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Do you love our bread pudding and chicken pot pie & have always wanted to make them at home? The latest fall issue of Edible Dallas Fort Worth features several classic The Heritage Table recipes as well as an article by Jessie 'Kerr' Hagan giving insight to what drives our passion daily for what we do. ![]()
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Pick up a copy when you join us for dinner or read online!
RECIPE ALERT!! Kvarøy Arctic Salmon #ad![]()
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Dive into this flavor-filled Kvarøy Arctic Salmon dish that brings together a delectable trio of tastes...the citrusy-spiced salmon filet “en papillote” is paired with roasted seasonal veggies, on top of a hearty traditional bulgur salad full of locally-grown goodness. Even better, it’s quick to make!![]()
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We teamed up with Kvarøy Arctic Salmon and Almog Peleg at Collin College Culinary to craft an autumn meal that’s delicious, beautiful and healthy. Kvarøy Arctic is a third generation family salmon farm in the Arctic Circle, where the waters are cool and clear, giving this beautiful fish a pristine, clean flavor. Add to this the wide range of health benefits you get by adding salmon to your weekly diet, and our recipe gives you more than just an elegant, tasty meal. Rich in protein, omega-3 fatty acids, and various vitamins and minerals, this salmon is an excellent addition to any healthy diet and can help improve heart health, brain function, and overall well-being.![]()
You can find this yummy recipe (and learn more about where you can purchase Kvarøy Arctic Salmon) on our website: www.edibledfw.com/recipe/entrees/mediterranean-salmon-en-papillote/![]()
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📸 by Jessie Hagan photography![]()
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#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW
One of the best annual Chef Competitions in the area! Okrapalooza 2023, benefitting Promise of Peace Gardens, held this year at Dallas College Culinary Pastry Hospitality, was again a showcase of local culinary talent and creativity!![]()
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Hats off to the many volunteers, and to Favorite Brands, Crazy Water, Mijenta Tequila, Remington Vodka, T-Rex Pickles, Dallas College, and everyone who donated to the Silent Auction! Also thanks to Judges who had the hard job of deciding on a winner! ![]()
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#foodfestival #okrapalooza #edibledfw #chefcompetition #supportlocalfood #dfwfoodies
35+ wineries in the North Texas Wine Country welcome you to each of their unique tasting rooms for a special tasting of award-winning wines during the entire month of October! Wine tastings include a minimum of 3 tastes at each winery. Visit any or all wineries during the month of October and taste up over 100 wines made in the beautiful North Texas Wine Country! Scan your printed or digital QR code at your first winery visit to check-in and redeem your wine tasting passport. TICKETS and more info here: www.eventbrite.com/e/fall-wine-trail-tickets-663811085827![]()
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Visit northtexaswine.com/wineries for a list of participating wineries, addresses, and hours of operation.
A few tickets remain for the Autumn Equinox Dinner on Sept. 24 at Sister Grove Farm! Don't wait; the deadline to register is Monday, Sept. 18, and space is limited. Get tickets here: www.sistergrovefarm.com/event-details/come-to-the-farm-table-for-an-autumn-equinox-dinner![]()
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This four course farm dinner highlights the benefits of a small, hyperlocal food system. Enjoy culinary creations from Chefs Marlene Faulkner of Knife and Faulk and Marco Rios of Heritage Butchery & Barbecue, utilizing ingredients from local guest farmers -- both the 2023 Texas Conservation Farmer, Aaron Reeves of Reeves Family Farm, and Dawson Mehalko of Jubilant Fields Farms. Plus, each course includes wine pairings from Edge of the Lake Vineyard in Valley View, Texas.![]()
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Susie Marshall, Executive Director of GROW North Texas, will be part of the conversation, sharing insights into how our community can work together to rebuild the local food system in North Texas.![]()
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#eatrealfood #farmdinner #edibledfw #supportlocalfarmers #chefsoftexas #northtexasfoodies #knowwhereyourfoodcomesfrom #eatdrinkthinklocal #vanalstynetx![]()
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Read our story about Sister Grove Farm, Summer 2023 issue: www.edibledfw.com/summer-2023/sister-grove-farm-building-a-sense-of-place/
Come to the Farm Table for an Autumn Equinox Dinner | Sistergrovefarm
www.sistergrovefarm.com
Celebrate the change of season at the farm with a delicious four course hyper-local dinner, complete with pairings. Meet and converse with chefs, farmers, and food justice advocates who live here abou...
Editor’s Letter Fall 2017
Fall has arrived, and we’re so ready!
We’ve been ready for a while now. With every new Edible Dallas & Fort Worth, we spend months thinking about what’s coming—to farmers markets, to our gardens and our plates. Like farmers, we watch the seeds of our story ideas grow from interview to page and into the hands of our readers.
Sowing seeds is a common theme here, and we especially appreciate those who sow seeds of change—the innovators who seek solutions. Like the State Fair of Texas’ Creative Director Jason Hays and Greenhouse Manager Drew Demler. When challenged by State Fair President Mitchell Glieber to strengthen community ties, the duo devised an ingenious mobile farm to grow vegetables for their Fair Park neighbors. To learn why it’s a gift that keeps giving, read Rick Baraff ’s story (p. 35), and then check out the Big Tex Urban Farms’ display planters when visiting the fair September 29-October 22.
Brighter Bites (p. 18), a nonprofit that distributes fresh food to underserved families, was nurtured into existence by Houston mom Lisa Helfman, whose family’s eating habits changed after joining a food co-op. Brighter Bites, celebrating its fifth anniversary, is now in 70-plus schools in Austin, Dallas and Houston. Photographer Teresa Rafidi and I visited L.O. Donald Elementary to watch parent volunteers and Brighter Bites staff in action as they distributed 430 bags of fresh produce, donated by the North Texas Food Bank. It was a sight to behold!
Writer Kim Pierce and photographer Teresa Rafidi’s “Hooked on Aquaponics” (p. 40) tells of local innovators growing food without soil (hydroponics) using the added element of fish farming. (Fish waste enhances the water.) Featured are Profound Microfarms’ Jeff Bednar and family with mentor Jay Lamb, and DFW Aquaponics Farms’ David Cohen and Loretta Messinger. Once used by the Aztecs, aquaponics is touted as being the most eco-efficient way to farm with limited resources.
Also in this issue: Kim and photographer Desiree Espada visited C&J Farms (p. 29) where the Gibson and Tyler families create spice blends from organic herbs. For Notable Edibles, Kim chatted with farmers market priestess Amanda Vanhoozier, whose new blog Just Picked TX, is a must-read for fresh food lovers, and with the family of 85-year-old Ina Mae Richards, who has turned her barbecue sauce recipe into a Grapevine Farmers Market hit.
Emily Loving interviewed and photographed one of our favorite subjects, 88-year-old Fort Worth chef Walter Kaufmann, who recently retired as Chef Consultant and Ambassador for FreshPoint. In Notables, learn why “Everybody Loves Walter.” Also notable, The Dallas Arboretum and Botanical Garden’s stunning new 3.5 acre vegetable garden, A Tasteful Place, opening October 3 with lots of classes and events in the works. Finally, don’t miss Ellise Pierce’s ode to sweet potatoes, and a slew of fantastic recipes by both Ellise and James Beard Cookbook Award finalist Terry Thompson-Anderson.
Whether bringing food to a food desert, finding solutions for a resource-challenged environment, or simply bringing a recipe, website or magnificent garden into existence, this issue’s subjects inspire us to seize opportunities, create goodwill and dream ideas that move the world forward!
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.
