The Return to Foodie Wonderland Part 1
I twirled my fork in the pesto pasta, slipped the tainted green noodles into my mouth and chewed. Satisfying, sure. But, I knew that it had happened again. After attending Chefs For Farmers for another year I’d become a food prude.
You may have already read how incredible Chefs For Farmers was this year, well, allow me to reiterate this fact again. This year, I had the delicious opportunity to experience both the Street Food Night Market on Saturday evening, and The Main Event held on Sunday. Held outdoors in the Design District, upon entering, my whole body turned into a taste bud. I began light, yet robust with New Orleans Chef Michael Gulutta’s Roasted Eggplant & Watermelon Salad with Spicy Fermented Tofu Vinaigrette. The watermelon was sweet, and juicy working alongside the roasted eggplant and tartness released from the tofu vinaigrette.
Another outer towner that stole my stomach was California’s Kris Morningstar with Grilled Beef Short Ribs with Black Garlic Demi Glace, Charred Broccoli and Quinoa. The citrusy sauce paired with light crispiness from the broccoli made the tender, short ribs all the more magical. For seafood lovers Jno Immanivong provided Butter Poached Lobster Shooters in Thai Red Curry Broth, Chicharron. I had no idea butter poached lobster was even a thing. So, to make up for my lack of education, I eagerly gulped down two.
As nature would have it, while traipsing from booth to booth and occasionally bursting out into a random shimmy (because the DJ did his thing), it started to rain. Event goers rushed underneath nearby buildings, with food and drinks in hand to wait out the miniature downpour. After 10 or 15 minutes it was over. The music geared back up, vendors headed back to their designated locations and not a single soul left. After the rain, it was time to warm up so I headed over to Taylor Kearney from Cedar Grove who was providing FULL BOWLS of “Fall-ing” Ramen. I’d had my eye on this booth all night, but the line seemed to never let up. It still hadn’t. Once I had the chance to see what all the fuss was about, I understood. The ramen encompassed root vegetables from Tassione Farms, Moringa from Ragsdale Farms, dashi, a soy braised egg, wagyu short rib, braised TX. Pork belly, and Windy Meadows chicken. It wasn’t a sample. It was a meal. And it was a phenomenal one. After that, my stomach basically shut down. It could really contain no more. But, I pushed it over a few more inches just so I could get a few final chomps of Top Knot’s Hot Fried Chicken Bun created by Angela Hernandez. Waddling out, it was my definition of a Good Friday. TXmB