COCKTAIL Cognac, Black cherry vodka, Almond milk, Agave STRAWBERRY Chocolate dipped and Bacon wrapped strawberries OYSTER Oyster, Arugula, Caviar, Herb cracker SALAD Arugula, Baby octopus, Pomegranate arils BISON Braised bison, Polenta, Radish, Sprouts POMEGRANATE Pomegranate granita as a palate cleanser LIME CUSTARD CAKE Custard cake w/ Papaya, Banana, and Basil
Read moreFood by Chef Willie Wagner Libation and Pastry by Chef Jered Brown Cocktail + 4 Courses Sazerac. Bourbon, Peychaud, Pernod, Lemon, Sucrose Crostini. Toasted Chunky Grain Bread, Fig Jam, Honey, Brie Salad. Baby Lettuce, Garbanzos, Feta, Garlic Croutons, Lemon Vinaigrette Entree. Lamb Chops, Polenta, Asparagus, Beets Dessert. Strawberry Shortcake w/ Vanilla Whipped Cream
Read moreWHOLE ARTIST – Lynn Basa The Whole Artist dinner series is an instigated collaboration between featured artist, chef, responder and YOU, our guest as audience and participant. Response by Artist, food enthusiast, and bee keeper Vanessa Smith of CROP Hosted by Vicki Fowler of Whole Artist Honey Inspired Menu by Chef Efrain Cuevas International Honey […]
Read moreThis layered collaboration between artist, chef, writing responder, and the dinner guest, is an experiential dining event housed in the artist's private space. Special Thanks to Houston artists Carole Smith and Sean Flournoy for sharing their space and their talent for this amazing event. http://www.mccheeksmayhem.com http://throttletees.com The Menu Cocktail: Red Sinner – Tequila reposado, hibiscus, […]
Read moreThis layered collaboration between artist, chef, writing responder, and the dinner guest, is an experiential dining event housed in the artist's private space. Special Thanks to artists Sharon Engelstein and Aaron Parazette for hosting us in their amazing home and studio. http://www.sharonengelstein.com http://www.parazette.com The Menu: Cocktail: Red Russian Amuse Bouche: Buckwheat blini, duck prosciutto, melon […]
Read moreGabriel Villa Whole Artist Dinner Chef Efrain and Trevor Martin respond to the work of Gabriel Villa by using the language of a family style menu and the translation of poetics in the reappearing iconography of Villa’s work. Here, artist Trevor Martin has joined us and added in a layer of response to this […]
Read moreWe pulled some recipes from some of Mr. Prices favorite pubs. We made Chris peel all the yellow beets. The sausage was a bloody mess, quite bloody indeed, but well worth the bloodiness. We used 40% pork fat, 20%pork meat, and 40% blood for the slurry, adding only salt and pepper to season. We lit […]
Read moreWith the weather finally flipping the switch, it seemed appropriate to look at some Scandanavian recipes from Price's Treasury. We noticed a considerable preference to braised lamb and starchy accoutrements. Chef Lauren's menu started with a cucumber salad, followed by some heartier dishes. Gurkas Norge Crawfish Tails a la Carlton Braised Leg of Lamb and […]
Read moreIt all started one afternoon at HopLeaf in Andersonville. I sat down with Chris Garlington: writer, cigar smoker, and as of lately, aspiring chef. Chris grew up with a cookbook, dragging it around the house the way a normal kid would clench to a favorite blanket. It's a very cool book: puffy book covers, gilded […]
Read moreWe dined with our idols, and we cooked with our favorite spring ingredients – strawberries, mustard greens, sockeye salmon, asparagus, spring lamb, and basil! Thanks for coming out and raising some cash for Autism Speaks. Here's the menu you missed. Check out Lorenzo's photos below. Strawberry Sour w/ Basil and Honey Maple-Cured Bacon-Wrapped Strawberries, off the […]
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