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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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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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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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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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The Blithe Spirits of Herman Marshall

Herman Beckley (left) and Marshall Louis.

Story by Cody Neathery • Photography by Desiree Espada

Lowering a copper rod called a “whiskey thief ” into a 53-gallon white oak barrel, distiller Herman Beckley captures a sample of his unfinished bourbon. He pours the fiery liquid—clocking in at 118 proof—into my glass and gives fair warning. Exhale after swallowing to dissipate the burn.

Beckley, along with business partner Marshall Louis, are the namesakes and co-owners of Herman Marshall, makers of bourbon, rye and single-malt whiskies. Though the word “whiskey” is derived from a Gaelic term meaning “water of life,” Beckley likens his spirits’ flavors to candy. To prove his point, he pours a smidgen of bourbon into the palm of my extended hand and instructs me to quickly rub both hands together to “get a little heat going.” Once the slippery liquid dries, I raise my cupped hands and inhale. Just as Beckley says, the residue has a sugary sweet aroma. Like a salted caramel.

If driving to the distillery, you might question your directions. The business is unceremoniously sandwiched between industrial buildings and warehouses in the Dallas suburb of Garland. “Garland is a place where you make things,” says Beckley, summing up the neighborhood.

Ironically, hard liquor cannot legally be sold within the Garland city limits, which is of no concern to Beckley and Louis. “I know some of our other craft guys put a lot of effort into public tours, and I think that distracts them from their core of business,” says Beckley. While others are fighting laws to allow alcohol sales at their distilleries and breweries, the partners are laser-focused on production and distribution. “Find a way to get a retailer partner to order another hundred cases, and who cares about selling bottles after a tour?”

Sixteen years ago, Beckley and Louis discovered their mutual interest in whiskey at a North Dallas Starbucks. They were part of a group that got together (and still gets together) on weekends. Beckley has a background in the computer software industry. Louis, who hails from South Africa, worked in commercial construction, but his family history includes winemaking.

Herman Marshall’s Texas Single Malt Whiskey.

Those coffee shop chats transformed into ideas with more substantial goals, like forming a legal distillery. The men began making their first batches (which were “absolutely awful”) in Beckley’s garage in 2004. By 2008, they had refined their product and in 2012, they opened their distillery doors.

“No one knew we existed in those first years,” says Beckley. Not until their bourbon took a silver medal at the 2013 American Distilling Institute’s Spirit Competition. “That catapulted us into the crosshairs of a distributor.”

From the beginning, Beckley and Louis have been set on adhering to the historical methods of production. “We make very simple uncomplicated recipes, with very simple uncomplicated technique, which is how whiskey was made in the late 1700s and early 1800s,” says Beckley. Most of the corn for their bourbon and single-malt whiskies is grown in the McKinney area, with supplemental harvests coming from the Texas Panhandle. Their rye and barley come from North Dakota.

Their production room mimics a giant chemistry lab, but with barrels stacked one upon another. The grain is ground to a specified density and cooked. “When you pitch the yeast, you expect that it’s going to do its job,” says Beckley. “Sometimes it refuses to cooperate so you increase temperature or decrease temperature. At the end before you distill the mash, it should have the flavor of what you expect. It has to have a bite to it, a certain amount of sourness and consistency.”

The cooked mash ferments for seven days in open-air tanks, which are handmade onsite from Louisiana swamp cypress. (Beckley, whose hobby is woodworking, keeps a shop in the back of the distillery.) They use a unique still, a hybrid Scottish-style pot built to their own specifications. “The process is very traditional with no computerization and no electronics,” says Beckley. “We found that this technique of distillation yields a smooth distillate on the second pass and that is what gets put into barrels.”

Their chosen timeline for aging their spirits rests at four years. “Anything longer than that and it starts to take on strong wood notes from the barrels. . . . That may appeal to some people, but we’re trying to focus on a particular flavor profile that Marshall and I agreed upon, and that’s what we aim for.”

To prevent cloudiness, major brands typically choose to “chill filter” their product which removes proteins that solidify at colder temperatures. Staying true authenticity, Beckley and Louis opt not to go this route.

Today, they produce over 100,000 bottles a year and can be found in over 3,000 stores, bars and restaurants. “We outperform a lot of major brands,” says Beckley. “You’ll see us on a menu before Woodford or Knob Creek.”

Beyond their three mainstay whiskies, be on the lookout for their collaboration with Lakewood Brewery—a limited release called Temptress. Riding the craft beer wave, Beckley has turned the brewery’s Temptress beer into whiskey. He says they’re the first to develop a local craft whiskey from a local craft beer.

“Our goal,” says Beckley, “is to be very authentic in our technique and have a smooth whiskey with a lot of flavor. Smoothness is the important thing though and the most difficult to create. It takes know-how and practice.”


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