What started out as a fun fundraising event for the Lucky Dog Rescue charity has taken on a life of its own. Pastry Chef Rebecca Masson's Sweet & Savory charity dinners have become legendary. And this Sunday, she will hold her last one, which promises to be grand in every way.
"So basically, when we started this, my goal was to do 10 dinners and this is the tenth," says Masson. "We have had some amazingly awesome chefs, pastry chefs, bartenders, wine folks & beer masters participate in the dinners. Each dinner keeps getting better and better. This one will be one for the record books for sure. I never thought that this would become such an awesome event. I was just happy after each one that it was successful and folks enjoyed themselves while raising money for a cause that is near and dear to my heart. I owe many thanks to all the folks that have participated... I have some pretty amazing friends."
For Sweet & Savory - "The Last Bite," her awesome friends include 17 chefs, one sommelier, two master mixologists, and a beer and coffee guy. The evening will kick off with three passed hors d'oeuvres, followed by eight mains, and three desserts. Drink pairings will be served throughout. Guests will go home with fancy mignardise and goodie bags stuffed with things that food lovers love. There will be a silent auction. It's going to be a good time.
The participant list is a who's who of some of Houston best culinary talent and beyond. One chef, Brandon Baltzey, Executive Chef at Ceia in Newburyport, Massachusetts, will be traveling to Houston along with his chef-girlfriend, Laura Higgins of Brine (also in Newburyport), to pitch in for the event.
"I will continue to support Lucky Dog with the pies for pups & valentine's day bake sale. I will also have similar dinners at the shop throughout the year, but on a smaller more intimate setting once we get Fluff Bake Bar up and running," says Masson.
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Houston Press got a sneak peek at the menu, which is below without the drink pairings. Suffice it to say that it's going to be an incredible dinner.
HORS D'OEUVRES *Adam Garcia (Executive Chef, Julep) - seafood tamale (scallops, shrimp, crawfish) w anson mills hominy & cilantro crema *Joe Stayshich (Executive Chef, Benjy's in the Village)- butternut squash som tam salad w smoked salmon *Ryan Lachaine (Chef de Cuisine, Reef) - raw Texas bbq - smoked tartar, onions, pickles, wonder bread
MAINS *Nathan Lemley (Chef de Cuisine at Parkside, Austin) - fall vegetables - fermented, roasted & raw *Laura Higgins (Sous chef, Brine, Newburyport, MA) - snapper crudo, carrot, parsnip, burnt onion, orange & jalapeno *Justin Holt (Sous chef, Lucia, Dallas) - farro verde, puffed grains, bone marrow & brain croquette *Patrick Feges (Killen's Steakhouse) & Brandi Key (Executive Chef, Coppa Osteria, Punk's Simple Southern) - smoked turducken & sides - pickle boards: spicy green beans, caraway carrots, bread & butter cauliflower, horseradish beets, tarragon mushrooms - ham hock, greens & cornbread dressing (baked in muffin tins) - heirloom potato salad with quail eggs & house made mustard - field pea and radish succotash - roasted rainbow carrots with sorghum & texas pecans *Brandon Baltzley (Executive Chef, Ceia, Newburyport, MA) - fritto misto of lardo, sweetbreads, watermelon & grilled lemon *Seth Siegel-Gardner & Terrance Gallivan (Executive co-chefs, Pass & Provisions) - Duck Bolognese & apicius spiced pasta *Jason Gould (Executive Chef, Cyclone Anayas)- mint marinated lamb, baba ghanoush, spiced yogurt & pickled onion salad tim maslow - cheese course
DESSERTS *Ruben Ortega (Pastry Chef, Hugo's, Caracol, Backstreet Cafe) - corn mole chocolate cake *Rebecca Masson (Pastry Chef, Fluff Bake Bar) - crème fraiche, concord grape, ras al hanout *Kyle Mckinney (Pastry Chef, Austin, TX) - blackout cake, sweet potato, coffee, lime
*Michael Savino (Pastry Chef, Michael's Cookie Jar) - fancy mignardise and such (table set-up)
Special cocktails will be created by master mixologists Ryan Rouse (Grand Prize Bar) and Robin Berwick (Double Trouble), along with wine pairings by sommelier Antonio Gianola, beer from St. Arnold's, and coffee service from Houston's own Katz Coffee.
Sweet & Savory - "The Last Bite" will benefit Lucky Dog Rescue, a 501c3 charity dedicated to providing rescue services, vet care, foster care and adoptive placement to stray and abandoned dogs.
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