FSM March 2016

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52 DINING & ENTERTAINMENT

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their flatbread pizzas, salads and other favorite menu items. Other Frisco restaurants that
serve craft beer include The Londoner, which boasts American and British cuisine items,
and 3 Stacks Smoke & Tap House, which offers some seriously tasty barbecue to go with
their beers on tap.

Learn NOT A BEER FAN? NOT TO WORRY!
the Lingo! Taking a short drive north to the town of Celina will land you in a wine paradise otherwise
known as Eden Hill Vineyard and Winery. This winery is entirely family-owned and dedicated
to producing quality Texas wines from Texas grapes. Eden Hill’s Linda Hornbacker shares,
“As a family, we use all our skills and talents to bring a special wine experience to our
customers. Whether taking a walk through our vineyard, enjoying the rolling hills of our
country setting or sitting down for wine tasting, we want everyone to appreciate the
wonderful wines Texas can produce. All our wines are made from estate, local and West
Texas grapes.” She continues, “We planted our Tempranillo and Orange Muscat grapes in
2008 and opened the winery in 2010.”

Eden Hill offers an indoor space for meetings and parties of up to 60 guests, special
wine dinners and tours by appointment. Mrs. Hornbaker admits that late winter and spring
are quiet times in the vineyard, yet it is interesting to see how the vines are pruned and
watch the new shoots bud and produce the new year’s blossoms and fruit. She clarifies,
“Of course, any time of the year is a great time to enjoy a good glass of wine! One of
the great rewards of being in the winery business is meeting so many wonderful guests.
Wine can be intimidating on several levels: pairing selections, price, pronunciation and
knowledge. It is really important to help people feel confident about approaching wine
and to enjoy the adventure of trying new varietals.”

Eden Hill’s tasting room and wine store is open from Thursday through Sunday, from 1
p.m. to 6 p.m. Guests can taste the wine, walk the vineyard and gardens and even visit the
chickens!

• A balanced wine includes basic In the local brewery and winery world, the peo-
flavors in equal proportion. Key
components that should be in ple are friendly and the community is welcoming
balance are alcohol, acidity,
tannin, sweetness and fruit and eagerly broadening.
concentration or extract.
In historic downtown McKinney, the concept of Texas wine tasting is made big. Located
• A complex wine includes flavors just off of the square, visitors will find Lone Star Wine Cellars, a popular and unique
that change or linger from the destination nestled inside the Old Ritz Theatre Building. This winery uses only French Oak
moment you taste it until you barrels and ages their wines for many years. If you have sampled various types of wines,
swallow a sip. you know that when wine is handcrafted, it is telling in its flavor and boldness. At Lone Star
Wine Cellars, you can learn about the science behind producing wine and taste different
• A creamy wine is generally a kinds of Texas blends. You may even want to listen to live music at happy hour.
white or sparkling wine that is
aged in oak. Other notable wineries in North Texas are Mitas Hill Vineyard in McKinney, Farina’s
Winery and Café in Grapevine and 96 West Winery in Wylie. With summer right around
• A refined wine is descriptive of the corner, why not indulge and support local businesses that bring this hobby to life for
the tannins present in the blend. avid wine drinkers?

• A harmonious wine exhibits BECOME A WINE EXPERT!
flavors that are completely When trying any fine wine, it is important to consider the wine’s temperature, your setting
combined and no one flavor and accompanying smells that may take away from the taste of your drink. Impress your
stands out. fellow diners with a few wine tasting tricks!

Fill the glass no more than 1/3 of the way full. Start by looking straight down at the
glass, then hold it to the light and give it a tilt, so the wine rolls to the edges of the glass.
This allows you to see the full color range, exposing the wine’s density and saturation.
Viewing the wine through a tilted or side view helps the drinker determine the clarity, age
and weight of the mixture. If the color looks watery near its edge, you may be drinking
a thin wine. If the color looks brown (in white wine) or orange (in red wine), it could be
exposing an older age. Finally, just like you have always seen in the movies, give your glass
a good swirl. For beginners, it is important to swirl the glass while holding it firmly on a flat

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At Homebrew Headquarters, located in Richardson, you will find everything from home brewing and wine making equipment to beverage ingredients and
helpful kits. This destination offers everything you need for a successful home brew.

surface. Wines that have tears or “legs” • Bring one gallon of water to a boil in your pot. Remove the pot from the heat and stir in
have more alcohol and glycerin content, the malt extract (make sure it does not collect on the bottom of the pot). Stir until it is
making them dense. Now, take a sniff! You completely dissolved then return the liquid to a boil.
can train your nose to pick up on good and
bad wine flavors, including fruits and other • Add the bittering hop. Any equipment that comes into contact with the wort (unfer-
scents that will help you understand the mented liquid that turns into beer) after the boil must be sanitized to prevent spoiling.
ingredients.
• After the 30-minute boil is complete, you have created wort. Fill the sanitized fermenter
DIY TIME half way with cold water. Add the hot wort after it has sat for five minutes. Fill the fer-
Many local establishments started menter with cool water (to reach five gallons) and allow the wort to sit until it drops in
making beer in their own homes before temperature to 70-75 degrees.
venturing into the corporate/business
world. Brewing with malt extract is a • Sanitize your yeast package and add (pitch) the yeast. Use a sanitized airlock and bung
starting point for new home brewers, and to seal the fermenter. Give the fermenter a vigorous shake for a minute or two, to pro-
the process requires minimal equipment. vide oxygen to the yeast. During the next one to two weeks, the yeast will be converting
Brenden Stubblefield of Stubby’s Texas fermentable sugars from the malt extract into carbon dioxide and alcohol. Pick a loca-
Brewing, Inc. assures, “If you can boil tion that holds the temperature called for (may vary according to specific yeast), allows
water, you can make beer. It is super easy for minimal disturbance and prevents light exposure. Keep the fermenter within the 65
once you get the equipment, and it is to 75-degree range.
really inexpensive to get started.” He says
sanitation is the No. 1 most important • Signs of fermentation should be visible by the bubbling airlock after 12-72 hours. Use a
thing. hydrometer to assure that fermentation is complete. After three to four weeks in the fer-
menter, beer is ready for packaging! The yeast will ferment the sugar, creating carbon
To complete a home brew, you need dioxide, which cannot escape the capped bottle and carbonates the beer.
a heat source (kitchen stove), a 1.5 to
5-gallon pot, a long stirring spoon, a • B ring two cups of water to a boil. Add five ounces of priming sugar (dextrose) and boil
measuring cup, a can opener, a strainer, for about 10 minutes. Remove the mixture from the heat and add the priming sugar
a thermometer, unscented dish cleaner, solution to your sanitized bottling bucket. Transfer the beer from the fermenter into the
sanitizer, a fermenter (large plastic bucket), bottling bucket.
an airlock, a bung (secures the airlock), a
racking cane (transfers beer), a bottling • A ttach the bottle filler to the spigot of your bottling bucket with a small piece of tubing.
bucket, a bottle filler, a bottle brush, Fill your sanitized bottles up to the neck. Cap the bottles with sanitized caps. Store the
bottles, caps and a bottle capper. Follow bottles in room temperature for carbonation to take place.
these steps for a successful and tasty
home brew of your own! Whether you are out to broaden your knowledge of craft beer and Texas wines or you
• U sing unscented cleanser, clean your are interested in crafting your own beverages, Frisco is surrounded by all the places and
resources you need to take on this new hobby responsibly! This industry deepens the pride
brewing equipment. North Texans have for their culture and creates wonderful beverages and experiences in
the process. This is a unique way to learn something new or take on a new hobby this
spring. Cheers!

Allie Spletter is a freelance writer, wannabe foodie and lover of all things pink and crafty.

54 DINING & ENTERTAINMENT

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• MAPYrom20o1ti5ng •CoVmOmLunXitIyX&, ISCSomUEme1r1ce • $3.00
since 1995

BEST OF FRISCO

CARBAPOOSNiIlSeMOnOtNKINNiOlGleXrIDE FrisJcAo’CsOABmSeCriHcaICnKHero

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Best of
Frisco 2016 -
Coming Soon!

EVERY MAY, Frisco STYLE Magazine
reveals what we think are some of
the “best” things in and around the
community. Frisco offers a variety of
unique destinations and discover-
ies that cannot be found in any other
city. What do you think are some of
Frisco’s best kept secrets? Have you
discovered an awesome attraction
or organization you would like to
read more about? Let us know! Send
your Best of Frisco worthy ideas to
[email protected].

BESTof
FRISCO

2016

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58 DINING & ENTERTAINMENT

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SPORTS & ENTERTAINMENT

A Blast to the Past

BY CHRISTINE PERRENOT

From reconstructed videogame scenes and larger-than-life murals to early computers and game controllers, the museum is home to all sorts of memorabilia.

FOR SOME VIDEOGAME JUNKIES, com- ing an interview, using our exhibit as a backdrop. Randy said to us, ‘You want to open a
ing face-to-face with the artificial charac- museum? I have always wanted to open a museum! Let us work together.’ Gearbox was in
ters and the worlds of popular videogames the process of moving from Plano to Frisco, and Randy was instrumental in getting us an
would be a dream come true. Imagine be- audience with the city’s decision-makers. We quickly discovered that Frisco was a perfect
ing surrounded by the gadgets, technol- fit for us, not only in its perfect geocentric location with wonderful local surroundings, but
ogy and game systems that have allowed also in its vision of the future. From my point of view, Frisco seemed like it was ‘meant to
you, over and over, to transform your mind be,’ and now, it BE!”
and travel to an entirely different, make-
believe world within a videogame. Pretty This museum, that is filled with technologically unparalleled exhibits, offers hands-on
cool, right? Well, power up and get ready experiences and provides visitors with the chance to re-live the best aspects of their vid-
for the adventure of a lifetime. eogaming pasts. From reconstructed videogame scenes and larger-than-life murals to
early computers and game controllers, the museum is home to all sorts of memorabilia.
In September of 2014, the City of Frisco “Sharing space with Sci-Tech means there will be great opportunities for parents to make
voted unanimously to build out the unfin- the Frisco Discovery Center a ‘destination’ where their kids can learn about science, math
ished area in the Frisco Discovery Center and technology through one set of doors and more technology, art and history through
and allow it to be the new home of the another. Both museums are highly interactive,” Mr. Santulli says.
National Videogame Museum (NVM). Joe
Santulli, a co-founder of the NVM, shares, ADVENTURE AWAITS YOU
“After our kick starter wrapped up in 2011, This new destination, which is the only museum in America dedicated to the history of the
we were able to better mobilize, which al- videogame industry, features an authentic 1980s-style operating arcade and every control-
lowed us to exhibit at many more trade ler you could possibly think of. It will take anyone’s videogame knowledge or expertise
shows across the country where we were to the next level. The museum spans more than 10,000 square feet and encompasses
pitching our idea for a permanent home. more than 20 displays and a gift shop. Guests can check out all kinds of exhibits, includ-
At the Las Vegas, Nev., Design, Innovate, ing Pixel Dreams (a retro, 1980s themed arcade), the Head-to-Head Hall, Gearbox Behind
Communicate, Entertain (D.I.C.E.) Summit the Scenes, the Timeline of Consoles and Rarest Artifacts. Throughout the extensive ex-
in February of 2012, we met Randy Pitch- hibits and presentations, visitors will discover and explore everything from an arcade of
ford, the CEO of Gearbox Software, dur- timeless classics to the world’s largest Pong console. The museum hopes to archive the

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physical pieces of videogame history while
giving life to the stories and legends be-
hind the industry’s impressive growth over
the years. Mr. Santulli shares, “Like any
other piece of cultural history, we need to
remember where the videogame industry
all began and how the story unfolds. We
are heading into a digital age where physi-
cal media is becoming extinct. You do not
actually have to go to a game store any-
more to get your favorite videogames. We
want to make sure that the past is captured
somewhere. I would like to point out that
this museum is not only about the vid-
eogaming past, it also celebrates the pres-
ent and future of the industry!”

INTERACTIVE AND EDUCATIONAL The museum hopes to archive the physical pieces of videogame history while giving life to the stories and
Upon arrival at the museum, at the first legends behind the industry’s impressive growth over the years.
sight of the colorful, imaginative décor
and gaming paraphernalia, your imagina- a few of which are received upon ticket purchase, but more are available for purchase
tion will quickly be in motion. Gamers will from inside the arcade. The NVM is focused on educating all of its visitors, regardless of
immediately feel a sense of nostalgia after their age or videogaming resumes. Mr. Santulli says, “Though tech museums are making
seeing some of the most iconic gaming great strides at being as interactive as possible, we have made each exhibit interactive by
devices from their generation. “Every- default. If you find yourself peering through glass and reading endless text, you are not in
where you look is pulsating with the cool- our museum. We left the long, detailed stories up to Wikipedia, and instead decided to
est characters from every generation of present our visitors with great stories bundled into rich, colorful, interactive exhibits. You
videogames. You can spend a day reading are going to be able to touch things and experience the tactile stuff that gamers have
every last detail of the history and artifacts experienced for the last 40 years. And you are going to play. A lot.”
of the industry or you can spend it playing
classic games both old and new. There is Besides learning about the actual games and the fun that comes from playing them, the
not a square foot inside where you will not museum also educates guests on the business behind the hobby. The videogame indus-
find something ‘cool,’” Mr. Santulli shares. try provides a money-making niche, and the NVM is prepared to thoroughly inform and
Games include PAC-MAN, Galaga, Don- educate groups about this through programs, seminars, camps and special workshops.
key Kong, Centipede, Asteroids, Defend- The classroom at the NVM focuses on STEM values for groups of youth and provides a
er, Space Invaders and many more. Visitors great spot for a variety of events, including kids’ birthday parties and group gatherings.
can play the games using custom tokens, Throughout the location, patrons can get their hands on the games they love and gain
firsthand knowledge about the experience they may often take for granted. “Beneath all
Bonus Stage! of the interactivity, artifacts and artwork, lies the history of an industry that has grown
tremendously over the past 40 years. At the NVM, you will learn how it all began, how it
ACCORDING TO THE NVM … evolved and where it is heading. You may not even realize that you are getting this educa-
• The videogame industry is larger tion, but as you spend some time here, the stories told through each exhibit fill in a new
piece of the industry’s rich history,” Mr. Santulli says.
than the music and movie industries,
combined! CHECK IT OUT!
• 34 is the average age of a videogamer. The NVM is an established 501(c)(3) non-profit and was founded by John Hardie, Sean
• F emales make up about 40 percent Kelly and Joe Santulli. These founders have dedicated the last 20 years to tracking down
of gamers. important aspects of the videogame industry for their museum exhibits. Do you own a
• A lmost ¾ of U.S. households play cool or interesting piece of videogame history? If you or someone you know has worked in
videogames. the industry, the museum would love to hear from you!
• T he videogame industry is somewhat
young, but there have been more For those gamers who are ready to make the quest and can tear themselves away from
than 50 game consoles released in their current videogame of choice, get ready to be immersed in a world of imagination
North America. that has completely come to life, right here in Frisco. Formulate your strategy and reboot
in a gamer’s paradise! Go to nvmusa.org for a preview of the awesome experience you will
have at the NVM, which is located at 8004 North Dallas Parkway inside the Frisco Discovery
Center. Opening day is Sat., April 2. Mark your calendar now!

Christine Perrenot is the editor of Frisco STYLE Magazine.

60 DINING & ENTERTAINMENT

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62 DINING & ENTERTAINMENT

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ARTS & CULTURE

Cara Posey is the bakery manager and pastry
chef at Coffee N Cream in Frisco.

great tasting product, and their creative

genius elevates the final dessert product

to an architectural and visual masterpiece.

“If you can get artistry going on a plate

that also tastes delicious, now you are do-

ing something that is really special,” states

Kent Rathbun, the award-winning execu-

tive chef and owner of Abacus, Jasper’s,

Hickory and Kent Rathbun Catering. “Now,

you are creating food where people do not

want to eat it and mess it up, because it is

so beautiful, but when they do, they are so

happy and love the flavor.”

A pastry chef is a dichotomy of math,

science and art all rolled into one. Each el-

ement is crucial to the success of the final

product. For example, a pastry chef under-

stands the science of how yeast behaves

in different climates and elevations. To ad-

just for these variances, he knows how to

alter the ratio of flour, yeast and water to

achieve the desired results. In the end, by

manipulating ingredients, adding feature

elements and painting with color and fla-

vor, a work of sweet art is born. “When you

are in the savory kitchen, you can adjust

on the fly and get things just right or even

better,” says Mr. Rathbun. “That is not re-

BEFORE THE FIRST RAYS of morning sunshine even make their appearance, a pastry chef ally true with baking.”

enters her kitchen with eager anticipation. A palette of ingredients and canvasses await Christina Doyal, the pastry chef at

her, and a swirl of creative images fill her mind. With palpable passion, Barnlight Eatery in

she gathers her brushes and tools, and sets out to create a new delicacy The Art of the Frisco, agrees, say-
of art. Sweet Life ing, “In baking, you
have to get it right
After hours of back-breaking, meticulous work, the pastry chef stretch- from the beginning.
es, takes a step back and surveys her creation. Her overly-critical eye and There is an art and a
palate demand perfection, and sometimes, she just shakes her head and

starts over. Each ingredient must be perfectly balanced. The texture BY AMY RICHMOND science to it. If you
must be just right and the plate presentation must be a work of art. With change just one in-

bursts of color and flavor, each creation begs to be experienced to its gredient, it can be-

fullest, but, most are reduced to crumbs in minutes. In these moments of sheer sugar ec- come a completely different product. You

stasy, it is easy to take the effort and artistry of talented pastry chefs for granted. have to have the ingredients measured

Frisco is home to a number of accomplished and artistic pastry chefs. Each of them out and perfect every time. At the end, if

brings something innovative and unique to the dessert scene. “It is such a temporary art. you have messed something up, you have

You spend a lot of time and effort designing cakes and cookies and then they are gone,” to start over. You cannot add things at the

says Cara Posey, the bakery manager and pastry chef at Coffee N Cream in Frisco. “You end to fix it.”

have pictures, but it is a fleeting art. It can be rewarding and frustrating at the same time. Consequently, pastry chefs are ex-

I have to constantly recreate.” tremely picky about their ingredients.

Pastry chefs are rare gems in the culinary world, especially since more restaurants and “The ingredients used in really good res-

hotels are choosing to repurpose frozen desserts. So, if you find an establishment with a taurants and desserts are amazing. They

pastry chef on staff, you have truly discovered a treasure. Whether they work in a restau- are very expensive,” elaborates Mr. Rath-

rant, a bakery, a country club or a hotel, a pastry or dessert chef’s passion overshadows bun. “Good chocolates, good fruits, cream

their grueling 50 to 70-hour workweeks. Their dedication to detail ensures a high-quality, and butter are some of the top ingredients

FRISCOSTYLE.COM MARCH 2016 63

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Kent Rathbun of Abacus, Jasper’s, we use in the kitchen, in terms of price per ounce.” Ms. Posey adds, “There is time
Hickory and Kent Rathbun Catering. and energy invested in all of it, whether it is the initial recipe development or time
spent decorating. It is not made in bulk sitting in a different state. It is all made
Christina Doyal is the pastry chef here. Everything is made from scratch, and we do not skimp on ingredients.”
at Barnlight Eatery in Frisco.
Detailing the extensive process one step further, Ms. Doyal says, “Consumers
Provided by Christina Doyal. do not realize there are chemicals and artificial flavors that create the texture and
taste of a store-bought cake. We make our desserts and cakes from scratch. We
use high-quality ingredients, like fresh apples, to achieve good taste without be-
ing overly sweet. We do not have all those preservatives in our products.”

Despite the details and a passion for quality ingredients, in the end, pastry
chefs are true artists. Each creation is an outward expression of their creativity,
passion and hard work -- a heart-felt gift to the consumer. “One of the underlying
reasons I got into the culinary industry is that I like to make people happy,” Ms.
Posey explains. “I like giving them something they do not expect, or just adding
a little bit of happiness into their day. The fact that small businesses are accepted
in Frisco should be exciting for anyone in the culinary field,” Ms. Posey states.
“There is going to be a lot of room for growth in privately-owned restaurants and
bakeries.”

To earn the title of pastry chef, it takes years of dedication and hard work.
“When you go to culinary school, you do not just automatically come out as a chef,
just like you do not come out of college with your degree and automatically get
a job,” explains Ms. Doyal. “You still have to start at the bottom, like a prep cook,
and work your way up.” Mr. Rathbun also emphasizes that formal culinary school
training is not required to become a great chef. “If you are trained on the job at
some really great restaurants, with some really great chefs, it is really difficult to
match that kind of training anywhere in a school.” Ms. Posey says, “Nothing will
ever take the place of experience in the culinary field. School is great and it is very
important if you are wanting to start your own business, but you will never learn as
much as you can about a product unless you are making it all the time.” Getting
experience before investing in culinary school is highly recommended to ensure
the interest endures. “I do not think anything will prepare a person for what it is
like,” she explains. “It is going to be different in every kitchen, but it is never easy.
They just have to do it for a while and see if they still feel the same.”

If, after all of the training and experience, their passion for pastry still persists,
then aspiring pastry chefs have some options for culinary school right here in Fris-
co. The Frisco ISD offers culinary classes for high school students at the Career
and Technical Education Center (CTE). Its very own restaurants, Studio 08 and
Corner Cafe, are open to the public on most Wednesdays and Thursdays from
11 a.m. to 1 p.m. Monthly menus are posted online and reservations, which can
be made by calling 469.633.6780, are highly encouraged. Collin College offers
multiple certificates and degrees in the culinary and pastry arts. The Institute of
Hospitality and Culinary Education is fully accredited by the American Culinary
Foundation, and their restaurant, Red Room, is open to the public every Thursday
from 11 a.m. to 12:30 p.m. Weekly menus are posted online and reservations can
be made by calling 469.365.1810.

Jill McCord, the lead pastry instructor at Collin College, and the wife of Chris
McCord, the pastry chef at Abacus, has a wealth of knowledge and experience to
offer her students. Mrs. McCord has served as a family consumer science teacher,
an instructor at Le Cordon Bleu and has worked in the kitchens of The Ritz-Carlton
and Stephan Pyles. She says she “loves helping her students become successful,
find good jobs and love what they are doing.”

The next time your mouth waters in anticipation as you move on to dessert and
that sweet delicacy to your lips, pause for a moment. Relish in the dessert’s artistry
and flair. You may feel a little extra thankful for the time and effort that a dedicated
pastry chef spent to bring this morsel of happiness into existence just for you.

Amy Day Richmond is a freelance writer who relishes faith, family, fascinating con-
versations and inspiring words. She also believes life is too short not to eat cake.

64 DINING & ENTERTAINMENT

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Let Ideas
Blossom and
Inspiration
Grow!

NOW IN ITS SIXTH YEAR, The Gar-
den Show, presented by the Collin
County Master Gardeners Association
(CCMGA), has grown into a perennial
favorite with gardeners everywhere.
Learn about North Texas Gardening
and Earth-Kind® gardening principles
on March 19 and 20 at the beautiful My-
ers Park and Event Center in McKinney.

The fun, two-day event will feature
programs and vendors to educate,
entertain and inspire attendees. Lo-
cal horticultural specialists and the
CCMGA, with decades of collective
experience, will offer ideas for more
successful gardening practices. Educa-
tional and informative demonstrations
on a variety of topics will be presented
throughout the show.

Make time to grow and dig up some
education and inspiration this spring.
Show hours are 9 a.m.-5 p.m. on Sat-
urday and 11 a.m.-5 p.m. on Sunday.
Entry on both days only requires a do-
nation of $2 per person. All proceeds
will benefit the Assistance League of
Greater Collin County. Check out this
blossoming event at ccmgatx.org/the-
gardenshow.

FRISCOSTYLE.COM MARCH 2016 65

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68 DINING & ENTERTAINMENT

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Fast, Fresh and Casual DINING

BY WENDI CARTWRIGHT on the preparation of high-quality ingre-
dients and attention to simplistic cook-
A piada is a wrap, baked on a large stone grill and then hand-rolled with fresh ingredients. ing. Today’s consumers are looking for
healthier, better quality food with conve-
nient, fast delivery to accommodate their
hectic lifestyles. Piada Italian Street Food
was created with the belief that you do
not have to sacrifice quality and flavor for
speed and value.

When you enter Piada’s, the first thing
you notice is the open-air feel. You can
see the chefs working and preparing the
delicious ingredients that await you. The
open kitchen design invites you to share
in the experience as the chef crafts your
meal. After grabbing a menu, there is
ample space to sit and peruse the offer-
ings before deciding on what you would
like to eat. A friendly chef is available to
join you to answer any questions, as well
as explain different menu items. Main
items are freshly made piadas (keep read-
ing for more on what exactly a “piada” is),
pasta bowls with angel hair pasta, topped
with house-made sauces and your choice
of toppings and chopped salads, tossed
with house-made dressings. There are
also traditional sides and add-ons. The
beauty of this restaurant is variation. If
you like the way a dish comes straight
from the menu, great! If you do not, that
is fine, too!

IMAGINE WALKING DOWN A NARROW, cobblestone street in a small, off the path town The chefs will make your meal just the
in Italy. You are enjoying all of the sights this experience has to offer, including men play- way you like it. It is fresh, easy and quick.
ing cards under a tree, women visiting with one another as they hang their laundry and Every Piada Italian Street Food restau-
kids playing outside with their friends. Then, it happens! You smell the aroma before you rant is run by a chef, not a manager, who
see it. It is a combination of wonderful scents that waft around the corner and you can- will personally greet you as you step up
not wait to find the source. At last, you see a small, family-operated food cart parked on to the stone. They are passionate about
the corner, dishing out something wonderful. Here, fresh vegetables and herbs harvest- food and love sharing their knowledge
ed straight from a local garden, paired with hand-crafted, cured meats and delectable with others. The chefs know that great
homemade cheeses are expertly combined into something fresh, fast and convenient. food starts with a few simple, fresh ingre-
dients. The magic is knowing how to bring
If this kind of food experience sounds inviting and like something you would love to the best flavors to life.
learn more about … keep reading! After visiting Italy several years ago, a couple of
business entrepreneurs ran across this same scenario: fresh food being prepared and “What is a piada?” you ask. A piada is
served to locals and visitors from food carts and corner markets scattered throughout a wrap, baked on a large stone grill and
the streets of Italy. The perfect combination of charm this offered, the ingredients used
and the quick service inspired them to begin thinking about how they could take those
same ideas and create something similar in the U.S. The visit began as only a trip to Italy,
but it soon sparked an obsession, an inspiration and a mission to bring the idea of Italian
street food to Americans. What began as an idea scribbled on the back of a napkin dur-
ing a visit to Rimini, Italy, is now Piada Italian Street Food, located right here in Frisco.

Located at 3301 Preston Road, this “design your own” Italian food restaurant opened
in November as the third location in Texas (the first in the Dallas/Fort Worth area).
The Piada Italian Street Food mission is to create fresh, modern Italian food focused

FRISCOSTYLE.COM MARCH 2016 69

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then hand-rolled with fresh ingredients. with shaved parmesan and crispy chicken
The chef utilizes the stone grill in creat- with a spicy Tuscan dressing. With so
ing this wrap (think of a cross between a many options right at my fingertips,
tortilla and a crepe) right in front of you. who can blame me for wanting to
The result is a blistering hot and fresh make it according to my own
wrap, with the perfect amount of olive oil style? Because of all the top-
brushed on top. You can choose a piada pings, dressings, sauces and
from the menu or you can create your cheeses, you could create a
own, adding your favorite Italian ingredi- different piada every single
ents. day for weeks and never
have a repeat item!
On our first visit, we wanted to try the Another party at my
buzzed about and popular items, as well table ordered the pasta
as venture out and create a little some- bowl. It consisted of angel
thing of our own. Who can pass up a clas- hair pasta, tossed with the
sic? The tomato basil soup was warm and perfect amount of fresh,
filling, with a nice hint of garlic. The soup house-made sauce and
paired nicely with the quinoa salad, a a huge meatball on top!
fresh offering mixed with sweet and spicy Again, you can order the pas-
peppers, mint, zested lemon and golden ta straight off the menu or cre-
raisins, with a lemon basil dressing. Yum! ate your own variation. Portion
sizes are generous and ingredi-
Being the rebel I am, I wanted to cre- ents are combined to perfection.
ate my own piada. The combinations on Two of our favorite items had to be
the menu sounded wonderful. Offerings the piada sticks and the cannoli chips.
included calamari with hot peppers and A piada stick is the closest thing you
a freshly made spicy diavolo sauce, steak
will find to pizza here. It is made of baked
piada dough with pepperoni or Parmigiano
Reggiano, then hand-rolled. It is served hot and
steamy with a side of creamy parmesan dipping
sauce. The cannoli chips provide the perfect last bites to
your meal. Presented in a brown paper sack, these crispy, rolled
Italian cookies are lightly tossed in powdered sugar and served with a
chocolate chip cream icing. What a tasty little treat!

The open kitchen design invites you to share in

the experience as the chef crafts your meal.

At this unique, new destination, you can enjoy your food in the spacious dining room,
outside on the patio or while on the run. Along with traditional tea and sodas, an Italian
tea and soda bar is available, as well. The décor is simple and clean and provides the
perfect setting for parties of all ages. Families with small children will love the “no muss,
no fuss” design, high school and college kids will love the convenient location for carb
loading before a big game and parents and grandparents will love the affordable prices.

In addition to the dine-in experience, Piada Italian Street Food makes it easy to call in
or place your order online. The restaurant also offers a catering menu, so call to plan the
perfect meal for your next meeting or event. For those of us who are always on the go,
or who are interested in earning rewards, there is even a Piada Italian Street Food app
that allows you to earn $5 in rewards for every $50 you spend, and $3 for every friend you
recommend (when they make their first purchase). Give Piada Italian Street Food a try. It
has traditional Italian food that is made fast and fresh! You might just forget you are not
dining out in Italy!

Wendi Cartwright is a long-time Frisco resident, freelance writer and owner of a local
full-service travel agency.

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RECIPES

Busy Week Casseroles

Do you have a busy week coming up?
All of these casseroles are delicious
crowd pleasers and freeze wonderfully.
Food preparation helps make a hectic
day run smoothly!

72 DINING & ENTERTAINMENT

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BRIGHT AND EARLY BREAKFAST FOUR CHEESE MACARONI CASSEROLE
CASSEROLE
Provided by Melissa Southam
Provided by Christine Perrenot
12 oz. cavatappi pasta
16 oz. container of breakfast biscuits ½ c. butter
7 eggs ½ c. all-purpose flour
½ c. milk ½ tsp. ground red pepper
2 c. shredded cheddar cheese 3 c. milk
2 c. cut breakfast sausage 1 Tbsp. spicy yellow mustard
salt 2 c. shredded white cheddar cheese
pepper 1 c. shredded fontina cheese
1 c. shredded Monterey Jack cheese
Preheat the oven to 350 degrees. Cut each 1 c. shredded Asiago cheese
uncooked biscuit into four smaller pieces. 1 ½ c. breadcrumbs
Grease your casserole dish and cover the 1 chopped onion
bottom of it with a layer of biscuits. Cook 1 c. cherry tomatoes
the breakfast sausage and cut it up into 2 Tbsp. melted butter
small pieces before making a layer of it
on top of your biscuit layer. Distribute one Preheat your oven to 350 degrees and
cup of the cheese to make the next layer. prepare your pasta. Melt ½ cup of butter.
Beat your eggs with the milk and pour it Whisk in the flour and ground red pepper
over the layers. Add salt and pepper. (At and continue to whisk the mixture con-
this step, you may want to add chopped stantly for one minute. Gradually whisk
vegetables like mushrooms or onions). in the milk and cook over medium heat,
Your final casserole layer will consist of the while whisking constantly, for six to seven
remaining cup of cheese. Cook the casse- minutes. Add your spicy mustard to the
role for about 30 minutes (until the eggs mixture. Remove it from heat. Chop the
appear fully cooked). onion and add it to another stove-top pan
with the cherry tomatoes. Let the mixture
BUILD YOUR OWN PIZZA CASSEROLE sauté for about 10 minutes. Toss together
the cheeses in a bowl. Reserve 1 ½ cups
Provided by Christine Perrenot of the cheese mixture. Add the remain-
ing cheese mixture and cooked pasta to
1 lb. ground beef the sauce, tossing to coat it thoroughly.
1 chopped onion Pour the mixture into a greased casserole
1 clove minced garlic dish. Pour your reserved cheese mixture
1 tsp. Italian seasoning on top. Toss the breadcrumbs with the
2 Tbsp. olive oil butter and add to the casserole. Bake for
2 26 oz. jars of spaghetti sauce about 35 minutes.
16 oz. rotini pasta
4 c. shredded mozzarella cheese
2 c. shredded cheddar cheese
sliced pepperonis
olives (optional)
jalapenos (optional)
mushrooms (optional)
green peppers (optional)

Preheat your oven to 350 degrees. Brown From Your
your ground beef with the onion, garlic, oil Kitchen to Ours
and seasoning. Stir in the pasta, spaghetti
sauce, two cups of mozzarella cheese and DO YOU HAVE a favorite dish to
one cup of cheddar cheese. Pour the mix- share? Or a family recipe you would
ture in a casserole dish. Add your remain- like to contribute for other read-
ing cheese to the top of the mixture. Cover ers to enjoy? Send your recipes to
it with the pepperonis and any additional [email protected]. We want to
toppings you would like to add. Bake the hear from you!
dish for about 30 minutes.

FRISCOSTYLE.COM MARCH 2016 73

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SMALL BITES

Edoku Sushi & Robata

5490 HIGHWAY 121
214.618.9888 – EDOKUSUSHI.COM
Whether you prefer to order sushi or sit
around the fire for charcoal-grilled Japa-
nese cuisine, Edoku Sushi & Robata has a
variety of authentic flavors to enjoy.

Kotta Sushi Lounge

6959 LEBANON RD. #108
214.705.0090
KOTTASUSHILOUNGE.COM
Dine in or order out, but be sure to try
the signature maki or any of the creative
Japanese dishes featured on the exten-
sive menu.

Sushi Envy

8240 PRESTON RD. #130, PLANO
469.252.1788 – SUSHIENVY.COM
At Sushi Envy, fish rolls and delicious
appetizers entice diners from a conveyer
belt! Enjoy a variety of sushi favorites at
an affordable price.

FRISCOSTYLE.COM MARCH 2016 75

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THE BEST OF FRISCO DINING READERS’ Best Cake Best Queso
CHOICE RESULTS ARE IN! Our readers
voted for their favorite local restaurants NOTHING BUNDT CAKES LA HACIENDA RANCH • laharanch.com
and we are happy to present the 2016 nothingbundtcakes.com 972.335.2232 – 4110 Preston Rd.
winners! 214.618.6030 – 8837 Lebanon Rd., #650
Best Pizza
Best Delivery Restaurant Best Margarita
PIZZERIA TESTA • pizzeriatesta.com
PAPA JOHN’S • papajohns.com MI COCINA 469.200.8015 – 8660 Church St.
972.712.9001 – 7410 Preston Rd., #127 micocinarestaurants.com
469.362.7222 – 2650 King Rd. 972.473.8777 – 5760 Legacy Dr., Plano Best Barbecue Sauce

Best Restaurant to Best Bread HUTCHINS BBQ • hutchinsbbq.com
Watch a Sporting Event 972.377.2046 – 9225 Preston Rd.
PANERA BREAD • panerabread.com
BUFFALO WILD WINGS 214.705.1468 – 5062 Main St. Best (freshest) Salad
buffalowildwings.com
972.668.9100 – 3211 Preston Rd., #8 Best Fried Chicken SALATA • salata.com
972.294.5364 – 3411 Preston Rd.
BABE’S CHICKEN DINNER HOUSE
babeschicken.com Best Soup
214.387.9500 – 6475 Page St.
LA MADELEINE • lamadeleine.com
Best Ice Cream 972.704.2000 – 8008 Highway 121, #100

BRAUM’S • braums.com Best Spot for Beer on Tap
214.872.1056 – 2680 W. Main St.
3 STACKS SMOKE & TAP HOUSE
Best New Restaurant 3stacksbbq.com
469.287.9035 – 4226 Preston Rd.
BURGER 21 • burger21.com
972.810.3444 – 5757 Main St., #100

76 DINING & ENTERTAINMENT

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Best Sandwich/Sub

JERSEY MIKE’S • jerseymikes.com
972.668.6003
5110 Eldorado Pkwy., #450
972.540.5057
15962 W. Eldorado Pkwy., #250
214.407.8311
7410 Preston Rd., #129

Best (speediest) Service

PIE FIVE • piefivepizza.com
214.705.6335 – 5110 W. Main St.

Best Restaurant to Pick Up
Dinner for the Family

PEI WEI • peiwei.com
214.705.0341 – 5110 Main St., #100

Best Patio Dining

GLORIA’S RESTAURANT
gloriascuisine.com
972.668.1555 – 8600 Gaylord Pkwy.

Best Taco

FUZZY’S TACO SHOP
fuzzystacoshop.com
972.377.8226 – 2930 Preston Rd., #190

Congratulations, Diane!

Dining Readers’ Choice winner DIANE
GOLLER received a $200 gift card to
Silver Fox. Keep an eye out for the
next Frisco STYLE Readers’ Choice
survey and you might be a winner!

SPONSORED BY

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78 DINING & ENTERTAINMENT

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E D U C AT I O N

IN FEBRUARY, members of the community gathered in excitement at the Frisco Public state-of-the-art early learning space that is

Library for the much anticipated announcement of the Ready to Read Railroad, a new early the first of its kind across public libraries of

childhood literacy program that will be opening to the public later this spring. Thanks Texas. Not only is this service one of a kind,

to the Frisco Chamber of Commerce and Leadership Frisco Class 19 (a vital strategizing but it will be designed by Jim Bradberry,

group responsible for bringing the new and interactive Ready to Read Railroad to the Fris- the same architect who built Storyville for

co Public Library), this new program is now becoming a reality! the Baltimore County Public Library Sys-

Shelley Holley, one of the 24 members in tem in Md. If you

Leadership Frisco Class 19, also works at the have never heard of

library. She is a liaison with the Friends of Storyville, look it up

the Frisco Library and the Library Founda- and be amazed!”

tion, both of which offered their support for At the Ready to

the new project. On bringing the Ready to Read Railroad, all

Read Railroad to the Frisco Public Library, areas of explora-

Ms. Holley shares, “We realized there was tion will be tapped

a need to give Frisco’s youngest residents into for children

and their parents this opportunity, but we to learn and grow.

needed a partner and funding to make it The masterminds

happen. We were so grateful when Lead- behind the proj-

ership Frisco Class 19 stepped up, saw the ect know that you

need and took on the project.” cannot put all of

The group, which was divided up into your focus in one

five teams for the project, selected Whit- area while ignor-

ney Brandon Faulkner as its leader, and Ms. ing another. Variety

Holley says that she has been doing a ter- is important, but

rific job of keeping the class on task and on every area of edu-

schedule. “It has been a delight and privi- cation needs to be

lege to work with such a talented and amaz- nurtured. No one

ing group of people. This year’s Leadership wants to see their

Frisco class really has to be the best class child fall behind

ever!” Ms. Holley says. or be the one with

The Ready to Read Railroad will be ex- delayed vocabu-

actly what it sounds like — an indoor train lary development,

designed for interactive learning experienc- communication

es. It will provide a learning environment to or cognitive skills.

encourage early youth literacy in Frisco. To Ms. Bubert shares,

most, reading and literacy is a basic educa- The Ready to Read Railroad will look like an indoor train and provide a learning “This space will be

tional concept. If your child can read, it may environment to encourage early youth literacy. Provided by Leadership Frisco Class 19. designed with early

feel like they can start school with the basic literacy in mind. All

tools they need for success. According to Full Steam Ahead! decisions for ac-
the Frisco Public Library, children who are in tivities and play op-

kindergarten through third grade are learn- portunities will be

ing to read, while from fourth grade on, kids BY CHRISTINE PERRENOT based on current
read to learn! play research. (Yes,

An alarmingly high number of issues ‘play’ is a thing that

can result later in one’s life that stem from inadequate early literacy and comprehension. is researched)! Our goal is to boost early

Ms. Holley says, “Throughout the Ready to Read Railroad, there are activity areas where brain development, develop school readi-

children and adults can engage in imaginative narrative play, there are activities that en- ness skills and increase parent-child en-

courage number and letter recognition, word and sound development and science and gagement in imaginative play. By target-

technology experiments, all of which will improve a child’s comprehension, vocabulary ing these three areas, we are setting Frisco

and cognitive skills.” While Frisco is lucky to have some of the most comprehensive and children up for a lifetime of success — all

educational programs available for our youth, continuing to add top-notch programs that by offering an enriching play experience.”

enable educational success for all is an important component of our community. “The lit- Being a parent is one of the most impor-

tlest people are our biggest customers! At the Frisco Public Library, nearly 70 percent of all tant jobs there is. Providing the city’s youth

materials checked out are children’s materials, and nine out of every 10 people who come with programs like the Ready to Read Rail-

to library programs are children. This is a natural extension of what we do,” Ms. Holley says. road help parents provide inventive and

Lisa Bubert, a youth services librarian at the Frisco Public Library, says, “We are so ex- advanced educational experiences and

cited because we have always wanted to offer this kind of experience to our patrons and learning opportunities for children. “In

now we finally can! Thanks to the work of Leadership Frisco, we will be able to offer a many ways, the experience is what each

FRISCOSTYLE.COM MARCH 2016 79

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In February, members of the community, including Peter Burns, Ashley Miller, Mayor Maso and Shelley Frisco Arts
Holley (all pictured here), gathered in excitement at the Frisco Public Library for the much anticipated will Award
announcement of the Ready to Read Railroad. College
Scholarships.
child and parent brings to it. How do you describe the fun of being fully engaged in a play
and learning environment? I would like to encourage parents and their young children to THE FRISCO ASSOCIATION FOR THE
come and see for themselves,” Ms. Holley says. Parents are critical for the success of their ARTS (Frisco Arts) will award $40,000 in
child. Ms. Holley adds, “Research has shown that to raise a reader and prepare a child for scholarships for high school graduates
success in school, key skills need to be developed before that child even begins school. who plan to pursue college degrees
Libraries are ideally placed to assist parents in helping their children develop these skills.” in arts-related fields. This is the most
money ever awarded by Frisco Arts in
Literacy can be developed though reading, writing, singing, talking and various play a single year (an 18-fold increase over
activities. If play is structured around specific learning environments, as demonstrated by 2015). The scholarships, which will be
the Ready to Read Railroad, a child is likely to take information from the learning experi- awarded this spring, are in partnership
ence and build upon it as they grow. Verbalization of the activity during play helps develop with the Collin College Foundation
problem solving scenarios and critical thinking elements. Adults, parents and profession- and the Frisco Education Foundation.
als can help young children grow by simply providing their support and the learning ex-
periences necessary for future skill development. “Play and parent-child engagement is The Frisco Association for the Arts
a huge part of our storytimes, and we do currently offer small play opportunities in the Endowed Scholarship has been estab-
library by way of our block area, puppet stage and kitchen. However, the Ready to Read lished with the Collin College Foun-
Railroad will be a totally immersive early literacy experience unlike any other of our library dation and proceeds from the initial
offerings. It takes the five pre-reading skills, singing, playing, talking, writing and reading, investment of $25,000 will provide a
and gives parents and children clear opportunities to play and learn intentionally and en- full scholarship for a student pursuing
thusiastically,” Ms. Bubert says. a career in the arts each year. Frisco
Arts is also offering three scholarships
2016 will be a big year for the Frisco Public Library, not just in terms of the Ready to Read ($5,000 each) to three Frisco ISD stu-
Railroad, but also because this year marks the library’s 25th anniversary! “We are celebrat- dents pursuing a career in the arts. The
ing 25 years of the Frisco Public Library throughout the year with special events for all ages. scholarships can be used for tuition at
We are also pleased to be actively expanding our science and maker kit offerings for all the school of the recipients’ choice. Re-
ages. Members can still enjoy a wide selection of books and downloadables, but now they cipients will be chosen by the Frisco Ed-
can also check out 3D pens and scanners, small circuitry kits and, yes, robots. At the risk ucation Foundation, which has awarded
of sounding snarky, anyone who says libraries are just books has not been to our library!” more than $3.6 million since 1999. Fund-
Ms. Bubert shares. ing for these scholarships was made
possible through grants from the City
Before long, upon entering the second floor of the library, you will be greeted by the of Frisco. Go to friscoarts.org for addi-
new Ready to Read Railroad, complete with train cars and a realistic track. This area of tional information about this wonderful
the library will be transformed into a unique station for kids. Leadership Frisco members opportunity for local students.
are seeking donations and sponsorships to defray the cost of building and outfitting the
Ready to Read Railroad. More information about donations and volunteering at the library
can be found at friscolibrarytrain.com and friscolibrary.com. All aboard!

Christine Perrenot is the editor of Frisco STYLE Magazine.

80 DINING & ENTERTAINMENT

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84 DINING & ENTERTAINMENT

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NOW & THEN

In the Old Days
By Bob Warren

In the old days, Frisco had restaurants for those who could afford to eat out. At Tripletts Café, you could get a bowl of delicious chili for a dime! Provided by the Frisco

Heritage Association.

SINCE THE MAGAZINE’S theme for the said “very few times.” For me, eating out meant eating somewhere other than at our
month of March involves dining and en- kitchen table, where we usually had three big meals each day. We called them “break-
tertainment, let us take a look at what fast,” “dinner” and “supper.” Only when we had company did we eat in the dining room.
those words meant to some of us old-tim-
ers when we were growing up in the 1920s Picnics were one of my favorite forms of eating out. It could be eating on our picnic
and 1930s. You will find that our ideas of table in the backyard or, before we had roadside parks, stopping under a shade tree for
dining and entertainment have changed a picnic lunch of sandwiches while traveling by car. Back in the day, we looked forward to
drastically over the years! church picnics, called “dinner on the grounds.” Each family brought a dish of something
special. You could count on finding some deviled eggs, one of my favorites, and then, at
Of course, the economy impacts our the end of the table, there was always a selection of yummy homemade pies and cakes.
spending habits, and the Great Depres- Now that was real eatin’ out!
sion was in full swing during the 1930s. In
those days, spending on non-essentials Frisco always had restaurants for those who could afford to eat out. In the early years,
such as dining and entertainment took a there was Sapps Café, where I was told you could get a great steak for a quarter. Up the
back seat. Unemployment was rampant, street was Tripletts Café. Its specialty was a bowl of delicious chili for a dime. The school
and those who found work on local farms kids’ favorite, and the closest thing Frisco had to a fast food place, was McTee’s. There, if
earned as little as $1 per day. Needless you had a dime, you could enjoy a juicy hamburger and a Coca-Cola®.
to say, “affluenza” was not a problem
around here. A grandchild once asked me if Frisco had a drive-in eating place in the old days. I
laughed and told him, “The nearest thing to a drive-in here was Curtsinger’s Drug Store.
I asked a few of my peers what the word It was there that couples often came to finish their date with an ice cream cone or a cold
“dining” means to them today, and most drink. They pulled the car up to the curb in front of the drug store and flashed their lights
of them said “eating out.” Then, I asked for service. The ‘soda jerk’ on duty came running, took their order, filled it and brought
them how often they ate out when they it to the car on a tray that fit on the car door.” I know that story to be true because I was,
were young. Some said “never” and some for a time, that soda jerk.

We ate out recently at a new place and found the food and service to be fine, but

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the noise level was about three decibels In the old days, most families had a radio
above that of a passing locomotive, leav- that furnished hours of entertainment.
ing little chance for conversation. That is
not my idea of dining! old folks.
Most families had a radio that furnished hours of entertainment. In the afternoon,
Let us look at entertainment in the old
days. Without a doubt, the ways we enter- there were soap operas such as “Ma Perkins,” “Stella Dallas” and “One Man’s Family.”
tain ourselves have changed even more We kids listened to “Little Orphan Annie” and “Dick Tracy,” itching to order his decoder
over the years than our dining habits have. pin and longing for one of his wrist radios. At night, the whole family gathered around
Today’s marvelous electronic age brings the radio to hear such shows as “Amos and Andy,” “Fibber Magee and Molly,” “The
more entertainment opportunities to Shadow” and “Lucky Strike Hit Parade” to hear the top songs of the week.
our fingertips in an instant than we could
ever have imagined just a few years ago. With television still years in the future, newspapers and magazines furnished a great
You youngsters with your iPads, smart deal of entertainment for people of our generation. In the newspapers, my favorites as
phones, videogames and tablets, should a child were the comics. I remember “Popeye,” “Li’l Abner,” “Maggie and Jiggs,” “Kat-
never want for entertainment. Speaking zenjammer Kids,” “Barney Google” and best of all, “Gasoline Alley,” starring Uncle Walt,
of tablets, we old-timers had our tablets, Skeezex and his girlfriend, Nina Clock.
too. They had a red cover with a picture
of a Native American on it with the name Some of the magazines we enjoyed were Collier’s, Liberty, National Geographic
“Big Chief.” Inside, there were lined and The Saturday Evening Post, with covers by Norman Rockwell. Then, there was The
pages for us to practice our handwriting. Country Gentleman, featuring a series about a delightful character named “Scatter-
There, with a lead pencil, we wrote in a good Baines.”
form called “cursive,” in which the letters
joined. It is a form that, to the next gener- Probably the most popular form of entertainment we had in Frisco was the once-a-
ation, will be a secret language, one that week movie. It was open on Saturdays, and admission was only a dime. Until about 1927,
they can neither read nor write. our pictures were silent. Oftentimes, there was live piano music to fill the soundless void.
My wife, Beth, tells me her mother, Bess Hill, was the Frisco theater’s piano player for a
So, without electronic gadgets and no time. One advantage to silent movies was that the audience could cheer the hero and
television to watch, what did folks do for hiss the villain, but when “talkies” came along, we had to learn to be quiet.
entertainment in the old days? We young-
sters of the 1930s entertained ourselves When we went to the picture show, we could expect a feature film, usually a western,
well by playing baseball or football on va- starring someone like Tom Mix, Hoot Gibson or Lash LaRue. The feature was preceded
cant lots, before Frisco even had a park. by a cartoon, a newsreel and, best of all, a thrilling serial that usually ended with the
When we grew tired of that, we pitched heroine being tied to the railroad tracks with a train bearing down on her. We could
horseshoes and played marbles. Then, hardly wait until the next week when, sure enough, the hero came to her rescue just in
we might have a game of hide and seek, the nick of time.
crack the whip or red rover. When we
reached the teen years, there were occa- So, we of the old days were generally happy with our dining and entertainment, having
sional parties where we played “exciting” no idea what changes were to come. “Kinda” makes me wonder what is coming next!
games like musical chairs, post office and
(my favorite) spin the bottle. For that, the
girls sat in a circle and a boy would spin Bob Warren is a local historian, former mayor of Frisco and a regular contributor to Frisco
the bottle. The girl to whom the bottle STYLE Magazine.
pointed got to “go walking” with the boy,
and if the boy was lucky, he might get a
kiss while on the walk.

Adults (we called them “grown folks”)
also had parties, which by today’s stan-
dards, were pretty tame. They played
a game called “Forty-Two” with domi-
noes, and with cards, they played Hearts,
Spades or Rummy. Then, they might get
in a circle and play a game of “Gossip,”
in which the first person whispers a mes-
sage to the person next to him or her. The
message makes its way around the circle,
and like real gossip, by the time it gets
back to the originator, the message is en-
tirely different. Yes, you youngsters might
say it did not take much to entertain those

86 DINING & ENTERTAINMENT

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Mark Vowell, the senior PROFILE
pastor at First Frisco United
Methodist Church, is a third to pastor. I was also a naval officer before
generation minister and entering seminary.”
naval officer.
Service speaks to the heart of Pastor
A Family for Service Vowell. Military service, as well as minis-
and Faith try, are ingrained into his family values.
Pastor Vowell says, “My mom’s favorite
BY DAWN BLUEMEL OLDFIELD uncle, Roy Dillahunty, my Dad, my broth-
er-in-law, Ray Luke, and I have all been
HAVE YOU EVER PONDERED your family tree? What has shaped you to be who you are? commissioned officers in the Navy. I have
Not just your physical traits, but did you inherit your interests, inclination for service and one son currently serving and another
integrity from your ancestors? Mark Vowell, the senior pastor at First Frisco United Meth- who is planning to serve.” Pastor Vowell
odist Church, has a family tree that stands tall, with roots that run deep and branches that continues, “When my mom was a small
spread strong in service and faith. girl during World War II, her favorite uncle
made a secret trip from southwestern
Pastor Vowell is a third generation minister and naval officer. He says, “In 2013, my Oklahoma down to the Dallas Naval Air
bishop called me to share about the opportunity of serving at First Frisco. It is the fourth Station to see if he could get selected for
time I have had the privilege to serve a church previously pastored by my dad, Lynne pilot training. Roy earned his Navy wings
Vowell, or grandfather, Linley Vowell. My grandfather served as pastor here from 1954 and flew carrier-based dive bombers dur-
to 1957. First Frisco member, Billy Vandeventer, whose namesake is Vandeventer Middle ing the final stage of the war in the South
School, remembers arriving at the church as a little girl with her family and being greeted Pacific. He came home a decorated war
by my grandfather. It brought joy to my heart when Billy made it a point to greet me and hero after dropping a bomb down the
my family when we arrived at the church for the first time!” smokestack of an enemy troop transport,
an accomplishment that both honored
Pastor Vowell, his father and his grandfather all grew up attending Methodist church- and burdened him the rest of his life. Roy
es. All three of the men attended seminary at Perkins School of Theology at Southern was the first naval officer and flyer in our
Methodist University, were ordained as Methodist pastors and served in the North Texas family tree.”
Annual Conference. Pastor Vowell says, “We became pastors after spending time in one
or more other vocations. Linley was a school teacher in northeast Ark., Lynn was a naval Pastor Vowell’s mom and dad met at
officer, an airline pilot, a rancher and a real estate broker before responding to a call the Wesley Foundation at Oklahoma Uni-
versity (OU). They got engaged at the
altar of McFarlin Methodist Church in
Norman, Okla. Pastor Vowell’s dad gradu-
ated from OU and was commissioned as a
naval officer just days before his wedding.
He served on active duty for 11 years be-
fore he transitioned to the Navy Reserves
and began one of several subsequent ca-
reers. He retired from the Reserves as a
captain.

Pastor Vowell continues, “Like my dad,
I was able to attend OU on a Navy ROTC
scholarship, was commissioned as a naval
officer and headed off to Pensacola, Fla.,
for flight training after graduation. I re-
ceived my wings as a naval flight officer in
July of 1985, and eventually was assigned
to VP-45, stationed out of Jacksonville,
Fla. Our squadron flew P-3C Orion air-
craft, which were designed to track sub-
marines. I made three six-month deploy-
ments throughout the North Atlantic and
Mediterranean during my sea tour. This
was at the height of the Cold War, so we
were pretty busy trying to keep track of all
of the Soviet subs in our sector. I contin-
ued drilling with the Navy Reserves, even
as I began my career in ministry, and re-
tired from the Reserves as a commander.”

Service is indeed a Vowell family trait.

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Pastor Vowell shares, “My sister, Tawni,
married a Naval Academy graduate (Ray
Luke) from Muenster, Texas. He flew CH-
53E Sea Stallion helicopters on active
duty and also retired from the Reserves
as a commander. Currently, we have a son
who is serving an enlistment in the Navy
and he is training to be a missile techni-
cian as a submarine volunteer, stationed
in Charleston, N.C. Our son who is a se-
nior in high school, is hoping to follow
me and his grandfather to OU on a Navy
ROTC scholarship. Navy runs deep in our
family!”

Service speaks to the
heart of Pastor Vow-
ell. Military service, as
well as ministry, are
ingrained into his fam-
ily values.

While Pastor Vowell’s parents were sta- Service is indeed a Vowell family trait. Pastor
tioned in Guam, they welcomed both he Vowell was appointed to First Frisco United
and his sister to the family. After Guam, Methodist Church in July of 2013. His grandfather,
the family moved around, like most mili- Linley Vowell, served at First Frisco from 1954 to
tary families. His early childhood included 1957. Provided by Pastor Vowell.
stints in Oak Harbor, Wash., Oxnard, Calif.
and Beeville, Texas. Once his dad retired, fully, “I suppose the common thread here is ‘service.’ I wanted to serve my country. I still
the family settled on some land north do. And, I wanted to serve my God. I still do. Belief in and service to causes that are big-
of Denton near Valley View. His parents ger than one’s self has been a driving force behind this nation since its beginning. Belief
joined First United Methodist Church in and service to God is a great summery of Christianity as it is described in Scripture.
in Gainesville. “My sister and I grew up For me, the connection between the two is unmistakable, and I am proud and grateful
in that church, sang in children’s choirs, to be a part of them.”
went through confirmation training, at-
tended Methodist summer camps, at- Frisco has gained national attention for its booming business and housing markets,
tended youth group and learned to serve but it is also known for its education system, values and strong sense of community.
in mission,” Pastor Vowell says. He re- Pastor Vowell says, “I see Frisco as a community built around children, and I love that.
flects, “For many people, a migrant time As a dad and as a pastor in a church where children are everywhere, I love being part of
in the military is a time separate from the a community that is so committed to investing in those young lives. My hope is that the
church. That was not the case for my fam- residents and the community of Frisco will see those young lives as having eternal signifi-
ily. I have no childhood memories, ever, of cance and will invest, as families, in the training and encouraging of young spirits with the
life apart from the connection to a Meth- same energy already poured into the training of young minds and bodies. At First Frisco,
odist church. So, my childhood can be di- we say we are ‘building a family of faith.’ My prayer is for that saying to become more and
vided in time spent as a military brat and more true of the residents and community of Frisco as we all grow together, not just in
time spent as a small-town kid, but church numbers and affluence, but in love, compassion, purpose and joy.”
involvement and family life centered on
devotion to Jesus was the constant.” Dawn Bluemel Oldfield is a local freelance writer.

When asked about his decision to fol-
low in his father and his grandfather’s
footsteps to join the Navy and ministry as
a vocation, Pastor Vowell says, thought-

90 DINING & ENTERTAINMENT

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92 DINING & ENTERTAINMENT

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Did You Know

INNOVATIONS AT THE MUSEUM OF THE AMERICAN RAILROAD
10 “Highliner” double deck commuter rail cars will be used as classrooms at the Museum of the American Railroad. The rail cars will be the
site of special events and community activities and provide one-of-a-kind learning experiences during museum field trips. Two cars will be
preserved in their original state while the others will be outfitted with the latest classroom technology. The museum also recently acquired
a Santa Fe caboose. Santa Fe Railway #1618, a gift from the Ron Carter Family of Denton, will be a cultural arts piece at the facility. The car,
delivered by truck and reassembled, will be featured on walking tours and educational field trips. Currently, the museum has 15 pieces in
its historic Santa Fe collection. For more information about the new exhibits, go to historictrains.org.

RAYTHEON COMPANY DONATED TO SCI-TECH DISCOVERY CENTER
Frisco’s Sci-Tech Discovery Center has been awarded $50,000 by Raytheon Company’s Space and Airborne Systems business to create a
new MakerSpace in Collin County. The MakerSpace provides tinkerers, inventors and engineers access to programs, technology and tools
to test, prototype, demonstrate and build their designs. Designed for the community and all age groups, the MakerSpace is scheduled
to open to the public in June. It will include 3D printer technology and provides a community center with resources that help people col-
laborate. Visit mindstretchingfun.org to learn more.

ST. JOHN LUTHERAN CHURCH OF FRISCO CELEBRATED CHARTER SUNDAY
On Sun., Dec. 13, 2015, St. John Lutheran Church in Frisco was formally recognized as a congregation and officially received as a member
of the Lutheran Church - Missouri Synod (LC-MS). The church was originally formed as a mission of Faith Lutheran Church of Plano. 44
people attended the charter Sunday special service that was led by Rev. Stephen W. Kieser, the associate pastor of Faith Lutheran Church
of Plano and the headmaster of Faith Lutheran School of Plano. The idea for developing a mission church in Frisco began in May of 2014,
when several families asked Faith Lutheran Church in Plano to help start a mission church in Frisco. The first worship service was Sun., April
19, 2015, at the Hilton Garden Inn in Frisco. In May of 2015, worship was moved to the Holiday Inn Express in Frisco. For more information,
call 972.704.6722 or visit stjohnfrisco.org.

COLLIN COLLEGE OPENED ITS NEW HEALTH SCIENCE CENTER
Collin College recently hosted a ribbon cutting for the Cary A. Israel Health Sciences Center on Collin College’s Central Park Campus in
McKinney. This facility provides state-of-the-art learning spaces for health science programs. The center was named by trustees in honor
of the college’s second district president. The three-story, 125,000-square-foot building has classrooms and labs for students, including
a simulation lab with hi-fidelity human patient simulators, an emergency room lab, a mock ambulance, emergency medical services labs,
sleep study labs, nursing skills labs, a respiratory care lab, an operating room lab with post-op area, surgical technology labs with a scrub
room and a central sterile supply lab with decontamination and sterile prep areas. The building includes the Abernathy Family Lecture Hall,
which seats 144 people. To learn more about Collin College, visit collin.edu.

FRISCO PUBLIC LIBRARY MAKER KITS
The Frisco Public Library has been making 3D printing accessible to the community. The response to the STEM, maker and technology
classes shows a growing interest in emerging science and technology fields. A $42,000 grant from the U.S. Institute of Museum and Library
Services and the Texas State Library and Archives Commission helped the library create 50 STEM backpacks and 66 Maker Kits to get this
new technology to library users. The Maker Movement allows individuals to take technology and modify it to create innovative devices and
solutions to problems. The Maker Kits help individuals explore, learn and innovate by providing support and equipment. New kits include
Dash and Dot Robots, Raspberry Pi: Minecraft Edition, iPad 3D Scanner, Internet of Things, Wacom Tablet: Manga Edition and more. Visi-
tors can borrow kits and set up a Maker Lab at home or school. For more information, go to friscolibrary.com.

MARK YOUR CALENDAR FOR THE TEXAS BIG STAR HALF MARATHON AND 5K
The Texas Big Star Half Marathon and 5K will start and finish at Toyota Stadium on April 16. The North Texas Community Giving Founda-
tion and the Tug McGraw Foundation (TMF) are excited to bring the first endurance event to Frisco! The North Texas Community Giving
Foundation works to build a strong local community by supporting youth, women, families and others through awareness, service and
financial support. TMF raises money to better the quality of life of children and adults with brain tumors by researching the physical, social,
emotional, cognitive and spiritual impact of the disease. TMF research includes a broader spectrum of neuroscience to support advances
in medical care for battle-wounded, ill and injured service members. Join the event and help make a difference! If you register by April
14 and you finish the race on April 16, you are eligible for a guitar (signed by Tim McGraw) give-away! To register or learn more, go to
runtexasbigstar.com.

THE BOYS & GIRLS CLUBS OF COLLIN COUNTY CHARITY TOURNAMENT
If you love poker, plan to be a part of the 5th Annual Charity Poker Tournament on March 31 at Gleneagles Country Club in Plano at 7:30
p.m. You can become a sponsor or buy individual tickets. Prizes will be awarded at the end of the evening and Blackjack tables are also
available. To register or to learn more about the Boys & Girls Clubs of Collin County, go to bgcc.org.

FRISCOSTYLE.COM MARCH 2016 93

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SUNDAY MONDAY TUESDAY WEDNESDAY
Lone Star Student Teller Auditions Begin,
Frisco STYLE supports Frisco Humane all day; Toddlers Story Time, 10 a.m.; Babies Story Time, 10:30 a.m., 11 a.m. and
Society, Adopt a Pet, 972.498.8980, 2 Years Story Time, 10:30 a.m.; 3-5 Years 11:30 a.m.; Shake, Rattle & Read Story
www.friscohumanesociety.com Story Time, 11 a.m.; ESL Language Lab, Time, 6:30 p.m., friscolibrary.com
Libby Mae Appleby loves to go on 6 p.m., friscolibrary.com Prosper High School Theatre, UIL One
Act Play, “Miracle Worker,” Prosper
short walks through the park. She loves 1 High School Auditorium, 301 Eagle Dr.,
to cuddle and sleep whenever possible. Prosper, prosper-isd.net

Alexandria Appleby says she is stub- 2
born, playful and full of so much love!

FC Dallas vs. Philadelphia Union, 2 p.m., Toyota Free Safety Education Classes, through Texas Tech vs. Oral Roberts University, LEGO™ Landmarks, 3 p.m. and 4 p.m.;
Stadium, fcdallas.com March 11, Frisco Fire Safety Town, 2 p.m., Dr Pepper Ballpark, Family Origami Night, 7 p.m.,
Yoga Class, 4 p.m., friscolibrary.com friscotexas.gov/safetytown ridersbaseball.com friscolibrary.com
Exploration Stations, 3 p.m. and 4 p.m.; Texas Legends vs. Idaho Stampede,
Tech Teens, 6 p.m., friscolibrary.com Exploration Stations, 3 p.m. and 4 p.m.; 7 p.m., Dr Pepper Arena,
Undead & Unread Book Club, 7 p.m., nba.com/dleague/texas
friscolibrary.com
9
Texas Legends vs. Idaho Stampede,
7 p.m., Dr Pepper Arena,
67 nba.com/dleague/texas 8

DAYLIGHT SAVINGS TIME BEGINS Word I, 10 a.m. and 7 p.m.; Write Club, Toddlers Story Time, 10 a.m.; 2 Years Story Prosper High School Theatre, UIL One
Board Game Club, 2 p.m., friscolibrary.com 6:45 p.m., friscolibrary.com Time, 10:30 a.m.; 3-5 Years Story Time, Act Play, “Miracle Worker,” Prosper
11 a.m.; ESL Language Lab, 6 p.m.; YA High School Auditorium, 301 Eagle Dr.,
13 14 Book Club, 7 p.m., friscolibrary.com Prosper, prosper-isd.net

15 Classic Readers Book Club, 10 a.m.;
Babies Story Time, 10:30 a.m., 11 a.m. and
11:30 a.m.; Shake, Rattle & Read Story

16Time, 6:30 p.m., friscolibrary.com

FIRST DAY OF SPRING 21 Toddlers Story Time, 10 a.m.; 2 Years 2016 NCAA Division II Men’s Elite
Easter EGGStravaganza, 12:15 p.m., First Frisco Story Time, 10:30 a.m.; 3-5 Years Story Eight Basketball Championship, through
United Methodist Church, friscofumc.org Time, 11 a.m.; ESL Language Lab, March 26, times vary (see website),
Meditation for Health & Joy, 4 p.m., friscolibrary. 6 p.m.; Reader’s Choice Book Club, ncaa.com/tickets
com 7 p.m., friscolibrary.com Babies Story Time, 10:30 a.m., 11 a.m. and
11:30 a.m.; Shake, Rattle & Read Story Time,
20 22 6:30 p.m., friscolibrary.com

23

EASTER 27 28Video Editing Basics, 7-8:30 p.m., Toddlers Story Time, 10 a.m.; 2 Years Texas Legends vs. Los Angeles
“SEE” Musical Production, 9 a.m., Story Time, 10:30 a.m.; 3-5 Years Story D-Fenders, 7 p.m., Dr Pepper Arena,
11 a.m. and 1 p.m., Elevate Life friscolibrary.com Time, 11 a.m.; ESL Language Lab, 6 p.m., nba.com/dleague/texas
Church, elevatelife.com friscolibrary.com Prosper High School Theatre, UIL One Act
U-23 USA vs. Colombia 2016 Olympic Play, “Miracle Worker,” PHS Auditorium,
Qualifying Playoff, 8:30 p.m., Toyota 301 Eagle Dr., Prosper, prosper-isd.net
Stadium, fcdallas.com Babies Story Time, 10:30 a.m., 11 a.m.

29 30and 11:30 a.m.; Shake, Rattle &

Read Story Time, 6:30 p.m.,
friscolibrary.com

App of the Month

HOCUS lets you navigate through mind-
bending puzzles and optical illusions. It
challenges the way your brain works in 3D by
simply guiding a red block to a red hole.

94 DINING & ENTERTAINMENT

THURSDAY FRIDAY MARCH 2016
Toddlers Story Time, 10 a.m.; Tax
Preparation AARP, 10 a.m.; 2 Years Story Pan Am Olympic Games Qualifier, through March 6, times vary SATURDAY
Time, 10:30 a.m.; 3-5 Years Story Time, (see website), Dr Pepper Arena, usawevents.sportngin.com/panams
11 a.m.; Beginner 3D Design, 7 p.m.; Wee Readers Story Time, 10 a.m.; 2 Years Story Time, 10:30 a.m.; Pop-Up Shop, through March 26, Marketplace Boutiques, 8300
Stitchers Book Club, 7 p.m., 3-5 Years Story Time, 11 a.m., friscolibrary.com Preston Rd., Suite 150, Plano, marketplaceboutiques.com
friscolibrary.com Friday Night Flicks, “The Birds,” 8 p.m., McKinney Performing Arts 2 Years Story Time, 10:30 a.m.; 3-5 Years Story Time, 11 a.m.;
Center, 111 N. Tennessee St., mckinneytexas.org Tax Preparation AARP, 11 a.m.; Teen Anime Club, 4 p.m.,
friscolibrary.com

345

Tax Preparation AARP, 10 a.m.; Tech Playlist Contest Ends, all day; Poetry Writing Contest Begins, all day; Orange Theory Paddy Dash 5K/1 Mile, 8 a.m., Frisco Square,
Teens, 3 p.m.; Family Movie Night, Life-sized Board Game Bonanza, 2 p.m., friscolibrary.com getracing.org
6:30 p.m., friscolibrary.com Texas Legends vs. Rio Grande Valley Vipers, 7 p.m., 24th Annual Easter Eggstravaganza, 1-4 p.m., Toyota Soccer
Dr Pepper Arena, nba.com/dleague/texas Center, friscofun.org
10
11 Texas Legends vs. Rio Grande Valley Vipers, 7 p.m., Dr Pepper
ST. PATRICK’S DAY Arena, nba.com/dleague/texas
Toddlers Story Time, 10 a.m.; Tax Texas Pinball Festival 2016, through March 20, times vary (see
Preparation AARP, 10 a.m.; 2 Years Story website), Frisco Conference Center, texaspinball.com Tax Preparation AARP, 11 a.m.; Sensory Story Time, 12
Time, 10:30 a.m.; 3-5 Years Story Time, Wee Readers Story Time, 10 a.m.; 2 Years Story Time, 10:30 a.m.; 3 p.m.; Teen Writers Group, 4 p.m., friscolibrary.com
11 a.m.; Rubber Stamping 101, 7 p.m., 3-5 Years Story Time, 11 a.m., friscolibrary.com Night of Improv, 8-10 p.m., Black Box Theatre,
friscolibrary.com friscoimprovplayers.com

2016 Big 12 Gymnastics Championship, 7 p.m., Dr Pepper Arena,
big12sports.com/tickets/
2 Years Story Time, 10:30 a.m.; 3-5 Years Story Time, 11 a.m.; Tax
Preparation AARP, 11 a.m.; Read to Rover, 3 p.m., friscolibrary.com
FC Dallas vs. Montreal Impact, 8 p.m., Toyota Stadium,
fcdallas.com

17 18 19

Toddlers Story Time, 10 a.m.; Tax GOOD FRIDAY 2 Years Story Time, 10:30 a.m.; 3-5 Years Story Time, 11 a.m.;
Preparation AARP, 10 a.m.; 2 Years Story Wee Readers Story Time, 10 a.m.; 2 Years Story Time, 10:30 a.m.; Tax Preparation AARP, 11 a.m., friscolibrary.com
Time, 10:30 a.m.; 3-5 Years Story Time, 3-5 Years Story Time, 11 a.m., friscolibrary.com Outdoor Festivities (food trucks, bounce houses, Easter Bunny and
11 a.m.; Intermediate 3D Design, 7 p.m., classic car and truck show), 10 a.m.-2 p.m., Free Easter Egg Hunt,
friscolibrary.com 25 11 a.m., “SEE” Musical Production, 6 p.m., Elevate Life Church,
elevatelife.com
Frisco ISD Realtors Breakfast, 9-10 a.m.,
FISD Administration Board Room, 26
friscoisd.org
24

Toddlers Story Time, 10 a.m.; Tax Major Events Provided by WORD OF THE MONTH
Preparation AARP, 10 a.m.; 2 Years Story
Time, 10:30 a.m.; 3-5 Years Story Time, ameliorate
11 a.m., friscolibrary.com

[uh-meel-yuh-reyt], verb

31 To make or become better, more
bearable or more satisfactory.

FRISCOSTYLE.COM MARCH 2016 95

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one day in Frisco...
Right on Track!
PHOTO BY MELISSA SOUTHAM