The CollaborEight dinner series, hosted by Chef Austin Simmons of Tris, is one of the most exciting dining experiences in Texas. Chef Austin brings in a notable chef to his kitchen, and together they plan and execute an eight-course meal for the assembled guests. These events always sell out, and aren’t repeated. Previous guest chefs have included John Tesar (Knife), Kaiser Lashkari (Himalaya), Manabu Horiuchi (Kata Robata), Bobby Matos (Ciao Bello, State of Grace), and Hugo Ortega (Hugo’s, Xochi).
This CollaborEight raised the excitement level even higher. It was the first Texas appearance of Chef Jassi Bindra, the Executive Chef of the incredibly buzzy Amrina restaurant, soon to be opening in the Woodlands.
Chef Jassi Bindra (Amrina, Punjabi Grill) brings his distinctly 21st century perspective to the classic flavors and ingredients of Indian cuisine. Calling Chef Jassi’s food fusion would be a profound misunderstanding; these flavors and dishes are rooted firmly in the subcontinent, yet are presented with an attention to detail and precise execution that speaks to the chef’s classical French training. This isn’t some California-born fad, but rather the approach you’d expect to find in the kitchen serving a modern maharaja.
Chef Austin brings his unique viewpoint that blends classic American, European, and Asian techniques with an impressive mastery of beef, seafood, and a broad palette of flavor profiles and textures. Chef Austin has a history of creating unique dishes that surprise and delight, and he’s had two years since the last CollaborEight to conjure up new creations.
As is expected at CollaborEight, the lucky guests assembled for a Champagne reception and sampled passed appetizers. Each chef presented delicious bites.
Shortly thereafter, the guests were called to the dining room. The service teams from Tris and Amrina had prepared the room, and assembled the eight (!) wines that would be expertly paired with each course.
The procession of courses began…
Chef Jassi Bindra
Hokkadio Uni
This light, delicate uni preparation was presented over tempered vermicelli, shiso, and accented with mustard and curry leaf. The result was subtle and complex, with carefully constructed layers of flavor. At this point, we had no doubt that Chef Jassi is a culinary force to be reckoned with.
Chef Austin Simmons
Roasted East Coast Oyster
A trio of silky, delicate oysters was blanketed in gruyere and onion, and gently roasted. This was one of the best oysters we’d ever tasted, with the brininess of the oyster beautifully offset by the tangy onion and the creamy cheese.
Chef Jassi Bindra
Jackfruit Meat Samosa
Jackfruit is seasoned with masala and enrobed in strands of pastry; this utterly nontraditional presentation of the classic Indian treat was airy and savory. The Ajvar Chutney was a delicious surprise; it brightened the dish with controlled heat which was balanced by the tangy Street Shop Slaw.
Chef Austin Simmons
Chilea Sea Bass
A lightly broiled wedge of beautiful white sea bass was surrounded by a lush Leak Sea emulsion, and finished with a dollop of tangy sofrito. The contrast made for a phenomenal dish, simultaneously indulgently rich and brightly tangy. Chef Austin presented an incredibly craveable bite.
Chef Jassi Bindra
Elk Shoulder Haleem
Chef Jassi pulled out the stops with his superbly nuanced take on haleem. This isn’t your nani’s haleem; shredded elk shoulder, gram lentil, broken wheat, and delicate spices simmer overnight to create an elevated take on this desi classic. A gift bag of classic Rumali roti provided the perfect tool for getting the last drop from the bowl.
Chef Austin Simmons
Korean Braised Beef
Chef Austin knows beef, and this umami-laden presentation demonstrated his deft hand with Texas’s favorite protein. Housemade kimchi is paired with a petite slab of charolais, and the acid tang offsets the rich, soulful beefy swagger expertly.
Chef Jassi Bindra
Rhubarb & Strawberry Rabri Crostata
Desert began with this explosion of flavor; a classic crostata encasing a puree of rhubarb and strawberry was crowned with a sheet of gold leaf, then finished with a candied rose petal. Both luxurious and delicious, the flash of color from the gold set exceptions high, and the sweet rose petal and piquant filling came together to make a deliciously satisfying dessert.
Chef Austin Simmons
Progressive Chocolate Tasting
Not to be outdone, Chef Austin presented a medley of chocolate delights to finish the meal, and he instructed the guests how to progress through this masterclass in handmade chocolate treats, finishing with a Japanese citrus tart to cleanse the palate after the layers of exotic chocolate and caramel.
A CollaborEight dinner is always a superlative dining experience; this one had the added excitement of introducing Chef Jassi Bindra to the creme de la creme of Woodlands foodies. These two world-class chefs presented eight memorable courses without a misstep; an impressive accomplishment for two culinary teams working together for the first time.
It was a pleasure to experience this phenomenal dinner, and to talk with the chefs about their approach to this evening, and their obvious respect for each other. Chef Jassi’s Amrina will be opening right down the street from Tris, and we predict that it will further elevate The Woodlands as one of the most desirable culinary destinations in Texas.
Thank you to the Tris and Amrina teams for your hard work.
