Nancy Farrar
The Fort Worth Food + Wine Festival features chef-crafted dishes showcased at various signature events.
With the event just weeks away, Fort Worth Food + Wine Festival is dropping more details on what hungry participants can expect on their plates.
Dubbed "Fort Worth Food + Wine Fall Edition" and scheduled for Oct. 22 – 24 at Clearfork Heart of the Ranch, the festival will feature more than 40 chefs cooking for three themed events: Taco. Beer. Repeat. (self-explanatory), Gameday Gourmet Saturday (elevated takes on gameday food), and Bluegrass Brunch Sunday (Southern cuisine).
Tickets to each event get diners access to all the food and drinks they can consume. The festival also promises adherence to COVID-19 protocols, taking place outdoors at reduced capacity, with sanitizing stations available.
Per tradition, the festival will also have a philanthropic focus, raising money for the Fort Worth Food + Wine Foundation (FWFWF), which funds scholarships for aspiring chefs. New this year is an opportunity for individuals and businesses to sponsor restaurant partners that have struggled due to the COVID-19 pandemic. FWFWF has already awarded more than $115,000 in direct contributions to chefs and restaurants over the past two years. Those looking to help can contact FWFWF executive director Julie Eastman ([email protected])
"The incredible foundation board, our team of amazing chefs, and myself are so excited for the opportunity to bring the festival back to life this year," FWFWF executive director Julie Eastman said in a statement. "We have worked together over the past 18 months to support each other, and now we are ready to say 'thank you' to the community that helped us get through the hardships. This special Fall Edition will deliver not only the best culinary experience Fort Worth has to offer but will also be a great way to invite our family, friends, and supporters back to the table to celebrate the resilience, talent, and passion of our entire Fort Worth Food + Wine Foundation team."
Daily events are as follows:
Taco. Beer. Repeat.: Friday, Oct. 22, 5:30 p.m. – 9 p.m.
Eighteen chefs and 20 beverage vendors will participate, including Trevor Sales of Brix Barbecue, Sarah Castillo of Taco Heads, Martin House Brewing Company, and Wild Acre Brewing Company.
Gameday Gourmet Saturday: Oct. 23., 1:30 p.m. – 5 p.m.
Eighteen chefs — including Jon Bonnell, Stefon Rishel, and Derrick Walker of Smoke-A-Holics BBQ — will prepare tailgate favorites paired with beer, wine, and spirits from 20 different vendors. Participants are encouraged to dress in fan gear of their favorite sports team.
Bluegrass Brunch Sunday: Oct. 24, 11 a.m. – 2 p.m.
Six chefs from Hot Box Biscuit Club, Luckybee Kitchen, Oma Leen's, and Toro Toro will offer a five-course Southern feast on a community table while a live Blueglass band plays nearby.
Tickets and more information are available at fwfwf.com.
