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Wednesday, October 23, 20246:00 PM – 9:00 PM | $195
Like Vivaldi’s classic concerto, the Fort Worth Food + Wine Foundation invites you to indulge in a fabulous four-season fete. Cocktails and hors d’oeuvres will capture the essence of spring and summer, while dinner and dessert will transition into fall and winter flavors. Join us at The Fort Worth Club as four notable chefs celebrate seasonality with their culinary creations.
Featuring:
Antonio Votta, Bricks and Horses
Preston Paine, Emilia’s
Deborah Williamson, James Provisions
Tim Prefontaine, The Fort Worth Club
Fort Worth Club
306 W 7th Street, Fort Worth, TX 76102
DINNER MENU
Appetizers
Boursin Cheese Cones, Compressed Apple, Toasted Walnut
C.L.T. Petrossian Daurenki Caiar, Smoked Creme Fraiche, Lettuce, Tomato, Onion
Everything Bagel Cone with Smoked Salmon and Avocado Mousse
Artisanal Toast, House Ricotta, Pickled Radish, Pea Shoots, Calendula Salt
Dinner
First Course – Chef Tim Prefontaine
WARM MAINE LOBSTER | Corn Brûlée, Tarragon, Espelette
Second Course – Chef Antonio Votta
CAPRA FARMS BRAISED LAMB & DUMPLINGS | Pumpkin Ricotta Gnocchi, Ricotta Salata, Pomegranate, Rosemary
Third Course – Chef Preston Paine
FILET MIGNON | Coal Roasted Squash, Sour Cherry, Black Truffle
Dessert Course – Chef Deborah Williamson
YUZU OLIVE OIL CAKE | Caramelized Plums, Elderberry & Plum Coulis, Crème Fraîche
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Event Venue & Nearby Stays
The Fort Worth Club, 306 West Seventh Street,Fort Worth,TX,United States
Tickets
