Upcoming Events: Do You Prefer Beer or Wine With Your Dinner? Take Your Pick This Week
On Tuesday, November 12, at 8 p.m., Revival Market invites you to say good-bye to its farm-driven cuisine of 2013 during A Fond Farewell feast in the Autumn Dinner series. The night includes a smorgasbord of dishes including pumpkin seed risotto with ricotta, saffron and crimini mushrooms, salted fish with potato, nasturtium and quinoa, smoked oyster with lemon verbena curd, bok choy and long bean, as well as sweet, salty and savory petit fours. BYOB is highly encouraged. E-mail firstname.lastname@example.org to reserve your spot. A $35 deposit is required for each reservation; tickets cost $85.
On Thursday, November 14, Strata Restaurant and Bar hosts a four-course Beer Dinner with dessert for $45. After the 6:30 p.m. reception, Executive Chef John Ly will begin serving the dinner with Southern Star Brewing Company beers at 7 p.m. The first course includes a poached pear salad with candied pecans, blue cheese and apple cider vinaigrette with Bombshell Blonde Ale. Next, Ly will serve almond-crusted striped bass with mushroom risotto, grilled asparagus and lemon cream, paired with Pine Belt Pale Ale, followed by oven-roasted chicken with apple Andouille stuffing, sautéed arugula and bacon gravy with Le Mort Vivant beer. The fourth course includes the ever-appropriate beer-braised short ribs with sweet potato mash and sautéed green beans, with Buried Hatchet Stout. Dessert is not paired with a beer, but it doesn't need to be: it's Texas peach cobbler with bourbon ice cream.
Join Federal Grill for a wine dinner on November 14.
Photo by Katharine Shilcutt
If beers aren't your thing, head to The Federal Grill on Thursday, November 14, for a five-course dinner paired with wines from California's Prisoner Wine Company. Lauren Luedtke, a wine expert, will be on site to provide more information about the wines and the winery. The first course includes Hamachi Crudo with preserved Meyer lemons and sea beans, paired with the winery's Blindfold. Next, enjoy Arctic char and fingerling brandade served with Saldo wine, followed by braised-duck sugo with tagliatelle and fig agra dolce served with The Prisoner wine. The fourth course includes roasted lamb loin and romesco-crusted eggplant served with the Cuttings wine. Finally, persimmon upside-down cake will be served for dessert.
Travaasa Austin is headed to Houston for the 2nd Annual Farm to Table Harvest Dinner benefiting Urban Harvest. Eleven XI will host the event on Sunday, November 17, where Travaasa Austin's Executive Chef Ben Baker, Chef Jon Buchanan of Trevisio, Chef Kevin Bryant of Eleven XI and Chef Ryan Hildebrand of Triniti will prepare a multi-course menu featuring seasonal produce and wine pairings for each course. The cocktail hour begins at 5 p.m., and the meal begins at 6 p.m. Tickets for the event are $95.
Bravado Spice is back with another Pop-Up Dinner at Royal Oak Bar & Grill on Wednesday, November 20. The dinner begins at 4 p.m. and lasts until midnight, so come early (or as soon as you get off work) before all the food is gone. The menu has not been officially announced, but James Nelson and the Bravado Spice team have left a few hints on Facebook for the evening's offerings. The Facebook event description reads "Asian and Spanish Tapas" and Nelson posted "Wings with Seoul - chicken wings, Korean chili, sesame" on the event page. Cat from Musubi Houston will also join the Bravado Spice crew in the kitchen. It's bound to be an epic evening.
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