Five chefs. Four courses. One night.
Foodies can savor dishes from five of the city’s most notable chefs during the Fort Worth Food + Wine Foundation’s annual Metamorphosis dinner Feb. 19.
The one-night event takes place 6-9 p.m. at The Fort Worth Club and features a four-course menu showcasing the work of chefs from The Mont, Dos Mares, The Chumley House and The Fort Worth Club.
Tickets are $250 per person with proceeds benefiting the foundation, a nonprofit that supports food and beverage workers, hospitality workers and culinary students, according to a release about the event.
“Built on intentional collaboration, the experience brings Fort Worth’s modern food identity to the plate through a single, cohesive menu,” the release read.
The dinner is described as an “elevated and intimate dining experience” named to signify the growth and development of the menu through each chef’s unique culinary approach.
A round of appetizers — a collaboration by the four restaurants — starts the feasting, and each course includes wine pairings. The evening’s festivities include a live auction and the presentation of the foundation’s Walter Kaufmann Lifetime Achievement Award to Ben E. Keith Foods.
Here’s a look at the menu and the creatives behind each course.
Seafood first course — Rodrigo Cárdenas, Dos Mares
Dos Mares chef Rodrigo Cárdenas is contributing a bisque de mejillón sobre pan campesino, a mussel bisque served with toast, brown butter, parmesan and escabeche mussels.
Seafood makes sense for this menu opener as Dos Mares — or two seas — specializes in Mexican seafood and coastal cuisine. Diners at this seafood-centered eatery can expect Caldo Dos Mares and Ceviche de Almeja. Non-oceanic options include cauliflower ceviche and Rack de Cordero en Croute, a rack of lamb with herb butter, truffle sauce and potatoes.
3260 W. 7th St., Fort Worth; 682-480-2143
Poultry second course — Michael Arlt, The Mont
Fans of chicken roulade will find it in the second round accompanied by pine-smoked mushroom, spring alliums and foie gras jus, courtesy of chef Michael Arlt of The Mont.
The midcentury-inspired restaurant’s winter menu showcases raw and chilled meats such as oysters, wagyu tartare and smoked fish dip, as well as small plates of burrata and crab hushpuppies. The mains range from duck and turbot to wagyu short rib and charred cabbage wedge with goat cheese.
4729 Saint Armand Circle, Fort Worth; 817-502-3400
Wellington third course — Craig Walter and Jared Harms, The Chumley House
For a touch of flavor from beyond the pond, chefs Craig Walter and Jared Harms of The Chumley House are contributing spring lamb and foie gras Wellington –– their take on the classic British beef Wellington, which appears on their regular menu.
This dish of choice highlights the steakhouse’s European-inspired fare, which Chumley House describes as bringing “the charm of London to Fort Worth.” Long bone tandoori is another of the duo’s mains, perhaps a nod to the popularity of Indian cuisine in the United Kingdom. Chicken schnitzel also appears, as do dishes like Plume De Veau veal, steak pies and agnolotti pasta filled with whipped truffle ricotta.
3230 Camp Bowie Blvd., Fort Worth; 469-960-6541
Dessert course — Tim Prefontaine, The Fort Worth Club
The Fort Worth Club executive chef, Tim Prefontaine, is behind the final dish of the night. The Raspberry Lemon Verbena Garden sees raspberry cremeux paired with raspberry lemon verbena gel and Far Breton cake.
The Fort Worth Club has three in-house restaurants open to members and their guests. The Grille is their casual breakfast and lunch spot. The Library provides upscale casual dining, and the Davey O’Brien Sports Lounge offers cocktail and dinner service in a sports bar atmosphere. All three have dress codes, the info for which is available on the club’s website.
306 W. 7th St., Fort Worth; 817-336-7211
We’d love to hear from you! Send your restaurant tips and hot takes to erin.ratigan@fortworthreport.org.
Erin Ratigan is a freelance journalist and writer specializing in narrative news features. You can find her on X @erinratigan.
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