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Search Results for "Jim Gossen/"

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Dining with Jim Gossen at the Boiling Crab

12 years ago by Robb Walsh
In this week's Cafe review, we explore end-of-the-season deals on crawfish in the Little Saigon area of town with seafood dealer Jim Gossen. It's hard to believe, but when Gossen and the Landry boys introduced boiled crawfish to Houston at Don's Seafood restaurant in the 1980s, Houstonians turned up their...
Article

Before You Eat That Oyster: Do You Know About Its Huge Gonad?

4 years ago by Gwendolyn Knapp
Welcome to Before You Eat That, which broaches all the annoying food subjects that make you highly uncomfortable and that you don't really want to talk about. This is for all you schadenfreude-obsessed killjoys out there. First up, we covered the continuing saga of the -is-it-too-smart-to-eat octopus. Today, let's consider...
Article

Here's Why Galveston Bay Oysters Will Take Three Years to Recover From Harvey

4 years ago by Gwendolyn Knapp
In the days after Harvey the world (well, the internet anyway) was getting to know Houston native Raz Halili. The 30-year-old oysterman was rescuing people from the flooded San Leon area in a boat with his cousin when a selfie he snapped went viral on social media. It was shared...
Best Of Winner

Best Oysters

Magnolia Bar & Grill

This is one of the few restaurants in town with a real dedicated oyster bar, as opposed to a bar that serves oysters. Check out the extensive collection of old-fashioned oyster plates hanging on the walls. Magnolia used to be owned by Jim Gossen of Louisiana Foods, the company that...
Article

Shrimp Wars: Texans, A Perverse Subset of Humanity

14 years ago by Houston Press
Jim Gossen checks out the shrimp fleet in Grand Isle, Louisiana. Alison Cook, my counterpoint at the Chronicle, describes people who like the iodine-like flavor of Gulf brown shrimp as “a perverse subset” of humanity. As the self-appointed spokesman for this perverse subset, I interviewed Jim Gossen, president and CEO...
Article

Crawfish Season? Yes and No

11 years ago by Robb Walsh
Several people have asked me if crawfish season has started. There are signs popping up all over town advertising crawfish, so I guess the answer is "yes." At Baja, the new oyster bar and seafood restaurant on Westheimer where Tommy's Steakhouse used to be, crawfish were recently selling for more...
Article

Culinary Antiques: Oyster Plates

12 years ago by Robb Walsh
My first oyster plate was a birthday present. I got it while I was working on my book Sex, Death & Oysters. Then I got another oyster plate for Christmas. I had never paid much attention to antique china up until that point. But I started asking around and I...
Article

Top Houston Chefs Join Forces With Black Hill Ranch for an Old-Fashioned Boucherie

5 years ago by Phaedra Cook
Usually, an event that features more than a dozen of Houston’s top chefs would be indoors, with dressed-up diners sitting at a nice table waiting for pretty plates to be served to them. This is not that kind of event. Instead, this Sunday, March 20, Black Hill Ranch is hosting...
Article

The Gulf Oil Spill and the Seafood Industry

11 years ago by Cathy Matusow
With the Gulf oil spill now a full-on environmental disaster, seafood lovers are worried. Commercial and recreational fishing has been restricted in certain areas of the Gulf, and seafood supplier Louisiana Foods's Jim Gossen says he's already seen some increase in prices for Gulf oysters and shrimp.Although it's too early...

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