<p>Paying homage to the Gulf Coast region,&nbsp;<b><a href="https://www.cheffesthouston.com/portfolio-item/dawn-burrell/">Chefs Burrell</a></b>&nbsp;and&nbsp;<b><a href="https://charlestonwineandfood.com/participants/dominick-lee/">Chef Dominick Lee</a>&nbsp;</b>close out their Sweet Tea Supper Club series with an all-seafood dinner pairing local gulf catch with Houston craft beers. From crawfish and shrimp to whole fish and crab, the flavors of our rich Gulf waters will jump on the plate in an outdoor setting that provides diners with an incredible experience in these unsure times.</p><p>Tickets: $95 per person, all tables sold as four-tops</p><p>Where: Due COVID-19 and heat, switched all of our dinners to Togo format:&nbsp;</p><p>Buy tickets here:&nbsp;<a href="https://sweet-tea-supperclub.square.site/">https://sweet-tea-supperclub.square.site/</a></p><p><b><u>Menu</u></b><br></p><p><b><u>Starters:</u></b></p><p></p><ul><li>Gulf Seafood Dip Topped with Smoked Trout Roe on House Made Saltines</li><li>Deep-Fried Frog Legs with Green Remoulade</li><li>Dinner Items for Table:</li><li>Whole Roasted Fish with Shiso Verde</li><li>New Age Creole Crawfish and Shrimp Boil with Corn and Potatoes</li><li>Watermelon Salad, Blue Crab, Cilantro, Lime, Sun-Gold Tomatoes</li><li>Grandma Dabon's Shrimp and Okra Stew with Pop-Corn Rice</li></ul><p></p><p><b><u>Dessert:</u>&nbsp;</b>Yellow Hempstead Melon Surprise</p><p>The COVID-19 pandemic is unprecedented and a crisis no one could have imagined or</p><p>prepared for. Our hospitality industry and communities have been rocked to the core</p><p>and tested at every turn, but we trudge on. Both chefs Burrell and Lee have carefully</p><p>planned each portion of this series implementing strict protocols in an effort to provide</p><p>the community with quality experiences and keep themselves and their staffs working.</p><p>If you have any specific questions as to these safety procedures feel free to reach out to</p><p>me directly (<a href="mailto:catherine@squashblossommktng.com">catherine@squashblossommktng.com</a>) and I would be happy to put you directly in</p><p></p><p>contact with the chefs.</p>