Gin & Tonic and Old Fashioned cocktails are served by '20s era molls.
Squid ink pasta is made on the spot then dressed with black truffles.
The squid ink pasta with black truffles is ready for serving.
Wolfgang Puck's signature tuna tartare in a cone.
The 'chef action edible art' table where guests make their own salads.
The to-die-for chicken pot pie was among the most popular dishes.
The haricot verts (green bean) salad was one of numerous plated servings.
Nothing wrong with Nutella, berries and bananas in a crepe.
Decor at the Corinthian Houston came from a variety of sources.
Mini Texas toasts with fried chicken.
The tuna tartare is a popular hors d'ouevres.
The crepes were so good, we had to feature them again.
The Baked Apple Old Fashioned
Ingredients for the Lavender Gin & Tonic
Sometimes it takes a village to throw a truly fabulous party.
The 1920s era girl in the caged swing and the costumed flappers passing around Lavender Gin & Tonics (Hendricks Gin) and Baked Apple Old Fashions (Woodford Reserve Bourbon) were clear signs that this night at Corinthian Houston with the Wolfgang Puck Catering team was not going to be your ordinary night out. Thanks to 11 special event/catering partners, this night rocked.
While the point of the evening was to showcase the talents of the newly-arrived catering concern, Bergner & Johnson made its mark with some of the largest party chandeliers we’ve ever seen while J&D Entertainment provided the costumed femmes and Danny Ray and the Acoustic Production delivered the jazz tunes. My Event Is the Bomb recorded special moments in the colorful photo booth.
Bold-faced types were few and far between in the crowd of close to 300, which was comprised mostly of corporate event types, wedding planners and others whose business would require catering.
Two familiar faces in the crowd were Boyd Bryan, Corinthian Houston director, and Frank Garvey, Corinthian owner. Boyd, as everyone knows him, allowed that the Corinthian Houston is in the process of expanding its entertainment space by going downstairs
The underground space contains the original bank vault where 30 guests can be entertained with surrounding space for 125. Expect to see the doors open on the vault in the fall.
Wolfgang Puck’s Food
Our little group was impressed in particular with the squid ink pasta, made on the spot, and prepared with black garlic, sherry, winter truffles and freshly-grated parmesan cheese. The steaming individual chicken pot pies laced with black truffles were equally impressive. But then there was the bite-sized Texas toast (think the state of Texas branded on the toast) with fried chicken and the mini croque monsieurs. Oh, and let’s not forget the baby potatoes topped with caviar and a drop of creme fraiche.
In addition to the old fashions and gin and tonic offerings, full bars provided adult beverages for all, just what was needed to wash down the roasted duck with hoisin sauce, the truffled grilled cheese sandwiches, the deviled quail eggs and the mini bao buns. Also on the lavish menu — braised short ribs on aligot potatoes with red chimichurri, lobster with jasmine rice and coconut curry, haricot verts salad plates, and the Wolfgang Puck signature tuna tartare in a sesame miso cone.
The most surprising of all was the “chef action edible art table.” The chef kept a continuous wave of pressed beets, dehydrated citrus, passion fruit gelee, nitrogen goat curd and figs swirling atop a lighted table as guests selected from them as toppers for their servings of winter greens.
The desserts were stellar, in particular, the crepe station where Nutella, macerated berries, berry jam and fresh bananas were married into a to-die-for sensation.
Cal-a-Vie, here we come.