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 ... See MoreSee Less
View on Facebook
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:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
View on Facebook
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.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. 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. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 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.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.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!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: ... See MoreSee Less
View on Facebook

4 days ago

Edible Dallas Fort Worth
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 ... See MoreSee Less
View on Facebook
View on Facebook

A Taste of Home



Rich Vana, chef and owner of The Heritage Table in Frisco, knows that, as he says, “working with farms is hard, but farming is harder.” Birds ambush blackberry bushes; pigs escape their pens and gallivant into the woods for an afternoon of shenanigans; hens that are too hot in summer refuse to lay eggs. Farmers and ranchers work within the confines of nature’s whims, and the product is perpetually unpredictable. Vana is well aware of and even celebrates these uncertainties. He uses them to fuel his culinary creativity. His menu is ever-changing and offers a direct reflection of what is being grown and made available day to day. Every bit of food served at The Heritage Table is thoughtfully sourced from purveyors, most of which are right here in Texas.

As an example, a dish called The Whole Beast is a take on a Texas ramen of sorts. What’s in your bowl can change daily. The rich broth might be made from any number of bones and vegetable scraps. The soft-boiled egg may come from one farm, while the egg yolks in the house-made noodles another. The protein in the bowl is a product of whimsy and chance: whatever farmers have, that’s what Vana uses. This dish, among others, captures The Heritage Table’s commitment to supporting farmers and keeping diners on their toes through creativity melded with comfort.

All of this makes for more than a traditional “farm-to-table” experience. Rather, it’s a larger symbiotic experience that involves nature, farmer, chef, back-of-house staff, front-of-house staff, table, and diner. And no step in this multifaceted symbiotic relationship is executed without care and critical thinking. Both chef and staff embody the philosophy that food is one element of the hospitality experience. Vana not only executes at the highest level in his kitchen, he also cherishes the connection with guests enjoying his food.

In this hundred-plus-year-old home, the beautifully worn wooden floors show the paths taken to provide an elevated and thoughtful dining experience. The staff, including “Hospitality Maven & Farm Ambassador” manager Abby Christian, is down to earth, but polished. The combination of warmth and professionalism strikes a beautiful balance at each service, with each dish. Through loyal relationships with its farmers, boundless creativity in the kitchen, and a relaxed but focused dining room, the staff at The Heritage Table embodies the true meaning of rooted hometown hospitality. With these recipes, you can take a taste of the table home with you.
7110 Main St., Frisco

Fall Fig & Beet Salad with goat cheese and orange balsamic dressing

Seasonal Focaccia with garden butter

Braised Short Ribs over Pumpkin Buckwheat “Risotto”

Chicken Pot Pie

Bread Pudding with bourbon apples and whipped cream

Cinnamon Buns

+ posts
Scroll to Top