Fun, Food, Chefs, Wine, and Champagne.
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.
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.
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.
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.
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.
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.
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!
Dallas & Plano, Texas
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.
Marco Island, Florida
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.
Oak Cliff, Dallas, Texas
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.”
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
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
Did I hear someone say, Bloody Mary?
Yes, why yes I did and I went on a serious mission to locate the BEST we have to offer in the North Texas area.
If you’re one of the 5 million-plus people we reach every month through social media, event happenings, my radio and television podcast show then you’re aware of this fact. BUT I always like to state the obvious.
If you love brunch then chances are you love a great Bloody Mary.
I drank Bloody Mary’s between Texas, Florida, California, Washington, New York, even in Jamaica and Mexico. I drink them quite often and have been asked at least 100 times this year or more, “Trey, who has the best Bloody Mary in North Texas?”
Bloody Mary’s are a staple in the national and the Texas brunch scene. It’s a favorite among the cocktail lovers of all ages the young drinkers and the old.
But first, I want to discuss the history of the Bloody Mary because it still blows my mind how it was conceived and created. Just as simple as someone mixing a drink and giving it a name after one long night of drinking. I still laugh at this because so many awesome deals can transpire over cocktails.
The history of the Bloody Mary is simple. It’s only 100 years old.
In FACT, next year is the 100th anniversary of the creation of the Bloody Mary.
It was back in the 1920s when Fernand Petiot, an American bartender at Harry’s New York Bar in Paris, mixed up equal parts of tomato juice and vodka for a customer who was hungover from a long evening of drinking. He had no idea that his concoction would become world-famous when he agreed with the guy at the bar who suggested he call the drink a Bloody Mary.
Oh yes, the situations that can transpire over a great cocktail. Big business deals, contract negotiations, job interviews, heck even war invasions and planning have all been discussed and decided over cocktails.
We won’t even discuss what happens on the golf course, lol!
So the question is, “What makes a GREAT or a memorable Bloody Mary?”
Everyone might have a different answer to this question. Some will say it’s vodka, bloody mary mix, the spices you choose, or how it’s prepared.
It seems in our current times everyone is trying to create these monster Bloody Mary’s with all kinds of food and fresh ingredients to create a Texas-size Bloody Mary that nobody can forget.
They will infuse different flavors with the vodka. Use various proteins: ham, beef, and chicken. They have vegetables, cheese, and various types of house prepared bacon and we won’t even discuss the various pickles, fresh peppers, hot sauces they’re using.
They even have Bloody Mary bars where you can create your own memorable Bloody Mary. These bars are unbelievably extensive and or loaded with all kinds of mixes, vegetables, proteins, cheeses, and fruits. Some even have infused pickles and other vegetables for you to experiment with creating a NEW creation.
Drink With Trey spent months investigating and trolling the bar and brunch scene.
I interviewed two local Celebrity Mixologists who are professionals at Bloody Mary creations. Mark Irving from Fort Worth, and Aaron Wang from Dallas. I wanted to have more than just my opinion on what constitutes a FANTASTIC bloody.
Professional Mixologist Mark Irving gives his take on fantastic Bloody Marys.
I ask Mark his thoughts on a Bloody Mary:
“Well thank you for asking Trey, this drink never dies, but it does adapt. It comes in National (Bloody Maria), regional (beef bullion cubes) and Clamato juice up in Northeast. Old Bay spice in the mix or on the glass rim in the Mid Atlantic, and even very local versions. In recent years it has literally become an item on the dinner menu, with more than one protein floating or teetering from the edge of its vessel, basically a shaken and chilled meal with booze in it. The Bloody Mary may be taken for granted but I doubt it will ever disappear.”
What Bloody Mary is your favorite?:
“Well, Trey I myself go for a more traditional style. I like V8 (several veggies), or a good canned tomato juice will suffice. I use the whole small can of either and that will make a good batch, that will refill the first glass that was downed quickly because it’s tasty when done right.”
How do you prepare it, Mark?:
“Trey, two oz Vodka, since this will make a little more than one drink. I add a few or two good hard shakes of Celery salt, a dash or two of Tabasco, four or five good dashes of Worcestershire sauce. Then I add the juice of a nice fresh lemon wedge which helps the spices expand to open up and blend easier. Two to three bar spoons of Olive jc (brine) is a bit of an excellent catalyst too. I add all these ingredients into a large shaker, pack with ice and shake the hell out of it for 30 seconds. I then pour that mixture into a tall pint glass that is half-rimmed with salt, garnish with olives and citrus. This drink should be hearty and thick, viscous and super chilled.”
Damn Mark I want one now!
Mark laughing with his smile.
What if I would like MORE heat, Mark?:
“If you like additional heat I recommend the new Mexican Habanero Pepper Salts, scorpion salts or ghost pepper salts, just a healthy pinch added to the shaker ingredients gives it a remarkable texture, smoked pepper flavors in the Bloody Mary (I know they are available at Olive Oilery in Sundance Square) and other fine disturbers.”
Professional Mixologist Aaron Wang gives his take on fantastic Bloody Marys.
Aaron, Can you please tell me what makes the perfect bloody Mary?:
“Trey, hands down the mix makes the Bloody Mary. You will never be able to taste the vodka in it so the mix is the most important ingredient in a Bloody.”
Aaron, What do you use or prefer for the BEST mix?
“I make my own Bloody Mary mix. But the best commercial mix I’ve ever had is made by Stirrings. But, nothing beats my homemade mix that we use at the Deep Ellum Distillery.”
Aaron, how do you prepare it?:
“When I drink bloody Mary’s I like mine with some spicy heat! So usually Deep Ellum Vodka, my homemade mix, some horseradish, bacon jerky, blue cheese stuffed olives, and a celery stick.”
Aaron, where do you think the most outrageous Bloody is located in Dallas?:
“Anvil pub has crazy Bloody Mary’s! It’s literally a meal! I recently tried one at Ichigoh Ramen lounge in Deep Ellum and it was incredible! They use their pork belly wash inside the Bloody Mary and it is killer! So most outrageous is definitely Anvil pub and the best tasting is definitely Ichigoh.”
Thanks Aaron, now I want a bloody mary and shot of pickle Deep Ellum vodka. Aaron, you want a shot too? Hell Yea I do!
Well, folks that should answer all your Bloody Mary questions for the perfect bloody Mary. Now it’s time to discuss who has some of the BEST and most unique Bloody Marys in the DFW area.
Chef Keith Button Hicks is slinging deliciousness with his one of a kind chef-driven bloody Mary that is loaded with southern eats. Two chicken wings, two bacon-wrapped shrimp, house prepared stuffed pretzel, Asparagus, Chunk of Andouille Sausage, Various Peppers, vodka, farm-fresh celery, olives, and house-prepared mix. Giddy Up!
A small meal and drink for only $24.00 ( 🎥 Trey’s Chow Down )
Deep Ellum, Dallas, Texas
A 32oz bad boy that is loaded with all kinds of culinary creations. A bacon cheeseburger slider, Onion Ring, fried potato wedges, pickled vegetables, a pickle, and fresh celery with house-made bloody mix. You can add anything to your bloody if you request it. The staff is awesome!
Priced right at only $22.00 ( 🎥 Trey’s Chow Down )
Colleyville & Watauga Texas
It all starts with your choice of a domestic beer or mimosa while you wait for your double size order of their signature Bloody Mary that includes the famous Better Than Sex Fried Chicken, a Nolan Ryan slider, waffle fries, grilled shrimp, jalapeno pepper, pickle spear, and bacon.
A BIG meal for $35.00 ( 🎥 Credit: Chef’s Point Video )
Watch to learn the story of Chef Point and how the Bloody Best came to be!
Posted by Chef Point Bar & Restaurant on Thursday, February 8, 2018
Willow Park, Texas
I traveled out to Drakes Yolk to try “The Colonel Bloody Beast” it’s prepared with a mini cheeseburger, deviled egg, cold boiled Shrimp, Smoked Wing, Grilled Bacon, Grilled Jalapeno, Pickled onions, celery, parsley, Olives all on top of a delicious Bloody Mary.
The great thing is it’s only $15 bucks total.
Deep Ellum, Dallas, Texas
D.E.D. prepares their award-winning bloody mary with their own tasty vodka and a house prepared mix created by Mixologists Aaron Wang fresh daily. Bloody Mary recipe. Tomato sauce, Pineapple juice, Orange juice, Black pepper, White pepper, Garlic powder, Worcestershire sauce, Valentina hot sauce, Water And a few more secret ingredients the Aaron WILL NOT tell us because it’s a secret.
Fort Worth, Texas
The Bloody Mary Bar is ridiculously crazy but very awesome. It consists of ten different kinds of Bloody Mary Mixes, they have a wide variety of additional items you can add to your drink. Jumbo Shrimp, Fresh Cooked Bacon Strips, Spicy Garlic Pickles, Pepperoni, Asparagus, Blue Cheese Olives, Jalapeno Olives, Sweet, and Sour Gherkin Pickles, Assorted Olives, Crumbled Blue Cheese, and Pickled Okra. Each Guest Receives a small Bottle of Tito’s Vodka for their Bloody Mary and you can mix & match any of the mixes the way you so desire. Wow!
Chef Mike is slinging deliciousness and great cocktails. Oh do I love Maple Leaf, but I’m in LOVE with the Bloody Mary and the chicken and waffles what a great combo. The bloody mary is prepared with. Clamato juice, Iceberg Canadian Vodka, Worcestershire sauce and Tabasco with celery salt on the rim and a pickle, a slice of bacon, olives, lemon and celery for garnish. Yummy!
Plano, Texas & Las Vegas Nevada
I tried Bloody’s at booth of these joints. Johnny’s Famous Bloody Mary is prepared with house vodka, house bloody mary mix louisiana hot sauce, fresh horseradish, Worcestershire sauce, smoked bacon & salt rim, romaine lettuce rib, red ripe tomato, hardwood smoked bacon slices, ground pepper and served in a custom made house glass. This thing is awesome. I’ve been to it in Las Vegas and now Plano.
Oak Cliff, Dallas, Texas
Chef Jonathon is always creating magic at Jonathon’s. I say order a fantastic fresh Bloody Mary and the Danger Dogs, yummy! They prepare their Bloody Mary mix from scratch. They use Fresh Roma tomatoes and the chef’s seasoning bloody blend. On the weekends, they offer a fresh Bloody Mary bar which lets everyone garnish as you like and spice it up to their own liking.
Southlake & Frisco, Texas
I’ve made three trips to Trufire for brunch and each trip has been a pleasure. Great service, vibrant atmosphere, and wonderful staff. The TRUFIRE has a Bloody Mary bar is prepared with in-house Texas vodka infusions with either lemon peel peppercorn, cilantro garlic basil, or fresh jalapeno. Even better, you can create your own mix!
Well that about sums it up for my drinking buddies.
Please follow us on FACEBOOK at Drink With Trey for more on cocktails, bars, clubs, and lots of laughs!
Please view Trey’s live shows with The Rim Team, The Deep Ellum Team, and Mark Irving below!
Trey’s Chow Down & Drink With Trey LIVE Talk Show With The Rim Team
Trey’s Chow Down and Drink With Trey LIVE Talk Show With Deep Ellum Distillery Team.
Trey’s Chow Down LIVE and Drink With Trey Professional Mixologist Mark Irving
When Trey’s Chow Down saw there was an International Bacon Day and it was a real thing my mouth started salivating and all I could think about was how delicious bacon truly is.
Please enjoy our photos from our Fox 4 episode.
Toasted Coffee + Kitchen (Crockett Row at West 7th) + KITCHEN IS NOW OPEN ON Crockett Row at West 7th.
Good Morning Y’all! Rise & Shine!
That’s always an appropriate way to kick off a great morning.
If you are one of the three and half million people we currently reach every month, thanks for following us! If this is your first time visiting Trey’s Chow Down; HELLO! Welcome, and thank you for stopping by! I highly encourage you to watch more of our television broadcasts, social media episodes, Live weekly podcast, and give us a follow on social media.
The history of breakfast in America is an unusual story; For decades, workers had a meal to start the day, but it was generally small—a chunk of bread, a piece of cheese, perhaps some ale. Then the first cold breakfast cereal was invented around 1863. Back then they relied heavily on cornmeal. Will Kellogg invented cornflakes in 1894 (by accident) and the rest is history as we know it.
In the 1920s, 30’s and 40’s, companies made eggs, bacon, and toast the widespread breakfast choice through advertising. As folks made larger incomes and the women had more time on their hands, a traditional hot breakfast started to become a family or business event.
My family owned restaurants during this time. Two diners named Lacy’s that served a variety of cuisine, and one breakfast place that opened in the early 1940s in down town cowtown. My grandfather loved breakfast. Who am I kidding? He loved any and ALL food. MY entire family loves to chow down. That’s the reason we where in the restaurant business for over one hundred years beginning in 1905.
I happen to love BREAKFAST! So the BEST BREAKFAST article seems appropriate, especially since we have so many fantastic breakfast spots in the North Texas area.
As you know I love food. However, I am extremely partial to breakfast. I love waking up early, getting things done, then chowing down on a delicious Texas breakfast to get my motor running.
When I was a boy, I would get up very early and look forward to breakfast. If I was traveling with my dad for our restaurant business, I would love to hit up the hotel’s cafes buffet and pile on the bacon, eggs, and of course, biscuits and gravy. Breakfast was simpler in those days just the basics.
I remember one morning my dad asking me if there was any of the pork left on the buffet or if it was all on my plate? He basically called me a little breakfast piggy, but it was not going to stop this munch-a-sorus named Trey! While I have always been a big eater, the allure of breakfast sends my taste buds and senses into “Full Tilt Breakfast Boogie“!
Who doesn’t love a reason to eat some delicious waffles, a cheesy omelet, or a bunch of bacon. I always tell anyone that will listen that if a person does not like the flavor of bacon, they must be either shifty, shady, or plum crazy! Any of those three are enough to make me keep a close eye on them until I can finish and make my exit. You will not be touching my breakfast or my bacon!
I enjoy dining at cozy colorful establishments with great service and a down-home southern feel. They don’t have to serve southern food to have a southern feel, you know what I mean? It’s all about being friendly and having that big smile on your face that makes all the difference.
I enjoy any and all breakfast foods. Breakfast sandwiches, waffles, omelets, biscuits and gravy, heck…I even love some of those big sweet creative waffles, sweet rolls, and colorful pancake dishes that folks are serving up nowadays.