This week is a doozy. Students are either starting or ending spring break, there's St. Patrick's Day festivities, Savor Dallas, blossoming farmers markets and (thankfully) ambitious chefs. What to do? What to do? Let's evaluate the options.
See also: 10-Point Plan for St. Patrick's Day
Thursday, March 14 Savor Dallas begins with a bevy of events around town, some of which are already sold out. Savor Trinity Groves is what we might call a "hyper local event" and will give us a first look at a dozen or so new restaurants slated for the area.
Armadillo Ale Works' Quakertown Stout will be tapped at The Common Table Thursday. They'll have some glasses to give away, and the brewers will be milling about ready to answer your questions regarding our state's official small mammal or their beer. If you have any good armadillo stories, please bring them.
Saturday, March 16 The International Grand Tasting of Savor Dallas is Saturday evening at the Irving Convention Center (cash parking!) from 7 to 10 p.m. and will feature more than 60 Dallas-area chefs and upwards of 400 different beer, wine and spirits. Tickets ($125 at the door) include samplings of all that. Bring big pockets.
Four Corners Brewing Co. is hosting a Local Flavor Showcase. From 12:30 to 3:30 p.m. the brewery will be pouring samples of beers and offering local food and music.
The White Rock Local Market just got better. They will be pushing local artisan and farm goods every Saturday now. This weekend find them at the Lakeside Baptist Church (9150 Garland Road) from 8 a.m. to 1 p.m.
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Tuesday, March 19 Sigel's Elite (3209 Fitzugh) is hosting a wine tasting and bottle signing with Donald Patz, proprietor of Patz and Hall wineries of California. The event is from 5 p.m. to 7 p.m. RSVP with Jim Fleming at firstname.lastname@example.org or call 214) 635-3162.
Wednesday, March 20 Chef Graham Dodds at Central 214 is hosting a five-course wine dinner featuring dishes made with wagyu from Marbleous Beef and pairing it with Duckhorn wines. The menu includes beef carpaccio, beef "yam neua" with Thai chili, lime, mint and cucumber, beef short ribs, cast iron seared braised beef sirloin steak with pan roasted mushroom vol au vent. Dessert is a chocolate mincemeat pie with cajeta ice cream. Dinner is $90 per person. For reservations call 214) 443-9339.
Winemaker Martin Mackenzie of Petroni Vineyards will host a four-course dinner at The Grape, prepared by chef de cuisine Danyele McPherson. Cost is $85 and seating is "very limited." Contact 214-828-1981 for reservations.
Sunday, March 24 James Beard nominated chef Jason Maddy of Oak is hosting a series of monthly dinners each with a different theme, the first of which is an Austrian-inspired dinner. We give you this early notice because we suspect tickets will go quickly. Dinner includes Caraquet oysters, grostl, rindsuppe (oxtail consomme), kavalierspitz and, of course, apple strudel served with Riesling ice cream. The nine-course meal is $125 per person, $175 with wine pairings, and you must have reservations. Email email@example.com or call 214-712-9700.