The wheels are in motion for our
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!”
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 patty.tilton@gmail.com to get on the waiting list.
MENU
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
Starter
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)
