Chef Jean Philippe Gaston of Cove Cold Bar is a culinary mad scientist meets abstract artist, combining modern technology and artful plating to create unique tastes and culinary landscapes. This creative approach was married with a sense of whimsy at Chef Surpríse, particularly in these two courses presented an edible forest scenes: (above) seared scallops, marinated Asian pear and pea shoot forest, blue cheese snow, crispy fennel chips. Another (below) riffs on a wooded hideaway one might find tromping through the wilderness after a spring rain: Akaushi ttaki, pork sung, quail egg, pickled mushrooms, dehydrated veggies, homemade brioche toast point.
The Chef Surpríse series is held the first Monday of every month at RecipeHouse and features a rotation of Houston's hottest chefs. To learn more and sign up to attend upcoming dinners, visit our website.
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