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