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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
Mushroom, Leek and Spinach Sauté
This is a very simple treatment of some of my favorite fall produce. I set out to make a creamy gratin, but after I tasted the simple elegance of these sautéed vegetables, I chose to leave them alone, save a sprinkling of salt. When mushrooms are sautéed, they release juices only after cooking for several minutes. Once they release those juices, you can continue to cook until all of the moisture is evaporated and the mushrooms are nicely browned. Leeks are delicious but they can be a little tough so allow them enough time in the pan to soften, and taste one before proceeding to the spinach.
6 servings
2 tablespoons olive oil, divided use
2 large Portobello mushroom caps, cut into ½” squares
3 leeks, sliced in ½” rounds
3 packed cups fresh spinach leaves, stems removed
¼ teaspoon kosher salt
Heat a large skillet on medium until quite hot. Add half of the olive oil and the mushrooms. Sear for approximately one minute before stirring. Continue to stir until the mushrooms are cooked through, another 4 to 5 minutes. Remove to a plate and clean out the skillet.
Heat skillet again on medium until hot. Add the remaining olive oil and the leeks, stirring occasionally until golden on the edges and thoroughly softened, about 10 to 15 minutes. When the leeks are tender, tear the spinach leaves coarsely and add them to the skillet to wilt. When the spinach is just wilted, return the mushrooms to the pan with the leeks and spinach. Season with kosher salt and cook to warm through. Remove to a serving dish.
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.
