Chefs for Farmers 2016

Famed Dallas food fest attracts best U.S. chefs to dish out for 3 days

Chefs for Farmers food festival in Dallas

Chefs for Farmers returns September 23-25.

Photo by Robert Bostick

UPDATE: Due to threat of rain, the main event for Chefs for Farmers is moving to Gilley’s.

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Popular Dallas foodie fest Chefs for Farmers returns for its fifth iteration on September 23-25. The three-day party starts with a dinner with James Beard Award winners on Friday night and culminates with the main dine-around at Lee Park on Sunday afternoon.

The annual festival’s mission is to promote and raise awareness of the North Texas farming industry. It’s come a long way since that first event in 2010, at a long dinner table for 125 at Eden’s Organic Farm in Balch Springs. The goal that evening: bring together farmers and chefs to promote the benefits of working closely.

For Friday night’s Celebrity Cruises Creme de la Femme Dinner presented by Whole Foods, James Beard Award winners Virginia Willis and Celina Tio, along with four other female chefs (three from Dallas), collaborate with farmers for a six-course meal. Dinner starts at 7 pm at Arlington Hall at Lee Park, and tickets are $200 per person (maximum 200). Proceeds benefit the Family Place.

Saturday brings the Street Food Night Market in the Dallas Design District, where up to 800 people can eat their way through street food prepared by 15 chefs, including Whistle Britches’ Omar Flores and Top Knot’s Angela Hernandez. Participants from outside of Dallas include 2016 James Beard Award winner Michael Gulotta (MoPho, New Orleans); Justin Brunson, (Old Major, Denver); and Chris Morningstar (Terrine, Los Angeles). Tickets are $75 per person, and the event begins at 7 pm.

Sunday’s main event returns to Lee Park, with more than 40 chefs; 35 farmers and artisans; and more than 50 wineries, breweries, and distilleries handing out samples to thousands of hungry festivalgoers. Dallas participants include CFF co-founder Matt McCallister of FT33, Justin Fourton of Pecan Lodge, Graham Dodds of Wayward Sons, Matt Dallman and Scott Gottlich of 18th & Vine Barbeque, Jeramie Robison of Uchi, and John Tesar of Knife. National chefs include Stephen Stryjewski (Couchon, New Orleans); Kevin Johnson (The Grocery, Charleston, North Carolina); Steve McHugh (Cured at Pearl, San Antonio); Jeremiah Langhorne (Food & Wine 2016 Best Restaurant of the Year The Dabney, Washington D.C.); and more. The event lasts from 2-6 pm, and tickets are $100 per person.

Discounted early bird tickets are now on sale now via the Chefs for Farmers website. Beginning August 1, tickets will be regular price.

Chefs for Farmers collaborates with nonprofits that are like-minded in their understanding and appreciation of the culinary and farming industries. In addition the Family Place, this year’s partners include Cafe Momentum and the North Texas Food Bank.

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Stir Fry News

Mom-and-pop Asian chain from Austin makes Dallas debut in McKinney

Fire Bowl

A small Asian chain from Austin has entered the Dallas market: Called Fire Bowl Cafe, it's a small chain that has opened its first DFW location in McKinney, at 4060 W. University Dr. #300, in a new shopping center west of US-75.

Fire Bowl Cafe was founded by husband-and-wife Gigi Lee and Daniel Pao in 1996 with a focus on customizable bowls prepared in sizzling woks. They have four locations in Austin and one in Colorado.

Bringing the concept to McKinney is Dallas-based hospitality group DLC Restaurant Holdings (Firo Pizza, Craft Pies Pizza, Desperados), according to a release.

“We are thrilled to bring Fire Bowl Café to McKinney and introduce our unique dining experience to the wonderful community here,” says CEO Mike Daniel in a statement. “Our mission is to ensure that every customer leaves satisfied and happy, and we can’t wait to share our passion for fresh, customizable Asian cuisine with our new neighbors in North Texas."

To give it local flavor, they've partnered with Julian Rodarte, who co-founded Beto & Son, the Mexican restaurant at Trinity Groves in west Dallas, and also served as Trinity Groves' CEO. He was briefly executive chef at COSM at Grandscape and is currently culinary director for Dee Lincoln Concepts.

The menu has a Pei-Wei vibe, featuring a mashup of Chinese, Thai, and Vietnamese cuisines, with favorites like edamame, spring rolls, crab rangoon, pad Thai, pot stickers, and lettuce wraps.

There are noodle and rice bowls, topped with vegetables and choice of protein; and a make-it-your-way stir-fry where you choose from proteins like chicken, beef, shrimp, or tofu, tossed in a wok with vegetables, then combine it with your choice of "carb" — noodles, brown or white rice — and a wide selection of sauces, from teriyaki to spicy peanut to classic Chinese.

Prices are $12-$14. They do not currently serve alcohol, but have plans for it at a future date.

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