march 4th 2018
@ Harvest Green Village Farm



Get Tickets!

Join the Region’s Top Chefs

for Harvest Green Village Farm’s 2nd Annual Chef Fest. Come celebrate local produce, proteins and extraordinary chefs as you sample the results of a true local food collaboration in festival-styled dishes, from 8-12 chefs. Also enjoy beverages from local purveyors (21+ for alcohol). Located on a sustainable 12 acre farm, the festival will be sure to please, with live music, a Kids’ Can Cook tent, farm tours, goats, chickens, and local food. Children under 5 are free and discounted tickets are available for those 5-16.

Matt
McCallister

Chef Matt McCallister thrives on the energy of the kitchen: an atmosphere that is at once chaotic and structured. After cooking in kitchens across the country, Matt found his home in Dallas at FT33, his first solo venture, which he opened at the age of 31. He quickly guided the restaurant to local acclaim, including praise from D magazine, Dallas Morning News, Dallas Observer, Texas Monthly and more. Matt and FT33 have since made waves on the national scale, including a spot on the 2013 Top 50 New Restaurant list from Bon Appétit, a 2014 Food & Wine Best New Chef nod, and a James Beard Foundation Award semifinalist for Best Chef Southwest 2014, 2015, and 2016. Matt built the success of FT33 on high-quality ingredients presented in inventive, artful dishes, offering diners an experience on par with world-class restaurants around the globe. As a chef, Matt enjoys playing with new techniques and flavor combinations, always remembering to balance the familiar with the unexpected.

Monica
Pope

Dubbed the “Alice Waters of the Third Coast,” German-born, Texas-reared chef Monica Pope has been revolutionizing Houston’s culinary scene since she debuted her first restaurant in 1992. Pope shares her passion for connecting local farmers and consumers with cooking classes, an online cookbook Eat Where Your Food Lives, plus Sparrow Bar + Cookshop and Beaver’s restaurants. Pope has enjoyed national recognition in the form of a James Beard award nomination and a spot competing on the 2010 second season of Top Chef Masters on Bravo. She is the only female Texas chef to be named Best New Chef by Food & Wine magazine thanks to her inventive, “eat where your food lives” cooking style. Hailed by Travel & Leisure magazine as “one of the most ingenious restaurateurs around,” Pope first learned to cook from her Czech grandmother and went on to earn her Chef’s title from Prue Leith’s School of Food and Wine in London. After working in Europe and San Francisco, she returned home to Houston to open the Quilted Toque, which was followed by a succession of acclaimed restaurants, including Boulevard Bistrot and t’afia. Pope is the founding chair of Recipe for Success Foundation’s Chefs Advisory Board and current Board Member of the Houston-based non-profit, which is dedicated to fighting childhood obesity. She regularly appears as an RFS media spokesperson and national advocate and was invited as part of an RFS delegation to the White House for the launch of Michelle Obama’s Chefs Move to Schools initiative.

Andrew
Wiseheart

Andrew Wiseheart, a native of San Angelo, Texas, is co-owner and chef at Contigo and Chicon in Austin. Wiseheart is also an owner of Contigo Catering, which offers a hospitality experience and menus inspired by the Contigo restaurant. With experience in the kitchens of acclaimed restaurants in America and abroad, Wiseheart’s extensive travels have contributed to the authentic character showcased on the menus nightly at both restaurants. Wiseheart’s recent accolades include a 2012 Starchefs Rising Star award, Eater Austin’s "Chef of the Year" 2014, CultureMap Austin’s “Chef of the Year 2015”, and three consecutive nominations for The People’s Best New Chef: Southwest from FOOD & WINE in 2013, 2014 and 2015.

Adam
Brick

Adam Brick is the chef / owner of the forthcoming restaurant Marinas opening in Austin in late 2018. A native Austinite, Brick cooked for legendary chefs Daniel Boulud, Charlie Palmer and David Chang before returning home as the opening chef de cuisine of Apis restaurant and Pizzeria Sorellina. While at apis Brick was named rising star chef by StarChefs and rising star “30 under 30” from zagat and led the restaurant to the top ranking in the Austin Chronicle and the highest numerically rated review ever by the Austin American Statesman.

Jill
Bartolome

Jillian is the Pastry Chef of Paul Qui’s new restaurant in Houston, Aqui. With a start in Michelin-starred fine dining (Cyrus) and a rich experience in classic bakery and patisserie (Bouchon Bakery, Common Bond), she aims to craft desserts that are a balanced and intimate expression of her culinary experiences as a first generation American. Her modus operandi is simple: work hard, taste everything, pet all the dogs, listen before you speak, teach others, be honest, make good food.

☆ Jillian is nominated for this year’s 2018 James Beard Award Semifinalist in the Outstanding Pastry Chef of the Year category.

Ara
malekian

Trained in Switzerland, Chef Ara spent his childhood cooking in the kitchen with his grandmother. After moving to the US in the late 80s, he began his culinary career and was eventually recruited by celebrity chef, Wolfgang Puck. After spending years on the road in various restaurants, he developed an affinity and love for Texas BBQ and has created his own unique brand found exclusively at Harlem Road Texas BBQ. A maker of many cuisines, chef Ara’s classic cooking and contribution to the local community continues to feed Houston’s soul. He sources his ingredients from local farmers, ranchers, artisans and purveyors and can regularly be found at the weekend farmer’s market selecting goods from friends to prepare his next feast. Chef Ara takes advantage of any opportunity to support those around him and give back. He is dedicated to supporting children as well as veterans, service members, law enforcement and emergency responders. He has opened 14 restaurants across the country, soon to be 15 upon Harlem Road BBQ’s debut in Richmond, TX.

Robert
Lyford

Chef Robert Lyford, raised in Collin County, TX, earned his culinary degree at CCA in San Francisco where cooking with a seasonal approach was the curriculum. This became the standard for his ever-changing daily lunch menu at Patina Green Home and Market opened in 2010 with his family in historic downtown McKinney. Frequent visits to the farms he sources, seeing their hardships and sharing their victories, has inspired him to support the farms in his own restaurant, as well as serve as an integral connection between the local farms and chefs in the DFW area. He also maintains an organic raised bed garden located a block from the restaurant. Patina Green has been awarded “Best Sandwich Shop” by DMagazine in 2014 and 2016 and holds the title of “Best Sandwich in the State of Texas” by Food Network. Numerous culinary recognitions continue to enforce the movement of simple, local food that is delicious and healthy, all while making a positive change in our food environment. Robert currently serves on the Advisory Board for the Farm Aid Organization and enthusiastically supports local movements in support of farmers.

Jason Kerr
& Becca Reyenga

In early 2017, Becca Reyenga of Eat My Pralines and Chef Jason Kerr started a pop-up catering venture called Lowfi Praline. With their new space, set to open early 2018, Reyenga and Kerr have rebranded to form Little Kitchen HTX. Located in Houston's beloved Chinatown, Little Kitchen HTX will be a full-fledged catering kitchen as well as the storefront for Eat My Pralines. As the business grows, Reyenga and Kerr hope to offer a menu of carry-out items as well.

Stephanie
Hoban

Stephanie Hoban, founder and owner of Ripe Cuisine, Houston’s award-winning plant-based food truck knows a thing or two about making healthy food, tasty food. Hoban, a Registered and Licensed Dietitian, holds a BS in Nutrition and Dietetics from New York University, where she graduated Cum Laude, and a MS in Nutrition, graduating Magna Cum Laude, from Texas Women’s University in Houston, TX. She received her culinary training from the Natural Gourmet Institute for Health and Culinary Arts in New York City, the premier health-supportive culinary school in the country. After completing her culinary training, Hoban interned at El Chaflan, a Michelin star restaurant in Madrid, Spain, and worked as a line cook at Houston’s former farm-to-table restaurant Haven. The Ripe Cuisine food truck opened in 2014 and since then has been serving a locally and seasonally inspired, fully plant-based menu. Each dish served is rooted in balanced nutrition, utilizing whole food ingredients with global influences, and innovative twists on ‘traditional’ vegetarian cuisine. Ripe Cuisine was named ‘Best Vegan Restaurant’ in 2016 by Houston Press and has been featured in such publications as Houston CityBook, Houston Modern Luxury, Culture Map, and Local Magazine.

Chris
Zettlemoyer

Growing up hunting and fishing in the sportsman-rich culture of South Louisiana, Chris was surrounded by food from a young age. Influenced by the cooks of his childhood, namely his Paw Paw and mothers of family friends, he decided to pursue a professional career in the culinary arts. Chris got his start working under famed Louisiana chef, John Folse, and soon after, attended Johnson and Wales University in Charleston, SC. From there, he dragged his wife and two daughters across the country, working in every time zone in the continental US, gaining experience cooking for small private dining venues to giant horse tracks. After sixteen years chasing the dream and sharing his knowledge in kitchens both large and small, he finally settled down in Fort Bend County in 2010. Since making fast friends with the Smith family of The Barry Farm, Chris has enjoyed access to the freshest meats and vegetables possible, inspiring him to return to the foods of his youth. Through teaching butcher classes, practicing home charcuterie, and cooking for farm dinners he has forged new friendships and cultivated connections, making his latest endeavor, a food truck named Renegade Kitchen and Catering, possible.

Rebecca
Masson

Born in Wyoming, Rebecca realized at an early age that baking would become more than a hobby. In 1999, she attended Le Cordon Bleu in Paris, France, earning a Diplôme de Pâtisserie and secured a coveted internship at Hotel le Bristol. Once her pastry studies were complete in France, Rebecca moved to New York where she worked in the renowned kitchens of db Bistro Moderne and Daniel, The Biltmore Room, The Red Cat & BLT Prime. In 2006, she moved to Houston, TX to work with Chef Ryan Pera at 17 Restaurant at the Alden Hotel. Rebecca was a contestant on Bravo Network’s Top Chef Just Desserts, where she valiantly battled with her left arm in a cast. Now, as Owner and Pastry Chef of Fluff Bake Bar, Rebecca is also a highly sought consultant creating signature dessert menus for the top tier of Houston restaurants, including, Shake Shack Houston. Affectionately known in Houston as “The Sugar Fairy” Rebecca’s signature style creatively marries the tradition of French pastry with beloved homemade favorites reminiscent of childhood.

Ned
Elliott

Ned Elliott grew up gardening in a home where food played an integral role in daily life. Ned was raised by two women, his mothers Sandra and Linda, who shared their love of gardening, cooking and baking with him. Both taught him that life should be about continuous learning, a philosophy that was reinforced by Chef Ducasse and his mentor Chef Doug Psaltis. “My mantra is attention to detail,” says Elliott. “Chef Psaltis instilled this in me and it is an important part of how we define Foreign & Domestic.” Eager to further his career outside of his schooling at the Culinary Institute of America at Hyde Park, Ned left the CIA to begin staging at various restaurants in New York City and eventually landed a job at Tabla Restaurant. He continued building an impressive resume as he worked for such prestigious New York restaurants as the Essex House under Chef Alain Ducasse, Picholine, and Country.

Tickets

 


$75

ADULT (EARLY BIRD)

Enjoy discounted pricing by purchasing one of the first 400 tickets sold. Adult tickets provide food and access to all areas of the event between 12-4pm for guests 17+. Alcohol included for guests 21+.

$90

ADULT (FULL PRICE)

Adult tickets provide food and access to all areas of the event between 12-4pm for guests 17+. Alcohol included for guests 21+.

$30

CHILD (AGES 5-16)

Ages 5-16 (children under 5 are free). This ticket provides food, access to all areas of the event and non-alcoholic beverages.

 


$120

VIP EXPERIENCE (10AM-4PM)

For a deeper dive into local food join us for the Chef Fest VIP experience. Interact with a select group of chefs as they prepare their dishes over live fire on the farm preceding the event. Tickets include an on-site parking pass (avoid the bus ride from the main parking lot).

 


Parking

Parking for Chef Fest 2018 is located at the adjacent Travis High School (11111 Harlem Rd, Richmond TX 77406) and complimentary bus service will deliver attendees to the Village Farm. Parking in the farm lot is limited to VIP ticket holders and those with handicapped permits.



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Sponsors

Loam Agronomics
Edible Houston
Wild South Tea
Saint Arnold Brewery
Spindletap Brewery
Deep Eddy Vodka
Houstonia
Culture Map Houston
Granel Spice Market
HEB
Southern Star Brewing Company

Beneficiaries

Houston Food Bank
Urban Harvest
I'll Have What She's Having
Houston Food System Collaborative
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