On Thursday March 13, 2014 Nao hosted the USA Today’s ‘Experience Food and Wine in Texas’ event. Guests were able to enjoy a six course dinner prepared by Geronimo Lopez and Alain Dubernard of Nao, Andrew Weissman of Il Sogno, Steve McHugh of Cured, Johnny Hernandez of La Gloria and Michael Sohocki of Restaurant Gwendolyn.
Before the dinner there was a special cocktail reception that featured cocktails from Cinco Vodka. During this time the attending chefs entertained the guests with stories about their respective restaurant including what makes the dishes unique. They even showcased some of their featured ingredients. Chef Michael Sohocki brought some of the branches from the oak tree located in front of his restaurant and he used those branches to flavor one of the sauces he served with his entrée.
All six chefs came together in the Nao kitchen to prepare the six course dinner. Since Chefs Weissman, Hernandez, Sohocki and McHugh are CIA graduates and used to working as a team they worked together to make the evening’s event a success. They not only made sure their own dishes were perfect but they also helped each other out.
Some of the menu items included Citrus Yogurt Timbale, Ruby Red Supreme Broth with Fresh Fruit by Alain Dubernard and Charcuterie of Peeler Farms, House-Made Bread, Pickles and Mustard by Steve McHugh of Cured.
Source: Danielle Kaplan/Giant Noise