 The FTX Founding 50 Foodways Texas (FTX) was formed this week in a three day organizational gathering at Texas A&M. The founding group of 50 came from all over the state and included academics, chefs, food producers and food writers. They adopted this mission statement: The mission of Foodways Texas is to preserve, promote and celebrate the diverse food cultures of Texas. read more FTX: Foodways Texas » 
There is a roast beef poor boy topped with a fried egg on the brunch menu at Bistro Alex in the Hotel Sorella. It sounds awesome. And it would be–if the kitchen would provide you with a little gravy. I know, know, this fancy pants roast beef sandwich comes with gourmet peppercorn syrup, so it shouldn’t need gravy. But hey, the sandwich was still dry. When I asked for gravy, the kitchen sent out more syrup. What do Houston chefs have against gravy? read more Hey Chef: Pass the Gravy! »  
Chile relleno was the Wednesday special at Mi Abuelitas Homestyle Mexican Restaurant on 45th and Avenue O 1/2 in Galveston. It was served with beans and fideo for $7. Owner Sara Asocar worked as a waitress at El Nopalito, one of Galveston’s most popular Tex-Mex restaurants, for 17 years before Ike took that restaurant out. [...]
I am still thinking about the soft-boiled quail eggs with asparagus tips tossed in hollandaise (or was it bĂ©arnaise?) that I had at Chez Roux in February. It was one of those brilliant dishes that seems all the more inventive because you could pretty easily make it yourself at home. I think you can buy quail eggs at Central Market. And most of us can muster up a reasonable hollandaise in the blender. The real treat at Chez Rouz was meeting the legendary Albert Roux, the man who taught Gordon Ramsey how to cook. read more Chef Albert Roux Slumming in Conroe » 
New York food writer Ed Levine was in Houston over the last few days researching a new book that’s being written by the whole staff at his famous food blog Serious Eats. Ed and I are old friends. Levine once took me on a pizza tour of Manhattan that included a lot of great pizzerias I never heard of. He also introduced me to David Chang back when Chang was a humble, eccentric chef running an obscure little noodle joint almost single-handedly. I took Ed on a short food tour of Fort Worth last year when we were both in DFW for the Pillsbury Bake-Off. He was blown away by Babe’s Fried Chicken in Roanoke and Caro’s Tex-Mex. But I was really looking forward to giving Levine a grand food tour of Houston. read more More Serious Eats in Texas »  
Watch for more information about this Texas foodways group in [...] |
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