Red Mango
124 E. Fourth St.
Fort Worth
www.redmangousa.com
Le Monade
249 West Thornhill
Cotton Mouth Cotton Candy
www.cottonmouthkitchen.com
Shinjuku Station
711 W. Magnolia Ave.
www.Shinjuku-station.com
Love and Hope Rose
www.hopefamilywines.com/austin-hope
Red Mango hits Sundance Square
The new co-branded Red Mango Yogurt Cafe and Nestle Toll House Cafe by Chip opened in early April in Sundance Square. Located at 124 E. Fourth St., Red Mango features modern, fun décor that accents the wide variety of healthy menu items. The other half of the store will surely satisfy your sweet tooth, offering Toll House cookies under the same roof.
“All of the menu items Red Mango offers are made from high-quality ingredients that will allow guests to get the nutrition boost they crave, including our world-famous frozen yogurt. I cannot wait for community members and visitors of Fort Worth to come enjoy all the fresh and flavorful menu items we have to offer,” says Kimberly Tauch, CEO of 4th Street Sweet Treats and owner of the new location.
Red Mango is also offering more snacking options at Dallas Fort Worth International Airport with the opening of a third location in Terminal B. It will feature on-the-go snacks such as fresh cold-pressed juices, made-to-order smoothies and more flavors of the Red Mango frozen yogurt.
“Red Mango is no longer just a frozen yogurt destination. As DFW craves more delicious snack and beverage options loaded with nutrients, we will continue to expand our menu and grow our presence in the area. Plan to see a lot more of us throughout 2016,” says Jim Notarnicola, chief marketing officer and vice president of franchise development at Dallas- ased BRIX Holdings, the parent company of Red Mango.
New items debuted at the Fort Worth Food and Wine Festival
Le Monade concentrates are now available at the West Seventh Thursday Farmers Market. Owner Carleen Anderson has concentrated her best-selling blends such as vanilla rosemary and strawberry lemonade for fans to take home and mix their own batch. Packaged in nondescript brown bottles, these formulations can be blended with still or sparkling water or your favorite liquor for a fresh cocktail creation.
The former executive chef of Café Modern, Dena Shaskan, has been on a roll with her new catering enterprise this year, aptly named Bravo Catering. She just started Cotton Mouth Cotton Candy as well. These throwback confections served on traditional cardboard cones are swirled with interesting flavors such as coconut chai or carrot cake. Shaskan introduced her organic, dye-free cotton candy line made with natural flavors, to fans of all ages.
Shinjuku Station celebrating five years with Matsuri Festival
Street festivals are held on side streets all around Tokyo and its largest rail hub, Shinjuku Station. The namesake restaurant that first introduced Fort Worth to Izakaya-style dining is celebrating five years behind its bright red door on Magnolia Avenue. It promises a true Japanese street fair as it transforms the interior and patio space.
Love and Hope Rosé 2015
Chef Tim Love and winemaker Austin Hope have teamed up to deliver a refreshing rosé from Paso Robles named Love and Hope. Love and Hope Rosé was produced using the saignée method, where juice from freshly crushed grapes is used to make the wine. This “bleeding off” process allows for a brief period of skin contact with the juice, extracting only a small amount of color for the wine. This process helped to achieve the light salmon color as well as the vibrant aromas and flavors of the rosé.
This mourvèdre, grenache and syrah blend has a nose full of bright fruit such as pomegranate, cherry, strawberry-rhubarb pie and blood orange. You can find Love and Hope Rosé served at all of Tim Love’s restaurants as well.