A sumptuous multicourse dinner created by Chef Chandra was special Valentine's Day treat! Butter Poached Lobster, Beef Wellington, and Chocolate Souffle 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 1st when Chef Chandra will be preparing a Mardi Gras/NOLA Chef's Tasting menu dinner. This is a must attend dinner. See ya there. read more

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Chandra is amazing! She catered a surprise party for me for my husbands retirement. The food was great and the presentation was incredible. She was so attentive and so professional. I highly recommend Chandra. read more

Signed up to do the Thai cooking class for my husband's birthday and WE HAD SUCH A BLAST!!!! We were the only ones to sign up, so she brought the class to us. Chef Ricetti is wonderful! Can't wait to go to one of her tastings! read more

Bastion - Caterers Near Me - Fort Worth, Texas

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! read more

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! read more

This venue is amazing. The atmosphere was beautiful. The food was delicious and the staff was delightful to work with. The Bastion is a hidden gem in Fort Worth. read more

We had a blast with Chef Chandra making ravioli recently. The fillings were one of a kind and featured seasonal ingredients and unique pairings. As having never made ravioli from scratch, I was amazed at how fun it could be with Chef Chandra. Her skill in teaching and cooking go hand in hand. read more

The Bastion catered my Thanksgiving this year -it was a wonderful Thanksgiving dinner! It serves about 8 to 10 people, it's a set menu with just incredibly curated food items. There wasn't any food left over and may I just say it was also our first time trying Cajun deep-fried turkey never in my life have I tasted such savory goodness. Chandra the culinary Chef was most gracious and helpful in avoiding the multiple allergies we have in our family. There was no need to warm anything up. It was ready for pick up and ready to eat exactly at our pick up time. Save yourself time and kick back and enjoy a catered Thanksgiving to go! read more

My wife and I love love love The Bastion. When planning our wedding, we seriously struggled looking for a place to celebrate after we said our vows. We adore wine and great food. Originally, we were hoping to have a wine cellar that could accommodate 50 people. There isn't one in Ft. Worth. Then we remembered a fantastic dinner we had at The Bastion not long before. So we called Chef Chandra and asked if she was available to host our party of 50 on a Saturday night. Luckily for us, she was available. We made an appointment to meet with her and discuss our celebration. Chef was very patient and understanding of our wants and desires for our big night. She offered tons of ideas and thoughts about food and all the options we had available to us. Since The Bastion does not have a LWB license, we supplied our own favorite wines which saved us a lot of our budget allowing us to go with a higher end hors d'oeuvre menu. She came up with a perfect menu of hors d'oeuvres that encompassed all our favorite foods. When our big night was upon us, we were beyond excited to celebrate. The waitstaff rotated around our party offering full tray service seamlessly. The night went on perfectly and we couldn't have enjoyed the special day as much anywhere else. From beginning to end, The Bastion delivered professionalism, integrity, and perfection. We now try very hard to attend as many regional tasting dinners The Bastion puts on regularly and there is always new and exciting flavors to enjoy! The Bastion is a Fort Worth gem!! Thank you Chef Chandra and staff! read more

My partner and I had a very enjoyable experience in a recent cooking class. Chandra was very gracious and delightfully entertaining teaching us how to make ravioli. The ingredients were top notch and the resulting dish was fantastic! I'll definitely be calling the Bastion again for my future cooking class needs. read more

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. read more

This place was amazing! My husband and I went to a 10 course tasting. The food was absolutely delicious and the atmosphere was awesome! We had a wonderful time and can't wait until my company Christmas party that will be held there soon. I highly suggest checking this place out! read more

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. read more

The Bastian - cooking classes International Tapas Cooking Class taught by Chef Chandra Ricceti Great class - small intimate group of 6-8 so you get a lot of hands on and personal attention. 3 hour class -unlike the large classes at the high end grocery stores - everyone participates and walks away with Knowledge, skills and techniques to use at home. Then you have a wonderful dinner that you and the chef have prepared in a great atmosphere. A great date night for my husband and I. This is the 4th class and have never been disappointed! read more

We had our wedding at the Bastion and it was flawless. It has a beautiful garden, fantastic staff, and amazing food. Weddings can be stressful, but I'm blessed with only picture-perfect memories. Our favorite item served was the Warm Apple Cider. We were very impressed with the Bastion, and recommend their activities to all of my friends! read more

We attended the Mediterranean tasting dinner and we had an unforgettable evening of delicious food, peaceful and relaxing ambiance and interesting conversation. Bastion is a wonderful treasure on the Southside and we can't wait to return for the next tasting. read more

The Bastion's Beef Wellington with a Port Reduction Sauce was a perfect dinner. Perfectly roasted tenderloin wrapped in a blanket of flaky puff pastry, homemade pâté with mushroom duxelles were out of this world. Accompanying the Wellington creamed spinach and duck fat roasted potatoes were wonderfully plated. A decadent pre-dessert followed by The DESERT made the experience complete. Very attentive wait staff, and Chef Chandra Riccetti is one of the most creative Chef's in the entire Metroplex. This is a dining must when you are in the DFW Metroplex. read more

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! read more

The Bastion is fantastic! Thank you Chef Chandra for hosting such a delightful evening with amazing food!!! Everything was delicious, the setting fun and your staff extremely accommodating. Looking forward to your upcoming 10 course tastings. read more

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. read more

I attended the Valentines day dinner and had the most horrible experience. Chef Chandra had taken our reservation and information over the phone and even my credit card information two weeks prior to attending. When we arrived we were seated and waited to be served. Shortly after a waiter asked who were were and we stated our names. He then came back and stated that they do not have us on the reservation list. Along comes Chandra who sarcastically talks to my wife and I as if we had made some mistake, as if it was our error, and mentioned that this was a pay first event. I pulled out my credit card in front of everyone because I felt she was not confident I could pay for the expensive outing. I was practically interrogated during our visit ( in front of two other couples) and was deeply hurt. On valentines day, I asked my wife if it was okay to leave. We both left sadden at how we were treated. A week later chef Chandra had found the paper where she had written down our reservation and taken my credit card information. She did apologize and offered to have us back. Although I appreciate the follow-up I still have concerns about the nature in which we were treated at her establishment. Tips: If you call and talk to the chef, please have her send you a confirmation, and probably follow up the next day. If not, you too could be called out in front of crowds of people and questioned about your attendance. Good luck to all who try this place. read more

My wife and I had lunch there today. She had the muffalletta, and I had the roast beef sandwich. I also had the green hatch chile soup.All three items were delicious. The bread on both sandwiches was fresh and very tasty. The soup was excellent and it had a lot of meat in it. I tasted my wife's sandwich and it was the best muffallettta I have tasted in this city. My sandwich was huge and very flavorful. I had to take half of it home. We will be back because of the great tasting food, and the friendly service. read more

I LOVE this business. Catering company, cooking school and special dinners! At least once month Chef Chandra hosts a special tasting dinner. Last night, Valentine's Day she outdid herself with a very special and very romantic culinary evening. The Bastion Restaurant-one of our favorite favorite places here on the neat south side in Fort Worth. Always has been, always will be. Five, count them 5 courses served in a comfortably gracious setting. First there was spinach Ricotta Arancini with pesto, then Maui French Onion Soup with Gruyere Brioche followed bt butter Poached Lobster en Papillotte. Then Beef Wellington with Duck Fat Roasted Potatoes and creamed spinach, then two, count them 2 desserts, both chocolate: Chocolate Souffle AND Chocolate Mousse. Washed down with amusing wines we were allowed to bring in with no corkage fee! We chose Biltmore Estates Casbernet and Cristal. Lovely, lovely evening. We ALWAYS mark our calendars for these Chef Dinners, but review the website for upcoming cooking classes. These are wonderful too. Limited to six people, you make new friends while working in a commercial kitchen creating larapin dinner to enjoy with fellow foodies. Perhaps one of the best facets of the up and coming near south side, The Bastion is a jewel, an absolute gem here in our Fairmount backyard! I will see you there! Cheers! read more

If you haven't been to one of Chef Chandra Riccetti's cooking classes at The Bastion, you have got to go. Last evening was my first with Chandra where she taught us to make the foods of Provence. We made two types of breads: one with herbs and the other topped with carmelized onions. Both were awesome. She started us out with a fresh, cold tomato and herb soup. Then we learned to debone a rack of lamb to make lamb loin medallions. These were seasoned, seared and baked with herbed Panko breadcrumbs. We completed the meal with sautéed, fresh beet greens seasoned with more fresh herbs. A lovely lemon curd dessert was served with freshly baked lavender shortbread cookies. Over the top scrumptious! Best of all, we all learned how to make each dish. We had a small class which made it even more special. If you can't make it to one of her classes, do go to some of the chef tastings. Classes and dinners are listed at http://www.bastionrestaurant.com read more