Here's a look at this week's hottest culinary happenings:
Happy Hour at State Fare
State Fare, 947 Gessner, has a new happy hour menu with news bites and the frozen cocktail changing over to the Cranberry Surprise. The cocktail and bites are $6 each, with options ranging from short rib poutine and “GFD” (golden fried delicious) onion strips, fresno chilies and pickles to salmon crudo. Wines are $5 per glass. Hours are Monday through Friday from 3 to 6 p.m.
Post Happy Hour at benjy’s in The Village
Benjy’s in The Village, 2424 Dunstan, is offering a new POST Happy Hour in the lounge from 7 p.m. to close, Monday through Saturday. Nosh on $10 eats including margherita pizza, Asian chicken salad and a cheddar-bacon Akaushi burger; and sip $8 seasonal cocktails like the Sangria Blubbery Hibiscus Mojito and Blood Orange Margarita.
Seasonal Fall Cocktails at Peli Peli
New fall cocktails are on the menu at Peli Peli, 5085 Westheimer, 110 Vintage Park, 23501 Cinco Ranch. Beginning Tuesday, October 9, guests can sip $14 cocktails including the Pumpkin Spice Martini, Honey Cider Spritzer and Spicy Cucumber Margarita.
Give/Get for Real Men Wear Pink at Dish Society
This month, Dish Society co-owner and COO Trent Patterson is participating in the American Cancer Society’s Real Men Wear Pink campaign to raise funds to fight breast cancer. To give a boost to the cause, the restaurant has partnered with Patterson to thank donors: During the entire month of October, any guest who donates $25 to Trent’s Real Men Wear Pink fundraiser will receive a $25 gift card to dine at Dish Society. To participate in the gift card promotion, stop by your nearest Dish Society location, 5740 San Felipe, 23501 Cinco Ranch, 12525 Memorial, and let your cashier know you’d like to donate. Direct donations to the cause can also be made online.
WellWeek at participating locations
In order to stimulate discussion about mental health and in support of the #WellWeek initiative, local restaurants will offer a mocktail or “depressed” dessert on their menus through Saturday, October 13. Confirmed participants include 13 Celsius, Alice Blue, Axelrad, Blacksmith, Camerata, Coltivare, Feges BBQ, Nancy’s Hustle, Revival Market and more (see the entire list online).
“Happy Birth Day” Dinner at The Dunlavy
I'll Have What She's Having and the Shades Of Blue Project will host a “Happy Birth Day” dinner at The Dunlavy, 3422 Allen, from 6:30 to 9 p.m. Supporting minority women with postpartum depression, the multi-course dinner will feature local, seasonal cuisine with hand-crafted, alcohol-free beverage pairings and tickets are $150 per person. The lineup of chefs include Jane Wild (The Dunlavy), Jill Bartolome (AQUI) and Dawn Burrell (Kulture Restaurant), with bar stars Kris Sowell (Deep Eddy Vodka, Ladies of Libation Consulting), Kehlen Scott (Anvil Bar & Refuge) and Lindsay Heffron.
The Epicurean Project at The Revaire
Martin Preferred Foods is hosting its annual event, The Epicurean Project, at The Revaire, 7122 Old Katy Road, from 6:30 to 9:30 p.m. The industry-driven event is equal parts culinary think tank and creative food preparation showcase, with the objective to combine the freshest ingredients in the marketplace and intertwine them with current food trends. Guests can expect a Chef’s Showcase featuring 23 Texas-based chefs — with participants including Hassan Obaye (Le Colonial), Dominick Lee (Poitin), Jeff Taylor (Steak 48), and Alex Padilla (Ninfa’s on Navigation) — plus interactive cooking demonstrations, product sampling and an engaging panel featuring Houston’s first James Beard award-winning chef Robert Del Grande as well as Martin Preferred Foods’ Vice President of Culinary Tony Contos. Additionally in 2018, The Epicurean Project will maintain support for its ongoing charitable partnership with Houston-based charity Recipe for Success. Register online.
Holler Brewing Beer Dinner at Poitín
Guests are invited to join Poitín, 2313 Edwards, for a five-course tasting menu, presented by executive chef Dominick Lee and cicerone Sarah Sapida, with craft beer from local brewery Holler Brewing Co. Tickets are $75 per person and the dinner begins at 6:30 p.m.
James Beard Celebrity Chefs Tour at Third Coast Restaurant
Culinary stars from around the country will gather at Third Coast Restaurant, 6550 Bertner, to prepare a special dinner as part of the James Beard Celebrity Chefs Tour. Third Coast Executive Chef Jon Buchanan and his staff will play hosts of a dinner, with guest chefs including JBF Award Winners Michael Mina and Hugo Ortega, Kevin Gillespie and Mike McKinney. The evening begins at 6:30 p.m. with cocktails and passed canapes, followed by a seated, five-course dinner at 7 p.m. Tickets are $175.
Spirits of Valhalla Highland Park Whisky Dinner at Etoile Cuisine et Bar
Etoile Cuisine et Bar, 1101-11 Uptown Park, is joining forces with the makers of Highland Park Whisky from Scotland to present a four-course dinner paired with whiskies from the Valhalla collection. Guests will dine on roasted cheese pastry, wild salmon cooked on a plank, roasted Berkshire pork loin, and whisky-laced custard and meringue. Dinner begins at 7 p.m. and will be served on the patio, weather permitting. Cost is $90 per person, plus tax and gratuity. Reservations are required by calling 832-668-5808.
Houston Italian Festival at the University of St. Thomas
The Italian Cultural & Community Center will host the 40th Houston Italian Festival over four days on the grounds of the University of St. Thomas, 3800 Montrose. The 2018 theme for Festa Italiana is “One Community, Many Cultures,” celebrating the diversity of Houston and Texas as a whole with festival features pasta eating contests, grape stomps, activities and cooking classes for children, wine and craft beer tastings, and everything from film screenings and Italian language classes to DJ Italia performances and marionette puppet shows. Admission is $8 for adults and free for children 12 and under; and free Thursday all day and Friday until 4 p.m. Discounted admission tickets and reservations for festival activities and food and beverage packages can be bought on Eventbrite. Hours are Thursday, 5 to 10 p.m.; Friday and Saturday, 11 a.m. to 10 p.m.; Sunday, 11 a.m. to 6 p.m.
National Gumbo Day at Ouisie’s Table
In honor of National Gumbo Day, Ouisie’s Table, 3939 San Felipe, will be offering flights of its most popular gumbos, available for lunch and dinner. For just $9, each flight comes with samples of Ouisie’s seafood gumbo, quail gumbo and classic chicken and sausage gumbo (or choose one full bowl for $12).
National Gumbo Day at Treebeards
Treebeards will be celebrating National Gumbo Day with a big ‘ole discount. In honor of its 40th anniversary, the eatery will be offering 40-percent off gumbo at all locations.
The Great Texas Mac & Cheese Festival at Saengerfest Park
The Great Texas Mac & Cheese Festival will take place in Galveston’s Saengerfest Park, 2314 Strand, from noon to 4 p.m. Highlights include a Kid’s Mac & Cheese Cooking Contest, tastings prepared by local chefs, The Greatest Cheesy Chef Challenge and public judging, and The Great Noodle Skadoodle, a carb-loaded stroll along The Strand. General admission is $12.
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South of the Border Enchiladas Class at Sylvia’s Enchilada Kitchen
Sylvia’s Enchilada Kitchen, 1140 Eldridge, will hosting a South of the Border Enchiladas class from 1 to 4 p.m. The class will cover favorites like the Mexico City (chicken with salsa verde); the Morelia (Enchiladas Rojas with queso fresco and onions); the Hidalgo (grilled pork enchiladas with salsa verde); and the Puebla (chicken with mole poblano). Cost is $64 per person and includes all materials, the class and a meal. To register, go online or call 832-230-3842.
Brenner’s Wine Fest at Brenner's on the Bayou
Brenner's on the Bayou, 1 Birdsall, hosts its annual fall Wine Fest from 3 to 6 p.m., offering locals the opportunity to sample a wide variety of award-winning and eclectic wines alongside delicious chef-crafted bites, live music and views of the picturesque Buffalo Bayou. Tickets are $89 presale and $99 day of, or $150 for VIP. The event is 21-and-up.