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Chef Aaron Bludorn and Chef Chris Shepherd Join Forces in the Kitchen for Southern Smoke Foundation at Bludorn’s
September 16 @ 5:00 pm - 8:00 pm$115
Since February of 2021, Chef Aaron Bludorn has raised over $27k for Southern Smoke Foundation through a series of fundraising events and campaigns culminating in an exclusive one-night-only collaboration dinner with the organization’s founder, Chef Chris Shepherd. On Thursday, September 16, the acclaimed duo will serve a collaborative four-course menu showcasing their innovative culinary ranges in an evening filled with unexpected fanfare and entertainment. Taking place at Chef Aaron Bludorn’s restaurant situated in the heart of Buffalo Bayou, guests can expect a progressive menu of chef-curated canapés, entrees and family-style sides including Charred Bacon Sausage with a fresh green papaya salad; Smoked Sturgeon served with chow chow, crème frache, caviar and Johnny cakes; Smoked Short Rib with black garlic hoisin glaze; Charred shishito, corn, ssamjang, Crispy maitake mushrooms and Carolina Gold Limpin’ Susan. Bludorn’s renowned pastry chef and French Laundry alum, Alejandra Salas, adds a sweet finish with a Texas Sheet cake topped with pecan creamaux and house-made vanilla ice cream. The menu is priced at $115 per person and $35 for children under the age of 10 and excludes beverage, tax, and gratuity. All profits earned will go directly towards Southern Smoke Foundation. For tickets and reservations please visit https://www.bludornrestaurant.com/reservations.WHEN:Thursday, September 16 | 5PM-10PMWHERE:Bludorn807 Taft St., Houston, TX, 77098@bludornhtx
ABOUT BLUDORNAcclaimed Chef and former Café Boulud alum, Chef Aaron Bludorn’s first solo concept story tells the culinary journey that led him to Houston. Following a successful tenure working under Michelin-starred chefs in California and New York, Bludorn most recently served as Executive Chef at Café Boulud where he met his wife and Houston-native, Victoria Pappas Bludorn. Located in Houston’s historic Fourth-ward, the 7,800 square foot space was locally designed by Courtney Hill Interiors and Craig Schuster of Schuster Inc., who created an ambiance where guests experience fine dining in a casually refined neighborhood restaurant. Bludorn serves French-inspired Gulf fare with an emphasis on seasonality and sustainability. His cuisine is complemented by an eclectic cocktail menu that features modern takes on classic recipes, an in-house pastry program, and Sommelier-led global wine list.
ABOUT SOUTHERN SMOKE FOUNDATIONJames Beard Award-winning Chef Chris Shepherd launched Southern Smoke in 2015 to raise funds and awareness for multiple sclerosis research after learning his friend and former sommelier Antonio Gianola was diagnosed. In 2017, Southern Smoke shifted its focus to provide assistance to people in the food and beverage industry affected by Hurricane Harvey and distributed $501,000 to 139 people in need. Recognizing a need, the Southern Smoke Foundation created an Emergency Relief Fund for people in the food and beverage industry nationwide in crisis. Since the beginning of the COVID-19 crisis, the Southern Smoke Emergency Relief Fund has distributed $4.5 million to food and beverage industry employees in need nationwide.To date, Southern Smoke has distributed more than $6.2 million—both directly to people in need via the Emergency Relief Fund and to organizations that represent the needs of people in our industry. As Chris says, Southern Smoke was created to “take care of our own.”