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Chef and Menu Report: Week of 9/7/14

Brennan’s of Houston welcomes special guest executive chef Tory McPhail of Commander’s Palace in New Orleans, to collaborate with the restaurant’s own executive chef Danny Trace for two nights of Creole cooking. Last night, the celebrated chefs created a six-course dinner menu, complete with wine pairings and cocktail reception, to celebrate their own unique vision of Creole cuisine. The dishes served included stuffed gulf coast flounder, spicy goat head tamales, prickly pear barbecued with 44 Farms beef belly, and Mardi Gras flambeaux cake.

Tonight, the chefs will again collaborate, this time on a special cooking class demonstration, in which they will prepare a three-course meal consisting of barbecued vegetable salad, Louisiana tur-duck-hen, and candied Texas tomato galette.