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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Steak & Potatoes

These lightly fried potatoes, along with a bright sherry vinaigrette and Fresno peppers, are one of our favorite ways to dress up spuds as an alternative to summer potato salad. (Inspired by a favorite chef mentor!)

Serves 4

1–1 ½ pound marble potatoes
4–6 (x 4) ounce portions of your favorite grass-fed steak cut (we used filet mignon)
3–4 Fresno chili peppers, thinly sliced
1–2 sprigs of fresh cilantro, leaves picked
Salt and pepper to taste
Maldon salt flakes


1 ½ tablespoons sherry vinegar
1 teaspoon Dijon mustard
6 tablespoons olive oil
¼ teaspoon (a small drop) of honey
Salt and pepper to taste
Oil for pan frying

In a medium pot, cover marble potatoes with water and bring to a boil over high heat. Cook until just tender but not bursting. Strain and set aside to cool.

In a small Mason jar, place all ingredients for the sherry vinaigrette and shake vigorously until emulsied. The color will change and the dressing will thicken noticeably. Taste and adjust: if too oily, add vinegar; if too tart, add oil. Set aside.

Using a paper towel, lightly blot the surface of the steaks to remove excess moisture. Season both sides with salt and pepper. In a large cast iron pan over high heat or on a grill, sear steak on both sides and cook to your desired doneness. Allow steaks to rest before slicing.

While steak is cooking, in a pot over medium-high heat bring 2–3 inches of frying oil to frying temperature (325 to 375oF). Using a kitchen towel or rolling pin if they’re still warm, smash each potato just slightly so that it is attened but not falling apart. Carefully fry potatoes until golden brown, then remove from oil and drain on a paper towel-lined sheet tray.

In a medium bowl, toss fried potatoes, peppers and cilantro, drizzling with enough sherry vinaigrette to lightly coat the ingredients. Season with salt and pepper as desired. Slice steak and serve atop a healthy portion of potatoes; sprinkle with Maldon salt flakes and enjoy.

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Chefs Brooke and Mike Kelley own and operate Culinary Community Kitchen, a coworking kitchen incubator that supports the growth of small food producers. In their adjacent education kitchen, they conduct a variety of cooking classes for all skill levels and host Chef’s Table dinners, plus tend to their on-site, raised-bed community garden.

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