If you need to recover from your Labor Day festivities this week, you will be relieved to know there are no hot dog-eating contests on the calendar. This Week in Gluttony is pretty low-key, with a nice wine dinner, a new initiative with an artsy twist and a chance to mingle with the finalists for Kitchen LTO 4.0.
Tuesday, September 2
Mi Sueno Wine Dinner at Hibiscus
Hibiscus welcomes this boutique Napa Valley winery for a multicourse dinner. Chef Graham Dodds prepares the menu, which includes dishes such as Diver scallop crudo, crispy sweetbreads with frisee and fig mostarda, Muscovy duck cassoulet with sausage, and local Texas cheese and fruit. The event starts at 6:30 pm and costs $85 per person. Reservations can be made by calling 214-827-2927.
Chipotle presents GMO OMG at Granada Theater
Chipotle Mexican Grill is hosting a screening of GMO OMG, followed by a panel discussion with moderator Susie Marshall, executive director of GROW North Texas. The panel includes local experts Paul Magedson with Good Earth Organic Farm and Amanda Vanhoozier with Coppell Farmers Market. Admission is free, and all attendees receive a Chipotle BOGO card (buy one/get one for burritos, bowls, salads or tacos). Doors open at 7 pm; the film starts at 7:30.
Friday, September 5
Fridays (at) GMF at Goss-Michael Foundation
For this new initiative, the Goss-Michael Foundation is teaming up with Green House Market to give diners a chance to hang with GMF exhibiting artists while enjoying a farm-to-table-lunch. For this kickoff, attendees can meet Adam Ball and Michelle Rawlings. Cost is $15 per person and includes choice of three courses: tarragon chicken salad; apple cabbage slaw; green bean, tomato, and mozzarella salad; asparagus and mushroom with caramelized onion; hummus with chili oil and veggies; and minted fruit. You must RSVP by September 3, and you can do that by emailing ruby@gossmichaelfoundation.org.
Saturday, September 6
Tailgate Party Cooking Class at Second Floor by Scott Gottlich
Chef-partner Scott Gottlich and new executive chef Andrea Maricich demonstrate how to make game-day favorites such as shrimp bites, buffalo mac and cheese, and spicy nuts. Mixologist Seth Brammer brings the beer cocktails and martinis. Class runs from 1-3 pm. Cost is $45 per person, and you can reserve your spot online.
Sunday, September 7
Meet. Taste. Review. Vote. at Kitchen LTO 4.0
Foodies can meet the chef finalists and taste-test their creations, explore works by artist finalists, and be the first to vote for their favorites in this fourth iteration of the permanent pop-up restaurant at Trinity Groves. Among those in the running is Naughty Chef Blythe Beck and current LTO sous chef Megan Potts. Tickets are limited; they are going for $65 a pop and can be purchased online.
Hibiscus welcomes Mi Sueno winery for a dinner on September 2.
