This weekend, you’ve got your Texan brisket dinner, Mardi Gras-themed cooking class, and, of course, live music and beer. There’s never a dull moment in Dallas.
There is nothing like a Texas brisket dinner with classy wine to wash it all down. The Wine Poste is hosting a Pecan Lodge brisket and Zinfandel event tonight at 6:30 p.m. Something is going to have to keep the blood flowing after half-pound portions of brisket, which is why it will be paired with six red Zinfandels from California. Buy your tickets now before all the spots fill up. Buy your tickets by calling 214-272-3221 or by emailing [email protected]. $30 per person
It’s the day you have all been waiting for: worm composting day. Heather Rinaldi from Texas Worm Ranch will teach you the tricks to vermicomposting. This fourth class of the Urban Homesteading Series will be offered tomorrow, Feb. 22 at 10:00 a.m. at Gecko Hardware. $20 per person
This Saturday at 11:30 a.m., the Winter Chefs Cooking Class Series at the Dallas Farmers Market will be featuring a “Mardi Gras” themed class taught by Jon Alexis of TJ’s Seafood Market & Grill. It’s about time you impressed your Mardi Gras party guests with some new recipes. $30 per person at the door
The product of good beer and live music is a fun Sunday afternoon. Cheers to Goodfriend Beer Garden and Burger House partnering with Lakewood Brewing Co. and Pura Verde Tequila to bring you “¡Ay Dios Amigos!” Starting at noon on Sunday, Feb. 23, experience one-of-a-kind beers that have been aged in Pura Verde barrels, as well as live music performed by Hazardous Dukes, Psycho Pony, and Hell Texas.
Time to add new seafood recipes to your cookbook. Every Sunday at 3 p.m., Sea Breeze Fish Market and Grill offers a seafood cooking class. Each recipe will be paired with wine. Class sizes are limited. Reservations are required and can be made by calling (972) 473-2722.
Hayley Votolato is a D Magazine intern, and aspiring food and travel editor. She will be graduating from Texas Christian University with a degree in Strategic Communication from the Schieffer College of Communication this May.