Dish-Houston

When DISH got the email requesting our presents at a private chef's dinner at McCormick and Schmick's in Uptown Park we really didn't want to go. It's a chain restaurant that's not even Texas based so what did it have to do with Houston and DISH? More over it was a beer dinner with Sam Adams...another non Texas entity however we're not usually known for turning down free food either!

So after a few months the table was set, the menu created and our appeities whet.

Chef Kellie Briscoe was kind enough to come out and chat with us one on one before the four course meal began and that's where the DISH love affair started. She is such a kind and clearly hard working person that she could have served us Campbell's soup and we'd still have found a way to love her. After seeing and tasting her first course of prosciutto wrapped sea diver scallop over wilted watercress and braised asiago tomato however we actually could not speak! It was love at first bite, the flavors melded together in a symphony of taste bud delight. It was so simple and perfect. She let the scallop hold it's flavor rather than trying to pseudo impress with an unnecessary sauce as so many do.

The second course had the room moaning with delight! Maple caramel smoked salmon atop a kale stained puffed pastry stuffed with smoked vegetable ratatouille. The sweet and sticky topping on the soft, buttery salmon fillet made mouths water, begging for the next bite. Guests actually stopped talking! The stained puff pastery wasn't just beautiful but tasty! How creative to die it with a natural substance to give a nice plate. Chef Briscoe clearly cares about every detail of your experience creating a visual treat as well as a flavorful one.  Cutting into the pastry revealed the smoked veggie rataoullie that elicited squeals of joy from around the otherwise silent room.

The third course was a double bock braised short ribs over fried leeks and Peruvian potatoes.

DISH didn't have this one because we can't eat meat with bones in it but Chef Briscoe kindly and calmly handled our culinary neurosis well and provided us with the most tasty beef filet! In the midst of all of what she was doing for the room of 50 guests she created something special for DISH and we have been ruined to steak now!

The fourth course is the one that had DISH literally jumping out of our seat with excitement! The presentation was phenomenal and it was clear just by looking at it that it took hours to create. Lemongrass coconut gelato in a cacahuate japones florentine shell with jellied blackberry coulis and sweet dulce cream. More over..it was topped with colourful pulled sugar that was shattered to mimic stained glass!

Talking to Chef Briscoe about how long it took her to create this dish she told us the gelato took 8 tries,  2 1/2 weeks and 3 different bases. She actually steeped the lemongrass like a tea to finally come up with the final product. The pulled sugar took 2 days alone.

Conclusion: If you're invited to a private chef's dinner at a national chain restaurant, go! You just might find a gem like we did!

Chef Kellie Briscoe is absolutely a rising star in the culinary work and DISH highly suggests you keep and eye out for her!

Well done, Chef!