Upcoming Events: Indo-European Wine Dinners and Mixology Masters

Categories: Edible Events

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What milkshake would you make?
Calling all milkshake makers: Alamo Drafthouse just announced its first-ever milkshake creation contest. Along with all of the milkshake flavors the movie chain currently sells, it's looking to expand that list by one: a fall flavor-inspired or movie-themed shake will be the next milkshake on the roster, and Alamo is looking to its guests to create that shake.

"Do you have what it takes to land on the menu alongside Alamo favorites like the 512 Pecan Porter shake, Porky's Pizza or the Royale With Cheese?" challenges Alamo Beverage Director Bill Norris. "Now is the time to find out."

Milkshake recipes can be entered on the Alamo Drafthouse website, and all entries must be submitted by August 20. The recipes will be judged by Norris himself as well as Executive Chef John Bullington and Alamo CEO and founder Tim League.

Milkshakes will be judged not only based on taste, but also the creativity of the name: The more wit, the more win. The grand prize winner will have their shake featured on Alamo Drafthouse menus nationwide for at least three months and will also receive an All-You-Can-Watch movie pass for use during the duration of the time that their winning shake is on the Alamo menu. Two other finalists from each participating market will receive a $50 Alamo Drafthouse gift card, so get to shaking.

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If you've been enjoying the Houston Museum of Natural Science's new Lab5555 cocktail nights, we've got something extra special brewing for you: a mixology contest sponsored by Eating Our Words on Friday, August 17. That night, Lab5555 will feature a stage that showcases four expert mixologists from bars across the city, including Mongoose versus Cobra and Grand Prize Bar.

The night will kick off at 8 p.m. as usual, with the mixologists making samples of their cocktails for the crowd. Guests will vote on their favorite concoction and the winner will be announced at 9 p.m. Afterward, enjoy all the live music and food truck fare you've come to expect from a Lab5555 event.

If you just can't wait for Randy Rucker's new restaurant, Briar and Bramble, to open, you're in luck: The chef has a big dinner coming up soon and seats are still available. Rucker is partnering with sommelier William Meznarich to do an epic nine-course meal with wine pairings, which is $300 all-inclusive.

The courses include dishes such as quail eggs marinated in sweet tea served with Ca' del Bosco Cuvee Prestige and scallop boudin blanc with mustard & samphire served with Joh. Jos. Prüm Wehlener Sonneuhr Riseling Spätlese. It will take place on Monday, July 30, starting at 6 p.m. at the beautiful studios of Ralph Smith Photography on 5226 Elm. Tickets are available online.

Indian food and European wine pair beautifully, and that's what Narin's Bombay Brasserie, hopes to showcase with its elegant Indo-European wine dinner at 7 p.m. this coming Wednesday, June 25. The Indo-European theme is an extension of the French twist given to Narin's traditional Indian fare.

Chef Gary Grewal and his team will serve an array of Indian dishes, all matched with fine European wines. Guests will enjoy a five-course menu that includes lobster samosa with ginger tamarind sauce and artichoke chicken mushroom cannelloni. Each course will be paired with wines selected by Republic National sommelier Brett Walters. The cost is a reasonable $65 per person (not including tax and tip). Call 713-622-2005 to reserve your spot.



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Location Info

Map

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Category:

Mongoose Versus Cobra

1011 McGowen St., Houston, TX

Category: Music

Grand Prize Bar

1010 Banks, Houston, TX

Category: Music

Narin's Bombay Brasserie

3005 W. Loop S., Houston, TX

Category: Restaurant

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1 comments
mackayspr
mackayspr

The milk shake creation contest to be conducted by Alamo Drafthouse will provide a wonderful opportunity to enthusiastic aspirants to display their culinary skills. During a recent visit to Edinburgh, I was greatly impressed by the excellent culinary skills of chefs of various restaurants there. Arboath smokies, cabbie claw, crappit heid, Aryshire bacon, haggies,forfar bridie, red pudding,burnt cream,apple frushie,blaeberry pie and carrageen moss were simply sumptuous.

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