Farm To Table

A Culinary Event At The Edwards Ranch

Sunday, September 29, 2013 at 6 p.m.
Heart of the Ranch at Clear Fork

About

Weather Forecast

Don’t Worry! We have been checking the weather too. It looks like rain early Sunday morning but clear skies for the event that evening. Please check your e-mail on Sunday around 2:00 pm for an update. We will also post the status on this page. In the event that rain causes a cancellation, the dinner will be moved to Monday, September 30 – same place, same time.

About the Event

F2T Fort Worth is a Culinary Event that will be held on September 29, 2013 at the Heart of the Ranch at Clear Fork.  It will include the talents of Three of Fort Worth’s most highly regarded chefs and will showcase their favorite local farms.  Our goal is to provide a fun atmosphere for event goers to enjoy great food, great wine, great music all while gaining recognition for a few of our favorite local farms.
 
The ticket price includes a four-course meal and wine accompaniment, complimentary valet parking, and gratuity.  There will also be a Champagne and Hors d’ Oeuvres reception so you can get a chance to sample some smaller bites and chat with the three prior to the dinner.
 
The Champagne reception will begin at 6:00 p.m. and dinner will be served promptly at 7:00 p.m.  Fort Worth’s own Whiskey Folk Ramblers will playing all evening.

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About Heart of the Ranch at Clear Fork

This distinctly homegrown gathering place and party venue along the Trinity River is part of the remaining 850 acres of the historic Edwards Ranch. At its simplest, it is a space unique in its relationship with the trees, the river and open spaces — a natural destination for those seeking good company, lively conversation and an outdoor setting unlike any other in Fort Worth.
 
F2T guests will enjoy a view of the Fort Worth skyline previously enjoyed by shorthorn cattle from the shade of the original Trinity River Forest canopy.  It is located a few steps from the Trinity Trail System on the Trinity River.
 

 

The Chefs

Molly McCook, Ellerbe Fine Foods

Farm to Hand

Molly McCook is co-owner and executive chef at Ellerbe Fine Foods, the award-winning farm-to-table restaurant and market located in Fort Worth’s Near Southside district at 1501 West Magnolia Avenue. Trained in sustainable dining practices in some of the country’s finest restaurants, Chef McCook brings a special touch to her innovative, seasonal menu items in the Ellerbe kitchen.
 
Chef McCook fondly remembers her childhood in Shreveport, La., where the garden provided fresh ingredients for her family’s cooking. She spent a lot of time at her grandparents’ house on Ellerbe Road, a much-loved location that she honors in her awardwinning new restaurant, Ellerbe Fine Foods in Fort Worth, Texas.
 
Molly arrived in Fort Worth in 2006 after developing her culinary skills in locations and restaurants across the country. She originally left Shreveport for Colorado State University in Fort Collins, Colo., where she earned her bachelor’s degree in restaurant and resort management while working for a local catering company. Inspired to focus on cooking, she moved to San Francisco as a student at the California Culinary Academy, where she earned the Danielle Carlisle Award for excellence in culinary studies.
 
In northern California, Ms. McCook completed an internship at Gary Danko, and she worked at Stars under Amaryll Schwertner, where she learned to develop innovative menus around seasonality, local ingredients, and sustainability.
 
Moving south to Los Angeles, Chef McCook was sous chef at Luques under Chef Suzanne Goin, an early apprentice of renowned chef, restaurateur and passionate proponent of sustainable dining, Alice Waters. Ms. McCook’s skills and menus reflect this heritage of culinary apprenticeship to the finest locavore chefs worldwide.
 
Ms. McCook relocated to Austin, Texas, and she and Shreveport childhood friend Richard King began their plans for their own restaurant in 2006. Three years later, in June 2009, Ellerbe Fine Foods opened its doors and has been steadily collecting awards since then.
 

Lanny Lancarte, Lanny’s Alta Cocina Mexicana

Farm to Hand

Chef, restaurateur, entrepreneur, visionary and Fort Worth native  Lanny P. Lancarte II is the owner of Lanny’s Alta Cocina Mexicana,  a dynamic dining experience constantly pushing boundaries and forging the unexpected.  Lanny’s Alta Cocina Mexicana’s menu is a vibrant work of art,  changing with the seasons, giving Lanny’s diners innovations that  are the result of one of the most inspiring culinary curiosities in creative cuisine today.
 
Lanny graduated from The Culinary Institute of America in Hyde Park, New York, and took advantage of a number of culinary study tours to Mexico, working with and learning from luminaries like Diana Kennedy and Rick Bayless. His hunger for a meaningful place in the kitchen landed Lanny on Bayless’s staff at the renowned Frontera Grill / Topolobampo restaurants in Chicago.
 
Eventually returning to his culinary beginnings, Lanny opened his first dining room deep within the  patio gardens at his family’s landmark Mexican restaurant, Joe T. Garcia’s on Fort Worth’s historic  North Side. Joe T’s, as it is known to literally millions of fans, is a national icon in the restaurant  industry. Joe T’s was one of the first casual restaurants honored by the James Beard Foundation.  Lanny’s great-grandfather Joe T. Garcia not only founded this remarkable institution, but ingrained  in his descendants a vision for perfection and pleasing the palates of guests, a legacy that Lanny  upholds today.
 
While at Joe T’s, Lanny was able to experiment, explore, and perfect what would become his signature tasting menu. They were the ideal representation of Lanny’s cuisine when he decided to go out on his own in 2005.
 
That year, Lanny opened Lanny’s Alta Cocina Mexicana just three miles south of his family’s exemplary institution. Lanny’s new restaurant’s neighborhood was also rich in culture and warmth—Lanny’s Alta Cocina is in the heart of Fort Worth’s celebrated Museum District just a mile west of the vibrant, revitalized downtown and home to five acclaimed museums and the Will Rogers Center that each year hosts the historic Fort Worth Stock Show and Rodeo. Within a month, he received an invitation from the James Beard House to participate in their illustrious program, an opportunity that, within six months, contributed to Lanny’s new restaurant being lauded as one of the best “top 10 restaurants” in the Dallas-Fort Worth area by the Dallas Morning News, “Top Five Up and Coming Chefs” by Texas Highways 2005, “Top Five new places to dine” 2005 by Texas Monthly, “Best New Restaurant” 2005 Fort Worth, Texas Magazine, “Top 10 New Restaurants” 2005 D Magazine, and earning 4.5 stars from the Dallas Morning News. He certainly earned the “rising star chef” kudo given to him by starchefs.com.
 
Lanny’s heritage, his innate talent, his good nature, and his dedication to excellence and creativity in the kitchen continue to command rave reviews. The most desired distinction, however, is simply knowing he’s met or exceeded the expectations of the many happy guests who grace Lanny’s dining rooms and patio five days a week.
 

Jon Bonnell, Bonnell’s Fine Texas Cuisine & Waters Bonnell’s Coastal Cuisine

Farm to Hand

Chef Jon Bonnell pairs his native Texas heritage with classic culinary training to create inventive and delicious dishes featuring decidedly Texan ingredients to inspire the palette. Distinguished as one of the foremost experts on fine wild game and Texas Cuisine, his innate understanding of flavor combinations and perfected techniques entices diners to experience new culinary creations. With a passion for sharing knowledge with others, there is never a technique or recipe he won’t share.
 
Chef Bonnell is a graduate of Vanderbilt University and the prestigious New England Culinary Institute. He has authored two cookbooks Jon Bonnell’s Fine Texas Cuisine and Jon Bonnell’s Texas Favorites. Chef Bonnell has cooked at the famed James Beard House in New York City in 2004, 2005 and 2008. He has been featured on NBC’s The Today Show, CBS’s The Early Show, CBS’s This Morning, ABC’s Nightline, ABC’s GMA NowBetter TV, as well as The Food Network’s BBQ with Bobby Flay and The Food Network’s Meat & Potatoes. His namesake restaurant, Bonnell’s Fine Texas Cuisine in Fort Worth, has won the “Award of Excellence” from Wine Spectator each year since 2004.
 

The Menu

2013 F2T Menu

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Champagne Reception

Wild Texas Gulf Shrimp Ceviche, Sweet Pea Flan, Pickled Scott Farms Red Onions

Lanny Lancarte

Smoked Jerri’s Oyster Lettuce Wrap, Young Greenhouse Baby Greens

Jon Bonnell

House made Profiteroles, Scott Farm Melon Creme, Prosciutto de Parma, Hazelnut Oil

Molly McCook

First Course

“Pozole” – Crystal Creek Pork Croquette, Scott Farms Black-Eyed Peas, Avocado, Cabbage, Radish, Queso Cotija Dust

Lanny Lancarte

Second Course

Copper Shoals Texas Redfish wrapped in house-made Heritage Farms bacon, Scott Farms Tomatoes, Young’s Greenhouse Arugula

Jon Bonnell

Third Course

Balsamic Glazed Short Ribs, Herb Marinated B&G Garden Summer Squash, Scott Farm Tomatoes, Brazos Valley Eden Crostinis, Crushed Kalamatas, Extra Virgin Olive Oil

Molly McCook

Dessert Course

Chocolate Mozzarella Company Goat Cheesecake, Raspberry Beet Puree, Coconut Crisp

Lanny Lancarte

Druken Blueberry Creme Brulee Tarts

Jon Bonnell

Warm Oatmeal Cake, Doak Farm Applesauce, Caramel Cream, Toasted Texas Pecans

Molly McCook

Farm to Hand
 

 

Tickets

We’re both excited and sorry to announce that TICKETS ARE SOLD OUT.

We do, however, have a wait list. To add your name to the wait list, please shoot us an email at info@f2tfortworth.com with your name and desired number of tickets.

**Paper Tickets will not be issued.  Name and number of guests will be checked upon arrival at Welcome Desk.

Farm to Hand

Directions

Directions From I-30

Exit S. Bryant Irvin Road. Travel south on Bryant Irvin approximately two miles and turn left on Edwards Ranch Road.  Follow the road to the round about and valet attendants will receive your vehicle.
 

 

Directions From I-20

Exit S. Bryant Irvin Road. Travel north on Bryant Irvin approximately one and three-quarter miles and turn right on Edwards Ranch Road.  Follow the road to the round about and valet attendants will receive your vehicle.
 


Click For Google Maps Directions

Contact

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info@f2tfortworth.com