Art of Flavor: Pop Up Dinner
April 24 @ 7:00 pm - 9:00 pm
EXCLUSIVE TASTING OF INDIGO WITH CHEF JONNY RHODES.
Experience the Art of Flavor with Chef Jonny Rhodes. Chef Rhodes, will be highlighting five courses with wine pairings from his new restaurant, Indigo. Guests will enjoy sounds of jazz and a cocktail hour as they taste flavors from Indigo.
ABOUT CHEF RHODES
Houston native Jonathan Rhodes has always had a passion for cooking. At just 12-years-old, Rhodes began experimenting in the kitchen, and by the age of 16, he turned his knack for food into a lucrative business. Inspired by his mother to serve the community, he would sell Frito pies to the residents in his neighborhood, which further ignited his drive for all things culinary. Following high school, Rhodes enlisted in the United States Marine Corp and earned his college degree, before heading back to the kitchen where he honed his culinary chops at high-profile restaurants such as Oxheart (the brainchild of James Beard award-winning chef Justin Yu), acclaimed New York City hot spot Gramercy Tavern, and famed luxury Texas resort The Inn at Dos Brisas.
His bevy of restaurant stints eventually inspired the now 26-year-old chef to branch out on his own with a cutting-edge pop-up dinner series titled Jensen Chronicles in January 2016, touting a whimsical menu directly inspired by his inner city upbringing in Houston’s Trinity Gardens neighborhood. The series earned Chef Rhodes media acclaim and rave reviews, inspiring the budding chef to move towards his next vision — opening his own brick and mortar restaurant alongside his wife, Chana. Chef Rhodes is now working towards opening Indigo, a barbecue-inspired, vegetable-centric tasting menu restaurant, later this year. When he’s not cooking, Rhodes enjoys playing basket ball, fishing, and spending time with his wife and two children.
ART OF FLAVOR DINNER MENU
First course: Preserved kumquat mousse, pickled blueberries, spring blossoms
Second course: Crawfish boudin noir and red remoulade ( Vegetable Option: Sun-dried and smoked wild onion, burnt pepper crema, oil poached shallots, pickled peppers, caramelized onion)
Third course: Smoked pickled turnips with braised mustard greens
Fourth course: Smoked pastrami, Beet stewed in sorghum, Carolina heritage brown mustard ( Vegetable Option: Beets stewed in sorghum, canary mustard and green garlic)
Fifth course: Strawberry preserves, caramelized crimeaux and shortbread