A La Carte
"Dis, Dat, d'Other"
Lazywood Press, publisher of My Table, announces that you may now pre-order The Ultimate Food Lover’s Guide to Houston on amazon.com. This is the guide you’ve been waiting for! Bars, restaurants, bakeries, organic markets, etc. all described by My Table’s editors. Go to the following link to order. Guide
There’s an exciting Summer Spectacular Tasting Menu being offered at Bistro Lancaster (701 Texas Avenue) by award-winning Executive Chef Jamie Zelko for parties of four or more. The menu is available for Tuesday thru Saturday evenings, now through Labor Day, and includes specially paired wines. Chef Zelko will personally describe each course throughout the evening. $125/person. Call 712-228-9500 for reservations.
RA Sushi Bar and Restaurant is featuring an array of specialty cocktails this summer. Included are such taste tempters as Tsunami Punch, Moanin’ Mango and Effen Around in The RA. RA is located at 3908 Westheimer Road.
There’s a movement afoot to make the Sazerac Cocktail the official Cocktail of New Orleans. This is sponsored by the non-profit New Orleans Culinary and Cultural Preservation Society and Tales of the Cocktail. If you’d like to support the proposed legislation in Louisiana, contact Ann Tuennerman at 504-948-0511 or ann@talesofthecocktail.com.
Former White House Executive Chef, Walter Scheib, will make a personal appearance at Hotel Granduca for an evening reception benefiting The Brilliant Lecture Series on Thursday, August 14, from 6:30 to 8:30 p.m. Chef Scheib will be on hand to share his White House experiences, feature some of his White House recipes and sign copies of his book. Hotel Granduca is located at 1080 Uptown Park Blvd. Cost of $100/person with all of the proceeds benefiting The Brilliant Lecture Series. To make reservations, call 713-418-1000.
Kiran’s Restaurant and Bar emailed us to say that beginning Monday, June 9, they will be open for lunch on Mondays. Kiran’s is located at 4100 Westheimer at Mid Lane.
Fleming’s Prime Steakhouse & Wine Bar (2405 W. Alabama), long known for its offering of 100 wines by the glass, is now offering a new list focusing on “green” wineries that practice sustainable farming. Over 70% of the wines featured on the 2008/2009 list are “green” which also include organic and biodynamic farming. To celebrate the new Fleming’s 100, wine lovers can enter to win the 2008/2009 exclusive one-hundred bottle collection until July 30, online at www.flemingssteakhouse.com/100
Sorry to hear that Antone’s Market River Oaks Cafe at 2311 W. Alabama has closed. Evidently the upscale market didn’t catch on with consumers as much as did Antone’s po’ boy sandwiches at other locations.
It’s now squash blossom season and Executive Chef Hugo Ortega of Hugo’s (1600 Westheimer) is offering a special squash blossom menu at the award-winning restaurant, 1600 Westheimer. In order to keep a steady supply of blossoms, Hugo’s has found special growers in Houston and California that will keep the restaurant well-supplied throughout the squash blossom season. For reservations, call 713-524-7744.
Hot? Tired of Hot? You may want to try La Paletera’s new fresh fruit sherberts. Known for its paletas (fresh fruit popsickles), fresh fruit cups and a rich, creamy variety of specialty ice creams, La Paletera has quietly been selling some designer sherberts made with the same fresh ingredients they use in the other products. The new designer sherberts are Lime, Tamarindo and Strawberry. In Houston, La Paletera is located at 5720 Bellaire and 1811 Wirt Road at Longpoint.
Culinary Calendar
"For Your New Palm"
The Texas Reds Steak and Grape Festival will be showcased in Bryan from Friday, June 20 through Sunday, June 22. The Texas Reds Steak and Grape Festival will showcase the best of the “reds” that Texas offers: red wine and red meat. The 2008 festival kicks off with a day-long wine tasting on Saturday, June 21 featuring all types of wine including Texas reds. Sixteen award-winning wineries are participating in the tasting, including Messina Hof Winery. Messina Hof is hosting a Texas Reds Jazz Brunch, offering a shuttle service to the Messina Hof Winery, and participating in the second annual festival. An expected 30 cooking teams will compete in the steak cook-off on Saturday. The festival will be held in downtown historic Bryan. For tickets and more information, visit www.texasredsfestival.com or call 979-209-5528.
Haak Vineyards and Winery are offering “Tapas in the Cellar on Saturday, June 21 from 6:30 to 9:30 p.m. Come enjoy wine, tapas, and the mellow instrumental jazz of the Horton Duo. There will be four specially prepared courses of tapas. Price is $30/person, not including Haak wine. For reservations call Angela Parker at 409-925-1401, ext. 105. The Haak Winery is located at 6310 Avenue T in Santa Fe, Texas 77510.
If you are in the mood for a different kind of Texas two-step, then head out to Fall Creek Vineyards “Burgers ‘n Blues” Independence Day Celebration, Saturday, July 5 from 11:00 a.m. to 5:00 p.m. You’ll have a chance to enjoy a pairing of some unique Texas art and fine Texas wine, showcasing local Texas artists. The event is free, but grilled plate lunches are available with advance reservation at $15 for adults and $6 for children by calling 325-379-5361. The adult menu includes a sizzling chicken breast or beef burger with potato salad, chips and cookie. The children’s menu includes a hot dog, pickle, chips and cookie. For more information and directions, visit www.fcv.com.
Diane Morgan will be sharing stories and recipes from her book, Grill Every Day, 125 Fast-Track Recipes For Weeknights At The Grill at Central Market Houston, 3815 Westheimer, at 6:30 to 9 p.m. on Thursday, August 7. Class fee is $65.00. For cooking class reservations, please call 713-386-1700.
Kitchen Stuff
"The AeroGarden"
A cool device we recently came across is the AeroGarden. Imagine growing fresh salad greens and herbs right at your fingertips year round. No dirt and no green thumb needed. Just drop in one of the pre-seeded grow pods, add water and the pure, organic-based nutrients, and you’re off to the races. The device even tells you when to add water and nutrients, and turns the grow lights on and off automatically to maximize growth. Price is about $150, with seed kits, including groumet herb, cherry tomato and salad greens, about $20 each. Available at Hollandaze Gourmet in Georgetown (512-864-0076) and other fine kitchen supply stores.
My Recipe
"Tortilla Espanol"
Serves 10 to 12
Ingredients:
2 large potatoes
3 large eggs
1 medium white onion, minced
1 garlic tooth
Salt to taste
Preparation: Peel and chop potatoes into bite sized pieces. Pan fry in extra virgin olive oil till golden brown. Add one garlic tooth for flavor. Set potatoes aside. Peel and chop onions. Remove some of the oil and fry place in pan until onions are translucent. Set onions aside with potatoes. Remove and discard oil. Beat eggs and blend in potatoes and onions and mix well. Wipe skillet clean. Add a small puddle of extra virgin olive oil. Heat and add mix which oil is hot. Lower flame to a modest level. Giggle the pan to make sure the omelet isn’t sticking. (I have my favorite pan that is broken in, but you can use Teflon or Pam, and I wouldn’t call it cheating!) You’ll know it’s ready to be flipped when the edges are golden brown. To flip over, remove pan from flame, place a same sized plate over the top (use long gloves) then with both hands quickly turn the pan over and let the omelet on to the plate. Set the pan down and slide the omelet back into the pan. Use a spoon or spatula to pat down the omelet pressing some of the oil and air out. Reduce heat to minimum. Give it a couple of more minutes with low heat to make sure the inside get cooked. (Some like it drippy inside, but others like it firm.) You might want to flip over again to make sure you have an even golden burn on each side. I usually add salt at each step, but you can add it to the mix. Salt to taste could mean different things to different people, but this dish does well on the salty side, so don’t be too shy.
Something Sweet
"What's New at Gelato Blu?"
The good news is there’s always something new! Here, the specialty is authentic Italian gelato, creamy, intense and homemade, and the owners are so passionate about freshness that the fruity flavors rotate on a daily basis, sometimes even by the hour. A few of our favorite flavors include Mandarin, tiramisu, coconut, macadamia nut, raspberry cream, lemon custard, and peach cognac. Sorbetto is also on the menu, made with ice and fruit juices but no milk or cream. Try the invigorating margarita sorbet, jalapeno lime sorbet, or the tequila sunrise for an adult lift. Get your fix in a cup, cone, or a pint to-go. Two pints to-go is even better for combating our sweltering summer heat. (www.gelatoblu.com 5710 Memorial Dr., #B, 713-880-5900.)
Out on the Town
"A Visit to TTR Reserve Room"
On June 3 I was invited to visit the Reserve Room at The Tasting Room at Uptown Park. Let me state right away that I was treated like a king and the food and wine were complimentary—but everyone else there seemed to be treated like kings also.
The location is 1101-18 Uptown Park Blvd. and the Reserve Room is in the space formerly occupied by TTR’s gourmet food store and deli. Softly lit and full of overstuffed leather chairs and banquettes, it is a room definitely designed for comfort. And for a definite upscale time, with wines starting at $50 per bottle.
Head Sommelier Tony Elsinga brought me two delicious wines: a lesser-known Chablis and a Shea Oregon Pinot Noir. Both complemented very nicely the sampler menu provided by new executive chef Steve Super who hails from Stowe, Vermont where he owned a 60-seat restaurant before moving to Houston. Super is not only a great food master, but a very nice, agreeable guy who should work well in the the Reserve Room kitchen.
While working on a new menu, Super provided me a 5-course sampler menu which included:
- Amuse. Marcona Almond and Bleu Cheese, bruleed date with white balsamic reduction and crispy pancetta.
- First. Seared scallops with melted leeks and onions in a Sherry cream sauce topped with crispy leeks.
- Second. Drilled Texas peach on red wine-dressed greens with Humbolt Fog cheese and toasted pine nuts.
- Third. Seared breast of duck with asparagus and basic risotto, haricot verts with a white Port vine de glace
- Fourth. Chocolate and Valencia orange pot o creme.
All of these sample portions were outstanding and the ambience was posh and quiet. My meal was highlighted by the unanticipated and very enjoyable company of old friend Jerry Lasco, president of TTR. All in all, a very enjoyable evening that leads me to recommend the Reserve Room for your next upscale dining opportunity. The phone number is 713-993-9800 for reservations and more information.
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Copyright My Table magazine, 2008
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