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The Main Event 

Sunday, November 6, 2022
Old City Park, 1515 S Harwood St, Dallas, TX 75215
Event Entrance is on 1717 Gano Street. 
VIP: 2:00pm-6:00pm | GA: 3:00pm-6:00pm

Returning for its 11th consecutive year, don’t miss the Main Event, a.k.a our signature festival celebration, highlighting the best of the best from Texas and beyond. Taking place at Old City Park , turn up the heat on your taste buds as you sample delectable bites, showcasing the very best tastes from The Lone Star State. We’ve curated a collection of the most talented chefs from our own backyard and other favorite, culinary destinations across the country, pairing them with an array of local, family farms from the 214 to concoct unforgettable dishes to show you why supporting local is what it’s all about. But that’s not all!

We’ll keep the drinks flowing as you WINE down with sips from various wineries and spirit brands. Loosen up your belts folks – each ticket is all-inclusive of unlimited food, drinks, live entertainment and more. 

Want to be a VIP? Buy today as it will SELL OUT and DIG in an hour early at 2:00pm and access the VIP experience with top chefs. This year the VIP will feature a Celebrity Cruises Wine Garden, the icing on the cake… $25 of the General Admission ticket will go directly to The SEED Project Foundation.

TICKET PRICES:
VIP: SOLD OUT | General Admission: $135

*MUST BE 21 YEARS OF AGE OR OLDER TO PURCHASE AND ATTEND. ALL TICKET SALES ARE FINAL CHEFS ARE SUBJECT TO CHANGE*

Alex Astranti
Mercantile Dining & Provision

Alex Seidel
Mercantile Dining & Provision, Fruition, Chook, and Roca’s

Amber Fletcher
Fletcher’s Original Corny Dogs

Anna Ng
La Maison Bleue Café

Anton Vintes
Yardbird Table & Bar

Aubrey Murphy
Trinity Groves

Casey Thompson
Folktable

Christian Dortch
georgie by Curtis Stone

Christian Panepinto

Commons Club

Dave Culwell
Burger Schmurger

David Madrid
Doughregarde’s

Diana Zamora
Nena Postreria

Doug Pickering
Douglas Bar and Grill

Eric Dreyer
Monarch Restaurant

Franchesca Nor
Dive Coastal Cuisine

Giorgio Rapicavoli
Luca Osteria & Eating House

Jager Shook
City Hall Bistro

James Johnson
Pappas Bros Steakhouse

The Owners Box at Omni Dallas Hotel

Jeffery Hobbs
Slow Bone BBQ

Jeramie Robison
Thompson Dallas

John Tesar
Knife Steakhouse

Jon Bonnell
Bonnell’s Fine Texas Cuisine

 Junior Borges & David Madrid
Meridian x Doughregarde’s Bake Shop

Jonathon Erdeljac
Jonathon’s Diner

Jordona Kohn
The Market

Josh Healy
Loro

Joshua Farrell
Will Call

Joshua Smith
All Town Fresh

Julien Eelsen
Whisk Crepes Cafe

Justin Brunson
Brunson & Son Meat Co

Kent Rathbun
Kent Rathbun

Lamar Moore
Marie’s Southern Kitchen and Bar

Lance McWhorter
Culture ETX

Leo Morales
Primo’s MX Kitchen

Luis Olvera
Trompo

Luis Villalva
El Come Taco/La Viuda Negra

Mark Wootton
Garden Cafe

Matt Ford
Billy Can Can

Meaders Ozarow
Empire Baking Co + Dallas Mozzarella Co

Mesero

Michael Scott
Rosewood Ranches

Misti Norris
Petra and the Beast

Mitsuhiro Eguchi
Nobu

Nolan Belcher
B4 Barbeque & Boba

Olivia Lopez
Molino Olōyō

Rich Rogers
Scardello

Roman Murphy
Dea

Ryan Carbery
The Statler

Salvador Hernandez
El Patio Mex-Tex Restaurant

Sharon Van Meter
Beckley 1115

Skyler Gauthier
Haywire

Stefon Rishel
Trident Restaurant Group

Suzy Batlle
Azucar Ice Cream

Taylor Rause
Rye

Travis Heim
Heim Barbecue

Victor Corral
Dive Coastal Cuisine

Victor Villarreal
La Onda

Brian Morris
Hattie B’s Hot Chicken

Luigi Iannuario
EATALY

MORE TO BE ANNOUNCED!


Upcoming Events

North MEATS South: Dinner
with 
Chefs John Tesar and Junior Borges
Thursday, November 3

Chefs For Farmers Farm Tour
with the Seed Project Foundation
Saturday, November 5

Devour: The Ultimate Bite Night
at the Exchange
Thursday, November 3

PRAISE THE BISCUIT…PASS THE JAM: A SOULFUL SUNDAY BRUNCH

Event Beverages 

Desert Paloma: Desert Door Texas Sotol, Fresh Lime Juice, Grapefruit Juice and Agave Nectar

Bloody Maria: Tomato Juice, Patron, Lemon, Lime, Worcestershire Sauce, Celery Salt, Smoked Paprika, Black Pepper, with garnishes

Mimosa: La Marca Prosecco, and Fresh Juices

Maker's Mark Orange Sangria

First Course:
Andouille Sausage and Dirty Rice Quiche

Second Course:
Crab & Avocado Toast
with Pickled Fresno Peppers, Fresh Tarragon and Roasted Heirloom Tomatoes

Third Course:
Shrimp & Grits
with Cajun Grilled Shrimp, Smoked Chipotle Aioli and Poblano Cheddar Grits

Fourth Course:
Chicken Biscuit
with Creole Fried Chicken, Fresno Peppers, Jalapeno Sausage Gravy and House made Buttermilk Biscuit

Fifth Course:​
Croissant Bread Pudding
with Pecan Toffee Sauce, Whipped Cream and Mint

THE BOYS ARE BACK IN TOWN FEATURING CHEFS JOHN TESAR, ALEX SEIDEL, JUSTIN BRUNSON, AND SAM TALBOT

Event Beverages

Old Fashioned: Basil Hayden, Simple Syrup, Walnut Bitters, Orange Twist

Whiskey Sour: Maker's Mark, Simple Syrup, Lemon Juice, Angostura Bitters, Dehydrated Lemon Wheel

Manhattan: Knob Creek, Bordega Sweet Vermouth, China China Biggalet, Dehydrated Orange

First Course - Joshua Smith
Nantucket Bay Sea Scallops, Truffle Lumache, Cauliflower

Paired with Champagne Nicolas Feuillatte Brut

Second Course- Sam Talbot
Steamed Manila Clams + Sake
Grass Fed Butter Brooth + Mint Oshinko for dipping

Paired with Stag’s Leap Wine Cellars Karia Chardonnay

Third Course- Katsuji Tanabe
Suadero Tacos
Pickle Vegetables and Burnt Salsa

Paired with Stag’s Leap Wine Cellars Karia Chardon

Fourth Course- John Tesar
Dry Aged 44 Farms Ribeye, Soufflé potatoes, Chimichurri

Paired with Stag’s Leap Wine Cellars Artemis Cabernet Sauvignon

Dessert- Eric Cobb
Chocolate Pecan Tarts, Seasonal Fruit Cobblers and Cheesecake

THE BOUJEE BREAKFAST DINNER WITH CHEF JONATHON ERDELJAC

Welcome Cocktail

South Texas Sunset: Desert Door Texas Sotol, Fresh Squeezed Grapefruit Juice and Blood Orange, Agave

Beverages 

Bloody Mary Cocktail

Domaine Ste Michelle Sparkling

Erath Pinot Gris

Borne of Fire Cabernet Sauvignon

First Course
Biscuits and Gravy
Local Fungus, Creamy Mushroom Gravy, Country Fried Oyster Mushroom

Second Course
Shrimp and Grits
Shut Yo' Mouth Broth, Gulf Shrimp, Farm Egg

Third Course
Chicken and Waffle
Chef Jon's Peppered Gravy, Braised Greens, Strawberry Bomb

Fourth Course
Pulled Pork and Sweet Potato Hash
Farm Egg, Toast, Cilantro Lime Hollandaise

Fifth Course
Coconut Cream Waffle
Toasted Coconut Waffle, Coconut Cream, Whipped

INTO THE FOREST FOR A MAD TEA PARTY WITH CHEF MISTI MORRIS

Welcome Cocktails

“Down the Rabbit Hole”: Patrón Anejo, Pyrat Rum, Pear White Tea, Oolong Tea Syrup, Fresh Lemon Juice, Pineapple Juice & Allspice Dram

Snack
Preserved Mushroom Muffin, Koji Cultured Butter

First Course
Comeback Creek Hakurei Turnip
Textures, Soured Sunflower Seeds, Green Tomato, Rye

Paired with LangeTwins Sangiovese Rose 2019

Second Course
Tea Braised Rabbit
Pressed, Broccoli Greens, Aged Broccoli, Honey

Paired with LangeTwins Chenin Blanc 2018

Third Course
Smoked Maitake
Ginger Yogurt, Mushroom Caramel, Amino, Gomashio

Paired with LangeTwins Nero d’Avola 2018

Fourth Course:
Pig and Pepper
Family Style Black pepper Smoked Pork Shoulder, Grebiche, Herbed Cakes, Dried Pepper Condiment

Paired with LangeTwins Old Vine Zinfandel 2017

Dessert
Chamomile Tea Cake, White Chocolate, Marigold

Paired with LangeTwins Moscato 2018 and Patrón XO Café 

A TASTE OF NAPOLI WITH CHEF DINO SANTONICOLA

Welcome Cocktail

An Italian twist on the Last Word cocktail, L’Ultima Parola: Desert Door Sotol, Chartreuse, Luxardo, Lemon, Rosemary and Amarena Cherry

Antipasti Duo
Salsicce e Friarelli
Braised Jimmy’s Italian Sausage, Bitter Broccoli Rabe

Parmigiana di Melanzane
Baked Eggplant, Tomato, Smoked Mozzarella

Paired with The Original Venetian Spritz

Insalata
Indivia e Finocchio
Endive, Profound Foods Fennel, Paula’s Goat Cheese, Balsamic Pearls, Champagne Vinaigrette

Paired with Maso Canali Pinot Grigio

Primi
Pizza Napoletana
Mozzarella, Texas Fungus Oyster Mushrooms, Rae Lili Farms Calabrian Chilies, Caramelized Onions, White Trufle Cream, Profound Farms Micro-greens

Sartù di Riso
Arborio Rice, Neapolitan Ragù made with Blackland Prairie Pork & Texas Craft Wagyu Beef, Hard Cooked Egg

Paired with Brancaia TRE

Dolci
Torta al Pistacchio
Ricotta and Pistachio Tort

Paired with Amaro Montenegro


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