THE EXPERIENCE

This was such a fun and truly special event to be a part of. First, a little back-story. As creative individuals, we need more than just one outlet of artistic expression, so naturally in addition to whipping up custom culinary creations for Haute Chef TX, we have also specialized in high-end event and portrait photography since 2008. This is relevant because our dear clients that came to us with this special request for an unforgettable evening were Greg and Richard, whom we originally met and worked with years ago to photograph their wedding! It isn’t every day that we become close friends with our couples, but this was one such occasion. They attended our own wedding in Mexico and we’ve met them in New York while we were all on vacation in the same place at the same time!

Initially, as is often the case, they did not have a lot in the way of direction, but what we did know is this was a very special day to celebrate. We were a little over a year into the COVID pandemic, they and their family had all been quarantining (as had we), it was the first time they were going to see each other in some time at a nicely appointed AirBNB in downtown San Antonio, TX. They would be celebrating an 80th birthday, 50th wedding anniversary, and the launch of an art book. Suffice to say, there was a whole lot worth celebrating, and it was important for the menu and the experience to be worthy.

We created a 4-hour kitchen table experience with a 6-course menu celebrating animals from land and sea, incorporating unexpected twists, wine pairings, and even synchronized table service with a dedicated dish washer in a separate kitchenette.

From the start, we knew that we wanted the amuse bouche to be a fun exploration of textures and harmonious flavors that would give the same sort of excitement as a child trying something new for the first time. It was an absolute umami-bomb, such a fantastic first bite.

Unable to find the perfect plating options for the Lobster + Scallop course, we designed and made our own custom wooden trays to securely hold two square bento bowls for the vision we had in mind.

[need to elaborate more on the various courses for added context beyond the video above]

amuse bouche: Mushroom Caviar w/ goat cheese cloud, tuile
first course: Lobster + Scallop w/ brown butter, tomato water
second course: Wild Alaskan Halibut w/ tomato/corn relish, fennell
third course: Cucumber Coulis w/ mint, Granny Smith apple, white pepper
fourth course: Duck Confit w/ sweet potato puree, black cherry balsamic reduction, arugula-frisee
fifth course: The Hunt w/ local venison Rosso bunco, garlic whipped potatoes, seasonal mushrooms, beets, edible flowers, juniper berry sauce
first dessert: Chocolate Ganache Cake
second dessert: Creme Brûlée