Issuu

8 0 YE ARS O F FLETCH ER' S O RIGI NAL CO RNY DO GS JAV I ER GUTI ERREZ IS TH E KING O F GOU RM ET CU ISIN E FAVO RITE FALL SE AFO O D FL AVO RS LO CAL CO O KBO O K ROU N DU P

The Food & Drink Issue O C TO B E R 2 022

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LIFESTYLE LETTER

Comfort Foods

October 2022 PUBLISHER

Rod Patten | rod.patten@citylifestyle.com EDITOR

Emily C. Laskowski | emily.laskowski@citylifestyle.com

It’s our Food & Drink issue, and I am taking it as a cosmic sign from the universe that one of our featured stories holds a very special, personal connection between me and my time in Dallas. I might have mentioned in previous letters that I am not native to this North Texas metropolis. Indeed, my roots are located south on I-35 in the land of weirdos and live music. And it was within those Austin city limits that I grew up and attended The University of Texas. As part of my college education, I journeyed north for the Red River Shootout (as it was then known) every October. I had never been to the Cotton Bowl or the State Fair until my freshman year of college. And it was there that I tasted—no, inhaled—my first Fletcher’s Corn Dog. The name, to be specific and correct, is Fletcher’s Original Corny Dogs, and this familyowned business celebrates its 80th anniversary this year. Since attending my first Texas-OU Game (we lost, 12-0), I’ve missed only one (we lost that one as well, 45-40). For me, that time doesn’t even span two decades—can you imagine one family’s commitment to fried food for 80 years without missing a beat? Hearing from the family matriarch and other members who have kept it going and will continue to do so was truly a joy, and I can’t think of a better story to anchor this October edition of Park Cities Lifestyle. I would love to wax poetic about Big Tex and rivalry games and the iconic fried food that goes with it, but that’s just one slice of the Dallas culinary scene showcased in this issue. We also feature Javier’s, the Mexico Cityinspired mainstay on Cole Avenue; a roundup of cookbooks from local authors like Alex Snodgrass of The Defined Dish; a bevy of fabulous cocktail bars in the area; and tips on fall seafood flavors from Dive Coastal Cuisine. So, come for the corn dogs—stay for everything else. Trust me, there’s plenty to eat! E M I LY C . L A S K O W S K I , E D I T O R @PA RKCITIE SLIFE S T Y LE

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Proverbs 3:5-6 Park Cities Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Park Cities area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Park Cities Lifestyle™ is gathered from sources considered to be reliable, but the

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O C TO B E R 2 0 2 2

inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

18 Fletcher’s Original Corny Dogs

Lifestyle Letter

City Scene

Business Monthly

Local Experiences

Local Limelight

FO O D + B EV E R AG E

Chef ’s Selection

FO O D + B EV E R AG E

Culinary Creations

Party Planning

Events

Locally Sourced

The Fletcher family has been in business for 80 years.

24 The King of Mexico City-Inspired Cuisine

When Javier Gutierrez created his gourmet culinary institution in Dallas, he opted for something authentic.

30 Seasonal Seafood

At Dive Coastal Cuisine, nostalgic flavors and new foods are on the menu for fall.

42 Local Cookbook Love

Stir up some new recipes in the kitchen this season.

O N T H E C OV E R

Photography: Fletcher's Original Corny Dogs Aaron Fletcher helps operate Fletcher's Original Corny Dogs, a family business celebrating its 80th anniversary this year.

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Schedule Your Appointment Today ( 2 1 4 ) 3 6 9 - 5 1 5 9 | D R D AV ID B R U M B A UG H. CO M 8 2 2 2 D O U G L A S AV E . S T E . 5 8 0 · D A L L A S , T X 7 5 2 2 5

O C TO B E R 2 0 2 2

city scene

Where neighbors can see and be seen. 1

SHANA ANDERSON

DEBORAH BROWN

CHILDREN’S HEALTH

FRIENDS OF EXALL PARK

RONALD MCDONALD HOUSE DALLAS RONALD MCDONALD HOUSE DALLAS

SHANA ANDERSON

1: Dallas artists Brad Oldham and Christy Coltrin created a stainless steel owl sculpture in memory of Belva Becker. 2: Nexus Recovery Center alumni Jade Rose with Nexus CEO Heather Emmanuel Ormand at Mother’s Day Brunch. 3: Ann Alford, Louise Hallam Collins, and Claire Collin attend Mother’s Day Brunch benefiting Nexus Recovery Center. 4: Ronald McDonald House of Dallas brought its annual Under the Moonlight Gala back in-person. 5: Ronnie and Cecilie Holman with Barbara and Ralph Cox at the Under the Moonlight Gala. 6: The Dallas Symphony Orchestra League closed its fiscal year with a gift of $1,650,000 to the Dallas Symphony Orchestra. 7: Children’s Health was awarded a more than $1 million gift from Children’s Cancer Fund.

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A Q U AT E R R A O U T D O O R S . C O M

We design, build & manage award winning outdoor environments. POOLS

LANDSCAPE ARCHITECTURE DESIGN

OUTDOOR LIVING

O C TO B E R 2 0 2 2

business monthly A round-up of exciting news from local businesses. NEWH Gala: A Night of Design The NEWH Dallas Chapter would like to thank the top sponsors of this year’s black-tie gala, “A Night of Design,” to be hosted October 27 at the Nasher Sculpture Center. The continued support of these sponsors allows NEWH to present scholarships to students aspiring to enter the hospitality industry. Diamond Sponsor: Smith Brown Platinum Sponsors: C F Kent, Pholio Co Gold Sponsors: Akula Living, Furniture Atelier, Herzog Hospitality, Paravars, Williams-Sonoma, Inc. NEWH Gala

Michelle Lynne & Interior Design Society Annual Conference Michelle Lynne, founder of Dallas’ ML Interiors Group and Designed for the Creative Mind, was a featured speaker at the 2022 Interiors Design Society (IDS) National Conference in August. Michelle provided an educational speech titled “Streamlining for Sanity: The Projects are Different, but the Process Should be the Same.”

ML Interiors Group

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Designed for the Creative Mind to Host Third Annual Success Summit Led by founder Michelle Lynne, Designed for the Creative Mind will host its third annual Interior Design Business Success Summit at Dallas Market Center October 12-14. The conference is for interior designers who want to build industry connections and learn from experts on how to truly elevate their business. The three-day event will feature a variety of influential speakers and educational opportunities for attendees.

Designed for the Creative Mind

B USIN E SS M ON T H LY

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Clinic Concierge Services Available at Home Skin Pen and PRP facial services from Clinic Concierge are now offered in the convenience of your own home. Target your skin’s natural collagen without heat or chemicals; reduce the appearance of aging for more youthful-looking skin, and ease the appearance of acne scars for total skin renewal. Clinic Concierge is a woman-owned company serving the DFW area with customized at-home care from a team of highly trained advanced practice providers.

Clinic Concierge

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Douglas Elliman Realty & Tracy Tutor Douglas Elliman Realty is thrilled to announce the Tracy Tutor Team has expanded to Texas. Tutor has joined forces with Dallas luxury agent Breah Brown to lead the team’s expansion efforts in the Lone Star State. From being the first female real estate broker of Million Dollar Listing Los Angeles to consistently being ranked as a top agent at Douglas Elliman, Tutor is a 23-year veteran in luxury real estate with more than $300 million in 2021 sales.

Douglas Elliman Realty

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AquaTerra Outdoors Continues Standard of Excellence after 15 Years Since its inception 15 years ago, AquaTerra has maintained a singular focus on offering uncompromising outdoor environments to discerning clients. With president and principal designer Tal Thevenot at the helm, this company believes that crafting outdoor spaces comes naturally from amazing people with a great respect for outdoor living. Every project is unique and a personal engagement between the AquaTerra team and the client. As Thevenot says, “Life outdoors is life fully lived.”

Jimi Smith Photography/AquaTerra Outdoors

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O C TO B E R 2 0 2 2

local experiences The best places and things to do in our area.

Fall is here and we are ready for more than pumpkin spice lattes. Check out our list of newcomers and neighborhood hot spots where Dallasites can sip in style. From shaken classics to daring drinks, these cocktail bars offer some of the best tipples in the Park Cities.

St ylish & Upscale Foodie Establishments HAYWIR E: This restaurant and bar boasts signature cocktails with western flare, a Southern menu, and a large outdoor patio and shasta trailer. 1920 McKinney Avenue, Suite 100 THE CLIFTON CLUB BAR & LOUNGE: Next door to Beverley’s is a new neighborhood bar, somehow cozy and sleek, and filled with banquettes for sipping cocktails. 3333 N Fitzhugh Avenue APOTHECAR Y: This innovative bar located in Lower Greenville uses the latest techniques and tools to craft the most delicious cocktails you’ve never even dreamed of. 1922 Greenville Avenue R OYAL 3 8: From the creators of HIDE Bar, this Victory Park location serves more than 20 signature cocktails, plus all the classics. 2301 N Akard Street, Suite 210 MONKEY BAR : Famously situated upstairs in Mi Cocina at Highland Park Village, the outdoor terrace here is the best spot to enjoy that signature Mambo Taxi. 77 Highland Park Village

Haywire

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Compass is a licensed real estate broker and abides by Equal Housing Opportunity laws. All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdrawal without notice. Photos may be virtually staged or digitally enhanced and may not reflect actual property conditions.

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E L F

ER H C T

’S ORIG IN AL

“IF IT AIN’T BROKE, DON’T FIX IT,” HAS BEEN A MANTRA FOR THE FLETCHER FAMILY BUSINESS FOR 80 YEARS.

CORN Y DOGS

Amber Fletcher

ARTICLE BY DAVID MUSCARI | PHOTOGRAPHY BY FLETCHER'S CORNY DOGS

LOCA L LIM E LIGH T | FOOD + BE VE RAGE

Skip and GG Fletcher, 1979

Fletcher’s golden-brown treats have been tickling taste buds for 80 years and occupy an important place in the Texas trophy case of storied people, places, and things. In 1938, brothers Neil and Carl Fletcher invented a new food item they dubbed the “Corny Dog.” They debuted their creation at the 1942 State Fair of Texas, and the rest is history. Neil passed away in 1988, leaving the business to his two sons, Neil Jr. (“Skip”) and Bill. Since Skip’s passing in 2017, the company has been owned and operated by his wife of 40 years, GG; his two children, Aaron and Amber; his brother, Bill; as well as Bill’s son, W.C., and W.C.’s wife, Rebecca. GG and Amber recently spoke about the business longevity, favorite moments, and exciting new directions. “It’s definitely a family business through and through, with three generations actively running the company,” says GG, the lively family matriarch. Most families have their share of landmines. How about the Fletchers? “Well, it is family,” Amber says with a laugh. “We may disagree strongly sometimes,” GG says. “But we always manage to...understand that the most important thing is that we keep [the business] alive and stay on the same page as much as possible.” After eight decades, Fletcher's Original Corny Dogs is a household brand in Texas, especially in Dallas-Fort Worth, something GG describes as “humbling” and “a big responsibility.” “I am so happy that all the ‘kids,’ as I call them, understand,” GG says. “We always [focus on] quality control. I still take a bite of a Corny Dog at whatever event I attend. If I can say, ‘This is still so good,’ then I know we’re hitting the mark.” The Fletcher’s name has become synonymous with the State Fair of Texas since it made its debut there in 1942. More than 500,000 Corny Dogs are sold annually at the event, which is held for 24 days in September and October. For family members, the nostalgia they feel each Fall is profound. The first bite “immediately takes me back,” GG says. “Suddenly you see all those fairs, right before your eyes.” “I get chills and think, ‘It’s almost here! The most exciting time of the year,’” says Amber, adding that each Fall she reverts to childhood memories over the years. “Sometimes I have to remind myself I’m a 35-year-old, and this is not playtime.” Corny Dogs may appear playful, but when your last name is Fletcher, it is serious business. Amber conducts her own yearly focus groups, standing at the back of lines, closely monitoring consumers’ experiences, listening, and even keeping a clock on wait times. “I want to experience what they’re experiencing, just to make sure it’s a happy one,” she explains.

Fletcher's, circa 1950's

CONTINUED >

NEIL FLETCHER AND FRIEND

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/ PA R KC I T I E S

GG Fletcher

She instructs employees (about 200 each fair season) to keep their eyes and ears open. “They’ll serve hundreds of Corny Dogs a day, however folks wait all year long...spending their hard-earned money. They want the best experience. And that’s what we need to give them,” Amber says. “While someone may think, ‘well, this one is a little burned, but it’s OK...’ It’s not OK for that customer.” “I’ve been there 43 years,” GG adds. “We have customers who’ve been coming for much longer than that. Some come on the first day of the fair and that’s their tradition. They’ll have their children or grandchildren sharing the experience. I get goosebumps talking about it.” Last year, Fletcher’s took an interesting step into new territory working with Goldbelly, an e-commerce food distribution site that delivers Corny Dogs from coast to coast, a benefit for

LOCA L LIM E LIGH T | FOOD + BE VE RAGE

Oprah Winfrey samples a Corny Dog (Photography: The State Fair of Texas)

homesick Texans. In the past year, Fletcher’s has shipped to all 50 states. They also purchased mobile food trailers in 2019 for catering, pop-up festivals, and more. With 80 years to celebrate, what’s ahead? The Fletchers recently announced a partnership with Klyde Warren Park. Plans call for permanently parking their first-ever food truck at the park’s new East Lawn, bringing a taste of the State Fair to the popular urban green space all year round. “Aaron, W.C., and Amber are primarily responsible for moving forward with other family members,” GG says. “They all have a vision for expansion.” The goal is to keep it a family business as long as possible and give new generations something to look forward to each year. Here’s hoping for another 80 years.

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T he

King

of Mexico City I n s pi re d C u i s i ne When Javier Gutierrez created his gourmet culinary institution in Dallas, he opted for something authentic.

Owner Javier Gutierrez opened his namesake Cole Avenue restaurant in 1977. “My background was totally different from Dallas,” he says. In his twenties, Gutierrez and his business partners took the plunge into a facility located near fashionable Highland Park. His father was a doctor in Mexico City who moved the family to Dallas when Javier was a boy. Years later, with the opening of Javier’s, he went way beyond the typical fare offered in Dallas, opting for a bolder, authentic approach: Mexico City-style gourmet. Some of that decision involved the Mexican food he found around town: “I didn’t think it had been given proper representation, at least not Dallas,” he says. CONTINUED >

ARTICLE BY DAVE MUSCARI PHOTOGRAPHY BY JAVIER'S

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM / PA R KC I T I E S

Javier Gutierrez

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

While there were scores of mainstream TexMex joints around town (“El Chico and El Fenix were both big”), he wasn’t a fan of the blankets and sombreros. There was something missing, something absent from Dallas menus. Nothing of the continental Mexico City he remembered. “Fresh seafood, filets, chicken,” Gutierrez says. “[As] opposed to tacos and enchiladas, which is what the emphasis was here. That’s what I wanted for Dallas—a better representation as far as Mexico City cuisine.” That concept grew on customers, particularly the Park Cities, Preston Hollow, Turtle Creek, and others close by. “Many have been customers for generations and supported us for years,” Gutierrez says. But what about those who have never dined at Javier’s? Why should they put his restaurant on their to-do list? For one, Gutierrez believes TexMex is primarily tacos and enchiladas, certainly not the fresh seafood, quality steaks, and shrimp on his Javier’s menu. “If you want to experience a concept that’s different in the Mexican food field, this is it,” he says. “We cater to someone who wants a more sophisticated cuisine than your typical Tex-Mex restaurant.” Not to mention: Javier’s legendary cigar bar is nothing less than iconic within the Dallas social set. Gutierrez saw cigars as a logical brand extension, with an interesting continental twist. And that swanky cigar bar and gourmet cuisine have built quite the reputation for this restaurant. Personalities who have dined at Javier’s over the years include Rod Stewart, ZZ Top, Troy Aikman (as well as a variety of Dallas Cowboys), Owen Wilson, Jessica Simpson, and George Strait. As he reflects on his career thus far, Gutierrez says he enjoys his success. And even though it has spanned more than 40 years, he says it won’t end anytime soon.

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SEASONAL SEAFOOD

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

At Dive Coastal Cuisine, nostalgic flavors and new foods are on the menu for fall. ARTICLE BY EMILY C. LASKOWSKI | PHOTOGRAPHY BY DIVE COASTAL CUISINE

Ceviche, shrimp cocktail, crab cakes—it’s the stuff seafood dreams are made of during the summer months. But at Dive Coastal Cuisine, the casual eatery tucked away in Snider Plaza, there is more to seafood than summer. This fall, owner Franchesca Nor and operations manager Victor Corral

promise old favorites and new classics on the menu—all made with thoughtful flavors, fresh seafood, and local produce as much as possible. We asked Nor to give us a little more intel on what to expect this season. CONTINUED >

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/ PA R KC I T I E S

PARK CITIES LIFESTYLE: IS THERE A FALL SEAFOOD RECIPE THAT INSPIRED YOU GROWING UP OR AS YOU LEARNED TO COOK? Franchesca Nor: A particular seafood recipe I remember fondly is clams with pesto and angel hair. I had that dish since I was a baby at a local institution in Del Mar, California, called The Fish Market. It was on the Dive menu in the fall/winter months for years, then we started offering seafood pastas and bouillabaisse. It was a good, comforting meal to get in the cold weather.

PCL: WHAT SEASONAL FLAVORS DO YOU ENJOY THIS TIME OF YEAR? FN: My favorite flavors to work with in the fall are butternut squash, the end-of-summer tomatoes, spaghetti squash, sweet potatoes, white beans, kale, Swiss chard, and leeks. PCL: WHAT SHOULD READERS BE SURE TO TRY ON THE MENU AT DIVE THIS FALL AND WINTER? FN: First, always look on the specials board for brand new creations and old menu favorites making a comeback. In September, we are bringing back our famous mussels with sofrito and champagne—but we are also featuring a new appetizer: our tuna poke lettuce wraps! In October and November, we are known for our butternut squash soup, which is vegan and you can’t tell! Our spaghetti squash side is made with coconut milk and gives it a unique twist. Our famous shrimp enchiladas with tomatillo sauce is making a comeback in October. We will definitely bring back a pasta or bouillabaisse or clam chowder to warm you up. And I hope to see the clams and pesto.

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/ PA R KC I T I E S

ARTICLE BY LISA MOYER, LAUREN LANE CULINARIAN AND LEANN PARKER OF SILVERTOOTH HOME PHOTOGRAPHY BY JANIE JONES

HOST YOU R OW N FOOTBA LL TA ILGATE PA RT Y

It’s officially fall, football and tailgating season, and you can feel the excitement in the air. Kick off your party by inviting your favorite fans over, then entertain in effortless Americana style with these latest styling tips hosted by experts Lauren Lane Culinarian and LeAnn Parker of Silvertooth Home. You’ll earn hearty cheers for your hosting skills with these charming tailgating DIY tutorials plus original recipes upstyled for a modern spin on stadium comfort food. It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

PA RT Y P LA N N IN G | ENTERTAI NME NT

Truck: Sweet Streams Lavender Co. @sweetstreamslavender Recipes: Lauren Lane @lauren_lane_culinarian Stylist: LeAnn Parker @silvertoothhome Photography: @uncommon.jane

It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season. Praline Pecan Crunch Snack Mix Ingredients • 8 cups brown sugar or cinnamon cereal squares • 1 cup pecan halves • 1/3 cup light corn syrup • 1/3 cup firmly packed brown sugar • 3 tablespoons butter • 1 teaspoon vanilla • 1/2 teaspoon baking soda • 2 cups white chocolate-covered pretzels • 1 cup salted peanuts • 2 packages of large waffle cones or paper bags Instructions 1. Heat oven to 250°F. Spray a 13 x 9-inch baking pan with non-stick cooking spray. Combine cereal and pecans in pan and set aside. 2. In a 4-cup microwaveable bowl, combine corn syrup, brown sugar and butter spread. Microwave on HIGH 1 minute 30 seconds. Stir. Microwave 30 seconds to 1 minute 30 seconds or until boiling. 3. Stir vanilla and baking soda into mixture. Pour over cereal mixture; stir to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on baking sheet and cool completely; break into pieces. When cooled, add peanuts and pretzels. Makes about 10-11 cups. Store tightly covered.

LeAnn’s Tailgate Styling • • • • • • • • •

Plaid Throw Blankets Throw Pillows Large Round Baskets Wooden Crates Foam Fingers Large Chalkboard Chalkboard Pennant Banner Touches of green (hydrangeas, fresh sage) Football Goalpost (DIY instructions at Silvertooth Home blog)

LeAnn can’t wait to see what you create for your own tailgate party. Tag her on IG @silvertoothhome and #silvertoothhome so she can share. Go Team! CONTINUED >

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/ PA R KC I T I E S

DIY Football Goalpost Use these mini goalposts as tailgate decor or to play table-football at your next tailgate party. These vintage inspired goalposts are easy to build and display. • ½ inch Copper Pipe (total 66 inches length) cut into the following measurements: • 9.5 inches long (4 total) • 4 inches long (4 total) • 5 inches long (2 total) • 1 inch long (2 total) • ½ inch Copper 90 degree elbow fittings (6 total) • ½ inch Copper Tee fitting (2 total) • ½ inch Copper end cap fittings (4 total) • Copper Pipe Cutter • Gorilla Glue • Wood Block (drill ⅝inch hole) • Measuring Tape and Sharpie Using a pipe cutter, measuring tape and sharpie, cut all copper pipes to proper size using the list above. Next, glue each of the copper pieces together by following the diagram found at SilvertoothHome.com/Blog/ Tailgate-Party. Allow glue to dry. Once dried, place the goalpost into a wooden block using glue to secure into place. Wait until glue is fully dry before using. Cheers!

PA RT Y P LA N N IN G | ENTERTAI NME NT

Football Apple Hand Pies Apple Hand Pies are a perfect hand-held dessert that tastes like fall Ingredients • 21 ounces apple pie filling, store bought or homemade below (you won’t need it all) • 1 tablespoon cinnamon • 2 package pie crusts (4 crusts), I use Pillsbury • 1 egg • 1 teaspoon milk • Store-bought icing in a tube for laces (optional) Instructions 1. Preheat oven to 425°F. 2. Chop apple pie filling into small pieces and mix with cinnamon. Beat the egg with milk until combined. 3. Roll out the pie dough to ⅛-inch thick and cut the dough into12 football shapes. 4. Add 1 ½ tablespoons apple pie filling to 6 of the footballs. 5. Brush egg wash around the edges and top with remaining 6 football shapes. Use a fork to crimp the edges firmly together. Make two slits on the top of the pie. 6. Brush with the remaining egg wash and bake for 12 minutes. 7. After cooled, pipe on laces with icing if using. Notes • Hand pies can be baked in an air fryer for 8-10 minutes at 350°F. • Any flavor of pie filling may be substituted.

Lauren Lane wants to introduce you to stress-free cooking and effortless entertaining…by sharing many of the strategies, tips and tricks she’s discovered from her own imperfect and often humorous path to cooking and entertaining. Blog: Lauren-Lane.com Instagram: @Lauren_Lane_Culinarian Pinterest: Pinterest.com/LaurenLaneBlog

Want to see more? Scan the QR code or visit bit.ly/TailgateLifestyle for more recipes and DIY instructions. OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/ PA R KC I T I E S

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With over 40 years of experience in Interior Design and Finish Carpentry of cus tom homes and commercial businesses, we are leading the industry with the new est trends, designs, and innovations — bringing creativity and originality to every project. Family-owned and operated since 1980, let us meet your design goals!

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O C TO B E R 2 0 2 2

events A curated selection of the most intriguing upcoming events in our area.

O C TO BE R 6T H

Texas Women’s Foundation Luncheon

H ILTON AN ATOLE | 11:30 AM Allyson Felix, America’s most decorated track and field athlete, will be the featured speaker at the 37th annual luncheon benefiting Texas Women Foundation’s mission to advance women’s economic security. txwfluncheon.org

O C TOBE R 1 2 T H

Party In The Park

KLYDE WAR R EN PARK | 6:30 P M ABBA The Concert: A Tribute To ABBA will perform at this annual dinner-under-the-stars fundraiser benefiting the nonprofit park and its community programs. klydewarrenpark.org

O C TO BE R 1 6T H

Dallas All-Star Chef Classic

LIG HTHOUS E ARTS PACE | 5:30 P M Raise funds for addiction recovery while enjoying bites from Dallas’ top chefs during an evening led by Chairs Kimberly and Shannon Wynne and Honorary Chairs Chef Paula Lambert and Chef Stephan Pyles. dallas24hourclub.org

O C TO BE R 2 0 T H

4th Biennial Tex-Mex Fiesta

T HE R USTIC | 6:00 PM Hosted by Jaclyn Smith and Alana Stewart, this evening will honor Linda Gray and raise funds to benefit the American Cancer Society and Stand Up To Cancer. thefarrahfawcettfoundation.org

O C TOBE R 2 7 T H

NEWH Gala

NAS HER S CULPTUR E CEN TER | 6 :0 0 P M The Network of Executive Women for Hospitality will host a black-tie gala to provide scholarships to students in the hospitality industry. newh.org

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Adolphus Hotel 110 Year Gala

ADOLPHUS HOTEL | 8 :00 PM This timeless celebration will take guests through the years in the iconic French Room with music from decade to decade, cocktails, champagne, hors d’oeuvres and live entertainment. adolphus.com

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Local Cookbook Love STIR UP SOME NEW RECIPES IN THE KITCHEN THIS SEASON. Are you looking to spruce up your dinner parties this Fall? Good. Because we’ve gathered a list of cookbooks by Dallas-area chefs, authors, and lifestyle experts—all filled with good food. So, hurry! Step up your skills in the kitchen by picking up one of these local resources for flavorful and delicious recipes all season long.

Loving Table: Creating Memorable Gatherings Texas hostess Kimberly Schlegel Whitman published her ninth book as a tribute to mothers, grandmothers, and lasting table traditions. ($55) interabangbooks.com

Spectacular Spreads Blogger Meagan Brown’s latest book features more than 50 fantastic spreads for any charcuterie board, any occasion. ($28) interabangbooks.com

The Comfortable Kitchen The latest cookbook from Alex Snodgrass, author of the New York Times bestselling cookbook The Defined Dish, is filled with comfort food recipes redefined. ($29.99) interabangbooks.com

The Texas Food Bible Well-known chef Dean Fearing shares some culinary secrets in this ultimate cookbook that includes step-by-step methods as well as regional history. ($32) amazon.com

Zing! New Mediterranean Cuisine Chef Gorji’s cookbook includes the kind of recipes that got his namesake Dallas restaurant voted Best Steakhouse for multiple years. ($34.95) chefgorji.com

Cooking at Home Through the Seasons All sales from the Dallas 24 Hour Club’s newest cookbook, which features recipes from top local chefs, benefit the nonprofit organization. ($41) betterunite.com

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

#4 TEAM IN TEXAS * We are geared up and ready for the Fall! But, no matter the time of year, having an established team of in-the-know realtors like ours is especially crucial in today’s market. We’re exceptionally grateful to our clients for trusting us to help them make informed decisions about their next place to call home. How can we help you make your next move?

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JACQUELYN AUSTIN MARKETING MANAGER 203.246.2648

T H ERE ’S NO P L ACE L I K E H O M E All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdrawal without notice. All measurements and square footages are approximate, but not guaranteed and should be independently verified. This is not intended to solicit property already listed. Nothing herein shall be construed as legal, accounting or other professional advice outside the realm of real estate brokerage. Compass is a licensed real estate broker. Equal Housing Opportunity. *Becky Frey Real Estate Group is ranked #4 among all medium teams by sales volume in Texas, and ranked #2 among all medium Compass teams by sales volume in Texas. (2022 RealTrends America’s Best Real Estate)