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Follow on Google News | Prestigious James Beard House Invites Chef Ronnie Killen as Guest Chef“Steakhouse Dinner” to Highlight Texas Gulf Coast Cuisine
By: Killen's Steakhouse Widely respected as the “Carnegie Hall of Cooking,” the James Beard House is the former home of the man who paved the way for many of today’s high profile chefs and is considered by many to be the father of gastronomy. Today, the James Beard House offers its members the opportunity to enjoy private dinners planned and prepared by some of the country’s leading chefs. “It’s an incredible opportunity to cook at the Beard house, it’s going to be fun” says Killen, who graduated top of his class from London’s prestigious Le Cordon Bleu and went on to cook at top restaurants throughout the U.S. before returning to his hometown to open his own modern steakhouse. “I’m honored and hopeful that the recognition will draw more people to Houston to explore what our city has to offer from a culinary perspective.” Dinner will begin with a wine and hors d’oeuvres reception at 7 pm, followed by a five-course chef’s tasting menu. For more information or reservations call 212-627-2308 or for online reservations visit www.jamesbeard.org. Tickets are $130 for members of the James Beard Foundation or $170 per person for the general public. For those unable to attend the New York City event, Killen will be replicating his James Beard menu at Killen’s Steakhouse on January 15, 2012 at 6 pm. Price is $150 per person. For reservations, call 281-485-0844. For more information regarding Killen’s visit www.killenssteakhouse.com or www.facebook.com/ “Steakhouse Holiday” December 20, 2011 Hors d’Oeuvres Duck tostadas Tuna tartar, lime-coconut broth Smoked beef tenderloin, onion-Bing cherry marmalade Gulf crab cake Fried jalapeños, house-cured ham, Blue Heron Farm goat cheese Moët & Chandon Brut Impérial NV First Blackened snapper crudo, pickled peppers savory bell pepper sorbet Pascal Jolivet Sancerre 2010 Second Nueske’s bacon-wrapped Gulf shrimp roasted poblano-Monterey pepper jack cheese grits Newton Vineyard Unfiltered Chardonnay 2008 Third House-cured smoked pork, black-eyed pea gumbo Marqués de Murrieta Reserva Rioja 2005 Fourth Sous-vide smoked Blackmore Ranch short ribs red wine demi-glace, sautéed Swiss chard, cream corn fritters Catena Alta Malbec 2008 Fifth Crème brûlée bread pudding, carrot cake, chocolate truffle cheesecake Texas Hills Vineyard Orange Moscato 2010 Executive Chef Ronnie Killen Master Sommelier Guy Stout # # # Since it’s inception in 2006, Killen’s Steakhouse, located at 2804 South Main in Pearland, Texas, has gained numerous awards and achieved resounding praise from restaurant and food critics nationwide. It has been referred to as the “Ultimate Steakhouse” by the Houston Chronicle and named one of Texas best steakhouses by Texas Monthly. In 2008, Killen’s Crème Brûlée Bread Pudding was named one of the “Top Ten Dishes” in the country by Food and Wine magazine. End
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