Open six days a week, Campos Farmer’s Market gathers a selection of largely locally sourced produce under one open-air roof. Arranged in buckets and baskets, the colorful inventory of edibles ranges from grapes and pears to juicy pineapples and spicy jalapeños, lined up alongside locally made iron artwork.
Frontier Meats delivers succulent cuts of beef, bison, and wild boar directly to doors, safely ensconced in dry ice and styrofoam. Frontier?s beef is wet-aged in a refrigerated unit for 28 days, which slowly breaks down tough tissue and results in a more flavorful, tender cut of meat. Patrons looking to expand their meaty horizons can opt for wild-boar or buffalo products, both of which include packages of distinctive burgers. The Texas wild boar also comes as a frenched rack, which dazzles tabletops with its distinctive presentation and nutty taste. Everything is shrink-wrap packed with Cryovac technology, which keeps each protein molecule fresh and allows beef to continue wet-aging in the package.
Nestled among the wooden corrals and brick fa?ades of the historic Fort Worth Stockyards district, Cowtown Winery pairs meats and cheeses with red, white, semisweet, and dessert wines handcrafted by an in-house vintner. Amid shelves stocked with emerald rows of bottles, the winery?s tasting bar hosts daily samplings of premium wines such as the tart Silver Spur red and a pinot grigio with subtle aromas of apple, pear, and aged stetson hat. Live acoustic music on the weekends helps to inspire first-time winemakers as they consult with vintners to design custom labels and concoct up to 29 bottles of their own signature wine.
We offer the high quality spices & herbs with the highlight of our store being our hand made custom blends we make right in our store. We offer loose leaf teas, sea salts, flavored sugars and lots of fun and unique accessories. Come in and smell the spices!
Gene Estes suspects that growing up in the "dry" precinct of Abilene, Texas, may have inspired his alcohol-based ingenuity; he crafted his first batch of wine from Concord grape juice when he was just 23. Years later, after holding various pharmaceutical jobs and putting to use his Masters in Microbiology, Estes's interest in wine re-emerged with a full and passionate force. Today, as the president and vintner of Lost Oak Winery, Gene works alongside resident winemaker Jim Evans to craft a host of award-winning wines. Among them is the 2012 Viognier, which scored a double gold in the renowned San Francisco Chronicle International Wine competition?meaning all five judges awarded the varietal with top scores before gilding the bottle twice in molten gold.
The winery itself offers both guided and self-guided tours, offering visitors a glimpse into the wine-making process complete with samples straight from oak barrels. Additionally, special events draw guests to the lush grounds for live music, wine club events, and the pre-Christmas holiday open house, where they can place preemptive wine orders with Santa.
The creation of Firehouse Subs was based on our love for cooking and fellowship, and our passion for serving customers.
We grew up in a family-owned retail television business in Jacksonville, Florida, where we learned from an early age that you have to take care of the customer.