Bits and Bites 2018 at the Dallas Arboretum


Bits & Bites: A Culinary Experience With a Cause

This year, El Centro College's Food and Hospitality Institute will celebrate 10 years of hosting Bits & Bites, an annual event for food lovers from across the metroplex who want to experience innovative, chef-curated bites and wine pairings.  Bits & Bites 2018 will offer more than 30 top chefs and will be hosted at the Arboretum's beautiful new food and sustainability-focused event space, A Tasteful Place, April 15 from 5-8 p.m.

The Food and Hospitality Institute has trained and educated the Dallas-Forth Worth food and hospitality workforce for more than 40 years.  Through Bits & Bites and other community efforts, the Institute demonstrates its commitment to the local culinary community and its status as a premier culinary training program.


This year Bits & Bites will be held at the Dallas Arboretum. Click here for directions

Tickets can be purchased for $65. Buy online today -- they'll go quick!

This year’s Bits and Bites committee is proud to honor Jessie Yearwood and the Founding Members of the Bits & Bites Committee.

Support the Culinary Arts in Dallas

Many Dallasites like the idea of eating local. Buying local food keeps local farms healthy and creates jobs.

The same is true of Bits & Bites. Proceeds from the event contribute to a fund established to enhance and expand El Centro College's Food and Hospitality Institute, a culinary program that trains and educates Dallas-Fort Worth’s food and hospitality workforce (and has been for more than 40 years!).

Once again we would like to extend the biggest thank you to our growing Bits & Bites family!

Look forward to seeing you there!!

Presenting Chefs

  • Chef Hugh Stewart, Whiskey Cake
  • Chef Janice Provost, Parigi
  • Chef Jim Knifong, El Centro College
  • Chef Katie Horne, Wild Salsa/DRG Concepts
  • Chef Aaron Nelson, Hook Line / Urban Taco
  • Chef Abraham Salum, Salum Restaurant
  • Chef Whitey Hershorn, Sysco Foods
  • Chef Shari Carlson, Dessert Dreams
  • Chef Hermann Hiemeyer, Hyatt Regency
  • Chef Chris Patrick, Abacus
  • Chef Nathan Tate, Rapscallion/Boulevardier
  • Chef Andrew Bell, Saint Ann / Harwood Hospitality
  • Chef Johnny Poché, Maggiano’s Little Italy
  • Chef Michael Scott, Rosewood Ranches
  • Chef Sandra Sepulveda, Mesquite High School

Presenting Chefs

  • Chef Jordan Swim, Vestals Catering
  • Chef Dunia Borga, La Duni
  • Chef Nick Walker, CBD Provisions
  • Chef Sharon Van Meter, Taco y Vino
  • Chef Ross Adami, The Mozzarella Company
  • Chef Meaders Ozarow, Empire Bakery
  • Chef Jean-Claude Plihon, Grand Hyatt DFW
  • Chef Ashleigh Wright, Fairmont Hotel / Pyramid Room
  • Chef Adam West, Local Yokel BBQ and Grill
  • Chef John Maas, Café 43
  • Chef Marc Cassel, 20 Feet Seafood Joint
  • Chef Nikky Phinyawatana, EnjoyMint
  • Chef Gaby McCormick, Fearing’s
  • Chef Wade Burch, Perle on Maple at Le Meridien Dallas, The Stoneleigh
  • Chef Nico Sanchez, Meso Maya
  • Chef Brian Zenner, The Porch

Delicious Beverages

  • David Stevens, Texas Ale Project
  • Chris and Michael Wyatt, Full City Rooster
  • Lee and Julia Fuqua, Duckworth Vodka
  • Southern Glazer’s Domaines & Estates Wines
  • Southern Glazer’s Premier Wines
  • Devils River Whiskey
  • Francis Ford Coppola Winery
  • Christopher Creek Winery
  • Lakewood Brewery
  • Harwood Tavern
  • Republic National Distributing Company

Sponsored by:

Sous Chef

Chef de Partie

Jenay & Mark Paul

Commis Chef

Phil & Stephanie Ritter

Bob Rycroft

In-Kind Sponsor


2017 Bits & Bites Photos: