This week means business when it comes to wining and dining. Enjoy yourselves, folks, but sip with caution.
Wednesday, Feb. 20 at 6:30 p.m.
Cafe Modern’s Spanish and French wine dinner will keep you feeling satisfied with five courses of elegant European cuisine. The menu will include house-made charcuterie, grilled mackerel with tomato, braised rabbit and chickpea crepes, lamb chop with white bean stew, and Manchego and mebrillo ice cream. Reservations are required and can be made by calling 817-840-2157. $95 per person; $89 for members.
Who would have thought wine and brisket would go hand-in-hand? The Wine Poste, apparently. The Wine Poste will be hosting a Pecan Lodge brisket and Zinfandel event. They will be serving six highly sought-after Red Zinfandels from California with ½-pound portions of brisket. The wines will be available for purchase, and are priced between $14 and $35 per bottle. Tickets can be purchased on The Wine Poste’s website. $30 per person.
Seven Sous Chefs at Driftwood
Monday, Feb. 24 at 7 p.m.
In celebration of Dallas’ top sous chefs, Driftwood will be hosting a seven-course dinner on Feb. 24 at 7 p.m., featuring seven sous chefs from renowned Dallas restaurants. The chefs participating are Driftwood’s Justin Holt, The Mansion Restaurant’s Dina Butterfield, FT33’s Misti Norris, The Joule’s Rose de la Rosa, CBD Provisions’ Thomas Seargeant, Casa Rubia’s Cody Sharp, and GMO Tristan formerly of Boulevardier. This seven-course dinner will of course be served with wine pairings. Reservations are required and can be made by calling (214) 942-2530. $130 per person.
Feb. 27 and 28
If you aren’t much of a balsamic connoisseur, then you might not know that balsamic changes flavors as it ages. Nonna has sourced traditionally made aceto balsamico from Modena, New Mexico, and Monticello for its two balsamic dinners on February 27 and 28. These balsamic vinegars range from five-years-old to 100-years-old. Three categories of balsamic dishes will be served: dishes for young balsamic, dishes for medium aged balsamic, and dishes for old balsamic. Reservations are required and can be made by calling (214) 521-1800. Priced at regular menu prices.
Dishes with Young Balsamico, 3 – 5 Years
Salad of Shaved Fennel, Granny Smith Apple and Red Onion
Tri – Colore Salad: Treviso, Endive and Arugula with Tesa and Walnuts
Beef Tongue with Sunchokes & Balsamic Mayonnaise
Sweet Potato Gnocchi with Brown Butter and Castelmagno
Scarpinocc of Windy Meadows Chicken and Sausage with Butter and Sage
Mink Island Fluke with Fumet and Leeks
Bollito of Quail & Cotechino, Sauce Pevra Spiked with Balsamico
Brasato of Wagyu Shank with Smashed Potatoes and Fried Shallot
Dishes with Medium Bodied Balsamico, 8 – 12 Years
Burrata with Brussels Fried in Extra Virgin Olive Oil, Duck Prosciutto and Farro Piccolo
White Asparagus, Prosciutto di San Danielle, Farm Egg and Fonduta
Butternut Squash Soup with Dungeness Crab
Seared Nantucket Bay Scallops with Cippolini Agrodolce and Calabrian Hot Pepper
Farro Tagiolini with Duck Polpettini, Cippolini, Vin Santo and Walnuts
Aquerello Risotto Bianco with Baby Artichokes
Berkshire Pork Milanese with Castelfranco & Shaved Parmigiano Reggiano Vacche Rosse
Dishes with Old Balsamico, 25+ Years
Avocado with Sea Salt
Butter Poached Georgia White Shrimp with Ceci Beans
Salad of Avocado, Maine Lobster and Endive
Lamb Carne Cruda with Hedgehog Mushroom Conserva
Sformatino of Parmigiano Reggiano Vacche Rosse
Tagliata of Miyazaki Wagyu Beef and Roasted Marrow Bones
Cappelletti of Kabocha Pumpkin with Pancetta, Hen Livers, Cippolini Onions and Marsala
Pancetta Wrapped Quail Stuffed with Risotto, Sausage and Leeks
Friday, Feb. 21 at 6 p.m.
Brewmaster Leo Basille will be featured at Bread Winners’ Abita five-course beer dinner on Feb. 21 at 6 p.m. Sip on Abita Grapefruit IPA, Abita Turbo Dog, Abita Restoration Pale Ale, Abita Abbey Ale, and Abita Purple Haze while consuming five savory dishes. If that beer list didn’t get your mouth watering, will their house ciabatta crostini served with a layer of bacon jam and sweet onion marmalade do the trick?
The Social House
Tuesday, Feb. 25 at 7 p.m.
The Social House’s five-course beer dinner on Feb. 25 at 7 p.m. will be featuring Real Ale Brewing Company. Feast on lobster fritter, fried Maine lobster, a class ruben with sauerkraut, marinated tilapia, braised short rib, slow-cooked beef short rib, and fried ice cream. Reservations can be made by calling (972) 392-4300. $45 per person
Thursday, Feb. 27 at 7 p.m.
There is nothing like a round of tequila and a six-course meal to put you in high spirits. Lazaranda’s tequila dinner on Feb. 27 at 7 p.m. might leave you feeling a bit of a food coma from their stuffed piquillo peppers, Caesar salad, stuffed chicken breast, shrimp “de la Paz,” and a goat cheese and peanut-encrusted petite filet mignon with wild mushroom sauce. To top off the meal, corn flan with Partida Reposado raspberry cream sauce will be served for dessert. Reservations are required and can be made by calling (972) 866-8900. $49.95 per person.
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.