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Black Betty
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Candied Pork Butt
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Stuffed Duck Neck, Sautéed Kale, and White Beans
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Gumbo Z’herbs
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Shrimp and Tasso Pinchos, Jicama Slaw, Pepper Gastrique, and Hot Sauce Beurre Blanc
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Jamaican Curried Goat Pies, Cucumber-Tomato-Pickled Banana Pepper Salad, and Green Onion Emulsion
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Australian Beef Short Ribs with Broccoli Purée, Toasted Nori Yogurt, Kaeshi Sauce, and Wasabi Vinaigrette
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Sangria Poached Pears with Goat Cheese Mousse, Grand Cru Gruyère Reserve and Wisconsin Hook’s 10-Year Cheddar Shards, Sangria Reduction, and Pineapple-Sage Sorbet
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Australian Lamb Ravioli with Lentil Ragoût and Parmesan Fondue
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Country Fried Chicken Livers, Buttermilk Biscuits, and Andouille Sausage Gravy
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Braised Australian Short Ribs, Corn Velouté, Red Wine Cabbage, Mushroom Ragoût, and Port Syrup
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Roasted Australian Wagyu Rib-eye, Sweet Peppers, and Mushroom Flan
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Cervena Venison Loin with “Texas Gin”
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Cold-grilled Australian Wagyu Beef with Mission Fig and Bone Marrow Mousse
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Poached Pear, Buttermilk Blue Cheese, and Smoked Almonds
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Steve Zimmerman on the History and Future of Dining Out in Houston
Title:
A Tale of Two Cities: The New Orleans-Houston Connection
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The Houston Rising Stars Award Winners and Why They Shine
Title:
Recipe for Success
Title:
Fly on the Wall: Houston Rising Stars Honorees Dinner at The Grove with Chefs Robert Del Grande, Claire Smith, and Mark Cox
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