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    Meat News

    Brazilian steakhouse skewers Dallas-Fort Worth with debut in Grapevine

    Teresa Gubbins
    Feb 21, 2023 | 2:25 pm
    Chama Gaucha

    Chama Gaucha where meat is the thing.

    scontent-dfw5-2.xx.fbcdn.net

    A new Brazilian steakhouse is coming to Dallas-Fort Worth: Called Chama Gaucha, it's a San Antonio-based churrascaria concept opening its first location in North Texas, at 4025 William D. Tate Ave. in Grapevine.

    According to a release, it'll open February 25. It takes over an address with a longtime churrascaria history, as it was previously home to a Boi Na Braza, which had been there for 21 years before closing in 2021 and relocating to Flower Mound.

    Chama was founded in 2008 by João Carlos Ongaratto, a 20-year veteran of Fogo de Chao who struck out on his own, opening the first in San Antonio, followed by locations in Houston and Chicago. Grapevine is the fourth.

    Chama Gaucha follows the standard format, serving a dozen cuts of meat. House specialties include Picanha (prime cut sirloin), Cordeiro (leg or rack of lamb), and Porco (pork ribs dusted in parmesan).

    The meat is delivered to the table, carved from a large skewer by gauchos right onto your plate. Diners also get red and green cards which they use to indicate whether they need still more meat or have reached their limit.

    A bountiful salad bar is another churrascaria tradition and theirs has more than 30 items including cheese, cured meats, vegetables, olives, asparagus, and peppers.

    Meals begin with pão de queijo, AKA cheese bread - made with tapioca flour so it has a slightly chewy texture, like chewy cheese puffs. The signature cocktail is the caipirinha.

    In a statement, Ongaratto says they're thrilled to offer a traditional taste of Brazil, stating that “combined with curated cocktails and wine, excellent customer service and a sophisticated interior, we’re bringing a new and thrilling culinary experience to Grapevine."

    At 12,100 square feet, the restaurant seats 389, and has four private party rooms as well as a large wine cellar, visible at the entrance.

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    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.
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