The Culinary School of Fort Worth’s Chef Mark Hitri, who previously worked as an executive chef at St. Emilion from 2009-2012, is putting together an exciting six-course Spanish-inspired menu from November 19 through November 21. Instructors and students from the CSFTW will be involved in preparing the meals, which will be hosted at Saint-Emilion.

Course 1: Heart of Romaine with roasted red pepper vinaigrette, salt cod croutons, Iberico Ham, and peas.

Course 2: Marcona almond crusted jumbo scallop with rosemary and garlic sauces.

Course 3: Sous vide duck breast with saffron gastrique, white asparagus, black truffle, purple fingerling potatoes, and hazelnuts.

Course 4: Filet of beef with fennel pappardelle, sofrito-roasted mushrooms, artichokes, and grape tomatoes.

Course 5: Flan with apricot compote and pistachio tuile.

Course 6: Spiced poached pear with Manchego foam.

This exclusive event will have limited seating capacity in order to comply with the Tarrant County and CDC restaurant capacity guidelines.

Tickets are $60 per person, BYOB, and will be purchased in full-table quantity. Please note that there will be 22 seats available for the first night, November 19, 30 seats available for November 20, and 32 for November 21.

You can purchase your tickets here:

If you would like to purchase wines to pair with the menu, please contact Chris with Put A Cork In It at 817-924-2675.

Saint-Emilion is located at 3617 W 7th St, Fort Worth, TX.

For all questions about the dinner, please contact James or Scott at The Culinary School of Fort Worth: 817-737-8427.

Written by Dixya Bhattarai.

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