Houston Revue Gala Tasting Menu

Houston Revue Gala Tasting Menu

CHEFS

David Grossman, Branch Water Tavern
Roasted Cervena Venison, Sweet Potato-Brussels Sprout Hash, Bacon Confit, and Pomegranate Jus

Manabu “Hori” Horiuchi, Kata Robata
Uni Chawan Mushi: Traditional Egg Custard with Shrimp, Chicken, Sea Urchin, Shiitake Mushrooms, and Dashi

Jeramie Robison, Cinq at La Colombe d’Or
Braised Australian Short Ribs, Corn Velouté, Red Wine Cabbage, Mushroom Ragoût, and Port Syrup

Randy Rucker, Bootsie’s
“Pastiche” Salad of Shaved Winter Vegetables, Roots, Stems, and Foraged Greens

Chris Shepherd, Catalan Food and Wine
Jamaican Curried Goat Pies, Cucumber-Tomato-Pickled Banana Pepper Salad, and Green Onion Emulsion

Seth Siegel-Gardner, Kata Robata
Australian Beef Short Ribs with Broccoli Purée, Toasted Nori Yogurt, Kaeshi Sauce, and Wasabi Vinaigrette

 

PASTRY CHEFS

Vanarin Kuch, Tiny Boxwoods
Sangria Poached Pears with Goat Cheese Mousse, Grand Cru Gruyère Reserve and Wisconsin Hook’s 10-Year Cheddar Shards, Sangria Reduction, and Pineapple-Sage Sorbet

Chris Leung, Bootsie’s
Roasted Texas Carrot and Ruby Red Grapefruit Mousse, Grapefruit Marmalade, Hay Sherbet, Candied Sesame Seeds, Clove Meringue, and Miso Foam

 

COMMUNITY CHEF

Randy Evans, Haven
Country Fried Chicken Livers, Buttermilk Biscuits, and Andouille Sausage Gravy

 

SUSTAINABLITY CHEF

Jamie Zelko, Zelko Bistro
Sautéed Shrimp, White Cheddar Polenta, and Sweet Soy Agave Nectar

 

RESTAURATEUR

Bryan Caswell, Little Bigs, Reef, and Stella Sola
Roasted Grouper, Braised Collard Greens, and Pecan-Shallot Cracklins

 

MIXOLOGIST

Bobby Heugel, Anvil Bar & Refuge

  • Anvil Paloma: Blanco Tequila, Grapefruit Beer, Lime Juice, and Salt Tincture
  • The Orkney Opponent with Highland Park 12-Year Scotch Whisky
  •  

    SOMMELIER

    Sean Beck, Backstreet Café, Hugo’s, and Trevisio
    Wine and beer pairings with chefs’ dishes

     

    HOST CHEF

    Maurizio Ferrarese, Quattro at Four Seasons Hotel Houston
    Australian Lamb Ravioli with Lentil Ragoût and Parmesan Fondue