On April 10, Peli Peli hosted its first ever Chef Collaboration Pop-up Dinner with chefs Paul Friedman (of Peli Peli) and Richard Knight (formerly of Hunky Dory and Feast) at the Galleria location.

A portion of the proceeds is committed to Heifer International, an international organization that works with communities to end world hunger and poverty.

The six-course dinner featured British-inspired dishes by chef Knight and unique South African plates by chef Friedman. Operating partner Thomas Nguyen mentions that the "British had a big influence on South African cuisine, so it only makes sense to see what these two can do together."

The dinner was available for one night only and each seat sold for $55 (tax and gratuity not included). But in case you missed it, Nguyen told the Houston Press that the idea is to continue doing more of these types of events. "Richard was very excited to work with Paul and vice versa; we hope to do more collaboration dinners with other Houston chefs in the future," he said.

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Chef Knight's Cornish crab soup was first to arrive.

Photo by Luke Chang

Each chef presented an appetizer, an entrée and a dessert for the event. To start, Knight's silky Cornish crab soup arrived, rich, warm and creamy, garnished with chopped fresh parsley. A generous mound of Friedman's duck liver pâté followed, scooped atop half of a toasted pretzel bun in a thin pool of raspberry coulis.

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Chef Knight's shepherd pie, served with English peas and carrots.

Photo by Luke Chang

The entrée courses featured Knight's traditional shepherd's pie served with English peas. The fluffy mashed potato layer, topped with a sharp Welsh cheddar, blanketed a hidden treasure of minced lamb meat and carrots in a savory, gravy-like sauce.

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Friedman's lamb sirloin steak was tasty, with a hint of spice.

Photo by Cuc Lam

A bed of cauliflower hash lay nestled underneath Friedman's lamb sirloin steak, grilled to a medium-finish. The steak, kissed with a hint of peri peri pepper, made for one of the best bites of the night.

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Carrie Knight (Richard's wife) had a hand in creating this delicious piece of pie.

Photo by Luke Chang

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We were treated to two delectable desserts. Chef Knight's Banoffee pie was a mixture of bananas, toffee and cream on a crumbly, light and buttery pastry crust. The classic English pie was sweet and satisfying.

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Friedman's nougat ice cream smelled of sweet tropical fruits, and the nougat was a crunchy treat.

Photo by Luke Chang

Chef Friedman used South African nougat to conjure up some ice cream magic. South African nougat is distinctively made with honey, nuts (usually almonds or hazelnuts), vanilla and egg whites. The scoop of ice cream was presented in a mango slurry along with gooseberries, blackberries and tropical fruit gummi cubes.

Peli Peli Galleria, pelipeli.com, 281-257-9500
5085 Westheimer