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Thursday, April 11
The We Over Me Farm at Paul Quinn College is hosting its annual Community Cooks dinner this Thursday. Some of Dallas’ best chefs will be serving at the event, including Chad Houser, Jeff Harris of Bolsa, Jason Maddy of Oak and Matt McCallister of FT33. Tickets are $75 and benefit the farm. Here’s a previous story about the football field turned organic garden that truly is an oasis in a food desert.
See also:
For Paul Quinn College Students, the Stadium-Turned-Farm is a Field of Unexpected Dreams
Feel like getting your run on? Then maybe getting your beer on? DFW Runs has partnered with Four Corners Brewery to do exactly that. The extremely informal, no-streets-shut-down-or-anything-like-that jog (it’s not a “race”) will start at the brewery and head out to the Trinity levees and back. Just a four-miler. No biggie. It’s $15 per person and that includes a pint glass and four beers back at Four Corners. The Hook and Ladder Pizza Co. will be there selling post-run nourishment.
Friday, April 12
Wine Poste, the new specialty wine retailer (and swank event space) in the Design District, is hosting a special tasting of Anthill Farms pinot noirs this Friday. Each year Anthill Farms releases a limited batch of its wine, and Wine Poste has called dibs on the majority of the Texas allocation. The tasting is $10 per person from 6 to 10 p.m.
The Media Grill and Bar at the Hilton Anatole is hosting a Four Corners Brewing Co. beer dinner, prepared by chef de cuisine Anthony Bombaci. The five-course dinner is $60 and starts with an hors d’oeuvre reception at 6 p.m. and dinner at 7. Call 214-761-7439 for reservations or visit online.
Saturday, April 13
Chef Nicole’s Secret Supper Club is back at it in Deep Ellum with a five-course dinner this Saturday. Here’s an insider’s look at dinner. The five-course, BYOB dinner is at 8 p.m. To honor the passing of chef Randall Copeland, chef Nicole will make a bread pudding with “Randall’s famous biscuit recipe.” More information, including reservations, can be found here.
One of Dallas’ longest running supper clubs (five years), formerly known as Food Creates Community and now Vestals Tables, is gearing up for a spring dinner series. Chef Jordan Swim will prepare a warehouse dinner this Saturday at Village Baking Co. (5531 E. University Blvd.) from 7 to 10 p.m. The four-course dinner is just $40 and it’s BYOB. The menu and other particulars are available on Facebook.
