DESCRIPTION

Help us celebrate our 30th Anniversary in style! Chef Samir Dhurandhar of Nick and Sam's has devised a festive menu in honor of the occasion and our Beer and Wine Experts have perfectly paired a delightful selection with each course. Chef Samir will introduce each course to you and will be availabe to personalize copies of his newly released cookbook both before and after dinner.

For ages 21 & up. Tickets are priced per person.

Raising the Steaks, written with Steve McLinden, is not a cookbook. It’s a “cook’s book” and will be available for sale on the night of the event.

ABOUT CHEF SAMIR DHURANDHAR

Samir Dhurandhar is an author and partner/corporate executive chef at Nick & Sam’s Steakhouse. With more than 25 years of culinary expertise, including being invited to host a dinner at the prestigious James Beard House, Chef Samir has garnered local and national recognition for his glorified steakhouse dishes that have become a favorite among star athletes, celebrities, and North Texans.

Early in his career, The American Institute of Wine & Food honored Chef Samir with multiple awards, including “Best Upcoming Chef.” The American Academy of Hospitality Sciences recognized Nick & Sam’s with the International “Five Star Diamond Award,” for the restaurant’s commitment to excellence in luxury and service. Nick & Sam's is also a three-time “Best Steakhouse” winner in D Magazine’s annual guide “Best of the Big D” and has received numerous annual designations of Awards of Excellence by Wine Spectator Magazine.

Chef Samir nurtured his passion for cooking at a young age growing up in India, making family meals alongside his mother who inspired him to explore his skills. He earned his culinary degree from the Culinary Institute of America in Hyde Park, New York. Chef Samir previously held executive chef positions at John Harvard’s Brew House in Long Island, Heartland Brewery, and Sfuzzi’s in New York, before coming to Dallas in 1999 to lead Nick & Sam’s Steakhouse.

MENU

AMUSE

Petrosian Caviar/ blini/ chive/ egg

DINNER

First Course

Lobster Bisque

‘miso butter’ poached lobster/ fennel pollen

Second Course

Roasted Baby Beets

arugula/ vanilla goat cheese/ candied walnut/ limoncello sorbet

Housemade Baguette/ bagna cauda

Third Course

Pastrami Cured Prime Beef Tenderloin

Wagyu & Shrimp Wontons/ Soba/ Shoyu Ramen Broth

Dessert

Nick & Sams Baked Alaska

marshmallow ice cream/ marshmallow fluff/ meringue/ devils food cake/ chocolate glaze