2 days ago

Edible Dallas Fort Worth
RECIPE ALERT!! Kvarøy Arctic Salmon #adDive 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!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:📸 by Jessie Hagan photography- - - - -#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW ... See MoreSee Less
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3 days ago

Edible Dallas Fort Worth
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!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! #foodfestival #okrapalooza #edibledfw #chefcompetition #supportlocalfood #dfwfoodies ... See MoreSee Less
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3 days ago

Edible Dallas Fort Worth
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: for a list of participating wineries, addresses, and hours of operation. ... See MoreSee Less
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6 days ago

Edible Dallas Fort Worth
Explore the tastes of Portugal at Central Market through September 26! Enjoy an immersive culinary celebration of the Portuguese traditions and richly diverse cultural influences that includes custard-filled Pastéis de Nata, spicy Piri-Piri, a stunning seafood selection, sips of vinho, and so much more.Register for a Sampling Stroll on Saturday, September 16 from 2-6pm at all Central Market locations: photos by Teresa Rafidi ... See MoreSee Less
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Fennel-Cured Lamb Loin with Chimichurri and Warm Bacon Salad

This succulent lamb dish is a showstopper when plated. Arrange wilted greens tossed in warm bacon vinaigrette on a serving plate and top with slices of lamb loin. Drizzle with chimichurri.

Makes 4-6 Servings

2-4 lamb loins, trimmed of silverskin
¼ cup whole fennel seeds, toasted
¹⁄8 cup whole black peppercorns
4 shallots, peeled and chopped
½ cup brown sugar
¼ cup extra virgin olive oil
¼ cup kosher salt

In food processor, grind fennel seeds and peppercorns until powdery. Add shallots, sugar and oil until a paste is formed. Scrape paste into a bowl with salt and create a new gooey paste. Coat lamb with goo and let stand for 1-1/2 hours at room temperature. Remove excess goo and sauté or grill loins until medium rare.

For Chimichurri:

6 bunches Italian flat leaf parsley
3 cloves garlic
½ cup extra virgin olive oil
1 tablespoon cider or champagne vinegar
Salt (kosher), pepper and cayenne to taste

In food processor, mince garlic and parsley until fine. Remove to mixing bowl and combine with oil, vinegar, salt, pepper and cayenne.

For Warm Bacon Salad:

16 ounces bacon, finely chopped
Olive oil as needed
1 red onion, minced
½ cup granulated sugar (if you prefer less sweet, start with 1-2 tablespoons and increase to taste)
½ cup white vinegar
16 ounces mixed salad greens

In a large skillet over medium heat, fry bacon until crisp, about 5 minutes. Transfer to paper-towel-lined plate and save for later use.

Pour rendered bacon fat into a measuring cup. Pour off all but ¼ cup (or add olive oil to reach ¼ cup). Return fat to skillet over medium-high heat until shimmering. Add onion, sugar, vinegar, and season with salt and pepper. (I use ½ teaspoon salt and ¼ teaspoon pepper). Cook until onion is softened, about 3 minutes. Remove from heat.

Place salad greens in large bowl. (I use a mix of baby arugula, spinach, kale and hearty lettuces.) Pour in warm dressing and toss to wilt. Garnish with cherry tomatoes and reserved bacon, if desired.

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Since his first apprenticeship under Certified Master Chef Ernst Gruch at The Dallas County Club, Marc Cassel has cooked for some of Dallas’s most renowned dining rooms: The Rosewood Mansion at Turtle Creek (Chef de Tournant), Baby Routh (Line Cook/Sous Chef ), Star Canyon (Executive Chef ), The Green Room (Executive Chef ) and Hotel ZaZa (Executive Chef ). In 2013, he and his wife Suzan Fries opened their own fast and casual, high-quality seafood restaurant, 20 Feet Seafood Joint in East Dallas.

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