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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
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: www.edibledfw.com/winter-2021/cultured-coffee/![]()
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#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz ![]()
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Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co.
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.![]()
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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. ![]()
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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.![]()
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Tickets go on sale October 3rd at 10am. See link below to snag yours!!![]()
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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.![]()
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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.![]()
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100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!![]()
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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: www.prekindle.com/event/56297-meat-fight-2023-dallas
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
Asparagus and Hollandaise Stack
This fancy breakfast stack has a modern twist. Hollandaise sauce is traditionally made by whisking together butter and egg yolks in a bowl set over a pan of simmering water. If you’re averse to undercooked eggs, stick with the simmering method. Otherwise, try the recipe below, which utilizes an immersion blender to emulsify the butter and yolks quickly. You may also use a regular blender, but be sure you use one with a narrow bottom, as the blades cannot reach a mere two yolks. If the mixture doesn’t emulsify, you’ll be left with a very runny sauce.
2 Servings
For Hollandaise Sauce
2 egg yolks
½ tablespoon lemon juice
1 tablespoon heavy cream
¼ teaspoon salt
Pinch of cayenne pepper
½ cup unsalted butter, melted
For Asparagus Stacks
2 thick slices of toast
2 to 4 slices of thick cut bacon, cooked crisp
6 spears of asparagus, ends cut off
2 eggs
TO MAKE SAUCE
Place the egg yolks, lemon juice, cream, salt and cayenne into a small jar, just slightly larger in diameter than your immersion blender. Process the yolk mixture until it’s creamy, about 30 seconds. With the thinnest possible stream, add the melted butter while continuing to process the mixture. Once the butter is completely incorporated, continue to process until the mixture is thickened. Adjust seasoning if necessary.
TO MAKE STACKS
Cook the bacon in a skillet. About halfway through the cooking time, add the asparagus spears beside the bacon. Roll the asparagus in the bacon drippings and allow them to cook alongside the bacon, turning occasionally. Remove the asparagus and bacon to a plate lined with a paper towel.
Pour out all but a tablespoon of the bacon drippings. Cook the eggs, either sunny side up or over easy, according to your preference. As the eggs near finishing, prepare the stacks. Place a piece of toast on each of two plates. Place bacon on top of the toast and layer the asparagus on top of the bacon. Spoon hollandaise sauce on top of the asparagus and top with an egg. Serve immediately.
KELLY YANDELL is a writer and photographer based in Dallas. She has contributed to Edible Dallas & Fort Worth since 2011. Her website (themeaningofpie.com) celebrates practical dishes and comfort foods, while her photography portfolio can be found at kellyyandell.com. Kelly is an attorney and is the vice president of the Advisory Board of Foodways Texas, an organization founded by scholars, chefs, journalists, restaurateurs, farmers, ranchers, and other citizens of the state of Texas who have made it their mission to preserve, promote and celebrate the diverse food cultures of Texas.
