Farm To Belly

Farm To Belly Exec Chef/Owner. Catering, Celebrity Chef Demos, Cooking Classes, International Destination Chef, Food Judge, Consultant. Country Girl.

02/12/2025

Here's your chance to sample a Farm To Belly bite and savor the local difference. I will be back with a booth at Eataly's exciting event Festa Della Donna.

This will be a night of more than 35 food and drink stations, live entertainment, demonstrations and seminars hosted by the incredible women of the Dallas Chapter of Les Dames d'Escoffier, and so much more! It's a one-of-a-kind event to celebrate International Women's Day - get you ticket! https://linktr.ee/TheFarmToBelly

02/11/2025

🌿 Fresh. Local. Unforgettable. 🌿

At Farm To Belly, we believe the best meals start right in our own backyard. From hand-picked produce to locally sourced meats and artisanal ingredients, every bite tells a story of community, care, and craftsmanship.

Whether you’re planning an intimate dinner or a big celebration, let us bring the flavors of here to your table.

Savor the Local Difference—because fresh just tastes better.

02/11/2025

🍁 Happy National Flannel Day! 🍁

We’re trading in our aprons for flannel today—because nothing says cozy like good food and great vibes wrapped in your favorite plaid! Whether you’re firing up the grill or just kicking back with a glass of wine, flannel’s the perfect pairing for whatever’s on your plate.

Drop by in your best flannel, and let’s keep things warm, delicious, and a little rustic. Bonus points if you match your shirt to your favorite appetizer. 😏🔥

02/06/2025

Here’s a little industry secret… 👀
Chef Paul Bocuse said it best:
“If an architect makes a mistake, he grows ivy to cover it. If a doctor makes a mistake, he covers it with soil. If a cook makes a mistake, he covers it with some sauce and says it is a new recipe.”

So next time you see a dish drowning in sauce… just know, you might be tasting an ooops. 😉🍽️

You could pair it with a photo of a beautifully sauced dish or maybe a behind-the-scenes shot in the kitchen for that authentic vibe!

02/05/2025

Spring is around the corner, and it’s time to start thinking about fresh, seasonal flavors! What’s your must-have dish for a spring gathering? Let me know what you’d love to see on the catering menu! 🌿🍓🍋

02/04/2025

Happy National Medjool Date Day! What better way to celebrate than with a rich, indulgent Sticky Toffee Pudding Cake? Made with luscious Medjool dates and topped with a velvety toffee sauce, it’s the perfect addition to your catering order. Don’t miss out—place your order today! 🍽✨

02/04/2025

There's still time to create an unforgettable evening! I have a few remaining spots available for a romantic and intimate celebration, whether it's for Valentine's, Galentine's, or Sancha's Day.

Book at www.thefarmtobelly.com

02/03/2025

Super Bowl Sunday is almost here, and I’m bringing the flavor! I’m taking pre-orders for pick up in Carrollton for game-day appetizers and bites—perfect for your crew (minimum 12 guests). Once I hit capacity, that’s it! I want to enjoy the the game this year.

🔥 Menu Highlights:
• Jalapeño Artichoke Dip with Homemade Chips
• Smoked Prime Rib Sliders
• Mini Biscuits with Barn-made Pimento Cheese
• Pecan Crusted Chicken Nuggets with Brown Sugar Stone Ground Mustard Sauce
• Valrhona Chocolate Brownies

Get your orders in before it’s too late! Message me to claim your spot. 🏈🍴

02/01/2025

Farm Fresh Catering Y’all!
To initiate the ordering process, please navigate to www.TheFarmToBelly.com and select the "order now" option. Your responses to the questions will enable me to provide a precise quote tailored to your specific needs. I eagerly await your inquiry!

01/31/2025

Celebrating Rachel Dominguez as our 2025 Employee of the Year!

Her dedication and hard work—throughout last year and all the years before—have made a huge impact. I’m truly grateful to have her whenever she’s available.

Rachel recently earned her master’s degree and now works as a food and safety auditor. Though she can’t help as often, her presence is always felt when she does.

We worked together at Kates Weiser’s Chocolate and were placed against each other for a Squid Game challenge. Though I’m a competitive person, we remained friends and since then lifted each other rather than trying to sabotage. We cheer each other on encourage to be better.

She has gotten me through some tight spots, stepped up for last-minute calls, and always gives 100%. Not to mention, she’s always perfectly groomed! Yes, I did purposely added a turnip background because she always “Turns-up” to work 🤪. We lovingly call her my “emotional support human.”

Thank you Chef Rachel Dominguez!

01/30/2025

I’m just gonna let this one slither on up here 🐍
I’m so exited it is the Year Of The Snake and I just happen to be a snake!
Here are some snake characteristics I inherited besidessss my ironically long tongue.
-Intelligent: Quick to understand problems and make good decisions. I’m not book smart but thinking on my feet is beneficial for my industry.
-Intuitive: A strong sense of others’ feelings and are good at understanding and caring about others. Well I wouldn’t say strong but I sense and get awkward because feelings freak me out.
-Determined: Every sense of the work x3000 and is easily one of my best qualities.
-Mysterious: Definitely, but I’m learning to share more.
-Deep Thinker: Extremely so. People can think I’m a little slow, but my brain goes 100X faster than I talk and it doesn’t stop.
-Private: Always have kept things to myself and always cautious and Skeptical.
-Charming: I can be and a lot of times it’s taken the wrong way.
-Responsible: Yes for myself but taking keeping up with children and pets is difficult.
-Loyal: Sometime to a fault
-Materialistic: Not at all 🚫
-Stubborn: More than anyone else!
-Overconfident: No🚫, I am lacking in confidence.
-Close Minded: Yes
-Charismatic: No 🚫
-Indepent Thinker: Yes, I follow my own judgement
-Direct: I have a unique way of being the sweetest blunt
-Possessive in Character: Yes, if I have something nice like my truck, don’t mess with it or loved ones!
-Peaceful: Very and will avoid conflict.

Let me hear it from the rest of the snakes!

01/28/2025

Here's your chance to sample Farm To Belly's farm fresh catering y'all! I will be back with a booth at Eataly's exciting event Festa Della Donna.

This will be a night of more than 35 food and drink stations, live entertainment, demonstrations and seminars hosted by the incredible women of the Dallas Chapter of Les Dames d'Escoffier, and so much more! It's a one-of-a-kind event to celebrate International Women's Day - get you ticket! https://linktr.ee/TheFarmToBelly

01/28/2025

Howdy y’all!
Please join me for my Feb 7th and/or 21st for my 3rd year doing wine dinners at my favorite Texas Winery Edge of the Lake Vineyard Edge of the Lake Vineyard. This dinner is inspired from my recent culinary adventure working in the Loire Valley, France, This menu celebrates the rich culinary heritage and seasonal bounty of the region. Bon Appetite!

Hor Doeuvre
Coquilles Saint-Jacques Vol au Vent Sauce Tarragon Beurre au Vin Blanc
is a luxurious and flavorful dish that combines delicate Scallops with a creamy, Tarragon-infused White Wine Butter Sauce, all presented in a crisp, heart shaped Puff Pastry Shell.
paired with Edge Of The Lake Viognier

Entrée
Gratin de Parmentier de Céleri-Rave au Confit de Canard, Sauce aux Prunes au Vin Rouge et Baies de Genièvre
is an indulgent layered dish combining creamy Celeriac Gratin with tender Duck Confit. Served with a rich and tangy Red Wine and Plum Sauce, subtly infused with Juniper Berries for a refined, aromatic touch.
Paired with Edge Of The Lake Malbec

Plat de Résistance
Côtelettes de Veau en Croûte d'Herbes sautées, Veau au Poivre Truffé, Mogette de Vendée et Carottes Braisées
Sautéed Herb Crusted Veal Chops with Truffled Veal au Poivre, White Beans, and Braised Carrots is a stunning, sophisticated dish that combines the best of French culinary traditions
Paired with Edge Of The Lake Cabernet Sauvignon

Dessert
Tarte Tatin aux Poires et Amandes avec Crème Fraîche
A decadent twist on the classic French dessert, this Upside-Down Tart features caramelized Pears nestled in a buttery puff pastry, enriched with a delicate Almond filling. The flavors are elevated with a dollop of tangy Crème Fraîche, balancing the sweetness of the caramelized fruit and adding a creamy finish.Perfect for a romantic Valentine’s dinner or any special occasion, this dessert captures the elegance and simplicity of French pâtisserie.
Paired with Edge Of The Lake Sweet Freedom

01/23/2025

Howdy y’all! Check out this fancy calendar I made for you that shows my historically busiest days of the year. For average gigs it’s normal to book at least 3 months in advance.
February is coming in hot and I still have openings for a Valentines, Galantines, or Anti-Valentines gathering. Super Bowl too!
Want to plan a fun Whiskey or Beer pairing dinner for St. Patrick’s Day? Hire me, a Chef who has cooked in Ireland!
It’s also time to look at April. Reach out to me for Easter Brunch.
Please fill out my request for quote form on my website www.thefarmtobelly.com

01/23/2025

Let’s saddle up. I’m ready to conquer the world with Farm Fresh Catering y’all!

01/21/2025

Howdy y’all! I’m back on social media and excited about this year!
Please join me for my 3rd year doing wine dinners at my favorite Texas Winery Edge of the Lake Vineyard eotlvineyard. This dinner is inspired from my recent culinary adventure working in the Loire Valley, France, This menu celebrates the rich culinary heritage and seasonal bounty of the region. Bon Appetite!

Hor Doeuvre
Coquilles Saint-Jacques Vol au Vent Sauce Tarragon Beurre au Vin Blanc
is a luxurious and flavorful dish that combines delicate Scallops with a creamy, Tarragon-infused White Wine Butter Sauce, all presented in a crisp, heart shaped Puff Pastry Shell.
paired with Edge Of The Lake Viognier

Entrée
Gratin de Parmentier de Céleri-Rave au Confit de Canard, Sauce aux Prunes au Vin Rouge et Baies de Genièvre
is an indulgent layered dish combining creamy Celeriac Gratin with tender Duck Confit. Served with a rich and tangy Red Wine and Plum Sauce, subtly infused with Juniper Berries for a refined, aromatic touch.
Paired with Edge Of The Lake Malbec

Plat de Résistance
Côtelettes de Veau en Croûte d'Herbes sautées, Veau au Poivre Truffé, Mogette de Vendée et Carottes Braisées
Sautéed Herb Crusted Veal Chops with Truffled Veal au Poivre, White Beans, and Braised Carrots is a stunning, sophisticated dish that combines the best of French culinary traditions
Paired with Edge Of The Lake Cabernet Sauvignon

Dessert
Tarte Tatin aux Poires et Amandes avec Crème Fraîche
A decadent twist on the classic French dessert, this Upside-Down Tart features caramelized Pears nestled in a buttery puff pastry, enriched with a delicate Almond filling. The flavors are elevated with a dollop of tangy Crème Fraîche, balancing the sweetness of the caramelized fruit and adding a creamy finish.Perfect for a romantic Valentine’s dinner or any special occasion, this dessert captures the elegance and simplicity of French pâtisserie.
Paired with Edge Of The Lake Sweet Freedom

12/10/2024

Hello my foodie friends!
I know it’s been awhile since you’ve heard from me. I am thrilled to share that I was accepted into Santander’s Cultivate Small Business Program and at my busiest time of year I made it through and on my way to my graduation today!

I learned from industry experts, connected with other food-based small business owners, and for the opportunity to receive capital grants. In an hour I will know if a receive $13,000, $10,000, or $2,500. It depends on how well I did compared to the other 90 students. I had to take a hiatus from social media to focus on the classes, pitches, and business plan, but I haven’t forgotten about y’all!

Thanks to Facebook: Bank US
Instagram:
for supporting small business owners and food entrepreneurs like me.

10/15/2024

Today is a special day!
My mascot/baby girl, Princess Leia is 6years old today. That’s 51 in human years. Happy birthday honey bunny!

10/15/2024

Looking for an extraordinary weekend experience? The Profound Farms Barn Raising Dinner is the perfect opportunity to indulge in delicious local flavors and support talented chefs and cooks. Let's make this weekend one to remember and celebrate the power of community spirit!

Get your tickets here: https://linktr.ee/TheFarmToBelly

It was always my dream to do a dinner in a greenhouse and last year I made that dream come true🥰 Now, I’m doing that again and believe me when I say you want to be apart of this farm fresh dinner.

09/12/2024

Good morning foodie pals!
I’m excited to announce that this year I will be doing Take-N-Warm up specials for Thanksgiving 😁 🦃 👩🏼‍🍳
I will do a drop off in Gainesville Thanksgiving morning and if you are in the DFW area we can arrange the day before or early morning or after 3 if you do Thanksgiving dinner.

Take the stress and mess off your shoulder these holidays!

09/10/2024

Attention y’all… there are still spots available for the wine dinner Thursday and I would love to fill them up!! They are opening it to public and selling the tickets at members cost. Call them ASAP!

Great news! My favorite Texas Winery is bringing me back and boy do I have a winner winner wine dinner for y’all!

Most of these wine have won Gold 🥇 so I decided to bring back a couple of my most requested dishes. Can you guess which ones those are?
This is a member dinner, but they may have some availability for non-members. You can find a link to their page on my bio.
Menu details:

Hors Doeuvre
Smoked Duck Ci****os with Mozzarella Company’s Chihuahua Cheese and Queso Blanco w/ Chile & Epazote accompanied with Romesco Sauce
paired with EOTL Texas Hog Wash Rose
1st
Herb Crusted sliced Elk Medallions with Baby Blooming Onion and Garlic Horseradish Cream Sauce and Onion Skin Powder Garnish
paired with EOTL 22 Estate Tempranillo
2nd
Smoked Sockeye Salmon with Goat Cheese Potato Dauphinoise and Eggplant Roulades Stuffed with Spanish Chorizo and Mozzarella Drizzled with Balsamic Glaze
paired with EOTL 22 Estate Grenache Reserve
Dessert
Chef Mallorey’s signature Macadamia Nut Creme Brulee with Expresso Whipped Cream
paired with EOTL Sweet Freedom

09/09/2024

Greetings, food lovers! I am excited to unveil my September Specials, featuring a German theme in celebration of Oktoberfest. As someone who grew up near Lindsey and Muenster, Texas, and with a dash of German heritage, I have a deep appreciation for the cuisine that I am confident will delight your taste buds.

09/09/2024

Happy Grandparents Day to all the Pappas and Nana’s out there!
Here is a pic of my grandparent’s on my mom’s side Karen Aycox and all their grandkids. Growing up, I loved my grandma’s cooking and my mom would drop me off before Thanksgiving to help my grandma prepare all the Thanksgiving foods. It’s such a wonderful memory and thank y’all for being amazing grandparents! 🥰 My other grandma who is in heaven taught me gardening, so it’s safe to say both grandma’s influence my big life decision lol.

09/08/2024

Happy National Beef Lovers Day y’all!
Who are my fellow beef lovers?

09/04/2024

Ok y’all…the suspense is killing me! I want to know what are some of your favorite fall foods? Fall foods are some of my favorites🤗

09/03/2024

Seasonal Release Alert 🔔
This was a great one the last couple of years and I’m bringing it back this year!
My Roasted Butternut Squash Salad with Apples, Pepitas, Craisins, and Feta is a delicious beauty and perfect for your Fall gigs!
Order now by filling at my Book Now form at www.thefarmtobelly.com

09/03/2024

Becoming a chef is a challenging journey that demands perseverance and dedication. Anyone can put a chef jacket on, but it doesn’t make you a chef. There are no instant chefs and there is no such thing as “social media” chefs or “home chefs”, there are Culinary Chefs, Pastry Chefs, and Sushi Chefs who have earned their titles through rigorous education and formal training. Training you can’t get just working at cafes or bars, but from working at prestigious restaurants, hotels, and caterers. Here is a pick with me and an awesome Chef I worked under🤠

09/01/2024

Howdy September! Are y’all enjoying the cool weather? I’m excited to introduce y’all to my fall menu I’ve been working on. I could say you’ll “fall” in love with it🤭

Address

Carrollton, TX
75007

Website

https://www.thefarmtobelly.com/, https://www.linktr.ee/thefarmtobelly

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Where to find a copy of Edible DFW magazines? Here is the link that shows all the places. Please note all the locations in Plano do not have them and the location in The Colony still has Spring issue out. I am beyond grateful to Eve Hill-Agnus for reaching out to me, and the amazing job she did! #chefmalloreytravels #chefmalloreyinthepress #ftbinedibledfw #edibledfwmag #edibledfw #farmtobelly #texaschef #dfwchef #destinationchef

Have you picked up your copy of Edible DFW? I finally found some and here is my reaction! #chefmalloreytravels #chefmalloreyinthepress #farmtobelly #farmtobellycatering #ftbinedibledfw #edibledfw #texaschef #dfwchef

Howdy y’all! Did you know I offer cooking classes and demos? Here’s a throwback from some lessons I gave my buddy Graeme Scott birthday party. Oh what fun we all had! Book your next gig at www.thefarmtobelly.com. #texaschef #foodstagram #farmtobelly #cookingclass #cookingvideo #cookingtips #dfwchef #texascatering #txcateringcompany #chefmallorey #farmtobellycatering #dallasevents

Happy National Embrace Your Geekiness Day! In spirit of this occasion here is a throwback of one of the few Halloween’s I’ve dressed up for. #nationalembraceyourgeeknessday #starwarsgeek #farmtobelly #chefmallorey #whatintheworldischefmalloreydoing

Have Chef Mallorey spark up your NBA Finals Party! Minimum of 20 guests and you can book via my website here https://thefarmtobelly.com/home/book-now/ Let me hear a yeehaw from my Maverick’s fans🏀 #dallasevents #farmtobellycatering #texascatering #dfwchef #texaschef #farmtobelly

Bonjour! This Texas Chef sure loved her stay cooking French food for artists on the stunning Chateau! @chateaubouthonvilliers #chefmalloreyinfrance #internationalchef #chefmalloreytravels #cookingadventures #FTBtravels #farmtobellycatering #ftbtravels #texaschef #farmtobelly

Château de Bouthonvilliers #chefmalloreyinfrance #internationalchef #chefmalloreytravels #cookingadventures #FTBtravels #ftbtravels #texaschef #farmtobelly

Happy National Sloppy Joe Day y’all! This was the from the last time I made sloppy joes and I just happened to be camping in the beautiful Yellowstone National Park. I do not own the rights to this song… #sloppyjoe #texaschef #farmtobelly #dfwchef #texascatering #ftbtravels #FTBtravels #cookingadventures #chefmalloreytravels

Here’s what goes on behind the scenes. It takes all hands plus some we don’t even have to do these dinners. I caught some funnies. Thank you Edge of the Lake Vineyard for having me back again! Shoutout to Cyn for being a bad$&@ and the rest of ya’ll for helping with plating up as well! It’s always a joy to work with yall! #dallasevents #edgeofthelakewinery #edgeofthelakevineyard #texaswinepairingdinnersh #texaschef #farmtobelly #dfwchef #texascatering #dfwweddingcatering

I am so excited for tomorrow’s Festa Della Donna at Eataly. I hope to see ya’ll there! #eatalydallas #internationalwomensday #festadelladonna #lesdamesdescoffier #texaschef #farmtobelly #womeninbusiness #foodie #dfwchef #texascatering #dfwweddingcatering

Career Week is here! I was asked to do a short video of my career for my niece’s career week in school a couple years ago and of Aunt MawMaw delivered. “The best way to predict the future is to create it.” And that’s what I did! I love my crazy industry💕 #texaschef #farmtobelly #cookingvideo #protips #dfwchef #texascatering #dfwweddingcatering #careerday

One of my most ordered items last year. I am now known as the Cigar Lady lol. I recommend ordering these bad boys for you upcoming catering event! #texaschef #farmtobelly #dfwweddingcatering #texascatering #dfwchef #cigarlady

Farm To Belly

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