Be an Early Bird: Get Discounted Tickets for Chefs for Farmers Event in Dallas

The first bird I hear singing every morning is a Carolina Wren. If you click on this site right now and buy tickets you will hear the exotic sound of the Ka-ching.

Hurry, the upcoming (May 6) Chefs for Farmers event, Mixing it Up on the Boulevard, is sure to sell out fast. From now until February 21, you can purchase two tickets for $100. After that, if there are tickets left, you’ll have to pay $60 a pop.

The event, organized by Iris “Oh*Brownie” McCallister and Christina “Fresh Point” LaBarba, will unite local farmers, chefs, and purveyors at Lee Park in Dallas. The outdoor festival will include food, wine, and spirits provided by at least 30 area chefs.

This year Stephan Pyles will be head chair! Chefs Kent Rathbun and Dean Fearing will be head stools honored 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.

Jump for more.




DALLAS, TX — Chefs for Farmers recently launched Early Bird ticket sales for the highly anticipated MIXIN IT UP ON THE BOULEVARD (May 6, 1 p.m. – 5 p.m.) at On sale now through February 21 guests can purchase two tickets for $100, on February 21 tickets will be sold for $60 per person.

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 most talented chefs, sip on great wines and cocktails, and listen to tracks spun by local DJs. In addition, event goers can visit and a pop-up farmers’ market featuring products by local artisans.

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.

Tickets are limited.  To purchase tickets go to For general inquiries and sponsorship opportunities email [email protected].  100% of the proceeds from Mixin’ it up on the Boulevard benefit Meals on Wheels of Tarrant County and Water for Chizavane.

Sponsors to date include FreshPoint, Patrón Tequila, Lee Park Conservancy, Whole Foods and Edible Dallas and Fort Worth.

Chefs for Farmers was created by husband-and-wife team, Chef Matt McCallister and Oh*Brownie founder Iris 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.


  • S Keller

    Just curious, Cold Springs Farm is said to be USDA certified organic, but they don’t show up as an certified organic operation on the USDA database. Why is that?

  • As stated on the farm website, Cold Springs Farm entered the USDA Certified Transition to Organic Program in fall of 2009 so therefore won’t be listed until August 2012. The USDA Certified Transition Program standards are EXACTLY the same, the only difference being USDA provides some funding for the Certified Transition Program. The program was created to make it easier for farms to become USDA Certified Organic by providing not only funding but also hands-on guidance with soil fertility, cover cropping, and Integrated Pest Management. This program actually entails much MORE interaction and inspections from USDA since they are actually providing some funding for the farm. It is an INCREDIBLE program and I urge every farmer to take part in it as it will make them much more proficient and always on the cutting edge of USDA Research. If interested in more information on the farm’s status in the program, or if you have a farm and are interested in participating in the program, please feel free to Mr. William Donham, head of USDA/NRCS Parker County-Palo Pinto County, 817-594-4672, or you can contact me and I will help in any way possible! Thanks so much, Beverly Thomas, Cold Springs Farm, Weatherford, TX

  • For any person that may doubt the NRCS Organic EQIP program is any less intensive than “USDA Certified Organic”, following is the most important guideline: “In addition to the usual contract requirements for EQIP producers agree to develop and implement conservation practices for certified organic production that are consistent with an organic system plan per provisions established in the Food, Conservation, and Energy Act of 2008 (Farm Bill) and to standards established in the National Organic Programs (NOP) Act (7 USC 6501-6522). If terms are not met, the EQIP program contract may be terminated and producers may be responsible for repayment of benefits received and possible assessment of liquidated damages.” It is important to note that all participants in this program (including Cold Springs Farm) are bound by a CONTRACT with the USDA…which involves more stringent terms than being stand-alone USDA Certified Organic…I opted for the EQIP program not only because it provided funding for the farm, but more importantly, the program creates a hand-in-hand relationship with USDA/NRCS in developing the BEST care practices for the land…