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Culture Fort Worth Food + Wine Festival sets the table for 2019 edition

Fort Worth Food + Wine Festival sets the table for 2019 edition

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The Fort Worth Food + Wine Festival, a four-day event supporting the Fort Worth Food + Wine Foundation, has announced two new events for 2019 – Culinary Corral and Ring of Fire: a Next-Level Cookout.

The festival is entering its sixth year and has raised more than $170,000 for local grant programs and culinary scholarships for area students.

Culinary Corral, a brunch-inspired event, taps into the traditional festival feel with a tasting tent featuring 25 chefs, a beer garden and corkyard, plus an artisan marketplace with more than a dozen vendors selling locally made goods. Live music and a variety of add-on pop-ups round out the experience. Ring of Fire: a Next-Level Cookout features live fire creations – from exotic meat dishes to pizza – all paired with wine, beer and spirits. Both events, as well as Tacos +Tequila and The Main Event will be held at Heart of the Ranch at Clearfork.

“The 2019 festival will include everything our guests love – like fantastic food and delicious drinks from North Texas’ best – but this year we’re maximizing the festival experience with our pop-ups, an artisan market and added musical entertainment,” said Julie Eastman, executive director of the festival. “And as always, all proceeds from the festival support local grant programs and culinary scholarship through the Fort Worth Food + Wine Foundation.”

Here’s a rundown of 2019 festival event details:

Tacos + Tequila

Thursday, April 4, 8 p.m. to 10 p.m. (Heart of the Ranch at Clearfork)

$50 general admissions, $60 early entry

Eighteen chefs, including notable participants Robert Lyford (Patina Green Home and Market), Tuan Pham (Four Sisters) and Christian Lehrmann (Taco Heads), plus 12 beverage vendors will bring their very best to this late-night fiesta.

The Main Event

Friday, April 5, 6:30 p.m. to 9 p.m. (Heart of the Ranch at Clearfork)

$125 general admissions, $150 early entry

More than 100 exceptional wines, craft beers and spirits from near and far will pair perfectly with food from the best chefs, restaurateurs, artisan producers and crafters. Notable participating chefs include Donatella Trotti (Nonna Tata), Jon Bonnell (Bonnell’s Restaurant Group), Ben Merritt (Fixture) and Blain Staniford (Grace and Little Red Wasp Restaurants), plus 20 more.

Desserts After Dark

Friday, April 5, 9 p.m. to 11 p.m. (Whiskey Ranch)

$60 general admission, $70 early entry

Sixteen pastry chefs, including standouts Kate Weiser (Kate Weiser Chocolate), Katherine Sasser (Hurley House) and Lindsey Lawing (Sweet Lucy’s Pies), and 14 mixologists create special eats and drinks. Plus, a DJ mixes tunes while guests enjoy panoramic views of downtown Fort Worth.

Culinary Corral

Saturday, April 6, 11 a.m. to 3 p.m. (Heart of the Ranch at Clearfork)

$75 general admission (no early entry)

A four-hour celebration of the best of the fest will include more than two dozen chefs, like Jenna Kinard (Hotel Drover & 97 West Kitchen and Bar), Wade Chappell (Pearl Snap Kolaches) and Denise Shavandy (Café Modern). In addition, a beer garden, corkyard, artisan marketplace, live music and pop-up experiences will keep guests both full and entertained.

Burgers, Brews + Blues

Saturday, April 6, 6 p.m. to 9 p.m. (Heart of the Ranch at Clearfork)

$70 general admission, $85 early entry

Thirteen chefs, including standouts John Tesar (Knife Burger), Daniel Pittman (LUCK at Trinity Groves) and Terry Chandler (Fred’s Texas Cafe) grill up their best mini-burgers and 22 craft breweries pour two different beers while celebrity judges and guests vote for their favorites.

Ring of Fire: A Next-Level Cookout

Sunday, April 7, 2 p.m. to 4 p.m. (Heart of the Ranch at Clearfork)

$65 general admission, $75 early entry

To close out the festival weekend, Ring of Fire will bring together 22 chefs and 15 beverage participants to take the cookout concept to a whole new level. Barbecue will still get its due, but the event will feature a variety of live fire creations from chef like Barrett Black (The Original Black’s Barbecue), Matt Pittman (Meat Church) and Hans Peter Muller (Swiss Pastry Shop) – all paired with wine, beer and spirits.

Weekender Pass

Thursday, April 4 – Sunday, April 7

Early entry and all-you-can-eat-and-drink access to all six signature events.

$450 ($65 in savings compared to purchasing early entry tickets to each event individually)

Individual tickets and Weekender Passes can be purchased at FWFWF.com/tickets. All

attendees must be 21 years of age or older. For more information: http://fortworthfoodandwinefestival.com/

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