Food & Drink

Eats Beat: Peachniks find way to Parker Peach Festival

Festival goers purchase Hutton Farms peaches at the 2012 Parker County Peach Festival.
Festival goers purchase Hutton Farms peaches at the 2012 Parker County Peach Festival. Star-Telegram archives

In Weatherford, this is the Week of the Peach.

The one-day Parker County Peach Festival has sprouted into a weeklong event, including peach giveaways by businesses and a private judging before the event Saturday.

At Baker’s Ribs, giving away peach fried pie samples at lunch Wednesday, up to 1,000 diners a day will give peach a chance.

“People try it, and they come back,” said DeeAnna Krier of Baker’s and the adjoining Original Fried Pie Shop.

“People always find something about barbecue to complain about. The potato salad has too little mustard or too much. The meat should be on hickory, or is it pecan? But everybody loves peach fried pies.”

Dallas-based Baker’s and the Oklahoma-founded Original Fried Pie Shop will sell 400 to 1,000 peach fried pies daily this week, she said.

“It reminds everyone of Grandma,” she said.

And she warned diners about a pie pitfall.

“Never make the mistake of believing someone who says, ‘We’ll get one and split it,’” she said. “Once they try it, they want the whole thing.”

The “5 Days of Peaches” began with farmers market peach samples Monday and continued with free Chick-fil-A small peach shakes at midafternoon Tuesday.

On Thursday, Jeri’s Back Home Bakery will give away peach cobbler samples from 10 a.m. to noon.

Even the Starbucks Coffee in Weatherford gets in the spirit, giving out samples of peach green tea or peach tea-lemonade for an hour at 1 p.m. Friday.

Peach judges will test Saturday’s offerings Friday night in a private event.

So far, the menu includes peach ice cream, cobblers, pies, cakes, cupcakes, breads, cookies, bars, jams, jellies, salsas, savory items and pickled items.

At the festival Saturday, be there at 8 a.m. when gates open. Go for the ice cream and cobbler, and for the bushel baskets of peaches.

It’s a $5 ticket plus food or drink costs; park early downtown near the courthouse square, or later at the First Monday Trade Days grounds. There are also shuttles from Weatherford College and the old high school on South Main Street;

Baker’s Ribs and the Original Fried Pie Shop open at 7 a.m. daily; 1921 S. Main St. at Interstate 20, 817-599-4229,

Change at the Modern

New chef Denise Paul Shavandy will debut July 14 at Cafe Modern in Fort Worth.

Shavandy, the chef years ago at highly regarded Pegasus Mediterranean and more recently at gourmet markets and an Abilene culinary arts program, will start working on specials and a fall menu.

Cafe Modern, inside the Modern Art Museum, is open daily except Mondays for lunch or brunch, and Fridays only for dinner; 3200 Darnell St., 817-840-2157,

More Sunday dining

If you’re ready for a new brunch, three start this month:

▪ Enchiladas Ole, back open in its remodeled location, will launch Sunday brunch this week with items such as a super-stacked breakfast tostada; 901 N. Sylvania Ave., 817-984-1360,

▪ The Live Oak, sort of a Fred’s-ish laid-back music cafe with a rooftop patio, has debuted a new brunch menu to go with new, chef-driven lunch and dinner menus.

The highlight is a new chicken filet sandwich, but don’t miss the cheddar burger with bacon jam; 1311 Lipscomb St. (behind Cane Rosso and Brewed on West Magnolia Avenue), 817-926-0968,

▪ Fireside Pies, gone from Fort Worth but still busy in Grapevine, launches a new Sunday brunch menu this week; 1285 S. Main St., 817-416-1285,

(The Fort Worth location is now serving basically the same cooking under the name Thirteen Pies. It’s open for lunch and dinner daily.)

Bud Kennedy’s column appears Wednesdays in Life & Arts and Fridays in


Twitter: @EatsBeat