Once again it\u2019s the time of year when foodies snag tickets to gather for the Fort Worth Food + Wine Foundation\u2019s annual culinary extravaganza.<\/p>\n
The four-day Fort Worth Food + Wine Festival<\/a> runs April 9-12 at Heart of the Ranch at Clearfork, where restaurants from Tarrant County and beyond serve bites and drinks inspired by a daily theme. For the first time this year, the fest will highlight eateries outside of Tarrant and North Texas, collaborating with restaurants from Dallas, Houston and Austin in support of food and beverage industry workers.\u00a0<\/p>\n Julie Eastman, Fort Worth Food + Wine Foundation executive director, said in a press release that including other cities is about more than just appreciating good food.\u00a0<\/p>\n \u201cTexas has never lacked talent,\u201d she said, \u201cwhat\u2019s rare is creating a space where that talent can stand side by side in collaboration.\u201d<\/p>\n Tickets cover the cost of all the food and drink you can handle, according to their website, with early admission and general admission entry. Tickets will not be sold on-site but can be purchased online<\/a>. Proceeds go to supporting the foundation, which champions food and beverage industry workers through scholarships, grants, mental health care access and emergency financial assistance.\u00a0<\/p>\n The foundation encourages attendees with food allergies and dietary restrictions to ask food staff whether their dishes include ingredients the guest is allergic to. Admission to all events is limited to adults 21 and older, with no children or infants permitted entry. Service dogs are the only pets allowed.<\/p>\n A festival tradition, Tacos + Tequila<\/a> starts off the cuisine revelry April 9 with dishes by Michelin-starred chef Rodrigo Rivera-Rio of Almac\u00e9n el Gallo, Rodrigo C\u00e1rdenas from Dos Mares, Leena Shanaa of La Cabrona, and Marcus and Belen Hicks of Belenty\u2019s Love Mexican Vegan Restaurant.\u00a0<\/p>\n The following day, The Main Event<\/a>, another Food + Wine mainstay, showcases \u201chundreds of stations featuring small bites, wine tastings, craft beer pours, cocktail sips and more,\u201d according to the event webpage. Guests can expect dishes from chefs from culinary institutions around Fort Worth, including Juan Rodriguez of Magdalena\u2019s, Marcus Kopplin of Duchess at The Nobleman, and Kyle Darden of Reata Restaurant.\u00a0<\/p>\n Fork + Fire<\/a> April 11 will highlight the works of chefs Jenny Castor of Luckybee Kitchen, three-time James Beard nominee and Michelin-starred chef Graham Elliot of Le Margot, Marcus Paslay of From Scratch Hospitality, and Molly McCook of Ellerbe Fine Foods.\u00a0<\/p>\n Fork + Fire will launch the inaugural Taste of Texas Row chef lineup featuring Austin, Houston and Dallas restaurants. According to a press release, the Food + Wine Foundation decided to include other Texas cities in the mix to \u201ccelebrate not only the individuality of each region, but the collective strength of Texas cuisine.\u201d<\/p>\n Among those participating are Austin-based Comadre Panader\u00eda, Lao\u2019d Bar and chefs Austin Lucas and Anthony Pratto\u2019s upcoming live-fire concept Pyro. Others include Coltivare, Trill Burgers and Winnie\u2019s of Houston and Dallas\u2019 Meridian, Dive Coastal Cuisine and The Devonshire Club.\u00a0<\/p>\n Being born and raised in Texas, Pratto said via email that he and Lucas consider their invite \u201ca huge honor.\u201d Both chefs established themselves in Austin, a city he said has a creative and independent spirit.<\/p>\n \u201cBeing able to come to Fort Worth and share a small piece of that with people is something we are really proud of,\u201d he said.\u00a0<\/p>\n They will serve out of their food truck and prepare a beef-focused meal in honor of Cowtown.\u00a0<\/p>\n Their smoked picanha will be open fire charred \u2014 a method he said \u201cfeels like the most honest representation of what we do as chefs\u201d \u2014 over Texas oak topped with chile honey glaze. The sauce is intended to cut the meat\u2019s richness with a hint of sweetness, he said. The steak is finished with grilled chimichurri.<\/p>\n Finally, there\u2019s The Big Brunch<\/a> April 12, a lively, celebratory atmosphere which will close out the year\u2019s feasting complete with gospel music and two live music stages. From Mexican street food to barbecue, attendees can grab a bite from chefs Dariana Jimenez of Rise Souffl\u00e9 Fort Worth, Jett Mora of Caf\u00e9 Modern, and Tasha Monticure from Bodega South Main, among many others.\u00a0<\/p>\n Mora will serve up a fusion take on a brunch classic: chicken and waffles. He said via email he is already preparing, as the kimchi for his Korean fried chicken must ferment for about a month in advance. There\u2019s also a monthlong process behind the Korean chile flake-infused Texas honey he\u2019s including in the recipe. He will then brine the chicken in the kimchi jus for 24 hours and use the kimchi in a coleslaw side. He will serve all this atop a buttermilk waffle.<\/p>\n If you go<\/p>\n Ticket<\/a> and admission times<\/p>\n Tacos + Tequila \u2013\u00a06:30-9 p.m. April 9. General admission costs $75.\u00a0<\/p>\n The Main Event \u2013\u00a06:30-9 p.m. April 10. General admission is $145.\u00a0<\/p>\n Fork + Fire \u2013 5-9 p.m. April 11 for early admission ticket holders, 6-9 p.m. for general admission. Early admission tickets are $159, general admission is $105.<\/p>\n The Big Brunch \u2013 11:30 a.m.-3:30 p.m. for early admission, 12:30-3:30 p.m. general admission, April 12. Early admission tickets cost $149, general admission is $95.<\/p>\n Parking<\/p>\n On-site parking is limited, according to the event website. Guests cannot park at The Shops at Clearfork, but a shuttle service will run from 5600 Clearfork Main St. to the festival grounds. The service runs 30 minutes before the event opens until 30 minutes after closing.\u00a0<\/p>\n The foundation also encourages attendees to use ride-sharing services.<\/p>\n Shuttle times<\/p>\n 5-9:30 p.m. April 9-10\u00a0<\/p>\n 4:30-9:30 p.m. April 11<\/p>\n 11 a.m.-4 p.m. April 12<\/p>\n We\u2019d love to hear from you! Send your restaurant tips and hot takes to erin.ratigan@fortworthreport.org<\/a>.<\/p>\n