Brockhaus is here. Join us on September 27 for The First Supper, and stay tuned for more.
Two years ago I left Dubai to work in three of Europe’s finest restaurants. I staged at Arzak, Amador, and Spring, and though I was able to stay in those great kitchens for a short period of time only, the cooks and chefs I worked with and for taught me a lot. I will forever be grateful for the opportunities they gave me.
Those experiences helped me fine-tune the skills I developed in my own kitchens and through years of self-guided learning and dinner parties. Over the years, friends and guests have encouraged me to cook more formally and introduce my food to more people. That time has come.
I am in Houston now, and am proud to introduce The First Supper, a six-course meal that will take place in September. The evening marks the launch of Brockhaus, a culinary think tank focusing on dining events, discussions, cocktail gatherings, symposia and educational programs. Stay tuned for details.
Fried sage deserves a place at your table.
Here is the menu for The First Supper:
1st salmon tartare / roe / crème fraîche
2nd sea and earth: scallop / lardo / bean purée
3rd prawn / sorrel
4th bisque of wild mushroom / pomegranate
5th duck breast / peaches / port
6th bacon semifreddo / pigñola brittle
(complimentary wines served with each course)
If you wish to attend, please RSVP by September 10 to [email protected]
For details – and if you have questions – call 718-360-3988. Suggested donation of $100 per person.
I have assembled a very fine team for Brockhaus: Isaac Johnson, a sommelier and restaurateur who has worked in Austin and Houston; Vanessa Treviño-Boyd, a sommelier with experience in New York and Houston, among other places; Angela Shah, a journalist and writer who has dined with me across the globe; and Christopher Stanton, a great cook who has worked with me in kitchens in Abu Dhabi, Dubai, and Houston. We look forward to meeting you, nourishing you, and introducing you to some great and unique wines and some very interesting people.
Bon appétit!
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