Fort Worth Food + Wine Festival Drops Full Chef Lineup for April 4-7 Event

Danielle Beller | Dallas Observer

As it rings in its tenth year, the Fort Worth Food and Wine Foundation has announced the full lineup of participating chefs and beverage partners for its Main Event (April 5), taking place during the upcoming annual spring Food + Wine Festival (April 4–7) at Heart of the Ranch Clearfork, southwest of downtown Fort Worth.

Over the years the foundation has made considerable contributions to the North Texas culinary community by providing more than $325,000 in grants and scholarships to culinary students, assisting local restaurants and bakeries during financial hardship and diverting 7,000 pounds of recyclable waste from entering landfills — all while hosting over a thousand event-goers.

The Main Event on April 5 showcases the Fort Worth culinary community’s best and brightest. This year that includes James Beard Foundation semifinalist Molly McCook of Ellerbe Fine Foods, Kari Sehar of MELT Ice Creams and Zach Garner of Barley.

“Each participant adds their own special touch to the festival, creating an unforgettable experience for food and wine lovers,” festival executive director Julie Eastman said.

Here’s the full lineup:

The Main Event Culinary Participants
Zach Garner, Barley
John Piccolino, B&B Butchers & Restaurant
Chris Boydston, Bob’s Steak & Chop House – Fort Worth
Jon Bonnell, Bonnell’s Fine Texas Cuisine
Antonio Votta, Bricks and Horses at Bowie House
Molly McCook, Ellerbe Fine Foods
Ben Merritt, Fitzgerald
Greg Pawlowski, iL Modo
Charlie Atkinson, Local Foods Kitchen
Braden Wages, Malai Kitchen
Kari Sehar, MELT Ice Creams
Michael S. Thomson, Michaels Cuisine Restaurant & Bar
Tom Perini, Perini Ranch Steakhouse
Jake Morgan, Plank Seafood Provisions
George Ortega, Quince
Hector Marquez, Reata Restaurant
Lindsey Lawing, Sweet Lucy’s Pies
Patrick Ru, Teddy Wongs
Christian Lehrmann, Tinies Mexican Cuisine
Gabriel DeLeon, Winewood Grill
Stefon Rishel, Wishbone & Flynt
*The Seeker [Mod Motel Activation]: Stephen Pyles

The Main Event Beverage Participants
Caymus Vineyards
LangeTwins Family Winery and Vineyards
Oak & Eden
Opici Wine & Spirits
Sanglier Cellars
Silver Ghost
Socorro Tequila
Terlato Wine Group
Trefethen Family Vineyards

Tickets for The Main Event, priced at $135, include all food and beverages. Ticket prices for individual events, detailed below, vary and range from $55 to $129. Limited numbers of VIP weekend passes are available for $635, and a discounted general admission package is available for $390. All tickets can be purchased through the FWFWF website.

See below for a quick guide to all of this spring’s festival’s events and prices:

Tacos + Tequila
Thursday, April 4
Early entry: 7–10 p.m., $89 (Sold Out)
General admission: 8–10 p.m., $55

The Main Event
Friday, April 5
Early entry: 5:30–9 p.m., $199 (Sold Out)
General admission: 6:30–9 p.m., $135

Rise + Dine
Saturday, April 6
Early entry: 11 a.m. – 2:30 p.m., $89
General admission: Noon – 2:30 p.m., $65

Burgers, Brews + Blues
Saturday, April 6
Early entry: 5:30 p.m. to 9 p.m., $129
General admission: 6:30 p.m. to 9 p.m., $85

Ring of Fire
Sunday, April 7
Early entry: 1–5 p.m., $129
General admission: 2–5 p.m., $85

Fort Worth Food + Wine Festival. April 4–7. Heart of the Ranch at Clearfork, 5000 Clearfork Main Street, Fort Worth.