This Saturday, August 12th at 6pm, the Executive Chefs of Landry's Inc. Signature Group will be coming together to offer an exclusive dining experience as part of their 7th Annual Houston Chef Series.
Set at Vic & Anthony's Steakhouse, the chefs will be cooking different dishes from throughout the decades. The menu will be as follows:
1900-1909: Oysters Rockefeller ‘Pot Pie’ – The Oceanaire Seafood Room
Spinach, Bacon, Parmesan, Puff Pastry
1910-1919: Deviled Eggs – Willie G’s Seafood & Steaks
Topped with Caviar
1920-1929: Waldorf Salad Lettuce Cup – Morton’s The Steakhouse
1930-1939: The Biscuit – Grotto Ristorante & Grotto Downtown
Buttermilk Biscuit, Maine Lobster, Corn Maque Choux, Steen’s Butter
1940-1949: World War II ‘MRE’ – La Griglia
Smoked Salmon Tartare, Crème Fraîche, Hot Sauce, Sea Salt & Herb Cracker
1950-1959: Oxtail & Barley Soup – Brenner’s Steakhouse
Seasonal Vegetables & Beef Consommé
1960-1969: Julia Child’s Boeuf Bourguignon – Brenner’s on the Bayou
Veal Medallions Sous Vide with Burgundy, Pearl Onions, Chanterelle Mushrooms, Thumbelina Carrots, Burgundy Braising Jus
1970-1979: Pheasant ‘Jlan-Bing’ – Vic & Anthony’s
Thin Chinese Crepes stuffed with Pheasant Confit, Bao Cui, Scallions, Cucumber & Hoisin & Chili Sauce, Szechuan Dry-Fried Green Beans
1980-1989: Braised Beef Short Rib – McCormick & Schmick’s
Carrot-Cardamom Purée, Asparagus, Port Wine Demi-Glace, Roasted Baby Beets, Pea Shoots, Foie Gras Powder
Guests will also get to enjoy hand-crafted cocktails, live music, and a chance to personally meet with all the chefs.
Tickets are $165 per person ($150 for Landry's Select Club members). Call (713) 228-1111 to reserve your spot.
1510 Texas Ave.
Houston, Texas 77002
Thank you Landry's Inc. for partnering with us on this event! As always, all thoughts and opinions are our own.