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Dallas Wine and Food Festival
You may have a lot on your plate, but you can pile it even higher at the 26th Annual Dallas Wine and Food Festival this weekend. The event is in full swing, with plenty to sip, nibble and learn all weekend long.
Saturday offers a full day of seminars running from 10 a.m. through 6 p.m. Topics include sherry (how to pair it with savory foods, not just dessert), rum (its history from pirates to modern mixology), and while we all wonder how to pair our wine with food, how about pairing our wine with a season? There is even a seminar explaining which wines go best alongside a hot summer day in Dallas. Nor will you go hungry. There are food demos planned for Saturday, too, with chefs offering tasty treats such as gelato, gourmet cheeses and fresh pasta.
Sunday’s “Taste of the World” event gives wine and food fans a chance to meet and mingle with DFW’s top chefs from this region’s most highly acclaimed restaurants. There will be wine, of course, as well as live music and a silent auction benefiting the Dallas Farmers Market Friends.
Tickets to all these events are available at the official Dallas Wine and Food Festival website, with admission ranging from $25 – $100. Obviously, you must be at least 21-years-old to attend.
Even if you don’t plan to go, the Dallas Wine and Food Festival website is guaranteed to whet your appetite. Thankfully, they have a recipe archive to guide your culinary inspirations. The website contains some interesting quotations, too, from wine lovers throughout history. My favorite comes from Jean-Anthelme Brillat-Savarin: “Burgundy makes you think of silly things, Bordeaux makes you talk of them and Champagne makes you do them.” Whether or not you do something silly this weekend, the Dallas Wine and Food Festival is a surefire way to pamper your inner connoisseur.
What: 26th Annual Dallas Wine and Food Festival
When: Saturday 4-24-2010, and Sunday 4-25-2010
Where: The Shops at Legacy (map), and Union Station (map)
More info: Dallas Wine and Food Festival
Photo credit: Naomi Morlan
