900 guests enjoyed the passed hors d'oeuvres and interactive food stations at the NAIOP - Commercial Real Estate Development Association - Houston Chapter's 30th Anniversary celebration, which was held at Silver Street Studios on Thursday, November 15, 2018.

The CULINAIRE Team was at its finest! We want to especially acknowledge Kim Strange, the NAIOP Chapter Administrator – who we thoroughly enjoyed planning this event with. 

NAIOP Awards for the night:
CBRE was named Office Broker of the Year and John Ferruzzo, NAI Partners was named Industrial Broker of the Year. Bryant Lach, Savills-Studley and Grant Hortenstine, Avison Young were named Office and Industrial Rising Star respectively. JLL team of Ronnie Deyo and Beau Bellow won Office Deal of the Year for their work on the Williams Companies renewal. The Cushman & Wakefield of Texas team of Kelley Parker, Scott Wegmann, Trey Strake, Chris Oliver, Coe Parker, and John Littman won Industrial Deal of the Year for the MRC Global deal.

PASSED HORS D’OEUVRES
 
Beef Fajita Mini-Tacos
with spicy guacamole and salsa fresca
 
Steamed Shu Mai with Shiitake and Spinach
served in won ton spoons with citrus ponzu
 
Kai Yaang Chicken Skewers
served with a sweet tamarind dipping sauce
 
Southern Smoked Tomato Bisque
served in small shot glasses
 
INTERACTIVE FOOD STATIONS
 
STATION #1 - TEX-MEX
 
Crispy Chipotle Chicken Flautas
served on small plate with salsa verde and crema
 
Sopes de Cochinita Pibil
soft masa cake with refried black beans, pulled spicy pork
and cactus paddle salsa, garnish of shredded lettuce
 
Selection of Hot Sauces
 

STATION #2 – BBQ
 
Smoked Prime Angus Brisket
served on hot-milk yeast rolls with BBQ sauce and spicy slaw
 
Southwestern Gold Potato Salad
our famous recipe with Yukon Gold potatoes, roasted corn,
green onion and queso anejo
 
House-made Pickles
 
 
STATION #3 – ASIAN
 
Thai "Drunken Noodles" (Pad Kee Mao)
action station of stir-fried ginger chicken, wide rice noodles,
peppers, baby corn and Thai basil served in small palm-leaf bowl
 
Vietnamese Crispy Spring Rolls
served on a small plate with lettuce leaf
with a sweet chili-lime dipping sauce and herb garnish
 
 
STATION #4 – GULF COAST CUISINE
 
Fried Cornmeal-Dusted Louisiana Catfish
with lemon wedge and French herb remoulade
 
Our Famous Shrimp-n-Grits
white cheddar cheese grits
topped with Gulf shrimp etouffee' and scallions
 
 
DESSERT DISPLAY
 
 
Rebecca's "Fluffernutter" Peanut Butter Sandwich Cookies
 
Lemon Tartlets with Fresh Berries
 
Bourbon-Chocolate Cake Ball Pops
 
 
LATE NITE BITE
 
Fried Chicken Biscuit Sandwich
wrapped in foil and placed inside an individual black box with sponsor logo

The high-style, laid back afternoon program held on November 11th kicked off with a Neiman Marcus fashion show presented in the Gathering Barn, featuring professional models along with a few very lucky children including Kendall McKnight. CULINAIRE provided the catering and the spectacular service staff for the event. A robust and satisfying Sunday Brunch menu was followed by music, activities and farm experiences at Hope Farms, the urban farm operated by Recipe for Success in Houston’s historic Sunnyside neighborhood.

COUNTRY LEMONADE STAND
 
Meyer Lemon Honey Lemonade
made with Texas honey, served in farm's beverage dispensers
with vodka by guest request
 
 
SIGNATURE COCKTAILS
 
Hope Farms Bloody Mary
 
Prosecco Bar with Fresh Juices for Mimosas
 
PASSED HORS D’OEUVRES
 
Avocado and Candied Bacon Toasts
house-made sourdough toasts topped with fresh avocado
and candied Black Hills Ranch bacon
 
Southern Deviled Eggs
deviled organic farm eggs topped with spicy corn chow chow
 
LUNCH
 
Family-Style Salads
set at each dining table
 
Kevin's Kale Salad
charred Shishido’s and poblanos, golden raisins, jalapeno-parmesan dressing,
lime and pumpkinseeds
 
Tomato and Cucumber Salad
with shaved bulb onions and dill, herb infused vinegar and grapeseed oil
 
Farro, Seared Mushroom, and Parsley Salad
sherry vinaigrette, preserved lemon, goat cheese
 
BUFFET
 
Southern Buttermilk Fried Chicken
organic bone-in chicken and breast tenders
with red pepper aioli
 
Gulf Shrimp and Crawfish Creole
 
CULINAIRE’S Famous Baked White Cheddar Grits   
 
House-made Turkey Sausage Patties with Sage and Maple
 
Hope Farms Zucchini and Sweet Pepper Frittatas with Basil
 
Array of Roasted and Grilled Farm Vegetables
 
Four-Bean Salad
harvester beans, purple hulls, black-eyed peas and chickpeas
in a mustard-shallot vinaigrette
 
Harvest Ambrosia
gold pineapple, Texas citrus, grape halves and lightly toasted coconut
in a light honey-lime dressing
 
Breads:
Freshly Baked Buttermilk Biscuits
Corn-Jalapeno Muffins (GF)
Blackberry-Orange Streusel Muffins
butter and preserves
 
DESSERT STATION
Gracie's Carrot Cake Cupcakes

For more about Fashion in The Field and Recipe For Success

Here is a PaperCity article on Fashion in the Fields