As the food scene continues to grow in Dallas, so do the events that come with it. We can probably count on both of our two hands the number of food festivals that happened in the past few weeks but there’s only one that mattered – Chefs for Farmers.
We’ve loved CFF since we first heard about it and attended last year’s main event. Bringing the city’s (and some of the country’s) best chefs together to celebrate the farmers who make it all possible? Win-win in our book. And our stomachs.
CFF has events throughout the year, and each one we’ve been to keeps getting better and better. As people who work in PR and having planned events before, planning these things is no small feat, especially when rain causes you to change venues 48 hours before your main event. However, the CFF team handled it well, and the Main Event was perfectly executed.
If you’ve never been to a food + booze festival before, the jist is – you buy a ticket, and then each chef or restaurant will have one dish they serve. They’re smaller portions, but it’s all-you-can-eat, so you will not leave hungry – especially from CFF. In addition to the killer food, winemakers, brewers and mixologists were set up at CFF, providing you with plenty to choose from to wash your food down with.
We learned our lesson last year at CFF, and headed straight for the biscuit bar to nosh on perfectly fried chicken, buttery biscuits and honey butter before they ran out of food. It. was. phenomenal. And it didn’t hurt that the Veuve Cliqcuot table was set up right next to it. Fried chicken and champagne? Yep. We walked around for a solid three hours, sampling some amazing creations from even more amazing chefs.
John Tesar’s (Knife) pimento burger was unreal – he probably had the longest line, but it was worth the wait. Matt McCallister’s (Filament, FT33) vegetable parfait had surprising flavors, and it was a nice contrast to some of the meat-heavy dishes. One of my favorite dishes though was the Murder Point Oysters from Saltine Oyster Bar, and I don’t even like seafood. They were topped with white BBQ sauce, pickled onion and crispy chicken skin, and they were delicious. So delicious that they won the Judge’s Choice award!
We’re already looking forward to next year’s event – and you should be, too! Be sure to watch out throughout the year for special events leading up to the Main Event.