The rabbit ragu at Duchess’ wine pairing event was inspired by Marcus Kopplin’s time at Piatello. (Courtesy)
As Fort Worth’s discerning diners prepare for a four-day food festival showcasing top chefs and restaurants later this week, notable developments are unfolding across the local dining scene. Leading the roundup are two highlights: Duchess’ inaugural wine pairing event and standout smoked meats at Smoke & Bone Barbecue’s new South Main location.
Duchess Launches Wine Pairing Series
Over the past year, Chef Marcus Kopplin has brought consistently high-quality, ingredient-driven dishes to the Near Southside. Two months ago, he began planning a wine pairing dinner with Duchess general manager Michael Szramoski and Leslie Hartman of Rootstock Wines.
Last week saw that vision come to fruition, and we were among the fortunate diners at the sold-out event who indulged in glasses of sparkling wines, Gomez Cruzado Rioja Crianza (2022), and a spring-themed five-course dinner. The evening featured a “Trio of Snacks,” crab and apple soup, rabbit ragu, and carrot cake panna cotta…