A Seam-Ripping Good Time at the Friends of the Dallas Farmers Market 16th Annual Hoedown

Blueberry tarts from Hilton Anatole (left); The Cake Ball Company proved that you can't have just one ball (right).

As hundreds of hungry (and eventually stuffed) guests can attest, it wasn’t all gingham and grilled meat at last nights Friends of the Dallas Farmers Market Hoedown where Dallas’ top chefs turned out to serve signature favorites and debut new experiments. Take a gander at the delish dishes that threatened to split the seams of our jeans…

jump for the so-good-you-can-taste-it photo gallery…

TopGolf Dallas' spiked pimento cheese sandwiches from their catering menu (left); Dr. Sue's Chocolate bark with cranberries and nuts (right).
TopGolf Dallas' spiked pimento cheese sandwiches (left); Dr. Sue's chocolate bark with nuts & berries (right).

Chefs Brian Luscher of The Grape and Hot Box's Lauren Jones collaborate (left); Tart Bakery's nutty display (right).
The Cake Ball Company's comely packaging.
Mini-burgers from Thomas Welther at Hilton Anatole (left); mushrooms and the resulting bisque from Hattie's (right).
Loft 610's sweet corn (left); Truluck'sChef Danny Kievit crafted individual laughing bird shrimp salads (right).
Rebecca Wright hands out Truluck's carrot & malt chocolate cupcakes.

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