Upcoming Events: How Much Spice Can You Handle?
Prohibition Supper Club & Bar will give a sneak peek at its new menu during a Test Kitchen Dinner at Kraftsmen Baking.
Photo by Troy Fields
The Bird & The Bear will host a Wild Game Dinner on Wednesday, August 13, crafted by executive chef Martin Valeiro; all of the game meat featured in this dinner is sourced from local farms and ranches. Choose three courses for $35 (or $45 with wine pairings), or fill up on four courses for $45 ($60 with wine). The August Wild Game Dinner features a salad with smoked gouda and foie gras for the first course, followed by venison tartar for the second course, and braised wild hare for the third course. Indulge your sweet tooth in a Kahlua chocolate flan for dessert. Make a reservation for dinner at The Bird & The Bear on the second Wednesday in August to feast on wild game.
Prohibition Supper Club & Bar is getting ready to reopen downtown, and on Thursday, August 14, from 7 p.m. until 10 p.m., the restaurant will hold a preview dinner at Kraftsmen Baking. Check out the new menu before Prohibition opens its doors to the public. Ben McPherson and Matt Wommack will serve a family-style dinner paired with wine for $75 per person. All of the proceeds from the test kitchen dinner will benefit Recipe for Success.
If you love watching America's Test Kitchen on PBS, enjoy learning about the science of cooking, or simply adore food, then you need to get your tickets to this event ASAP. The America's Test Kitchen Live Show arrives in Houston on Thursday, August 14, at Jones Hall. Beginning at 8 p.m., Christopher Kimball will show the audience the ins and outs of making the public television cooking show, reveal the test kitchen's method of tasting and testing recipes, and a few lucky audience members will get to partake in a chocolate taste-test on stage. After all of the demos, Kimball will open up the floor to let guests ask questions during a Q&A session. Tickets start at $38.
Bravado Spice knows how to make killer hot sauce.
Photo by Molly Dunn
On Saturday, August 16, Karbach Brewing Co., Bravado Spice and Lowbrow Bar will team up to prepare a Spicy Beer Dinner. For $75, each person will receive four courses prepared by Lowbrow Bar's chef Jason Kerr. The meal begins at 6 p.m. with a first course of lamb pot stickers featuring Bravado's Jalapeno & Green Apple hot sauce, paired with Karbach's Weekend Warrior Pale Ale. The second course showcases Bravado's Ghost Pepper & Blueberry hot sauce -- Kerr will soak blueberries with the sweet and spicy blend, and will serve it with Blue Heron Farm chevre cheese, sourdough bread, smoked pistachios and mint with a glass of Hopadillo IPA.
Take a break from the heat and cool down with a popsicle during "intermission," then dive right back into the fire with the third course of seared rare Black Hills Ranch ribeye topped with a butter featuring Pineapple & Habanero sauce, as well as charred pineapple and a lobster tamale on the side; the third course is paired with Hop Delusion. For dessert, chef Kerr will prepare churros with hot chocolate chili-infused Texas bourbon, Jet Puff marshmallow fluff and cinnamon, paired with El Hopadillo Negro. Call Lowbrow to make reservations, or email email@example.com.
The next Pig Dinner at BRC Gastropub will take place on Wednesday, August 20, at 6 p.m. Each menu item will be paired with a specific brew from the Dogfish Head Brewery. For $50, feast on poached pork loin with an herb salad, seared peaches and pickled pepper puree, paired with Festina Peche. Next, indulge in a green curry pork with coconut-cilantro basmati rice, Yukon potatoes and charred corn, paired with Namaste.
For the third course, BRC will pair the Sixty-One brew with pork meatballs with orzo risotto tossed with peas, confit cipollini onions and mushrooms, plus a roasted tomato demi. Dessert features lardo (type of salami) chocolate tart with chocolate mousse and chocolate-bacon-stout cream, paired with Palo Santo Marron. Beer pairings and all four courses cost $75; get to BRC early, because the event ends as soon as all the food is gone.
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