Five chefs. Four courses. One night.<\/p>\n
Foodies can savor dishes from five of the city\u2019s most notable chefs during the Fort Worth Food + Wine Foundation\u2019s annual Metamorphosis <\/a>dinner Feb. 19.<\/p>\n 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.\u00a0<\/p>\n 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.\u00a0<\/p>\n \u201cBuilt on intentional collaboration, the experience brings Fort Worth\u2019s modern food identity to the plate through a single, cohesive menu,\u201d the release read.<\/p>\n The dinner is described as an \u201celevated and intimate dining experience\u201d named to signify the growth and development of the menu through each chef\u2019s unique culinary approach.\u00a0<\/p>\n A round of appetizers \u2014 a collaboration by the four restaurants \u2014 starts the feasting, and each course includes wine pairings. The evening\u2019s festivities include a live auction and the presentation of the foundation\u2019s Walter Kaufmann Lifetime Achievement Award<\/a> to Ben E. Keith Foods<\/a>.\u00a0<\/p>\n Here\u2019s a look at the menu and the creatives behind each course.<\/p>\n Seafood first course \u2014 Rodrigo C\u00e1rdenas, Dos Mares<\/p>\n Dos Mares chef Rodrigo C\u00e1rdenas<\/a> is contributing a bisque de mejill\u00f3n sobre pan campesino, a mussel bisque served with toast, brown butter, parmesan and escabeche mussels.\u00a0<\/p>\n Seafood makes sense for this menu opener as Dos Mares \u2014 or two seas \u2014 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.<\/p>\n 3260 W. 7th St., Fort Worth; 682-480-2143<\/p>\n Poultry second course \u2014 Michael Arlt, The Mont<\/p>\n 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<\/a> of The Mont.\u00a0<\/p>\n The midcentury-inspired restaurant\u2019s winter menu<\/a> 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.\u00a0<\/p>\n 4729 Saint Armand Circle, Fort Worth; 817-502-3400<\/p>\n Wellington third course \u2014\u00a0Craig Walter and Jared Harms, The Chumley House<\/p>\n For a touch of flavor from beyond the pond, chefs Craig Walter<\/a> and Jared Harms<\/a> of The Chumley House are contributing spring lamb and foie gras Wellington \u2013\u2013 their take on the classic British beef Wellington, which appears on their regular menu<\/a>.<\/p>\n This dish of choice highlights the steakhouse\u2019s European-inspired fare, which Chumley House describes as bringing \u201cthe charm of London to Fort Worth.\u201d Long bone tandoori is another of the duo\u2019s 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.<\/p>\n 3230 Camp Bowie Blvd., Fort Worth; 469-960-6541<\/p>\n Dessert course \u2014 Tim Prefontaine, The Fort Worth Club<\/p>\n The Fort Worth Club executive chef, Tim Prefontaine<\/a>, 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.<\/p>\n 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\u2019Brien 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\u2019s website<\/a>.<\/p>\n 306 W. 7th St., Fort Worth; 817-336-7211<\/p>\n We\u2019d love to hear from you! Send your restaurant tips and hot takes to erin.ratigan@fortworthreport.org<\/a>.\u00a0<\/p>\n