In Houston, September beats out July and August for the hottest month of the year—it has nothing to do with the weather, however. The culprit behind the elevated heat level is the Houston Hot Sauce Festival. This annual event brings together exhibitors from across the country to sell and hand out samples of their signature hot sauces, salsas, jams, dips, and other spicy foods. Luckily, vendors also supply plenty of cool beverages, thus eliminating the need for bite-size fire extinguishers.
Live entertainment complements the spicy goods. Blues artists, jazz bands, and other musician play throughout the festival, and each day brings special events, such as salsa eating competitions or fire eating performances.
Though King's Biergarten describes itself as the place "where it's Oktoberfest all year round," once a year the brew haven really goes all out recreating the traditional German beer and food festival. The restaurant transforms its parking lot into a colorful 400-person bier tent decked out with bells, ribbons, and servers dressed in lederhosen who shoulder drinks throughout the rows of beer hall-style benches and tables. Aside from sipping golden suds, crowds can also help themselves to a variety of traditional Oktoberfest foods. Bands will play live sets throughout the fest as attendees try their hand at challenging each other with the Bavarian strongman competition, festival jousting, and much more. VIP ticket-holders will be able to camp out inside the restaurant, where they can take advantage of three-hour table reservations.
The three-day event will kick off on Friday, September 26, when local politicians including Pearland Mayor Tom Reed and Friendswood Mayor Keving Holland will lead the ceremonial 100-year-old wooden keg tapping. From there on out, the German brews will flow for the remainder of the weekend, with attendees trading in beer tickets for half-liters of Hofbrau Oktoberfest, Hofbrau Dunkel, Hofbrau Hefeweizen, Stiegl Radler, and Staropramed Lager.
A day spent with the Texas Beer Bus crew not only results in plenty of beer tastings, but in bragging rights, too. That's because the bus?s resident beer expert walks guests through the proper steps for smelling, sipping, and bathing in each beer style, whether at a local bar before the trip or at any of the stops on it. The air-conditioned bus takes the group to brewpubs and breweries, such as Fort Bend Brewing Co. in addition to other craft breweries. Everyone gets brew samples, such as light lagers or imperial stouts, but visits also grant everyone behind-the-scenes peeks at the brewing process. The bus, meanwhile, keeps everyone entertained with plenty of snacks and home-brewed beer.
Inside the Four Seasons Hotel Houston, executive chef Maurizio Ferrarese draws on his Italian upbringing to create an ingredient-driven menu of locally sourced Italian fare. Ferrarese always puts his guests first, leaving the kitchen to visit tables as much as he can and even inviting guests to make special requests if they want to test his creativity with original dishes. He doesn't mean to downplay the regular items on his menu, saying, "I designed it so that I have a menu full of dishes that I would recommend blindfolded."
Inside the dining room, servers deliver orders of veal and seared tuna with puffed pantelleria capers or house farm greens with Texas Lone Star goat cheese in small-plate form to share with friends or purposely hide from mortal enemies. Main-course options include seasonal risottos, veal osso buco with glazed root vegetables, and the chef's signature housemade braised-beef ravioli with black truffle and corn purée. During Sunday brunch, cooks mix together eggs and fresh vegetables behind omelet stations and replenish the seafood bar's platters of roasted salmon and striped-bass broccolini.
The modern decor contrasts the rustic recipes with its vivid color, red leather accents, and tabletop holograms. Four private dining areas offer different experiences for small gatherings, from the chef's table with views of the kitchen to the cozy wine cellar with a corked floor and a display of 1,250 bottles.
Since opening in 2003, The Tasting Room has morphed from a wine bar to a full-service restaurant with four locations—all while retaining its wine-bar charm and racking up numerous awards and accolades. Diners can select libations from a list that boasts more than 200 wines, pairing them with contemporary dishes whipped up by executive chef Jonathan LeBlanc. TTR offerings run the gamut from small plates of mini grilled sandwiches and classic bruschetta to entrees including creole-spiced quail and Jamaican jerk chicken breast, which diners can savor at windowside tables or on the plant-ensconced patio and garden area.
The eatery doesn't just sate hunger for eclectic classics and thirst for fermented grapes. It also hosts live music, meetings, and events such as 2011's Grapes vs. Grains, which pitted beer against wine in a liquid wrestling match. The owners have their hands in other culinary enterprises, too. There's the Houston Cellar Classic, for example, an annual celebration of food and wine. Also popular is MAX's Wine Dive, a destination for gourmet comfort food best defined by its slogan—"Fried chicken and champagne? ... Why the hell not?"
Surrounded by Winetopia's brick-laden walls, visitors sample a succinct selection of tapas, absorb the notes of live music and karaoke, and explore the flavors of rare wines gathered from around the world. In the dining room, the arched tops of built-in wine cabinets fit snugly into exposed-brick walls, and the chatter of guests clustered around intimate tables syncs with the clinks of wineglasses alighting on a granite-top bar. A menu of small plates romances appetites with everything from light snacks, such as marcona almonds and indian popcorn, to more substantial morsels, including veggie samosas. Plates strewn with various cheeses find companionship in chatty napkins and the sweet notes of fresh fruit or the deep flavor of assorted cold cuts. The rotating selection of more than 200 small-production wines overrides the need for a formal list, so instead sommeliers pilot patrons through vinos imported from New Zealand, South Africa, Oregon, and Argentina. The less traveled can charter entire flights of wine or sign up for a tasting class, or eschew grapey spirits altogether for one of the bar’s 59 domestic or imported beers.