CFF Main Event Recap 2018
Patiently waiting in line to meet up with my devouring destiny, I struck up a conversation with a couple. “We look forward to this event every year,” she happily exclaimed. Though they’d been tempted to attend other grubby galas around town, The Main Event for Chefs for Farmers ALWAYS got their coins. Once again, it was money well spent.
Held at the historic Dallas Heritage Village for the first time, this year appetites were allured by a variety of delicious bites but wagyu beef took center stage. Some took a traditional approach to the tender meat, but others went a cut above, like the Wagyu Beef Gyro Airbread or the Wagyu Beef Cheek paired with Graburry Pimento Cheese and sweet tea gastrique and celery.
Wagyu held its own, but there were plenty of other captivating contenders cold weather perfect Stewed Oxtail Cavatelli with sweet potatoes and peppers. The Carrot Textures with Short Ribs was stunning to the eyes and salvation to the belly. Who knew that carrots had such depth. The dish featured roasted carrots, compressed carrots, dehydrated carrots and aerated carrots all beautifully placed atop short ribs.
There’s no way to discuss The Main Event without taking a moment at the Biscuit Bar. It’s amazing how one glorious fried chicken wing and one glorious biscuit with fresh honey butter can basically move you to tears of joy. This year pimento cheese and baked apples were part of the fixins, and once again I could have set up a tent and ate each and every morsel of grub the Biscuit Bar handed out.
Washing down the day came from a number of spirits like the playfully fruity Karen “Coy” Sake. I dove into whiskey bliss with the Teeling Cocktail and felt like a flower princess while sipping at the Kettle One Botanical booth.
Each year The Main Event seems to just get better. This year it surpassed better and went straight to legendary. Cheers to another year down and finding the perfect village to call home. TxMb