Say bon voyage to Landry’s Global Culinary Adventure with the Houston Chef Series Grand Finale Dinner

Photo courtesy of Vic & Anthony's Steakhouse

Take your palate on a global journey at the Grand Finale Dinner of the Houston Chef Series featuring the executive chefs of Landry’s Signature Group at Vic & Anthony’s Steakhouse on Saturday, August 13, 2016.

Landry’s Signature Group of restaurants has been pleasing palates and tempting passports this summer with its Houston Chef Series: Global Culinary Adventure.

After a summer spent abroad without having ever left Houston, the series concludes with a Grand Finale Dinner at Vic & Anthony’s, with every one of Landry’s Signature Group executive chefs on hand.

In the spirit of the Houston Chef Series, those planning to attend the finale can expect exquisite, internationally-inspired dishes paired with fine wines and cocktails from around the world. For guests wanting to turn it into an evening Downtown Houston, a family & friends rate is being offered at The Westin next door for guests dining at the dinner. Click here for more information about the Houston Chef Series

Grand Finale Dinner Menu

This private dining experience hosted by the prestigious Houston restaurant group comes complete with a festive Caribbean and Peruvian inspired reception including light bites, live music, two featured mixologists followed by a world tour in seven courses, and a family-style mini dessert selection showcasing all cuisine styles. Each course comes paired with a beverage indicative of the region or country represented below.

  • Reception (Caribbean) | Chef Frank Lewis of Morton’s The Steakhouse – Braised jerk pork shoulder with fried plantains, avocado fruit salsa, and flash-fried leeks.
  • Reception (Peru) | Chef Jose Parada of Willie G’s Seafood and Steaks – Causa Limeña; a sockeye salmon tataki, with Yukon Gold potato purée, hard-boiled egg, avocado relish, Huancaina sauce, and Hackleback caviar.
  • First Course (Greece) | Chef Jason Cole of Brenner’s Steakhouse – Charred Octopus with tzatziki, fried chickpeas, organic Kalamata olives, feta, baby heirloom tomatoes, marinated cucumbers, and cold pressed olive oil.
  • Second Course (Japan) | Chef Ricky Cruz of Grotto Ristorante | Ahi Tuna & Seaweed Salad; Japanese eggplant, bok choy, white radish, and a passion fruit-sake vinaigrette.
  • Third Course (Morocco) | Chef Luis Rubio of La Griglia – Ras el Hanout Spiced Quail, with Merguez sausage stuffing, couscous, preserved lemon, marinated olives, pickled raisins, fig reduction, and Harissa foam.
  • Fourth Course (France) | Chef Ryan Braden of Brenner’s on the Bayou Renaissance Farms Coq au Vin; bacon-wrapped, sausage-stuffed local bird, duck fat roasted carrots, Cognac chanterelle sauce, and a Burgundy gastrique.
  • Fifth Course (Argentina) | Chef Michael O’Connor of Vic & Anthony’s Steakhouse – Provoleta, with cast iron-grilled aged provolone, Morcilla blood sausage, tomatoes, oregano, and grilled bread.
  • Sixth Course (Thailand) | The Oceanaire Seafood Room – Crispy Seared Sea Bass, with coconut-ginger broth, serrano chili oil, and a green papaya salad.
  • Seventh Course (India) | Chef Andrew Oliver of McCormick & Schmick’s Seafood & Steaks – Spiced Seared Rogan Josh Rack of Lamb, with Kashmiri yogurt braised lamb curry, dal makhani (black lentils), matar pulao (basmati rice and peas), and a cilantro-mint chutney.
  • Dessert (Around the World) | Chef Eunice Grassa of Landry’s Signature Group Family-style mini desserts from all cuisine styles.

Houston Chef Series 2016: Grand Finale Dinner


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