A Community Cooks at Paul Quinn College
A Community Cooks brings together culinary delights of Texas's top chefs, prepared right on the Paul Quinn College football field-turned-farm. Come for the food. Stay for the company, live music and dancing.
The participating chefs are Tonne Khabir (Classic Cup Cafe), Patrick Stark (Sundown at Granada), Eric Shelton (Kitchen LTO), Chad Houser (Cafe Momentum), Orazio La Manna (Legends at AT&T Stadium, Home of the Dallas Cowboys), Tim Bevins (The Front Room), Keith Hicks (Buttons), Mark Wootton (Garden Cafe), Bruce Pollett (FM Provisions) , Sharon Van Meter (3015 at Trinity Groves), Reynold Darthard (Executive Team Chef, Houston Astros) and mixologist Eddie Lucky Campbell.
In March 2010, Paul Quinn College transformed its unused football field into a two-acre student-run organic farm. The program operates as a small business and teaches students social entrepreneurship while providing fresh, healthy and affordable food to the community. Since 2010, the Farm has produced more than 20,000 lbs. of food, which they donate or sell to local charitable organizations, community members, as well as DFW restaurants and grocers. All proceeds from this event go toward the WE Over Me Farm and community education programs designed to increase healthy eating and food access in the Highland Hills section of South Dallas - a federally-recognized food desert.
Individual tickets for the event are $75; sponsorships and tables are also available for purchase. For more information and to purchase tickets, visit www.weovermefarm.com.