![]() Patrick's Day is on Monday, but who wants to wait until then to celebrate the green-beer-drinking day? Silver Street Studios invites you to paint the town red.err, green.during the First Annual H-Town Throwdown St. Patrick's Day Party Silver Street Studios Saturday, 12 p.m.- 8 p.m. For $8, you can enjoy a tall dessert glass filled with simple syrup-poached pears, chocolate sauce and vanilla ice cream, topped with whipped cream.įirst Annual H-Town Throwdown St. ![]() What is a Pear Hélène, you ask? Why, it is a dessert created by Auguste Escoffier in 1864 he named the dessert after La Belle Hélène, an operetta by Jacques Offenbach, and this Saturday marks the 150th birthday of the dish. ![]() Although March 15 is most popularly known as the Ides of March, it is also Pear Hélène Day. Tickets for adults and children are $10.ġ50th Birthday of Pear Hélène Bistro Provence Saturday, all dayĭon't beware the Ides of March Bistro Provence is celebrating with a Pear Hélène instead. There will also be a silent auction benefiting the Alvin Community College Culinary Arts Department. Live music will be provided by The Jig Is Up! from 11 a.m. Bring the kids and let them play in the children's activity center while you visit the various food and artisan vendors. Patrick's Day by wearing green and enjoying free samples of Madeira wine and festive green sangria. ![]() Angie's Cake, Mom & Eddie's, Foreign Policy and Speers Rolling Bistro will all be in attendance to serve up their scrumptious treats and bites to eat throughout the day. Spend your Saturday at Haak Vineyard & Winery during the 2nd Haak Madeira Food Truck, Art and Culinary Festival. Add a lemon twist.2nd Haak Madeira Food Truck, Art and Culinary Festival Haak Vineyard & Winery Saturday, 11 a.m. Clarke uses sweet vermouth instead of Madeira and calls it the Hanky Panky.Ĭombine the ingredients in a mixing glass packed with ice, then strain into a coupe glass. Lone Star Negroniīecause the flavor profile of Madeira resembles that of sweet vermouth, I tried it in place of vermouth in a classic Italian negroni, too:Ĭombine the ingredients in a glass packed with ice, stir enthusiastically, then add an orange twist.Īnd because I love the pungent, herbal-y knuckle-punch of Argentina’s Fernet Branca, here’s a recipe adapted from a recipe in Imbibe magazine editor Paul Clarke’s new book Cocktail Chronicles. Pimm’s #1 (a spiced gin-based liqueur)Ĭombine the first three ingredients in a rocks glass, then top with soda and add an orange wheel. 1.5 ounces gin (try Austin’s Treaty Oak).You can also omit the Pimm’s and use Mexican tamarind soda for a different twist. I was surprised to see a cocktail on the drink menu called a Bonaparte’s Retreat, which contained “Texas Madeira, Pimm’s, navy-strength gin, and bitter lemon soda.” We tried it and it was delicious and refreshing-so I made a note to try to re-create it myself, and to give it a Texas name that reflects Haak’s Gulf Coast provenance. Last month, as I was researching the August issue’s piece on Haak Vineyards in Santa Fe, which makes two Texas versions of the wine using blanc du bois and Jacquez grapes, I met friends for happy hour at Austin’s new restaurant Olamaie, whose chefs had just been honored by Food & Wine magazine in their annual “Best New Chefs” issue. Thomas Jefferson and Sam Houston probably drank their Madeira straight (and so can you, of course), but the wine-which is fortified, heated, and aged in oak barrels- also makes an intriguing addition to cocktails, as I discovered recently during a series of experiments with friends.
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