Cask-a-palooza at Down House; The History of American Beverages at Bayou Bend

MEMORIAL — The Bayou Bend collection is hosting an event series called The History of the American Beverage. Over four weeks, special guests including Nick Castelberg, chef at the George Ranch, and Lee Garcia, editor-in-chief of Tea in Texas, will hold tastings and explain how tea, distilled spirits, and hot chocolate played a role in American foodways. History lessons do tend to bring out the full flavor of an oolong. [Eaterwire]

WASHINGTON AVE — On February 15, posh Southwestern restaurant TQLA will host a four-course Riazul dinner featuring such taste delights as achiote marinated quail and canella glazed pork tenderloin. Each dish will be paired with tequila for $55 per person. Call the restaurant at 281-501-3237 for reservations. [Eaterwire]

HEIGHTS — It's not entirely clear whether this Real Ale all cask beer dinner at Down House truly qualifies as a "palooza" (will there be a moon bounce?), but there will be five courses and Real Ale dry-hopped Extra Special Bitter and the 2011 vintage Sisyphus Barleywine. Tickets for the five-course, four-beer dinner on Sunday, January 29 are $80 per person. [Eaterwire]