You might have noticed that the Sugar Land Wine & Food Affair has a new look. The 15-year-old celebration of chefs, food and wine has also brought in new partners as of this year and new guest chefs to the annual weekend of foodie-focused festivities.

This coming Thursday, April 6, SLWFA kicks off with two private dinners, The Boiling Point and The Italian Invasion.

The Boiling Point features well-known Houston chefs Bryan Caswell (Little Bigs, El Real, Jackson St. Barbecue and Reef Restaurant) and Rebecca Masson (Fluff Bake Bar) and includes nationally honored chefs David Bancroft (of Acre Restaurant in Auburn, Alabama) and Edward Lee (of 610 Magnolia, The Wine Studio, MilkWood and Whiskey Dry in Louisville, Kentucky). The four will team up to flex their culinary muscles and create an upscale seafood boil influenced by the crawfish boils and shrimp boils of the Gulf and Southern states.

From L to R: David Bancroft, Bryan Caswell, Edward Lee and Rebecca Masson. Courtesy photo

The Boiling Point dinner also raises awareness (and funds) for Caswell’s Southern Salt Foundation, which he and his wife, Jennifer, founded in 2015. Southern Salt’s mission is to “assist the communities along the Gulf Coast in creating sustainable systems to conserve our natural resources and fertile estuaries.” For the last two years, the couple has hosted special pop-up dinners featuring chefs from all over the country and auctions in order to raise funds for the young foundation. (See coverage from this past January’s Salty Supper #2 here.)

Tickets ($150 each) still remain for the The Boiling Point, but jump on them quickly as this is a small event and is expected to sell out in the next few days.

For more information about SLWFA events, click here.

PS: If you’re a lover of Italian wines, don’t miss the blind tasting, The Italian Invasion, hosted by sommeliers Andrew Curren, Craig Collins, MS &  Drew Hendricks, MS. This dinner is also on Thursday, April 6 and tickets are $200 per person.