Prestigious James Beard House Invites Chef Ronnie Killen as Guest Chef

Pearland, TX – On December 20, 2011, Executive Chef Ronnie Killen of Killen’s Steakhouse in Pearland will add yet another impressive distinction to his resume of credentials: a guest chef performance at the renowned James Beard House in New York City. Killen, a Pearland native, will partner with Master Sommelier Guy Stout of Glazer’s Distributing in presenting a five-course “Steakhouse Holiday” dinner highlighting Texas Gulf Coast foods.

Widely respected as the “Carnegie Hall of Cooking,” the James Beard House is the former home of the man who paved the way for many of today’s high profile chefs and is considered by many to be the father of gastronomy. Today, the James Beard House offers its members the opportunity to enjoy private dinners planned and prepared by some of the country’s leading chefs.

“It’s an incredible opportunity to cook at the Beard house, it’s going to be fun” says Killen, who graduated top of his class from London’s prestigious Le Cordon Bleu and went on to cook at top restaurants throughout the U.S. before returning to his hometown to open his own modern steakhouse. “I’m honored and hopeful that the recognition will draw more people to Houston to explore what our city has to offer from a culinary perspective.” Killen’s sous-vide smoked Blackmore Ranch short ribs, smoked beef tenderloin with onion-bing marmalade, and fried jalapeños with house-cured ham and Blue Heron goat cheese, along with his famed crème brûlée bread pudding are just a sampling of items appearing on the night’s menu.

Dinner will begin with a wine and hors d’oeuvres reception at 7 pm, followed by a five-course chef’s tasting menu. For more information or reservations call 212-627-2308 or for online reservations visit www.jamesbeard.org. Tickets are $130 for members of the James Beard Foundation or $170 per person for the general public.

For those unable to attend the New York City event, Killen will be replicating his James Beard menu at Killen’s Steakhouse on January 15, 2012 at 6 pm. Price is $150 per person. For reservations, call 281-485-0844. For more information regarding Killen’s visit www.killenssteakhouse.com or www.facebook.com/killenssteakhouse.

“Steakhouse Holiday”
December 20, 2011

Hors d’Oeuvres

Duck tostadas
Tuna tartar, lime-coconut broth
Smoked beef tenderloin, onion-Bing cherry marmalade
Gulf crab cake
Fried jalapeños, house-cured ham, Blue Heron Farm goat cheese
Moët & Chandon Brut Impérial NV

First
Blackened snapper crudo, pickled peppers
savory bell pepper sorbet
Pascal Jolivet Sancerre 2010

Second
Nueske’s bacon-wrapped Gulf shrimp
roasted poblano-Monterey pepper jack cheese grits
Newton Vineyard Unfiltered Chardonnay 2008

Third
House-cured smoked pork, black-eyed pea gumbo
Marqués de Murrieta Reserva Rioja 2005

Fourth
Sous-vide smoked Blackmore Ranch short ribs
red wine demi-glace, sautéed Swiss chard, cream corn fritters
Catena Alta Malbec 2008

Fifth
Crème brûlée bread pudding, carrot cake, chocolate truffle cheesecake
Texas Hills Vineyard Orange Moscato 2010

Executive Chef Ronnie Killen
Master Sommelier Guy Stout

Since it’s inception in 2006, Killen’s Steakhouse, located at 2804 South Main in Pearland, Texas, has gained numerous awards and achieved resounding praise from restaurant and food critics nationwide. It has been referred to as the “Ultimate Steakhouse” by the Houston Chronicle and named one of Texas best steakhouses by Texas Monthly. In 2008, Killen’s Crème Brûlée Bread Pudding was named one of the “Top Ten Dishes” in the country by Food and Wine magazine.

Killen's Steakhouse
2804 South Main Street
Pearland, TX 77581
http://www.killenssteakhouse.com

This release was published on openPR.