OLAF GROWALD
Denise Shavandy
Denise Shavandy, competing in Fort Worth Magazine's Top Chef competition in 2018
Chef Denise Shavandy was a little bummed when she found out she won't be back at Café Modern, The Modern Art Museum of Fort Worth's signature restaurant, which has remained closed due to the COVID-19 pandemic. Her management company, Bon Appétit, which ran The Modern's food service, decided not to renew its contract with the museum this year, leaving Shavandy to wonder what her next move would be.
But now, she's back in the kitchen, preparing for a new venture all her own.
Shavandy, a two-time competitor in Fort Worth Magazine's Top Chef contest and winner of a February 2020 episode of Food Network's "Chopped," is launching Spork & Spice, a series of pop-up dinners that will host its first event on April 11 at The Usual bar on Magnolia Avenue. She's currently crafting the menu with bartenders Tommie Fogle and Jason Pollard, promising a series of dishes and cocktails that pay homage to St. George Spirits.
It's the first of what she hopes to be a series of ongoing collaborations with various businesses around Fort Worth. Though menus may change from place to place, Shavandy will be taking much of her inspiration from Middle Eastern, Mediterranean, and Asian cuisines, experimenting with various flavors and spices.
"Spice is something that scares and intimidates people a little bit, but it makes all the difference in the world," she says. "Plain roasted cauliflower verses cauliflower roasted with za'atar mix and sprinkled with feta cheese — it's sexy, comparatively."
Why the name "spork"? "A lot of chefs have their favorite tools, knives, or whisks or something of the sort," she says. "I just felt like sporks are so versatile and fun, and a little silly," she says.
Additional plans include a collaboration with Hao Tran (of Lost in the Sauce, The Table, and Hao & Dixya fame) for a virtual cooking class on April 24. Shavandy is also working with Chris Keel, owner of wine shop Put a Cork in It, for future wine dinners and pre-packaged meals.
And while Shavandy says she'll miss her time at Café Modern, she's also excited to start something new — particularly in a bustling area like the Southside of Fort Worth.
"I was a little sad to not return [to The Modern]," she says, "then I was like, well, let's turn this around and see this as a new opportunity for me to grow and do something different."
Information about how to sign up for Spork & Spice's first pop-up will be announced via The Usual's social media pages (@theusualbar on Facebook and Instagram). Spork & Spice will also post updates via its Instagram, @sporkandspice.
