This Thursday will be about more than thirst. All hail hunger at Big Bite Nite, where Houston’s most prestigious restaurants gather in one place — right here at HMNS!
Patrons can sample cuisine from around Houston — and around the world — from some 50 vendors, all while mingling among exquisite artifacts and enjoying music from Divisi Strings and live DJs.
From El Gran Malo to Gatlin’s to Le Mistral and the Reggae Hut, there’s something tried-and-true (or something totally new) for every taste.
For an up-to-the-minute list of participating restaurants, click here, and be sure to follow all our partnering eateries on Twitter for updates!
Hungry to attend but strapped for cash? Send us a picture of you taking your biggest bite ever, your most gargantuan gobble, your most champion of chomps, and you could win a four-pack of tickets! Tweet us with the hashtag #bigbitenite, tag us on Facebook or send it the old(er)-fashioned way to email@example.com. We’ll pick a winner at random on Tuesday, Sept. 25 — it could be you!
Tickets are $60 for the general public, $40 for museum members, and going fast. Click here to reserve yours today. Attendees must be 21 and over.
Click here for more behind-
the-scenes photos from our
video shoot at Anvil.
What makes a good cocktail? Attention to detail.
The fine folks at Anvil have attention to detail down. We went behind the scenes with Kevin, one of the co-owners, to capture those details, in the art and the chemistry that goes into making Anvil’s signature Ginger Beer, which they’ll be sharing with visitors at Big Bite Nite on April 29! (Tickets are going fast – get yours here.)
Despite its more familiar, sweet incarnations in ginger bread or gingerbread men – ginger itself is actually quite spicy. And the process of getting juice from a ginger root was both strange (when was the last time you juiced a root?) and fascinating.
Kevin kicked it up a notch by adding habanero peppers (which, you might remember from an earlier video, can just about burn your lips off if you’re not careful) just before final splash (or fizz) of CO2.
Even just a quarter of one habanero pepper was enough to make this quite a spicy spirit. It was a tad too much for me – but that’s just me. You can test your tastebuds on April 29, when Anvil samples it’s Ginger Beer-based cocktail at Big Bite Nite!
You may be surprised at the range
of plants that have spice in them!
Essentially – it comes from plants. Spice is all natural! And Smithsonian Magazine recently published a fascinating article about the evolution of spice in plant populations. To quote the article:
“The heat-generating compound in chilies, capsaicin, has long been known to affect taste buds, nerve cells and nasal membranes (it puts the sting in pepper spray). But its function in wild chili plants has been mysterious.”
In other words, despite the fact that humans enjoy super-spicy salsa, fiery Indian vindaloo or eye-watering wasabi – and that we’ve been “spicing up…food with chilies for at least 8,000 years” – there doesn’t seem to be an immediately obvious reason for plants to develop this characteristic.
So, as often happens when science meets an unanswered question, studies were undertaken. And as it turns out: “the more capsaicin, the less fungal infection.” And since fungus thrives in humid environments, “the moister the climate, the spicier the chilies.” This is why hot chilies typically come from hot regions of the world.
Fascinating! And – we wanted to know more. So, we met up with Nancy, a botanist in addition to being our curator of entomology, Director of the Cockrell Butterfly Center, and blogger for BEYONDbones to explore the science behind the spice. Check it out in the video below!
In the meantime, here are some other fascinating tidbits from the article:
Chilies aren’t really hot – capsaicin stimulates neural receptors in your tongue and skin that detect rising temperatures.
We really like spice – and chilies spread around the world with great speed. “Within 50 years of Columbus’ voyages, Pernambuco chilies were being cultivated in India, Japan and China. Chilies made it to the American Colonies with the English in 1621.”
Traces of chilies have been found “on ancient milling stones and cooking pots from the Bahamas to southern Peru.”
Check out the full Smithsonian article here. And, check out what’s happening for Big Bite Nite on April 29 – and enter to win tickets to the event, as well as check out the other videos in our spicy video series – at the event web site.
Simply put: I’m in awe of Reverend Butter of the DLG Ice Factory. In my opinion, no one can sculpt ice like this phenomenal rock star. And I don’t think I’m alone in my assessment. He was by far the best ice sculptor on TLC’s special episode, Chainsaw Ice Sculptors.
I first laid eyes on one of his sparkling pieces last year during our inaugural foodie event, Big Bite Nite. Our special events divas, Leslie and Nancy, asked him to do something big in honor of the occasion and as usual he didn’t disappoint. He sculpted our event logo.
When I saw it, I was in a hypnotic state for quite a while and could not take my eyes off of it. Finally, I came to myself and moved to my assigned post for the night. I never forgot him and looked for a motive to get up close and personal with him to find out how he sculpts the ice.
A reason for you to meet Reverend Butter:
Right now, we’re in the planning stages of our second culinary affair and we’re literally turning up the heat. As in spicy! And, we’re starting with Reverend Butter.
This year, he’s returning to do something big and “spicy” not only for us, but for you as well.
On the night of the event, April 29, fire meets ice. Butter will be live onsite with his chainsaw to sculpt ice in harmony with some of his favorite musical tunes beginning at 5pm.
Caution: if you can’t stand the heat…well, you know the rest. As a precaution for what you’re in “store for,” pump up the volume and take a peek at this super hot video below.
See why Butter believes the ice sculpting business is a growing industry but a dying art. And watch him hand-sculpt a beautiful piece—no software needed—just the use of a powerful tool that he refers to as the extension of his hand.