For the past five years every April Reata Restaurant has participated in the Buffalo Gap Wine & Food Summit. These year’s theme was Argentina so we decided to roast a whole pig. We served pulled pork on a crostini with toasted provolone and finished with a chimichurri.
As many of you know I was one of the founders of the Fort Worth Food + Wine Festival. I was lucky to work with a great team of community leaders to make the inaugural Fort Worth Food + Wine Festival an incredible success. Here’s a video that the Fort Worth CVB produced that highlights the festival.
A good friend of mine, Matt McMillan and I went on a 3 day trip out of San Diego aboard the Excel. We were targeting mainly Bluefin Tuna and Yellowtail. On the final day we really got into them about 50 miles south of San Diego.
I decided to roast a pig on a fire pit a made in April of 2013. The fire pit has a grill, and area from skewers for a Brazilian churrascaria but those elements can be removed and a rack added for roasting pig, cabrito and lamb.
While fishing at Amistad up at mile marker 19 when the lake was 50 feet low I saw some herons on the opposite bank. When I went over there I saw some streaks on the Hummingbird when I was about 20 yards from the bank in 35 feet of water. The video contains pictures of about a 1/3 of the striped bass that I caught.
I spent last weekend out at PK with some of my good friends. We had a great time on the rope swing and blob but as you can see, I’m not as acrobatic as a couple of my buddies. They were all divers and feel comfortable doing a double flip prior to hitting the water. I keep my boat out at Possum Kingdom and if you need a great place to store your boat, try PK Boat Storage.
As some of you know Russell Kirkpatrick and I have been working at starting a Food & Wine Festival in Fort Worth. North Texas and specifically Fort Worth is home to some outstanding restaurants and chefs: Juan Rodriguez at Reata, Tim Love at Lonesome Dove, Molly McCook at Ellerbe’s, Jon Bonnell at Bonnell’s, Blaine Staniford at Grace and Michael Thomson at Michael’s to name a few.
I’ve been selected as the “City Slickers” Business Mixer’s “Bachelor of the Year”! I will be searching for my “perfect” Bachelorette. Mark your calendars, Monday, February 13th, 5:30pm-7:30pm at the Whiskey & Rye in the Omni Hotel Fort Worth. It’s free to attend, you can make a donation or become one of the Bachelorettes.
To sign up to be a Bachelorette Candidate please contact Julie Hatch at firstname.lastname@example.org. The cost to enter is $100 and all proceeds will benefit The Greater Fort Worth Affiliate of Susan G. Komen for the Cure.
Here’s a list of questions for the bachelorette candidates.
Something that not everyone knows about me:
One of the most important things in a relationship:
Here are my responses to those same questions.
Name: Mike Micallef
Birthplace: Fort Worth, TX
Occupation: President of Reata Restaurant
Current Residence: Just off of Hulen St. in Fort Worth
Favorite Movie: Hard to pick one so I’ll pick a couple. Tombstone, Gladiator and Saving Private Ryan
Favorite Destination: Any place where the fish are biting
Something that not everyone knows about me: I don’t drink alcohol and I tested every recipe included in the cookbook, Reata Legendary Texas Cuisine
One of the most important things in a relationship: Trust
The bachelorette selected will received a future complimentary hotel stay at the Omni in Fort Worth and dinner prepared by Chef Gerard Thompson and Sporting Clays at Rough Creek Lodge on Valentine’s Day. We’ll leave Fort Worth at 3pm.
This antlered mule deer doe was taken at about 5:00 pm December 29, 2011 on the CF Ranch north of Alpine, Texas. We filmed the necropsy to share with the biologists at TPWD and with the Borderlands Research Institute at Sul Ross State University.