Chef Andrew received well-deserved recognition for participating in the inaugural "Bon Vivant Houston" event last week at the Hilton-Americas Hotel. Twelve of Houston's finest chefs from Restaurants, Catering and Hotels joined forces to wow over 100 guests who generously contributed to the Youth Development Center's first gala fundraiser. The event also was featured in Shelby Hodge's on-line column on Culturemap.com. Here's the link: Chefs take on the challenge of cooking in a hotel ballroom - 2010-Jan-28 - CultureMap Houston
Bon Vivant Houston
27 January 2010
Menu & Wine Pairing
Butternut Squash Bisque
with Jumbo Lump Crab Meat, Fennel and Tarragon
Willamette Valley Pinot Gris
with Jumbo Lump Crab Meat, Fennel and Tarragon
Willamette Valley Pinot Gris
Seared Halibut with Tomato Jus
over French Green Lentils with Aromatic Vegetables and Bacon
Paul Dolan Chardonnay
over French Green Lentils with Aromatic Vegetables and Bacon
Paul Dolan Chardonnay
Braised Beef Short Ribs in a Barolo Reduction
with Roasted Fingerling Potatoes, Wild Mushrooms and Wilted Watercress
with Roasted Fingerling Potatoes, Wild Mushrooms and Wilted Watercress
BV Vineyards Cabernet Sauvignon
Baby Arugula Salad & Homemade Flatbread
Baby Arugula in a Champagne Vinaigrette
with Pear Tomatoes & Endive
Mediterranean Flatbread
with Caramelized Onions, Stilton and Toasted Pine Nuts
Parducci Merlot
Baby Arugula in a Champagne Vinaigrette
with Pear Tomatoes & Endive
Mediterranean Flatbread
with Caramelized Onions, Stilton and Toasted Pine Nuts
Parducci Merlot
White Chocolate Bread Pudding
with Mascarpone Cream and Chocolate Shavings
over Fresh Berry Compote in a Vanilla Syrup
with Mascarpone Cream and Chocolate Shavings
over Fresh Berry Compote in a Vanilla Syrup
Schramsberg Blancs de Blancs
Fresh Ginger Snaps, Hot out of the Oven
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