Photos: Dallas Arboretum/Steve Foxall
The Dallas Arboretum and Botanical Garden designed and hosted its inaugural Food & Wine Festival on March 16 to celebrate cuisine and libations from many cultures, set against the backdrop of its spring festival Dallas Blooms. Themed Flower Power, Dallas Blooms features more than 500,000 spring blooming bulbs and is "the best spot this side of Holland to see beautiful flowers," according to Southern Living. Mark Wolf, Dallas Arboretum board chairman, said, "This festival was developed in tandem with the planning and development of A Tasteful Place - the exciting fruit, vegetable and herb garden that is set to open in the fall of 2017- and the relationships we have developed with some of the best chefs in the region. We became excited about creating a festival that demonstrated the connection between nature, gardens and the food we eat." The event featured savory bites made by over 40 award-winning chefs from many fine restaurants around the Metroplex. Guests were able to sample many fine wines and craft beers.The cuisine focused on five regions and types of dishes in areas throughout the Arboretum: American Bistro, Mediterranean, Pan Asian, South American and Desserts from around the world. The evening ended with dessert, coffee, a celebration toast and a special concert featuring Hobo Cane, a blend of pop and acoustic with a Latin flare, at the Martin Rutchik Concert Stage & Lawn.
Chef Sharon Van Meter, president of 3015 at Trinity Groves, is the Arboretum's Food & Wine's festival chair. "2017 is the year of culinary pursuits for the Dallas Arboretum. The chefs of Dallas were excited about, not only, the first Dallas Arboretum Food and Wine Festival, but beyond ecstatic about A Tasteful Place opening later this year. Now we feel like we have a true partner in our education goal of healthier food choices," said Van Meter. Participating chefs included: Chef Christopher Patrick of Abacus, Chef Nikky Phinyawatana of Asian Mint, Chef Jean-Marie Cadot of CADOT, Chef Omar Flores of Casa Rubia/Whistle Britches, Chef Uno Immanivong of Chino Chinatown, Chef Katherine Clapner of Dude Sweet Chocolate, Chef Meaders Ozarow of Empire Baking Co., Chef Mary Sparks of Emporium Pies, Chef Mark Wootton of Garden Café, Chef Joe Baker of Glazed Donut Works, Chef Andrea Shackelford of Harvest Seasonal Kitchen, Henry Gentry of Henry's Homemade Ice Cream, Chef John Tesar of Knife, Chef Daniel Pittman Miller & Associates, Chef April Barney of LUCK, Chef Anastacia Quinones of Oddfellows, Chef Janice Provost of Parigi, Chef Robert Lyford of Patina Green Home and Market, Chef Abraham Salum of Salum Restaurant, Chef Aaron Staudenmaier of Shinsei/Lovers Seafood & Market, Chef David Gauthier of Smoky Rose, and Chef Jeramie Robison of Uchi. Sponsors include Southern Glazer's Wine and Spirits, Rosewood Ranches Wagyu Beef and Dave Perry-Miller Real Estate. Media sponsors include D Magazine and CultureMap. www.dallasarboretum.org
