fort worth foodie new orleans chef susan spicer, ... black beans, fruit, house-made salsas, soups,...

foodieFort Worth

Summer 2011

Healthy appetite

THE SEASON

BURSTS FORTH

WITH FLAVOR

TO KEEP YOU

FEELING FIT

2 Summer 2011 • fwfoodie.com

fwfoodie.com • Summer 2011 1

tCONTENTS 4 SPOTLIGHT HEALTHY APPETITE Dena Peterson of Café Modern and Amy McNutt of Spiral Diner share the philosophies behind their healthy menus. by Celestina Blok

6 AROUND TOWN DINING LIGHT Picks for lighter fare on the menus of Fort Worth’s old and new favorite spots to dine. by Micheline Hynes

8 FOODIE FINDS FEEL GOOD FOOD Cuisine for Healing proves that food truly does nourish the body and the soul. by Natalie Lozano

10 CORK JESTER DOES THIS WINE MAKE ME LOOK FAT? Drink Wine, Stay Skinny by Jennifer Rosen

12 EASY ENTERTAINING TEMPTING TOMATOES ‘Tis the season for tomatoes! Use these versatile options to make tomatoes the center of attention. by Callie Salls

14 ON THE GO DIARY OF A TRAVELING FOODIE The journey of a lifetime for this Fort Worth foodie and her family began in Buenos Aires, Argentina. by Josie Villa-Singleton

16 IN THE KITCHEN STACKED SUMMER SALAD Dena Peterson of Café Modern shares a colorful and creative recipe using seasonal ingredients.

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FROM THE EDITOR

Editor-in-Chief Crystal Willars Vastine

Managing Editor Matthew Vastine

Design DirectorCynthia Wahl

Copy Editor Evin Harano

ContributorsCelestina Blok

Micheline HynesNatalie LozanoDena PetersonJennifer Rosen

Callie SallsJosie Villa-Singleton

Cover photography by Kari Crowe Photography

Published quarterly by Fort Worth Foodie LLC

©2011 Fort Worth Foodie LLCAll Rights Reserved

No part of this publication may be reproduced

without written permission from the publisher.

For questions or comments

concerning editorial content email [email protected] or

visit www.fwfoodie.com

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don’t know about you, but when I think of eating healthy it sometimes feels like a chore. My first thoughts used to be that I could not eat at my favorite restaurants and that cooking at home would become overcomplicated. mmmmmmmmmmmmmmmmmmmm

Now, I look at eating healthy as a means of culinary exploration both at home and in the local restaurant scene. When eating out I try to look beyond my typical inclinations toward the fried and fatty and find that flavorful and lighter options abound when I make a little effort to give them a chance. Then, of course, there are chefs and restaurateurs such as Dena Peterson and Amy McNutt (page 4) that dedicate their menus to their passion to provide healthful options for all of us to enjoy.

At home, I take advantage of meal planning services from Linguine and Dirty Martinis. Weekly menus and shopping lists are tailored to how we want to eat and I have never had as much variety and creativity in the kitchen. In addition, regular trips to Cowtown Farmers Market and pick-up of our Cold Springs Farm CSA (a weekly pre-paid share from the farm) provide a constant flow of seasonal fruits, vegetables, and herbs.

The options are endless and beyond what we could possibly cover, but we hope that this issue inspires you to eat and feel better this summer.

CHEERS!


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by Celestina BlokPhotography by Kari Crowe

SPOTLIGHT

HEALTHY APPETITE

A vegan and a farm-

to-table chef share the

philosophies behind

their healthy menus.

Dena PetersonExecutive Chef, Café Modern

There’s one question Dena Peterson asks herself when designing a new menu for the café inside the Modern Art Museum of Fort Worth.

“What’s in season?” she said. “That’s the thing about good food. If you get really good produce or really good meat, you don’t have to do much to it.”

Every Saturday morning, Peterson can be found at the Cowtown Farmers Market in West Fort Worth. There she meets local farmers who know her by name, greeting her upon arrival with their crops’ best picks.

“They grow it, they bring it,” she said. “They bring a spectrum of everything that is grown around here. Lettuces, tomatoes, squash, melons…I just pick the best of what they got.”

The Fort Worth native and Culinary Institute of America graduate spent years in professional kitchens before joining the Modern in 2003. She has worked for Cooking Light magazine, for renowned New Orleans chef Susan

Spicer, and as a corporate chef for Alcon Laboratories. At Café Modern, Peterson has developed a reputation for providing patrons with fresh, creative, and healthy cuisine that showcases regional and international influences. Freshness is so important she is growing an herb and vegetable garden on the Modern’s lawn behind the café.

“I like to travel through my food. So I kind of do that through my cooking,” Peterson said.

Peterson admits that she is constantly reading to learn about cuisines from across the globe. Internationally inspired dishes

on the menu include her popular Moroccan chicken salad, with roasted peppers, feta and pita croutons, Thai red curry carrot soup, and lettuce wraps with pork tenderloin, veggies and spicy peanut and garlic soy sauces.

“I try to have something for everybody, even vegans. We have a large vegetarian clientele,” she said. “We also have a lot of people who are gluten-free now. I try to provide balance. The menu is always changing and I’m constantly challenging myself to do creative things. Not only do my customers have to stay interested, I do, too.”


Amy McNuttFounder, Spiral Diner

Around the age of 12, when she was old enough to make decisions for herself, she says, Amy McNutt became a vegetarian for animal cruelty reasons. Her goal was to avoid meat, but she never took nutrition into account. After years of leaning heavily on dairy products (where she thought she had to get her protein), McNutt admits that she did not feel her best.

In college, McNutt decided to become vegan, a lifestyle that excludes all animal products from the diet, after she learned about the treatment of dairy cows and chickens.

“I went to college and saw some pamphlets about different animal cruelty issues from this guy who set up on Venice Beach on the weekends. It sounds like a total hippie story!” McNutt said. “It was an animal welfare issue for me. But then I started to feel a lot better, too, because I wasn’t eating cheese pizza and cereal for every meal.”

Soon, McNutt’s complexion cleared, she lost weight, and she felt better than she ever had, she says. Wanting to share the benefits of veganism with others, she opened Spiral Diner in 2002. The vegan restaurant has received national acclaim. In 2008, a second location opened in Dallas.

“Most people kind of go through their lives feeling generally crappy, and you don’t realize it until you start feeling good,” McNutt said. “When you become vegan, especially when you’ve been vegan for a long time, you become really in tune with your body, and if there’s the slightest thing wrong with you, you can tell.”

McNutt acknowledges, as in any diet, that the key to healthy vegan eating is balance. Vegetables

and whole grains are essential, which is why she has continued to evolve her diner-inspired menu over the past nine years. Initially, McNutt says her goal was to prove that eating vegan doesn’t mean taste has to be sacrificed. Her menu featured comfort food, including cheesy hamburgers, meat loaf, and chopped barbecue sandwiches using vegan products that looked and tasted like meat.

Today the flavorful diner items are still there, but patrons will find more fresh vegetables, whole grains like quinoa, black beans, fruit, house-made salsas, soups, and more. For a super healthy burst of energy, McNutt recommends the “Perfect Protein Platter,” featuring black beans, quinoa, salsa, avocados and a tahini dressing. She says she eats the dish for breakfast when she knows she’s going to have a crazy day.

“And cholesterol only comes from animal protein,” McNutt added. “So everything is also 100-percent cholesterol free.”

Pictured left: Swiss chard, tomatoes, dill, lettuce, and edible flowers in the Café Modern garden.


Spiral Diner & Bakery1314 West Magnolia Avenuewww.spiraldiner.com

A health enthusiast’s dream, this diner has it all, except meat, that is. While the fare is strictly vegan, I have sat across the table from more than one committed carnivore that cleaned his plate with ample disbelief but not a regret in sight. Born in Fort Worth, this place knows its barbecue, burgers, and burritos. My personal favorite is the BBQ Jerk Tempeh Sandwich. Tempeh is a great option for those that crave the heartiness of meat. It holds a lot of flavor when marinated and has a nutty, slightly chewy texture. Also popular among the regulars are the wraps with layers of ingredients from hummus and pine nuts to avocado and tofu.

Terra Mediterranean Grill2973 Crockett Streetwww.terramedgrill.com

I usually steer clear of buffets, but here the food is fresh and fantastic. The pita is soft and warm, the hummus is addictive, and the baba ghanouj is the best I have found. The lunch buffet is a deal at $12.95 including a drink. The buffet is available exclusively for lunch, making this the perfect quick stop for fresh food when you’re in a rush. Dinner offers the same delicious items and then some on the full menu. Also great for a group, Terra Mediterranean Grill has two rooms that can seat about 15 people each.

Yucatan Taco Stand909 West Magnolia Avewww.yucatantacostand1.com

Whenever I think of Yucatan Taco Stand, the images that come to mind are the beautiful, bright julienned vegetables and the grilled fish tacos. Then it is the 12-inch pile of nachos, but even those are covered in shredded vegetables. Most dishes here have a healthy serving of vegetables and dinner portions are just the right size. (With the exception of the nachos, they’re just huge!) I recommend the bowls, especially the Tequila Lime Chicken or the Grilled Vegetarian. They offer great flavor and you will not be hungry an hour later. Yucatan will also add spice to your liking: mild, medium, or stupid.

Dining Lightby Micheline Hynes

AROUND TOWN

Savory Seitan Wrap with Vegetables, Spiral Diner

The South is not exactly known for leading the way in healthy dining. As much as this Texas gal loves a nice

bowl of chips and queso (La Familia’s Ala Parrilla), or biscuits and gravy (Tillman’s Eggs Benedict), there are days when I just crave lighter fare. That does not mean, though, that I forget about flavor. Luckily there are quite a few places in this great city that deliver. In fact, there are many that could have made the list, but I have included my personal favorites as they never fail to satisfy.

In an effort to keep things simple, I considered only a few criteria: Does the restaurant offer a variety of vegetables, preferably not fried? Can patrons request whole grains such as brown rice? Are the portions appropriate, especially for richer fare? Do they have fish, lean meats and poultry and vegetarian options on the menu? Will they accommodate simple substitutions? Each of the restaurants included meets at least two of the criteria.


Thai Tina’s600 Commerce Streetwww.thaitinas.com

You will not find a tastier treasure in downtown Fort Worth. Every bite is infused with flavors from coconut to garlic to lemongrass. I tend to alternate between the Massaman Curry with brown rice and the Pad Thai, but usually sneak a sample or two of my companion’s dishes, too. Typically, I have very little interest in the menu mainstay of grilled chicken salad, but Tina’s, with its mango and avocado, makes quite an impression visually and as a flavor powerhouse.

Eddie V’s3100 West 7th Streetwww.eddiev.com

The place for seafood, Eddie V’s can handle the competition, even from those closer to the coastal waters. To complement the phenomenal oceanic offerings, Eddie V’s recently launched a gluten-free menu. Well-balanced with citrus

and tropical fruit, the Tartare of Ahi Tuna is melt-in-your-mouth delicious. The Roasted Sea Bass as well as the Gulf Snapper are delightfully crispy outside and perfectly moist inside. The flavors of the North Atlantic Scallops are intricate and delicate with citrus, almonds, and brown butter. The scallops themselves were the best I have ever had and I challenge anyone who claims that they do not like scallops to give these a try.

Ellerbe Fine Foods1501 West Magnolia Avenuewww.ellerbefinefoods.com

This is the place to dine leisurely, so be sure to start with a fresh herb-infused salad. The menu changes seasonally and includes many locally sourced ingredients. Hurry over to catch the Panéed Redfish with Blue Crab Stuffing while it is still on the menu. The portions are perfect, so even when ordering something with a rich sauce, you will not be over doing it. Fort Worth never had it so good! In fact, when I talk about it, I blush a little, because I have a serious crush on Ellerbe. I usually tell people it’s my “happy place” with a sheepish grin.

Yogi’s Bagel Cafe2710 South Hulen Street

I have a thing about bagels, and Yogi’s gets it right. However, what I really love about this place is the salads. I do not eat salads out

very often, as they tend to be disappointing. Not here, the difficult part is picking one. My first love is the Plantation Salad. Full of cranberries, goat cheese, seasoned pecans, and perfectly dressed, this salad is unmatched anywhere else. Not to be outdone, the Asian Chicken Salad is a perfect balance of toasted almonds, citrus bursts, and sesame dressing delightfulness. While the place is popular, they are also quick. Although it is a little further out than my typical lunch radius allows, I can still get there, chow down, and get back on time.

The Tavern2755 South Hulen Streetwww.thetavernftworth.com

The Tavern is not what you might expect. This is not just another place to drink beer and eat fried things; rather it is a hidden treasure of freshness and flavor. The appetizer list is unique with Fire Roasted Artichokes and a Campfire Smoked Salmon plate that is warm and buttery with just the right amount of smokiness. Free Range Bar-B-Q Chicken and the Niman Ranch Pork Chop may lean heavy on portion size, but plan on keeping leftovers for lunch and you have two delicious meals in one. Sides are gladly swapped out if more vegetables are your preference.

Roasted Sea Bass, Eddie V’s Baja Fish Tacos, The Tavern

Grilled Chicken, Mango & Avocado Salad, Thai Tina’s


Feel Good Food

by Natalie Lozano

FOODIE FINDS

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For chefs and most foodies, recipe restrictions are the stuff of reality TV. For Cuisine for Healing, the “restrictions” are a more serious matter.

Cuisine for Healing is a nonprofit that provides Fort Worth patients with prepared meals that are healthy and delicious. All of the cooking is done through a partnership with Z’s Café, and each meal is free of hormones, preservatives, trans fats, refined sugar as well as artificial flavors, sweeteners, and colors. Organic ingredients are used whenever possible.

The organization was founded by the late Wendy Wilkie, a woman who lived nine years past her initial diagnosis of Stage IV breast cancer. She supplemented her treatments with a diet she first discovered at a treatment center and continued to research afterward. As a single, working mother, time limited her ability to prepare meals, so she launched Cuisine for Healing.

“What she wanted to do was make sure that when someone got as sick as she was, that they would have food readily available and know that it wasn’t going to make them sicker,” President of the Board Sue Austin said. mmmmmmmmmmmmmmmm

The demand is great, with calls coming in regularly from all over Texas and as far away as Spain. But the service is only available to Fort Worth residents. mmmmmmmmmmmmmm

Qualifying patients are referred by hospitals and cancer treatment centers. They receive meals at no cost: one Wendy’s Protein Bar

and two fresh meals per day, prepared for pickup or delivery by volunteers twice weekly. The menu rotates every five weeks, according to Austin, and is “exceptionally matched to diabetics.”

The vision goes beyond helping the sick. Wendy’s hope, in her own words, was to “make a huge difference for people who are fighting a life-threatening disease as well as those who are interested in prevention.”

For locals desiring those preventive benefits, Cuisine for Healing meals are available for retail purchase. The organization’s logo also appears on restaurant menus next to entrees that meet the requirements. Participating so far are Bonnell’s Fine Texas Cuisine and Trio Café in Colleyville. mmmmmmmmmmmmmmmmmmmmmm

A fundraising event will also feature the Cuisine for Healing fare, as prepared by local chefs including Asdren Azemi, Jon Bonnell, Gwin Grimes, Jerrett Joslin, Lanny Lancarte II, and Brian Olenjack. “A Dinner Party for Life,” will be held at Artspace 111 on July 24th from 5-8pm in partnership with Texas Toast Culinary Tours. The six-course meal and wine pairings will have limited seating available, with proceeds benefiting the nonprofit.

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Learn more about Cuisine for Healing at www.cuisineforhealing.org.Purchase tickets for “A Dinner Party for Life” to be held on July 24th at www.texastoastculinarytours.com.


As if losing weight weren’t hard enough, most diets insist you do it in wineless misery. For centuries

before the birth of the bacon cheeseburger, though, we drank wine and we were thin. Could we be scaping the wrong goat?

The 80 to 120 calories in a 4-ounce glass of red or white don’t take a marathon to work off. But shouldn’t you avoid these “empty calories” when every bite counts? Actually, as we’re finally discovering a

few generations after Prohibition erased all positive references to alcohol from the medical books, wine is a powerhouse of polyphenols, resveratrol, antioxidants and other goodies that evidently keep cancer, stroke and heart disease at bay.

Hardly an empty pleasure. Besides, moderate wine drinkers (two to three glasses a day, depending on size and gender) get only about 6 percent of their calories from wine, leaving a whopping

94 percent for other nutrients.“Low-carb wine,” speeding its way to a

store near you, should gladden the hearts of Atkins, Zone and South Beach disciples, at least the ones who didn’t know that all reasonably dry wine is low-carb. The sugar is fermented into ethanol, which isn’t protein, carb or fat. Wine is a no-no in the Atkins jump-start phase only because you break it down before you start burning fat.

However, numerous new studies support

CORK JESTER

Does This Wine Make Me Look Fat?Drink wine, stay skinny

by Jennifer Rosen


the oenophile who would be thin. Among their findings: Daily wine correlates with lower body mass than occasional drinking does. Moderate wine drinkers have narrower waists and less tummy fat than beer and spirit drinkers and abstainers.

Time and again, adding wine to a controlled diet netted no weight gain, and sometimes a loss. Wine drinkers lost more than control groups on juice and even on water. Among obese patients tracked for a year after stomach-banding surgery, moderate wine drinkers lost more weight than abstainers.

Women who pop a cork with dinner are half as likely to be obese as nondrinkers. They appear to metabolize alcohol differently from men, but what, exactly, they do with those calories has scientists a bit baffled. Either the wine doesn’t fully count or it promotes energy wastage, for study after study shows less weight gain than predicted for calories consumed. One explanation comes from Spain, where scientists

found that antioxidants and flavanoids in wine speed the breakdown of fat.

Wine drinkers also eat better, exercise more and smoke less than other drinkers and abstainers. Although in that particular study, it’s not clear whether they make healthier choices or just know how to sound that way on a survey.

Maybe, say the diet czars, but wine is too relaxing. It will strip away your “dieter’s resolve.” Indeed, wine can bestow appetite on the sick and anorexic. Paradoxically, it can also provide enough satisfaction to enable limitation of food intake. In other words, a stalk of celery doesn’t look so lonely next to a glass of Riesling.

“But ... it’s dangerous!” the diet books sputter. “An intoxicating beverage on a dieter’s empty stomach!” Listen, if your diet is that severe, you won’t stick with it for long.

Crash diets are famous for not working. If crash you must, by all means cut out everything but seaweed and sausage casings. But if it’s a gradual,

enduring lifestyle change you’re after, there’s a place at the table for wine.

A leitmotif in the diet oeuvre is “Slow down, turn off the TV, chew like a chipmunk and pay attention to your food.” What better than a glass of wine to make dinner an occasion worth lingering over?

Low-fat, low-carb, Stone Age or Mediterranean, the diet that works best is the one you can live with. Snarfers of Snackwells and Carb-Buster bars aren’t following doctors’ orders. They’re obeying the exigencies of the omnipotent god of pleasure and cravings.

What you put in your mouth is the most personal of decisions, but it’s nice to know that putting wine there probably won’t make you fat.

Jennifer Rosen, award-winning writer and author of Waiter, There’s a Horse in My Wine, and The Cork Jester’s Guide to Wine, writes wine articles that have been featured in various publications around the world. Read her column at www.corkjester.com.

12 Winter 2010-2011 • fwfoodie.com

by Callie SallsPhotography by Kari Crowe

TemptingTomatoes

EASY ENTERTAINING

The summer season is blessed every year with an abun-dance of multi-colored, firm and sweet tomatoes

ripe for the taking (and cooking). The versatility of this unique fruit is endless through its many varieties, dish options and cooking tech-niques. Along with their versatility and seasonality, tomatoes are full of lycopene and essential vitamins and minerals - ideal for your health and well-being!

VarietiesThe varieties of tomatoes are endless! Sizes, level of sweetness and acidity are all great determinants when deciding what tomato to pair with other ingredients to make the perfect dish. Larger varieties such as heirlooms, beefsteak and globes are perfect for slicing and dicing. Smaller varieties such as grape, roma and cherry tomatoes are great whole, halved or quartered depending on your dish purpose. Tomato paste, tomato juice and sundried tomatoes are all great convenience items to improve dinner in a flash! In these hot summer months, search your local farmers markets for the freshest tomatoes available.Inspiration

Fresh tomatoes can be so beautiful in their natural, raw state—dressed with a swirl of olive oil and a sprinkling of fine salt or simply snacked

on like candy. Along with these simple ideas, using fresh tomatoes can go far beyond burger toppings or caprese salads. Although these are wonderful in themselves, there are so many diverse uses for tomatoes in your daily diet.Sips Although tomato juice is commonly associated with Bloody Marys, tomatoes can be very versatile beyond this popular brunch cocktail. Mix your favorite tomato juice with summer melon, ice and Greek yogurt for a sweet smoothie.SpreadsTomato-based spreads are perfect vessels to add flavor without fat when intensifying dishes. Add a simmered tomato jam atop a toasted baguette for a non-traditional bruschetta. Puree sundried tomatoes with toasted walnuts, olive oil and honey for a Mediterranean-style dip perfect for a mezze spread.

Local Tomato CarpaccioAssorted local tomatoes, sliced very thinFine Extra Virgin Olive OilLemon juiceSmoked Sea Salt

Local Tomato CarpaccioAssorted local tomatoes, sliced very thinFine Extra Virgin Olive OilLemon juiceSmoked Sea Salt


Tomatoes

Sauces Go beyond the traditional marinara when constructing tomato based sauces. Roast tomatoes and sweet peppers together and puree with almonds, oil and garlic for a fiery and hearty romesco sauce. Add a subtle burst of flavor by whisking tomato paste or puree into your favorite homemade vinaigrette.SnacksTomatoes are not only healthful, but the perfect portable snack for those on the move! Bake thin-sliced roma tomatoes with sea salt and olive oil on low temperature for homemade oven-dried tomato chips. Dip in hummus for a protein-packed snack. mmmmmmmmmmmmmmmmmmmmmmmmmmmmSoupsFill up on a healthful soup alternative to cut calories at an elegant meal out. Make large batches of tomato gazpacho or pureed tomato soup with a dash of cream and freeze in single portions to always have soup on hand. Tomato pulp is multifaceted as a delicious flavor in soups, but also as a natural thickener in soups yielding a much more healthful alternative to a heavy roux.

Main dishesGo meatless one evening with a vegetarian alternative to steaks on the barbeque. Grill thick slices of beefsteak tomatoes and layer napoleon-style with warm smoked mozzarella, grilled eggplant and a sprinkling of pine nuts.SidesSimple side dishes are a breeze with tomatoes! Roast plums, cherries or grapes at a high heat with olive oil, fine salt and pepper and fresh herbs until burst and caramelized. Serve as a side dish with baked fish or steaks. Dice raw varieties of tomatoes and mix with sweet and hot peppers, scallions and chickpeas with vibrant spices for a play on Texas caviar.SweetsRemember the natural sweetness of tomatoes when thinking of unconventional dessert combinations. Instead of the traditional raspberry, make a tomato sorbet for a refreshing summer treat. Finish baked custards with elegant sugared tomatoes and fresh mint for a colorful stray from the ordinary. mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

Creative Tomato Dishes to TryDish type Add tomatoes!

Sips Tomato Watermelon Smoothie with Greek Yogurt

Snacks “BLT” Bruschetta with Chive Butter Spread

Soups Warm Roasted Tomato and Hatch Chile Gazpacho

Spreads Grilled Bratwurst with Pickled Okra and Tomatoes

Sauces Eggs Benedict with Pancetta and Tomato Hollandaise

Sides Creamy Polenta with Parmesan & Plum Tomato Jam

Sweets Buttermilk Panna Cotta with Candied Cherry Tomatoes


by Josie Villa-Singleton

Travel Diary of a Foodie

This family actually did what many of us

have wanted to do: they put their jobs

on hold, sold their stuff, took the kids

out of school - and saw the world!

Thirty-seven thousand, eight hundred and sixty-two air miles, 109 hair-raising taxi and bus rides and countless great bites of food. That is the result of a simple conversation between my husband and me two years ago. The conversation went something like, “Maybe we should just quit working, sell our stuff, pull the kids out of school and see the world”. After initially laughing off the idea, we looked at everything standing in our way and found solutions to every obstacle. So we went for it, sold our house, and spent the next ten months planning and preparing.

We landed in Buenos Aires, Argentina in September 2010 and checked into the apartment that served as our home base for the next 3 ½ months. We took a slow approach to travel and situated ourselves in Buenos Aires to ease our boys (ages 9 & 4) into a new culture as well as our homeschooling routine. This turned out to be a good choice because our kids took

to the new experiences surprisingly well. The apartment we rented in Palermo Chico

had few tourists and let us live the lives of locals. We mingled with Portenos at the neighborhood shops, bakeries, restaurants, cafes, and parks. Walking everywhere helped us explore our neighborhood and Helados Juaja, an ice cream shop, turned out to be one of our favorite discoveries. The velvety and creamy texture of helados gives them a slightly more heavenly taste than ice cream. Dulce de Leche emerged as our favorite flavor, which is fitting because it is to Argentines what vanilla is to Americans. Best of all, Helados Juaja even delivered its helados.

Now, I know I can’t mention Argentina without talking steak. Much like Texas, beef pervades the culture of Argentina. You can select from various cuts, but if you want the steak of your dreams you must go with the Bife de Lomo (Tenderloin) or Bife De Chorizo (Sirloin Strip). The grass-fed

beef along with the expert, artistic preparation adds up to a gently tender, flavorful bite worthy of the plane ticket to Argentina. Portenos tend to order their steaks “a punto” or fully cooked, but we learned to ask for the steaks “jugoso” so that they would be medium rare. We found memorable steaks at Don Julio and El Establo, two of the most classic parillas in Buenos Aires that attract locals and tourists alike. Our absolute hands down favorite steak came from an Italian restaurant called Bella Italia -- their Lomo de Mostaza (tenderloin in mustard sauce) demanded we savor each sublime bite and that we did.

Fortunately, when we dined out, many menus featured kid-friendly foods such as milanesas - thin pieces of breaded pork or chicken - pizzas, and homemade pastas. Our boys loved medialunas, sweet buttery and chewy croissants usually dunked into a submarino. The Argentine version of hot chocolate, submarinos, became

From left: 1 The boys loved Helados Juaja, 2 our favorite steak - the Lomo de Mostaza, 3 medialunas and submarinos.


a quick hit with our boys who loved dunking the submarine shaped piece of dark chocolate into a steaming hot cup of milk and then mixing madly.

Spring in Buenos Aires meant we spent much time outdoors enjoying the parks, festivals, and outdoor markets. The smell of grilling sausages in the air led our noses to one of the best street food finds, choripan. Choripan consists of a sausage split down the middle then grilled and placed on top of a bun or roll and doused with a garlicky sauce. Portable, delicious, and worth the grease stains, we couldn’t get enough of them.

When you travel, try to take a cooking class to further absorb a culture through its food and as a way to hold onto the memories of a trip. In Argentina I learned how to make empanadas - a half moon pastry that can hold just about any savory filling - from a sweet chef named Teresita in her lovely home outside of Buenos Aires. You’ll find empanadas everywhere throughout Argentina eaten at all hours. In Teresita’s cooking class I learned to make traditional empanadas filled with carne (meat) and humita (corn).

We had many more adventures in Argentina and

I promise not all involved food. We got splashed by the monumental Iguazu Falls in Northern Argentina, met face to face with the breathtakingly blue Perito Moreno glacier in the Patagonia region, went to an island inhabited only by penguins in the Tierra del Fuego region, and managed to get every stray dog in Uruguay to chase us in Colonia del Sacramento. Food continues to connect us to our time there. It gave us great joy to come back to Texas and make empanadas for friends. Not only did it stir up great memories for us, I think our friends would agree it was tastier than a postcard.

From left: 1 Grilled sausages at an outdoor market, 2 empanadas, 3 Perito Moreno glacier in Patagonia.


IN THE KITCHEN

This colorful and creative salad will please the taste buds as well as the eyes. It’s the perfect combination to let local seasonal ingredients shine!

Serves 2

For the vinaigrette:½ cup rice wine vinegar1 Tbsp sugar½ tsp salt½ oz basil leaves½ oz mint leaves½ cup canola or safflower oil

For the salad:1 cucumber¼ red seedless watermelon1 large yellow tomato2 oz mild goat cheese, such as Latte Da Dairy Plain ChèvreGarnish: fresh greens such as mache, arugula, or fresh basil and mint leaves

1. In a blender, combine the vinegar, sugar, salt, basil and mint leaves until herbs are finely chopped. With blender running, add oil in a steady stream until smooth.2. “Zebra peel” the cucumber by peeling alternating lengthwise strips. This makes a decorative effect, and leaving some peel also helps the slices stay structurally sound for stacking. 3. Cut the cucumber into ½” thick slices on the bias.4. Cut tomato into ½” thick slices.5.Cut the watermelon into square ½” slices with squares of similar size to the tomato.6. Stack the vegetables, alternating into a short tower.7. Drizzle with the Basil-Mint Vinaigrette and top with a small scoop of goat cheese. 8. Add garnish with greens of your choice.

Stacked Summer Salad with Basil–Mint VinaigretteChef Dena Peterson/ Café Modern

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Everything we sell was grown, raised or produced within 150 miles of Fort Worth.Located on the Traffic Circle (junction of highways 183, 377 & 80 West)—3821 Southwest Blvd., Fort Worth, TX 76116.

Wednesdays (til Thanksgiving) and Saturdays (year-round)

Stacked Summer Salad with Basil–Mint VinaigretteChef Dena Peterson/ Café Modern


Who says delicious can’t be nutritious?

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Lunch • Breakfast • Daily Specials • Bakery • CateringUniversity Park Village • Fort Worth, TX • 817.332.3242

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