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Make your nights merry and bright this holiday season with Chefs For Farmers “In Good Spirits,” a mini-series of virtual, holiday themed cocktail classes. From December 16-17, ditch the egg nog and upgrade your winter cocktail game with these intimate virtual cocktail classes led by Dallas’s top mixologists. No need to wait in shopping lines – each ticket comes with custom cocktail kits including all the goods you’ll need to create these one-of-a-kind festive sips. Whether you’re feeling naughty or nice, you’ll be sure to enjoy these celebratory libations all winter long. In an effort to support our local bartender community, 100% of ticket proceeds will be going to our participating mixologists.

Scroll down to view the class list. Limited seats available. Reserve your spot today!

Attendees must be 21+ to attend.

CHEFS FOR FARMERS “IN GOOD SPIRITS” HOLIDAY VIRTUAL CLASSES

Have Yourself a Merry Little Cocktail featuring Ketel One,  Eddie “Lucky” Campbell & Desirae Martinez, Ketel One Ambassador

Sleigh your way to your at home bar and get your shakers ready as you learn how to create the ultimate winter cocktails with The Clover Club & Parliament’s Eddie “Lucky” Campbell and Ketel One’s Ambassador, Desirae Martinez. Learn how to make delicious libations your friends and family will love from the pro himself who will show you how to shake, stir and such.

These sips may taste innocent…but might just get you on the naughty list. Each kit will include full ingredients to create two holiday Ketel One Cocktails, one LaCroix Sparkling Water Mocktail, a Shaker, a Jigger, a Strainer, a Mini-Martini Glass (5oz), a Copper Mug, Origami napkins that show directions on how to fold into different origami animals, and a Ketel One Lapel Pin.

DATE: December 16th

Time: 7:30pm-8:30pm

Pick Up Location:  THE CLOVER CLUB- 2404 CEDAR SPRINGS, SUITE 400, DALLAS, TX 75201

Ticket Price: $30


Johnnie’s Holly Jolly Cocktail Party featuring Casey Willis, Johnnie Walker & D Magazine

Want to learn how to get through the holiday season, even in the midst of a pandemic? Come jingle and mingle at Johnnie’s Holly Jolly Virtual Cocktail Party with Chelsea Corner’s Casey Willis and our friends at Johnnie Walker! Moderated by D Magazine’s Food Editor, Rosin Saez, your spirits will get lifted as Willis WALKS you through how to make the perfect whisky sips to warm you up all winter long. Each custom kit includes full ingredients to create three holiday sips, and all the tools to make the perfect at home cocktail including a swizzle spoon, jigger, and more!

Trust us: these easy-to-prepare whiskey sips will be the only thing you will need in your hand while you open presents…or survive your in-laws.

Kit includes two Johnnie Walker Cocktails, one LaCroix Sparkling Water Mocktail, a Recipe Card, a Lapel Pin, a Swizzle Spoon, a Jigger, and a Tote Bag.

DATE: December 17th

Time: 7pm-8pm

Pick Up Location:  Chelsea Corner Dallas- 4830 McKinney Ave, Dallas, TX 75205

Ticket Price: $30

STAY UR DISTANCE VIRTUAL SERIES: DECEMBER 2-5

Top Shelf and To the Right

LEARN ABOUT TEXAS SOTOL WITH DESERT DOOR AND HOW TO INCORPORATE IT INTO CLASSIC WARM + CHILLED COCKTAILS FOR A NEW, UNIQUE FLAVOR.

Tired of the same old drink? It’s time to stir things up with Desert Door for this one-of-a-kind cocktail class! Unlike any other spirit in this world (or the next), Desert Door is a craft distiller of a premium and unique spirit known as Texas sotol. Join the brand’s co-founder, Ryan Campbell, as they walk you through an intimate, virtual tasting and share their story and the history of Texas sotol, followed by a spin on holiday cocktail classics with acclaimed local mixologist, Eddie “Lucky” Campbell. Don’t worry about shopping for ingredients yourself, we have made an easy one stop shop kit ready to go for this class!

Kit includes ingredients for two cocktails, Desert Door Texas Sotol to craft with and to taste, a Desert Door Mug, Jigger, and more!

DATE: Wednesday, December 2nd

Time: 6:00 PM – 7:00 PM

Pick Up Location:  The Clover Club- 2404 Cedar Springs, Suite 400, Dallas, TX 75201

Ticket Price: $30


Viva Patron! A Virtual Distillery Tour & Cocktail Class

Pack your bags…We’re headed to Mexico! Get a taste of Hacienda Patron from the comfort of your home as we take you for a special, LIVE virtual tour from their headquarters! Experience 360º views of their picturesque distillery as you are guided through the process of how Patron’s tequila is handcrafted from the experts themselves! Bonus? You’ll also get to learn how to whip up crafty, tequila sips at home from Patron’s Manager of Trade Education and Mixology, Stephen Halpin, and receive all required ingredients 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 Yummy Mesero Snack!

DATE: Friday, December 4th

Time: 5:30 PM-6:30 PM

Pick Up Location: Mesero (Preston Hollow Village)- 7775 Firefall Way #100, Dallas, TX 75230

Ticket Price: $30


Mixology Mashup with Maker’s Mark®

Bourbon lovers rejoice! Join us for our Virtual Cocktail-Making Class featuring Maker’s Mark®! You’ll have the opportunity to learn about the history of this historical brand and make a whiskey cocktail (or two!) with famed, local Dallas mixologist, Gavin Nguyen. No need to shop for the ingredients, you will be able to pick up your Gavin Nguyen curated cocktail kit with all required ingredients. Get ready for the ultimate Maker’s Hour experience with our CFF Maker’s Mark® family and Gavin Nguyen! 

Kit includes three of his signature bourbon cocktails, an acrylic shaker, two Maker’s Mark® branded glasses, a wax tip pen, and bottle shaped lapel pin!  

DATE: Saturday, December 5th

Time: 5:00 PM – 6:00 PM

Pick Up Location: Bowen House- 2614 Boll St., Dallas, TX, 75204

Ticket Price: $30

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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