Fort Worth Food + Wine Foundation Hosts A Collaborative Dinner on February 19
Metamorphosis is the name of a very special, one-night-only event. Chefs from a few of Fort Worth’s hottest new restaurants will kick off the spring offerings by Fort Worth Food + Wine Foundation. The annual, collaborative dinner celebrates transformation across ingredients, perspective, and Fort Worth’s ever-evolving dining scene. Metamorphosis will take place on Thursday, February 19, at The Fort Worth Club.
Joining The Fort Worth Club’s Chef Tim Prefontaine in the kitchen will be some of the chefs who are shaping the city today. The annual experience brings Fort Worth’s modern food identity to the plate, one course at a time, in a spectacular, cohesive menu. It kicks off FWFWF’s spring events, which culminate in the Fort Worth Food + Wine Festival from April 9 through 12.
Elevating Fort Worth Dining While Fueling The Culinary Talent of Tomorrow
The Fort Worth Food + Wine Foundation (FWFWF) announces the official menu for Metamorphosis. “The evening unites four of Fort Worth’s most talked about restaurants — Dos Mares, The Mont, The Chumley House, and The Fort Worth Club — each contributing a distinct course to achieve a cohesive and sumptuous menu,” according to a release. “Each course will be paired with a curated wine selection designed to complement the flavors and craftsmanship of each dish.”
“The evening begins with passed appetizers from all four participating concepts, setting the tone for what’s to come. From there, the dinner unfolds as a four-course journey, with each restaurant leading one course and contributing its distinct culinary voice to the overall experience.”
Details About the Collaborative Metamorphosis Menu
First Course: Bisque de Mejillón Sobre Pan Campesino
Mussel bisque, toasted bread, brown butter, parmesan, escabeche mussels
by Dos Mares |Chef Rodrigo Cárdenas
Second Course: Chicken Roulade
Pine-smoked mushroom, spring alliums, foie gras jus
by The Mont | Chef Michael Arlt
Third Course: Spring Lamb and Foie Gras Wellington
English peas, ras el hanout, lamb jus
by The Chumley House | Chefs Craig Walters & Jared Harms
Dessert Course: Raspberry Lemon Verbena Garden
Raspberry cremeux, raspberry lemon verbena gel, Breton
by The Fort Worth Club | Chef Tim Prefontaine
Food For Thought
“All proceeds benefit the Foundation, supporting local chefs, hospitality professionals, and culinary students while helping sustain and strengthen Fort Worth’s food community,” they say.
“The evening will also include a live auction and the presentation of the Walter Kaufman Lifetime Achievement Award to Ben E. Keith Foods — in honor of their longstanding commitment to supporting chefs, restaurants, and hospitality professionals across Fort Worth and beyond.”
The event takes place on Thursday, February 19, at The Fort Worth Club. The reception begins at 6 pm, followed by a seated dinner at 6:30 pm. Tickets are $250 per person or $2,500 for a table of eight. Purchase tickets at fwfwf.org.
