pork), fajita and lengua (cow tongue). They’re substantially-sized and topped with chopped white onions, fresh cilantro and piquant salsa, and are a steal at only $1.25 each.

His quesadillas, just $2.50, are arguably the best in town, offering a grilled flour tortilla folded in half and stuffed with meat, cabbage, avocados, cilantro and onions. From elote, whole kernel corn served in a cup with cream, white cheese and spices, to Jarritos, a fruit-flavored Mexican beverage, everything on Tacos El Barrios menu is authentic to Mexico. And a feast big enough to feed four hungry Foodie girls cost less than $15.

“The tacos are my favorite. They’re a Mexican custom,” said Ponce, who also owns his three-year old El Barrio restaurant on North Main Street. “But I love the tortas, too.”

Often degradingly referred to as “roach coaches,” trucks like Ponce’s have been cruising the streets of Fort Worth for years, commonly unrecognized by press and the general public. But those who’ve looked past the language barrier and the trucks’ unelaborate exteriors have long found incredibly delicious cuisine that could be sold for triple the price in more upscale neighborhoods. The fact is, the food truck phenomena is not new, and guys like Ponce have been trucking it right under our noses for years.

“It’s the consistency in our product that’s kept business good,” Ponce said. “I want to continue to keep serving more.”

FROM TACOS

TO TEMPURA,

FORT WORTH’S

FOOD TRUCKS

ARE HITTING THE

STREETS WITH

GOURMET EATS

SPOTLIGHTJose Luis Ponce serves elote, left, a combination of whole kernel corn, cream, white cheese and spices. His Tacos El Barrio food truck has been around over a decade.


Food trucks in Fort WorthThink you know all of Fort Worth’s food trucks and trailers? Here’s a guide to get you started on the usual suspects and where to find them.

The Originals•Juanito’sMake your way to the Fina sta-tion on Hemphill to fill up on tortas and quesadillas. 2240 Hemphill St.

•Taqueria Rio GrandeSome tout these tacos as some of the best in Fort Worth, with grilled white corn tortillas, cilantro, onions and seasoned meat with a smoky kick. 7809 Camp Bowie Blvd.

Asian•The Bento BoxEvery bite comes perfectly seasoned in these Asian-inspired disheslike the dynamite shrimp bowl, with tempura shrimp and spicy mayo.www.bentoboxtexas.comVarious locations

•Crazy FishThis sushi truck primarily roams Dallas, but find it occasionally around town of-fering a rotatingmenu of rock-ing rolls.www.crazyfishusa.comVarious locations

•NammiSpecializing in Vietnamese banh mi sandwiches, this truck is only in Fort Worth once a monthnow at the Fort Worth Food Park.www.nammitruck.comFort Worth Food Park

Pizza•Cane RossoThis mobile oven dishes out authentic Neopolitan style wood-fired pizzas.www.ilcanerosso.comVarious locations

•Dough BoysTouted as the first pizza truck in DFW, these dough boys live up their name providing fresh-baked, soft and chewy pizza.Various locations

•Gepetto’s PizzaVarieties in-clude barbe-cue chicken, buffalo ranch and even breakfast. Try the salad served in apizza dough bowl.

www.gepettopizzatruck.comFort Worth Food Park

Burgers & Hot Dogs•The Butcher’s SonThese boys got some brats! Try the Santa Fe Sunset, with black bean salsa and cilantro aioli, aswell as quesadillas, slid-ers, and ‘wurst plates.www.thebutchersson.comFort Worth Food Park

•The Dog Pound The fan favorite is the Flyin’ Hawaiian, topped with bacon, crushed pineapple and mozzarellacheese. Don’t forget to add a side of crispy thin tater twisters.Cowtown Chow Down

•Eat Jo DawgsDawgs can come plain, with bacon and bleu cheese, or even hummus. Try the Jo Nana, a bananabattered in funnel cake.www.eatjodawgssite.comVarious locations

•Fred’s Truck WagonCowboy chef Terry Chandler’s longhorn-adorned truck allows the famous Fredburgers to hit thestreets. www.fredstexascafe.comFort Worth Food Park

•Sassy Hot DogsThese dogs get sassy with va-rieties like the Chopper, with smoked brisket and raspberrybarbecue sauce, and the PMS, with chili, tamale and fried egg all topped with “hell sauce.”www.sassyhotdogs.comVarious locations

•Wiener ManBuns are fresh-baked and toasted and our favorite dogs include the Alchemist, with bacon,spinach, avocado and pico.www.wienermantx.com7th Street Food Court

Tacos•Chile Pepper GrillChoose from tacos, burritos, quesadillas and even gorditas made with steak, pork, lengua (cowtongue) and barbacoa.www.chilepeppergrill.comVarious locations

•Meson Del BajioThis truck comes from a res-taurant in Mount Pleasant, of-fering steak fajitas and more.Cowtown Chow Down

Dog Pound owner, Mark Argust, shows off a crowd favorite, the Flyin’ Hawaiian.

Chef Scott Kaiser of Bento Box

keeps it fresh with a Japanese-

inspired menu that includes

this Dynamite Shrimp Bowl.

Gepetto’s Pizza packs a lot of fl avor on top of a chew crust.


•Taco Heads.Smartly parked right off W. 7th Street, Taco Heads caters to the early birds for breakfast and also the late night crowd outside of Poag Mahones. www.tacoheads.com700 Carroll St.

•Yes! TacoBreakfast tacos range from the Broke Hippie, with black beans, potatoes and cheese, to the FatCowboy, with steak and eggs. Try the shrimp and bacon taco for lunch. www.yestaco.comVarious locations

Sandwiches

•Bacon WagonFeel the bacon love with bacon-tastic sandwiches like the “cheeessy,” including grilled cheddar,goat cheese with bacon and tomato.www.thebaconwagon.comFort Worth Food Park

•Lee’s Grilled CheeseAdd-ons include pulled pork, avocado, pesto, pickles and the

ultimate indulgence - mac n’cheese.www.leesgrilled-cheese.comFort Worth Food Park

•Phatso’s CheesesteaksThese guys are from Austin and recently debuted their Fort Worth truck. Pick beef or chicken,Cheeze Wiz or Provo-lone then your top-pings and sauces.www.phatsoschees-esteaks.comCowtown Chow Down

Global•Food TravelerFind fusion cuisine here like Korean dumplings, Belgian twice-fried frites, falafel and jerkchicken wings.www.foodtrav-elertruck.com

Fort Worth Food Park

•Mediterranean Chunky MonkeyFrom pita sandwiches and burgers to salads andrice bowls and, our favorite, gour-met waffles (try the red velvet), this truck’s menu can’t miss.www.mediterraneanc-hunkymonkey.comNear TCU

•Three LionsExperience an English pub-inspired menu including Heineken beer battered fish and chips andmeat pie, but also find gazpacho and shrimp salad rolls with homemade mayo.www.threelionstruck.comFort Worth Food Park

•World TourGo on a world tour of wraps with variet-ies like the Thai turkey, crawfish etoufee and the BorderPatrol with pork, rice and frijoles.www.worldtourfoodtruck.comCowtown Chow Down

Vegan•Good Karma KitchenWe wish these gourmet gals were back in Fort Worth more, but we’re happy to devour theirspicy Asian flatbread and vegan chili whenever we can.www.thegoodkarmakitchen.comVarious locations

•Eat At Zombie’sExpect to see this truck back on the streets soon offering vegan dishes like Neftacos Feliz (get it, Rangers fans?) with seitan, guacamole and pepper pineapple ranch.www.eatatzombies.comVarious locations

Sweets•Hummingbird Sweet ShoppeWe call them whoopie pies in these

parts, but in Pennsyl-vania where the owner is from, they’recalled gobs. Also try the pumpkin roll, filled with sweet cream cheese.www.hummingbird-sweetshoppe.comCowtown Chow Down

•Red Jett SweetsThe crème de la crème of cupcake trucks, these girls regularly wow us with delicious-

ly different flavors like maple bacon and even pupcakes for our pets.www.redjettsweets.comFort Worth Food Park

Food trucksin Fort Worth(continued)

Food Truck Parks•Cowtown Chow Down1100 N. Main St.www.cowtownfoodpark.com

•Fort Worth Food Park2509 Weisenberger St. www.fwfoodpark.com

•7th Street Food Court 2700 W. 7th St.www.7thstfoodcourt.com

Phatso’s cheesesteak sandwiches came by way of Austin and just recently debuted in Fort Worth. Make sure to order yours “wit” onions!

Hummingbird’s gobs are vanilla icing sandwiched betweenchocolate cinnamon cake.

Indulge in one of Mediterranean Chunky

Monkey’s gourmet red velvet waffl es.


The Rest•Big Purple TruckThis is Chef Tim Love’s newest venture and he’s partnered with TCU to provide bacon-wrapped, brisket-stuffed smoked jalapenos, pulled pork sandwiches, smoked chicken salad andmore. www.cheftimlove.comNear TCU

•Chef Point CafeFrom a Conoco gas sta-tion in Watauga, which was recently remodeled to include more seatingand a bar, this truck offers comfort food favorites like the Better than Sex Fried Chicken.www.chefpointcafe.orgGordon Boswell Flowers, 1220 Pennsylvania Ave.

•The Fat TruckMolecular gastronomy is the practice of science and modern cookery that can be found at thisfuturistic food truck. Think liquid nitrogen sorbet, chocolate ravioli and ham and cheese popcorn.www.thefattruck.comVarious locations

•Lulu’s Ice BoxWhat’s in Lulu’s Ice Box? Try mocha ice cream balls, Vietnam-ese iced coffee, aguas frescas andmore. www.lulusicebox.comVarious locations

Drifting Bistrowww.facebook.com/thedriftingbistro

While food truc ks in Fort Worth aren’t new, gourmet food trucks are. In the past two years, Fort Worth has experienced a food truck frenzy as food parks continue to open and truck owners strive to create concepts that compete for customers’ attention and break the mobile kitchen mold. While many trucks keep their offerings contained to one category of cuisine, the Drifting Bistro strives to change its menu weekly, serving whatever owner, driver and chef Russ Davis is in the mood for.

“It didn’t really fit my personality to pick one thing,” said the Fort Worth native. “I knew I didn’t want to have a set menu because I get bored doing the same thing over and over again.”

Unlike many food truck owners, Davis came to the scene with years of restaurant and culi-nary experience. He’s a Le Cordon Bleu culinary school graduate, worked at J.R.’s Steakhouse in Colleyville for five years, and helped open Brown-stone alongside executive chef Casey Thompson.

“In college the only job I could find was at a restaurant,” Davis said. “I had no plans of stay-ing in the business at all, but it always looked like they were having so much fun in the kitchen.”

His Drifting Bistro menu delights Fort Worth Food Park patrons with ingredient-focused gour-met dishes like smoked Gouda grits, grilled steak and frites, bloody mary shrimp cocktail and

pulled pork empanadas. Davis says one of the biggest surprises in the food truck industry has been the “consistent inconsistency” of business.

“In a restaurant, your team is a machine that works around you. When you’re by yourself, you are that machine,” Davis said. “The last thing you want to do is run out of food. So it’s either run out and look stupid at the food park or be com-pletely over prepped and have too much left over. That’s been the hardest thing - trying to guess how many people you’re going to serve.”

After taking the hot month of August off, the Drift-ing Bistro is back at the Fort Worth Food Park Thurs-days and Fridays, leaving Saturdays open for private parties. Davis is hesitant to say there are too many trucks for one town just yet, but says he believes the food truck scene in Fort Worth is just beginning.

“To say it’s going to explode and we’re all going to become millionaires is a little ambitious, but I don’t think it’s going away anytime soon.”

Chef Russ Davis changes his menu weekly. Our visit revealed chimicurri-topped grilled shrimp.

One for you and one for me. Coconut Comet and a package of pupcakes from Red Jett Sweet’s makes everyone happy!


Ryan’s Fine GrocerBrother and sister Hunter Ryan and

Brittany Ryan have a long history in Fort Worth. In fact, the Ryan Place neighborhood is named for their family. They grew up going to Roy Pope grocery store which was just down the street from their grandmother’s house. Their love of food took them to culinary school and most recently to working in the kitchen and front of house at LightCatcher Winery. Their childhood visits to Roy Pope made an impression on them and they’ve always dreamed of opening a similar place.

Their dream is in the process of becoming a reality and Ryan’s Fine Grocer and Delicatessen is set to open in early November. This market and deli will feature fresh, local produce and dry goods. The

deli area will specialized in dry curing deli meats, sausages, and eventually prosciutto. Hunter Ryan says to think of it as a scaled down version of Central Market. The space will also have indoor dining and two patios.

The Magnolia Avenue location was an easy choice for Hunter and Brittany Ryan because they are both Near Southside residents. The location adds a much needed grocery store option to the neighborhood and an exciting concept the rest of Fort Worth can enjoy as well. 815 W. Magnolia

BrewedBrewed was originally conceived as

a beverage and dessert experience for the growing Magnolia area of the Near Southside. They’ve since expanded their concept to include food with the addition

AROUND TOWN

Ryan’s FinBrother and sister

Brittany Ryan have aFort Worth. In fact, neighborhood is namThey grew up goingstore which was justth i d th ’

Eat This! By Josie Villa-Singleton

Il Cane Rosso fans are fi red up about the mobile oven’s Friday evening “pop-up” at Swiss Pastry Shop. Try the Luana for a spicy kick of hot soppresata.

Make some space on your “must-try” list of Make some space on your “must-try” list of restaurants. Autumn abounds with new fl avors.restaurants. Autumn abounds with new fl avors.

F A R M E R S M A R K E T

CowtownFarmersMarket.com

Everythingwe sell is

grown or madewithin 150 miles

of Fort Worth

Open Saturdays year-round8am to noon

Other market locationsopen seasonally

Schedule:CowtownFarmersMarket.com

3821 Southwest Blvd.

Fort Worth 76116


of Chef John Kramer to their team. Expect a creative menu that pairs local and organic foods with their craft beers, wine, tea and coffee. Despite not yet being open Brewed has taken an active role in the community by hosting a “pop-up” dog park as well as a yoga event and they promise similar events in the future. Watch for a late September or early October opening. 801 W. Magnolia

Holy Kombucha Next time you health nuts reach for

some kombucha, look for bottles of Holy Kombucha. Creator of Holy Kombucha, Leo Benati, founded Holy Kombucha in Fort Worth and currently produces it here as well. You can find Holy Kombucha on shelves at Central Market, Spiral Diner, Cut Salon, Elizabeth Anna’s, and Danette’s Urban Oasis. What sets Holy Kombucha apart is not only the drink’s refreshing fizziness but also their business model. They contribute 10% of their profits to Sow the Seed Foundation, a non-profit that provides programs for children rescued from human trafficking.

Restaurant NewsAlong with a few recent newcomers, look

for new restaurants opening in Fort Worth in the next few months. The Tower Restaurant and Speakeasy provides Downtown Fort Worth with its newest dining spot in the space formerly occupied by The Vault. The restaurant opened over the summer and serves American Fusion and has a “speakeasy” in the wonderfully cozy downstairs portion of the restaurant. 500 Taylor St.

The TCU area welcomed XII Whiskey Bar and Grill in late August. Their menu goes beyond typical bar food and as the name implies they serve between 45-50 varieties of whiskey, bourbon, and Scotch. 2858 W Berry St.

Fort Worth’s beloved Swiss Pastry Shop shakes things up a little by hosting a pop-up restaurant for Dallas based Pizzeria, Il Cane Rosso on Fridays. Il Cane Rosso brings their mobile pizza oven to serve up their much lauded and beloved pizza pies along with a few other appetizers and dessert options (other than what’s already available at Swiss Pastry). 3936 W. Vickery Blvd.

The Near Southside will soon add another dining destination with the opening of the Flying Carpet Cafe. The cozy space full of rugs will serve Turkish tea and coffee as well as some small dishes. 1223 Washington Ave.

The Vine Greek Taverna adds to your dining options in mid-September. This small space in the heart of West 7th will serve up authentic Greek cuisine. 2708 W 7th St.

Also, look for the opening of Bayou Jack’s Cajun Grill this fall. Fort Worth lacks in Cajun cuisine and Bayou Jack’s should add some much needed spice to the booming West 7th area. 2407 W. 7th St.

West Fort Worth will see a new steakhouse, Buffalo Gap, take the place of the old Steak and Ale spot on Camp Bowie. Buffalo Gap promises legendary Texas cuisine and is expected to open in the fall. 7101 Camp Bowie West.

Read more local restaurant reviews from Josie Villa-Singleton at www.eatthisfortworth.com or visit her travel website at www.travelista.com.


Callie Salls is the owner/private chef of Linguine and Dirty Martinis: Food for the Fabulous Life!

Visit her website for more information about her private chef services: www.linguineanddirtymartinis.com

Add an earthy bite to your favorite fall produce with the crunchy addition of pecans! Whether snacking on pecans for an autumn cocktail party,

serving a simple weeknight pasta dinner to family, or finishing atop a warm

and bubbling dessert, pecans are as versatile as they are delicious.

By Callie Salls Photography by Kari Crowe Seher

2 cups pecans, salted3 tablespoons bourbon3 tablespoons molasses1 tablespoon fresh

rosemary, minced¼ teaspoon crushed

red pepper fl akes

Preheat oven to 400 degrees. Toss all ingredients together on a parchment-lined sheet pan. Bake approximately 8-10 minutes until toasted and bubbling. Let cool. Serve at room temperature.

Bourbon Molasses-ToastedPecans

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and bubbblllliinnversatilllleeee aaa

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Pecans‘Falling’for

ENTERTAINING


Pecan pesto:½ cup pecans, toasted½ cup fresh rosemary leaves1 cup spinach1 teaspoon honeyJuice and zest of 1 large lemon2 teaspoons kosher salt1 cup extra virgin olive oil

Fall Linguine with Kale, Sweet Potatoes, Sausage and Pecan PestoYields 4 servings

Pasta:½ pound whole wheat linguine2 cups sweet potatoes,

diced in ½-inch cubes2 tablespoons extra virgin olive oil2 tablespoons unsalted butter1 bunch red kale, julienned4 links organic chicken apple

sausage, sliced (we used Applegate Farms brand)

Bring a large stockpot of salted water to boil for linguine. Add a splash of olive oil then boil pasta to al dente. Drain but do not rinse.

Meanwhile, in a large sauté pan over medium high heat, add olive oil and butter. Let butter melt then add sweet potatoes. Sauté until almost tender, approximately 6-8 minutes, then add sliced sausage to brown (add more olive oil, if needed). Finally, add kale and let wilt, approximately 2-3 minutes. Turn off heat.

In a large bowl, toss linguine with pecan pesto then stir in sautéed sausage and vegetables. Readjust seasonings, if needed. Serve warm or at room temperature.

In a food processor, pulse together all ingredients except olive oil until ground. With the machine on, slowly stream in olive oil to form pesto. Set aside.

Fresh Fig Crumbles with Brown Sugar Pecan ToppingYields 4 servingsEquipment: 4 buttered 8-ounce ramekins

Filling:1½ pounds fresh black mission fi gs,

stems trimmed and quartered¼ cup AP fl ourJuice and zest of 1 large lemon½ cup sugarPinch of kosher salt

Preheat oven to 350 degrees. In a medium bowl, combine filling ingredients. Let sit while making crumble.

Crumble:½ cup AP fl our½ cup pecans, roughly chopped½ teaspoon kosher salt½ teaspoon cinnamon¼ cup dark brown sugar, lightly packed6 tablespoons unsalted butter (3/4 stick), cold and diced in small cubes

In a small bowl, whisk together flour, pecans, salt, cinnamon and brown sugar. With hands, add cold butter cubes and crumble into pea-sized clumps. Spoon fig filling equally into 4 buttered ramekins placed on a sheet pan to catch spillover. Top evenly with crumble, packing high because it will cook down. Bake until golden brown and bubbling, approximately 30 minutes. Serve hot or warm.


CHEFS ON...

Exploring Fort Worth’s surrounding areas through the eyes and stomachs of local chefs. By Kevin Martinez

When dining out, don’t be afraid to ask your chef for their favorite “hole in the wall” restaurant. Most will

tell you that once they are out of the kitchen, the last thing they want to do is make their own meal. Here are a couple of com-fort foods that our local chefs look forward to after a long day.

MY LAN4015 E. BELKNAP STREETChef Ed Dale, executive sous chef at The Colonial, has been getting his pho fix at My Lan for more than 15 years. Chef Dale recommends arriving early for lunch to beat the crowd of regulars. Chef Dale’s favorite dish: Meatball Noodle Bowl and Spring Rolls Nothing beats a flavorful (not to men-tion, humongous) bowl of pho on a cool day. But even the heat does not cause customers to shy away from the piping broth full of rice noodles, meatballs and that fra-grant plate of basil, cilantro, bean sprouts and jalapeños to make the dish your own. mmmmmmmmmmmmmmm LOS MOLCAJETES4320 WESTERN CENTER BOULEVARDFoodies often find themselves wary of strip center restaurants, but it’s often where the hidden gems lie. Thirteen year cus-tomer, chef Charles Youts of Classic Cafe in Roanoke, vouches for this one and their take on traditional tex-mex.Chef Youts’ favorite dish: Chicken Enchiladas Verdes or Pollo con Mole The dish that most of us judge a Tex-Mex restaurant by is the enchiladas. Molcajetes gets it right with its flavorful tomatillo sauce. Mole is served with slices of grilled chicken adding even more depth to the red chili pepper-based sauce.mmmmmmmmmmmmmmmmmm

Off theBeaten Path

LOS MOLCAJETESChicken Enchiladas Verdes

MY LANMeatball Noodle Bowl


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An ancient Chinese proverb states that the journey of a thousand miles begins with a single step. Transforming a

trailer formerly used as a lemonade stand at carnivals into an Asian-inspired food cart can be called a thousand-mile trip. But for chef Kevin Martinez, the beginning was more like a jump... into someone else’s backyard.

The cart of his dreams was masquerading as a storage unit when Martinez saw it and “hopped two fences, took a picture, then came back the next day in the rain.”

He knew he had found the perfect cart because of its unique shape.

The tiny red-and-white trailer has covered windows on all sides, with a water tank situated on the roof. When the windows are open, the trailer resembles an Oriental building. Thus the name Yatai, which means food stall, or cart, in Japanese, is well-suited.

“There’s not another one like it,” he said.Martinez bought the cart in the spring, and

the renovation since has been holistic.“I didn’t choose the easiest of projects to

undertake,” he said. “Everything has been pretty much uphill.”

The transformation has included sandblasting, painting, putting in a new ceiling, rewiring the

electrical and installing new water pipes. “It’s mainly just me and my wife trying to

get things together,” Martinez said. “My oldest son is pretty excited; we go where the trailer is nearly every week to work on it.”

His emphasis is on a good start, not a fast one.“It’s everything that I expected it to be - a lot

of work,” Martinez said. “It’s a tough road.”In some ways, preparing a truck or cart is

more difficult than readying the traditional brick and mortar restaurant.

The kitchen, although much smaller, is accomplishing the same feats while adhering to the local health code. In order to meet those standards, some sacrifices are made in the name of space.

For example, Yatai will not serve anything fried anything fried (“which is perfectly fine with me”) or cooked over an open flame (“I don’t have the room for that type of fire suppression”).

The cuisine Yatai will serve is much broader than the name suggests; Martinez describes the menu as Asian-inspired and his target taste buds as adventurous.

He is adamant about breaking out of fast food’s trinity: “no hamburgers, no fries, no tacos.”

However, as a father of two, Martinez understands that not every foodie is single.

“Fifty percent of the stuff I’m going to make is going to be kid-friendly, but everything is going to be adventurous.”

For example, Yatai will be serving Niman Ranch hot dogs, known as Fearless Franks, because they are all-natural and gluten-free. Among the more unusual toppings available will be seaweed and kewpie, a Japanese mayonnaise.

Because he is including hot dogs on the menu, he made a point to seek the consent of Weiner Man owner, Bryce Tomberlin.

“You need to respect your fellow comrades,” Martinez said.

One of the menu items that he is most excited about is his Shogun Salad, which will include baby bok choy, thai basil, mint, kimchi vinaigrette and Mung bean sprouts. He’s also proud to be serving pickles that he jokingly said will be made “in-trailer.”

Martinez’s background includes more than two years at Tokyo Cafe, where he serves as the Chef de Cuisine.

Look for Yatai on the streets beginning this fall, and be sure to follow @YataiFoodKart on twitter for more details as the menu continues to evolve.

FOODIE FINDS

It’s a Tough RoadIt’s a Tough RoadOne trailer’s journey from carnival One trailer’s journey from carnival lemonade stand to gourmet food cart.lemonade stand to gourmet food cart.

By Natalie LozanoBy Natalie LozanoPhotography by Kari Crowe SeherPhotography by Kari Crowe Seher

Yatai’s BiBimBop bowl fi lled with rice, beef, egg,

carrots, mushrooms and “in-trailer” made pickles.


FOODIRed Hot Thursday | September 20 Participating retailers and restaurants are donating 10% of their proceeds to The Light the Night Walk for The Leukemia and Lym-phoma Society. Areas participating: include West 7th Develop-ment, Magnolia, Foch Street, and University Park Village.

Fort Worth Music Festival | Friday & Saturday, Sept 28-29 Camp Bowie District and Comerica present the 2nd Annual Fort Worth Music Festival (previously Jazz by the Boulevard) featuring 20 acts on two stages. This year’s participating food trucks include: Wiener Man, Zombie’s, Easy Slider, Gypsy Scoops, Holy Smokes BBQ and So-Cal Tacos. The culinary tent will host classes from Zom-bie’s, Rahr Brewing Company and the Culinary School of Fort Worth. General Admission: $7.50 per day at the gate. $75 VIP tickets. Will Rogers Memorial, 3401 West Lancaster Avenue. www.fwfest.com

F2T Fort Worth | Sunday, Oct 7, 6pm Celebrate local farmers during this dinner prepared by Molly McCook, Lanny Lancarte and Jon Bonnell. The four-course meal will feature items from Scott Farm, B&G Garden, Latte da Dairy, and Broken Arrow Ranch. Tickets start-ing at $150 include wine pairings for each course. www.f2tfortworth.com

Canstuction® Competition and Exhibition | Oct 14-21 Look on as area architects and engineers use thousands of cans and boxes of food to build structures that have ranged from ani-

mals to rocket ships. Vote for your favorite for the People’s Choice Award. All food used to build the structures will be donated to the Tarrant Area Food Bank. The structures will be on display free of charge at North East Mall in Hurst. www.canstruction.org

Red Steagall Cowboy Gathering | Oct 26-28The Fort Worth Stockyards will host the 22nd edition of this event that features live music, cowboy poetry, trail rides, fid-dling contests and more. The culinary highlight will be the chuck wagon competition that will be judged on Saturday. Tickets start-ing at $30 in advance. www.redsteagallcowboygathering.com

Texas Chicken-Fried Steak Day | Oct 26 Recognized in 2011 by the Texas House of Representatives, this Texas staple will celebrate its 2nd annual day of honor this year. Chicken-Fried Steak lovers, get out and rejoice at your favorite restaurant! mmmmmm

Fort Worth Greek Festival | Nov 9-11Rain or shine, patrons will enjoy live Greek music, perfor-mances and an abundance of Greek fare from saganaki to spana-kopita. Admission is free of charge and food is available a la carte each day beginning at 11am. www.fortworthgreekfestival.com

Have an event fit for foodies occurring between January and March? Send to [email protected] for consideration in the winter issue.

MARK YOUR CALENDAR FOR THESE EVENTS FIT FOR FOODIESMARK YOUR CALENDAR FOR THESE EVENTS FIT FOR FOODIESEVENTSEVENTS

EVENTS


FEAST YOUR EYES

VETERANS AMONG THE NEW CLASS OF MOBILE FOOD VENDORS, VETERANS AMONG THE NEW CLASS OF MOBILE FOOD VENDORS, SARAH CASTILLO AND CREW GET AN EARLY START TO FEED THE SARAH CASTILLO AND CREW GET AN EARLY START TO FEED THE COWTOWN CROWDS. AS THEIR SIGN SAYS, “LIFE’S TOO SHORT FOR COWTOWN CROWDS. AS THEIR SIGN SAYS, “LIFE’S TOO SHORT FOR BAD BREAKFAST.”(700 W 7th STREET) BAD BREAKFAST.”(700 W 7th STREET)

TACOHEADSBy Kari Crowe Seher

Kari Crowe Photographywww.karicrowe.com

Fork Meat Spoonwww.forkmeatspoon.com

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