The Houston-based nonprofit Friends for Good hosts a culinary extravaganza with seven of the chefs and restaurants featured in the cookbook for-a-cause Green Beans and Guacamole.
The night will kick off with cocktails and hors d'oeuvres, followed by a seven-course dinner menu crafted by the chefs. Guests will indulge in mouth-watering items such as Pepper Dusted Pacific Sea Bass and Rosemary Pastry Wrapped Quail Confit. Each course will be paired with wines provided by Republic National Distributing Co. and G2 Wines.
Following the dinner, there will be a live auction with Scott McClelland, president of H-E-B, as the auctioneer. The cookbook will be available for purchase at the dinner and all proceeds benefit The Arc.
Chef Renato di Pirro of Ristorante Cavour
Appetizer of Octopus Carpaccio over Pea Shoots Salad
Wine: Poema Cava
Chef Abbas Hussein of Sorrento Ristorante
Lobster and Baby Arugula Cannelloni
Wine: Tormaresca Chardonnay
Chef John Sheely of Mockingbird Bistro
Pepper Dusted Pacific Sea Bass with Summer Ratatouille
Wine: Borgo Conventi Sauvignon Blanc
Chef David Denis of Le Mistral
Rosemary Pastry Wrapped Quail Confit with a Sauternes Foie Gras Terrine
Wine: Craggy Range Te Kahu
Chef Soren Pedersen of Sorrel Urban Bistro
Black Hill Lamb, Confit and Sausage over Sweet Potato Gratin
Wine: Ermita Talanda
Chef Dominic Juarez of Masraff’s
Piedmont Beef, Ragout of Baby Summer Vegetables with a Jalapeño-raspberry natural sauce
Wine: Ruffino Sangiovese Fonte Sole
Chef Randy Evans of Haven
Dark Chocolate Tart with Chocolate-beet Silk
Wine: Chapoutier Banyuls