Chefs for Farmers returned to Houston this past weekend after making its Space City debut last year. The culinary event began as a small farm to table dinner in Dallas in 2010 with a mission to showcase the local products of farmers and ranchers by pairing them with talented chefs...
Chefs for Farmers returned to Houston this past weekend after making its Space City debut last year. The culinary event began as a small farm to table dinner in Dallas in 2010 with a mission to showcase the local products of farmers and ranchers by pairing them with talented chefs across the region. Eventually, the mission grew into a multi-day festival with a number of restaurants, wineries and distilleries participating.
The Houston Chefs for Farmers one-day celebration was such a success last year, the organizers added an extra day to this year's event with it running September 30 and October 1 at Hanover Autry Park. We were in attendance on Day One, a hot, sunny Saturday and we definitely got our fill of beef, booze and baking sun.I had my husband, Classic Rock Bob, as my companion for the walk-around feast.
Next to Brick Vault was a local Houston barbecue favorite, Blood Bros. They were serving a Tea-Brined Smoked Duck Salad which was a nice contrast to the beef-heavy selections at many of the stands. It also had hydro greens from Verdegreens Farms and the calamansi duck fat dressing added a pop of citrus for a well-balanced dish. The duck slices were very tender and not over-smoked, which is my preference.There was section of the festival dedicated to restaurants using Rosewood Wagyu Beef.
Next door to Nobu, was Albi with its Pomegranate Glazed TX Wagyu Coulotte. The pomegranate sauce was surprisingly savory despite being blended with molasses and I couldn't get enough of it. I might have left a few bright magenta dots of it on the white-clothed table. CRB had hit his beef limit so we went in search of something a bit lighter. But first, he availed himself of an Old Fashioned cocktail from the Maker's Mark stand. This year there seemed to be more liquor representatives on hand along with a few wine distributors and thankfully, Evian and La Croix waters.We found Hando on the other side of the festival. Its team was dishing out a Smoked Scallop Ceviche with Squid Ink Chips.
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