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First place, red wine
Tim Woehr, sous chef at Abacus
Seared Pork Tenderloin with Roasted Purple Fingerling Potatoes and Asparagus served with a Red Grape Rioja Reduction
One early highlight of the Dallas Wine & Food Festival was Thursday night's Rising Stars Chefs' Dinner at Turtle Creek Mansion, where two Dallas chefs and two from Fort Worth were honored. The festival continues through April 26.