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VIP PATRON & CHEF SELECTION PARTYSPONSORED BYCULINARY PREVIEW PLAYBOOKMONDAY, FEBRUARY 3, 2025HOSTED BY
3FOUNDING EVENT CHAIRSBONNIE & NATHAN SHEAHONORARY CHEF CHAIRSJANICE PROVOST, CHEF & OWNERPARIGIANDDAN LANDSBERG, EXECUTIVE CHEFTHE TEXAS BARN AT CIRCLE T RANCHHONORARY CHEF CHAIR EMERITUSSALVATORE GISELLU, CHEF PARTNERURBAN FAMILY RESTAURANTSSPECIAL THANKS TO OUR PLANNING COMMITTEEDANA BLAUGRUNDALEX & SCOTT PETERSDEE & RUSS RAYLAURA & BOB RAYMONDLISA & STUART SIDES
4OUR 2025 SPONSORSVIRTUOSOURBANURBANENERGY FUNDSUUCONCERTOBulwark Charitable FundCristi & Kevin RyanCRESCENDODee & Russ Ray and Melanie Wells & Dennis IppolitoGeorgia & Marc LyonsLisa & Stuart Sides and FriendsVALET SPONSORPADDLE RAISE AND VIP PATRON & CHEF SELECTION PARTY SPONSORCURRENT AT TIME OF PRINT
WITH SINCERE APPRECIATION TO Sarah BlaskovichAuction & Event Solutions TexasASTORIA Event VenueGangway AdvertisingGold Crown ValetMurray MediaPosh Couture RentalsPosh Floral DesignsQuest EventsReed Creative Group Shag Carpet Prop RentalsTamytha Cameron PhotographyThomas Garza PhotographyVestals CateringZodiac Hospitality Services Event Produced by HAS EventsOUR FOOD PURVEYORSOUR WINE PARTNERS OUR BEER & SPIRITS PARTNERS 5SPECIAL THANKS TO OUR CONTRIBUTORSJulie and Kregg Jodie FoundationCURRENT AT TIME OF PRINT
6FEATURED HORS D’OEUVRE CHEFJAMES ASH, CULINARY DIRECTORHARWOOD HOSPITALITY GROUP• • •FEATURED DINNER CHEFSCARLOS AYALA, SOUS CHEFNICK & SAM’S STEAKHOUSEAARON COLLINS, CHEF DE CUISINECAFÉ MOMENTUM BRENDAN LEE DAVEY, EXECUTIVE CHEFELLIE’S RESTAURANT & LOUNGE AT HALL ARTS HOTELESTEPHAN FERNANDEZ, EXECUTIVE CHEFTRULUCK’S - OCEAN’S FINEST SEAFOOD AND CRABMARIO HERNANDEZ, EXECUTIVE CHEFNURI STEAKHOUSEUNO IMMANIVONG, CHEF & OWNERRED STIX STREET FOOD & CHEF UNO CATERINGMIRIAM JIMENEZ, GENERAL MANAGER & PARTNERMIRIAM COCINA LATINADAN LANDSBERG, EXECUTIVE CHEF*THE TEXAS BARN AT CIRCLE T RANCHGIULIANO MATARESE, ENTREPRENEURMISS PASTAOUR 2025 CHEFS
7WANT TO SUPPORT OUR CHEFS AFTER SOC? HERE’S HOW YOU CAN HELP! Make a dinner reservation at their restaurant. Order take-out from our chefs’ restaurants. Purchase gift cards for future dining. Book one of our chefs or restaurants for your next private or corporate event. Tell your friends how much you love our chefs and encourage them to support their businesses.MICHAEL MATIS, CHEF DE CUISINEFEARING’S RESTAURANTJENNIE KELLEY, CHEF & OWNER ANDBRANDON MOORE, CHEF & OWNERFONDAUBREY MURPHY, EXECUTIVE CHEFSER STEAKS + SPIRITSNIKKY PHINYAWATANA, OWNER & CEOASIAN MINT JANICE PROVOST, CHEF & OWNER*PARIGI ANASTACIA QUIÑONES-PITTMAN, EXECUTIVE CHEFJOSÉ JERAMIE ROBINSON, EXECUTIVE CHEFLITTLE DAISYRODMAN SHIELDS, SENIOR CULINARY DIRECTORMILKSHAKE CONCEPTS• • •FEATURED PASTRY CHEFYASMIN MONDRAGON, PASTRY CHEFEATALY*Honorary Chef ChairsCURRENT AT TIME OF PRINT
8ABOUT KIDLINKSKidLinks is a 501(c)(3) nonprofit organization that provides healing, hope, and happiness for children and families through music therapy programs, therapeutic music entertainment, and online music media. For over four decades, KidLinks has provided healing experiences for children with special challenges, funded therapeutic music initiatives, implemented university-level music therapy training, and oered free/low-cost treatment programs for children in need. KidLinks has proudly and positively impacted the lives of over 438,000 children and caregivers with direct services and thousands more online.For more information visit us at www.KidLinks.org or Follow Us on Facebook or Instagram.
9SUPPORT KIDLINKS BY BIDDING IN OUR SILENT AUCTION!Silent Auction Opens: February 21, 2025 at 5:00pmSilent Auction Closes: February 24, 2025 at 8:30pmWWW.KIDLINKSSOC.COM
10HARMONIZE WITH US AS WE HELP OUR KIDS UNDERWRITE A NEW ANIMATED VIDEO • $10,500The colors and movement of an animation can capture a child’s attention and bring light to their day. KidLinks’ animated videos are bright, colorful, and fun while consistently delivering positive life skill messages. FUND THE RECORDING OF 3 NEW SONGS • $5,000What goes into our audio recordings? From the writing/selection process reviewed by early childhood professionals to musical arrangements, studio scheduling, musician procurement and final sound mixing, our program team lovingly crafts songs that make a dierence in the lives of special kids and their families. COVER 6 MONTHS (24 SESSIONS) OF CLINICAL MUSIC THERAPY • $2,000Our Board-Certified Music Therapists employ music to achieve non-musical, therapeutic goals with children who are dealing with developmental, behavioral, and learning challenges, as well as mental health needs. HELP SUPPORT A HUGAPALOOZA MUSIC FESTIVAL • $1,000What’s a Hugapalooza? It is a sing-along event designed to make kids feel special and happy with songs that inspire hope and healing. Help us bring a Hugapalooza to kids locally! PROVIDE RHYTHM INSTRUMENTS FOR CHILDREN WITH SPECIAL CHALLENGES • $400Through our direct services, KidLinks Therapeutic Music Entertainers encourage children to sing along and make music with their very own music makers. Contributions to these items are fully tax deductible. Thank you for your generosity.Scan the QR code to support our mission:
11CHEF DRAFT CULINARY DECISION RULES• Each sponsor is given a draft position based on their sponsorship level and date of commitment.• Each sponsor will have a maximum of 2 minutes to make their draft selection.• Out of respect for the talent of each chef and their time creating his or her menu, chef menus may not be changed or altered at the request of the sponsor before or after the draft pick. So please choose wisely and thoughtfully in advance. • Chefs may choose to make menu and wine pairing changes based on product availability or seasonality. Guests will be informed of any menu changes prior to arrival. In all cases if there are food allergies, chefs will make accommodations for those guests.• At the end of the draft selection, all chefs will have a sponsor host.SYMPHONY OF CHEFS 2025 CHEF DRAFTFollow along with your sponsor host and make your draft selections! SPONSOR NAME SELECTED CHEF 1 Ur b an E ne r gy F un d s _____________________________________ 2 Cr i st i & Kevi n Ry a n _____________________________________ 3 B u l w a r k C h a r i t a b l e F u n d _____________________________________ 4 M os s Ad a ms L LP _____________________________________ 5 Ak i n _____________________________________ 6 Ge o r g i a & M a r c Ly on s _____________________________________ 7 CH U BB _____________________________________ 8 Texa s Mu t ua l In s ur a nc e Co m pa n y _____________________________________ 9 J. P. Mo r ga n Pr i va t e B a nk _____________________________________ 10 Al l ia n t I n su r an c e S e rv i ce s _____________________________________ 11 Wi l lk i e F a rr & Ga l la g he r LL P _____________________________________ 12 Tail w at e r C a pi t al _____________________________________ 13 Ki r kl a nd & El l is _____________________________________ 14 De e & R u ss Ra y an d _____________________________________ Melanie Wells & Dennis Ippolito 15 L is a & St u a r t S id e s a n d F r ie n ds _____________________________________ 16 S e w e l l C a d i l l a c a n d B G S F _____________________________________ 17 Fr i en d s o f Ki d Li n ks _____________________________________
12PREVIEW OF2025 FEATURED DINNER CHEF MENUSMENUS SUBJECT TO CHANGE AT CHEF’S DISCRETIONCARLOS AYALA, SOUS CHEFNICK & SAM’S STEAKHOUSE•WINES PERFECTLY PAIRED BYBANFI WINES•MENU INSPIRATIONWhat can I say? I’m a culinary wizard and I’m ready for the world to know.•FIRST COURSEFoie Gras Terrine maraschino & black pepper gelee, candied cashewbuttered brioche•SECOND COURSESpaghetti Fra Diavolo butter poached maine lobster, san marzano tomatocalabrese chilies•THIRD COURSEMiso Glazed Chilean Sea Bass maple braised duroc pork belly, cara cara orangeyuzu shoyu dashi•FOURTH COURSESendai Beef Tenderloin charred broccolini, red chimichurri, yukon potato fondant
13PREVIEW OF2025 FEATURED DINNER CHEF MENUSMENUS SUBJECT TO CHANGE AT CHEF’S DISCRETIONAARON COLLINS, CHEF DE CUISINECAFÉ MOMENTUM•MENU INSPIRATIONTraditional style dishes with a focus on local products.•FIRST COURSE Dill cured and smoked salmon, tarragon crème fraichesieved eggs and red onion•SECOND COURSERoasted beet salad, toasted pecansfermented honey mascarpone•THIRD COURSELamb agnolotti, lamb jus and red wine reductionParmesan•FOURTH COURSEPetite filet mignon, 1000 layer potato, cumin spiced carrotAncho chili demi glaze
14PREVIEW OF2025 FEATURED DINNER CHEF MENUSMENUS SUBJECT TO CHANGE AT CHEF’S DISCRETIONBRENDAN LEE DAVEY, EXECUTIVE CHEFELLIE’S RESTAURANT & LOUNGE •WINES PERFECTLY PAIRED BYHALL WINES•MENU INSPIRATIONThe goal is providing joy and trust in the experience, always using best practice of technique with the tools & resources available.•FIRST COURSEbeet harvest•SECOND COURSEfairytale chowder•THIRD COURSEgrilled octopus•FOURTH COURSElamb saddle
15PREVIEW OF2025 FEATURED DINNER CHEF MENUSMENUS SUBJECT TO CHANGE AT CHEF’S DISCRETIONESTEPHAN FERNANDEZ, EXECUTIVE CHEFTRULUCK’S - OCEAN’S FINEST SEAFOOD AND CRAB •MENU INSPIRATIONI’m inspired by the ocean and land that is featured at Truluck’s and the whole, fresh ingredients we use but I wanted to pay homage to sustainability and a nose-to-tail cooking philosophy.•FIRST COURSEShiso Cured Tiger Prawn Red Chili Dashi, Fennel Mousse, R Royale Caviar (GF, DF)•SECOND COURSEA7 Wagyu Tartare Quail Egg, Kalamata Gribiche, Cornichon, Black True (GF, DF)•THIRD COURSEMaine Lobster Tip-To-Tail Lobster Bouillabaisse, Raviolo Diavolo (DF)•FOURTH COURSETomahawk RibeyePorcini Rub, Heirloom Tomato Conserva, Torched MarrowPurple Potato (Gf)
16PREVIEW OF2025 FEATURED DINNER CHEF MENUSMENUS SUBJECT TO CHANGE AT CHEF’S DISCRETIONMARIO HERNANDEZ, EXECUTIVE CHEFNURI STEAKHOUSE•FIRST COURSEChili Burrata•SECOND COURSEWagyu Dumplings•THIRD COURSEMiso Sea Bass•FOURTH COURSE44 Farms Dry Aged Strip
17PREVIEW OF2025 FEATURED DINNER CHEF MENUSMENUS SUBJECT TO CHANGE AT CHEF’S DISCRETIONUNO IMMANIVONG, CHEF & OWNERRED STIX STREET FOOD & CHEF UNO CATERING•MENU INSPIRATIONAsian Inspired•FIRST COURSECaviar Flightduck fat pave potatoes with crème fraichechives topped with ikura, trout, sturgeon roe•SECOND COURSEPeking Duck Scallion Tacospickled daikon, carrots, apple, cucumber, cilantro, hoisin gastrique•THIRD COURSETom Khai Bisque with lump crab, lobster, mushrooms, confit tomatoes•FOURTH COURSEWagyu Thai Beef Saladwith crispy curry rice, herbs, lime vinaigrette
18PREVIEW OF2025 FEATURED DINNER CHEF MENUSMENUS SUBJECT TO CHANGE AT CHEF’S DISCRETIONMIRIAM JIMENEZ, GENERAL MANAGER & PARTNERMIRIAM COCINA LATINA •WINES PERFECTLY PAIRED BYDELICATO FAMILY WINES•MENU INSPIRATIONMy country’s folklore and culture— Mexico as well with its colors, texture and flavors •FIRST COURSEYucca Fritters Black Stallion North Coast Chardonnay•SECOND COURSEMixed Shaved Cabbage SaladCoppola Diamond Prosecco•THIRD COURSESmoked Chicken TacosTorbreck ‘Cuvee Juveniles’ Red Blend•FOURTH COURSEMahi Mahi with Coconut SauceFranz Keller Pinot Gris
19PREVIEW OF2025 FEATURED DINNER CHEF MENUSMENUS SUBJECT TO CHANGE AT CHEF’S DISCRETIONDAN LANDSBERG, EXECUTIVE CHEFTHE TEXAS BARN AT CIRCLE T RANCH •WINES PERFECTLY PAIRED BYWILLAMETTE VALLEY VINEYARDS•MENU INSPIRATIONTonight’s menu is inspired by a tongue-in-cheek lens to each dish. A cannoli is traditionally a dessert item, not the foie gras starter. Gravlax is traditionally salmon, not Ahi tuna. Tonight we are having fun looking at things dierently. •FIRST COURSETuna Gravlaxwith Grilled Avocado Aioli, Smoked Trout Roe, Cured Duck Egg Pickled Mushroom, Pearl Onion & Cucumber (DF)•SECOND COURSEFoie Gras CannoliJerez Whip, Cocoa Nib Granola crumbles, and Micro Arugula Nest•THIRD COURSESmoked Bacon Wrapped Texas Quail BreastPBP Blue Corn Grits, Peach BBQ Sauce, Red Mustard Frill•FOURTH COURSECircle T Ranch Angus Beef Braised Short RibFontina Polenta, Mushrooms, Thumbelina Carrots, Yellow Pearls, Ruby Beets & Shaved White True
20PREVIEW OF2025 FEATURED DINNER CHEF MENUSMENUS SUBJECT TO CHANGE AT CHEF’S DISCRETIONGIULIANO MATARESE, CHEF & OWNERMISS PASTA•WINES PERFECTLY PAIRED BYWILLAMETTE VALLEY VINEYARDS•MENU INSPIRATIONI am paying homage to my memories of a Tuscan winter. Earthy comfort at its best.•FIRST COURSEBurrata al Pesto d’InvernoCreamy Burrata, Basil & Artichoke Winter Pesto, Toasted Focaccia Bites2019 Domaine Willamette Blanc De Blancs•SECOND COURSEVitello TonnatoThinly Sliced Cold Veal topped with a Creamy Tuna Sauce & Crispy Capers2022 Tualatin Estate White Pinot Noir•THIRD COURSEFettuccine ai Funghi e TartufoHomemade Fettuccine, Wild Mushrooms, True & Parmesan Fondue2023 Whole Cluster Pinot Noir•FOURTH COURSEPaccheri al Ragù di CinghialeHomemade Paccheri, Wild Boar Ragù slowly braised in Svetoni Chianti Wine2022 Bernau Estate Pinot Noir
21PREVIEW OF2025 FEATURED DINNER CHEF MENUSMENUS SUBJECT TO CHANGE AT CHEF’S DISCRETIONMICHAEL MATIS, CHEF DE CUISINEFEARING’S RESTAURANT•WINES PERFECTLY PAIRED BY LEWIS CELLARS•MENU INSPIRATIONExciting Flavors with a Touch of Luxury•FIRST COURSEFoie Gras Torchonwith Winter Citrus, Candied Walnuts and Grilled Sourdough“Lewis Cellars” – 2023 Sauvignon Blanc•SECOND COURSESmoked Shrimp and Scallop CrudoCoconut/Passion Fruit Broth and Crispy Sweet Potato“Lewis Cellars” – 2023 Chardonnay Russian River Valley•THIRD COURSEJoyce Farms Pheasant Roulade on Braised Collard Greens, Onion Soubise and Cranberry Jus“Lewis Cellars” – 2021 Alec’s Blend•FOURTH COURSERC Ranch Wagyu Beef Bologneseon Gnocchi Pasta, House made Citrus Ricotta and Basil Crumbs“Lewis Cellars” – 2022 Reserve Cabernet Sauvignon
22PREVIEW OF2025 FEATURED DINNER CHEF MENUSMENUS SUBJECT TO CHANGE AT CHEF’S DISCRETIONJENNIE KELLEY, CHEF & OWNER ANDBRANDON MOORE, CHEF & OWNERFOND•MENU INSPIRATIONWe always try to build our menus based on our favorite food memories. We pull those memories from our travels, cooking at home with friends and family, and our childhood. We feel that if we can recreate those memories for our guests, then we’re on the right track.•FIRST COURSEPotato “Croissant” / Kaluga caviar / crème fraîche / micro chive•SECOND COURSEButter poached lobster / focaccia / whipped cream cheesesweet chili sauce•THIRD COURSESmoked salmon / winter citrus / beet fluid gel / friséetarragon vinaigrette •FOURTH COURSETomato braised short rib / risotto Milanese / fine herbs
23PREVIEW OF2025 FEATURED DINNER CHEF MENUSMENUS SUBJECT TO CHANGE AT CHEF’S DISCRETIONAUBREY MURPHY, EXECUTIVE CHEFSER STEAKS + SPIRITS•WINES PERFECTLY PAIRED BYWILLAMETTE VALLEY VINEYARDS•MENU INSPIRATIONThe menu celebrates the best of Texas, featuring locally grown and raised ingredients crafted to highlight their natural flavors. Each dish is a tribute to the state’s rich agricultural heritage, letting these exceptional ingredients truly shine.•FIRST COURSESmoked Trout Brioche, Crushed Avocado, Trout Roe, Whiskey Barrel Aged Soy•SECOND COURSEBison Tartare Shaved foie, Jalapeno Crema, Smoked Egg Yolk, Pickled Shallot •THIRD COURSEAsh Cooked Beet Agnolotti Hoja Santa, Beet Tops, Old Redneck Cheddar •FOURTH COURSEAkaushi Ribeye Cap Twice Baked Potato, Local Carrot, Sauce Chasseur
24PREVIEW OF2025 FEATURED DINNER CHEF MENUSMENUS SUBJECT TO CHANGE AT CHEF’S DISCRETIONNIKKY PHINYAWATANA, OWNER & CEOASIAN MINT•MENU INSPIRATIONOur menu is inspired by the rich culinary traditions and vibrant flavors discovered during travels through Thailand. Each dish reflects the culture, regional specialties, and cherished recipes that make Thai cuisine so unique.•FIRST COURSELemongrass Herb Shrimp Salad (GF, DF)Begin your journey in Southern Thailand with this vibrant and zesty shrimp salad inspired by the region’s coastal abundance. Succulent shrimp are tossed in a tangy lime dressing, infused with a hint of chili heat, fresh herbs, and crispy shallots.•SECOND COURSEAromatic Coconut Broth (GF, DF, V)Travel to Central Thailand with this creamy coconut soup bursting with the delicate flavors of lemongrass, galangal, and kar lime leaves. •THIRD COURSESavory Tomato Pork Confit (Northern Thai Pork Chili Dip) (GF, DF) Venture to Northern Thailand with this traditional and hearty dish. Ground pork is simmered in a savory tomato and chili paste, served alongside fresh and steamed vegetables, as well as crispy pork rinds. •FOURTH COURSEDuck with Golden Longevity Noodles (Northern Thai Curry Noodles) (DF)Continue exploring Northern Thailand with this elegant take on the region’s iconic noodle dish. Tender, sous vide duck is paired with a rich and creamy coconut curry, served over egg noodles and garnished with pickled mustard greens, red bell peppers, shallots, lime, and crispy floating noodles.
25PREVIEW OF2025 FEATURED DINNER CHEF MENUSMENUS SUBJECT TO CHANGE AT CHEF’S DISCRETIONJANICE PROVOST, CHEF & PROPRIETORPARIGI •WINES PERFECTLY PAIRED BYBANFI WINES•FIRST COURSECauliflower-Fennel Soup with Crumbled Goat’s Cheese and Candied Bacon •SECOND COURSERadicchio and Baby Gem Caesar with Anchovy-Butter Crostini •THIRD COURSEShrimp and “Grits” Louisiana Rock Shrimp with Creamy Tasso Pan Sauce and Crispy Grit Cake •FOURTH COURSESteak and PotatoPetit Tenderloin, Peppercorn-Brandy Sauce and Twice Baked Potato with Caviar, Crème Fraiche and Chives
26PREVIEW OF2025 FEATURED DINNER CHEF MENUSMENUS SUBJECT TO CHANGE AT CHEF’S DISCRETIONANASTACIA QUIÑONES-PITTMAN, EXECUTIVE CHEFJOSÉ •MENU INSPIRATIONCooking in a college dorm! •FIRST COURSEBread course served with butter trioHoja Santa Butter / Chicharron butter / Morita butter (vegetarian)•SECOND COURSEEnsalada de Aguachile celery, jicama, green apple, pine nuts, mint, cucumber, green apple and serrano aguachile(vegetarian, GF)•THIRD COURSESeared scallops, pozole grits, chorizonixtamalized corn, fennel•FOURTH COURSEPork loin with green mole and crispy rice
27PREVIEW OF2025 FEATURED DINNER CHEF MENUSMENUS SUBJECT TO CHANGE AT CHEF’S DISCRETIONJERAMIE ROBINSON, EXECUTIVE CHEFLITTLE DAISY •MENU INSPIRATIONCreole cuisine cooked with French techniques •FIRST COURSESmoked Duck & Andouille Gumborock shrimp, holy trinity, jazzmen rice, scallions•SECOND COURSEBBQ Beet Caesarlittle gem lettuce, pecorino, shaved candy stripes lemon-black pepper dressing•THIRD COURSEWild Striped Bassbeluga lentils, white mirepoix, shaved brussels vadouvan fumet •FOURTH COURSETexas Wagyu Strip Au Poivre maitre d’hotel butter, garlic olive oil potatoes, béarnaise aioli
28PREVIEW OF2025 FEATURED DINNER CHEF MENUSMENUS SUBJECT TO CHANGE AT CHEF’S DISCRETIONRODMAN SHIELDS, SENIOR CULINARY DIRECTORMILKSHAKE CONCEPTS•MENU INSPIRATIONGlobally inspired menu featuring some of our best selling items from all of our concepts•FIRST COURSE Ora King Salmon Tiradito Peruvian Aji Amarillo Chili, Lime, Cilantro, Avocado Mousse•SECOND COURSE Harvest SaladMixed Greens, Crispy Prosciutto, Frosted Pecans, Pepitas Feta, Dried Cranberries, Red Apples, Maple Vinaigrette•THIRD COURSESteak and PotatoesA-5 Wagyu New York Strip, Famous L’Entrecôte Sauce, Duck Fat Marbled Potatoes, Dressed Arugula•FOURTH COURSEButter Cake with Seasonal Gelato & Fresh Berries
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