Fort Worth chefs’ collaborative-dinner series hits high gear

The Fort Worth Food + Wine Festival is ramping up its Chefs’ Collaborative Dinner Series Feb. 17 at Central Market Fort Worth. The series is part of the run-up to the festival, which begins March 31.

The next dinner will feature Blaine Staniford of Little Red Wasp and Grace; Kevin Martinez of Tokyo Cafe (which has been closed since a 2014 fire but is expected to reopen this spring), Yatai Food Kart and La Perla Negra; and Central Market’s Sarah Hooton.

Besides cooking a dinner menu that combines their talents, the chefs will also provide cooking tips for attendees. Central Market wine experts will provide pairings for each course.

Upcoming dinners will feature David McMillan of Bird Cafe and Michael Thomson of Michaels Cuisine Restaurant & Bar (Feb. 24); Marcus Paslay of Clay Pigeon Food and Drink and Stefon Rishel of Max’s Wine Dive Fort Worth (March 3); Molly McCook of Ellerbe Fine Foods and Ben Merritt of Fixture Kitchen and Social Lounge (March 9); and Jon Bonnell of Bonnell’s Fine Texas Cuisine and Waters Bonnell’s Coastal Cuisine working with Chef Jason Harper of Colleyville’s Trio New American Cafe (March 23).

All dinners begin at 6:30 p.m. on Wednesdays, except for the Paslay-Rishel collaborative dinner, which is being held on a Thursday because the festival’s big Center Stage event, which will feature many of the above-named chefs, is on Wednesday, March 2, at Bass Hall.

Cost for each of the collaborative dinners is $65 plus tax, and seating is limited. For ticket info, go here.

This story was originally published February 12, 2016 at 12:19 PM with the headline "Fort Worth chefs’ collaborative-dinner series hits high gear."