Bastion

Chef Riccetti has got some chops. Whether it be Maltese rabbit or Peruvian ceviche, her skill and passion for the craft is apparent with every bite. Her tasting menus are a culinary adventure geared towards exploring cultures and flavors with close friends and family. In closing: Wow. So taste. Much delish. Such noms… Wow.

I attended a private cooking class at The Bastion through work. It was very hands on and we all really enjoyed learning and talking about our own cooking experiences. The food came out delicious and we found everyone we dealt with to be super friendly. Overall, a good experience.
The reason I took off one star was because we cooked a large portion of one of our dishes and it was obvious that it wasn’t all served at our seated lunch we had after the class. Which makes sense since the dish was a panko covered risotto ball and they said they didn’t have time to fry all of them. When I asked if we could take home some of the risotto that hadn’t been fried she told me the staff had already divided it amongst themselves to take home.
The website about the class doesn’t say you take anything home (she did give us bread which was nice). But I was still a little taken back by the response for the following reasons…
1. My work paid over $ 1000 for a private cooking class for 7 people which is very expensive. For the price… I think that it would be appropriate to ask the people who just made and purchased the food if they wanted it before giving to your staff.
2. Even if you were giving it to your staff, maybe it just wasn’t the best way to answer the question.
At the end of they day we all had a good time, but maybe they should revisit the policy about whether to send food home with the customers.

A sumptuous multicourse dinner created by Chef Chandra was special Valentine’s Day treat! Butter Poached Lobster, Beef Wellington, and Chocolate Soufflé were just some of the treats she and her staff of Epicureans prepared for us.
If you missed this one you’ll have another chance to participate in a Chef’s Tasting menu dinner on March 1^st when Chef Chandra will be preparing a Mardi Gras/​NOLA Chef’s Tasting menu dinner.
This is a must attend dinner. See ya there.

Chef Chandra Riccetti hosts frequent cooking classes and I took advantage of a Thai Cooking Class. The class was intimate with 8 attendees (including Riccetti) and the class included 5 courses, three of which you had an active hand in preparing.
Chef Riccetti highlighted the flavor profile one should expect with each dish and as we prepped the ingredients for the 3 courses, explanations were given as to how/​why we prepared the ingredients, how different preparations affected taste, and substitutions one could make if some ingredients were hard to find. Tips were also given on how to make some prep work easier, which definitely can come in handy.
As we prepared the dishes, which included a soup, a pad-​thai dish and a flavorful pork lettuce wrap, we had a chance to taste the dishes as they were becoming more complex. I believe that this would help me, personally, understand when and how to increase or decrease certain elements to move the taste as I desire.
When we all sat down to enjoy our creations, along with a green curry rice dish and a sweet dessert highlighting mango, the setting was inviting as we all sat around a long dinner table and were served by a waitstaff, and the mood was highlighted by some cordless lamps sold by another Fairmount Historic Neighborhood entrepreneur, Modern Lantern.
I recommend the series of cooking classes offered by the Bastion. You will get the recipes from the creations you make so that you can recreate them at home!

Tucked away in a corner of historical Ft. Worth, The Bastion is a new culinary venture. It offers incredible food events, cooking classes, and catering. While the entrance faces Hemphill, don’t let that hold you back, there is private gated parking. After taking a three course Italian class, a four hour bread making class, and attending some parties on the property and devouring the chef’s food I am a complete fan. Let me tell you about the classes. They are small and intimate. The Owner/​Chef Chandra caps the classes at six people (I believe you can book larger classes for private parties). This gives lots of time for questions throughout the class and hands-​on attention. The class feels more like old friends learning than any sort of classroom setting. Chef Chandra is fun and approachable in her teaching. She let us bring our own wine and gave us pairing suggestions a few days prior to the class. She gives ample teaching breaks to chitchat and enjoy the experience with our wine in the dining room. Throughout the class she offered tips and advice about different techniques and tools we could use. Towards the end of the class she had a table prepared in the dining room where we sit down with a meal of what we just created and some extra goodies she made in advance to pair with our meal. She eats with the students, which I love, and she answers any questions we might have about cooking, whether it’s related to the class or not. Her goal is get us confident with the items we are learning to make so that we can repeat the process in our home! She prepares a print out of the recipes we learned for easy reproduction! An added bonus is she sent us home with leftovers from the class! I highly recommend taking a class at The Bastion, I can’t wait to go back and take the French class!

We’ve used the Bastion on several occasions for office lunches. The food was awesome! Superior to many other in the area — I personally would recommend the Croque Monsieur or Muffaletta.

I buy my staff an assortment of menu items every Thursday from the bastion, so far we have have the best muffalletta this side of new Orleans, and a vegetarian lasagna that makes me want to dis-​own the Italian side of my family!
everything we have had has been amazing but those two items have really stood out.
also the fresh bread is baked in house and so fresh I have to wait for it to cool down before destroying it with the desperation of a kid recently back from fat camp!

Fantastic local lunch restaurant with super fresh ingredients and a French/​European twist. Catering? no problem!