Indulge in Food & Wine This Summer with Landry's Signature Chef Series

Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

Ah, summer. Time for frolicking by the pool, drinking blue-colored Icees that'll turn your tongue blue, working ferociously at the gym to get your body toned, and indulging in decadent chef-driven wine pairing dinners.

Yes, a summer tradition, Landry's Signature Chef Series is currently in full swing, with five upcoming meals that are set to take place at Brenner's on the Bayou with chef Ryan Braden July 10; Willie G's Seafood & Steaks with Jose Prada July 17; La Grigla with Luis Rubio July 24; David Hernandez, Andrew Oliver, and Joshua Wallace of McCormick & Schmicks July 31; culminating in a grand finale dinner at Vic & Anthony's with Carlos Rodriguez on August 7, 2013.

Each of the dinners will feature five-course food and wine pairings created by each respective restaurant's executive chef, pastry chef and sommelier. It's a chance for patrons and chefs to get to know one another: Chefs will get to wow diners with off-menu creations; patrons will have meet and greet opportunities to see the chefs who are normally behind the scenes.

I attended a delightful kickoff dinner at Brenner's Steakhouse, where chef Brian Miner and his team served smoked trout mousse served with blinis and pickled mustard seeds; charred romaine hearts with rhubarb; a beautiful intermezzo of hibiscus flower and lemon sorbet; grilled prawns with popcorn; a roasted veal loin paired with an excellent 2007 Suhr Luchtel Cabernet Sauvignon from Napa Valley; and a fanciful dessert of chocolate butterfly-topped coconut semifreddo.

For the upcoming dinner at Brenner's on the Bayou, Braden's menu takes a mouthwatering turn with their poached lobster tail salad, followed by a chipotle-clazed bacon-wrapped andouille Sausage & cornbread-stuffed quail, paired with Cain Cuvee Red Blend from Napa Valley. Dry-aged strip steak is paired with Mount Vedeer Cabernet Sauvignon.

At Willie G's, Prada entices with a menu of seafood campechana, crab cake and prawns, black truffle-crusted halibut, and bone-in filet mignon, followed by a white chocolate bread pudding.

Think that sounds good? How about Robio's Italian-inspired meal at La Griglia, which starts off with ricotta gnocchi followed by black mission figs over arugula, then pan roasted halibut and a veal T-bone alla Grigla paired with a Fratelli Brovia Barolo?

Not to be outdone, the team at McCormick & Schmicks want to show off with maine lobster and kobe carpaccio with Parmesan Reggiano, truffle oil and micro arugula. Oysters on the half shell with strawberry black pepper granita are paired with La marca Prosecco, pan-seared halibut with cauliflower and white asparagus risotto paired with Sonoma-Cutrer Russian River Ranches Chardonnay, and Colorado Lamb Rack is paired with Alexander Valley Vineyards Cabernet Sauvignon.

And finally, for the grand finale, the Vic & Anthony's dinner will feature each of the chefs doing a different course, with passed cocktails and six courses with delicious wine pairings.

With the exception of the grand finale dinner, all five course wine pairing dinners are $95 per person. The grand finale will be $150 per person. For more information, to view menus, and to make your reservations, please visit Landry's.

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Press community and help support independent local journalism in Houston.


Join the Press community and help support independent local journalism in Houston.