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 ... See MoreSee Less
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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:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
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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.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. 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. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 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.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.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!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: ... See MoreSee Less
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4 days ago

Edible Dallas Fort Worth
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 ... See MoreSee Less
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Photo by Kelly Yandell

Summer is here, and there’s a lot to celebrate.

I’m very proud to announce that EDFW received two awards at the annual Edible Communities publishers’ meeting. EDFW editor, my sister Terri Taylor, won an Eddy Award for “Best Editor’s Letter” (Summer 2011), and writer Kelly Yandell was one of three finalists in the “Political/Social Issues” category for her feature “Targeting The Total Catch,” from Fall 2011. With more than 70 Edible publications competing, this is a wonderful accomplishment for both of these writers.

Recently, Kelly, Terri and I, along with EDFW staffer Debbie Bozeman-Zook, paid a visit to Sid and Eva Greer’s East Texas farm for a little R&R. As you can see by the above photo, even though knives were involved, we had a great time at our cooking class. Chef Eva Greer’s recipes and an account of our stay are featured in this issue.

Before we say goodbye to spring, I’d like to reflect on two events that I had the privilege of attending. Both reminded me of the growing strength of our local food community.

Iris and Matt McAllister had a vision when they put together their first Chefs For Farmers dinner two years ago at Eden’s Organic CSA Farm. Their focus has always been to connect local food producers with local chefs. “Mixin It Up On The Blvd,” held on May 6 at Lee Park, was their 4th and largest event to date, bringing together 1,100 attendees, 35 chefs and over 60 local farmers, ranchers, food artisans, brewers, vintners and spirit makers. Proceeds from the event went to Tarrant Area Food Bank and Water For Chizavane. Several of those participating that day —Sid and Eva of Greer Farm, Dave Eagle of Eagle Mountain Farmhouse Cheese, and chef André Natera of the Pyramid Restaurant at the Fairmont Hotel Dallas—are featured in this summer issue.

Now in its second year, “A Community Cooks,” benefiting the farm at Paul Quinn College, raised more than $250,000 at its April 19th event. This important fundraiser began as collaboration between Chris Zielke of Bolsa and the Paul Quinn Farm team—Elizabeth Wattley, Andrea Bithell, and a group of dedicated students. For those not familiar with the WE Over Me Farm, it is the brainchild of Paul Quinn President Michael Sorrell, who had the vision to turn the school’s football field into an organic garden. It was a beautiful sight to see so many people, more than twice as many as last year, enjoying dinner in that garden.

In closing, I’d like to celebrate the life of Ben Rikhilal, the Kurry King. Ben passed away in February, just after our spring issue went to press. I have missed his smiling face on my visits to the Dallas Farmers Market, and I’d like to extend my most heartfelt sympathies to his family. Paula, his wife of 50 years, and daughter Jody, will continue Kurry King in Shed 2 and at their store in Mesquite, and I will still maintain my tradition of stopping in to see them for smiles and hugs.

Nanci Taylor

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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.

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