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Houston Chef Series Finale Dinner 2024 at The Post Oak Hotel
August 10 @ 6:00 pm - 10:00 pm
HOUSTON CHEF SERIES 2024: Presidential State Dinners
Grand Finale at the Post Oak Hotel
August 10 | 6 PM
Reception 6:00 pm at The Post Oak Motor Cars Showroom
Dinner 7:00 pm at The Post Oak Ballroom 3rd Floor
$200 *
*Per Person. Plus Tax.
The Post Oak Hotel, along with Landry’s, Inc. Signature Group’s executive chefs, will create the ultimate Finale Dinner on Saturday, August 10 at 6 p.m. in celebration of the Annual Houston Chef Series, dubbed “Presidential State Dinners”.
Hosted at The Post Oak Hotel, the exclusive dinner kicks off with their reception at The Post Oak Motor Cars Showroom with hand-crafted cocktails and six passed appetizers inspired by the American Presidential cuisines. The dinner will be followed at The Post Oak Ballroom 3rd Floor by an extraordinary seven-course menu prepared by Jean-Luc Royere, the Post Oak Executive Chef of Culinary, and executive chefs from Brenner’s Steakhouse, McCormick & Schmick’s, La Griglia, Grotto, Vic & Anthony’s, Brenner’s on the Bayou, Del Frisco’s, Grotto Downtown, Willie G’s Seafood, Morton’s, and King Ranch.
PASSED APPETIZERS
Salmon Gravlax by Chef Frank Lewis
Quail Knots by Chef Donovan Wood
Miso Chicken Dumpling by Chef Ashley Gadson
Wild Boar Sausage and Hot Honey by Chef Erick Bocanegra
Prosciutto and Peaches by Chef Ricky Cruz
Asparagus Tartlet by Chef Manuel Menchaca
MENU
Herb Roasted Chicken Salad by Chef Josh Oakes
Paired with Schramsberg Vineyards, Blanc de Blancs, North Coast, California, NV
Texas BBQ Croquette by Chef Brandon Soverall
Paired with Four Corners, Local Buzz, Honey Rye Golden Ale
Coolidge’s Chicken by Chef Ryan Braden
Day Boat Halibut by Chef Tim Eckard
Paired with Trefethen Vineyards, Oak Knoll, Chardonnay, California
Red, White and Blue Sorbet by Chef Patten Sommers
Beef Top Sirloin with Butter Potatoes by Chef Jean-luc Royere
Paired with Jordan, Cabernet Sauvignon, Alexander Valley, California
“The Red, White and Blue” by Chef Oralia Perez
Blue Berry Cheesecake, Red Velvet Sponge and Cream Cheese Mousse
Each course will be expertly paired with cocktail or wine.
Menu subject to change. Price plus tax. Gratuity and fees included in ticket price. No refunds. All sales are final. Must be 21 years of age and present valid ID. No children will be allowed to enter.
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