Upcoming Events: Macerated Wines and Pop-Up Dinners
Enjoy crispy plantains from Batanga with your Saint Arnold beer.
Photo by Troy Fields
On Monday, March 10, Batanga will host a Saint Arnold Beer Dinner featuring five beers from the brewery. This $60 event begins at 6:30 p.m. with a "Meet & Greet" over cod fritters, mushroom croquettes and Brazilian-style sausage, linguiça. Munch on these small bites while you sip on Saint Arnold's Brown Ale and Icon Red. Next, Batanga will serve two dinner entrees, beginning with pan-seared Gulf snapper with Cuban-style white beans, crispy plantains coated in a variety of spices and sofrito, all paired with Weedwacker. The second plate of food includes roast lamb belly, garlic-infused pureed potatoes, crispy mushrooms and chimichurri, paired with Endeavour IPA 2. The dessert features a Venezuelan dark chocolate cake with Angel's Envy Batanga private stock bourbon, tropical fruit, papaya and toasted coconut, all paired with the special brew, Bishop's Barrel No.3. Reserve your spot simply by emailing firstname.lastname@example.org, or by calling Batanga.
Osteria Mazzantini will offer "Flights & Bites" every Wednesday beginning at 5:30 p.m. Each Wednesday night, the restaurant will offer a flight of wine or spirits specifically paired with bites of food for $20. The flights and bites will change based on that week's theme. March 12 will feature whiskey from Herman Marshall out of Dallas; March 19 will feature orange wines, or macerated white wines, which include some grape skins, giving them a darker hue.
On Thursday, March 13, Ruth's Chris Steak House will celebrate Penfolds' release of the new bin of wine from Penfolds, BIN 9, at 7 p.m. The night will include a five-course dinner featuring wines from a variety of other Penfolds BINS, including the BIN 9 Cabernet Sauvignon from South Australia. The first course begins with a coconut-lemongrass red curry shrimp dish paired with BIN 51 Riesling from Eden Valley, followed by butternut squash bisque and BIN 311 Chardonnay from Tumbarumba. The third course includes slow-braised lamb and eggplant roulade with BIN 8 Cabernet Shiraz from South Australia, followed by the BIN 9 Cabernet Sauvignon with a six-ounce filet served with bacon-shallot-coffee jam. The night concludes with a blue cheese soufflé with a bittersweet chocolate-dipped pretzel and BIN 128 Shiraz from Coonawarra. Reserve your spot at this five-course wine dinner for $95.
Chef Philippe Schmit is back with a pop-up dinner series, beginning at Kris Bistro & Wine Lounge.
Photo by Nancy Kerschen
Have you missed eating food prepared by chef Philippe Schmit since he left his namesake restaurant, Philippe, last year? Well, you've got a chance to enjoy his food again during a special five-course foie gras dinner prepared by the chef during his pop-up dinner at Kris Bistro & Wine Lounge on Thursday, March 13. The night begins with a cocktail reception at 6:30 p.m., followed by the dinner at 7 p.m. (each guest has the option to add wine pairings). Reserve your spot as quickly as possible, because there is a limited number of seats. The dinner costs $110 per person and is the kick-off to his series of pop-up dinners. The official menu has yet to be released, but knowing Schmit, this will be an incredible evening.
The beauty of pop-up dinners is that they can literally pop up anywhere. Sometimes they are inside restaurants or bars, and sometimes they're in a tiny section of East Downtown. MomoPOP will host an "Urban Garden"-themed pop-up dinner at the Bisong Art Gallery on Friday, March 14, beginning at 7 p.m. for $125 per person -- reserve your spot ASAP. The night will include a variety of fancy foods: an amuse-bouche of flower-shaped momo stuffed with umami-flavored shiitake mushrooms, potatoes and carrots; a chilled pepino blanco soup; pappardelle coated in a sweet potato sauce topped with caramelized pancetta; and chicken stuffed with duck confit served with an apricot-jalapeño compote. The meal ends on a sweet note with four different desserts: rose buttercream in white chocolate, cherry amaretto in milk chocolate, lemon ganache in dark chocolate and a boozy (and spicy!) hot chocolate.
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