In honor of Administrative Professional Appreciation Week, Tony Mandola's Gulf Coast Kitchen, 1212 Waugh, will be offering a three-course prix fixe lunch on Monday, April 20 through Friday, April 24 from 11 a.m. to 2 p.m. For $30 per person, guests can enjoy chef Samuel Beier's special menu, featuring Mama Mandola's crawfish-topped gumbo, rainbow trout almondine, two-layer chocolate cake and more.
On Friday, April 24 at 7 p.m., Brenner's Steak House, 10911 Katy, will be hosting a Bordeaux dinner. The wine-paired five-course feast ($125 per person) features butter-poached scallop, braised lamb osso buco and foie gras crepes, among other delectable things. Call 713-465-2901 for reservations.
The third annual Houston Barbecue Festival is getting closer! This year's festival will be held on Sunday, April 26 from 1 to 5 p.m. at NRG Park, 8400 Kirby (Green Lot). Get your tickets ($50) now to partake in an even bigger and better day filled with delicious barbecue from pro pitmasters, including the crews from Killen's Barbecue, Blood Bros. BBQ, Corkscrew BBQ and Louie Mueller Barbecue, to name a few.
On Sunday, April 26 at 6:30 p.m., KUU Restaurant, 947 Gessner, invites adventurous foodies to enjoy an extraordinary menu by a team of talented chefs as part of the monthly dinner series. Commune with fellow food enthusiasts while sharing a memorable multi-course meal. The KUUmunity Dinner costs $95 per person or $150 per person with wine pairing. Seating is limited, so RSVP at 713-461-1688 to reserve your spot.
Head to Julep, 1919 Washington, on Tuesday, April 28 from 6 to 8 p.m. to learn how to Drink Whiskey and Tie a Bowtie Like a Boss. Guests can learn style tips from Houston-based style ambassadors The Southern Gents and whiskey tips from Dave Pickerell, also known as Mr. Whiskey, while sipping on WhistlePig Whiskey's Boss Hog "The Spirit of Mortimer" Rye Whiskey. The 100 percent rye whiskey was aged nearly 14 years in a single barrel at cask strength and only 50 barrels were released. Tickets are limited and are $30 each. RSVP to [email protected].
