As challenging as the three years of COVID surviving was, for many it was a walk-in-the-park compared to others like the North Texas restaurateurs. For ages, the area has spawned an amazing range of eateries and talents. Whether it was mom-and-pop startups or established stars of the foodie universe, North Texans are never wanting.
That is, until COVID hit and gut-punched the industry. For some restaurateurs, it was pivoting to curbside and delivery programs delivering everything from gourmet dinners to ‘ritas and chips at your front door.
Even with the adjustments, there were victims like the behind-the-scenes crews including busboys, kitchen workers, dishwashers, etc., who had to be let go.
With pandemic restrictions being practically nil now, North Texans are hungry to get back into the sitting down to a meal or drink at their old favorite and new kid-on-the-block restaurants. One of the challenges meeting restaurateurs is rebuilding their staffs.
To provide that work force of talent, Dallas College is holding its annual Bits and Bites on Sunday, April 16, at the Arboretum’s “A Tasteful Place.”
From 6 to 8 p.m., the following 30 chefs will have stations for tastings: Fernando Lezama (3F Premier Catering), Fernando Cardona-Heredia (Asador at Renaissance Hotel Dallas), Nikky Phinyawatana (Asian Mint), Chris Patrick (Bright Box Foods), Meaders Ozarow (Empire Baking Co.), Paula Lambert (Dallas Mozzarella Company), Hugh Stewart (Fork and Glass Catering), Luke Rogers (Beckley 1115), Andrew Ramsey (Profound Farms), Segundo Victorica (Dallas College), Sean Jett (Humble: Simply Good Pies), John Tesar (Knife Dallas), Dunia Terselich-Borga (La Duni Baking Studio), Adam West (Local Yocal BBQ and Grill), Misti Norris (Petra and the Beast), Abraham Salum (Salum Restaurant), Justin Box (Self), Sandra Sepulveda (Mesquite High School), Pete O’Donnell (The! Dallas Culinary Company), Marcus Moehler (MRM Food Services), Jimmy Contreras (Taco y Vino), Robert Hale (Texas Beef Council), Jordan Swim (Vestals Catering), Preston Nguyen (World Food Champion and Next Level Chef competitor), Josh Healy (Zolis/Cane Rosso/Thunderbird Pies), Jason Blackwell (Chef’s Knife Catering), Jacob Burden (Omni Dallas Hotel) and Jim Knifong (Dallas College).
And, of course, there will wine pairings and cool jazz music by Sierra Leone.
This year’s event will honor the late Jim White, who co-founded the Savor Dallas Food and Wine Festival and is well-remembered for his KRLD program that served up news and information to the delight of foodies.
While general admission tickets are going for $85, VIP tickets are going for $250 with perks like VIP parking, access to the VIP area featuring an elevated, 4-course small-plate experience by local chefs and VIP advanced entry at 5:30 pm.
* Graphic courtesy of Bits and Bites