KHS Homecoming 2011: Tom's Chris Steak House

If you've been following this blog you might recall the 'fine dining' menus for my daughter Nora and her friends for their high school homecoming festivities. Parents participate as waiters and kitchen staff. It's been a blast. As usual a mix of couples, singles, long time friends and new faces among the kids resulted in new and energetic parental labor.

In 2009 it was "Looks Like a Kid's Menu" in which 'kids dishes' were taken to an innovative and high level - such as a recreation of Grant Achatz's PB&J and a 'deconstructed hamburger with a constructed tower of chili cheese fries'.

Last year the menu was "Tastes From (Almost) Every Continent".

Yesterday's event went down the path of 'high end steak joint' - with Italian influences. My good friend Chris Day again tended the grill and prepped with me for hours and hours. So we labelled the effort as Tom's Chris Steak House. The menu is below, with links to several similar from here or Be A Better Cook. Other recipes to follow in due course. Wow - I like that unintended pun.

My friend Tootsie Urwiler did a professional photo shoot of the event. We'll share a complete photo essay / multimedia thing soon as we work through the hundreds and hundreds of great shots she captured. Here's her website - 

Tom’s Chris Steak House

An evening of fine steakhouse dining inspired by the elegant style of Mario Batali’s Babbo and the comfort of Frankie’s 457 Fourth Street Spuntino. These two ends of the dining spectrum have been transplanted from New York to Texas for our honored guests.  

Apple – Ginger Spritz
Pomegranate and Soda

Roasted Corn, Bacon and Cheddar Gougeres
Antipasti: Cravanzina Two Milk Cheese, Aged Provolone, Molinari  Salumi
Verdure a Scapece: Marinated Roasted Eggplant, Zucchini, Squash, Cauliflower, Red and Yellow Peppers and Olives

Caesar Salad, Garlic-Rosemary Croutons, Crispy Pancetta

Grilled Calamari Steak with Tangerine Vinaigrette 
Cheesy Grilled Polenta
Spinach with Roasted Shallots and Garlic
Summer Vegetable Scafata: Asparagus, Artichoke, Baby Carrot, Fennel, Haricot Vert, Leek

Hazelnut Panna Cotta Topped with Amaretti Crumbles and Raspberry

Family Dinner for the staff:  Texas Hill Country Sausage and Seafood Gumbo (Shrimp, Crawfish, Crab).

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