Casey Thompson Moves Into The Brownstone

Tarant County home to top chef

By Annie Potasznik
|  Monday, Aug 9, 2010  |  Updated 9:22 AM CDT
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Where We Were: Brownstone

Christina Miralla

Pickled peppers, onions and pickles add gorgeous color to the potted pig plate at the Brownstone in Fort Worth's West Seventh development.

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Moving Up to Brownstone

The Brownstone has a menu chock full of entrees made from organic, locally sourced ingredients.
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Several decades have passed since popular culture started elevating cooks into stars, and chefs into veritable supernovas.

Chef Casey Thompson is a homegrown example of someone who has experienced the phenomena first hand.

She turned and burned her way through the ranks of sous chefs under chef Dean Fearing at The Mansion on Turtle Creek, only to land a spot a few years later on “Top Chef” where she shined like a freshly peeled red onion.

Earning a place as runner-up during the show’s 3rd season, Thompson honed her skills at Shinsei in Dallas before joining the reality cast. 

But all of that … Dallas and her foray into the fishbowl of televised drama, are behind her.

Thompson now calls Fort Worth home and the Brownstone is her number one project. She says she wants her menu to reflect the protein-centric, country-style tastes of Fort Worth palates.

“What I’m trying to do is do a lot of the cooking techniques that have existed in Texas for years,” Thompson explained.

Using locally sourced/organic ingredients, even the Brownstone’s cornstarch is natural; Thompson has a serious culinary axe to grind with cooks who waste food.

“The way that we should be cooking is we should be using those things in the summer but also canning or jarring and putting them away for the winter,” she said.

The fruits and veggies of her old skool techniques are seen on the Brownstone menu.

Here is a breakdown of some of dishes made with ingredients that are pickled, canned or preserved on-site:

  • The tart cherry-red wine braised Kobe cheeks is slow cooked beef served falling apart over spoonbread, pickled onions and piquin vinegar.
  • Grandmother’s biscuit pan is a shareable of fire-roasted biscuits, seasonal preserves with venison sausage.
  • The potted pig is a plate of country pork spread with pickled vegetables and bread.

Diners can enjoy seasonal, colorful food like her smoked chicken salad wedge (snag the recipe here) at the Brownstone. And if sitting tableside isn’t their style, guests can lounge on the sofa and eat off a TV tray.

Thompson tells us she wants people to feel comfortable hanging out long after suppertime. And for those who do, we recommend the ginger-peach cobbler with buttermilk ice cream for desert.

We were so inspired by the food philosophy at the Brownstone that we compiled the following list of fruits and veggies that are in season for August. Happy cooking!

  • Apples
  • Apricots
  • Arugula
  • Basil
  • Beans
  • Beets
  • Blueberries
  • Corn
  • Cucumbers
  • Dates
  • Eggplant
  • Fennel
  • Figs
  • Grapes
  • Mangoes
  • Melons
  • Nectarines
  • Okra 
  • Peaches 
  • Peppers 
  • Plums
  • Raspberries 
  • Sorrel
  • Summer squash
  • Tomatoes 
  • Watermelon

The Brownstone
840 Currie Street
Fort Worth, Texas 76107

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