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Come to the Farm Table for an Autumn Equinox Dinner | Sistergrovefarm
www.sistergrovefarm.com
Celebrate the change of season at the farm with a delicious four course hyper-local dinner, complete with pairings. Meet and converse with chefs, farmers, and food justice advocates who live here abou...6 days ago
Yolo
photo: Eddie Riverside
This pretty little drink, garnished with edible violas from Mulcahy Farm, is Bolsa’s version of the Cosmo. To create your own infused vodka, coarsely grind one pound of fresh cranberries in a food processor.
Place crushed cranberries in a clean glass container with one bottle (750 ml.) of Tito’s Vodka and the rind of 2 limes. Seal and let stand for 2 days (or a week or two for a stronger infusion), before using. Strain through a fine-mesh sieve and pour into sterilized containers. Seal and store in the refrigerator.
½ ounce Cointreau
½ ounce Aperol
1½ ounce Tito’s Handmade Vodka, infused with cranberries & lime
3 drops orange blossom water
Combine first three ingredients in a glass shaker and add ice, stir and then strain into a coupe (a shallow, wide-mouthed stemmed glass). Top with drops of orange blossom water and edible flowers.
Behind the bar at Bolsa, the Bishop Arts area eatery, Kyle Hilla and his team, Spencer Shelton and Marcos Hernandez, concoct seasonal specialties with the same local slant that defines Bolsa’s food menu.
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Kyle Hillahttps://www.edibledfw.com/author/khilla/
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Kyle Hillahttps://www.edibledfw.com/author/khilla/