2 days ago

Edible Dallas Fort Worth
It’s time for this year's Meat Fight, coming up Sunday, November 12 at Community Beer Company. Tickets on sale tomorrow at 10AM! Get them here: Just check out the amazing chef "fighters" and be amazed!!!VIP entry: 6pm / GA entry: 7pm --- 21 AND UP ONLY Here's to meats, beers and finding a cure for MS!!#meatfight #meatfight2023 #funlanthropy #seriousfun #foodcompetition #charityevent #cureforMS #barbecueandbeer#nonprofitfundraising #dfwfoodies #edibledfw FestEvents Group ... See MoreSee Less
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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 ... See MoreSee Less
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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:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
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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.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. 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. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 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.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.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!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: ... See MoreSee Less
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6 days ago

Edible Dallas Fort Worth
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 ... See MoreSee Less
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Editor’s Letter Winter 2017-18


The most wonderful season of the year is upon us. A time to invite friends, family and new acquaintances to our kitchens and our tables. A time to make food memories.

Our gift to you—more recipes than ever before. The cover photo, shot by Emily Loving, shows off Millionaire’s Bacon and a smoky cool Manhattan—an appetizer-cocktail combo your guests won’t soon forget. Many thanks to the Omni Dallas Hotel for these recipes and more— like Executive Chef Donald Chalko’s modern take on pork belly.

Don’t like beets? Neither did Cowgirl Chef Ellise Pierce until a Paris epiphany. She offers ­ very easy ways to prepare them, plus recipes using Texas citrus, a ray of sunshine on winter’s cloudy days.

Even the humblest dish can be elevated by using fresh ingredients. In this issue, writer Kim Pierce visits with two couples who have a deep appreciation for locally grown, farm-fresh foods.

Judi Glasgow and Harry Butaud of JuHa Ranch met in the oil patch and romance blossomed. Ranching may have been Harry’s fantasy, but both he and Judi envisioned living in a barn. Who else do you know who married in Fort Worth’s Texas Cowboy Hall of Fame dressed in full Western regalia? Did we mention that Harry is a dead ringer for Willie Nelson?

Katie and George Brown of Experimental Table, a farm-to-plate catering company, met in culinary school. Some thought it a crazy idea when the couple, who had enjoyed successful fine-dining careers, moved from bustling East Dallas to an isolated farm north of McKinney. They craved more family time with their triplets—Clementine, William and Oliver—and wanted to take their fresh food commitment to a new level.

“All of them—Katie and George, Harry and Judi— seem so comfortable with their life choices,” Kim says. They’re passionate about what they do and it shows. A special thanks to photographers Melinda Ortley and Teresa Ra­fidi for their vivid photography.

At Austin Street Center in downtown Dallas, the New Hope Garden offers a tranquil green space for the 400 homeless clients who gather at the shelter each evening. Liz Goulding’s lovely story “Finding Peace in the Earth” shows how a flourishing vegetable garden brings hope to us all. Thank you, photographer Kelly Yandell, for the story idea.

In her thoughtful essay, writer Hannah Koski describes how even small changes in our climate affect Texas growers. We join Hannah in asking readers to support the relief efforts for farmers and ranchers impacted by Hurricane Harvey. And also, to give thanks each day for the hard-working men and women who grow the good things we eat.

From all of us at Edible Dallas & Fort Worth, joy and peace, now and throughout the year.

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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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