The inaugural food festival at Klyde Warren Park went off without a hitch, featuring some of the best chefs and wineries in Texas to raise funds for the park. Hosted over a period of two days in the park, with each chef creating their small plates in tens of different tents set up along the edge of the center lawn. Kicking off on a cool night on Friday with a Southern food competition, Down To The Roots, Park and Palate selected the competing chefs expertly. Both days in addition to chef presentations and unlimited tastings of small plates, liquor and beer sponsors were featured, including Svedka vodka and Glenfiddich among many others. Check out some of our favorite small plates below, including the winner of Down To The Roots competition on Friday evening.

Tyson Cole of Uchi

Tyson Cole impressed both the judges and the crowd with his southern take on ceviche, including cucamelon, Texas figs and puffed rice. The dish was balanced in flavor and full of differing yet complementary textures. This was by far the standout from all of the dishes on Friday evening.

Corn Meal Hush Pups by Todd Duplechan of Lenoir

Graham Dodds of Shinsei

Joel Harrington of Bolsa

BLT Macaron from Bolsa

BLT Macaron from Bolsa

Denis Kelly and Melody Bishop of Lark

Braden and Yasmin Wages – Malai Kitchen

Jason Dady of The Jason Dady Restaurant Group

Andrew Wiseheart of Contigo and Gardner

Anastacia Quinones of Kitchen LTO