I enjoy eating foie gras and I'm not going to apologize for it. I don't believe in animal cruelty (and whether force-feeding is actually "cruel", painful, or harmful is a matter of debate), but I do believe in an individual's right to choose what he or she consumes.
Furthermore, I would consider my ... More >>
Ed. note: We are running this again after publishing it a week ago, for all you last-minute lovers.
It isn't hard to figure out why dining and chocolate candy play such a prominent role in Valentine's Day celebrations. Eating is, by nature, extremely sensual. Few activities are capable of pleasura ... More >>
Whiskey: basically the same as vodka."You're not going to like this," says Bobby Heugel, pausing for effect while an expectant crowd giggles semi-nervously. "When it comes down to it, whiskey is the same thing as vodka." The crowd laughs, unsure of exactly what to make of this statement. "And ... More >>
*17 - Alden Hotel (February 14)
Chef Sam Beier has created a lust-worthy Valentine's Day menu featuring Sunchoke Veloute, Roasted Lobster Salad, Shrimp-Crusted Flounder, Cane Sugar Cured Duck Breast, Petite Filet with Favas and Lobster Ravioli, and Caramelized Halibut, among others. The mea ... More >>
Photo by Troy Fields2011 will be the year of the hot dog...among other delights.Back in October, Nation's Restaurant News released their annual list of predicted food trends for 2011. Some items were already cresting the horizon here in Houston two months ago: high-end junk food, one-dish res ... More >>
Photos by Tam VoThis week I have been sharing my interview with Chef John Sheely of Mockingbird Bistro. After our conversation, I committed the deadly delicious sin of gluttony.
First up was his calamari, which was quick fried and presented with two dipping sauces: the basic remoulade and a ... More >>
Photo by J.C. ReidI love foie gras. Is that bad?
Foie gras is the fattened liver of a goose or duck. The fattening is brought about through the technique of gavage, or force-feeding the animal, in this case with corn. The resulting food product is a true delicacy which has a rich, meaty/salty flavo ... More >>
Mother's Day is quickly approaching, and if you've already made plans to take your dear, sainted mother out to a lovely meal on Sunday...wonderful! You're ahead of about 90 percent of us. Make us all look bad, why don't you?
If you're like the rest of us, you're probably still trying to deci ... More >>
Photos by Jeff Balke
Chef Steve Super, executive chef at The Tasting Room.
Chef Steve Super has Gulf Coast cuisine honed to a fine art, surprising for someone who hails from Vermont and only recently made Texas his home.
This time last year, Super was the executive chef at Steve and Erika ... More >>