Hunt & Gather Brunch

The table is set for brunch.

Guests arrive at Edwards Ranch

Cocktail hour on the hill.

Texas Swing singer Ginny Mac performs during cocktail hour.

Passed spring pea profiteroles with housemade pate a choux and Pernod-scented Louisiana lump crabmeat.

Chef David Bancroft shows off his oysters with fermented guajillo chili butter and candied brisket bark.

From left: Visit Fort Worth’s Mitch Whitten, COO; Crawford Edwards, owner of Edwards Ranch and executive board member; Amy Brown, senior vice president of sales; Terran Fleenor, senior manager of public relations; Lacy Lange, director of convention services; Sydney O’Connell, marketing coordinator; and Mary Jane Edwards.

Chef Jon Bonnell with his father, Bill Bonnell Sr., and a Southern Hospitali-tea cocktail made with bourbon, lemonade, and fresh mint.

Chef Molly McCook’s citrus-poached Texas Gulf shrimp and chilled garden asparagus served family-style.

Stephen and Skylar O’Neal await the next course.

Chef David Bancroft’s venison chorizo tamales with Alabama white sauce.

The Ranch to Garden Water cocktail—made with Banhez Mezcal, Topo Chico, triple sec, clarified green tomato and pepper puree—is served alongside the tamales.

Chef Jon Bonnell of Bonnell’s Restaurant Group in Fort Worth, Chef Molly McCook of Ellerbe Fine Foods in Fort Worth, and Chef David Bancroft of Acre Restaurant and Bow & Arrow in Auburn, Alabama.