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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...
Fall Means Chili Weather
Chili is the official state dish of Texas and the unofficial dish of autumn. A bowl of red with fresh tortillas bespeaks falling leaves, football, family and feasts to come. This chili recipe is the culmination of 35 years of tasting and creating ways to make a beautiful bowl of red with the integrity of multiple layers of flavor. The recipe begins with dried red chiles and produces a redder shade of chili and deeper, richer flavor than chili powder ever could.
As a lifelong hunter, I love to use venison from the fall hunt. Not for you? But want the robust flavor and lean profile of venison? Broken Arrow Ranch in the Hill Country markets free-range venison online (brokenarrowranch.com) and at Central Market. Grass fed beef, such as you find at Burgundy Pasture Beef, also produces a lean chili.
The first part of the recipe produces Real Deal Chili Gravy that can be used as the base for chili or as enchilada sauce. The meat version is made with ground beef to give it additional body, but the vegetarian version has plenty of structure without it. Each recipe makes about 8 servings.
This chili isn’t for the faint of palate. The chili gravy is spicy. Very spicy. If you are wary of too much spice, omit the arbol chiles on your first effort. That’s where the serious heat comes from. Or, moderate the burn by adding some tomato puree.
RECIPES
Real Deal Chili Gravy
Recipe: Dotty Griffith
Photography: Andrew Vracin; Styling: Dotty Griffith and Gae Benson
Real Deal Chili Gravy can be used as the base for chili or as enchilada sauce. The meat version is made with ground beef to give it additional body, but the vegetarian version has plenty of structure without it. Each recipe makes about 8 servings.
Real Deal Chili Con Carne
Recipe: Dotty Griffith
Photography: Andrew Vracin; Styling: Dotty Griffith and Gae Benson
Chili is the official state dish of Texas and the unofficial dish of autumn.
Real Deal Vege Chili
Recipe: Dotty Griffith
Photography: Andrew Vracin; Styling: Dotty Griffith and Gae Benson
Serve in Roasted Acorn Squash Chili Bowls (recipe below) if desired.
Roasted Acorn Squash Chili Bowls
Recipe: Dotty Griffith
Photography: Andrew Vracin; Styling: Dotty Griffith and Gae Benson
Spoon chili into warm squash bowls.
The Ultimate Corn Tortillas
Recipe: Dotty Griffith
Photography: Andrew Vracin; Styling: Dotty Griffith and Gae Benson
A comal or cast-iron griddle is traditional for baking tortillas.
Dotty Griffith is the author of THE TEXAS HOLIDAY COOKBOOK - Second Edition ©2013, Taylor Trade Publishing.
