Like a castle of all things exquisitely edible the Chefs for Farmers main event Culinary Village was a splash of taste from start to finish. Although the village was originally scheduled to be held outside at Lee Park near Turtle Creek, Texas weather decided otherwise, as a monsoon basically took over the city during that weekend. Impressively, within a short period of time, the organizers for the Culinary Village turned Gilley’s from an event venue to a multi room food and booze haven unlike anything I’ve ever seen before.

There was no shortage of tongue tingling items during the Culinary Village. Etched in fall flavors, the rustic taste of autumn was apparent in several dishes being served. The pumpkin soup with duck confit was perfectly hearty, with a hint of sweetness from the pumpkin and saltiness from the duck. Beef was also a major hit, like the amazing barbequed beef cheek and the smoked beef tenderloin served with sweet potato hash from the good folks at Pecan Lodge. The tenderloin had an undertone of smokiness and maintained a tender, juicy texture.

Savory dishes were the center of edible attention but sweets were certainly not second rate. Top pick goes to the extra creamy and boozy Herman Marshall Bourbon Vanilla Popsicle from Pop Star. As always the Dallas Caramel Company kept things delightfully sweet and sticky with chai, pumpkin and sea salt caramels.

Amid all the eating you know there had to be something to wash it all down with. After all, what is a food fantasy land without a little sippage? From Bordeaux’s to pinot’s hundreds of wines flew aplenty. Those in search of something stronger could try the Makers Mark cocktail that was infused with a hint of cardamom and orange or get their hands on the rather infamous Patron margaritas from Chipotle.

Culinary Village was an enchanting array of fall flavors, beautiful wines, and food loving people. One thing’s for certain, even in bad weather foodies will always come together. TxMb