Join us for a series of sophisticated dinner gatherings hosted by FBC Kaufman, where culinary excellence meets refined entertainment. This upscale event is tailored for those seeking an exquisite evening in good company.

Event Highlights

  • Date & Time:

    • April 26th (Reservation cut-off: April 21st)

      • Fresh baked bread and butter

        Kale salad w/ winter fruit and mustard vinaigrette

        Coq au vin (red wine braised chix)

        Root vegetables (turnip, sweet potato, pearl onion)

        Potato purée w cream and butter

        Apple and pear cobbler, brown sugar crumble

    • July 26th

    • October 25th

  • Venue: The Porch

  • Dress Code: Business smart attire (Themes encouraged if specified)

  • Seating: Begins promptly at 6:45 PM

  • Event Conclusion: 9:00 PM

What to Expect

  • Immerse yourself in an evening of delightful service, accompanied by live music that complements the sophisticated ambiance.

  • Indulge in refined cuisine meticulously crafted by a renowned ** Michelin star chef.

  • Enjoy the company of like-minded individuals, designed with the 50+ age group in mind.

  • Limited seating ensures an intimate experience, with only 12 tables available (maximum of 96 guests).

Special Features

  • No cancellations: Once you secure your reservation, prepare for an evening of unparalleled elegance.

  • Be our guest: FBC Kaufman visitors are treated to a complimentary dining experience.

  • Humorous surprises towards the end of the evening promise laughter and enjoyment.

Reserve your seat.

Cost: $50 per person

Reservations: Cut-off one week prior to each event date.

Meet the Chef

Chef Matt Corbett brings 25 years of broad-based restaurant experience, with the lion’s share being in New York City and a 2-year stint in Miami. He has served at many heralded restaurants, including Oceana, Hudson River Club, Norman’s, Union Pacific, Artisanal, Picholine, BoBo and Ca Va Brasserie.

Chef Corbett is a venerated NYC culinary veteran, receiving such honors as two stars in Crain’s New York Business Magazine has assisted in several favorable reviews in the New York Times, and attaining the pinnacle of his star-seeking career as a ** Michelin Sous Chef at Picholine in NYC’s Lincoln Center.

Relentlessly searching for new challenges, Chef Matt turned his attention to new horizons in the airport environment to work for international restaurateur, HMSHost which has led him to his current surroundings.

In Chef Matt’s time away from the airport life, you will find him working his family’s boutique ranch in Scurry sustainably farming livestock and vegetables as well as hosting cooking classes and select private events in the Dallas area. During the spring and fall seasons, you will see Chef Matt showcasing his numerous farm-inspired products at the Fresh Market on Grove; come by and say hello!

For inquiries, contact dinner246@fbckaufman.org