What began as cozy chef event to benefit local farmers as the farm-to-table movement moved across North Texas has 10 years later grown to this amazing week full of events to rival cities such as Aspen, which is considered the gold standard of chef festivals.
Chefs across North Texas and the country swarm onto the Dallas food scene to pay homage to our farmers, and fashion amazing dishes that may be sampled by guests fortunate enough to nab a golden ticket.
Each year, Chefs for Farmers brings in chefs to Dallas from all over the world, working with local farmers to create fantastic dishes. This year, the lauded food and wine festival celebrated its 10th anniversary, and its return following a hiatus due to the ongoing COVID-19 pandemic. One of the chefs in attendance at this year’s Chefs for Farmers main event was Chicago’s own Lamar Moore, executive chef of Eleven | Eleven.
One of Dallas’ most anticipated food and wine festivals, Chefs For Farmers, returns with a powerhouse lineup of chefs with events starting November 4 and closing out with The Main Event presented by Audi on November 7, 2021. To celebrate the event’s 10th anniversary, Chefs For Farmers is bringing together top chefs and restaurants to highlight the very best from local farms and purveyors, and artisans.
Food and wine festival Chefs for Farmers is back in Dallas for its 10th anniversary event, benefitting Trigger’s Toys. This year’s festival will take place Thursday, November 4 through Sunday, November 7 and will feature an impressive lineup of participating chefs, artisans and farmers, as well as several fun event activations.
Chefs For Farmers, the annual wine and food festival that showcases the best chefs, food artisans and farmers in the Dallas area, has been reimagined to bring the culinary community together in a creative and meaningful way this year via its new iteration, Chefs For Farmers Reboot. COVID-19 has had a drastic impact on the hospitality industry, leaving many foodies missing their usual interactions with restaurants and looking for ways to help.
In 2010 I was asked by a band of chefs to meet with them about an event they had planned, and we grouped up in a meeting room at the Mansion on Turtle Creek, then helmed by executive chef Bruno Davaillon. The meeting was fun, and the chefs carved out this notion of a long table event that might possibly be an annual dinner. It would take place on a farm and highlight local farmers and wineries the chefs regularly used. I was smitten with the thought as the meeting went exactly like this: Continue reading →