Cooking Demos

The City Center Culinary Showcase

Hao's Grocery & Cafe - Chef Hao Tran

Grilled Lemongrass Fish Lettuce Wraps

Time: 12:00 - 12:30 PM

Fresh fish seared on the flat grill with fragrant lemongrass and garlic, served hot and smoky alongside crisp lettuce, cool vermicelli noodles, pickled vegetables, and garden herbs. Guests build their own wraps and finish with a bright nước chấm drizzle—fresh, vibrant, and meant to be eaten with your hands.

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Presenter: Chef Hao Tran

Hey, I’m Hao Tran, I’ve always had this dream of sharing the culinary treasures from my Vietnamese heritage with folks right here in the Fort Worth community that saw me grow up. Food was the glue that held my family together, filled with stories and laughter around the dinner table. I wanted to create a place where everyone could experience that same warmth and joy. At Hao’s, I’ve poured my heart into each dish and event, inviting y’all to take a taste of my culture (and then some) and explore the rich flavors that bring us all together. So come on down, let’s share some good eats, and make memories together—’cause that’s what it’s all about.

Cocodrie's Bayou Kitchen - Chef / Owner Jessie Gibson

Crawfish Boil

Time: 1:00 - 1:30 PM

A true Southern classic inspired by the bold flavors of Louisiana. Fresh, live crawfish are boiled in a large pot with a robust blend of Cajun spices, garlic, onions, and citrus, creating a rich, savory heat in every bite.

Simmered alongside the crawfish are tender red potatoes, sweet corn on the cob, and smoked sausage, all infused with the same perfectly seasoned broth. Served hot and traditionally poured out for sharing, this hands-on feast is messy, flavorful, and made for gathering around the table.

Spicy, hearty, and unforgettable—just the way a crawfish boil should be.

I’m from the bottom of the boot. Where the road ends. (The end of the world). I was raised working on shrimp boats and docks with my dad. Swore I would never do this for a living. I needed up going to college thinking a degree would propel me to a different field. Well I ended up in Dallas staying at a friends house. Us cajuns bring food with us. So I cooked for my hosts/friends and he convinced me to stick a freezer in his garage to start selling shrimp. I slowly built clients to where in 2020 with Covid we advertised we had freezers full of protein and there was no turning back. I did farmers markets, catering, and delivered seafood all over town in my truck. Over time it was harder and harder to get help or grow without a place. Clearly there was a demand for what I was doing. So I created Cocodries to give everyone a place to experience our culture, good food and unique products

Chef Jesus Ocasio Vazquez - The Tradition

Mahi-Mahi Mango Jalapeño Ceviche, Salmon Croquettes with Spicy Mayo & Chives, & Charcoal BBQ Shrimp Skewers with Chimichurri

Time: 2:00 - 2:30 PM

Bright, tropical, and refreshing.

Mahi-Mahi Mango Jalapeño Ceviche

Fresh mahi-mahi cured in zesty citrus, tossed with sweet mango, a hint of jalapeño heat, and garnished with crispy corn tortilla chips.

Comfort in every bite.

Salmon Croquettes with Spicy Mayo & Chives

Golden, crispy croquettes filled with tender salmon, finished with a drizzle of spicy mayo and a sprinkle of fresh chives.

Texas fire meets Caribbean flavor.

Charcoal BBQ Shrimp Skewers with Chimichurri

Juicy shrimp grilled over smoky charcoal, brushed with a light BBQ rub, and topped with vibrant chimichurri for a bold, herbaceous finish.

Presenter: Chef Jesus Ocasio Vazquez

Jesus Ocasio Vazquez, the Executive Chef at The Tradition-Clearfork, brings a wealth of culinary expertise and a passion for service to his role. Originally from the Caribbean Island of Puerto Rico, Jesus discovered his love for cooking at a young age. At just 18 years old, he embarked on his culinary journey with an internship at Hawks Cay Resort in Miami, where he developed a deep appreciation for International Cuisine, particularly Italian Cuisine.

After returning to Puerto Rico, Jesus honed his skills and quickly rose through the ranks, eventually becoming the Executive Chef at the San Juan Hotel and Casino. With over 20 years of experience in the culinary industry, Jesus has worked in various hotels and restaurants, including El Condado Plaza, Verdanza Hotel, and Bahia Beach Resort and Golf Club.

In 2017, Jesus brought his talents to Texas, where he found his passion for serving seniors in the senior living communities. He takes great pride in ensuring that every resident receives the best quality of food, creating unique and wonderful culinary experiences for each individual.

Outside of work, Jesus is a creative soul who enjoys DIY wood projects, painting on canvas, playing golf, cycling, and gardening. He describes himself as a self-taught person who thrives on creativity and challenges, making him a perfect fit for his role as Executive Chef.