Big-Name Brennan's Alums Reunite for Holiday Wine Dinner

Big-Name Brennan's Alums Reunite for Holiday Wine Dinner

Chef Sarah Grueneberg

OVER ITS 55 years, Brennan’s of Houston has cultivated immense talent, particularly in its kitchen, where many young cooks cut their chops before making names for themselves as some of the best chefs in the nation.


To celebrate its landmark 55th anniversary, Brennan’s is hosting special dining events during its Home & Away series. Up next, the Texas-Creole house welcomes star-studded chefs Chris Shepherd and Sarah Grueneberg back to the kitchen to collaborate on a four-course wine dinner. Taking place two nights, Nov. 29 and Nov. 30, the dinners will also celebrate the release of alumnus Grueneberg’s first cookbook, Listen to Your Vegetablesandeach guest will receive a copy. A portion of the proceeds from each ticket sold will benefit Shepherd’s Southern Smoke Foundation.

Grueneberg is chef-partner of Chicago’s Monteverde restaurant and recipient of the 2017 James Beard Award for Best Chef: Great Lakes, while Shepherd was recipient of the 2014 James Beard Award for Best Chef: Southwest. Both will join longtime mentors, Brennan’s chefs Carl Walker and José Arévalo, to craft the elaborate dinner.

Accompanying wine pairings will be selected by Shepherd, who spent two years running Brennan’s wine program, and Brennan’s Wine Guy, Rich Carter. During the meal, chefs will share cooking tips, fond memories, and entertaining stories of their time at Brennan's and beyond.

Shepherd

Getting hungry? The evening kicks off with a welcome reception featuring passed hors d'oeuvres and bubbles. A peek at the dinner menu reveals Shrimp Rémoulade with creamy nam Jim prepared by Shepherd, and a second course of Gnocchetti con Genovese Pesto with lemon ricotta and Tuscan pine nuts by Grueneberg. The third course, served family-style, includes Roman Tricolor salad with toasted almonds; Satsuma and fennel seed Roasted Pork Loin; Spicy Red Chile Cauliflower, and Brown Butter-Roasted Root Vegetables with shallots and fonduta. Walker rounds out the evening with scrumptious pumpkin spice tiramisu and more bubbles.

Happen to have a copy of Shepherd’s cookbook Cook Like a Local or chef Walker’s Brennan's of Houston In Your Kitchen? Bring it along and they will sign it as well. If you’re a foodie, sounds like a fun night is in store!

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