The most decadent food scenes on film are paired with gourmet delights from the city’s best chefs for the third Meals on Reels benefit. Scenes from Tampopo, Tom Jones, Dinner Rush, My Big Fat Greek Wedding, Mostly Martha, Chocolat, and Vatel will be shown. Providing cocktails and appetizers are Bruce Auden of Biga on the Banks, Jason Dady of The Lodge, and Paul Gibbs of the Adam’s Mark Hotel. The appetizer menu is as follows: vegetable samosas with a tomato mustard chutney, Hawaiian ahi tuna “poke” with Thai chile, toasted sesame and fried wonton duck confit with haricot vert, baby frisee and tarragon aioli, and traditional bruschetta.

The dinner consists of several courses, beginning with La Rêve’s Andrew Weissman’s foie gras, with salt-cured au torchon with sauterne gelee on apple mango salad.

Meals on Reels

6:30pm
Monday, March 15
$125
Adam’s Mark Hotel
111 E. Pecan St.
822-5867

Current Choice

℘

Thomas Benninger of Gladys at the Strand will craft the second course: wild mushroom risotto with shittake, morel, and chanterelle mushrooms and truffle oil. Scott Cohen of Las Canarias has planned a stunning third course, consisting of “Texas Kiss” filo roasted Ranchers’ loin of lamb with goat cheese, spinach, sun dried tomatoes, and lemon-thyme pomegranate jus and micro-mint. Mike Bomberg of Dominion Country Club will create the salad: a watercress and grilled pineapple salad with curried almonds, crumbled manchega cheese and candied lime glaze.

Rose Manning of Central Market provides dessert, a faux strawberry napoleon with brown butter shortbread and vanilla bean cream. Jenny Mattingsley of Paesano’s provides breads for the affair, which benefits the scholarship program of Les Dames d’Escoffier, an international group of women in the food business. •

 

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This article appears in Mar 10-16, 2004.