Nine chefs, eight courses, 75 dinner guests — it was a yummy evening at The Wynden last week when chef contributors to the Green Beans and Guacamole cookbook gathered to create a culinary feast benefiting Friends for Good and the Arc of Katy and Houston.
After a reception loaded with servings of bubbly, other libations and hors d'oeuvres from chef Kiran Verma's kitchen, guests sat down to delectable dishes such as Le Mistral chef David Denis' pastry-wrapped quail confit and Haven chef Randy Evans' dark chocolate tart with chocolate beet silk.
Also contributing their talents to the dinner were Slow Dough chef Heath Windle, Ristorante Cavour chef Renato De Pirro, Sorrento's chef Abbas Hussein, Mockingbird Bistro's John Sheely, Sorrel Urban Bistro's Soren Pedersen and Masraff's Dominic Juarez.
The evening was chaired by Belinda and Corky Hillhouse, she the founder of Friends for Good. Belinda is mother of Austin Hanson, who was inspiration for the cookbook that supports the ARC, where Austin has been a lifelong member.
Austin and H-E-B's Scott McClelland, wearing matching suits from M Penner, where Belinda works, shared duties as auctioneers.