Attractions
Cowboy Cuisine By Steve Stevens
By Steve Stevens
Years ago, in my youth, when I chased the rodeo trail, I found myself often pondering my life in the shadows of the Stockyards in Northside, Fort Worth. Dance halls, taverns, restaurants and rodeo grounds all called my name like a McMurtry novel. I learned how to two step, chase girls and nod my head on my four footed counterpart with granite hooves- the bucking horse.
I also learned a little bit about Texas Cuisine and all that the fine state of Texas had to offer on these red bricked streets that cover its Western Heritage.
So any time I get an opportunity to walk in the footsteps of all my cowboy heroes, musicians and ghosts of outlaws and cow punchers, I jump at the chance to visit the Stockyards.
If you have never been, it is one of the few very authentic ways to explore our western culture. Recently I had been hearing about a new restaurant called Horseshoe Hill Cafe, opened by the famed cowboy cook and author, Grady Spears. Spears, a Fort Worth local, has created menus and concepts for The Reata Restaurants he co-owned in Alpine, Fort Worth, Texas and Beverly Hills, Calif., and many others.
Spears has the ability to take popular cowboy dishes and elevate them to gourmet and fine dining standards, but keeps them truthful to their country roots. Spears newest venture lead us right down to the Stockyards’ most historic street on West Exchange, on what is known as the “Outlaw End” part of the main street. To read more of, “Cowboy Cuisine” pick up a copy of the July 2016 issue.
Horseshoe Hill- Texana Deviled Eggs Appetizer. (Photos courtesy of Steve Stevens)
Horseshoe Hill- menu chalkboard.
Horseshoe Hill- kitchen shot.
Horseshoe Hill- dessert.
On The Road With Dave Alexander
Rarely will you find an event center that includes a music venue, a steakhouse and a wildlife refuge all rolled into one.
Oak Meadow Ranch has been welcoming guests for over two decades with one thing in mind, your complete happy experience.
The Chef Dinner and Exotic Animal Experience includes a four-course meal followed by a hands-on experience with exotic animals.
You can catch up with Dave at the Birthplace of Western Swing Festival in Fort Worth, Texas on November 7, or at the Irving Symphony Orchestra in Irving, Texas on November 9. To read more about his experience at Oak Meadow Ranch, pick up a copy of the October edition of North Texas Farm & Ranch magazine, available digitally and in print.
To subscribe by mail, call 940-872-5922.
By: Lindsey Monk
On Aug. 22, 2024 at 11:40 p.m., the Remington fire jumped the line in Wyoming to burn towards Montana at a high rate of speed. The fire burned 194,459 acres and over 41 miles from one end to the other in a span of two days. Livestock producers will be feeling the effects for years to come.
Pick up a copy of the October edition of North Texas Farm & Ranch magazine, available digitally and in print. To subscribe by mail, call 940-872-5922.
By: Hannah Claxton | Editor
The GO TEXAN program is a Texas Department of Agriculture initiative dedicated to showcasing and supporting Texas based busi- nesses. During the State Fair of Texas, held in Dallas each year, the program puts together the GO TEXAN pavilion. Within the pavilion, presented by Southwest Dairy Farmers, visitors have the opportunity to sample and shop Texas-based products, learn more about agriculture and participate in family-friendly activities.
In 2023, more than $1 million in revenue was generated across nearly 67,000 products sold. Businesses with products produced or processed in Texas are invited to apply to join the program, and can visit http:// www.gotexan.org/JOIN to apply.
When visiting the State Fair of Texas, make sure to visit the GO TEXAN pavilion to support businesses driving agricultural commerce and explore Texas agricultural commodities outside of North Texas.
The State Fair of Texas is held each year in the fall, and is considered to be the first of the “majors” shows for many students involved in showing livestock. Cattle, hogs, sheep, goats, rabbits, chickens, and even llamas all have a class to enter at the fair.
For those not showing livestock, over a hundred creative arts classes are available to enter. Canned goods, photography, quilts, paintings, and butter sculptures are all displayed throughout the fair’s duration. Another contest judges a variety of antique collections and keeps them on display throughout the duration of the fair.
It’s not the State Fair of Texas without world-renowned food. The Big Tex Choice Awards contest has solidified the State Fair of Texas as the top Fair for great food creations. Each year, State Fair concessionaires fry up tasty and unique foods for a chance to become a finalist in the annual Big Tex Choice Awards competition.
The 2024 Finalists in the Savory category are: Dominican Fritura Dog (by Justin Martinez), The Drowning Taquitos (by Tony & Terry Bednar), Hippie Chips (by Rose and Tom Deschenes), Hot Chick-In- Pancake Poppers (by Palmer and Amanda Fortune), Texas Fried Burnt End Bombs (by Nick and Vera Burt).
In the Sweet category, the 2024 Finalists are: Nevins Nutty Bar- Laska (by Tami Nevins Mayes & Josie Mayes), Rousso’s Cotton Candy Bacon On A Stick (by Isaac Rousso), Strawberry Pop-Tarts Beignettfle (by Justin Martinez), Texas Sugar Rush Pickles (by Heather Perkins), and Tropical Two-Step Punch (by Binh Tran).
Livestock & contests schedule of events is available in the September issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
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