Fort Worth pastry chef competes for baking glory
Tareka Lofton of Fort Worth’s Loft22 Cakes competes in the Dr. Seuss Baking Challenge this month, sporting a brightly hued chef’s coat and her trademark big smile as part of Team Yellow. Lofton made the announcement of her participation with the apropos quip, “Oh, the places you’ll go!” citing a Seuss book as one of her culinary journey’s inspirations. Each week, she and teammate Lorenzo Delgado will compete against eight other two-baker teams to create a cake based on a Seuss character/tale. Judging will focus on taste, creativity and storytelling. The eight-episode series is available on Prime Video and Amazon Freevee and premieres Dec. 13.
Chill out at new scoop shops
Van Leeuwen ice cream, known to Fort Worth and Southlake Central Market shoppers as a freezer case brand, is now scooping its all-natural offerings into cones, sundaes and milkshakes at Fort Worth’s WestBend shopping center (it opened a Dallas store in May). The brand, which launched in New York City as an ice cream truck, often features exotic ingredients with a backstory, such as marionberries from Oregon’s Stahlbush Island Farms. Thirty rotating flavors are offered in the shop; vegan options include Oat Milk Brown Sugar Chunk; we like it in our coffee.
WestBend, 1653 River Run, Fort Worth, 718-701-1630, vanleeuwenicecream.com
In Grapevine, get your ice cream or shake straight up or with an adults-only kick of booze at Buzzed Bull Creamery. Made with liquid nitrogen, this small-batch ice cream aims to please with a variety of flavors and toppings. Can’t make up your mind? Try a flight with small tastings of multiple flavors. There’s also an espresso bar that offers boozy options.
419 S. Main St., Grapevine, 817-527-2890, facebook.com/BuzzedBullCreameryGrapevine
SAVE THE DATE
Holiday celebrations: Feast of the Seven Fishes
Two downtown Fort Worth restaurants, il Modo in the Kimpton Harper Hotel and Grace, offer this holiday special, an Italian-American tradition of seven courses of seafood.
Dec. 20 The Grace dinner, a tradition since 2015, includes Italian wine pairings for memorable courses such as Maine Diver Scallop Carpaccio, King Salmon Nduja and Pistachio-Crusted Bronzini. Passed appetizers and pours of Franciacorta Berlucchi 61 Brut kick off the reservation-only event, and a Valrohna Chocolate Torta served with 20-year tawny port sends guests home happy and full. $195 per person.
777 Main St., 817-877-3388, gracefortworth.com
Dec. 24 At il Modo, the feast includes Shrimp Scampi Linguini and Brodetto di Pesce with grouper, clams, mussels and baby octopus. $68 per person, 5-10 p.m.
714 Main St., 817-415-0144, ilmodorestaurant.com
Fort Worth said farewell to Fixture Kitchen and Social Lounge as the Magnolia Avenue restaurant shut its doors in early November (it would have turned 8 this spring). Owner Ben Merritt, who made his head chef debut in Fort Worth at Fixture — known for its brunch and popular beet fries — made the surprise announcement, citing economic reasons. He remains busy running Fitzgerald, 6115 Camp Bowie Blvd., on Fort Worth’s Westside.