This Week in Gluttony is jam-packed with tasty dinners, featuring wine, beer, tequila and balsamic vinegar — but not all during the same meal. If sitting down for a multicourse feast is your idea of a good time, then this week is for you.
Wednesday, February 26
Hogue Cellars Wine Dinner at Olenjack’s Grille
Olenjack’s Grille hosts Hogue Cellars for a four-course dinner paired with wines from Washington’s Colombia Valley. Dishes include baby back ribs, warm mushroom and arugula salad, beef tenderloin, and chocolate angel food cake with hazelnut mousse. Cost is $65 per person, and you can reserve your spot by calling 817-226-2600.
Thursday, February 27
Partida Tequila Dinner at Lazaranda
Chef Antonio Marquez prepares a six-course dinner paired with Partida tequila for those who dare to partake on a school night. The menu includes crab-stuffed piquillo peppers, Caesar salad, Parmesan chicharron and smoked salmon, chicken breast with zucchini blossoms and black beans, sauteed prawns in Partida Silver tequila, goat cheese and peanut-crusted filet mignon with wild mushroom sauce, and corn flan for dessert. The cost is $46 per person, and you can reserve your spot by calling 972-866-8900.
Aceto Balsamico Dinners at Nonna
For two nights only (February 27-28), the menu at Nonna is devoted to exploring aceto balsamico — better known to Americans as balsamic vinegar. The dinners have a unique format with three categories: young balsamic, medium aged balsamic and old balsamic. Dishes include fennel salad, beef tongue with sunchokes and balsamic mayonnaise, sweet potato gnocchi with brown butter and Castelmagno, Windy Meadows chicken and sausage with butter and sage, and fluke with fumet and leeks. Pricing is à la carte. Call 214-521-1800 for reservations.
Friday, February 28
Real Ale Beer Dinner at The Rustic
The Rustic hosts a six-course beer dinner with Real Ale Brewing Company. Chef Matt Balke prepares courses such as avocado salad with grapefruit, endive, beet and tarragon; blue cheese and bacon dates with chestnut puree and arugula; steak tartare with dill crème fraiche, egg yolk and grilled baguette; rabbit sausage risotto with spicy soppressata, Spicer’s mushrooms, mustard jus and kale; pork cheeks with grits and stinging nettles; and goat cheese cheesecake. Cost is $75 per person. Reservations can be made by emailing at firstname.lastname@example.org.
Sunday, March 2
Prairie Artisan Ales Dinner at Bird Cafe
Bird Cafe in Fort Worth has chosen Prairie Artisan Ales for its inaugural beer dinner. Owner and brewer Chase Healey pairs his beers with six courses prepared by chef David McMillan, including Hawaiian fish auction crudo, mushroom fritto misto, pork belly, chicken with forbidden rice and squid ink, and chocolate mousse with almond mole and cream scones. The dinner costs $75 per person, and reservations are highly recommended. You can call 817-332-2473 for those. The event is going down in the Rookery on the second floor.