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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Hot-Scotch Fall Toddy

2 ounces Compass Box Hedonism (or other blended Scotch whiskey)
1¼ ounces Apple-Oat Syrup*
½ ounce freshly squeezed lemon juice
4 ounces hot water
Garnish: Whipped cream and
Dehydrated Cinnamon Apples**

Place whiskey, Apple-Oat Syrup, lemon juice, and hot water in a footed glass mug. Stir thoroughly, then top with whipped cream and garnish with dehydrated apple.

*Apple-Oat Syrup: Remove the core from two Granny Smith apples and finely dice them. In a pot, muddle the diced apples into 2 ounces of raw sugar (lightly bake the apples first to soften them for easier incorporation, if desired). Add 8 ounces honey, 4 ounces rolled oats, and 8 ounces steaming hot water. Place the pot over medium heat and bring to a strong simmer, stirring occasionally. Simmer 5–7 minutes until the mixture has slightly thickened. Remove from the heat and allow to cool. Filter through a fine-mesh strainer into a storage container. Some separation is normal.

**Dehydrated Cinnamon Apples: Slice a Granny Smith apple into 1/8-inch slices and lightly dust with ground cinnamon to taste. Place on a parchment-lined baking sheet and bake in a 200° F oven for 18–20 minutes until almost brittle. Remove from the oven and cool. Store in an airtight container, covering the slices with a paper towel.

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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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