2 days ago

Edible Dallas Fort Worth
RECIPE ALERT!! Kvarøy Arctic Salmon #adDive 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!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:📸 by Jessie Hagan photography- - - - -#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW ... See MoreSee Less
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3 days ago

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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3 days ago

Edible Dallas Fort Worth
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: for a list of participating wineries, addresses, and hours of operation. ... See MoreSee Less
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6 days ago

Edible Dallas Fort Worth
Explore the tastes of Portugal at Central Market through September 26! Enjoy an immersive culinary celebration of the Portuguese traditions and richly diverse cultural influences that includes custard-filled Pastéis de Nata, spicy Piri-Piri, a stunning seafood selection, sips of vinho, and so much more.Register for a Sampling Stroll on Saturday, September 16 from 2-6pm at all Central Market locations: photos by Teresa Rafidi ... See MoreSee Less
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Editor’s Letter: Winter 2009

Life is divided into quarters for me these days, not the kind you can spend, but the seasonal ones determined by our current axis tilt in the solar system. In August, I’m already getting hungry for Thanksgiving dinner and mid-January has me thinking about fresh greens and vine-ripe tomatoes. Living ahead of the seasons can be confusing, but if you keep your tilt straight, you can manage to stay in orbit.

As this winter season rolls around (in reality rather than on paper) I begin to think about gatherings around the table to share meals and conversations. Kids returning home from different seasonal places (California and Washington) joining those of us who remain, along with friends and friends of friends, far from home, in search of a table for their chair.

With tradition in mind, in this issue Edible writer Terri Taylor brings us stories of three families in North Texas where tamale making is not only a family tradition, but also a family business.In my own family, my Grandpa Mac made tamales every Christmas to share. As Terri’s story evolved, so did my questions about how, in Kansas, did my grandfather of Scottish descent, learn to make tamales. The answer came from my Uncle Laddie in New Ulm, Texas. Grandpa Mac learned from his mother, who along with her neighbor in Burlington, Kansas made them every Christmas and sold them in town. One can only assume the heritage of my great-grandmother Rose’s neighbor, who gave our family the tamale making tradition.

You’ll enjoy Terry Thompson-Anderson’s piece on The Future of Texas Wine and most likely it will help you select a Texas wine to grace your holiday table this year. It inspired me to pick up a bottle of Dallas’ own Inwood Estates, Tempranillo.

This issue offers a new feature called Back of the House. In this section we explore local restaurants that make it their duty and pleasure to serve local fare. Anna Caplan visited with the owners of Ellerbe Fine Foods in Forth Worth and found the source of their restaurant idea rooted in tradition. Funny how that word keeps coming up, but when you visit the restaurant, be sure to notice the photos on the wall of Chef McCook’s adventures in her grandparents’ garden in their home on Ellerbe Street.

Soup definitely speaks of winter months and the bounty of the seasons coming together. Soup, Soup, Beautiful Soup by Cynthia Lathrop is a collection of memories, traditions and soup recipes that will warm everyone’s traditional heart. Along with Martha’s Cornbread, better winter fare is not to be consumed.

Finally, not being able to get my mind out of the three-month-ahead-mode, be sure to help yourself to Nancy Reed Krabill’s article educating us on CSAs and Co-ops. Prepare yourself to search out next season’s bounty by learning your choices and how to evaluate the one best suited to your lifestyle.

So full tilt ahead into winter, spinning forward to spring and wishing all of you a season filled with joy and good local food.

Karen McCullough

Editor’s Note: In the fall issue, From Metzgermeisters to Sausage, there was an error made in editing. Page 10, paragraph 4, lists incorrect proportions. The 50-50 mix with the deer, applies only to the last item listed, the pork. The sentence should have read: Here, the metzgermeisters and their assistants, wearing floor-length yellow plastic aprons, prepare the ingredients that go into the sausage, from onions and chiles to meat, including pork, which is mixed 50-50 with the deer.

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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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