Past & Present: Uchi Alum Dinner benefiting the Southern Smoke Foundation

Uchi Houston welcomes former Uchi chefs Chris Davies (March) and Mark Wong (Kira) for a special alumni dinner alongside Uchi Houston's Chef de Cuisine Stephen Conklin. This one-night-only event benefits the Southern Smoke Foundation bringing together past and present talent for an unforgettable seven-course dining experience. The evening also features expertly curated beverage pairings by former Uchi Beverage Director and Master Sommelier June Rodil and Uchi Houston's current Beverage Manager Stephanie Velasco.

*Menu Highlights:

• Masu Crudo | Vichyssoise Japanese sweet potato
• Roasted Carrot | Ras el hanout yogurt
• Grilled Madai | Thai green curry cauliflower tempura candied garlic
• Squab | Truffle preserved lemon frika
• Dry-Aged Bluefin Tuna Flight | Akami chutoro otoro
• A5 Donburi | Truffle vinaigrette sake-cured egg yolk

Okashi | Mochi saffron pistachio ginger

Host or Publisher Belle Fortebuono