Ronnie Killen who operates the lauded steakhouse Killen’s Steakhouse in Pearland has been invited to cook at the James Beard House for a dinner on December 20. This is quite an honor for any chef. The theme is “Steakhouse Holiday” and Killen will be highlighting contemporary regional cooking, including some of the bounty of the nearby Gulf. There is actually not a steak course on the menu which is shown below. Top local wine guru and Master Sommelier Guy Stout of Glazier’s has selected the wines.
Dinner will begin with a champagne and hors d’oeuvres reception at 7:00 followed by a five-course meal. If you will be in New York at the time, you can call (212) 627-2308 or www.jamesbeard.org to purchase tickets, which are priced at $130 for members of the James Beard Foundation, $170 otherwise. This is seemingly cheap for James Beard House dinners; an acquaintance attended one in early November that was priced at $750 per person for the general public.
Killen will be reprising his James Beard menu at Killen’s Steakhouse on January 15, 2012 at 6:00, at $150 per person. Call (281) 485-0844 for reservations.
Steakhouse Holiday Menu
Tuna Tartare with Lime–Coconut Broth
Smoked Beef Tenderloin with Onion–Bing Cherry Marmalade
Fried Jalapeños with House-Cured Ham and Blue Heron Farm Goat Cheese
Champagne Moët & Chandon Brut Impérial NV
Blackened Snapper Crudo with Pickled Peppers and Savory Bell Pepper Sorbet
Pascal Jolivet Sancerre 2010
Nueske’s Bacon-Wrapped Gulf Shrimp with Roasted Poblano–Monterey Pepper Jack Cheese Grits
Newton Unfiltered Chardonnay 2008
House-Cured Smoked Pork and Black-Eyed Pea Gumbo
Marqués de Murrieta Reserva Rioja 2005
Smoked Blackmore Ranch Sous Vide Short Ribs with Red Wine Demi-Glace, Sautéed Swiss Chard, and Creamed Corn Fritters
Catena Alta Malbec 2008
Crème Brûlée Bread Pudding, Carrot Cake, and Chocolate-Truffle Cheesecake
Texas Hills Vineyard Orange Moscato 2010
Killen’s James Beard House Dinner in Pearland
January 15, 2012, 6:00 PM
2804 S. Main, Pearland, 77581, (281) 485-0844