by Steven Doyle
It is time once again for the Dallas Farmer’s Market Chef Series. These marvelous cooking classes are no doubt the best deal in Dallas. Meet the chefs and learn fun cooking skills. The line-up is really special and celebrates the end of Summer and coming Fall.
Each class is scheduled from 11am to 1pm and costs $25 which is due the Thursday before the session, or $30 at the door. Click here for the complete schedule or to purchase advance tickets. Continue reading
by Nafeisa Shukair-Farley
Looking for a good, healthy choice for farm to table restaurant that is also fun and reminds you of family? Dallas has its own gem, Mudhen Meats and Greens in the Farmers Market.
When you walk up to the restaurant, the view through the picture windows of diners eating and smiling at tables that are set as if we are at home gives you a feeling of comfort and joy. All that was needed is front on the windows it would have been a Norman Rockwall painting. We could not wait to get inside. Continue reading
by Nafeisa Shukair-Farley
Since I mastered the making of the Big Mac, the next logical assignment for this CraveDFW reporter is to learn how to make the Mudhen Meat and Greens signature cocktail, “Squeeze My Lemon.” Why logical you ask? Well, I don’t eat Big Macs (that is my son’s expertise) and I am not a drinker (all my friends love to partake of the spirits) so not only am I getting out of my comfort zone (I admit, am a bit nervous), I am learning the fine art of the shaking not stirring concept. Note, I found out that bringing someone a bottle of beer does not count as making a cocktail. Continue reading
Mudhen Meat and Greens
, the popular and healthful eatery at the Dallas Farmer’s Market celebrates Valentine’s Day with a four-course Vegan Dinner with pairings from Blanco, Texas’ Real Ale Brewing (wine pairings also available). For reservations at 7:00pm, 7:30pm or 8:00pm email
or call 469.506.3992. Cost is $55 per person. Sounds like romance to us!
Mudhen Meat and Greens, the highly anticipated eatery at the Dallas Farmer’s Market opens Monday, January 18 at 5pm with lunch and weekend brunch service announced shortly. Mudhen is the newest concept from restaurateurs Shannon Wynne, Keith Schlabs and Larry Richardson.
Executive Chef Suki Otsuki uses fresh, seasonal produce and clean meats in tasty and creative combinations on an extensive menu that includes starters, salads, sandwiches, B.Y.O.B – Build Your Own Bowl and entree selections. Desserts are prepared in-house by Pastry Chef Laurel Wimberg. Continue reading
Scardello Artisan Cheese will officially open its doors in the Dallas Farmers Market’s The Market, on January 8, 2016. Cheesemonger Rich Rogers, alongside Cheese Enthusiast and Manager Austin Dupree, have secured a prime 400- square-foot, end-cap space inside the Market, a premier space for slinging cheese.
“We are thrilled about the official opening of our Dallas Farmers Market location. While we have always had a great mix of domestic and international cheeses at Oak Lawn, we are excited to focus more intensely on US and Texas producers at The Market. We look forward to working in a new and collaborative environment with some other great purveyors and producers,” said Rich Rogers, proprietor and cheesemonger at Scardello Artisan Cheese. Continue reading