Still not sure what you're doing tomorrow night? We've got you taken care of.
- New Year's Eve dining options
- New Year's Eve open-to-the-public-for-a-price parties
- New Year's Eve events that don't necessarily involve Champagne but look cool anyway
And what's that? You need a place to get a good hangover brunch the next day? Looking for a place to keep the party going on the most epic Sunday Funday of the year? We've got that for you too.
But with New Year's Eve out of the way, what's planned for January? Pig-butchering, for starters.Remember this?
The Barrington Living History Farm at Washington-on-the-Brazos is offering a special two-day Butchering and Curing weekend on January 14 and 15, which showcases the old (and necessary, back then) art of charcuterie.
Says the farm: "On Saturday, two farm-raised Ossabaw Island hogs will be butchered as it would have been done in the 1850s. On Sunday, the curing process begins. These steps will not be repeated. To see the entire process, don't miss either day." Sure, Washington-on-the-Brazos might be a bit of a drive, but it's $5 per day for the event. Five. Dollars. Go.
On Sunday, January 29, Saint Arnold will be hosting its 5th annual One Pot Showdown. This has become the cook-off event of the year. Mark it on your calendar and buy your tickets as soon as they're announced; they sell out every time.
Also coming up in January is Galveston's first ever restaurant week, which will take place from January 15 to January 21. Unlike Houston Restaurant Week, the Galveston version features restaurants offering an array of price points, from $10 to $40 for a meal. A full list of participating restaurants -- including EOW favorites Olympia at Pier 21, Tremont Cafe and 901 Post Office -- can be found on the event's website.
And in February, Evan Turner -- one of our favorite wine and spirit guys around town -- is hosting the largest Greek wine tasting that he and I both think has ever hit Houston. Turner, whose dream is to one day open a modern Greek restaurant of his own, is currently working at Memorial Wine Cellar, where he'll be hosting the big bash on February 12.
Turner wants to show Houston that Greek wine is "not Retsina and over-oxidized garbage," he says, and intends to do so in an afternoon-long tasting and meal that will span anywhere from 12 to 15 different wines and a huge mezze spread. Turner is also quick to note that this won't be your standard Greek mezze: "It will go further than your standard Greek snack fare," he says, adding with a laugh that nothing will be served "on a skewer or in a pita." He expects the price to be around $45 a person, with more details coming soon.
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