HIGHLIGHTS & UPCOMING: Tony Vallone's Regional Italian Cuisine Series

Last Thursday I was the guest of Ciao Bello for a dinner as part of their Regional Italian Cuisine Series hosted by the legendary Tony Vallone.

In the case of this dinner, the pictures are not only worth 1000 words, but also conjure roughly as many pleasant memories. We feasted on olives stuffed with ground beef, braised octopus, lamb shank, and one of the most tender, rich white sauce spinach lasagnas I have ever eaten in my life.

Complementing these well-curated culinary treasures was fantastic conversation and truly generous pairings of Garofoli varietals.

If you missed this dinner, stop your your regretful sobbing. Another dinner is scheduled for October 5th and tickets will be available soon.

UPCOMING: Flanagan Wine Dinner at Harold's

FYI, you've got plans now for Tuesday, April 26th.  Why? Because that is when Harold’s Restaurant, Bar & Terrace will be hosting a wine dinner featuring Flanagan Wines.  As many of you may know, Harold's is home to one of my all-time favorite dishes: crispy duck parts. After perusing the menu for this six-course dinner, I predict Chef Antoine Ware's glazed pork belly with root beer may also be joining that list.  

This special wine dinner costs $125 per person plus tax and gratuity. Reservations can be made online or by calling the restaurant at 713-360-6204.

UPCOMING: Duchman Family Wine Dinner at Harold's

Mark your calendars, folks! Harold's in the Heights will be hosting a wine dinner featuring selections from Duchman Family Winery on Wednesday, March 2nd at 6:30pm.

Based in Driftwood, Texas, Duchman Family Winery  has received numerous accolades for their wine and this dinner presents a terrific opportunity to sample a spectrum of their varietals. 

Also, there will be pork ribs. And chocolate cake. And, I hope, then even more pork ribs.

UPCOMING: Chateau de Pibarnon Bandol Wine Dinner at Durham House

WHAT: A Five-Course Wine Dinner with Château de Pibarnon wine pairings, featured for the first time in Texas.

WHERE: Durham House

WHEN: Thursday, December 10th, 2015

THE DEETS, PLEASE:

First Course: Geoduck with lemon oil, citrus, pomegranate gastrique and micro cilantro
Domaine Turenne, Côte de Provence Cuvée Antoine Blanc, 2014

Second Course: Alligator Tamale with caramelized fennal masa, green mango salsa and sassafras leaf
Château de Pibarnon, Bandol Blanc, 2014

Third Course: Razor Clams or Mussels with white wine, marinara, chorizo and red pepper flakes

Château de Pibarnon, Bandol Rosé, 2014

Fourth Course: Venison Pot-Au-Feu with carrots, onions, turnips, potato, brussels sprouts, cornichons, mustard and sea salt
Château de Pibarnon, Bandol Rouge, 2011

Fifth Course: Mille Feuille with coconut crème, braised pineapples, tarragon pecan crumble and shaved coconut
Domaine Vordy-Mayrannes, Languedoc Muscat, 2014

The Durham House will also be offering a fine selection of French spirits after dinner

BRIDEY NOTE: Tell me where else in town you can eat a "1000 layers" of French pastry and an alligator tamale.

A Home(town)-Cooked Thanksgiving: What To Drink With What (WINE EDITION)

You know what local treats to pick up for your home(town)-cooked Thanksgiving.

Now it's time to pair these holiday comestibles with some booze...I mean, sophisticated libations.

For assistance in this matter, I turned to my two favorite Houston winemakers, Ryan Levy and Ian Eastveld, sommeliers and owners of The Nice Winery. I should also mention they are also both Cordon Bleu-trained Chefs. #overachievers

Ryan Levy (left) and Ian Eastveld (right)

First, buy a whole bottle of  Notorious Chardonnay. It pairs well not only with your Sopa de Calabaza and Mole Cornbread but also the Truffle Macaroni and Cheese.

Then, go to the red side for your Brussels Sprouts and Cauliflower Au Gratin with a Notorious Pinot Noir.

(Btw, I'm sensing a theme here and it ain't have nothing to do with rap. For the complete experience, sample the aforementioned Notorious wines while watching the eponymous film.)

Next, savor that Spinach Kugel Soufflee  with a Nice Rose of Pinot Noir (because I know you aren't f&cking drinking any Merlot).

Your turkey and Andouille Sausage Stuffing need to be washed down with something different. No, not hot apple cider (save that for the kids) but rather a Nice Malbec Reserve. 

By now you may be three sheets to the wind and therefore ready to hit the sheets in a tryptophan-induced slumber. Take a nap while more industrious members of your clan take a walk and regroup for a slice of Whiskey Pecan Pie--and a glace of Nectar PX Gonzales Byass Pedro Jimenez.