What: Oliver Krug Dinner
Where: Goodnight Charlie's
The scoop: Oliver Krug doesn't make many trips to Texas. So when the sixth-generation member of the revered Champagne house came to town, it required an evening of elegant food, eclectic music, and free-flowing bubbles that brought together some of Houston's leading oenophiles. To facilitate the occasion, Goodnight Charlie's transformed itself into an intimate, candlelit space.
Krug thinks of its wine as music in a bottle, so Montrose honky tonk Goodnight Charlie's paired the vintages with a Bach solo by Ellen Melissa Story, a cello and violin duet by Ed Harper and Katherine Sullivan, and Western swing music by frequent Goodnight Charlie’s performers Western Bling. Chef Felipe Riccio did his part with a five-course menu that included a hamachi and fried leek tostada, smoked duck with eggplant mole, and family-style tajin red fish with avocado and bean purée.
Really, the timing of Krug's visit couldn't have been better. Just days before, Goodnight Hospitality announced that master sommelier June Rodil had joined the emerging hospitality group as a partner. The dinner provided Rodil with an opportunity to accept hearty congratulations from a few of the people who are excited about what she'll bring to the company's three upcoming projects: Montrose Cheese and Wine, a retail wine shop; Rosie Cannonball, a casual neighborhood restaurant with a wood-burning oven; and March, a fine dining restaurant that showcases Riccio’s culinary talents.
Who: Master sommeliers David Keck and Guy Stout, Dr. Walt Lowe, the team physician for the Houston Texans and Rockets, Christian Clark, Emily Tolbert, Megan Watson, J.W. Boyden, Kristina Lopez, Sarah Hannah, Earl Mangin, Lorella and Paolo Berard, Mike Muna, Daniel Allison, and Marcus Maroney.
Chef Felipe Riccio introduces the menu.
