Alchemy of the Garden - November 15, 6:30pm
Step into an evening where culinary artistry and visual storytelling intertwine. Alchemy of the Garden is a 5-course wine dinner and art experience inspired by Margaret Miller’s November exhibition, The Gardener's Mistress—a show that explores the lush, layered mysteries of nature and desire.
Guided by Chef Lena Le of Lena’s Asian Kitchen, winner of Chopped Truffle edition, the menu draws on her Vietnamese heritage, her Houston home, and her deep love of Mexican flavors. Each dish is a reflection of “homes”—the one she was born into and the one she has embraced. Born and raised in Vietnam Lena’s fondest food memories are embedded in her grandma’s cooking methods, where she used whatever was available in her garden, and on her farm, like lotus and banana leaves which we will be incorporated in this dinner.
The journey begins with playful bites—DIY bánh mì grazing boards, delicate eggrolls, and dumplings—before moving into five artfully paired courses. Expect bright lotus and pomelo, squash blossoms folded into tortillas, seabass wrapped in banana leaf, slow-braised pork ribs with pipián rojo, and a final sweet note of avocado oil cake crowned with white chocolate frosting.
Every course is thoughtfully paired with wines from around the world—crisp rosé, elegant Pouilly-Fumé, Bandol Blanc, bold reds, and sparkling Cava—each sip echoing the textures and colors of Miller’s evocative garden.
An evening of food, wine, and art—where culture, memory, and imagination bloom together.
Tickets are $175.00 each with a portion from each ticket being donated to Lena’s Foundation which helps feed domestic abuse and crisis survivors.
🎟️ Limited seats available. Reserve your place in the garden.
Alchemy of the Garden Menu
Appetizers:
DIY Banh mi grazing board & some eggrolls & dumplings
AG Matta Brut
First course:
Lotus & pomelo salad, fresh herbs, roasted peanuts, sesame crackers
Amazon Bandol Rose
Second course:
Blue tortilla with poblano, squash blossom, cotija cheese, and chipotle tomato broth
Domaine Rabichat Pouilly Fume
Third course:
Banana leaf wrapped seabass, bean thread, mixed mushroom, coconut curry
Domaine de la Suffrene Bandol Blanc
Fourth course:
Pork ribs with Pipian rojo (pumpkin seed mole) and roasted sweet potatoes
Mas Amiel Vers le Nord
Fifth course (dessert):
Avocado Oil Cake with white chocolate frosting
Chapillon Secret Cava