Slow Food – Dallas, a non-profit organization that aims to inspire respect for where food comes from and stimulates true delight in eating, is excited to once again host this year’s Slow Food FEAST100.
Be the 1st to reserve your space for the Slow Food DallasFEAST100; an evening celebrating local Texas farms and food producers.
This years FEAST100 will be held on Sunday, April 29, 2012 @ 5pm – located at the M Mansion; a sprawling manse that took six years to build; located near the Dallas North Tollway and Frankford Road in North Dallas.
The FEAST100 experience is limited to 100 people, at a cost of $100 per person, experiencing local foods from within 100 miles of Dallas.
50 of the 100 spaces have been reserved for the Slow Foods – Dallas meetup, through our pre-registration process prior to the public announcement. Additional information shall be posted in the next few days on how to secure your place at what will be one of North Dallas’s most exciting epicurean experiences of the season. A waiting list will be created as needed.
The last FEAST100event sold out within days of public announcement, so please register early and reserve your place at the table.
All proceeds from FEAST100will support the nonprofit, eco-friendly work of Slow Food Dallas, with a goal of raising $10,000 for community and school gardens, nutrition education programming, and grants to local food producers.
This year, Executive Chef for FEAST100will be Chef Matt McCallister, formerly of Oak Cliff’s Campo Modern Country Bistro. Chef Matt will be opening his new restaurant project “FT 33,” short for “fire table 33.” The restaurant, scheduled to open this summer, will be located a half block east of Oak Lawn Avenue at 1617 Hi Line Drive in the Dallas Design district.
Chef Matt will be accompanied by Chef Jeff Harris of Bolsa. Chef Jeff was awarded 4 Stars by the Dallas Morning News and Best in DFW Chefs. Chef Matt and Chef Jeff shall take charge of the multiple kitchens at the M, to create a feast that promises to capture the rich bounty grown and produced in our own region. The ingredients will be sourced from within a 100 mile radius of Dallas to showcase the flavors and textures that reflect our own unique micro climate.
