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
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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
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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
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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
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Elevated NY Sour

Elevated NY Sour with Barrell Seagrass (above and below).

2 ounces Barrell Seagrass (or other cask-finished rye whiskey)
¾ ounce Plum Honey*
¾ ounce freshly squeezed lemon juice
1 egg white
1 ounce Madeira wine (sweet red dessert wine)
Garnish: Plum Dust** and Luxardo cherry

Place whiskey, Plum Honey, lemon juice, and egg white in a shaker along with ice and shake hard until well chilled. Strain out the ice and shake again until foamy. Pour over fresh ice in a double old-fashioned glass. Slowly pour the wine over the back of a small spoon so it floats on top of the drink, then sprinkle with Plum Dust and garnish with a skewered cherry.

*Plum Honey: Remove the pits from three ripe plums. Dice and muddle them into 8 ounces of honey with a flat-ended utensil. In a pot, heat 8 ounces of water and stir in the honey mixture. Bring to a vigorous simmer and cook for 5–7 minutes until thick. Remove from heat and strain through a fine-mesh strainer. Cool thoroughly.

**Plum Dust: Cut 2 ripe plums into 1/8-inch slices. Bake slices at 200° F on a parchment-lined baking sheet for 25 minutes or until completely dried. Blend dried plums at the highest blender speed until they form a powder. Fill a shaker with the powder and use for garnish.

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With just over a decade in the hospitality and service industry, Alan Dean has found passion and focus in creating cocktail programs. For the past 8 years he’s been part of Front Burner Restaurants (aka FB Society). The people and culture of the ever-expanding and creative cocktail scene keep him enthralled.

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