Leftovers

A Stout Dinner at Hotel Icon

If you like good food but elaborate wine pairings just give you a headache, then consider this upcoming meal put together by Voice Executive Chef Michael Kramer, in which he pairs good food with craft (no Bud) beer.

On May 28 at the Hotel Icon, Kramer will offer a reception and a five-course dinner, paired with different kinds of craft beer, for $75 plus tax and tip.

The reception, which starts at 7 p.m., will offer "house cured salumi, local chicken liver mousse, smoked Toscano salami and beer pearls," served with North Coast La Merle and Real Ale Pale Rye Ale.

At 7:30 p.m., dinner commences with a first course, "Belle Creek Farm Egg." This will consist of twice-cooked house-made prosciutto, spring onion, pickled shimeji and gribiche vinaigrette, paired with Breckenridge Agave Wheat.

Second course: "Texas Gulf Shrimp" with crisp guanciale, fennel-ramp slaw and Meyer lemon syrup, paired with Brooklyn Local #1.

Third: "Corned Duck Breast" with duck-foie gras sausage, Tokyo turnips, fava beans and caraway sauce, paired with the craft beer Dogfish Head 60 Minute IPA.

Fourth: "Local Suckling Pig" with celeriac, caramelized salsify, baby carrots and maple-grain mustard sauce, paired with Stone Smoked Porter.

And finally: "Anson Mills Waffle" with bacon ice cream, St. Arnold sabayon, local strawberries and Bliss maple syrup, paired with Ommegang Three Philosophers.

Reservations are required. For information, call 832-667-4470.

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Margaret Downing is the editor-in-chief who oversees the Houston Press newsroom and its online publication. She frequently writes on a wide range of subjects.
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