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    This Week in Gluttony

    Tacos + Beer tops the best food and drink events in Dallas

    Jonathan Rienstra
    Oct 1, 2013 | 5:00 am

    Did everyone know that October is right here? It can really sneak up on you when you’re not paying attention. That’s what my grandpa always said about October.

    He said it about the Belgians too, but he was Dutch and that just comes with the territory. He hated the Belgians. Not as much as he hated October, but it was a real close second.

    Anyway, this week we’ve got two pub crawls — one with bikes! — plus Oak introduces a seven-course Exquisite Dinner, and world beer expert Stephen Beaumont hosts an event at Meddlesome Moth.

    Wednesday, October 2

    Tacos + Beer at Urban Taco with Deep Ellum Brewing
    Urban Taco teams up with Deep Ellum Brewing and Taco Trail for a beer dinner at 6:30 featuring a special Holy Mole Brew available exclusively at the dinner. Loaded with seven chiles, Abuelita Mexican chocolate, Mexican Coca-Cola, and additional secret ingredients, the Holy Mole Brew is served with the Churrnut, a churro-doughnut filled with house-made cajeta topped with chocolate abuelita. Other pairings include pork belly chicharron taco and Double Brown Stout. Tickets are $45.

    Friday, October 4

    Pappas Bros All-American Wine Tasting
    Pappas Bros. welcomes fall with its All-American Wine Tasting beginning at 6 pm, which highlights 13 wines from New York to Texas to Washington State. The restaurant also serves seasonal hors d’oeuvre. Reservations are $55 and can be made at 214-366-2000.

    Camp Bowie Fall Crawl
    Rahr & Sons Brewing pairs up with Camp Bowie District for a Fall Crawl beginning at 5 pm. The three-stop crawl raises money for the beautification of the area as drinkers crawl from Oscar’s Pub to Jakes Burgers and then Baker St. Pub and Grill. The crawl is $10, which gets you a pint of Rahr, $3 refills and food specials. The first 100 guests get a commemorative pint glass.

    Saturday, October 5

    The Craft and Growler Bicycle Brewery Tour
    Craft and Growler and Bike Friendly Oak Cliff host a bicycle brewery tour crawl beginning at 11:15 am at Main Street Garden. The event is free to attend, but the beer costs you along the way as you bike from Craft and Growler to Deep Ellum Brewing to Community Beer Co. to Four Corners Brewing and, finally, Small Brewpub. The whole circuit is around eight miles and ends around 6 pm. Cash is recommended.

    Sunday, October 6

    Exquisite Dinner at Oak
    Executive Chef Richard Gras introduces his Exquisite Dinner series at Oak with a seven-course menu highlighting seasonal ingredients beginning at 6:30 pm with hors d’oeuvres. Plates include Maine lobster flan with sea urchin, pickled cucamelons and olive oil marmalade and crispy duck breast with duck chorizo, parsnip, beets and white chocolate. Reservations are $125 with a $50 option for wine pairings and can be made at 214-712-9700.

    Monday, October 7

    Stephen Beaumont Dinner at Meddlesome Moth
    World beer expert Stephen Beaumont hosts a tutored beer dinner at Meddlesome Moth beginning at 6:30 pm. Beaumont is promoting his new book, The Pocket Beer Guide, which features more than 3,600 reviews of beers from around the world. The five-course dinner will featuring pairings from the Moth’s cicerone, Matt Quenette. Beaumont clearly thinks highly of Meddlesome Moth, as he named it one of the two best beer bars in the world last year. Tickets are $75 and can be ordered at 214-628-7900.

    Craft and Growler takes bikers around Dallas for a five stops at breweries and brewpubs on October 5.

    Craft and Growler in Dallas
      
    Photo by Teresa Gubbins
    Craft and Growler takes bikers around Dallas for a five stops at breweries and brewpubs on October 5.
    unspecified
    news/restaurants-bars

    Farm News

    Dallas farm-to-table champion Profound Farms closes produce operation

    Teresa Gubbins
    May 16, 2025 | 12:59 pm
    Profound Microfarms
    Profound
    Profound Microfarms

    A Dallas farm-to-table champion is pulling the plug: Profound Microfarms, the small farm in Lucas that provided locally-grown produce to chefs and the general public for nearly a decade, is shutting down its growing operation and discontinuing deliveries. Their final delivery and pickup day will be May 23.

    According to cofounder Jeff Bednar, they were simply unable to keep the business afloat.

    "It's always been tough for small farmers, and it's only getting harder," Bednar says. "I'd hate to count how many farmers and ranchers we've known in the last 10 years that have gone out of business. Honestly, I know very few farmers that could make it with out having off-farm income from a spouse or other sources."

    Jeff and Lee Bednar first bought their 2.6-acre plot in Lucas in 2014, then spent three years learning hydroponic methods and building industry relationships. In May 2017, they began selling produce to Dallas-area chefs, helping to support DFW’s burgeoning farm-to-table restaurant scene, delivering to restaurants multiple times per week.

    In 2018, Profound Foods received a USDA grant to create a local "food hub" — a business that helps small farmers grow by offering a combination of production, distribution, and marketing services. At their peak, by the end of 2019, they were serving 130 restaurants.

    And then the pandemic arrived. They pivoted, expanding into retail sales in March 2020, offering weekly home delivery and pickup outpost options for home consumers.

    Profound Microfarms lettuceBeautiful lettuces at Profound MicrofarmsProfound Microfarms

    "Unfortunately, running a year-round food hub became tougher than we can sustain right now," he says. "It's disheartening we were not able to make it work after trying for 11 years. But we were able to raise our daughters the way we wanted to and we really had a great run. Profound impacted hundreds of Dallas chefs and thousands of families in our community and we'll continue to do that, just differently."

    Over the years, Profound grew from harvesting greens to aggregating and delivering for other producers, then into community gathering spaces, commercial kitchens, and hands-on education.

    "Profound has never been just a farm — it’s our commitment to connecting North Texans with local food, and that commitment will keep evolving even as the farm operations wind down," Bednar says.

    So while the growing part has gone away, Profound will continue hosting cooking classes and other foodie events. In the interim, they'll also be listing their plants, hydroponic supplies, and greenhouses for sale.

    Some of their stats:

    • Moved more than $4.5 million of truly local food into North Texas kitchens.
    • Sent 75 cents on every dollar to 185 farmers, ranchers, and producers in North Texas.
    • Delivered 34,000+ restaurant and home orders.
    • Donated over 90,000 lbs of fresh food to area charities and food banks.
    • Hosted dozens of interns and hundreds of volunteers for hands-on learning on our farm.
    • Helped over 22 companies launch food-based business in our incubator kitchen and hub.
    • Hosted tours for more than 15,000 people, schoolchildren, and aspiring farmers.
    closingssustainabilityfarmer-diaries
    news/restaurants-bars

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