"This is such a great event -- so many of Houston's best chefs all in one place!" said Matthew Lovelace, a sous chef at Osteria Mazzantini, as he offered me a sample of their Blackhill Meats lamb meatball and chicken liver mousse. His was one of the first booths I encountered at the 2nd Annual Big T ... More >>
Celebrating our city's diverse culinary scene.
The traditional cuisine at Étoile is anything but passé.
This is the third part of a three-part Chef Chat series. If you missed our previous posts, you can read Part 1 here and Part 2 here. This week, we sat down for a lively chat with chef Philippe Verpiand of Etoile, a French chef who, from an early age, was immersed into this culture of good food. Gra ... More >>
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 chatted with chef and owner Philippe Verpiand of Etoile about growing up in Provence in a family of butchers, going to culinary school as a teenager, and competing ... More >>
This is the first part of a three-part chef chat series. Check back with us for Parts 2 and 3 of this chat, which will run in this same space Thursday and Friday. Since it opened approximately one year ago, Etoile (which means "star" in French) has gained a growing legion of fans for its classic Fr ... More >>
What she does: Tracy Vaught is the owner of Hugo's and Backstreet Cafe and a partner at Prego and Trevisio. ""I do all the planning, train managers, set all the standards for the restaurants, design menus," says Vaught. "Investments and charitable giving. I am the one who has political involvement ... More >>