Carrie visits Willie G’s for a media tasting!

Thank God for Landry’s Signature Chef Series. This 8-week event features Executive Chefs at their best; creating unique, multi-course dinners to showcase their talents. Had it not been for this event, I’d have continued to drive by Willie G’s in an ignorant haze, unknowingly passing by the amazing food being prepared by Chef Jose Parada. This man has won me over with his warm personality and delicious food. As our evening got started, Chef Parada made his rounds greeting each of the 50 or so diners before outlining our menu for the evening. Try not to drool on your keyboard as you read about our night!

Our first course was a gazpacho martini. Generally, I am not a lover of tomato soups, but this I could eat every day. The cool soup was immediately refreshing followed by a good hit of peppery heat. The smooth tomato base was accented by chunks of cucumber and hints of herbs. It was fresh, bright and tasty! The wine paired with the course was a Martin Codax Albarino from Spain. It was a crisp, clean, fruity wine that complimented the spiciness of the gazpacho well and probably my favorite wine of the evening.

The fig salad that was our second course was definitely one of my favorites. How can a salad be a favorite amongst all this other amazing food? By combining figs, blue cheese, prosciutto and hazelnuts on a bed of perfectly dressed watercress. This hit all the right notes; sweet figs, tangy blue cheese, salty prosciutto, crunchy hazelnuts and a light, but flavorful, sherry vinaigrette. Paired with a Goldwater Sauvignon Blanc.

Course three was a honey spiced quail paired with 14 Hands Merlot. I never thought I’d be excited about quail, but it was delicious. The delicate quail was cooked perfectly, remaining tender and juicy. Clearly, Chef Parada knows his way around a quail. I, on the other hand, tried to eat the little guy with some semblance of grace, until one of our tablemates informed us that the Queen herself has approved of the use of one’s hands when eating quail! The honey based glaze was the perfect balance of sweet and spicy. Not only was the quail delicious, but it was perched on beautiful red and yellow beets. So tasty!

The intermezzo of lemon sorbet in a lace cookie bowl was a break for both my palate and my rapidly filling stomach as we prepared for our main courses. It was at this point that I was seriously reconsidering the outfit I had worn. These were definitely a pair of my “skinny pants,” not intended to be worn when gorging myself. What was I thinking? But, as soon as the well trained wait staff brought my next plate, I blocked out my slight discomfort and dove back into the bliss.

Seared Sea Bass a la G’s was our fourth course, and the only item that is on the regular Willie G’s menu. The perfectly seared sea bass was topped with avocado pico, lump crab and lemon butter and served atop a perfectly creamy vegetable risotto. Loading my fork with a little of everything was a bit of a feat, but well worth the attention. Pair that deliciousness with a nice Hahn Estates Pinot Noir and you have a little piece of heaven.

What was missing from this meal thus far? Beef. Course five took care of that with a filet mignon with Madeira sauce. Filet is my cut of choice, so I was thrilled to see it as the red meat of the evening. It was perfectly cooked with a side of crispy potato slices and a stuffed tomato. My only complaint was that I would have liked more of the Madeira sauce. This course was served with a delicious ZD Cabernet Sauvignon. For those of you who know me and are wondering if I’m just BSing about liking the red wine (I’m generally a white wine drinker), I’m not. My husband can attest to my empty glasses. And no, I wasn’t at the “I’ll just drink this because I’ve had enough white so that I can’t tell, anyway” place.

And, just when I thought I might explode, out came the Banoffee Pie. Dulce de leche, espresso cream studded with fresh bananas, and whipped cream were layered in an oatmeal crust, topped with toasted hazelnuts and dusted with cinnamon. The fact that I polished off nearly the entire huge piece despite being completely stuffed tells you how good, and surprisingly light, it was. The Robert Mondavi Moscato d’Oro accompanied our final round.

Is your mouth watering yet? It should be. Chef Parada is clearly talented. Each course was a beautifully well balanced mix of flavors and textures. So, although most of these items are not featured at Willie G’s, I’m certain that Chef Parada’s skill and care is as obvious on menu items as it was on this event. And maybe if enough people ask for that fig salad, he’ll feel compelled to add it to the menu. If so, you can thank me later.

You can also taste Chef Parada’s tasty creations at the Signature Chef Series Grand Finale Dinner August 9 at Vic & Anthony’s, as all eight of the participating chefs will be cooking.

Editor’s Note: Below is some info on other events in this series provided by the restaurants…

Brenner’s Steakhouse
Chef Scott Castell
Tuesday, July 19
Reservations: 713-465-2901
Price: $95
Chef Series Menu Highlights: Founded in 1936, Brenner’s Steakhouse continues to offer premium quality dishes. In addition to Beef Tenderloin roasted with herb infused salt crust and heirloom tomatoes served with a 2006 Cabernet Sauvignon, the five course dinner includes Wilted Greens with Portobello mushrooms, Pulled Pork stuffed English Muffins, Snapper with poblano chile pesto paired with a 2009 Russian River Valley Sauvignon Blanc. The meal concludes with a Bourbon Pecan Cake with crack pie filling.

La Griglia
Chef Luis Rubio
Tuesday, July 26
Reservations: 713-526-4700
Price: $95
Chef Series Menu Highlights: An authentic Italian dining experience in a lively, beautifully appointed environment. Five courses including Caramelle Pasta stuffed with Ricotta and pear topped with Pecorino Romano followed by Figs and Prosciutto with a balsamic reduction, a Mediterranean Bass with roasted tomatoes served alongside a Soave Classico. The fourth course includes Citrus Encrusted Pork Medallions with a port wine peppercorn reduction and is paired with a Barbaresco. The finishing touch offers a Trio of Chocolate Desserts.

Oceanaire
Chef Trevor White
Tuesday, August 2
Reservations: 832-487-8862
Price: $95
Chef Series Menu Highlights: Located in the heart of Houston’s premier shopping destination, The Galleria, Oceanaire serves only the freshest and finest. The five course dinner includes a variety of delicious seafood and meat including a Sea Scallop Escabeche followed by a House Smoked Fish Plate served alongside a 2008 Chardonnay. Guests will experience a grilled Wild Alaskan Salmon dish paired with a 2007 Pinot Noir. The Berkshire Pork Tenderloin Chop is served with mustard greens, spoon bread and a 2006 Cabernet Sauvignon. A Stilton Cheese Cake rounds out the meal with champagne grapes and candied walnuts.