Guests will savor hors d'oeuvres and a three-course dinner by chef Randy Evans with pairings in the company of special guest Jeff Bevan, CEO of Champagne Collet USA, who will show foodies how to enjoy champagne with every course.
Passed tasting from Cove served with Brut
PNWS, quick cured salmon, citrus zest, hoja santa crisp
Oyster half-shell with tomato water sorbet and tomato dust
First Course: Rose
Duck Confit, roasted beet, arugula millefeuille Second Course: Esprit Couture Brut & Millesime
Duo tasting from Cove and Haven
Pickled Beech Mushroom Steal-cut Oat Risotto with shaved foie gras snow
Sika Venison Osso Bucco, celery root puree, Meyer lemon gremolata
Third Course: Demi-Sec
Satsuma Creme, cocoa nib caramel, satsuma candy
2502 Algerian Way
Houston, TX 77098
$90 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.