Kick off the weekend of Earth Day between the end zones of the “WE over Me Farm at Paul Quinn College,” for “A Community Cooks,” an annual fundraising event that offers a fun, eco-friendly evening of live music and fine dining on the newly re-named Farm on April 19 at 6 p.m.
“A Community Cooks” celebrates the Farm’s accomplishments and raises resources to help expand the Farm’s ability to combat the food desert surrounding Paul Quinn College. The Farm brings healthy food to the neighborhood by donating a minimum of 10 percent of all items grown to those in need.
As the sun sets, mingle with Dallas’ top executive chefs as they step away from the kitchen to prepare their signature culinary creations between the rows of strawberries, mint and arugula on the College’s organic Farm.
Participating chefs include Jeff Harris from Bolsa, Matt Balke from Bolsa Mercado, Janice Provost and Chad Houser from Parigi, Tim Bevins from Craft, Tre Wilcox of Marquee, Jason Maddy from Oak, Jon Stevens from Nosh, Matt McCallister from Campo, the Dallas Cowboys’ Lamanna Orazio, Randall Copeland from Restaurant Ava, Central 214’s Graham Dodds, Brent Hammer from Hibiscus and more.
At tables draped in linen and topped in natural decor, enjoy a delectable dinner between the budding sprouts of cantaloupe and sweet potatoes as live music sets the stage for a great night of partying beneath the stars. It’s the recipe for a night to remember.
At 5 p.m., join the college for a special ribbon-cutting ceremony to celebrate the Farm’s expansion. Thanks to the contributions of the Associate Leadership Council of the Real Estate Council of Dallas, the Farm will now feature a greenhouse, lights, and an irrigation system. Those attending “A Community Cooks” will be among the first to witness the improvements. Tickets are $75.00 and can purchased at Prekindle.com