Sep
20
Chefs for Farmers returns this weekend — Here’s the chef line-up and parking tips
It’s finally here! Chefs for Farmers, the year’s best annual food festival, returns for its fifth year this weekend — and it’s the best line-up of chefs, artisans and farmers ever.
Founder and organizer Iris McCallister and her band of elves has everything ready, so if you haven’t bought your ticket yet, here’s where you can snag one of the 74 remaining.
This year, Chefs for Farmers begins with a Friday night “Creme de la Femme” multi-course dinner featuring the talents of an all-female chef crew. Proceeds benefit the Family Place.
On Saturday night, it’s another new event, Street Food Night Market, a walk-around eating event headlined by a talented crew that includes these chefs and these dishes:
Michael Gulotta | MOPHO and Rum and The Lash in New Orleans: Roasted Eggplant and Watermelon Salad with Spicy Fermented Tofu Vinaigrette
Justin Brunson | Old Major in Denver, Colorado: South Texas Heritage Pork Pitas Harissa, tzatziki, cucumbers, pickled onions, heirloom tomatoes, pita bread
Kris Morningstar | Terrine in Los Angeles: A Bar N Ranch Black Garlic Demi Glace Grilled beef short ribs Charred broccoli with quinoa
Uno Immanivong | Chino Chinatown: butter poached lobster shooter with a Thai red curry broth topped with chicharron (using Promise of Peace Community Garden produce)
Taylor Kearney | Cedar Grove: “Fall-ing Ramen” with duck confit, pork belly, Tassione farms vegetables, poached duck egg, and morninga dash.
Then Sunday brings it all home with The Main Event in Lee Park, where you and 1,500 of your new BFFs will mix and mingle with more than 50 chefs, each serving more creative food than you can imagine. Here’s a partial list of the chefs and their snacks:
Greg Baker | Fodder & Shine and The Refinery in Tampa, Florida: field pea salad, spring onion, sorrel, sunflower, charred honey buttermilk dressing
Justin Carlisle | Ardent in Milwaukee, Wisconsin: Crispy Pork and Watermelon with Sesame and Scallion (partnering with CFF2016 Featured Farm JuHa Ranch)
Kevin Johnson | The Grocery in Charleston, South Carolina: Tasso’d A Bar N Ranch Wagyu Beef, Watermelon, Goat Cheese, Pecan Ganola, Rae Lil Farm Sunflower Shoots
Jeremiah Langhorne | The Dabney in Washington, DC: Fried Chesapeake Sugar Toads hot sauce & honey, buttermilk dressing, basil and brassicas
Stephen Stryjewski | Cochon in New Orleans: Cajun smothered pork cheeks with grits
Abraham Salum | Salum: Pintxo de Mojama House cured Tuna on a Crostini with Marcona Almonds and Piquillo Pepper Picada with Texas Olive Ranch Olive Oil, Micro Bulls Blood and Flower Petals.
Nick Walker | Rosewood Mansion on Turtle Creek: 63˚ Farm egg, 2 year red wattle ham, potato foam, truffle salt (partnering with CFF2016 Featured Farm The Good Egg)
Sharon Van Meter | 3015 at Trinity Grove: Crab Stuffed Scallop with Garden Pea Puree, Late Summer Succotash, Roasted Pepper Gremolata & Popped Sorghum
David Fingerman | Madrina: Braised Goat Crepe
Jeramie Robison | Uchi Dallas: Char Siu Smoked pork ribs and Korean chilli butter King crab
So now the big question: Where do you park? McCallister offers these tips:
- Take Uber, taxi or car pool, since parking will be limited to on-street spaces.
- Street Food Night Market: Park your vehicle either along Hi Line Drive or Slocum Street. You can also the parking lots at 1519 Hi Line Drive, 1525 Hi Line Drive, or 1616 Hi Line Drive.
- The Main Event: The parking garage at Lee Park Center, 3141 Hood Street, is $10/vehicle for Chefs for Farmers.
And if there’s rain, CFF has a rain plan– The Main Event wil move indoors, back to Gilley’s on the southside of downtown. If that’s necessary, though, we’ll update you here as soon as we know.