Monday, November 24, 2008 , Updated
Fort Worth’s Reata Restaurant debuts new cookbook
FORT WORTH — Reata Restaurant proudly announces the debut of its new cookbook, Reata: Legendary Texas Cuisine, authored by its president Mike Micallef.
Reata: Legendary Texas Cuisine features 150 recipes that would make even the most cosmopolitan food lover yearn for cowboy cuisine. Familiar Texas fare is coupled with fresh culinary trends for dozens of comforting new recipes including Venison Chili, Fish Tacos with Chipotle Cream and Roasted Corn Relish, Maple Duck Breast with Sage Brown Butter Sauceand the Best Damn Macaroni and Cheese Ever.
Micallef surprises readers in the nearly 200-page hardback with unlikely pairings in the Braised Boar Ribs with Spicy Peanut Dipping Sauce and Chipotle Brownie, while also including a few longtime restaurant favorites such as the Smoke Quail with Sweet Molasses Glaze and Jalapeno-Cheddar Grits, Barbecue Shrimp Enchiladas, and Molten Chocolate Cake with Drunken Berries.
“Reata has been supported by hundreds of businesses and organizations who’ve stuck by our staff and our restaurant in good times and bad,” said Micallef. “We’re extremely grateful for the support of our loyal patrons for the past dozen years, and are honored to give back a percentage of sales to one of Fort Worth ’s most worthy causes.”
The colorful new cookbook also showcases more than 100 evocative photographs that capture the lively and convivial atmosphere of this Fort Worth institution. Reata: Legendary Texas Cuisine offers sophisticated yet unpretentious Western fare that is sure to thrill anyone hankering for a bite of the Wild West.
Source: Reata
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