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Billy Bob’s to host steak cook-off championship

Le Boulanger Barbu

facebook.com/pages/Le-Boulanger-Barbu/

Steak Cook-off Association

www.steakcookoffs.com

Simply Fit Meals

1116 8th Ave.

www.simplyfitmeals.com

BURGERFI

burgerfi.com

Billy Bob’s to host steak cook-off championship

Ken Phillips and Brett Gallaway are the co-founders of the Steak Cook-off Association (SCA for short). This year the SCA World Championship will be hosted by Billy Bob’s Texas on Oct. 24. Phillips says, “The championship will feature a first place payout of $7,500 and the largest total payout of $15,000 in the steak world.” Only two years old, this is SCA’s 75th event. He says, “Last year the city of Tulsa hosted the event, so we are very happy to hold the championship in Fort Worth this year. Sixty teams from 23 states and Europe will be competing for the title.”

Bearded Baker

Ever wonder how someone figures out exactly what he was born to do? Rowdy Dugan began baking bread in November 2014 (that’s right, just 11 months ago), and just as a home baker. “By January the demand was so high we were baking about 25 loaves a weekend,” he says. “The name I use is Le Boulanger Barbu. It’s French for the bearded baker.” He bakes naturally leavened breads, which means he use no commercial yeast. “Our bread is actually leavened by yeast that we grow called a starter or a levain.”

Now Dugan’s Le Boulanger Barbu bakes and sells on Tuesdays and Thursdays at Stir Crazy Baked Goods on Magnolia Avenue. His artisan breads such as the Classic Country Sourdough and the seasonal Hatch Cheddar Sourdough have gained such a following that people either call ahead to reserve their loaves or stand in line to get them. Dugan’s capacity is 30 loaves a day and they typically sell out within two hours. I think he has found his calling!

Closings

A F + B (or American Food and Beverage) shocked fans by closing the doors in September after what most would say was a very successful ride in the West Seventh district. Raised Palate Restaurants Group called it a wrap, leaving chef Jeff Harris to ponder his future.

The only Fort Worth location of The Keg Steakhouse closed on Sept. 26 as well, after a 15-year run. The Cityview location at 5760 Southwest Loop 820 had weathered the storm from years of Chisolm Trail Parkway construction, only to have the rug pulled out from under it. When its lease came up for renewal the price-tag was simply too steep to remain in the area. There is still a Keg location in Arlington.

The former Paco and John’s location has been transformed into another location of Simply Fit Meals. A soft opening for the new store was held on Oct.1. Founder Chris Sanchez says, “We typically have a grand opening party a month or so after our soft opening and we’ll announce that on social media. This will be our second Fort Worth location and our eighth in DFW.” The rapidly growing healthy living concept features prepared meals packaged for quick pick up, freshly pressed juices, smoothies and gourmet salads for the on-the-go health-food fan. “Simply Fit Meals is not ‘diet food’ however; the recipes are chef-driven, using quality ingredients, and then are appropriately portion-sized,” Sanchez says. This will be the company’s first stand-alone location and it is adding back-patio seating and cold-brewed coffee. It even plans to add a few made-to-order items beginning in 2016.

Burgers

BURGERFI hamburgers out of Florida is one of the fastest growing fast-casual chains around, with big plans for expansion in Dallas-Fort Worth. The brand (that literally brands its buns) is popular for its fresh, all-natural and hormone-free concept. Matt Ritter, account executive with Finn Partners, says, “They project to have more than 100 restaurants by the first quarter of 2016, including international locations in Mexico City, Panama and London.” Of those, 18 are slated for Dallas and Tarrant county markets. “Five locations are currently planned for Tarrant County. BURGERFI is still discussing how many of those will be in Fort Worth proper,” he says.

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