Drink. Dine. Unwind. | Former NFL player from Rockwall presents an evening of Wagyu & whiskey

Former NFL player Vernon Edwards of Rockwall welcomes editor Dawn Redig to an evening of whiskey and Wagyu.

EDITOR’S NOTE

From the football field to the farm

My husband Richard and I recently had the honor of attending a private dining experience in a new downtown Dallas venue, hosted by 95 Farms American Wagyu and Maker’s Mark.

Former San Diego Charger Vernon Edwards (NFL jersey #95, hence the farm’s name) invited influencers, restaurateurs, beef buyers, foodies and friends to enjoy a chef-curated, five course union of Wagyu and whiskey. It was his way of introducing his family’s health-forward American Wagyu – a premium crossbreed of Japanese Akaushi and Angus cattle.

Fun fact: Vernon is a Rockwall resident and board member at the JER Chilton YMCA. He played college football at SMU.

This seemed the perfect occasion to debut our newest Blue Ribbon News feature: Drink. Dine. Unwind. —a space dedicated to spotlighting dining and entertainment gems, while sharing the stories of passionate, purpose-driven people behind them.

Our ‘Marbled & Marked’ experience began on the third floor of Krimson Park, located at 208 N. Market St. – an industrial-chic hotspot in Dallas’ West End, layered with historic charm. We were greeted with handcrafted Golden Bloom cocktails and hors d’oeuvres: smoked brisket deviled eggs and beef short ribs over whipped sweet potatoes.

Chef Kevin Johnson (a U.S. Navy vet turned executive chef and caterer at Taste by Chef Kevin) presented an impressive progression:

       New York Strip brushed with Maker’s Mark cowboy butter, served with potato galette and glazed caramelized carrot, paired with Heritage Pour 46

       Lava stone-seared Beef Tenderloin with smoked bone marrow and beetroot puree, paired with Harlem at Dawn

       Tomahawk Ribeye with Maker’s Mark Sauce Périgueux, served with thyme and garlic fondant potatoes, paired with Highland Drift.

Dessert was a decadent cherries jubilee bread pudding infused with Maker’s Mark Old Fashioned, paired with Cocoa Noir. My favorite moment? Topping off the espresso martini-style cocktail with a dusting of cocoa – hand-finished with our very own searing torch.

Founded by Vernon and Etta M. Edwards during the pandemic, 95 Farms is more than a beef supplier. “We are a legacy in the making,” their website declares. “Built from faith, family, and a passion for excellence, we raise Akaushi Wagyu and Angus cattle with care, intention, and commitment to health and transparency. Every cut we offer reflects years of thoughtful breeding and hands-on attention. Whether you’re a chef, restaurant owner, or home cook with high standards, you’ll taste the difference in every bite.”

To learn more or shop their Wagyu, visit 95farms.com. Or stop into the Rockwall YMCA – you may catch Vernon working out or in the boardroom.

By Dawn Redig, Blue Ribbon News editor. Photos by BRN Media. 

  95 farms, dine, drink, feature, NFL, Rockwall, unwind, vernon edwards, wagyu