Entering its seventh year, Chefs for Farmers has become a festival tour de force and is the archetype for how to throw a culinary party. Started by chef Matt McCallister of FT33 and Iris Midler as a singular field dinner meant to cultivate relationships between local chefs and farmers, CFF has expanded to multiple events leading to The Main Event under the unwavering assistance of Renee Strickland.

Cutting into the festivities for this year’s Chef for Farmers is the Bite Night on Thursday, November 2^nd at the Dallas Farmers Market hosted by Dallas’ own recovering bad boy chef and media darling, John Tesar, (Knife, Dallas). But he’s not doing this alone. Joining chef Tesar is a stellar lineup of  Top Chef alum such as Katsuji Tanabe (Mexikosher, New York, NY), Brooke Williamson (Hudson House, Redondo Beach, CA) and Annie Pettry (Decca, Louisville, KY). Star struck meltdowns are guaranteed to occur amongst attending foodies and food bloggers alike.

The SOLD OUT Know Thy Farmer dinner happens Friday, November 3^rd, graciously hosted by the newly revamped Adolphus hotel, followed by the Bleed Local bloody mary event the next morning. Victory Park witnesses the return of the popular Street Food Night Market on Saturday, November 4^th, where attending veterans like David Bancroft (Acre, Auburn, AL) and Justin Brunson (Old Major, Denver, CO) will face off with newcomers such as Griffin Bufkin (Southern Soul BBQ, St Simons Island, GA) and Josh Harmon  (Junction Craft + Kitchen, Dallas). Hosted by last year’s winner, the fiery Uno Immanivong (Chino Chinatown, Dallas), this is the event for the truly adventurous eater who enjoys the luxury of international flavors without leaving the comfort of Dallas.

The entire weekend comes to fruition at The Main Event on Sunday, November 5^th returning to the grounds of the beautiful Oak Lawn Park after a two year absence. Attendees will be able to sample foods from over 40 chefs, including some outside help from Steve McHugh (CURED at Pearl, San Antonio), John Patterson (Fork, Philadelphia, PA), and Page Pressley (Emmer & Rye, Austin). Guests will have access to wines from a multitude of vineyards, beer from several local breweries, and liquor from well-known distilleries, all while learning about the locavore movement.

Some items at The Main Event to look for:
A Bar N Ranch Beer & Smoke Show which pairs local Texas craft beers by Ben E Keith Beverage (including Deep Ellum, Community Beer, Bishop Cider and Karbach) with Matt Pittman (Meat Church, Dallas), Matt McCallister (FT33, Dallas) and Robert Lyford (Patina Green Home & Market, McKinney) for waygu beef tacos, salsas and accompaniments. Texas Beef Council’ s Robert C Hale and Mark Schneider will be on hand with Texas Beef Salpicon Sopes with Prickly Pear BBQ Sauce.
The return of the popular Biscuit Bar featuring Jeffery Hobbs of The Slow Bone who keeps chef Randall Copeland’s memory alive by pairing Big Cat’s biscuits with Slow Bone Fried Chicken with Bacon & Double Secret Probation Gravy. Copeland, a beloved chef who was a pivotal part in the locavore moment, passed away in 2013.
The Mesero Micorita Bar with Tequila Herradura…who says margaritas are only reserved for sunny days and beaches? This high end tequila brand has become the go-to for many Dallas bartenders and bars.
The VIP Lounge, with a Thermador Bluebonnet Tito’s craft cocktail and Stephen Rogers of Gemma cooking rigatoni with pork ragu, baby kale, herbed bread crumbs and Sachet’s Moroccan spiced Texas wild boar ribs, with orzo, feta, and mint.

And the most fun part of it all? Figuring out who to cast your People’s Choice piggy vote for.

Chefs for Farmers takes place in Dallas Thursday, November 2-Sunday, November 5. Buy tickets now.