Celebrating the taste of Houston, the culinary team from Aramark unveiled some of the food available during Super Bowl Week.
To celebrate the many flavors the great state of Texas has to offer and Houston’s thriving culinary scene, Aramark offers a plentiful menu.
Students from the culinary program at Westside High School unveiled their specialty item: The Bayou City Banh Mi 51.
The ATL Fried Chicken Stak — Crisp waffles fries, topped with Buttermilk Fried Chicken, Peach Marmalade BBQ Sauce, Sour Cream and Green Onions.
Beantown Griller — slow cooked Tri Pot Roast, Sweet Carmelized Onions, Cabot Cheddar Cheese on Whole Grain Bread. Served with a side of Bacon Infused Baked Beans.
For more information or reservations, please call 713-528-3474, or visitwww.TonyMandolas.com
Roasted Turkey $56.99
Broccoli Casserole $16.99
Candied Yams $16.99
Cornbread Dressing $14.99
Creamed Spinach Casserole $16.99
Fresh Cranberry Sauce $13.99
Green Bean Casserole $16.99
Parmesan Potatoes $16.99
Quart of Gravy $9.50
Banana Key Lime Pie $32.00
Bread Pudding $20.00
Pumpkin Pie $20.00
1 full pan of Grandmas Meat Lasagna $72.00
“Make it a meal” options: (feeds 6-8 people)
1 Cajun Fried Turkey with 3 sides and a choice of Bread Pudding or Pumpkin Pie $150
1 Roasted Turkey with 3 sides and a choice of Bread pudding or Pumpkin Pie $145
Sunday-Tuesday: 11am – 9pm
Wednesday-Thursday: 11am – 9:30pm
Friday-Saturday: 11am – 10:30pm
|Leave the Holiday Cooking to Hotel Granduca Houston
with a Thanksgiving Day Brunch Featuring Italian Accents
At Ristorante Cavour
Round up family and friends on Thanksgiving Day to kick off the holiday season with an extravagant buffet prepared by Chef Enrico Glaudo
|November, 2016 (Houston, Texas) – It’s everyone’s favorite time of year and Hotel Granduca Houstonis celebrating in distinctive style with a Thanksgiving Day Brunch like no other. Round up family and friends for a festive feast with rich Italian flavors within the beauty of Ristorante Cavour, a serene setting for fine dining and one of the “Best Brunches” in Houston.
Combining the traditional ambiance of an Italian Palazzo with rustic Texas charm, Hotel Granduca Houston is the premier destination for locals and out-of-town guests alike in one of the city’s most exclusive neighborhoods. Thanksgiving Day Brunch at Ristorante Cavour will unfold on Thursday, November 24, from 11am-3pm. Cost: $85 per person, $40 for children 5 to 12 years of age, plus tax and service.
Highlights of Executive Chef Enrico Glaudo‘s holiday brunch menu include:
With the long Thanksgiving weekend, Hotel Granduca Houston invites guests to stay awhile at their residential-style retreat. Enjoy good times and holiday shopping in the city and make family memories that last a lifetime with the Reconnect with … Your Family package, which includes:
By Tom Flynn
Photography by Erin Wiese
Vegas’ bad boy of cuisine, Chef Jeff Henderson, flies into Bush Intercontinental Airport, where I await in passenger pickup. “I’m at door C-101,” he texts. “Black guy with a bald head.” Many black gentlemen with bald heads exit C-101 and wonder why I’m waving at them before one recognizes my white SUV and red shirt, and heads my way. After quick introductions, I ask, “Can you be a little more descriptive next time? Like, I’m a tall black guy with a black chef’s shirt and designer luggage.” This is the beginning of Shop, Chop, Cook and Eat, the Chef Jeff Experience.
The 6’2” Henderson has a history. His first career in sales earned him $35,000 a week, and a 19-year sentence in a federal institution. Henderson was never a user, just a seller from the Los Angeles projects. During his extended vacation from mainstream American life, Henderson did a lot of soul searching, realized he was not a victim, took responsibility for his actions and then decided to learn how to cook. Before he finished his parole, Chef Jeff had cooked his way through L.A.’s best restaurants and landed a job in Las Vegas at Caesar’s Palace, where he was voted Las Vegas’ Buffet Chef of the Year. He moved on to head chef at the prestigious Café Bellagio, the first African American to hold that position. Then he wrote a New York Times best-selling book about his life, appeared on The Oprah Winfrey Show and with Steve Harvey, starred in his own Food Network TV show and became a prolific public speaker.
Now he’s riding shotgun in my SUV as we head to Central Market. This is my Christmas present from my wife, the Chef Jeff Experience. We’ll be working side by side to cook a four-course gourmet meal for six. It turns out we have a lot in common. We’re both in our 50s, have three-year olds (him, one girl; me, two identical boys), extended careers in sales (mine, legal) and public speaking, and both love cooking and our wives. Whatever earned his bad-boy reputation is long gone, and we’re looking forward to having some fun.
I love grocery stores. Between 1977 and 1984, I worked every position from sacker to store manager—it was my first career. I still study how shelves and displays are set as I walk the Montrose area H-E-B and Disco Kroger. Part of the Chef Jeff Experience is learning to navigate a store and select the best ingredients. Ten minutes into our trip, he confesses a little frustration; I know this Central Market better than he does. “No worries, Chef. I know the store in your neighborhood better than you do, and I’ve never been there,” I reply. But the big guy has a presence, and a lot of heads turn as my famous new friend selects fresh fruits and veggies, along with jumbo lump crab meat, sea bass and a rack of lamb.
He is a little distant on the ride from the store to the house, and I realize he’s thinking of the magnitude of his task. He’s walking into a kitchen he has never seen, with a guy he just met, to produce a meaningful culinary experience for six people who are showing up in a few hours with high expectations. Wow! He has little clues of the appliances, utensils or pantry goods available. I ask him why he stresses himself out like this. “I left the Café Bellagio 28 days after appearing on Oprah and became a public speaker. This project keeps me in the kitchen and keeps me cooking,” he says.
And he’s in luck. We have a large, gorgeous kitchen with every gadget and pantry item a chef could need. He becomes the general of our two-man army, requesting stations for each dish on the menu and setting up a restaurant-style assembly line in my home kitchen. My first prep task is cutting corn off the cobs. “What’s next, Chef?” “You’ve got to do every ear,” he replies. “I did.” It goes the same way with the potatoes. He looks at my work, and lets out a chuckle and a little sigh of relief. “I didn’t know you had good hands. We’ve got plenty of time.”
Chef Jeff’s photographer shows up before mine (again, we have a lot in common) and starts documenting our progress. They sneak out to the store and come back with flowers; I get a vase. “We don’t need a vase, these are for us. We’re going to add some class to these pictures,” says Chef. We break the flowers down and put a little Mason jar filled with tulips at each workstation. I’m in the middle of chopping sausage for our crab chowder, when Chef asks me to join him at the stove. “You ready, Bobby?” he asks his photographer, now turned videographer. Without warning, Chef puts his arm around my shoulders and turns from being a contemplative chef into the Food Network star. “Hey, all right y’all, Chef Jeff here with my friend Tom in his mac daddy kitchen in Houston, Texas, cooking up some amazing…” Next thing I know, I’m being interviewed about travels and culinary experiences in front of a live camera!
The chef and Food Network star becomes host, server and entertainer as our guests arrive and sit for dinner, sharing his life lessons between courses. The food is phenomenal, the experience one of a kind. And it never really ends.
You can learn more about Shop, Chop, Cook and Eat, the Chef Jeff Experience by visiting www.chefjefflive.com. But for now, check out the recipes here.
STARTER: Watermelon Cube with Minted Citrus Salad
1 cup water
1 cup white sugar
12 mint leaves
½ kiwi, peeled and diced
½ peach, peeled and diced
½ Meyer lemon, peeled and segmented
8 strawberries, cored and diced
½ cup fig-infused balsamic vinegar
6–8 (1-inch) cubes chilled seedless watermelon
1. Make a simple syrup: Combine the water and sugar in a small pot and bring to a simmer while stirring, until the sugar dissolves, about 8–10 minutes. Poor the syrup into an 8-ounce jar and let cool; reserve the remaining syrup for the dessert.
2. Roughly chop the mint leaves, wrap in cheesecloth and tie with butcher’s twine. Add the mint bundle to the syrup, secure with a lid and refrigerate overnight.
3. Add the diced kiwi, peaches, lemon and strawberries to a small bowl and let stand so the flavors blend.
4. Add the vinegar to a 10-inch sauté pan over low-medium and reduce by half or until the desired thickness is achieved. Remove from the heat and let cool.
5. Cut small cavities in the watermelon cubes, about ¼-inch deep, using a sharp knife or small melon-ball scoop. Add a little dollop of the fruit mixture atop each watermelon cube. Drizzle with ½ teaspoon minted simple syrup.
Plate it Perfectly: Dip a small pastry brush into the reduced balsamic and paint a stripe on each plate. Place a watermelon cube in the center of each stripe. Top with a sliver or 2 of julienned mint leaves.
Appetizer: Louisiana Lump Crab–Sausage Chowder
1 stick unsalted butter, plus 2 tablespoons, divided
1 pound smoked turkey or hot pork sausage, cut into ¼-inch cubes
½ cup all-purpose flour
½ yellow onion, diced
3 celery ribs, diced
½ green bell pepper, diced
½ jalapeño, seeded and minced
3 tablespoons minced garlic
Salt and black pepper to taste
¼ cup Riesling wine
2 (8-ounce) bottles clam juice
2 (32-ounce) containers low-sodium chicken stock
2 bay leaves
1½ cups heavy whipping cream
1 pound jumbo lump crabmeat, cleaned
Cajun seasoning to taste
½ cup oyster crackers for garnish
1 tablespoon finely chopped chives for garnish
2 tablespoons grated Manchego or Parmesan cheese for garnish
1. Melt 1 stick butter in a stockpot over medium. Add the sausage and continue stirring until caramelized. Add the flour and stir constantly until the flour begins to turn brown. Add the vegetables and garlic, cooking until softened. Season with a nice pinch of salt and pepper.
2. Slowly stream in the wine, clam juice and chicken stock and add the bay leaves, stirring constantly to dissolve the flour mixture. Bring to boil, then reduce the heat and simmer uncovered for 35–45 minutes, or until slightly thickened.
3. Add the heavy whipping cream and simmer for 12–15 minutes. Season with salt and pepper and set aside.
4. Meanwhile, brown the remaining butter in a sauté pan over medium. Gently fold in the crabmeat and sauté until warm. Add Cajun seasoning to taste.
Plate it Perfectly: Ladle the soup into bowls, garnish with oyster crackers and chives; top with big lumps of crap and freshly grated cheese.
Main Course: Herb-Encrusted Rack of Lamb
1 (6-bone) rack of lamb, trimmed and Frenched
Kosher salt and black pepper for rubbing
Cajun Seasoning for rubbing
2 tablespoons olive oil
1 cup Italian breadcrumbs
1 tablespoon freshly minced rosemary
1 tablespoon Dijon mustard
2 cloves garlic, minced
1. Liberally season the lamb with salt, pepper and Cajun seasoning.
2. Heat the olive oil in large cast-iron skillet over medium-high and sear the lamb until all sides are golden. Remove from the heat and set aside for 1 hour.
3. Preheat the oven to 375°F.
4. Combine the breadcrumbs and rosemary in a small bowl and set aside.
5. Rub the fat cap of the lamb with the mustard and garlic, then pack with the breadcrumb mixture.
6. Bake until the internal temperature reaches 118°F–120°F, slightly past medium-rare. Let rest for 15 minutes and cut into individual chops.
Main Course: Barbecue Chip–Encrusted Chilean Sea Bass
1 (3-pound) Chilean sea bass fillet
3 tablespoons olive oil, plus more as needed
Kosher salt and black pepper to taste
8 ounces barbecue kettle chips
2–3 tablespoons olive oil
1. Preheat the oven to 350°F. Cut the fillet into 6 pieces and remove the skin and lingering bones.
2. Heat the oil in a cast-iron skillet over medium-high. Working in batches, sear the fillets, until the bottom sides are brown and crispy. Meanwhile, season the top sides with salt and pepper.
3. Remove from the heat and let rest on a paper towel–lined plate, crispy side up.
4. Place the chips in a food processor and grind to a breadcrumb texture. Using a pastry brush, paint the seared sides of the fillets with olive oil and top with the chip crumbs.
5. Transfer the fillets to a baking pan and bake for 12–15 minutes, or until desired doneness. Remove from the oven and set aside.
Pair it Perfectly: Cote du Rhone Blanc
Main Course: Corn and Bacon Maque Choux
½ pound thick-cut smoked bacon, diced
10 fingerling potatoes, quartered
1 large carrot, peeled and small diced
2 tablespoons unsalted butter, plus more if needed
1½ tablespoons freshly minced garlic
½ yellow onion, diced
3 celery ribs, diced
½ green bell pepper, diced
½ yellow bell pepper, diced
1 jalapeño, seeded and diced
6 baby portabella mushrooms, stemmed and quartered
5 ears corn on the cob, kernels removed
1 bunch Swiss chard or collard greens, cut into 1-inch pieces
¼ cup chicken stock
Salt and black pepper to taste
Parsley sprigs for garnish
1. In large sauté pan, cook the bacon over medium-high until caramelized. Add the potatoes and carrots and cook until they begin to brown.
2. Add the butter, garlic and remaining vegetables and cook for 8–10 minutes, stirring often until desired doneness is achieved. Add the chicken stock. Season with salt and pepper.
Plate it Perfectly: Neatly place 1⁄3 cup maque choux in the center of each plate. Top with sea bass, then prop the lamb chop against the fish, bone pointing up. Garnish with parsley sprigs.
Dessert: Citrus Berry Parfait
½ quart heavy whipping cream
1 tablespoon honey
2 tablespoons sugar
2 teaspoons ground cinnamon
1 pint strawberries, hulled and diced
½ pint blueberries
1 orange, zested
¾ cup simple syrup (see watermelon starter recipe)
¼ Angel food cake, medium diced
8 ounces candied pecans or walnuts, roughly chopped
Mint leaves for garnish
1. Place a glass or stainless-steel bowl and the carton of whipping cream in the freezer for 30 minutes.
2. Pour the cream into the chilled bowl and add the honey, sugar and cinnamon. Whip with a wire whisk, until soft peaks form.
3. Combine the fruit and zest in a medium bowl and add the simple syrup; toss gently.
Plate it Perfectly: Make parfaits by layering the fruit mixture, angel food cake, chopped nuts and whipped cream in 8-ounce mason jars. Top with whipped cream and mint leaves. Serve with long spoons.
While most people think of Ceviche as a dish made with ocean seafood, this recipe demonstrates the cultural diversity of the dish. Peruvians incorporate potatoes and corn – two major staples of the Peruvian diet – as well as lake trout. The result is delicious. And there is no better place to enjoy it than at the foot of the world’s #1 landmark: Machu Picchu
A Ceviche and Pisco Sour class is included, complimentary, for all guests at Sumaq Machu Picchu Hotel (www.sumaqhotelperu.com).
Recipe for 1 portion of ceviche
-6 oz. trout
-3 tablespoons lime juice
-3 tablespoons morrón pepper sauce
-1/2 teaspoon ground garlic
-1/2 teaspoon ground ginger
-1/teaspoon chopped cilantro
-1/4 red onion sliced julienne
-1/4 Peruvian corn
-Salt & Pepper to taste
Garnish: lettuce, corn, limo hot pepper rings, yam strings.
Cook the corn with some anise seeds, brown sugar, and lemon juice. Cook the sweet potatoes, then peel them and cut them into matchsticks. Marinate the trout in lemon, salt, pepper,
cilantro, garlic, ginger, and onion. After two minutes, marinate again adding the pepper. Add ice cubes to the preparation to preserve freshness and lower the marinade’s acidity. Remove ice. Garnish with lettuce, onion, hot chili peppers cut into rings and crispy yam strings.
AIDS FOUNDATION HOUSTON’S ANNUAL “DINING OUT FOR LIFE”
EVENT IS LESS THAN TWO WEEKS AWAY
More than 40 Houston-area restaurants (and counting) will participate in the annual fundraising event, presented by Gillman Subaru
HOUSTON, TEXAS — For one day in April—Thursday, April 28, 2016—Houston-area restaurants are donating a percentage of sales to AIDS Foundation Houston (AFH) through their participation in the annual nationwide event, Dining Out for Life. Gillman Subaru is the presenting sponsor for this year’s event, which is hosted by chair Michael Pearce and honorary chair Jessica Rossman.
Guests interested in supporting AIDS Foundation Houston can enjoy breakfast, lunch or dinner throughout the day at one of more than 40 participating restaurants (and counting). A portion of the proceeds support AFH’s programs and services that help thousands of Houstonians living with HIV/AIDS.
“Year after year, we are impressed by the outpouring of support by restaurants and diners alike,” said Kelly Young, Chief Executive Officer of AIDS Foundation Houston. “We can end HIV/AIDS within our lifetime, and Dining Out for Life helps raise funds and awareness that gets us closer to that goal. All you have to do is go out to eat.”
In 1991, an ActionAIDS volunteer in Philadelphia created Dining Out for Life. Now the event is produced in 60 cities throughout the United States and Canada, with more than 3,000 restaurants donating a portion of their proceeds from this one special day of dining. AIDS Foundation Houston has participated in the event since the inaugural year, raising thousands of dollars in support thanks to a mandate that ensures funds raised locally stay local.
The 2016 participating restaurants offer something for everyone. As of April 14, 2016, participating restaurants are:
360 at Houston City Club
Allen’s Landing at The Houston Club
Araya Artisan Chocolate — River Oaks
Araya Artisan Chocolate — Uptown Park
B & B Butchers and Restaurant
Barnaby’s – Downtown
Barnaby’s – Heights
Barnaby’s Cafe – Midtown
Barnaby’s Cafe – Museum District
Barnaby’s Cafe – Original
Barnaby’s Cafe – River Oaks
Barnaby’s Cafe – Woodway
Bay Oaks Country Club
The Durham House
El Tiempo on Montrose
El Tiempo Cantina on Westheimer
El Tiempo on Navigation
EQ Heights Coffee and Social House
Fleming’s Prime Steakhouse – River Oaks
Harold’s Restaurant, Bar & Terrace
Hearthstone Country Club
The Island Grille at The Clubs of Kingwood
Last Concert Cafe
Magnolia at The Houston Club
Mitchell’s 74 at Tournament Course at The Woodlands, CLUBCORP
Niko Nikos – Montrose
The Point Bar and Grille at the Club at Falcon Point
Prohibition Supper Club & Bar
Red Ox Bar & Grill
Songkran Thai Kitchen – Uptown Park
South Shore Harbour Country Club Grille
Tacos A Go Go — Heights
Tacos A Go Go — Midtown
Tony Mandola’s Gulf Coast Kitchen
For more information and the most current roster of restaurants, please visit www.AIDSHelp.org/DiningOutforLife.
# # #
SAY: The Stuttering Association for the Young, benefited from Mark’s American Cuisine’s generosity as they helped raise funds and awareness.
Proceeds Benefiting SAY: The Stuttering Association for the Young
During the month of August, Mark’s American Cuisine offered a specially-priced Prix Fixe 3-course lunch menu for $29 and a 6-course dinner Chef’s Tasting menu for $75. In addition to enjoying an epicurean adventure at Mark’s, guests supported children from families-in-need with every purchase. Mark’s donated $5 from each Prix Fixe lunch, and $10 from each Chef’s Tasting dinner .
“Mark’s is thrilled to offer our guests a culinary experience that will not only satisfy their appetites but that will feed their hearts as well,” said Cox.
Cox was inspired to give back to SAY after Houston Astros George Springer hosted the Inaugural All-Star Bowling Benefit in Houston recently. The overwhelming success and momentum created from the event, with SAY supporters, Springer, his fellow Astros and celebrity friends lead Cox to open up his heart and help send young people who stutter to a life changing summer camp. www.CampSAY.org
Editor’s note: I attended experienced some of Mark’s food recently. Yes, you are looking at Frozen Foie Gras.
Kale, the super food, is all the rage.
Now you can enjoy kale for a cause. A great local promotion, Green Valentine celebrates artists, restaurants, nonprofits and businesses that are helping Houstonians live healthier lives.
Eleven restaurants from across the city are running Green Eggs &Kale dishes on their menus, with 20-percent of proceeds going to benefit local food organization Urban Harvest. They include all of the Creek Group restaurants (Onion, Dry, Cedar, Canyon and Lowbrow), Main Kitchen at the JW Marriott, Pondicheri, Sparrow, Canopy, Cottonwood and Liberty Kitchen on Studewood.
“I’ve been growing kale for years,” says Jeff Shell of greenvalentine.org. It made perfect sense to combine eggs with this super food. At a preview event, we saw some of the available dishes from Lowbrow, Onion Creek, Canopy, Sparrow and Liberty Kitchen.
So go out at eat! This promotion runs through February 15th.
Join us and celebrate delicious at Galveston Restaurant Week from January 10-24!
For a full list of participating restaurants and more details, visit www.galvestonrestaurantweek.com.
Don’t forget to also vote for your favorite restaurants!
Sugar Land Flying Saucer’s 3rd annual BeerFeast will feature over 40 breweries and 60 craft beers, all carefully selected by Flying Saucer’s resident beer gurus. In addition, very rare and limited-release beers will be tapped one at time throughout the fest. Once again a variety of Sugar Land Town Square restaurants will have food available for sale during the festival.
Tickets are $35, and can be purchased here or at the Saucer beginning at 10am CDT, Wednesday, July 16th . The day of the fest, tickets will be $45 at the door if still available. Ticket purchase includes admission to the festival, a tasting card that is good for choice of 12 samples of any of the 60 festival beers, and a 2014 commemorative BeerFeast tasting glass. There are also designated driver tickets available for $15, which includes admission to the festival and complimentary soft drinks. Additional taster cards will be available for purchase by all VIP and general admission ticket holders on the day of the festival for just $3.
In addition to general admission tickets, again this year a very limited number of VIP tickets will be available for purchase. They are expected to sell out quickly and will only be available for sale online only prior to the festival for $65. In addition to the taster glass and sampling session, VIP ticket purchase includes early admission to the festival at noon, food vouchers redeemable at any of the festival food vendors, a 2014 BeerFeast T-shirt and a BeerFeast Brew Caddy. Additionally, all VIP ticket holders will have access to the rare brew tapping VIP only line.
When: November 15, 2014
Location: 1902 Washington Ave.
Times: 2pm 8pm
Live music, craft beer, and over 20 food trucks to choose from!
What: 7th Annual Zest in the West
Location: Chateau Crystale,
2517 S Gessner Road at Westheimer
Houston, Texas 77063
Time: 7 – 10pm
Grand Zesting – $65
Ultimate VIP Luxury Lounge – $125
VIP Luxury Lounge & A Sparking Affair – $155
Total VVIP Experience – $200
A “Zesty” experience for foodies, craft beer buffs and wine enthusiasts while being serenaded by live music. Enjoy culinary offerings from West Houston’s finest restaurants as they compete for the Best of Zest Culinary Awards.
The Grand Zesting features a live auction benefiting the West Houston Leadership Institute, the Zestiest Display Contest, a relaxation zone and interactive displays. Warning if you come out in style you may just be spotted as a potential winner of the Fashion Forward Award.
When: Saturday, September 20, 2014
Times: 10:00 AM – 9:00 PM
Where: Historic Downtown – 14420 Liberty Street Montgomery, TX 77356
Get Tickets HERE
Nestled in the heart of Historic Downtown Montgomery.
Discover Texas Wines while enjoying Great Texas Music!
$5 Alcohol Cover Charge with purchase of any package or tickets.
Sample wines from 16 Texas wineries.
Wine Tastings package includes 5 tastings and souvenir glass.
Additional tastings available for purchase at the gate.
Wine tents open at 11am.
Craft Beer Wall opens at 11am.
Sample tastings or 16oz pours available.
Vendors all around town for plenty of shopping.
Celebration Children’s Area has fun for the whole family!
Two Stages packed with fabulous entertainment.
Headliner for 2014 Main Stage: Cory Morrow
More entertainment TBA.
For more information on our wineries, food, and entertainment line up visit our website at www.experiencemontgomery.com
Date: August 30, 2014
Times: 12:00 PM – 8:00 PM
Location: Billy’s Hall 4070 Wells Drive, Pearland TX 77584
In a Nutshell:
Local businesses join 5 local wineries for an outdoor festival full of music, award-winning fruit wine, and delicious food
Dionisio Winery – Downtown Houston,TX
Haak Vineyards & Winery- Santa Fe,TX
Los Pinos Ranch Vineyards – Pittsburg, TX
Red 55 Winery – Lindale, TX
Maydelle Country Wines – Rusk, TX
Limited Time Offer Get Tickets Here:
For Additional Information for being a Sponsor or Vendor please contact us at:
Galveston Island has a new steak and seafood restaurant that is sure to wow any food enthusiast.
Number 13 Prime Steak and Seafood is sure to satisfy your taste buds as well as your eyes. The food alone is fantastic and bursting with flavor. The view from the restaurant amplifies the experience. Number 13 sits on the Pelican Rest Marina that overlooks the bay and Galveston Island. Guests can enjoy great cocktails, extensive wine lists, great steak and seafood, and even more amazing desserts. Executive Chef Jason Hanin uses his talents to showcase all of the different flavors in the meat and seafood.
When ordering an appetizer I highly recommend the Chef’s Charcuterie Board. This specialty come presented on a handcrafted board served with artisan cheeses and specialty meats chosen by the chef. This appetizer is sure to please your taste buds and prepare you for an amazing main course. As a main course I would recommend The Local Grouper or any of their steak options. On the menu, guests have choice between seafood, dry aged meat or wet aged meat. The servings are large and well worth every penny spent. When you finish with your main course I would recommend ending your experience with one of their fantastic dessert options. If you are looking for a twist on a traditional family favorite, I would order the S’mores. This dessert is prepared with homemade Moist Honey Graham Cake with Chocolate Mousse, Ganache, Salted Caramel Gelato and a Torched Handmade Marshmallow that the server torches right in front of you!
Number 13 also has a terrace restaurant on top of the roof where you can enjoy a drink, and appetizer while relaxing and watching the views! This spot is perfect for Summer nights in Galveston. On the weekends, you can sit back and relax while watching the fireworks displayed by Moody Gardens.
If you are looking for a wedding reception venue, this place fits the bill! This establishment makes for a romantic reception with a sunset view of the marina and off in the distance you can see Moody Gardens as well. Recently the Restaurant opened a reception hall that is part of the Restaurant that fits up to 200 people.
Lunch: Everyday 11am – 2pm Dinner: Wednesday – Sunday 5pm – 9pm Saturdays: 11am – 10pm
Where: 1543 St. Emauneul St. Houston TX 77003
Phone: (832) 434-7040
Specialties: Lunch, Dinner, Drinks
Services: Walk-Ins Welcome, Good For Groups, Good For Kids, Take Out, Outdoor Seating
Parking: Street, Parking Lot
Payment Options: Visa, American Express, Mastercard, Discover, Cash
Houston’s first food truck park is still going strong. The turnout was like nothing they could have imagined and people just keep coming back! The park sits in the shadows of what was the Meridian Club building at Chartres and Leeland and sports well known and loved food trucks such as Bernie’s Burger Bus. The food trucks gather in a group of about 8 each day for lunch and rotate out during the week. Trust us when we say there is something for everyone here and some are just short of gourmet!
For more information about food trucks and their schedules (or to schedule your own food truck) go to: roaminghunger.com
Dates and Times: Third Saturday of every month Spring through Summer. The event is held in the day during Winter months.
Location: Discovery Green, 1500 McKinney St, Houston, TX 77010
Are you ready for some unique flea marketing,people-watching, food-trucking fun? Every third Saturday of the month, browse, shop and explore the Discovery Green Flea Market by Night.
Discovery Green, in the southeast corner of the park is where it all takes place. It’s not simply a flea market (though it’s that too). It also features a spread of goods including new art, kitsch, vintage items, mid-century modern furniture, recycled and repurposed items and collectibles. Bring a date, the kids, and the dogs!
If you love Houston’s food trucks as much as we do, you can grab a bite from among some of Houston’s most popular food trucks.
If you missed the this month’s Discovery Green Flea Market by Night, there will be more. During cooler months, the Discovery Green Flea happens in the afternoon.
Date: Saturday, June 28, 2014
Time: 4pm to 7pm
Location: Local Pour, 1952 West Gray, Houston, TX 77019 Admission: $25 in advance purchased at Local Pour; $30 at the door
Whiskey aficionados rejoice! Local Pour, located in River Oaks, is offering a whiskey spread for you to sample and savor from some of their favorite distilleries and brands. Word is, they’ll even have Orphan Barrel Barterhouse. Attendees will also receive a punch card that is good for a sample tasting of each of the 12 offered whiskeys.
Representatives from each of the participating distilleries like Yellow Rose, Rebecca Creek, Herman Marshall, Red River, Jameson, and Whitmeyer’s will be on hand and some will even compete for a slot at Local Pour’s cocktail menu.