SOLD OUT: Outstanding Dinner in the Garden

The wheels are in motion for ouroutstanding2 next outdoor party. This is the fancy –but not formal–one on one long table. Tickets for our table for 80 is SOLD OUT.

Last year we had the most marvelous party in the garden. Set outside in
October when the weather is typically nice, we set up a long table, dressed in white linens, with simple natural decorations. We hired noted chef and caterer Soren Pederson, who didn’t even blink when we told him we had no kitchen, no water and no electricity. He set up his own cook shop on the open lot. We strung up some paper lanterns, greeted guests with a pink cocktail and passed hors d’ d’oeuvres, poured some wine, and Soren and his waiters served us until well after sunset. Some guests remarked, “This feels like a wedding! I’d be happy if this were my wedding!”outstanding table missy

Usually, large parties are better the second time when the kinks are worked out. But there were no kinks. It was perfect. Too perfect to change. Too perfect not to throw again. So we have hired the same chef to develop and cook another five course menu in the garden.  This year, we have asked Houston Wine Merchant to pair wines to match each of the five courses. And we planned for an even longer table because this is the best party the city has ever seen. If you haven’t bought your ticket already, the bad news is IT IS SOLD OUT. However, there is a waiting list. Email to get on the waiting list.outstanding3


by Soren Pederson

Wines by Scott Spencer of Houston Wine Merchant

1st course / Hors d’oeuvres (passed)

Slow Roasted – Cider Brined Pork Belly

on Sweet Pea Pancake and Red Onion Marmalade

Duck Confit

on Peruvian Potato Tart with Balsamic Cranberries

wine pairing: Sparkling – Toffoli Prosecco (Italy) 


 2nd course / Family style dinner


Chilled Fall Vegetable Gazpacho

With Crispy Crab

paired with Pinot Gris – Scarpetta Pinot Grigio 2013 (Italy)


 3rd Course

Fresh Arugula – Pea Shoot Salad

With Smoked Mozzarella, Roasted Beets, Grilled Apple, Spiced Walnut

And Light Mustard Vinaigrette

paired with Joe Dobbes Pinot Noir ‘Jovino’ 2011


 4th course / Main Course

Grilled, Herb Crusted Trout

With Green Grape Beurre Blanc

Apple Wood Smoked Filet Mignon

With Caramelized Shallot Pan jus

Braised Local Chicken

In Fire Roasted Pepper Stew

Roasted Root Vegetable

With Herb – Grain Mustard Butter

Yukon Potato Au Gratin

With Sharp White Cheddar and Fresh Scallions

paired with Xanthos Proprietary Red Blend 2013 (Sonoma Coast)

 5th course / Dessert

Ginger and Chili Spiked Chocolate Cake

with Plum Compote

Warm Lavender Pound Cake

With Grilled Pear and Sweet Crème Fraiche

wine pairing:  Chateau Suau Sauternes 2006 (France)


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