Subject:

Thomas Keller

  • Blogs

    October 22, 2014

    Chef Chat, Part 1: Erin Smith of Main Kitchen at JW Marriott

    Erin Smith is one of only a handful of female executive chefs in Houston. She first caught attention for the menu that was tailored for the extensive wine focus at Plonk! Bistro. She made headlines when she joined Clumsy Butcher group to conceptualize the initial menu for the newly opened Blacksmith ... More >>

  • Blogs

    August 21, 2014

    Videos of the Week: Watch Houston Area Chefs and Restaurants Take the ALS Ice Bucket Challenge

    (function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/all.js#xfbml=1"; fjs.parentNode.insertBefore(js, fjs); }(document, 'script', 'facebook-jssdk')); Post by Gabriel Medina. Mar ... More >>

  • Blogs

    August 20, 2014

    Review: Common Bond's Pastries are so Divine We're Driven to Rhyme

    It's buttery, flaky, a cavernous treat, the type of thing no one can help but eat when they see the whole tray piled high behind glass, beckoning diners who gather en masse. The puffy, crisp roll has a light outer shell that begs to be sliced to reveal each round cell created by yeast and what ... More >>

  • Blogs

    July 16, 2014

    Chef Chat, Part 1: Roy Shvartzapel's Culinary Journey to Common Bond

    His last name may be a little challenging to pronounce correctly, but chef Roy Shvartzapel of Common Bond is practically a Houston native. After traveling the world and working in some of the most renowned restaurants, he came back home to open the wildly successful, upper-crust bakery at Westheimer ... More >>

  • Blogs

    January 29, 2014

    The Eating Our Words Library: 10 Essential Cookbooks Everyone Should Own and Use

    Here at EOW, we take our food seriously. We write about all things culinary every day, and for the most part that passion was born in the kitchen. Whether you dabble with molecular gastronomy or are slowly learning your way around a burner or grill, you all share the same quest for culinary knowledg ... More >>

  • Blogs

    December 16, 2013

    Films for Foodies: Remy the Cooking French Rat Makes Good in 'Ratatouille'

    Movie studios scramble to get big-name stars headline their films, but in many of my favorite movies food is the star. Few things are better than pairing a foodie film with a great meal so we can enjoy ourselves just as much as the folks onscreen are enjoying their own aliments. In this series, we'l ... More >>

  • Dining

    December 5, 2013

    Time Magazine's 'Gods of Food' Feature Ignites Debate

    Scores of great female chefs are ignored.

  • Blogs

    December 5, 2013

    Influential California Chef Judy Rodgers Leaves Behind a Legacy of Simple Perfection

    People who knew Judy Rodgers called her a fighter and a force of nature, so much of the California Bay Area food scene was shocked and saddened to learn that the 57-year-old had succumbed to a rare form of cancer on Monday, December 2. Rodgers is often mentioned in the same breath as Alice Waters an ... More >>

  • Blogs

    November 26, 2013

    Time Magazine's 'Gods of Food' Feature Ignores Scores of Great (Female) Chefs

    Time magazine recently published a feature on the 13 most influential people in the food world. The list actually included 15 people and a company, but it wasn't the fact that Time editors seemingly can't count that had readers, chefs, restaurateurs and just about everybody else in the food industry ... More >>

  • Blogs

    February 22, 2013

    Upcoming Events: Bake Like Bouchon at Central Market

    Aspiring pastry chefs and home bakers -- don't all freak out at once. Christina Tosi, award-winning pastry chef at Momofuku Milk Bar, and Sebastien Rouxel, author executive pastry chef for Bouchon and the Thomas Keller Restaurant Group, are both headed to Houston to teach one-off cooking classes at ... More >>

  • Blogs

    October 11, 2012

    Chef Chat, Part 2: Bobby Matos of Ciao Bello, On Learning on the Fly in the Kitchen

    Bobby Matos Ciao Bello 5161 San Felipe 713-960-0333 ciaobellohouston.com This is the second part of a three-part chef chat series. Read Part 1 here and look for Part 3 in this same space Friday. Yesterday, we chatted with Chef Bobby Matos about why he became a chef, and why he chose culinary sch ... More >>

  • Blogs

    October 3, 2012

    This Week In Food Blogs

    29-95: This week, take a trip out to Marfa with J.C. Reid, who heads to far west Texas in search of a Tex-Mex item rarely found this far east. What is it? The "elusive flat enchilada," which sees tortillas and cheese stacked lasagna style and then baked before being topped with a fried egg. Looking ... More >>

  • Blogs

    October 2, 2012

    Culinary School Matriarch Marie Lenôtre Awarded Chevalier Award by Daniel Boulud

    It's not every day that legendary chefs come to Houston. In fact, the last time Thomas Keller visited Houston, it was 1986. For one whirlwind weekend, however, Keller, Daniel Boulud, Jerome Bocuse, and the Bocuse d'Or USA team of chefs graced Houston with their presence. First on their agenda was ... More >>

  • Blogs

    September 21, 2012

    Haters, Halitosis, and Haute Cuisine: Truffles vs. Truffle Oil

    I don't like truffle oil, but I don't really care what it's made of. Don't get me wrong, I think it's vaguely misleading to pitch a $15 bottle of chemicals manufactured 100 yards off the Jersey Turnpike as a stand-in for a $6,000/pound European fungus, but I also think a reasonable amount of persona ... More >>

  • Blogs

    September 12, 2012

    My Trip to Napa Valley: Part I

    I'm pretty sure I fell in love with Napa. It's like an alcoholic's wine lover's Disneyworld; a dream land filled with picturesque landscape, a fantastic crisp breeze and some of the world's best wine at your fingertips, ripe for the taking. And the food scene; well, it's TDF. I was lucky enough t ... More >>

  • Blogs

    July 5, 2012

    Chef Chat, Part 2: Erin Smith of Plonk, on What It's Like to Be a Woman in a Professional Kitchen

    Erin Smith Plonk Bistro 1214 West 43rd Street 713-290-1070 www.plonkbistro.com This is the second part of a three-part chef chat series. Read Part 1 here and Part 3 in this same space on Friday. Yesterday, we chatted with Erin Smith of Plonk about her stint at Thomas Keller's Per Se in NYC. Smit ... 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

    March 8, 2012

    Chef Chat, Part 2: Amanda McGraw of Brasserie 19 and Ibiza

    Yesterday, we chatted with Amanda McGraw of Brasserie 19 and Ibiza about her times staging in Chicago, and what it was like opening a restaurant like Brasserie 19. Today, we continue our conversation. EOW: What is your official title? AM: I am the Chef de Cuisine for Brasserie 19 and Ibiza. E ... More >>

  • Blogs

    November 30, 2011

    The Key to the Kitchen: Coppa's Female Executive Chef, Brandi Key, Is No Novelty Act

    November 3 was National Men Make Dinner Day, one of an increasingly nonsensical line of national holidays that are being trotted out in larger numbers every year. This particular holiday was especially perplexing to those in the food industry, where men make dinner every night. A man probably will m ... More >>

  • Blogs

    November 3, 2011

    Ingredient of the Week: Purple Potatoes

    Photo by John SuhButtermilk smashed purple potatoes​Another discovery from last month's trip to Thomas Keller's Ad Hoc Restaurant is these little bites of purple delight. Simply prepared yet full of earthy goodness, the potatoes were my favorite thing on the dish; I raved about them even more ... More >>

  • Blogs

    October 19, 2011

    Ingredient of the Week: Golden Tomatoes

    Photo by John SuhSunburst tomatoes: sweet and succulent​During a recent trip to Thomas Keller's Ad Hoc Restaurant, I came across these bright yellow tomatoes on a bed of garden greens. After returning home to Houston, I was delighted to find these very same golden tomatoes at the local grocery ... More >>

  • Blogs

    September 22, 2011

    Chef Chat, Part 2: Grant Gordon of Tony's

    Mai PhamExecutive Chef Grant Gordon of Tony's​Yesterday, we chatted with Grant Gordon about his road to becoming a Executive Chef at Tony's. See our chat here. Today, we talk about his role at Tony's and some of of his favorite things about Houston. EOW: So what do you do here at Tony's? G ... More >>

  • Blogs

    August 12, 2011

    Odd Pair: What Wine Do You Serve with Doritos?

    ​When asked what factors had shaped his palate and his wine collection when he first began collecting fine wine, rockstar (literally, not just figuratively) and winemaker Maynard James Keenan answered: "Mountain Dew and Doritos. Like most American kids, that's what I grew up on." This was a fe ... More >>

  • Blogs

    June 24, 2011

    Chef Chat, Part 3: Frédéric Perrier of Aura Restaurant

    Photos by Matthew DresdenSandwich de St. Jacques​Following our conversation, covered in parts one and two of this Chef Chat, Chef Perrier brought out a glass of Pinot Noir and a few of the dishes on his menu.

  • Blogs

    June 21, 2011

    A Page Outta: Cupcake Lasagna Leftovers

    Nearly as pretty as Cupcake Lasagna​I told you I was going to do this. The last installment of A Page Outta is a perfect example of why the leftovers element is so important. Recipes are great and all, but they all too frequently ask that you do inexplicably stupid things. Some recipes ask t ... More >>

  • Blogs

    June 16, 2011

    Everything You Always Wanted to Know About Food Critics But Were Too Afraid to Ask

    I have yet to meet a food critic who looks -- or acts -- like Anton Ego.​"So many critics. Do any of them have any training?" A question posted by a chef to the Food Media section of the Chowhound forums four years ago. From the same forums, earlier this year: "How do people become food criti ... More >>

  • Blogs

    April 22, 2011

    Shiftwork Bites: The Last Bite

    Nicholas L. HallStation Setup​This is a bit of a bittersweet installment of Shiftwork Bites. It's only been about six months since my very first post, but I've grown deeply attached to the project. The challenges, the successes, and even the failures have been a wonderful learning experience, ... More >>

  • Blogs

    February 9, 2011

    Chef Chat, Part 1: Randy Evans of Haven

    ​That cool restaurant tucked back off Kirby is more than a year old. This week, we speak with Randy Evans, executive chef and partner of Haven and former executive chef at Brennan's, about his past and Haven's present. EOW: Who were your culinary inspirations? RE: Number one, my mom... Her ... More >>

  • Blogs

    June 1, 2010

    Robb Walsh's 100 Favorite Houston Dishes #30 Elysian Fields Lamb and Mushy Peas at Tony's

    ​Over the course of the next few months, I'm counting down 100 of my favorite Houston dishes. I chose some because they are such quintessential Houston creations, others for their cultural or historical significance, and others because they are just so damn tasty. Share your own nominations in ... More >>

  • Blogs

    April 26, 2010

    Kitchen Recreations: Spanglish Sandwich

    Actual sandwich from the movie.​If you've seen the movie Spanglish -- a mediocre 2004 film starring Adam Sandler, Tea Leoni and Paz Vega -- you surely remember The Sandwich. In the flick, Adam Sandler plays a critically acclaimed chef. One evening he makes an inspired sandwich that has engrain ... More >>

  • Blogs

    June 29, 2009

    Room At The Inn

    Photo by Katharine Shilcutt Canapes with house-made chevre and garden herbsAs the fourth course of the meal was set in front of me, I marveled at its elegant construction but was more struck by a far subtler thing: Every ingredient in the dish had been plucked fresh from the organic garden o ... More >>

  • Blogs

    April 3, 2009

    Bryan Caswell: Houston's Best New Chef

    How do i begin; excited, elated, humbled, floored, it doesnt even scratch the surface! Me? Houston? Really? (my 1st 3 words to Dana Cowin) Bryan Caswell, who was just named one of Food & Wine's Best New Chefs of 2009, took to Twitter immediately after the official announceme ... More >>

  • Blogs

    February 13, 2009

    Follow Friday for Foodies

    The group collective on Twitter, the increasingly popular micro-blogging and social networking platform, has developed a recent tradition called Follow Friday.  Follow Friday is part circle jerk, part honest and helpful advice from your Twitter friends on who to follow if you're new or simply l ... More >>

  • Dining

    December 20, 2007
  • Film

    June 28, 2007

    Ratatouille

    Brad Bird does it again; health inspectors everywhere shaken to their core

  • Dining

    July 21, 2005

    Brain Food

    You may puzzle over the menu at Robert Gadsby's Noé, but you'll love the clever chow

  • Dining

    December 16, 2004

    The Great Gadsby

    One of Hollywood's top cooking stars is moving to Houston

  • Dining

    April 10, 2003

    Grape Escape

    Paul Roberts departs for purpler pastures

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