Iron Horse Vineyards progressive wine dinner with Iron Horse Vineyards owner Joy Sterling and Master Sommelier Guy Stout of Glazer’s:
At Four Seasons Hotel, 1300 Lamar; 6:30 p.m. Wednesday; $95.
“Drink Pink” wine tasting to raise funds for the Rose (the-rose.org): At Brix Wine Cellars, 110 Vintage Park, Suite T. 6-9 p.m. Wednesday; $35.
At Envy Wine Room, 317 Gentry in Old Town Spring. 7 p.m. Nov. 5; $65.
At the Brookwood Cafe, 1752 FM 1489, Brookshire. 7-11 p.m. Nov. 6; $25-$150.
Don’t just sample something with pumpkin pie spice — make something out of an actual gourd.
More than 35 million pounds of candy corn will be produced this year. But how do you eat it?
It’s Disney in the best way possible. Cocktails.
The weather is starting to cool down, and with it comes the chill, scarves and gloves.
Fall Cabernet Sauvignon tasting:
Iron Horse Vineyards progressive wine dinner with vineyard owner Joy Sterling and Master Sommelier Guy Stout of Glazer’s:
“Drink Pink” wine tasting to raise funds for The Rose (the-rose.org): At Brix Wine Cellars, 110 Vintage Park, Suite T; 6-9 p.m. Oct. 28; $35; 281-374-6100.
Twenty years later, he and his dashing husband are successful dentists in Phoenix, and I still get weak in the knees when offered any form of deep-fried dough.
3 tablespoons shortening or unsalted butter
¾ teaspoon kosher salt
About 6 cups vegetable oil for frying
Mix the water and yeast together in the bowl of a standing mixer fitted with a dough hook and let sit until bubbles appear on the surface, like a latte, about 8 minutes.
[…] whisk together the granulated sugar, egg and milk in a separate bowl.
Let rest in the refrigerator overnight, leaving lots of space above it as the mixture will quadruple in size overnight.
Use a slotted spoon to transfer the beignets to a strainer set over a bowl or onto a plate lined with folded paper towels to drain.
The Paris Judgment – France vs. USA: At Memorial Wine Cellar, 7951 Katy Freeway, Suite B. 6:30-8 p.m. Wednesday; $45; 713-826-2967.
Domaine de Mourchon wine dinner with owner Walter McKinlay: At L’Olivier, 240 Westheimer; 7 p.m. Thursday; $69 plus tax and gratuity; email@example.com
Luminis wine dinner with winemaker Cristian Allamand: At Tango & Malbec, 2800 Sage, Suite A-100; 6-9 p.m. Friday; $95; 713-629-8646.
Sip & Stroll Wine Fest: At Kemah Boardwalk, 215 Kipp, Kemah; 2-5 p.m. Saturday; $54.95; 877-285-3624.
Bordeaux Trio dinner with Spec’s Bear Dalton: At Houston Club, 910 Louisiana in One Shell Plaza; 7 p.m. Monday; $185; 713-854-7855 or firstname.lastname@example.org.
It’s nice to live in the modern world, where a Jewish kid from Southern California can pursue a doctorate in Mexican studies, spend nine years cooking Italian food and later open a blockbuster Mexican restaurant, Comal, in downtown Berkeley.
Perennially packed since it opened three years ago, the food at Comal expresses Matt Gandin’s passion for the food of Mexico, but Gandin pushes beyond the usual, offering large-format feasts cooked over a wood-burning grill.
When white shrimp ceviche is on the menu, be sure to make room for it. The dish thrums with chile and lime, its snappy white shrimp “cooked” by the acid. Happily, it’s a simple recipe to replicate at home, a no-cook dish that’s good any time.
Lately the internet has been sending serious love to the entire cast of Disney Princesses. Most notably, artists have been rendering the childhood heroines into hipsters, pin-up dolls, and stunning, makeup-less renditions of themselves. Our culture is so obsessed with the illustration ladies that someone even saw a princess in her iced coffee.