Houston Chef Series Finale Dinner 2024 at The Post Oak Hotel

Reception 6:00 pm at The Post Oak Motor Cars Showroom
Dinner 7:00 pm at The Post Oak Ballroom 3rd Floor

The Post Oak Hotel, along with Landry’s, Inc. Signature Group’s executive chefs, will create the ultimate Finale Dinner on Saturday, August 10 at 6 p.m. in celebration of the Annual Houston Chef Series, dubbed “Presidential State Dinners”.

Hosted at The Post Oak Hotel, the exclusive dinner kicks off with their reception at The Post Oak Motor Cars Showroom with hand-crafted cocktails and six passed appetizers inspired by the American Presidential cuisines. The dinner will be followed at The Post Oak Ballroom 3rd Floor by an extraordinary seven-course menu prepared by Jean-Luc Royere, the Post Oak Executive Chef of Culinary, and executive chefs from Brenner's Steakhouse, McCormick & Schmick's, La Griglia, Grotto, Vic & Anthony's, Brenner's on the Bayou, Del Frisco's, Grotto Downtown, Willie G's Seafood, Morton's, and King Ranch.

PASSED APPETIZERS

Salmon Gravlox by Chef Frank Lewis

Quail Knots by Chef Donovan Wood

Miso Chicken Dumpling by Chef Ashley Gadson

Wild Board Sausage and Hot Honey by Chef Erick Bocanegra

Prosciutto and Peaches by Chef Ricky Cruz

Asparagus Tartlet by Chef Manuel Menchaca
MENU

Herb Roasted Chicken Salad by Chef Josh Oakes

Texas BBQ Croquette by Chef Brandon Soverall

Coolidge's Chicken by Chef Ryan Braden

Day Boat Halibut by Chef Tim Eckard

Red, White and Blue Sorbet by Chef Patten Sommers

Beef Top Sirloin with Butter Potatoes by Chef Jean-luc Royere

"The Red, White and Blue" by Chef Oralia Perez
Blue Berry Cheesecake, Red Velvet Sponge and Cream Cheese Mousse

Each course will be expertly paired with cocktail or wine.

Menu subject to change. Price plus tax. Gratuity and fees included in ticket price. No refunds. All sales are final. Must be 21 years of age and present valid ID. No children will be allowed to enter.

Host or Publisher The Post Oak Hotel at Uptown Houston