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Come for the Food, Stay for the Community
A mass of teenagers scrambles from their seats to be the first to approach the stage. Selfies are snapped. Social media profiles are exchanged. There isn’t a pop star or YouTuber at the center of this crowd. They are celebrities of the barbecue world – Kim Ovalle (Goldee’s BBQ), Reggie Robinson (Lil’ Boy Blue BBQ), and Dayne Weaver (Dayne’s Craft BBQ). I admire their relaxed confidence; they radiate a sincere passion for people and their craft. This trio has just accomplished what many would deem the impossible – keeping a room full of high school students captivated.
A panel discussion that sparked lively anecdotes of the challenges and successes of the pitmasters’ journeys marked the final session of the CRAFT conference held by the Fort Worth Food + Wine Foundation in February. I heard chefs, farmers, writers, and other local luminaries of the hospitality industry share their insights with North Texas high school students, and it underscored the collaborative spirit that defines Fort Worth. The conference, which offers local high school students pursuing a career in hospitality a chance to learn from industry insiders, has impacted over 850 students since its inception in 2016 and is only one of the ways that the Foundation demonstrates its commitment to fostering growth in our city.
CRAFT Conference
Photo credit: Crystal Vastine
Twelve years ago, the CRAFT conference had yet to be conceived. As the publisher of Fort Worth Foodie magazine, I found myself mingling with Fort Worth’s culinary elite at Reata Restaurant. I felt humbled and inspired to be surrounded by influential food and beverage community champions like Jon Bonnell, June Naylor, Deborah Ferguson, and Fritz Rahr. The reason we were gathered? Two men, Mike Micallef and Russell Kirkpatrick, were on a mission to advance the culinary landscape of Fort Worth. With infectious enthusiasm, they outlined a bold vision for a multi-day celebration of local culinary flavor aimed at raising funds to champion and cultivate our region’s food and beverage community. In that meeting, the groundwork for the Fort Worth Food + Wine Festival was laid.
We wanted our festival to be different. Most events of this scale rely heavily on event companies and outsourced labor to carry out such a massive undertaking. However, this group was confident that Fort Worth’s tight-knit community would be eager to contribute. But what would my role be in this endeavor? I was asked to tap into our community of local food enthusiasts and serve as the Foundation’s first Volunteer Chair.
Russell Kirkpatrick + Julie Eastman (Executive Director)
Photo Courtesy of Amanda Laine Photography
What began as gathering “a few people to help” quickly evolved into a 150-strong volunteer force in the first year, including volunteer leads for each event who managed every logistical detail from setup to shutdown. It was never a question of starting small and building up to a multi-day event; we went all-in from the start. The inaugural Fort Worth Food + Wine Festival launched in 2014, featuring seven events held over four days at locations across the city and attracting over 5,000 attendees. That Festival was only made possible by our community members’ active participation and support.
Throughout the years, we’ve introduced Fort Worth to esteemed culinary establishments before they open their doors, including James Beard-nominated Don Artemio before they opened in 2021. We’ve witnessed the growth of small businesses like Sweet Lucy’s Pies from their cottage food business beginnings to brick-and-mortar success. We’ve celebrated and welcomed Texas Monthly Top 50 joints like Smoke-a-Holics, Zavala’s, and Dayne’s Craft BBQ for guests to experience side by side at events like Ring of Fire. Collaborative dinners have featured Michelin-starred chefs like Graham Elliot, who delivered an inspiring address at the CRAFT conference in 2023. Events have featured the expansion of Sarah Castillo’s concepts; Taco Heads was featured in the festival’s first year, and we were the first event to showcase her Fort Worth craft distillery, La Pulga Spirits, last year.
From year-round planning by our committees to event day logistics, it takes more than 300 volunteers, plus a devoted staff of two (Executive Director Julie Eastman and Director of Operations Kayla Davis), who give their time and talents to make the Fort Worth Food + Wine Festival a memorable experience. Their dedication means that more dollars from every ticket sold go directly to the Foundation to drive our culinary community forward.
My journey with the Foundation has evolved from coordinating volunteers to sharing our story as our social media manager and serving on the Foundation’s board of directors to help chart our course for the next decade. I have the privilege of partnering with exceptionally talented people to support the growth of what is now a nationally recognized event driven by our collective commitment to benefit the city we all love. I have had the great honor to witness and participate in this incredible growth. Through that growth, we have been guided by our mission to give.
FWFWF2023, MainEvent
Photo Courtesy of Nancy Farrar
To this day, the Fort Worth Food + Wine Foundation has invested more than $400,000 back into our community through programs like the CRAFT conference, an employee relief fund, and scholarship endowments. The Festival has evolved to host events throughout the year, including chef collaborative dinners, a Reserve Wine Tasting, and a Night Market. But the heart of why we celebrate has not changed – it’s all to promote and uplift our local food and beverage scene and foster the next generation of culinarians. And it’s not just locals enjoying the festivities; each year, we draw more guests from all over the US and Canada who travel to experience a taste of Fort Worth.
The Fort Worth Food + Wine Festival’s success is rooted in the strength of our community. The collaborative spirit of Fort Worthians shines through in every person who takes part – whether sharing their craft, exchanging ideas, or coming together in this epic celebration. As I envision the Foundation’s future, I certainly anticipate indulging in another decade of vibrant culinary experiences, but I most look forward to witnessing the lasting impact of harnessing food’s power to connect people.
This article was written for the November/December 2024 issue of Madeworthy by Crystal Vastine.
