A La Carte
"Heard over Coffee"
Mockingbird Bistro Wine Bar (1985 Welch at McDuffie) has a new winter season menu featuring upscale “comfort foods.” Owner/Chef John Sheely’s new appetizer offerings include Roasted Wild Mushroom Potage, Warm Spinach Salad and Tuna, Tuna, Tuna, including a tataki with seaweed salad. New main courses include King Salmon, Seared Rare Ahi Tuna, and Sea Bass, and Slow-Braised Short Ribs, among others. Reservations may be made by calling 713-533-0200.
Bistro Calais (2811 Bammel Lane) will be open for New Years’ Eve, serving five and six course dinners with seatings at 5:30, 7:30 and 9:30 p.m. The six course dinner applies only for the last seating. Live music will be provided by The Jane Vandiver Trio from 8 p.m. until midnight. Prices vary by seating. Call 713-529-1314 for reservations and more information.
Trevisio Restaurant (6550 Bertner at Moursund) has been selected by Wine Enthusiast magazine for an Award of Distinction in their 2007 restaurant awards. The awards will be presented in the February 2008 issue of the magazine. Sean Beck, certified sommelier, oversees the wine program at Trevisio in addition to Hugo’s and Backstreet Café. “The brilliance of great Italian food is that it is so simple and pure and that concurs with my philosophy of what a wine program should be: approachable and simple,” says Beck. For reservations and more information, call 713-749-0400.
Starwood Hotels & Resorts Worldwide, Inc. has opened the Sheraton Houston West Recruitment & Sales Center, which is located in Suite 216 of Memorial City Mall. Now accepting applications, the center has been opened to help fill positions and handle sales inquiries for three new Starwood properties: Four Points by Sheraton, Memorial City; Sheraton Houston West; and The Westin Houston, Memorial City, which are planned to open in the Memorial City area of west Houston in phases before the first quarter of 2009. The center will be open from 11 a.m. to 6 p.m. Interested applicants may also apply online at www.starwood.jobs.
Culinary Calendar
"Christmas, New Years and More"
Kiran’s (4100 Westheimer at Mid Lane) will be offering a generous buffet from 11 a.m. to 4 p.m. on Christmas Day, December 25. The price is $37.95 per person. They will be closed for dinner.
- On New Years’ Eve, December 31, they will be doing two seatings for dinner: 5:30-6:30 p.m. and 9 p.m. Items off the regular dinner menu and the New Year’s Chef Tasting Menu (for $65/ person) will be offered at the first seating. The second seating will include live music, party favors, and a champagne toast at midnight, and will feature the Chef Tasting Menu only (for $95/person).
- Reservations may be made by calling 713-960-8472
Tilas’s Restaurante & Bar (1111 S. Shepherd at McDuffie) will be featuring a festive dining experience on New Year’s Eve, Monday December 31. The celebration of 2008 will include a three-course meal, champagne (Freixenet Cordon Negro included with the meal; others available) and live music. Cost is $70 per person (plus tax and gratuity). Open seating. Call 713-522-7654 for reservations.
Simposio Ristorante, 8401 Westheimer (at Dunvale), will be hosting a week long Celebration of Beer, featuring a five course meal where beer is a major ingredient in the preparation of each menu item. The Celebration of Beer Dinner will be available from Monday, January 14 through Saturday, January 19, 2008. Cost is $65 per person, plus tax and gratuity. Open-seating by reservation only; call 713-532-0550.
On Tuesday, January 22, 2008, The Wine & Food Foundation of Texas will be hosting a grand tasting of Washington wines in conjunction with the Washington Wine Commission in Austin. The event will be at One World Theatre (7701 Bee Cave Road, 78746) from 6 to 9 p.m. and will feature over 60 wineries from Washington and a gorgeous array of appetizers and desserts. The cost is $50 for Foundation members (no guests) and $60 for the general public. For more information, visit www.winefoodfoundation.org or call the Theatre at 512-330-9500.
From the Wine List
"Small Bottles"
Interested in a tour of the wineries and vineyards of France? Check out O Chateau at www.o-chateau.com. You can also view their video wine blog at www.winerendezvous.com. Olivier Magny is the director of O Chateau and may be reached at Olivier@o-chateau.com.
According to Wine Spectator, Santa Cruz, California wine producer Bonny Doon Vineyard will be the first major U.S. brand to list ingredients on its wine label. Starting January 2008, Doon will put an ingredients list on its back label which will include components such as grapes, preservatives, and yeast.
Flat Creek Estate in Marble Falls has announced a new release called Travis Peak Select Burnt Orange 2007. The bottles of their leading Cabernet Sauvignon will have custom-etched longhorns to please UT fans. The bottles sell for $24.95 each and multi-bottle discounts apply on the wine price only. You may order online at www.FlatCreekEstate.com or by calling 512-267-6310.
Haak Vineyards & Winery in Santa Fe (6310 Avenue T, 77510) will be featuring an oyster fry and pruning day in the vineyards on Saturday, January 26, 2008. If you want cuttings for your own home vineyard (Black Spanish and Blanc du Bois grapes), arrive by 9 a.m. Oyster dinners will be sold from 1 to 4 p.m. and the band Strand Street 6 & 7/8 will provide music.
- Haak is also offering a port and chocolate evening on Saturday, January 12, from 6 to 8 p.m. Their 2002 Vintage Port and a chocolate buffet will be presented in the wine cellar and Echo Shen will provide harp music. Only 40 reservations will be accepted. You may reach the winery at 409-925-1401 and visit www.haakwine.com for more information.
My Recipe
"POM Tea Bellini"
Ingredients
1 ½ oz. Stockholm Krystal Vodka
2 oz. Pomegranate Peach Passion White Tea
1 oz. fresh orange juice
¼ oz. Elderflower Cordial
¼ oz. Peach Schnapps
Assemblage
Assemble all ingredients in a cocktail shaker with ice and shake well.
Strain into a chilled cocktail glass.
Garnish with an orange peel.
Editor's Table
"Happy Holidays"
We publish this issue of SideDish a bit earlier than usual in light of the upcoming holidays and because many readers will soon be taking time off.
Thanks for your critiques and encouragements over the past year. We wish you the best of times with friends and family this holiday season. And, of course, bon appetit!
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Copyright My Table magazine, 2008
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