The Dallas Farmers Market is a vibrant tapestry of culinary delights, where the rich flavors of Texas meet the diverse influences of global cuisine. Located in the heart of downtown Dallas, this market isn’t just a place to shop—it’s a destination for food enthusiasts seeking fresh, local, and authentic dining experiences.
Continue readingFiled under Steven Doyle
Every summer, an unmistakable aroma begins to waft through grocery store parking lots and restaurant patios across the Southwest: the smoky, sweet, slightly earthy scent of roasting Hatch green chiles. For those who know, this is not just another seasonal crop—it’s a signal, a short but celebrated season mid-July through September when a particular New Mexican pepper takes over menus, farmers markets, and culinary imagination.
In Dallas, Hatch pepper season is marked by a surge of pop-up roasters, limited-time restaurant specials, and shoppers filling bags with pounds of the bright green pods. But where do these peppers come from, and why have they achieved such near-mythical status?
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T-Rex Pickles has emerged as a beloved staple, thanks to the creative vision and entrepreneurial spirit of Liz Walker Bush and Travis Bush. This dynamic duo turned a simple passion into a thriving business, delighting food enthusiasts with their innovative pickling techniques since 2014.
Travis Bush’s journey to becoming a pickle mogul began with an unexpected twist. After losing his job at a local brewery, Travis was determined to take control of his future. A longtime resident of Dallas, he had always been intrigued by the art of incorporating beer into various recipes. Inspired by a brewpub in Boston that served beer-infused pickles, Travis embarked on his own pickling adventure.
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We recently received a message from a local beekeeper, Chris Miller, who owns Bee Kings and offers his unique honey at the Dallas Farmers Market.
Chris was excited to share a story of a particular honey that he will be offering tomorrow at the Dallas Farmer’s Market and only he can describe it so well. “Something we tried recently really surprised and delighted us. We broke open some watermelons for the honeybees to forage on during the dearth (dry spell for nectar flow) and WOW… those bees went to town on the sweet watermelon juice. In the end, we were blown away by the honey they produced; bright red… and tasted like a jolly rancher made of honey. Those crazy bees wowed our socks off us”.
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Mudhen Meat and Greens, the healthful eatery at the Dallas Farmer’s Market hosts a Spring Fling on Friday, April 12 from 4:30pm-9:00pm. Free to attend, guests can enjoy new Spring menu bites prepared by Chef Suki Otsuki while shopping from local vendors and listening to live music in the Beer Garden.
Local artists and artisans include Dallas Farmer’s Market, Eagle Mountain Cheese, East Texas Aquaponics, Glow From The Inside, Jewel Kombucha, RO Pantry, Sweet Frosted Cookies, Marc Truelove and Zerbina Wines. Token Flowers will be onsite selling flower crowns and bouquets. The first twenty guests will receive a complimentary gift bag.
Bright and flavorful Spring cocktails will be showcased and tasting cards can be purchased for $20. The full Mudhen menu including the new Spring offerings will also be available. Sweet Crooner will take the Beer Garden stage at 6:30pm with hits from the 50’s and 60’s.
For more information go to their website or call 214-698-7000.
Filed under Crave, Steven Doyle
by Steven Doyle
As we now know Graham Dodds left his post at the Statler. This will be his first event post Statler, and you will not want to miss this one. It is inexpensive, plus you will be able to meet and greet the chef. Not to mention dine well. This makes for the perfect date. The Farmers Market is full of surprises for the food enthusiast.
Born and raised in the great state of Texas, Graham Dodds attended East Texas State University before beginning his formal culinary education at Western Culinary Institute in Portland, Oregon. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
This past weekend Ka-Tip, the future Thai restaurant that will occupy a space street-level in the Harvest Lofts at the Dallas Farmers Market, previewed their menu to a capacity crowd at Taco y Vino in Oak Oak Cliff. There guests tasted a small variety of dishes that pleased and in some cases surprised the guests with their marvelous flavors.
“There really is nothing like our food in Dallas, these are the true flavors of Thailand,” oKa-Tip owner George Kaiho told us via a phone interview. George is half Japanese while his girlfriend is Thai, and she is the one who showed Kaiho how the flavors worked using recipes from her childhood, and ingredients rarely found in the North Texas area. Continue reading
Filed under Crave, Steven Doyle
Enjoy the Dallas Farmers Market Cooking Class with Chef Anastacia Quinones this Saturday, July 21. The class is from 1:30 to 1:00 with doors opening at 11am.
Anastacia Quiñones was born and raised in Dallas, TX. Growing up, her mother was a part-time caterer. She grew more intrigued with cooking and knew if she wanted to make it a career she was going to have to study. After graduating from The Culinary Institute of America in Hyde Park, NY, Anastacia traveled to San Francisco, California. Working under the Two Michelin Star recipient, Chef Laurent Manrique, Anastacia almost immediately learned French cuisine would be the base for all of her future cooking. Continue reading
Filed under Steven Doyle
