Dining Through the Decades with Landry's Inc. Signature Group

Updated: Jun 20, 2019

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:


Passed Appetizers

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

Starters/Soups/Salads

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


Entrees

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

www.landryssignaturegroup.com


Thank you Landry's Inc. for partnering with us on this event! As always, all thoughts and opinions are our own.

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