1. Veldhuizen Cheese Dublin Karst
   Artisan-made and cave-aged by the Veldhuizen family from milk produced on their farm situated between Dublin and Stephenville, these farmstead raw-milk cheeses are tops in Texas. Dublin Karst is a beautiful semi-soft cow’s-milk cheese with a rich golden hue, sweet buttery palate, a gentle bite and lovely finish.

Veldhuizen Cheese Wooly Texas
With toasted hazelnut notes and a lovely tang, this sheep’s milk cheese is similar in style to a French Ossau-Iraty; picture a milder Spanish Manchego. Not quite hard, not quite soft and aged about 8 months, Wooly Texas is a wonderful complement to Veldhuizen’s Dublin Karst.

Petra & the Beast ’Nduja
Famous for her spectacular “Meatums” charcuterie boards, Petra & the Beast’s Misti Norris is one of the most talented young chefs not just in Dallas, but in the country. Her luscious ‘nduja pork spread, made from naturally raised, heritage-bred pork from Chubby Dog Farm, is zinged with paprika and a touch of garlic. A Petra favorite, it is perfect as the star of a holiday meat-and-cheese board.

Petra & the Beast Seed Crackers
It seems almost miraculous that these gorgeous crackers — made from pumpkin seeds, flax seeds, chia and black sesame seeds — contain no wheat, flour, egg or dairy of any kind. They are beautifully crisp, with exquisite flavor that comes only from the seeds, organic oregano from Petra’s garden, plus garlic and sea salt.

Keith’s Preserves & Pickles Giardiniera
Keith Cedotal, one of Dallas’ top pastry chefs (currently at Billy Can Can, formerly at the Joule and Stephan Pyles) and executive chef at Hatchways Café, has just launched his own line of hand-crafted pickles, jams and baked goods. At the moment, he is only selling them to his lucky neighbors in Lakewood, but he agreed to create a couple of custom treats for À Table. His Italian-style giardiniera pickled vegetables — tangy, crunchy and lightly spiced — include cauliflower, carrots, red Bella di Cerignola olives, celery, sweet peppers and green olives.

Keith’s Preserves & Pickles Lavash
These crisp flatbreads, made with Barton Mills whole-wheat flour, get a light dusting of aged pecorino, along with thyme, oregano, parsley and rosemary and sea salt. They are dreamy with Petra’s ‘Nduja or the Veldhuizen cheeses.

Everett & Elaine New-Crop Texas Pecans
These large, gorgeous just-harvested pecans are the golden Pawnee variety, a favorite among pecan-lovers. Super-fresh, obviously, these come from Everett & Elaine, a new artisan bakery in Addison from Kevin Lampman; Kevin’s family owns Lampman Pecan Co. in DeLeon, where these nuts were grown. At Everett & Elaine, Lampman and pastry chef Yang Wu specialize in flavored pecans, pecan pies, fruit pies and other baked goods. (All worth exploring!) But there’s nothing like just-harvested natural Texas pecans, straight from the tree, to bring an awesome, earthy touch to your cheese-and-fruit or charcuterie boards.

R & O Pantry Texas Ruby Red Grapefruit Marmalade
Melody Bishop and Dennis Kelley, who were the renowned executive chefs at Lark on the Park and Up on Knox, named their line of handmade preserves after their children, Ruby and Oscar. This beautiful, lush, rosy-pink marmalade — made from new-harvest Texas Ruby Red grapefruits just coming into season in time for the holidays — has spectacular texture and flavor.

Lucia Gianduja
A classic confection in Italy and a favorite of pastry chefs, gianduja — a chocolate-hazelnut spread — is the artisanal ancestor of Nutella. This one comes from David Uygur, revered chef of one of Dallas’ most beloved restaurants, Lucia. It is outrageously delicious slathered on toast for breakfast, folded into crepes, or just eaten with a spoon out of the jar.

Maravilla Cacao Fall Collection Chocolates
Earlier this year, Paper City magazine called Acenette “Ace” Gonzalez “the chocolatier quietly making the most exquisite bonbons in Dallas,” and we wholeheartedly agree. They are also gorgeous. Gonzalez was the chocolatier for Mirador and the Joule hotel; she has also worked with Kate Weiser, Uchi and Matt McCallister (formerly of FT33, now of Homewood). Her fall collection stars Mexican-accented flavors Pumpkin & Pepita, Mexican Hot Chocolate, Orange & Mezcal, Kahlua Caramel & Coffee, Persimmon & Dulce de Leche, Salted Caramel & Spiced Pecan, Fig & Ginger, Caramel Apple and Cajeta & Cookie Butter. This 9-piece assortment is an incredible treat.