Chef Ronnie Killen and his team in the Beard House kitchen
Sassafras-Smoked Sweet-and-Sour Catfish with Fennel, Cranberries, and Kumquats
Pittsburg Peach Wood–Smoked Pork Belly with Bing Cherry–Port Reduction
Coastal Hay–Smoked Tomato Bisque
Behind the scenes in the Beard House kitchen
Hickory-Smoked Short Ribs with Blue Corn Grits, Swiss Chard, and Orange–Chipotle Glaze
The Art of Smoke Meets Dessert
Cherry Wood–Smoked Black Forest Cake
Dinner

The Art of Smoke

Ronnie Killen


Killen’s Steakhouse,Pearland, TX

Trained at Le Cordon Bleu in London, chef Ronnie Killen cooked in exceptional restaurants around the United States before returning to his hometown of Pearland, Texas, to open Killen’s Steakhouse, which has been called “the ultimate steakhouse” by the Houston Chronicle.

 

Event photos taken by Philip Gross.

Related Info:

MENU

  • Hors d'Oeuvre

    • Smoked Tomato Tartare
    • Bacon–Wrapped Chicken
    • Smoked Beef Brisket
    • Champagne Glamoureuse Brut Classique NV
  • Dinner

    • Sassafras-Smoked Sweet-and-Sour Catfish with Fennel, Cranberries, and Kumquats
    • Macauley Tocai Friulano 2010
    • Pittsburg Peach Wood–Smoked Pork Belly with Bing Cherry–Port Reduction
    • Macauley Cabernet Sauvignon 2008
    • Coastal Hay–Smoked Tomato Bisque  
    • Scott Harvey J&S Reserve Barbera 2009
    • Hickory-Smoked Short Ribs with Blue Corn Grits, Swiss Chard, and Orange–Chipotle Glaze
    • Jana Cathedral 2005
    • Cherry Wood–Smoked Black Forest Cake
    • Macauley Old Vine Zinfandel 2010
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 09.29.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

March 2015

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