Special to Inside The Pew
DALLAS – As the sun sets on April 19, a selection of Dallas’ top executive chefs will step away from the kitchen to prepare their signature culinary creations between the rows of strawberries, mint and arugula on Paul Quinn College’s organic farm. Feast between the budding sprouts of cantaloupe and sweet potatoes as live music sets the stage for a great night of partying beneath the stars.
“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.
At 5 p.m., join the college for a special ribbon-cutting ceremony to celebrate the farm’s expansion. Thanks to the contributions of the Associate Leadership Council of the Real Estate Council of Dallas, the farm will now feature a greenhouse, solar lights, and an irrigation system. Those attending “A Community Cooks” will be among the first to witness the improvements.
Dr. Eduardo Sanchez, the former commissioner of the Texas Department of State Health Services and current vice president and chief medical officer for Blue Cross and Blue Shield of Texas, will be the slated guest speaker. Sanchez is a leader in the fight to reduce food deserts and also stresses the link between the lack of access to healthy, affordable foods, and chronic diseases.
Tickets are $75 and can be purchased at http://www.prekindle.com/promo/id/21692820750405706
Participating chefs include Jeff Harris from Bolsa; Matt Balke from Bolsa Mercado; Janice Provost and Chad Houser from Parigi; Tim Bevins from Craft; Tre Wilcox of Marquee; Jason Maddy from Oak; Matt McCallister from FT33; Jon Stevens from Nosh; Randall Copeland from Ava; Central 214’s Graham Dodds; the Dallas Cowboys’ Orazio La Manna; and Brent Hammer from Hibiscus.