Things To Do

Upcoming Events: Grab Your Mixers & Bake Cookies at Michael's Cookie Jar

Next up in the Landry's Summer Chef Series is executive chef Ryan Braden of Brenner's Steakhouse on the Bayou. On Wednesday, July 16, beginning at 7 p.m., Braden will serve guests a five-course dinner with wine pairings for $95 per person. The meal kicks off with an heirloom tomato confit paired with Stefano Farina Barbaresco from Piedmont, Italy. Next, guests will feast on a spice-roasted lobster with buttermilk and leek chutney paired with Trimbach Riesling from Alsace, France. The third course features toasted quail with heirloom carrots, a carrot puree, wild mushrooms and pearl onions plus a glass of Hahn Estate Pinot Noir, followed by prosciutto-wrapped lamb paired with John Anthony Cabernet Sauvignon. For dessert, Braden will prepare a coconut milk chocolate bar composed of a cinnamon-coated flourless chocolate cake, mocha ice cream, candied orange and caramel corn, paired with Late Harvest Sauvignon Blanc from Chile.

Spend your Saturday making cookies at Michael's Cookie Jar on July 19 from 1 p.m. until 3 p.m. during The Great Cookie Mixer Baking Class. There aren't enough mixers for everyone to use, so if you have one, bring one! For those who bring their own mixer, adult tickets (15 years and older) cost $45; but for those who don't, tickets are $50; children ages ten to 14 may join the class ($25 per child), but they must be accompanied by an adult. All participants will be split into teams to make an Americana cookie from Michael's Cookie Jar: Chocolate chunk, oatmeal raisin or snickerdoodle.

Get ready for a downtown pub crawl with Saint Arnold on Saturday, July 19, beginning at 2 p.m. The Summer Pils Pub Crawl in Downtown begins with the open house schedule where you can visit the seven stops in any order. Get your tickets between 2 p.m. and 3 p.m. at any of the stops (The Brewery Tap, El Big Bad, Flying Saucer, Molly's Pub, OKRA Charity Saloon, Shay McElroy's or Springbok Bar & Grill). The final stop will be held at Market Square Park beginning at 6 p.m. Those who visit every bar in the crawl will receive a Saint Arnold pint glass.

On Tuesday, July 22, Trenza will host Sparklers and Spice, where guests will indulge in a special five-course menu crafted by chef and owner Susie Jimenez for $65 plus tax and gratuity. The meal begins at 6:30 p.m. with lamb vindaloo samosas paired with Graham Beck Brut Rosé from South Africa. Next, Jimenez will serve ceviche del mar with jalapeño avocado mousse and crispy shallots paired with an Italian Prosecco. The third course features goat cheese-stuffed squash blossoms coated in a curry beer batter. After a peach habanero gelée caviar palate cleanser, guests will be served saffron paella with chicken, Spanish chorizo, mussels, monkfish and spring vegetables. The meal then concludes with chocolate blueberry bread pudding and cajeta con chile de arbol gelato.

Reserve your spot at the Donati Wine Dinner hosted by Tony Mandola's on Wednesday, July 23, at 7 p.m for $100. The dinner begins with Mediterranean ceviche and caviar paired with Laetitia Brut sparkling wine. For the first course, guests will be served seared Hawaiian Blue Marlin with sauteed lemon rapini and Jerusalem artichoke puree; this dish will be paired with Sisters Forever Un-Oaked Chardonnay. The second course features a five-ounce grilled prime New York strip with a goat cheese polenta crisp, baby corn and hen of the woods succotash paired with Ezio Cabernet. Dessert features kumquat marmalade-topped lemon cheesecake with a biscotti crust paired with Late Harvest Pinot Blanc.

KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Molly Dunn
Contact: Molly Dunn