Dinners & Events

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From unique seated dinner experiences to a meat-lovers lunch, our new dinners and events will educate, entertain and delight you…

THURSDAY, APRIL 6


The Boiling Point

Double, Double Boil and Bubble … seafood lovers delight!

The seafood boil is a long-standing southern tradition that showcases the freshest local shellfish and ingredients while bringing together community. Most notable are the Cajun crawfish boils from Louisiana and the shrimp boils of the Low Country, but boil fever has taken over most coastal towns throughout the South. Join Chefs David Bancroft (AL), Bryan Caswell (TX), and Edward Lee (KY), as they put their own spin on the boil, including Bryan’s hit Texan BBQ blue crabs. No boil is complete without refreshing libations specially selected to tame the spice … so guests can “Keep Calm & Boil On!” But there’s more ya’ll! The evening will boil down with Texas’ own “Sugar Fairy,” Rebecca Masson, and her magical confectionaries. Adding to the sweetness, a portion of proceeds from this dinner will benefit the Southern Salt Foundation.

Talent:  David Bancroft (AL), Bryan Caswell (TX), Edward Lee (KY) & Rebecca Masson (TX)

Location & Time:

Duhacsek Park

7:30pm

The Italian Invasion: Italy and the Rest of the World

Prepare for your palate to be blitzed by bold and vigorous Italian wine served alongside equally exhilarating wines from the rest of the world in this ultimate oenophile’s match up.

Guests will play judge as these wines (identities concealed) battle course by course on a culinary tour showcasing Italian regional specialties prepared by Chef Andrew Curren (TX). In true “dolce vita” fashion, we’ll dine alfresco in the Piazza (aka: Sugar Land Town Square). Hosted by Master Sommeliers, Craig Collins and Drew Hendricks, you are sure to leave feeling that “La Vita e Bella!”

Talent:  Andrew Curren (TX), Craig Collins, MS (TX) &  Drew Hendricks, MS (TX)

Location & Time:

Sugar Land Town Square

7:30pm

FRIDAY, APRIL 7


Cured & Fermented

Explore the art and science of curing and fermentation which began long before refrigeration to preserve food.

To this day, hunters, gatherers, chefs and cooks around the globe use salt, brine, smoke and mold in everything from salumi and charcuterie to kimchi, kraut, yogurt, cheese and pickles. Chefs Kevin Ouzts (GA) and Joseph Zerwas (TX) will educate and enchant you at a family-style lunch showcasing this age-old art! Author and Sommelier, Jason Tesauro (VA), will host and select the perfect beverage pairings.

Talent:  Kevin Ouzts (GA)Joseph Zerwas (TX) & Jason Tesauro (VA)

Location & Time:

Bacon Bros. Public House

12:00pm – 2:00pm

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