Something a little different for Houston Beer Week…
The Modular food truck partners, Lyle Bento, formerly a sous chef at Feast, and Joshua Martinez, former manager at Kata Robata, are hosting a Redstone mead dinner at Grand Prize Bar. Recently this duo won Houston Press’s recent Wingtoberfest, and have become well known for outstanding dishes from their Tin Can and commandeering the kitchen at Grand Prize to make bar-goers those late night eats. David Myers, owner of Redstone Meadery, out of Boulder, Colorado, will also be in attendance to talk about the mead, including a 2003 vintage of their Boysenberry Reserve.
If you aren’t too familiar with mead, it is a fermented mixture of honey and water, known as honeywine. Mead is usually high ABV, these selections range from 8 to 13% ABV, and It ranges in profile from dry to sweet. In the case of Redstone, fresh fruits are added during or after fermentation in order to give traditional mead a different profile.
Having eaten at Feast when Lyle was a chef, I know the food will be over-the-top, decadent, and definitely won’t leave you hungry. Can you really pass over a whole roasted pig, turkey legs, and homemade mead ice cream? Plus, I’m pretty sure Grand Prize doesn’t even have silverware, so expect to have a good time.
Mead Dinner Details:
Date: Wednesday, November 16
Time: 7:30 PM
Location: Grand Prize Bar, 1010 Banks Street
RSVP to: Kyle White at 713-301-0165, limited to 25 people.
Cost: $75/ person
Bone Marrow, with Smoked Eel Toast and Parsley Salad
Paired with Redstone Black Raspberry Nectar, 8% ABV.
Turkey Leg Cassoulet
Paired with Redstone Traditional Honey Mead, 12%
Whole Roasted Pig, with Roasted Root Vegetables.
Paired with Redstone Sunshine Nectar (Apricot Mead), 8%
Bone-In Roast Beef, with Yorkshire Pudding
Paired with Redstone Juniper Mead, 12% ABV
Sticky Toffee Pudding, with Vanilla-Cinnamon Mead Ice Cream.
Paired with Redstone Boysenberry Reserve 2003, 13% ABV
I can’t wait for this amazing feast, I’m also excited to have my first ever experience with mead. What better time to jump in than with a menu like that?