Since 2010, Iris Midler has brought together the finest minds in the Dallas culinary scene with local farmers and purveyors for an immersive foodie experience. What was once an intimate dinner between local chefs and farmers, the Chefs for Farmers Food and Wine Festival has grown into a three-day event spanning two major Texas cities known for their gastronomy: Dallas and Houston.

Now featuring Michelin-recommended chefs from the best farm-to-table restaurants throughout the Dallas and Houston areas, the CFF Festival has become a community experience where foodies can savor exquisitely unique bites from acclaimed and up-and-coming chefs while celebrating Texas ingredients and culture. TLM was recently honored to speak with founder Iris Midler to discuss the Festival’s origins, partners, and support for local nonprofits.

From the fine food and craft cocktails to the music and the sense of community, the Chefs for Farmers is a fantastic foodie experience. Can you explain what anyone visiting the Festival can expect on their first time?

They can expect an amazing time! They will get to enjoy a ton of food from incredible chefs, so no one goes home hungry. There is music and a lot of fun. Many people take pictures, and surprisingly we heard of five weddings that took place because of meeting at Chefs for Farmers. We’re glad we could help matchmake!

What was the aha moment that spurred this idea? Was it a challenge to get it adopted by so many notable chefs and restaurants?

We started off with a limited, intimate farm dinner. Because so many chefs wanted to participate again, we decided to adopt a festival format, which just expanded from there in a very organic way. I would say we’ve been fortunate that the Dallas chef community is amazing; they’ve been supportive from the beginning, and we wouldn’t be here without them. They continue to be incredible partners.

The Chefs for Farmers Festival began in Dallas and now includes Houston. How and when did this happen, and are other cities looking for their own?

We received a lot of requests from the Houston chef community, making it a natural expansion. We are very focused on being a Texas-based event, and while we do get requests from other cities in Texas, we are happy to explore those opportunities when it makes sense. 

Anyone going to CFF will have a fantastic time. Of course, they’ll get full on some of the city’s best food and drink, but they’ll also be a part of something good. Can you tell us about the causes CFF supports?

Over the years, we have supported multiple charities related to the food and farm industry or local nonprofits. We’ve easily donated over $200,000 to these charities, and we really appreciate the support they provide, making the event worthwhile. 

One step on the festival grounds, and anyone can see that the Chefs for Farmers Festival teems with Texas pride. Why is celebrating our state’s resources and knowing our food’s origin important?

Texans take great pride in the farmers and ranchers who make the amazing food here possible. Knowing more about who produces it and where it comes from has become increasingly important for people, especially those who attend the festival. It’s a fantastic opportunity for them to interact with those farms and ranchers. Texans love having the chance to meet the people who make their food and the chefs who cook it. 

What’s been your most rewarding moment with the Festival?

What’s the most rewarding moment? Ultimately, when people tell me they come year after year and bring more friends, it reflects how much this event means to the community, and I’m just grateful that we can share it with them. Many chefs are well-known in the community, and we also feature new and up-and-coming chefs. Some have even gone on to win awards at our event and have opened their own restaurants or achieved greater success. A notable example is Meat Church and Burger Schmurger, who have always been favorites at our event and have gone on to great success.

Some of your restaurant partners have recently received Michelin recognition. Can you tell us a little about these restaurants and what it means to you to have been a part of their journey?

The success goes entirely to the talent that receives those recognitions. Any amount of support and exposure we can provide to them is fantastic. We are very excited for these partners as they receive well-deserved recognition. We are proud to be associated with them and to have helped them on their journey, wishing them continued success.

It’s hard to pick favorites, but if you could, what has been your favorite featured bite?

That’s a tough question because there are so many moments I love, it would be nearly impossible to choose just one. I will say that fan favorites typically include the elotes, brisket, and the Frito pies — things that really bring it home to Texas. People seem to rave about those dishes every year. On the fancier side you can’t go wrong with Texas Wagyu Beef. 

The Festival continues to be an immersive foodie experience. How do you envision it growing and developing even more?  

Our goal is always to stay close to our roots, but as the event has grown, we’ve tried to create more opportunities for more farmers, ranchers, chefs, and partners across Texas.

Visit the Chefs for Farmers Food & Wine Festival website to learn more about their partners, chefs and farms. Follow on Instagram to stay updated on dates for 2025.

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Cover photo Kathy Tran.

Martin Ramirez is a brisket-eating, Shiner-loving, road-tripping enthusiast of all things Texas. This Dallas-born writer / adventurer is ready to take his ‘78 El Camino to find the best in food, fun, and fitness throughout the Lone Star State.