Chef German Mosquera's Interactive Dinner
Smoked Texas Duck a l’Orange
Breaking the Surface
“Vine shoots” | Onion Layla butter | Kale
Listen to Taste
"Evening by the Oceanfront" features gulf caught yellow edge grouper, sea urchin from sea of Cortez, layla butter poached gulf shrimp, root vegetable “seaweed” salad
(Suckling pig is in style of tete de cochon)
Thinking in Textures
Yellow Rose Maple Whiskey Drunken Suckling pig | Beet | Toasted Rice Yogurt
(Flowers will included viola, chocolate has oaky floral notes, foie will be sweet and folded in with milk chocolate)
Flowers blooming in Chocolate | Foie Gras Macaron
This location was too good to keep a secret like we normally do. Yellow Rose Distillery will be our unique setting for the five-course dinner and we've selected a few specialty cocktails that will heighten the experience. Any two of the cocktails below or two concoctions of your choice that evening will be included in your reservation.
Taste Like Freedom
Yellow Rose Blended Whiskey with an Apple Cinnamon Syrup, dressed with a cinnamon stick
Sandy and Ginger
Yellow Rose Double Barrel Bourbon with a watermelon-ginger syrup
Howdy Stranger Vodka, Grapefruit-Vanilla syrup, and a splash of Soda
A local food enthusiast will lead the interview with Chef Mosquera and encourage questions from attendees.
As we are a collaborative community, Houston food bloggers/writers/critics are encouraged to email firstname.lastname@example.org to be considered for opportunities to interview the chef(s) at future dinners.