This dazzling dinner menu comes from the kitchen of Texas Spice, the Omni Dallas Hotel’s farm-to-table restaurant. Start your guests off with Millionaire’s Bacon and a Campfire Manhattan made with Texas craft whiskey. Next, the ultimate winter dish—Apple Cider Pork Belly nestled atop Maple Butternut Squash puree. To ease workload on party day, prepare each element ahead and assemble just before serving.
RECIPES
Campfire Manhattan with Cedar-Smoked Martini Glass
Apple Cider Pork Belly with Butternut Squash Puree
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.
