Seasonals to Celebrate For many, the thirst for beer knows no season. But when temps drop, brews with more intense flavors have a special appeal. That’s when we count on breweries, including local craft house favorites, for seasonal creations with assertive, complex flavors. Look for beers made in aged wood barrels, plus the winter-warmer- style brews that include bold, malty, intensely dark beers as well as robust ales infused with spices and dark fruits. Any of these, as well as stouts hinting of coffee or chocolate, are good fireside refreshments. — June Naylor Lakewood Brewing Co. Fans of the Dallas brewery’s popular Seduction Series eagerly await the release of the French Quarter Temptress. The Imperial Milk Stout infused with vanilla, bourbon barrel-aged coffee beans and chicory was such a hit in summer, it’s making a midwinter appearance. Like all Temptress brews, it’s always available in the 22-ounce bottle and on draft. Newest from Lakewood, this month’s release of Grim Shearer promises thrills for everybody loving a hint of whiskey aroma in their beer. The 10th release in the limited Legendary Series, the Grim Shearer is a rye whiskey barrel-aged brew with notes of dried cherries and toffee with sweet, malty spice and a smooth finish. It’s the third and final in a miniseries inspired by The Three Fates of Greek mythology. A fanciful image of the feared Atropos, the eldest in a trio of sisters who wielded shears to cut the thread of life, appears on the label with purple hops and roses; the brew packs a wallop with 11.4 percent ABV, which will give you liquid courage to face your fate. Enjoy the Grim Shearer with smoked gouda, spicy roasted chicken or a deep gumbo. Available at grocery and liquor stores, as well as brewpubs and the brewery’s taproom, 2302 Executive Drive, Garland, 972-864-2337, lakewoodbrewing.com. Martin House Brewing The brewery on the bank of the Trinity River just east of downtown Fort Worth stays busy not only with its eight year-round beers but also with its limited-edition barrel-aged and microseasonal releases. January’s release is Reverie, a kettle-soured beer incorporating pomegranate puree in the fermenting process. The resulting orange-red beer is a tiny bit fruity to offset the tartness. A little lighter than some winter picks, it’s also an easy drinker at 5.2 percent ABV. Its refreshing sourness pairs well with goat cheese bruschetta; pizza topped with cured, salty meats; smoked brisket in a spicy-sweet barbecue sauce; and jalapeno-spiked potato soup. Sold in 12-ounce cans in six-packs at grocery and liquor stores, it’s poured at restaurants, bars and the Martin House tasting room, 220 S. Sylvania Ave., Suite 209, Fort Worth, 817-222-0177, martinhousebrewing.com. Wild Acre Brewing Co. One of the four flagship beers at the newish downtown Fort Worth brewery, Soul Pleasure Southern Stout is a full-bodied combination of seven malts that deliver a rich but smooth-drinking beer — one that doesn’t hit hard, either, with its 6 percent ABV (alcohol by volume). Head brewer Mike Kraft (with impressive creds from work at Two Rows and Lagunitas as well as consulting work at other craft brewery startups) keeps Soul Pleasure fans intrigued with a repertoire of winter variations. Renditions produced in 30-barrel batches rotate throughout the season, all using the same base stout but featuring different infusions. January’s Soul Pleasure is the richest yet, with a chocolate infusion delivered by cocoa nibs; think of it as beer for dessert. February’s Soul Pleasure draws on coffee for maximum intensity. Find 12-ounce cans in six-packs at stores like Albertsons, Central Market, Total Wine and Whole Foods. It’s on tap at a wide variety of restaurants and bars along with the brewery taproom at 1734 E. El Paso St., Suite 190, Fort Worth, 817-882-9453, wildacrebrewing.com. PAIRINGS WINE | SPIRITS | BEER PAIRINGS Café Modern Modern Art Museum of Fort Worth, 3200 Darnell St., Fort Worth, 817-840-2157, themodern.org • Jan. 31, Patrón Tequila Dinner Juan Rodriguez from Magdalena’s Catering and Events in Fort Worth is guest chef for a five-course dinner paired with pours from Patrón, introduced by brand ambassador David Reyna. Enjoy dishes such as ahi tuna tartare with chorizo verde cream paired with Roca Patrón Silver; tostada with bone marrow and English cucumber, guajillo salsa and quatro leches cake paired with Gran Patrón Burdeos. 6:30 p.m., $89 for members or $99 for non-museum members. Central Market Cooking School Chapel Hill Shopping Center, 4651 West Freeway, Fort Worth, 817-377-9005; Shops of Southlake, 1425 E. Southlake Blvd., 817-310-5665; centralmarket.com • Jan. 16, Cooking with Beer Southlake hosts a demonstration dinner class with manager-chef Carol Ritchie featuring dishes such as amber-beer-battered tempura vegetables with beer-infused aioli. 6:30 p.m., $35. • Jan. 22, Taylor Swift Wine Series This tasting is inspired by singer-songwriter Taylor Swift’s Reputation…Ready for It? album. Fort Worth store sommelier JR Clark promises his selections “will make you want to break up with your everyday wine.” 6:30 p.m., $25. • Jan. 25, Riedel Wine Glass Seminar At Southlake, wine and chocolate are the focus of a class featuring varietal-specific crystal glasses from the Austrian company. Take home a set of four glasses, too. 6:30 p.m., $85. Ellerbe Fine Foods 1501 W. Magnolia Ave., Fort Worth, 817-926-3663, ellerbefinefoods.com • Jan. 11, Robert Foley Vineyards Dinner Richard King and chef Molly McCook welcome back friend Bob Foley, who’ll share Napa Valley vineyard insights including perspective gained from the recent wine country fires. Enjoy five pours and pairings. 6:30 p.m., $160. Fort Worth Food + Wine Festival Previews: Sipping Series Varying venues, see below; all tickets purchased at fortworthfoodandwinefestival.com • Jan. 9, Beer Tasting Cody Martin from Martin House Brewing, Nate Swan from Rahr & Sons and John Pritchett from Wild Acre Brewing each present three beers (one a seasonal release) at this casual tasting and discussion session. Wild Acre hosts the evening at 1734 E. El Paso St., Suite 190, Fort Worth. 6:30 p.m., $30. • Feb. 6, Grower Champagne Tasting Sparkling wines are featured in this tasting tour of distinctive vineyards. Classic Wine Storage hosts the event at 2915 Riverglen Drive, Fort Worth. 6:30 p.m., price to be announced. • March 1, Reserve Wine Tasting More than 25 pours of the nation’s finest wines include those from Duckhorn Vineyards, Reynolds Family Winery and Nickel & Nickel winery, all in Napa, and Oregon’s Ken Wright Cellars, among others. Local sommeliers guide you through a selection of mostly red wines, all garnering high scores from prominent wine critics. Enjoy appetizers from Café Modern. Modern Art Museum of Fort Worth, 3200 Darnell St., Fort Worth, 817-840-2157. 6 p.m., $75. Messina Hof Winery 201 S. Main St., Grapevine, 817-442-8463, messinahof.com/Grapevine • Jan. 3 and 17, Wine & Chocolate Pairing 5-8 p.m., $20. • Jan. 18, Meet the Chef Chef Fabien Goury from neighboring restaurant Main Street Bistro & Bakery is guest chef for the evening, offering tapas and dessert to pair with Messina Hof wines. 6:30 p.m., $29.99. Next Bistro 5003 Colleyville Blvd., Colleyville, 682-325-4046, nextwoodfiredbistro.com • Jan. 24, Wonderment Wine Tasting Winery owner and winemaker Stephanie Cook introduces her Sonoma and Napa wines, paired with owner-chef Ying Aiken’s appetizers. 5-7:15 p.m., $35. • Jan. 27, Passport to Wine Enjoy tastes of as many as 20 wines and nibbles prepared by chef Aikens and team. 2-4 p.m., $25. Silver Fox Steakhouse 1651 S. University Drive, Fort Worth, 817-332-9060; 1235 William D. Tate, Grapevine, 817-329-6995; silverfoxcafe.com • Jan. 3, Sommelier for a Day Each month, guests have an evening in which to sample selected wines and choose which will be featured the following month. This month, enjoy six Napa Valley wines, paired with passed appetizers. 5-7 p.m., $20. Umbra Winery 415 S. Main St., Grapevine, 817-421-2999, umbrawinery.com • Jan. 14, Texas Vintage Port Tasting Enjoy four vintages (8, 9, 14 and 31 years old) from single-barrel Texas ports, each paired with light bites. 2-4 p.m., $49. • Jan. 24, A Winter’s Romance to Remember Private chef Christopher Stephens prepares a five-course meal paired with Umbra’s wines. Menu highlights include radicchio-escarole salad with clementines; crispy pork cutlet with winter vegetable succotash; and apple-strawberry tart with mint whipped cream and raspberry port puree. 7 p.m., $80. • Jan. 28, Love’s in Bloom The winery teams up with Alice’s Table, the national girls-night-out flower arranging community, for an evening of sparkling wine, chocolates and floral creations. 1:30-3:30 p.m., $65. HOT DATES Foodie Philanthropy | Feb. 17 Eating well while giving back is the aim of Foodie Philanthropy. The charitable dinner features more than two dozen restaurants in Tarrant County offering a one-night-only dinner and after-party. A nonprofit is selected each year as the beneficiary; this year it’s The Greatest Gift Catalog Ever, which supports various charities. The list of restaurants is still growing, but plan to grab a seat at Billy’s Oak Acres, Bonnell’s, Cannon Chinese Kitchen, Clay Pigeon, Joe T. Garcia’s, Magdalena’s, NM Café, Piola, Rise No. 3, Terra Mediterranean Grill, Texas Bleu or Waters. Firestone & Robertson’s Whiskey Ranch hosts the post-dinner festivities. Tickets Online sales begin in mid-January, with prices varying roughly from $75 to $250, depending on the restaurant. Price includes dinner, gratuity and the after-party. Go to foodiephilanthropy.org for more information. Fort Worth Food + Wine Festival | April 5-8 It’s the fifth year for the FWFWF, with six events happening around Fort Worth. The new offering this year, Tacos + Tequila, kicks off the festival Thursday evening at BRIK on the Near Southside. Also on Thursday are various restaurant-hosted wine-, beer- or spirits-pairing dinners. Main Event returns Friday evening at the Pier 1 Imports building, followed by the late-night Desserts After Dark at Whiskey Ranch. Saturday morning brings the brunch party called Rise + Dine at Pier 1 Imports, while Saturday evening’s Burgers, Brews + Blues takes the stage at Heart of the Ranch at Clearfork. A Sunday-afternoon event returns as the barbecue-centric Pitmasters Picnic closes out the event at Heart of the Ranch. Funds raised benefit local culinary education programs and students. So far, the FWFWF foundation has funded almost $130,000 grants and scholarships. Tickets Prices, $50-$150, vary by event. The $450 Weekender Pass provides entry to all events. For a $1,000 donation, you can join the new Connoisseurs Program that provides early entry to all events, a ticket to the Centerstage event in November, various concierge services during the festival, a members-only Champagne party April 5, autographed cookbooks by local chefs and other swag. Find all event and ticket purchasing information at fortworthfoodandwinefestival.com.
Published by Scott Publishing. View All Articles.
This page can be found at http://digital.360westmagazine.com/article/Cheers/2970398/464152/article.html.