Tag Archives: Park Cities

DIVE INTO THE LIGHT: FRANCHESCA NOR

Song Pairing: In the Light by Led Zepplin

When she was 30 years old, Franchesca Nor had her first baby, an aqua, navy and seafoam progeny she named Dive Coastal Cuisine. In 2016 she delivered something even more special, her son Archer James. Today, they have each matured and evolved; provided food for the body, soul and heart; and given back.

Cauliflower pizza

Dive continues to be a Park Cities restaurant phenom, serving fresh, sustainable, non-GMO, organic salads, seafood and sandwiches to families, locals and notable chefs alike. Chef/Owner Franchesca has beaten the odds as a restauranteur a few years before her 40th birthday. Though she is well educated and trained, she graduated top of her class at Johnson & Wales culinary school and has worked in virtually every position in a restaurant, she doesn’t directly attribute her blessings to those things. Rather, she says she is where she is today because she’s always believed in her passion and vision, she’s taken a non-traditional path, and allowed herself to make mistakes and learn from them. She’s loyal and believes in taking care of those who take care of you.

Franchesca and her business partner, Victor

Dive has more than 25 employees, many of whom have been there since Day 1, an almost unheard-of feat in the high-turnover restaurant business. The high quality, well-prepared food guests have enjoyed year after year is largely due to consistency in the kitchen. Franchesca’s exacting standards in food quality and preparation are understood by every member of her team and she credits them for Dive’s loyal customer base. In fact, when I asked her what her what she loves most about this business, she paused and got a little choked up. “I’m feeding 25 families,” she said referring to her employees and their families. “That’s the most fulfilling thing about this.”

“You are a leader if your actions create a legacy that inspires others to dream, learn and become more.” This was the daily affirmation that happened to pop up on my phone the day I interviewed Franchesca at Dive, where I devoured her new Grilled Peach and Prosciutto Pizza on cauliflower crust, and she inhaled her Tuna Melt. When she told me about the work she does with Youth With Faces, a Dallas-based organization that provides practical life and work skills to youth in the juvenile justice system, the quote immediately came to mind. By any definition, Franchesca is a leader. She and others help the teens discover a passion, purpose and a view of their potential far bigger than what their environments have offered so far. She introduces new foods, like the time she served a group of uneasy teens quinoa and calamari (they loved it) and has written and cataloged recipes for the program. She recently was invited to join the Dallas chapter of Les Dames d’Escoffier, an international philanthropic group for women in the culinary arts.

Franchesca and me at her Les Dames d’Escoffier Induction

Throughout our lunch, Franchesca was full of optimism, passion and light, appropriate since her surname means ‘light” in Arabic. She exudes gratitude and stokes a dream that will go beyond Dive’s current footprint. Her priority today, of course, is Archer; a little boy who, she humblebrags, prefers to chew leaves from his mama’s backyard chocolate peppermint plant rather than bubblegum.

This article originally appeared in the July 2019 edition of People Newspapers.

LISTEN TO THE MOCKINGBIRD GOURMET

Song Pairing: Listen to the Mockingbird

George Lewis Band – Jazz at Preservation Hall

First Impressions . . . 

The first time I met Stephanie Magilow, she was sampling product at Central Market and wearing a food-server’s hairnet. The second time I met her there, she was wearing a hair net. The third time I met her, I didn’t recognize her without her hair net, but I recognized the small jars lined up like buttons on a blouse on an upstairs table at Royal Blue Grocery. She’d brought samples from her new food company, Mockingbird Gourmet.

Stephanie Magilow, creator of Mockingbird Gourmet

The co-creator of Jammit Jam is spreading her wings into a new line of comestibles made with fruit and other ingredients sourced from farms within a 50-mile radius of Dallas and in some cases, even closer – like the herb garden in her Highland Park backyard. The inspiration for the name of this endeavor came from the street on which her grandma lived: Mockingbird Lane, just around the corner from her home. Though she will continue to produce and sell Jammit Jams, she will expand the Mockingbird Gourmet product line to include gems such as limited edition preserves, jams, caramel sauces and, eventually, pastry.

Local sourcing plus fixed seasonality means each batch of jams will be limited editions, with only 60-80 six-ounces jars per run available for sale. Stephanie’s relationships with local famers and Market Provisions at the Dallas Farmer’s Market grants her access to straight-from-the-plant produce which she immediately adds to her recipes. Since North Texas is resplendent with fresh blueberries, figs, strawberries, peaches, tomatoes, peppers, pecans and more, Magilow has great bounty with which to showcase her affinity for combining flavors and developing recipes. If you’ve tasted her jams, you know she can pair surprising flavors to bring out the best of each.

Caramel Sauces are $$$$.

Mockingbird Gourmet debuted in May at the St. Michael’s Farmer’s Market where she sold her Fig Jam, Strawberry Jalapeño Limeade Jam, Moroccan Tomato Jam and her caramel sauces, which are sublime. The Bourbon Vanilla Bean Sea Salt Caramel is made with raw cane sugar and Madagascar vanilla beans which have been soaked in Dallas’ own Herman Marshall Texas Bourbon Whiskey for a year. She also males a vegan and paleo version of the sauce sweetened with maple syrup (obviously not from Texas) and includes coconut oil and almond butter.

Mockingbird Gourmet can be found at the St. Michael’s Farmer’s Market all summer, Market Provisions at the downtown Farmer’s Market and Scardello’s on Oak Lawn. 

Pairing notes: Since I met with Stephanie, the song “Listen to the Mockingbird” has been tapping around my brain. I’m partial to the version from the George Lewis Band recorded at Preservation Hall in New Orleans. My roots run deep in Louisiana; why I love food and music so much, I suppose. I grew up listening to jazz and eating my grandmother’s fig jams and kumquat preserves, made right from the trees in her garden. Stephanie’s jams are made much the same way, with an almost maternal love for the fresh fruit ingredients and farmers who grow them.

This article first appeared in the Park Cities People May 2019 print edition.