V.21 No.24 | 6/14/2012
Give Dad the gift of jerk chicken satay with spicy pickled watermelon rind
By Laura Marrich [ Thu Jun 14 2012 9:00 AM ]
This spring, Zinc's classy and unpretentious Cellar Bar uncorked a monthly series that pairs award-winning cuisine with local breweries. June's dinner just happens to fall on Father's Day. Forego aftershave and socks in favor of housemade boudin blanc sausage, red leaf lettuce topped with apricots and duck confit, and beer-braised short ribs in mole BBQ sauce—all matched up with La Cumbre beers. $35 gets Dad a five-course prix-fixe dinner with pairings on Sunday, but seating is limited: Call 254-9462 right this very instant, or start shopping for ties.
The Last Unicorn at Bookworks
A reading and signing with writer William DeBuys.
Whole Toning at Maple Street Dance Space
Open Mic Night! at Dirty BourbonMore Recommented Events ››