Inside My Table #60 | Contents
ExcerptOn the coverThe icon-intensive scribbles of graphic designer/artist Chris Mayes were generated by pen in his journal during a summer road trip to the top of the Olympic Peninsula. The final composite of those drawings reflects 10 years of My Table’s history. Chris’s work can be viewed at www.chrismayes.com, and he can be reached through his site or toll-free, 888-606-0606. |
32 REHASHED: HOW NICE IS RICE
Houston is set in the middle of a large rice-producing area, so it seems natural that we would embrace risotto, the Italian rice dish. We asked three local chefs for their recipes.
Recipes by Alan Ashkinaze, Bruce McMillian and J. Antonio Morquecho
Chef portraits by Kim Coffman
36 THERE’S NO PLACE LIKE CHOCOLATE
Houston has a candy man for every taste—whether you like your chocolate with coffee and friends in a cozy settee or wrapped up to go in shiny paper and ribbons. There’s chocolate just for Aggies and chocolate race cars for kids, chocolate truffles for connoisseurs and body chocolate for lovers. Could it get any better than this? Pick a Houston shop and choc till you drop.
By Carla Rabalais
38 COVER STORY: OUR 10th ANNIVERSARY
Who would have believed it? That a black-and-white dining-out newsletter printed on a Xerox machine—we didn’t even use staples in the earliest issues—would become the little magazine that grew? We launched My Table in 1994 with 64 paid subscribers. The current edition is our 60th. Six issues a year, 10 years. Here’s a look back.
Illustration by Chris Mayes
72 JUST DESSERTS: CLASSIC AMERICAN ON SHEPHERD
Was James Fenimore Cooper a culinary de Toqueville when he described “the predominance of grease in the American kitchen, coupled with the habits of hearty eating, and (the) constant expectoration”? Have our dining habits changed much in 190 years? Our intrepid reviewer visits a Whataburger.
By Philip Willcox
12 TABLE TALK
12 LETTER FROM THE EDITOR
13 HOUSTON BITES BACK
Includes Letters to the Editor, Noteworthy Openings & Closings, Tasting the Town, On The Road, At Table with Annie Cater, Edible Etymology, Chefs & Their Moms, Man About Town & more
28 MR. ANON STROLLS DOWN MEMORY LANE
42 Index to our first 60 issues.
48 WINE & SPIRITS
Heady Days: Our Guide to Beer Bars
50 ¡SALUD!
A toast to Scott Spencer
54 GREAT CULINARY MOMENTS
What Did Jesus Eat?
58 WHAT’S BUZZING IN THE KITCHEN WITH …
Alan Stillman
60 LISTINGS Open Late
62 RESTAURANT REVIEWS
Bank
Beso
Shade
63 ADVERTISER DIRECTORY
