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It ain’t just for boots and broncos anymore, Fort Worth’s ramping up now for its first annual Fort Worth Food + Wine Festival, March 27-30, 2014. The four-day event promises to “infuse historic venues and homegrown flavor with celebrated local chefs, culinary professionals and winemakers into one taste-filled weekend†for everyone’s taste at every price level. Proceeds from the Fort Worth Food + Wine Festival benefits the Fort Worth Food + Wine Foundation, a 501(c)3 (pending) non-profit organization.
Kick-Off Party — Thursday, March 27
Billy Bob’s Texas at 250 Rodeo Plaza
7-9 PM / $65
Twelve of Fort Worth’s finest chefs will prepare tastings paired with Texas-made craft beers, wines and spirits. Participating chefs include: Jon Bonnell (Bonnell’s and Waters), Terry Chandler (Fred’s), Keith Hicks (Button’s), Mark Hitri (Billy Bob’s), Lanny Lancarte (Lanny’s), Tim Love (Lonesome Dove), Molly McCook (Ellerbe), Dena Peterson (Café Modern), Juan Rodriguez (Reata), Blaine Staniford (Grace), Michael Thomson (Michael’s) and Donatella Trotti (Nonna Tata). Guests will also enjoy live music by Stoney LaRue.
Grand Tasting — Friday, March 28
Renaissance Worthington Hotel at 200 Main Street
7-11 PM / $125
A tasting event as big as Texas, showcasing wineries, craft breweries and distilleries—including Fort Worth favorites, Rahr & Sons Brewing Co. and Firestone & Robertson Distilling Co., who will both host a lounge—along with many of the most well-known area chefs, restaurateurs and food artisans. A few guest chefs include: John Tesar of Spoon, Tom Perini of Perini Ranch Steakhouse and Matt McCallister of FT33.
Culinary Plaza in Sundance Square — Saturday, March 29
Sundance Square Pavilion, 420 Main Street
10 AM – 5 PM / FREE – All ages welcome!
10–10:45 AM     Chef Lou Lambert, author of “Big City Ranch†cookbook preparing Mint Roast Lamb
11–11:45 AM     Chef John Tesar from Spoon Bar & Kitchen preparing Seared Braised Beef Tongue, Salsa Verde, Arugula & Caramelized Onions
12–12:45 PM     Chef Donatella Trotti from Nonna Tota preparing Tagliolini with
Creamed Leeks Shrimp
1–1:45 PM        Chef Andrew Dilda from Barter Restaurant preparing Breakfast Sausage
2–2:45 PM        Chef Blaine Staniford from Grace / Little Red Wasp preparing Chorizo Stuffed Dates
3–3:45 PM        Chef David McMillan from Bird Café preparing Sabzi Khordan
4-4:45 PM Â Â Â Â Â Â Â Chef Marcus Paslay from Clay Pigeon preparing Pasta Carbonara with Fresh Pasta
5–5:45 PM        Chef Molly McCook from Ellerbe Fine Foods preparing Sautéed Louisiana Gulf Shrimp & Kale
Tastes Of the World, An Epicurean Stroll Through The Arts — Saturday, March 29
Bass Performance Hall at 555 Commerce Street
11 AM -2 PM / $500
Fine art lovers will experience the performing arts paired with exquisite cuisine and rare wines. Guests will enjoy a progressive lunch on the renowned Bass Performance Hall stage. Each course will be paired with a unique performance by the best talents in the city. Only 150 seats are available for this exclusive event.Â
Museums & Mimosas at The Modern  —  Saturday, March 29
The Modern Art Museum, 3200 Darnell Street
12 – 1 PM
*Exclusively for Festival Package Ticket Holders
Please join The Modern Art Museum for “Museums and Mimosas.†Enjoy a short introduction to the wonderful David Bates exhibition at noon, followed by mimosas and “brunch bites” on the lobby terrace until 1 p.m. This is a great way to enjoy a masterpiece, sip a refreshing mimosa and meet other people who share your passion for art and food. This event is exclusively for those who purchased the full festival package.
Burgers, Brews + Blues — Saturday, March 29
Edwards Ranch/Heart of the Ranch at 500 Clearfork Main Street
6-9 PM / $60 or $75 (VIP – begins at 5 PM)
Enjoy a trio of all-American classics, as 26 craft breweries (including Fort Worth favorites like Rahr & Sons and Martin House) and 13 restaurants (including Fred’s, Tommy’s, Dutch’s—to name a few) offer beer and sliders, accompanied by live blues bands. VIP admission includes reserved seating and early entrance.
Sip + Savor — Saturday March 29, 2014 and Sunday, March 30
Renaissance Worthington Hotel at 200 Main Street
11 AM – 2 PM / $75 per day
On Saturday and Sunday, food & wine lovers will enjoy various wines, craft beers and spirits, as well as small bites from Fort Worth’s hottest new restaurants. It’s a great opportunity to meet and learn from the area’s most celebrated culinary experts.
“Meals On Wheels†For Meals On Wheels, Inc. — Sunday, March 30
Coyote Drive-In at 223 NE 4th Street
3-5 PM / $50
A variety of tastes will be served by a dozen of North Texas’ famed food trucks, such as: Taco Heads, Daddy Bob’s Smokewagon and Salsa Limon. Live music, as well as chuck wagons (the original food trucks), will serve as entertainment. The event benefits Meals On Wheels, Inc. of Greater Tarrant County.
For more information, please visit:
www.fortworthfoodandwinefestival.com
www.facebook.com/fortworthfoodandwinefestival
www.twitter.com/fortworthfwf
#fwfwf
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