Monthly Archives: April 2017

Upcoming Houston wine events

Fulshear Farm & Vineyard Faire:

Fulshear Run. 2-6 p.m. Sunday. $50 in advance, $60 at the gate ($100/$125 for VIP access). farmandvineyardfaire.com.

Vino and Vinyl, 3340 FM 1092, Suite 150, Missouri City. 2-4 p.m. Saturdays. 281-208-7453.

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Austin import Tacodeli joins Washington Avenue scene

The indoor counter-service dining area has a colorful industrial feel with exposed brick, reclaimed wood bench seating and exposed bulbs hanging from the ceiling above small cafe tables.

Customers can chose from some two dozen different tacos at lunch, whether meat (beef, chicken or pork with all manner of toppings), seafood (the Tikin Xic has achiote-marinated grilled salmon, salsa negra, escabeche and cilantro) or vegetarian (including the Frontera Fundido Portobello with roasted mushrooms, jack cheese, poblano and onion rajas).

For breakfast, diners may either build their own or choose from versions such as The Otto (refried black beans, bacon, avocado and Monterrey Jack cheese).

Tacodeli is serious about its ingredients: akaushi beef from HeartBrand Ranch, USDA organic pork, antibiotic-free chicken, responsibly sourced shrimp and sustainably farmed salmon.

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Upcoming Houston wine events

Spirit of Greece – A Taste of Crete wine tasting with Helen’s Evan Turner:

Benefits the Daughters of Penelope charitable projects and schools in Greece.

Women of Wine (WOW) tasting with hors d’oeuvres:

Houston Livestock Show & Rodeo wine appreciation dinner:

Fulshear Run. 2-6 p.m. April 30. $50 in advance, $60 at the gate ($100/$125 for VIP access). farmandvineyardfaire.com.

Vino and Vinyl, 3340 FM 1092, Suite 150, Missouri City. 2-4 p.m. Saturdays. 281-208-7453.

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Salmon with polenta an easy weeknight delight

How about a bright, rich pink piece of salmon perched atop a bed of polenta, piled with a mound of roasted cherry tomatoes, collapsed into their own sweetness?

2 tablespoons unsalted butter

In a heavy Dutch oven or large (4-quart) saucepan, bring the broth and milk to a simmer over medium-high heat.

Reduce the heat, sprinkle in the polenta, whisking all the while, and keep adjusting the heat so the mixture stays at a gentle simmer.

While the polenta is cooking, heat 2 tablespoons of the oil in a large skillet, preferably nonstick, over medium heat.

Transfer the tomatoes to a bowl, stir in the vinegar, and tent with foil to keep warm.

Nutrition information per serving: 684 calories; 296 calories from fat; 33 g fat (10 g saturated; 0 g trans fats); 128 mg cholesterol; 263 mg sodium; 49 g carbohydrate; 5 g fiber; 10 g sugar; 46 g protein.

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Real Ale turns attention to the craft of distilling

The following year, he secured licenses, ordered a hand-hammered copper still and started “quietly” distilling spirits and aging them for 17 to 20 months in No. 3 charred oak barrels.

The brewery contributes the foundational liquid in the form of beers Real Heavy Scotch ale and Devil’s Backbone, a Belgian-style tripel, brewed to recipe except for the hops and at a slightly cooler temperature.

The result of this process is then distilled to a higher alcohol level and aged separately before being “mingled” (as opposed to “blended,” which has a specific meaning for whiskey makers) together and with a single-malt concoction.

[…] Real Ale White becomes gin when distilled with 10 botanicals, including not just juniper but also coriander, lavender and bottlebrush leaves that add a lemony menthol flavor.

Bottles, along with seasonal cocktails like the Brad Smash with fresh lemon juice and a hibiscus simple syrup made on site, are sold exclusively at the Real Ale taproom.

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