The Fort Worth Food + Wine Festival returns this week with a more focused four-day format featuring new events, expanded chef participation and a first-of-its-kind statewide culinary collaboration.<\/p>\n
The festival runs Thursday, April 9, through Sunday, April 12, at the Heart of the Ranch at Clearfork. <\/p>\n
Organizers reduced the total number of ticketed events from previous years while adding more prominent chefs and introducing fresh programming. Full details and tickets are available on the official festival website<\/a>.<\/p>\n The lineup includes four signature events: Tacos + Tequila on Thursday, April 9; The Main Event on Friday, April 10; the new Fork + Fire on Saturday, April 11; and The Big Brunch on Sunday, April 12. <\/p>\n The festival replaced the longtime Burgers, Brews + Blues with Fork + Fire to give chefs greater flexibility to showcase their cuisine beyond burgers. A major addition this year is \u201cTaste of Texas Row,\u201d a collaborative tasting experience that brings together chefs from multiple Texas food festivals. <\/p>\n The Chefs For Farmers Dallas Food + Wine Festival, Hot Luck Festival from Austin, and Southern Smoke Festival from Houston will each contribute curated teams of chefs alongside Fort Worth\u2019s own talent and a Hidden Gems showcase. This marks the first such statewide collaboration in the Southwest.<\/p>\n The Main Event on April 10 features hundreds of stations with small bites, wine tastings, craft beer and cocktails from Fort Worth-area chefs including Juan Rodriguez of Magdalena\u2019s, Marcus Kopplin of Duchess at The Nobleman, and Kyle Darden of Reata Restaurant. <\/p>\n Fork + Fire on April 11 highlights open-flame cooking with participants such as Jenny Castor of Luckybee Kitchen, Graham Elliot of Le Margot, Marcus Paslay of From Scratch Hospitality, and Molly McCook of Ellerbe Fine Foods.<\/p>\n