Hey, Mint Fanatics. If you haven’t heard yet, the Dallas Arboretum Food and Wine Festival is happening in a mere few days from now, from March 21 to 23. We’re so stoked about it because Asian Mint’s millennial daughter, EnjoyMint, is one of the 40+ restaurants to be featured in the festival’s Thursday Grand Tasting opening event.
But that’s not the only reason we’re so excited about the upcoming Dallas Arboretum Food and Wine Festival. One of the highlights of the festival is The Chef’s Garden’s Roots on the Road conference on Saturday, March 23. This annual conference is making its way to Dallas for the very first time, and Chef Nikky Phinyawatana is going to be one of its panelists.
What’s The Chef’s Garden’s Roots on the Road?
Roots on the Road is the Dallas iteration of the Roots conference, which is usually held every year in Ohio where The Chef’s Garden is based. The conference aims to bring together the influencers and professionals in the culinary industry—chefs, farmers, food scientists, journalists, academics, and other experts—to find solutions to issues the industry faces. These issues include improving food safety, preserving vital culinary traditions, protecting endangered foods, and repairing the environment for sustainable farming. The endgame is to ensure the food security of future generations.
The Roots conference is the brainchild of The Chef’s Garden under the leadership of Farmer Lee Jones. The Chef’s Garden is a family farm run by Farmer Lee, his father Bob Jones, Sr., and brother Bob Jones, Jr. The farm has been providing high-quality produce to chefs all over the world for more than 30 years. It uses a blend of traditional and innovative farming methods to grow flavorful, nutritionally dense foods while respecting the land.
Roots on the Road is a conference for everyone
For its Dallas iteration, Roots on the Road will feature interactive panels that will tackle:
- How farms, whether big or small, can help each other
- Attaining work-life balance
- Observing better practices in creating a more sustainable world
- Food trends for 2019
Each panel is going to be an hour and a half long. The conference will conclude with cocktails and a farm-to-table dinner themed “Waste Not, Want Not.” The dinner will feature dishes prepared with fresh, seasonal, and locally produced ingredients.
You don’t have to be a chef, a food scientist, an academic, or any kind of food expert to join the Roots on the Road conference. It’s a great place to learn about the food we eat, how it’s produced, and how we can make sure that future generations will have the tools and technology they need to grow food sustainably. Tickets to the all-day conference and the dinner cost $225 each and are available here.
But if you can’t make it to the all-day conference, you can still attend the dinner. For $125 per ticket, you’ll get to savor exquisite dishes and drinks. You’ll also get to rub elbows with people dedicated to ensuring we’ll all continue to have access to great food in the future. You can get your dinner tickets here.
Remember: The Roots on the Road conference is going to be at the Dallas Arboretum on Saturday, March 23, 2019. See y’all there!