This Week In Gluttony
It’s time for wine to shine in a pairing dinners that feature fall dishes this week. But save room for some spanakopita at the 50th annual Fort Worth Greek Festival, where hundreds will flock for homemade Greek dishes, drinks, and dancing.
Monday, November 6
Real Ale & Silver Star Whiskey Dinner at Social House
Five courses for $55 (plus tax and gratuity) is a steal when menu items include smoked rabbit, Georges Bay scallops, lamb lollipops, braised wild boar, and apple-pear upside down cake. Courses will be paired with brew from Blanco’s Real Ale Brewing Company (some barrel-aged) and Texas Silver Star whiskey from Fort Worth’s own Trinity River Distillery. Dinner starts at 7 pm.
Tuesday, November 7
The Debutante Farmer at Central Market
Cookbook author and Today contributor Elizabeth Heiskell, aka the Debutante Farmer, will appear at the Central Market Fort Worth Cooking School for a class called "What Can I Bring? Southern Food for Any Occasion Life Serves Up." She and her husband run Woodson Ridge Farm near Oxford, Mississippi, which provides fresh produce to chefs, restaurants and families. She will offer ideas and dishes for Southern-inspired holiday entertaining, including pimento cheese, bacon bites, shrimp Creole, and RC Cola cake. The event begins at 6:30 pm, and reservations are $65.
Thursday, November 9
Grgich Hills Estate Wine Dinner at Local Foods Kitchen
Napa Valley wines will be paired with four courses from chef-owner Katie Schma, known for her beautifully presented dishes that are just as tasty as they are pretty. Guests will be treated to brown butter scallops over lemon herb pappardelle pasta, braised short ribs with whipped parsnips, baked goat cheese, and a flourless chocolate torte with zinfandel-soaked cherries. Dinner begins at 6:30 pm, and reservations are $85 plus tax and gratuity.
Friday, November 10
Fort Worth Greek Festival
It’s the 50th anniversary of St. Demetrios Greek Orthodox Church's festival, which draws hundreds each year for authentic Greek dishes like pastitsio (ground beef and macaroni casserole), moussaka (eggplant layered with ground beef, potatoes, and zucchini), gyro sandwiches, and baklava. Also visit for live Greek music, folk dancing, and frozen entrees and baked goods to go. The festival runs through Sunday, and food and drink tokens are $1 each. Admission is also $1.
Penner-Ash Wine Dinner at Cadillac Wines
Chef Jen Williams of JayCee Hospitality, a private chef service,will prep a five-course meal to pair with Oregon’s Penner-Ash wines. Guests should expect a seasonal menu, with the third course serving as an ode to Thanksgiving featuring Texas quail with chestnut and raspberry stuffing made with leeks, beets, and black garlic. Williams’ kitchen experience also includes time at Magnolia Cheese Company, Sera Dining & Wine, and Piattello Italian Kitchen. Dinner starts at 6:30 pm, and reservations are $65.