REGIONAL DINING FEATURE
BY KAREN CHANEY
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POPULAR ITEMS ON THE PRIX FIXE MENU ($60 per person) 1 Pan-seared day boat scallops with crispy fried polenta, olive tapenade and fennel-arugula salad. 2 Grilled Spanish octopus with parsley, crispy ngerling potatoes, capers, shaved red onion and Calabrian chilies. 3 Whiskey-glazed pork belly.
Grilled Spanish Octopus
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The pan-seared scallops are part of the Prixe Fixe menu at Prime Farm to Table. (Photos by Karen Chaney/Community Impact)
Whiskey-glazed pork belly
Prime Farm to Table Connecticut couple brings New England avors to Flower Mound
O pening Prime Farm to Table in Flower Mound was an expected twist for Connecticut residents Chris and Emily Flahaven. It was when his wife Emily and daughter were visiting his parents in Texas that his wife noticed a space for lease in Flower Mound. “After a quick phone call, I found myself writing out a lease,” Chris said. “We saw growth happening here and thought there needed to be more chef-owned restaurants in the area.” Chris Flahaven earned his associ- ated degree from the New England Culinary Institute in Vermont, while working in farm-to-table restaurants in Connecticut. He tried opening his own restaurant, but
couldn’t nd the right place. Chris brings in seafood from the East Coast and has started a Gulf seafood program. He also has a list of Texas farmers he gets menu items from: eggs from Natural Ranchers, Angus beef from 44 Farms and The Beeman Family, to name a few. The farm-to-table concept provides “multiple” bene ts, Chris said. “It’s healthier, and the customers can relate to it, because they know where it’s coming from,” he said. “In Texas, we’re very proud of Texas. Texas is a beef state—there is no reason to get beef from Kansas.” After the COVID-19 pandemic in 2020, Chris chose to focus on a prix xe dinner at $60 per person.
The meal includes three courses: an appetizer, a main course and dessert. There is also an a la carte option. Menus are printed daily, and options range from staples, such as tempura Brussels sprouts, to a specialty item, such as antelope from King Ranch. “I have some favorites, like our prime meatloaf,” Chris said. “I do that with a Dr Pepper barbecue sauce, and people freak out. They love it.” Chris said the ever-evolving ele- ment of the restaurant has become his favorite aspect of business ownership. “It’s organic and changes daily,” he said. “It’s a chef-driven restau- rant. It’s like putting on an event every day.”
Head Chef and Owner Chris Flahaven
Prime Farm to Table 5810 Long Prairie Road, Ste. 200,
Flower Mound 972-539-1902 www.primefarmtotable.com Hours: Dinner-Tue.-Sat. 5-10 p.m.; Lunch-Thu.-Fri. 11 a.m.-3 p.m.; Brunch-Sat. 11 a.m.-3 p.m.; Sun.-Mon. closed
J U S T I N R D .
LONG PRAIRIE RD.
DIXONLN.
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GRAPEVINE COLLEYVILLE SOUTHLAKE EDITION • MARCH 2023
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