Landry's Summer Chef Series 2014: McCormick & Schmick's
Join chefs David Hernandez, Andrew Oliver and Ashley Hedgpeth at McCormick & Schmick's for Landry's Summer Chef Series 2014. The six-course meal offers seafood and beef all prepared with unique flavors.
Foie Gras and Cherries
Torchon of foie gras, fresh cherries, pickled cherries, cherry coulis, caraway tuile, fennel oil and micro celery slaw.
Pairing: Hugel et Fils Riesling, Alsace 2011.
Hearts of romaine, Fuji apples, Roquefort cheese and bacon apple balsamic vinaigrette.
Pairing: Pine Ridge Chenin Blanc-Viognier, Napa Valley 2013.
Scallop and Clam Ceviche
Sea scallops, cherrystone clams, three-citrus marinade, serrano chiles, fresh cilantro and mint, served on the half shell.
Pairing: Mer Soleil "Silver" Unoaked Chardonnay, Santa Lucia Highlands 2011.
Wild Hawaiian Opah (Moonfish)
Fingerling potato and Portuguese sausage hash, heirloom tomato salad, Hawaiian hearts of palm and sea asparagus.
Pairing: Louis Jadot Pinot Noir, France 2010.
Prime New York Roast
Loaded celeriac purée, blackberry fig demi and pea shoot salad.
Pairing: Cain Cuvée Red Blend, Napa Valley NV9.
Riesling Poached Pear
Texas honey and sea salt gelato with Texas pecan brittle
Pairing: Flat Creek Estate Blanco Brio Muscat, Marble Falls, Texas 2012.