Subject:

Culinary Arts

  • Blogs

    August 27, 2014

    Chef Chat, Part 1: Gerry Sarmiento of Mezzanotte and Piqueo

    I admit that I have a soft spot when it comes to Mezzanotte and Piqueo. They are some of the few fine dining establishments in my neck of the woods, Northwest Houston near Cypress. When I'm too tired to drive into town or just want to be treated nicely close to home, I go to one of those two places. ... More >>

  • Blogs

    August 22, 2014

    Upcoming Events: Do You Know How to Spatchcock a Chicken?

    Discover why local foods matter during the Food-as-Medicine Experience at Sparrow Bar Cookshop Monday, August 25 from 6 p.m. until 9 p.m. Chef and owner Monica Pope along with Ali Miller of Naturally Nourished, will teach guests about the medicinal qualities of foods, and demonstrate how to inclu ... More >>

  • Blogs

    August 15, 2014

    America's Test Kitchen Shares Culinary Tips & Tricks During Live Show

    Christopher Kimball, host of America's Test Kitchen, brought the PBS show to life on stage Thursday night during America's Test Kitchen Live. Fans of the cooking show, young and old, filled the seats of Jones Hall to listen to Kimball share secrets about the production of the show and explain how th ... More >>

  • Calendar

    August 14, 2014
  • Blogs

    October 4, 2013

    Butter- and Spice-Injected Fried Cornish Game Hen at Boheme's Test Kitchen Tuesday

    A few weeks ago, when I visited Rishi Singh of Boheme for a chef chat, we sampled one of his "test kitchen" items, a fried Cornish game hen injected with spiced butter and covered in a chickpea flour mix. At the time, the dish showed promise, but was not ready to unleash upon the world. When we cut ... More >>

  • Blogs

    July 4, 2013

    Chef Chat, Part 2: Kris Jakob of Kris Bistro, On His Early Days as a Frat House Cook, Developing a Culinary School Curriculum, and The Idea Behind Kris Bistro

    This is the second part of a three-part chef chat series. You can read Part 1 here and Part 3 in this same space Friday. Yesterday, we started getting to know Kris Bistro's chef and namesake, Kris Jakob, learning about German roots in Texas, and his experience working with charcuterie from a young ... More >>

  • Blogs

    November 8, 2012

    Chef Chat, Part 2: Chris Williams of Lucille's, On Hustling His Way Back to the States, and Southern Cooking vs. Soul Food

    Chris Williams Lucille's 5512 La Branch Tel: (713) 568-2505 www.lucilleshouston.com This is Part 2 of a three-part Chef Chat series. You can read Part 1 here and Part 3 will run in this same space on Friday. EOW: You were in Europe for about four years. What brought you back? CW: My brother. I ... More >>

  • Blogs

    October 10, 2012

    Chef Chat, Part 1: Bobby Matos of Ciao Bello, On Whether Culinary School Is Worth It

    Bobby Matos Ciao Bello 5161 San Felipe 713-960-0333 ciaobellohouston.com This is the first part of a three-part chef chat series. Look for parts 2 and 3 in this same space Thursday and Friday. Ciao Bello, Tony Vallone's lighter, more casual version of his iconic Tony's in River Oaks, offers some ... More >>

  • Blogs

    July 4, 2012

    Chef Chat, Part 1: Erin Smith of Plonk Bistro, on Her Externship at Per Se

    Erin Smith Plonk Bistro 1214 West 43rd Street 713-290-1070 www.plonkbistro.com This is the first part of a three-part chef chat series. Look for Part 2 and Part 3 in this space Thursday and Friday. There are just a handful of female executive chefs in Houston, and at 29, Erin Smith of Plonk Bistr ... More >>

  • Blogs

    May 17, 2012

    Chef Chat Part 2: Ronnie Killen -- He's Just a Big, Sensitive Guy

    Ronnie Killen Killen's Steakhouse 2804 South Main, Pearland 281-485-0844 www.killenssteakhouse.com This is the second of a three-part chef chat series. Click here to read part one. As I talked more with Chef Ronnie Killen, a picture emerged of a man who is humble, soft-spoken and sensitive, with ... More >>

  • Blogs

    March 12, 2012

    Modernist Cuisine: Volume 2 : To Sous Vide or Not to Sous Vide

    A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modern cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBul ... More >>

  • Blogs

    October 19, 2011

    Chef Chat, Part 1: David Cordua of Americas, On His First Love and Le Cordon Bleu

    Photo by Mai PhamDavid Cordua, Executive Chef of the Cordua Restaurant Group ​David Cordua, at 29, is currently Executive Chef at Americas River Oaks, and all of the restaurants in the Cordua Restaurant Group. Contrary to what some might assume, despite growing up as the son of a restaurante ... More >>

  • Blogs

    January 13, 2011

    Learn to Make Authentic Tex-Mex with Robb Walsh

    ​If you're going to take a Tex-Mex cooking class, it may as well be from a man who's penned no less than three books on the subject, a man who many acknowledge as the High Priest of the Temple of Tex-Mex: Robb Walsh. According to his blog, our former food critic decided to offer classes on ho ... More >>

  • Blogs

    June 24, 2010

    Meat The Maker: David Grossman's Charcuterie at Branch Water Tavern

    Photo by Ralph Smith​David Grossman, executive chef at Branch Water Tavern, looks far younger than his 31 years, even when manning the large stoves on the line and expediting food with steely determination. And when he starts talking excitedly about his favorite project at the restaurant -- th ... More >>

  • Dining

    June 10, 2010

    Designer Meats

    In Houston, more and more chefs are curing their own pig products

  • Blogs

    February 22, 2010

    Chef Chat: James Beard Nominee Justin Basye

    Fabio​Stella Stola's opening four months ago in some rough waters. Fast management changes and skeptical critics rocked the grand opening, but then things started to change. Justin Basye came on board as chef de cuisine under Bryan Caswell and brought a positive outlook and solid crew with him ... More >>

  • Blogs

    February 10, 2010

    Wine of the Week: Antonio Gianola of Catalan

    ​Antonio Gianola is no stranger to the Houston wine scene. In fact, you've probably read multiple articles on him and his restaurant, Catalan. So, how did this former medical biller and coder become the talk of the town? One glass of wine at a time. "I was good at medical billing and coding, ... More >>

  • Blogs

    January 12, 2010

    Plat de Charcuterie, Chez Moi

    ​Chris Shepherd does his own charcuterie at Catalan. I love his salami. David Grossman does his own charcuterie at Branch Water Tavern too. Don't miss his chicken liver mousse. Marco Wiles calls it salumi at his salumeria, Poscol. I have sampled products from each and been quite impressed. Bu ... More >>

  • Blogs

    December 17, 2009

    What the Oughts Brought: Top 10 Innovations and Trends

    Photo by Marco VeringaMolecular gastronomy, one of ten major innovations and trends of the last decade.​What funny food trends have marked the last decade? And what innovations do we hope carry us into the middle ages of the millennium? Here are a few things that have kept our tongues wagging. ... More >>

  • Blogs

    December 10, 2009

    Wine of the Week - Marcy Jimenez of Houston Wine Merchant

    ​Marcy Jimenez has been in the wine industry for 10 years. She started as a restaurant sommelier, but has been the wine buyer for the Houston Wine Merchant for a little more than two years. "Being a buyer is less stressful and frenetic," she said. "I also have much better hours." But being a b ... More >>

  • Blogs

    November 18, 2009

    Chef Chat: Houston Country Club's Michael O'Connor

    ​Michael O'Connor, chef of Houston Country Club's Garde Manger, is just about as private as the club he works with. We luckily ran into him late-night for a drink and convinced him to talk about himself and his "geeky" craft. Eating Our Words: How hard is it to get a meal from you? Michael O ... More >>

  • Blogs

    October 30, 2009

    Hop On Board: Houston Culinary Tours Embarking Soon

    Photos by Katharine Shilcutt​Have you ever wanted to cruise around with one of your favorite chefs, picking their brains as you hit his favorite hole-in-the-wall restaurants in the city? Your chance to do just that is coming soon. Whole Foods Market and the Houston Convention and Visitor ... More >>

  • Blogs

    October 28, 2009

    Chef Talk: Mother Rucker

    Fabio​Cutting-edge chef Randy Rucker doesn't even have a kitchen. Eating Our Words crashed a private event he booked to get a look at what keeps him the most sought-after renegade around. Eating Our Words: What made you interested in molecular gastronomy? Randy Rucker: I'm not a boxer, so do ... More >>

  • Blogs

    October 27, 2009

    A Vegan Dinner at a Meatatarium

    Photos by Katharine ShilcuttAppetizers: sweet potato chips and truffled carrots, radishes and turnips​Vegans may take our cheese (and milk and meat and butter and even honey), but they may never take...our truffles. This seemed to be the rallying cry on Monday night at Beaver's Ice House as seven ... More >>

  • Blogs

    October 21, 2009

    Sampler Plate: This Week In Food Blogs

    Each week, we put together a sampler plate of the most interesting links from both local and national food blogs. Know a blog we should be paying particular attention to? Leave the address in the comments section below. Guns and Tacos: Hilarious and topical (with pictures and captions that alwa ... More >>

  • Blogs

    October 5, 2009

    Radio Robb: Tune In Tonight and Tomorrow

    ​Our very own Robb Walsh will be making a guest appearance on The Michael Berry Show tonight and tomorrow night at 7 p.m., discussing a range of topics so wide that it necessitated two evenings of air time. Michael Berry -- who coincidentally just happened to win Best Local Radi ... More >>

  • Blogs

    August 18, 2009

    The Belly of the Beast

    Photos by Katharine Shilcutt A packed dining room at Catalan on Monday night​People swarmed the table full of pork and beans at last night's long-awaited Pork Belly Throwdown at Catalan like bees on a hive. Dishes such as Vermont maple-glazed Kurobuta pork belly shared space with whole suc ... More >>

  • Blogs

    April 21, 2009

    A Day in the Life of a Personal Chef

    Photos by Katharine ShilcuttChef Jo checks her shopping list before venturing into the storeJo Gonzales is a personal chef.  Most people look puzzled when she walks the aisles of the grocery store in her bright orange embroidered chef's coat or pulls up in her SUV with its magnetic signs announ ... More >>

  • Dining

    September 25, 2008

    Memories of Brennan's

    A Houston institution burns; will it be back?

  • Dining

    July 10, 2008

    Voice: Tastes Great, Less Filling

    The food at Voice in the Hotel Icon is fabulous. Too bad the place is such a rip.

  • Blogs

    April 16, 2008
  • Calendar

    October 11, 2007

    Chocolate Festival of Texas

    Sweetness comes to town

  • Film

    July 26, 2007

    No Reservations

    No Reservations is sweet and savory fare. Without the foam

  • News

    May 5, 2005
  • News

    April 14, 2005

    Haute Stuff

    Robb Walsh is a James Beard finalist times two

  • Dining

    February 24, 2005

    It's Le Bombe

    A new restaurant has Republican bigwigs dancing on the grave of the French boycott

  • Dining

    October 21, 2004

    Order in the Kitchen!

    Bistro Lancaster courts trouble by cutting corners

  • Dining

    June 10, 2004

    All the Way to the Bank

    What does it take to get a celebrity chef to put his name on a Houston restaurant?

  • Best of Houston

    September 26, 2002
  • Dining

    April 18, 2002

    Continental Error-lines

    Scott Tycer tries to clear up the confusion over continental cuisine

  • Dining

    February 28, 2002

    Noodle-Gazing

    A five-part journey into Houston's fusion scene starts with some noodles

  • Dining

    November 22, 2001

    The Bambi Syndrome

    Texas is overrun with native whitetails, so why do restaurants have to buy their venison from game farms?

  • Dining

    October 4, 2001

    Hot Plate

    Osteria D'Aldo

  • Best of Houston

    September 20, 2001
  • Best of Houston

    September 20, 2001
  • Dining

    October 26, 2000

    Mixing It Up

    Saba chef Dylan Murray returns home to add even more spice to Houston's restaurant scene

  • Best of Houston

    September 21, 2000

    Best Latin Grill

    Elvia's Latin Grill and Bar

  • Dining

    August 21, 1997

    The Art of Cooking?

    At the Restaurant at the Art Institute, professional cookingis taught -- sort of

  • Dining

    January 16, 1997
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