This week in gluttony

Worldly wine dinners and bits of bourbon: The best food and drink events in Dallas this week

Wine dinners are in this week, with some heavy hitters, including FT33 and Oak, getting in on the action. But rest assured that there’s more to Dallas than just really good wine paired with really good food. We’ve also got a bourbon tasting and a vegetarian festival at the Farmers Market to leave you with the options for a well-rounded week in gluttony.

Wednesday, March 20

Duckhorn and Marbleous Beef Wine Dinner at Central 214
Using Texas Wagyu from Marbleous Beef, chef Graham Dodds creates dishes such as cast iron-seared braised beef sirloin steak with pan roasted mushroom vol au vent. Courses are paired with wines from Duckhorn Vineyards. Tickets are $90 and can be reserved at 214-443-9339 or simon.holguin@central214.com.

Corra Wines Dinner at FT33
FT33 hosts award-winning winemaker Celia Welch for a six-course dinner featuring her Corra Wines. Welch, who has nearly 40 years of experience in the industry, was named Winemaker of the Year in 2008 by Food & Wine magazine. Dinner starts at 7 pm with a reception beforehand. Tickets are $200 per person and can be reserved by calling 214-741-2629.

Thursday, March 21

Bulleit Bourbon Tasting
The Second Floor hosts a tasting of Bulleit bourbon, complete with appetizers from new executive chef Daniel Trasevich. Master of whiskey James McCartney walks you through tastings of Bulleit’s original, rye and 10-year small-batch whiskeys from 5 to 7 pm. Admission is free, but RSVPs are required. Call 972-450-2978 or leave your name, number of guests and phone number on the Second Floor’s Facebook page.

Friday, March 22

Laurel Glen Vineyard Wine Dinner at Pappas Bros.
Laurel Glen Vineyard proprietor Bettina Sichel hosts this four-course dinner prepared by executive chef James Johnson. Diners taste an array of Sonoma Mountain Cabernet Sauvignons paired with dishes such as dry-aged rack of lamb with parsnip cake, ratatouille and watercress, and chili-cocoa-rubbed Prime strip loin with blackberry demi-glace, baked sweet potato puree and broccolini. Dinner begins at 6 pm and costs $195 per guest. Call 214-366-2000 for reservations.

Saturday, March 23

Meatout 2013 Festival
The Black Vegetarian Society of Texas hosts this event at Dallas Farmers Market with keynote speaker Afya Ibomu, a holistic nutritionist from Atlanta. Inside the event center, festival-goers experience vegetarian food samplings, food prep demos, health screenings and more from 10 am to 3 pm. The event is free and open to the public.

Sunday, March 24

Austrian Dinner by Chef Jason Maddy at Oak
Executive chef Jason Maddy has lived and cooked in Austria and shares some of the cuisine with diners beginning at 6:30 pm. The nine-course meal features wiener schnitzel and oxtail consommé; it is the first in a planned series of monthly chef dinners at Oak. The meal is $125 or $175 with wine. To make reservations, email info@oakdallas.com or call 214-712-9700.

The Second Floor is hosting a free tasting of Bulleit bourbon on March 21.

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Sweet spot

Artisanal Venezuelan bakery with French flair rises in north Dallas

Courtesy photo

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A new bakery with Latin roots and European elan has debuted in north Dallas: Called Pan Pa’ Vos, it is a Venezuelan bakery at 3855 Frankford Rd., near the border with Carrollton.

Pan Pa’ Vos (which means “bread for you” in Spanish), features a unique balance of cozy neighborhood bakery and sophisticated French boulangerie.

The shop is from Jaiver Díaz, who first opened the bakery under the same name in 2017, in his hometown of Cabimas, Venezuela. Díaz later sold his shop and moved to Dallas in search of better opportunities. He continued to bake at home in Dallas and sold to neighbors and fellow Venezuelans who knew his brand from back home.

During his delivery rounds, he kept seeing this vacant space on Frankford Road, formerly home to a dry-cleaners, so he decided to open the shop to cater to the growing demand that his home bakery business was no longer able to keep up with.

Pan Pa’ Vos offers a “flour to final product,” which he says are 100 percent artisanal, additive- and preservative-free, never-frozen baked goods.

“This sets us apart,” Díaz says.

The vast menu created by Díaz includes beautiful bicolor croissants in assorted flavors including pistachio, chocolate, dulce de leche, Nutella, and strawberries and cream, for $6. They also have savory croissants such as brisket, chicken, egg, turkey, and pulled pork, for $8.

Other French offerings include mille-feuille and palmiers.

True to their Venezuelan roots, they serve cachitos, a crescent-shaped bread roll filled with ham, ham and bacon, or ham and cream cheese, and an assortment of savory empanadas.

Other popular items include New York rolls, cruffins, and doughnuts, ranging from $3 to $5, and cakes by the slice for $5, or 10-inch cakes for $35.

Pan Pa’ Vos also bakes hamburger and hot dog buns, sourdough bread and French bread for pick up.

The bakery's two-story space is designed in earthy colors for a fresh, comfortable feel, with plenty of tables and booths, and a wide window overlooking the kitchen. They offer a full coffee and tea menu to complement their pastry menu.

“Our concept is relaxing, clean and quiet,” Díaz says. “It is all about order and presentation.”

They are open daily from 7 am-9 pm.

bakeries