Empty Bowls Chef Series Returns to TAFB
The 2nd Annual “Empty Bowls Chef Series” benefiting Tarrant Area Food Bank (TAFB) is set to begin this month. A spin-off of the popular “Empty Bowls” event held annually at Will Rogers Memorial Center in Fort Worth, this series will introduce participants to an intimate, entertaining and delicious culinary experience.
Led by some of Fort Worth’s finest chefs, diners will enjoy tastings from a four-course meal prepared in TAFBs Demonstration Kitchen, wine pairings, valuable preparation tips from the chef and even recipes to take home.
The Empty Bowls Chef Series kicks off on June 21 from 6 p.m. – 8 p.m. and features Ragin’ Cajun bites prepared by Executive Chef Monte Davis of Central Market in Fort Worth. He’ll be preparing mouthwatering broiled oysters in chili garlic butter, crawfish and truffled gnocchi, fontina fondue, braised short rib, potato rosti, tasso hollandaise and for dessert, donut holes with praline mousse and raspberry sauce.
Future events are slated for:
July 19: Chef Callie Salls and Chef Maddie Sharp of Meyer and Sage (Summer Bounty)
August 16: Chef Jon Bonnell, Waters and Bonnell’s Fine Texas Cuisine (Fin & Feather)
September 20: SOLD OUT Chef Juan Rodriguez, Magdalana’s (Spice is Nice)
October 18: Chef Keith Grober, chef consultant and Chef Manuel Vasquez, Tarrant Area Food Bank (Creative Contemporary Cuisine)
All events are held at the Demonstration Kitchen located at TAFB, 2525 Cullen Street, Fort Worth, Texas from 6 p.m. – 8 p.m. Admission is $75 per person, per class. Seating is limited, RSVPs required.