On March 29, 2015, what appeared to be a popular Houston dining establishment at 1634 Westheimer was in actuality a prototype of what was to have been The Edmont, the proposed vision of late chef, Grant Gordon. Bailey and Peter McCarthy, investment partners in The Edmont, honored the chef with a spectacular fundraising event benefitting The Grant Gordon Foundation, formed to decrease the disproportionate number of suicides within the MS population.
A Night at The Edmont was a magnificent culinary production delivered with a backdrop as impressive as an MGM set. Seven of Houston's top chefs dedicated their time and efforts, each creating a unique dish inspired by Grant's culinary style, creativity, or personality, while on stage throughout the evening, the McCarthys and participating chefs toasted and commemorated their friend and colleague, Grant Gordon.
The evening began in the front dining room with signature cocktails, courtesy of Bobby Heugel of Anvil Bar & Refuge. Guests nibbled on h'ordeuvres, placed bids in the Silent Auction, and admired the leather banquette furnishings, hand-made china by Keith Kreeger and eclectic décor which replicated Gordon’s plan for his dream restaurant. Dinner followed in the main dining room where David Keck of Camerata (also to have been a partner in The Edmont) and Barbara McNight of Catering by Culinaire, orchestrated the flow of wines and dinner courses with personal service and synchronicity. Chef David Morgan launched dinner service by tantalizing guests with bay scallop ceviche. Chef duo Seth Siegel-Gardner and Terrence Gallivan followed with fried lamb ribs, a favorite of Gordon's from The Pass & Provisions. Gordon’s own Cesar salad was delivered by Chef Matt Marcus, having witnessed Gordon make it in several kitchens the two shared. Chef Kevin Nadiri of Roost, who grew up with Gordon, treated diners to “A Study in Black,” comprised of black bass, black garlic puree, black olive and sea urchin terrine, and black trumpet mushrooms. Cordua's Restaurants' chef, David Cordua, prepared a filet and sweetbreads cooked to perfection. And lastly, Chef Jillian Bartolome of Common Bond, a peer of Gordon’s from their days at Cyrus in Healdsburg, CA, finalized the meal with Orange blossom and Brioche Napoleon.
As the unparalleled event wound to a close, Silent Auction organizers, Risa Ziman (Gordon’s aunt) and Brad Wolff (his close friend) awarded auction winners their items as party-goers departed with yet another reminder of Gordon’s impact on family, friends, and Houston's culinary community.