From the news...

How Stocks & Bondy Makes Stock That is Good For You, Good Morning Texas, March 2017

Why Dallas Farmers Market is your new favorite date night, Culture Map, February 2017

4 New Stars of the Dallas Farmers Market, D Magazine, August 2016

Sip This Now, D Magazine, April 2016

Dallas chefs share secrets behind extraordinary stocks and broths, Dallas Morning News, March 2016

Stock Options At The Dallas Farmers Market, edible Dallas & Fort Worth, Winter 2015/2016 

The Best of the City Top Local Purveyors, Modern Luxury, Winter 2015/2016

Eat Local, Dallas News, December 2015

Did you know...

The Superfood Secret, Dr. Axe

Why Bone Broth Is So Good For Us, Goop

Reinventing Fine Dining, Well + Good

Health Trends in 2016, The Zoe Report

8 Bone Broth Benefits, Shape

From the menu...

Daily Remedy, Shortly before opening a really fantastic combination was discovered as the Chefs worked in the kitchen. The Cultured Cup was always a supplier we wanted to use in the store and there was an intrigue to take the tea and broth drinking to a whole new level. And after endless pairings, Chef-Partner Michael West came up with two favorites: the Chicken Oolong and the Beef Bone Chili Chia. Come on by to taste for yourself!

Texas Chili, Yet another recipe from West and even though he is not a native Texan, he hit the nail on the head. You will not find packaged seasoning in this kitchen, only fresh, local ingredients. Thanks to the fantastic flavor of Burgundy Pasture's 100% grass fed beef and the perfect amount of spice, you may even try to claim this dish as one of your own!

For Your Pet Broth, We are now proudly serving for your furry friends! For Your Pet Broth is packed with healthy nutrients that are so important to your four legged family member's daily regiment. Check out this review from one of our customers.

Recipes...

Vichyssoise, Served at Fall Creek Vineyards, Recipe for 8 people

4 cups of sliced leeks (white only)
5 cups of diced Idaho potatoes  
3 tsp. of kosher salt
pinch of ground white pepper
4 cups chicken stock
4 cups water
Cover and simmer for 30 minutes
Add 1/2 cup heavy cream
1 tsp. Tobasco
1/4 tsp. nutmeg
Adjust S&P
Let cool and puree.

Add chopped sorrell or arugula if desired.
Garnish with chervil, or parsley or chives.
Best make a day ahead.
Serve chilled or hot….but intended to be chilled.