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2 days ago

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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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: www.edibledfw.com/recipe/entrees/mediterranean-salmon-en-papillote/📸 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: www.eventbrite.com/e/fall-wine-trail-tickets-663811085827Visit northtexaswine.com/wineries for a list of participating wineries, addresses, and hours of operation. ... See MoreSee Less
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ENTERTAINING AT HOME: A Holiday Food and Texas Wine Pairing

entertainfeast7fishes

By Terry Thompson-Anderson and Russ Kane
Art by Bambi Edlund

The Feast of the Seven Fishes is an Italian-American tradition based on the Christmas Eve celebration of the Vigilia di Natale (the wait, or vigil, for the midnight birth of Jesus) in Italy. The feast is observed as a festive, though reverent gathering distinguished by the abstinence from meat and spotlighted by a meal of seven or more servings of fish and other seafood offerings. Of course, being a celebratory Italian meal, wine is often involved.

How, or why, the celebration became known as the Feast of the Seven Fishes is subject to speculation. Some believe the number seven is relevant for its biblical significance: seven is the most repeated number in the Bible (appearing over 700 times), there are seven sacraments of the Catholic Church and there are seven virtues. Also, God rested on the seventh day after creation and revealed to Noah the seven colors of the rainbow as a sign of the new covenant. Other theories for the name point to the seven hills surrounding Rome and even the sum of the biblical number for divinity (three) combined with the number representing Earth (four). Whatever the origin of the feast’s name, though, the meal—with its abundance of seafood delicacies cooked or fried in olive oil accompanied by rich sauces and fine aromatic spices—provides a uniquely diverse culinary opportunity.

“When I talked to my pop, he said that on Christmas Eve the family’s festivities always included baccalà [salted cod cooked in a sauce of tomato, basil and garlic] and smelt with other fishes, served with lots of ravioli,” says Greg Bruni, vice president and executive winemaker at Llano Estacado Winery. “I remember that Mama would always set an extra plate of food out for the Gesù Bambino (Baby Jesus). It was always a joyous occasion.”

As Italians immigrated to different coastal locales in the U.S., the feast took on new dimensions to incorporate whatever the nearby waters provided. For example, the turn of the 20th century saw a flood of Sicilians settling in Galveston and the lower Brazos Valley and northern Italians moving farther inland. The bountiful Gulf Coast waters, with their delicious grouper, calamari, blue crabs, shrimp, briny oysters and more, would become the new palette for their feasts.

In honor of the season, we’ve created a Texas-Style Feast of the Seven Fishes menu and paired each course with a Texas wine. Texas wine growers and winemakers have now embraced our hot sunny clime (and perhaps their inner Italian), and the wine country is now a mecca of Mediterranean wine production representing grapes grown locally, but originating from Italy, Spain, Sardinia, Portugal and southern France. Our menu follows the concept known the world over wherever locavores and locapours meet: what grows together, goes together, especially on the splendid table of a holiday celebration.

FEAST OF THE SEVEN FISHES MENU

All recipes serve six.

TRES PALACIOS BAY CRAB APPETIZER WITH
MANGO AND PINEAPPLE PICO DE GALLO

SPICY BOILED SHRIMP WITH JALAPEÑO RÉMOULADE

OYSTER PAN ROAST

CRAWFISH DAUPHINE

CUMIN-FRIED SQUID ON RED-CHILI AIOLI WITH PICO DE GALLO

PAN-SEARED GROUPER IN TOMATO BROTH WITH
CRISP GARLIC, SHRIMP AND OVEN-ROASTED BRUSSELS SPROUTS

 

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TERRY THOMPSON-ANDERSON is a professional chef, cookbook author, culinary instructor and restaurant consultant. She has written five cookbooks and numerous articles for various publications. She is a member of the International Association of Culinary Professionals, The Southern Foodways Alliance and Les Dames d’Escoffier, International.

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