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    More wine, please

    Savor Dallas grows to 4-day festival, with events at Trinity Groves and Dallas Arboretum

    Teresa Gubbins
    Feb 5, 2013 | 4:41 pm

    For some food and wine folk, spring means one thing: Savor Dallas, the annual food-and-wine event launched nine years ago by restaurant savants Jim White and Vicki Briley-White. But the 2013 version returns with an expansive new twist: It will grow beyond Friday and Saturday night into a four-day affair with new events on Thursday, March 14, and Sunday, March 17.

    "We've added two days with book-end events," Jim says. "On Thursday night, we'll showcase Trinity Groves in what we're calling a foodie adventure, where we give a preview taste of these Trinity Groves restaurants before they're opened. It'll be a fun, casual party with wine and music and food."

    Trinity Groves is the West Dallas restaurant complex launched by restaurateur Phil Romano, which is being positioned as a restaurant "incubator." So far, the only takers have been a restaurant concept TBD from chef Sharon Van Meter, Babb Bros BBQ and Romano's Hofmann Hots.

    The March 17 event is called Savor the Arboretum. "It's going to be like an upscale St. Patrick's Day party," says Savor Dallas founder Jim White.

    "The other names are sequestered," Jim says mysteriously. "As soon as those are available, we'll announce them. We'll know more in the next couple of weeks."

    The Sunday event is called Savor the Arboretum. "It's going to be like an upscale St. Patrick's Day party," Jim says. "It'll be like our wine stroll, but moving around through the gardens and DeGolyer Estate.

    "It'll be a relatively intimate affair, maybe 750 people, with a dozen restaurants and 15 to 20 wines, beers and spirits. We did a couple events with the arboretum in the fall, including some wine tastings at the Camp House. We always wanted to try and do something there, and it came together."

    Savor Dallas has evolved over the years, finding new locations and forging new, mutually beneficial partnerships. Other twists this year include the relocation of the Friday night wine stroll from the Arts District to the Perot Museum, and a change in venue for some of the wine seminars to hotels such as the Mansion on Turtle Creek and the Warwick Melrose. The Grand Tasting on Saturday night returns to Irving Convention Center, in three options: a food-only "designated driver" ticket for $90; a $135 (or $150 at the door) early-entry sneak peek that gives you access to the food and drink at 6:30 pm, 30 minutes before the unwashed masses; or a regular 'ol ticket that lets you in at 7 pm, for $110 or $125 at the door.

    Tickets to the Trinity Groves event are $40 per person, benefiting Trinity Groves' founder Phil Romano's pet charity. Tickets to the Dallas Arboretum stroll are $65 (or $59 for members). You'll get to keep your crystal tasting glass as a memento, and proceeds will go to the arboretum's education department. The full schedule of Savor Dallas events is here.

    Savor Dallas will be a four-day event this year.

    Savor Dallas food and wine festival
      
    Photo courtesy of Savor Dallas
    Savor Dallas will be a four-day event this year.
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    Award-winning Dallas bakery scores storefront in Oak Cliff mixed use

    Teresa Gubbins
    May 13, 2025 | 6:07 pm
    Kuluntu bread
    Photo courtesy of Kuluntu
    Kuluntu bread

    One of Dallas' best bakeries is graduating to a new location: Kuluntu Bakery, which currently operates as a cottage bakery in Oak Cliff, is moving into the East Dock, the innovative new mixed-use hub at 900 E. Clarendon Dr. near the Dallas Zoo and Halperin Park.

    Founded in 2018, Kuluntu is the cottage food bakery that has been selling breads and pastries from an Oak Cliff home. Despite not having a brick-and-mortar location, the bakery has racked up numerous awards including an impressive ranking on a Food & Wine list of the Best Breads in Every State, a 2023 nomination for a James Beard Award, and a CultureMap Tastemaker Awards nomination for co-founder Stephanie Leichtle-Chalklen for Best Pastry Chef.

    And now they will have a brick-and-mortar location.

    Their current menu changes weekly, with breads such as country sour and lemon-lavender-walnut sour; their signature granola; cinnamon rolls; and pastries such as almond & lemon croissant, cheesy artichoke galette, and salted rye chocolate chip cookies. They send out an email to subscribers every week listing the latest offerings. (To get on the list, email kuluntu@kuluntubakery.org.)

    "At the new location, we will be expanding the menu quite a bit," Leichtle-Chalken says. "It will include items that we’re currently baking plus South African dishes for lunch service."

    They're hoping to be open by the end of the year, and once they do open, they'll close down the cottage operation.

    But Leichtle-Chalklen says this new location will be more than a bakery — it will be a community hub that centers women’s experiences and builds collective power through education, health & wellness, and equity initiatives.

    She already operates Kuluntu as a non-profit, with a goal of co-creating a more equitable food system and community by connecting the food industry, consumers, and partners to center women and humanize all food workers.

    Sustainability and taking care of the planet is a practice that threads throughout their organization: whether that's using Barton Springs Mill organic flours and Cedar Ridge Egg Farm free-range eggs, or whether it's following zero-waste baking by recycling, composting, and using environmentally friendly packaging.

    East DockEast Dock Courtesy rendering

    They'll fit right in at East Dock, a former industrial building that was built in 1915 and is being thoughtfully refurbished with a goal of creating an 18-hour campus: coffee in the morning, daytime operators such as offices, studios, and restaurants, then bars and entertainment at night.

    On July 12, Kuluntu will host "Reimagining an Inclusive Restaurant in Dallas," where attendees can learn about the lived experiences of women food workers and how we can humanize the food system, as well as re-imagine what an equitable and inclusive restaurant could be — sharing your experiences, ideas, and perspectives to shape Kuluntu Bakery into a true community space for all. Pastries and beverages will be included.

    The session will take place at East Dock, allowing a preview of the site which will be under active construction. Get tickets here.

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