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Dallas Chefs Support The Farm at Paul Quinn College with Culinary Cookout

Back in 2010, students at Paul Quinn College, Dallas' only historically black college, tilled up their football field to create an urban garden in a food desert. Since that time, the "We Over Me Farm" has cultivated over two thousand pounds of corn, squash, greens, tomatoes and other produce for the campus and neighborhood.

To help sustain that momentum, on April 19, some of Dallas' top chefs will set up shop between the goal posts (which are still standing) for "Community Cooks," an event aimed at celebrating the farm's many accomplishments and raising money to expand the resources and reach of the farm.

Chefs participating in the big cookout include Jeff Harris from Bolsa, Janice Provost from Parigi, Tre Wilcox from Marquee, Jason Maddy from Oak, Matt McCallister of FT 33, John Stevens from Nosh, Graham Dodds from Central 214 and Brent Hammer from Hibiscus.

Prior to the feast, there will be a ribbon-cutting ceremony to commemorate a new greenhouse, solar lights and irrigation system, which was donated by the Associate Leadership Council of the Real Estate Council of Dallas. Dr. Eduardo Sanchez, former Commissioner of the Texas Department of State Health Services, will be the guest speaker. Sanchez is a longtime advocate in the fight to reduce food deserts and the link between bad food options and chronic diseases.

The ceremony starts at 5 p.m. and dinner at 6 p.m. Tickets are $75 and can be purchased at Prekindle.com.


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