The last CollaborEIGHT dinner prior to the pandemic brought together two powerhouse chefs in The Woodlands, Chef Austin Simmons of TRIS and Cureight, and relative newcomer to the area, Chef Stefano Ferrero of Zanti Cucina Italiana, for a remarkable evening of spectacular food and atmosphere.

Jo Anne and Troy Johnson

Butter Poached King Crab

As Chef Austin stated when the meal began, “If you leave here hungry tonight, it is your fault.” I think it is safe to say, no one left hungry and not a single person could consume another bite by the time the evening concluded. As is the format for each of the CollaborEIGHT dinners, both chefs present four courses served with wine pairings. The meal began with a refreshing Shellfish Ceviche with Shrimp Cracker by Chef Austin that was absolutely sublime! The Langoustine Caviar Risotto paired with “Artesis” Cotes du Rhone Blanc by Chef Stefano was out-of-this-world and another highlight of the evening. There was no shortage of meat either as Chef Simmons, recently named “Best Chef” by the Houston Press and who has become a local expert in the field of meat aging and exceptional cuts of beef, showcased his knowledge and skills.

The savory Dry Aged Beef on Truffle Ravioli by Chef Austin, and Braised Beef Cheeks by Chef Ferrero left guests needing to adjust their belt buckles. Each course delivered titillating flavor combinations that delighted the taste buds. The obvious respect and mutual admiration between the chefs was a wonderful complement to the outstanding display of food and technique.

Chef Austin puts the finishing touches on his Dry Aged Beef on Truffle Ravioli

Braised Beef Cheeks

“While The CollaborEIGHT Dinner Series helps highlight many well-acclaimed chefs to our guests at TRIS, our team benefits the most from these events,” stated Chef Austin. “Providing an eight course dinner experience to a large crowd is always a big task, that we achieve working as a team. We all see these collaborations as an opportunity to learn from each other in the kitchen.”

Jonathan Hitchcock; Alejandro & Majo Pelaez; Elvira Graham; Lonny Soza; Matt & Christin Allphin; Silvia Gonzalez; Pedro Cajiga; Santiago Pelaez, Zanti Founder & CE0; Haydar Kustu, Director of Business Development & Marketing, Black Forest Ventures/TRIS

Chef Austin looks on as Chef Stefano prepares the Langoustine – Caviar risotto for service.

Chef Stefano Ferrero, originally from Piemonte, Italy, has fond memories of cooking with both his father and grandmother prior to attending and graduating with a degree in gastronomy from SPAI University of Lugano where he had the opportunity to work with distinguished chefs from different backgrounds. Chef Ferrero comes to The Woodlands as Head Chef at Zanti, the namesake of Founder and CEO Santiago Paleaz. Chef Ferrero and Zanti Cucina Italiana are already making their mark on The Woodlands culinary scene in spite of opening only a year ago, and were thrilled to be invited to collaborate with Chef Austin.

Pistachio Profiterole

Key Lime Tart

Do not miss the opportunity to attend a CollaborEIGHT dinner when they resume, although I have a hard time imagining how it could top the collaboration between Chef Austin and Chef Ferrero.

Chef Austin Simmons and Chef Stefano Ferrero

For more information or to make a reservation at TRIS or Cureight: triswoodlands.com; cureightwoodlands.com, and for Zanti Cucina Italiana:  zanticucina.com.

Article by: Janelle Romano

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