Ten Culinary Leaders Toast Texas Cuisine on Opening Night of Fifth Annual Fort Worth Food + Wine Festival
Tickets for April 5 Dinner at Reata Restaurant on sale March 1
FORT WORTH, TX – On Thursday, April 5, ten culinary leaders – including five former Reata chefs – will reunite at Reata Restaurant in Sundance Square for an exclusive dining tribute to Texas cuisine, featuring the legendary cowboy chef Tom Perini of Perini Ranch Steakhouse. (PHOTO ATTACHED – more background at https://store.periniranch.com./)
Five former Reata chefs will join the restaurant’s current culinary crew for the celebratory evening, including:
Good day seafood lovers,
Everyone in Texas knows we raise beef the word Texas implies BEEF. We’re known for beef, but every once in a while we need some delicious seafood. Some folks eat seafood on the daily! It is unbelievable how many fantastic seafood restaurants we have now in the DFW area. I ventured out to try 10 different “Crab Dishes” in the DFW area in search of some great “Crab Dishes”
Back in the old days deep in the heart of Texas, fresh seafood was hard to come by. Today, things have changed and for the better. Most restaurants have their seafood delivered overnight to serve daily fresh seafood to customers. Some places even get two fresh shipments a day. If you ask chef Jon Bonnell of Waters restaurant and Bonnell’s, he will tell you he communicates with boat captains that catch fish and ship directly from dock to his restaurants back door. Many restaurants NOW choose to have their seafood arrive here fast, fresh and looking beautiful. It’s a must to have fresh seafood! I remember back in the day when we had our restaurants people would always joke by saying, “Seafood is fresh, yea frozen fresh”. Now a days, most folks know this isn’t the case at all. Restaurants and chefs are way to picky about flavor profiles, freshness, and presentation of the dishes. It has to fresh or they won’t use it!
National Crab Day is approaching andTrey’s Chow Down is delivering you the list for the best crab dishes in the DFW area. These dishes are prepared fresh daily and are unbelievably delicious. We packed a wide variety of crab dishes so everyone can try a variety of goodness. These dishes are affordable and tasty. Make sure to mark your calendars for March 9th National Crab Day! Be sure and watch Fox Television Channel 4 with Jenny on “GOOD DAY.” Great episode coming up for “National Crab Day!”
85°C Slated to Open Two More New Bakery Cafes in Dallas, Texas
Latest Openings Bring Premium yet Affordable Coffee and Baked Goods to Dallas and Fort Worth Texans!
Recently named one of the 2017 Future 50 by Restaurant Business, 85C Bakery continues its expansion throughout Texasbringing premium coffee and Asian-inspired pastries to foodies in Dallas and Fort Worth. The soon to open new locations in the Fort Worth and Frisco communities will soon be able to indulge in the delectable menu items 85C Bakery Cafe has to offer without driving outside their city.
We are closing out another great year in the good ole USA, and starting a new in 2018. With our website now averaging over 54,000 visits a month I wanted to start the NEW YEAR off with our BIGGEST and BEST foodie article of all time. 12 months in creation, and many miles logged I wanted to write an article about the best steaks I have eaten in 2017. This list will consist of restaurants all over Texas and the U.S.A.
BUT some of my favorites are here in Texas.
Throughout my year of traveling I always make foodie adventures so I can bring our fans the best of everything: Eats, Drinks, Snacks, Restaurants and Chef information!
My family has been in the ranching and beef business for 170 years in Texas, and the restaurant business for 100. We also owned the Quality Meat and Provision Company for 4o years in Fort Worth before we sold out in early 80’s.
As a boy I worked in the meat packing plant, the ranching operations and the restaurants. I would preform all kinds of duties. My grandfather and dad where strong believers that we needed to know everything about the operations. They made us start at the bottom so we could learn all the nuts and bolts of each division.
In the restaurants, I worked the front and back of the house while I preformed every duty possible for education purposes. In the Meat packing operation I worked at every station, and even unloaded whole sides of beef off the trucks. In our ranching operations I performed every duty there is on cow calf operation. There isn’t much I haven’t done so when I tell you I know beef… believe me. I know a fantastic cut of beef when I see and taste it.
Some years back before the Fort Worth 7th Street area started rocking and popping, a little place opened up for business in the southwest corner called Magnolia Motor Lounge. We they opened I thought to my self this is going to be a great place.
MAGS offers a wide range of national and local artists nightly. This means on any given night there is awesome tunes being played at Magnolia Motor Lounge. They have a wide VARIETY of music from rock, blues, Texas blues, Texas red dirt, and any & all types of music. The atmosphere is guaranteed to be fantastic and the sounds are always great.
Quite some time ago, I was told about Malai Kitchen in Southlake. At first I thought, oh yes another Southeast Asian cuisine place. I’ll get over there when I can. I love Asian culture, the food and the great flavors it provides. Everyone knows how much I love food because… well… It’s my job and my life mission to pursue with a deep passion. I get leads on new places daily and while I do try to never prejudge a restaurant, a chef, or a menu, I sometimes put places on the back burner.
Malai Kitchenhas other locations in the DFW metropex so when I heard Malai Kitchenwas coming to Fort Worth I told myself, I’ll just wait and try Malai when they open here. I made a colossal mistake not trying Malai in Southlake when I heard about it the first time.
I drove up to the NEW location and saw the big bright colors, the beautiful patio, and the fantastic vivid interior… I was in love. If you know me at all, you know I love BIG BOLD THINGS! It can be flavors, colors, cuisine, clothes and more. My first impression will always be good if it’s bright and bold.
Years ago when I was younger, the holidays were truly meant for families. Everyone came together at home and cooked. There was so much food and all you could do was eat, stumble to a chair and take a nap. After waking from a good food slumber you got up and went back to eating some more. It was an all day family chow down fest.
Sometimes we work too much, sometimes flights get missed and sometimes…just sometimes we don’t wanna do anything but relax on the holidays. Whatever it is, times have changed and so have our values. Today we have a lot of places open for you to dine during Thanksgiving. You can take your family, friends, or just eat a great Thanksgiving meal all by yourself. You can also hit the town with the family after a great Thanksgiving meal. Drink With Trey always has the 411 for drinking, partying, and all your cocktail needs.
My cell phone rings it’s Clay Brants, “Trey are you coming to a Wish For Wings again this year? ” I answered “Heck Yes Clay Baby!”
So I had the opportunity to attend a great event. The 2017 Kitchens Tour in Fort Worth, Texas! The finest chefs. The Finest homes. The cutest Wish Kids! This was an AWESOME event benefiting A Wish with Wings.
If you live in Texas, or have spent any time roaming around here, then you know what the most quintessential dish that Texans love to eat.
It’s big, tasty, light brown color, has a little crunch with each bite. In most cases it is smothered in creamy gravy. Yep! The delicious chicken fried steak! Born in Texas, and it is truly the quintessential state dish.
Texans love it so much we even declared an official day to celebrate it!
I grew up in Texas in the ranching/beef/restaurant business. One would think I would be a beef man! A person who only consumes beef! That is far from the truth. My family history in the ranching business has given me all the opportunity in the world of beef from raising it to selling it for private sale. I grew up in the family restaurant business and even handled the moving, cutting, packaging of the beef, and making our custom chili in the meat company. It was a lot of work, but gave me great insight and knowledge in the food business.
I do enjoy all kinds of food. I love chicken! Especially LOVE fried chicken. There is just something about rolling that chicken in a delicious batter, setting it into a fryer, and ending up with a beautifully crisp chicken. It comes out of the fryer all hot, crispy and crackling… Your senses seem to go into what I like to call, “Full Tilt Chicken Boogie”. OMG the crispy skin and the soft delicious meat can make anyone go crazy. I find it hard to control myself!
A lot has changed in the last 20 years within the culinary world. Chefs have gotten more creative with fried chicken dishes and flavor profiles. This combination of creativity and fried chicken has made the business better than ever. I set out to find the most delicious fried chicken. I’m talking all types of fried chicken. Fried chicken on biscuits, fried chicken and waffles, spicy fried chicken, and regular old fried crispy fried chicken. You name it!
Please enjoy the best Fried Chicken Trey’s Chow Down has ever eaten in the Fort Worth and Dallas area.
The History of the Grilled Cheese Sandwich, posted by “How Stuff Works”, will tell you some three-quarters of people who buy sliced cheese make at least one grilled cheese a month. Similar grilled cheese recipes are even mentioned Ancient Roman texts—and, let’s face it, the French have been making their famous croquet-monsieurs since the early 1900s. TODAY’S common notion of the grilled cheese is traced back to the 1920s. During this time, an Iowa man now considered “the father of sliced bread”, invented a bread slicer that made distributing white bread easy and affordable. Shortly before that, James L. Kraft had patented processed cheese — you recognize the name, of course! Kraft’s entrepreneurship pursuit revolutionized the pasteurizing process and ensured that cheese wouldn’t spoil, even when transported long distances. By 1914, J.L. Kraft & Bros. Company (the precursor to Kraft Foods) opened its first plant in Illinois. Factory cheese was disparagingly termed “rattrap cheese” or “rat cheese” by the fiercely proud English folks who were proud of their cheddars. It was not considered a delicacy. To them, it was simply a cheap, nutritious, and scalable product.