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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
Fall Fig & Beet Salad with goat cheese and orange balsamic dressing
Serves 4
2–3 beets (a combination of yellow and red)
3 teaspoons vinegar (red wine vinegar for red beets, champagne or white wine for yellow beets)
2 cups mustard greens
2 cups arugula
16 supremed orange slices (from about 2 oranges)
2 tablespoons goat cheese
2 tablespoons Candied Pecans* (store-bought or see below)
Cut the tops and bottoms off the beets and place them each on a piece of foil. Drizzle with vinegar and wrap tightly around the beet. Place on a baking sheet and roast beets in a 400°F oven for about 1 hour, until tender. Cool, then peel and cube into ¾-inch cubes.
Build individual salads starting with the mustard greens and arugula and topping with beets, oranges, goat cheese, and pecans. Drizzle the dressing over the salad.
DRESSING
¼ cup canola oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon orange juice
1 teaspoon mustard
1 teaspoon minced garlic
1/8 teaspoon kosher salt
In a small bowl, whisk all ingredients together.
*CANDIED PECANS: Combine 1/3 cup sugar, ½ teaspoon cinnamon, and ¼ teaspoon of salt in a bowl, and set aside. In another bowl, whisk together 1 egg white and 1 tablespoon water. Toss 1 pound of pecans into the egg white and sprinkle with the sugar mixture. Bake in a 250°F oven on a baking sheet for about 45 minutes, tossing occasionally.
Rich Vana sits as Chairman on the Collin College Culinary Advisory Board. Both the Culinary Arts and Pastry Arts programs at Collin College are American Culinary Federation Accredited programs, from which students graduate ready to join the industry. The majority of Vana’s kitchen staff is either currently enrolled in or has graduated from the Collin College Culinary or Pastry program. Some may arrive with a hold on the fundamentals, but little experience. But Vana and Christian say all have fire, aptitude, and the right attitude. The Heritage Table is proud to give budding chefs a chance to spread their sweet and savory wings in their very own community.
