1200 McKinney Street
Houston, TX 77010
Date: June 28, 2017
Event Type: Wine Dinner
Price: $995 per Guest Plus tax and gratuity
Special Guest: Chef PJ Calapa
Having grown up in the Mexican border town of Brownsville, Texas, PJ Calapa was exposed to a range of cuisines and flavors at an early age. As a child, he began working in his grandmother’s kitchen and later in his grandfather’s wholesale fish business.
As a CIA graduate, Calapa worked at Bouley in Tribeca, Eleven Madison Park, and Nobu 57, where he started as a line cook and quickly rose through the ranks to become executive sous chef. It was at Nobu 57 that Calapa learned about the delicate art of Japanese cuisine, which still informs his vision for fine dining. In 2010, Calapa joined Chef Michael White’s Altamarea Group to help launch Ai Fiori, which earned three stars from The New York Times, a Michelin star, and a 2013 StarChefs Rising Star Chef Award. Calapa then opened as executive chef Costata and the Campagna and the Barn at the Bedford Post Inn.
In the Summer of 2016, Calapa left the Altamarea Group to open two new projects of his own. In the Spring of 2017, Calapa opened his interpretation of an iconic New York Tavern in the West village of Manhattan, The Spaniard. This Fall, Calapa brings a taste of southern Italy to Manhattan’s Flatiron district with Scampi.
Join us for an unforgettable evening with our Master Sommelier Jack Mason, showcasing some of the most iconic wines from different regions around the world. The selected wines will be paired with a five-course dinner created by guest chef PJ Calapa, featuring delicately composed crudos, 75 day, dry-aged ribeye, handmade pastas, seasonal vegetables and artisanal cheeses. Don’t miss one of the most memorable wine events of 2017!