Upcoming Events: Menu of Menus Extravaganza & A Spring Onion Festival
In case you didn't know, Menu of Menus Extravaganza is on Tuesday, April 8, at Silver Street Station (fully air conditioned this year!) from 7 p.m. until 10 p.m. Hopefully you have already purchased your tickets to the biggest culinary event hosted by the Houston Press, but if you haven't, then what are you waiting for? Purchase your tickets now so you can feast on samples of food from more than 40 Houston restaurants, including Latin Bites, Ciao Bello, Batanga, Fluff Bake Bar, 60 Degrees Mastercrafted, Nara and many more. You'll also get to watch the 3rd Annual Iron Fork Chef Competition featuring 2013's winner, chef Kevin Naderi of Roost, and his challenger, chef Kevin Bryant of Eleven XI Restaurant. Chef Randy Evans of Haven will host the competition, which involves each chef preparing an appetizer and entree using a secret ingredient, to be judged by an expert panel, including our very own Kaitlin Steinberg. General admission tickets cost $50 and include food, beer and wine samples, and entertainment; VIP tickets cost $90 and include the same food, beer and wine samples, and entertainment as the GA tickets, but VIP ticket holders will be allowed into the event at 6 p.m. (an hour before GA) and will receive complimentary valet until 6:30 p.m.
Kata Robata's Go Pig! Or Go Home Competition isn't until Sunday, May 4, but the first day to buy tickets is Tuesday, April 1 -- no, this is not an April Fool's joke. This food competition pits 16 chefs (with teammates) against each other as they prepare a whole suckling pig to be judged on originality, taste and presentation.Those competing for the title of "Houston's Pig Throwdown King" include Lance Fegen of BRC Gastropub and Liberty Kitchen, Kevin Bryant of Eleven XI, 2012 Grand Champion Ryan Pera of Revival Market and Coltivare, 2013 Grand Champion Ronnie Killen of Killen's Steakhouse and Killen's Barbecue, Matt Marcus of Eatsie Boys and more. Guests will be able to vote for the People's Choice winner as well. 8th Wonder Brewery will provide the beer, and a portion of the proceeds from the competition will go to Last Organic Outpost. Tickets are available at www.gopigorgohome2014.eventbrite.com and cost $95.
Trevisio Restaurant will offer a flight of three tiramisus -- traditional, limoncello and strawberry.
Photo courtesy of Paula Murphy
While many of us know what tiramisu is, many of us do not know where it was invented. And many probably don't know that the restaurant that claims to have invented this delicate, sweet Italian dessert, Le Becchiere, in Treviso, Italy, will close on Sunday, March 30. So, in honor of tiramisu, Trevisio Restaurant will offer a trio of Tiramisu for $6 until the end of April. The platter includes a limoncello, strawberry and traditional tiramisu, and will be offered during both lunch and dinner services.
The classic grilled cheese sandwich is always good, but you can make it great with a few extra ingredients. Sign up for the Great Grilled Cheese cooking class at Central Market on Thursday, April 3, from 6:30 p.m. until 9 p.m. in honor of April being Grilled Cheese Month. The Central Market Cooking School staff will show you how to make a variety of grilled cheese sandwiches: a grilled cheese with cheddar and Kimchee, a grilled Reuben with Russian dressing, a classic Croque Monsieur, and a sauteed apple and cream cheese Monte Cristo. Tickets cost $50.
On Sunday, April 6, Knopp Branch Farm will host the First Annual Spring Onion Festival; chef Mark Decker of Down House, and chef Richard Knight and chef Benjy Mason will prepare a special lunch featuring spring onions. For $40 you'll tour the farm at 11 a.m., then sit down for the spring onion lunch at 12:30 p.m. The menu includes various dishes prepared with spring onions, such as wood-fire grilled onions with Romesco sauce and a Spanish-style grilled chicken, plus multiple salads and sides with fresh produce from the Knopp Branch Farm. The lunch is BYOB, so bring your favorite wine, kick back and relax at the farm, and enjoy a scrumptious lunch with spring onions and in-season produce prepared by Decker, Knight and Mason.
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