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The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋![]()
North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery
How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!![]()
You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair: www.edibledfw.com/winter-2021/cultured-coffee/![]()
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#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz ![]()
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Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co.
Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.![]()
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This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. ![]()
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The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis.![]()
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Tickets go on sale October 3rd at 10am. See link below to snag yours!!![]()
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21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.![]()
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If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.![]()
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100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!![]()
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Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: www.prekindle.com/event/56297-meat-fight-2023-dallas
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!![]()
Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan
EDIBLE PRESERVES: PRESERVING LOCAL AGRICULTURE
Infused with Flavor
Infusions are a quick, easy and delicious way to capture seasonal flavors. I find them particularly helpful for using up the late-season bits and bobs from the market—a few of the last stone fruits, cool-crop raspberries, grapes, apples, pears and herbs—that might otherwise be caught in Jack Frost’s clutches. Make your infusions now by steeping fresh produce, herbs and/or spices in spirits or vinegar, and these tasty concoctions will offer a burst of fresh-from-the farm flavor to enjoy for months or give as holiday gifts.
Infused Vinegars
Infused vinegars are a little turn of kitchen magic—you start with a pantry staple, add a little imagination (and a few treats from the farm or garden) and wind up with a jewel-colored, full-flavored elixir. They make stellar vinaigrettes, of course, but can also be used to perk up the flavor of long cooking dishes such as stews and braises and bring a surprising kick of flavor to quick refrigerator pickles and homemade mayonnaise. But my favorite way to enjoy them is to add a sweetened splash to sparkling water to create a modern version of the colonial thirst quencher, “Shrub.”
RECIPES
Infused Spirits
Home-infused spirits not only taste great, they let you claim a little corner of the craft cocktail movement for your very own. Create custom combinations that mimic your favorite top-shelf tipple or let your taste buds be your guide to new flavor sensations.
You can infuse any liquor you like, but it’s best to stick to those that are at least 80 proof—any less and you run the risk of fermenting your fruit, rather than infusing it.
When it comes to flavoring your hooch, look to your market basket for inspiration—peaches, plums, apples, pears, chiles (I have a friend who swears by celery!) —it’s all good. Try vodka with chiles, brandy or rum with peaches, gin with plums, rum with cranberries, tequila or vodka with citrus, just to name a few.
RECIPE
Sherri Brooks Vinton wants you to “preserve” local agriculture with your food choices. Her writing, talks and hands-on workshops teach fellow eaters how to find, cook and preserve local, seasonal, farm friendly food. She is currently touring with her latest book, Put ‘em Up ! To find out more, visit her: www.sherribrooksvinton.com
Edible Dallas & Fort Worth is a quarterly local foods magazine that promotes the abundance of local foods in Dallas, Fort Worth and 34 North Texas counties. We celebrate the family farmers, wine makers, food artisans, chefs and other food-related businesses for their dedication to using the highest quality, fresh, seasonal foods and ingredients.
