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Edible Dallas Fort Worth
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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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Edible Dallas Fort Worth
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Edible Dallas Fort Worth
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Rocky’s Miner’s Lettuce Salad



Contributed by Chef Chad Houser of Parigi (photo by Richard Adams)

Serves 4 as a first course

6 cups Tassione Farms Miner’s Lettuce
pickled grapes (recipe below)
fried leeks (recipe below)
1/2 cup bacon, cooked and chopped
5 oz. Pure Luck Dairy’s Goat’s Milk Blue Cheese, frozen and grated
sherry vinaigrette (recipe below)


4 sprigs fresh tarragon
1 and 1/2 cups Champagne vinegar
1/2 cup water
1 tablespoon sugar
1 and 1/2 teaspoons pickling salt
4 cups red grapes

Pickle Grapes

Combine first 5 ingredients in a pot and bring to a boil.

Allow to cool slightly, and pour over grapes.

Let the grapes sit at least 3 hours before serving, overnight for best results.


2 spring leeks, cleaned, dried and sliced into rings
flour for dredging
salt and pepper
oil for frying

Prepare Leeks:

Heat the oil in a skillet until it reaches 350 degrees. Dip leek rings in seasoned flour and lightly coat.
Shake excess flour off leeks. Place leeks in oil and fry until golden brown. Remove and strain on a paper towel. Reserve until ready to assemble salad.


1 teaspoon chopped garlic
1/4 cup sherry vinegar
1 tablespoon Dijon mustard
3/4 cup extra virgin olive oil (we use Texas Olive Ranch)
salt and pepper

Assemble the Salad:

Wash and spin-dry the lettuce. Toss salad with vinaigrette and divide onto four plates. Top salad with bacon, grapes and leeks. Grate frozen cheese over salad. Serve and enjoy.

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CHAD HOUSER is a proud native of the great state of Texas and is a true connoisseur of all her fruits, whether it's locally-grown Lemley tomatoes, a refreshing Viognier from the Hill Country, or a mean plate of Dr. Pepper BBQ ribs straight from his home kitchen. Often referred to as the "King of Freshness" by his local foodie paparazzi, Chad, recently nominated by D Magazine as Best Up-N-Coming Chef, is a co-owner and chef of Parigi Restaurant. He is also President of the Board of Directors for the Dallas Farmers Market Friends, where he partners with local legends like "Mama" Ida Papert to promote anything and everything local. Chad is a Texan through and through -- big heart, big boots, and some serious spurs to match.

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