Chef Brandon Silva (shown here during his time at Wooster’s Garden) is co-hosting a multi-course dinner dinner series with fellow Houston chefs. Photo by Phaedra Cook.
Brandon Silva has been a chef in Houston for 22 years, working at high-profile establishments that include Uchi, Wooster’s Garden, Degust and Pesce (for chef Mark Holley). His extensive kitchen experience also includes staging at Copenhagen’s Noma, which was named the best restaurant in the world on numerous occasions. Right now, he’s taking a break from restaurants and focusing on his family. However, once a chef, always a chef, so he’s teaming up with fellow pros on an exclusive dinner series called E.L.P.
Seating is limited — only 20 spots at each dinner. For the first dinners, Silva is teaming with chef Ryan Lachaine of Riel. These will take place on Saturday, August 13 with two seatings at 6:30 and 8:15 p.m. It will be hosted in a home valued at 1.2 million, according to Silva, who credits Realtor Alison Sewell for arranging the venue. Future dinners will feature Bryan Caswell, formerly of Reef, and the aforementioned Holley, who’s the executive chef of Davis St. at Hermann Park.
Silva intends for the dinners to be ambitious, showcasing everything he’s learned in his culinary career. The name, E.L.P., stands for Ethos, Logos and Pathos, and the triad is also known as Aristotle’s three modes of persuasion. The meaning of each guides the themes of the dinners.
“Ethos is about culture, community, beliefs and aspirations,” Silva explained. “Logos means wisdom, creation and identity. Pathos is a quality that evokes sadness and sympathy. Each dish has to coincide with the element theme.”
For the first dinner on August 13, Silva and Lachaine will explore the theme of Ethos. The meal will feature eight courses: three from each chef and two — one savory and one sweet — that will be collaborations. The subsequent dinners will follow a similar format.
“I’m really excited to be the first chef in this dinner series with Brandon,” said Lachaine. “It’s an interesting concept and will allow me to cook a little more outside the box than I usually do.”
The cost is $225 per person. Adding alcoholic beverage pairings is $45 and non-alcoholic is $25.
“The purpose of these dinners is to bring our guests together as one unit,” said Silva. “Community is really important to me. No matter what your background and upbringing is, we all bleed the same way.”
Tickets for the Ethos dinners can be purchased on Eventbrite.
Related
Credit: Source link
