The Houstonian Hotel and master wine producer James Cahill of Soter Winery of Oregon will offer a four-course dinner with wine pairings prepared by executive chef Neal Cox and pastry chef Catherine Rodriguez.

The menu includes ​butter poached scallops (sweet onions, citrus, fennel and beet reduction), zampone (hazelnuts, cherries, white lentils and king trumpet mushrooms), chuck eye roast (boulangere potatoes, braised butter lettuce, marrow toast, au jus) and strawberry rhubarb pavlova (crisp meringue, vanilla cream and pistachios).