Stock and Barrel. Photo by Kevin Marple.

Paul Quinn College Hosts Fifth Annual ‘A Community Cooks’ Tonight

Nosh on signature dishes from some of Dallas' most noteworthy chefs.

Nosh on signature dishes tonight from some of Dallas’ most noteworthy chefs at the The Fifth Annual A Community Cooks fundraiser benefitting WE Over Me Farm at Paul Quinn College.

Chefs participating are:

Blythe Beck (Kitchen LTO)
Kirstyn Brewer (Victor Tangos)
Tiffany Derry (Tiffany Derry Concepts)
Roe DiLeo/Alex Fletcher (Henry’s Majestic)
Graham Dodds (Hibiscus)
Omar Flores (Casa Rubia)
Estevan Galindo (Hattie’s)
Chad Houser/Eric Shelton (Café Momentum)
Uno Immanivong (Chino)
Tonne Khabir (Chef Tonne)
Bruce Pollett (FM Provisions)
Anastacia Quinones (Molina High School)
Patton Robertson (Five Sixty by Wolfgang Puck)
Tony Sinese (Legends Hospitality at AT&T Stadium)
Jon Stevens (Stock & Barrel)
David Anthony Temple (Twenty-Seven)
Scott Tobey (Origin Kitchen + Bar)
Adam West (The Porch)
Mark Wootton (Garden Café)

According to the release:

“All proceeds from A Community Cooks go toward supporting the WE Over Me Farm and its mission to “transform the health and well-being of under-resourced communities in southern Dallas by providing healthy, affordable food options and by educating and empowering future generations to take better care of themselves, their environments, and their communities.”

The event takes place at 3837 Simpson Stuart Road, Dallas, TX 75241. Tickets cost $75 and can be purchased here.

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