The four-course dinner, inspired by the work of female chefs in Houston, includes wine pairings from six female vineyard owners. Prior to the dinner, guests will enjoy a reception on the veranda with light bites by Julia Sharaby of Fusion Taco. The dessert course will receive a sweet addition with truffles from Chocolatier Annie Rupani of Cacao & Cardamom.
Reception
Bites by Julia Sharaby of Fusion Taco, bay scallops with herb butter, malai kofta with cashew nuts, cauliflower and lemongrass soup, ajwain-flavored asparagus tempura.
Pairing: Sauvignon Blanc 2011.
First course
Jumbo lump crab salad with fresh curry leaf emulsion in a pappadam bowl with baby arugula, avocado and blood orange vinaigrette.
Pairing: Sauvignon Blanc 2012.
Second course
Tandoor-roasted Cornish hen with rosemary beurre blanc, stir-fried okra with fresh coconut, saffron rice pulao.
Pairing: Cabernet Sauvignon Diamond Mountain 2009 or Cabernet Sauvignon Napa 2009.
Intermezzo
Mango and champagne sorbet.
Third course
Lamb t-bone and rack of lamb with blackberry demi-glace, wild mushrooms medley, garlic and sesame seed naan.
Pairing: Cabernet Sauvignon Oakville 2008 or Cabernet Sauvignon Napa 2010.
Dessert
Truffles by Annie Rupani of Cacao & Cardamom, cheese, spiced poached pear madras coffee.
Pairing: Petite Syrah St. Helena 2007.