Every girl needs a little TLC from time to time. Mine came in the form of caviar “tacos” and artichoke carpaccio at Twenty at the Tower on June 23. Husband in tow, I zipped eagerly across Taylor Street. I stopped short when I spotted the TLC Catering vehicle. No doubt about it. Chef Tim Love was the guest chef of the evening.
Every Sunday and Monday in June and July, the space at the street level of The Tower serves as a pop-up restaurant where an expertly-curated selection of the area's best chefs prepare an intimate meal for 50 diners. Proceeds benefit the Fort Worth Food + Wine Foundation.
As we waited for our friends to arrive, we happily noshed on hors d'oeuvres.
Seared Foie Gras, Caramelized Onions, Toast Points
Cured Iberico Ham Caviar “Tacos” with Crème Fraiche
(a favorite snack of Chef Love and Iron Chef Jose Garces)
Chicharron Elk, Cheddar, Aji Hushpuppies
Strangers and friends gathered at tables decorated with cheery sunflowers, yellow roses and hydrangea. A five course culinary journey through Spain ensued.
I should confess that I went into this meal wanting to believe that Tim Love was a product of master marketing. Who else could possibly make pit master fat appealing? Nevermind that Love's Love Burger holds a close second only to my Dad's. The man just can't be that good.
I was wrong.
Chef Love's upcoming vacation to Barcelona inspired the menu of “Spanish peasant food,” served family style. A striking platter of thinly shaved artichoke Carpaccio was offered as the first course. Cured lemon and toasted pine nuts accentuated the smooth, buttery texture of the translucent artichoke.
We were instructed to not only savor the grilled shrimp in the next course, but to eat the poached shells. He wants us to what?! An air of apprehension filled the room. I didn’t hesitate and was pleasantly surprised to find that the texture resembled pork rinds, a guilty pleasure my Dad introduced me to.
A favorite among our table was the third course of Fideos (or noodles) with chorizo, clams and smoked garlic aioli served in a piping hot paella pan. I pressed my dining companions for their thoughts.
I actually sort of loathe chorizo so imagine my surprise that I adored this dish. It wasn't too spicy, which I worried it would be. I am quite an adventurous eater but I can't handle much heat at all.
I literally could not get enough of it and could honestly eat it for every meal. The creaminess and texture of the sauce melted in my mouth and then the little bites of chorizo balanced the dish perfectly.
It was rich and decadent and the Spanish flavors were perfect.
We willed ourselves to make enough room for the fourth course while leaving just enough room for Sally's Sweet Surprise. With determination, we tucked into a simple dish of chicken thighs with potato-olive succotash. To my husband, this dish had the best balance of flavor. Each ingredient shined.
Pastry Chef/Baker Sally Schwartz stepped out of the kitchen to give us the dish on dessert. The fifth course featured olive oil cake with homemade prickly pear ice cream, Italian meringue and coconut, lime and vanilla gelée. It was a riff on Baked Alaska. I echo my friend’s sentiments.
I thought it was beautiful and truly the best meringue I've ever had. The prickly pear and olive oil were unique flavors, and I loved that it tasted like no dessert I've ever had.
Chef Love made it a point to visit each table at the end of the night to answer questions and share stories. His passion for food was almost palpable. He was fun.
We ate. We drank. My friends bought the cookbook. The next morning, I dunked homemade biscotti into my new Chef Tim Love coffee mug with pride.
Twenty at the Tower serves a greater purpose than bringing the area's greatest chefs to one place for one night. It reinvigorates the concept of eating local by connecting diners with chefs on a personal level, thereby encouraging patronage of area restaurants. After we took a shot of tequila with Chef Love, I made a mental note to visit The Woodshed soon.
There are six dinners left at Twenty at the Tower. Be sure to be the first to arrive and the last to leave. Tickets are still available at the Fort Worth Food + Wine Festival website.
Cheers.
