Tag Archives: chefs

Community Cooks At Paul Quinn College

DSC01283by Steven Doyle

A Community Cooks is an annual fundraiser to benefit the We Over Me Farm at Paul Quinn College, a student-run organic farm dedicated to improving the well being of its surrounding Highland Hills community and other communities in the Southern sector of Dallas by providing hands-on educational experiences and fresh, healthy affordable food options.

Last night guests from the community converged on the remnants of a football field that is now the bulk of the farm on the Paul Quinn campus. Each year since converting the field into farmland we notice new improvements, and the ever sense of success. Pride reels across the faces of the students as they take a firmer ownership of the yield. Continue reading

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Symphony of Chefs Event Feb 24

anthonyby Jennifer Thomas

The KidLinks Foundation is hosting its fourth annual “Symphony of Chefs” fine dining event on February 24, 2014 at the Hilton Anatole, Dallas. Each year the event has sold out, providing funding of therapeutic music programs for special needs children in North Texas. The KidLinks Foundation has raised more than $3.5 million at its two annual events since its inception in 2001.   Continue reading

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Students Taste of Dallas Feb 9 in Trinity Groves

studentby Steven Doyle

Want to support the next generation of chefs and enjoy some interesting food?  Haven’t seen local DISD chef instructors Anastacia Quinnones or April Barney in some time? Then you will want to check out the Students Taste of Dallas coming your way Sunday, February 9, 2014 from 4:30 to 7pm at 3015 in Trinity Groves. Taste your way around as students ply you with samplings of their best cuisine, and vote for the next Dallas cheffy star. Check out the details below, and purchase your $10 ticket now.     Continue reading

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Steward’s Dinner Featuring Joel Salatin And Your Favorite Dallas Chefs

Salatinby Steven Doyle

Check out the latest Farm to Fork dine around that will include many of your favorite Dallas chefs including Graham Dodds, Sharon Hage, Matt McCallister, Tim Bevins, Greg Bussey, Adam West, Katherine Clapner, Chad Houser, Jason Ferraro, Robert Lyford and so many more being added daily. The second annual Steward’s Dinner, A Festive Affair, will host author and farmer, Joel Salatin.

Salatin is best known for his work on his farm where he raises organic vegetables and meats. His 550-acre farm is featured prominently in Michael Pollan’s book The Omnivore’s Dilemma and the documentary films, Food, Inc. and Fresh. Pollan became interested in Salatin because of his refusal to send food to locations not within a four-hour drive of his farm, or outside his local “foodshed.”   Continue reading

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Vote For The Next Kitchen LTO Chef Now

DSC09537by Steven Doyle

Kitchen LTO is the most unique of all restaurants in Trinity Groves. Unique in the fact that both the kitchen and design is retooled every four month with the installation of a new executive chef and their menu. Owned by Casie Caldwell, who also owns all the Greenz restaurants in the DFW area, LTO is looking for their next chef to start in February. This past weekend Caldwell hosted a soiree where all the potential chefs fr the next round were revealed and competed to a capacity crowd for votes.  On hand also were the potential designers who ere more than eager to discuss their plans for this project and their future in the design world.

Here you can meet the chefs yourself and hear first hand the menu concept they have in mind for LTO. After the read, go to the LTO website and cast your vote.   Continue reading

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Exclusive: Trinity Groves Fork Fight Battle

trinity grovesby Steven Doyle

More news from the folks at Trinity Groves, and this time there is competition in the air. Look for an NCAA bracket-style throw-down between all the restaurants starting July 11 (tentative), and continue each week until the last restaurant standing will face off Sharon Van Meter, owner and chef at 3015. The competition is called the Fork Fight Battle.

The events are still being finalized, but the group should meet each Thursday with a head-to-head competition that includes cocktails, and a wine paired four course meal from each restaurant.  Continue reading

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