I'll Pick Culinary Exquisiteness Over Green Beer Any Day!

Jeramie Robison's (Cinq at La Colombe d'Or) Braised Short Ribs - Photo by Chad Ostroff

St. Patrick's Day was celebrated in style last night in Houston, TX at the Star Chefs Gala. Some of the best chefs, sommeliers, and mixologists in the country's fourth largest city were deservedly being honored at the beautiful Four Seasons Hotel Pool Patio for both the Kobe-like work they do and the Durant-like work they're projected to do.

Among the evening's brilliant chefs was Chris Shepherd, currently of Catalan Food and Wine (and soon to be Underbelly); Seth Siegel-Gardner of Kata Robata; David Grossman of Branch Water Tavern; and new to Houston, Jeramie Robison of Cinq at La Colombe d'Or in Montrose. There wasn't a gray hair in sight with these star chefs--further evidence proving the new-food-wave paradigm shift in Southeast Texas: on an International scale, Houston isn't just filled with up-and-comers; but overflowing with already-here's.

The star chefs' teams each perfected their own elegant tapas-style mini dish--the model airplane of their culinary 747's. Branch Water Tavern's Grossman plated Roasted Cervena Venison, Sweet Potato-Brussels Sprout Hash, Bacon Confit, and Pomegranate Jus. The succulent medallions of venison cut and chewed like soft butter, and the bacon/pomegranate combo complimented the perfectly cooked brussels sprouts--one of the most underrated and over-misunderstood veggies on Earth. I went back for seconds.

Cinq's Robison has been in Houston less than a year but has quickly learned the way to Houstonians' gastronomical hearts. He impressed the high-food-standard, well-dressed guests and contemporaries with thick-cut Braised Australian Short Ribs, Corn Veloutè, Red Wine Cabbage, Mushroom Ragoùt, and Port Syrup. It's truly mind-boggling for such gorgeously dense meat to be that tender. The marinated red cabbage was an ideal sidekick, a delicious and surprising glimpse of the Central European kitchen.

Sampling all of the Houston chefs' microcosmic masterpieces was ever-pleasantly humbling. The brilliant creativity in ingredient matching is a testament to their hunger for perfecting their feeding craft. Add some smokey Highland Park 18 year old Scotch, and the methodical wine pairings of Backstreet Cafe, Trevisio, and Hugo's award winning Sommelier, Sean Beck, and you have a night to remember. Long-time Houston food blogger and Chief Operator of the Houston-based Global Writes, JoAnn Takasaki, said the Star Chef's Gala "was one of the best events of the year!"

Great food, great drinks, great people, and no one fell in the pool. It really was a wonderful evening.