CULINAIRE TEAM ELEVATES THE NAIOP 30th Anniversary Fall Event

 
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

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