Chef Cooperatives to present ‘Where There’s Smoke, There’s Fire!’ to benefit FreshWater Farms


Al Frugoni, Live Fire Pit Master COURTESY PHOTO

Al Frugoni, Live Fire Pit Master COURTESY PHOTO

The Chef Cooperatives’ chefs are finally coming back together for the first in-person event since the pandemic and couldn’t be more thrilled!

“Where There’s Smoke, There’s Fire” will be a live fire event (meaning proteins will be grilled over live fire) on June 4 to benefit FreshWater Farms. The event will be hosted at the farm in Charlotte and will include a farm tour, farm feast in the style of a Beefsteak event to include several proteins (see menu below), as well as libations.

Tickets are $55 and can be purchased at this link: www.eventbrite.com/e/chef-cooperativeslive fire-event-to-benefitfreshwater farms-tickets 586209908617

“I can’t believe it’s been years since we’ve put on a live event and we’re just chomping at the bit to get cooking for y’all with some incredible barbecued meats and the usual farmto table fare we’re known for,” said Chef Stephen Paprocki, President of the Chef Cooperatives. “We are honored that the famous Argentinian live fire pit master, Al Frugoni, will be joining us on this one, so it’s going to be truly epic!”

Chef Cooperatives Chefs COURTESY PHOTO

Chef Cooperatives Chefs COURTESY PHOTO

FreshWater Farms, which will soon be returning to the Pearl Farmers Market, grows nutrient-rich, extremely flavorful microgreens that are readily available for culinary artists throughout San Antonio and the surrounding areas.

“I’m looking forward to working with these amazing chefs who are incredible people with incredible passion! I’m so grateful for their support and help getting the word out about the health and wellness aspect of what we do here at the farm,” said FreshWater Farms’ founder and owner, Christina Heki.

According to Christina, researchers have found that microgreens are at least 40 percent more nutrient dense than their full-grown counterparts. She started the business after growing microgreens for her own rare brain ailment which has since been healed. Now she grows microgreens, not only for chefs and foodies, but for customers who use her blends to address a variety of health problems including diabetes, cancer and psoriasis.

Funds raised through the event will be used for the farms’ next phase of growth, which includes working with school systems in order to educate the community on selfsustainability and health.

FreshWater Farms recently set up a storefront in Jourdanton, located at 1505 Hwy. 97E.

Participating chefs friends, sponsors

Justin Bluhm of Stxbbq

Robert Cantu, Nomad Chef

Chris Cook of Special Leaf Tea

Al Frugoni of the Al Frugoni Brand

Louis Stephan Halaszyn of Good Meats Catering

Doug Havemann of Mesquite Field Farm

Teddy Liang at Gather Brewing Company & Conversa

Shaunda Hopkins Lohse of Panjaz Panamanian Cuisine

Asantewaa Eriyani Lo-liyong of Secret Food Stories

Kerry Reid Martin with Potluck Beverage Group

Joseph Thadeus Martinez of Tributary

John O’Larnic of Chef’s Backyard

Stephen Paprocki of Texas Black Gold Garlic

Toby Soto of Humo San Antonio

Dave Terrazas of The Art Institutes

Timothy Waters of Fresh Innovations Catering

Cheri White of Deep River Specialty Foods

Manny Villareal of Infamous Brewing Company Austin Texas

Todd Keyser of The Candlelight Pourhouse

Sarah Valero of The Dooryard

Doug Havemann of Mesquite Field Farm

Marc Ashton of Texas Black Gold Garlic

Steve and Sandy Smith of Smith Pastures

Charles “Chuck” Hannah of Horizon Ranch

Donnie Anderson of Brothers Produce San Antonio/ Houston

MENU (served familystyle)

– Open Fire Short Loin and Local Beef Cuts

– Asado-Style Pork Roasts

– Chimichurri Spit-Fired Local Chicken

– Aged Garlic and Herbed Leg of Lamb

(Ingredients provided by Rebel Provisions, Zanzenberg Farms and Mesquite Field Farms)

– FreshWater Farms’ Micro Sprouts

– Local Lettuces, Nuts and Cheeses

– South Texas Seasonal Veggies: squash, bell peppers, tomato confit, radishes and carrots with South Texas Olive Oil and Hill Country Herbs

– Campfire Beans and Pork Belly

– Brandied Blueberry and Peach Bread Pudding

Drinks

Wine (cabernet, Texas chardonnay)

Infamous Brewing Company Beer – Hijack, Dye-It Pils & Tiramisu

Additional Beers (including prickly pear mead, absinthe mead, OG mead, black garlic mead, black ginger beer)

Special Leaf Tea Teas

More about the Chef Cooperatives

San Antonio’s Chef Cooperatives is a nonprofit comprised of top San Antonio chefs that have been instrumental in raising funds through their popup farm-to-table events that actively support the health and prosperity of South Central Texas farmers, ranchers and vintners, as well as the local communities. The chefs have also been first responders, feeding these same communities during times of disaster.

For details on the Chef Cooperatives, visit chefcooperatives.com or for more info on FreshWater Farms, visit freshwaterfarmsllc. farm.

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