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The Cordúas invade New York! Father and son chefs earn prestigious James Beard honor

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The James Beard House A Chef's Journey
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David Cordua, left, and Michael Cordua Photo by Shelby Hodge
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It will be a family affair at the James Beard House in New York City on May 17. That's when noted Houston restaurateurs and chefs Michael and David Cordúa have been invited to present a dinner at the prestigious food institute.

Michael Cordúa brought Latin flavors to the forefront of the Houston culinary scene in 1988 when he opened Churrascos, followed by Américas, Artista and Amazón Grill.

This is the third time that the senior Cordúa has been invited to the Beard House (he was also a semifinalist for "Best Restaurateur" in the James Beard Awards in 2011) but it's the first time he'll be cooking there alongside his son, David, who became executive chef at Américas in 2009.

Tickets to "Flavors of South America, Father and Son" are $170 for non-members, and the full menu is available on the James Beard House website, including a mix of restaurant favorites like caramañolas (yucca turnovers with chorizo, black beans, and creamy cilantro sauce), pan-seared salmon and yellowtail ceviche with habanero beurre blanc, the classic churrasco steak and Cordúa's famous tres leches cake.

For Houstonians who can't make the trip to New York, the Cordúas are staging a preview dinner on April 18 at the new Churrascos Sugar Land. The five-course dinner will include cigars and Flor de Cana rum cocktails on the patio. "Buen Provecho! Dinner with the Corduas in the Heart of Sugar Land" will be the kickoff event for the Sugar Land Wine & Food Affair, with tickets starting at $125 available here.

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