For the first time ever, food lovers can sample dishes from some of the top restaurants in Texas without venturing beyond Fort Worth. During this year’s Fort Worth Food + Wine Festival, celebrated chefs from Cowtown, Dallas, Houston, and Austin will join notable counterparts from the small towns of Tico, Tyler, Marathon, and Lockhart to immerse festivalgoers in the flavors and techniques that epitomize Texas food—and push its boundaries.
It’s a unique gathering of culinary talent from four of the state’s biggest food events, including Dallas’s Chefs for Farmers, Austin’s Hot Luck Festival, Houston’s Southern Smoke Festival, and of course, hometown favorites from FWFWF. A quartet of chefs representing hidden gems that fall outside major metropolitan areas will join those from major markets.
It all goes down during the new Taste of Texas Row at the debut Fork + Fire event on the third night of the four-day festival, which runs from Thursday, April 9 through Sunday, April 12. Tickets to the evening are $105 for general admission or $159 for early admission, which gets you access to the tasting tables an hour ahead of everyone else.
Chefs in Taste of Texas Row include Mariela Camacho (Comadre Panadería, Austin); Jenny Castor (Luckybee Kitchen, Fort Worth); Graham Elliot (Le Margot, Fort Worth); Michael Fojtasek (Olamaie, Austin); Graham Laborde and Benjy Mason (Winnie’s, Houston); Jim Lee (Old Pal Texas Tavern, Lockhart)v Austin Lucas (soon-to-debut Pyro, Austin); Becky Masson (Fluff Bake Bar, Houston); Molly McCook (Ellerbe Fine Foods, Fort Worth); Lance McWhorter (Heritage East, Tyler); Phillip Moellering (12 Gage Restaurant, Marathon); Aubrey Murphy (SER Steak + Spirits, Dallas); Franchesca Nor (Dive Coastal Cuisine, Dallas); Austin and Shannon Odom (Oma Leen’s, Hico); Eduardo Osorio (Meridian, Dallas); Marcus Paslay, (From Scratch Hospitality, Fort Worth); Ryan Pera (Coltivare, Houston); Mike Pham (Trill Burgers, Houston); Anthony Praoto (Discada, Austin); Bob Somsith (Lao’d Bar, Austin); and Jacob Williamson (The Devonshire Club, Dallas).
Additional festival events include Tacos & Tequila ($75-$129) on Thursday night, The Main Event $145-$229) on Friday night, and The Big Brunch ($95-$149) to close things out on Sunday afternoon.
The combined events offer a rare opportunity to experience food from chefs and restaurants with Michelin stars, James Beard recognition, and international acclaim, while enjoying fine wines, spirits, and craft brews.
Since its founding in 2014, FWFWF has raised more than $610,000 for its nonprofit, Fort Worth Food + Wine Foundation, which provides scholarships, classroom grants, programming for students seeking careers in the restaurant industry, and other initiatives that support the local food and beverage community.
All FWFWF events are 21-and-over only and take place at Heart of the Ranch at Clearfork.
