The Dallas Arboretum Food and Wine Festival
2019 Food and Wine Festival supporting sponsors for A Grand Tasting include Dallas Southwest Osteopathic Physicians & The Rosewood Corporation.
Dates
March 21 – 23, 2019
The 2019 Dallas Arboretum Food & Wine Festival has been completely reimagined into a three day celebration of food, wine and the beauty of spring during Dallas Blooms.
Together with Farmer Lee Jones, The Chef’s Garden, and committee Chairwomen Chef Sharon Van Meter and Melissa Lewis, The Dallas Arboretum is excited to announce the 2019 Food and Wine Festival, Thursday March 21 – Saturday March 23. After a resounding success last year, our illustrious Chairwomen have taken bold steps to grow the event into a three-day, wine-and-harvest focused experience.
Participating Restaurants:
3015 At Trinity Groves
Bisous Bisous Patisserie
Bolsa
Cedar Creek Brewhouse & Eatery
Cheesecake Royale
City Hall Bistro
Desperados Mexican Restaurant
Empire Baking Co
Enjoy Mint
Fearing’s Restaurant
Five Sixty By Wolfgang Puck
Harvest Seasonal Kitchen
Haute Sweets Patisserie
Henry’s Homemade Ice Cream
Jalisco Norte
Jose
La Duni Baking Studio
Luck At Trinity Groves
Meat Church
Mozzarella Company Empire Baking Company
Thursday’s Grand Tasting
Thursday, March 21 has been reimagined as “A Grand Tasting.” It features the familiar elements you loved in years past, but will be even better this year, with options of General Admission or a revamped “Patron Experience” that features early entrance, an exclusive selection of food and drink, and some exciting gifts.
The evening includes three hours of delicious food and beverage from over 40 award-winning chefs and restaurants.
Ocean Prime Dallas
Patina Green Home and Market
Perle On Maple
Pink Magnolia
Pop Star
Rise Above
Salum Restaurant
Sevy’s Grill
Smoky Rose
Sutcliff and Brammer Hospitality Group
Suze Restaurant
Taco Y Vino
Texas Spice
The Fairmont Hotel
The Henry
Tillman’s Bishop Arts
Trompo
White Rock Alehouse & Brewery
Yelibelly Chocolates
Patron Food and Wine Festival Experience
6:00pm Entrance
$225 Members|$250 Non-Member
The Festival Continues
Friday, March 22
Master Class: Roots: Turning Leftovers into Lunch
10:00-11:00am, Charlotte and Donald Test Cooking Pavilion, A Tasteful Place
Join Chef Peter Barlow from Niteshade Chef Collaborative for a Prelude to Waste not, Want Not Roots on the Road dinner with a “Roots: Turning Leftovers into Lunch” to learn modernist techniques in the modern kitchen, healthy guidelines and moldy myths, recipes, stories and more.
$65
Masterclass Cooking Demo with Mary Chamberlin
1:00-2:00pm, Charlotte and Donald Test Cooking Pavilion, A Tasteful Place
Acclaimed chef and cookbook author Mary Chamberlin offers a free demo featuring her authentic taste of great recipes gathered from cozy cafes, busy bistros, three-star restaurants, kitchens of renowned chefs and her own home kitchen.
Free to Garden Guests
Vintners’ Dinner
6:00pm
On Friday night, guests can indulge in this unique culinary experience with a five-course meal at the Vintners’ Dinner from one of Dallas’ top chefs, while getting to interact and sip exclusive wine in A Tasteful Place, the most picturesque place to see the downtown Dallas skyline at sunset. This dinner is a truly exclusive opportunity any food and wine enthusiast would relish. Ten chefs prepare a magnificent meal for a table, and vintners expertly pair fine wines to go along with each course. Guests also receive complimentary valet parking and the opportunity to mingle with each table’s chef and vintner. Cocktail dress is encouraged, and seating is limited.
$500 per guest or $5,000 for a table of 10
$7,500 for a corporate table of 10
Private Paper Invitations to Be Sent to Select Guests in February
Open Registration to Follow If Available
Saturday, March 23
The Chef’s Garden’s® Roots on the Road
9:30am-5:30pm, A Tasteful Place
Thanks to the partnership with The Chef’s Garden® and Farmer Lee Jones, guests have the opportunity to experience The Chef’s Garden’s® Roots on the Road. The Chef’s Garden® holds its annual conference at the Culinary Vegetable Institute in Milan, Ohio, where culinary influencers and industry professionals learn and share ways to cultivate change and solutions in their industry. Making its way to Dallas for the first-time ever, the conference includes four one-hour interactive panels. The Roots conference runs from 9:30 a.m. until 5:30 p.m. The day concludes with a seasonal farm-to table dinner, prepared from fresh, local grown produce starting at 5:30 p.m. with cocktails.
All Day Workshop Ticket: $225
Dinner-only Ticket: $125
You may also call customer service 214.515.6615 to reserve your tickets.
Roots on the Road Schedule
| Time | Topic & Event |
| 9:30-10:30 am | Coffee & Noshes – Sponsorship by local coffee and Katherine Clapner Kolaches Farmers Market – Produce from 1st panel farms |
| 10:45am-12:15pm | Farms: Big & Small, How can we help each other? Moderated by Farmer Lee Jones |
| 12:30-2:00pm | Box Lunch Work-Life Balance Panel Moderated by Chef Mathew Peters, first American to win the coveted Bocuse d’Or award |
| 2:15-3:45pm | How Can Green be Greener? Guide to better practices in a reusable world Moderated by Sharon Van Meter and presented by EarthxTaste |
| 4:00-5:30pm | Food Trends to Watch in 2019 Moderated by Beth Rankin |
| Dinner 5:30pm 6:30pm | Cocktails Waste Not; Want Not Dinner, Lead Chef: Peter Barlow |
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