A La Carte
"Get 'Em While They're Hot"
Houston’s “hot” Catalan Food and Wine has been named by Esquire as one of the “Best New Restaurants in America.” The llist is compiled by famed food writer John Mariani. Quality of food ranks above all else, followed by decor, wine list and service. The restaurant is the creation of chef Chris Shepherd, sommelier Antonio Gianola, and restauranteurs Charles Clark and Grant Cooper of Ibiza fame. The accolades for Catalan are in the November issue of the magazine. For more information about Catalan, go to www.catalanfoodandwine.com.
Things are hoppin’ at the Omni Houston Hotel, located at 4 Riverway in the Galleria/Uptown area. Here’s some of what’s going on (see Culinary Calendar also):
- The hotel recently won an Inner Circle Award from Association Meetings magazine. Winners are selected based on their quality of food and beverage, flexible function space, high level of service, and overall meeting ambience. The hotel was one of just 40 hotels, and the only one in Houston, selected for this honor.
- The new catering director at the Omni is Daniel Cornelius. He comes to Houston from Colorado and has more than 20 years’ experience in corporate and professional management, along with catering, hotel management, conference and facilities positions.
Bayou City Farmers’ Market, a project of Urban Harvest, continues to offer fresh veggies, eggs, meats, breads, and more at their location in the back parking lot at 3000 Richmond. The market is open Wednesday from 4-7 p.m. In addition to grabbing some goodies for your pantry, come out and hep them string some holiday lights. Winter’s on the way!
Culinary Calendar
"Write These in Ink"
November 1 Omni Houston Hotel and Omni Houston Westside host the Sumptuous Flavors of Argentina until February 29, 2008. From succulent barbequed meatsto sweet dulce de leche, all dishes will be authentically prepared by the Omini’s chefs. Argentina wines also will be featured including Torrontes and Malbec. This offering will be the fifth in an annual series of Flavors of the World programs designed to expose chefs and their guests to various world cuisines. For more information, call the Omni Houston Hotel at 713-871-8181.
November 6 Restauranteur John Watt of Prego will host a special wine dinner at 7 p.m. in the restaurant’s private wine cellar. The dinner will benefit the local theatre company, Mildred’s Umbrella. The five-course dinner will range from Caramelized Tomatoes with Buffalor Mozzarella dn Balsamico to Warm Apple Crostade with Brown Sugar Ice Cream, and will include wines from Prego’s cellar. Cost is $100 per person; seating is limited. Call 713-529-2420 for reservations and more information.
November 10-11 Got your boots and wine glasses shined? The fifth annual Houston Livestock Show and Rodeo International Wine Competition gets underway. The top winners will be recognized at the Rodeo Uncorked! Roundup and Best Bites Competition on February 18, 2008, at 7 p.m. on the floor of the Reliant Astrodome. Guests will get to sample the champion wines and signature appetizers from area restaurants and caterers. All champion wines will then be auctoned at the Wine Auction and Dinner on March 4, 2008. Entries are being accepted through October 30. For more info, visit www.rodeohouston.com.
December 8 The Black Swan bar, located in the Omni Houston Hotel at 4 Riverway, will host a holiday party with the theme of “Get a Date Before ‘08” to help singles find that special someone for holiday parties and to ring in the New Year. The event will start at 8 p.m. and go to midnight. The event is free for Houston Single Source members and only $15 for the general public. To RSVP and for more information, email Denise@HoustonSingleSource.com or 713-630-0546.
For more events, check the latest Calendar of Culinary Events from My Table by clicking on Calendar
My Recipe
"Just in Time for Dia de los Muertos"
Costumes, candy and cemeteries usually conjure up images of Halloween. These traditions are also characteristic of the Mexican holiday Día de los Muertos, or Day of the Dead. This celebration takes place each year from October 28th through November 2nd, and honors loved ones who have passed away; not with mourning, but with drinks, dancing and tasty Mexican treats. Here are a couple of Día de los Muertos cocktails courtesy of Tequila Don Julio and San Francisco-based mixologist Duggan McDonnell.
Smoky Diablo
Spice things up with the chili-infused flavors of this festive cocktail! The citrus notes of Tequila Don Julio Blanco complement the limoncello and grapefruit juice, while the agave nectar offers a gentle sweetness and balances the acidity. Serve in a chili-salt rimmed highball glass and a sprinkle of chili powder over the ice for a smoky cocktail.
Ingredients:
1 1/2 ounces Tequila Don Julio Blanco
1/2 ounce limoncello
1 ounce grapefruit juice
1 teaspoon agave nectar
1/2 teaspoon dark chili powder
Ice cubes
Orange peel for garnish
Preparation:
1. Add Tequila Don Julio, limoncello, grapefruit juice, agave nectar and ice in a cocktail shaker. Shake well.
2. Strain contents into a tall glass filled with ice. Sprinkle dark chili powder over ice and garnish with orange peel.
Optional: Rim glass with chili powder and salt mixture before pouring contents into glass.
Black Widow
For those who have a sweeter palate, try this crisp concoction of blackberries, basil and Tequila Don Julio Blanco. Add agave nectar and fresh lime juice to the muddled fruit and herbs for a truly unique cocktail. Try serving this colorful elixir to your guests in a stemless Martini glass with a basil-wrapped blackberry.
Ingredients:
1 1/2 ounces Tequila Don Julio Blanco
1 ounce fresh lime juice
1 teaspoon agave nectar
3 blackberries
4 basil leaves
Ice cubes
Preparation:
1. Muddle 2 blackberries and 3 basil leaves in a Boston shaker.
2. Add Tequila Don Julio Blanco, fresh lime juice, agave nectar and ice into shaker. Shake well.
3. Strain contents into stemless martini glass over ice and garnish with a blackberry and basil leaf on a toothpick.
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