local produce

A Steward's Dinner

dallas organic produce

Urban Acres is honored to host again the sought-after speaker, author, locavore, and third generation alternative farmer, Joel Salatin, at our 2nd Annual Stewards Dinner. Joel, like the farmers of Urban Acres, uses sustainable farming principles to produce healthier organic food that is sold in local communities.  Joel is a committed practitioner and advocate of good land stewardship.

Event Details

The event will be set up as an indoor fair with activities, music, open bar, and with small plates of locally-inspired innovative dishes prepared by celebrity chefs from Dallas restaurants.

Proceeds from the event will sponsor local farmers’ participation in the Clean Economy Series workshop featuring Joel Salatin on January 29, 2014.

~ Tickets are $90.00 ~

Seating is limited and reservations are required.

Will you be joining us?

Yes - Reserve my place at the table today.



No – But I’d like to make a donation.


About Joel Salatin

Joel Salatin, 56, is a full-time farmer in Virginia’s Shenandoah Valley. A third generation alternative farmer, he returned to the farm full-time in 1982 and continued refining and adding to his parents’ ideas.

The farm services more than 5,000 families, 10 retail outlets, and 50 restaurants through on-farm sales and metropolitan buying clubs with salad bar beef, pastured poultry, eggmobile eggs, pigaerator pork, forage-based rabbits, pastured turkey and forestry products using relationship marketing.

He holds a BA degree in English and writes extensively in magazines such as STOCKMAN GRASS FARMER, ACRES USA, and FOODSHED.

The family’s farm, Polyface Inc. (“The Farm of Many Faces”) has been featured in SMITHSONIAN MAGAZINE, NATIONAL GEOGRAPHIC, GOURMET and countless other radio,television and print media. Profiled on the Lives of the 21st Century series with Peter Jennings on ABC World News, his after-broadcast chat room fielded more hits than any other segment to date. It achieved iconic status as the grass farm featured in the NEW YORK TIMES bestseller OMNIVORE’S DILEMMA by food writer guru Michael Pollan and the award-winning film documentary, FOOD INC.

A sought-after conference speaker, he addresses a wide range of issues, from “creating the farm your children will want” to “making a white collar salary from a pleasant life in the country.” A wordsmith, he describes his occupation as “mob-stocking hervbivorous solar conversion lignified carbon sequestration fertilization.” His humorous and conviction-based speeches are akin to theatrical performances, often receiving standing ovations.


Chefs Preparing Your Dinner

Graham Dodds

Graham Dodds is Central 214’s award-winning Executive Chef, known for his passion for using locally sourced ingredients for farm-to-table cooking and his close relationships with local Texas farmers and suppliers.

Dodds received his culinary training at the Cordon Bleu Institutes in Portland and London.  He has traveled and worked nationally and internationally as well as locally in Dallas (Star Canyon, The Grape, The Green Room, Dragonfly at Hotel Zaza, and most recently as executive chef at Bolsa in Oak Cliff, for which he received rave reviews from Dallas press).  Dodds’ accolades include recognition by the Dallas Morning News as one of the Top Ten new chefs in the Dallas/Ft Worth Metroplex area, by The Dallas Observer as one of the Top Nine New Chefs, as well as national exposure in Bon Appétit Magazine.  He frequently appears on morning shows promoting local sourcing and gives cooking classes.

Adding dimension to Dodds’ culinary talent is his continuing work with beekeeping, which he learned as a child while spending summers in England with his grandparents.  Today, he maintains several hives and has established a trademark of integrating locally produced honeys into his cuisine.


Chad Houser

Chad has been a chef for 16 years, most recently selling his share of partnership in Parigi Restaurant to devote his full attention to Café Momentum as executive director. Chad previously served as President of the board of directors for Dallas Farmers Market Friends, and is the current Vice Chair of the El Centro Exes Association. Awards include the 2011 Edible Dallas/Fort Worth “Local Hero - Chef” award, and multiple nominations from D Magazine for Best Up-And-Coming Chef (2010) and Best Chef (2011 and 2012).


Robert Lyford

Robert Lyford is the Market Chef at Patina Green Home and Market, located on the historic town square of McKinney, TX. His style of food is heavily influenced by the use of ingredients from local farms.

Patina Green Home and Market is an artisanal production that stocks products that are hand crafted, minimally processed, locally sourced, and seasonally inspired. The food is REAL, while celebrating and respecting the farms and animals it comes from, the people who grew it, raised it, and prepared it. The lunch menu evolves daily and stresses the importance of sustainability and seasonality.


Adam West

Born and raised in Dallas, Texas, Chef Adam West was exposed to food at an early age by his parents – both of whom spent a great deal of time in the family kitchen. While a student at El Centro College, West through competition has been awarded ACF culinary medals in Orlando, Chicago, Dallas and Houston. In 2006, working alongside great Dallas chefs, Marc Cassel, Graham Dodds, and Tim Bevins, West provided inspiration for the seasonal menus, coordinated menu execution, preparation of specials, and menus for special events at the award winning Dragonfly restaurant inside Hotel ZaZa Dallas.

In May 2010, West along with Chef Grant Morgan enjoyed the prestigious honor of cooking at the renowned James Beard House in New York City. Later that year, Chef West was given the opportunity to take the helm of the kitchen at Monarch restaurant inside Hotel ZaZa Houston and serve as Executive Chef. It was in Houston that he honed his skills to become the chef that he is today. Upon his departure from Hotel ZaZa, West and his family returned home to Dallas and opened a gourmet food truck, “Unforsacon Bacon.”

Currently Chef Adam is at the helm of The Porch on Henderson Ave and is building relationships with multiple local farms and ranches. This opportunity has given him an amazing venue to display his culinary talents as he evolves the menu towards a more sustainable and ingredient driven style.


Matt McCallister

FT33 is Chef Matt McCallister’s first solo venture, opened on October 13, 2012 in Dallas and serving “season-inspired modern cuisine.” He showcases the highest-quality products and treats them with respect. “I don’t print my menu until I know which ingredients are best that day,” he explains. “That should be the natural progression, rather than do the reverse, creating a dish and forcing whatever ingredients are available into it.” McCallister also has a penchant for creating unorthodox pairings of ingredients. McCallister has received rave reviews based purely on his signature progressive technique, and modern farmers' market-inspired fare.

Extending the reach of his food philosophy, the chef and his wife founded Chefs for Farmers, a grassroots organization supporting local farmers by introducing their products to chefs, and vice versa. He is also a member of Foodways Texas and Southern Foodways Alliance.


Greg Bussey

Greg grew up in northern California, just south of San Francisco. While growing up in that region, he was always inspired by the bounty of culinary resources the area had to offer. He attended California Culinary Academy, after studying Biology at UC Davis. Upon completing the CCA’s program, Greg went to New York City and interned at Aureole under Dante Boccuzzi, then went on to continue his training at The River Cafe in Brooklyn with Brad Steelman. Greg and his wife relocated to her hometown, Dallas, in 2005 and began working at Nana with Anthony Bombaci. Greg went on to be the sous chef at Stephan Pyles. He then followed Chef Matthew Dunn to Consilient Restaurants, as sous chef of Hibiscus. In 2009, Greg and his wife Sandra opened their own restaurant, BBBop Seoul Kitchen. Later that year he opened Victor Tangos as the Executive Chef and ran the kitchen until January 2013. Currently Greg is at The Joule Dallas assisting with the new expansion and F&B outlets.


Jill Bates ~ Pastry Chef

Jill Bates gained remarkable insight into the culinary world through her family and friends. Bates later chose to study Restaurant, Hotel and Institutional Management at Texas Tech University. After graduating from Texas Tech, she headed west to earn a degree in Culinary Arts at San Francisco’s California Culinary Academy. She remained in the city and gained valuable experience at various restaurants. While in San Francisco, she developed a passion for creative desserts and decided to return to Texas to become a pastry chef in her own right.

Bates launched her Texas career as Assistant Pastry Chef for culinary legend Dean Fearing at The Mansion on Turtle Creek. She later opened Dallas’ Dragonfly Restaurant with Stephan Pyles and Craft Restaurant in Dallas. She then joined the pre-opening team of Fearing’s at The Ritz-Carlton, Dallas.


Amber West ~ Head bartender

Bringing the garden to the glass." That's head bartender Amber West's speciality at Central 214 at Hotel Palomar Dallas. With nearly a decade of experience behind the bar, Amber is a star on the Dallas scene, known for bringing her passion for organic gardening and healthy living to her hand-crafted cocktails. Incorporating locally-sourced herbs and other farm-fresh ingredients is a West signature, and she enjoys converting typical cocktail drinkers with her beautiful and aromatic presentation at the bar. Amber has been featured in media ranging from Avid Golfer to the Dallas Morning News and recently won a national cocktail competition with Kimpton and Bols Genever. In her spare time Amber enjoys using her craft to support local farmers and children's charities, and being mom to precious daughter Ava.


Tim Bevins

Tim Bevins, Dallas chef at the Front Room.


Skye McDaniel

Skye McDaniel is an Oak Cliff native. She has been cooking for 6 years, El Centro Grad. She loves being a part of the farm to table and slow food movements supporting friends and family in the farming community.


More chefs to be featured...



Farms Providing Your Food


Caprino Royale

Caprino Royale is a micro-dairy and small sustainable farm in Waco, TX producing pasture based goat milk products. The farm is owned and operated by the husband and wife team of Eric Tippit and Karen Dierolf. As James Bond fans, they created the name of their dairy from the word “Caprine,” the scientific term meaning “of or pertaining to goats” and as a spoof on the James Bond film Casino Royale. This developed into the goat herd name “Caprino Royale”. Their herd consists of purebred registered Nubian goats, which are known for their superior quality of milk, high butterfat content, and friendly disposition (not to mention, their big floppy ears!). We think Caprino Royale’s goat-milk cheese (fromage de chevre) is simply the best. For something sweet, try their Cajeta caramel sauce and Cajeta Pecan Cheese - yum.

A Steward's Dinner - Eric Tippit from Urban Acres on Vimeo.


Richardson Farms

Richardson Farms in Rockdale, TX is a family farm where one thousand 100% pastured turkeys roam happily. Each Thanksgiving, we offer these farm-fresh pastured turkeys to our members, and trust us, you'll never taste a turkey this good. Plus, you have the peace of knowing the turkeys were raised humanely and happily and are as fresh as it gets. The Richardson family has been involved in farming for several generations. They are conservation minded in their farming efforts and care deeply about the health and well-being of their animals. All of their livestock are in large open areas/pastures and are free to interact with each other.

A Steward's Dinner - Jim Richardson from Urban Acres on Vimeo.


Sand Creek Farm

Farmers Ben and Alysha Godfrey run Sand Creek Farm, a family farm in Cameron, TX that supplies us with our wonderful aquaponic lettuce and more. Aquaponics is a system for farming fish and plants together in a mutually beneficial cycle. Sand Creek says, "Everything we offer to your family is also what our family eats. In fact, that's how we became farmers. We wanted healthy foods, free of chemicals, free of antibiotics, free of GMO's, free of soy, and full of nutrients." Sand Creek says they are "soil and grass farmers" more than any other kind of farmer because everything they eat starts with the health of the soil. They believe the art of farming is a beautiful symphony of attention to detail and timing.



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