Wednesday, March 7 is a busy day in Fort Worth, with three notable wine dinners plus a soup tasting event that always draws the best chefs in town. Choose wisely, then relish in a comfort food brunch on Thursday that, in a twist, will be served after dark. Spring break begins over the weekend, and that means there’ll be time to recover before festival season begins.
Wednesday, March 7
The annual soup-only event (plus a few desserts) benefits the Tarrant Area Food Bank in a big way. Around two dozen chefs and restaurants, including Jon Bonnell, Blaine Staniford, and Brian Olenjack, will serve soups of all kinds, from bisques and chowders to broths and consommés. Guests also get their choice of handcrafted bowls made by North Texas artisans. The lunchtime event, to be held at the Will Rogers Memorial Center, runs from 11 am-1 pm and tickets are $65, now available at the door only.
Silver Oak Wine Dinner at Next Bistro
There are just a few spots left for this popular wine dinner, which features a name that always draws crowd. Four Silver Oak wines will be poured, including two Cabs (one from Alexander Valley and one from Napa), and three courses served: Georges Bank scallops, pork belly in steamed buns, and beef en croute. Dessert options will be available. Dinner is $139 per person plus tax and gratuity and begins at 6:45 pm.
Smith Story Wine Cellars Dinner
Ask any wine pro in Fort Worth about Smith Story, and they’ll immediately gush. That’s because Smith Story Wine Cellars owner Alison Smith-Story not only has a reputation for producing great wine, but is a Fort Worth native. Meet Alison and sip her selections at Taste Project, a new restaurant and non-profit on the Near Southside that allows patrons to pay what they can — although this dinner has a price tag of $99 plus tax and gratuity. Menu highlights include fennel and orange salad, duck scaloppini with red cabbage, and Zabaglione (an Italian pudding-like dessert). Dinner begins at 7 pm and is hosted by Kent & Co. Wines.
Turnbull Wine Cellars Dinner at Ellerbe Fine Foods
Guests will partake in five courses and five wines at the farmhouse-chic Magnolia Avenue restaurant, which marks nine years this summer. Turnbull’s winemaker will be present to share the Napa winery’s Cabernets, rosé, and Sauvignon Blanc. Chef and co-owner Molly McCook will prepare shaved prosciutto and chevre, Texas citrus arancini with Texas bay shrimp and lump crabmeat, roasted Bandera quail, akaushi beef meatballs, and citrus ricotta cannoli. Dinner is $125 per person plus tax and gratuity and begins at 6:30 pm.
Thursday, March 8
Food Pairing Featuring Brunch Money
Brunch is the new dinner, at least for one night at T&P Tavern when the modern-day gastropub serves a brunch-inspired meal infused with local brew. On the menu: cinnamon and honey-crusted chicken served atop waffles. It's all paired with Brunch Money, an imperial golden stout from Denton’s Armadillo Ale Works that offers notes of coffee, vanilla, and chocolate. Bacon-tinged butter and cayenne-ranch maple syrup add to the indulgent fusion of flavors, and there’ll be brew mixed right into the waffle batter. The meal with pairing is $16 and will be served from 6:30-10 pm.