The Culinary School of Fort Worth and Saint-Emilion partnered together for a three-night dinner series this past weekend. The event, which ran from Thursday through Saturday, featured a high-technique Spanish inspired menu.

In total, 80 seats were sold over the three nights of socially distanced dinners, and customers were thrilled to get back into Saint-Emilion for a dinner for the first time since mid-March.

Not only were the customers happy to be back, but The Culinary School of Fort Worth’s Chef-Instructor Mark Hitri, who was the executive chef for the weekend, was excited as well. Chef Hitri was the executive chef at Saint-Emilion from 2009-2012.

“One of the high points of my career was my time at Saint-Emilion doing fine-dining cuisine and being ranked by Zagat as the number one restaurant in the metroplex,” Hitri said before the event. “I am excited that we have a unique opportunity for me to bring the future of the culinary world into my old stomping grounds to produce some Spanish inspired fine-dining to the public.”

Chef Hitri was also excited to introduce his students to the restaurant. Chef Hitri was aided on the line by CSFTW students each night of service. Their jobs ranged from sautéeing to plating to front of house to whatever else was needed in-between.

CSFTW Chef Instructors Starr and Pagtakhan, Kitchen Manager Felix Veloz, and Jason Avelson, the school’s Apprenticeship & High School Partnerships Manager were also a part of the event’s staff.

The dinner was six courses and done in a fine dining, Spanish style.

Course 1: Heart of Romaine with roasted red pepper vinaigrette, salt cod croutons, Iberico Ham, and peas.

Course 2: Marcona almond crusted jumbo scallop with rosemary and garlic sauces.

Course 3: Sous vide duck breast with saffron gastrique, white asparagus, black truffle, purple fingerling potatoes, and hazelnuts.

Course 4: Filet of beef with fennel pappardelle, sofrito-roasted mushrooms, artichokes, and grape tomatoes.

Course 5: Flan with apricot compote and pistachio tuile.

Course 6: Spiced poached pear with Manchego foam.

If you would like to receive information about future events and dinners, contact James at to be added to the school’s email list.