Chef Ronnie Killen to Make an Encore Performance at James Beard House

Houston, TX (PressExposure) August 28, 2012 -- On September 29, 2012, Executive Chef Ronnie Killen of Killen's Steakhouse in Pearland will return to New York City as guest chef at the renowned James Beard House. Killen, a Pearland native, will highlight Texas Barbeque techniques in a five-course dinner "The Art of Smoke."

Widely respected as the "Carnegie Hall of Cooking," the James Beard House is the former home of the man who paved the way for many of today's high profile chefs and is considered by many to be the father of gastronomy. Today, the James Beard House offers its members the opportunity to enjoy private dinners planned and prepared by some of the country's leading chefs.

"It's an incredible honor to be invited back to cook at the Beard house. We had a great experience last December for our "Steakhouse Dinner", and look forward to cooking there again," says Killen, who graduated top of his class from London's prestigious Le Cordon Bleu and went on to cook at top restaurants throughout the U.S. before returning to his hometown to open his own modern steakhouse.

"We plan to treat our patrons to a unique dinner with wood-fired cooking that highlights the subtle ways smoke from the pit affects foods." Killen's Sassafras-smoked sweet-and-sour catfish with fennel, cranberries, and kumquats; Coastal hay-smoked tomato bisque; Hickory-Smoked Short Ribs with Blue Corn Grits, Swiss Chard, and Orange-Chipotle Glaze; and Cherry wood-smoked black forest cake are just a few of the items on Killen's menu. Wine pairings include Cesarini Sforza Tridentum Brut Rosé NV, Macauley Tocai Friulano 2010, and Scott Harvey J&S Reserve Barbera 2009.

Dinner will begin with a wine and hors d'oeuvres reception at 7 pm, followed by a five-course chef's tasting menu. For more information or reservations call 212-627-2308 or for online reservations visit Tickets are $130 for members of the James Beard Foundation or $170 per person for the general public.

For those unable to attend the New York City event, Killen will be recreating his James Beard menu at Killen's Steakhouse later this fall (date to be determined). For more information regarding Killen's visit, or follow Killen's on facebook at or twitter at

"The Art of Smoke"

September 29, 2012

Hors d'Oeuvres

Smoked Tomato Tartare

Bacon-Wrapped Chicken

Smoked Beef Brisket

Cesarini Sforza Tridentum Brut Rosé NV


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

About Killen's Steakhouse

The Beard House
167 West 12th Street
New York, New York 10011

Press Release Source:'s_Steakhouse.html

Press Release Submitted On: August 28, 2012 at 5:23 pm
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