The CULINAIRE Team on Saturday, December 8th, created a festive atmosphere and tasty cuisine for the UH Law Center's Annual Holiday Brunch, where donors and family members celebrated holiday cheer.

 
HOT BEVERAGE STATION
 
Coffee & Hot Tea
Hot Chocolate
Ghirardelli Hot Chocolate
served with candy canes, whipped cream, sprinkles and chocolate shavings
 
SNACKS PLACED AT BARS
 
Cheddar Cheese Straws and Spiced Pecans
 
HOLIDAY BRUNCH STATION #1
 
Buttermilk Waffles
served with hot, buttered maple syrup
 
Southern-Fried Chicken Tenders
hot sauce on the side
 
Baked Egg Frittata with Peppers and Green Onions
 
Seared Breakfast Link Sausages
flavored with sage and maple
 
Lightly Sweetened Strawberries
 
 
HOLIDAY BRUNCH STATION #2
 
Angus Beef Short Rib Grillades
slowly braised in aromatic red wine gravy with trinity and Cajun spices
 
Baked Cheddar Cheese Grits
 
Boiled Gulf Shrimp
Commander's Palace remoulade, cocktail sauce, lemon wedges
 
Chopped Winter Salad
greens, carrots, baby tomatoes, cucumbers and garlic croutons
topped with Champagne-dill vinaigrette
                                                                                                                                                 
 
DESSERT DISPLAY
 
Croissant Bread Pudding
with Bourbon-vanilla bean creme Anglaise
Honeycrisp Apple Bars
Lemon Berry Tarts
Dark Chocolate Brownies with Gold Leaf
Sand Tarts
Sugar Cookies
 

On Thursday, Dec. 6th, the CULINAIRE Team created an intimate setting for the Rice University Board of Trustees Ladies Lunch.

LUNCH MENU
 
Thai Butternut Squash Soup
with coconut milk, crushed peanut garnish and Thai basil, garlic croustade
 
Winter Caprese Salad
arugula, persimmons, charred baby tomatoes, fennel, roasted beets, basil leaves
with house-made goat ricotta, extra virgin olive oil, balsamic reduction and balsamic
with warm, grilled rosemary and pink peppercorn chicken
 
Gluten-free Corn Muffins and Focaccia
butter
 
Chocolate-Chestnut Terrine
with whipped cream, seasonal berries
and a lace cookie
 

 
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

With astounding and record proceeds of over $83  million, to say that the “The Legacy of Motown” gala at Revention Music Center benefiting Texas Children's Hospital and Cancer Center was a success would be an epic understatement. Sue and Lester Smith contributed an unprecedented $50 million for the benefit. The oversized check presentation that had the 650 guests on their feet, applauding revealed an astounding total of $83,373,119.  The CULINAIRE team was thrilled to create a "Motown Supper Club" featuring three stations, classic Motown libations, fabulous desserts and late-night buffet.

Putting on their dancing shoes, guests  joined MC Deborah Duncan for this one-of-a-kind event, a Lester and Sue Smith Production. The Event Chairs were; Shelly and Brian Henry, Limor and Stuart Smith, and Sue and Lester Smith. Honorary Chairs: Carol and Michael Linn.

This is what PaperCity had to say about the unprecedented event.

 
Featured Cocktails
 
Soul Queen
vodka, pomegranate juice, triple sec. citrus, lemon twist
Son of a Preacher Man
whiskey, blackberry, citrus, mint simple syrup and mint sprig                    
Motown Mule
vodka, fresh lime, ginger beer, squeeze of lime
 
VIP “DETROIT” RECEPTION
 
Passed:
Bourbon Glazed Hot Chicken Bites
served on silver forks
 
Pimento Cheese Stuffed Celery Boats
 
House-Cured Ham on Tiny Biscuits
with green tomato-fig jam
 
“Motown” SUPPER CLUB
 
STATION #1 - SEASONAL SOUTHERN SALADS
 
Watermelon and Arugula Salad
arugula, fresh watermelon, Feta, pickled watermelon rind and spiced pumpkin seeds
rose' vinaigrette on the side
 
Smoked Duck and Pear Salad
chopped baby greens, smoked duck bacon, poached pears, mild blue cheese
candied walnuts and Sherry dressing
 
Heirloom Tomato and Cucumber Salad
with shaved baby bulb onions and white balsamic Italian vinaigrette
 
Southern Caesar
chopped baby romaine with key lime Caesar dressing, shaved parmesan
and cornbread croutons
 
STATION #2 - MACARONI AND CHEESE
 
Cavatappi in Creamy White Cheddar Sauce
 
with choice of toppings:
applewood bacon; green onions; crispy focaccia crumbs, blue cheese, fried onions
 
STATION #3 - MAIN BUFFET
 
Prime Angus Brisket
smoked over native oak, served with Zinfandel BBQ sauce
 
Southern-Fried Chicken Tenders
served with buttered waffles and real maple syrup
 
Shrimp and Grits
creamy white Cheddar grits with tender Gulf shrimp in spicy Creole sauce
 
Braised Collards, Mustard Greens, and White Chard
flavored with smoked turkey
 
Whipped Sweet Potatoes with Citrus and Ginger
 
Cornmeal-Dusted Fried Okra
 
Sauteed Harvester Green Beans with Candied Pecans
 
Jalapeno Cornbread, White Lily Biscuits and Soft Yeast Rolls
 
Pre-Set Condiments on each individual dining table:
Bottle of Tabasco Sauce
Salt and Pepper, Butter, Raspberry Jam, Honey
 
PRE-SET DESSERTS
dessert bites on platters set on each side of floral centerpiece of each table
 
Banana Puddings, Meyer Lemon Meringue Pies, Red Velvet Cupcakes,
Hummingbird Cupcakes, Pecan Turtle Brownies, Chocolate Silk Pies
 
LATE NIGHT BITE DISPLAY
 
Detroit Coney Dogs
"In Detroit hot dogs are Coneys and hot dog stands are Coney Islands."
"Absolutely no ketchup and never cheese on a Detroit Coney Dog."
Includes
mini franks in a bun, mustard, chili, onions
 
Donut Holes in individual bags

September 13th, CULINAIRE was excited to cater the sold out Asia Society Texas' Women's Leadership Series Lunch and Program highlighting Women In the Culinary Arts.

Houston is one of the most diverse cities in the U.S., and this diversity brings with it a lively culture, mix of languages, and distinctive cuisines from all around the world. Creating an innovative menu and possessing the business acumen to manage a culinary enterprise requires a unique set of skills and a devout commitment to the cuisine industry.

The Asia Society Texas Center held a wide-ranging discussion with female Asian chefs and restaurateurs who have gained acclaim locally and nationally, about their challenges, major successes, and all that was learned along the way. This program launched the fourth year of Asia Society Texas Center's popular Women's Leadership Series and CULINAIRE was honored to be selected to create the menu and cuisine for the event.

Learn more about the event and the chef's highlighted.

 
CULINAIRE catered the The Legacy Event. The swanky cocktail party was held at Sheridan and John Eddie Williams' River Oaks home where more than 300 guests rallied in support of Legacy Community Health. The evening raised more than $414,000.

Attendance was set at 200, but the actual number of guests reached over 300. The CULINAIRE team were in a "make it work" moment in providing for the additional guests - and they "made it work" in spectacular fashion. Way to go TEAM CULINAIRE!

Here is what PaperCity had to say about the event.

CULINAIRE Legacy Event Menu

3 FOOD STATIONS
 
STATION 1
Baked Jumbo Lump Crab Cakes
Boiled Jumbo Gulf Shrimp
remoulade and red cocktail dipping sauces
Wild Rice and Mushroom Cakes
small plate and same sides below
Corn and Black-Eyed Pea Salad
Crispy Russet Potato Fries
caper remoulade, lemon wedges, hot sauces
Queso and Chips
 
 
STATION 2
Smoked Prime Angus Brisket
spoon-tender brisket, slowly smoked over native oak
Mini Yellow Squash Casseroles with Crunchy Topping
Green Bean Salad with Baby Peppers and Candied Pecans
 
STATION 3
Southern Fried Chicken
red pepper aioli
Heirloom Tomato and Cucumber Salad
White Cheddar Mac and Cheese
Classic Southern Deviled Eggs
topped with house-made sweet pepper chow chow
Corn-Jalapeno Muffins
 
DESSERTS 
Mexican Wedding Cookies
Pecan Pralines
Callebaut Chocolate Brownies with Gold Leaf