by Jerry Stewart
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. Continue reading
by Steven Doyle
Inwood Vineyards has announced that they have produced the only commercial wine ever made solely of Dallas county grapes. The 2010 Chardonnay will be ready in a matter of weeks.
85 to 95% of the grapes are from Cedar Hill vines, the remaining percentage are from the original vines located at Inwood and Lover’s Lane in Dallas. Continue reading
by Steven Doyle
Nanci Taylor, Publisher of Edible Dallas & Fort Worth magazine is starting her third season of production. Nanci’s passion is to promote local food and its sources and artisans, throughout the North Texas area. You may find free copies of the quarterly on stands Whole Foods and North Haven Gardens, as well as many other locations around DFW.You may also read each issue online.
As I have traveled around the city speaking to owners and chefs of Dallas restaurants, many often refer to Nanci as one who carries the torch for the local food movement we have been experiencing over the past few years. I appreciate her enthusiasm and dedication to the cause, and any involvement I have personally as a locavore comes inspired by Nanci. Continue reading
by Crave Staff photo by Steven Doyle
Artizone.com, Dallas’ own online shopping website and home delivery service has paired up with David Anthony Temple (aka Chef DAT) and Tom Spicer for “Dinner in the Garden,” Sunday, October 30 at 5pm benefitting The Family Place.
Using the freshest produce from Artizone supported local farms including Spiceman’s FM 1410, artisanal shops and small businesses, Chef DAT will compose a one of a kind dinner concerto in 5 movements, to be performed in Spiceman’s urban garden with an orchestra of wines to match. Continue reading
by Crave Staff
is an annual fundraising event that features live entertainment, food and great times in order to raise funds for local food & farming groups. Its namesake comes from the more than 50-year-old barn that sits at Eden’s Garden
in Balch Springs. Continue reading
by Adam Sachs photos by Suzi Migdol
Crave reported last week about the vote that prohibited Garden Café from serving alcohol. In light of all the recent press on this issue, I thought it time to focus on Garden Café on its own terms. They have been around nearly nine years, and established themselves as a neighborhood institution with an identity that goes much deeper than the ability to serve beer and wine. I sat down with owner Dale Wootton and his son Mark to learn about the past, present, and future of Garden Café.
Dale Wootton purchased the building in 1991, thinking it was a “diamond in the rough” with an area that looked conducive to his favorite pastime of gardening. “I had all these plans [with the building] for what real estate appraisers call the highest and best use for land,” he said, “but I decided that I wanted to do what I wanted to do and not the highest invest use. So that’s why we came up with the idea of a garden, a peaceful relaxing place, where if you need some basil, you run out here and pick it.” Continue reading
by Crave Staff
There are still some seats available for Saturday night’s underground dinner with chef Nicole. She sends word that this Saturday will be particularly special with a guest Ali Morgan from Scardello, who will be showcasing cheeses.
Remember, Nicole is a classically trained chef who has cut her chops at such places as Nana and Bolsa here in Dallas.
We had a chance to catch up with Nicole during a recent dinner she was hosting and the cheese course was particularly breath-taking. Continue reading