Subject:

Jean-Philippe Gaston

  • Blogs

    August 23, 2013

    Noodle Me Crazy: First Annual Great Ramen Challenge at Ikea Draws Huge Crowds

    Ramen was the name of the game last night at the First Annual Great Ramen Challenge held at Ikea. Six sous chefs got their chance to shine as they competed for a golden ramen trophy and bragging rights as the creator of the best bowl of ramen made with $3 or less. The free event, organized by Dutch ... More >>

  • Blogs

    August 22, 2013

    Celebrate the Ramen Phenomenon Tonight at IKEA

    Tonight, IKEA will become much more than a storehouse for chic, inexpensive Swedish home goods. Tonight, IKEA will be the Iron Chef kitchen. Well, not the Iron Chef kitchen, but an Iron Chef-style throwdown will be happening in the upstairs kitchen at IKEA, and the theme is ramen. Foodie PR mav ... More >>

  • Blogs

    July 19, 2013

    Chef Chat, Part 3: Jean-Philippe Gaston of Cove Takes Us on a Trip Around the World

    This week, we've been talking to Jean-Philippe Gaston of Cove, one of those under-the-radar chefs who likes to let his work speak for itself. Before we start our tasting, I notice his shelf full of cookbooks. Gaston pulls one down from the pile, the gold macrame- colored binding slightly ripped. He ... More >>

  • Blogs

    July 18, 2013

    Chef Chat, Part 2: Jean-Philippe Gaston of Cove, On Working with Robert Gadsby and the Idea Behind Cove

    This is the second part of a three part Chef Chat series. You can read Part 1 here and part 3 Friday. Yesterday, we chatted with Jean-Philippe Gaston of Cove Cold Bar about his earlier days at home with his family, his travels, and how he had to start from the bottom. Today we continue the conversa ... More >>

  • Blogs

    July 17, 2013

    Chef Chat, Part 1: Jean-Philippe Gaston of Cove Cold Bar, On Traveling Around the World, Speaking Several Languages, and Starting at the Very Bottom of the Restaurant Food Chain

    Photo by Mai PhamJean-Philippe Gaston of Cove Cold Bar This is the first part of a three-part Chef Chat series. Parts two and three will run Thursday and Friday. There is nothing in town at the moment quite like Cove Cold Bar. The tiny little restaurant within a restaurant (it is literally located ... More >>

  • Blogs

    April 24, 2013

    Two Surprise Ties and Fantastic Food at the Inaugural Big Taste of Houston

    As far as tasting events go, the Big Taste of Houston, which debuted this past Sunday night to a crowd of about 700, was all that it promised to be and then some. Billed as a premier foodie extravaganza and fundraiser for the Houston chapter of Big Brothers Big Sisters, the elegant, high class soir ... More >>

  • Blogs

    April 18, 2013

    The Eating...Our Words 100: Randy Evans, Chef at Haven and Farm-to-Table Godfather

    Randy Evans has an exuberant personality that comes through in his cooking at Haven: passionate about local products and seasonal produce, expressive of its Texas roots. There's no mistaking where you are when you're eating at Haven: It's Houston all the way. Evans's cooking at Haven is also highly ... More >>

  • Blogs

    March 1, 2013

    The Second Annual Go Pig! Or Go Home! Throwdown is Coming This April

    "Go pig! Or go home!" That is the gauntlet that has been thrown, and the challenge, the question, the machismo duel that will pit 23 of Houston's most prominent chefs in a challenge to create Houston's most supreme incarnation of a suckling pig. The second annual event is scheduled for Sunday, Apr ... More >>

  • Blogs

    February 27, 2013

    This Week in Food Blogs: Official Texan Foodie Rules

    Texas Monthly: "For a city that sits so near to the coast, Houston is often criticized for lacking in contemporary seafood establishments," notes Layne Lynch in Texas Monthly. To find out why, Lynch visits with Jean-Philippe Gaston of popular new raw bar Cove. "We're the fourth largest city in the n ... More >>

  • Blogs

    February 18, 2013

    A Crop of New Restaurants Win Big at the Rodeo's Best Bites Competition

    "We shucked 1,500 oysters tonight," said chef Randy Evans, owner of Haven and its raw bar, Cove. His table at the Houston Livestock Show & Rodeo's annual Rodeo Uncorked!® Roundup and Best Bites competition was littered with the remnants of oyster shells. The sauces in front, including Cove's signat ... More >>

  • Blogs

    February 14, 2013

    Locavores, Meet Invasivores: Cooking and Eating Invasive Lionfish at Haven

    Invasive species are nothing new. Neither is eating them, as anyone who's eaten Cambodian water spinach -- much of it grown here in Houston -- will tell you. But bringing in water spinach from Cambodia and growing it for profit (despite its status over here as a noxious weed) is entirely different ... More >>

  • Dining

    January 10, 2013

    Raw Materials at Cove

    The raw fish and raw meat here are so delicately and deliciously rendered, you might think about giving up on the whole fire thing.

  • Blogs

    January 9, 2013

    Restaurants Within Restaurants: Cove Is On the Cutting Edge

    Whether it's a manifestation of chefs' ADD or a new dining trend to look for in the coming years, the restaurant-within-a-restaurant concept has hit Houston, which is now home to two such venues: Cove and The Pass. The Pass, which is technically side-by-side with Provisions, leans more toward the " ... More >>

  • Dining

    December 6, 2012

    Uncommonly Keen

    The 10 best restaurants in the Upper Kirby district.

  • Dining

    November 8, 2012

    Pass the Vegenaise

    Houston's top 10 vegan restaurants.

  • Blogs

    November 2, 2012

    Openings & Closings: October 2012

    Once again, this week's big restaurant news takes us to downtown, where -- as mentioned yesterday -- Ziggy's Healthy Grill at 702 Main has closed. Owner Kevin Strickland has decided to take a completely different approach with the 18-year-old restaurant and is rebranding the remaining Montrose locat ... More >>

  • Blogs

    November 2, 2012

    First Look at Cove, the New Raw Bar Inside Haven

    Jean-Philippe Gaston, the sous chef at Haven, is curling vermillion-colored slices of yellowfin tuna into elegant half-rosettes with his fingers before placing them gently on a white plate, all in a gently curving row. It doesn't take long; he plates as swiftly and surely as he cut the ribbons of fi ... More >>

  • Blogs

    March 13, 2012

    Umami Dinners at Kata Robata Encourage Chef Collaboration

    "I stayed away from making any fish courses," joked chef Randy Evans after last night's Umami dinner at Kata Robata. "I left that to Hori." To his left, Kata Robata's executive chef -- and recent James Beard semi-finalist for his work at the sushi restaurant -- simply laughed good-naturedly. This w ... More >>

  • Blogs

    March 7, 2012

    Montrose Welcomes Nabi to the Neighborhood

    When chef Ji Kang moved to Houston from Dallas, he didn't know what to expect. By his own admission, Houston was a last resort. The Austin native and Dallas-trained chef hadn't planned on moving here, but -- as he said in this week's cafe review of his new restaurant, Nabi -- he's glad he did. "If ... More >>

  • Blogs

    December 12, 2011

    A Tale of Two Dinners: Ava Kitchen & Whiskey Bar vs. The Modular

    This lobster risotto and accompanying lobster came from your friendly local dive bar.​One is a highbrow full-fledged restaurant -- a "brick-and-mortar" place, to use the parlance of the day -- owned and operated by heavyweight restaurateurs. The other is a cobbled-together food truck, ephemera ... More >>

  • Blogs

    March 31, 2010

    Top 10 Restaurants in Upper Kirby

    ​Let's leave aside a second some of the things we hate about the Upper Kirby district -- the bizarre desire to forge a connection with the U.K. based solely on sharing the same initials and installing anachronistic red phone booths on random street corners, the fact that Kirby itself is always ... More >>

  • Blogs

    February 9, 2010

    Kata Robata Chef Chat, Part 2: Jean-Philippe Gaston

    Fabio​After our interview with Kata Robata's Manabu Horiuchi, he demanded we interview his chef de cuisine, Jean-Philippe Gaston, an integral part of Kata Robata. We sat down with him for a few bonus words. Eating Our Words: What is your role on the Kata Robata menu? Jean-Philippe Gaston: If ... More >>

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