2015 HCA Dinner Menu

Behind the scenes in the kitchen at last year's Houston Culinary Awards dinner. Photo by Chuck Cook Photography

Take a look at the menu for this year’s Houston Culinary Awards dinner, prepared by some of our city’s very best chefs and bartenders.

COCKTAILS

Leslie Ross (Treadsack)

• Dogma Days of Summer — strawberry and makrut lime leaf-infused Kappa Pisco, La Favorite Rhum Agricole Blanc, Grand Marnier, lime juice and salted coconut water cordial. Garnished with strawberry and toasted coconut flakes.

• Avant Canard — Celery seed-infused Aylesbury Duck Vodka, vanilla pineapple foie gras gastrique, pineapple juice, clarified lime, verjus. Served sparkling.

Monica Richards (Picos)

• Cantarito — Herradura Reposado, Cointreau, grapefruit juice, agave nectar, orange juice, lime juice and Jarritos Toronja. Garnished with a tamarind straw, tamarind chamoy rim and pieces of orange, lemon and lime.

• Anjou Want It — Woodford Reserve, Cointreau Noir, pear puree, passion fruit puree, vanilla-infused agave nectar, ginger beer floater. Garnished with a speared quarter pear poached in Cointreau Noir and Butterscotch.

PASSED APPETIZERS

Brandi Key (Saltair Seafood Kitchen, Punk’s, Coppa Osteria)

• Tuna tartare with red quinoa, Tuscan kale, chili flake, harissa aioli

Rocco Nankervis (The Oceanaire Seafood Room)

• Crispy prosciutto-wrapped Hawaiian escolar, herbed goat cheese and balsamic pearls

Travis Lenig (Liberty Kitchen & Oysterette)

• Tequila-spiked seasonal melon and jumbo lump crab

FIRST COURSE

Peter Garcia (El Meson)

• Arroz con Pato y Foie — bomba rice with duck and foie gras

MAIN COURSE

Kelly Boyd (Rainbow Lodge)

• Duo of American Bison — braised short rib and grilled tenderloin, roasted farro, smoked leek soubise, huckleberry

DESSERT

Alyssa Dole (Revival Market, Coltivare)

• Hazelnut butter cake, apple hibiscus compote, dulce de leche mousse, caramelized figs and candied hazelnuts

In addition to the food and cocktails noted above, a selection of red, white and sparkling wines will be served. Cost of the dinner, set for Sunday, October 4,  is $160 per person (all inclusive). A few tickets are still available. Click here to purchase tickets.


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