5 Ways to Get Your Grub/Drink On This Week 

click to enlarge St. Arnold will tap a cask of Oktoberfest for a backyard barbecue at The Monterey
  • St. Arnold will tap a cask of Oktoberfest for a backyard barbecue at The Monterey

Saturday, Oct 26: Get those wet naps ready. The Monterey and Saint Arnold’s Brewing Company will team up for a barbecue event with Texas-style brisket (is there any other worth having?) and cold sides along with a tapped cask of Oktoberfest and other fave Arnold brews such as Elissa and Santo. $35, 11am-3pm, 1127 S St. Marys, (210) 745-2581.

Saturday, Oct 26: Spooky times call for scary menus. Celebrity chef Stephan Pyles will host a Dia de los Muertos cooking class at Sustenio where he’ll demonstrate how to make traditional items such as atole de chocolate, pan de muerto, sopa verde with shrimp ceviche, braised rabbit, frijoles negros, papas Oaxaquenas and a cinnamon empanada. Guests will also sample Sustenio’s spicy passion fruit margarita. $75, 11am-2pm, 17103 La Cantera Pkwy, (210) 598-2950.

Saturday, Oct 26: Winos can take a field trip to the Hill Country for Fredericksburg’s 23rd annual Food and Wine Fest. Held at the town’s Market Square, the festival includes beer and wine tastings, music and food, along with a “Great Gargantuan Grape Toss.” $20, noon-7pm, downtown Fredericksburg, (830) 997-8515, fbgfoodandwinefest.com.

Sunday, Oct 27: Got a couple hours on your hands? This three-hour croissant workshop at Sur La Table will walk you through the butter-filled process of making flaky savory and sweet pastries. $69, 2:30-5:30pm, 15900 La Cantera Pkwy, (210) 978-5586, surlatable.com.

Monday, Oct 28: Robbie Nowlin (The Lodge, BIN 555, OMNI La Mansion del Rio, oh, and The French Laundry) will take over chef Stefan Bowers’ kitchen at Feast during the Monday Night Guest Chefs series. The tasting menu kicks off with a cocktail hour. Seating is limited to 55 attendees, so make your reservations in ASAP. $50, 6pm, 1024 S Alamo, (210) 354-1024

Send food, booze and brew events to flavor (at) sacurrent.com



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