by Steven Doyle photos Robert Bostick
One of the best and certainly the largest culinary events in North Texas is the annual Chefs for Farmers which pairs up chefs and. well, farmers together with their community. The event has swelled from its original roots of a long table event at a local farm to this incredible, and quite beautiful happening we now have today. Chefs for Farmers is an ever evolving task that one ups itself each year to our community’s betterment. This year there were several events culminating to the main show this past Sunday.
The Mix Off sets the standard for cocktails and gives local sous chefs a stage to battle it out head-to-head with their contemporaries in a more casual setting. There are also several guest chef dinners, this year hosted by Matt McCallister and another by John Tesar at their respective restaurants FT33 and Knife here in Dallas.
This year a Butcher Block party was added giving a slew of chefs a venue to show us their meat. That may sound outrageous, and the party which takes place in the Design District is a bit irreverent with fun offerings from chefs such as a clothesline full of bacon strips and cookies (John Tesar) and ham ice cream (Danyele McPherson). Guests also enjoyed the largest charcuterie plate ever conceived.
The final event is now labeled Culinary Village, and with the significant rains that befell Dallas leading up to this foodie weekend, the Village was moved from Lee Park to Gilley’s which is a massive party venue in the Cedars area of Dallas. This is where sixty chefs were paired up with a myriad of vineyards, with a supplement of cocktailiers, a beefy biscuit station and an oyster bay. With the advent of the move it seemed to give an extra sense of excitement as the bad boys and girls of the cheffy life, locally and from around the nation, gathered to feed a hungry hoard with great passion.
Below are plenty of photos from all of the events taken by our very own Robert Bostick.
