Pack up your blanket and bring your own wine glass for this outdoor foodie fest celebrating local farming. Chefs for Farmers’ ‘Mixin’ it up on the Boulevard’ on May 6 at Lee Park will showcase tastings from more than 30 of Dallas’ top restaurants, samplings from 20 wineries and cocktails along with displays from local farmers, artisans and industry experts. This outdoor food, wine and spirits festival brings together local farmers, chefs and purveyors.
Participating chefs include Abraham Salum, Al Havens, Anastasia Quiñones, Andre Natera, Andrew Bell, Andrew Ormsby, Blaine Staniford, Brian C. Luscher, Bruno Davaillon, Chad Houser, Dan Landsberg, David A. Temple, David Gilbert, Franchesca Nor, Garreth Dickey, Graham Dodds, Greg Bussey, Hollie Dorethy, Jack Perkins, Janice Provost, Jason Maddy, Jeff Harris, Jeffrey Hobbs, Jill Bates, John Tesar, Jon Stevens, Josh Black, Katherine Clapner, Matt McCallister, Nathan Tate, Randall Copeland, Sarah Green, Scott Gottlich, Scott Romano, Tiffany Derry and Tre Wilcox. Austin’s James Holmes of Olivia joins the Chefs for Farmers roster along with San Antonio’s Jason Dady of The Lodge Restaurant and David Gilbert of Stephan Pyles’ newest venture Sustenio.Pit masters Justin Fourton of Pecan Lodge, Travis Mayes of Meshack’s Bar-b-que Shack and Tim McLaughlin and Will Fleischman of Lockhart Smokehouse will be firing up the grills for some down home, Texas style BBQ bites.
Dallas legend Stephan Pyles will be honored as head chair, with honors also given to Kent Rathbun and Dean Fearing for their outstanding community outreach and support of local growers.
Tickets are $60 per person or $110 per couple. To purchase tickets go to http://www.chefsforfarmers.com/ or email info@chefsforfarmers.com. 100% of proceeds from the event benefit Meals on Wheels Inc. and Water for Chizavane.
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