Gastrosleuth DFW - The Wolfpack

## 🛡️ Viking Vittles: A Norse-Inspired Feast

Hosted by Chef Irvin 📍 Lakewood, Dallas | 🗓️ Tuesday, January 6, 2026 | 🕖 7:00–9:00 PM 🍷 BYOB encouraged — suggested wine pairings below 👥 Seating limited to 16 guests

🎟️ $39.95 per person — advance ticket purchase required
🛡️ Viking Vittles: A Norse-Inspired Feast | Wednesdays Angels

### 🥖 Appetizer: Smoked Trout & Horseradish Cream on Rye Crisps

Delicate flakes of Alderwood-smoked trout atop house-made rye crisps, finished with horseradish cream and pickled shallots. Suggested Wine: Dry Riesling — crisp acidity balances the smoky richness and sharp horseradish.

### 🥣 Soup: Creamy Celeriac & Leek Soup with Dill Oil

Silky celeriac and sautéed leeks blended into a velvety base, finished with dill-infused oil and toasted caraway seeds. Suggested Wine: Grüner Veltliner — crisp and herbal, it complements the earthy celeriac and aromatic dill.

### 🥗 Salad: Winter Greens with Lingonberry Vinaigrette

Frisée, kale, and shaved fennel tossed in a tangy lingonberry vinaigrette, topped with goat cheese and sunflower seeds. Suggested Wine: Rosé of Pinot Noir — bright and berry-forward, echoing the lingonberry tartness.

### 🍖 Main Course: Ale-Braised Beef with Herbed Barley & Glazed Root Vegetables

Chuck roast slow-braised in dark ale and herbs, served with a warm side of herbed barley and honey-glazed carrots, parsnips, and golden beets. Suggested Wine: Cabernet Sauvignon — bold and structured, perfect with the richness of ale-braised beef.

### 🍮 Dessert: Cardamom-Almond Cake with Cloudberry Cream

Dense almond cake scented with cardamom, topped with whipped cloudberry cream and a drizzle of birch syrup. Suggested Wine: Late Harvest Viognier — lush and aromatic, pairing beautifully with spice and nuttiness.

Cheers, Chef Gary W Irvin II, Richard George, Brad, Tiffany, & Amanda.

# 🧀 The Grand Fromage Feast

### A Five‑Course Celebration for Cheese Lovers Day

Hosted by Chef Gary W. Irvin II Santa Monica / Hollywood Heights • Lakewood, Dallas, TX Tuesday, January 20th, 2026, 7:00 p.m. – 9:00 p.m.
You are warmly invited to an intimate, cheese‑forward culinary experience crafted by Chef Gary W. Irvin II. This special Tuesday‑night gathering blends comfort, creativity, and community—all in support of the Soup Angels outreach mission.

Seating is limited to 16 guests, arranged at two tables of eight for a cozy, communal evening. As always, this is a BYOB dinner, and while suggested wine pairings are listed below, guests are encouraged to bring any beverage they love. Chef will provide water, iced tea, and after‑dinner coffee.

Grab tickets here: The Grand Fromage Feast | Wednesdays Angels

## THE FIVE‑COURSE MENU WITH SUGGESTED PAIRINGS

### Appetizer

Truffled Taleggio Tartlet A warm, flaky butter crust filled with whipped Taleggio, kissed with black truffle essence and wildflower honey, finished with micro thyme. Suggested Pairing: Champagne or Crémant — the bubbles cut through the richness and lift the truffle beautifully.

### Soup

Velouté of Aged Gruyère Silky, savory, and deeply comforting. Slow‑simmered aromatics, a splash of white wine, and a cloud of chive crème fraîche. Served with a crisp rye cheese straw. Suggested Pairing: White Burgundy (Chardonnay) — creamy texture meets creamy soup, with just enough acidity to balance.

### Salad

Winter Greens with Warm Raclette Drizzle Frisée, shaved fennel, roasted pear, and toasted hazelnuts in champagne vinaigrette—topped tableside with molten Raclette. Suggested Pairing: Dry Riesling or Grüner Veltliner — bright, crisp, and perfect with melted Raclette and pear.

### Perfect Pot Main Course

Braised Chicken “Grand Fromage” Chicken thighs braised in white wine, garlic, and herbs, finished with a decadent triple‑cheese cream of Fontina, Parmesan, and Mascarpone. Served with caramelized shallots and soft polenta. Suggested Pairing: Barbera d’Asti or Pinot Noir — light tannins, red fruit, and enough acidity to stand up to the cheese‑rich sauce.

### Dessert

Mascarpone Cloud with Lemon Curd & Shortbread Crumble Airy whipped mascarpone layered with bright lemon curd, buttery crumble, and a whisper of sea salt. Suggested Pairing: Moscato d’Asti or Late‑Harvest Riesling — lightly sweet, refreshing, and a natural match for citrus and cream.

## A DINNER WITH PURPOSE

If you’re unable to attend, you’re still invited to take part in the spirit of the evening. A small donation helps fuel Chef Gary’s Soup Angels program—an essential Tuesday‑night initiative that:

• Delivers nourishing soups to neighbors in need
• Provides warm meals to individuals displaced across eight Dallas neighborhoods
• Supports families on tight budgets
• Assists in feeding displaced animals who rely on community care

Your generosity keeps pots full, hearts warm, and hope circulating throughout the community.

Cheers, Chef Gary W. Irvin II and the Soup Angels.

## 🎭 Fat Tuesday Feast — February 17, 2026

BYOB • Limited Seating • Costume Contest Grand Prize
Laissez les bons temps rouler! Join us for a five-course Mardi Gras celebration bursting with bold Cajun flavors, festive flair, and a whole lot of soul. From crispy hush puppies to briny seafood gumbo and bananas foster bread pudding, this is a night to indulge.
🎟️ Only 20 seats available — first come, first served! 🎭 Best dressed in Mardi Gras costume wins a Grand Prize!

Grab tickets here: "Fat Tuesday Feast" | Wednesdays Angels

## 🍽️ Five-Course Menu & Pairings

🧆 Appetizer: Cajun Hush Puppies with Creole Remoulade Golden cornmeal fritters with a kick of spice, served hot and crispy with a zesty Creole remoulade. Pair with: Pilsner • Sparkling Rosé • French 75
🍲 Soup: Seafood Gumbo with Gulf Shrimp, Crab & Okra A deep, roux-based gumbo loaded with shrimp, crab, okra, and the holy trinity—served over rice with soulful spice. Pair with: Amber Ale • Chenin Blanc • Sazerac
🥗 Salad: Muffaletta Salad with Olive Relish Vinaigrette A deconstructed take on the iconic sandwich—shredded lettuce, salami, provolone, and briny olive relish tossed in a tangy vinaigrette. Pair with: Blonde Ale • Pinot Grigio • Dirty Martini
🥩 Main: Smothered Cajun Seven Steak with Garlic Collard Greens & Corn Maque Choux Slow-braised chuck steak with Cajun gravy, served with collards and creamy corn maque choux. Pair with: Brown Ale • Zinfandel • Bourbon Old Fashioned
🍌 Dessert: Bananas Foster Bread Pudding with Rum Sauce Warm, decadent bread pudding with caramelized bananas and a boozy rum drizzle. Pair with: Milk Stout • Tawny Port • Rum Old Fashioned
🎉 BYOB encouraged — bring your favorite drinks or try our pairing suggestions! 🎭 Costumes encouraged — feathers, beads, and flair welcome!
Cheers, Chef Gary W Irvin II & Richard George of Gastrosleuths DFW