Chefs for Farmers’ annual food and wine festival is back in an evolved 2020 format. Founder Iris Midler says there was a lot of back and forth about whether Chefs for Farmers should host the festival this year, but ultimately conversations with partner farms and chefs indicated the need was too great to ignore.
Restaurant closures are on the front of many minds, but restaurant owners and staff aren’t the only ones suffering. Jeff and Lee Bednar of Profound Microfarms reported half of their top 10 restaurant clients have closed and won’t reopen. For local farms, it has been vital to get directly in front of the consumer—and what better way than through a series of intimate dinners with DFW’s favorite chefs?
This year, Chefs for Farmers is moving away from its usual large-scale events and focusing instead on a program of small, socially distanced events and virtual classes. Their live events include four dinners and a brunch with limited attendance. Midler is particularly excited for the streamed mixology classes. “I think after the last few months everyone deserves some cocktails,” she says. Kits for each session can be picked up locally the week of classes and will include supplies for two cocktails, branded glassware, and other necessary bar tools.
Top Shelf and to the Right
Get to know Desert Door’s Texas-distilled sotol, a spirit you’d usually source from south of the border, with the brand’s co-founder, Ryan Campbell as he walks you through an intimate, virtual tasting. He’ll share Desert Door’s story and the history of Texas sotol, before a local bartender leads a step-by-step demo. A kit containing all necessary drinking components—except maybe glassware—will be provided so you can skip a trip to the grocery store.
Pickup Location: The Clover Club, 2404 Cedar Springs, Suite 400
When: Wednesday, December 2, 6–7 p.m.
Viva Patron! A Virtual Distillery Tour & Cocktail Class
Though a trip out of the country may no longer be feasible this year, you can get a taste of Mexico through Hacienda Patron from the comfort of your home. Experts will guide you through the distillery process and you’ll get a tutorial on how to whip up crafty, tequila sips at home from Patron’s Manager of Trade Education and Mixology, Stephen Halpin. All required materials picked up at Mesero. Kit includes a Patron cobbler shaker, Academia Patron booklet, ingredients and recipe for Tommy’s Margarita & Perfect Paloma, LaCroix Sparkling Water, and a Mesero snack.
Pickup Location: Mesero, 7775 Firewall Way #100
When: Friday, December 4, 5:30–6:30 p.m.
Mixology Mashup With Maker’s Mark
The folks at Maker’s Mark will host a whiskey happy hour that’s sure to start the evening off right. Local Dallas mixologist Gavin Nguyen will walk you through the brand’s history, then teach you to make a whiskey cocktail—the skill we’ve been desperately needing this year! Curated cocktail kit included.
Pickup Location: Mesero, 7775 Firewall Way #100
When: Saturday, December 5, 5–6 p.m.
A Taste of Napoli with Chef Dino Santonicola
No Monday blues here. Join celebrated master pizzaiolo chef Dino Santonicola for the quintessential Italian feast. Inspired by his Italian roots, get ready to break bread with your friends and family the Italian way as Santonicola prepares a Neapolitan dining experience like no other. The menu will feature homemade, off-the-menu delicacies that you won’t want to miss. Please note guests will only be seated with their respective parties.
Where: Partenope Ristorante, 1903 Main St.
When: Monday, November 30, 7–10 p.m.
Into the Forest for a Mad Tea Party With Chef Misti Norris
Join chef Misti Norris of Petra and the Beast for a tea party that would make top-hatted hares go perfectly mad. Dive down the rabbit hole to a menu of winter-inspired treats made with the most curious ingredients, paired with LangeTwins Family wines and, of course, tea. Outdoor seating available.
Where: Petra and The Beast, 601 N Haskell Ave.
When: Tuesday, December 1, 7–10 p.m.
The Boujee Breakfast Dinner With Chef Jonathon Erdeljac
Turn up your weeknight dinner programming with breakfast for dinner with the chef who knows breakfast food: Jonathon Erdeljac of Jonathon’s Diner and Jonathon’s Oak Cliff. Delight in brunch staples paired with a DIY Bloody Mary bar at each table.
Where: Jonathon’s Diner, 1619 N Beckley Ave.
When: Wednesday, December 2, 7-10 p.m.
The Boys Are Back in Town Featuring Chef John Tesar, Chef Alex Seidel, Justin Brunson, and Sam Talbot
Critically acclaimed chefs John Tesar, Alex Seidel, Justin Brunson, and Sam Talbot reunite to cook up a not-to-be-missed steak house collaboration dinner. Their multicourse menu will focus on Texas-sourced ingredients, highlighter each chef’s culinary style. Sip on Napa wines from Stag’s Leap Wine Cellars along with Makers Mark, Knob Creek and Basil Hayden bourbon cocktails. Outdoor seating available.
Where: The Highland Dallas, 5300 E. Mockingbird Ln.
When: Thursday, December 3, 7-10 p.m.
Praise The Biscuit…Pass The Jam: A Soulful Sunday Brunch
For the first time ever, Chefs for Farmers is bringing you Soulful Sunday Brunch prepared by Vestal Catering’s chef Jordan Swim. Located in the historic district of Mckinney, soul food is the best way to spend any Sunday afternoon, especially when you can enjoy it in the picturesque Bingham House. There will be no shortage of brunch libations here—gear up for brunch cocktails and a DIY mimosa bar. Outdoor seating available.
Where: Bingham House, 800 S. Chestnut St., McKinney
When: Sunday, December 6, 11:30 a.m.–2:30 p.m.