12th Annual Taste of the NFL at AT&T Stadium a Success

The North Texas Food Bank benefits from one of the best tailgate parties in town.

Off The Bone Barbeque Pecan Smoked Ribs with Blue Cheese & Bacon Cole Slaw
Off The Bone Barbeque Pecan Smoked Ribs with Blue Cheese & Bacon Cole Slaw

What started out with a couple of dozen people in the parking lot at Abacus, with Chef Kent Rathbun grilling with his buddies for good, has turned into one of the best tailgate parties in town benefiting The North Texas Food Bank. 12 years later, more than one thousand guests filled the field of AT&T Stadium in Arlington to taste, bid, sip and enjoy food and entertainment. Those in attendance had the opportunity to rub elbows with Dallas Cowboy’s greats like Chad Hennings, Charles Haley, Travis Fredrick and Preston Pearson before dancing to the music of Texas favorite, Jack Ingram.

Smoked Beef Tenderloin with Jalapeno-Corn Pudding from Chef Kent Rathbun of Kent Rathbun Concepts
Smoked Beef Tenderloin with Jalapeno-Corn Pudding from Chef Kent Rathbun of Kent Rathbun Concepts

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Ron Yates of Spicewood Vineyards
Ron Yates of Spicewood Vineyards

The meaty event, as almost every chef who didn’t offer something sweet had a very hearty plate of ribs, brisket, tenderloin, sausage or pork belly, was paired with the wines of Texas Fine Wines, including Duchman Family Winery, Pedernales Cellars, Brennan Vineyards, Bending Branch and, their most recent addition, Spicewood Vineyards. added to the line up just last year. Texas Fine Wine brings together a distinct group of high quality wineries in Texas with the goal to showcase their wines made from fruit grown in our Texas appellations, setting the highest standards in the Texas wine industry. I was able to attend last night’s event as a guest of the wineries.

Over $12 million has been raised for The North Texas Food Bank (NTFB) in the past 12 years from the event, which immediately helps those in need in our community. NTFB distributes food to the hungry in need throughout our 13-county region, with funds from last night specifically going to help the children of our cities. One out of four kids in our community are food-insecure, too many. Great work was done to help end that last night.

Smoked Pork Tenderloin with Green Chili Buffalo Sauce from Chef Richard Chamberlain of Chamberlain's Steak and Chop
Smoked Pork Tenderloin with Green Chili Buffalo Sauce from Chef Richard Chamberlain of Chamberlain’s Steak and Chop
Lockhart Smoke House Brisket & Sausage
Lockhart Smoke House Brisket & Sausage
Chef Jeffery Hobbs (left) & Jack Perkins of Slow Bone and Maple & Motor
Chefs Jeffery Hobbs (left) & Jack Perkins of Slow Bone and Maple & Motor
Nana's Cinnamon Rolls from La Duni
Nana’s Cinnamon Rolls from Chef Dunia Borga of La Duni

 

Wagyu Corn Dogs from Chef Dave Holben of Del Frisco's
Wagyu Corn Dogs from Chef Dave Holben of Del Frisco’s

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Chef Kent Rathbun (left) & KXAS/NBC 5 Film Critic Gary Cogill
Chef Kent Rathbun (left) & KXAS/NBC 5 Film Critic Gary Cogill

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