A new seasonal kitchen concept, led by rising star and Dallas native Chef Andrea Shackelford, is scheduled to open late September in Historic Downtown McKinney. Shackelford will oversee menu development for the new restaurant and culinary direction for Rick’s Chophouse.

With entrepreneurs like Don Day and Rick Wells behind the scenes, this unique approach is destined to result in another gem for McKinney’s historic downtown. City Council Representative and current owner of DFA, Ltd., Day has been instrumental in the revitalization of McKinney’s historic square. Currently refining his own organic crops, Wells believes that it’s time for restaurant owners to support local farmers and make a positive impact on our community.

McKinney Online

Don Day (left) and Rick Wells.

Using fresh ingredients from local and regional farmers, ranchers and growers, HARVEST’s menu will be distinct, yet approachable. Shackelford, an SMU graduate, has built her career around “farm to table,” honing her skills and forming close partnerships with farming communities working with notable chefs Tom Colicchio, Kevin Maxey, Jeff Harris, Tim Bevins and Graham Dodds.

“Andrea’s proven talent in some of the area’s top kitchens and her passion for fostering farm relationships in order to bring the best ingredients to her cooking, combined with our commitment to investing in the needs of the local community was the inspiration behind HARVEST,” said Wells. “It will be a completely new dining experience.”

Since leading the culinary direction for the company, Shackelford has introduced a fresh and pure approach to ingredients. The Chophouse’s “Seasonal Market Menu,” which has been in place for more than a year features items from regional farmers and ranchers. Cage-free chicken and grass-fed beef from K Bar K Ranch in Pottsboro, Texas, flat iron steak from 44 Farms in Cameron, Texas, and buffalo tenderloins from Lawton, Okla., are among some of the most popular items. Later this month the Seasonal Market Menu will highlight Texas Gulf Coast Shrimp including a fried shrimp with Texas watermelon appetizer, and a pan barbequed shrimp and grits dinner item. The Seasonal Market Menu will double in size under Shackelford’s guidance.

More information about HARVEST including menu, hours and group events will soon be available on harvesttx.com.