Food Creates Community

Food Creates Community - August 13th!

2011-07-08T20:04:00.000-07:00

Sold Out.

Look forward to being back together for a summer FCC.

Lots of great N. Texas produce to showcase and celebrate the best of the season!

August 13th - 7:30 - Garden Cafe

50 a person

BYOB

RSVP: http://foodcreatescommunityaug2011.eventbrite.com/

Food Creates Community - May 7th

2011-04-05T18:54:00.001-07:00

Sold Out...
Come celebrate the taste of spring! RSVP - http://foodcreatescommunitymay72011.eventbrite.com/ Look forward to having you.

Inspired Eating.

2011-03-18T17:02:00.000-07:00

Em and I just returned from San Francisco and Napa where we ate and enjoyed more than our fare shares worth of inspiring cuisine. At each of these wonderful spots I was struck by the purity of ingredients and the devotion to technique.

Here is the list:

Cafe Claude - The Slanted Door - Tartine Bakery - Bi Rite Grocery - Arlequin - Karas Cupcakes - RN74 - L Osteria del Forno - Chez Panisse - Boulettes Larder - Happa Ramen - Pizzeria Delfina - Cafe Fanny - Acme Bread - Ca Momi - Bouchon Bakery - The French Laundry

Because of the great DMN article we are excited to add more people to our FCC community! We look forward to having you at our table and providing tastes and flavors that represent the people and the season involved.

Early Spring - Food Creates Community - April 2.

2011-03-07T19:05:00.000-08:00

Look forward to having you at our table!

This early spring event will feature 5 inspired courses sourced from the best of North Texas!

RSVP: http://april22011.eventbrite.com/ - SOLD OUT.

Saturday April 2 @ 7:30 - 50 a person (BYOB)

? - jswim@vestalsfoods.com

www.vestalsfoods.com

Food Creates Community.

2011-02-28T17:13:00.000-08:00

Enjoyed our time together on Saturday night - hope you enjoyed all of the flavors and tastes.

Our next event will be Saturday April 2 - stay tuned to RSVP.

Have a wonderful week!

February 26 - Food Creates Community.

2011-02-07T17:17:00.000-08:00

Looking forward to another year of Food Creates Community!
We are kicking off the year with a night filled with friends and flavors gathered around the bountiful table. The night will feature 5 courses sourced from the best of the area and prepared with passion for taste and nourishment. We will be back in the Lakewood community and offer two seating’s (6 and 8) on Saturday February 26. The cost is 50 a person and the event is BYOB.

RSVP 6 o'clock seating:

http://foodcreatescommunityfeb2011.eventbrite.com/

RSVP 8 o'clock seating: - Sold Out.

http://foodcreatescommunity8feb2011.eventbrite.com/

Look forward to having you at our table.

Questions: jswim@vestalsfoods.com or 214-755-3014

Mark Bittman: A Food Manifesto for the Future

2011-02-03T09:55:00.001-08:00

Interesting read here by Mark Bittman who just transitioned from his role as The Minimalist at the NY Times to an opinion blogger:

http://opinionator.blogs.nytimes.com/2011/02/01/a-food-manifesto-for-the-future/?src=me&ref=general

I enjoyed his point about getting more people to cook at home, thus the need for further cooking education, it is fascinating to me that well educated people have such a fear of the kitchen.

Happy snow day.

February Event.

2011-01-24T17:30:00.000-08:00

Wow, its been a while...Hope that you had a wonderful fall, holiday season, and new year!

We are setting the table for a new year of Food Creates Community; as always we are committed to providing unique dining experiences that celebrate people gathering around the seasonal table.

Mark your calendars for a FCC event the weekend of February 25th and 26th, more details soon.

Project Eden Dinner.

2010-08-22T15:08:00.000-07:00

Food Creates Community is a proud supporter of Project Eden a community garden in Richardson that provides fresh produce for a North Texas Food Bank sponsored food pantry.

We are helping the garden raise some finds for future expansion, so mark your calendars for Saturday September 25th for 75 a person.

A fall FCC will happen later in October.

We are actually on Facebook.

2010-08-16T20:09:00.001-07:00

Who would have thought.

See you soon,
Jordan

Summer.

2010-06-21T10:36:00.000-07:00

We are off to a great summer of flavors, weddings, and TX tomatoes!

Last night we celebrated the opening of a community garden in Richardson: The Eden Project. We put together some burgers, summer corn and tomato salad, veggie chips, and frozen fruit bars for the eager gardeners and their friends. It is exciting to see the people connect over something as basic as growing their own food.

We look forward to having you at Food Creates Community on August 28th:
RSVP here - http://aug2010fcc.eventbrite.com/
We will be back from a culinary trip to Europe, so come enjoy the bounty of late summer in TX. 50 a person - BYOB

Pizza.

2010-05-30T17:55:00.000-07:00

Vestals Flat Bread.

Caramelized TX Onion and Elephant Garlic.

Prosciutto, Paula's Mozzarella, 405 Oregano, TX Honey.

Schedule Update.

2010-04-10T08:33:00.000-07:00

Food Creates Community is looking forward to a great late spring and summer schedule...

May 1st - FCC in Abilene, TX (back to the college days) Sold Out.
Supporting Connecting Caring Communities - wecareabilene.org

May 21st - http://maytapasfcc.eventbrite.com/ - Sold Out.
A night of TX style Spanish Tapas - 20 a person

June 10th -http://fccjunesmokeout.eventbrite.com/ - Sold Out.
A FCC favorite - Backyard BBQ - 30 a person

August 28th - http://aug2010fcc.eventbrite.com/
Back from a culinary trip to Europe come enjoy late summer flavors - 50 a person

Look forward to having you at our table.

Darina Allen / White Rock Market

2010-03-31T06:08:00.000-07:00

Have you heard the story of Darina Allen? Here you are: http://www.nytimes.com/2010/03/31/dining/31Irish.html?ref=dining

Also, have you attended the White Rock Market on Saturday mornings?

My friend Ryan Smith is creating wonderful espresso drinks at the Green Spot on Saturday mornings, his brews often sourced from Oak Cliff Roasters are sure to entice.

Cheers.

Three Course Concert - Sold Out.

2010-03-21T11:39:00.000-07:00

On April 10th Food Creates Community will partner with musician Dylan Sneed and coffee roaster Shannon Neffendorf of Oak Cliff Coffee Roasters for a night of tunes, local coffee, and seasonal tastes, we look forward to having you.

Reserve your spot here : http://3courseconcert.eventbrite.com/ (Event Sold Out)

Below are a few pictures of our last event...

We will set our spring and summer dates soon, so stay tuned.

Also wanted to share a link to an interesting blog that a fellow FCC diner shared with me:
http://fedupwithschoollunch.blogspot.com/2010/03/faq.html

Enjoy the snow!

Tonight.

2010-02-27T23:49:00.001-08:00

Thanks to all who made tonight a memorable event. It was great to greet regulars as well as new faces. We hope you enjoyed the stories shared, whether it was the story of the food, the people, or the community; you being a part of Food Creates Community, helps our story continue. Let us know what you thought?

A Few Offerings.

2010-01-24T19:09:00.000-08:00

There will be more to come this spring, but here are the Food Creates Community (FCC) events on the books today...

Also a few changes -

FCC is BYOB (Look forward to seeing the great TX wines and beer that you all bring!)
10% of all FCC profits will be donated to a different charity each dinner.
Ticketing for FCC dinners will be done through Event Brite

February 27th - Food Creates Community - 7:30

Celebrate the local bounty and flavors of late winter...Italian Style
BYOB - a great wine to bring would be Llano's Super Tuscan
50 a person
Buy Tickets now - http://227fcc.eventbrite.com/

April 10 - Three Course Concert - 7:30

Food Creates Community, Musician Dylan Sneed (www.dylansneed.com), and Dallas' finest Oak Cliff Coffee Roasters (http://www.oakcliffcoffee.info/) unite for an evening like you have never experienced.

Great Music, Food, and Coffee!
50 a person - BYOB
Buy Tickets now - http://3courseconcert.eventbrite.com/

For any questions, contact: jswim@vestalsfoods.com
Both events will take place in Dallas, specific locations will be disclosed after reservations.

Michael Pollan's new book.

2010-01-10T18:30:00.000-08:00

Interesting interview with M. Pollan concerning his new book: Food Rules.

http://well.blogs.nytimes.com/2010/01/08/michael-pollan-offers-64-ways-to-eat-food/?ref=dining

In the book he lays out 64 rules as an expansion of: Eat Food, Mostly Plants, Not too much.

One of the rules that did not make the list is...dont eat anything the size of your head!

Eat Well.

Happy New Year.

2010-01-04T08:59:00.000-08:00

A new year means a new schedule.

But before we put the finishing touches on our spring and summer schedule, we wanted to see what new ideas or locations you had for our FCC dinners. We have experienced tremendous response in 2009 and know that 2010 will be full of great local food and times spent around the table.

Let us know what themes or ideas you have for FCC as we look into the new year!

School Lunch Meat.

2009-12-09T08:45:00.000-08:00

At various FCC dinners we have discussed the policies surrounding the lunches served in our nations school cafeteria's. Something needs to change, the nations most vulnerable (children) are the ones suffering because of low grade meat supplied to school lunch programs. The USDA has a dual role in administering the financing for school lunches, on one hand they need to provide safe and nourishing lunches while on the other hand they have to provide a venue for corporate beef manufacturers to sell low grade beef. This relationship is toxic.

See this article in USA today for more on the topic of meat in schools:

http://www.usatoday.com/news/education/2009-12-08-school-lunch-standards_N.htm

In hopes for change.

Happy (late) Thanksgiving.

2009-11-27T09:59:00.001-08:00

Did you see?...

http://kalman.blogs.nytimes.com/2009/11/26/back-to-the-land/?8dpc

Enjoy your leftovers.

Underground dinner in Chicago.

2009-11-02T12:54:00.001-08:00

Check out the link to a new supper club concept in Chicago.

At FCC we love bacon, but The Wandering Goat incorporates pork belly into everything...

http://www.chicagotribune.com/features/chi-091101mag-izard-party%2c0%2c7650587.story

Enjoy.

Holiday Parties!

2009-10-29T10:31:00.000-07:00

Are you interested in bringing a tast of Food Creates Community to your holiday party?

Let Vestals Foods create a memorable locally inspired dinner party for you and your loved ones.

Contact - Jordan Swim - 214-755-3014

Turkey.

2009-10-27T12:20:00.001-07:00

Just ordered my turkey yesterday from Rehoboth Ranch. Here are the details...

TIME TO ORDER THANKSGIVING TURKEYSIf you plan to order a Thanksgiving turkey from Rehoboth Ranch, now would be a good time. We hate to disappoint people by not having what they want, but every year in November, we get dozens and dozens of phone calls from people wanting a turkey, but we are sold out. There are two simple ways to order a turkey:1. Come to one of our farmers' markets (Dallas, Coppell, or McKinney) and sign-up for a turkey. You pay a $25 deposit now to hold the turkey for you, and $25 is subtracted from the final purchase price when you pick up your turkey.2. Send us an email saying that you want to order a turkey, and we will send a reply with some simple questions to answer - how many, how big, where do you want to pick up, etc.? Send us a check for $25 for the deposit, and your turkey is reserved.For more details about types of turkeys available, sizes, prices, etc., please see the turkey ordering section of this newsletter.

They have broad breasted whites and heritage bourbon reds. Who else do you know sells heritage turkeys?

Foraging.

2009-10-21T08:12:00.000-07:00

I love to forage...forage through used bookstores, eclectic boutiques, thrift stores (I am looking for old Le Creuset pans), small grocery stores, and especially I love to forage for ingredients. Daily, you can find me at one of these spots Whole Foods, Sprouts, Central Market, Kroger, Natural Grocers, and Braum's buying something for tonight's meal, but when it comes to FCC my food scouting becomes obsessive. I spend at least the 7 days prior to an FCC event scouring the shelves, stalls, and food stores all over Dallas. Here is a sample of the places and purveyors that stock the FCC pantry...Hope you too, will support these local businesses!

Dallas Farmers Market
Georgia' Farmers Market (Plano)
Treaty Oak Rum (donated to FCC) Fabulous Product!
Tom Spicer (Fitzghugh area)
Nitschke Beef - (has donated to FCC in the past) - grass finished beef!
Oak Cliff Coffee - (has donated to FCC in the past) - wonderful roaster
Henry's Homemade Ice Cream
Lucky Layla Dairy
Rehoboth Ranch
Windy Meadows

Maybe you know people or CSA's that I do not...let us know.

FCC on NBC DFW!

2009-10-20T08:50:00.001-07:00

Here is the link...

http://www.nbcdfw.com/around-town/food-drink/Grass-Roots-Gourmets-64917407.html

Celebrating Fall in Texas

2009-10-18T10:24:00.000-07:00

And what a celebration we had! From the beautiful weather to the gracious location and friendly people, last night's dinner was the perfect gathering of friends over a warm, autumn meal. We want to send a special thank you again to our gracious hosts, Tricia and Mark, for opening up their home and backyard to us to enjoy such a great night together.

With around forty attendees (one of our best attended yet), there were people from all over Dallas, who made the trek into the country-esque dining adventure.

The menu focused on locally-grown, seasonally available foods, fresh from local farmers' markets.

Pecan & Lucky Layla Wafer, Rusk Apple Butter
Treaty Oak Cider

Amuse of Beer Braised Cabbage with Deer Sausage in Persimmon Mustard

Fennel Soup, Hazelnut Crisp—Cranberry
Llano Signature White

Texas Butternut Squash Risotto
Llano Meritage

Overnight Braised Nitschke Roast, Sweet Potato & Turnip Puree, Seasons First Brussels Sprouts
Becker Claret

Pumpkin Beignets, Henry’s Maple Ice Cream,
Caramel
Oak Cliff Coffee—El Salvador

Thanks again to all who attended and we hope you enjoyed yourself as much as we enjoyed providing this meal! We hope to see you at the next Food Creates Community event!

Fall in Texas.

2009-10-17T22:46:00.000-07:00

The crisp air, Treaty Oak apple cider, Nietschke Roast, Pumpkin Beignets...their is just something about fall in Texas.

Thanks to all who made tonight truly tasteful. Lets hear about your thoughts.

We appreciate your support of Vestals Foods and look forward to serving you soon.

Celebrating One Year!

2009-10-13T08:59:00.001-07:00

Saturday marks one year for Food Creates Community.

It has been a tremendous pleasure to have many of you at our table. On this anniversary, we renew our commitment to our community by serving responsible, local, and organic foods in unique settings, for the purpose of bringing people together around the table.

If you have not experienced Vestals Foods we hope you will soon.

Enjoying Lectures.

2009-10-08T16:38:00.000-07:00

Last week NN from Side Dish linked to this wonderful site full of culinary lectures.

http://onlineschool.net/2009/10/06/50-incredible-lectures-for-the-ultimate-foodie/

I am enjoying watching these food thinkers discuss their ideologies and research, it is intriguing the food conversations that are happening all over. Maybe we can organize a food summit of sorts here in Dallas?

Our New Website!

2009-10-02T07:06:00.000-07:00

www.vestalsfoods.com

Have a tasteful Friday.

School Lunches.

2009-09-30T12:51:00.000-07:00

At our Food Creates Community events we always try to incorporate up to date articles concerning food thought. A few months ago we discussed an article concerning School lunches. As a teacher, I spend much time thinking, hoping, and discussing changes within the school lunch system. When I saw today's NY Times food page I knew you all would want to see the greatness of the lunch program within this Queens school.

http://www.nytimes.com/2009/09/30/dining/30school.html?_r=1&ref=dining

Farmers Markets.

2009-09-28T14:20:00.000-07:00

Nice article concerning the explosive growth of farmers markets around the country...

http://www.usatoday.com/money/industries/food/2009-09-27-farmers-markets_N.htm

Interesting that this article runs at a time when big D is shutting down some of our belove farmers markets...i.e. Celebrations?

Food Creates Community - Sold Out.

2009-09-15T08:43:00.000-07:00

Food Creates Community
October 17th @ 7:00pm
Come and Enjoy
A unique culinary experience
A menu inspiredby fall in Texas
An intimate outdoor setting
4 extraordinary courses paired with perfect wines
50 dollars per person
This event is limited...RSVP - jswim@vestalsfoods.com

The relationship between food and healthcare.

2009-09-10T12:05:00.000-07:00

Check out Michael Pollans article in todays NY Times.

http://www.nytimes.com/2009/09/10/opinion/10pollan.html?_r=1&adxnnl=1&adxnnlx=1252609409-82ceBHuJfkwm2vxwSm9TmQ

Have a tasteful day.

Pollo...An excerpt from the Rehoboth Ranch Newsletter.

2009-09-03T06:49:00.000-07:00

Cheap chicken. You get what you pay for.
To bring us cheap chicken, commercial producers have been dramatically speeding the growth rate of broilers. In 1950, chickens took 12 weeks to reach four pounds. Today, through a combination of selective breeding, growth promoters, and high-energy feed, broilers reach four pounds in just five and one half weeks.
This speedy growth saves us money at the check-out stand. It also kills a growing number of birds. Commercial chickens grow so quickly that their hearts and lungs can barely sustain them. As the demand for oxygen increases, their hearts beat more rapidly. If the demand continues, their right ventricles become enlarged and eventually fail. Called "ascites,"this condition kills millions of birds worldwide and costs the industry an estimated $500 billion per year.
More and more consumers are rejecting this false economy. They are choosing to pay more for healthy birds that are raised outdoors without the use of growth promoters or feed antibiotics. Their families get a richer supply of vitamins and omega-3 fatty acids in the bargain.

Interesting thoughts on your favorite protein!

Vestals Italian for 15.

2009-08-31T19:22:00.000-07:00

Vestals Pizza Margherita-----TX Corn, Lemley Tomato, Pine Nut Succotash

TX Squash, Organic Greens, Parm Crisp, Citrus Vinagrette

Homemade Tomato & Fennel Sauce, Linguini, Sauteed Chicken, Mushroom and Oregano Cream

Food Creates Community...Fall Dinner.

2009-08-16T12:56:00.000-07:00

Food Creates Community
October 17th @ 7:00pm

Come and Enjoy

A unique culinary experience

A menu inspired
by fall in Texas

An intimate
outdoor setting

4 extraordinary courses paired with perfect wines

50 dollars per person

This event is limited...RSVP - jswim@vestalsfoods.com

Julia's Chocolate Mousse!

2009-08-13T20:27:00.000-07:00

Recipe #345 Chocolate Mousse. We went to watch Julia and Julie today and the movie was infectious. Upon returning home we discovered no less than 3 Julia Child cookbooks buried under piles of Bon Appetit magazines. #345 seemed a perfect fit for our quart of heavy cream and large bag of chocolate chips stored in the fridge...but could we really wait the 7 hours for it to chill? And did we really want to get that many pans dirty on a week night?

As soon as we got going, we had a lot of fun- Emily especially loved having her picture on the blog so FCC fans know that SHE can cook too!!! Can't wait to do more Julia recipes...By the way the mousse is deceivingly light.

Around the Table - A Taste of Peru

2009-08-09T16:03:00.000-07:00

A few pictures from our Peruvian Dinner last night.

Taste of Peru – Around the Table – August 8, 2009
Pisco Sours – Roasted Corn and Marinated Olives
405 Tamale - Lemley Farms Tomatoes
Ceviche – Hawaiian Swordfish, Wolf Creek Farms Sugar Queen
Causa – East TX Potatoes, Windy Meadows Chicken, TX Green Beans
Tacu Tacu – East TX Creamer Peas, Free Range Egg, Plantains
Lomo Saltado – Rehoboth Ranch Grass Fed, TX Baby Bellas, TX Patty Pan Squash
Empanada - TX Fig and Blueberry

The Peru dinner was the last of our Summer Schedule, stay tuned for our Food Creates Community Fall Schedule.

Astrid y Gaston.

2009-08-04T19:01:00.000-07:00

Peru's Cocktail - Pisco Sour

Octopus Ceviche and Grouper Sashimi

Goat and Pumpkin Dumplings

Tuna in 5 Spices with Sweet Potato 3 Ways

Shaved Apple Tart with Saffron Gelato

On our recent trip to Peru we visited a fabulous restaurant Astrid y Gaston. Gaston Acurio is Peru's chef. He is the quintessential voice in the culinary revolution that is sweeping Peru. Peru has such interesting geographical features and mixtures of culture that their food could be described as the first fusion.

Kogi in LA.

2009-07-13T14:37:00.000-07:00

Kogi - Korean Taco Truck

On our recent trip to L.A. we enjoyed some Kogi goodness.

Our friend paying his $2 per taco

Em and I ready to devour our Tacos...short rib, chicken, shredded pork, and Tofu. All of the tacos are topped with an adapted Kimchi (Korean Cabbage slaw) all topped with lime.

Maybe Vestals Foods will start their own truck?

Around the Table...A Taste of Hawaii.

2009-07-03T21:46:00.000-07:00

Join us on July 18th @ 7:30 for...
Local Produce, Great Wines, and Hawaiian Flavors.
$75 a person (4 Spots Left)

Email - jswim@vestalsfoods.com

Food Creates Community Summer BBQ.

2009-06-21T19:59:00.000-07:00

Our summer BBQ was a great way to celebrate the beginning of summer. We enjoyed meeting new people, reconnecting with past friends, and welcoming two new purveyors into our circle. Brad from Nitschke All Natural Beef (nnbeef.com) donated the brisket and gourmet ground. Shannon and Jenni Neffendorf of Oak Cliff Coffee (oakcliffcoffee.com) whipped up fabulous iced coffees using their freshly roasted, cold-brewed Ethiopian Sidamo. We had a great time grilling, smoking, cooking, and creating this summertime meal!

Rehoboth Ranch Thai Chicken Skewers grilled over Hickory.

TX Pecan Smoked Baby Backs

Nitschke Coffee Rubbed Burgers, Grilled Sweet Corn, and House made Chips.

Lemley Farms Tomato and Watermelon Salad, Marinated Feta,

Spicer Greens, Texas Olive Oil.

Nitschke Brisket Two ways - Traditional BBQ & Brisket Tacos.

We ended the meal with homemade Ice Cream Sandwiches and the best ever Iced Coffee!

Thanks again to Nitschke All Natural Beef and Oak Cliff Coffee Roasters.

Thanks to all of you for supporting Food Creates Community. It is inspiring to see all of the people in Dallas that support Local and organic produce and meats. Bon Appetit!

All Full.

2009-06-16T09:25:00.000-07:00

Look forward to having everyone at our summer backyard BBQ this weekend!

Deep South Menu.

2009-06-02T20:27:00.001-07:00

Around the Table – May 30, 2009
Mozz. Co Cheese & Pimento – Windy Meadow Egg Salad
Biscuits with TX Plum Preserves
Spicer Greens, Canton Blackberries, TX Pecans
TX Purple Hull Pea Patty – TX Yellow Onion Relish
TX Watermelon & 405 Mint Soup
TX Gulf Shrimp and Grits
Rehoboth Ranch Pork Chops Molasses Glaze
East TX Squash & Green Beans
Fairfield Peach Pie

Deep South.

2009-06-01T06:51:00.000-07:00

Here are a few pictures of our "Around the Table" dinner on Saturday.
The intimate size allowed for interesting foodie conversation and lots of laughter, I look forward to many more times of sharing tasty local foods and good wine. Bon Appetit!

Our Next Events.

2009-05-28T09:39:00.000-07:00

May 30th - 7:30 - Around the Table -
Intimate gathering celebrating local produce and the flavors of the deep South!
6 courses paired with perfect wines.
Limited to 8 people - $75 - Sold Out.

June 20th - 7:30 - Food Creates Community -
Backyard BBQOur Classic Summer Celebration!
Smoke, Summer Flavors, and Ice Cold Beverages...Need we say more?
Limited to 40 people - $40 -

For all events or questions, RSVP to jswim@vestalsfoods.com,
Please specify which event and how many.
Once confirmed, 1/2 payment is required to hold spot.

Food Weekend.

2009-05-26T07:51:00.000-07:00

A few scenes from our weekend culinary happenings.

Saturday - Vestals Foods catered a wedding!

Monday - Memorial Day Cook-Out.
Oranges, 405 Rosemary, Sea Salt, over Hickory.

Morning in the Garden.

2009-05-20T07:07:00.000-07:00

Can't think of a better way to spend the morning:
The birds chirpping,
a cup of Oak Cliff Sumatra,
and witnessing the miracles of the garden.
Aren't the squash blossoms amazing?

Hopefully we will have squash from our garden to serve at Around the Table on the 30th!

Have a tasteful day.

Our Summer Schedule!

2009-05-12T14:25:00.000-07:00

May 30th - 7:30 - Around the Table -
Intimate gathering celebrating local produce and the flavors of the deep South!
6 courses paired with perfect wines.
Limited to 8 people - $75

June 20th - 7:30 - Food Creates Community - Backyard BBQ
Our Classic Summer Celebration!

Smoke, Summer Flavors, and Ice Cold Beverages...Need we say more?

Limited to 40 people - $40

July 18th - 7:30 - Around the Table -
Intimate gathering celebrating local produce and the flavors of Hawaii.
6 courses paired with perfect wines
Limited to 8 people - $75

August 8th - 7:30 - Around the Table
Intimate gathering celebrating local produce and the flavors of Peru.
6 courses paired with perfect wines
Limited to 8 people - $75 - SOLD OUT.

____________________________________________
For all events or questions, RSVP to jswim@vestalsfoods.com, please specify which event and how many.

Once confirmed, 1/2 payment is required to hold spot.

Cinco.

2009-05-06T06:14:00.000-07:00

Five Reasons I love Cinco de Mayo!

5. Mexican Crema

4. Jicama Slaw

3. Sangria and Negro Modelo

2. Josh's Shredded Pork Taco's

1. Weeknight Party!

Cooking with Herbs.

2009-05-04T06:49:00.000-07:00

This Saturday @ Northhaven Gardens & Food Creates Community...

5 Herbs You Must Use!

Saturday May 9th @ 1:00

Hey it is Spring and herbs are at their best, why not come out, have some fun, buy some herbs, and meet others who love those little green leaves.

http://nhg.com/Events.htm

First Fruits.

2009-04-23T20:02:00.000-07:00

Don't know if we have enough to sell, but thought you might like to see the first from our garden.

Responsibility.

2009-04-23T09:05:00.000-07:00

Prompted by Earth day, my math classes had a conversation that covered the basics of environmental responsibility: reduce, reuse, and recycle. We used basic fractions and ratios to understand how students could reduce their waste. The LA Times, had a very interesting article on their Food page covering our favorite topic, Culinary Responsibility. Here is the link...http://www.latimes.com/features/food/la-fo-ethics-eating22-2009apr22,0,2783777,print.story...Enjoy!

I know DFW is not CA, but we are moving in the right direction.

Spring In Texas!

2009-04-20T10:47:00.000-07:00

The latest Food Creates Community dinner was quite an adventure for both the chefs and the participants. But what a reward!

Saturday started off rainy, wet and miserable with all of us praying for sunshine. By Saturday afternoon, it was balmy and beautiful! Welcome to Spring in Texas!

With the largest crowd to date (36 hungry attendees), the backyard setting was again the ideal location to gather. It was wonderful to see many people that remembered each other from previous FCC dinners.

The community of food lovers that are attending these events have been extremely supportive of the FCC efforts and vocal about their experiences through emails, blog entries and informal chats. Please continue to give us your feedback and thoughts to help make these dinners wildly successful each and every time!!

April 18th Menu

RR (Rehoboth Ranch) Bacon and Mozzerella Company Gougeres with Texas Goat Cheese

Paired with Purple Carrot Juice Cocktail

TX Gulf Shrimp Nicoise, Spicer Greens, RR Egg

Paired with Monterrey Reisling

"Amuse Bouche"
RR Chicken Pate with Fennell Fronds

Soup of Fennel and TX Ramps
Paired with Spanish Rose

Spring Vegetable Napolean
Paired with Llano Signature Red

RR Leg of Lamb and Roast Chicken with Pommes Frites
Paired with Becker Claret

Chocolate, Strawberry, Grapefruit and Lavender
Paired with Oak Cliff Roasters Coffee

We thank you again for a magical evening and look forward to seeing you at the next Food Creates Community event!

It didn't rain.

2009-04-19T11:32:00.000-07:00

I woke up this morning relieved: we had made it through last night, nothing burned, not too many cancellations, the Lord held back the rain, and everyone enjoyed the pate!

Hosting you is a great plesure. It takes back-breaking work and many hours, but the smiles, laughter and conversation make it all worthwhile (trying hard to remember those as we finish restoring our house and backyard to normal).

It is a joy to meet all of you, food is nothing if we have no one to share it with. I hope to share more with you at future events. Let us know what you thought about the evening...

And also thank you to all of my family(especially my wife) and friends because working and sharing these events with you adds depth and richness to my passion for bringing people together around a common meal.

Rehoboth Ranch.

2009-04-08T08:33:00.000-07:00

Just finished the protein order for April 18th. Rehoboth Ranch is located an hour outside of Dallas, uses sustainable farming methods, and provides a top quality product that Dallasites ought to take full advantage of. Our order from RR includes leg of lamb, whole free range chickens, farm fresh eggs, and smoked bacon. Check out their website or their presence in SHED 2 at the Dallas Farmers Market. Hope we can provide more opportunities for farms like RR and others like Windy Meadows to provide local and near organic meats to those who recognize the importance. In fact Emily and I are having chicken from Rehoboth tonight! - Eat Well.

Rehoboth Ranch, Grass fed Beef & Lamb, Pastured Poultry & Pork2238 County Road 1081, Greenville, TX 75401http://www.rehobothranch.com/ hutchins@rehobothranch.com

Cooking Classes.

2009-04-02T12:13:00.000-07:00

Circle your calendars for Saturday May 9th @ 1:00. We are teaming up with North Haven Gardens for a cooking class featuring: 5 Herbs you must use now, but aren't. North Haven Gardens has created a wonderful vegetable and herb garden at their store (North Haven and 75ish, between Forest and Royal) that provides wonderful inspiration for gardening and cooking. Hope you can make it! Stay tuned for more ways to become a part of Food Creates Community! Bon Appetit!

http://nhg.com/Events.htm

Full.

2009-03-26T15:44:00.000-07:00

Look forward to haivng all of you at our next dinner April 18th! Until then...eat well.

Our Next Dinner!

2009-03-12T12:15:00.000-07:00

Food Creates Community...
Celebrates Spring
April 18th @ 7:30 pm

Come and Enjoy
A unique culinary experience
A menu inspired by Spring time in Texas
An intimate and eclectic alfresco setting
Five extraordinary courses paired with perfect wines

$40 a person
Reserve your spot to jswim@vestalsfoods.com
Hosted by Vestals Foods
This experience is limited to the first 35 who respond.

Getting to Know You (Part II)

2009-03-02T12:25:00.000-08:00

As the next part in our series, we would like to introduce you to Josh Eason, one of the cooks for the FCC events and self-proclaimed food lover.

How long have you been cooking?

About 10 years

When did you discover your love for cooking?

My mom and grandmother influenced me when I was young. But in junior high and high school my dad and I would travel around Texas in search of great BBQ. We would go to Austin, Abilene, Houston and every small town in-between looking for great BBQ and talking to the owners of these BBQ joints and learning some tricks of the trade. I think that had a big impact on wanting to make great food and learning to smoke meat lead to a desire to explore more about cooking food.

What would you say your cooking style is?

Definitely Southwestern, BBQ, Texas-inspired dishes

Who/What is the biggest influence on your cooking?

Bobby Flay. Even though his name and brand has been heavily marketed in the last five years, his flavors and ingredients have inspired my food for years. Plus, I think he is just a cool guy.

What are the three must-haves in your pantry or refrigerator?

Besides salt and pepper...garlic (a must-have in starting something great), chiles (food is boring without the kick of a good chile pepper) and chorizo (it's my new favorite ingredient)

Describe your ideal meal.

Coffee-rubbed ribeye - the depth of flavor paired with a well-marbled steak is just nutty good!

Where do you see the future of cooking/food heading for you?

Right now it is just my #1 hobby and I love to entertain with food, but working with Vestals Foods has really been a great experience. My dream is to open a bed-and-breakfast when my wife and I retire. She’s great at decorating and making a home feel special and I would love to cook for guests.

Getting To Know You (Part I)

2009-02-18T11:17:00.001-08:00

In hopes of providing a little more insight on what Food Creates Community is all about, this is the first part of a three-part series on the cooks behind the concept. Each of the cooks completed a little questionnaire to reveal some of their innermost food thoughts and desires.

Our first Q&A is with Jordan Swim, the creator and visionary behind Food Creates Community and owner of Vestals Foods:

How long have you been cooking?
Seriously - since I was in high school, but I always remember my mom entertaining when I was younger, and I would help her with the parties and putting the food together.

When did you discover your love for cooking?
I remember eating at wonderful restaurants on summer trips in New England. I began to realize that I could put ingredients together to create wonderful flavors and tastes.

What would you say your cooking style is?
Comfort American with Southern European influence.

Who/what is the biggest influence on your cooking?
Alice Waters is someone who inspires me to connect my food with something beyond taste. My wife is my toughest critic and pushes me to create nourishing and unique tastes for our family every night.

What are the three must-haves in your pantry or refrigerator?
Kosher Salt, Orange Juice, Extra Virgin Olive Oil

Describe your ideal meal.
Family, Friends, under the stars, slight breeze, nice wine, great bread, grilled and well-seasoned meat, flavorful cheese, warm dessert with gelato and an espresso.

Where do you see the future of cooking/food heading?
There is a resurgence of people wanting "simple foods and authentice taste." In this, we must look at the nutrition of our nation and how we are promoting life-long nourishment for all people. As culinarians, we must make food that educates and inspires!

An Alfresco Evening of Texas and Italian Ingredients

2009-02-09T12:05:00.000-08:00

Food Creates Community presented its second dinner on Saturday to a wonderfully diverse group of people, many of whom were meeting each other for the first time. We want to thank the Side Dish blog for the nice mention which gave us a bunch of our new guests!

We were fortunate to have beautiful weather to enjoy the dinner outdoors by candlelight, strings of lights and a fire.

With attendees from all over the Dallas/Fort Worth metroplex, it was amazing to see everyone bonding over good food and company.

The focus for this dinner was an Italian theme, focusing on local ingredients to create flavorful dishes.

Comments from our attendees:

"I enjoyed eating outside, meeting new people and enjoying local ingredients in a non-restaurant setting."

"Flavors and taste were great."

"We felt like guests in your home, not strangers at a house with 35 people we didn't know."

"Everything was enjoyable from the beautiful ambiance to the great concept and delicious food!"

"Food was great, hosts so welcoming and interesting company!"

"I think that 'extended family' atmosphere, you and your friends and your family, your backyard and the weather - all of that is what made this meal and this food taste even more special."

February 7th Menu

"Beginnings" - Polenta, Rudolph's Italian Sausage, 405 Sage
Paired with Blood Orange Martinis - Titos Texas Vodka - Asti Spumante

"House Salad" - Grilled Radicchio - Texas Valley Grapefruit - Hazelnuts - Rehoboth Ranch Bacon - Reduced Basalmic - North Dallas Honey
Paired with La Serra 2007 Moscato d'Asti

"Pizza" - Classic Margarita - Mozzarella Co. Mozzarella - Texas Basil - San Marzanno Tomatoes

Paired with Arancio 2006 Nero D'Avola

"Pesca" - Traditional Risotta (Texmati Arborio) - Braised Red Oak, Texas Spinach - Pine Nut Crusted Wild Atlantic Cod - Golden Raisin Reduction
Paired with Mezzacorona Pinot Grigio

"Spaghetti and Meat Sauce" - 405 Pappardelle, Rehoboth Ranch Bolognese - Texas Portabella - Mozzarella Co. Mozzarella
Paired with Poggio Al Tufto 2006 Toscana

"Ice Cream and Cookies" - Paula's Texas Limoncello - Jon's Gelato - Anise Cookie in Dark Chocolate
Paired with White Rock Espresso and Good Earth Decaf Tea

Thanks again!

It was fantastic to receive such a warm reception to the concept, and we are excited about hosting another dinner in the coming months!

We enjoyed the opportunity to meet some new people who share a love of food. Please feel free to continue to provide feedback regarding your experience and we look forward to seeing you at our next event.

Photographs courtesy of Edd Eason Photography

Meeting at the Table.

2009-02-08T11:58:00.000-08:00

The table provides an opportunity for people to forge new relationships and find beauty over choice food and drink. Last night we had the opportunity to gather under the full moon for Italian flavors, wine, and local ingredients, plus we were able to add many new friends into our FCC circle. We laughed, dined, connected, and shared about our passion for local foods, home made memories, and aspirations for community nourishment. Let us know what you thought and also help us connect to others who are passionate about food, community, and people!

Join us on February 7th!

2009-01-14T13:10:00.000-08:00

February 7th Event
Food Creates Community
February 7 @ 7:30 pm
Come and Enjoy
A unique culinary experience
A blending of Italian Flavors and Local Ingredients
Cozy candlelit dining
Five extraordinary courses
paired with perfect wines
$30 a person
Reserve your spot by commenting
Hosted by Vestals Foods
Richardson, Texas
This experience is limited to the first 30 who respond.

Alice Waters on Obama's "Kitchen" Cabinet!

2009-01-14T07:25:00.000-08:00

Do you know Alice Waters? She is the revolutionary chef and proprietor of Chez Panisse in Berkley, California. Her ability to link farmers, community leaders, home cooks, and professional culinarians has begun the "local" revolution. Food Creates Community evolved from discussions concerning our commitment to local ingredients and our desire to connect diverse people around the well appointed nourishing table.

http://well.blogs.nytimes.com/2008/12/11/alice-waters-and-obamas-kitchen-cabinet/

Did You Miss the Fall Event??

2009-01-12T09:59:00.000-08:00

If so, you missed a spectacular dining experience.

Held on October 25th in the backyard of one of the chefs, the food and wine was a celebration of local fall ingredients for the thirty guests who attended.

Here is the menu from the event:

First Taste - Organic Spinach, Caramelized Balsamic Onions, Windy Meadows Bacon, Cranberry Vinaigrette served with Organic Butternut Squash with Four Quivers Goat Cheese Crostini
Paired with Fall Creek Falls (Texas Hill Country - Chenin Blanc

Second Bite - Roasted Texas Pumpkin Soup with Curried Cream

Paired with Kim McPherson Chana (Llano Estacado) - Meritage White

Third - 405 Fettucini, 3 foot Sage Pesto, Apple and Carrot
Paired with Kim McPherson Chana (Llano Estacado) - Meritage Red

Family Fourth - Windy Farms Overnight Roast, Roasted Root Vegetables and Squash, Corn Pudding, Jon's Cream Rolls
Paired with Messina Hoff (Bryan, Texas) - Barrel Reserve Cabernet Sauvignon

Something Sweet - Fuji Apple and Bartlett Pear Tart with Maple Syrup Gelato

White Rock Coffee (Fair Trade Peruvian) and Decaf Tea with Vanilla Soy Milk

We hope to see you at our upcoming event in February!

February 7th Event

2009-01-11T12:08:00.000-08:00

Food Creates Community

February 7 @ 7:30 pm

Come and Enjoy

A unique culinary experience

A blending of Italian Flavors and Local Ingredients

Cozy candlelit dining

Five extraordinary courses

paired with perfect wines

$30 a person

Reserve your spot by commenting

Hosted by Vestals Foods

Richardson, Texas

This experience is limited to the first 30 who respond.