The Dish: Chefs plate up the 2025 Fort Worth Food + Wine Festival menu

Fort Worth is home to many festivals throughout the year – Artsgoggle, the main street arts festival, the Lone Star Film Festival, Mayfest, Oktoberfest and the list is light up. But one of the biggest culinary events of the year is Fort Worth Food + Wine Festival, which takes place this year from April 3 to 6 in the heart of the Ranch in Clearfork.

The party includes five events. The first is tacos + tequila, 6:30 p.m. to 9 p.m. April 9, where chiefs and drinks sellers serve participants from their point of view on the flat mexican and mind.

The main event, scheduled from 6:30 p.m. to 9 p.m. April, highlights the food, cocktails and beers of main culinary players such as the Molly McCook chefs of Ellerbe Fine Foods, Jon Bonnell of the beautiful Kitchen of the Texas de Bonnell, Juan Rodriguez de Magdalena and Preston Paine d’Emilia.

Richard King, co -owner of Ellerbe Fine Foods, told the report that the event has higher -scale foods and large -scale drinks. The Celestina Blok food writer will promote her new cooking book, “Cowtown Comfort” during this event, alongside Lindsey Lawing, owner of Sweet Lucy’s Pies.

The next day begins to celebrate brunch at Rise + Dine, from noon to 2:30 p.m., followed by burgers, brewing + blues from 6:30 a.m. to 9 p.m. as the name suggests, the latter presents hamburgers, craft breweries and live performance by blues musicians. The group Michael Lee and Limousine in wartime will open Danny Joseph for the head of the Blues who ranked fourth in season 26 of “The Voice”.

The festivities end in Ring of Fire, from 2 p.m. to 5 p.m. on April 6, a barbecue style culinary experience focused on meals prepared on an open flame. King said he is still looking forward to this event, because it looks like a large family gathering.

“It’s just this family and this common way of meeting on food and wine,” he said. “We have been doing this for centuries.”

The profits of the festival go to Fort Worth Food + Wine Foundation, or FWFWF, a non -profit organization that offers scholarships and culinary subsidies for people in the food and drinks industry. They also offer a rescue fund for restaurant employees in partnership with the Southern Smoke Foundation, a non -profit national organization. King is chairman of the FWFWF Board of Directors and said FWFWF financially supported people in the industry through personal and professional challenges.

“We have teamed up with Southern Smoke, with another foundation, and therefore part of the money we collect helps people, either with mental health, or (who) just needs help in their lives,” he said.

The modern executive chief of the coffee, Jett Mora, said in an email that the guests of the festival can expect to find both new flavors and classic, because the chef of each restaurant presents his own style. Café Modern, which is part of the Wolfgang Puck Catering brand, participates in Tacos + Tequila and Rise + Dine and will promote the awareness of pancreatic cancer by showing the purple color in their dishes.

“Pancreas cancer is close and dear to our hearts. … The father of our (Managing Director) was hit two years ago and one of our company vice-presidents, Ed Acewicz, also adopted related cancer last year, “Mora said.

For tacos + tequila, modern coffee will serve tacos of stuffed purple yams, squash flowers, oaxaca cheese, black beans and tomatillo purple pico de gallo. Their brunch Rise + Dine will include Pandesal Ube breakfast sliders, tocono pork chest, purple carrot cocotte salad and purple beet.