Dallas residents and visitors alike can look forward to the 16th edition of Chefs For Farmers Food & Wine, a multi‑day celebration of the city’s culinary talent and agricultural heritage. The festival runs from November 4 through 8, offering a packed schedule of collaborative dinners, tastings and special events across several downtown venues.
New James Beard Foundation Benefit Dinner
One of the headline attractions this year is a Friends of James Beard Benefit Dinner on November 4 at Meridian. Host chef Eduardo Osorio will join Jennie Kelley and Brandon Moore of Fond, Misti Norris of Far Out, Peja Krstic of Mot Hai Ba, Reilly Brown of Frenchie and RJ Yoakum of Sushi Kozy for a multi‑course, chef‑driven menu. The evening will also feature an auction whose proceeds support the James Beard Foundation’s mission to celebrate, nurture and honor American cuisine.
Collaborative Chef‑Farmer Dinners
On November 5, the festival continues with “Under the Texas Sky” at Far Out, where Norris will welcome Houston chefs Evelyn Garcia and Henry Lu of JŪN, as well as San Antonio chef Ian Lanphear of Isidore. The dinner will showcase Texas ingredients and the diverse perspectives of chefs from across the state, reinforcing the festival’s core purpose of linking chefs directly with the farmers who grow their food.
Community Impact Awards Dinner
Scheduled for September 30 at The Joule, the Community Impact Awards Dinner honors Dallas’ hospitality community while raising funds for Café Momentum, a nonprofit that provides culinary training and employment pathways for justice‑involved youth. Hosted by Bob Sambol, the event will feature chefs Sezer Deniz, Aaron Collins and Eduardo Osorio, and will recognize local leaders Greg Katz, Jamey Bellan, Marisol Lopez and Richard Torres. The Chad Houser Catalyst Award will also be presented.
Main Event at Old City Park
The festival’s grand finale takes place at Old City Park, where chefs, farmers, winemakers, distillers and other producers gather for all‑inclusive tastings and live entertainment. New experiences for 2026 include the Texas Smoke Show, starring Tim and Trey Hutchins of Hutchins BBQ and Justin Fourton of Pecan Lodge, as well as the Palm Beaches Garden, which pairs chef‑crafted bites with wine, cocktails and music. The “Boots, Barrels and BMWs” segment will combine food, drinks and interactive programming for a family‑friendly atmosphere.
Supporting Local Agriculture and Youth
The Seed Project Foundation returns as the festival’s Dallas charity beneficiary. Ten dollars from every Main Event general admission ticket will support the foundation’s work in agricultural education, locally grown food initiatives and community projects. The nonprofit also operates McKinney Roots and partners with Harvest at the Masonic to improve food access throughout North Texas.
Tickets and Participation
Single‑day VIP tickets for the Main Event are sold out, but general admission tickets and VIP weekend passes remain available. Attendees can purchase tickets, view the full chef lineup and explore additional programming through the Chefs For Farmers website.
Founder Iris Midler emphasized that, despite the festival’s growth, its mission remains unchanged: “We want people to discover a chef or restaurant they may not know yet, but also to understand where their food comes from, who grew it and the work that goes into getting it onto the plate. If we can use this festival to give our local talent a bigger platform while creating greater awareness around our foodways and processes, that’s what Chefs For Farmers is all about.”
Original reporting: Local Profile (DFW) — read the source article.
