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A Community Cooks


Paul Quinn College Farm 3837 Simpson Stuart Rd. Dallas, TX 75241
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  1. April 11, 2013 6pm


Back in 2010, Paul Quinn College turned its football field into an organic farm. A novel idea, and a good one. To date, the students and caretakers have produced over 4,500 pounds of fresh fruits and veggies, with a minimum of 10% donated to needy South Dallas families. Eddie “Lucky” Campbell is shaking up some fun cocktails, while a sexy lineup of Dallas’ best chefs are gathering on the field to cook their signature recipes with locally grown ingredients. (Participating chefs include:  Garreth Dickey, DISH Restaurant & Lounge;  Graham Dodds, Central 214;  Jason Ferraro, Hibiscus;  Jeff Harris, Bolsa;  Chad Houser, Café Momentum;  Orazio LaManna, Legends Hospitality/Dallas Cowboys Stadium;  Dan Landsberg, Dragonfly;  Brian Luscher, The Grape; Jason Maddy, Oak;  Matt McCallister, FT33; Janice Provost, Parigi;  Anastacia Quiñones, Komali;  Jim Severson, Sevy’s;  Nathan Tate, Boulevardier; Sharon Van Meter, 3015 at Trinity Groves; and Mark Wootton, Garden Café.)

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