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Titan Catering

🌟 **Executive Chef Lucky Spears** 🌟

From Phoenix to DFW, Chef Lucky offers exceptional catering with a global menu.

Perfect for private dinners, business meetings, or any celebration. Experience culinary excellence tailored to you! 🍽️✨ I started this company so that I could do what I am passionate about, on a more personal level. You may go out to eat and find a meal you enjoy, but there is something different about having something tailored specially for you.

08/14/2026

https://www.instagram.com/reel/DcCUKhKxpaq/?igsh=a3ZkeWhmeTRtcWpr

08/14/2026

Adventure time…

First, thank you for not judging me… out loud. I said I’m working on myself. The “-ing” indicates an active process. You don’t just go cold turkey.

That’s why at Brother Cookie, I got the Mini-Giant cookies. See? Growth.

Started with the Lemon White Chocolate. Bright lemon zestiness paired with little Jason Williams. Get it? Moving on. Nicely done.

The Chocolate Chunk & Roasted Walnut is the kind of cookie you cry with. Hear me out. The good bits of chocolate come in sweet and smooth, telling you everything is going to be OK. Meanwhile, the walnuts come in with just enough crunch to help you release the quiet aggression behind the tears. So… it’s just me? Fine.

The Double Chocolate is an aggressive mouthful of cocoa. If you really enjoy dark chocolate, I feel like this one will be your muse. Rich, deep, chocolate-on-chocolate business.

Cookies & Cream is one of those flavor combinations I seem to order whenever it’s available, in almost any form… yet somehow, I’ve learned I really only enjoy it as a shake. Apparently, I enjoy repeatedly verifying this information.

Now for something a little different… Rosemary Balsamic Fig. Buttery. Subtly sweet. Little bits of gooey fig with aromatic rosemary working its way through. Is it a dessert? A sweet-savory bite? I don’t know. But it works.

Last up, the Browned Butter Cookie. Brown butter comes in with that deep, rich, slightly nutty attitude and basically creates an adult sugar cookie. Not saying that if plain sugar cookies are your favorite, you’re a child… just… childlike. There’s a difference.

I really enjoy Brother Cookie’s willingness to do something a little different. They’re playing with flavors instead of just giving you six variations of chocolate chip. The cookies were good, but for me, they need just a little more magic to break into that top-tier category.

8/10.

Also… I did NOT eat all the cookies.

Just most… of all of them.

08/13/2026

Adventure time…

I don’t usually do soul food unless it comes from a trusted source. Because, as you may or may not know, some people are banned from the kitchen at family gatherings. Everybody with a casserole dish does NOT have the gift.

Yet here we are.

Underground Kitchen is a concept built around feeding people while helping people. Admirable work.

Still… mission or not, you gotta get the food right.

Menu changes often, so check ahead. And call your order in quick—once they open, the clock is ticking.

I grabbed a few things.

Started with the Crispy Yard Bird. Even after the drive back, it still had a little crunch.

First bite made me stop chewing and say, out loud, to nobody:

“OK!”

Chicken was well cooked and heavily seasoned—Cajun vibes with a garlic finish straight out the fryer. Flavor in every bite.

I barely touched the hot sauce. Gotta watch the sodium.

Next up: the “Maryland” crab cakes.

Let’s just say… Maryland might want to distance itself a bit. Not overly bready, crab was present, but the seasoning muted the natural flavor. Decent overall.

Broccolini on the side? Solid. Steamed, buttered, simple.

I saved the mac and cheese for last.

My standards are high.

And… it didn’t land. Dry pasta, light flavor, maybe a hint of smoke. That one hurt.

The greens were fine. Not life-changing, but I ate most of them. That’s on me more than them.

So where does that leave us?

The mission is solid. The chicken is the star.

Crab cakes are a decent supporting act.

Mac and cheese almost derailed the whole experience.

7/10.

08/12/2026

Adventure time… Blue Water Bay Restaurant, Melrose, Florida.

Small body of water. Still. Sunlight bouncing off the surface, daring me to investigate whether there are catchable fish hiding underneath.

Joke’s on you. I watch Animal Planet. I know where I am.

Welcome to the land of vitamin-packed orange drinks and crazy, the only state capable of rivaling Texas in on-road behavior.

Enter Blue Water Bay Restaurant.

Walking in, these heathens immediately hit me with a six-foot glass display case layered with goodies. It’s not that I lack discipline. We all have moments of weakness and need the support of family and friends while we kinda, sorta, maybe think about changing our ways.

The sole server/hostess was a delight.

The Social Security Circle seems to love this place, and I understand why. Sizable portions, manageable prices, and an interior that feels like somewhere my grandfather would’ve met a friend for Saturday morning coffee.

But we’re here to eat.

I skipped two of my usual suspects, calamari and escargot, and went with the crab & artichoke dip and house-made pork rinds with jalapeño queso.

The crab dip was solid. A little oily, but they weren’t stingy with the crab, and the artichoke was present and accounted for.

Vegetables: handled. ✅

The pork rinds were still “cracklin’” when they hit the table.

Yep. Went there.

The queso was pretty standard nacho cheese with diced jalapeños, but paired with those light, airy, salty rinds?

Addictive.

USA!!! 🇺🇸

Eventually I combined both dips and completely abandoned the tortilla chips for the pork rinds. I’d like that officially documented.

For the main, I ordered the seafood trio to maximize my research.

I was told they’re known for the shrimp. They were good, although a little more heat would’ve crisped them up nicely.

The fish was swai, a hearty, versatile white fish, but the house tartar sauce is what really made it shine.

Then came the stuffed crab.

It reminded me of a restaurant I used to work in.

We don’t speak anymore.

Very bready, but in a good way. Almost like Thanksgiving dressing with crab folded into it.

Finally, chocolate cake to go.

For research purposes.

Obviously.

7.8/10.

08/12/2026

Adventure time… Tastebuds Live Fort Worth (not associated with the Dallas location, I was told).

Quick history: I went here when they opened around ’18, ordered wings and left sorely disappointed. I later offered my experience as a consultant to help improve the food. They declined…but offered me a job as a cook.

I politely declined. I know my ability. I know my worth.

Years later, I was asked to try again. I walked in as three people were leaving, making me literally the only customer.

First, the Pink Panther cocktail. I’m pretty sure there was no alcohol in my glass of condensed milk and cherry juice. I make coquito every year, so when I say it was too much for ME…that’s impressive.

The jalapeño poppers were frozen. No problem. But the menu says cream cheese. Nope. Molten-lava nacho cheese. Thankfully I pulled one apart first or I wouldn’t have had a taste bud left alive.

See what I did there?

The mac & cheese isn’t made in-house. The bartender said, “It looks homemade.” 😂 Fair assessment. Creamy from what tasted like white Velveeta/Extra Melt. Not offensive. Not memorable.

Then the chicken tenders. House-breaded with a beer-batter-style coating, but apparently somebody replaced the seasoning with sugar.

The chicken tasted like water with powdered sugar. The texture was also strangely stringy/rubbery—the kind of thing my industry people will understand.

Sauces:

Hennessy: bottled BBQ vibes with a Hennessy reduction.

Raspberry chipotle: familiar. Nothing special.

PB&J: 🚨 PURE CRIMINAL BEHAVIOR.

This appeared to be straight peanut butter mixed with jelly. I’m trying to dip chicken into firm peanut butter like dinner suddenly requires upper-body strength.

Finally, you prepay. Maybe they’ve had dine-and-dash problems.

OR…maybe they want the money secured before the food arrives.

Only they know the truth. 😂

But asking for a tip before I’ve received food, then taking 20+ minutes when I’m the ONLY customer?

I genuinely came back willing to give them another chance.

This wasn’t redemption.

This was confirmation.

⭐ Final score: -1/10.

Yes. Negative one.

08/07/2026

Adventure time… the ancestors called. They wanted us at Black Joy Kitchen, Martha’s Vineyard.

It’s intimate—a simple bar and handful of tables. Reserve well in advance.

The menu deserves respect: an ambitious global celebration of melanated people and their food. Louisiana, Puerto Rico, Somalia, Ghana, Nigeria, Brazil… Somebody has PASSPORT STAMPS… or Google.

I started with the Eve & Evangeline: vodka, strawberry, hibiscus and some shrubbery. There’s probably a sophisticated word, but shrubbery it is.

Po’ Boy Corn Fritters: Not bland, but a little dry. I wanted more shrimp body, not spirit.

Suya Wings: Crispy and sweet glazed, but missing that smoky, spicy, peanut punch. Still, I was nibbling the bone, so we weren’t fighting.

Party in Your Mouth? I politely declined. I’m down for a good time… just not with peaches.

Bourbon Meatballs? Sweet Baby Ray’s with bourbon reduction. I like Ray. Ray has been invited to many cookouts. I just expected to meet somebody new.

Then a small loaf of charcoal bread appeared. GOOD. Possibly an edible apology. We’ll come back to that.

My Waakye Bowl represented Ghanaian cuisine. That’s what they wrote—I’m just reporting the news.

Now THAT GOAT… delicious. Tender, with a flash of curry. Avocado and boiled egg? Chef’s kiss. The rice and beans were dry, but I’d order it again for the goat. That goat was carrying the group project.

The other entrées? I didn’t taste them, so I won’t review them. The ladies’ response: “Meh.”

Our reservation was 8:15. You know I don’t do late, so we were there at 8:00 like somebody’s grandparents.

By 10:20, everyone was ready to leave… and all the entrées still hadn’t arrived.

I’ve lived the kitchen life. Equipment breaks. Cooks call out. Things happen. But communicate with the guest. We don’t need the autobiography. Just give us something.

Back to that bread. Delicious? Yes. A carb-based apology? I have questions.

And butter-less bread cannot answer them.

I respect what Black Joy Kitchen is trying to do. The menu is bold, culturally expansive and ambitious. I’d come back, hoping this was simply an off night.

For this visit: 5.5/10.

The ancestors may call again.

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Fort Worth, TX

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