Each chef in the 2013 Landry's Signature Chef Series will host a dinner featuring their own carefully crafted, exclusive menu of specialties, along with their personal section of wine pairings. Guests will be able to engage exclusively with the chef and his team.

Chefs Frank Lewis and Phuc Luu of Morton's The Steakhouse include five courses:

First Course
Heirloom Tomato and Goat Cheese Terrine with baby arugula and aged balsamic
Pairing: Pommery Rose', Brut, Reims, NV

Second Course
Five-Spiced Duck Breast Salad with baby lettuce, orange segments, candied walnuts and pomegranate vinaigrette
Pairing: Kim Crawford Sauvignon Blanc, Marlborough, 2011

Third Course
Seared Wild Alaskan Halibut Cheeks with maque choux and caper brown butter 
Pairing: Chalone Limited Release Chardonnay, Chalone, 2011

Fourth Course
Porcini-Crusted Filet Mignon with port wine demi and oven-roasted maitake mushrooms
Pairing: Ferrari-Carano "Siena" Red Blend, Sonoma, 2010

Fifth Course
White Chocolate Pecan Bread Pudding with bourbon caramel sauce
Pairing: Taylor Fladgate "10 year," Tawny