8525 Garland Road, Dallas, Texas 75218

Food and Wine Festival

The Dallas Arboretum Food and Wine Festival

Thank you for joining us for the 2019 Food and Wine Festival. Supporting sponsors for A Grand Tasting include Dallas Southwest Osteopathic Physicians & The Rosewood Corporation, and Southern Glazer’s Wine & Spirits.

Dates

March 21 – 23, 2019

Thank you for joining us for the 2019 Dallas Arboretum Food & Wine Festival which was 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 hosted 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.


The Festival Continues

Friday, March 22

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, listed below, prepare a magnificent meal for a table, and vintners expertly pair fine wines to go along with each course

  • Chef Bruno Davaillon, Bullion
  • Chef Samir Dhurandhar, Nick and Sam’s
  • Chef Peja Krstic, Mot Hai Ba
  • Chef Matt McCallister, Homewood
  • Chef Janice Provost, Parigi
  • Chef Kent Rathbun, Imoto
  • Chef Stephen Rogers, Gemma and Sachet
  • Chef Jamie Simpson, The Chef ‘s Garden®
  • Chef John Tesar, Knife
  • Chef Tre Wilcox, Tre Wilcox Cooking Concepts

Guests also receive complimentary valet parking and the opportunity to mingle with each table’s chef and vintner. Dress is cocktail attire, and seating is limited. Cocktails start at 6:00 p.m., followed by dinner

$500 per guest or $5,000 for a table of 10
$7,500 for a corporate table of 10

Please Contact Kristi Trail at ktrail@dallasarboretum.org or 214-515-6524 to get more information about reserving a plate or table.


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 RoadThe 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 and Dinner: $150

Dinner-only Ticket: $125

You may also call customer service 214.515.6615 to reserve your tickets.

Roots on the Road Schedule

TimeTopic & Event
9:30-10:30 amCoffee & Noshes – Sponsorship by:
Full City Roosters and Katherine Clapner- Dude, Sweet Chocolate-Kolaches
Farmers Market – Produce from 1st panel farms
10:45am-12:15pmFarms: Big & Small, How can we help each other?
Lead Panelist – Farmer Lee Jones
Daron Babcock, Bonton Farms
Jeff Bednar, Profound Microfarms
Nelson Carter, Cartermere Farms
Elizabeth Dry, Promise of Peace Gardens/ La Bajada Urban Youth Farm
Sofia Martinez, Rae-Lili Farm
12:30-2:00pm12:15pm-Lunch Buffet
Work-Life Balance Panel
Lead Panelist- Chef Mathew Peters, first American to win the coveted Bocuse d’Or award
-Chef Junior Borges, Coming Soon!
-Lisa Lavender, The Lisa Lavender
-Nikky Phinyawatana, Asian Mint
-Lisa Welch, Makeready
2:15-3:45pmHow Can Green be Greener? Guide to better practices in a reusable world
Presented by EarthxTaste – Lead Panelist – Chef Sharon Van Meter
-Lauren Clarke, Turn Compost
-Bob Curry, Urban Agriculture Director, City of Dallas
-Kelly Freeman, Circle Terra
-Jessie Zarazaga, Southern Methodist University
4:00-5:30pmFood Trends to Watch in 2019
Presented by Auguste Escoffier School of Culinary Arts
Lead Panelist – Beth Rankin, The Dallas Observer
-Randy DeWitt, Front Burner Concepts
-Roger Kaplan, RK Innovations
-Ron Ruggless, Nations Restaurant News
-Graham Mitchell, Auguste Escoffier School of Culinary Arts
Dinner
5:30pm
6:30pm
Cocktails-Presented by Southern Glazer’s Wine & Spirits
Waste Not; Want Not Dinner, Lead Chef: Peter Barlow

Chefs

ChefRestaurant
Jamie SimpsonThe Chef’s Garden
Graham DoddsGraham Dodds
Peter Barlow
Niteshade Chef Collaborative
Jeffery HobbsSlow Bone
Robert LyfordPatina Green Inc.
Chad HouserCafe Momentum
Katherine ClapnerDude, Sweet Chocolate
David Anthony TempleChef DAT LTD
Andrea ShackelfordHarvest Seasonal Kitchen
Sean JettHumble Pies
Chef Junior Borges

Farms

FarmerFarms
Jeff BednarProfound Farms
Sofia MartinezRae-Lili Farm
Daron BabcockBonton Farms
Elizabeth DryPromise of Peace Gardens
Nelson CarterCartermere Farms

Local Vendors on Saturday, March 23

Join us as we have local vendors join us at our Food & Wine Festival, do not miss the opportunity to sample and purchase their unique and delicious products!

Rosine Hall – 9am-12pm
Jams Jelly Queens
Cita’s Salsas
Whiskey Coffee
Hive Coffee

Rosine Hall – 10am-1pm
Rakkasan Tea
Pajama Sweets
And I like it Cheesecake
Yelibelly
White Rock Granola
Wine Corks Art

Rosine Hall 11am-2pm
Philly Pretzel Factory
Letter Lounge
TX Wild Flower Honey
William Chris Vineyards JR’s Cookie Cottage

2019 Food and Wine Festival Sponsors

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