Saturday, March 3, 2012

Chefs for Farmers: Mixin' it up on the Boulevard

Mixin' it up on the Boulevard is a great event from the Chefs for Farmers group. The event will feature the best chefs in Dallas as well as some very fine local pitmasters. See below for the details, especially the paragraph in bold. I hope to see you there.

Press Release: Chefs for Farmers’ much anticipated ‘Mixin’ it up on the Boulevard’ slated for May 6 at Lee Park will showcase tastings from more than 30 of Dallas’ top restaurants, samplings from 20 wineries and cocktails along with displays from local farmers, artisans and industry experts.

Participating chefs include Abraham Salum, Al Havens, Anastasia Quiñones, Andre Natera, Andrew Bell, Andrew Ormsby, Blaine Staniford, Brian C. Luscher, Bruno Davaillon, Chad Houser, Dan Landsberg, David A. Temple, David Gilbert, Franchesca Nor, Garreth Dickey, Graham Dodds, Greg Bussey, Hollie Dorethy, Jack Perkins, Janice Provost, Jason Maddy, Jeff Harris, Jeffrey Hobbs, Jill Bates, John Tesar, Jon Stevens, Josh Black, Katherine Clapner, Matt McCallister, Nathan Tate, Randall Copeland, Sarah Green, Scott Gottlich, Scott Romano, Tiffany Derry and Tre Wilcox.

Austin’s James Holmes of Olivia joins the Chefs for Farmers roster along with San Antonio’s Jason Dady of The Lodge Restaurant and David Gilbert of Stephan Pyles’ newest venture Sustenio.

Pit masters Justin Fourton of Pecan Lodge, Travis Mayes of Meshack’s Bar-b-que Shack and Tim McLaughlin and Will Fleischman of Lockhart Smokehouse will be firing up the grills [Not to worry, they will not be grilling] for some down home, Texas style BBQ bites.

Dallas legend Stephan Pyles will be honored as head chair, with honors also given to Kent Rathbun and Dean Fearing for their outstanding community outreach and support of local growers. Cold Springs Farm’s Beverly Thomas will also be recognized for the Community Supported Agriculture (CSA) commitment to grow and provide certified organic, in-season produce and herbs to consumers.

Cost is $60 per person or two for $110. For a complete list of participants and sponsors or to purchase tickets go to For general inquiries and sponsorship opportunities email 100% of the proceeds from Mixin’ it up on the Boulevard benefit Meals on Wheels Inc. and Water for Chizavane.

‘Mixin’ it up on the Boulevard’ is an outdoor food, wine and spirits festival to be held on May 6, 2012, organized by Iris McCallister and Christina LaBarba of FreshPoint. The celebration will bring local farmers, chefs and purveyors together at Lee Park in Dallas, Texas. From 1 to 5 p.m., patrons will enjoy bites by more than 30 of the area’s best restaurants, sip on great wines and cocktails, and listen to tracks spun by local DJs.

Sponsors to date include Whole Foods, FreshPoint,, Edible Dallas and Fort Worth, Lee Park Conservancy, Oh Brownie, Patrón Spirits Company and Range.

Chefs for Farmers was created Chef Matt McCallister to raise awareness for the locavore movement in Texas. Chefs for Farmers is a grassroots organization that celebrates all things local, and consists of a group of volunteers that put on no-fuss events in support of local farmers, as well as the chefs and businesses that participate in the local food movement. As a group, CFF is committed to donating 100 percent of event profits to charitable causes.

- BBQ Snob

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Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.