Scenes from Chefs for Farmers’ Butcher Block Party Saturday night

Saturday night, hundreds turned out for Chefs for Farmers’ Butcher Block event, a meat-centric celebration of food and drink (and bacon ice cream). The Butcher Block Party featured local and national chefs who created dishes using local Texas meats.  John Tesar served candied bacon from a clothes line, chef Justin Brunson of Old Major in Denver served Vietnamese beef heart and sirloin tartar on a shrimp puff, chef Steve McHugh of Cured in San Antonio created stuffed deck neck sausages with brown beer mustard, and, for desert, pumpkin muffins from Lark on the Park and ham ice cream with clove-caramelized pineapple and brown sugar streusel from chef Danyele McPherson of Remedy.

Despite a last minute change in venue to an indoor space in the Dallas Design District, the event went off without a hitch.