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Co-chairs Maggie Kipp and Melinda Knowles with honorary chair Stephan Pyles and NTFB CEO Trisha Cunningham

Record-setting rain couldn’t keep supporters away from the 5th annual HARVEST on Friday, September 21 at the Dallas Arboretum and Botanical Garden.  Co-chairs Maggie Kipp and Melinda Knowles, with honorary chair Stephan Pyles, welcomed more than 450 attendees, in their “Garden Glamour and Galoshes” attire.  More than $191,000 net revenue was raised benefiting the North Texas Food Bank, which will serve over 570,000 individuals.

The evening began with a VIP reception for top sponsors in the Alex Camp House.  Patrons arrived and sipped wine courtesy of Rose Gold Rosé and Coquerel Wines, beer graciously donated by Ben E. Keith Beverages, and a specialty cocktail, the Blackberry Ginger Smash, featuring Casamigos Tequila. and noshed at exclusive food stations from Chef Pyles’ restaurants: Stampede 66 by Stephan Pyles, which featured wild boar tamales with Dallas Mozzarella Co. goat cheese, BBQ masa and smoked peach manchamantel sauce and Flora Street Café’s melon-rhubarb gazpacho with chipotle brioche crumble and yuzu-yogurt sorbet.  

VIP attendees also got first view of the silent auction and chance to bid on fabulous packages such as a Cartagena Package with four-nights in Historic Cartagena, including accommodations, sightseeing, 150,000 American Airlines Miles and a $500 Visa gift card; and the JLT Beverages, LP Luxury Flagship Level Suite at a Dallas Stars Home Game for up to 12.

At 7:00 p.m. DJ Lucy Wrubel pumped up the volume as partygoers continued to arrive and progress into the main tent, which had been constructed thanks to a savvy Dallas bride who’s wedding was planned for the following day.

This year’s moveable feast included 23 food stations featuring cuisine from Dallas top chefs and restaurants.  Highlights included: The Meat Shop chef Keith Browning’s miso glazed Wagyu short ribs with butternut squash risotto; signature cajun chicken by Chef Momo Sow of Le Bilboquet;  tuna, watermelon, herbs and fish sauce by chef Alex Astranti of Uchi Dallas & Uchiba’; Parigi chef/owner Janice Provost’s quinoa cakes with aji verdi; prime beef robata, blistered shishito peppers, red miso aioli by chef Jacob Williamson of Five Sixty by Wolfgang Puck; Ritz-Carlton Dallas chef Juan Pablo Silva’s Albondiga meatball sliders; jalapeno bone broth by chef/owner Joanne Bondy of Stocks & Bondy; chicken liver parfait with crispy chicken skins and grilled sourdough by Chef Anthony Dispensa of The French Room; and award-winning handmade cheeses by Paula Lambert, Mozarella Co., served with artisan bread by Meader Ozarow’s Empire Baking Company. Dessert was definitely not forgotten with French macarons by chef/owner Tida Pichakron of Haute Sweets Patisserie, John Doumas of Pop Star’s all natural popsicles, specialty tarts by pastry chef Uma Iyer of Tart-a-licious, and chocolate almond butter cups, sweet potato cups, and Meyer lemon cups by Susan O’Brien of Hail Merry Snacks.

Mid-way through the evening, North Texas Food Bank president and CEO Trisha Cunningham gathered the crowd to welcome everyone and thank them for their support of the 5th annual HARVEST, which will help the organization meet the needs of more than 570,000 food insecure individuals across North Texas.  She extended her gratitude to the many sponsors and donors who had made the evening possible, including top sponsors Vulcan Materials Company; NTFB’s Indian American Council; Alice and Bill Barnett; and Megan and Casey McManemin.  She also recognized the amazing duo Maggie Kipp and Melinda Knowles, event co-chairs, as well as the inimitable Stephan Pyles who served as honorary chair, underwriting chair Jen O’Neal and event founders and advisors Nancy Gopez and Kristi Bare.

The party then continued as posh patrons traded their galoshes for dance shoes, and hit the dance floor..  DJ Wrubel kept the vibe going, including an homage to the HARVEST date, September 21st, with Earth, Wind & Fire’s “September.”  Revelers seen among the packed dance floor as they celebrated the successful night, included co-chairs Maggie Kipp and Melinda Knowles, chef Pyles, NTFB’s Trisha Cunningham., Casey Barber, Alison Pearl, Teffy Jacobs, Noelle Petty, Nikki Webb and Jody Bare.

As the evening came to a close, Cunningham took the microphone one final time to bid the crowd “good night.”

5th annual HARVEST attendees included:  Chef Stephan Pyles, honorary chair; Co-chairs Maggie Kipp and Melinda Knowles; Jen O’Neal, underwriting chair; Trisha Cunningham, president and CEO, North Texas Food Bank; Janie and David Condon; Mark Knowles; Jack Pratt; Elizabeth and Eric Gambrell; Jennifer Lake and Richard Harper; Amy Turner; Lisa and Marvin Singleton; Nancy Gopez; Nikki and Crayton Webb; Kameron Westcott; Lora Farris; Kindred Roach and Brett Gray; Rachel and John Michell; Natalie Chu; Deb Young and Chris Barrett; Carmen and Trammell Hancock; Doris Jacobs; Alison Pearl; Kathryn and Gentry Beach; Casey Barber; Max Trowbridge; Susan Farris; Kunthear Mam-Douglas and Scott Douglas; JB Hayes; Allison Lent; Terra Najork; Jana and Hadley Paul; Katherine Coker; Heather Randall; Samantha Wortley; Teffy Jacobs; and Jennifer and Chris LeLash.

For more information, visit ntfb.org/harvest.

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