Plans Were Revealed At Times Ten Cellars For 10th Anniversary Celebration Of The Stewpot Alliance And Soup’s On In January

It was the kick off of a double doozy for The Stewpot Alliance at Times Ten Cellars on Tuesday, October 10. In addition to The Alliance preparing to celebrate its 10th anniversary, it will also be the 10th anniversary of The Alliance’s fundraiser “Soup’s On Luncheon And Art Sale.”

Allison Salas Fasy, Brian Luscher and Kelly Donohue Garlock*

While Chef Brian Luscher will return to serve as “Chief Chef” for the soup-athon on Monday, January 29, the event will have a new venue — The Statler.

According to Alliance President Megan Latham Martin, there will be six honorary co-chairs. Which six?Alliance founding members Janet Evans, Dian Moore, Bonnie Maston, Debbie Raynor, Bonnie Thompson and Rusty Duvall.

2018 Co-Chairs Allison Salas Fasy and Kelly Donahue Garlock told the crowd including The Stewpot Executive Director Rev. Bruce Buchanan, Carol Adams, Antonia Hubert, Heather Sauber, 2017 Soup’s On Honorary Co-Chairs Margie and Ray Francis, Hunter and Lauren Foreman and Bonnie Mastin that the luncheon speakers will be Full Circle Founder/Executive Director Kristina Wandzilak and her mother Constance Curry, who will “share their heartfelt story about the struggles, dangers and disappointments of drug and alcohol abuse and a beautiful reminder that you should never lose hope…it is never too late for a happy ending.” Back in 2006, they co-authored “The Lost Years: Surviving A Mother And Daughter’s Worst Nightmare.”

Margie and Ray Francis and Hunter and Lauren Foreman*

Proceeds from the January event will benefit The Stewpot which provides services and day shelter for the homeless and provides casework services, dental, job service assistance and many other services to aid the homeless in the Dallas area. The Stewpot now serves approximately 1,700 meals a day at the “Second Chance Cafe” located at the city run homeless shelter, The Bridge, and serves 7 days a week. The Stewpot is a community outreach program of First Presbyterian Church.

* Photo credit: Rob Wythe

The Stewpot Alliance Crowd Gathers At Margie And Ray Francis’ Home For Soup’s On! Check Presentation And To Hear About 2018 Lunch Move

Margie and Ray Francis*

On Thursday, April 27, Soup’s On! Luncheon Honorary Co-Chairs Margie and Ray Francis opened their home for guests like Hank and Barbara Schlachter, Stewpot Alliance board members Zac Evans and Kristine Schwope, Susan and Rob Dillard, Eric and Carla Moore and Carol Adams to hear about the past Stewpot Alliance fundraiser and the upcoming one.

Hank and Barbara Schlachter, Zac Evans and Susan and Rob Dillard*

It was such a perfect evening that folks enjoyed the terrace overlooking Turtle Creek.

Carla and Eric Moore and Carol Adams*

First on the agenda was the presentation of the check by Alliance President Julie Marshall and 2017 Luncheon Chair Heather Sauber to Stewpot Alliance Executive Director Rev. Dr. Bruce Buchanan in the amount of $230,000!

It was then time to reveal plans for next year’s luncheon. The 2018 co-chairs will be Mary and Mike Terry Family Foundation Executive Director Allison Salas and US Trust Philanthropic Relationship Manager Kelly Donohue.  

Kelly Donohue and Allison Salas*

The ladies announced that the fundraiser is shifting direction in locations for the Soup’s On! tenth anniversary. It will be held at The Statler on Monday, January 29.

Both gals have another special event in their future. They’re planning September weddings. Allison is marrying Christopher Fasy and Kelly is getting hitched to Grant Garlock.

In the meantime, why not check out Brad Oldham‘s and Christy Coltrin‘s Sculpture Wall at The Stewpot’s Encore Park. It’s free for the viewing.

* Photo credit: John 
Strange

2017 Soup’s On! Had Union Station Filled To The Rafters With Chefs, Advocates For The Dallas Homeless, Parkies Types And Gloria Campos Who Isn’t Dead

Ray and Margie Francis

As the Barack Obama Male Leadership Academy Jazz Band set up downstairs for the 10th Annual Soup’s On! Luncheon at the Eddie Bernice Johnson Union Station on Tuesday, January 31, early arrivals like Honorary Co-Chairs Margie and Ray Francis had a great opportunity to check out the items in the silent auction in the Stationmaster’s Lounge.

Over in the main ballroom, it was a totally different setup from years past. Luncheon Chair Heather Sauber and Stewpot Alliance President Julie Marshall had changed the arrangements. The stage was facing the window with two large screens on either side. Due to the setup there were a couple of tables that were going to have to rely on 52” flatscreens to see the action on the stage. After all, the event was so very sold out. Even the main service line between the rows of tables seemed on the thin side. Hopefully, the serving team was all a size two.

The same tight situation was slated for the parking to fit 300 projected cars in 150 spaces.

But Heather was bound and determined to make this Stewpot Alliance fundraiser a moneymaker. She even managed to save on the speaker’s fee by having a panel of local leaders address the homeless situation that has been making headlines with the closure of tent cities.

Mike Rawlings and Robert Wilonsky

Keven Ann Willey

Jeff Tooker

Florencia Velasco Fortner

For the panel discussion, there would be no table and stiff-back chairs. Instead the panelists (Mayor Mike Rawlings, Dallas Morning News VP/Editorial Page Editor Keven Ann Willey, The Concilio President/CEO Florencia Velasco Fortner and Dallas Police Sgt. Jeff Tooker) and moderator DallasNews.com Managing Editor Robert Wilonsky would be in comfy brown easy chairs on stage.

From the left: (standing) Andrew Swanson, Scott Girling, Andrew Chen, Andrew Dilda, Omar Flores, Dennis Kelley and Jeramie Robison; (seated) Danyele McPherson, Abraham Salum, Brian Luscher, Janice Provost and Melody Bishop

With the sun shining and the temperature in the early 60s, it wasn’t one of those must-have-soup days. But it was a day when the Dallas homeless situation was the main course with soup and salads at the tables thanks Soup Chief Chef Brian Luscher and his team of area Souper Duper Chefs (Melody Bishop and Dennis Kelley of Lark on the Park, Andrew Chen of Monkey King Noodle  Co. and Monkey King Banana Stand, Andrew Dilda of Independent Bar and Kitchen, Omar Flores of Whistlebritches and Casa Rubia, Scott Girling of The Graph, Danyele McPeherson of 80/20 Hospitality, Janice Provost of Parigi, Jeramie Robison of Uchi Dallas, Abraham Salum of Salum and Andrew Swanson of Wolfgang Puck).

Mike and Micki Rawlings

Robin Bagwell

David Nichols and Mike Allen

Allison Salas and Kelly Donohue

As Brian reviewed the final preparations and presentation of the soups and chefs in the kitchen, the activity out front was heaping. It was one of Micki Rawlings’ first outings since having back surgery on Friday, January 13. In four days, she and husband Mike Rawlings would be heading to Mexico for son Gunnar Rawlings’ wedding to Gabby GutierrezRobin Bagwell reported that husband Norm Bagwell had given her the best Christmas gift ever, despite agreeing not to do Christmas gifts. He created a charitable trust for her!…Jennifer Clifford had flown in from North Carolina for the lunch. Despite husband Joe Clifford’s taking his new role as head pastor at Myers Presbyterian Church in North Carolina back in August, Jennifer just completed her tenure with Communities Foundation of Texas in December… She also thanked Abraham Salum for making the Clifford son’s senior graduation dinner “so special”…Renowned for his Hermes ties, David Nichols was tieless. Since scaling back on his residential realty responsibilities, he was going for the more casual look…. Allison Salas and Kelly Donohue were receiving congrats on tackling the 2018 Soup’s On! as co-chairs.

As for the program, Rabbi Debra Robbins provided the invocation and was followed by emcee former WFAA anchor Gloria Campos who asked, “Remember me? I retired. I didn’t die.” The rest of the program was a bit overwhelming with a parade of speakers —Heather, Julie, Margie, Ray and Stewpot Executive Director Rev. Dr. Bruce Buchanan extolling their sincere commitment and admiration for The Stewpot.

Bruce admitted that one of the issues close to his heart is The Stewpot I.D. Program, which helps the homeless establish legal identities. The Stewpot provides “documentation assistance to more than 6,000 persons annually, which is essential for jobs and housing.”

They also recognized the founding board member of the Stewpot Alliance (Karen Ware, Jennifer Clifford, Catherine Bywaters, Marty Coleman, Margie Francis, Nancy Gillham, Jan Hegi, Kathy Jackson, Martha Lipscomb, Martha Martin, Joan Mason, Suzanne Palmlund, Micki Rawlings, Carolyn Walton and Trish Weigand). Thanks to these women launching the Alliance, $2,367,500 had been provided for The Stewpot’s mission of helping the homeless with meals, healthcare, counseling, case management and therapeutic and vocational activities.

Stewpot factoid: The Stewpot serves 364,792 meals a year.

The panel discussion eventually got underway, starting off with former Dallas Homeless Czar/Mayor Mike saying that he wanted to create an inter-governmental program that would be accountable for housing the homeless. In the coming weeks, he hoped that announcements would be made regarding such a government undertaking, but it had to go through the Dallas City Council and Commissioners Court. While he admitted that there are a lot of people working to solve the issue, “We don’t have an integrated strategy.” Having a City Council person, a County Commissioner, the head of Parkland and the head of the mental health provider network have a plan, instead of various plans, would be a major step forward.

Keven Ann shared her frustration about the situation, saying that the Commission on Homelessness came out with a report including “a variety of ideas…I’d kinda like to see two or three cases out of that report that could be accomplished in the next eight, ten months, so that we can begin to see tangible progress.”

Mike said that he would like to see the November bond election include a million dollars for housing. While he admitted that it would be a big step, he added that it would make a big difference.

(Editor’s note: While the call-out for support of the Dallas bond election was praised, it was interesting to note the number of Park Cities types who won’t be able to support the effort.)

Jeff admitted that putting the homeless in jail doesn’t help the problem in the long run. He told how officers drive around with clothes in their car to provide for the homeless, but he added that “We need to do more than just say, ‘Would you like a ride to The Bridge?’” He added that for the homeless, just making their way “through the system” on their own can be overwhelming. That’s why organizations like City Square can help provide the assistance and direction to get off the street. He also said that just placing them in an apartment was not always a solution. One homeless person told him that he felt safer on the streets than living in some apartment complex. He admitted that while the police need to enforce the law, “We could do better to create better relationships and a rapport with the homeless.”

However, Mike admonished the audience, recalling former Dallas Police Chief David Brown’s message that, “We ask too much of our police.”

Florencia said that The Concilio’s infrastructure was not made to serve the percentage of homeless Hispanics.

Mike told how the numbers reported by the Task Force on Poverty were “shocking.”

Kevin Ann returned to Mike’s bond election and asked what was needed. Mike responded that people needed to let their City Councilperson know that the homeless issue needed to be included in the bond election.

In conclusion, Robert asked for the panel’s wishes:

Florencia asked that people get more involved and to think of the homeless as real people.

Jeff said that you could have a bond proposal, but “there are so many people, so many of us that can make a difference. It’s not just about money…that’s a big part of it… it’s about service. There are a lot of great people who are homeless and we need to reach out to them.”

Keven Ann suggested leveraging current funds to hire more caseworkers, who really make the biggest difference and give people the services that they need. Also, to get landlords to be more receptive to programs that benefit the homeless.

Robert suggested people should get involved with the “Point In Time” Homeless Count next year.

For the closing remarks, International Human Rights Activist Peggy Callahan congratulated the number of folks who had been involved with The Stewpot for a couple of decades. She also made a case for financial support for The Stewpot and made the final request for donations for $100,000 that would help 25,000 people.

For more photos of the 2017 Soup’s On! champions, check out the MySweetCharity Photo Gallery.

Soup’s On! Patron Party Was A Feast Of Friends Supporting The Stewpot Alliance’s 10th Anniversary Of Helping The Homeless

The evening of Thursday, January 26, seemed just perfect for strolling in Flippen Park. And a couple of the guests for the Soup’s On! Luncheon patron party did just that. Instead of valet parking, they parked down the way and walked to the mansion on the corner where Luncheon Chair Heather Sauber was greeting the non-stop flow of guests like Nelda Cain Pickens, David Griffin, Jan and Fred Hegi, Nancy Scripps, Stewpot Alliance Board President Julie Marshall and Honorary Co-Chairs Margie and Ray Francis.

Ray and Margie Francis and Nelda Cain Pickens and David Griffin

This year there was a bit of change in the air for the annual Stewpot Alliance fundraiser on Tuesday, January 31. Yes, they would be returning to Union Station, and Chef Chief Brian Luscher had an all-star lineup of chefs preparing the soup. But Heather had tweaked the usual program explaining that by having a panel discussion with Mayor Mike Rawlings, Dallas Morning News’ Keven Ann Willey and Robert Wilonsky, Dallas Police Sgt. Jeff Tooker and The Concillo President/CEO Florencia Velasco Fortner, “We’re returning to our roots of addressing the Dallas homeless situation.”

Julie Marshall, Brian Luscher and Heather Sauber

She also admitted that the plan avoided having to pay a speaker’s fee by tapping the local vets of the homeless situation. Smart thinking. By staying lean, the check to the Alliance will be fatter.

Florencia Velasco Fortner and Fred and Jan Hegi

Another feature added to this year’s luncheon would be the celebration of the women (Catherine Bywaters, Jennifer Clifford, Marty Coleman, Margie Francis, Nancy Gillham, Jan Hegi, Kathy Jackson, Martha Lipscomb, Martha Martin, Joan Mason, Suzanne Palmlund, Micki Rawlings, Carolyn Walton, Karen Ware and Trish Weigand) who founded the Stewpot Alliance 10 years ago.

Sold-Out Alert!: 2017 Soup’s On!

Two of the most wonderful words in fundraising were making the rounds at the Soup’s On! patron party tonight — “Sold Out!”

Yup! If you thought this chilly-willy weather had inspired you to get a soup bowl spot or two at Union Station on Tuesday, January 31, open up a can of Campbell’s and cry in your ho-hum soup bowl.

Julie Marshall, Brian Luscher and Heather Sauber

According to the 9th Annual Soup’s On! Chair Heather Sauber, it’s sold out with 642 bowls in need of filling and a panel discussion on Dallas’ homeless situation with a stellar group of veterans in the issue scoring headlines locally.

Congrats to Heather, The Stewpot Alliance President Julie Marshall, adorable Honorary Co-Chairs Margie and Ray Francis and Souper-Duper Chief Chef Brian Luscher and his team of chefs on scoring the very first “Sold Out” of 2017 in Dallas fundraising.

Let’s keep these “Sold-Out Alerts” coming on in.

JUST IN: Soup’s On! Luncheon And Art Sale Puts A New Spin On Presentation For The Stewpot Alliance Fundraiser In January

And the news just keeps pouring in. In past years The Stewpot Alliance’s Soup’s On! Luncheon and Art Sale has featured a keynote speaker and loads of delicious, hot piping soups from area chefs.

It seems that the 2017 Soup’s On! Chair Heather Sauber and Honorary Co-Chairs Margie and Ray Francis decided to slightly change things around for the Tuesday, January 31, fundraiser at Eddie Bernice Johnson Union Station.

Ray and Margie Francis and Micki and Mike Rawlings (File photo)

Ray and Margie Francis and Micki and Mike Rawlings (File photo)

Instead of flying a keynoter in, there will be a panel discussion on “the future of Dallas homelessness” including Mayor Mike Rawlings, The Concilio President/CEO Florencia Velasco Fortner, Dallas Police Sergeant Jeff Tooker and Dallas Morning News VP/Editorial Page Editor Keven Ann Willey. Moderating the panel will Dallas Morning News staffer Robert Wilonsky.

Makes perfect sense since The Stewpot has been providing meals to the homeless and at-risk neighbors in downtown Dallas for more than 40 years. With recent closures of the tent cities around the area, the issue of homelessness has become even more of a priority.

Jennifer Clifford (File photo)

Jennifer Clifford (File photo)

Jan Hegi (File photo)

Jan Hegi (File photo)

Another change is that the occasion will honor the Dallas folks who founded the Stewpot Alliance 10 years ago. including President Karen Ware, Jennifer Clifford, Pat Bywaters, Marty Coleman, Margie Francis, Nancy Gillham, Jan Hegi, Kathy Jackson, Martha Lipscomb, Martha Martin, Joan Mason, Suzanne Palmlund, Micki Rawlings, Carolyn Walton and Trish Weigan.

Suzanne Palmlund (File photo)

Suzanne Palmlund (File photo)

Brian Luscher (File photo)

Brian Luscher (File photo)

But rest easy. The soups and chefs will still be major players in the day’s event. This year Chief Chef Brian Luscher of The Grape and Luscher’s Red Hots has arranged for the following chefs to cook up a storm: Chef Melody Bishop and Chef Dennis Kelley of LARK on the Park, Chef Andrew Chen of Monkey King Noodle Company, Chef Andrew Dilda of Independent Bar and Kitchen, Chef Omar Flores of Casa Rubia and Whistlebritches, Chef Scott Girling of The Grape, Chef Danyele McPherson of 80/20 Hospitality, Chef Janice Provost of Parigi, Chef Jeremie Robison of Uchi Dallas, Chef Abraham Salum of Salum and Chef Andrew Swanson of Wolfgang Puck Catering.

Omar Flores and Danyele McPherson (File photo)

Omar Flores and Danyele McPherson (File photo)

Janice Provost and Abraham Salum (File photo)

Janice Provost and Abraham Salum (File photo)

And, yes, the art sale will once again include original paintings from the Stewpot Open Art Program artists.

Tickets start at $150 per person, but you certainly get more than lunch and information about the homeless situation in Dallas. You also get a collection of soup recipes from the chefs and a one-of-a-kind soup bowl to take home with you!

Soup’s On! Returns To Union Station With Shows Of Appreciation, News And “The Blind Side’s” Collins Tuohy

The Grape’s Brian Luscher has a very special place in his heart for The Stewpot Alliance. In fact he’s sort of in awe of the organization. He admits that his Greenville Avenue restaurant daily serves 200 guests, while The Stewpot feeds 1,700 a day.

Brian Luscher and Bruce Buchanan

Brian Luscher and Bruce Buchanan

Thanks to Brian’s understanding of the importance of feeding those in need, he has spearheaded the annual Soup’s On! fundraiser for eight years by having the area’s fav chefs serve up bowls of soup.

On Tuesday, January 19, the 2016 group of chefs (Melody Bishop and Dennis Kelley of Lark On the Park, Omar Flores of Casa Rubia, Danyelle McPherson of Remedy, Misti Norris of Small Brewpub, Suki Otsuki of Mudhen, Janice Provost of Parigi, Abraham Salum of Salum and Komali, Sarah Snow of The Grape, Drew Swanson of Wolfgang Puck Catering and Brian Zenner of On Premise) were cooking up hundreds of bowls of soup in the kitchen at Union Station. It was sorta like going home for the chefs like Brian, Omar, Danyelle, Janice and Abraham. Prior to holding the event at the Omni Dallas Hotel the past three years, the event had been at Union Station. And while the Omni had been fine and dandy, Union Station’s charm and history just seemed a fit for the event.

Christi Nicolas, Charlotte Legg and Kristine Schwope

Christi Nicolas, Charlotte Legg and Kristine Schwope

But the sold-out luncheon had added touches that only enchanted the soups served up. For instance, The Stewpot Alliance Board President Kristine Schwope and Luncheon Co-Chairs Charlotte Legg and Christi Nicholas were so very proud of the centerpieces that Terry McCullough and Billye Turner had assembled with produce from the Stewpot Community Gardens.

And then there was the recognition of husband/wife creative team Christy Coltrin and Brad Oldham. Each year Brad has created a unique spoon that is presented to the luncheon chefs. This year the spoon featured the Coltrin-Oldham pooch, Pete. To celebrate the moment Christy and Brad brought along daughter Annabelle Oldham.

Brad Oldham, Annabelle Oldham and Christy Coltrin

Brad Oldham, Annabelle Oldham and Christy Coltrin

Still another star in the crown of the event was having Micki and Mike Rawlings serve as honorary co-chairs. Was it really five years ago when then-Mayor Tom Leppert clasped hands with rumored mayoral candidate Mike at Soup’s On! leading many to think that rumors were more than suspicions?

Harville Hendrix

Harville Hendrix

Helen LaKelly Hunt

Helen LaKelly Hunt

John Phifer Marrs and Lauren Thomasson

John Phifer Marrs and Lauren Thomasson

In the crowd supporting The Stewpot and the co-chairs were Helen LaKelly Hunt and husband Harville Hendrix, who will be orchestrating citywide Safe Conversations on Saturday, February 13… Realtor David Nichols receiving congratulations for being part of the team that closed on the Hicks estate to Andy BealJohn Phifer Marrs and Lauren Thomasson checking the silent auction items… Former Soup’s On! Co-Chair Gail Davis reporting that former Soup’s On! speaker Liz Murray would be back in town at the National Council of Jewish Women luncheon.

As the crowd moved from the reception area to their tables in the ballroom, Brian and his chefs were making last minute checks on their soups.

Suki Otsuki

Suki Otsuki

Cailey Ginn

Cailey Ginn

Bigger-than-life Robert Wilonsky kicked off the program introducing Rev. Joe Clifford to provide the invocation, and Charlotte and Christi told how the soup bowl favors at each guest’s place had been created by a volunteer. This year Shelton student Cailey Ginn was recognized for having painted 100 bowls. At a table in the back of the room, Cailey looked a little surprised at the recognition.

Speaking of surprises, the co-chairs then announced that longtime Alliance supporter Susie Simon had provided $250,000 for an art program at The Stewpot Alliance.

Next up was Honorary Co-Chair Mike (Micki decided to stay at their table and let Mike do the speaking for both of them), who had spent five years working with The Alliance’s Rev. Bruce Buchanan in dealing with “this nemesis.” But despite all the work, he added, “We have a long way to go.” He went on to say that the power of The Alliance “is about not just numbers. It’s about transforming lives.”

Following Christy and Brad being presented on stage for their years of creating the unique spoons presented each year to the chefs and supporting The Stewpot, the chefs were called individually to the stage. Unlike years past, when they had emerged from the center of the back of the room via an open aisle, this year they entered from a side of the back of the room and made their way to the stage through the cluster of tables as servers were delivering the soups. It might have been wiser to have had them simply make a clean entrance of the front side, thereby avoiding the obstacle course of tables.

As the chefs’ names were called out, each was greeted with applause until the end, when Chef Drew was called to take care of a situation. When Drew’s name was called, there was a moment’s hesitation and next-in-line Chef Brian made his way to the stage. But not to worry. Drew returned moments later to take his walk with some guests a little confused as to which one was Drew and which one was Brian. Simple solution — their photos were in the program.

From the left: (back row) Drew Swanson, Suki Otsuki, Brian Zenner, Brian Luscher, Omar Flores, Abraham Salum and Danyele McPherson; (front row) Dennis Kelley, Melody Bishop, Sarah Snow, Janice Provost and Misti Norris

From the left: (back row) Drew Swanson, Suki Otsuki, Brian Zenner, Brian Luscher, Omar Flores, Abraham Salum and Danyele McPherson; (front row) Dennis Kelley, Melody Bishop, Sarah Snow, Janice Provost and Misti Norris

The chefs took their bows and then gathered for the annual group photo. However, this time Brian was a little ginger about his usual “laydown” pose. Perhaps it was that ankle that would soon be meeting up with a doctor’s instruments?

From the left: (back row) Drew Swanson, Suki Otsuki, Brian Zenner, Omar Flores, Abraham Salum and Danyele McPherson; (front row) Dennis Kelley, Melody Bishop, Sarah Snow, Janice Provost and Misti Norris; (horizontal) Brian Luscher

From the left: (back row) Drew Swanson, Suki Otsuki, Brian Zenner, Omar Flores, Abraham Salum and Danyele McPherson; (front row) Dennis Kelley, Melody Bishop, Sarah Snow, Janice Provost and Misti Norris; (horizontal) Brian Luscher

As the meal was winding down, Big Bob returned to the podium to introduce keynote speaker Collins Tuohy. Following a video briefly describing her part in “The Blind Side” life of her family, Collins arrived on stage complete with her southern accent and an impressive engagement ring (she’s getting hitched on April 22 to Cannon Smith, son of FedEx Founder/CEO Fred Smith).

Unlike speakers of the past who talked about the challenges of facing homelessness, Collins told about the other side. The side in which a family takes it upon itself to make a home for a homeless person. She told of little incidents in which big, hulking African-American Michael Oher became part of the white middle-class Tuohy family that provided laughter and understanding. The way she spoke of her “little brother” was no different than the way she talked about the rest of her family. There was humor; there was love; there was a relationship that was blind to his being 290 pounds, black, and coming from a neglected childhood. She was Michael’s big sister and she was dang proud of it.

Regarding the actuality of the movie in which Sandra Bullock won the Academy Award for her portrayal of Tuohy matriarch Leigh Anne Tuohy and Collins was portrayed in the movie by Lily Collins. Collins admitted that she not only didn’t know Lily was the daughter of Phil Collins, upon meeting him she asked, “What group do you play with?”

The movie, according to Collins, “was unbelievably accurate.” One of the few inaccuracies dealt with Collins playing volleyball in the movie. The problem? Collins didn’t play volleyball. She was a pole vaulter and cheerleader. It seems that one day after shooting, Collins spotted Lily with a bruised knee. When she asked how it had happened, Lily said she’d fallen shooting the volleyball scene. Collins reply, “Volleyball?” It was apparent to Lily that Collins was not a volleyball-kind-of gal.

And while the movie and book were dazzling, Collins’ true message of the years that the Tuohys and Michael grew together into a solid family was that, “Someone like Michael could have so easily been overlooked. He is a bashful, bashful person. He could have so easily slipped through the cracks.”

Little did Collins know that she would soon be headed to California to deliver her Whimsy Cookie Co. brother Michael’s Panthers as they play at Super Bowl 50 on Sunday, February 7.

BTW, Leigh Anne will be in town for the Rainbow Days’ Pot of Gold luncheon on Friday, April 15, at Omni Dallas Hotel.

Soup’s On! Patron Party Guests Ranged From The Rawlings To Collins Tuohy With Surprise Gifts And News

Weather guessers were claiming that it wasn’t all that chilly. Easy for them to say, tucked in their heated studios. But combine the temps on Monday, January 18, with the breeze and it was definitely a gloves-on, snug-hats-on night.

One place where warmth was glowing was Margie and Ray Francis’ home-sweet-home along Turtle Creek.

Ray and Margie Francis and Micki and Mike Rawlings

Ray and Margie Francis and Micki and Mike Rawlings

The occasion for gathering was the Soup’s On! patron party. Okay, so Chef Chair Brian Luscher was unable to be present, but there was a good reason and it would be revealed the next day at the Soup’s On! fundraiser for The Stewpot Alliance.

Even Dallas First couple Micki and Mike Rawlings made it. After all, they were the Soup’s On! honorary co-chairs. Mike stayed as long as he could but it was also MLK Day, and he had to hustle to The MLK Symposium at City Performance Hall. Earlier in the day Big Mike had been floating down the streets for the MLK Day parade.

Kersten Rettig

Kersten Rettig

On the other hand, Micki was headed to a grandmother gathering for a baby shower of a friend. Speaking of kids, Micki reported that son Gunnar Rawlings had just flown in from a buddies ski trip to Japan.

Not so agile was Kersten Rettig, who was on crutches with a mobile cast in place on her right ankle. As the result of a very nasty fall in Arkansas four months ago, she had to resign her post as development director of Dallas CASA in December to focus on healing. Ever flexible, Kersten had opened her own PR operation with three clients to start, including the family project PDQ.

Jennifer and Joe Clifford and Susie Simon

Jennifer and Joe Clifford and Susie Simon

Rev. Joe Clifford was back from a week in Haiti to join wife Jennifer Clifford in congratulating Susie Simon for providing funding for The Susie Simon Art Endowment.

Another fly-in arrival was Soup’s On! Co-Honorees Christy Coltrin and husband Brad Oldham. Just back from the Atlanta International Gift Show, Christy seemed a little overwhelmed from the successful trip to Georgia. Seems that two monks there had bought her entire “Tiny Sparks” collection for their monastery gift shop.

Christy Coltrin and Brad Oldham

Christy Coltrin and Brad Oldham

Collins Tuohy

Collins Tuohy

Halfway through the reception, Stewpot Alliance Board President Kristine Schwope joined Luncheon Co-Chairs Charlotte Legg and Christi Nicolas in welcoming the 50 guests and helped serve up the niceties that included presenting keynote speaker Collins Tuohy with a Brad Oldham-sculpted spoon and Micki and Mike with a painting of a view of The Stewpot Alliance in downtown Dallas.

2016 Soup's On! centerpiece

2016 Soup’s On! centerpiece

As a surprise, Kristine presented the luncheon co-chairs with Brad Oldham pieces of art to thank them for all their work.

In turn Charlotte and Christi then surprised the crowd by revealing the luncheon centerpieces/tablescapes were not only edible but from The Stewpot Community Gardens thanks to Terry McCullough and Billye Turner.

MySweetWishList: Soup’s On!

According to Soup’s On! Co-Chairs Charlotte Legg and Christi Nicolas,

Charlotte Legg, Micki Rawlings and Christi Nicolas*

Charlotte Legg, Micki Rawlings and Christi Nicolas*

“As co-chairs of this year’s 8th annual Stewpot Alliance Soup’s On! Luncheon and Art Sale, our greatest wish this holiday season is to invite all of Dallas to come and experience what’s happening at the Stewpot. This year, the Stewpot is celebrating 40 years of service, providing meals, resources, support and encouragement to our homeless and at-risk neighbors, including a full range of health and human services, youth activities, arts, music and educational programs for individuals and families in need. Most recently, the Stewpot and its partners birthed Encore Park and Amphitheater, an urban renewal project encompassing community gardens, performance and artist’s spaces, and in the future, housing for collaborative programs and agencies working to support the Stewpot.

“Soups On! is the only source of fundraising contributing directly to these innovative programs. The luncheon will be held on Tuesday, January 19, 2016 (11 a.m. – 1:15 p.m.) at downtown Dallas’ historic Union Station. Honorary Chairs Micki and Mayor Mike Rawlings will be joined by keynote speaker Collins Tuohy, whose family was chronicled in ‘The Blind Side.’ The work of acclaimed Stewpot Artists will be featured and sold at the event. To learn more about the luncheon and purchase tickets, go to www.SoupsOnDallas.com.

“Thank you!!”

-By Charlotte Legg and Christi Nicolas, Soup’s On! Co-chairs

* Photo credit: Doc Strange

Soup’s On! Teams Serves Up A Tasty Check To The Stewpot Alliance

While the Trinity Rats were at Mary McDermott Cook’s Dump Top sipping wine with perfect views of downtown Dallas and the Art Ball 50 patrons were being deliciously gorgeous in the Hartland-Mackie mansion sneak peeking Brian Bolke’s pop-up shop, The Stewpot team was happily collecting a check on Wednesday, April 8. Here’s a report from the field:

The Stewpot Alliance presented The Stewpot with a check for $375,000 at the annual spring membership party. 2015 Soup’s On! luncheon Co-Chairs Anne Besser and Jackie Moore along with Chef Chair Brian C. Luscher made the announcement Wednesday at the home of Susie Simon.

Bruce Buchanan, Lee Hutchins, Brian Luscher, Jackie Moore and Anne Besser*

Bruce Buchanan, Lee Hutchins, Brian Luscher, Jackie Moore and Anne Besser*

“Executive Director Rev. Dr. Bruce Buchanan and Development Director Lee Hutchins accepted the check on behalf of The Stewpot and Encore Park.

Christi Nicolas and Charlotte Legg*

Christi Nicolas and Charlotte Legg*

“2016 Co-Chairs Charlotte Legg and Christi Nicolas announced that the 2016 Soup’s On Luncheon and Art Sale will be held January 19, 2016, at Union Station. Guest speaker will be Collins Tuohy, subject of The Blind Side, who will discuss ways in which everyone can do something to change the life of another person.”

Susie Simon and Rosemary Robbins*

Susie Simon and Rosemary Robbins*

“Additionally, Stewpot Alliance President Rosemary Robbins honored Stewpot employee Betty Heckman and Stewpot Alliance member Susie Simon for their outstanding work for The Stewpot Alliance in supporting the work of The Stewpot, which offers a safe haven for homeless and at-risk individuals of Dallas, providing resources for basic survival and opportunities to start a new life.

“For 40 years, The Stewpot has provided meals to our homeless and at-risk neighbors. Programs have developed to assist with medical needs, counseling, enrichment of children and youth, job training, and cultural expression. Seizing a remarkable opportunity to acquire the historic buildings at 508 and 515 Park, The Stewpot has embarked on a groundbreaking project entitled Encore Park. When completed, this expanded campus will include an outdoor amphitheater, community garden, a Museum of Street Culture, an Art Gallery for the Open Art Program, and expanded space for its partner agencies and its own programs.”

* Photos provided by The Stewpot Alliance

From Those Wonderful Chefs Who Brought You Soup’s On!

With temperatures still dipping, a nice bowl of hot soup is just the answer to warm those winter chills. Thanks to the 2015 Soup’s On! chefs (Brian Luscher, Donald Chalko, Omar Flores, Chad Houser, Chad Kelley, Matt McCallister, Danyele McPherson, Janice Provost, Abraham Salum, Oliver Sitrin and Sarah Snow), here are recipes of the soups that were served up at The Stewpot Alliance fundraiser on Tuesday, January 20, at the Omni. Even if you’re not a gourmet cook, you’ll find these easy to make and darn impressive.

Brian Luscher

Brian Luscher

Famous Mushroom Soup provided by The Grape’s Chef Brian Luscher

Ingredients for Soup

  • 2½ lbs button mushrooms, washed and chopped (it’s easy to do in a food processor)
  • 1 large onion, small dice
  • 2 cloves garlic, crushed and minced
  • 1 dry bay leaf
  • 1 sprig fresh thyme
  • ¼ C dry sherry (optional)
  • ½ lb unsalted butter (2 sticks)
  • 1 C all-purpose flour
  • 3 qt beef broth or stock, or the equivalent made with beef boullion cubes
  • 2 C heavy cream
  • ½ t ground nutmeg
  • salt and pepper to taste

Directions

  • In a heavy bottomed 6 to 8 quart stock or soup pot, melt the butter over medium low heat. Add the onion, garlic, bay leaf and thyme, and cook until translucent. Add the chopped mushrooms and cook until most of the water comes out of them. Add the sherry, if you like, and reduce by half. Add the flour and stir well to avoid lumps (if you do get some, it’s okay — they can be puréed out later). Slowly whisk in the broth or stock and bring to a simmer over medium-high heat. You must continue to stir the soup at this point, or the bottom may scorch.
  • When the soup comes to a boil, reduce the heat to low and simmer for 20 minutes uncovered, stirring occasionally. Finish by adding the heavy cream and nutmeg, add salt and pepper to taste. Remove the thyme and bay leaf, and puree the soup either in a blender or with a hand held blender.
  • This recipe may easily be cut in half, but it is worth making the whole batch because it freezes so well.

Yields 16 servings.

Donald Chalko

Donald Chalko

Lemongrass Ginger Broth And Asian Chicken Dumplings provided by Omni Dallas Chef Donald Chalko

Ingredients for Soup

  • 4 qt chicken stock (8 cups)
  • 4 stalks lemongrass 2” nub of ginger
  • 3 cloves garlic, crushed 4 T soy sauce
  • white pepper to taste

Ingredients for Garniches

  • Scallions, thinly cut jalapeños, thinly sliced cilantro, chopped mushrooms, thinly cut

Ingredients for Dumplings

  • ½ lb boneless skinless chicken breast
  • 1 t ginger, minced 1 t garlic, minced
  • 1 shallot, chopped
  • ½ t sesame oil 4 T soy sauce 1 T fish sauce
  • 1 package gyoza skins egg wash

Directions for Soup

  • Heat up chicken stock on stove. While chicken stock is heating up, beat the lemongrass with the back edge of a knife. This will release the essential oils from the stalks. Rough chop the ginger. Do not worry about the skin; we will be straining the broth. Add the lemongrass, ginger, garlic and soy sauce to the chicken stock. Taste and adjust the seasoning with white pepper. Simmer for 15 minutes; then strain through a fine mesh strainer into a clean pot. Reserve to the side and keep warm.

Directions for Dumplings

  • Place chicken into a food processor and blend until smooth. After chicken has been processed, add ginger, garlic, shallot, sesame oil, soy sauce and fish sauce into the food processor. After all ingredients have been fully incorporated, remove from the processor and place into a bowl that has been set over ice to keep chilled.

Directions to Assemble Dumplings

  • Remove gyoza skin from packaging. Dip half of one side of the skin into the egg wash. Place approximately 1 T of chicken mixture onto the center of the skin. Fold skin in half, crimping the edges to ensure a tight bond. Set aside under a damp cloth to keep from drying out. While making the dumplings, have pot of water at a boil. Once dumplings are complete, gently place into the boiling water and cook for 4-5 minutes or until done.

To Serve

  • Place a drop of sesame oil into each soup bowl. Place 2 dumplings into bowl and garnish with scallions,
  • jalapeños, cilantro and mushrooms. Gently ladle broth onto dumplings and serve immediately.
Bruno Davaillon

Bruno Davaillon

Short Rib Soup With Wheat Berry And Smoked Horseradish Cream provided by Rosewood Mansion on Turtle Creek Chef Bruno Davaillon

Ingredients for Braise

  • 10 lb beef short rib
  • 3 qt chicken stock
  • 6 oz red wine
  • 4 oz tomato paste
  • 1 sachet: thyme, bay leaf, and black peppercorn
  • 3 onions, peeled and quartered
  • 1 celery rib, large dice
  • 2 large carrots, peeled and large dice
  • 1 fennel bulb, quartered
  • 4 oz banyuls vinegar

Ingredients for Wheat Berries

  • 2 C wheat berries, Anson Mills
  • 1 onion, fine dice
  • 4 oz white wine
  • 2 qt chicken stock
  • 1 T canola oil

Ingredients for Garnish

  • 3 carrots, small dice
  • 1 fennel bulb, small dice
  • 1 bunch celery, small dice
  • 1 small daikon, small dice (optional)
  • 1 T canola oil
  • 2 T whole butter
  • 2 T espelette
  • salt to taste
  • 4 T fine herbs (chives, parsley, tarragon)
  • Ingredients for Smoked Horseradish Cream
  • 4 oz fresh horseradish, grated
  • 16 oz heavy cream
  • 2 drops liquid smoke

Directions for Braise

  • Preheat oven to 225°F. Season short rib with salt and pepper. Heat up a large braising pan. Add 2 T canola oil and roast short rib on both sides until golden brown.
  • Remove the meat and add carrot to sear for 2 minutes. Add onion and fennel, allow to caramelize. Add tomato paste and allow fond to form. Deglaze pan with wine. Add celery, sachet & stock; bring to simmer and season with salt. Add the short rib.
  • Wrap braising pan with foil and place in oven for 2-4 hours, until fork tender. Allow to rest for 30-40 minutes in liquid. Chill in refrigerator. Remove short rib when cold; cut in small dice. Strain stock, adjust seasoning and add vinegar, reserve for soup.

Directions for Wheat Berries

  • In a medium rondeau (wide, shallow pot with heavy base) sweat onions in 1 T canola oil. Add wheat berries and allow to toast, risotto style. Add wine and cook for 2 minutes. Add stock 4-6 ounces at a time, stirring constantly as you would a risotto. Cook until wheat berries are tender (about 10 minutes) yet still have bite. Reserve.

Directions for Garnish

  • Heat a sauté pan and add 1 T canola oil. Add carrot & sear. Add fennel and celery and allow to caramelize slightly. Add daikon and whole butter and allow butter to brown. Cook until vegetables are tender but still have bite, not soft. Season with salt and reserve. Combine wheat berries, short rib and vegetables.

Adjust seasoning with salt and add espelette and herbs.

Directions for Smoked Horseradish Cream

  • Bring horseradish and cream to a simmer; steep for 5 minutes. Purée in blender and pass through fine mesh strainer. Season with salt and black pepper and chill in refrigerator. Add liquid smoke. Whip chilled cream mixture until fluffy, like 3/4 whipped cream. Season with salt and pepper.

To Serve

  • Warm vegetable/short rib/wheat berries garnish with a touch of soup broth; place in soup bowl. Place a generous spoonful of smoked cream over vegetables and pour broth over cream to cover. Finish with fresh herbs. Enjoy!
Omar Flores

Omar Flores

Austurian Fabada Soup provided by Casa Rubia Chef Omar Flores

Ingredients

  • 1 large spanish onion, peeled and minced
  • 10 cloves of garlic, minced
  • 1 lb dried fabadas (or cannelini beans)
  • 1 T pimentón (smoked paprika)
  • 1 large pinch of saffron threads, crushed
  • 1 meaty fresh ham hock (1 lb)
  • 1/2 lb slab bacon, in 1 piece
  • 1/2 lb iberico jamon scrap, minced
  • 2 T minced parsley and oregano
  • lemon juice to taste
  • olive oil to finish
  • salt
  • freshly ground pepper

Directions

  • Soak the beans overnight; drain and transfer them to a large enameled cast-iron casserole or stock pot. Add to the beans onion and garlic, and sweat with a small amount of olive oil. Add pimentón, crushed saffron, ham hock, bacon and 12 cups of cold water, and bring to a boil. Reduce the heat to moderate and simmer the stew, tucking the ham hock under the cooking liquid as necessary, until the beans are almost tender, about 1 hour and 30 minutes. Add the iberico jamon to the bean stew and cook until the meat and beans are tender and the cooking liquid is thick and slightly reduced, about 45 minutes longer.
  • Transfer the ham hock and bacon to a bowl. Pull the meat from the ham hock and cut it into large pieces. Add the ham hock meat to the beans and season lightly with salt and pepper, lemon juice and herbs.
Chad Houser

Chad Houser

Smoked Carrot Soup With Cilantro Crème Fraiche provided by Café Momentum Chef Chad Houser

Ingredients

  • 2 lbs carrots, smoked over oak wood until tender
  • 3 T olive oil
  • 1 C yellow onion, chopped
  • ¼ C celery, chopped
  • 1 T garlic, chopped
  • ½ T salt
  • 1 tsp black pepper
  • 4 C water
  • 1 T cilantro, chopped
  • 1 C crème fraiche

Directions

  • Heat olive oil in a medium size saucepan over medium high heat. Add carrots, yellow onion, celery, garlic, salt and pepper.
  • Sauté, stirring occasionally, until lightly caramelized, approximately 5 minutes. Add the water to the pan and bring to a boil.
  • Reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft.
  • While soup is cooking, place cilantro and crème fraiche in a food processor and purée until smooth and green throughout.
  • Remove the soup from heat and puree in a blender until smooth.
  • Ladle soup into bowls. Using a teaspoon, drizzle cilantro crème fraiche across the top.

Yields 4 servings

Chad Kelley

Chad Kelley

Lobster Bisque provided by Café Pacific Chef Chad Kelley

Ingredients

  • 4 lobster heads
  • 32 oz canned tomatoes
  • 1 small shallot, minced
  • 2 carrots, coarsely chopped
  • 2 ribs celery, chopped
  • 2½ C water
  • 1 C red wine
  • 1 qt heavy cream
  • salt
  • white pepper
  • fresh tarragon
  • sweet or dry sherry

Directions

  • Remove the shells from the lobster heads and scrape the gills off the bodies. Coarsely chop up the lobster heads and place into a food processor with the shallots, carrot and celery. Pulse (hold on tight – it will shake) until the lobster bodies are a rough paste. Place into a pressure cooker with the tomatoes, water and wine. Stir to combine. Heat over medium high heat until the pressure cooker begins to vent. Turn the heat down to medium and cook for 20 minutes. Let the pressure dissipate naturally.
  • While the stock is cooking, or pressure is dropping, reduce 1 qt of heavy cream by half.
  • Once the pressure has naturally subsided, carefully strain the stock into the reduced cream. Stir.
  • Season with a sweet or dry sherry, salt, white pepper and freshly chopped tarragon.
Matt McCallister

Matt McCallister

Celeriac Root Soup provided by FT33 Chef Matt McCallister

Ingredients

  • 50 g butter
  • 1 celeriac, peeled and cubed
  • 1 potato, peeled and cubed
  • 1 leek, trimmed washed and roughly sliced
  • 1 onion, peeled and roughly chopped
  • 1 garlic clove, sliced
  • 8 g toasted coriander seeds
  • 1 liter chicken or vegetable stock
  • parsley and walnut pesto to serve

Directions

  • Melt the butter in a large, heavy-based pot over a medium-low heat. Add celeriac, leek, potato, garlic and onion; season generously and sweat the vegetables until they are all starting to soften, approximately 10 minutes. Add the stock; bring soup to a boil and turn down the heat and simmer for about 20 minutes or until the celeriac is completely tender. Liquidize until smooth, return to the pan and reheat over a medium flame.
  • Just before serving, check the soup for seasoning and serve with a drizzle of pesto and parsley.

Yields 6 servings

Danyele McPherson

Danyele McPherson

Cream of Tomato Soup provided by Remedy Chef Danyele McPherson

Ingredients

  • 2 T olive oil
  • 1 lb yellow onions, medium diced
  • ¼ lb celery, chopped
  • 1 T garlic, chopped
  • 1 #6 can (or 108 oz) tomatoes, canned,
  • blended
  • 2½ C heavy cream
  • 1 T fresh ground Black Pepper
  • coarse flake salt, to taste

Directions

  • In a small stockpot over medium high heat, sauté the onion and celery in the olive oil until soft. Add the garlic and continue to sauté until fragrant. Add the blended tomatoes, a few pinches of salt and simmer until reduced by 20%. Remove from heat and add heavy cream, blending constantly with the immersion blender. Finish with salt and pepper, making sure it is blended thoroughly. If you do not have an immersion blender, you can use a regular blender in batches.

Yield: 3¾ quarts

Vegetarian and gluten free

Janice Provost

Janice Provost

Creamy Chick Pea Soup With Basil-Meyer Lemon Oil provided by Parigi Chef Janice Provost

Ingredients for Soup

  • 2 T blended olive oil (or a little more as needed)
  • 1 T curry powder
  • 1 t turmeric
  • 1 small yellow onion, chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 1 T chopped garlic
  • 1 T fresh grated ginger
  • 2 C garbanzo beans, cooked
  • 2 C canned diced tomatoes
  • 2 C coconut milk
  • vegetable stock as needed
  • salt to taste
  • Ingredients for Basil-Meyer Lemon Oil
  • 1/3 C finely chopped fresh basil
  • 1 T fresh meyer lemon juice
  • ½ t minced garlic
  • 1½ t meyer lemon zest
  • ¼ C olive oil

Directions for Soup

  • Heat stockpot and add oil. Add curry powder and turmeric, and sauté for about 30 seconds to release oils. Sauté onion, celery, carrot, garlic and ginger for about 2 minutes, to soften. Add Garbanzo beans, diced tomatoes, and coconut milk to pot, and cook until heated through, about 10 minutes. Using an immersion blender, or counter top blender, blend mixture on high until completely puréed.

Directions for Basil-Lemon Pesto

  • Combine basil, lemon juice, garlic and lemon zest in blender, stream oil in until combined.

To Serve

  • Ladle soup into warm bowls, and garnish with Basil-Lemon Oil.
  • Serve with grilled baguette, if desired.
  • Vegetarian and gluten free
Abraham Salum

Abraham Salum

Watercress And Chick Pea Soup With Rose Water and Ras El Hanout And Crab Fritters provided by Salum Chef Abraham Salum

Ingredients for Soup

  • 2 medium carrots, cut in ¾ inch dice
  • 3 T olive oil
  • 2½ t Ras el Hanout*
  • ½ t ground cinnamon
  • 1½ C cooked chickpeas (fresh or canned)
  • 1 medium onion, thinly sliced
  • 2½ t ginger, finely chopped
  • 2½ C vegetable stock
  • 7 oz watercress
  • 3½ oz spinach leaves
  • 2 t sugar
  • 1 t rose water
  • salt and pepper to taste
  • greek yogurt to garnish

Ingredients for Fritters

  • ½ C all-purpose flour
  • ½ t baking powder
  • pinch of salt
  • ½ C milk
  • 1 egg
  • freshly ground black pepper
  • 1/8 C chopped fresh parsley leaves
  • 1 t fresh lemon juice
  • ½ lb lump crabmeat, picked for shells and with excess
  • liquid carefully squeezed out without breaking up lumps
  • 1 qt canola oil (approximately, as needed for deep frying)

Directions for Soup

  • Toss the carrots with the ras el hanout, cinnamon, salt and pepper and drizzle with olive oil. Roast in a
  • 425°F oven for 15 minutes. Add half the chickpeas and roast for another 10 minutes. You want the carrots cooked but al dente. Set aside.
  • In a sauce pan, place the onion and ginger and sauté with olive oil adding the rest of the chickpeas, stock, watercress, spinach, sugar and salt; bring to a boil until the leaves wilt. Don’t overcook the leaves!
  • Place the mix in the blender and purée until smooth. Add the rose water and check for seasoning.

Directions for Fritters

  • Combine flour, baking powder and salt in a large bowl. In another smaller bowl, whisk together milk, egg and black pepper. Add the egg mixture to the flour mixture and combine until all dry ingredients are moistened. Fold in the crab and rest of the ingredients. Season with salt and pepper to taste. Heat canola oil to 375°F in a deep fryer. Drop small amounts of the crab fritter mix into fryer until golden brown, remove and drain.

To Serve

  • Reheat to soup, garnish with a small dollop of yogurt, carrots, chickpeas and a small crab fritter.
  • *Ras el Hanout usually consists of over a dozen spices, in different proportions, although some purists insist that it must contain exactly 12 items. Commonly used ingredients include: cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek and dry turmeric.
Oliver Sitrin

Oliver Sitrin

Chicken And Rice Soup provided by Blind Butcher Chef Oliver Sitrin

Ingredients

  • 2 T oil (grape seed or olive)
  • 1 chicken (about 3 lbs) boned, skinned, visible fat removed, diced (save the bones and carcass)
  • 1½ C chopped onions
  • 1 C chopped celery
  • 1 C diced carrots
  • ½ T minced garlic
  • ¼ C fresh parsley leaves
  • 4 bay leaves
  • 3 qts chicken stock
  • ¼ lb long grain white rice, uncooked
  • salt and pepper

Directions

  • In a large saucepot, heat oil. When oil is hot, add the diced chicken, bones and carcass. Sauté for about 5 minutes or until the meat and bones are browned and chicken meat is fully cooked. Remove meat, bones and carcass. Add to pot onions, celery, carrots, garlic, parsley and bay leaves. Sauté vegetables for 4 minutes. Add stock, carcass and rice. Bring to a boil, reduce heat and simmer uncovered for about 20 minutes or until rice is tender. Add cooked chicken meat. Season with salt and pepper, if necessary. Serve hot.
Sarah Snow

Sarah Snow

Roasted Kabocha Squash And Coconut Soup With Pomegrante Relish provided by The Grape Chef Sarah Snow

Ingredients for Soup

  • 4 T olive oil
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 4 lbs kabocha squash
  • 3 T maple syrup
  • ½ t nutmeg
  • ½ t cayenne
  • 8 C chicken stock
  • 2½ C coconut milk
  • 1½ T salt

Ingredients for Pomegranate Relish

  • 2 pomegranates
  • 3 T olive oil
  • 1 red onion, minced
  • ½ C fresh cilantro, chopped
  • 1½ T lime juice
  • 1 t salt

Directions for Soup

  • Preheat oven to 350˚F. Cut kabocha squash in half, skin on, and rub with maple syrup, nutmeg, cayenne, salt, and pepper. Roast, skin side down, for approximately 20 minutes. Turn squash to cut side down and roast for an additional 25 minutes until flesh is fork tender. Heat oil a heavy stockpot over moderately high heat; add and sauté onions stirring occasionally. Cook until softened and edges begin to brown. Add garlic and cook for an additional 2 minutes. Reduce heat to medium. Remove flesh from squash and add to pan and stir all ingredients until well incorporated. Stir in chicken stock, coconut milk, and salt. Cook uncovered for approximately 25 minutes over medium heat.

Directions for Relish

  • In small mixing bowl, combine all ingredients and season to taste. This is best when made a few hours before serving.

Singer Jimmy Wayne Brought His Remarkable Story Of Childhood Homelessness To Soup’s On!

Soup’s On! Co-Chairs Anne Besser and Jackie Moore were feeling the groove. They had been upped from the Trinity Ballroom at the Omni Dallas to the Dallas Ballroom for their Tuesday, January 20th luncheon fundraising for The Stewpot Alliance.

Unfortunately, the lighting hadn’t been included. Behind the floor to ceiling curtain separating the dining room from the chefs’ prep area, it was as dark as a faux blonde’s five-week-old roots. Luckily, this team of chefs headed up by The Grape’s Brian Luscher were tried and true veterans who can rise to the occasion. Parigi’s Janice Provost’s bright pink chef’s jacket and her red hair made her a standout in comparison to buddy/Salum Chef Abraham Salum in his black jacket and black hair.

Luckily, the silent auction area in the lobby was gleaming thanks to the January sunshine showing through the Omni’s towering windows.

Soup bowl in silent auction

Soup bowl in silent auction

As guests checked out art and bowls from The Stewpot friends, Jan Osborn told how she had created a bowl at Paint My Pottery that wasn’t ready for Louvre exhibition. Embarrassed about her handiwork, she signed it with her buddy Robin Bagwell’s name.

Inside the ballroom some hiccups were taking place. It seems that keynote speaker/singer Jimmy Wayne was having issues with the acoustics and decided not to sit with the crowd in the ballroom. Can’t blame the guy. After all, a professional musician wants to be key perfect. So, he probably wanted to have his game mind in the right spot before going on stage to tell of his homeless childhood.

Jennifer and Joe Clifford

Jennifer and Joe Clifford

While Jimmy chilled, guests like Honorary Chair Susie Simon, Debbie Johnson, Carol Goglia, Jennifer Clifford, David Nichols, Brittany Mathews, Jan Hegi, Christy Coltrin and Brad Oldham (once again he had sculpted and produced the tasting spoons for the chefs) entered the ballroom. BTW, if you haven’t checked out Brad’s amazing “The Birth of a City” at Encore Park, drop everything and drive on down. It’s an amazing undertaking that deems checking out.

Emcee Steve Blow introduced Rev. Dr. Joe Clifford to provide the invocation and Anne and Jackie, who officially welcomed the group.

From the left (standing): Omar Flores, Bruno Davillon, Janice Provost, Abraham Salum, Chad Houser and Donald Chalk; (seated) Matt McCallister, Sarah Snow, Oliver Sitrin, Brian Luscher, Danyele McPherson and Chad Kelley.

From the left (standing): Omar Flores, Bruno Davillon, Janice Provost, Abraham Salum, Chad Houser and Donald Chalk; (seated) Matt McCallister, Sarah Snow, Oliver Sitrin, Brian Luscher, Danyele McPherson and Chad Kelley.

Outside the ballroom the chefs (Brian, Janice, Abraham, Donald Chalka of Omni Hotel Dallas, Bruno Davaillon of Rosewood Mansion on Turtle Creek, Omar Flores of Casa Rubia, Chad Houser of Café Momentum, Chad Kelley of Café Pacific, Matt McCallister of FT33, Danyele McPerson of Remedy, Oliver Sitrin of Blind Butcher and Sarah Snow of The Grape) gathered for the annual class photos. After the prim and proper group photo was taken, it was time for the “Lounging Luscher” shot. It had hardly been taken when it was time for their official introduction to the guests. Immediately after the intros, most of the chefs headed back to their home kitchens, while some visited tables to make sure the soup was just right.

From the left (standing): Omar Flores, Bruno Davillon, Janice Provost, Abraham Salum, Chad Houser and Donald Chalk; (seated) Matt McCallister, Sarah Snow, Oliver Sitrin, Danyele McPherson and Chad Kelley; (lying) Brian Luscher.

From the left (standing): Omar Flores, Bruno Davillon, Janice Provost, Abraham Salum, Chad Houser and Donald Chalk; (seated) Matt McCallister, Sarah Snow, Oliver Sitrin, Danyele McPherson and Chad Kelley; (lying) Brian Luscher.

After the clatter of spoons dipping into bowls, Jimmy was on stage with his guitar in hand singing “Sarah Smile.” He told of his singing that song at Madison Square Garden and being overwhelmed by the fact he was there, that he had awards, songs on the radio, clothes, a house, that he had arrived. “Man, what a life!”

When he returned and was “in my warm and cozy house thinking about no one drinking my expensive coffee and not a worry in the world,” he noted his thermostat and realized that an arctic blast had hit parts of the country. He got walloped by an overwhelming sense of guilt.

The thermostat reminded him of a promise that he had made as a kid — “one day when I make it, I’m not going to forget where I came from.”

He decided to raise awareness about the homeless children by walking across America. His plan was to do it in three months. His manager wasn’t too keen on the idea and tried to talk him out of it. Didn’t work. Jimmy had made his mind up.

His journey started on January 1, 2010, in Nashville where it was 7°. Three days later he could still see his house and realized that his project would not be the snap he thought it would. Along the way, people would give him coffee, a meal or a place to stay.

Seven months later he made it to the end of the walk.

Actually, he said the walk started when he was 12 years old. His mother was in prison for a second time. Once out she married a guy who Jimmy thought would be a great step dad. Wrong. The man took the youngster on a shooting spree and eventually aimed the gun at the boy but missed. Eventually the mother, stepfather and boy headed to North Carolina and then west and back to Florida. It was in Pensacola that the adults abandoned Jimmy at the age of 13. He was totally homeless.

For the next three years he was bounced around from foster home to the streets to foster home. Searching for work in North Carolina, he saw an elderly man at work in a wood shop. The teenager asked him for work. The man said the boy had to ask the boss. The “boss” turned out to the man’s 75-year-old, white-haired wife, Bea Costner, who looked Jimmy up and down. She told him to come back that afternoon and cut their grass for $20. It became a routine. He would cut the grass and she would talk about the weather and the grass. After a few times of cutting grass, she asked him where he lived. He could only think that the jig was up. That’s what he thought, but she had a totally different idea. She wanted to know if he wanted to live in their home.

The idea was double-edged. Yes, it was a place to stay for “a couple of days,” but every man in his life had been abusive and the old man — Russell — let Jimmy know that this was his territory.

He stepped into the home with his bag of clothes, it smelled so good — like pie. As Jimmy made his way through the house, he felt Russell staring at him. The next few days the two adjusted to their relationship. Then Russell had a talk with Jimmy. There were two things he had to do:

  1. You’ve got to cut off all your hair.
  2. You’ve got to go to church.

They went to the barbershop and he came out “bald headed.” Russell then took him to the store to buy some clothes for school. Jimmy was taken back. He had always gotten his clothes from donation boxes, trying things on until they fit. Nope. He got brand new clothes with Russell picking up the tab.

Thanks to Bea and Russell and understanding teachers, he went to school and eventually paid for college himself. What the Costners did was give him a chance.

Three months after he moved in, Russell was diagnosed with cancer and passed away. It was now Jimmy and the widow, who continued to give him a chance to achieve.

When Jimmy started his singing, she would show up and sit on the front row… reading her Bible.

Finally, after one concert he decided it was time to tell her how much she meant to him. He told her that he loved her. She replied, “I love you, Jimmy.” He went on telling how much she and Russell had done for him. After he walked her to the door and looked back, he saw her standing in the doorway where she had once welcomed him into a new life. As he left, she said goodbye and waved. He said he’d see her in a couple of days. The now 81-year-old said, “Goodbye, Jimmy.” The next morning Bea’s daughter called Jimmy to say that Bea had had a stroke and died.

Jimmy then turned the talk to the audience, telling them that their support of The Stewpot was offering other “Jimmys” a chance to achieve.

Soup’s On Patron Party Found A Perfect Nest At Susie Simon’s

Susie Simon’s Park Cities house literally crows. It’s because the diminutive hostess loves roosters and they’re found roosting especially in her top-notch kitchen. One was the MacKenzie-Childs creation that was a gift from one of her kiddos. Its mate was a gift from her other daughter, but it was nesting at Susie’s lake house.

Mackenzie-Childs rooster

MacKenzie-Childs rooster

On Monday, January 19, Susie pointed to a black-and-white teapot on her Viking range. Smeared words decorated the pot. It seems that five years ago following the death of Susie’s husband, she had met Duchess of York Sarah Ferguson on her visit to Dallas to promote her association with MacKenzie-Childs at Neiman’s Downtown. Upon purchasing the pot, Fergie wrote a personal note on it. Only problem? Susie’s diligent housekeeper tried her darndest to wipe off the scribblings.

Didn’t matter. Susie knew and appreciated the effort of all. But on this night, the focus wasn’t on teapots or roosters. It was on the guests attending The Soup’s On! patron party.

On the covered porch teenagers Kate Clifford and her brother John Clifford were joined by Grace Coleman. They were there because, “Our folks were involved in the party.”

Katy Clifford, John Clifford and Grace Coleman

Katy Clifford, John Clifford and Grace Coleman

Actually the Clifford kids’ folks were half present. Mom Jennifer Clifford was meeting and greeting. Dad Joe was en route. He had just recently returned from Haiti. Jennifer admitted that while her husband wasn’t a doctor, he knew how to meet- and-greet Haitians. He even managed to learn a few Haitian Creole French words, like “Just have a seat over there.”

Susie Simon, Jackie Moore, Jimmy Wayne and Anne Besser

Susie Simon, Jackie Moore, Jimmy Wayne and Anne Besser

In the living room, Soup’s On! Speaker Jimmy Wayne was joining Luncheon Co-Chairs Anne Besser and Jackie Moore to the delight of photographers.

In the entrance, Jan Osborn reported that earlier in the day she had tried out the new SMU tennis courts. Review? Spectacular.

Robin Bagwell, Gail Davis and Jan Osborn

Robin Bagwell, Gail Davis and Jan Osborn

But it was an early evening. The next day’s luncheon benefiting The Stewpot Alliance would have Chef Chair Brian Luscher and his crew of celebrity chefs (Donald Chalko, Bruno Davaillon, Omar Flores, Chad Houser, Chad Kelley, Matt McCallister, Danyele McPherson, Janice Provost, Abraham Salum, Oliver Sitrin and Sarah Snow ladling bowls of “designer” soups to help those in need.

JUST IN: Soup’s On! Chefs Announced

Brian Luscher (File photo)

Brian Luscher (File photo)

It’s tough keeping up with all the news!

Soup’s On! Chief Chef Brian Luscher just revealed the chefs for the Tuesday, January 20th Stewpot Alliance fundraiser at the Omni.

Drum roll… the lineup includes Bruno Davaillon of The Rosewood Mansion on Turtle Creek, Omar Flores of Casa Rubia, Chad Houser of Café Momentum, Danyele McPherson of Remedy, Matt McCallister of FT33, Chad Kelley of Café Pacific, Janice Provost of Parigi, Abraham Salum of Salum, Oliver Sitrin of The Blind Butcher, Sarah Snow of The Grape and Jason Weaver of the Omni Dallas.

Drat! A bowl of one of their soups sure would be delish on a cold night like tonight. Oh, instead, just reserve your place.

Round Robin October 23 (Daytime): First Sight And Encore Park Sculpture Wall Unveiling

Duh! Duh! Duh! That was the chorus being sounded by the end of Thursday, October 23. Too many places to go, events to cover and people to see. If something’s left out, it’s because memory cells were shot down during the day.

First Sight

Nicholas Villalba

Nicholas Villalba

Dallas Opera’s Keith Cerny has become the GNG of the Dallas Arts District. GNG? Good Neighbor Guy. Instead of hunkering down and acting like the Winspear and the Dallas Opera should have a moat with meat-eating critters and only allowing the snooty types in, he solicited involvement by all the neighbors in the hood and reached out to the entire community to join the fun.

With that reach out came a whole new breadth of enthusiasm and fresh newcomers. Those new kids on the block were filling the Winspear Opera House for First Sight, a fashion show and luncheon.

Unfortunately, Keith’s success meant that the Skokos stage was filled to the brim with construction for the upcoming season. The result? The entire First Sight luncheon including the designer gowns (Elizabeth Anyaa, Michael Faircloth, Abi Ferrin, Khanh Nguyen, Edo Popken and Nicolas Villalba) representing the season’s operas and Roberto Cavalli fashions were presented in the lobby under the direction of fashion producer Rhonda Sargent Chambers.

At one point designer Faircloth and his model in a gloriously red sequined gown showed up prematurely during the final roll call. Did anyone care? Not one iota. It was perfect for an extra encore.

Talk about lunch included Anne Stodghill in pink satin jacket and shoes with pink highlights. Immediately following the show, she was headed to LA to join husband Steve for the Pink concert. The next morning both Stodghills were going to grab a flight back to Dallas for the DO’s “First Night.”

Nick Even and Emmanuel Villaume

Nick Even and Emmanuel Villaume

Luncheon Chair Liz Kimple brought along her sister and niece. The wee one was nonplussed by the day’s festivities and settled back on a couch with a chocolate energy bar.

Lynn McBee and Don and Ellen Winspear

Lynn McBee and Don and Ellen Winspear

Other pretty peeps in attendance included Jolie Humphrey, Karen Settle, Lee Bailey, Judy Kelly, Suzanne Palmlund, Ellen and Don Winspear, First Sight First Night Co-Chairs Lynn McBee and Nick Even, ever-charming DO Music Director Emmanuel Villaume, Holly Mayer, Donna Arp Weitzman, Brian Bolke, Jennifer Cerny and Michal Powell using just one crutch.

For more photos of the designer fashions, head to MySweetCharity Photo Gallery.

 

Unveiling The Wall

Encore Park is not like other well-known Dallas parks like Lee Park, Reverchon Park and White Rock Park. Nope. It’s across the street from the First Presbyterian Church Community Ministries Building and First Presbyterian Church of Dallas. But it’s “an innovative outreach program bringing together people of all cultures and faiths through service, dialogue, education, music and art.” Plans call for the two-block area at Young Street and Park Avenue to have three main components:

508 Amphitheater

508 Amphitheater

  • 508 Park — The Stewpot’s Open Art Studio and Gallery, a Museum of Street Culture, a recording studio and special event space.
  • 508 Amphitheater and the Encore Park Community Garden
  • 515 Park (formerly The Power and Light Building) — The Stewpot’s “collaborative partners (Crossroads Community Services, the Dallas Police Athletic and Activities League, Metrocare and the Dallas Winds

It has been a mammoth undertaking, but it is happening.

On this day a small coterie of supporters and area leaders (Mary McDermott Cook, Howard Hallam, Robert Decherd, Stacey Malcolmson, Joe Alexander and Carol Adams) assembled in the amphitheater that was still under construction for the unveiling of Encore Park’s sculpture wall, “The Birth Of A City,” hosted by Micki and Mayor Mike Rawlings, Jan and Fred Hegi and Joan and Elvis Mason.

Mike and Micki Rawlings, Jan and Fred Hegi and Howard Hallam

Mike and Micki Rawlings, Jan and Fred Hegi and Howard Hallam

While waiting for the program to begin, Micki told Mary McD C about seeing Mary’s mother, Margaret McDermott, at a dinner earlier in the week for Ken Burns…When asked about “Bentley the Ebola Dog,” Mayor Mike didn’t hesitate — “We’ve got to keep him alive.”…First Presbyterian Church of Dallas’ Rev. Joe Clifford was unable to attend the unveiling due to his uncle’s death.

As the sun was still high enough in the sky to force the sunglasses look, speakers like Buddy Jordan, Rev. Bruce Buchanan, Mike Rawlings and wall designer Brad Oldham kept their remarks brief because they had more important things to do.

Unveiling the wall

Unveiling the wall

The guests were asked to head to the sidewalk along Park Avenue for the official unveiling of the “lost-wax bronze sculpture wall” by designer Brad Oldham. On this side of the wall, and thanks to the sun lowering in the sky, the need for sunglasses was no longer. Joined by his wife Christy Coltrin, Brad pulled the cords that lifted the lengthy blue tarp. What was revealed were ten 6’ by 4’ bas relief panels that were inspired by the history of Dallas up to the mid-1930’s, when the city made its remarkable step onto the world stage and when important recordings were made at 508 Park. Drawing upon a 1930s mural by Jerry Bywaters and Alexandre Hogue for the Old City Hall (painted over 20 years later),” the panels featured “iconic and lesser-known visual stories unique to Dallas.”

Bruce Buchanan, Carol Adams, Brad Oldham, Micki Rawlings, Christy Coltrin and Mike Rawlings

Bruce Buchanan, Carol Adams, Brad Oldham, Micki Rawlings, Christy Coltrin and Mike Rawlings

The guests pointed to specific areas of the lengthy artwork that truly captured a bygone era for a forward thinking program.

No, Encore Park isn’t like the other area “parks.” It may have been the brainchild of those working with the needy, but it turned out that all of Dallas needed this brainchild for the dreams will grow into reality from it.

Round Robin April 24: Camp Bette Perot Aquatic Center, Dallas Women’s Foundation Dinner And Soup’sOn! Check Presentation

The gals were busy, busy Thursday, April 24. No, they were white gloving it and sipping tea and munching cucumber sandwiches . . . not by a long shot. And then there was the party-hearty crowd celebrating the opening day of the John Wayne Film Festival at Gilley’s with Pat Green on stage. Yahoo, baby!

Camp Bette Perot Aquatic Center Groundbreaking

It’s been a long time in the planning, but the best things don’t happen overnight. As Colleen Walker concludes her final days as CEO of the Girl Scouts of Northeast Texas, she helped GSNETX CFO Debbie Roling and the project architects officially break ground for the Camp Bette Perot Aquatic Center in Anderson County.

Colleen Walker and Debbie Roling*

Colleen Walker and Debbie Roling*

While the pool will be finished just in time for June activities, the entire aquatic center won’t be finished until September.

Thanks to the Perot Foundation’s gift of $1.2M in 2012, the center is “aimed at continuing the transformation of a fully comprehensive camp.”

Leadership Forum and Award Dinner

Presented by AT&T, the annual Dallas Women’s Foundation celebrated the 2014 Maura Women Helping Women Award and Young Leader recipients at its Leadership Forum and Award Dinner. Held in the Trinity Ballroom of the Omni Dallas Hotel, the Maura Awards were bestowed on Debbie Dudley Branson, Lauren Embry, Helen Holman, Retta Miller and Gauthami Vemula.

The Young Leader Award, that was created just last year, was awarded to Dr. Myiesha Taylor and Brittany Merrill Underwood.

The evening’s keynote speaker was Ping Fu, who rose to fame for software programming and was named Inc. Magazine’s Entrepreneur of the Year. As part of the initial NCSA Mosaic team that became Netscape, she went on to help launch Geomagic, a company that is involved with everything from personalizing prosthetic limbs to repairing NASA spaceships.

Soup’s On! Check Presentation

January and its chilly weather requiring simmering soup seems like an age ago. Since the Soup’s On! luncheon at the Omni with the knock-out speaker Liz Murray, the bean counters have been burning up their abacuses.

Bruce Buchanan, Tonya Meier, Gail Davis and Sarah Leverett Charbonnet**

Bruce Buchanan, Tonya Meier, Gail Davis and Sarah Leverett Charbonnet**

It was well-worth the wait. A check for $340,000 was presented to The Stewpot Alliance’s Rev. Dr. Bruce Buchanan and Alliance President Tonya Meier and another one for $60,000 was given to the Encore Project.

The handovers took place at Susie Simon’s home with Luncheon Co-Chairs Gail Davis and Sarah Leverett Charbonnet sporting the biggest smiles in the room.

Plans are already underway for the 2015 luncheon that will be co-chaired by Anne Besser and Jackie Moore. Plan on soup at the Omni on Friday, January 30.

* Photo provided by Girls Scouts of Northeast Texas
** Photo provided by Soup's On! luncheon committee

The Soup’s On! Chefs Offer Recipes To Warm These Chilly Days

Back row: Nathan Tate, Chad Kelley, Tim Woehr, Omar Flores and Jason Weaver. Front row: Brian Luscher, Matt McCallister, Danyele McPherson, Janice Provost and Bruno Davallion

Back row: Nathan Tate, Chad Kelley, Tim Woehr, Ian Tate, Omar Flores and Jason Weaver. Front row: Brian Luscher, Matt McCallister, Danyele McPherson, Janice Provost and Bruno Davallion

One of the advantages of attending the Soup’s On! Luncheon is taking home the chefs’ recipes. For MySweetCharity readers who missed an outstanding talk and lunch provided by Omni Dallas Host Chef Jason Weaver, the recipes are provided for your sampling below. If you get a chance, you might want to contribute to the chefs’ efforts by donating to The Stewpot Alliance.

Brian Luscher

Brian Luscher

Chef Brian C. Luscher of The Grape — The Grape’s Famous Mushroom Soup

  • 2.5# button mushrooms, washed and chopped (it’s easy to do in a food processor)
  • 1 large onion, small dice
  • 2 cloves garlic, crushed and minced
  • 1 dry bay leaf
  • 1 sprig fresh thyme
  • 1/4 c dry sherry (optional)
  • 1/2# unsalted butter (2 sticks)
  • 1c all-purpose flour
  • 3qt beef broth or stock, or the equivalent made with
  • beef bouillon cubes
  • 2c heavy cream
  • 1/2t ground nutmeg
  • salt and pepper to taste

Directions:

  1. In a heavy bottomed 6-8qt stock or soup pot, melt the butter over medium low heat.
  2. Add the onion, garlic, bay leaf and thyme, and cook until translucent.
  3. Add the chopped mushrooms and cook until most of the water comes out of them.
  4. Add the sherry, if you like, and reduce by 1/2. Add the flour and stir well to avoid lumps (if you do get some, it’s okay- they can be pureed out later).
  5. Slowly whisk in the broth or stock and bring to a simmer over medium high heat. You must continue to stir the soup at this point, or the bottom may scorch.
  6. When the soup comes to a boil, reduce the heat to low and simmer for 20 minutes uncovered, stirring occasionally.
  7. Finish by adding the heavy cream and nutmeg, and add salt and pepper to taste. Remove the thyme and bay leaf, and puree the soup either in a blender, or with a hand held blender.

This recipe may easily be cut in half, but it is worth making the whole batch because it freezes so well.

Janice Provost

Janice Provost

Chef Janice Provost of Parigi – Curried Butternut Squash Soup

  • 4 T. Blended Olive Oil (or a little more as needed)
  • 2.5# Butternut Squash, Peeled and Diced into Small, Uniform Cubes
  • 1.5 Cups Diced Onion
  • 1 T. Chopped Garlic
  • 1 T. Curry Powder
  • 1 t. Turmeric
  • 2.5 Cups Chicken Stock, (or a little more depending on desired thickness of soup)
  • 1 Cup Heavy Cream
  • Salt to Taste

Directions:

  1. Heat stock pot and add oil.
  2. Sauté squash, onion, garlic for about 2 minutes, to soften onion and garlic, taking care not to brown the garlic.
  3. Add curry powder and turmeric, and sauté for about 1 minute more.
  4. Add Chicken Stock to pot, and cook until squash are soft (about 20 minutes)
  5. Using an immersion blender, or counter top blender, blend on high until completely pureed.
  6. Add heavy cream.  Reheating until hot through and adding salt to taste.
  7. Garnish with snipped Chives or Yogurt.

Enjoy!

Side notes…

Chad Kelley

Chad Kelley

Chef Chad Kelley of Café Pacific — Everleigh’s Chicken & Vegetable Soup

This recipe is an adaption to one we make at Café Pacific.  One day I took some home to my 1-year-old daughter, mixed in some rice and she absolutely loved it.  Now I make this hearty version for her at least once a week.  The pasta in this recipe is easily switched out with long grain brown rice, which we do as well.  Sometimes I will split the batch and make half with Rice and half with Pasta.

  • 2# Whole Chicken, Cooked & Diced or Pulled **
  • ¼ Cup Olive Oil, Good Quality
  • ¼ Cup Shallots, Minced
  • 2 Tablespoons Garlic, Minced
  • 1 ½ Cups Carrots, Peeled & Diced
  • 1 ½ Cups Celery, Diced
  • 2 Red Bell Peppers, Seeded & Diced
  • 2 Zucchini, Seeded & Diced
  • 2 Large Ripe Tomatoes, Diced
  • 1 Cup Peas, Frozen
  • ½ Gallon Chicken Stock
  • 1 bunch Parsley, Chopped
  • 2 Tablespoons Thyme, Chopped
  • ½ Tablespoon Rosemary, Chopped
  • 4 oz Ditalini Pasta, Cooked

Directions:

  1. In a large Stock pot over Medium to Low heat, sweat the Shallots & Garlic in Olive Oil.
  2. Once aromatic and transparent, add the remaining ingredients, but no Herbs yet.
  3. Turn up the heat and bring to a light boil, then turn down and let it cook slowly for about 15 minutes.
  4. Just before serving add the Cooked Pasta and the Fresh Herbs.
  5. Taste for seasoning.  Season with Salt, Fresh Black Pepper and Lemon Juice if needed.
  6. If you want to make this even Heartier, double the pasta that you add.  This soup will transform into a Pasta dish very well.  Add some grated parmesan and red chile flakes and you are set.

**For the Chicken, cook the meat in chicken stock to fortify the stock.  Just let it all simmer in a large pot together, never let it boil.  The chicken will be soft, tender & flavorful.  Pull it out and let it cool before you dice it.

For Chicken Stock I prefer Kitchen Basics.  It’s a great readily available Stock that has nearly no salt added compared to the almost chemically/metallic tasting canned broths at the store.

Danyele McPherson

Danyele McPherson

Chef Danyele McPherson, Chef de Cuisine at The Grape — Smoked Sausage & Chicken with Barley & Crispy Pumpernickel (Serves 4)

For the Soup

  • 3 tablespoons olive oil
  • 1  cup  yellow onion, small diced
  • ½ cup  carrot, peeled and small diced
  • ½  cup celery, small diced
  • 2 tablespoons garlic, chopped
  • 1 cup beer (preferably a medium bodied lager)
  • 4  quarts  chicken stock
  • ½ pound smoked sausage, fully cooked and sliced into rounds
  • 1 pound chicken, pulled (can use white or dark meat)
  • 2 cups barley, cooked
  • 2 each bay leaf
  • 3 sprigs thyme
  • 2 cups cabbage, chopped
  • 3 tablespoons parsley, chopped
  • 1 tablespoon marjoram
  • salt and pepper to taste

Directions: Sauté the celery, onion and carrot in olive oil over medium heat in a small stock pot or large sauce pan until the vegetables are soft.  Add the garlic and sauté until fragrant.  Deglaze the pan with the beer and cook until the liquid has been absorbed into the vegetables.   Add the smoked sausage, pulled chicken and chicken stock.  With a piece of butcher’s twine, tie the bay leaves and thyme sprigs together and add to the pot.  Once the soup is at a simmer, add the cabbage and cooked barley.  Continue to simmer until the cabbage is soft.   Add the marjoram and parsley to the soup and remove the bundle of thyme and bay leaves.  Season to taste with salt and pepper.

For the Crispy Pumpernickel

  • 8 ounces pumpernickel bread
  • 2 ounces butter, unsalted and melted
  • 1 pinch salt

Directions: Tear pumpernickel bread with your hands into small pieces and add to a food processor.  Turn on the machine and once the bread has been chopped, add salt and slowly drizzle in the melted butter.  Turn on the machine immediately after adding the butter.  Sprinkle breadcrumbs on a parchment lined baking sheet and bake on the bottom rack at 350F for about 15 min, rotating the pan every 5 minutes.  Breadcrumbs will become more crunchy as they cool.

To Assemble

  • Ladle the soup into a bowl and sprinkle with the crispy pumpernickel.   Enjoy immediately.
Ian Tate

Ian Tate

Chef Ian Tate and Chef Abraham Salum of  Komali — Roasted Root Vegetable Bisque, Crab, Corn and Serrano Fritter, Pasilla Oil

Ingredients for the soup:

  • 3 tablespoons extra-virgin olive oil
  • 1 onion, thinly sliced
  • 4 cloves garlic, smashed
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • 1 celery root peeled and diced
  • 1 rutabaga peeled and diced
  • 2 parsnips peeled and diced
  • 4 cups chicken broth or water
  • 2 tablespoons freshly grated Parmesan, optional

Directions:

  1. Heat the olive oil in a soup pot over medium heat.
  2. Add the onion, garlic, 1 teaspoon of the salt and season with pepper, to taste.
  3. Cook, covered, stirring occasionally, until soft and fragrant, about 15 minutes.
  4. Add the vegetables and the remaining teaspoon salt, and continue to cook, stirring occasionally, until the vegetables are tender, about 20 minutes.
  5. Add the broth, bring to a simmer, and cook, uncovered, until the vegetables tender, about 20 minutes.
  6. Set aside to cool slightly.

Working in batches, puree the soup in a blender, or with an immersion blender. Return the soup to the pot and reheat over medium heat. Serve the soup in warm bowls a fritter and a drizzle of pasilla oil.

Ingredients for the fritter:

  • 1 ¼ cups all-purpose flour
  • 1 ¼ cups cornmeal
  • 2 tsp baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 2 large eggs, slightly beaten
  • 1/4 cup (1/2 stick) butter, melted
  • ½ corn off the cob
  • ½ cup Crab meat.
  • 2 serrano chilies, seeded and diced small
  • Vegetable oil, for frying

Directions

  1. Heat oil to 325 degrees F.
  2. In a medium bowl, combine all ingredients. Pour oil to a depth of 2 inches in a Dutch oven, or use a deep-fryer. Drop by tablespoons into hot oil. Cook 2 to 4 minutes, or until golden, turning once. Drain on paper towels.

Pasilla Oil:

  • 3 Pasilla chilies, seeded and rough chopped
  • 1 cup of extra virgin olive oil

Directions:

  1. Heat up the oil in a small pot, add the chilies and let them fry for about a minute, make sure they don’t burn.
  2. Put the oil and chiles in a blender and blend until very smooth. Put in a small squirt bottle and let cool.
Nathan Tate

Nathan Tate

Chef Nathan Tate of Boulevardier – French Onion Soup

  • 1 tablespoon olive oil
  • 6 yellow onions sliced
  • 4 cloves garlic minced
  • 1 cup dry white wine
  • 1/2 cup brandy
  • 8 cups beef stock
  • 5 sprigs Parsley
  • 1 Bay leaf
  • 5 sprigs Thyme
  • Salt to taste
  • Black Pepper to taste
  • Sherry vinegar to taste
  • 6 slices of baguette
  • 2 cups gruyere shredded

Directions:

  1. In a large sauce pot, sauté the onions in the olive oil on medium heat until the onions are caramelized. This is the most important part of the recipe and where the majority of the flavor comes from.
  2. Cook the onions for about an hour, stirring periodically and more frequently as they get darker.  The onions should be dark brown but not burned.
  3. Once the onions are dark brown add the minced garlic and cook until softened.  Then add the wine and brandy and reduce by half.
  4. Tie the parsley, thyme and bay leaf with butcher’s twine so it may be removed later.
  5. Add the beef stock and the bundle of herbs.
  6. Simmer for 30 minutes to an hour.
  7. Remove the herb bundle and season with salt, pepper and a splash of sherry vinegar.
  8. At this point, portion the soup into individual crocks, top with a slice of baguette and the gruyere cheese.
  9. Broil the cheese in the oven until it is golden brown, about 5 minutes.
Omar Flores

Omar Flores

Chef Omar Flores of Driftwood – Roasted Cauliflower Soup

Ingredients:

  • 1 head cauliflower, cut into small florets
  • 2 tablespoons roasted garlic
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons shallot
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground white pepper
  • 1 stalk celery minced
  • 1 tablespoon butter
  • 1 onion, finely chopped
  • 14 oz chicken stock
  • 1 cup cream
  • 1 tablespoon dry sherry
  • 1/4 pound butter
  • 3 fl. Oz Pedro Ximenez
  • 1 juice of lemon

Directions:

  1. Preheat oven to 450 degrees
  2. Place the cauliflower in a small roasting pan. Drizzle with oil and salt.
  3. Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 20 to minutes. Remove from the oven and set aside.
  4. Melt the butter in a large saucepan over medium heat. Add the chopped onion, shallot, celery and cook and stir until translucent, about 10 minutes.
  5. Slowly pour the chicken stock and cream into the pan. Mix with a wire whisk. Bring to a boil while stirring continuously until it thickens, then reduce heat to low. Stir in the sherry, roasted garlic and cauliflower. Purée in a blender and season with salt, white pepper, and nutmeg.
  6. Take the 1/4 pound of butter and brown, cool slightly and add PX, marcona almonds and lemon juice.
  7. Mix well and serve a spoon full around soup.
Jason Weaver

Jason Weaver

Chef Jason Weaver of Omni Dallas — Spinach and Brie Soup

Soup

  • 1 ea onion diced
  • 4 ea cloves garlic
  • 3 oz whole butter
  • 2 cups white wine
  • 2 qts Chicken Stock (fortified and reduced by half)
  • 7 oz clarified butter
  • 7 .5 oz flour
  • ¼ cup chopped herbs (parsley, thyme, rosemary)
  • 1 cup heavy Cream
  • 8 oz brie
  • 8 oz Spinach
  • Salt and pepper

Directions:

  1. Sweat the onion and garlic in the whole butter.
  2. Add the white wine and reduce till ¾ gone.
  3. Add the chicken stock and simmer for 15 minutes
  4. While simmering make a roux with the clarified butter and flour
  5. Add the roux being careful not to get lumps and simmer for another ½ hour.
  6. Add the cream, brie and spinach and puree
  7. Add the fresh herbs and adjust seasonings
Bruno Davallion

Bruno Davallion

Chef Bruno Davaillon of Rosewood Mansion on Turtle Creek — Tortilla Soup (serves 6)

  • 6 Roma tomatoes
  • ½ medium onion, peeled and thinly sliced
  • 1 New Mexico chile, seeded
  • 8 cups low-sodium chicken stock
  • 3 tablespoons plus about ½ cup canola oil
  • 2 cloves garlic, peeled and crushed
  • 1 tablespoon cumin seeds
  • 1 sprig fresh thyme
  • ½ tablespoon dried oregano
  • ½ teaspoon coriander seeds
  • 1 large bay leaf
  • 1 tablespoon tomato paste
  • 1 jalapeño pepper, chopped (seeded for milder soup)
  • 6 small corn tortillas, quartered
  • 2 epazote leaves, or fresh Mexican oregano (see note)
  • Salt
  • Juice of 1 lemon
  • Cayenne pepper
  • GARNISH
  • 1 boneless, skinless chicken breast
  • 4 cups chicken stock
  • 4 cups vegetable oil
  • 2 corn tortillas, cut into
  • 2 x ½-inch strips
  • Salt
  • 1 ripe avocado, cut into ½-inch cubes
  • 2 ounces aged cheddar cheese, shredded

Directions:

  1. Combine the tomatoes and onion in a blender and puree. Pour the puree into a bowl and set aside.
  2. Roast the New Mexico chile in a 375-degree-F oven for 3 to 4 minutes. In a blender, puree the chile with 1 cup chicken stock. Pour the mixture into a bowl and set aside.
  3. Heat 1 tablespoon of canola oil in a medium saute pan over high heat and toast the garlic, cumin seeds, thyme, dried oregano, and coriander seeds, stirring, until golden and fragrant. Set the toasted spice mixture aside in a small bowl.
  4. Heat 2 tablespoons of canola oil in a large stockpot over high heat. Add the onion and tomato puree and cook for 5 minutes. Add the remaining chicken stock, the bay leaf, tomato paste, chile puree, jalapeno, and the toasted spice mixture.
  5. In a dutch oven or heavy skillet, add just enough oil to cover the quartered tortillas (do not add the tortillas to the pot at this point), and heat the oil to 350 degrees F. When the oil is hot, fry the quartered tortillas for 2 to 4 minutes, or until crisp. Drain the fried quarters on paper towels, add them to the stockpot, and bring the mixture to a boil. Lower the heat and simmer for 1 hour, skimming off the fat as necessary. In the last 10 minutes of cooking, add the epazote leaves or fresh oregano. Process the soup in a food mill, or use a blender to obtain a smooth consistency, and return the soup to the stockpot to keep warm. If the soup becomes too thick, add additional chicken stock to thin it out. Season the soup with salt, lemon juice, and cayenne to taste.
  6. Just before serving, prepare the garnish. In a separate stockpot, poach the chicken breast in the chicken stock over low heat for 15 minutes, then cut into ½-inch cubes. In a dutch oven or heavy skillet, heat 4 cups vegetable oil to 350 degrees F. Fry the tortilla strips for 2 minutes, or until golden brown. Drain the strips on paper towels and season with salt.
  7. To serve, warm the chicken and avocado cubes up slowly in a little bit of the tortilla soup, then divide evenly among four soup bowls. Pour the hot tortilla soup over each bowl and top with the cheddar cheese and fried tortilla strips, or serve on the side.

Note: Epazote is a pungent Mexican herb available in Mexican specialty stores. If epazote isn’t available, you can substitute fresh Mexican oregano.

Pitch Your Nonprofit: The Stewpot Alliance’s Soup’s On! Luncheon

According to The Stewpot Alliance‘s President Gretchen Gerlach and Soup’s On! Luncheon Chairs Kay Lunceford and Trish Weigand,

“After Storm” by Velietta Dickens Rogers

“Now in its fifth year, The Stewpot Alliance has been instrumental in raising valuable funds for The Stewpot in downtown Dallas by hosting its annual signature Soup’s On! luncheon. The Soup’s On! luncheon is a major force and to date has raised over $905,000 for The Stewpot and its programs that better the lives of the homeless and at-risk women, men and children in Dallas, including providing 1,500-2,000 meals per day for them, seven days a week.

“This year’s event will be held Jan 29, 2013 at the Omni Dallas – a larger venue than in previous years – in hopes of raising more money to support the growing needs of The Stewpot and 508 Park.  We need your help to meet this need, so please consider an end-of-the-year donation to support The Alliance and our ongoing projects.

“To make a donation, learn more about The Stewpot Alliance Soup’s On! luncheon and to purchase tickets, go to www.SoupsOnDallas.org.”

-Gretchen Gerlach, Kay Lunceford and Trish Weigand

Artwork provided by Soup's On Luncheon!

 

The Stewpot Alliance Is Celebrating St. Martha’s Feast Day At The Grape And Soup’s On! With Wes Moore At The Omni Dallas

The Stewpot Alliance has more people than ever pounding on its doors. Thank heaven, the organizers have fundraising news all over the place from the intimate to over-the-top types. Where to start? Hmm, let’s start with what’s happening this weekend.

PART IThe names Francis, Christopher and Gabriel usually are known for having the word “Saint” precede them. However, how many would suspect Martha? Yup, St. Martha was the patron saint of servers and cooks. That doesn’t mean that Martha Stewart was named after the saint, who was the sister of Mary Magdalene. According to history, while Mary listened to Jesus, Martha was in the kitchen preparing food and being a perfect hostess. In the Roman Catholic Church, her feast day is July 29.

How to celebrate?

Brian Luscher (File photo)

Just knew you were wondering. Courtney and Brian Luscher of The Grape are celebrating this weekend (Friday, July 27 through Sunday, July 29) with $5 from each meal going to The Stewpot Alliance.

Chef Brian has arranged for a three-course set menu each night at The Grape for $38 per person, or $55 with wine pairings.

According to Brian, “This is our way of honoring the tremendous number of volunteers in the kitchen cooking and serving nutritious meals for clients of The Bridge.”  

Strongly recommend making reservations.

PART II— One of the best luncheon fundraisers is Soup’s On! Once again Brian Luscher is going to be in the kitchen as the driving force on this one. He’s corralling the area’s best and most fun

Randall Copeland, Janice Provost and Abraham Salum (File photo)

chefs to cook up soup for 900 patrons. Not only do the guests get a hearty meal in addition to the soup, they receive copies of the soup recipes, hand-painted soup bowls and hear a great talk.

Wes Moore (File photo)

Word just arrived who the headliner would be for the Tuesday, January 29 luncheon.

Hold on!

It’s Wes Moore, youth advocate, business leader, Rhodes Scholar and Army combat veteran. Yes, he was just here for the Jonathan’s Place luncheon, but people are still looking like bobble-head dolls about his presentation.

A tip of the hat to Soup’s On! Chairs Trish Weigand and Kay Lunceford for managing to get Wes. He’s an amazing person on stage and one-on-one.

Joan and Elvis Mason*

“Trish and I are so excited to have Wes Moore in Dallas for our upcoming luncheon at the beautiful Omni Dallas and thrilled to have active Stewpot supporters Joan and Elvis Mason serve as our honorary chairmen,” said Kay.  “Additionally, we are excited that 508 Park, The Stewpot’s newest innovative outreach project, will receive a portion of the proceeds.”

This one will definitely be a sellout. The question is how quickly can you get your reservations?

* Photo provided by Soup's On!

While Nine Cooks Will Be In The Kitchen Tuesday For “Soup’s On!”, Jeannette Walls Will Tell Quite A Tale

The area temperature grids look more like the Titan at Six Flags. Up and down and all around. It’s this kind of weather that harvests a bounty of colds and flus. Ah, but you did get your flu shot, so not to worry about that one. But still there’s nothing like a hot bowl of soup, especially if it didn’t come in a can. Does anyone make soup from scratch?

2011 Class of Soup's On! Chefs (File photo)

Yes. In fact, some of Dallas’s finest and most-giving chefs have been rounded up by Chef Chairman Brian C. Luscher (chef/owner of The Grape) once again for the Soup’s On! Luncheon at Union Station Tuesday. Among the illustrious cooking guys and gals making signature soups for 600 are Keith Hanks (The Capital Grille), Kevin Garvin (Neiman Marcus Restaurants), Nathan Tate and Randall Copeland (Restaurant AVA), Bruno Davaillon (Rosewood Mansion on Turtle Creek), Abraham Salum (Salum and Komali restaurants), Matt McCallister (Campo Moden Country Bistro) and Janice Provost (Parigi). 

Benefiting The Stewpot, Luncheon Chair/Stewpot Alliance member Tonya Meier along with Honorary Chairs Sally and Tom Dunning have arranged to have the ever-wonderful Hamilton Park Men’s Choir perform just as guests are gathering for their meal. With those chaps singing, nobody ever has a bad meal.

Jeannette Walls*

After the singing ends, the talking begins with emcee Gary Cogill introducing former MSNBC correspondent Jeannette Walls, who wrote “The Glass Castle.” On the New York Times best-seller list for more than three years, it has sold 2.5 million copies in the U.S. and is being made into a movie by Paramount.

Don’t be fooled by this Barnard grad’s great looks and articulate manner. She’s got an amazing story. Hopefully, she’ll tell about the time she was heading to a swanky party and spotted her mother. . . living on the streets of NYC.

As if that weren’t enough, guests won’t go home empty-handed. They’ll receive copies of the chefs’ recipes and the priceless soup bowls.

In addition to the lunch and entertainment, 50 pieces of art by the Stewpot Open Art artists will be on sale benefiting The Stewpot, a “safe haven for homeless and at-risk individuals in Dallas, providing resources for basic survival needs as well as opportunities to start a new life.”

Do yourself and your community a favor and have soup at Union Station Tuesday.

* Photo provided by Soup's On!

Before The Super Bowl, The Souper Bowl Was Definitely On For The Stewpot Alliance

Despite all the talk about the upcoming Super Bowl, Dallasites focused on the third annual Soup’s On!, the real souper bowl, Tuesday at Union Station. With nine generous chefs (pictured from the left, Keith Hanks, Abraham Salum, Joel Harloff, Bruno Davaillon, Keith Hanks, Kevin Garvin, Brian Luscher, Randall Copeland and Jim Severson) toiling in the kitchen to feed a sell-out crowd benefiting The Stewpot Alliance, guests sauntered around the silent auction of art and the goodies. Among them were Sam and Karen Blair, who were catching up with Ed “Mr. Levee Singer” Bernet (pictured right with, from the left, Sam and Karen Blair) about the musical group’s upcoming 50th anniversary.

Before anyone knew it, a call to lunch rang through the hall. No, they didn’t bong dinner chimes or whistle. Instead the strong, wonderful voices of the Hamilton Park Men’s Choir (pictured) belted out songs that could not be denied.

Among the crowd hearing the call were Laura and Mayor Tom Leppert, who ran into former Homeless Czar/presently Park Board President Mike Rawlings (pictured right with, from the left, Tom and Laura Leppert). Gee, everyone seemed to be button-holing Mike. You’d think he was running for mayor or something.

Robyn Conlon arrived with a great tan having just returned from Grand Caymen. She was thrilled about the video that was to be shown and with good reason. It was a tribute to her father, the late Gillis Thomas, who died last year and had been so instrumental at the Stewpot and helping the homeless.

Emcee Gary Cogill got things started with the help of the Rev. Dr. Joe Clifford, Luncheon Chair Lillie Young (pictured), Mayor Tom and Rev. Dr. Bruce Buchanan of The Stewpot. They couldn’t help but give keynote speaker Mort Meyerson a bit of a hard time claiming that Mort reported the sell-out was the result of “my mother has been on the phone again.” Enjoying the joke was mother Bernice (pictured) front and center at the #1 table.

The guests also learned that The Stewpot was celebrating its 35 anniversary and had served more than four million meals since its start back in 1975.

As the speakers took their turns, the servers presented the tables with bowls of soup. Each table had a soup created by one of the nine chefs.  BTW, insiders know that the take-home goodies from this lunch not only include a soup bowl designed by children in the Stewpot’s Saturday morning program but also a copy of the chefs’ soup recipes.

In addition to the soup, guests were served a nice chicken dish. As lunch was devoured, the chefs took a break (pictured) before being introduced. One of them told Abraham to sit and back and relax. They all knew that Abraham is with days of opening his new restaurant Komali, right next door to Salum. (Sneaked a peak of the Komali after Soup’s On! and, boy, has it been worth the wait.)

After the introduction of the chefs, the schedule started showing signs of running over its 1 p.m. conclusion resulting in Mort (pictured) not taking the podium until 12:59. Before starting his 11-minute talk, he turned the tables on the crowd by pulling out a camera and taking a photo of the audience so Bernice could show it to her bridge club.

Soup’s (Nearly) On! At Union Station

"Pueblo," Watercolor by Donald of Dallas

Remember the Share-The-Date: Soup’s On! that was posted back in October? Sure, you do. Remember that marvelous piece of artwork (pictured) that was for sale?

Well, it’s nearly that time and doesn’t soup sound good? Sorta wish it was happening today.

But it’s worth the wait till  Tuesday, January 25, with the chefs that The Grape’s/Soup’s On! Chief Chef Brian C. Luscher has rounded up for the lunch at Union Station.

The chefs are: Keith Hanks of The Capital Grille, Chef Joel Harloff of The Green Room, Chef David McMillan of MCM Restaurants, Chef Kevin Garvin of Neiman Marcus Restaurants, Chefs Nathan Tate and Randall Copelane of Restaurant AVA, Chef Bruno Davaillon of Rosewood Mansion on Turtle Creek, Chef Abraham Salum of Salum and Chef Jim Severson of Sevy’s.

Event chairman Lillie Young and her Co-chairs Gayle Johansen and Dian Dorsey have arranged for Morton H. Meyerson to be the keynote speaker with Gary Cogill serving as emcee.

As you know funds raised by the luncheon and silent auction go to The Stewpot Alliance, that is “dedicated to supporting and promoting The Stewpot and serving as a resource for volunteer events and development opportunities.”

And don’t forget — guests get to take home hand-painted bowls by the children who participate in the Stewpot’s Saturday School.

Make Plans And Get Warm At Soups On! 2011

Yup, it’s cold outside and it’s gonna get colder. But if you want a warm bowl of soup masterminded by one of Dallas’ nine top chefs, have we got a deal for you. Soups On! 2011 is perfectly planned for Tuesday, January 25, at Reunion Station.

It benefits The Stewpot Alliance for Dallas’ homeless population.

BTW, featured speakers are going to be Mort Meyerson and Gary Cogill, both of whom are yummy.

Share-A-Date: Soup’s On! Luncheon

Tuesday, January 25, 2011: The Stewpot Alliance’s Third Annual Soup’s On! Luncheon: “Creating a Vision of Leadership at Union Station” will have Morton Meyerson as keynote speaker. This favorite event not only provides a marvelous lunch thanks to area chefs including The Grape’s Brian Luscher, but guests take home a soup bowl hand painted by the children in The Stewpot’s Saturday School Program.

Artwork provided by The Stewpot Alliance

Event chairman Lillie Young and her Co-chairs Gayle Johansen and Dian Dorsey have arranged for some marvelous artwork (pictured) that will be on display at David Dike Fine Art Gallery from November 9 to 22.

The Stewpot Alliance is “dedicated to supporting and promoting The Stewpot and serving as a resource for volunteer events and development opportunities.