44 July 2019 | prestonhollowpeople.com
Dive Into A Young Chef’s Light When she was 30, Franchesca Nor had her first baby, an aqua, navy, and seafoam progeny named Dive Coastal Cuisine. Her son, Archer James, was born in 2016. Both have matured and evolved; KERSTEN RET TIG nourished the body, soul, and heart; and given back. Dive continues to be a restaurant phenom, serving f resh, sustainable, nonGMO, organic salads, seafood, and sandwiches. Chef/Owner Franchesca has beaten the odds as a restauranteur a few years before her 40th birthday. Though she is well educated and trained, graduating top of her class at Johnson & Wales culinary school, and has worked in virtually every restaurant position, she doesn’t directly attribute her blessings to those things. Rather, she credits always believing in her passion and vision. She’s allowed herself to make mistakes and learn from them. She’s loyal and believes in taking care of those who take care of you. Dive has more than 25 employees, many of whom have been there since Day 1, an almost unheard-of feat in the high-turnover industry. Franchesca’s exacting standards in food quality and preparation are understood by every member of her team, and she credits their consistency for Dive’s loyal customer base.
The new Grilled Peach and Prosciutto Pizza on a cauliflower crust.
I F YO U G O KIM LEESON
Dive Coastal Cuisine serves fresh, sustainable, non-GMO, organic salads, seafood, and sandwiches. When I asked 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. “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.” That daily affirmation popped 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 greater 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.
Dive Coastal Cuisine 3404 Rankin St. divecoastal.com 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. Kersten Rettig is a Park Cities-based writer with more than 30 years’ experience in food and beverage marketing and PR. She is a member of Les Dames d ’Escoff ier and the VNA Board of Trustees. Follow her on Instagram @KickshawPapers.
WEDDING
ELIZABETH ADAMS & CHAP BERNET
R O X D E LU N A P H O T O G R A P H Y
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lizabeth Jo Adams and Edward Chappell Bernet were united in holy matrimony March 23, 2019 at the Rosewood San Miguel de Allende, high in the mountains of Central
Mexico. Their sunset ceremony was officiated by Elly Ferrell Hutchings. The parents of the bride also hosted the reception at Rosewood San Miguel de Allende. Guests enjoyed tacos,
tequila, music and breathtaking views of the Parroquia. Members of Chap’s family played their first dance, “Tonight I’ll Be Staying Here With You” by Bob Dylan. Several guests took their turn at the mic including the groom. A rehearsal dinner, hosted by the parents of the groom, was held on the Thursday before the wedding at Casa San Pancho. A welcome parade and party, hosted by several Dallas families, was held on the eve of the wedding at the Rosewood San Miguel de Allende. The bride is the daughter of Ann and Frank Adams of Dallas. She is the granddaughter of Jo and Bob Scroggs of Hawarden, Iowa and the late Jean and Major General Milton Adams of Austin, Texas. The groom is the son of Clemmie and Brant Bernet of Dallas. He is the grandson of Susie and Ed Bernet of Dallas, Hilda Hardcastle of Bath, Maine and A. Hardcastle of Austin, Texas. The bride was presented in marriage by her parents. She was escorted down the aisle on the arm of her father. Elizabeth wore a stunning, Spanish lace, strapless gown by Monique
Lhuillier. Her earrings were her late grandmother’s, her pearl ring was borrowed from her other grandmother, and lace from Chap’s grandmother’s wedding gown was sewn into the hem of her dress. Elizabeth borrowed her veil from her older sister. The blue sapphire fashioned to her bouquet was her father’s first wedding anniversary gift to her mother. Assisting the bride as maids of honor were her sisters, Caroline Adams and Stacy Hicks. Her bridesmaids included Melanie Proctor, Georgie Ferrell, Mary Margaret Shamburger, Erica Hubble, Francis Nolan, Laura Wright, Ellie O’Neil, Daisy Bernet, Phoebe Bernet, and Elizabeth Bernet. Among the members of the house party were Casey Yates, Dulaney Archibald, Ellen Toland, Clare Holden, Erin Costello, Ashley Fatjo, Andrea Pond, Sarah Holden, Kellye Thomas, McBride Oden, Emily Vaughan, Christina Dabney, Hilary Holmes, Brenna Seifert, Laine Deutscher, Robin Brock, and Katie Williamson. Eloise and Scarlett Hicks were the flower girls. Attending the groom as best man was Charlie Bernet, the groom’s brother. Chap wore a custom Knot Standard dinner
jacket. His groomsmen included Mack Hicks, Ben Stevens, Billy Langhenry, Steve Lander, Chris Calandro, Matt Bonano, Dodge Carter, Edward Neblett, Madison Oden, Tyler Riek, and Craig Archibald. Serving as ushers were Stewart Stinson, Nick Masinter, Briggs Montgomery, Dillon Zweifel, Fritz Deichert, James Warburton, Martin Proctor, Mckenzie Jones, Tom Mackell, and Murphey Henk. Mack Hardin Hicks and Bodie Bernet were ring bearers. The bride is a graduate of Highland Park High School. She received a Corporate Communications degree from the University of Texas. Elizabeth works for Suretone Management as a digital marketing director which has taken her social media marketing career into the music industry. The groom is a graduate of Highland Park High School. He received a degree in English f rom Texas Tech University. Chap is employed by APA in the corporate division of talent booking. Following their wedding trip to French Polynesia, the couple have made their home in Nashville, Tenn.