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Foodie Events / Restaurants

A Caged Swing, 1920s Party Girls, Food to Swoon Over and a New Underground Surprise

When Wolfgang Puck Hits the Corinthian, All Bets Are Off

BY // 02.13.19

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.

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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.

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