Why am I typing all these details out and making you read them? For every vote, Chase Sapphire is giving $1 to Feeding America, and Feeding America will then give up to $10,000 to the North Texas Food Bank. Your votes will be providing meals for your hungry neighbors in Dallas.

It’s quite easy. I’ll even break it up into three simple steps.

Step 1) Choose your favorite from these 8 restaurants and their cuisines:

Argentinian – Empanadas at Argentina Bakery
Cantonese – Dim Sum at Hong Kong Royal
Italian – Steak Florentine at La Fiorentina
Moroccan – Beef Tenderloin Tagine at Medina Oven+Bar
Thai – Shrimp Red Curry at Royal Thai
Spanish – Paella at Si Tapas Restaurant Bar
English – Fish and Chips at The Londoner Pub
French – French Onion Soup at Toulouse Café and Bar

Step 2) Go here to vote every day from now until July 31.

Step 3) Feel good about yourself for helping the North Texas Food Bank and treat yourself to a milkshake.

Founder Atti Worku (left); Chocolate pudding cake with coffee ice cream (right) photos by Desiree Espada

Last night, Bolsa Mercado transformed into a delightful backdrop, playing host to founder Atti Worku and her non-profit, Seeds of Africa - an organization that provides a nurturing, educational community for young children and young adults in Adama, Ethiopia. Chef Jeff Harris prepared a four-course menu to approximately 60 Seeds supporters as I, an invited guest, witnessed this NYC-based non-profit introduce itself to Dallas.

Jump for more Desiree Espada photos.

Ricotta cavatelli with English peas, sweet corn, smoked tomato, and pea tendrils

While Worku was growing up in Ethiopia, she made the precocious connection at the early age of 10 or 11 that not all children had the option of attending school. This realization stuck with her into her adult days as a Dallas resident, spurring the young former Miss Ethiopia to start Seeds of Africa and do her part to fight the vicious cycle of poverty in her country. So far, Worku’s efforts are paying off. Seeds has carried out its mission statement with full force. In Ethiopia, it established a preschool program with 50 students where it provides educational services, uniforms, and anything else a child needs to attend school. This all-encompassing service ensures a better opportunity for the younger Ethiopian generations.

“Children will grow up to be whatever they want to be, and I believe all children deserve that,” says Worku.

Bolsa (left); dinner party guests (right)

Noura Liben and Samira Abderahman (left); decor (right)

Take a good look at the kids in the video below, and you’ll find that it’s really hard to say ‘no’ to a charity dinner as good as this one.

The menu:

Passed Bites
Lamb Kibbeh with fava bean puree & pita crisp
Bacon Popcorn with ‘bacon dust’
Duck Rillette with Texas peaches
Beet Salad with pressed cucumber, sumac & feta

Second Course
Ricotta Cavatelli
English peas, sweet corn, smoked tomatoes, pea tendrils

Main Course
Roasted Kobe Petit Filet
Roasted mushrooms, spring onions, Swiss chard, green garlic & banyuls jus

Dessert & Coffee
Chocolate Pudding Cake, Ethiopian Coffee Ice Cream & Hazelnut Biscotti
Cultivar Coffee Single Origin Ethiopian Coffee

Edible Dallas' table (left); Dean Fearing honored for his support of local farm growers (right) photos by Elizabeth Lavin

Lee Park was the place to be last Sunday. Over 1,000 people showed up for sold-out Mixin’ It Up On The Boulevard, a massive food event organized by Chefs For Farmers. The two women credited with pulling together all of the details are Iris McCallister and Christina LaBarba. This dynamic duo coordinated over 40 chefs, 20 farmers, wineries, breweries, mixologists, and artisan producers and pulled off what appeared to be a flawless afternoon of celebration. Chefs for Farmers, a group that supports local farmers, chefs, and businesses, donated 100 percent of the proceeds to Meal On Wheels of Tarrant County and Water for Chizavane.

Each chef was paired with a local vendor. Guests were encouraged to make donations at each station to help them raise money for an item (refrigerator, etc) the vendor was trying to buy. The chef list was impressive: Fearing, Pyles, Rathbun, Derry, Natera, Houser, Provost, Harris, McCallister, to name only a few. The public sampled the food, talked to the participants, and listened to DJ sounds and the band Sugarfoote & Co. At one point Dean Fearing took the microphone and sang along. Elizabeth Lavin captured the day with her Nikon.

Jump for her shots.

Stephen Pyles' Bay of Salmon Confit: Rocky's Turnips, Purple Hulls and Manchego "Chicharron"

Texas Honeybee Guild (left); Dude Sweet Chocolate's messed up ice cream float with foie gras caramel and cocoa nib ice cream (right)

Kent Rathbun honored for his outstanding community outreach and support of local growers

John Tesar's shrimp risotto (left); John Tesar (right)

Texas olive oil

Sissy's cobbler (left); Dive's ceviche with striped bass, marinated in lime juice, mango, cilantro, red onion, jalapeno, and tomato with housemade plantain chips

Al Havens, Anastacia Quinones and Abraham Salum from Salum (left); Dragonfly's duck prosciutto (right)

The Rosewood Mansion on Turtle Creek's chef Bruno Davaillon and his station, which had my favorite item, smoked hummus. Photos by David Higbee

Friday night’s soirée, TACA Lexus Party on the Green, took place on the lawn at the Rosewood Mansion on Turtle Creek.  There were cars up for winning, a cork pull, fabulous trips and dinners in the silent auction, and food. Oh, so much food. More than 30 chefs gathered in the courtyard to offer up some of their best fare. And it was all going really well, too, that is until Mother Nature got involved. It was a bit muggy at first, then there were sprinkles—little ones that grew—and then it rained. Partygoers and chefs headed toward the doors of the Mansion. Within a couple minutes, Mansion employees walked around offering umbrellas to those who stayed outside. But within maybe 15 minutes, it all cleared up, people and chefs returned to their stations, and the party continued.

Stephanie Hutson, marketing manager at The Mansion, was in high spirits. She said the party hosted about 600 guests. But she was also looking forward to the weekend when she would travel with Mansion chef Bruno Davaillon to the James Beard awards. Davallion’s dish was one of the best of the night. He served pork belly with smoked hummus, pickled ramps and rhubarb. I’m a sucker for hummus. Friday night, I discovered I’m a sucker for smoked hummus. I also really enjoyed Tim Byres’ dry cured pork with purslane and cantaloupe. It was a light, fresh dish on a muggy evening.

Chef Serge Botelli from Rosewood Tucker’s Point in Bermuda got rave reviews for his ancho-cocoa rubbed grilled quail, which came with sage polenta, spiced capsicum jus, and fig syrup. Several people also directed us to the Crescent’s chef Juan Rosado. He was serving a short rib with crispy, sticky rice and pickled vegetables. The ribs (a little large for one bite, but still manageable) offered a bit of kick at the end, which paired nicely with the rice.

I have a very large sweet tooth, so I knew I couldn’t leave without trying the Mansion’s chef Nicolan Blouin’s Mansion Macaroon Mania, an assortment of macaroons, which were made in-house. My favorite was the peanut butter and jelly. I’m simple.

Jump for food shots.

Photos by David Higbee

On Sunday, April 29 The Dram will also host an event from 7-12 pm. There will be a huge raffle, which will include pieces by local artists, bar tabs around the city, dinners from your favorite hot spots, and wine and spirits goodies. There will be a band, DJs, and a food truck.

More.

Nova Scotia Halibut Crudo, Marinated Olives, Crispy Garlic, Red Chile and Extra Virgin Olive Oil

The title sponsor for this year’s event is Neiman Marcus. Platinum sponsors are Audi of America, Cartier, Sotheby’s and Nancy C. and Richard B. Rogers. Gold sponsors are Moët Hennessy USA (parent of Belvedere), Waldman Bros./Chubb, Flexjet, and todd.event.design creative services. A blue-chip list of other sponsors also contribute generously.

Hosting the Abacus dinner was Claire Smith, Head of Spirit Creation and Mixology at Belvedere Vodka. She matched five innovative cocktails with Abacus’ five course meal. In case you thought Vodka did not go with food, this dinner may have changed your mind!

Belvedere Bloody Mary Cucumber Fix

Niman Ranch Pork Tenderloin, Roasted Poblano-Jack Cheese Grits, Cilantro Lime Butter

Craft's chilled soup (photos by Carol Shih)

Over 425 people turned out on a beautiful Thursday evening at “A Community Cooks” to support Paul Quinn College and its organic farm. Proceeds went towards enhancements to the farm. Along with providing an opportunity to feast between the budding sprouts of cantaloupe and sweet potatoes and listen to live music beneath the stars, ”A Community Cooks” celebrates the Farm’s accomplishments and raises resources to help expand the Farm’s ability to combat the food desert surrounding Paul Quinn College. The Farm brings healthy food to the neighborhood by donating a minimum of 10 percent of all items grown to those in need. Over a dozen top-line Dallas chefs cooked at food preparation stations situated either side of the garden. A band played on the stage at the front. In this video, the director of the faming program at the college explains the mission of the garden.

Jump to watch.

The Real Estate Council Foundation presented a check for $200,000 to the college for the garden capital improvements, the recently completed greenhouse and future enhancements. Other major sponsors of the garden were Trammell Crow, Pepsico and the Orix Foundation.

Participating chefs included Matte Balke from Bolsa Mercado, Tim Bevins from Craft, Chritie Butler from Perkins Management (the college caterer), Randall Copeland and Nathan Tate from Ava/Boulevardier, Central 214’s Graham Dodds, Brent Hammer from Hibiscus, Jeff Harris from Bolsa, Matt McCallister from FT33, Jason Maddy from Oak, Janice Provost from Parigi, Jon Stevens from Nosh/Snack and Tre Wilcox of Marquee.

Dr. Eduardo Sanchez, the former Commissioner of the Texas Department of State Health Services and current Vice President and Chief Medical Officer for Blue Cross and Blue Shield of Texas, was the guest speaker. Sanchez is a leader in the fight to reduce food deserts and also stresses the link between the lack of access to healthy, affordable foods and chronic diseases.

One future goal is very ambitious: The college is six miles from the nearest grocery store, despite being surrounded by neighborhoods. They want to establish a supermarket which would simultaneously sell the farm produce, provide jobs for the college’s students, links with the management classes through management roles in the store, and a retail food source for the community. That objective needs a big capital boost and venture capitalist-like savvy.

But, as you can tell from the photos below, both the farm and food were beautiful last night.

Chef Jason Maddy from the Oak (left); table decor (right)

A view of the farm

Paul Quinn College students help serve (left); Chef Matt McCallister pours strawberry gazpacho (right)

Farm Manager Andrea Bithell

Hibiscus' house cured bacon with Texas shiitake, ricotta, and wild onion salsa verde

Nosh's Moroccan kefta with red pepper vinaigrette (left); Marquee Grill's 7 spice tuna sashimi with cucumber mint gel tomato relish (right)

DeMarcus Ware #94 likes children and doesn't want them to go hungry.

This event title confuses me. Does the NFL have a taste? How can you taste the NFL? Do they bottle DeMarcus Ware’s sweat and pass it out for you to drink? DeMarcus Ware may be yummy-lookin’ when he smiles with all those pearly teeth, but… let’s hope not.

Anyways, it turns out that my imagination is getting the best of me. Chef Kent Rathbun, DeMarcus Ware #94, former Dallas Cowboys and Host Committee Co-Chairs Preston Pearson and Chad Hennings are throwing this “party with a purpose” to help support the North Texas Food Bank’s mission to end childhood hunger. Top DFW chefs like Graham Dodds from Central 214 and Tiffany Derry from Private Social will be located at one of the 20 gourmet food stations where attendees can munch on delectables. Emerald City’s kickin’ it back with new and old school jams while current and former Dallas Cowboys mill around, probably stuffing their faces with good food.

It’s all going down at the Omni Hotel on Sunday, May 20, from 6:30 to 9:30 PM. To buy your advanced tickets, go here.

Our main course: beef, crab, polenta cakes, green beans, cauliflower, and shrimp

For the 25 minutes it was pitch black at the Foundation Fighting Blindness‘ Dining in the Dark event (which I attended as a media guest), all I could think about was how easy it would be for someone to steal my purse, stab me, or eat all my food. I guess this is what watching too much CSI does to you. It makes you extra paranoid and jittery.

Thank God the lights weren’t off the entire time. The first course was see-able, and I devoured my soup course in plain sight while goggling at important people like Ross Perot and Ebby Halliday, who gathered inside the Hilton Anatole last night to hear remarks made by the Foundation’s people. The work that FFB is doing is pretty amazing, and if I had millions to give, I’d be supporting its mission to drive the research that’ll provide preventions, treatments, and cures for those afflicted with retinal degenerative diseases too. All the speeches made me thankful for my gift of sight, and even more so when they turned all the lights off for the main course. Blind waiters, like our guy Joseph, trained all night to serve donors their dishes. A firefighter stood in the corner should disaster befall. And a few staff members wore night goggles in case someone choked or needed assistance. Everything was fine, really. Nothing to be scared about, but if Events Editor Liz Johnstone and People Newspaper’s Bradford Pearson hadn’t been there by my side, I might not have made it through those 25 minutes.

Here’s a transcript of our conversation:

[The lights turn off.]

Brad: Whoa-oh-oh. This is the best thing that’s happened to me in a long time.

Carol: This is the worst thing that’s happened to me in a long time.

Brad: I have found my wine glass.

Carol: I think I totally touched your silverware, Brad.

Brad: Alright, we’re good. I got my hands on it now so you’ll have to touch my hands next time. At least take me out to dinner first.

[People are booing.]

Brad: Boo! Boo! There’s a light. Whenever one of those cell phone lights comes on, it looks like a ghost. I can see you holding your recorder right next to me. There’s a bright red light, Carol. Is that your hand, Carol? Is that your hand again??

Carol: I don’t know!

Brad: Maybe? Well, we’re getting to know each other.

Liz: Are you okay?

Brad: I’ve found my water glass, I have to make sure I know where it is.

Liz: Did you find your silverware?

Brad: My silverware’s fine, my glasses are clinking, and I feel like I have a straight shot to that wine bottle.

Liz: So I definitely won’t be cancelling my next appointment with my retinal specialist…

Brad: I wouldn’t be surprised if this wasn’t underwritten by opthamologists.

Liz: I’m terrified. I can’t even see you, and you’re right there.

Carol: Being blind makes you want to touch people, I don’t know why. [Brad's hand slides over my face.] … DID YOU JUST TOUCH ME?!

Brad: Oh! I can smell seafood! All my other senses are heightened.

Liz: Dangit. People don’t like seafood, that’s normal. This is a totally normal problem.

Brad: Make your case known, and hopefully Joseph (our waiter) will know.

Liz: But I told the other person, not Joseph.

Brad: Ideally, they would realize. We’ll see.. we’ll see.. or we WON’T see.

Liz: Yeah. We won’t see.

Brad: There’s literally no difference between opening your eyes and closing your eyes, except for Carol’s light.

Liz: I think that’s the point, though, because even when you’re in a bright room, you can still see the light behind your eyes.

Joseph: Is this table 18?

Carol: Yes, this is 18.

Joseph: Okay, who is no seafood?

Liz: Me!

Joseph: I’m coming to you first.

Liz: Okay!

Joseph: Okay, keep talking so I can hear where you are.

Liz: Okay!! I’m right here!!

[In case you couldn't tell already, Liz is extremely glad she doesn't have to eat seafood.]

After we all get our plates…

Carol: What? What’s going on?

Brad: [Laughs] Liz just felt her dinner. There’s some kind of sauce on my plate. I just dipped my finger in. Actually, the sauce is pretty delicious.

Liz: See? Now you’re feeling your dinner. Would it be awful if I just ate with my fingers because it’s so much easier? Nobody can see me, so i’m just going to eat with my fingers.

Brad: Go for it. It’s your night.

Liz and Brad: How are doing over there, Carol?

Carol: I’m alive…

Liz: I might have to get tacos after this…

Carol: I’m moving my mouth closer to the plate.

Brad: I sense that. Hearing the echo is different. Carol, you’re right, moving closer to the plate is easier.

Carol: There’s no room for error.

Brad: I feel like I’m using echolocation.

Tablemate: I’m not sure what all I got. I found the beef; I found the beans; I found the veggies.

Brad: Have you found your seafood area yet?

Tablemate: Uh, I think I did, but I’m not sure.

Brad: It’s there somewhere, just keep exploring. Oh! I didn’t expect to have more shrimp, but I do!

The rest of this transcript consists of more fork-stabbing sounds, new discoveries (like the fact that there’s cauliflower on the plate), and a point at which Brad loses his fork. When the lights are flipped on again, it’s clear who, out of the three of us, adapted best to the darkness. Liz and Brad cleared their plates like pro blind people. Mine? Still 50% full of food.

Andrew Lostetter

Lostetter’s  friends are rallying support to help off set his medical bills and lost wages. So far, two fundraisers are planned.

The Marquee Grill will host an event on April 22 from 7-11 pm. There will be a silent auction that will include baskets of Scotch, all-inclusive dinners, and many talented mixologists and chefs will be auctioning their services for private events.

The Dram will also host an event on April 29 from 7-12 pm. There will be a huge raffle at Dram, which will include pieces by local artists, bar tabs around the city, dinners from your favorite hot spots, and wine and spirits goodies. There will be a band, DJs, and a food truck.

All proceeds from sales at both events and funds from the silent auction and raffle will benefit Lostetter. Do a good deed and get to hang out with Dallas’ finest mixologists.

Crowds gather At The Start Of Dining In Dallas At The Frontiers Of Flight Museum

At the Frontiers of Flight Museum two nights ago (incidentally, the best inside venue for charity fundraisers in Dallas), the Texas Neurofibromatosis Foundation held its annual fundraiser to raise awareness of a common yet unknown disease. This event, which first started in 1995, helps raise money for patient programs and research projects surrounding Neurofibromatosis, a devastating neurological disorder that affects more people than cystic fibrosis and muscular dystrophy combined. Every hour, three people are born with it. NF is the most common neurological disorder and is caused by a single gene mutation. It affects 1 out of every 3,000 people worldwide. At tonight’s event, twelve prominent chefs served food and 16 more contributed to the auction prizes in an auction led by Scott Murray to raise funds for this under-reported medical charity. In addition, over 40 other sponsors contributed to the cause. Here is a sampling of the dishes on display:

The Place At Perry's (Jaime Corona). Ahi Tuna Nachos

Pappas Bros. (James Johnson). Lobster Bisque

Dragonfly (Dan Landsberg). Rope Hung Smoked Salmon with Saffron Pearl Cous Cous & Golden Raisin, Toasted Almond & Harissa Rouille

Bailey;s Prime Plus (Grant Morgan). Bruschetta

Nothing Bundt Cakes. Red Velvet. Chocolate Chocolate Chip. White Chocolate Raspberry.

Second Floor Restaurant (Joel Harloff). Wild Boar Ragout on a Pretzel Hoagie with a House Mustard Cole Slaw

Bridge Bistro (Kay Agnew). Stilton Savory Cheesecake. Wild Mushroom Savory Cheesecake. Herb Grilled Spring Vegetables.

Trulucks (Manny Vera). Tuna Tartare with Pickled Beets and Pears. Fresh Wasabi Goat Cheese on Sesame Flatbread

Meso Maya (Nico Sanchez). Halibut Ceviche with Watermelon, Passion Fruit, Avocado, Jicama, Cilantro and Cucumber. Elote Con Crema - Wood Roasted White Corn with Mexican Crema, Lime Juice & Chile Piguin

Dee Lincoln's Restaurant and Bubble Bar (Juliard Ishizuka).

Del Frisco's Double Eagle Steakhouse (David Holben). Spiced Rubbed Prime Beef Tri-Tip with Cheesy Jalapena Griswold Grits & Pomegranate Glaze

Sullivan's (James Mockerman). Carved Beef Tenderloin. Whipped horseradish mashed potatoes. Finished with Bordelaise