Chef For Farmers 2019 BEST ONE YET!

Fun, Food, Chefs, Wine, and Champagne.

V.I.P. C.F.F. & FREIXENET

How can you go wrong with any one of those I just listed? When you put them all together you have event party greatness!

I’ve said this every year now for three years, the Chef For Farmers Event in Dallas is one of the BEST events of the year in the crowded DFW event scene.

I truly wish that every single one of the five million people we reach every month could experience this wonderful event in their lifetime. I did see some of our followers there and enjoyed saying hello to each of you.

This year 2019 was the BEST C.F.F. event I’ve ever attended and the BEST event I attended all year.

That’s a BIG statement considering I attended over 55 events in 2019 so far and have a few more to go.

How does this event get better and better every year? Iris Midler has put together an amazing team of event folks and chefs that continue to achieve the impossible.

They strive to create an amazing atmosphere with incredibly talented chefs that come from all over Texas and the nation to sling deliciousness for everyone to enjoy.

C.F.F. doesn’t just want to throw an event, they want to throw Texas’ biggest and most successful party every year. That’s why they have C.F.F. events for three days! You can’t have Texas biggest party event if you just throw it for a one day, period. You have to start on a Thursday and end on a Sunday. Yes, that’s correct. Days of events where you interact with creative and unbelievably talented celebrity chefs, eat some delicious amazing dishes, drink some creative cocktails, and party with your friends.

It just doesn’t get any better. Let’s discuss the weekly events that happened.

THE UCHIBA CLASSIC

An experience with Alex Astranti, Misti Norris, and Justin Carlisle

Friday, November 1, 2019

For one night only join Chef de Cuisine of Uchi Dallas, Alex Astranti, F&W’s Best New Chef of 2019 Misti Norris, and the James Beard Awards nominee Justin Carlisle, for a delectable pairings dinner at Uchiba.

SOUTHERN BOURBON SUPPER

with Scott Gottlich, John Tesar, and Gerald Sombright

Friday, November 1, 2019

7:00 pm – 10:00 pm

Join Chefs For Farmers for a swanky bourbon supper from top-notch chefs Scott Gottlich, John Tesar and Gerald Sombright.

FARM TOUR

with the Seed Project Foundation

Saturday, November 2, 2019

A fun-filled day of Texas-made drinks, locally-sourced dishes from three of the area’s best chefs, and learning how our local farmers and ranchers keep us fed.

Chef Talk Discussions:

Omni Dallas Hotel – Lobby

Chefs combined their talents to present a LIVE discussion panel Saturday, November 2, 2019, in the lobby of the Dallas Omni hotel. It was an informational and entertaining discussion about the culinary world with some incredibly talented chefs.

STREET FOOD NIGHT MARKET

Presented by Audi

Saturday, November 2, 2019

Take your taste buds on a journey around the world at our Street Food Night Market presented by Audi.

THE MAIN EVENT

Sunday, November 3, 2019

Come feast with us on November 3rd to celebrate the 7th annual Chefs For Farmer’s main event at Dallas Heritage Village.

As you can see the C.F.F. schedule was packed with amazing events, talented chefs slinging deliciousness and having fun.

We ate and drank our away around the main event chowing down like professional eaters. Although it was impossible to reach every booth and chef’s dish that was offered at C.F.F, we gave it our all. I personally tried 20 dishes that were loaded with flavors. All the flavor profiles and dishes offered at the event were delicious but we located some clear winners in our book.

Below I’m going to recognize my TOP FIVE dishes at Chef For Farmers 2019.

#1 Meat Church BBQ

Meat Church BBQ Taco Winner

Waxiache, Texas

Team Meat Church

Pitmaster & Chef Matt Pittman

Matt is always whipping up deliciousness centered around beef. When I walked up to say hello to Matt the first thing out of his mouth to me was, “ Trey, there’s no way my taco won’t win first place today. I got this won it’s stupid delicious!” After my first bite I know he was going to win, and he did win first place. Matt’s taco was truly amazing! It might have been a simple culinary delight but it was loaded with fresh ingredients to create a delicious bold flavorful taco. It was prepared with Meat Church cooked Wagyu beef rib meat with truffle horseradish cream and fresh onion rings on a freshly prepared flour tortilla. BOOM! Flavor rodeo on my pallet for this cowboy! Ten Cowboys our of ten baby!

#2 Knife Steakhouse

Dallas & Plano, Texas

Chef John Tesar

Fried Chicken & Champagne WHY NOT!

When I approached the Knife booth I saw Chef John in the back with a smile on his face as he was creating magic with his fried chicken hovering over the fryer. I remember John saying, “You haven’t tried my fried chicken!” I replied, “No sir chef, but I bet it’s delicious.” I’ve only known John for 2 years but I admire his creative genius, his unwavering tenacity for his culinary craft, and how he continues to give back to the city and folks of Dallas. He doesn’t waver in his beliefs and loves the culinary arts. Every time I try something John has created it’s always exceptional and at C.F.F. his Fried Chicken dish was just that, SIMPLE but EXCEPTIONAL! When I smelled it I said, ” Holy Chicken ” as my mouth started watering! it was loaded with flavor and I got that warm fuzzy feeling as the first bite rolled across my pallet. A person standing next to me ask me how I liked it and I simply said, “DAMN DELICIOUS go get in line!” It was John’s fried chicken. tators, and gravy.

Please see our LIVE show below article.

Chef Gerald Sombright

#3 Ario Steakhouse

Marco Island, Florida

Chef Gerald Sombright

Good, God! That’s what I said when I took my first bite of Chef Geralds dish. I thought about screaming, “Fire up the jet boys, we’re headed to Marco Island Florida to see what delicious eats Chef Gerald is slinging at Ario.” I was in love with the flavor profile of his Truffled Hot Chicken Wing. I love truffle flavor for me you can put truffle on anything and it always enhances a dish. Some folks tell me it’s overused these days but that’s because they don’t truly understand the flavor enhancement truffle flavor can offer when used properly.

I have an extremely funny truffle story to tell everyone that happened to me one night while I was dining at Clay Pigeon in Fort Worth, Texas. I had enjoyed a few glasses of whiskey before this all happened. Per Chef Marcus’s Post on social media. Chef Marcus said, “Winter white truffles are in season so I purchased some ($1200/pound FYI). I have been selling them at Clay Pigeon for $25/gram. That’s right we’re using metric, as you do when using a product as valuable as a truffle. When acclaimed food columnist Trey Chapman came in for dinner tonight I thought he would get a kick out of being able to smell such a rare product in its whole form. So like a generous restauranteur, I took a WHOLE truffle to Trey and said, “put your SNIFFER on this” what happened next is the craziest, funniest and most gut reaching thing I have ever witnessed in my life. Trey-effing-Chapman bit into that SOB as though it were an apple. As I watched him chew what amounted to $220 (my cost) worth of France’s finest foraged product I was in shock. I learned a very valuable lesson today which I feel obligated to share with everyone. DON’T put anything in front of Trey Chapman unless you want him to eat it.”

So as you can see I love truffles and I might take it to the extremes. When I saw and smelled Chef Geralds Truffle Hot Chicken Wing my food senses went into full-tilt culinary boogie. I grabbed that wing and made a BEELINE for the TABLE. It was prepared with a house brine, Grandma’s Dredge, Hot Stuff, and the famous Truffle flavoring. Good GOD is what I stand by when describing this dish.

#4 Jonathon’s Oak Cliff

Oak Cliff, Dallas, Texas

Chef Jonathon aka- ( D.D.J. Danger Dog Jonathon )

Chef Jonathan (D.D.J.) Deliciousness.

Chef Jonathon was slinging some deliciousness at C.F. F. but that’s what he and his team do every day at his places in Oak Cliff. When I walked up to his booth I saw him smiling and working hard and fast assembling his dishes and handing them out to waiting chowhounds. He created Buttermilk-Tabasco Brined Chicken, on a Belgian Waffle, and it was covered in Chef Jon’s delicious house prepared gravy. Just for the record I went back and grabbed seconds and blamed it on Jana. I said she wanted one, lol! Then as I was walking off Chef Jon hollered, “Wait you have to try my special infused cocktail!” I thought what the hell chefs been holding out on me, give me that cocktail now! The cocktail complemented his dish very well or it could have been that I just love tasty cocktails.

 I HAD TO KNOW what the cocktail was called and what was inside the drink.

He said, “Well Trey, glad you asked… as many know, I garnish most of my dishes with Strawberries, you know, to add a little color. So, for CFF I wanted to do something that would serve as a garnish and an exclamation point. The process is simple, I take fresh strawberries, toss them in sugar and a pinch of salt and roast in the oven at 300 for about 20 minutes, then on to a large container with your favorite bottle of bourbon for 5 days or so and BOOM! Strawberry Bombs, the shot was the juice from the brine, like drinkin’ pickle juice from the jar.”

#5 Fearing’s Restaurant

Dallas, Texas

Chef Dean Fearing

If you haven’t visited Fearing’s in Dallas, then you haven’t lived. I always love conversations with Dean there always insightful and interesting. In my book, Dean is one of the most creative and talented chefs I’ve met in the last five decades. True to form Chef Dean had a creative dish that tasted like MORE because more is all I wanted after each bite. It was

Chef Dean Fearing Dish.

KIAWE SMOKED DRY AGED A BAR N RANCH WAGYU MEATBALLS. It was a colorful dish with a fresh flavor profile. It was prepared with Funche de Coco, Curry Leaves, Pickled Starfruit, and Crunchy Bites. Now if that isn’t classified as a creative culinary delight I’m not sure what would be. I’m going to sum it by stating Chef Dean’s dish was just EXTREMELY DELICIOUS!

Please see our LIVE show below article.

Everyone needs to attend a C.F.F. event sometime in their lifetime.

I only hope for your sake it’s sooner than later, like 2020 sounds good.

See everyone at C.F.F. 2020. Giddy Up!

Trey Chapman aka Chow Down Trey and Drink With Trey – click and follow me

Chef & Pit Master Matt Pittman On Trey’s Chow Down LIVE 

 

Chef Dean Fearing’s show on Trey’s Chow Down LIVE

 

Chef John Tesar on Trey’s Chow Down LIVE

Wagyu Steak Cook Off & Texfest Event

Josh, & Craig with Blaine Stone Lodge & Trey

Trey’s Chow Down brands is proud to partner with the NEW Blaine Stone Lodge for this exciting premier event in Ellis County on June 15th 2019.

Blaine Stone Lodge is located 30 minutes south of both downtown Dallas and Fort Worth and is the newest catering and events center in Ellis County. The lodge sits on a scenic lake and is surrounded by 1,000 acres of a Texas outdoorsman’s paradise. 

At Blaine Stone Lodge, we are creating North Texas’ premier steak cookoff and Texfest.  We’ve partnered with Wagyu Excelente, one of the finest Texas Wagyu beef, to create a fine dining event paired with specialty beers, wines and liquors. 

This is a family-friendly event and will feature an off-road race in the morning, classic car and truck show, local and regional culinary delights, as well as several fun activities for adults and kids like a Floating Hole-in-One Competition, Tug-of-War, Cornhole Competition, and Balloon Launch!

A portion of the proceeds from this event will benefit the Chris Kyle Frog Foundation, a Texas-based 501(c)3 nonprofit organization dedicated to restoring military and first responder communities by keeping families together.

General Admission tickets (ages 15+) are $59.  Ticket includes full day access to all events as well as the chefs, access to side buffet, two (2) drink tickets, and one (1) voting voucher.

Child Admission tickets (ages 6-14) are $39.  Ticket includes full day access to all events as well as chefs, and access to side buffet.

One of the beautiful patio areas.

VIP tickets are $99.  Ticket includes full day access to all events as well as the chefs, three (3) drink tickets, one (1) voting voucher, guaranteed VIP seating near the entertainment stage, Texas Gulf Shrimp and Wagyu Prime Rib Dinner, and a VIP Goody Bag.  

All-Day Premium Bar Pass is $39.  Package includes full day access to Texas-centric premium drinks.

Cookoff

All teams must bring everything they need except for meat.

We are inviting twenty (20) of the top Beef Chefs in the DFW area to compete with two (2) cuts of Wagyu Excelente NY strip steaks.  Winner gets trophy/bragging rights, Chris Kyle trophy, special chef coat, four (4) night’s stay in a private home in Belize, and other prizes to be determined.  

An additional 50-100 teams, including military and first responder teams, will compete in cooking Wagyu Excelente New York strip steaks.  Entry fee for teams is $150 and can include up to four (4) people.

The party is waiting for you at Blaine Stone.

Each cookoff team will receive two (2) 14 oz Wagyu New York strip steaks and two (2) hours to cook.  Start time is at 11 am with presentation at 2 pm.  Teams should bring one (1) hot or cold signature side for guest sampling at their booth.  Guests will vote on Best Beef and Best Side. 

Quail entry $25 with presentation at 1 pm.    

The top fifteen (15) steaks chosen will then get two (2) more steaks to cook at 4 pm, for the Judging Panel, with presentation at 5:45 pm.  Teams are encouraged to create a signature side dish to accompany their steaks.  

The Judging Panel is comprised of beef professionals, chefs, and celebrity guests, referred by the Steak Cookoff Association (SCA), the sanctioning body that certifies steak cookoffs around the world.

Awards

Cash awards for 1st thru 10th place, along with a prize for 1st and 2nd for Best Beef and Best Side.  Top prize is $2,500, the same as the world championship prize!  Quail payout – winner takes all.  

Entertainment Activities

  • Clay Shoot
  • Car & Truck Show
  • Photo Booth
  • Meat Market & education
  • Gun Raffle
  • Cookoff Team Competition Tug-of-War
  • Floating Hole-in-One
  • Corn Hole Tournament 
  • Messina Hof Winery tent with tasting & retail
  • Food vendors:  Texas Quail, Beef Jerky, Texas Cheeses and Charcuterie

Giddy Up and we will see y’all at the world famous Blaine Stone Lodge.

Trey (Chow Down) Chapman