A selection of dishes from Mongers Market + Kitchen (Photo by John Anderson)
It s the calm before the storm – that is, the uncharacteristic period of quiet between lunch and dinner – and a fishmonger is prepping for service behind the polished white tile counter at Mongers Market + Kitchen. He turns away from fileting to greet a regular by name and launches into an explanation of a few market offerings: glistening filets of black sea bass from Virginia, beautiful Barnegat scallops, plump head-on white Gulf shrimp.
This past summer, Mongers relocated to the Hyde Park space formerly occupied by Vino Vino, allowing them to double their retail offerings. Now, true to its name, the space is just as much market as it is kitchen. The selection is still modest compared to the seafood department of any grocery store – and chef/owner Shane Stark plans to keep it that way.
A Farm-to-Fork Dinner at Profound Microfarms Was a Delicious Escape From a Hellish Week
Joel Orsini s six-course feast was sublime.
By Kathy Wise
Published in
FrontBurner
February 22, 2021
11:50 am
Feeling cooped up and claustrophobic, I had naively signed up a couple of weeks ago for Profound Foods’ Valentine’s Day dinner in their greenhouse in Lucas. Due to Snowpocalypse 2021, the event was delayed until Saturday, when the sun emerged and the thaw began.
Jeff Bednar and his wife, Lee, founded Profound Microfarms as a hydroponic and aquaponic farm in 2014, where they grew rare culinary herbs, edible flowers, and microgreens for chefs in North Texas. A few years later, they started collaborating with other local farms, such as Cartermere Farms in Celina and Chubby Dog Farm in Crockett, to coordinate deliveries and reduce costs, and Profound Foods was born.
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Just the basics in the lead paragraph here: First, farmers plant the seeds. Then, millers take the grain that s been harvested from what s grown and they grind it into flour. Finally, that flour is used by bakers everywhere – for bread, for muffins, for croissants, for pfeffernüsse, for, oh,
you know: All the fresh-from-the-oven creations that help make a gustatory life worth living. Not to mention all the brewing and distilling going on, too, right? And so it goes, classically, with Barton Springs Mill out in Dripping Springs. You can see, in this infographic, who the farmers are – and the many fine establishments (not counting all you bake-at-homers) that make use of what the mill s done with those special grains. But what
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Empire Baking to open second location in East Dallas
Empire Baking Co. will turn an unused portion of their production facility in East Dallas into a brand new, 300 square foot storefront, expected to open in March. The bakery, at 5614 East University Boulevard, will sell the same breads, pastries and fresh sandwiches the Inwood store is known for, but will also offer some new bites, like fresh baguettes and new styles of bread featuring Barton Springs Mill heritage flour.