Fort Worth Food + Wine Festival – 2017

The fourth annual Fort Worth Food + Wine Festival began its three-day run on Thursday March 30th with the welcome from the Botanical Research Institute of Texas (BRIT) to present the 2017 International Award of Excellence for Sustainable Viticulture to Yealands Family Wines from Marlborough, New Zealand.

The Winemaker Toast & Saber celebration took place at the VIP start of the Fort Worth Food + Wine Festival BBQ Showdown at the WR Watt Arena in the Will Rogers Memorial Center. Among those attending was Fort Worth’s Ashton Theiss, a TCU graduate and broker who premiered on CBS ‘The Amazing Race later that night.

www.brit.org

www.fortworthbusiness.com/news/fort-worth-real-estate-agent-to-compete-on-amazing-race/article_b29bdd1a-0e8b-11e7-9b4f-e357987a8193.html

Fort Worth Food + Wine Festival

Proceeds from the festival will go to the Fort Worth Food + Wine Foundation, a 501 (c) 3 nonprofit that raises funds for local scholarship programs and culinary grants. To date, the FWFW Foundation has awarded approximately $ 70,000 in scholarships to Fort Worth students.

Ticket prices start at $ 55.

Thursday March 30th to Saturday April 1st

www.fwfwf.com

Events for this year’s Fort Worth Food + Wine Festival will be held at various locations in Fort Worth on three delicious days and nights (March 30th – April 1st). It’s one of the most famous food and drink festivals in North Texas and includes five culinary events.

BBQ showdown

Thursday, March 30th, 6 p.m. to 9 p.m.

WR Watt Arena at the Will Rogers Memorial Center

Mine masters from across the state will open the festival in style. Come hungry and ready to grill, along with some yummy side dishes from North Texas and the famous Hill Country. Also, look for lots of great grill worthy drinks. Fans will choose their favorite dish, which will be voted “FWFWF’s best grill”.

Several notable attendees, including Emma and Travis Heim from Heim Barbecue, Barrett Blacka from Black’s BBQ, and John Sanford from BBQ on the Brazos, serve up juicy brisket, bones, and burnt bacon ends.

Pro tip: take it from someone who wore sandals on the filthy Watt arena floor last year (#WhatWasIThinking), boots and closed toe shoes are a must.

The main event

Friday, March 31st, 6 p.m. to 9 p.m.

Pier 1 imports buildings

More than 100 exceptional wines are poured along with artisanal beers and spirits to perfectly pair with the dishes of the best chefs, restaurateurs, artisans and artisans from North Texas. Together with Jon Bonnell from Bonnell’s Restaurant Group and Marcus Paslay from Clay Pigeon and Piattello, John Tesar from Knife will make his second appearance at the FWFWF.

“People expect a chef to show up at these events and I can only cook to order,” said Tesar. He plans to use the open-air lower level at Pier 1 for al fresco cooking and will serve carnitas-style Whole Hog to festival goers. “It’s always a great opportunity to connect with your audience. People will often recognize you. But when a customer meets you at one of these events and then visits your restaurant, it really pays off. “

Pro tip: Download and use the Uber app, or choose a specific driver. Every sip of these world class wines adds up and there are wines for every palate.

Desserts after dark

Friday, March 31st, 9:00 p.m. to 11:30 p.m.

The hut on Panther Island

Time to sip a real Texas cocktail, indulge in sweet things and dance the night away. Twelve confectioners and 12 mixologists create special desserts and drinks – and the guests vote for their favorites. DJ Jason Esquire will also be mixing songs to light up the night. Look for Carolyn Phillips from Alchemy Pops, Lindsey Lawing from Sweet Lucy’s Pies, and Cocktails from Thompson’s.

Pro Tip: If you went to the Main Event before then, you probably won’t be hungry. This event isn’t as crowded as some of the others and it’s a great opportunity to really get to know some of the suppliers in person.

Rise + Dine

Saturday, April 1st, 11 a.m. to 1 p.m.

Pier 1 imports buildings

Saturday brunch gets simmering, and well-known restaurants in the area bring in some incredible dishes. You can also enjoy a generous selection of craft beer, specialty wines, and spirits. Or upgrade your favorite brunch-time beverages in the fun mimosa and bloody mary bars.

Brunch is served by Lanny Lancarte from Righteous Foods, Brandon Moors from Funky Town Donuts, and Virginia Dalbeck from Cork & Pig Tavern, to name a few.

Chef Dalbeck is planning a gluten-free offer. “Our brunch dish will be a chilaquiles with our signature pork loin, corn chips and scrambled eggs topped with tomatillo salsa. The salsa is actually gluten free and vegan. It’s made with tomatoes, coriander, lime, garlic, onions, avocado, and a smoked and pitted serrano pepper, ”she said. “Food and wine festivals are always a great way to hang out with the other chefs. I love it when it slows down and all the chefs share food while sipping some wine. It’s always fun and very rare for all of the local chefs to be in the same place at the same time. “

Pro tip: Breakfast and brunch dishes are often high-carbohydrate splurge products. So plan to speed yourself up. Keep in mind that you will need to save space for burgers later.

Burgers, Brews + Blues

Saturday, April 1st, 6 p.m. to 9 p.m.

Heart of the ranch in Clearfork

The shady heart of the ranch is an ideal place to celebrate a trio of all-American classics – sliders, craft beer and blues. Chefs will grill their best miniature burgers and 22 craft breweries will pour two of their beers. Celebrity judges choose their favorite burger, while the guests again choose a fan favorite for burgers and beer. Enjoy the live blues band throughout the evening.

Cook Blaine Staniford from Grace and Little Red Wasp will also be present among the burger powerhouses such as Hans Peter Müller from Schweizer Konditorei and Daniel Pittman from LUCK.

Last year Staniford made a wild and wonderful “Mexican Street Burger” that had a hot dog with ketchup and mustard right in the meat pie. Who knows what he’ll reveal at this year’s event? “The FWFWF is a great way to add the community to our city’s food culture and to keep Fort Worth a place to eat and drink,” said Adam Jones, owner of Grace and Little Red Wasp.

Pro Tip: This is a great opportunity to sample and choose your favorite beers from some of the best breweries in Texas and the area. Start a conversation with someone who has a beard. He’s probably a brewer.

www.fwfwf.com

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