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Do you love our bread pudding and chicken pot pie & have always wanted to make them at home? The latest fall issue of Edible Dallas Fort Worth features several classic The Heritage Table recipes as well as an article by Jessie 'Kerr' Hagan giving insight to what drives our passion daily for what we do. ![]()
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Pick up a copy when you join us for dinner or read online!
RECIPE ALERT!! Kvarøy Arctic Salmon #ad![]()
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Dive 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!![]()
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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: www.edibledfw.com/recipe/entrees/mediterranean-salmon-en-papillote/![]()
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📸 by Jessie Hagan photography![]()
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#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW
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!![]()
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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! ![]()
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#foodfestival #okrapalooza #edibledfw #chefcompetition #supportlocalfood #dfwfoodies
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: www.eventbrite.com/e/fall-wine-trail-tickets-663811085827![]()
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Visit northtexaswine.com/wineries for a list of participating wineries, addresses, and hours of operation.
A few tickets remain for the Autumn Equinox Dinner on Sept. 24 at Sister Grove Farm! Don't wait; the deadline to register is Monday, Sept. 18, and space is limited. Get tickets here: www.sistergrovefarm.com/event-details/come-to-the-farm-table-for-an-autumn-equinox-dinner![]()
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This four course farm dinner highlights the benefits of a small, hyperlocal food system. Enjoy culinary creations from Chefs Marlene Faulkner of Knife and Faulk and Marco Rios of Heritage Butchery & Barbecue, utilizing ingredients from local guest farmers -- both the 2023 Texas Conservation Farmer, Aaron Reeves of Reeves Family Farm, and Dawson Mehalko of Jubilant Fields Farms. Plus, each course includes wine pairings from Edge of the Lake Vineyard in Valley View, Texas.![]()
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Susie Marshall, Executive Director of GROW North Texas, will be part of the conversation, sharing insights into how our community can work together to rebuild the local food system in North Texas.![]()
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#eatrealfood #farmdinner #edibledfw #supportlocalfarmers #chefsoftexas #northtexasfoodies #knowwhereyourfoodcomesfrom #eatdrinkthinklocal #vanalstynetx![]()
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Read our story about Sister Grove Farm, Summer 2023 issue: www.edibledfw.com/summer-2023/sister-grove-farm-building-a-sense-of-place/
Come to the Farm Table for an Autumn Equinox Dinner | Sistergrovefarm
www.sistergrovefarm.com
Celebrate the change of season at the farm with a delicious four course hyper-local dinner, complete with pairings. Meet and converse with chefs, farmers, and food justice advocates who live here abou...
Bourbon Butternut Squash Soup with Roasted Mushrooms
Photo by Lauren Coe
Warm whiskey flavors paired with the mellow sweetness of the squash make this an ideal starter to any holiday meal, or serve it solo on a chilly evening.
Makes 6-8 servings
1 (3-to-4-pound) butternut squash
Olive oil
Salt and pepper
Smoked paprika
4 tablespoons butter
6 sage leaves
1 small yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
½ cup Texas bourbon
4 cups chicken broth (divided use)
Roasted Mushrooms (recipe follows)
Chives
Cut ends off of squash, and cut in half lengthwise, then remove seeds. Place on aluminum foil-covered baking sheet.
Brush cut flesh with olive oil, then generously season with salt, pepper and smoked paprika. Roast for 1 hour, or until easily pierced with a knife. Scoop the flesh out of the skin and set aside.
Melt butter in large pot over medium heat and add sage leaves. Remove and discard the leaves after 3 minutes. Add onion, carrots, celery, garlic, nutmeg and ground ginger. Sprinkle salt and fresh ground pepper over vegetables, then cook for 10 minutes stirring occasionally.
Add bourbon and cook down for 3 minutes. Add butternut squash scooped from the skin, and then add 2 cups chicken broth. Break up butternut squash with a spoon, and stir everything together well. Reduce heat to medium low, cover and simmer for 30 minutes, stirring occasionally.
Remove from heat, and transfer contents to your blender (you might have to do this in batches). Blend until velvety smooth. Be careful working with hot liquids.
Return soup to stove with remaining chicken stock and bring to a low simmer, or until warmed to preference. Add salt and pepper to taste.
Garnish with Roasted Mushrooms, chives and fresh ground pepper.
Roasted Mushrooms:
Preheat oven to 400°F. Line a baking sheet with aluminum foil.
Toss 2 cups fresh sliced cremini or shiitake mushrooms in 1 tablespoon olive oil, ½ teaspoon salt and ½ teaspoon pepper.
Roast for 15 minutes.
