By June Naylor

I’m a sucker for a good Texas Independence Day celebration. If there’s a good deed to go along with it, there’s no way I’d skip it.

And that’s why I’m a big fan of a terrific event on Tuesday in Fort Worth.

Blaine Staniford, executive chef at Grace in Fort Worth, and Jon Bonnell, owner-chef at Bonnell’s Fine Texas Cuisine in Fort Worth, are putting together a spectacular, six-course dinner event to mark Texas Independence Day (that’s March 2) and to help with Haitian relief efforts.

The objective is to raise money to buy medical supplies for Jon’s brother, Dr. Ric Bonnell, a physician who is donating his time and work to help people in Haiti. (See more about Dr. Bonnell’s efforts here.)

I’m exicted about the cocktails crafted from Austin-made spirits – margaritas made with Republic tequila and Texas cosmos made with Savvy vodka – to go with passed hors d’oeuvres, starting at 6:30 p.m.. The seated dinner starts at 7 pm. Each course features good products of Texas origin, including Bandera quail, Texas redfish and Texas lamb. Texas beer and wines will be paired with each course. The dinner is $125 plus tax and tip, with $25 going from each guest’s tab to purchase medical supplies for Haitian relief work.

How can you say no to that?

June Naylor is State Fare Editor of EscapeHatchDallas.