FSM April 2021

HOME APRIL 2021 VOL XXV ISSUE 11 $3.00

Promoting Community & Commerce since 1995

BALANCED HORMONES, BALANCED HOME
AT HOME IN THE RAIL DISTRICT

FAVORING FARM-TO-TABLE FOODS
PREACHING TO THE PITMASTER





THE BIG STORY

FEATURE 27

Frisco is a big city with a small-town
heart and feel, and so much of its
heart is deeply rooted in the area
where it was originally settled. As the
city continues to grow and thrive,
a section of its historic downtown
known as the Rail District is rein-
venting itself as residential and retail
tenants flock there. Featuring many
historic markers, and with some of
the homes from that era still stand-
ing, the area has been in a state of
revitalization and rejuvenation over
the past few years. While Downtown
Frisco’s Main Street boasts quaint
boutiques and unique dining options,
just off of the busy thoroughfare,
homes new and old are playing a big
role in the residential revival of the
Rail District.

Photo courtesy of Matthew Calloway

ON THE COVER
NOEL KOENKE
OF BEBALANCED
HORMONE
WEIGHT LOSS
CENTERS

Photo by
Bryan Lewis



HOME | APRIL 2021 CONTENTS

17 QUICK LOOKS publisher
CHRIS JOHNSON
38 8 Letters to the Editor
11 From the Publisher managing editor
47 14 Things to Do LISA FERGUSON
56 Fashion in Bloom
62 One Day in Frisco director, digital content
LAUREN GRECI
By Bryan Lewis
creative designer
64 Did You Know? JENNIFER MINER

PEOPLE office manager
BECKY JOHNSON
47 Creating Community
manager, account services
One Brisket at a Time ANDREW JOHNSON
By Amy Kryzak
manager, digital media
COMMUNITY BEN JOHNSON

17 B ack to the Ballpark photographer
BRYAN LEWIS
By Stephen Hunt
sales administrator
27 Residential Renaissance LINDSAY JOHNSON

By Allie Spletter director of business development
GEORGE RODRIGUEZ
53 C elebrating Semana Santa:
advertising sales
Mexico’s Holy Week LAURA HAMBY

By Savannah Benton AD SALES: 972.335.1306
[email protected]
54 B alanced Hormones,
Style Publishing Group
Balanced Home P.O. Box 1676, Frisco, Texas 75034
Phone: 972.335.1181 | Fax: 214.722.2313
By Lisa Ferguson Toll Free: 877.781.7067
[email protected] | www.friscostyle.com
60 Now & Then
No portion of this publication may be
By Bob Warren reproduced without express written
permission of Style Publishing Group, LLC.
FOOD ©2020 All rights reserved.

21 Fresh from the Farm FRISCO STYLE GIVES BACK

By Diann Nichols Frisco STYLE Magazine proudly sponsors Boys
& Girls Clubs of Collin County, Camp Craig
38 A Bountiful Harvest Allen, Clothe-A-Child, Frisco Arts, the Frisco
Community Parade, Frisco Family Services,
By Carolyn Cameron Frisco Freedom Fest, Gary Burns Fun Run, the
Frisco Rotary Club and is a member of the Fris-
42 Recipe: Earnest B’s Loaded co Chamber of Commerce.
Get the scoop on everything happening at Frisco STYLE! Readers
BBQ Nachos will find a magazine library, recipes and extra article-related
content on our website. Stay updated by visiting friscostyle.com.
Provided by Earnest Morgan

44 Small Bites

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Lettersto thEe ditor “THANK YOU FRISCO STYLE MAGAZINE

“THANK YOU FRISCO STYLE MAGAZINE for featuring our executive director and Charlie
for highlighting some of our great programs and Wendell! Y’all are always supporting our mission to use
awesome teachers in Frisco ISD!” music as a way to help the community.
Debbie Gillespie, Frisco ISD Board Trustee Love you guys!”
Melody of Hope

“GREAT FEATURE ON OUR
DISTRICT’S INTERNATIONAL
BACCALAUREATE

PROGRAMS
at FHS and Bright Academy!
Thank you, Frisco STYLE!”
Frisco High School

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FROM THE PUBLISHER through the American West and the his- NEXT MONTH
toric clashes between Native Americans Don’t miss the May Entertainment
LLike many of you, my wife and I have and often-imperialistic settlers. I certainly issue of Frisco STYLE Maga-
watched an unusual number of movies wish mutual respect and good-faith nego- zine! Meet artist Patrick Ganino,
over the last few months. With the pan- tiation had ruled the day, as the loss of life whose evocative murals grace
demic-related shutdowns and crippling and brutality executed and experienced the facades of buildings in down-
weather, we read some books, worked on both sides could have been largely town Frisco. Also, get to know
puzzles and, when we had electricity, curtailed. The Neighbors, a local classic
watched movies. rock band whose members met
One of the movies in particular I recall is The book details the lifestyles of sev- through an app, and discover
Nomadland. It tells the story of main char- eral prominent Native American nations, some unique options for a fun
acter, Fern, who is on a journey of healing. including their nomadic nature. Larger night out on the town.
She has lost her husband, Bo, who worked nations were comprised of many smaller
at the US Gypsum plant in Empire, Nev. In clusters of several hundred, including FIND US ONLINE!
2011, the plant shut down after 88 years, women and children, within a region. Did you know that you can
causing Empire to become a ghost town – These clusters would move and rotate read Frisco STYLE
even the zip code was discontinued. from place to place, often every few Magazine online? Go to
Shortly after Bo’s death, Fern loses her months, to vary food sources as well as friscostyle.com to read
job and decides to pack up only her most provide safety. However, one of their war current and past issues.
cherished belongings and live a nomadic tactics was kidnapping. It was not unusual
life on the open road in a van. The movie for women and sometimes children to GET SOCIAL!
follows her as she meets various people be kidnapped during a heated skirmish Follow Frisco STYLE Magazine
and takes on odd jobs, making her way (which was notably a better fate than most on our social media platforms.
around the country. victims of such an attack). One such exam-
In one of the scenes, Fern is asked if she ple was Cynthia Ann Parker. @friscostylemag
is homeless, to which she responds, “No,
I’m not homeless. I’m just houseless. Not Born in 1827, Cynthia Ann Parker Frisco STYLE Magazine
the same thing, right?” was a member of a large frontier family
Clearly, one of the main messages that settled in East Texas in the 1830s. There’s always more
in Nomadland is the oft-quoted cliché, She was captured in 1836 by Coman- on the app.
“Home is where the heart is.” ches during a raid of Fort Parker near
Serendipitously, one of the books present-day Groesbeck, Texas. In time, she available on
I completed was Bill O’Reilly’s Killing assimilated into the Comanche and later
Crazy Horse. (If you’re not familiar with was wedded to a warrior chief named Peta
this series, I highly recommend it, as you Nocona, meaning “Lone Wanderer.”
will benefit from an enormous amount
of research and learn aspects of history After 24 years with the Comanche,
that you likely have never known). Killing Cynthia Ann Parker was found and recov-
Crazy Horse records the gripping journey ered by Texas Rangers in a raid and was
taken into her brother’s home. Curiously,
she refused reassimilation and, numerous
times, attempted to escape and return to
her Comanche family and nomadic way of
life. For her, this was “home.”

In this Home issue, we are pleased to
discover the “residential renaissance” tak-
ing place in our downtown – the Rail Dis-
trict. Some of the development is truly a
transformational rebirth of our downtown.
Whether you refer to your home by street
address, passenger van or primitive camp-
site, it is true that “home is where the heart
is,” and many of our neighbors are putting
their hearts forward in our Rail District.
We’re glad they’re calling Frisco “home.”

Enjoy!

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April to Do

Things APRIL 1 - MAY 2

NORTH TEXAS PERFORMING
ARTS PERFORMANCES
Showtimes vary
Willow Bend Center of the Arts, 6121 W.
Park Blvd, Ste. B216,
Plano
The nonprofit organization is slated to
stage multiple productions, including
Godspell, Mary Poppins: The Broadway
Musical, Pippin, Guys and Dolls and
Noises Off.
northtexasperformingarts.org

APRIL 3

FRISCO ROTARY FARMERS
MARKET OPENING
8am-12pm
6048 Frisco Square Blvd., Frisco
The market’s 2021 season kicks off
with vendors presenting fresh produce
and meat, baked goods, olive oil,
freshly-ground coffee and more. Per
COVID-19 safety protocols, market at-
tendance will be limited to 30 shoppers
at a time.
friscorotaryfarmersmarket.com

THE HUNT: EASTER EGG DRIVE-
THROUGH EXPERIENCE
11am-1pm
Allen Performing Arts Center, 300 River-
crest Blvd., Allen
Sponsored by Church Eleven32, kids
can collect candy and Easter eggs
during this annual event.
churcheleven32.com

14 HOME

APRIL 4 APRIL 24 RAIL DISTRICT OUTDOORS
9am-5pm, third Saturdays monthly
PETTING ZOO FUN AT THE NEIGHBORS AT Rail District, Main Street, Frisco
FRISCO FRESH MARKET FRISCO RAIL YARD Organized by the Frisco Rail District
12-3pm 6-9pm Merchant Association, this open-air
9215 John W. Elliott Drive, Frisco 9040 1st St., Frisco market features the goods of local mer-
Visit with nearly three dozen barnyard The Frisco born-and-bred classic rock chants including bakeries, restaurants
friends including mini goats, a mini band plays a variety of tunes from the and gift shops.
donkey and horse, sheep, ducks and ‘60s through today. visitfrisco.com
chickens. Admission is $5 per person. friscorailyard.net
friscofreshmarket.com HERITAGE VILLAGE HISTORIC
MOVIE NIGHT ON THE SQUARE BUILDING TOURS
APRIL 10 6:30-10pm 10-11:30am Wednesdays
Celina downtown square, 142 N. Ohio 6455 Page St., Frisco
2ND ANNUAL FRISCO UNCORKED St., Celina Visit a trio of historic structures at the
12-7pm Costumed kids and adults are wel- Frisco Heritage Museum during this
Frisco Square, 8874 Coleman Blvd., comed at the city’s first “Pirates and guided tour and participate in discus-
Frisco Princesses”-themed movie night. Enjoy sions about their local significance as
Taste wines from numerous wineries activities, rides and games before a well hear personal stories about those
while enjoying food, live entertainment showing of The Princess Bride on the who lived and worshipped in them.
including grape-stomping compe- big screen at 8:30pm. Space is limited to 10 people.
titions, culinary demonstrations and lifeincelinatx.com/2021-event-calendar friscotexas.gov
shopping.
friscouncorked.com APRIL 24 - 25 FRISCO STARFEST
6-10:30pm, second Saturday monthly
APRIL 10 - 11 PLANO MUSIC & ARTS FESTIVAL Frisco Commons Park, 8000 McKinney
11am-9pm Road, Frisco
PET APPRECIATION WEEKEND AT Southfork Ranch, 3700 Hogge Dr., Plano The Texas Astronomical Society hosts
FRISCO FRESH MARKET This family-friendly festival will feature monthly Star Parties where members
10am-4pm fine art displays, classic car and custom and guests observe and educate others
9215 John W. Elliott Drive, Frisco motorcycle shows and a Texas food gar- about the night sky.
Prizes will be awarded to the winners of den as well as live music performances. texasastro.org
a pair of dog costume contests that are planoartsfestival.com
scheduled (pet owners are also wel- LEGACY LIVE
comed to dress up). APRIL 26 - MAY 6 6:30-9:30pm Saturdays
friscofreshmarket.com The Shops at Legacy, 5741 Legacy
IIHF U18 MEN’S WORLD CHAMPI- Drive, Plano
APRIL 17 ONSHIP Enjoy live performances by singer-
Time TBA songwriters and musicians.
FC DALLAS VS Comerica Center, 2601 Avenue of the shopsatlegacy.com/events-promotions
COLORADO RAPIDS Stars, Frisco
7pm The International Ice Hockey Federation TODDLER NATURE TIME
Toyota Stadium, 9200 World Cup Way, presents this tournament featuring teen 10-11:30am Wednesdays and Saturdays
Frisco hockey players from around the globe Lake Lewisville Environmental Learning
Get your kicks cheering on FC Dallas competing for the gold medal. Area, 201 E. Jones St., Lewisville
as they take on the Colorado Rapids comericacenter.com/events In this nature exploration program for
during this exciting major league soccer toddlers, take part in storytime and a
matchup. ONGOING guided hike through the urban wilder-
fcdallas.com ness. Registration is required.
FRISCO FRESH MARKET llela.org
APRIL 17 - 18 8am-4pm Saturdays
10am-4pm Sundays COOL THURSDAY CONCERT
PLANO MUSIC & ARTS FESTIVAL 9215 John W. Elliott Drive, Frisco SERIES
11am-9pm Thursday evenings,
Myers Park & Event Center, 7117 County FRISCO ROTARY April 1 through July 1
Rd 166, McKinney FARMERS MARKET Dallas Arboretum, 8525 Garland Road,
This family friendly-festival will feature 8am-12pm Saturdays Dallas
fine art displays, classic car and custom 6048 Frisco Square Blvd., Frisco This popular, family-friendly annual con-
motorcycle shows and a Texas food gar- friscorotaryfarmersmarket.com cert series returns with 10 new bands,
den as well as live music performances. as well as several favorite performers,
planoartsfestival.com scheduled.
dallasarboretum.org

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Back L ike practically ev- led by Victor Rojas, hired as president
erything in 2020, and general manager after spending
the year’s baseball the previous 11 seasons as play-by-play
season was any- television announcer for the Los Ange-
thing but typical. les Angels. Since Mr. Rojas and his family
College and high school teams started call Trophy Club home, the chance to re-
their seasons as scheduled, but their turn to DFW full time was an opportuni-
campaigns ended in March as the ty too good to decline. “That made the
COVID-19 pandemic surged. Minor decision very easy, knowing it was 30
league teams like the Frisco RoughRid- minutes from my house and still in base-
ers saw their seasons canceled entirely, ball and being involved. It just all came
to the Bal BlY SpTEPaHENrHUkNT while the Texas Rangers played a trun- together perfectly,” Mr. Rojas said.
cated 60-game schedule that didn’t
start until late July. The Rangers also Not only will the RoughRiders host
played their first season at the new games for the first time since Septem-
Globe Life Field without fans. ber 2019, they will do so with fans in the
Thankfully, 2021 is a new year and that stands. As of early March, the number
means baseball, like many other aspects of attendees that will be allowed inside
of life, is starting to return to normal. the ballpark for games had yet to be
Area high school and college teams, like determined following Texas Gov. Greg
those at Dallas Baptist and Texas Chris- Abbott’s proclamation that businesses
tian universities, started playing games statewide could fully reopen March 10.
in February as scheduled and look The state’s mask mandate was also lift-
primed for full seasons ending in May ed. However, once the season begins,
or later. The RoughRiders’ 2021 season certain aspects of the game experience
will begin a bit later than normal, in May, will be different: In-game contests on
with the team now playing in the new the field are out, and guests will be en-
Central League. The Rangers are sched- couraged to go cashless at concession
uled to host the Toronto Blue Jays April stands.
5 in their home opener and are slated to
play a full season. The ‘Riders continue to have one of
Since 2003, the RoughRiders have the minor league’s best ballparks, which
played at Dr Pepper Ballpark as the remains a great drawing card. “There’s
Rangers’ Double-A affiliate. Both remain no doubt it’s a beautiful ballpark. She’s
the case in 2021, but the ‘Riders no lon- been around a while, but she still looks
ger play in the Texas League, which had purdy and it’s almost like a fine wine,
been in operation since 1902 before be- especially with all the trees growing up
ing dissolved in 2020. Another change now,” Mr. Rojas said. “Because of the
for Frisco is that the organization is now product that the RoughRiders have put
out over the years, whether it’s on the
field or from a show perspective, it’s

2021 Frisco College Baseball Classic at Dr Pepper Ballpark

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Victor Rojas, president and general manager of the Frisco RoughRiders debut after playing the previous year
in Frisco, he was traded to the Oakland
certainly resonated with the fan base. means no more sweltering summer days A’s in the off-season. Not seeing Andrus
That’s why we continue to have good or evenings at the ballpark. That’s a big - the last player remaining from Texas’
attendance.” plus for longtime local baseball fans like back-to-back World Series appearanc-
Sean Bass, who co-hosts Diamond Talk es in 2010 and 2011 - will be an adjust-
After playing 60 games in 2020, the on SportsRadio 1310 The Ticket. “Just ment for many fans, including Rang-
Rangers return to a full slate of 162 reg- knowing that it’s a Sunday afternoon ers television play-by-play announcer
ular-season games. For the first time, and I want to take my family out there, Dave Raymond. “That’s really going to
fans will get to see their beloved team I know that my kids aren’t going to burn be strange. I think we tend to take for
in person at Globe Life Field. The Rang- up, which is awesome,” he said. “A lot granted those guys who show up every
ers’ new stadium didn’t host fans for any of fans are going to go out there for single day and play every single day,” he
home games last season, but they were the first time this year and it’s cool. It’s a said. Andrus “was very big part of what
allowed in for the 2020 National League different park. It’s not the old place and we were doing in a way that people can’t
Championship Series and 2020 World that still takes some getting used to.” maybe really calculate. He’s just such a
Series. However, neither of those events solid human being. He was great. The
featured the Rangers. Another big change is that for the first personality, the smile, the enthusiasm
time since 2008, the Rangers will not was there every day. When we traveled,
For the first time, the Rangers have have Elvis Andrus playing shortstop. A he had the boombox and was basically
the option of playing indoors thanks to fan favorite since his 2009 big-league the emcee on the plane. Wherever we
stadium’s new retractable roof, which were, he was playing everybody’s mu-
sic, not just his. He’s a great guy. We’ll
miss him.”

The Rangers also have a new gener-
al manager in Chris Young, a former
big-league pitcher and Highland Park
native, who was hired over the winter.
However, the cupboard isn’t complete-
ly bare in Arlington: Fans can still catch
former RoughRiders like Joey Gallo,
one of baseball’s top power hitters;
versatile Isiah Kiner-Falefa, who played
in Frisco in 2016, 2017 and 2019 and
won an American League Gold Glove at
third base in 2020; starting pitcher Kyle
Cody; and standout young outfielder
Leody Taveras, who was with Frisco in
2019. “He has got a terrific arm, and he
covers so much ground,” Mr. Raymond
said of Taveras. “He’s been exciting to
watch.” Mr. Bass sees similar greatness
in Cody. “I think Kyle Cody is that guy”
who can grab a rotation spot, he said.
“His stuff plays really well and if he can
stay healthy, he can be a rotation mem-
ber.”

If attendance at the latest Frisco Clas-
sic at Dr Pepper Ballpark in early March
is any indication, baseball is incredibly
healthy in DFW. “It’s unreal how much
people enjoy, understand and love the
game here. We’re very lucky,” Mr. Ray-
mond said. “Look at the attendance
numbers year in, year out. People love
baseball in Texas. It’s a huge sport here.”

Longtime Frisco resident Stephen Hunt is a lifelong base-
ball fan who is incredibly blessed to work on the Rangers
TV broadcast as a statistician and alongside so many
talented professionals.

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BY DIANN NICHOLS

A s a kid growing up in rural Ken- I would never string another green bean or shuck another ear of corn, especial-
tucky, I didn’t know about the farm- ly since the grocery store had canned vegetables available. For years, I lived the
to-table movement, but I lived it canned life. Then I moved to Dallas and rediscovered the joy of farm-to-table fresh
every day. Each summer, I helped produce at the farmers market. Now, I get a Zen-like pleasure from preparing this
my parents plant a vegetable garden produce, and the results are amazing, even for a mediocre cook like me.
that I thought was big enough to feed
the entire town. Then came the weeding The farm-to-table movement isn’t new. In fact, it’s been around for more than a
and watering of the plants. A few months century. The movement began in St. Louis in 1914, during World War I, as a postal
later, we would reap the benefits of what initiative to get fresh products from farms to cities. At first, the program was highly
we sowed, feasting on fresh vegetables successful and within four years, 41 post offices were added, including Dallas. How-
from our garden. What we couldn’t eat, ever, the program proved to be short-lived. By 1920, it was a thing of the past for
we froze or canned to have during the various reasons. Trucks delivering the food broke down, resulting in delays which,
winter months. in turn, caused food to spoil. Eggs were hard to package and were often broken
upon arrival. The advent of self-serve grocery stores lured customers away from
As I grew older and the novelty of home delivery. Finally, Congress decided against providing additional funding for
working in the garden wore off, I swore the program.

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The farm-to-table movement saw a resurgence in the 1970s and became more tables, what the growing conditions are
of a community food system. Chef Alice Waters opened a restaurant called Chez like, where they come from.
Panisse in Berkeley, Calif., in 1971. It became an incubator for the farm-to-table
rebirth. Ms. Waters simplified her food, buying only from local farmers and con- “I think those are really the three as-
centrating on the food instead of technique. The ingredients were the star with pects – the freshness of the product, be-
emphasis on where they came from, who made them and the preparation process. ing able to know how it’s grown so that
This revolutionary concept changed the meaning of fine dining. Instead of relying you can avoid chemicals if that’s import-
on getting hard-to-find products that were out of season, locally produced, fresh ant to you, and then knowing the person
products were prominent. Home cooks as well as restaurant chefs embraced the who’s growing your food and that you’re
movement. Farmers often set up stands on the sides of roads to sell produce to supporting that person and that person
passersby. As the movement grew, farmers markets and farm stores sprang up in can provide you information about the
large cities as well as small towns. product,” Ms. Johnson said.

In the past few years, there has been an even greater interest in farm-to-table Aaron Reeves, owner of Reeves Fam-
food as people have begun to care more about what they eat and the source of that ily Farm in Princeton, east of Frisco,
food. Cindy Johnson, manager of Frisco Rotary Farmers Market, has a few thoughts echoes that sentiment. “I think people in
about why people are embracing the movement. “There are people who really the last decade or so have been catch-
want to know how their produce or meats are farmed and ranched,” she said. “They ing on to the importance of local food
want to know what kinds of pesticides are used. They want to know what the grow- and who grows their food and where it
ing conditions are like, how the animals are treated. They prefer free-range eggs comes from due to GMOs and non-or-
over the eggs you get from chickens that stay in barns on little boxes and lay eggs ganic foods and such.”
all day.”
David Fisher, owner of Fisher Family
Also, she said, “There’s the concept of not only knowing how the food is grown, Farm and Ranch, located east of Dal-
but who grows your food. There’s the whole relationship aspect of knowing that las, agrees. “Some people just want to
you’re supporting a small businessperson – a local farmer, local rancher, a crafter, support small, local businesses. The
a pickler, a baker - directly without all the interim distribution costs, and you get to family farm is a dying enterprise and
talk to that person about their product. They can tell you how to prepare the vege-

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if they support farmers markets and even … our home delivery business, they’re to find at the grocery store.”
helping what really is a dying enterprise. I believe now that the amount of people Will the farm-to-table movement
farming in the United States, counting corporate, it represents one percent of the
population.” continue to thrive and grow? All indica-
tions point to an overwhelming yes. For
Ms. Johnson said farm-to-table products generally are more fresh than those starters, food just tastes better when it
available at most supermarkets. “Your typical vegetable or fruit that’s in the grocery comes out of the field during its peak
store has traveled 40 hours by truck from the farm to get to the grocery store, and season. “Things are better tasting if
then it sits on the grocery store shelves. Whereas if you go to a farmers market or they’re grown locally, or at least if they’re
you go directly to the farm, maybe it was picked 24 hours before and it’s presented able to be picked and handled different-
right there to you.” ly than something that has been in a lo-
gistics chain for two weeks,” Mr. Fisher
The fresher the food is, the better for you it also may be. “I hope that people see said.
value in getting things (that are) little bit more hands on,” Mr. Fisher said. “They
know how it’s grown, why it’s grown, when it can be grown and understand the less However, farming for the local mar-
time it has been off the vine, the more nutrition it has.” ket is a tough job. Mr. Reeves, who has
been farming since 2006, owns 12 acres
Mr. Reeves agrees. “Over time, if people eat a majority of local food, they’ll be of land and leases another 25 acres. He
healthier because they’ll have more good micronutrients,” he said. also has a farm store on the property.
One way he deals with the seasonality of
Katharina Kreke, marketing, events and communication manager of the Frisco farming is by selling farm shares, which
Fresh Market, said, “I think people really like knowing where their food is coming raises funds during the winter months to
from, where the things that they’re putting in their body are coming from. People purchase seeds and equipment as well
feel like they’re more in control that way, and having a trusted source you’re getting as tend to other tasks when farm pro-
it from, too.” duction levels are lower.

Michelle Anderson, manager of the Frisco Fresh Market, added, “I think that the “It keeps us out of debt as farmers and
quality (of the items) is actually a little better. It’s a little fresher and I think we have a
little bit better variety. We have things at the farmers’ market that you’re not going

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also gets people to invest in our opera- starts to become a very personal relationship because they know they can count on
tion. It’s like a stakeholder in our opera- seeing the same face and being able to communicate about it if they’re not happy,
tion,” he said. Also, “They get to know us and we’ll take care of them.”
as a farm and as a family. It’s a good way
to meet customers. They’re coming in “The good thing about the market is that there really is something for everyone,”
on a weekly or bi-weekly basis and they Ms. Kreke, of the Frisco Fresh Market, said. “We have all sorts of products in all
can ask any questions. They can even kinds of categories. So, anything you’re looking for, chances are you’ll find them in
volunteer. At the end of the season, we our market. It’s kind of like a one-stop shop.”
have a potluck farm-to-table dinner and
talk about the next season.” The variety of products available at the Frisco Fresh Market is also a big draw for
shoppers, Ms. Anderson said. “We’ve got products from all over the world. We’ve
Mr. Fisher owns 45 acres of land and got fresh produce. We’ve got great olive oils and pastas, baked goods. We’ve got
rents another 25 acres. He currently home décor. We’ve got bath products, candles, CBD, pet food.”
relies on part-time, seasonal help but
hopes to hire a few full-time employ- Such markets also foster a sense of community. Ms. Johnson said the Frisco Rota-
ees this year. However, farm work isn’t ry Farmers Market is “a place where you can go and you’re bound to see somebody
for everyone, he said. “It’s hard work. from your town or neighborhood. … It’s a Saturday morning walk-and-talk kind of
It’s not glamorous. It’s drudgery in a lot thing. You can go and get something that maybe you can’t even find in the grocery
of cases.” Although, it is not without its store.”
rewards. “Our long-time farmers mar-
ket customers start to feel like family,” It helps that farmers markets appeal to people of all ages. Shoppers at the Frisco
he said. “You know what they’re going Fresh Market range from 20-somethings to octogenarians. Also, “I would say we’re
to (purchase) when they walk up. It de- a very family-friendly environment,” Ms. Kreke said. “We have a lot of people that
velops a very nice relationship. It’s the bring out their kids. It’s just something fun to do on the weekends with them.”
same thing with the home delivery. It
Of the long-term outlook for the farm-to-table movement, Mr. Reeves said, “I
think the best thing we do is shop local, shop small. That’s what we need.”

Diann Nichols is a freelance writer, a music lover, an armchair traveler and an amateur photographer who never tires
of learning something new.

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Residential
Renaissance

BY ALLIE SPLETTER
risco is a big city with a small-town heart
and feel, and so much of its heart is
deeply rooted in the area where it was
originally settled. As the city continues
to grow and thrive, a section of its histor-
ic downtown known as the Rail District is
reinventing itself as residential and retail
tenants flock there.

According to the Heritage Associ-
ation of Frisco, in February 1902, the
Blackland Townsite Company held an
auction and sold lots in the town, which
was founded along the new railroad
line built by the San Francisco and St.
Louis Railway Company. The land was
bound by what today is Walnut Street
to the north, Ash Street to the south,
John W. Elliott Drive to the west and
North/South County Road to the east.
The following month, a second auction
was held during which lots in what was
called the “Griffin Addition” were sold.

Featuring many historical markers,
and with some of the homes from that
era still standing, the Rail District has
been in a state of revitalization and re-
juvenation over the past few years, fol-
lowing the Frisco Downtown Advisory
Board’s plan to allow the area to evolve
yet stay true to its roots. While Down-
town Frisco’s Main Street boasts quaint
boutiques and unique dining options,

Fjust off of the busy thoroughfare, homes
new and old are playing a big role in the
residential revival of the Rail District.
“The Rail District has now become the
most expensive per-square-foot real es-
tate in all of Frisco,” said local Realtor®
and downtown Frisco expert Matt Callo-
way. ”We have over 15 new homes being
built in addition to many remodels by
owners. Nack Development has invest-
ed over $50 million and has had 11 new
business move here in 2020-2021 alone.
It’s the heart of Frisco, and people want
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this area to be cool. We need it, as Frisco The Calloways inside their historic Rail District home.
is often defined only by master-planned
communities and strip (shopping) cen-
ters. Many people don’t realize, but we
have almost 70 businesses that call the
Rail District home.”

THE DOW BACCUS HOUSE Photo courtesy of Matthew Calloway
OAK STREET

Mr. Calloway and his family also call
the Rail District home. They live in a his-
toric home in the heart of downtown.
According to the Frisco Heritage Associ-
ation, on April 17, 1905, the Baccus fami-
ly purchased three acres from the Black-
land Townsite Company on which the
house was built. Mr. Baccus, who served
as the mayor of Frisco in 1911 and 1916,
selected the lumber that was used to
build the home, which featured cypress
siding and coal-burning fireplaces. The
4,200-square-foot home, nestled on a
half-acre lot, has four bedrooms and five
bathrooms in addition to a guest house
and a six-car garage. It stands majes-
tically at the corner of Oak Street and
South County Road, and boasts many
characteristics of the Greek Revival ar-
chitectural style.

About his family’s decision to move
to the Rail District, Mr. Calloway said,
“In 2012, we had a vision of this area be-
ing transformed into something like the
Bishop Arts district or lower Greenville
and the M Streets in Dallas. Since then,
we’ve invested and live in the area. The
lifestyle is why we love it. … We walk
two blocks to restaurants and shops.
We know everyone, and it feels like May-
berry.”

The home has undergone a few reno-
vations, but Mr. Calloway said he and his
wife love its original aspects and have
worked to preserve its historic appear-
ance. They do plan to proceed with a
major renovation this summer to bring
its exterior up to perfection. “People
stop by almost daily taking photos and
asking about it. We Airbnb our guest
house and meet so many wonderful
people that truly get inspired by walk-
ing downtown and experiencing staying
with us in the Rail District.” Mr. Calloway
said he loves the lifestyle that the area
provides. “Walking to restaurants, the
murmur of live music, the big lots and
trees, and realness and soul … you don’t
get anywhere else in Frisco.”

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Nick Brown takes a break from construction just off the living room.
The 2,058-square-foot
THE ROGERS HOUSE home is surrounded by
OAK STREET a large yard with ma-
ture trees and enough
Nick and Yvonne Brown weren’t necessarily looking to restore a historic home, parking to accommo-
but after making an offer on the house in September 2020, they learned of its sig- date four cars. “Its ex-
nificance. Though it does not have an official name, the Browns have nicknamed cellent location in the
it the Rogers House, in honor of its first owner, Dr. I.S. Rogers. The home is set to heart of Frisco (is) close
receive a historic marker from the Heritage Association this month. to shops, restaurants,
coffee stores, but it’s
According to the association, Dr. Rogers, one of Frisco’s most revered early res- also nestled in its own
idents and its first mayor, built the home after purchasing lots from the Blackland quiet corner amongst
Townsite Company in February 1902. The Folk Victorian-style abode features four mature trees and gar-
bedrooms and three-and-a-half bathrooms, a kitchen (with a separate utility room) dens,” Mrs. Brown said.
and dining room, in addition to a wraparound porch with a large outdoor deck “I stand on the edge of
5th  and Oak sometimes
and just envision driv-
ing by in years to come,
to see a family enjoying
its yard in the Texas sun-
shine.”

With the hope of
preserving its histor-
ic look, Mrs. Brown
says the home will very
much appear the same
on the outside once its
restoration is complete.
“The more we peeled
back the layers on the
inside, the more issues
we found, mostly due
to poor upkeep and
severe termite damage
throughout,” she said.
“We have managed
to salvage a lot of the
original shiplap used
to build it and will ex-
pose a feature wall of
shiplap in each of the
bedrooms. We are also
keeping the stairs, ban-
nister and four original
internal doors, which
will be refurbished and placed back into
the home.”
The process of restoring a historic
home has been fascinating, she said.
“Each time I walk through the home, I
imagine the people who lived there, ba-
bies who were born into the home. Dr.
Rogers’ daughter was married out of the
home, and how they lived each day with
none of the conveniences we have now
and endured the crazy Texas weather.
It’s a very special home for sure.”

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With a strong drive to succeed and a passion for MATIE CUSTOM HOMES
helping others, René Burchell has made great OAK STREET
strides as a REALTOR® in North Texas. Rene’s
boutique team serves the Dallas, Denton, and Mark Matie Jr. and the team at Matie Custom Homes didn’t
Collin county areas, and much of her business waste any time working to create an incredible newly built
comes from repeat clientele as well as referrals; home that certainly adds to the Rail District with its fresh aes-
a testament to her superior service over thetic. Just under 2,300 square feet, the home boasts three
the last 20 years. Why do her clients keep bedrooms, three baths, a two-car garage, and open-concept
coming back? “I embody high integrity, living with a fireplace, office, mudroom and large covered
transparency and honesty,” Rene says. patio.
“I’m upfront, and I like to prepare my
clients with what to expect from Mr. Matie Jr. said that the decision to build in the Rail Dis-
beginning to end.” Rene cites her trict stemmed from what has been and is currently happening
previous experience working with in the area. “The new construction is bringing a much-need-
high-profile clientele in the financial ed resurgence and life to the downtown Frisco area. All the
sector as one reason for her success. new homes, brownstones, restaurants, shopping, coffee
“Rene says.“Each client deserves the shops, shared co-working spaces, workout facilities … is real-
highest level of customer service and a ly boosting the entire development of downtown Frisco,” he
clear path of expectation.” said. “My ultimate goal was to build a home that will bolster
the area and inspire other people to see the quality, design
and attention to detail we poured into this house and contin-
ue to do the same work in the community.”

Mr. Matie Jr. said that the vision for this home was a Cali-
fornia-esque modern farmhouse. Natural elements of cedar
wood nod to the historic downtown area’s charm while also
bringing a fresh, contemporary look. “This home has given
us a chance to do something we haven’t done in a long time.
We’ve had the opportunity  to branch out into a different
segment of design, which has really made this such a special
project,” he adds.

30 HOME NORTHSTAR LUXURY HOMES
SYCAMORE STREET

The Wilson family has lived in the Frisco suburbs for more
than 15 years, but they’ve always been intrigued by the city’s
downtown. “When our kids graduated, we decided it was
the right time to make a change. We both grew up in a small
town in Kansas, and when we started looking, the downtown
Frisco area and the Rail District area reminded us a lot of the
small-town atmosphere that we love and grew up in,” they
explained.

Barry Hensley, of NorthStar Luxury Homes, said it’s very
difficult to find a newly built property in the area. “I hope to
show potential buyers that not only is the Rail District a great
place to build a home, but by exercising some patience, they
can find a great site and be very proud of their home.”

The Wilsons, with the help of NorthStar Luxury Homes and
Mr. Hensley, are building a home on Sycamore Street. The
home, which backs up to Frisco Commons Park, is approxi-
mately 3,000 square feet and features four bedrooms, three-
and-a-half baths with an oversized two-car garage and a
large back patio. The Wilsons said, “We’re building a modern
farmhouse-themed house, and we love that it’s going to be a
bit different as we’re not using any brick or stone for the look
of our house. We’re really simple in our tastes and style, and
we feel the house will resemble that and blend nicely into the
neighborhood and the Rail District.” 

Despite being a new build, the home “incorporates a style
that is not available in other parts of Frisco,” Mr. Hensley said.
He believes the Rail District is destined to become one of

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Mark Matie Jr. of Matie Custom Homes Frisco’s most sought-after resi-
dential destinations. “With the
new commercial developments
planned for Main Street, those
who choose to live in the Rail
District will enjoy their decision
for years to come.”

LARRY & AMY DAVIS
MAPLE STREET

Larry and Amy Davis opted
for the Rail District specifically
because it’s not a typical subdi-
vision neighborhood. “It was al-
ways a want for my wife and I to
be in a neighborhood that was
(in) close walking distance to
restaurants and bars,” he said. In
the Rail District, “We were fortu-
nate to find a corner lot that had
been cleared for building and
that was close to Main Street for
us to get our wish.”

The Davis family finished their
build and closed on the home
in February 2020. The custom-
designed-and-built home is
3,356 square feet, all brick with
cast-concrete front entry and
window accents. It features
three bedrooms, three-and-a-
half baths and an office. A cen-
tral courtyard, which will soon
feature a pool, helps to create an
indoor/outdoor living area.  The
home took roughly 11 months
to design and build and brings
a classic, elegant vibe to the
farmhouse design, with unique
features that allow it to stand out
in the neighborhood.

“We wanted the design to fit
into the overall area, where we
knew several historical homes
were located, but also where
we saw several new homes be-
ing developed,” Mr. Davis said.
“We hope our home brings an
increased sense of transforma-
tion for the surrounding area.”
The family enjoys being “part of
a community that has a distinct
identity and an exciting future
for rejuvenation. It’s amazing to
see what is happening in the Rail
District and how the blending of
both old and new is transform-
ing the area.”

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ALMEGA HOMES In all, the historic feel with all the modern updates is what is
6TH STREET most unique about these three homes.”

The team at Almega Homes, a boutique builder with cus- Builder and developer Richard Henson, of Richard Henson
tomizable floorplans and finish outs, has been an integral part LLC, worked closely with Realtor® Matt Calloway so that fam-
of the area’s redefined look, having brought new and exciting ilies will be able to call the Rail District home in the future.
aesthetics to the area. He recently purchased an oversized lot on Oak Street, where
he will build two homes, each around 3,500 square feet with
Tommy Piwonski, an Almega Homes partner, attributes the heated and cooled living areas. Once completed, they will
company’s attraction to the area to the walkability of the Rail likely be priced close to the million-dollar range.
District’s streets. “A place where you can live and walk up the
street to a coffee shop or restaurant … we really loved that “We’ll look to try to keep the architecture in the type of the
appeal,” he said. The Almega team has constructed three farmhouse style consistent with the area, that will include a
Craftsman-style homes with modern farmhouse elements on large front porch,” Mr. Henson said. “We want to maintain
6th Street, just blocks from the Rail District’s retail and restau- the charm of the neighborhood, and we’ve definitely includ-
rants offerings. The homes range from 2,400-2,800 square ed that in the design, and we’ve done that with an architect
feet and are two-and-a-half-to-three stories tall. Mr. Piwonski from the ground up. They’ll feature high ceilings and all of the
said most of the homes have three bedrooms and three-and- charm of the older period architecture with the modern con-
a-half baths. Each features high-end, custom finishes. vivences.” Mr. Henson is confident the homes will add value
and charm to the area, and that families who will reside there
Kaeley Duncan, lead design and product management will develop relationships with neighbors and enjoy all that
consultant for Almega Homes, said the trio of homes are the Rail District has to offer for years to come.
special in that each has its own character and appeal.
“Each home has its own unique floor plan and ele- While large subdivisions and other housing developments
vation. This way no two homes we build down- continue to be planned and built throughout Frisco, there’s
town are the same. They are also all three
painted a different exterior no denying the residential renaissance that is underway
color to provide in the Rail District, which appears poised to carry
uniqueness with on as area newcomers and even some longtime
also uniformity with Frisconians discover the fascinating history,
the three. A client undeniable charm and unique lifestyle
of ours is wanting to that comes with calling downtown
call them Frisco’s home.
painted ladies.

Photo courtesy of Almega Homes

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Brownstone-style homes are changing the
residential landscape in downtown Frisco.

MIKE SCARLETT According to the Heritage Association of Frisco, in Febru-
ary 1902, the Blackland Townsite Company held an auction
ALAIR HOMES FRISCO and sold lots in the town, which was founded along the new
As a property owner and resident in the Rail District, Mike railroad line built by the San Francisco and St. Louis Railway
Scarlett has specialized in custom-home building, remodel- Company. The land was bound by what today is Walnut Street
ing and commercial construction throughout North Texas for to the north, Ash Street to the south, John W. Elliott Drive to
17 years. In 2020, he transitioned his business to Alair Homes the west and North/South County Road to the east. The fol-
Frisco as an owner/partner. With plans to construct two hous- lowing month, a second auction was held during which lots
es on a split lot in the Rail District, Mr. Scarlett said he looks in what was called the “Griffin Addition” were sold.
forward to building custom homes to fit buyers’ wishes while
keeping with a traditional style and more contemporary-de- Featuring many historical markers, and with some of the
signed interiors. homes from that era still standing, the Rail District has been
“I want to add value and new homes to the Rail District for in a state of revitalization and rejuvenation over the past few
the people that have dreamed of owning a new custom home years, following the Frisco Downtown Advisory Board’s plan
and be within walking distance to all the new shops,” he said. to allow the area to evolve yet stay true to its roots. While
“I love that all the houses are unique with varying sizes and Downtown Frisco’s Main Street boasts quaint boutiques and
styles. As a resident in the Rail District, I have loved watching unique dining options, just off of the busy thoroughfare,
the neighbors getting to know each other and having get to- homes new and old are playing a big role in the residential
gethers. The people here are friendly and like to have fun.” revival of the Rail District.
Mr. Scarlett said finding lots in the area upon which to
build can be a challenge. “So, now, buyers are willing to buy “The Rail District has now become the most expensive
a home to tear down to get a lot in the Rail District. I have a per-square-foot real estate in all of Frisco,” said local Real-
list of people that want me to find them an old house on a big tor® and downtown Frisco expert Matt Calloway. ”We have
lot to build their dream home.” over 15 new homes being built in addition to many remodels
by owners. Nack Development has invested over $50 million
RICHARD HENSON LLC and has had 11 new business move here in 2020-2021 alone.
It’s the heart of Frisco, and people want this area to be cool.
OAK STREET We need it, as Frisco is often defined only by master-planned
Frisco is a big city with a small-town heart and feel, and so communities and strip (shopping) centers. Many people
much of its heart is deeply rooted in the area where it was don’t realize, but we have almost 70 businesses that call the
originally settled. As the city continues to grow and thrive, a Rail District home.”
section of its historic downtown known as the Rail District is
reinventing itself as residential and retail tenants flock there. Allie Spletter is a freelance writer who can be found roaming the aisles of Target, getting
lost in a good book, or watching Hamilton … again.

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BOUNaTIFUL

harvest

BY CAROLYN CAMERON

A mid the numerous diet and food Opened in September 2014, Harvest easy, breezy patio entrance. Comfort-
trends that have been hot topics Seasonal Kitchen “was conceived to able wicker swings dangle from the
over the past decade, sustainable connect diners with our vibrant North rafters, and substantial wooden tables
eating may be the most practical Texas food community.” With a mission nestled nearby provide the perfect spot
among them. Indeed, farm-to-ta- statement of “One Heart,” the eatery is to enjoy a cold beverage. A shelf of
ble restaurants have soared in populari- committed to working within a culture canned vegetables – including chunks
ty in recent years. They typically offer or- of unity, servanthood, excellence and of cucumber, watermelon rind and pick-
ganically grown produce and all-natural positivity while bettering the lives of led pickles – in cute Mason jars greeted
ingredients through locally grown- and- local community members and the en- us as we formally entered the establish-
raised products. vironment. ment. Natural grasses and wildflowers
I was excited to partake in the farm- arranged in clear vases adorned the
to-table movement while enjoying an As we meandered through downtown hostess stand. Everything felt genuine,
outing and meal with my family at Har- McKinney on our way to the restaurant, homey and welcoming.
vest Seasonal Kitchen on a recent late we admired the eclectic architectur-
Saturday morning. Located in the cen- al mix of homes and landscapes that We were ushered into an adjacent din-
ter of McKinney’s downtown, off his- showcase the remarkable stories of ing room, which also boasted a pleas-
toric Chestnut Square, the restaurant those who have lived in McKinney over ant, comfy vibe. The décor imbued a
celebrates the Texas food movement the decades. We parked in a nearby rustic feel with modern country accents,
while, according to its website, making lot and walked a short distance to the brick walls displaying photos of framed
“a long-term impact on the community” restaurant. art and dramatic cushioned captain’s
by cultivating partnerships with nearby chairs surrounding each wooden table.
farmers, ranchers and artisans. Harvest’s rustic-chic, red-bricked en-
trance oozes cool with its weathered As we sat enjoying the scenery, we
wooden-and-windowed doors and an noticed a QR code on the table for

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scanning. Once we began to review the
menu, it was easy to see the plethora
of choices available to please any pal-
ate. Offering a seasonal menu, which
changes four times a year, Harvest Sea-
sonal Kitchen features products grown
close to home by local farmers. Con-
sidering the full range of appetizers
(“Smalls” as they call them), “Greens
and Grains” (salads) and soups, as well
as entrees under the categories of Wa-
ter (fish), Farm (chicken and pork) and
Ranch (good ol’ beef), we knew we may
require some time to make our respec-
tive selections.

While we were oohing and aahing
over the menu, our server, Nolan, ap-
proached the table. Wearing a mask,
he stayed several feet away to follow
social distancing protocols. After he
took our drink orders, I inquired about
their most popular appetizer options.
He immediately suggested the Deviled
Eggs. We heartily agreed to the rec-
ommendation and he returned to the
kitchen to place the order.

Nolan returned quickly with our
drinks, which were served in handcraft-
ed, recycled tumblers made from wine
bottles and sold by a local vendor. We
marveled at their ingenuity and creativ-
ity. My sons ordered lemonade and my
husband and I ordered iced tea. Both
were fresh and tasty. The lemonade
wasn’t too tart or too sweet – just right –
and the tea was strong but with a lightly
sweetened taste. Delish!

Our “Small” was delivered to the
table. Its presentation alone was
award-worthy, exuding excited reac-
tions from each person in our party.
The eggs were nestled on slivers of
kale atop a modified paper egg car-
ton. Each egg was topped with pickled
onion, mustard and a candied pecan.
We loved everything about it, from
the presentation and mixed flavors of
sweet and sour to the heartiness of the
dish itself. We all jockeyed for position
to determine who would partake in the
last egg!

Once the appetizer was demolished,
Nolan returned to explain more about
Harvest Seasonal Kitchen’s farm-to-ta-
ble concept before we placed our en-
trée orders. Farm-to-table is a phrase
that can mean different things. At its
heart, it signifies that the food served
comes directly from a specific farm,
without going through a store, market

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or distributor along with way. Similar descriptions include “locally sourced,” “farm cheese. It was a triumph! Delightful and
fresh” and “farm-to-fork.” refreshing, it partnered perfectly with
the buttermilk dressing.
Harvest Seasonal Kitchen sources nearly all its food – from protein to produce –
from within a 250-mile radius. This commitment continues at the bar, which nearly The Kale Salad, while not as beautiful-
exclusively features Texas-made liquors and beers. The kitchen uses every part of ly displayed, made up for it in taste. With
the animal and vegetables it receives, preserving it in jars, dehydrating it into pow- the lovely addition of smoked mozzarel-
ders and making their own sausage and stocks. This saves on cost and supports la, the salad combined tender kale, juicy
the local economy while lowering the carbon footprint. ripe pears and cheese, brought togeth-
er by a tangy citrus vinaigrette. Crispy
It’s not just the food and drink: The wildflowers on the restaurant’s tables are candied pecans added a final touch to
purchased from a nearby flower farm, and a local artisan crafted the tables and the tasty greens.
booths. Art prints of neighboring farmers ornament the walls, and guests are pro-
vided restaurant marketing material with their checks, strengthening the connec- The half Turkey Sandwich was com-
tion between the diners and farmers. prised of all kinds of deliciousness, in-
cluding house-smoked turkey breast,
The restaurant also established the Harvest Seed Project Foundation, which pro- jalapeno jelly, smoked cheddar and avo-
vides seed money to local causes to enhance the principles of sustainability. In cado along with slightly toasted whole-
partnership with nearby Rick’s Chophouse, Harvest Seasonal Kitchen accepts do- grain wheat bread. Hearty yet delicate,
nations on restaurant credit card receipts in addition to holding an annual gala and it did not disappoint. Served with crispy
hosting four seasonal “Suppers with a Cause” events each year. The foundation potato chips, the artful mix hit the pro-
supports independent family farmers, helps local nonprofits to improve under- verbial spot!
served communities and funds grants to local conservation groups, among other
efforts. I was somewhat disappointed by the
Chicken Salad Sandwich. While I was
As tantalizing scents began wafting from the kitchen, we finally decided on our expecting the balanced recipe of hearty
entrees. My son and I chose sandwich-and-salad combinations: I decided on the chicken, dried apricot, sliced tomato
Chicken Salad Sandwich and Kale Salad while my son chose the half Turkey Sand- and baby lettuce, the mayonnaise base
wich with a side Cobb Salad. My husband selected the Pork Enchiladas, and the was a bit overwhelming.
Chicken Fried Steak wooed my other son. Nolan confirmed our selections and
strolled back to the kitchen. The Pork Enchiladas combined
smoked pork with a tomatillo sauce,
We sipped our beverages and chatted away, enjoying the peaceful environ- wrapped in a house corn tortilla and
ment, and soon our food arrived. The array of color displayed on each entrée and topped with a seasonal succotash and
side dish was absolutely incredible. queso fresco. With the blend of season-
ing and textures – the smoke, distinct
The Cobb Salad was a wonder: Two slices of crisp bacon lay crisscross atop a
bed of soft Bibb lettuce, embellished with cherry tomatoes, cucumber and blue

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tanginess and slight heat – each bite
weaved together the ingredients, allow-
ing them to sing and become a marvel-
ous symphony of flavor.

The clear favorite of all the entrees we
ordered was the Chicken Fried Steak. A
large cut of grass-fed beef, breaded and
fried, was situated atop a layer of mus-
tard and honey-glazed Swiss chard and
a blanket of fluffy sour cream mashed
potatoes. Bathed in pepper pan gravy,
the dish was inspiring. Each comforting
mouthful awakened a love we didn’t
know we had.

For dessert, we settled on a slice of
the Lemon Goat Cheese Icebox Pie and
a few homemade cookies. The smooth
creaminess of the pie, topped with
sweet meringue, proved dreamy while
the cookies were a nice sugary touch af-
ter a filling meal.

Throughout our meal, we noticed a
steady stream of patrons arriving, being
greeted and seated at Harvest Seasonal
Kitchen. Tables were positioned at ap-
propriate distances from one another,
and all servers wore their masks. We
were thankful to have arrived early, beat
the crowd and get out before a wait oc-
curred for a table.

It’s easy to say that Harvest Seasonal
Kitchen provides guests exactly what
they want: a delicious lunch or dinner
in a wonderful atmosphere. Our expe-
rience was extraordinarily delightful. Its
varied menu combined with the warm,
welcoming environment. There’s also
something about ending your meal and
entering the square, where the pace
seems a bit slower and more magical.
Everything was absolutely outstanding.

Located at 112 E. Louisiana St., in
McKinney, you’ll want to be sure to place
Harvest Seasonal Kitchen on your list of
must-visit restaurants. Open from 5-10
p.m. Tuesday through Friday, 11 a.m.-3
p.m. and 5-11 p.m. Saturdays, they of-
fer lunch, dinner and gluten-free menu
options. I know our family will definitely
make another visit in the very near fu-
ture.

Frisco STYLE Magazine dining reviews
are not scheduled with or paid for by
the featured restaurant. All reviews are
completed for the purpose of helping
readers learn about and enjoy the local
dining scene.

Carolyn Cameron is an online writer and marketer who
fancies coffee, her family, random creative endeavors and
finishing a home project in her off time.

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ELoaadrednBeBQsNtacBh’oss

PROVIDED BY EARNEST MORGAN,
OWNER OF EARNEST B’S BBQ & CATERING COMPANY

These nachos are anything but sim- INGREDIENTS DIRECTIONS
ple appetizer fare. Suitable as a main - Corn tortilla chips - Place tortilla chips on a wide
course, they’re piled high with all the - Nacho cheese sauce (jarred or platter.
fixins’ of a proper Texas barbecue canned) - Layer meat, nacho cheese sauce
feast. Don’t fret over precisely mea- - Earnest B’s Texas Chopped Bris- and barbecue sauce atop chips.
suring the ingredients – add as little ket, Chopped Pork Shoulder or - Top with baked beans, coleslaw
or as much of each item as you like! Chopped Smoked Chicken (or sub- and peppers.
stitute meat sourced elsewhere) - Serve.
- Earnest B’s BBQ sauce (or substi-
tute your favorite brand of bottled
barbecue sauce)
- Coleslaw (fresh or premade)
- Barbecue-flavored baked beans
(canned or sourced elsewhere)
- Sliced pickled jarred jalapeño and
banana peppers

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SMALL BITES

CHOP SHOP
3266 Parkwood Blvd Suite 100

Frisco, TX 75034
469.444.6061
chopshop.com

All Menu Chops feature a house mix of iceberg lettuce
and spinach.

SALATA
3411 Preston Rd Suite 14

Frisco, TX 75034
972.294.5364
salata.com

Create a salad by selecting from more than 50 toppings
and a dozen dressings.

SNAPPY SALADS
5252 Main St., Suite 100, Frisco, TX 75033

972-576.7627
snappysalads.com
Serving up its “life-changing” salads, wraps, soups and

desserts daily.

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CREATING COMMUNITY
ONE BRISKET Earnest Morgan is a man of
AT A TIME many talents, and they all workO
together for the benefit of the
Frisco community.
Mr. Morgan and his wife, Cicely,
moved from Mississippi to Frisco in

2015, where their positive impact was

BY AMY KRYZAK felt immediately. In addition to leading
and pastoring community members at

Empowerment Church Texas, Mr. Mor-

gan is involved in numerous community

boards and organizations including the

Rotary Club of Frisco and Frisco Cham-

ber of Commerce. He is also a board

member for the Frisco-based nonprofit

Melody of Hope, which uses the power

of music to share its gospel-centered

mission.

The Morgans’ dedication to commu-

nity service didn’t begin with their move

to Frisco. Their care and desire to be in-

volved spans decades.

In 1996, in Amory, Miss., Mr. Morgan

gave his life to the Lord. Two years later,

he began preaching at Carter’s Chapel

Church. He desired to foster authentic

and genuine connections with people

in the community. To further this goal,

Mr. Morgan began cooking and

serving his locally famous barbecue

as part of the church’s ministry to

help the less fortunate in the com-

munity.

In 2006, the Morgans and

their two children moved to Dal-

las and the couple enrolled at

Christ for the Nations, a Bible

college, where they lived on

campus for two years while

earning degrees in pastoral

leadership. Following gradu-

ation, they returned to Amo-

ry where they continued

pastoring and serving. This

ministry led to an opportuni-

ty for the Morgans, as the Lord

blessed their acts of service in

feeding the community. They

were also able to turn Earnest’s

barbecue talents into a success-

ful business.

Over the next eight years, the

Morgans opened and operat-

Earnest and Cicely Morgan ed five barbecue restaurants

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The Morgans founded Earnest B’s Barbeque in 2020.

in Mississippi, with Mr. Morgan serving
as pitmaster. But the heart of his cook-
ing had always been about serving and
meeting the needs of others. Even with
the success of their restaurants, they still
spent much of their time and resources
providing good food and support for
the community.

The Morgans continued preaching,
cooking and serving others in Missis-
sippi until they heard God call them
elsewhere. Six years ago, they sold their
restaurants and moved to Frisco, where
he accepted a position with Crest Auto
Group. The couple quickly came to love
their new community. Mr. Morgan says
the close-knit relationships between
Frisco residents help the fast-growing
city feel like a small, intimate communi-
ty. He even came up with a lyrical way
to express how he feels about Frisco:
“Birds belong in the air, fish belong in the
sea, but I belong in Frisco.”

It was while working at Crest Auto
Group that Mr. Morgan once again felt
the call to pastor others. This led him to
found Empowerment Church Texas in
2016. Some of its first congregants were
his Crest clients who met to worship in

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DEPRESSION PTSD
TRAUMA ANXIETY

Tricia Imel BS, RRT, LMT Kim Muse LCSW, CCTP

Cer i ied IASIS-MCN Provider Cer i ied Clinical Trauma Professional

thealignedminddallas.com musecounseling.com
EXPERIENCE THE JOYS OF LIFE AGAIN
Muse Counseling and The Aligned Mind have teamed up to bring Frisco a timely, cutting

edge approach to healing from the inside out.

Psychotheraphy Micro Current Neurofeedback Deep Healing

More E fective Than Traditional Therapies Lasting Results

214-548-0976 2770 Main Street, Frisco, TX, 75033

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