tHE FUTURE IS NOW AT EO GALA

CULINAIRE MENU INSPIRES with burrata bar

Entrepreneurs’ Organization (EO) of Houston, a peer-to-peer network of 155 influential business owners, hosted their annual kick off party and Houston Chapter's 30th Anniversary on January 20th at the amazing Life HTX venue.
 
Over 150 guests enjoyed the futuristic themed event with delicious and inspired food provided by CULINAIRE. The Burrata and Liquid Nitrogen Ice Cream Bars were the highlights of the four food station event.

Entreprenuers’ Organization (EO) has 170 chapters in 53 countries, and is the world's most influential entrepreneur community.

EVENT MENU

PASSED HORS D’OEUVRES
 
Smoked Tomato-Miso Bisque
served in shot glasses
with spicy rice cracker crumble
 
Grass-Fed Veal and Lemon Polpette
on lemon slices with silver forks
 
Spicy Crab and Fuji Apple Salad in Sesame Cones
served on lucite trays with yuzu aioli and furikake
 
Wild Mushroom Arancini with parmesan snow
 
FOOD STATIONS
 
Station 1
Burrata, Cheese & Charcuterie
 
Handmade Mini-Burratas
served on small square plates
choice of:  25-yr. balsamic, pomegranite syrup, truffle honey, charred baby tomatoes,
pesto, roasted strawberries, basil leaves
 
Array of Artisanal Cheeses, Meats and Seasonal Fruits
rustic breads, crackers, mustard, pickles and honeycomb
 
Station 2
Salmon Poke & Bo Luc Lac
 
Sushi-Grade Salmon Poke
served in small bowls with green onion and furikake
choice of sriracha, toasted sesame seeds, avocado,
mango, pickled ginger, hot Cheetos
 
Soba Noodle Salads
with pickled cucumber and scallions, and tsuyu (soba dressing) on the side
 
Bo Luc Lac
Chairman's Reserve grade Angus beef tenderloin, marinated and seared,
served in small rice bowls atop crisp lettuce and tomato
lime and jalapeno sauce for drizzling
 
Station 3
Beef
 
Moroccan Spiced Angus Short Ribs
 
Cous Cous with Parsley, Lemon and Dried Fruits
 
Array of Roasted and Grilled Vegetables
to include butternut squash with grapes and pine nuts, seared Brussels sprouts,
spiced roasted cauliflower, grilled asparagus with seared sweet peppers
 
Station 4
Dessert
 
Liquid Nitrogen Ice Cream Bar
vanilla, raspberry sorbet and salted caramel
On the side: fresh berries, caramel sauce, chocolate sauce, nuts and sprinkles