By Joy Donovan
Photo courtesy of Christina Tapia
The first-ever Taste of Texas Row, a statewide collaboration of the Lone Star State’s most celebrated chefs, is set for April 11 at the Heart of the Ranch at Clearfork, 500 Clearfork Main St.
This tasty event will feature innovative Michelin-starred and James Beard-acclaimed chefs for Saturday’s event, a part of the popular 2026 Fort Worth Food + Wine Festival, set for April 9 through 12. This new one-day event and a new Sunday brunch will add a dash of excitement to the four-day festival, making it even more flavorful.
The event wrangles chefs from four of Texas’s tastiest festivals, bringing together the best flavors and culinary flair that Cowtown has to offer. The result is an event that showcases some of the state’s most talented tastemakers.
In addition, organizers have added a special Sunday event: The Big Brunch. All the greatest brunch foods that people love and enjoy, from coffee to quiche to doughnuts, will be offered on April 12. Early entrance attendees can begin sampling both sweet and savory fare at 11:30 a.m., with general entrance ticket holders beginning at 12:30 p.m.
Everyone can munch, brunch and enjoy until 3:30 p.m.
The new offerings are “exciting,” said Julie Eastman, Executive Director, Fort Worth Food + Wine Foundation.
“With the debut of Fork + Fire and our new Sunday finale, The Big Brunch, we’re expanding the ways people can experience the festival and the culinary creativity of our community,” she said.
Participants, the establishments they represent and their culinary festivals will highlight Texas’ top gastronomic talent.
Fort Worth Food + Wine Festival
Fort Worth’s home team, of course, stands out among the statewide talent. Graham Elliot of Le Margot brings two Michelin stars and Food & Wine Best New Chef honors, while Marcus Paslay, of From Scratch Hospitality, continues to shape modern Texas cuisine. Molly McCook of Ellerbe Fine Foods claims national attention from Bon Appétit and was a James Beard semifinalist, and Jenny Castor of Luckybee Kitchen offers cooking that has made her a Fort Worth favorite.
Hidden Gems, a statewide showcase
The Hidden Gems highlights chefs whose regional influence has gained statewide notice. Participants selected for this new event are Shannon and Austin Odom of Oma Leen’s in Hico, Lance McWhorter of Heritage East in Tyler, Phillip Moellering of 12 Gage Restaurant in Marathon’s historic Gage Hotel and Jim Lee of Old Pal Texas Tavern in Lockhart.
Chefs For Farmers Dallas Food + Wine Festival
Dallas’s Chefs For Farmers delegation brings a polished mix of rising and established talent. They include Aubrey Murphy of SER Steak + Spirits, Meridian’s Eduardo Osorio, Jacob Williamson of The Devonshire Club and Franchesca Nor of Dive Coastal Cuisine.
Hot Luck Festival in Austin
Austin’s Hot Luck Festival sends a lineup led by Michael Fojtasek of Olamaie, Bob Somsith of Lao’d Bar, Mariela Camacho of Comadre Panderia, Anthony Pratto of Discada and Austin Lucas of Pyro.
Southern Smoke Festival in Houston
Houston’s Southern Smoke Festival, founded by James Beard Award winner Chris Shepherd, will be represented by Ryan Pera of Coltivare, Becky Masson of Fluff Bake Bar, Graham Laborde and Benjy Mason of Winnie’s and Mike Pham of Trill Burgers.
The Fork + Fire event offers two ticket levels with early entrance from 5 to 9 p.m. costing $159 and general admission from 6 to 9 p.m. priced at $105.
Sunday’s brunch prices are $149 for early entry and $95 for general admission. More information is available at fwfwf.org, and tickets can be purchased through Fork + Fire.
Festival organizers are expecting this year’s festival, especially with the new events, to be the most popular ever. Since the festival is always a sell-out, organizers have doubled the space to increase capacity. Cowtown, it seems, is becoming known for its culinary mastery.
“For the first time, we’re expecting to welcome up to 2,500 guests across these full-venue events, nearly doubling what we hosted in the past,” Eastman said. “That growth reflects both the enthusiasm of our supporters and the strength of Fort Worth’s dining scene.