Editor's Table
"You Should Know"
Congratulations to Jennifer Ringer, our third big winner of tickets to the 2008 Tour de Champagne. We hope all winners enjoyed the food and champagne event.
In My Table’snew June-July issue (#85), on page 13, we listed Bob’s Steak & Chop House as closed. They are not. They are in bankruptcy protection
and in the process of becoming another concept, Mo’s, A Place For Steaks. However, they intend to remain open during the transition. _My
Table_ magazine regrets the error.
A La Carte
"The Plate Runneth Over"
Where, oh where, do we start?
- The U.S. Small Business Administration has selected Sara Brook, owner of Dessert Gallery Bakery & Cafe (3200 Kirby Drive), as 2008 Women in Business Chamption of the Year in Houston. Brook launched her first dessert business when she was 21 years old. In 1995, Brook launched Dessert Gallery Bakery & Café, which was quickly touted as Houston’s premier dessert bakery. Today the company is consistently recognized for having the “Best Desserts in Houston” in a wide variety of publications. In 2001, Brook received the prestigious “Pastry Chef of the Year” award at the Houston Culinary Awards, presented by My Table magazine. Visit www.dessertgallery.com for mouth-watering ideas on desserts and treats.
- We got an email from Ed Toles, former managing partner of Bob’s Steak & Chop House Houston advising of his resignation this past February. (As you may know, Bob’s in Houston is in bankruptcy). According to Mr. Toles, Bob’s former business partners have reached an agreement with “Mo’s. A Place for Steaks” for the current site to become Mo’s first Texas location. We’ll let you know when the doors open.
- As of May 1, Michael Scott Castell is the new executive chef at the original Brenner’s, 10911 Katy Freeway.
- Would you like to help stamp out hunger in Houston? On Saturday, May 10, during regular mail delivery hours, the members of the Houston chapter of the National Association of Letter Carriers will pick up non-perishable food items you place in or near your mailboxes for delivery to the Houston Food Bank. You may use pre-printed bags for your donations that are provided by Kroger and are in the May 7 Houston Chronicle. For more information and a list of the most needed food items, visit www.houstonfoodbank.org
- Were you able to help? As we noted in a previous edition, Sweet Tomatoes offered a sweet deal during March to raise money for the Muscular Dystrophy Association. A total of $7,300 was raised. Thanks for your support.
- Becks Prime has added a grilled Yellowfin Tuna sandwich to its menu to replace its swordfish sandwich. “We are always looking for ways to improve and enhance our diners experience,” stated Molly Voorhees, Director of Marketing and Growth of Becks Prime, “and with the latest information about the health risks of eating swordfish, we had to make the change.” Becks uses only line-caught tuna so no nets are used that could kill other marine wildlife.
- Speaking of Becks, are you hungry for one of their burgers or steaks? Becks will cater the NCAA Division II National Championship Spring Festival that will be held in Memorial Park, May 13-17. The NCAA Division II National Championship Festival will feature student-athletes being crowned champions in Men’s and Women’s Golf, Men’s and Women’s Tennis, Softball, and Women’s Lacrosse. By the way, Where The Locals Eat has selected Becks Prime as the best burger in Houston.
- Every Saturday, rain or shine, the Bayou City Farmers’ Market is open from 8 a.m. to noon at 3000 Richmond. In addition to farm-fresh produce and other items, this coming Saturday Gina Gunn will be performing a solo acoustic show at the market, featuring folk and original songs, accompanied by guitar, mandolin and flute. Gina
is well-known in New England music circles as the vocalist and bass player for Gina Gunn and the Bullets, a blues act that has been touring since 1995. - Chick flick, anyone? Gravitas ( 807 Taft, between Dallas and Allen Parkway) is offering a new spin on ladies’ night out. Starting on Tuesday, June 3, it is going to hold a weekly chick flick night every Tuesday throughout the summer. A themed, two-course meal will accompany each film. The meal and show starts at 7 p.m. with reservations suggested. Popcorn and cash bar drinks will be available. Call 713-522-0995 for more information and pricing.
- Been licking your lips as to who is the new executive chef at the downtown Morton’s? It’s Frank Lewis who arrives from Sullivan’s Steak House in Austin. Prior to that he worked for Dan McKluskey’s Steak House and Ruth’s Chris Steak House in Austin. Former Houston chef Donald Mutin Sr. has returned to Morton’s New Orleans.
- Sylvan Rodriguez Elementary School is the only Texas recipient of a Love Your Veggies™ Nationwide School Lunch Campaign grant sponsored by the makers of Hidden Valley Salad Dressings. The $10,000 (wow!) nutrition grant will help support the schools wellness initiative which increases access to, and consumption of, fresh fruits and vegetables. Rodriguez Elementary is the first elementary school in Texas to incorporate a full-time kitchen and gardening classroom where every student has hands-on experience from the seed to the plate.
- Paulie’s Restaurant is celebrating its 10th anniversary by giving away free t-shirts. Just visit its website at www.pauliesrestaurant.com, click on the birthday cake, print out the page, and bring it in to either location to get a free shirt. Paulie’s locations are 1834 Westheimer and 2617 W. Holcombe in Houston.
- Last, but not least, we want you to know that International Pickle Week (IPW) is May 16-26. We’re told the holiday started in 1948 by the Pickle Packers Internationa, Inc. trade association. Each day during IPW, you may go to www.pickleweek.com to learn of new pickle projects and dill-lectable recipes featuring pickles.
Culinary Calendar
"You're Going to Be Busy"
- Haak Vineyards & Winery (6310 Avenue T in Santa Fe) has started up its Sunday Concert series. From May 4 to October 12, they will have a musical event each Sunday and food available from their kitchen and deli cases. The Nash Family will perform on May 11th, Mother’s Day, when a large brunch will be featured from 11 a.m. to 2:30 p.m. Cost is $40 per person and $12 for children 12 and under. Call 409-925-1401, ext. 105, for reservations and more information.
- Fall Creek Vineyards in Tow, Texas, has a barrel full of events coming up in May, June and July. For example, for Mother’s Day they are offering “Fete Your Mother” on Sunday, May 11. This special luncheon paired with wine will begin at 11:30 a.m. with a second seating at 1:30 p.m. Cost of $40 includes food, wine and music. Call 325-279-5361 for reservations. Visit www.fcv.com for directions, and for other events in the coming months such as Memorial Day weekend, Burgers and Blues, and Grape Stomp.
- Tila’s Restaurante & Bar (1111 S. Shepherd) is offering a special menu for Mother’s Day on Sunday, May 11. Several appetizers, entrees and dessert will be featured, plus Champagnes and specialty drinks. Make reservations at 713-522-7654.
- Kiran’s (4100 Westheimer at Mid Lane) is celebrating its third anniversary and will feature a special Mother’s Day brunch buffet on Sunday, May 11. A special Tasting Menu also will be featured for dinner. The Mother’s Day brunch is from 11 a.m. to 2:30 p.m. and is $37.95 per person, with a price of $20 for children and complimentary for kids under five. Call 713-960-8472 for reservations and more information.
- Becks Prime will once again host Trees For Houston’s Arbor Day Awards and Annual Meeting at Becks Prime’s Memorial Park Golf Course Clubhouse at 1001 East Memorial Loop, on Tuesday, May 13 from 5:30 – 7:30 p.m. For more information about Trees For Houston and how they are keeping Houston green, please contact Abby Lambert, Director of Special Programs at 713-840-8733.
- Messina Hof Executive Chef Kenneth Ruud is offering a cooking class outlining Northern and Southern Italy culinary distinctions on Thursday, May 15, at 6:30 p.m. at the Vintage House restaurant at the winery and resort in Bryan, Texas. Price is $65++ per person. Call 800-736-9463, ext. 34, for more details and to make reservations. Messina Hof is located at 4545 Old Reliance Road in Bryan.
- On Saturday, May 17 from 11 a.m. to 4 p.m. Whole Foods Market and others will sponsor the 4th Annual Empty Bowls Houston. For a minimum $25 donation, attendees receive a simple lunch of soup, bread and water, and then may select a bowl from hundreds of one-of-a-kind, hand-crafted bowls donated by Houston area ceramists and craft artists. These are a reminder of the many empty bowls in Houston and around the world. The unique lunch fundraiser is a collaboration between artists, the Houston Center for Contemporary Craft and Lawndale Art Center. The event will be held at the two neighboring museums at 4848 Main and 4912 Main. For more info, visit www.emptybowlshouston.org
- Flat Creek Estate in Marble Falls presents The Houston Dairymaids Wine & Cheese classes on Sunday, May 18, at 12 noon and at 2:00 p.m. Five of Flat Creek’s wines will be paired with five artisan cheeses from all over Texas. Limited seating. $40 per person; certain discounts apply. Call 512-267-6310 for reservations and directions.
- On Saturday, June 7, Virginia Willis, famed cookbook author, will be sharing stories and recipes from her book, Bon Appetit, Y’all, at Central Market, 3815 Westheimer, at 6:30 p.m. For cooking class reservations, call 713-386-1700.
- Owner Donnette Hansen of The Rainbow Lodge, 2011 Ella Boulevard, will be celebrating Father’s Day for the Outdoorsman with a special menu of signature Gulf Coast Seafood and Wild Game all day Sunday, June 15. Brunch is served from 10:30 a.m. until 3 p.m, and Sunday Suppers from 5 p.m. until 10:30 p.m. For more information and reservations, call 713-861-8666.
Something Sweet
"Do The Macaroon Update"
A few months ago, we did a “Tasting the Town” in My Table on macaroons. Since then, we’ve made a delicious discovery: Maison Burdisso Macarons by Jackie Burdisso. You call it macaroon, she calls it macaron, but whichever; these are flat out spectacular to look at and eat. And talk about gift potential!
Burdisso’s authentic French macarons are created from an old recipe passed down from her family’s patisserie in the South of France. The petite treats are infused with natural ingredients like apricot, violet, lavender, and earl grey tea in eye-popping psychedelic colors and filled with mouth-melting buttercream, chocolate ganache or fruit reduction.
Snag these artistic marvels at Kuhl-Linscomb, the Midtown farmers market and the Rice farmers market. For custom orders, contact Jackie at burdisso1@aol.com
My Recipe
"Orecchiette with Braised Rabbit, Zucchini and Tomatoes"
Serves 6-8.
For the pasta:
24-28oz cooked orecchiette pasta
For the rabbit:
marinade-
4ea rabbit legs
4eagarlic cloves, crushed
2eashallots, chopped
2easprigs of fresh rosemary
2easprigs of fresh italian oregano
blended oil to cover
To sear-
1Tunsalted butter
2Tblended oil
Marinate over night. The next day, remove from the oil and season with salt and pepper. In deep saute pan, add enough oil to coat and 1T of butter. Brown the butter and sear the rabbit on all sides. Remove from the pan and drain off the excess fat.
To braise-
2cchopped onions
1cchopped carrots
1cchopped celery
1/4cchopped garlic
2cchopped tomatoes
2c white wine
2Qchicken stock
1/4cblended oil
1Tunsalted butter
1 eabouquet of rosemary, thyme, oregano and bay leaf
In the same pan or one of similar size, add the butter and oil, saute the carrots until well carmelized. Add the onions and celery and cook untilthey too have good color. Add the garlic and cook briefly, careful not to burn the garlic. Add the chopped tomatoes with juice to deglaze. Cook until nearly dry and add the white wine. Cook five minutes more and add the bouquet. Add the seared rabbit and enough stock to cover. Season with salt and pepper. Bring to a slow simmer and cover. Cook until the meat is tender and comes away from the bone easily. Remove from cooking liquid and set aside to cool. Meanwhile, strain cooking liquid through a fine sieve and reserve for service. When the rabbit legs are cool enough to handle, remove all the meat and reserve for service.
For the plate-
1 pintcherry or grape tomatoes sliced in half
2eazucchini sliced into thin ribbons lengthwise with the skin on
1T olive oil
1T butter
1/4cbasil, chopped
1/4cparsley, chopped
salted boiling water
cooked orecchiette
In a saute pan, heat the oil and butter. Add the tomatoes and cook briefly. Add the rabbit meat and toss to mix. Add the desired amount of cooking liquid to creat the sauce. Season with salt and pepper and finish with half the fresh parsley and basil. More butter may be added for a smoother consistency. Reheat the cooked orocchiette in salted boiling water. Drain and add to the rabbit mixture. Blanch the zucchini ribbons in the boiling water until tender and drain. Season with salt, pepper, parsley and basil.
For the plate, arrange the pasta and rabbit ragout in a bowl. Top with the zucchini ribbons and serve.
Kitchen Stuff
"Shelf Paper to the Rescue"
Have you invested in several, expensive, non-stick pans and want to keep the surfaces from being scratched when stacked in your cabinets?
Here’s a quick tip: Place cut-to-size sheets of shelf paper or parchment paper in between the skillets and pans to protect them. The thick, cushioned types work expecially well. Another option is to interleave dish cloths between the surfaces.
Of course, if you hang your pots and pans, well….never mind.
From the Wine List
"Spec's Embraces Austin"
Here’s good news for our Austin-area readers. Around August, Spec’s Wines, Spirits, & Finer Foods will open its fourth Austin-area store in the University Oaks Shopping Center off Interstate 35 at University Oaks Blvd. in Round Rock where IKEA and JC Penney are located. The address of the Round Rock store is 201 E. University Blvd., Suite 600. The other Austin locations are at 5775 Airport Blvd., 10510 N. Mopac and 4970 Highway 290 West. According to general manager Mike Sanford, the opening was scheduled for December 2007, but construction delays have pushed that to the summer of 2008.
Spec’s, of course, is an icon in the Houston area where it has more than 50 stores in the greater Houston/Beaumont area. The famous downtown warehouse store carries over 40,000 labels of wines, spirits, liqueurs, beers and finer foods, plus a walk-in cigar humidor offering over 900 cigars, and a major deli operation. The Austin, Round Rock, and new College Station stores aren’t as large as the Houston warehouse store, but still offer numerous wines, beer, spirits and deli products.
The company has been owned and operated by the same Houston family since 1962. The firm gets its name from the nickname of the original owner, Carroll “Spec” Jackson, whose eyeglasses (spectacles) were a distinctive item of his appearance. Current owners John Rydman and Lindy (Jackson) Rydman have run the operation since 1972. In a 2005 interview with them, they noted that their objective is to offer “cheap prices in female-friendly, easily shoppable stores” with lots of helpful staff.
At each location you’ll notice a bespectacled rabbit holding a flag as the logo. How did that come about? According to John Rydman, when “Spec” Jackson was getting ready to open his first store back in 1962 he was searching for an appropriate logo, a feature seldom used then by businesses. He had almost decided to use a smiling alligator when a monthly price journal from a local distributor showed up on his desk. It, for some unknown reason, had a rabbit holding an umbrella on the cover. He looked at it and said “Nobody can hate a rabbit,” and decided to drop the alligator and use a rabbit as his logo. He also replaced the umbrella with a flag.
His statement seems to have been right since then and, except for its competitors, probably nobody can hate Spec’s.
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Copyright My Table magazine, 2010
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