Foodie Houston

Time Will Tell for Liberty Kitchen

2012-01-27T11:48:00.000-06:00

Check out my review for MyTable's Sidedish .... Noteworthy Opening: Liberty Kitchen & Oyster Bar.

Rooting for Roost

2012-01-06T13:49:00.000-06:00

See my review for the fabulous new "Roost" in MyTable's Sidedish.

Foodie Gift Ideas for the Holidays

2011-12-20T13:45:00.000-06:00

Got a foodie on your list? Here are my ideas (or perhaps my own wishlist?!) sure to make them happy over the holidays!
Olive and Vine – I did a blog post on this incredible place and yet I still struggle to put into words how stunningly delicious their products are. Think forty different varieties of extraordinarily fresh extra-virgin olive oils and aged balsamic vinegars from around the world to be considered with their unique tasting notes in the same way that vinophiles consider wine! For example … a single-origin oil from Chile called “Arbequina” – described as having mild intensity, grassy and smooth with a lovely floral aroma and a slight pungency. Or consider an “infused” oil such as the Rich Roasted Garlic – a delicious all-around cooking oil that enhances almost any dish – truly the heart of Mediterranean cooking. Then there’s the Balsamic Vinegars aged up to 18 years including the classic made in Modena Italy … dense, smooth and complex with perfectly balanced acidity. But I truly nearly cried over the infused vinegars – the strawberry infused, the honey-spiked ginger and the lemongrass “white” balsamic … I could go on and on. By the way, you can taste everything in the store and everything is bottled on the spot to guarantee freshness. Located in CityCentre; http://oliveandvineshop.com/
Salted Caramels – I’ve eaten plenty of salted caramels (in the name of research!) and I’m madly in love with the Celtic Sea Salt caramels from www.bequetconfections.com. The creamy/buttery intensity combined with the salty finish is sheer heaven. I can’t imagine that any of the other varieties suck, either (like the chipotle butter caramel).
Nescafe Dolce Gusto by Krups – essentially this cute little machine provides an inexpensive, easy way to enjoy Italian coffee drinks without an espresso machine utilizing the little “pods” that have become so popular (in this case, by the Nestle brand and referred to as capsules). I was shocked by the portability, ease of operation and the tastiness of the drinks (even the “crema” capsules providing the!). You can also enjoy a “plain” cup of coffee via the “Café Americano”, Espresso, Caramel or Vanilla Latte Macchiato, Mocha, Chococino, Cappucino Ice … you get the idea. You can pick one of these up for under $100 on Amazon and a 30-pack of the capsules (including a display carousel) for $19.99. I’m a nut for Amazon Prime shipping, by the way … $70 for a year of two-day shipping. Of course you can get the capsules elsewhere … Target, Walmart, etc.
Spices – I have been a fan of Penzey’s Spices for many years, via their catalog long before they had a retail location here. I figured market research spiked by my own purchases helped us to get a store in fact. They have a zillion different gift packages – everything from the “Baker’s Assortment” to “Some Like it Hot” … packages for making chili, flavors of Asia, Steak Seasonings, Indian Curries (sweet curry, hot curry, maharajah curry powder w/ saffron, tandoori chicken seasoning and Rogan Josh!). Gorgeous peppercorns, sea salt, vanilla and the most amazing cinnamon you’ll ever discover. Order online at www.penzeysspices.com or visit the awesome store to experience more than 250 spices and seasonings at 516 W. 19th St. in the Heights.
Le Creuset cookware – the new location in Rice Village is a pleasure to visit – you’ll never see so much Le Crueset in one place, in every color of the rainbow. The room is filled with heirloom-quality pieces any cook would love, made from the legendary cast iron coated in a porcelain enamel glaze (sigh) along with bake ware, accessories and awesome cookbooks. Each Le Creuset piece passes through the hands of 15 skilled craftsmen. You can’t go wrong. 5515 Kelvin in Rice Village.
Garrett Popcorn – I made my Mom stand out in the freezing Chicago rain with me, in line for more than a half hour waiting for a bag of this magical munchie knowing that she’d stop thinking I had lost my mind once she took her first bite of this amazing, handcrafted gourmet popcorn. The “Chicago-Mix” is the mixture of CaramelCrisp® with the savory CheeseCorn™ - it will blow their mind. Numerous “tins” and other gift options abound at www.garretpopcorn.com. It ships fresh … trust me … we know from experience around here since we don’t get to Chicago nearly as often as we need this popcorn.
Chocolate – This could really be its own list. I truly love really wonderful chocolate (and I’m not the least bit tempted by inferior chocolate). If you have a true chocoholic on your hands … take heed:
Araya Chocolate – fresh, gorgeous chocolates made in Katy (retail shops in Katy and on W. Gray) using only premium Venezuela chocolate, cream, natural fruits, nuts, infusion, honey and liquors. They are as beautiful to look at as they are stunningly delicious and with flavors like “Moroccan Tea” (intense dark ganache infused with a Moroccan mixture of mint and black tea), they’re far from the ordinary. Love. www.arayachocolate.com.
Mast Brothers Chocolate – Experience “craft chocolate” … made with beans from a single farm, village or province; organically farmed, fermented and imported to New York where they masterfully create the single most amazing bars of chocolate I’ve ever experienced. No butter, oils, vanilla, soy, preservatives of emulsifiers added. The “Almonds and Sea Salt” (made with 74% cacao, organic almonds roasted in olive oil along with Maine sea salt) was profound in its pure simplicity of flavors and insane texture. You can order 10 Bars for $80 at www.mastbrothers.com .
L.A. Burdick Hot Chocolate – I’ve tried a lot of hot chocolate mixes and this is the best I’ve found made from a unique blend of shaved chocolate from the Caribbean and South America. I prefer the dark chocolate but they also have milk chocolate and white chocolate in bags from 12 oz. to 5 lbs! Now that’s a stocking stuffer! www.burdickchocolate.com. While you’re at it, get some fresh/amazing Queen Bee Marshmallows (available at Central Market or various area famer’s markets). They come in amazing flavors like Vanilla Bean or Peppermint Swirl. Their cocoa mix is good, too!
Vosges Haut Chocolate – Katrina Markoff, founder of Vosges is a visionary and a personal hero of mine … google her inspiring story! It has probably been about a decade since her chocolates first blew my mind and she continues to create astonishing flavor combinations and products including her famous “Mo’s Bacon Bar” (available in milk and dark – and she was doing this way before anybody else was doing bacon with chocolate and now in a pancake mix!); another favorite is the Barcelona Exotic Candy Bar with hickory smoked almonds and fleur de sel sea salt in deep milk chocolate (and I typically don’t care for milk chocolate). In addition to the bars, there are gorgeous truffles, intensely flavored caramels and the completely addictive Caramel marshmallows – dark chocolate, vanilla bean marshmallow, caramel and toffee crumbles (I’m clapping now). There is an insane assortment of gifts on their site and everything is beautifully packaged. www.vosgeschocolate.com
Queen Bee Marshmallows/Cocoa Mix – These fresh, beautiful marshmallows come in flavors like Peppermint and Vanilla Bean. They also have a “Cocoa for Two” package featuring their signature Vahlrona chocolate cocoa mix and chocolate pearls for a delicious hot chocolate topped off with the fresh marshmallows in your choice of flavors. They’ll love you for it. You can pick it up at Central Market or at most all of the Urban Harvest Farmer’s Markets.
The Grateful Bread- The maple-cured slab bacon (named “best in Texas” by Rob Walsh) is truly a thing of wonder along with the artisan Pancetta and Guanciale, Artisan aged Worcestershire Sauce (aged 3 months - great in a Bloody Mary), tart cherry mustard and pretty amazing vanilla extracts, vanilla paste and more. You will find Al Marcus and his gourmet goodness at various Urban Harvest Farmer’s Markets or you can order online with free delivery within 10 miles of downtown for orders of $35 or more. www.thegratefulbread.com
Fluff Bake Bar – pretty much anything award-winning pastry chef Rebecca Masson comes up with would melt the heart of any foodie. She makes a mean French macaron in a variety of flavors and her her infamous Fluffernutter cookie (oatmeal/peanut butter cookies sandwiched with peanut butter cream and marshmallow fluff). My current obsession however is her take on the classic Oreo. Dark chocolate cookies with a hint of salt sandwiched with a white buttercream filling and I’m also huge fan of her ginger cookies, with their intense flavor and raw sugar crunch. Available within Revival Market or by special order at www.fluffbakebar.com.
Michael’s Cookie Jar – These all-butter cookies are a hit any time of year but they are especially precious for the holidays. With a variety of holiday-specific offerings like peppermint shortbread and beautifully delicious gingerbread men, an even cleverer gift idea is the “cookie decorating party pack” of a dozen cookies, sprinkles, sugar and icing supplies for onsite decorating – a guaranteed hit. 5330 Weslayan Street (behind Petco). www.michaelscookiejar.com
The Path of Tea – Houston’s only totally organic tea shop featuring more than 145 varieties of premium organic , fair-trade teas. The friendly staff are happy to guide you through a fun, sensory experience to choose the best gift – perhaps a beautiful Green tea, Oolong, Chai or Roobios tea. Or consider a gift certificate for a tasting class with owner Thia McKann – Texas’ only certified “Tea Master” (one of only 14 such experts in the country!). Lovely tea pots for perfect brewing are also available. 2340 W. Alabama. www.thepathoftea.com
Revival Market – fresh foods sourced from local farmers, ranchers, cheese makers and food artisans as well as house-made stales like vinegar, pickles and jams plus local Katz Coffee. Their housemade charcuterie is outstanding and they always have a variety of cheeses from the Houston Dairy Maids and Blue Heron Farms. I love the olive oils sourced from the Hill Country (available in bulk or by the bottle) and the Rancho Gordo dried heirloom beans. They’ve got awesome baskets ready to go or you could create your own and they’ll package for you. Such a happy place. 550 Heights Blvd. (@White Oak). www.revivalmarket.com
Cooking Classes – For the foodie who loves to cook – consider a gift certificate for a cooking class (think “knife skills” for the novice cook … life changing). We actually have a number of resources in Houston – check out these options:
www.centralmarket.com
www.surlatable.com
www.riceepicurean.com
www.welldonecc.com
www.urbanchefhouston.com
www.cookeatcreate.com
www.hubbellandhudson.com/viking-cooking-school.html
http://grillmaster101.com/

Checking Out the new Phoenicia

2011-11-18T14:23:00.000-06:00

See the article from My Table here.

Gospel on the Green!

2011-09-29T21:11:00.003-05:00

This is an idea I can really get behind. Discovery Green has some very cool things going on these days and now that the weather is finally cooling off, we'd be crazy not to take full advantage. One of the things I'm most looking forward to are the Gospel concerts in the "backyard" of The Grove on the park's Grace Event Lawn. The remaining performances are October 23rd and 30th. You can either grab a blanket and sit on the lawn or enjoy a fabulous brunch on the patio (or inside) at The Grove featuring signature brunch items from Chef Robert Del Grande
including migas, saltwater brined and then fried pork chops and gravy (mmm), some very nice shrimp & grits, lemon ricotta pancakes, delicious housemade jalapeno pork sausage and some mighty tasty bacon along with baked items (nice sticky bun!). There's also lighter fare - salad and fruit options if you like. It's $27 or $35 with bottomless mimosas. I would be remiss if I didn't mention the "Mary Mary" Bloody Mary and the
fine selection of specialty mojitos as well. I really enjoyed it and I look forward to returning for at least one of the last two and hope there will be more in the Spring.

The New Nundini

2011-08-09T13:35:00.000-05:00

Check out the article I wrote for Nundini, via MyTable's SideDish e-newsletter.

Sorrel Sings

2011-08-09T13:34:00.000-05:00

Check out the article I did for the new restaurant, Sorrel via MyTable's SideDish e-newsletter.

Forget What You Think You Know about EVOO

2011-06-09T21:18:00.012-05:00

If you love food and cooking like I do, you probably think you know about olive oils and balsamic vinegar. You know, “EVOO” (God how I cringe when I think about you know who saying that) ... you really only need the extra virgin/fancier oils for salad dressings, right? Oh and cheap balsamic is bad - I know that much. I thought those were the simple rules but I was wrong. I figured as long as I was buying EVOO that costs around $15 I had to be on track and I would buy balsamic at one of the “import” places and I’d be safe with that. There. Then you go to a place like Olive & Vine – new at CityCentre – and you realize how your culinary world has been seriously lacking and you didn’t even know it. This retail shop and “tasting bar” features an ever-evolving roster of premium, super fresh, extra virgin olive oils and aged balsamic vinegars along with some really cute kitchen ware, awesome salts and seasonings and even some apothecary items. But that doesn’t sound nearly as amazing as it actually is and I really want to somehow convey how amazing it actually is … where to start?
First of all, it’s a learning experience where you come to understand what few consumers realize ... that many of the imported “extra virgin olive oils” stocking American shelves are not actually worthy of the “EVOO” title, which is regulated in Europe by the International Olive Council. Their standards require that oils undergo both a chemical and sensory analysis and only those with superior taste and less than .8% free fatty acids can be labeled and sold as “extra virgin”. The US has not adopted these standards, so many of the imported oils labeled “EVOO” do not meet even the minimum international requirements. Indeed, a recent study conducted by the University of California, Davis found that up to 69% of the popular imported olive oils do not meet the technical and taste standards of an official “EVOO” title.
Then there’s the factor of those who are of the quality necessary for an EVOO designation, it is often difficult for the consumer to know when the oil was pressed, how long it has been in the distribution system and how it has been stored. Since oil starts to break down the minute it is produced, the freshest oils will always have the most vibrant flavors and health nutrients. So, many commercial products could easily be a year old at the time of purchase and don’t come close to their original flavor profile due to age and exposure to heat and light. I never knew how many antioxidants are actually contained in oils of this caliber (there is actually a “score” on each large urn of oil). It is significant!
This is all important to understand as you try to get your head around how these oils taste so incredibly good along with being so fragrant and with their beautiful mouth feel. You instantly want to understand why so the info above becomes instantly relevant. And I haven’t even talked about the vinegars yet … omg.
So you head into Olive and Vine, and actually taste all of these amazing products. Yes, they have little cubes of bread but everything was so fabulous, I was just drinking my “tastes” from the tiny tasting cups. I could not get over it. Similar to wine or chocolate tasting, the regional and varietal differences (think single-origin olives) create myriad flavor profiles, many of which are described in similar terms to that of wine; for instance, spicy, fruity, fragrant, buttery, peppery and nutty.
The Sweet Basil was beautifully fragrant, smooth and buttery and so many of the others absolutely blew my mind in their own unique and specific ways. There are about 15 different oils to try and I think I tried almost every one of them. The tasting process is addictive. They also make recommendations for which oils pair with which vinegars (and there are samples of these combinations). Things really start to click at that point, which is when I headed over to the vinegars.
The balsamic vinegars are made in the traditional, centuries-old manner and include a rich, dense Traditional Balsamic (aged 18 years) as well as a variety of flavored vinegars. The traditional was so delicious (and so far from anything I’d had outside of a few meals in NYC); I could hardly believe it’s syrupy goodness. I instantly thought of so many things it would be perfect with, including ice cream and also with strawberries and black pepper, never mind salad dressings. But there was more. A Strawberry Balsamic, screaming of fresh strawberries (the fruit is cold pressed as part of the process, not a “flavoring” added afterwards), a gorgeous Blueberry Balsamic and several made with “white” Balsamic as the base – a Pink Grapefruit Vinegar nearly made me cry as did the Ginger Balsamic. There are as many vinegars to try as there are oils and endless combinations to consider. I found myself wanting so many of them, it was really challenging to choose.
The owners are extremely knowledgeable and passionate about their products. Whatever you choose is bottled right then and there, available in two different sizes (200 ml and 375 ml bottles). I have already given both oils and vinegars as gifts to wild reviews and had my girlfriends sipping the Pink Grapefruit vinegar as though it were a shot of tequila and all of them had a fit over it, in spite of their initial concerns about “drinking” vinegar. This stuff is NOT like anything you’ve ever had. Trust me. Just go.
Olive & Vine is located in CityCentre on Queensbury Lane (facing the Italian restaurant “Brio”). It only took us about 10 minutes to get there from the Heights. It’s easy and it’s way worth it. Like I said … trust me … just go. You won’t be sorry! Photos by Jack Thompson btw.

I love a Revival!

2011-03-22T15:29:00.007-05:00

Count me among the many who have been waiting patiently for the doors to open at Revival Market, located on the corner of Heights and 6th (White Oak). Plenty of reasons for the anticipation ... really great sandwiches (why is this such a rarity?!), charcuterie from Ryan Pera, bread from Slow Dough Bakery, prepared sides, spices, jam, fresh dairy and beautiful cheese, fresh/beautiful/local produce and a butcher shop including pork from the insanely good Mangelitsa pig. The cherry on top is retail availability of goods from Rebecca Masson's Fluff Bake Bar including cupcakes (best in town and just $2.50), fluffernutters, gingersnaps (unsung heroes), moon pies, brownies, lemon bars, pies, whole cakes ... seriously ... this is big trouble within about 10 blocks of my home. But I am so excited.
I've already enjoyed the Smoked Turkey Club sandwich with cheddar and turkey skin cracklings on that awesome Slow Dough bread. Can't wait to try the Market BLT and the Andouille Banh Mi. The sandwiches come with a choice of sides - I fell in love with the ginger lime slaw.
So far I'd compare the prices to Whole Foods and I'm so happy to support this effort. I picked up some strawberries this morning that were so juicy, dark red and delicious that I doubt I will ever be able to buy strawberries at the grocery store again. It will be the farmer's market and/or Revival and if that means I only have them when they're in season, that's fine with me. Let's get back to eating that way. Let's enjoy a Revival!

First bites at Trattoria Il Mulino

2011-03-18T18:11:00.008-05:00

Yum.I love really good Italian food. And we have some new and quite lovely Italian cuisine being served at the new Trattoria Il Mulino, from the restauranteurs of the famed Il Mulino NY. Though technically inside the new Westin Hotel across from Memorial City Mall, the entrance to the restaurant faces Gessner and the valet is right there so you don't have to actually go into the hotel(though the hotel itself looks to be fabulous including a cute lounge). It's a chic entrance.The space itself is clean, modern and not the least bit stuffy. It's a casual, lively setting and very open (though there are private wine rooms available) and there's a cute bar area.
I'm told the menu features some of the most popular dishes from the NYC location while also incorporating the local bounty of Texas products. Executive Chef Michele Mazza embraces the Abruzzi tradition of “la panarda,” a decadent feast sometimes lasting up to 24 hours in the old country. Featuring such staples as olive oil, tomatoes, lamb, hot peppers and a variety of cured meats, beautiful cheeses and perfectly prepared pastas, I can certainly see the allure of this style of cuisine and I enjoyed everything I've tasted thus far.
Highlights included the Sardinian Jumbo Prawns sauteed in a white wine/garlic sauce served with sauteed fresh spinach. The prawns were seriously huge and seemed lightly fried vs. sauteed but still very light, tender and nicely complimented with the spinach and not over-sauced at all. We also enjoyed some chunks of beautiful aged parmigano cheese as an appetizer. For mains, the gnocci were very light and fluffy topped with a fresh-tasting, light bolognese sauce and the meatballs were especially tender and delicious (and large!) topped with fresh tomato sauce. The Italian Peas were a true stand-out - sauteed peas with pancetta and sweet onions. Desserts were refreshingly not-too-sweet including a delightful Tiramisu with plenty of marscapone. I like this place; only a ten minute drive from the Heights. Can't wait to return.

A Feast for the "other" Senses

2011-03-10T16:35:00.007-06:00

I heart Cirque du Soleil. Ever since my first show - Saltimbanco. Stunts as art - there's nothing like it. I've seen every show to come through Houston and a couple in Vegas as well so obviously I was excited to attend a performance of the latest show to Houston - Ovo by Cirque du Soleil which runs through March 27th under the Big Top at Sam Houston Race Park.Ovo ("egg" in Portugese) is the awe-inspiring object of intrigue for the cast of insects and the biodiversity in which they exist.
The show has fantastic music, incredible costumes, humor, affection and the usual (but not) awe-inspiring displays of strength, stunts, mind-boggling contorsions, high-wire drama and a magnificent Pas de deaux on a swinging rope that was emotional in it's intensity.
While I think kids would love this show, it maintains the artistic beauty that one expects from Cirque. Do yourself a favor and escape to Sam Houston Race Park and experience OVO!

My Ongoing Burger Obsession & First Bites From The French Cowboy

2011-02-21T19:01:00.001-06:00

Too much good food/not enough time (and certainly not enough time to write about it). But I do want to share about some memorable meals that have made me especially happy lately .... I'll start with revisiting my long-standing burger fetish ... forever present and thankfully these days, well-fulfilled ...

I still love Hubcap Grill and the promise of a Heights location in the Heights will probably mean the death of my skinny jeans. But there are some other really excellent burgers worthy of exploration in Houston these days, including The Burger Guys, who I'd heard such good things about but just had not made the trek out west to discover for myself until a couple of weeks ago. I must say it completely lived up to the hype (and then some) with the juciest burger I've ever had (I do not say this lightly!) and cooked to order, which is important to me.

While I am usually a purist with regard to burgers and fancy toppings, I elected to try the "Houston" burger with it's onion/bacon jam on the bottom; Lawnmower Ale mustard on top, smoked cheddar and housemade pickles (substituted for the jalapenos). Quality Texas Akaushi beef (quality-everything/house made condiments, etc),this was the kind of burger you can't put down once you start eating it because of the juice factor (which is seriously so awesome). The challah bun is nice but couldn't hold up for long w/ all the juice if you were getting these burgers "to go" so definitely dine-in. The burger had big flavors but fortunately the delicious beef still came throug. I was also extremely impressed with the duck-fat fries - gorgeously crisp outside and tender inside and then the bonus - the cane-sugar soda fountain, which was simply delightful. A sample spoonful of a milkshake blew my mind but I was too full to take on a whole one this time around. I honestly don't know whether to be sad or relieved that I just won't make it out there too often but I really appreciate what these guys are doing - clearly determined to create a superior product. I went back today and enjoyed the "Cleveland" hot dog and I definitely don't know of a better hot dog in Houston. I regretted not ordering the special, a Frito Pie dog (also offered as a burger). Right on.

The following week I was blown away by yet another burger - this time Bernie's Burger Bus, which is parked pretty regularly outside of Lizard's Pub in the River Oaks area so you can grab your burger and sit on the patio at Lizard's to enjoy it. Again, high expectations going in but this one delivered as as well (I was on a roll!). Bernie's uses grassfed Angus beef and the patty is the star with a beautiful char on the outside and cooked-to-order, it was topped by a seriously fabulous bun/not too much bun, made by Slow Dough I'm told. The top of the bun was griddled just a touch - love that- and honestly, this burger rocked overall. I had "The Principal" which is the basic burger with mayo/mustard (housemade), lettuce, roasted tomato (I had them hold the ketchup). I also loved that this burger wasn't huge so I was actually able to eat the whole thing. Mike had "The Substitute" w/ blue cheese and mushrooms which was over the top but quite delicious. Oh and the fries - handcut, gorgeous crispy ... the boyfriend wanted to try the truffled parmesan fries which were over the top - delicious but I can't wait to have those fries without the fluff and another one of those burgers ... soon.

Moving right along to the eagerly anticipated new restaurant Philippe Restaurant + Lounge - that would be the "French Cowboy", Philippe Schmidt, formerly of Bistro Modern. I went for lunch with my friend, food-loving blogger Albert Nurick and we were immediately smitten by the sexy downstairs bar/lounge and ultimately smitten by the food as well. Not the French-driven menu one might expect though there are nods in that direction - it's just that's more than that and I appreciate that Philippe is working to create a regional cuisine more his own. There's actually an interesting range on the menu (very much French Cowboy) including my choice for lunch, the "Texas Cesar" which was presented on a gorgeous oblong platter and topped with extremely tender, well-seasoned skirt steak and charred pieces of Napoles Cactus topped with shards of beautiful Grana Padano cheese (which I love even more than a good Parmesan - how did he know?)and not at all over-dressed (a common problem w/ Cesars). I loved it. I also loved the bread basket and thoroughly enjoyed the dessert "special" which was hazelnut ice cream profiteroles with a lucious dark chocolate sauce. Yum.

A return visit for dinner this past weekend yielded a mostly positive experience for our group of six and espeically an opportunity to try and share lots of different items from the menu. We unanimously agreed that the small plates were the highlight for us including items from the "Au Natural" section of the menu ... "classic naked" beef (aka beef tartare)with a quail egg yolk, capers and onions and the "margarita naked" tuna (aka tuna tartare) made with tequila, Contreau and orange zest. Each were among the best I've ever had in that genre. From the "Contained Decadence" section of the menu (small jars with brioche toast on the side), we were crazy for the crab/avocado which had a very generous portion of jumbo lump crap accented with lime and cilantro and we also loved the Drunken Foie Gras - a duck liver terrine marinated in Sauternes and Amberjack.

Among the mains, the best were the Baked Lemon Sole which was delicate and beautifully prepared served with a savory compound butter, polenta and a truffle-port sauce. The Marscapone Risotto topped with red wine braised chicken, mushrooms and bacon (though I didn't really taste any bacon) was quite nice. The Crispy Rice Paper Salmon had a somewhat overwhelming brocoli pesto which overpowered the salmon and the Cowboy Steak (for 2) came out overcooked (ordered medium rare) and also lukewarm, so we sent it back for those reasons and they actually cooked it more (to make it hot, we suppose) and so it came back hot but even more overcooked. We gave up at that point, unfortunately. For $64 I would expect better. Also beware that unless you order the bernaise on the side (which we did) it will come out all over the steak. But then again, maybe if it's overcooke/served lukewarm at that point you'd get an entirely new one if it was already covered in bernaise ... who knows. Of the desserts ordered, the Upside Down Apple Tart was by far the star.

I think I'd be happiest if I could add some of the small plates we loved most to the bar menu, in which case I'd probably be there more often than I will be otherwise. But it's nice to have Philippe return to his own kitchen here in Houston.
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Cirque Du Soleil - Special ticket offer for Valentine's

2011-02-07T15:31:00.003-06:00

I know, this isn't food-related (but it could be if you do a fun meal before the show - ha!). I am a huge fan of Cirque Du Soleil and they have a new show - Ovo - coming to Houston on March 10th. They are running a great special for tickets purchased through February 16th - buy one and receive the second ticket for half-price! Check out the details here. This show sounds like it will be extremely cool - described as an "immersion into the teeming and energetic world of insects" ... groovy, huh?

Cupcake Wars at Sprinkles on February 12th!

2011-01-28T13:41:00.007-06:00

This looks like it would be a blast for whoever is chosen and it benefits the Houston Food Bank! Never mind the live music and mini-cupcakes ... fun! There is also a special cupcake available at Sprinkles with 100% of proceeds benefitting the Houston Food Bank February 6th - 12th (good job, Sprinkles!).Check out the details here.

Eatsie Feastie

2011-01-12T18:20:00.007-06:00

My wish list for Houston includes a prayer for those in charge to catch a clue about the Food Truck Phenom and stop making it so challenging for people (okay and also a comprehensive spay/neuter strategy if I can please have two wishes). Seriously ... I think about this subject a lot after enjoying such wonderful food truck cuisine in Portland and in Austin. Our city - known for it's entreprenurial spirit from the city's inception, for God's sake - can surely support this trend and make it easier on the folks who are really trying so hard to give us wonderful (even amazing) food at resonable prices!

To understand how tough Houston makes it on these folks, check out the recent Houston Press article for an overview. Then you'll appreciate even more the opportunity you have to sample fare from the folks who are trying hard in the face of adversity, for the pure passion (and flavor) of it ... like my new obsession, Eatsie Boys. I discovered the "boys" at the Eastside Farmer's Market and experienced "Frank the Pretzel" - homemade chicken poblano sausage, chardonnay mustard on a Slow Dough pretzel bun ... hello. 3 Michelin Star-trained Chef Matt Marcus knows his way around the kitchen - whatever the size! The Boys are at the Eastside Farmer's Market on Saturdays, the City Hall Market on Wednesdays once it starts up again in February and will also be a part of the Sunday market at Discovery Green and possibly Highland Village alternatively, according to partner Ryan Soroka. The Farmer's Markets are important to them because they are so into supporting the local farmers and vendors. It's cool.

For now, on weekdays they are "semi-permanently" in the parking lot next to Agora in the 1700 block of Westheimer from early-lunch until early-dinner time and my first stop there today provided me with a heck of a decision ... what to order when everything sounds so great? Unable to decide on just one item, I went with two ...

The Sabotage - $7 Roasted Pork au jus with local braised greens, sharp provolone cheese served on a French baguette, and ...
Pork Snuggies (2) - $6
Fluffy, steamed buns stuffed with Pork belly, green onions, cucumber, hoisin

Wow. The hot sandwich was insanely good with the succulent roasted pork (5 hours, I'm told) but what took it over the top were the garlicky, slightly bitter braised greens on top (the provolone on the bottom, melted into the crispy baguette didn't hurt, either). I don't even like "hot sandwiches" most of the time but this was such a winner. I ate half and forced myself to stop (yes, it reheated quite well for dinner) lest I would not have room for the "Snuggies" and what a shame that would have been, for they were certainly a delight as well! The simple beauty of perfectly prepared pork belly with pickly/crunchy cucumber, green onion and a spot of light hoisin sauce on those little pillows of tender white bun. I was humbled and grateful to know these folks and to know their food.

By the way, I took my "to go" food into Agora as I was advised by the Eatsie Boys, as part of their parking lot partnership, which was just a perfect idea. As I sat with my tea and my food truck gourmet goodies in the funky room (just re-opened after recovering from a fire in October), suddenly I didn't care about the cold or really anything else other than the perfect little moment I was having in one of the coolest spots in one of my favorite parts of town. Life is good. Please Houston, make this easier for everyone to experience in neighborhoods throughout our city!

Good Time Baking

2010-12-19T12:56:00.007-06:00

I'm officially in the holiday spirit via a recent baking session with my Taylor inspired by the new cookbook by Alice Medrich, "Chewy Gooey Crispy Crunchy - Melt-In-Your-Mouth Cookies" - a great Christmas gift idea, by the way. Alice is a reowned baker and cookbook author known for her rigorous testing of cookbok recipes. Her book "Bittersweet" was a game-changer for me and I was really excited to bake from this new book as well. There are so many helpful tips and hints throughout the book which make it a real learning experience applicable to other aspects of baking life. She talks about the use of a scale for weighing ingredients (primarily flour) and how it is the key to acuracy consistency. I actually bought into this concept awhile back so I've got the scale ... I'm a believer. I also love how the recipes are categorized by texture and then there is a very cool section in the back dividing recipes up by categories such as "ridiculously easy", "doughs that freeze well", etc. She even has gluten-free recipes (and swears they are just as delicious as the other recipes in the book); I'll have to get back to you on that but I think if anyone can accomplish healthier yet utterly delicious cookies, it would be Ms. Medrich.
We made three recipes - one of four brownie recipes in the book which included a step of plunging the pan into an ice bath as soon as they came out of the oven and a thin/crisp chocolate chip cookie. But my favorite were the "Screaming Ginger" cookies, made with fresh ginger, crystallized ginger and ground ginger (along with allspice and cinnamon). As is the case with baking and cooking in general, the quality of the ingredients makes all the difference. In this case that meant using spices from Penzey's Spices. I love them. I used to order by mail and I can hardly express the joy I felt when they opened a store here in the Heights (clearly all of my orders over the years had translated into some sort of demographic data indicating the need for a retail location in this zip code). Their cinnamon in particular is stellar and for this recipe I used the Ceylon variety since it has a citrus overtune and less bite than some of the others but in this case I knew it would be perfect alongside the other ingredients, especially the fresh ginger root. By the way, you can leave out the fresh ginger and/or the crylstallized ginger and still get a great cookie if you don't want so much ginger but ... I loved the idea of all the ginger and they turned out fabulous ... everyone loved them!

Ingredients:
2 cups (9 oz)
2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and still warm
1/4 cup unsulfured mild or full-flavored molasses
1/2 cup (3.5 oz) granulated sugar
1/2 cup (2.33 oz) packed brown sugar or light muscovado sugar
2 tablesppons finely minced or grated fresh ginger
1 large egg
1/4 cup (4 oz) ginger chips or crystallized ginger, cut into 1/4 inch dice
About 1/2 cup (3.5 oz) Demerara or turbinado sugar or 1/4 cup (1.75 oz) granulated sugar for rolling

Line cookie sheets w/ parchment; preheat oven to 350 w/ racks in the upper and lower thirds of the oven.

Combine the flour, baking solda, ground ginger, cinnamon, allspice and salt in a medium bowl and mix thoroughly with a fork or wisk (prepare to have your kitchen smell like heaven).

Combine the warm butter, molasses, sugars, fresh ginger and egg in a large bowl and mix thoroughly. Add the flour mixture and crystallized ginger (or chips) and stir until incorporated. The dough will be soft.

Form the dough into 1-inch balls (0.5 oz dough for each). Roll the balls in the Demerara sugar and place them 2 inches apart on the lined sheets. Bake for 10-12 minutes or until the cookies puff up and crack on the surface and then begin to deflate in the oven. Rotatethe sheets from bottom and from bakc to front halfway throug the baking time to ensure even baking. For chewier cookies, remove from the oven when at least half or more of the cookies have begun to deflate for crunchier edges with chewy centers, bake for a minute or so longer.

Cool on rack; may be kept in airtight container for several days.

Modern Southwest At Its Best

2010-11-29T20:16:00.004-06:00

I was bummed when I realized I would be out of town for TQLA's (yes, pronounced Tequila) pre-opening event. I had read with anticipation of the upcoming Washington Ave newcomer and the chef's pedigree (CIA grad Tommy Birdwell who worked alongside the legendary Stephen Pyles) but worried that my expectations might be set too high. Tonight we finally went and it turns out my high expectations were actually exceeded - when does that ever happen?!
Apparently there is a bit of controversy about what "is" Southwest cuisine and how it has been interpreted through the years. My take (or hope) is that it would have elements of interior Mexican cuisine with its fresh flavors (chiles, spices, citrus) crossed with elements of whatever "southwestern" states might be involved ... so I would expect Texas to be different than say, California or New Mexico but really this is just speculation (and prayers) on my part. And its not that I don't love Tex-Mex; I definitely do but at this point (especially after spending summer in major Rick Bayless-mode), I am drawn to the more complex flavors of this style of cuisine - or at least the potential for it.
Now - down to the nitty gritty ... the chips and salsas were kick-ass ... thin, hot and fresh chips served with a smoky, ancho-chili red sauce with just enough spice alongside a sweet-ish but still tangy pineapply/tomatillo salsa. I was happy already and feeling hopeful.
The Wild Mushroom Tamale appetizer kept the momentum going with it's wild mushroom and goat cheese filling, mushroom cream sauce and roasted corn/sundried tomato salsa. Not the least bit dry, the masa was moist and flavorful and the filling was sublime, especially when we ran our loaded forks through the cream sauce. The roasted corn and sundried tomatoes accented everything perfectly. We practically licked the plate.
My Ensenada Chicken Enchiladas held gorgeously moist and flavorful "chunky shreds" of chicken, rajas (roasted chiles) and a few caramelized onions topped with a fantastic green chili sauce that was richer than any standard "tomatillo" sauce though it did have that tangy element; then topped with queso fresco. It was simply damn good.
Did I mention that everything was served piping hot? By that I mean my enchiladas stayed nice and hot the whole time I consumed them and I just really appreciate that kind of thing. It's a shame it's kind of a rare thing.
Mike really enjoyed his Grilled Beef Tacos served with both sweet and spicy chiles and served with the same fabulous black beans and a fresh-tasting cilantro rice studded with corn that came w/ my entree as well. Good thing because neither of us had to steal from the other.
We didn't drink or have dessert but we plan to partake in those options as soon as possible; in fact, we can't wait to return. There are 167 tequilas to choose from thanks to the "tequiler" (one of only 40 such experts in the country they say). The bar is gorgeous and the service was friendly and attentive. I'm told that the menu is still being tweaked so I'm excited to see what lies ahead. I worry that some people won't come because it's smack in the middle of the douche-bag zone on Washington but I truly hope that won't keep people away because they'd be missing out on some truly fantastic cuisine. And I highly recommend going on a Monday night!

Things I'm Liking Lately

2010-11-15T14:49:00.012-06:00

I'm always thinking of things I need to post but lately time slips away. However, that doesn't mean I haven't enjoyed some yummy stuff lately so here's a random assortment.

I've decided we don't go to Stella Sola nearly enough. Last weekend, a late-evening stop at the bar provided positive reinforcement to get me back more often. In addition to a fantasatic cocktail (the name now escapes me but it had Dripping Springs Vodka, lemon-something and blackberries), I grabbed a plate of the Gulf Crab Carbonara Bucatini from the Appetizer menu. The dish screams fresh, creamy and delicious with the house-made pasta and guanciale (a unsmoked Italian bacon made from pork jowl), the crunchy red peppers and the creamy, cheesy sauce. Yum.

I'm also really digging Olivia in Austin. Olivia is Austin's Haven with it's farm-to-table philosophy and extraordinary execution of the glorious product. Love, love, love every time I go. This go-round I tried the perfectly prepared grilled scallops served with butternut squash risotto in a brown-butter sauce. A couple of weeks prior, I popped in for lunch on a Saturday and had the gnocci of a lifetime sat atop the freshest pesto, thin slices of freshest squash and parmigano. This dish could almost make a vegetarian out of me. They are also doing some very interesting "parfaits" for dessert which are essentially layers of godly goodness including various house made ice creams, butters (like apple butter) compotes and crumbles. If you haven't been to Olivia, you need to go.

Speaking of Haven, they have a new dessert on the menu - a Chocolate Ice Box Pie that will remind you of your grandma's chocolate pie (if only she had access to high quality dark chocolate). Oreo cookie crust on the bottom and then a rich chocolate filling with cocoa nibs to keep it being too sweet and provide texture followed by lucious whipped cream on top. Like I needed another dessert to love at Haven when I'm arleady obsesssed with the tres leches coconut bread pudding (made w/ those crazy parker-house rolls they serve when you sit down). I swear, the meringue on top is like a roasted, melty marshmallow and the caramel-y sauce is just over the top. Every time I turn somebody on to this dessert they swear it's the best bread pudding they've ever had. Then there are the daily layer cakes (the current Pumpkin-Spice is off the charts) and the absolutely gorgeous and not-too-sweet pear tart. Oh and I love the ambrosia. Seriously, there is not a bad dessert on the menu. And don't forget about the $10 daily Blue Plate Specials for lunch!

Feeling as though it is my duty to sample any new burger place, I've tried The Counter a couple of times now. I really appreciate the quality of the beef - it truly tastes beefy; wonderful, juicy flavor. I like that they cook to medium as the norm (and will do medium rare which is my preference); vegetables are fresh; great thick-cut pickles. But I've concluded that I don't love it overall - the bun is rather dry and "blah" as are the toppings I've tried so far including the chipotle aoli for example, and the horseradish cheddar - seriously hardly any flavor (and not at all melted as shown in the pic). I like that the flavor of the beef dominates and I'm not really into anything other than a slightly-different version of a regular burger but if I expand my horizons I should at least be able to taste that particular flavor element. The fries are good and the onion rings (thin/crispy) are stellar. Overall it's expensive for what it is and now that Hubcap is coming to the Heights, there's no contest and I'm a little bit afraid of having Hubcap close to me actually.

I must make mention of Rebecca Masson's new website - www.fluffbakebar.com. Yes, I took this project on personally becuase I simply love her stuff and wanted for people to be able to order and buy from her more easily hence my first foray into building a website. I took this shot of her in the process of making the infamous fluffernutters (oatmeal peanut-butter cookies with a layered filling of peanut butter cream and marshmallow fluff ... hello?). These are deadly and sure to be a most-apprecaited holiday gift. Order yours online along with a Thanksgiving Pecan Pie with proceeds benefitting Corridor Rescue. You won't be sorry!

Brunch at Benjy's on Washington

2010-09-27T11:36:00.005-05:00

I don't always enjoy brunch. It often seems over-priced and crowded and rushed and I figure I can do better at home. But during a friend's visit to Houston, the group decided to try Benjy's on Washington which just recently began offering brunch. I was relieved because truly the one in West U. is challenging w/ it's cramped space/too many people/rushed vibe. And now I'm a brunch convert!I love the space at the Washington location anyway - spacious, warm and contemporary all at once - it just feels chill. Brunch was no exception and we enjoyed lovely, relaxed service from a precious server who clearly enjoyed providing a high level of service and truly exceptional food.
White peach and blood orange mimosas started things off right along with Benjy's version of "the wedge" made w/ Texas peaches, buttermilk dressing and feta cheese - unusual and yummy. Sarah's "clay pot" w/ egg whites, roasted tomatoes, forest mushrooms, house salsa and spinach was a healthy but delicious delight. Mary Beth and I opted for the not-so-healthy but incredibly delicious Lump Crab w/ Truffled Asparagus toast w/ spinach, eggs (requested scrambled) and piquillo pepper puree was just about the best "egg dish" can remember having. The truffled asparagus was the "spread" on the toast provided such a fantastic base for the eggs and generous chunks of super-fresh jumbo lump crab. Tara thoroughly enjoyed her crabcake w/ spinach, herbed hollandaise and "farmer's market" egg.
I can't wait to return and try the beef shortrib enchilada with poblano cream, cheddar and a fried egg!

Foodie Backlash

2010-08-11T14:57:00.003-05:00

I feel compelled to comment on the online article from yesterday's Houston Press. I have to admit, I have become somewhat uncomfortable with the term "foodie" myself (for some of the reasons listed in the article and some of my own). I set-up this blog in early 2007 and certainly had no idea that the word might actually become uncool ... go figure. I've considered ending the whole process, since I don't post as often as I think I should (certainly I always have food on the brain ... things I've cooked, eaten and read about) but not nearly enough time to post about all of them and really only a random few. I don't tweet (well, I think I have like 3 times) ... I just don't want to go there (again, numerous reasons) so I've resisted that whole trend. And when I started this I really thought of it as more of a dairy and less of something anyone would actually read but I have appreciated the feedback I have received and hope it has inspired people to have some reverence for what they're consuming.
And that's really the essence of my thinking on food ... that eating it should be a thoughtful experience using all five senses and beyond ... that mindlessly inhaling "just anything" is a shame. I appreciate what goes into creating wonderful food, from those growing and harvesting to those working so hard in it's preparation. I am a passionate person who appreciates that level of passion in pretty much all endeavors.
Then of course there is the whole notion of enjoying all of this with others as meals are shared and the true conviviality that emerges when fabulous cuisine is paired with folks who share an appreciation for it all. Mostly I love feeding people in my home. I LOVE cooking with love and care and translating all of that emotion to people I care about. And that stuff isn't new or trendy ... I learned it from my grandmother and dare I say, I think she was a bit of a foodie in her day.
So, I dunno. Maybe I'll stop snapping photographs of my plate (but really, I've been doing this for a VERY long time and I really enjoy looking back on those shots as part of my vacations as much as the nature shots!). I don't touch my phone while I'm at the table so I'm off the hook there. And while I came to know a number of chefs in Houston because of the work I did launching the wonderful program Recipe4Success, I would never, ever go into a restaurant expecting to get to meet the chef or know the chef or talk-up getting to know a chef ... I think some of it gets pretty weird. So I do get what the article is pointing to in that regard.
The article says in part, "In the same way that certain people call themselves "music nerds" or "fashion nerds," I was and still am a food nerd. A food nerd wants to investigate all aspects of food, where it comes from, how it's made, what it means in a broader social context and how it relates to your own tiny place in the world. Not foodies." Well, that really describes me - I feel totally nerdy about food the way I do about my favorite musician (Ian Moore - see, I'm really nerdy about it) but unfortunately my name is "foodie houston" so I guess I'm screwed.

Loving Portland

2010-08-03T14:45:00.008-05:00

A recent trip to Portland included another incredible experience via Outstanding in the Field, the ultimate farm-dining experience (see dish above w/ the squash, favas, local salumi - amazing!). But there's so much to love about Portland ... especially if you love good food.I became fully smitten by Portland last summer during my first visit there (to attend my first OITF dinner). I couldn't wait to return and so we did - this time with a couple more peeps who are now Portland-converts as well.
I think what is most appealing (to me, anyway) is the uber-casual vibe of the city combined with an extreme appreciation for all things culinary (not to mention the wine). There is huge devotion to the "FLOSS" concept - Fresh, Local, Organic, Seasonal, Sustainable. But's it's not just an acronym, it's a way of life and everyone is quite serious about it ... and in a lovely, sincere way ... like how else would it be, anyway?
The Hilton in downtown Portland is the only certified green Hilton in the country - and the certification is definitley not a "name only" kind of thing but translates into physical aspects of the room (low-flow toilets and showerheads, smaller basins resulting in 50% less water use) to the city-wide "Fork it Over" program wherein local hotels and restaurants donate daily to the local food bank - and plenty of other cool ideas which are just a matter of practicality to this community.
So - back to the food - again, the "farm to table" mentality we've all come to know and love is really the only way people are eating in Portland and it makes for some fantastic grub. We had an absolutely lovely meal at Castagna where Chef Matthew Lighner (among Food & Wine Mag Best New Chefs) creates visually stunning plates of dishes that provided some of the more unusual and delicious cuisine of the trip. Standouts were the Bison (carpaccio style) withfresh currants, malt, hops and hazelnuts (simply divine) and a gorgeous Wild chinook salmon, sugar-snap peas, smoked lardo and jamón broth (you had me at lardo) and of course the gorgeous "pork fat" spread with crushed sunflower seeds and the "brown butter" (which was like brown-butter concentrate atop butter) for our olive-oil basted (translation fried) rolls.
But of course you can't talk about Portland without talking about the Food Trucks in Portland. Oh how I wish Houston could get it together with this concept because it is really, truly an exciting way to eat and enjoy such diverse cuisine prepared by folks who are clearly just as devoted as any restaurateur. Much has been written about Houston's challenges with this (google Houston Food Trucks) so I'd just like to say how much I thoroughly enoyed some of the best greek food I've ever tasted (a gyro with meat that was actually chunky with the best tzaki and bread ever); czech food - I had the daily special which was some kind of heavenly goulash seemingly made up of tiny, happy gnocci and roasted garlic and chicken and I don't know what all else but it totally rocked.
There are several "pods" o' food trucks in Portland that take up a large parking lot basically ... with anywhere from 10-15 carts in various parts of the city. Thai, Vietnamese, BBQ (actually some of the best pulled pork I've ever tasted), grilled-cheese specific, you name it. I just wish I'd had more time to eat more from them. I loved everything about the process and all at such a great value!
We did a really fun "epicurean walking tour" that was such a great way to learn about the local history and also sample some of the best foodie goods in the city including a behind the scenes bread tasting at Pearl Bakery. I was seriously in heaven here ... breads the likes of which I've never tasted. No preservatives, no dough conditioners, unbleached wheat flour ... you get the message (FLOSS!). We loved the Gibassier bread with anise and orange peel, unique to the area, but derived from a Turkish style bread originally, and we finished with the bouchon - a light bread made with 72% chocolate and a little bit of almond paste. The texture was unreal.
A highlight for me was the "drinking chocolate" at Cacoa. If there were ever a store created especially for me ... this was it and I've never tasted anything like this chocolate which was like cocoa on steroids (not that I'll ever be able to drink regular cocoa again). It was 72% chocolate from Equidor melted and then mixed with equal parts cream and whole milk. I need a moment just to contemplate it once again ... wow. They also carried specialty chocolate from all over the world including gorgeous single-origin bars - and taken a step further - bars made from single-origin beans and a single-harvest, etc. They also carried Sahagun chocolate, which is a local Portland chocolatier with very limited hours so I was quite relieved to find some of their amazing bars including one with pistachios and cranberries. These folks are serious about their chocolate. Respect.
We also made our way to the In Good Taste Cooking School we had a series of tastings ... a Fat Barrel Pinot Noir (from the Willamette Valley) and then onward to a condiment tasting of Dulcet ketchup and mustard. We tasted the Peppery Moroccan Ketchup (some of the spices included cinnamon, ginger and cayenne), the Madras Curry Mustard and the Moroccan Mustard. We also tasted the black truffle infused salt fusion blend. And what a cookbook collection they had in this place!
The next stop was the Tea Zone and Camellia lounge. On the tea tasting, we first tried the Dragon Pearl Jasmine Green Tea, next had the oolong, and last the black tea with rose aroma. Served with the tea were two tea cookies - a lemon ice box and a pink raspberry, both covered in powdered sugar. Along with our teas, the cocktail we ordered to share was the #1 Fun (a mix of black currant tea vodka, blueberry/strawberry vodka, fresh lemon, sugar syrup and hibiscus, served up). This was such a cool place - I would totally hang out here if I was lucky enough to ever live in Portland.
The sixth stop on the tour was Hot Lips Pizza in the Ecotrust Building. The first pizza was a chicken with mushroom and red bell pepper and the second was asparagus, mushroom, roasted garlic and feta (fantastic combination!). Very fresh and delish.
The last stop for us was Ringlers Tavern at The Crystal Ballroom, which is a McMenamins project. Before a tour of the ballroom with the bouncing dance floor, we had a beer tasting of McMenamins beer - the first, the Ruby (a raspberry infused light beer), the second, the Terminator, which was a dark stout, and the third a somewhat light IPA (thank you beer-drinking friends for drinking most of mine - ha!).
Our final meal in Portland was my very favorite - at Pok Pok. Thai like I've never had before and Thai worth traveling to Portland for even if you do nothing else! They are known for their chicken wings - Fresh natural chicken wings marinated in fish sauce, garlic and sugar, deep fried, tossed in caramelized Phu Quoc fish sauce and garlic and served with Vietnamese table salad. We also had a gorgeous soup - Khao Soi Kai -
a Northern Thai mild curry noodle soup made with a "secret" curry paste recipe, natural chicken on the bone and house-pressed fresh coconut milk. It was served with pickled mustard greens, shallots, crispy yellow noodles and roasted chili paste, noted as a Chiang Mai specialty, with Burmese origins. Just incredible flavors and textures ... we wanted to lick the bowl. The final dish we devoured was the Muu Paa Kham Waan - Boar collar meat rubbed with garlic, coriander root and black pepper, glazed with soy and sugar, grilled over charcoal. It was served with chilled mustard greens and a spicy chili-lime-garlic sauce and the bartender called it "Northern Thai drinking food". It was spicy but so flavorful and fun to eat with little handfuls of rice. We were in heaven and we can't wait to return to Portland

Who Doesn't Love a Good Cookie?!

2010-06-27T21:12:00.008-05:00

Michael's Cookie Jar is finally open!Though Michael Savino has been serving his gorgeous and delicious all-butter cookies since 2006 via mail order, delivery and partnered locations, we now have the opportunity to browse, taste and explore all he has to offer (on a whim even!)in his bright new space on Weslayan near Bissonet in the Randall's Center - behind the Petco at the end opposite Randall's.
Michael is a CIA-trained pastry chef who spent 13 years with The Four Seasons so it goes without saying that he provides stellar service and a quality product. You won't find artificial ingredients - just old-fashioned delicious goodness - and did I mention they're gorgeous? From his website ... "Michael had a special place in his heart for cookies. These bite-sized morsels seemed, in Michael's words, to be poetry in food, seemingly simple in their brevity but complex and satisfying in actuality." How beautiful is that? I love that!
The possibilities for the iced sugar cookies are endless. From gorgeous wedding designs for everything from Save the Date to wedding favors (and how about a "cookie cake" or a groom's "cookie bar" instead of a groom's cake?) to kids birthday and wedding or baby shower cookies and favors, the best part is that they actually taste as good as they look - maybe even better with the delicate pastry and not-too-much or too-sweet icing; there is a just hint of lemon. Check out the ones I ordered for my friend Jenny's birthday; I had them individually wrapped so everyone could easily take a few home from the party.
There are also many varieties of shortbread cookies (the orange shortbread dipped halfway in bittersweet chocolate is my absolute favorite), along with other "fancy tea" cookies, "Americana" cookies (chocolate-chip, peanut-butter, oatmeal and the like); there is truly something for everyone. I also love the seasonal cookies ... the current "patriotic" collection is precious ... and surely delicious as well ... and that's the rub.

Never Enough Cupcakes

2010-06-17T22:18:00.006-05:00

I know, I know ... everybody thinks the cupcake trend is tierd and people are starting to act like they're over cupcakes. I'm not buying it. I say people have become intolerant of bad cupcakes (which I think is a really good thing ... kind of like how nobody eats parmesan cheese from a green can anymore). I'm quite certain a stellar cupcake can still deliver a moment of somewhat perfect joy to just about anyone, even if they won't admit it. And Sprinkles has brought their game to town, apparently to keep everyone on their toes.I've already rambled about cupcakes in this blog so I'll try not to be repetitive but ... I really do (still) love a really good cupcake; always have. A really good one used to be hard to find ... not so much anymore. It's not something one can have every day (at least not me unless I'm willing to upsize my entire wardrobe) and so it still needs to be special. Of course I'd heard of Sprinkles and all the buzz - Hollywood starlets having catered parties, etc. But I really didn't expect for them to be that great (I hate to have my high expectations dashed I guess). Um ... if the ones I sampled tonight are any indication (and consistency is something I pray for when something is good) ... it's game on.
I'll skip to what I consider to the best around - and I won't bother going to the ones I don't care for (there are plenty I don't care for unfortunately). I really like Oooh La la cupcakes but they're in Katy. My friend Sarah Delachica makes a mean cupcake via her custom-order cupcake and cookie company Sugar Shack. Any cupcake Rebecca Masson makes and especially the devil's food w/ salt caramel frosting completely freaks me out (custom orders only until she gets her own shop which will have way more than cupcakes). Some people love Crave and some hate Crave ... I pretty much like Crave though I have found some random inconsistencies ... the Strawberry is pretty much always great. I really didn't realize that Crave was a total knock-off of Sprinkles right down to the menu style (how'd they get away with that?) and the look of the cupcake is dead-on ... no pastry bag swirl/dollop of frosting ... they are hand-frosted just like Crave w/ the same little fondant "symbol" (I actually don't care for fondant but that's a different post altogether and yes I love you Becky Masson for hating fondant, too). Same amount of frosting (which some say is too much ... I don't think so). I want to say the cake is different/better at Sprinkles as far as those I sampled tonight - and I worked hard on your behalf, trust me. The cake was absolutely moist but did not fall apart when I bit in - the way my Crave fix does sometimes. These held together beautifully ... with a gorgeous crumb. I was excited to try the Chai Latte - a spiced chai tea cake with chai-vanilla frosting. It totally delivered ... not overly "spice-cakey" - very subtle and just perfect with the vanilla frosting (available only on Fridays!). It was a promising start.
I also didn't mind at all the Red Velvet with it's earthy/not-too-rich (described as "southern style light chocolate cake") and cream cheese frosting. The coconut was good but maybe without as much coconut flavor as I had hoped; the Black & White (dark chocolate cake with vanilla frosting) was definitely solid. I think I would have really loved the Chocolate Marshmallow - belgian chocolate cake with marshmallow cream and bittersweet chocolate ganache ... but I brought that one home (to especially savor it) and foolishly left it within reach of my boyfriend ... stupid move. He said it was really good but not as good as Becky's version (but he did eat the whole damn thing which he never does, so that says something).
The point is ... I'm glad Sprinkles has come to town. The space in Highland Village is chic, modern and adorable. The staff is enthusiastic and precious. This has to be the coolest teenager job in town ... infinitely cooler than I was when I worked at Baskin Robbins for my first job! Since I volunteer at the Highland Village Pet Adoption Center regularly, this could get dangerous in a hurry.

More to Love at Flemings

2010-05-20T16:41:00.009-05:00

At this point, I'm going to need a Flemings-fix fairly often. Probably at least weekly. Of course Flemings is the obvious "special occasion/INeedaGreatSteak" place but Flemings continues to evolve and inspire new reasons to dine (and drink!) there. I already loved the fabulous happy hour specials from 5 until 7 (see post from last Summer) and now Flemings has stepped up with some new menu items that frankly knocked my socks off ... never mind the absolutely delightful new cocktails!
Starting with the cocktails, I was especially struck by the "C-Squared" - mint leaves, cucumber and agave nectar muddled then shaken with Square One Cucumber Vodka, white cranberry juice, a splash of lime and a drop of Angostura bitters. Wow. Yum. Yay! Seriously, this is the perfect summer cocktail ... cool, refreshing, not-too-heavy or sweet. I also adored the "Farmer's Daughter" (how much fun is that to order) - muddled strawberries and basil (a favorite combination of mine) shaken with Kettle One vodka, cranberry juice and lemon juice. The basil provides an edge that prevents it from being just another pretty/fruitty drink. Very refreshing/Yay once again.

As delightful as the cocktails were, the new menu items matched in terms of creativity and bold, fresh flavors. I am borderline obsessed with the Lump Crab Louis Wraps - two butter lettuce cups filled with jumbo lump crab (really fantastic quality jumbo lump), avocado, shredded boiled egg, sliced juicy cherry tomatoes and bits of bacon. So fresh-tasting and just a delightful combination of flavors and textures ... only a drop of the intense thousand-island dressing on the side is required. I could eat these every day.

There are also several items featuring mushrooms including the Roasted Mushroom Ravioli - three ravioli filled with Portobello and Shitake mushrooms topped with a porcini butter sauce. The pasta was light and cooked perfectly with the rich flavor of roasted mushrooms balanced by the sauce, which somehow seemed "light" even though it was a butter sauce. I was glad it wasn't a heavier cream-based sauce because that would have been too much for the delicate pasta to bear. There are also Sauteed French Green Beans with Shitake mushrooms and "porcini essence"- the earthy element of the mushrooms amping up the beans for sure.

Another member of the mushroom theme is the Porcini-Rubbed Filet Mignon - a gorgeously prepared filet is dusted with finely ground porcinis and then topped with a silky gorgonzola cream sauce and served with perfectly prepared asparagus. Again I must note that the sauce was not heavy - it was simply light and delicious yet with big flavor - a truly delightful combinatino alongside the smokiness of the incredibly tender filet. I forgot the last time I ordered a filet ... I remembered why I should work it into the rotation every now and then.

There is a new Pepercorn Steak as well - a 12 oz. strip coated generously with peppercorns and seared to a fantastic crust. But the most interesting part of the plate is the new "F17 Sauce" served in a shot glass on the side. I'm not a steak-sauce kind of girl but this sauce had such a kick of interesting flavors (a proprietary blend of 17 ingredients including molasses, orange juice, honey and chipotle peppers); it really worked with the pepper-y, sturdy beef for a whole new way to enjoy a strip. Scrumptious alongside were the new roasted baby carrots - pretty little spears of carrot with golden raisins and almonds. mmmm.
I also must mention the beautiful Salmon Nicoise Salad - a beautifully-grilled Scottish Salmon filet, totally-addictive truffled deviled eggs, salad greens and thin slice of Rosemary crostini topped with a kalamata olive aoli. Who wouldn't love this?

There are two new desserts as well including a insanely good bread pudding unlike any you've had before, created with thin-ish slices of custard-soaked brioche, a light creme anglaise beneath and chantilly cream on top. And there's a carrot cake that is among the most moist and intensly flavored I've encountered. There is a refreshingly thin layer of cream cheese icing and then just a splash of a pineapple-caramel sauce that was the perfect compliment to the cake as a whole.

I look forward to trying the Tillamook Bay Petrale Sole as well and it seems that Flemings has created these wonderful new menu items with a restrained hand, dispelling the notion of "heavy steakhouse eating" with dishes that are simply big on flavor. There is something for everyone, any night of the week so even if you come for your big steak, blue cheese mashed potatoes and chocolate lava cake on Saturday night, you can return on Tuesday for something completely different but just as divine.

New Cock on the Block

2010-04-28T21:41:00.006-05:00

It's a theme for sure - cocks abound at what is fast becoming restaurant-row along Shepherd between Memorial and Washington.Of course anything created by Lance Fegan and Shepherd Ross had my attention from the get-go. Jeff Axline serves as Executive Chef and from what we experienced this evening, all is well at BRC Gastropub!
The interior combines dark wood, green leather and a groovy red fluer de lis-style wallpaper (somehow tying into the rooster theme even still); rooster photographs, sculptures ... really, it's a full-on theme but it works. It's homey/casual yet cool with super-warm, friendly service and an intriguing menu. It was tough to pick what to try first but we did what one would expect and went straight for the burger to start and it did not disappoint. Touting a daily house-ground "Whiteface Hereford Custom Blend" of beef, the patty did indeed have big, fresh-tasting beef flavor. They automatically cook "medium to medium-rare" which made me want to stand a clap but the best thing about the burger was the overall balance in terms of size of juicy patty, size and texture of the bun and all of the carefully thought out toppings from a marinated tomato, thick "maply" bacon, a thick slice of Tillamook aged cheddar, just enough shredded lettuce and the "nice sauce" which was a really pleasant Thousand-Island type sauce with just a hint of tang. I normally like mayo and a touch of mustard but the sauce really worked, especially with the bun which had just a tiny touch of sweetness. The bun was so great, I asked if it was made in-house and was told that they get all of their breads from Slow Dough here in Houston (and that Slow Dough was making up some special stuff just for them). The fries were good as well - thin cut which is unusual for hand-cut fries - and they are "double-fried" to ensure crispness. Works for me.
We also tried the Fish & Fries - fresh cod with a delightfully light and crunchy batter served with pale ale vinegar and a "righteous" tartar sauce. Indeed the tartar sauce was pickly and fabulous ... I could not get enough of it though the fish was so tender it fell apart during the dunking (not that I let that stop me).
We also enjoyed a soft pretzel from the bar that was quite good and took a slice of the daily pie to go ... today's choice was Butterscotch Meringue and man, am I looking forward to more of these daily pies. The crust was graham-crackery but still crust-y and the butterscotch filling wasn't the least bit runny yet remained utterly, blissfully creamy while holding it's shape under the perfect meringue. My grandmother would have loved this pie. Even the boyfriend loved it and he's not even a pie guy.
We can't wait to return and try many things including the Honey Brined & Baked Ham for 2, Sheppy's Dogs and so much more. The beer and wine list had a ton of well-price and well-thought out choices. This is just the kind of place we wanted nearby. i think people are going to dig it.

Winning at Huynh

2010-01-25T22:17:00.006-06:00

I love taking people to Huynh because I know they will love it. Up until last summer when they moved into their new space, I didn’t know about what many say is Houston’s best Vietnamese restaurant and I couldn’t wait to generate another certified fan.

There is so much to love about Huynh. Super-fresh, gorgeously presented cared-about cuisine and probably the best bargain meal in town (especially considering the quality). The room feels contemporary yet also warm and inviting. People are happy eating here and people are happy to see you enjoy your food.

We began with the Duck Salad ($8.50) and “Crushed Shrimp Wrapped in Rice Paper” ($2.95). The duck salad combined crunchy shredded vegetables and herbs topped with a not-too-sweet and just tangy enough ginger dressing (added at the table) along with the strips of lean duck. Lovely; light; satisfying. We also loved the rice paper/shrimp appetizer. The house made rice paper is so different than the rice paper we are used to. It is thicker, smooth (not sticky) and just melts in your mouth. The “dried” shrimp add texture and flavor along with another pungent sauce served tableside – a fantastic combination.

We then moved onto a Vermicelli dish ($6.95) with char-grilled shrimp. The noodles were prepared just right – not overcooked and not at all sticky. Beautiful, well-prepared shrimp sat on top along with another strong-flavored vinegary sauce on the side (thank goodness they tell you which sauce goes with what!). It was a large portion and we realized we probably didn’t need the 2nd entrée, a Rice Plate with a char-grilled pork chop and sauce ($7.50). The short-grain rice was delicious by itself along with a pleasant assortment of vegetables while the pork chop on top had great smoky flavor, a nice char and very tender.

The owner came by our table to make sure we were happy and that we understood our sauces while she told us about how her mother comes early in the morning to prepare everything fresh. She’s clearly proud of her family’s restaurant and it’s just a lovely experience to dine here. As a bonus, the restaurant is BYOB so come with your wine and your friends … and enjoy some of the best Houston has to offer.

Chris Shepherd Rocks

2010-01-14T13:29:00.013-06:00

In a city of great chefs, Chris Shepherd is truly one of the best and certainly one of the most personable. I love dining at Catalan anytime and especially for a special event like the first of the 2010 “Eat Local” dinners, on this occasion celebrating the citrus crop.

While Chris served up his take on the theme (using a variety of “barnyard animals”), Bobby Huegel of Anvil served up a slew of spectacular cocktails, increasing both depth and intensity with each course. Bobby warned those accustomed to “sweet drinks” that they were in for a ride in the opposite direction and indeed we were, though I won’t spend much time elaborating on the cocktails since I’m barely able to take more than a sip or two lest I would never make it through dinner. My tablemates enjoyed the remainders as a bonus!

Now, about the menu … we began with a “Crudo of Vermillion Snapper” where the snapper was poached in a Meyer-lemon-infused oil. I adore Meyer lemons – sweeter than a regular lemon with a complex flavor and aroma hinting of sweet lime, lemon and mandarin. This perfectly complimented the fresh fish without overpowering it and the texture was sublime accented by the radish. It was served with a Campari Spritz garnished with rosemary and Meyer lemon which was delightful and complimented the dish splendidly.

The next course was a Gulf Shrimp and Citrus Salad with local Tomato and Radish. The shrimp were huge, fresh and perfectly cooked along with small chunks of juicy grapefruit, tomato and a subtle dressing that didn’t overwhelm the dish. When shrimp are this fresh and prepared so flawlessly, I’m reminded what a completely different experience it is compared to shrimp that aren’t as fresh or that have been shamefully overcooked, as is so often the case. I want shrimp this good every time I eat shrimp. In fact, I think I could live off of these shrimp. The paired cocktail for this course was a Tequila and Chile cocktail (including a whole Serrano pepper as a garnish) – whoo!

Moving forward to the next course, we enjoyed a “Choucroute of Rabbit” with a “burnt citrus” sauce, served family-style. The bunnies came from the hill country and they were mighty tender and tasty in their light sauce (somehow caramel-y and tangy all at once) alongside farm-fresh carrots. The cocktail pairing came in punch bowls for each table, filled with a spicy Appleton rum-based punch … yummy.

With the next course things got serious … Duck Confit, Poached Duck Egg and a Buttermilk Biscuit. The dish was a nod to Chris’ grandmother who had passed away that very day. Guests raised their glasses to her – and to all grandmothers - who have provided us with such vivid and wonderful memories of food. I certainly thought about my own grandmother in that moment and the homemade buttermilk biscuits she made twice a day, every day – God bless her. But we never ate biscuits like this … wow … especially once the yolk from the duck egg was mixed in with the confit … this took biscuits and gravy to a level I’ve never known. Paired with a “Martinez” cocktail – an original gin martini of sorts – made with bitters and vermouth. I’ve never tasted anything like it and everyone at my table went crazy for it.

Moving through the barnyard, we arrived at the Duck “a la orange” course – gorgeous slices of juicy duck breast with a fantastic, intense smoky-orange glaze on the side served with a “Pig’s Nose Old Fashioned”, which is a scotch-cocktail of sorts – once again Bobby hit with the perfect cocktail pairing for the duck.

For the dessert course (yes, I made sure I saved room) was a ridiculously delicious "fried pie" filled with lemon curd and topped with a sauce of first-of-the-season strawberries. It was served with a lovely warm spiked cider. Again I was reminded of my grandmother who used to make fried pies (usually pineapple) so I had to ask ... what gave this crust such incredible flavor and texture? "Duck fat", Chris said proudly. Go figure, I thought ... no wonder I adore this guy.

Chris and Bobby spoke before each course with humor and reverence for all that had been done to create this very special meal. I’m told these dinners will take place at Catalan every few months showcasing the best of the season from the best local sources and I for one hate the thought of missing any of them.

Heaven at Haven

2009-12-29T18:31:00.012-06:00

I've already waxed poetic about Randy Evans and his farm-to-table before it was cool persona(see blog post from June). I can't say enough about the man or his cuisine and oh, how I've counted the days for Haven to open so that I could experience it all as it was truly intended to be. We enjoyed a lovely meal on the first night of the soft opening but I didn't want to blog about any of it until we were able to return when they were actually open. On Christmas Eve we returned for what I hope will become an annual tradition.

Honestly, this restaurant has it all. A gorgeous, contemporary yet warm space; wonderful acoustics (yes, you can hear your entire table's conversation even over the awesome Texas music); lovely service; clever cocktails ... and food that will make you slap yourself.

I can't begin without speaking of the house-made bread; tender, buttery and served with utterly delicious salt-studded butter. Trying hard not to indulge in more than once piece of the bread, we began with the shrimp corn dogs. The deliciously delicate yet crisp batter surrounds fresh shrimp served with spicy remoulade and two shooters of fresh lemonade. Perfect. We then split a gorgeous salad of torn greens tossed with a tangy black pepper dijon dressing accented with "fried green tomato croutons" (hell yes) and Texas cheddar. Really, really fantastic salad - and I do love a fantastic salad.

I chose the Escolar as a main and it blew me away. Screamin' fresh, tender, buttery and perfectly prepared (look at that sear!), it was the best fish I've had in ... I don't know when. As if the fish itself wasn't enough ... it sat atop a hill of creamed cabbage (where has creamed cabbage been all my life?) and a splash of brown butter, the varied textures and flavors sang in unison. Divine. We also enjoyed side dishes of fresh creamed peas and the amazing bacon spaetzle which is in and of itself a must-have. It's like a late-night stoner w/ the munchies fantasy come true of tender, tiny potato pieces and bacon and green onions and I don't even know what else but ... I like it ... a lot.

Not that we weren't full but we went a little crazy sampling desserts including a lovely italian cream cake accented with coconut ice cream that was subtle in it's coconut-ness. And that's one of the things that I took note of throughout the meal ... every possible subtle nuance is well-thought out; this cuisine is fussed over and cared about and refined and tweaked with an incredible attention to detail. Comments and feedback have been thoughtfully received.

Back to dessert ... We also enjoyed a goat's buttermilk pecan pie that was not too sweet because of the tangy filling - thanks to the goat, accented beautifully with it's side of pecan brittle and superb crust. But our favorite was the vanilla pound cake with it's fresh-made sauces of both strawberry and Meyer lemon. Chef explained that the strawberries were the "first of the season" from one of his many local farm contacts. I've never tasted strawberry-anything so sublime and the cake was so moist and delicious, it reminded me of my grandmother's which I've never been able to replicate nor experience anywhere. It is wonderful to know that Randy Evans is as serious about his cakes and pies and ice cream as he is about the cuisine he's so well known for.

In talking to Randy and Sous Chef Kevin Naderi, it is a pleasure to hear how much they care about the food and experience they are creating. When I asked about how they obtained such a superb sear on the fish they talked about their use of cast-iron skillets vs. standard restaurant pans (see pic). That explains a lot about this cuisine, so passionately prepared and beautifully presented.

We have some amazing food coming out of new kitchens in this town right now and I'm in love with much of it but I don't think I could love any of it more than I love what's happening at Haven.

Hot Dawg!!

2009-12-02T16:10:00.007-06:00

I love the idea of a place that specializes in hot dogs. I feel like Houston has lacked in hot dog finese compared with other big cities like Chicago or New York. No longer the case with the addition of Ray's Franks to Houston.
While Ray's also serves burgers - and they may be awesome - I can't imagine going to Ray's and not getting a hot dog. There are numerous intriguing choices with clever names. I had an immediate dilemma because I knew I couldn't eat two whole hot dogs but that didn't stop me from ordering two and eating half of each.

Of course I had to have the bacon option - "The Mummy" - an all beef Boar's Head weiner wrapped with bacon. The bacon was thick cut, crisp and tightly wound around the great-tasting beef on a really awesome toasted oversized toasted bun with plenty of tangy/spicy mustard. I couldn't figure out how they got the bacon to stay on so well but I was impressed and eager to try my other choice - a hand-battered corndog. It had a great crunch and a sweet-ish cornbread flavor, again with the beef frank ... right on.

My friend Jenny stepped up to the plate with the "Creature from the Black Lagoon" made with chili, cheese and onions (she added jalapenos). Damn ... Jenny doesn't mess around. Her dog was big on flavor (and visual appeal) but the bun wasn't toasted and it didn't hold up to the filling. We vow to try "The Chupacabra" next time with chili, goat cheese, jalapenos and curry ketchup but we'll make sure the bun is toasted.

Located in the warehouse district, not far from the ballpark and just down the street from the Last Concert Cafe, parking isn't easy but it's worth it.

Midtown Mexican Madness

2009-11-09T22:49:00.004-06:00

I seem to be on some kind of “chain binge” of late, which is (a) not like me and (b) helping me discover some great chow.

The most recent example of this would be at the new Ruby Tequila’s in Midtown (there’s another location in the Willowbrook area). This place is huge and it’s jumpin’ - especially for the “Wednesday Madness Menu” including $.99 draft beer, $1.99 margaritas and $11.99 fajitas along with plenty of other menu items discounted every Wednesday. It’s definitely a party with live music and lots of happy people (must be the drink specials!).

You’d almost worry that service would be slow or that your food might take forever but this is not the case. Speaking with the manager who stopped by to check on us, I learned that Ruby's prides itself on a super-quick turnaround even for large parties) which are all freshly prepared in the super-huge kitchen.

Everything is made on premise and this is a good thing, especially when it comes to the fab guacamole made tableside with your choice of ingredients AND your choice of “mash” (chunky, smooth or anywhere in between). That little amenity made me very happy and then I learned about the little squeeze o’ orange they offer up at the end which gives the guac a really nice bright shot of flavor. I was getting really happy! Another appetizer much enjoyed was the Queso Inferno with taco meat – cheesy, spicy, meaty with fresh, hot chips … mmmm.

So far, everything I’ve tried has been excellent (yes, I’ve been more than once now) including the beef fajitas which have big beefy flavor – not overly seasoned or “limey”. Just great quality fresh angus beef with a nice sear along with gorgeous house-made tortillas. I’ve also enjoyed some mains that are more “interior Mexican” style than Tex-Mex like the stellar Tacos de Res – soft corn tortillas stuffed with slow-cooked shredded brisket, served with a side rich, smoky bbq sauce. The Tacos de Comal have either “guajillo” beef tenderloin or chicken on the same soft corn tortillas. The guajillo pepper is rich, smoky and complex but not fiery hot and I appreciate that since sometimes heat can overrule everything else. This works especially well with the tender beef. Note the interesting side-dish option of “chile smashed potatoes” which are creamy, spicy and somehow work really well w/ the mains in spite of what you might think when you first read the words “smashed potatoes” on the menu.

In fact, the menu is huge with combination plates and things you’d expect plus a number of interesting-sounding items on the “grill section” including fish options and some pork chops with an ancho-chili glaze I look forward to trying. I have sampled the “St. Louis-style” pork ribs which were fall-off-the-bone tender and served w/ the spicy bbq sauce. Not exactly what you’d expect at a Mexican food place but why the hell not as long as they’re good and these certainly are delish.

I almost forgot to mention the vast margarita aspect of the menu. I am no connoisseur of margaritas because I really hate being hungover ...but I’m just sayin’ … there are LOTS of options including the “Dos Rita” which is a frozen margarita with an upside down bottle of Dos XX Amber in it. You’ll have to let me know how that one is. Oh and its only $4.99 on Wednesdays :)

New Menu Items for Fall at Shade ...

2009-11-05T17:01:00.008-06:00

I don’t go to Shade often enough. One of the city’s best restaurants is just a few blocks away and while I pop in for lunch fairly often, I definitely don’t go often enough for dinner.

I had a fabulous meal there this week amongst the new Fall menu items (not yet listed on their website). The Pan Seared Duck Breast and Leg Confit over sweet corn-poblano pudding, braised collard greens and ancho red wine reduction was a revelation. The duck was cooked perfectly (and I love that they use more than just the breast).It had a gorgeous sear and depth of flavor that was perfectly complimented by the ancho red wine reduction as well as the collards. The corn-poblano pudding was moist and delicious. I was also reminded of the stellar breads Shade bakes on premise and I plan to return soon for more of the fall menu, including a “buttermilk fried rabbit loin” … mmmm.

I’m now even more excited about Claire Smith’s new venture, “Canopy” scheduled to open at the end of November on Montrose for breakfast, lunch and dinner 7 days a week! See the post on Cleverley’s blogtoday.

mmm ... Carnitas

2009-10-18T12:22:00.003-05:00

I love a new obsession. It’s so fun to get excited about something as seemingly insignificant as a taco but hey, that’s “meaning of life” material for someone like me.

When Freebirds first came into the Houston market, I think I ate there just once soon after they opened. All I can remember is that I didn’t do the “huge burrito” thing and the tacos came in an order of three and maybe even only as a meal in addition to that (like w/ beans and rice) and this was just too much food for me. Maybe I didn’t work hard enough to understand or maybe things have changed but the bottom line is that I’ve been missing out on some truly fresh-tasting and delicious food.

I’m grateful for any quick, reasonably-priced delicious option – especially for lunch, since I work from home in the Heights. I used to frequent Mission Burrito on Durham for their tacos but frankly, things have deteriorated in recent years. Consistency has become an issue and I just can’t get as excited about going as I used to. Enter Freebirds as a new option. I had to go to Target anyway so I figured what the heck.

Can you say carnitas?! Have mercy. There is something potentially fabulous about even the notion of slow-roasted pork and Freebird’s carnitas do not disappoint. I decided to try the carnitas in the form of a burrito since they come in 4 sizes now including the petite “hybrid” version. After choosing my tortilla (I went with cayenne but it wasn’t overly spicy at all), I choose from the huge assortment of ingredients heading down the assembly line. Highlights included choices of cheese (including queso fresco), a gorgeous roasted corn salsa, fresh slices of avocado, especially yummy black beans and a bright “mild tomatillo” sauce (one of seven sauce choices). I couldn’t wait to dive in.

I enjoyed the burrito so much I returned for dinner the same day (yes, I’m weird like that when I take a liking to something). I brought the bf and we went for the taco special (3 tacos and a drink for $4.99). For tacos, the decisions begin with corn or flour tortilla or crispy shell. Tough decision but I went with the corn tortilla and while I really wanted to try the delicious-looking grass-fed beef, I had to have more of the carnitas. I was thrilled to discover the same toppings are available for the tacos as for the burritos … more of the grilled corn salsa and queso fresco, cilantro and the tomatillo sauce (I promise, I really will add variety as I move forward with this relationsihp). We also got a side order of chips and salsa as well as a side of queso. Wow. The tacos rocked but maybe even more impressive were the chips (fresh and hot) and the salsa … fresh, tomato-based … I suspect roasted tomatoes with plenty of cilantro and just enough heat. I appreciated the texture which is like a thick puree vs. too chunky or too thin. Good salsa is a thing of beauty. And then there’s the queso! Some of the best in town, the pale yellow queso (made from pepper jack cheese) is sublime with the hot chips.

I don’t know when we’ve been so happy for so little $$ and what I really love is that they source local ingredients whenever possible and that they actually prepare everything on premise. This means 5 hours before they open, those carnitas are in the works (after marinating for 24 hours) along with all of the prep that goes into everything they are actually cooking for the day. I really like the idea of that and I’m pretty sure that’s why things taste so fresh and good. It’s the little things that make a big difference, after all. And people seem genuinely happy to work there within the fun/funky atmosphere w/ the foil sculptures displayed along the wall. I can’t find a negative thing about the place with the possible exception of a Pepsi fountain instead of coke (but they do have Dr. Pepper AND Diet Dr. Pepper even).

While I regret not eating at Freebirds until now, I’m pretty sure I will make up for it moving forward. After all, I am now earning points via my “Freebirds Fanatic”card!

Fearless Critic - 2010 Edition!

2009-09-28T22:12:00.003-05:00

Get'em while they're hot! Yes, I'm shamelessly promoting the new edition because I was a contributing writer/critic for it and we worked really hard on it! I have no idea why the image looks blue ... its not blue ...
I'm proud to be a part of the "council" here in Houston ... a fact that I've kept pretty much to myself up until this point. Lots of intense discussion and debate went into this baby and I think people will really enjoy it and be inspired to take advantage of the extremely diverse dining scene we enjoy in Houston. You can also check out www.fearlesscritic.com for a searchable database for Houston where we will be submitting updated reviews on an ongoing basis. The book is available at Whole Foods, New Living, bookstores and on Amazon, of course.

Fabulous (and cheap!) Fare at Flemings ...

2009-08-27T11:34:00.005-05:00

Flemings has really stepped up to the plate with relief from our economic woes with their 5 for $6 ’til 7 menu. 5 cocktails, 5 wines by the glass and 5 appetizers for only $6 each, from 5 until until 7 (7 days a week!). I've been telling people about it but hadn't had a chance to experience it for myself until yesterday evening and all I have to say is, "hell yeah". This is just what the doctor ordered!

I started with a fantastic cocktail - the "Basil Lemon Drop" cocktail made with Ciroc vodka and served in a martini glass, it was perfectly balanced and refreshing with its floating basil leaf providing a wonderful scent. I'm not much of a drinker but I fell in love with this one and can't wait to enjoy another.

My burger was sublime - perfectly medium rare as ordered with lucious, rich beef flavor (thanks to the freshly ground Prime beef - the same quality as Fleming's steaks) along with sharp cheddar and especially excellent bacon,
thick sliced and brown-sugar glazed. The burger is served lettuce and tomato on the plate along with a chiptle mayo on the side - just a touch of it provided a spicy kick that a wonderful compliment to the sweet bacon. The soft challah bun is toasted on the grill for additional texture is an especially nice touch for this brilliantly conceived and bargain-priced burger. There is a bonus on the plate in the form of two huge onion rings that are crunchy, sweet and delicious. Following my rule of "being full is not an excuse", I persevered to sample the seared Ahi Tuna which was absolutely impeccable and served with a spicy mustard sauce.

Flemings has even bigger burger plans with the launch of the "Burger Bar" on September 1st which will include four new burgers along with the wildly successful Prime Beef burger - and will be available not just in the bar but also in the dining room. The clever combinations will include:
- Sliced Filet Mignon Burger with sautéed mushrooms and béarnaise sauce
- Jumbo Lump Crab Cake Burger with creamy mustard sauce
- Ahi Tuna Burger with soy ginger sauce
- Portobello Mushroom Burger with sautéed spinach and creamy goat cheese

I feel a delimna coming on ... how not to order the Prime Beef burger and allow myself to try every one of these ... they all sound incredible.

September 1st also their marks the launch of the new Fleming's 100 award-winning list of 100 wines by the glass. What makes this year so special is that Fleming's will feature 30 wines by the glass that are priced at $10 or less.

There are some other specials as well, including the "$89 Memorable Meal" for two, throughout the month of September. Sure, the economy sucks but thankfully Flemings is easing the burden with these timely (and delicious) deals.

C'Mon Haven!

2009-08-24T22:49:00.006-05:00

This was our second dinner prepared by celebrated chef (and all-around great guy) Randy Evans at our home. We could not resist the opportunity for one more magical evening while Randy is still doing these private dinners as construction on Haven is completed. I've elaborated previously on Randy's story and of his cuisine so I won't repeat but feel free to check out that post from June. For those interesed in the mouth-watering details of our meal with Randy over the weekend, read on!
The menu was as follows:
Passed Hors d'oeuvres:
Gulf Shrimp, Pastor marinade, salsa verde
Purple Hull Pea Puree, truffle, crusty baguette
Free range deviled eggs
Soup Course:
Squash Blossom Vichyssoise
Salad Course:
Arugula, cucumber green goddess, Blue Heron feta, apple wood bacon
Meat Course:
Angus Short Ribs - butter braised baby leeks, stone ground slow cooked Anson Mills grits, texas mushroom ragout, parsley & shallot salad
Dessert:
Whopper Layer Cake - malted white cake, chocolate butter cream, whopper brittle

As usual, Randy's careful sourcing of ingredients provided for fresh, beautiful and blissfully recognizable Texas cuisine. He told us how he expects the menu at Haven to change every 2 weeks in order to take full advantage of the "farm to table" philosophy and provide for tremendous creativity. Randy is so excited to get into his kitchen at Haven!

The "wild-caught" shrimp were delectable with the gorgeous pastor marinade (you could really smell the fresh pineapple, lime, chipotle and other ingredients, not to mention the screaming-fresh salsa verde). Randy spoke about the even-more special shrimp that he'll be serving at the restaurant from the same folks ... a deeper-water different variety that he's excited about using.

The "purple hull pea puree" struck a sweet chord with me ... my Daddy loves purple hull peas. He used to eat them often when he was growing up on a rice farm in southern Louisiana so we also ate them whenever we could as I was growing up, and they always made my Dad really happy. Randy's version, pureed with a bit of stock and seasoning induced a lucious texture, accented so perfectly with a few drops of truffle oil, lemon zest and a shard of parmigiano on the crunchy baguette slice - it was simple and perfect.

The deviled eggs were what you wish all deviled eggs could be. Due to the freshness of the free-range eggs and their deep-colored, rich yolks, these were a special treat. We readily demolished the platter in record time.

The chilled Squash-Blossom soup was more than we ever could have imagined, in terms of both flavor and texture. It was sweet and creamy (without being overly sweet or creamy) but with tiny bursts of heat from finely-minced poblanos and then even more balance with the addition of minced fresh vegetables (corn, zucchini, squash blossoms) that were added at the end along with the bit of cream. It was utterly refreshing and something Randy had just conceived of recently. This is a great example of why we're so excited about Haven. Upon discovering the late-season squash blossoms, his imagination went to work and produced such a modern yet comforting seasonal masterpiece.

The salad was so beautiful, with arugula leaves the likes of which I've never seen, gorgeous beefstake tomatoes and goat feta from Blue Heron farms that was unlike any feta we've ever enjoyyed. Not packed in brine, it was creamier than most fetas - not at all crumbly and with a depth of tangy, rich flavor - just fantastic. Especially with the cucumber green goddess dressing (why haven't we always had strained, pureed cucumber involved in green goddess?!). It lightened and livened everything up and brought out the fresh flavors of every component in the salad.

Now for the main ... the most amazing short ribs (ever!). You would expect them to be tender and flavorful but the brilliance came from the mushroom ragout - deep, rich flavors including insanely wonderful Texas crimini mushrooms but my favorite element was the grits ... oh, those grits!! Have mercy! I'm sure it was the combination of the quality grits themselves, long and slow cooking and then the magic at the end when Randy slowly "butter-braised" the baby leeks (who knew there was such a thing) and combined those along with a bit of stock and cream ... these weren't your everyday grits (no offense, Mom). The ragout and the grits were meant to be friends on the plate ... mmmm.

Finally, the show-stopping Whopper Layer Cake (which Randy brought in his tupper-ware cake caddy - God love him). The white cake, subtly flavored with malt, had a crumb like no cake I've experienced and the frosting (made with both dark and milk chocolate from El Rey) had a light, creamy texture due to the use of corn syrup vs. confectioner's sugar and quality butter (of course). The "whopper brittle" was a revelation with its deep butterscotch-y toffee flavor and crushed whoppers ... truly my kind of candy. Randy says there will be a different layer cake each day at Haven. Somehow I'll have to get my hands on the cake plans, otherwise I'll be popping in every other day just to see if it might be Whopper Cake day (though I'm sure each and every cake would fulfill my most decadent cake fantasies). That's another endearing thing about Randy - he enjoys baking, though most chefs don't (we decided this must be because of the need to follow a recipe!).

We had the pleasure of meeting Randy's soux-chef, Kevin and the two of them make a great team, of course. Listening to Randy talk about the restaurant and all of the detail that has gone into every element of the planning makes you know with every word how much he takes all of it to heart and how Haven will truly be an expression of all that embodies both his personality and his cuisine. We're so lucky to have Randy and his vision here in Houston!
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Burgers on the Brain

2009-08-06T22:10:00.007-05:00

Yeah-yeah ... what's new ... I'm always up for a (good) burger. It is just one of life's simple pleasures and oh-so-satisfying (again, when it's good)! With all the hubbub surrounding the current Texas Monthly "50 Best Burgers in Texas" article, I'm even more distracted than usual by my burger cravings and so I've indulged a bit lately. Without bothering to debate about the article as far as Houston's best burgers - I agree with some and disagree with others but respect their scoring system which was a really involved worksheet of legit detail and deep thought on the subject - I was inspired by the process that went into the work regardless of some questionable outcomes.
Notably missing IMO was Hubcap Grill, 1111 Prairie downtown - who I have thoroughly dissed previously but now love (see pic!). My first visit soon after they opened was frustrating in that "well done" just doesn't do it for me for this particular genre of burger and their ignoring my pleas to have it cooked medium instead providing the promise that it would be the juiciest burger I've ever had ... it wasn't (because it was overcooked) and I was grumpy because I knew it could have been really good.

Recently a foodie-friend who I greatly respect encouraged me to meet her for a re-match, promising that really and truly they are generally juicy as hell even when cooked well-done. Imagine my glee when we discovered you can now order your burger cooked to order so I had no doubt it would be awesome - and it totally was. From the housemade grilled bun to the hand-formed patty, the quality bacon and melting cheddar, not to mention the absolutely stellar hand-cut fries (best in Houston if you ask me), I was just really happy I had returned. If you have not had a burger from Hubcap (including several new very interesting options), just go ... you'll be glad you did!

When I saw Beck's Prime in the Texas Monthly article it sort of reminded me that Beck's exists ... I'm not above a chain if its good (and its more of a mini-chain I think). Plus I have great memories from when Beck's first came into the marketplace and how amazing the burger was back then when "gourmet" burgers didn't really exist so in honor of all that, I drove through the other day and realized it was actually still a good burger. No trouble having it cooked to order so it was beautifully pink and flavorful from the mesquite grilling. The egg-bun might be a little eggy and the fries weren't quite as crisp as I would have liked (but they were very close and I do appreciate that they are hand-cut). Easy-breezy and no drama. I'll return.

Feeling like I was on a roll, I decided to try Five Guys Burgers & Fries off I-10 near Bunker Hill. This chain now has 3 locations in Houston and I'd heard mixed reviews but figured it was something I needed to experience for myself. It was packed and bright (like really bad fluorescent bright) with uber-happy employees and I felt hopeful. Unfortunately the forcibly well-done burger was dry and nothing special though the hand-cut fries were outstanding (not worth returning just for the fries, though).

Today I made my way to the Little Bitty Burger Barn and felt my momentum picking up once again. Great service and a juicy, wonderful burger (without my even remembering to order a particular way - a very good sign). Fresh beef, fantastic hand-cut fries and a total bargain ($4.70 for the cheeseburger and only $1 extra for the fries). Hell yeah ... can't wait to return!

As I've mentioned before, I also love Smashburger and am happy they have several new locations including the one on Buffalo Speedway that is probably a little too close to me. I enjoyed one there recently and this is not a burger you have to order cooked a certain way. I love how hot and fresh the burger arrives and it is really a juicy, multi-napkin-required mess (yes, I mean that in a good way). The hot and crsipy fries are great, too even though they're not of the fresh/hand-cut variety; they totally work.

There ... I feel purged of my burger gossip for now ... :)

Pierson and Co. BBQ

2009-07-29T14:56:00.006-05:00

Shame on me for not going when I first heard about this place, almost a year ago. I finally made my way recently to discover Pierson's is much closer than I thought - just a bit north of 610 on T.C. Jester ... I'm just lame for not realizing this. So I've been missing out on some of the best BBQ I've ever had, served by some really friendly folks - life's too short to miss out on things like this!
Let's start with the brisket - melt in your mouth tender (yes, that's what I said) with a fantastic and flavorful smoke ring and a crusty char I dream about. Slam dunk. But there's more ... the ribs not only fell off the bone but had an intense smokey flavor right down to said bone and just a really awesome texture overall. I also really dug the sausage, though it's a bit unusual and not everybody in my party loved it. For me it was tender and very pork-y with a kick of spice at the end and crackly skin ... all I could ever want in a sausage. Even the sides were good (I didn't dare to hope) including a "mashed potato" style potato salad with just enough (but not too much) tangy mustard and some really nice beans. The only thing I'm still not sure about is the sauce - very spicy and smokey (but maybe a bit too Liquid-smokey?). Not too sweet, though which is a good thing. Unfortunatley I was too full for the homemade cobbler but I vow to return and work it in next time. This meal made me happy and I shall no longer take bbq like this for granted ... you're not getting anything like this outside of Texas.

Eating Our Way Through the Great Northwest

2009-07-13T00:55:00.031-05:00

Back-to-back trips to the northwest – first to Seattle and then to Portland, have convinced me that all the food buzz about this region is more than just hype. Wow – these folks have a serious clue – particularly in Portland, which completely blew my mind during a pilgrimage based solely on consuming the most fabulous they had to offer via one of the “Outstanding in the Field” dinners and the other gastronomic pleasures we encountered along the way.

The “Outstanding” concept is the wildly successful roving culinary adventure that travels North America during the harvest season. The experience begins with a tour of the location – typically a local farm – then guests join farmers, producers, culinary artisans, and share the seasonally fresh meal set at a long table. While I fully expected to love the food and the experience, my high expectations were far exceeded as I discovered a new reverence for everyone and everything involved in creating this meal (and hopefully all meals). I suppose this is what the sustainable food movement is all about, but I thought I got that already. Spending time on the Ford Farm , with the Highland herd from which our main course was obtained, listening to the chef and the owner of the ranch talking about the selection of the cow for the dinner, along with the area farmers who brought the absolute most beautiful beets, carrots, potatoes, onions, greens and lettuces you could ever imagine … not to mention the amazing sense of community surrounding it all (including our fantastic tablemates) made this a downright emotional and beautiful experience I will never forget. Somehow among the 75 diners who attended, two additional Texas natives (no longer living in Texas) were serendipitously seated next to us!

My fabulous friend Jenny and I have a bond born of our two mutual loves – live music and food. So, pretty much we each have an automatic partner in crime for any crazy-sounding idea that involves driving or flying someplace others might find unreasonable for some particular music we need to hear or food we need to eat. She’s up for anything; God love her. She eagerly agreed to join me for the Portland adventure and as soon as we got to town (lunchtime on Friday) we headed straight for some good local grub at Park Kitchen. Excellent soups (hers a chilled cucumber and mine a vegetable with bacon) were a fresh wonderful start to a terrific meal on the patio overlooking one of the many city parks. My banh mi sandwich was divine, spicy, pickly, meaty on a crispy/chewy French roll with house-made potato chips while Jenny enjoyed a crisp breaded pork cutlet and thinly sliced gorgeous zucchini. We finished our apricot sorbet and house-made cookies while Willie Nelson played in the background and we figured it was a sure sign that it was all meant to be.

We encountered the most charming bakery – Two Tarts during an afternoon of exploring the 23rd street shopping area on the NW side of town. Their tagline is “artisan sweets for the soul” and my soul was certainly stirred as I devoured the most delicate and delicious bite-sized lavender macaroon, a lavender shortbread (there are numerous lavender farms in the area) and a chocolate sandwich cookie with vanilla buttercream. I knew I needed to stop myself so that I would be hungry for dinner (but then I remembered dinner wasn’t until 8:45 - yay!). Wow – these cookies are really special and I wish I had bought some to bring home (really).

A friend’s brother lives in the area and met us for a drink at the Secret Society lounge – a really cool bar on the NE side - where classic cocktails are served with aplomb. We were sold on “Mules” (hers Kentucky and mine Moscow) for a wonderful beginning to an incredible evening.

Onward to Beast – the highly regarded, weekly changing menu, 6-course- prix fixe “nose to tail/communal table” restaurant in the cool “Alberta Arts” neighborhood of Portland, using all local/seasonal ingredients (of course). The menu was as follows:
CURRIED CARROT VELOUTE
NASTURSHUM AND SUMMER HERB SALSA VERDE
SYNCLINE UNDERWOOD MOUNTAIN VINEYARD GRUNER VELTLINER-2008

CHARCUTERIE PLATE:
FOIE-GRAS BON-BON, SAUTERNES GELEÉ
STEAK TARTARE & QUAIL EGG TOAST
PORK, PORK LIVER, SOUR CHERRY & PISTACHIO PATE
CHICKEN LIVER MOUSSE, PICKLED SHALLOT
COR CELLARS COLUMBIA VIEW SAUVIGNON BLANC-2008

BAGUETTE, FENNEL AND SWEET ONION STUFFED
CARLTON FARMS PORK LOIN
LOCAL SOUR-CHERRY DEMI GLACE
ROMANO BEANS
SYNCLINE CELILO VINEYARD PINOT NOIR-2007

STRAWBERRY, ARUGULA & ICE PLANT SALAD
BANYULS VINAIGRETTE & SHAVED SHEEPS CHEESE
STROHMEIER SCHILCHERSEKT-NV

~SELECTION OF STEVE’S CHEESE~
ANISE & FLEUR DE SEL SHORTBREAD
POACHED FRUIT, CANDIED HAZELNUTS
COR CELLARS CELILO VINEYARD ALBA-2008

CURRANT BROWN BUTTER TARTS
LEMON VERBENA ICE CREAM, CASSIS CARAMEL
TEXIER O PALE VIOGNIER-2007

Each course was a revelation, beginning with the soup which had such an amazing velvety texture (aptly named “veloute”) - yet all flavors remained distinct and perfectly balanced, the crunch of the fried shallots and just a hint of heat at the end were just the right accents. Splendid.

On to the charcuterie … lord have mercy … where to begin. The bon bon we saved for last and it was, the most magnificent incarnation of foie-gras I’ve yet encountered. What a combination of flavor and texture. The buttery crunch of the cracker brought out by the fattiness of the foie-gras along with the sauternes gelee and crunchy fleur de sel was simply ideal. Other highlights of this plate included the pork, pork liver, sour cherry and pistachio pate and the chicken liver mousse. A sorbet was served after this course – the flavor now escapes me – but it was unusual and wonderful prepare the palate for what was yet to come.

The pork loin entrée was incredibly flavorful (natural pork is so different in such a good way!). The stuffing was sweet with a spicy finish from the fennel and the sour cherry demi-glace was a divine accompaniment (especially with a bite of the actual cherry and some sauce with a bit of the stuffed pork – mmmmm)and I absolutely must mention the "romano beans" which were absolutely scrumptious - where have you been all my life, romano bean?

Next came a lovely salad which was nice after the entrée. We often do this at home and I was happy to see how forward thinking I am for this (ha!). Beautiful, fresh arugula was peppery alongside the sweet and wonderful local strawberries and the shaved sheep’s cheese lightly dressed with a pungent vinaigrette made from Banyuls wine (a French red).

The local cheese plate was fantastic, especially with the candied hazelnuts (grown nearby), local honey and figs. Really very nice.

Finally, the dessert … the brown butter tart – not at all too sweet and so well complimented by the subtle lemon verbena cream and the intense cassis caramel sauce below. This was probably my favorite course (big surprise, I know).

THEN when they came with the check, they presented some gorgeous thick-cut bacon dipped in bittersweet chocolate on one end. We might have clapped … I was dizzily thrilled at that point.

Wine pairings were lovely, service was wonderful, laid-back and sweet. It was a joy to watch these plates come together on the large counter behind our communal table where we met the most lovely guests from Australia and Manhattan. Our new Manhattan friends, Sarah and Julie were so intrigued about our farm dinner on Saturday, they checked availability on their I-Phone and signed up on the spot!

We decided that Saturday called for a big brunch and little else so that we’d be nice and starving for the farm dinner. We thoroughly enjoyed brunch at the counter of Bijou Cafe.

Chef Jason French of Ned Ludd Restaurant in Portland was the guest chef for the evening's dinner. Here was the menu for the evening:

Slaw of Sauvie Island Organics carrots, fennel, cottaged cheese, volkhorn brot
Beef bites & beets, sweet vinegar
Beet Kombucha
The above was served with Cyderworks Hard Cider

Bruschetta of early summer vegetables
2007 Love and Squalor Riesling

Grilled salmon, smoked salmon hash
2006 Brooks Janus Pinot Noir

Ford Farm smoked beef shoulder and grilled midsection
Red Truck Farm creamed collards & kale
Grilled red torpedo onions
2006 Big Table Farm Syrah

Mixed island berries & their muffins
mit schlag ("with whipped cream")

Farmers/Winemakers ...Clare Carver & Brian Marcy, Big Table Farm
Chris Williams, Brooks Winery
Matt Berson, Love and Squalor
Wealth Underground Farm
Jason & Amber Karnezis, Red Truck Farm
Shari Raider, Sauvie Island Organics

Each course was thoughtfully paired with fantastic wines from Oregon and it was such fun to talk with the winemakers about their product, which has received a lot of well-deserved attention of late (beyond the Pinot Noir even).

Of everything served (and it was all beyond delicious) I was most struck by - and can’t stop thinking about - the creamed collards/kale and those delicious sweet onions grilled over the hot coals. This is one dish I’m determined to replicate. The flavor and texture of this dish was something everyone should savor at some point in their lives! And as much as the locals raved about their onions, I figure a solid 1015 onion should do justice – they were more of a compliment than an ingredient but I made sure to add a bit of the onion to every bite.

The bruschetta was the epitome of simple, beautiful food as it was meant to be eaten. Fresh roasted vegetables (including gorgeous beets) atop gorgeous grilled bread. Hell yes.

The salmon hash convinced me once and for all that I only want to eat salmon when I’m in the NW, because it’s just so damn good there. The hash was actually rich with its sublime vegetable concoction of potatoes, carrot and onion along with the smoked salmon mixed into the hash beneath the grilled salmon on top.

The beef was excellent and I respect what Chef was up against, serving 75 guests from one cow - so smoking the shoulder for 15 hours (in a huge buoy on a trailer, nonetheless) was a good plan. They even used mesquite so the Texas girls were impressed. The grilled mid-section had a completely different texture and the grass-fed beef flavor was able to shine through. Again, simple and delicious.

The local berry muffins were amazing and savory-ish – the cornmeal-type muffin made for a unique flavor. Along with the not-too-sweet whipped cream, it was a shortcake of the stars kind of thing emphasizing the tart berries and leaving us all sad that the end had come. Chef came to speak along each section of the table (to rousing applause) along with Outstanding in the Field founder Jim Deneven on their feelings about the experience. Their words were significant and profound, prompting a few tears from farm owner Kristin Ford and some of the diners including yours truly. After a few final photos with our new buds from Manhattan (and a vow to visit and dine with them in NYC soon!) we drove back to the city.

But it wasn’t over. We hit Voodoo Dougnut because … well, because we heard they had a doughnut with maple and bacon and we wanted one. There it was – a rectangular glazed donut topped with creamy maple icing and two sections of perfectly cooked bacon. Go figure. It was hot and fresh and freakin’ awesome. We also tried the Portland Crème which had incredible good cream filling and quality chocolate glaze. Yeesh. Okay, we were finally full.

Our final meal in Portland was at The Original where we enjoyed some pretty good breakfast fare (though not nearly as good as Bijou). The highlight was a house-made pop-tart - an appropriate end to our trip.

Portland rocks – what a fantastic city full of sincerely friendly people, amazing food and natural beauty. We were blown away and can’t wait to return.

Taste of Haven

2009-06-11T22:50:00.012-05:00

Is there a better chef in Houston (or anywhere) than Randy Evans? I seriously wonder. During a recent once-in-a-lifetime kind of experience, Randy prepared dinner at our home and I'm struggling with an attempt to explain how absolutely-incredibly-utterly-delicious it was.

I met Randy through my involvement with Recipe4Success. For the past three years in a row, Randy has adopted a 4th grade class for the whole year, inspiring students to change the way they think about their food in every way with the program's "seed to plate" philosophy. Randy is perfect for this gig because he clearly embodies this philosophy. Listening to Randy speak so passionately about the sourcing of his ingredients makes you want to live that way, too. Even though the whole "farm to table" thing is all the rage these days, Randy talks about his "pea farmer" buddy of a decade or so, the people he met through the pea farmer who have the best tomatoes ... and so it goes. It's about as down-home as it gets, no pretension whatsoever ... a real guy, cooking real food (really well). You can actually recognize the ingredients in Randy's food even though it tastes better than any version of that dish - or even of that ingredient - than anything you've ever tasted. And I just don't know what could be better than that.

I, along with so many other Houstonians was heartbroken to learn of Brennan's fiery demise during Hurricane Ike. The injuries sustained by their sommenlier and his daughter were devastatingly sad (fortunately both are recovering though it is still a long road ahead). During his dinner prep at the house, Randy told us stories of the Brennan's staff feeding police and fire fighters with all the beautiful food that was saved from the intact walk-in that was cooled by generator in advance of the storm - can you imagine this amongst the ashes and devastation? I know that Randy loved feeding those heroes just as he loved feeding us at the house ... the man truly loves what he does.

I wondered after the fire what would become of Randy and was happy to hear of the plans for Haven. The timing was right for him to open his own restaurant. Obviously the whole process has taken longer than expected (way too much bureaucracy/approvals/permits if you ask me!) but Randy has kept busy nonetheless until the time when he's able to put his kitchen together, bringing in all the groovy equipment he's been gathering via the internet and online auctions (just ask him about his ice cream freezer!) and preparing his kitchen in order to seriously knock Houston's socks off. He's been doing private dinners for groups of all sizes and as soon as I learned of this opportunity via an amazing dinner we attended benefitting Urban Harvest (beautifully prepared by Randy along with fab Pastry Chef Rebecca Masson), I knew I had to get in on the action with a group of our food-loving friends.

The menu for our feast was as follows:
"Ants on a Log" - mini corn sticks with Maytag blue cheese butter, local beet and granny smith apple salad.
"Local Eggplant - panned eggplant sticks, roasted garlic remoulade.
"Shrimp & Corn" - wild-caught Gulf shrimp, applewood bacon, wild Texas mushrooms on crushed sweet Texas corn.
"Tomato Salad" - Harris Moran tomato, local greens, 1015 onion vinaigrette, Texas goat mozzarella.
"Berkshire Pork Rack" - whole roasted Berkshire pork rack, gold bar squash gratin, Texas rum glace.
"Hill Country Linzer Tart" - homemade Texas peach preserves, spiced pecan crust, homemade vanilla doubled cream, candied Texas pecans.

It reads like poetry and yet that doesn't even begin to tell the story. Where to begin ... well ... every single course was divine and Randy's lovely wife Melanie provided fantastic wine pairings for each course (though I'll spare those details here - let me know if you'd like to have them). The "ants on a log" were delicate little corn cakes topped with that incredible Maytag blue cheese (which was combined with some special Vermont butter) then finished with the tiny apple/beet combo ... such a lovely combination of flavors and textures. Homey yet modern at the same time.

The eggplant was so fresh (many didn't know they liked eggplant!) and the panko crust made for a great contrast of textures atop the tender eggplant while the remoulade gave the perfect tangy/spicy finishing note. We couldn't stop eating these even though we knew we really needed to stop.

Then came the shrimp/corn appetizer ... oh my. The wild-caught shrimp were so beautifully fresh (Randy explained how I could get them at the Farmer's Market on Eastside). I don't know what he did to them other than flambe' with the Texas rum (and they were perfectly cooked, not overcooked as shrimp so often are). They were a revelation and that was just one element of the dish. The fresh "creamed corn" beneath along with the incredibly meaty mushrooms cooked with the applewood smoked bacon made for a truly resplendent combination of flavors. We were full and we were just getting started!

The Harris Moran tomato salad was possibly the highlight of the meal for me. Sweet and tangy at the same time with a fantastic texture, the gorgeous (and perfectly seasoned) tomatoes were complimented so well by the fresh Texas goat mozzarella (from Paula Lambert) which Randy let come fully to room temp for about 2 hours before serving it. It was creamy and tangy and the fresh 1015 onion vinaigrette tossed with the fresh greens offered lovely sweetness and balance. Perfect.

Taking deep breaths, we readied for the pork but we weren't able to fully prepare ourselves for the way the pork would melt in our mouths (natural pork of this quality is not something we can get at the local grocery I don't believe - never mind the technique). The rum glace was a lovely compliment but the star of the plate was the squash gratin (recipe available in Randy's Brennan's cookbook). Once again the freshest of ingredients made such an impact (along with gruyere cheese and everything else in it). We couldn't stop talking about the gratin and most had to stop about halfway through the main dish in order to prepare for dessert (I promised I would pack leftovers to go!).

Never being one to shy away from a great dessert, I clapped with glee over the linzer tart. The "spiced" pecan crust combined with the homemade Texas peach preserves was such a happy combination of flavors (and textures) - crunchy, sweet, tart, crispy, chewy ... and accented just right by the doubled-vanilla cream which was so rich but not fluffy like regular whipped cream (darn, should have watched him make that!). Randy spoke of how there will be a daily selection of homemade cakes, tarts and the like at Haven. YAY!

I truly cannot wait for Haven (currently under construction in the Kirby/59 area near the Mucky Duck). I can't imagine being happier to eat anywhere in Houston if the cuisine Randy is cooking is anything like the cuisine he was cranking out in my kitchen!

Burger Heaven in Kansas City

2009-04-26T20:31:00.014-05:00

I spent two fun nights in Kansas City this week and feel compelled to report on a significant development ... I've experienced the best burger of my life - twice now - during my past two trips to the "city of fountains". This last trip confirmed the splendor of my first visit, where my dear friend Tara, a recent transplant to K.C., turned us onto Blanc Burgers - a fairly new restaurant in the hip Westport district. I was excited to return.

I'll get right to the point ... this is my burger fantasy come true for myriad reasons but basically, every single element is of the highest quality including meat freshly ground in-house (a combo of tenderloin, ribeye and NY strip), a variety of freshly made buns (including my now-confirmed favorite - the salt and pepper brioche bun), from-scratch condiments (including house-made pickles served on the burger thinly sliced vertically). Of course the burgers are cooked to order - as it should be - and medium really means medium (I wanted to go medium rare but my friends insisted I up it to medium). The patty was perfectly pink and hot in the middle with a great sear and bold beef flavor. Gourmet options were plentiful but I opted for the "classic" this time around which included aged white cheddar cheese, mustard and mayo. Just the right amount of lettuce and ripe tomato topped things off and the buttery brioche bun held up well supporting the juicy goodness through to the last spectacular bite. As if the burgers weren't enough, we devoured a fabulous "BLT salad" with chunks of bacon and blue cheese in a just-dressed-enough romaine mix before the burgers arrived. Just to send things into overload, the sweet potato fries and onion rings (served in adorable metal mini grocery carts lined with brown paper) were served hot and crispy along with three house-made sauces - chipotle aioli, whole grain mustard and ketchup. It was a dipping frenzy and a real challenge to decide what to do ... another bite of burger or a fry or a ring ... or how to incorporate all three in one bite somehow. We tried to do it with one order each of fries and rings but ended up with a second order of the fries which were just ridiculously good. My friend Tara enjoyed a cherry lime-aid spiked with vodka while Sarah and I sipped classic cokes from the bottle. There are special beers and soda cocktails and a huge wine list making this place not just an incredible best burger place but an cute bar scene.

Service was top-notch (thanks, Brian!) and as if the whole experience really was something created from one of my wildest dreams, we began speaking of artisanal chocolates at which point Brian told us about Christopher Elbow chocolates and delivered 3 exquisite chocolates custom-made by Christopher for Blanc Burgers with fillings including malt, hopps and root beer. Brian had me at "burger" but at this point I was utterly gleeful and clapping over the whole experience. This place is so good it is worth a trip even if you don't have a buddy to visit ... if you love burgers, you need to GO. :)

My Favorite Meal in Houston ...

2009-04-10T14:54:00.012-05:00

I’ve made a decision. The most consistently fabulous “upscale” meal in this city is at Mockingbird Bistro. I realize this is a bold statement but I’ve thought about it for awhile and then had a truly splendid “Chef’s Tasting” there last night ($65 without wine pairings, $95 with). The new spring menu has only been available for the last two weeks and I always enjoy the seasonal changes Chef John Sheely imparts into his creations. This is the restaurant I’ve taken two sets of out of town “foodie” friends to and they’ve both raved about it, even when we’ve seen them again months later. It isn’t the latest molecular gastronomy endeavor or anything trendy, and therefore I’m afraid the perception is that the food isn’t modern but I believe it is and the quality of the ingredients is consistently superb. I am so sad I forgot my camera last night - the food was as gorgeous as it was delicious.

I have friends who choose to go elsewhere because it isn’t the “see and be seen” place or because they don’t care for the décor (I do actually – love the light level, brick red walls, the medieval-vibe with the dark, carved wood). I like that it’s in a neighborhood and I like that you can hear your table’s conversation without yelling over loud music or bad acoustics (does this mean I’m getting old?!). I like the warm greeting and the excellent yet unobtrusive service and the well-wishes when we leave. Frankly, we don’t go out to eat “nice” like this very often – maybe quarterly and since I love to cook and we eat well at home, it needs to be really good if we’re going to spend $200+.

Last night we began with the Specialty Duck Farms Foie Gras foie gras – pan seared with candied kumquats/sweet corn muffin/citronette and the boyfriend substituted for the roasted beet salad - goat cheese crostini with arugula, sweet and spicy walnuts and Texas grapefruit. Both were delightful. The grapefruit added a especially wonderful element to the beet salad – incredible flavor combinations on both appetizers.

Second course was pacific sea bass – pepper dusted and roasted, provencal tomato ragout and pommes Lyonaise. The crust on the fish was extremely thin yet pronounced – the caramelization of the crust was perfect compliment to the perfectly cooked fish and the tomato ragot was divine. The potatoes were not the least bit greasy – more of a delicate roasting (than frying) of each thin slice with just a hint of onion – a great compliment to the tomato ragout and the fish.

Third course was a choice of Colorado lamb rack – roasted and focaccia crusted, olive oil smashed yukons, spring vegetable tian and minted lamb jus or duo of prime beef – roasted strip loan with Oregon wild mushrooms, slow braised short ribs with horseradish pommes puree. We chose one of each so we could share.

The lamb was amazing – gorgeous crust and the “spring vegetable tian” was sautéed spinach and I’m not sure what other greens topped with some sort of chilled tomato concoction – molded together (stacked) w/ the tomato on top. The tomato was not the least bit watery – almost like a jam (but not too sweet). It was lovely with the greens below it. The smashed yukons were perfect for soaking up the jus (love jus!). The boyfriend said it was all he could do not to lick the plate or knaw on the lamb bones but restrained himself because we were in public.

The beef was crusty, a perfect medium-rare (and very hot which I appreciate) sliced with the rich, meaty mushrooms beneath in their own reduction of some kind (balsamic?). And the short ribs – though nothing new – were some of the most tender and flavorful I’ve had and the horseradish puree was pronounced with the horseradish and again, a great resource for mopping up the reduction and the mushrooms.

After all that, there was a “tasting of chocolates” (boyfriend got his to-go because he was so stuffed but I persevered). A small but absolutely luscious warm bittersweet torte was plated next to another small bittersweet flourless cake – served chilled. I’m a true chocoholic and prefer 70%, fragrant, really bittersweet stuff – nothing too sweet - these were both fantastic.

Each course was plated beautifully. There are some amazing items on this new menu and unfortunately the website doesn’t reflect everything on the menu I took last night. Omissions from the website include the “Duck Three Ways” appetizer – sea salt cured & smoked breast, pate’ mousse and rillette with mission fig compote (dying to get back for that one) and also the “chilled English pea soup” – gulf lump crab salad and mint crème fraiche and some other really interesting sounding things. Also there is a great $9 bar menu with awesome (and filling!) choices. You just can’t beat this place IMO.

Chocolate Chip Cookies Revisited

2009-03-27T21:57:00.024-05:00

Flipping through my latest issue of Cook's Illustrated a couple of nights ago before bed, (I realize some people read romance novels before bed but I digress) I noticed a new recipe for Chocolate Chip Cookies. Having experienced something close to nirvana with the old Cook's Illustrated Chocolate Chip cookie recipe I was immediately intrigued and thought about it all day. I went to Central Market to grab some shrimp for dinner ($6.99 a pound this weekend - heck of a deal) and found myself heading down the baking isle tossing Gihradelli 60% chips, Billington's brown sugar, and some organic cane sugar into my cart. My subconscious was determined for me to make cookies last night so I surrendered to the cause.

This Cook's Illustrated issue also had an article rating chocolate chips (these people complete me). The Ghiradelli 60% came in on top and I enjoyed the validation. Several years ago, I had determined that these were the definitive chips to use for chocolate chip cookies - or for eating right out of the bag. Not only do they taste perfect - their slightly wider shape melts perfectly in the cookie. Regular Nestle Toll House chips are way too sweet with no depth of chocolate flavor. The Cook's Illustrated article ranked them second to last (only Nestle Chocolate Chunks were below them). Even more validation. I really felt inspired to make this recipe ... it was as though it were meant just for me.

There were several key differences in the recipe including an interesting "whisk then rest" process at the combining stage plus the melting and browning of the butter before adding the sugars, salt, vanilla and eggs (one egg plus one yolk) providing a deeper caramel/butterscotch/toffee thing with regard to the flavor of the dough. So clever and definitely something I could see having a major flavor impact on the overall cookie. The whole article is fascinating in all aspects as they tweak the recipe - worth picking up the issue for this alone but rather than going through all of that, I will just submit the highlightss along with the actual recipe below.

When I was melting the butter in the skillet I realized I was supposed to save 4 of the 14 Tablespoons to add to the browned butter afterwards. I tried to grab what hadn't melted but it was probably more like 2 Tablespoons (ooops). I decided to let it go and moved forward with the butter browning, which was fun actually, swirling the skillet around as the nutty aroma filled the air. The rest of the recipe is described below. The only other thing I did not follow to the letter was that I used light brown sugar instead of dark brown (ooops again).

Still, these turned out so well ... I can only imagine when I follow to the letter as I am generally apt to do but I went to the store not knowing I would be making these and didn't have a real list or my recipe with me as I normaly would. See the gorgeous dough-porn shot (above) with the flecks of "brown butter" within. The flavor truly was more intense than any chocolate chip cookie I can remember and the texture was delightful ... crispy on the outside, soft and chewy in the middle. The chocolate melted perfectly and served as a great contrast with the complex, buttery, toffee-flavored dough.

My personal notes about the recipe ... quality ingredients always product a better product so consider organic eggs, sugars, vanilla, flour, etc. Also be sure and take these out when they look just a bit "underdone" - just brown around the edges but still very soft in the center. Most people overbake their cookies. If you take them out at the right time, they'll still be chewy beyond the first day (if they survive that long!).

Perfect Chocolate Chip Cookies - Cook's Illustrated May/June 2009 Issue

Note: Avoid using a nonstick skillet to brown the butter, the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, mois brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored.

1 3/4 c (8 3/4 ounces) unbleached all-purpose flour

1/2 t baking soda

14 T (1 3/4 sticks) unsalted butter

1/2 c (3 1/2 ounces) granulated sugar

3/4 c (5 1/4 ounces) packed dark brown sugar

1 t table salt

2 t vanilla extract

1 large egg

1 large egg yolk

1 1/4 c semisweet chocolate chips or chunks (I wouldn't use anything other than Ghiradelli 60%)

3/4 c chopped pecans of walnuts, toasted (optional)

1. Adjust oven rack to middle position and heat to 375 degrees. Line 2 large baking sheets w/ parchment paper. Whisk flour and baking soda together in medium bowl, set aside.

2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

4. Divide dough into 16 portions, each about 3 tablesppons (or use #24 cookie scoop). Arrange 2" apart on prepared baking sheets, 8 dough balls per sheet (or fewer on smaller sheets).

5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Grimaldi's is For Real

2009-03-21T23:26:00.002-05:00

I found myself in somewhat of a moral dilemna with the whole Grimaldi's thing. Having been to the Mother-Ship/Flagship Grimaldi's in Brooklyn - and having absolutely LOVED the coal-fired pie (and vowing to return) ... I could not bring myself to drive to Sugar Land to try the Grimaldi's there. I told myself I was giving them time to work out the kinks, but they'd been open since the end of January ... what the heck was wrong with me? Was it fear and if so, fear of what? I think I was afraid it wouldn't be as good ("how could it be - especially if it was in Sugar Land?" said the inner-loop snob). Was I just bitter about having to go to Sugar Land to try it? Was I afraid to endorse the franchising of such a pure entity ... was I somehow "selling out"?

Then a couple of days ago, another food-lover (shocked by the fact that I had not yet been) told me the real secret was to go just after they had "stoked the fire" around 5:00 p.m. in the day. Apparently they literally shut down pizza production for a time so they can accomplish this. I was intrigued by the tip and felt like it was a sign that I needed to take the plunge. Today the seriously-pizza-loving boyfriend and I set out for the land o' sugar to take it all in.

I have to admit, I wasn't feeling the love as we headed into the suburban traffic on Highway 6 heading toward the First Colony Mall entrance. The "First Colony Courtyard" is off to the side, beside the mall so you drive into the mall parking lot - in heavy traffic - and park there so you can walk over to the Courtyard and all its glory, including The Cheesecake Factory located just across the "waterway" from Grimaldi's. The atmosphere was somewhere between The Venetian in Vegas and ... a suburban mall (both places that are simply not my cup o' tea) as we drove around for awhile looking for a place to park ... I just couldn't see it turning out well.

Arriving at exactly 5:00 as they took down the "no pizza right now because we're stoking the fire" sign from the host stand, we took our seats at a comfy high table with barstools, looking towards the large bar which opened up to the patio and waterfalls outside, I had to admit, the atmosphere was quite nice, especially on such a gorgeous, sunny spring day. Perhaps I needed an attitude adjustment and maybe, just maybe the pizza would be good.

We started with the cesar salad which was pedestrian - no harm, no foul but nothing special. The pizza menu offers three different sizes (12", 16", and 18") and three different styles - the traditional red sauce style, "white with garlic" and "pesto". We had to go traditional our first time out and so we settled on pepperoni with sausage and opted for the 12" even though it is called "personal" size.

I walked over to watch the guys making the pizza on the other side of the glass and made note of the fresh mozzarella on the bottom of the pie, topped with the pepperoni (smaller than usual) and the sausage, which was torn from a large piece of fresh and placed raw alongside the pepperoni on top of the cheese. Then the thinner-than-I-expected sauce was spooned sporadically on top along with a sprinkling of grated parmesan and I think a bit of oregano. Definitely not over-sauced or over-topped in any way whatsoever ... I began to feel hopeful. I watched them slide the pie into the coal-fired oven and began to count the moments until the real test.

The pizza was placed on the pizza stand hot and bubbly. It was all we could do to keep from burning our tongue to take the first bite, feeling pretty good about things at that point because it looked AWESOME. And then I learned one of life's lessons about facing fear head-on ... it was as good as the pie we'd enjoyed in Brooklyn. Maybe even better (blasphemy!). I decided it was over the top because we waited for the new-fire, right?!

The crust was so perfectly crisp yet tender at the same time. The sausage was spiked with fennel and had a great bite, caramelized just right as was the smallish and slightly thicker than normal pepperoni. The cheese was creamy but not too oozy (and the perfect amount). The sauce was just the right compliment to it all - not too sweet nor too tangy - just a part of the mix that was so damn good, I knew I would be making this trip - to the mall in Sugar Land on a regular basis. Easier than a flight to NYC and a subway ride to Brooklyn, I suppose. And now I have a reason to be jealous of the lucky folks who live in Sugar Land and can enjoy it on a daily basis.

Foundation Room at House of Blues

2009-03-21T22:57:00.002-05:00

On Friday I enjoyed a fun, scrumptious meal during a “soft-opening” for lunch service at the Foundation Room at the House of Blues downtown. Beginning on Monday, March 23rd, Foundation Room is open to the public for lunch. Normally a “member’s only” club, this is a wonderful opportunity to experience the VIP treatment (and one would assume also a great way to spur memberships if the experience achieves its potential). I must say that if this lunch is typical, they will soon have a loyal following.

Decorated as an Indian Palace – with gorgeous embroidered wall coverings, lanterns and soft lighting, it was as though I had stepped into a different world from the downtown sidewalk – with a feeling of escape and dare I say, intrigue?!

The bar area is gorgeous with cozy seating in every direction. The cozy booths and private dining areas are the kinds of spaces that inspire intimate table conversation (love that!). I was having fun even before we began our meal.

Executive Chef Brett Sparman has created a mouth-watering menu with something for everyone. We ordered from a special menu for the day that included salads, small plates, flatbread pizzas and entrees.

I began with the Ahi Tuna Tartar from the “small plates” section of the menu. A generous portion of fantastically fresh ahi tuna sat perched atop a cucumber quinoa salad finished with a splash of “wasabi foam” to complete the visually stunning dish. Fortunately, the flavors were just as interesting as the presentation. I’ve always wanted to love quinoa and today I truly did - it was perfect with the tuna – the cucumber being the key element. The wasabi foam had a very subtle flavor for which I was thankful. Had it been too pronounced, it would have overwhelmed the dish and the fact that it did not, signaled to me that Chef was taking great care in each component of his creation. And that feeling is the kind of thing that makes me excited to taste everything he has to offer.

I also sampled my tablemate’s Grilled Flat-Iron Steak Salad with baby arugula, mandarin and lemon-honey vinaigrette. The thin-sliced pieces of hanger steak were tender (not always typical for hanger steak), greens were fresh and the vinaigrette struck a perfect balance between the citrus and honey. Excellent.

For the second course, I chose the Kobe Beef Burger (I just can’t help myself – I’m always searching for my next best burger). I did struggle with my choice, though because there were some interesting options on the Entrée section including a Reuben sandwich and Veal Osso Bucco with papperdelle, ricotta and parmesan reggiano. Note the diversity within the menu.

The burger was sublime. Cooked medium-rare as I ordered it (yay!), crisp thick-sliced Nuski’s applewood smoked bacon (one of my favorite bacons!), pretty veggies (including ripe tomatoes). Perfect bun – not too bready nor too thin – it held up to the juicy beef. The parmesan truffle fries were also tasty but they played second fiddle to the burger. Again, my buddy and I shared tastings of each other’s plates – she had ordered the Flatbread Pizza with caramelized mushrooms, tomatoes and the same sainted bacon. Wow. The pizza was really outstanding. Crispy, flavorful crust and just the right amount of toppings that complimented each other so well. Our other friend thoroughly enjoyed her salmon (pan roasted with spinach garlic whipped potatoes and crispy leeks).

It is apparent that Chef is working with quality ingredients for his cuisine along with a real knack for adding subtleties that take it to the next level with creative combinations and complimentary flavors in every dish I sampled. Entrees were in the $13 - $19 range – certainly reasonable for the superiority of ingredients, flavors and large portion-size.

Did I mention they offer $1 martinis for lunch?! I’m not even a martini drinker but thought it was awfully clever for the Foundation Room to bring back the 3-martini lunch during these challenging times. I absolutely look forward to returning soon – I can’t get that Veal Osso Bucco with the pappardelle out of my head.

http://www.houseofblues.com/venues/clubvenues/houston/foundationroom.asp

My site on Yelp ...

2009-01-28T21:57:00.001-06:00

I'm having fun posting reviews on Yelp! They can all be found on my own Yelp! site: http://foodiehouston.yelp.com.

Cupcakes

2009-01-23T09:25:00.001-06:00

I registered cupcakejoy.com in 2005 (don’t bother going to the site, I never did anything with it – ha!). But I knew, absolutely, that cupcakes were going to be big. My initial concept was to start a business delivering cupcakes to downtown offices for birthdays – you know – like instead of the proverbial office birthday cake. Limited delivery area, minimum quantity AND the best cupcakes anyone had ever tasted. I won’t turn this into a therapy session to whine about all the reasons I was too chicken to do it but mostly it was (is) because I’m not a professional pastry chef and I was just a tad intimidated by the whole “commercial process”. But I do make a mean cupcake (see pics from my friend Sarah’s “Cupcakes, Cocktails and 80’s music” birthday party a few years ago). So … I’m picky and pretty particular about spending money on somebody else’s cupcake, though I’m always excited about trying somebody’s cupcake. Unfortunately I’m rarely impressed.

The Dessert Gallery has been around a long time and I so appreciate that they were ahead of their time in terms of a “dessert place”. I love their brownies and “monkey bars” and their chocolate chip cookies dipped in chocolate … and I think their cupcakes are pretty good. They’ve gotten with the program somewhat since the cupcake-craze has set in and they offer more of a variety now.

I was really, really excited about Sugarbaby’s. I would stop and check the progress of the store, pray that the delays would stop and they would open … “OPEN!”, I would yell inside my head ... I just knew they would be fabulous. Not. I tried twice and was literally sad about the dry cake and tasteless frostings. But it’s such a cute place and the cupcakes are so pretty that I guess lots of people actually love this place. But I’m not wasting the calories on these ‘babies’.

When Crave Cupcakes came onto the horizon, I tried not to have high expectations. I knew it was meant to mimic Sprinkles (of California fame) in the scheduled daily variety and gourmet flavors. I've heard mixed reviews about Sprinkles and hear they are coming to Houston soon to battle for top cupcake in H-town.

My first visit to Crave found the space to be very appealing in a modern yet homey kind of way. The presentation of the cupcakes with their consistent, color-coordinated decorations, displayed on angled trays behind glass was gorgeous cupcake porn. I became even more excited when I learned about the pure Madagascar Bourbon vanilla, European chocolate, locally sourced milk, no hydrogenated oils and "no preservatives" along with their "made today/sold today only" policy. I began to get excited ... but could I really allow myself to hope? One bite of the strawberry cupcake with cream cheese frosting and I almost wept. It was so right-on. Moist white cake with chunks of fresh strawberries along with the delicate pink cream cheese frosting sent me straight to cupcake heaven. Next I tried the dark chocolate cupcake with dark chocolate frosting. Again, extremely moist and not-too-sweet dark chocolate cake and dark chocolate buttercream frosting with a markedly different texture than the cream cheese frosting on the strawberry cupcake. Was I dreaming? Would it remain this good after the initial opening? Fortunately the answer is a resounding YES!

Since the opening I have experienced many flavors (hey, I’m just doing the work so others can benefit, right?). I have yet to have something I didn’t enjoy … from the luscious red velvet to the peanut butter chocolate, and my most recent discovery … dark chocolate with coconut frosting. I am way-hooked. Good thing Uptown Park isn’t really convenient (I avoid 610). Also the service is very warm and friendly. These folks are passionate about their product and it shows.

For those whining about the $3 price tag – quality ingredients cost more than cheap ingredients and I’m willing to pay. For me, if I’m going to have dessert, it has to be worth it. I don’t waste my time (or calories) for anything sub-par. So … if you want just any cupcake, you can find those most anywhere. If you want a really excellent cupcake, get to Crave!

Reviews on Yelp for Hubcap Grill and Smashburger

2008-12-28T13:53:00.000-06:00

I discovered the reviews on Yelp while searching for some input on Robert Gadsby's new venture in the Heights ("Bedford") and now I'm hooked.

Note I am publishing restaurant reviews on Yelp and will post them on the blog as well. You can read them on the Yelp site at http://www.yelp.com/user_details?userid=WnJlu4mpNtVxNQ2SM6GmvQ. I look forward to doing more with the blog in 2009 (sure, call it a resolution!).

Hubcap Grill
1111 Prairie StHouston, TX 77002
(713) 223-5885
Neighborhood: Downtown
3 star rating
12/28/2008

I would prefer to give this place 3 1/2 stars but couldn't go to 4 stars because I wouldn't return (sadly). Cool, funky place, loved the cozy atmosphere. And I really loved that the patties were made with fresh, never frozen beef along with a homemade bun. I was sure I would love it. Unfortunately when I ordered and asked for it to be cooked "medium" I was told that they only cooked them "well done" but that it would be the "juiciest burger I've ever had". I'm sure if I had been able to have it cooked medium, it would have ranked right up there with some of the best burgers in the city but alas, it was dry (as all "well-done" burgers are). No juices dripping out whatsoever, which is not cool with the significant bready-bun factor (again, the bun would have been great w/ a juicy burger but it just didn't work with a dry burger). I find it really frustrating when I'm paying anything more than $5 for a burger and can't have it cooked to order (geez, I'll sign a waiver!).

I love the burgers from Dry Creek on Yale and from Cahills on Durham. I also recently discovered Smashburger and that is a fantastic burger (and a great value). All are superior to Hubcap's burger. (I think Christians is inconsistent and overrated and just don't love Lankford either). So, if you work somewhere close downtown and need a burger fix, and especially if you like your burgers cooked well-done, I would say go for it. But I won't be making a special trip downtown to return.

SmashBurger
7811 MainHouston, TX 77030
Neighborhood: Medical Center
5 star rating 12/28/2008

Juices dripped from the patty (cooked a lovely pink "medium"), enhancing the lovely "egg bun", thick-sliced pickles and fresh lettuce along with perfectly melted cheddar cheese and "Smash sauce". As I hold it all above the cute paper-lined metal basket with plenty of napkins at hand ... I'm in burger heaven. At an inexpensive chain restaurant. Life is good. I've just returned from my second visit to Smashburger since they opened last week. Fortunately I live in the Heights and so it is not quite convenient enough for me to make the trek as often as I probably would if it were even a teeny bit closer (my thighs thank fate).

Honestly, I had heard good things from their PR folks and looked forward to trying Smashburger and I'm happy to report that my high expectations are hereby exceeded. I'm a burger fiend, always on the hunt for a better burger and am amazed at what some people consider to be great burger. I guess it all depends on how one defines greatness in that realm. For me, I need good juicy meat (meaning enough fat; 20 - 25% fat, preferably) and not overdone (don't get me started on how grumpy I become when I can't order a good burger the way I want it cooked - see my review on the Hubcap Grill), a good bun and great flavor that doesn't require much more done to it. I did order the "Smash sauce" on the side the first time just to make sure and I did love it. This burger could make a go of it without any condiments (saying alot).

I'm not interested in a "spicy baja" version of a burger or a chipotle bun in general but its a free country so live it up if you enjoy these kinds of flourishes, which are normally used to camoflage a mediocre burger so I just don't see the necessity with a burger of this quality. Not only is the food fantastic - fresh ingredients, served hot (including piping hot fries on both trips) but the staff is friendly and seems to operate in a streamlined mode of consistency that promises to deliver each and every time. If they're this good when they first open, I feel great about the future in this regard. In fact, I wish I could say the service was as smooth and assured at the new hoity "Bedford" in the Heights. But I digress. I loved the "Smashfries" with just a touch of rosemary and olive oil, as well as the "regular" fries - both options cooked crispy and perfectly salted. I also thoroughly enjoyed the "Haystack Onions", sliced ultra-thin with just the right amount of batter served perfectly seasoned and cooked just right. If only they had an option for 1/2 onion rings/1/2 fries. But that would just be over the top! I would love to try the wedge salad or even one of their hot dogs because I'm sure they are all fabulous but I don't know how I could ever walk into Smashburger and not order a burger. Run, don't walk, to the rather odd location (S. Main and Kirby). I understand there are more locations on the way - though no others scheduled for inside the loop at this time. Take a deep breath of gratitude for one of life's simple yet sublimie pleasures and enjoy.

Food Network Musings

2007-03-28T13:52:00.000-05:00

Let me say straight up - I believe the Food Network has done more to educate Americans about food (and using quality ingredients like "real" parmesan) more than anything else in our country’s history. I certainly realize Julia Child had a big impact but I believe this played to a much more targeted demographic compared to the mass-marketed Rachel Ray, if you know what I mean. Not that I’m a huge fan of Rachel (I’m sorry, but I’m just not!). I am thrilled; however, that Rachel has people cooking or even thinking about cooking. I am definitely all for that. I truly believe if families ate dinner together more often and if people had other people over to break bread in their homes more often in general, the world would be a much better place. I do what I can in that regard!

I caught Emeril Lagasse on the Food Network at the beginning of 1997. I had taken a number of cooking classes by then and watching the program was like going to a cooking class without having to pay – I was hooked. At the end of the program, the screen said I could receive the recipe by mailing in a self-addressed, stamped envelope or I could go to http://www.foodtv.com/. I heard that the Houston Public Library had computers hooked up to the Internet (whatever that was) so I went and printed out the recipe a couple of days later. I knew at that very moment the Internet would change the way people lived their lives and soon after that event I began working for the Houston Chronicle’s website division. Soon I was online every day at the office (and dialing in from home) so I would watch the Food Network and print recipes and add them to my recipe binders (now I keep them in my "recipe box" on foodtv.com). I couldn’t get over how informative it was, and that was long before any of the current shows (except for Emeril). David Rosengarten had a show called “Taste” that I still miss today. David has wonderful cookbooks and a really great newsletter for foodies called “The Rosengarten Report (http://www.davidrosengarten.com/).

Over the years, the network has added lots of shows I don’t care for, but I have come to love several – these are the ones I Tivo and look forward to watching as a guilty pleasure. Tyler Florence has several shows and they’re all terrific. Tyler has a true passion for food – he gets really excited during every step of preparing“the ultimate fried chicken” or whatever dish he’s focused on with “Tyler’s Ultimate”. He talks about food "changing your life" - something I've been known to say - so I'd say we have a bond because I absolutely do believe the best (fried chicken, for example) in the world truly can change one's life! On this show, Tyler takes it to the next level and really explores the best recipe for whatever he’s making and the recipes work. He also has “How to Boil Water” and “Food 911” on the network. Anybody who knows me would also insist that I add the fact that I believe Tyler is completely hot. Well, okay – he is but he’s also a really great chef with a relaxed delivery and boyish charm about him so it’s all the better for watching and learning. He makes you believe that you can make the ultimate fried chicken or chocolate cake, too - and I like to be motivated like that! His cookbooks are beautiful with great recipes as well.

Tyler’s counterpart in the “hot chef” category would have to be Giada De Laurentis and her show “Everyday Italian”. (My boyfriend Mike can’t give me too much grief over my adoration for Tyler when he practically salivates while watching Giada and her ever-present cleavage as she cooks). What I like about her is a philosophy of quality ingredients with vivid flavors, simply prepared. Giada is really into vibrant color and presentation and her Italian recipes are not what you would think of as typical Italian. She’s not the least bit snobby and you could tell she would love to have you over and share the goodies with you, too. I have Giada’s first cookbook, “Everyday Italian” and look forward to getting her most recent publication, “Giada’s Family Dinners”.

Ina Garten – “The Barefoot Contessa” has the most dependably fantastic recipes on the network. Her recipes are the only ones I wouldn’t be afraid to use for a party without even trying them beforehand – they’re that good. Ina does updated versions of comfort foods we love (mac and cheese, roasted chicken) along with wonderful European-inspired fare. She is all about finding the freshest/best local ingredients and the whole “entertaining in Nantucket” vibe makes me long for opportunities to entertain outdoors in Houston (a rare opportunity). It is always a beautiful picnic at Ina’s as she snips her own flowers from the garden and includes lovely presentation and table-setting tips with every show (simple, elegant, and practical - not fussy). Her cookbooks are fantastic essentials for cooks at any level. Her cheesecake recipe is by far the best cheesecake ever (plain or with any fruit!). You can access it via Oprah’s website: http://www.oprah.com/foodhome/food/recipes/food_20021015_cheesecake.jhtml.

I cannot get through any kind of summary about the Food Network without expressing my utter dislike for “Semi-Homemade” with Sandra Lee. This has to be the cheesiest thing on television (her kitchen changes colors with every show – to match her outfit!) and her whole shtick about 70% storebought/30% homemade (or something like that) really just means semi-awful. The recipes don’t even sound good. I struggle with my feelings on this because I want people in the kitchen but c’mon … one can cream of celery soup with 1 can of chunk chicken and a pinch of cheese whiz just can’t be good. Plus its processed stuff full of sodium/not real (whole) food ... I don’t care what you mix in with it. I just can’t take it. And don’t get me started on the awful “decorations” she refers to as her “tablescape”! I’m not saying you have to hire a floral designer to have people over for dinner - just put out a bowl of lemons along wtih a couple of tealight candles and call it a day for Pete's sake. There’s really no need for you to get out the hot glue gun to create crafty items out of popsicle sticks in order to entertain in a simple (and dare I say tasteful) way. If you haven’t seen this show, you have to. If you like this show, you probably won’t understand anything about me or my blog!

Burgers

2007-01-31T20:46:00.000-06:00

There are different genres of burgers … the thick-pattied, grilled gourmet-type burger, the thinner-pattied, greasy, griddle-type burger, the fast-food burger and of course the homemade burger. I love them all and go with whatever specific burger-type craving I’m experiencing on a given day. Years ago, my then buddy, now boyfriend Mike and I committed ourselves towards an ongoing quest for the best burgers in Houston and beyond. We’ve eaten plenty. We endeavored to experience a great burger in Boston at a place called “Mr. Bartley’s” last September only to find them closed for the holiday weekend (huh?) after a complicated odyssey to find the place. It was like a Seinfeld episode. Over the years, I have to say, Mike has brought me around to give more credit to the thinner-pattied, griddle-style variety as a formidable competitor to the thick-pattied gourmet-style burger. It is worth noting, there are some hoity burgers around – the Kobe beef burger with seared foie gras at Mockingbird for example. But at $29, I just can’t consider this burger as a “regular” option. Max’s Wine Dive has a Kobe burger as well – yeah, yeah … back to regular burgers.

Dry Creek Café on Yale (at 6th) serves my current favorite gourmet-type burger. (My old favorite was The Stables, now sadly gone). At Dry Creek, the burger is made from fresh angus beef and the key is to order it cooked ‘medium’ at the most (I like medium-rare actually). If you don’t tell them otherwise, they’ll cook it well-done and then it’s just not the same great-fabulous-juicy burger so don’t forget this important detail. We share the cheeseburger and order it with bacon (thick-cut, applewood-smoked and wonderful). They also have one called the “bleu boy” with (you guessed it) blue cheese and that same yummy bacon. The wheat bun is the perfect balance between soft and sturdy and the fries are typically hot and crispy. Don’t forget to order the wonderful fresh lemonade. This place is BYOB and very casual. It’s all good. The runner-up in this category is Houston’s (actually we love these burgers but it’s a pain to eat at Houston’s because of the crowd!).

Our current favorite greasy, griddle-style burger comes from Cahill’s (903 Durham, just south of Washington). This sports bar serves a really fantastic burger (have your napkins ready). Juicy and full of flavor with just the right amount of condiments and toppings and meat to bun ratio, this burger makes us go, “mmm”. Nice bun and the fries are hand-cut with the skins on and fried right (not limp, which can sometimes be a problem with homemade fries). Runners-up in this category include Lankford Grocery, Christian’s Totem and Otto’s. I'm anxious to try Adrian's in the 5th ward so I'll report back - I hear there is a great, juicy burger to be found there along with others in this ongoing adventure. (*Update - Adrian's wasn't all I had hoped; somewhat dry/overcooked).

Also in what should probably be its own category is an honorable mention of sorts for Bellaire Broiler Burger (5216 Bellaire) … even though the patties are from frozen … there’s just something about this burger we have to have sometimes. Plus it’s like the place is frozen in time and we like that. Burgers we wanted to love were from Roznovsky’s (not bad, just not great), Little Hip’s Diner (not consistently great but such a trippy, cool place ... I will keep trying), Jax Grill (I like this one more than Mike does) and Niko Niko’s (overcooked in spite of my request but it might actually have potential) and St. Pete’s Dancing Marlin (too much bun).

When I make burgers at home, I like to use ground chuck (preferably 25% fat), let it come to room temp for 30-45 minutes before I “fluff” the meat, season just a bit (I like Penzey’s Prime Rib Rub (http://www.penzeys.com/) and then (key!) is to gently create the patty without mixing or mashing much at all. This was a revelation to me after years of mixing a zillion different ingredients into meat that I would squish between my fingers and pound with a vengeance. It’s so much easier to do it this way and one sweet payoff ensues. These babies are held together just enough to make it through a trip to the grill which entails a hot, clean grill and a single flip (no pressing or repeat flipping!). Fleur de sel (French sea salt) to finish them off and voila! With a thick slice of cheddar cheese and some great bacon (Holmes Smokehouse thick-sliced, baked at 375 on a foil-lined pan for about 25 minutes) takes it to the next level. If at all possible, I venture to the Mid-town Farmer’s market (http://www.tafia.com/mfm.html) and pick up some fresh challah burger buns from Shade Bakery (of Shade Restaurant; http://www.shadeheights.com/), which are literally insane and they freeze well. There. The Perfect Burger at home.

I feel obligated to say that every now and then I need a Whataburger and Mike would give anything if there was an In-And-Out Burger around here for the occasional fast-food burger fix. I said from the beginning I am not a snob! A great burger can mean different things to different people on any given day but it is always one of life’s most magnificent pleasures!

Here I Go ...

2007-01-29T09:35:00.000-06:00

This is my foray into a diary of sorts ... a diary about my passion for food, which I believe to be the last bastion of legalized hedonistic pleasure (in this life, anyway). Then again I heard that it is illegal to bring certain food items back to the states from Italy so I suppose even legalities could interfere with my quest. But I digress. Some of "my people" know that one goal I have in life is to eradicate the use of that green can some call Parmesan by convincing the world one person at a time to experience Parmiggano Reggiano (ie REAL Parmesan) instead. Really, just the smell should do it, never mind the beautiful flavor and texture ... particularly with a freshly cut chunk you grate yourself. One teaspoon of the good stuff has more flavor and aroma than a quart of the stuff in the green can (I promise!).

And that's just the beginning. I can't help myself and I'm not even sure when this happened to me but I do know there's no going back. I guess it was when I started taking cooking classes at a wonderful little cooking school that no longer exists, called "La Panier" here in Houston about 11 years ago. I really didn't know how to cook (I didn't even know about the Parmesan!) but I quickly caught on that the quality of the ingredients, use of fresh herbs, etc. seemed to have a big effect on things. I was intrigued and wanted to learn more and so I took more and more classes, subscribed to more and more magazines/publications and started reading recipe books at night in bed the way some people read romance novels.

I was also fortunate enough to produce a food and wine radio show for a couple of years where I learned a great deal. I will detail my current feelings about classes, books, magazines, resources, etc., as we go forward along with my thoughts on all things related to chocolate, bacon and beyond.

While I do love to dine out, I love nothing more than cooking for people at home and enjoying the most wonderful vibe in the world as people gather to take pleasure in great food and lively conversation. So, we must probe into what I believe are the best recipes/things to serve at these types of gatherings, too.

I'm happy to say that more people are becoming interested/concerned with food and cooking because of the Food Network, which I think is great. (I have plenty of opinions on these shows both positive and negative, of course.) Also, obviously the simple availability of things we didn't grow up with (anybody have goat cheese as a kid in the 70's?) has "raised the bar" along with travel and various trends and innovations in the world of food and cooking. I love that there are other people out there who want to share and exchange thoughts/ideas. I especially love going to "foodie destinations" when I travel and I wonder if people who come to Houston might want to experience some of these things here. I believe we are a terribly under-rated city when it comes to all things culinary (John Mariani of Esquire Magazine agrees!). Again, this is something we can delve into here.

I am not a gourmet snob, I love a great neighborhood burger anywhere as much as dinner at the famed Charlie Trotters in Chicago (though every foodie should enjoy this experience once in their lifetime – I did cry tears of joy at the table). Speaking of Chicago, the best popcorn I've ever had can be found at Garrett's Popcorn where a one-hour wait in line isn't uncommon. (Yes, I've done it a number of times and whoever I'm with always thinks I'm nuts UNTIL they try the popcorn.) They ship so be careful of trying it, next thing you know you'll be justifying overnight shipping costs to get your fix!

For anyone who might be picturing me as a 300-lb whale-shaped woman, rest assured this is not the case. I'm heading to the gym momentarily to maintain my size two status. I believe if you eat the best of just about everything it becomes more about quality than quantity. And though I love chocolate in a way I will work hard to describe ... I am not tempted by a Hershey bar ... get the point? Same with all desserts actually ... I love them but if it isn't really fabulous then I'm good with the one bite. So this is me and my place to rave (and rant) about all things foodie (defined on dictionary.com as "a person keenly interested in food, especially in eating or cooking"). Okay then, this is definitely me!