1 of 4
Farrar Food Photography
Tacos and Tequila
2 of 4
Farrar Food Photography
Ring of Fire
3 of 4
Farrar Food Photography
slider
4 of 4
Farrar Food Photography
Main event dishes
Time once again to turn our attention to the annual Fort Worth Food + Wine Fest, our yearly SXSW for foodies. This year’s extravaganza is happening April 2 – 5, with most of the events taking place at the Heart of the Ranch at Clearfork.
New this year are two specialty events. First up is From Houston to Ho Nai, an Asian/Texas-inspired dinner featuring two powerhouse chefs: James Beard Award-winner Chris Shepherd of Houston’s UB Preserve and Tuan Pham of Fort Worth fave Four Sisters: A Taste of Vietnam. The two will prepare a Texas-size dinner with appetizers, entrees, and desserts. Each guest will receive an autographed copy of Shepherd’s new book. The event is scheduled for April 2, 6 p.m. at BRIK Venue.
Also new is Hunt & Gather: A Brunch with Garden & Gun, a Sunday brunch hosted by Visit Fort Worth and Garden & Gun magazine. Wild game and local produce will be prepared by David Bancroft of Acre, Jon Bonnell of Bonnell’s, and Molly McCook of Ellerbe Fine Foods. The April 5 event is sold out, but check the festival’s website for last-minute-released tickets.
Passes and individual event tickets are available at fortworthfoodandwinefestival.com
Burgers, Brews, and Blues
Burgers, Brews, and Blues
All of the main events from last year’s festival return for the 2020 version. Those include:
Tacos + Tequila: The festival’s most self-explanatory event, in which local and regional taco cooks and chefs offer up their best tacos. Thursday, April 2, 8 p.m., Heart of the Ranch at Clearfork.
The Main Event: In which the city’s best chefs put their best dishes forward. This year, chef Jenna Kinard will offer a preview of her forthcoming 97 West Kitchen and Bar. Friday, April 3, 6:30 p.m., Heart of the Ranch at Clearfork.
Nite Bites: New name for Desserts After Dark but same concept: desserts and cocktails served under the stars at Whiskey Ranch. This year’s participants include The Dusty Biscuit Beignet Bar and The Bearded Lady. Friday, April 3, 9 p.m., Whiskey Ranch.
Culinary Corral: Saturday brunch bash with Dough Boy Donuts, Four Sisters, Brewed, and others. Saturday, April 4, 11 a.m., Heart of the Ranch at Clearfork.
Burgers, Brews + Blues: In which we all eat way too many sliders and drink way too much beer. Saturday, April 4, 6 p.m. to 9 p.m., Heart of the Ranch at Clearfork.
Ring of Fire: A Next-Level Cookout: Fest-closing event features barbecue and other smoked goodness. Sunday, April 5, 2 p.m. to 4 p.m., Heart of the Ranch at Clearfork.
