By Joy Donovan Brandon
Photo courtesy of The Fort Worth Food + Wine Foundation
North Texas foodies can expect big flavors and a good time at Metamorphosis, a unique collaborative dinner from The Fort Worth Food + Wine Foundation, hosted this year by The Fort Worth Club on Feb. 19.
This special, one-night-only dinner will be built on the sense of transformation, of starting as one thing and becoming something different.
“Its purpose is to feel like a one-time event,” said event spokesperson Ivy Lopez. “The name was chosen for the idea of change, coming together to create something new.” For more than a decade, The Fort Worth Food + Wine Foundation has been known for its springtime celebration of the area’s chefs, restaurants and flavors. The concept, created by Reata colleagues Russell Kirkpatrick and Mike Micallef, caught on quickly. The result? A roving festival bouncing from Sundance Square to the now permanent spot at Clearfork under the trees.
So now the culinary festivities continue to evolve, adding elite events with noted chefs. Whether serving fajitas or sandwiches, these events typically sell out in advance, with crowds of up to 1,300 propelling the popularity of Fort Worth’s food scene. Metamorphosis, this new wintertime event, is designed as a more intimate dining experience, showcasing four of Fort Worth’s most popular dining destinations at one site. The four culinary stars will be The Chumley House, Dos Mares, The Mont Fort Worth and The Fort Worth Club.
Chefs Craig Walter and Jared Harms will represent The Chumley House, part of the Michelin-recognized Duro Hospitality group. The restaurant has been lauded for its Europeaninspired menu, international influences, highlevel service and oldworld Ambiance.
Chef Rodrigo Cárdenas leads Dos Mares, a new upscale Mexican seafood restaurant created by the team behind Don Artemio Mexican Heritage, a 2023 James Beard Award finalist. Known for dishes ranging from crudos and sea bass to a 30hour flan, the restaurant’s new concept is a part of a continued culinary surge in Fort Worth’s Cultural District.
Also participating will be Chef Tim Prefontaine, executive chef of The Fort Worth Club. He is a longtime presence in the city’s culinary community who was named the American Culinary Federation’s Chef of the Year in 2014. He is known for his refined technique and leadership of the club, which is often the destination of Fort Worth’s notable Events.
Joining the group also will be chef Michael Arlt, culinary director at The Mont. There Arlt works within its supper-club atmosphere and is known for his modern, ingredientdriven approach to new American cuisine. The Florida native has been recognized for his seasonal cuisine and innovative approach to the culinary arts.
The Metamorphosis Dinner will also include awarding the Walter Kaufmann Lifetime Achievement Award to Ben E. Keith Foods. The foundation’s highest honor recognizes the company, which dates to 1906, for its extended support of the region’s chefs, restaurants and hospitality professionals.
Additionally, the event will serve as a fundraising event for the Food + Wine Foundation with a live auction, fueling community-based programs. But primarily, the event is designed to highlight Fort Worth’s food flavors in an intimate, elevated setting.
“It’s a chance to bring together Fort Worth’s top chefs,” said Lopez.
Tickets already are being sold for Metamorphosis: A Collaborative Dinner, planned for 6 to 9 p.m. at The Fort Worth Club, 306 W. Seventh St. Prices are $250 per person, and $2,500 for sponsor tables seating eight.
Tickets for 2026 events, including the larger festival to be held April 9 through 12, are available at fwfwf.org.