2013 Landry's Signature Chef Series Grand Finale Dinner

Photo courtesy of Landry’s, Inc. Signature Group

Each chef in the 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.

Guests at this Finale Dinner will be greeted with a spectacular menu prepared by nine of the Signature Group Executive Chefs. Each of the chefs will weigh in with their favorite selections to create an evening of exquisite food and wine.

Cocktail Reception
Scallop Carpaccio with grilled Texas peaches, micro herbs and champagne vinaigrette by chef Abraham "Skip" King of Oceanaire
Seafood Campechana by chef Jose Parada of Willie G's
Sashimi Cone with Yellowfin Ahi tuna, ginger vinaigrette and fresh avocado by chef John Baker of McCormick & Schmick's

First Course
Heirloom Tomato & Goat Cheese Terrine with baby arugula & aged balsamic by chef Trevor White of Morton's The Steakhouse
Pairing: NV Domaine St. Vincent Brut, New Mexico

Second Course
Gnocchi di Patate Dolci with sweet potato dumplings, ricotta, feta cheese and citrus orange sauce by chef Ricky Cruz of Grotto
Pairing: 2011 Bibi Graetz "Casamatta" Rosé, Toscana IGT

Third Course
Salad of Black Mission Figs with arugula, Parmigiano-Reggiano, San Daniele prosciutto by chef Luis Rubio of La Griglia
Pairing: 2011 Giacosa Fratelli Roero Arneis, Piemonte

Fourth Course
Seared Prawns with roasted cauliflower, currant and fennel hash, sorrel and ginger by chef Brian Miner of The Original Brenner's Steakhouse
Pairing: 2011 Dr. Heyden Oppenheimer Riesling Kabinett, Rheinhessen

Fifth Course
Salad of Poached Lobster with roasted sweet corn purée, tomato water gelée, fava beans, baby fennel and dill by chef Ryan Braden of Brenner's Steakhouse on the Bayou
Pairing: 2009 Russian Hill ‘Gail Ann’s Vineyard’ Chardonnay, Russian River Valley

Hibiscus Flower and Meyer Lemon Sorbet by chef Brian Miner of The Original Brenner's Steakhouse

Sixth Course
40-Day Dry-Aged A5 Kobe Beef New York Strip with celery root purée, wild mushrooms and pickled ramps by chef Carlos Rodriguez of Vic & Anthony's
Pairing: 2007 Surh Luchtel Cabernet Sauvignon, Napa Valley

Tropical Milk Chocolate Mousse with banana hazelnut sponge, passion fruit–mango gelée by Eunice Grassa, Signature Group Pastry Chef, and Raul Garcia, Vic & Anthony's Pastry Chef
Pairing: North Coast Brewery "Old Rasputin" Russian Imperial Stout



Vic & Anthony's
1510 Texas Ave.
Houston, TX 77002


$150 plus tax and gratuity.
All events are subject to change due to weather or other concerns. Please check with the venue or organization to ensure an event is taking place as scheduled.