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The Heritage Table
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. Pick up a copy when you join us for dinner or read online! ... See MoreSee Less
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Edible Dallas Fort Worth
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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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Desert Flower

¾ ounce fresh lemon juice
½ ounce Hibiscus Syrup**
½ ounce Chareau Aloe Liqueur (a light aloe brandy)
1 ½ ounces Mijenta Blanco Tequila (artisanal small-batch tequila)

GARNISH:
Cucumber, unpeeled and sliced into rounds

Combine all ingredients except cucumber in a shaker with ice and shake vigorously. Strain into a rocks glass over ice, and garnish with fresh sliced cucumbers.

**HIBISCUS SYRUP

Boil 2 cups of water; stir in 3 tablespoons of dried hibiscus flowers (find in your store’s tea section). Steep 10 minutes and strain. Add 2 cups of cane sugar and mix well. Store in clean glass jar for up to two weeks.

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If you’ve enjoyed a cocktail in Dallas over the past decade, chances are high that Reid Lewis either made it for you or developed the drink. Winner of the 2022 Tastemaker Award for Bartender of the Year, Reid and her beverage prowess have left an indelible mark on Dallas drinking culture.

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