Revana wine portfolio tasting and dinner: Beckrew Wine House, 2409 W. Alabama. 6-9 p.m. Thursday. $35 for tasting, $120 for dinner, both plus tax and gratuity. 713-526-2242.
Vast Varietal Tasting: Vine Wine Room, 12420 Memorial. 3 p.m. Saturday. $69 plus tax and gratuity. ($59 for Wine Club members). 713-463-8463.
Basque cider and wine dinner: Uchi, 904 Westheimer. 6:30 p.m. Monday. $145 plus tax and gratuity. 713-492-4564.
Ken Wright Cellars wine dinner with Ken Wright: Backstreet Cafe, 1103 Shepherd. 7 p.m. Tuesday. $115 plus tax and gratuity. 713-521-2239.
Sparkling wine tasting: Third Coast Restaurant, 6550 Bertner. 6-7:30 p.m. Jan. 24. $45. 713-749-0400.
Guided tasting with Master Sommelier Jack Mason: Pappas Bros. Steakhouse, 1200 McKinney. 6 p.m. Friday. $300 plus tax and gratuity. 713-658-1995.
Churrascaria wine dinner: Chama Gaúcha, 5865 Westheimer. Monday. $85 plus tax and gratuity. 713-244-9500.
Vintage 2015 (Mostly) Cru Classé Bordeaux tasting, hosted by Spec’s: Crystal Ballroom at the Rice, 909 Texas. 4:30-8:30 p.m. Tuesday. $100 cash, $105.26 with a credit card. 713-854-7855 or email@example.com.
Sparkling Wine Tasting: Third Coast Restaurant, 6550 Bertner. 6-7:30 p.m. Jan. 24. $45. bit.ly/thirdsparkling.
Ongoing wine education: The Texas Wine School, 2301 Portsmouth. thetexaswineschool.com. 713-828-7767.
Weekly free tastings: Houston Wine Merchant, 2646 S. Shepherd.
When it comes to trendy foods, I’m no early adopter. It took me years to get past my quibbles with quinoa, to dive into the mysteries of chia pudding and, most recently, to tackle a cauliflower pizza crust.
As with the first two items on that list, the cauliflower pizza I tried a couple of years ago was so disappointing (soggy), I dismissed the entire concept as not worth the time. But then I got on the cauliflower rice bandwagon, making it virtually every week and playing around with various spices and add-ins.
This recipe goes to the head of the class, turkey burger-wise. Its perfectly proportioned, Greek-inspired combo of crumbled feta, red onion and dill makes the meat flavorful and keeps it moist. It would fit right into a plan for eating better in the new year.
You could serve this burger without any condiment, but a dollop of tzatziki or squirt of Sriracha would cool it down or spice it up nicely.
Turkey Burgers with Feta and Dill
Adapted from “Prevention’s Mediterranean Table: 100 Vibrant Recipes to Share for Lifelong Health,” by the editors of Prevention Magazine and Jennifer McDaniel (Rodale, 2017)
We tested these using 16 ounces and 20 ounces of ground turkey, and we preferred the thicker burgers from the 20-ounce portion.
A British chef claimed on Facebook to have “spiked” the meal of a “pious and judgmental” vegan after losing patience with a group of difficult diners at her restaurant.
The annual celebration brings Elvises of all kinds out of the woodwork. In fact, he’s never left the building.
Louis Jadot 2015 seminar with Spec’s Bear Dalton: Wine School at l’Alliance Française, 427 Lovett. 7 p.m. Monday. $180 cash, $189.47 with a credit card. 713-854-7855 or firstname.lastname@example.org.
Robert Foley Vineyards vertical tasting of 12 vintages of claret: Oxbow 7, 1121 Walker. 7-9 p.m. Tuesday. $125. 713-487-6137.
Guided tasting with Master Sommelier Jack Mason: Pappas Bros. Steakhouse, 1200 McKinney. 6 p.m. Jan. 12. $300 plus tax and gratuity. 713-658-1995.
Vintage 2015 (Mostly) Cru Classé Bordeaux tasting, hosted by Spec’s: Crystal Ballroom at the Rice, 909 Texas. 4:30-8:30 p.m. Jan. 16. $100 cash, $105.26 with a credit card. 713-854-7855 or email@example.com.
Ongoing wine education: The Texas Wine School, 2301 Portsmouth.