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Tequila Tasting Will Benefit Museo Alameda

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The agave plant is the basis of tequila.

An evening of food and spirits celebrating San Antonio's and Mexico's cultures while supporting the Museo Alameda, 101 S. Santa Rosa is set for 7 p.m. March 31.
Several local restaurants, including Aldaco's, Cibolo Moon from the JW Marriott, Costa Pacifica and Luce Ristorante e Enoteca, will provide the food, which will be partnered with an extensive tequila tasting.
Brands represented include Caballos, Tequila Partida, Dulce Vida, Pura Vida, Tequila Patron, Tequila Uno, Tequila Baluarte, Jose Cuervo and Tequila Don Julio.
Tickets for the event cost $100. The Museo is the nation's first Smithsonian affiliate museum. For reservations, call (210) 299-4300.
Beer, wine dinners at Lüke
Lüke, 125 E. Houston St., features a favorite from its Louisiana roots at its March beer dinner: Abita beer. Chef Steven McHugh and his culinary team will pair Southern menu selections with an array of Abita brews. The dinner will begin at 6:30 p.m. March 15 with a reception featuring the Seasonal Red Ale. The first course includes fried oysters over radish choucroute with local honey and the Jockomo IPA, followed by crawfish bratwurst sliders and Save Our Shore (SOS) Weizen Pils (with 75 cents of every bottle sold benefiting the restoration of the Gulf Coast).  Local lamb, onion brûleé and sage grits with Vanilla Double Dog will be served before a crumble of Poteet strawberries and Creole cream cheese ice cream with Strawberry Harvest Lager. The cost of the dinner is $60 per person plus tax and tip. For prepaid reservations, call (210) 227-5853 or email jsolomon@chefjohnbesh.com. Lüke’s monthly wine pairing dinner is the following week at 6:30 p.m. March 21, with wines from the Alsace region of France. The reception wine is Lucien Albrecht Cremant Rosé, followed by salad of Gulf crab, shrimp, mirliton and local radish with Domaines Schlumberger Pinot Blanc.  Pan-seared sea bass “piccata” with cauliflower, capers and Meyer lemon with Trimbach Riesling will precede  roast pork “porchetta” with creamy polenta and morels with Riefle Pinot Noir. Dessert is strawberry galette with caramel and Willm Gewurztraminer. The cost is $70 per person, plus tax and tip. For prepaid reservations, call (210) 227-5853 or email jsolomon@chefjohnbesh.com.        
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