Dallas Chefs Cook Al Fresco At Paul Quinn College Farm

A culinary event in the middle of a organic farm created in a college football field seems an appropriate kick-off [rimshot] for Earth Day weekend celebrations.

A Community Cooks at Paul Quinn College hosts Dallas chefs cooking in the WE Over Me Farm. Instead of yard lines, rows of greens, berries and vegetables will create the confines of each chef's on-site outdoor kitchen, from which they'll produce signature dishes. Sorta sounds like a very organized, non-stressful Top Chef challenge, minus the Judges Table.

Participating chefs include Jeff Harris (Bolsa), Janice Provost (Parigi), Graham Dodds (Central 214), Tim Bevins (Craft), Tre Wilcox (Marquee), Jason Maddy (Oak), Matt McCallister (Campo, FT33), Jon Stevens (Nosh, Snack) and others.

At 5 p.m. April 19, A Community Cooks celebrates the success of the Farm program (it donates 10 percent of all food grown to the surrounding neighborhood) and its expansion (greenhouse, solar lights and an irrigation system) with a ribbon cutting. Tickets are $75 and include the chefs' signature dishes prepared on-site, live music in the field and words from guest speaker, Dr. Eduardo Sanchez. Ticket proceeds benefit the Farm.

· A Community Cooks [Prekindle]
· The Farm at Paul Quinn College [Official]
· All Benefits Coverage on Eater Dallas [-EDFW-]

Janice Provost cooks on The Farm. [Photo: Elliott Munoz/WE Over Me Farm]