Champagne and Caviar Dreams: Luxurious Spread Awaits Diners at Symphony Fundraiser
THE CHAMPAGNE AND caviar were flowing as 20 chefs participated in the first annual La Nuit Du Caviar event benefitting The Houston Symphony League.
Three-hundred guests were greeted with freezer martinis from chef David Skinner of Kemah’s star restaurant Eculent, then sampled bites from top chefs. Each creation included the night’s ingredient du jour: caviar. The creations ranged from Phat Eatery’s shrimp dumpling — topped with a healthy scoop of caviar — to vanilla ice cream mixed with caramel syrup and caviar from Uptown hotspot Turner’s.
As guests enjoyed live music from the Houston Symphony, they voted on their favorite bite of the night. Chef Jassi Bindra of Amrina in The Woodlands served a caviar crisp with yellow fin tuna, avocado and Granny Smith apple, garnering the grand prize.
The event honored Houston restaurant celebs Mimi and Robert Del Grande and Benjamin Berg for their contributions to the city’s culinary scene, and Houston Symphony president John Rydman and his wife Lindy for their work with various Houston cultural institutions. The event is a spin-off of the popular Truffle Masters dinner, held annually.
Anna Kaplan, Carey Kirkpatrick
Bobby Hilliard, Greg Fown, Kristin and Eric Howard
Emily Smith, Jessica Meyerson
Lukkaew Srasrisuwan, John Newinn
Matthew and Danielle Sokol
Sally and George Abisalloum
Sharonda Belford, Sidney Lacey
Stacey and Al Lindseth
Tajana Surlan, Van Nguyen
John Rydman, Diane Roederer, Lindy Rydman
Ryan O. Harris
Chef Jassi Bindra of Amrina giving his acceptance speech for People’s Choice Award winner