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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...
Editor’s Letter Spring 2018
PHOTO BY AMANDA VANHOOZIER
When friends from England emailed last spring to say they were flying to Texas for bluebonnet season, my first reaction was—what? Really? They were headed to the Ennis Bluebonnet Trail to experience this fleeting floral phenomenon. I was flabbergasted. Bluebonnets are cool, but these folks were coming a long way for something I’d become too distracted to notice.
Spring slips in gently, peeking through straw-colored turf, budding quietly from bare limbs. The first sprouts of color are easy to miss.
My mom once gave me some bluebonnet seeds (they looked like pebbles), but I never planted them. At the time, she was growing a tiny patch at the edge of her suburban yard. She was their fierce protector. Each spring, she’d put up decorative fencing around her five or six stalks to keep them safe from my dad’s lawnmower. Back then, two bluebonnet landscape paintings hung in my parents’ den. Now these paintings decorate their assisted living quarters, and though at 91 my mom’s memory is fading, she still swoons over flowers, birds and the sky at sunset.
Spring is a symphony, as beautiful as Vivaldi’s ode to the seasons, if you listen.
As temperatures warm, bees emerge from the huddle of the hive in search of fresh nectar. In this issue, Mary Stanley explains the intricate relationship between what’s in bloom and the flavor profile of the hive’s honey. Our ethereal cover shot comes from Sergio Salvador, with other exquisite imagery by Teresa Rafidi and Danny Fulgencio.
Senior editor Kim Pierce, a long-time observer of farmers markets, tells us what to expect this season. Arrive early to snare elusive treasures like asparagus and strawberries. Cowgirl Chef Ellise Pierce offers seasonal recipes and a word of advice: let nature shine through. No need to make a fuss when your ingredients are fresh.
That also holds true for Meredith Steele’s Bee’s Knees cocktail, made with fresh thyme, local honey and a bit of gin. And don’t miss Bambi Edlund’s illustrations. Her work is both informative and whimsical.
Spring is a time of renewal and youthful optimism.
The Young Turks of Texas Wines are a new generation of tastemakers, mindful of their heritage, but eager to guide the Texas wine industry to new heights. After reading Russ Kane’s story, you’ll be convinced that the future is in good hands.
Another fresh-faced “kid,” Andrea Shackelford—chef, master gardener, mom— is at the helm of a long list of exciting endeavors in and around McKinney, a dynamic food community. Kim Pierce and photographer Melinda Ortley spent time with Shackelford, both in the garden and the kitchen.
Spring is a state of mind, no matter what your age.
It’s only a month or so until that royal blue blanket unfolds again along our county roads and state highways. Besides bluebonnets, the tableau will be flecked with evening primrose and Indian paintbrush, too. I’m not going to let the season pass me by this time. I plan to take my mom for a drive.
Edible Dallas & Fort Worth is a quarterly local foods magazine that promotes the abundance of local foods in Dallas, Fort Worth and 34 North Texas counties. We celebrate the family farmers, wine makers, food artisans, chefs and other food-related businesses for their dedication to using the highest quality, fresh, seasonal foods and ingredients.
