#AMAZING DFW SANDWICHES

With all of Trey’s Chow Down BEST OF lists getting so much attention, and thousands of re-shares, we just had to seek out the BEST SANDWICHES for our fellow Texas foodies!

One of my favorite things to do is eat a delicious farm fresh flavor-packed sandwich!  They are delicious at any time of day, or night, when prepared with farm fresh vegetables and ingredients, stacked between two bakery fresh buns.

The story of how the sandwiches were created is a funny one. I laugh every time I read it or discuss it with someone. A man, for no other reason than convenience, created it. LOL. Sounds just about right.

The bread-enclosed convenient food known as the “sandwich” is attributed to John Montagu, fourth Earl of Sandwich (1718-1792), a British statesman and notorious gambler. He invented the sandwich so he could sit and gamble without getting up to eat. All I can say is… Men haven’t changed much at all in 300-something years. Most still don’t want to get up when gambling, watching sports, movies, or one of the many social media sites we visit daily. I don’t really care who invented it, where they invented it, or what the reason was! I’m just happy that we have them and I can CHOW DOWN on them when I feel like it.

I’ve been chowing down on sandwiches the last 12 months and now it’s time to let everyone know where the best sandwiches in DFW are located. It wasn’t easy making these picks, but someone has to do it!

So here we go, Giddy up folks!

#1 Carshon’s Delicatessen

Fort Worth, Texas

Carshon’s Deli Old School

Carshon’s is an old school deli that makes some of the best sandwiches you will ever eat. It’s been around since 1928 and is the oldest deli in Fort Worth. I feel at home every time I walk in the doors. They just have that old school deli magic.  I love the “Rufferford” and the “Rebecca” sandwiches. They’re both so delicious and they just can’t be duplicated. Packed with flavors and always fresh, they will leave you mumbling hashtag flavor rodeo. #YouKnowWhatImSayin

#2 Melted

Dallas, Texas

Melted is pretty new to the Dallas scene, but has made big waves in the foodie world. Great atmosphere and upbeat vibes while serving deliciousness with everything you order. You will say, “How did I miss this deliciousness?”, with every bite you take. For some fantastic lip-smacking deliciousness, I recommend ordering “The Beach” and “Mozzarella Melts “. Those Mozzarella Melts will put a smile on your face and happiness in your hearts. #Delish

# 3 Cork & Pig Tavern

Fort Worth and Los Colinas, Texas

Cork & Pig originated in west Texas, and then moved to the West 7th area in Fort Worth. They recently added a third location in Los Colinas. They have a sandwich that I’ve been in love with since the first bite. The “French Dip” is the VERY BEST I’ve ever eaten. I grab it, dip it in the house prepared au jus, take a bite, and let the sauce drip down my chin. You won’t find a better one, in my opinion, period! #Flavorgasm  

Little Red Wasp #smackyomamagood

# 4 Little Red Wasp

Downtown Fort Worth, Texas

Little Red Wasp has been in Fort Worth for about four years and they are opening a new one in Southlake soon. The Wasp, as locals call it, has amazing bites and sandwiches that will make your taste buds sing. If you really want to try something that will blow your mind try the “Reuben.” That is a Chef Blaine special sandwich that has a four-day preparation time marinating the meat. They only use freshly baked bread. It is just stupid delicious. #SmackYaMommaGood

#5 The Latin Pig

The Colony, Texas

The Latin Pig has a fantastic colorful Latin vibe. I’ve always loved other cultures and the Latin culture especially. The Latin Pig menu has a treasure chest of delicious creative cuisines. My favorite sandwich is the “ROPA VIEJA”, made with tender shredded Latin-flavored brisket. My mouth is watering right now just thinking about it! #SucculentBlitz

#6 Local Foods Kitchen

Fort Worth, Texas

Neiman Marcus #GiveMeSomeMore

The Local Foods Kitchen is a fantastic little joint I like to call a little slice of heaven. Everything they sling out of the kitchen is packed with fresh flavors. They only use farm fresh vegetables and ingredients to prepare daily deliciousness. I’m in love with the “Jalapeno Turkey Crunch “ served on warm cheese bread. Yes, I said warm cheese bread! The sandwich Gods live at Local Foods Kitchen. #HeavenSentSandwich

#7 Dallas Grilled Cheese Co.

Dallas, Texas in Bishops Arts & Mocking Bird Station

Dallas Grilled Cheese Company has two locations in Dallas now. I couldn’t believe how delicious a grilled cheese or any sandwich was from these folks. I have had three different sandwiches from D.G.C.C. and each one is super delicious. But if you want to have a #Flavorgasm then try the “Grilled Cheese Cheese Burger. ” Yes the Grill Cheese Cheese Burger, WHAT? But seriously I’ve liked them all, so any sandwich will have you saying #SuperCheesySandwichDeliciousness  

#8 Neiman Marcus

Fort Worth and Dallas, Texas

I love the cafes at Neiman Marcus. They have some delicious bites. Of course, I love the N.M. broth you can sip on before your meal. Let me tell you how in love I am with the “Grilled Cheese” and of course, I add the French fries on the side. The grilled cheese is always cheesy and delicious. The fries are always crispy perfection. Don’t forget a delicious turnover either! You will be saying #GiveMeSomeMore

#9 Americano Italian Restaurant

Downtown Dallas, Texas            

Americano Dallas #GitTiHaveIt

I love the downtown vibe at the Americano in the Joule Hotel lobby. I fell in love the minute I walked in and saw the big open space with all the windows looking outside. I also liked the long bar and the neon signs. The place just screams let’s have some fun! I enjoyed two items when I chowed down. I loved the “Fried Olives”, stuffed with Cambrian chili sausage. They were amazing and really popped in my mouth. I Also tried the “Roasted Chicken Panini”, which was loaded with delicious melted mozzarella cheese. The Panini was cooked to perfection and the bread was perfect. You will love Americano #GotToHaveIt

#10 Jason’s Deli

Dallas and Fort Worth, Texas

I’ve been eating and chowing down at Jason’s Deli since 1976. My dad and I used to visit Jason’s Deli for weekly lunches back when we owned our restaurants. I truly enjoy everything Jason’s offers, but I especially cherish the “Beef Eater” and the “California Club”. Both of these may be very different but are incredibly delicious. Packed with flavors and always prepared fresh! They’re hard to beat. Jason’s Deli will leave you saying #INeedMorePlease

BBQ ON The Brazos

Cresson, Texas

Gobble Gobble on Good Day Fox 4

If you drive south of Fort Worth on Hwy 377 you will hit Cresson Texas. Cresson is home of BBQ On The Brazos and some award winning BBQ. Not only are they a Texas Monthly Top 50 BBQ Winner they also have other fresh and creative menu options. One of my favorite is the “Gobble Gobble” a delicious Turkey sandwich like you’ve never eaten before. It’s packed with Chef John’s slow smoked Turkey and fresh bakery bread. I like it this sandwich so much I featured it on Fox 4 Good Day during my BEST OF BBQ list episode. When you have time make the drive and EAT THIS! you will be saying Gobble Gobble all day long! #GobbleGobble

Thanks for reading our article and trusting us for your chow down needs! I really appreciate the dedication and local support. We are passionate about food, drinks, the chefs that create it, and the restaurants that host everyone.

Remember, “Food is an exploration of the pallet try something new you might like it!”

Trey (Chow Down) Chapman

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Champagne, Burgers, & Caviar French Fries!

When I opened my message from Chef John Tesar it said,

Michael, Chef John, & Trey

“Trey… Caviar, Burgers & Champagne. My buddy, Michael Passmore, is back home here in Dallas for a few events. He’s the founder of Passmore Ranch in California, where he farms fish, makes damn good caviar, and serves guys like us all over the country. He asked me who he should go see in Dallas. I told him if he brought the caviar, I’d supply the burgers and champagne for lunch at Knife (at The Highland Hotel). Easy going lunch, some champagne, a bunch of caviar, and chat with Michael.”

After I read the message I re-read it again just to make sure I understood. We were going to eat some of the finest caviar in the world, paired with some of John Tesar’s award-winning world famous burgers. Then we’re going to wash it down with champagne and discuss various types of delicious caviar from the man who farms it? Is this a joke? Am I dreaming? Then I remembered John is too busy to type all that out for a joke. I didn’t even have to think about it. I replied YES right away. I couldn’t wait for this day to come.

If you don’t know John, I’m just going to give you a free quick education about an amazing Chef. John gets his thrills on perfection, creativity, and hard work. He has an unwavering dedication to the culinary arts, his peers, and various charity organizations. He lives to make sure every single customer has a happy and positive dining experience. It doesn’t matter if it’s a 6-dollar burger, or a 200-dollar steak, John accepts nothing but perfection. His culinary pedigree is so extensive and has so much detail I’m not going to list all of it for you. I will tell you in the simplest terms; John is just a BADASS at what he does. Period! I respect the hell out of the guy.

So now you know why I was so excited when John told me we’re going to discuss caviar over burgers. I was ecstatic! I’m so passionate about food, drink, the chefs that create it, and the farmers and ranchers that help bring it all together. I couldn’t say no. I love being able to write about different foodie experiences so everyone can enjoy them and learn about the creative chefs and farmers that make it happen.

We pulled up to the Highland Hotel. It was a windy day. I’m always early and of course, my love Jana was driving me so I could work on social media and emails on the trip to meet John and Michael for our caviar outing. I must’ve asked Jana what time it is, at least a dozen times because I do not want to be late. I always want to be early. I consider it disrespectful to be late. Everyone’s time is valuable and especially a Celebrity Chef, and Michael’s time since he flew out from California.

We walked in and I saw John talking with some folks. So, we introduced ourselves to the famous Michael Passmore of Passmore Ranch. We sat down and immediately I started firing off questions about all the fresh caviar I saw on the table. If I remember correctly, we had 10 beautiful sexy jars of caviar setting on ice. I say “sexy” because that Passmore fresh caviar was colorful and oh so sexy just sitting there sparking under the lights. John finished, brought some champagne over, and we started discussing the various types of caviar and the attributes that each offered. Each had it’s own name and number and were easy to identify. We talked, laughed for a bit, and then when the burgers arrived Micheal said, “My two favorite words… Let’s eat”! In fact, he told John we need to have a caviar burger on the menu at Knife Dallas lol! But he was serious. We started testing the Passmore fresh caviar and for the first time in my life, I loved every single one I tried. I was shocked but very happy, I had finally found a ranch that produced great caviar and caviar expert that knew what he was talking about. He discussed in detail how caviar was produced, harvested, tested, and shipped. Michael is so passionate about his customers, his caviar, and fish that he tries every batch personally to ensure the highest standards are kept.

What happened next could be a scene out of a major motion picture or a scene from Ballers. Where snacking on burgers, caviar, and champagne when I hear John and Michael discuss French fries. I thought to myself French fries with champagne, caviar, and burgers. They have to be kidding? All the sudden plates of French fries appear. I’m thinking to myself HELL YEA! Cheese burgers, Passmore Ranch-Fresh Caviar, Champagne, and now French fries. You’ve got to be kidding me? 

Then Michael says my favorite words again “Let’s eat some French fries and caviar!” To which I said, “Michael what do you mean put the caviar on the French fries?” Then his response was classic, “Hell no, Trey! We’re going to dip these French fries in my delicious caviar and wash it down with champagne”! I thought this is freaking awesomeness. Here we are sitting at Knife, eating award-winning Knife burgers, caviar, drinking champagne, and now dipping French-fries in farm-fresh caviar like we’re dipping chicken nuggets at a damn Chic-Fil-A. All I could do is keep eating drinking, talking, and laughing.

I looked up and John was down at the end of the table working. He wasn’t eating anymore. I said, “What are you doing”? To which he replied, “I’m working, signing my books for some folks who bought them”! He said he has personally signed over 16,000 books each with a message. He wants to sign each one individually with a message to make it personal for each person purchasing one of his books. That my friends, is just one more reason why I call John a badass. It shows you the dedication and respect John Tesar has for his customers and his craft.

After our burgers, fries, caviar, and champagne, we said our goodbyes. It was truly an amazing experience with John Tesars and Michael Passmore.

If you’re a chef, a foodie, or a person who just loves to eat, please look up Passmore Ranch. Go to their website Passmore Ranch and educate yourself on what they offer. They will ship you some of the world’s best fish and caviar right to your front door, back door, or kitchen door overnight. You will fall in love with Passmore Ranch products and Michael PASSMORE’S attention to detail. I promise.

Until next time my foodie friends remember. ” Food is an exploration of the pallet. Try something new, you might just like it.”

Trey Chapman

 

Passmore Ranch is a premium freshwater, sustainable fish ranch in California.

We started by selling live fish at Northern California farmers’ markets, and our quality and service quickly made us a premier purveyor for top restaurants and Michelin-starred chefs throughout the state and the country.

Michael and Vandy Passmore moved to the ranch just outside Sacramento in 2005 because they fell in love with the rolling hills and lush grasslands on the edge of the Sierra foothills. They got big help launching the fish ranch from a neighbor – an aquaculture pioneer who would become Michael’s great friend and mentor.

Today, our ranch is 86 acres with our fish being raised in 80 million gallons of fresh water pumped up from the pristine Cosumnes aquifer. We have a variety of open lakes and massive tanks used to increase the variety of sustainable fish we grow. Our ranch also houses a hatchery for sustainable spawning, and will soon have a state-of-the art processing facility so we can deliver fish precisely to order from live to filleted.

We offer the freshest fish, aged, sized and delivered to order, almost as if chefs were pointing and saying, “I’ll take that one.” We continue to build new partnerships with some of the country’s best chefs, including renowned restaurateur Rick Moonen, three-starred Michelin chef Christopher Kostow, Napa pioneer Cindy Pawlcyn, and Dallas chef John Tesar.

How We Do It

Passmore Ranch’s philosophy is clear: Cut no corners. We grow, source, and produce the finest fish and caviar for our chefs, and deliver directly to them. Both in the fish we rear, and those we source through partner farms, the standards are the same – adherence to sustainable methods coupled with outstanding waters, food, and handling from the water, right to your kitchen!

Chicken, Biscuits, & Gravy! Oh my!

Good day Chow Fans!

Fixture Chicken & Waffles!

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 Fixture Restaurant & Social Lounge