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Snout-to-Tail Dinner; Burgers & Burgundy

OAK CLIFF—Ten Bells Tavern is hosting a snout-to-tail beer dinner to be paired with selections from Deschutes Brewery on October 17 at 6 p.m. Chef Carlos Mancera will butcher a whole pig to utilize in five courses, including an awesome-sounding dessert with pork belly, white chocolate fudge and espresso. [@tenbellstavern]

PRESTON HOLLOW—Chef John Tesar's fifth annual Burgers & Burgundy event benefitting DIFFA will take place Saturday, September 29 at a private residence; chefs including Tim Byres, Samir Dhurandhar, Patrick Russell and more will be serving up sliders paired with various burgundies. Tickets are $100 per person; visit the event website for more details. [Eaterwire]

MARKET CENTER—Chefs Dean James Max and Brad Phillips from Asador at the Renaissance Hotel will host a four-course Fall Harvest dinner with Rocky Tassione of Tassione Farms on Wednesday, September 25 with dishes like smoked spare ribs with kimchi barbecue. Tickets are $50 and include wine and cocktail pairings; call 214-267-4815 to reserve. [Eaterwire]

Ten Bells Tavern

232 West 7th Street, , TX 75208 (214) 943-2677 Visit Website