by Steven Doyle
This year’s A Community Cooks takes place 6PM on Thursday, April 23rd at the WE Over Me Farm at Paul Quinn College. Enjoy the culinary delights of DFW’s top chefs, prepared right on the football field-turned-farm, while sipping on beer, wine, and other farm-inspired libations. Come for the food. Stay for the company, live music and dancing.
All proceeds from this event go directly toward the WE Over Me Farm and community education programs designed to increase healthy eating and food access in the Highland Hills section of South Dallas – a federally-recognized food desert.
In 2010, Paul Quinn College transformed an unused football field into a two-acre organic farm. The program operates as a small business and teaches student-workers lessons in social entrepreneurship. Over the course of four years, students have grown over 50,000 pounds of produce that is served in the cafeteria and sold to the community at a discounted rate. They also sell to chefs in Dallas’ premier restaurants and at farmer’s markets.
Featured Chefs: include Chad Houser & Eric Shelton, Cafe Momentum; Tonne Khabir, Chef Tonne; Mark Wootton, Garden Cafe’; Tony Sinese, Legends Hospitality at AT&T Stadium; Graham Dodds, Hibiscus; David Anthony Temple, Twenty-Seven; Omar Flores, Casa Rubia; Scott Tobey, Origin Kitchen + Bar; Anastacia Quinones, Molina High School; Tiffany Derry, Tiffany Derry Concepts; Jon Stevens, Stock & Barrel; Estevan Galindo, Hattie’s; Uno Immanivong, Chino Chinatown; Kirstyn Brewer, Victor Tangos; Adam West, The Porch; Patton Robertson, Five Sixty by Wolfgang Puck; and Bruce Pollett, FM Provisions.
Secure those tickets HERE.
