Chef's special multi-course tasting dinner benefits UTHealth Children’s Learning Institute
What: UTHealth Children’s Learning Institute’s fifth annual tasting dinner.
The scoop: Event chairs Jennifer and Neil Wizel welcomed a sellout crowd for the annual tasting dinner which benefits 13 programs, three clinics and over 26 research projects at UTHealth Children's Learning Institute. Chef Brandi Key created a special five-course dinner, each paired with a different wine.
The menu included a local heirloom tomato tart, chilled Dungeness crab with satsuma salad and raw sea lettuces with Meyer lemon hollandaise, seared foie gras duck confit croquette with baby turnips and wild greens, and whole roasted petit filet with porcini mushroom butter, cauliflower robuchon, truffled onion frites, and red wine demi-glace.
For dessert, Key prepared an olive oil polenta cake with whipped lemon ricotta, lemon infused honey, cracked black pepper gelato and candied thyme that had guests raving.
The fifth annual event broke a fundraising record for the institute, bringing in more than $80,000 to support research, clinical programs, statewide early childhood initiatives, parenting and teacher mentoring programs.
Who: Seen in the crowd were Children's Learning Institute founder and director Susan Landry, McGovern Medical School Dean Dr. Barbara Stoll, Texas Workforce Commission chairman Andres Alcantar, Kate and Ed Bialas, Jacquelyn Cox, Viviana and David Denechaud, Suzan and Julius Glickman, Ana Lee and Marc Jacobs, Masu and Badar Khan, Ginni and Richard Mithoff, and Christine and Chris Transier.