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Chefs For Farmers, Cooking For College, (Burp) Beeritas

OAK LAWNMeet FT33's Matt McCallister, founder of Chefs for Farmers. Dallas Voice's Arnold Wayne Jones profiles the chef (that's him in the photo, right), who founded the resource org to connect other chefs with area growers, ranchers and artisanal cheese-makers. There's a big wingding for the group in Lee Park on May 6. [Dallas Voice]

SOUTH DALLAS A community cooked for Paul Quinn College and its organic farm this week. Over a dozen top-line Dallas chefs helmed food prep stations for the big fundraiser that awarded $200K to the school. Participating chefs included Matte Balke from Bolsa Mercado, Tim Bevins from Craft, Randall Copeland and Nathan Tate from Ava/Boulevardier, Central 214’s Graham Dodds, Brent Hammer from Hibiscus, Jeff Harris from Bolsa, Matt McCallister from FT33, Jason Maddy from Oak, Janice Provost from Parigi, Jon Stevens from Nosh/Snack and Tre Wilcox of Marquee. The college donates 10 percent of its crops to combat the surrounding "food desert" in the neighborhood. [D SideDish]

KNOX-HENDERSONLeslie Brenner considers the "beerita" served at Katy Trail Ice House, Yucatan Taco Stand and elsewhere. It's a frozen marg with a bottle of beer inverted into it. Dribble, dribble. Brenner's verdict: Dumbest. Cocktail. Ever. [DMN EatsBlog]

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