Inside Scoop: BeetleCat + Jeni's Splended Ice Creams

Inside Scoop: BeetleCat + Jeni's Splended Ice Creams

I met Jeni a few years ago at an event in Atlanta and instantly appreciated her love of decadent flavors and doing something new. Jeni’s first Atlanta location is neighbors to JCT Kitchen, so I have watched the cult following behind her brand, and could not help but remember my first job working at an ice cream shop in Houston. I was a better taste tester than scooper but my love of ice cream stayed with me forever. 


This past fall, I ran into Jeni at a BBQ festival and convinced her that we should collaborate on a custom flavor. We met for drinks at Superica, neighbor to her Krog Street Location, and the rest is history. Though she vetoed my first idea of a chicken biscuit flavored ice cream, we came up with a great sundae that is Jeni’s take on our Coconut Pie from BeetleCat. The sundae is available at Jeni's shops nationwide now through Thursday, March 16, and consists of Jeni’s salty Caramel ice cream, salty caramel sauce, toasted sweetened coconut, honey graham cereal and is topped with raw honey coconut whipped cream. 

hey Music City, we’re coming for ya!

hey Music City, we’re coming for ya!

 

Nashville is just such a killer town. The food scene is real and truly inspired, just as the music scene is and both together is what always brings me to Nashville. With Phillip from Rolf & Daughters to Tandy at City House and Josh at Bastion / Pinewood Social and on and on, the city is not lacking for sure. As far as what we would like to do, it always starts with the neighborhood and what we feel would be a wanted addition. The Hammer Mill building is just so amazing, anything inside there will be cool. As this is a bit far out, we are still in the planning phases but what I know is it will be three distinct spaces but they will all work together with the majority being highly seafood centric. I am always a fan of local music talent so I can also see a fun version of a "listening room / honky tonk.” But whatever it is, it needs to be true and unique to Nashville.

-Ford

"Nothing Great Was Ever Achieved Without Tomatoes."

"Nothing Great Was Ever Achieved Without Tomatoes."

Well it has been about a month since JCT Kitchen’s Attack of the Killer Tomato Festival, and I think I have finally cooled down from the Atlanta heat. This day always means a lot to me because of the direct impact we are able to have on Georgia Organics. We were able to raise $100,000 this year and we couldn’t have done it alone.  I love seeing the restaurant community do what we do best… come together as one for a great cause. The Killer Tomato Fest is always one of my favorite days of the year, (and not just because I got to play guitar with friends for Chef Zeppelin), but because everyone that attends can feel the uniqueness of this day. People that know me best know that I love to make things a competition, and nothing is better than watching chefs and mixologists from all over outdo themselves year after year. Thank you to everyone who came and supported us for this awesome day. See you again next year!

Ford Fry Shares Superica Recipe with InStyle!

Ford Fry Shares Superica Recipe with InStyle!

Superica's Queso Fundido is always an easy hit with any crowd! Ford shared the Tex-Mex recipe with InStyle so readers would be able to make the dish at home for their own Golden Globes viewing party. Head on over to Instyle.com for the full recipe!


Take Me Out to the Ball Game..

Take Me Out to the Ball Game..

State of Grace readies for October Opening....

State of Grace readies for October Opening....

This past Sunday, Chefs Ford Fry and Bobby Matos cooked together at Blue Heron Farm in Waller, Texas. This gorgeous, out-door, family-style Sunday supper included dishes like: assorted oysters; grilled shrimp with lime broth, herbs and chile; white bolognese with garganelli pasta; barbecue bone-in beef short ribs; and oatmeal cookie cream pies. The lunch also included side dishes of farm peas and roasted eggplant with goat cheese. 

 

Check out the Houston Chronicle and Culturemap recaps from the lunch! 

We can't wait to open the doors to State of Grace! Thanks for being patient with us Houston! 

BeetleCat Coming to Inman Quarter Fall 2015

BeetleCat Coming to Inman Quarter Fall 2015

The hotly-anticipated sister restaurant to Chef Ford Fry’s successful venture on Atlanta’s westside, The Optimist, BeetleCat will operates as a shore-style, casual cocktail lounge with a coastal 70s and 80s vibe in the Inman Park neighborhood’s new Inman Park Quarter mixed-use development.

The restaurant takes its name from the small, easy-sailing wooden sailboats, beloved in New England. Check back for more details.

Ford Fry teams up with Shake Shack on September 19th!

Ford Fry teams up with Shake Shack on September 19th!

Marcel Burger Photographed by Mary Caroline Russell

Marcel Burger Photographed by Mary Caroline Russell

Chef Ford Fry will be teaming up with Shake Shack in Atlanta on September 19th to create a one-day burger special. Although we can't disclose too many details, he will be working with Shake Shack’s meat grinder. “When it’s a double patty that’s cooked all the way, I want to see the texture of the meat and to have a crispness, like that fried beef crunch,” he said. “That’s the goal.”

Check out more details over on Atlanta Magazine

Bar Margot Opening September 2015

Bar Margot Opening September 2015

Chef Ford Fry will unveil Bar Margot at Four Seasons Hotel Atlanta. 

Slated to open Sept. 28, Bar Margot will serve lunch and dinner daily.

“Atlanta needs a cool hotel bar with high-service standards, big-flavor food, and zero pretension,” Fry said.  “Bar Margot will be a funky community lounge with uncomplicated, thoughtful food, small-batch spirits, and a rockin’ vinyl collection.”

Atlanta needs a cool hotel bar with high-service standards, big-flavor food, and zero pretension, Fry said.  Bar Margot will be a funky community lounge with uncomplicated, thoughtful food, small-batch spirits, and a rockin vinyl collection.

  The menu is a collaboration between Fry and Four Seasons' Chef Robert Gerstenecker. Gerstenecker served as the executive chef of Park 75 and is a 26-year veteran of the Four Seasons family. The two have consulted on Fry’s vision, and Gerstenecker will execute daily operations.

“Bar Margot will offer handmade pasta, charcuterie and cheeses, crudos, and more for lunch and dinner – all with bright flavors, and with plenty of small plates for sharing. We also want to bring in craft espresso and high-quality coffee menus, Fry said. And when guests ask the concierge where locals eat, hopefully we wont have to send them out of the building.