Reata's July Newsletter

Reata Round-Up
Wednesday, July 28, 6:30 p.m.

The evening takes place in the 35th Room, Reata’s private-dining venue (downstairs at 310 Houston Street) that replicates the space the original Reata once occupied high atop a downtown Fort Worth bank building, complete with the lofty view for which Reata became famous. Four courses will be served, each prepared by a member of Reata’s team of chefs, lead by Juan Rodriguez. Guests will vote on their favorite course, and then autograph a chef’s jacket to be presented to the winning chef.

For more information on Texas Toast Culinary Tour’s Feeding Frenzy and to reserve your seat at the Reata Round-Up, click Texas Toast Tours Website.

Central Market Cooking School

On August 10th at the Central Market in Fort Worth, chefs Juan Rodriguez and Nicholas Bivens will be teaching a class on how to prepare one of our guests' all time favorite dishes, the Chicken Fried Steak with Cracked-Pepper Cream Gravy. They will also be teaching the student how to make a couple of new items, the Chopped Salad with Poblano Buttermilk Dressing and Flan topped with Candied Jalapenos. For more information go to Central Market Cooking School Website.

Facebook and Twitter

We only send six to eight newsletters out a year, but if you want to stay up-to-date on all the happenings at Reata, “Like” us on Facebook and/or Follow us on Twitter. Click on the logos to be directed to Reata's Facebook or Twitter pages.

New Menu Items

Since our last newsletter we added some great new items to the Fort Worth menu. On the lunch menu you’ll find the Panhandle Pressed Sandwich, which includes chopped pork belly, ham, Swiss cheese, dill pickles along with a chipotle mayo. On the starter menu we added Chile Dusted Jumbo Scallops with a Pecan Cream Sauce and a Chopped Salad with Poblano Buttermilk Dressing. For dinner we added a Grilled Salmon with a Crawfish Salad, Buffalo Manicotti with Alfredo Sauce and a slow roasted Pork Belly with a Citrus Tomatillo Sauce. And for desserts we added Flan topped with candied jalapeños and a prickly pear sauce and Parker County Peach Cobbler with vanilla ice cream. Click on the following links to see our entire lunch and dinner menus. Lunch Menu Dinner Menu

Featured Recipe from Reata Legendary Texas Cuisine

Variation to Reata's Bloody Mary
Reata has operated the Backstage Club at the Fort Worth Stock Show and Rodeo for the past three years. During this time, Chris Gregory, Reata’s bar manager, came up with a variation to Reata’s Bloody Mary that the patrons love. We wanted to take the opportunity to share this delicious recipe with all of you.

Click for the recipe.