The Week's Best Culinary Events, March 20 - 26, Including A Craft Beer Tasting
Wednesday, March 20
If Wednesday is your super-fancy day, then you might enjoy dinner at FT-33 where chef Matt McCallister is working up a six-course Texas-inspired dinner paired with Corra Wines, with detailed explanations courtesy of winemaker Celia Welch. Dinner is $200 per person including the wine pairing. RSVP by calling 214-741-2629.
Friday, March 22
Deep Ellum Brewing Co. is celebrating World Water Day by hosting Drink Local, Give Global to benefit Ten for 10|Water for Africa from 6 to 9 p.m. The Sean Russell Band will provide proper background ambiance while you sip beer knowing that your paid admission has helped people in Rwanda have clean water.
Chef Anthony Bombaci of the Media Grill and Bar at the Hilton will create a beer dinner featuring Deschutes Beer from Bend, Oregon, this Friday. Dinner is $60 per person, call 214-761-7439. Complimentary parking is available. That seals the deal, right? Thought so.
Saturday, March 23
Sigel's in Richardson (909 Abrams Road) is hosting a craft beer festival this Saturday from 1 to 4 p.m. Brewery reps will be on hand to offer samples and chit-chat about hops and glycol loops while you sip on more than 20 different beers. There will be a more than 60 different beers to choose from, but you can't try them all. Gaw, you're such a lush. RSVP so they can get a proper headcount for the free hotdogs. You can also call David Lecour at 972-480-8484 or email email@example.com .
Monday, March 25
Sigel's at 5956 Sherry Lane is hosting a benchmark pinot noir tasting with more than 50 bottles from California, Oregon, Italy and Burgundy, served along with a few appetizers. Tickets are $50 and the event runs from 5:30 to 8:00 p.m. For reservations contact Randy McLaughlin at firstname.lastname@example.org or call 214- 350-1271.
Tuesday, March 26
World of Beer in Arlington is turning over their taps to Deep Ellum Brewing Co. There will be 10 beers (pictured at top), plus a limited edition Dreamcrusher glass and Double Brown Stout randalled (yep, that's a verb) through chocolate and bourbon soaked cherries.