25 Houston star chefs serve up a sumptuous feast for a worthy cause at prestigious River Oaks school
What: Urban Harvest’s Sunday Supper
Where: St. John’s School
The scoop: Can there be too many cooks in the kitchen? Certainly not at Urban Harvest’s Sunday Supper, where 25 local star chefs served up a family-style meal featuring local farmers’ ingredients. Guests gathered at St. John’s School (2401 Claremont Ln.) to dine and celebrate the bounty of Houston’s harvest, and the 25th anniversary of the non-profit organization.
More than $100,000 was raised and will benefit Urban Harvest, which aims to enrich the Houston community by providing community garden programming, youth education, and farmers markets.
Some 288 locals mixed and mingled and sampled a variety of dishes prepared by who’s-who of participating chefs: Dominick Lee of Poitín, Hugo Ortega of Hugo’s, David Cordua of YUM Hospitality, Dawn Burrell of Kulture, Olivier Ciesielski of Avondale Food & Wine, Evelyn Garcia of Politan Row, Peter Garcia of El Meson, Stephanie Hoban of Verdine, Anita Jaisinghani of Pondicheri, Richard Kaplan of Weights + Measures, Richard Knight of Atlas Diner, Graham Laborde of Killen’s, Kaiser Lashkari of Himalaya, Drake Leonards of Eunice, Tony Luhrman of El Topo, Ara Malekian of Harlem Road BBQ, Dylan Murray of Benjy’s/Local Foods, Kevin Naderi of Roost, Soren Pedersen of Currant Kitchen, Ryan Pera of Coltivare, Monica Pope of Sparrow Cookshop, Arnaldo Richards of Picos, Nick Fine of Underbelly Hospitality, Martin Stayer of Nobie’s, Felipe Riccio of Rosie Cannonball, and Austin Waiter of Tony’s.
Chefs were organized by chef and food personality, Kate McLean.
The supper began with a cocktail hour and hors d’oeurves from El Topo, Avondale Food & Wine, David Cordua, Rosie Cannonball, Politan Row, El Meson, Little Kitchen HTX, Killen’s, Eunice, Harlem Road BBQ, Roost, Currant Kitchen, Sparrow Cookshop, Picos, UB Hospitality, and Nobie’s.
Following cocktail hour, guests found their seats to indulge in the entrée courses, which consisted of Dos Brisas Delicata squash, La Lira Rossa Ravioli, Liberty Provisions Lamb Biryani, Masala Medley, and Mole Coloradito. The dessert course was Salted Chocolate Cremeux, Rio Grande Organics, Pecan Shortbread, and Candied Meyer Lemon Anglaise.
“Our fall Sunday Supper was a huge success,” says Urban Harvest’s director of farmers markets, Tyler Horne. “We are grateful to all of our supporters and donors; Urban Harvest wouldn’t be what it is without them! And we can’t thank the chefs enough for a delectable meal and donating their time and talent to support local food.”
During the Sunday Supper, Urban Harvest also announced plans for their next Sunday Supper, which will be held in May 2020 at Tony’s (3755 Richmond Ave.).
Who:Tyler Horne, Kevin Naderi, Stuart Rosenberg, Johnathan Beitler,David Cordua, Linda Salinas, and Kate McLean.