The Culinary School of Fort Worth and Saint-Emilion are partnering together for a three-night dinner series on November 19, 20, and 21 that will feature a high-technique Spanish inspired menu. Instructors and students from the CSFTW will prepare the meals for the dinners hosted at Saint-Emilion.

CSFTW Chef Mark Hitri will be the executive chef for each dinner in a kitchen that he is very familiar with. Chef Hitri held the title of executive chef atSaint-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. “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’s six-course menu will feature the following courses:

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.

This three-night dinner series will be an exclusive event in order to comply with the Tarrant County and CDC restaurant capacity guidelines.

There will be 22 seats available for the first night, November 19, 28 seats available on November 20, and 30 seats available on November 21. Each dinner begins at 6:30pm.

Tickets are $60 per person and will be purchased in full-table quantity. To purchase your tickets, please use this link.

This event is BYOB. If you would like to purchase wines to pair with the menu, please contact Chris with Put A Cork In It at 817-924-2675.

Saint-Emilion is located at 3617 W 7th St, Fort Worth, TX.

For all questions about the dinner, please contact James or Scott at The Culinary School of Fort Worth: 817-737-8427.