by Crave Staff
Wine Down Bistro, Culinary School of Fort Worth, Texas Prairie Farms and Artisan Baking Co. are teaming up to present Farm & Fork, anew pop-up restaurant at 6 p.m. Sunday, Aug. 14 at Wine Down Bistro, 124 S. Scott St., in Burleson. Farm & Fork is a creative collaboration between Chef Andrea Blair of Wine Down Bistro, Chef Brad Waier of the Culinary School of Fort Worth, Farmer Kim Gerdeman of Texas Prairie Farms and Gwin and Mark Grimes of Artisan Baking Company. Continue reading
Filed under chefs, Crave, Farm, Food, Fort Worth, Pop-Up Restaurant, Wine
by Steven Doyle
An interesting exhibition is now on display that chronicles food and nutrition for the past 100 years. The National Archives announced recently What’s Cooking, Uncle Sam? would make its run through January 2, 2012 in Washington.
The exhibition is curated by Alice Kamps who was the former Director of Interpretation at Hillwood Museum and Gardens and Director of Arts Learning at Chicago Children’s Museum has gathered an interesting display from within the belly of the government that doesn’t always portray Uncle Sam in the best light. Continue reading
Filed under Arts, Bacon, Burgers, Farm, Steven Doyle, Stick of Butter, tamales, Washington DC, What were we thinking?
Provost and Lemley Sharing a Tomato
by Steven Doyle
Crave was happily invited to join a band of chefs in an excursion just past Canton, Texas to the happiest tomato farm in the Lone Star state, JT Lemley’s Produce and Plants.
Early yesterday morning about 24 chefs and a few journalists including one of Lemley’s best admirers, Kim Pierce, hopped aboard 2 vans led by Chef’s Produce manager Richard Torres to visit the farm for a day of discovery. For many of the chefs using local produce such as Lemley’s has been an important aspect to their business plan. Continue reading
Filed under chefs, Crave, Farm, Steven Doyle
