The Dallas Arboretum Food and Wine Festival
Purchase your passport for the Dallas Arboretum’s first ever international culinary adventure.
Thursday, March 16, 2017
For the first time ever, the Dallas Arboretum and Botanical Garden is designing and hosting its own festival to celebrate delicious, high-quality food and wine from a host of cultures, set against the backdrop of 500,000 spring blooming bulbs during the spring festival Dallas Blooms, "the best spot this side of Holland to see beautiful flowers," according to Southern Living Magazine.
This festival was born out of the close work done during the planning and development of A Tasteful Place-a pioneering, in-construction food and herb garden that is set to open in the fall of 2017-and the relationships we have developed with some of the best chefs in the region. We became excited about creating a luxurious festival to demonstrate the connection between nature, gardens, and the food we eat.
This premier, spring social event will feature savory delicious bites made by award-winning chefs from many fine restaurants around the Metroplex. Guests will be able to sample fine wines and craft beers, and end the evening with dessert, coffee and special concert at the Martin Rutchik Concert Stage & Lawn, while watching the sun set over White Rock Lake. The cuisine will focus on five regions and types of dishes:
- American Bistro
- Pan Asian
- South American
- Desserts from around the world
The list of chefs who will be serving some of the best food in the area includes:
- Chef Sharon Van Meter, president of 3015 at Trinity Groves
- Chef Aaron Staudenmaier, Shinsei/Lovers Seafood & Market
- Chef Anastacia Quinones, Oddfellows
- Chef Andrea Shackelford, Harvest Seasonal Kitchen
- Chef April Barney, Miller & Associates
- Chef Christopher Patrick, Abacus
- Chef Daniel Pittman, LUCK
- Chef David Gauthier, Smoky Rose
- Chef Janice Provost, Parigi
- Chef Jean-Marie, CADOT
- Chef Jeramie Robison, Uchi
- Chef Joe Baker, Glazed Donut Works
- Chef John Tesar, Knife
- Chef Katherine Clapner, Dude Sweet Chocolate
- Chef Mark Wootton, Garden Café
- Chef Mary Sparks, Emporium Pies
- Chef Meaders Ozarow, Empire Baking Co.
- Chef Nikky Phinyawatana Asian Mint
- Chef Omar Flores, Casa Rubia/Whistle Britches
- Chef Robert Lyford, Patina Green Home and Market
- Chef Uno Immanivong, Chino Chinatown
- Henry Gentry, Henry’s Homemade Ice Cream
What makes VIP tickets special?
VIP ticket holders enjoy:
- Entrance at 6:00 p.m. (General ticket holders at 6:30 p.m.)
- Valet parking
- A chance to mix and mingle with chefs
- High end wine/spirits
- Special food in DeGolyer & at the concert
- Special reserved seating at the concert
VIP Tickets are $195 ($175 for members)
General Tickets are $140 ($125 for members)
- Rosewood Wagyu Beef
- Dave Perry-Miller Real Estate
Fine, premium beverages are provided courtesy of Southern Glazer’s Wine and Spirits.
- D Magazine