tag:blogger.com,1999:blog-17616328306217857322024-02-19T03:45:19.799-06:00i'm never full - houston restaurant and food blograntings about houston restaurants and other food-related topicsneverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.comBlogger117125tag:blogger.com,1999:blog-1761632830621785732.post-6794019466383364732010-05-06T02:23:00.022-05:002010-05-06T11:14:17.340-05:0016,000 pounds of mudbugs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd03aVBEeT0sklpZDLMhCY9Qnzl7x5R1Se7_DSTjmvUwNYqSQBI2y7ZQMXCwD504jLuL_e6xBDNmYNPYFOBVMGXmuePFPAl0_yxwoJ9q1kzWFnUc0j8cQtCK3F3Ov3Fyru9VZiRXERSEK4/s1600/073.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 172px; FLOAT: left; HEIGHT: 223px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468071988975170018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd03aVBEeT0sklpZDLMhCY9Qnzl7x5R1Se7_DSTjmvUwNYqSQBI2y7ZQMXCwD504jLuL_e6xBDNmYNPYFOBVMGXmuePFPAl0_yxwoJ9q1kzWFnUc0j8cQtCK3F3Ov3Fyru9VZiRXERSEK4/s400/073.JPG" /></a>last weekend, king of crawfish aka <strong>jim gossen</strong> of <a href="http://www.louisianafoods.com/"><strong>louisiana foods</strong></a> threw a crawfish boil of colossal proportions for the OTC kick-off party held at U of H every year. the feast of crusteans involved a 16,000 pound order of live louisiana crawfish.<br /><br />when jim invited me to come by and check out his custom crawfish-cooking mechanism, it was an offer i simply couldn't refuse. this contraption enabled him to dish out <strong>5,000 pounds of crawfish an hour!</strong> i walked away in complete awe. and after a six-month plus hiatus from my blog, jim finally gave me a subject that i couldn't wait to report back on.<br /><br /><div>Take a look at this set-up.</div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2gr9RHMXzj7cRS4SfXuwAcAmsgz3-k9RegJ7MxL4p9Mmjhr-LqYhPvJ1A1soCCo3FVX7Me-RAnilSpbELZN1C0Vci_lrQOUV4bNrMWzE687l5nbnAPnxw3a4EdcAwZ7lio4u2Im7zhEZQ/s1600/washing.JPG"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468073752665185362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2gr9RHMXzj7cRS4SfXuwAcAmsgz3-k9RegJ7MxL4p9Mmjhr-LqYhPvJ1A1soCCo3FVX7Me-RAnilSpbELZN1C0Vci_lrQOUV4bNrMWzE687l5nbnAPnxw3a4EdcAwZ7lio4u2Im7zhEZQ/s400/washing.JPG" /></a><br /><strong>step 1: CLEANING.</strong> bags of pre-washed crawfish were dumped into washing tanks for a final rinse. dead crawfish floated to the top of the water and were hand-picked out. </div><br /><div></div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLDmxw6mBf6XWqZrdoB6kJ2mccwwqaZwija8joHh3ladH6Q8ny67DLoakPprgGQMI6myloQ2pOC-j7RaAZk_MfKbYp2Mz6xJTyPNEemUHv4e8PioBFwL-oPzuIOArA74doXRlHUamTs1sf/s1600/off+conveyor+belt.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468073757359658098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLDmxw6mBf6XWqZrdoB6kJ2mccwwqaZwija8joHh3ladH6Q8ny67DLoakPprgGQMI6myloQ2pOC-j7RaAZk_MfKbYp2Mz6xJTyPNEemUHv4e8PioBFwL-oPzuIOArA74doXRlHUamTs1sf/s400/off+conveyor+belt.JPG" /></a><br />conveyor belts pulled live crawfish from the bottom of the tank and deposited them into huge metal baskets. there were 2 of these machines running simultaneously.<br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUnFYtEPD5Ghqy8mSTuXzUhqS6ZMngVSs48KXFMCxdjzvDPnlv_Dh5E49Da7ofv9HZ5poo8Js9g9U4RHnG5D9l7SEobyB2QTkjfLpBNMfhtf-F0P7Ws6PM-AHU57S9LoGL6V3hVklw7Cxa/s1600/crawfish+drop+into+boil.JPG"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468077420859020722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUnFYtEPD5Ghqy8mSTuXzUhqS6ZMngVSs48KXFMCxdjzvDPnlv_Dh5E49Da7ofv9HZ5poo8Js9g9U4RHnG5D9l7SEobyB2QTkjfLpBNMfhtf-F0P7Ws6PM-AHU57S9LoGL6V3hVklw7Cxa/s400/crawfish+drop+into+boil.JPG" /></a><br /><div><strong>step 2:</strong> <strong>COOKING.</strong> metal baskets filled with crawfish were lifted by 2,000 lb electric hoists and dropped into large boilers.</div><div></div><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM7a-iWtQbvEt6qbbOv-jD1q5csO9PdgdLHwGJSO7Jh10h283RZCVIE0iDfojcdT07FGUnnWFiLx-J1wNDz4MwkTqKeot3ZSP83GCx69bUck8HU3Gu_BCcPupPREnWfIB_FZWjzt47OtSE/s1600/crawfish+boiling.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468077431358597586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM7a-iWtQbvEt6qbbOv-jD1q5csO9PdgdLHwGJSO7Jh10h283RZCVIE0iDfojcdT07FGUnnWFiLx-J1wNDz4MwkTqKeot3ZSP83GCx69bUck8HU3Gu_BCcPupPREnWfIB_FZWjzt47OtSE/s400/crawfish+boiling.JPG" /></a><br />crawfish were cooked for 4-5 minutes in one of five boilers of seasoned water containing dry and liquid crab boil, and jim's secret ingredient, tabasco mash.</div><br /><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguRAX_9tEirnezq2JnsgoVl6c6Muor9diYm9Jktt2O2m2LdrJUNjArPvWzmYpkIgkd6h3LnkXtw7Jb1-fpWx0E_Ryi-bl7-_g9tMcd_BPiRWxr1YOUdOVfrLv-fkK1cm_VcDOyGVvZMfIS/s1600/074.JPG"><img style="WIDTH: 300px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468071985171131554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguRAX_9tEirnezq2JnsgoVl6c6Muor9diYm9Jktt2O2m2LdrJUNjArPvWzmYpkIgkd6h3LnkXtw7Jb1-fpWx0E_Ryi-bl7-_g9tMcd_BPiRWxr1YOUdOVfrLv-fkK1cm_VcDOyGVvZMfIS/s400/074.JPG" /></a><br />a box of tabasco mash, dried leftover sediment from the Tabasco sauce-making process.<br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYQPtc_tPnY6Edz3K8ziFBrKc-85t5F_NBwoR5o0X6tZR73f7cCL3SW9GWm7IGq7exoFoeMogGwq30eT-QZScvD7V38aV6dy1vE-0DqAJ43u-UgTY2PpkTXasoKTcOTCYj7Zm127YyjL4M/s1600/dumping+onto+chute.JPG"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468080986521917874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYQPtc_tPnY6Edz3K8ziFBrKc-85t5F_NBwoR5o0X6tZR73f7cCL3SW9GWm7IGq7exoFoeMogGwq30eT-QZScvD7V38aV6dy1vE-0DqAJ43u-UgTY2PpkTXasoKTcOTCYj7Zm127YyjL4M/s400/dumping+onto+chute.JPG" /></a><br /><div><strong>step 3:</strong> electric hoists pulled metal baskets out of boiling water and hot, cooked crawfish were dumped into metal chutes where they got a second coating of dry seasonings--louisiana foods' proprietary blend of salt, cayenne powder, lemon, celery powder, and onion powder.</div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXxbVOMQI4F7lek9ODMfhMysC62VmtiAmvD7YdpA9MRitpbqWxVvoAmLb_OlABVvYHu-oRdy6A2XHCLUpipRH5OIqT-YoqhRZfeYjrtTwrqK-Wd7BM4K37RXo8qdpHknjWa2gnEPG9FDk/s1600/ready+to+eat.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468080982119893538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXxbVOMQI4F7lek9ODMfhMysC62VmtiAmvD7YdpA9MRitpbqWxVvoAmLb_OlABVvYHu-oRdy6A2XHCLUpipRH5OIqT-YoqhRZfeYjrtTwrqK-Wd7BM4K37RXo8qdpHknjWa2gnEPG9FDk/s400/ready+to+eat.JPG" /></a><br /><strong>step 4:</strong> the bottom of the metal chute was opened and crawfish were transferred into carts and wheeled into the party tent. </div><div><br /></div><div></div><div></div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6F3GvbXrcS-_E7ImwgKquolgLQZi_vOX8m-E44YxTaw6qXE2yRADDVCS5S3U_9YBjjiuWXipt4nWKMWy2F8tjb6I1O41oHQUOpvtUqvNAIh2Ujqr22_jQQRAE-f5sVRytQzrJYCrlon-E/s1600/crawfish+served.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468080972754962146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6F3GvbXrcS-_E7ImwgKquolgLQZi_vOX8m-E44YxTaw6qXE2yRADDVCS5S3U_9YBjjiuWXipt4nWKMWy2F8tjb6I1O41oHQUOpvtUqvNAIh2Ujqr22_jQQRAE-f5sVRytQzrJYCrlon-E/s400/crawfish+served.JPG" /></a><br />crawfish stayed hot in huge, insulated storage containers until guests were served. corn and potatoes were served separately from smaller ice chests.<br /><br /><div><div><strong>the stats:</strong></div><div><u>people:</u> 15,000</div><div><u>food:</u> 16,000 lbs. crawfish (2 18-foot trucks worth), 2,000 lbs. potatoes, 8,000 ears corn</div><div><u>powered by:</u> 227 gallons propane</div><div></div><br /><div>boy, would i love to throw one of these shindigs for me and all of my friends (heck, and their friends too). so how much would it cost to throw one of these events? a ballpark figure: $60,000. when i win the lottery, jim will be one of the first people i call... and you're all invited.</div><div> </div><div></div><div></div><div></div><div></div><div><em><span style="color:#666666;">photos courtesy of jim gossen</span></em></div></div></div></div>neverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.com20tag:blogger.com,1999:blog-1761632830621785732.post-80871106311397923632009-10-24T01:01:00.009-05:002010-05-06T04:58:04.299-05:00bivalve throwdown<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6XqeVzJjUctnebYlB5LYLGpznvss-s5978hj-zKbUXq7L3wSB8UdoGGZXWnZyEQbpS2y3F41xeGYKUfuPedjePsAxUNXfoEnvCRwB8dlGFQze6zC21zjVDAf0_Zj2mEHKIikaS864gSEc/s1600-h/oysters.jpg"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5396063180344100610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6XqeVzJjUctnebYlB5LYLGpznvss-s5978hj-zKbUXq7L3wSB8UdoGGZXWnZyEQbpS2y3F41xeGYKUfuPedjePsAxUNXfoEnvCRwB8dlGFQze6zC21zjVDAf0_Zj2mEHKIikaS864gSEc/s400/oysters.jpg" /></a><br /><div>i've stuffed you with fried chicken and then pork belly until you couldn't move anymore. next up is OYSTERS! the 3rd in the series of <a href="http://www.houstonchowhounds.com/">houston chowhounds</a> chef throwdowns is coined the <strong>bivalve throwdown</strong> or #BVTD on twitter.<br /><br /><strong>bryan caswell</strong> and <strong>bill floyd</strong> from <a href="http://www.reefhouston.com/">REEF</a> are graciously hosting this shindig on <strong>Sun, Nov 8th</strong> from 4-9ish PM. </div><div><br />BVTD chefs will be required to prepare 2 oyster dishes for the judges in this competition: 1 raw and 1 cooked. chefs will be able to choose from several varieties of live gulf oysters in the shell and freshly shucked oysters. all oysters will be provided for the competition, chefs will only need to bring their other ingredients. to compete, <strong>chefs must register by tue, 10/27</strong>. the final chef line-up will be announced on Mon, 11/1, so check back soon.<br /><br />the amateur chef potluck competition will be battle gumbo. 10 houston chowhounds will be competing for bragging rights in this contest that the home cooks take equally seriously.<br /><br />the event promises to be bigger and more impressive than the last. expect a shucking contest, several raw oyster bars with live shuckers, and -- as always -- a massive spread of gastrodelights.<br /><br />as always, a wild card judge will also be chosen for the panel of judges. if you would like to be considered, please submit a short essay on "why you should be a BVTD judge" to <a href="mailto:imneverfull@gmail.com">imneverfull@gmail.com</a> by 10/31.<br /><br />to purchase tickets, click <a href="http://bvtd.eventbrite.com/">here</a>.<br />for official event details and competition guidelines, click <a href="http://www.houstonchowhounds.com/bvtd">here</a>.<br /><br />big thanks to the event sponsors, <a href="http://www.reefhouston.com/">REEF</a>, <a href="http://www.louisianafoods.com/">louisiana foods</a>, and <a href="http://www.saintarnold.com/">saint arnold</a>. </div>neverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.com19tag:blogger.com,1999:blog-1761632830621785732.post-44544762939631600642009-09-11T01:31:00.004-05:002009-09-11T01:52:21.586-05:00southbound food show #8this week we're publishing the podcast links to our upcoming show this weekend a few days early. it's just too hilarious to keep to ourselves for another 48 hours.<br /><br />the parody of the NEW southbound food show is our response to several recent attempts to sabotage our new radio show by another local radio personality. i think you'll agree that it is quite funny. and big thanks to our special guests this week: the legendary restauranteur <strong>tony vallone</strong> of <a href="http://www.tonyshouston.com/">tony's</a> & soon-to-open ciao bello and <strong><a href="http://blindtaste.com/">robin goldstein</a></strong> of <a href="http://fearlesscritic.com/">fearless critic</a> restaurant guide.<br /><br />this show airs Sat, 9/12 at 11AM on AM 1560 the game. tune in or stream it live from <a href="http://www.1560thegame.com/">1560thegame.com</a><br /><br /><a href="http://thegame.podbean.com/2009/09/10/southbound-food-9-12-09-pt1/">segment 1</a> - parody of NEW southbound food show, new local restaurants, oyster throwdown announcement<br /><a href="http://thegame.podbean.com/2009/09/10/southbound-food-9-12-09-pt2/">segment 2</a> - tony vallone discusses his new casual restaurant, ciao bello opening on 9/12<br /><a href="http://thegame.podbean.com/2009/09/10/southbound-food-9-12-09-pt3/">segment 3</a> - robin goldstein discusses 2nd edition of fearless critic houston restaurant guide & book release party on 9/16<br /><br />please leave your feedback on the podcast website or email it to <a href="mailto:southboundfood@gmail.com">southboundfood@gmail.com</a>neverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.com4tag:blogger.com,1999:blog-1761632830621785732.post-85544287088534650102009-09-07T11:22:00.006-05:002009-09-07T12:38:31.094-05:00southbound food show #7great show last weekend with special guests <strong>michael dei maggi</strong> and <strong>robert hall III</strong>, of the califonia winemaking family robert hall winery, who will be opening <strong><a href="http://www.therockwoodroom.com/">the rockwood room</a></strong> together this october. the restaurant will be located near woodway and chimney rock and will feature iconic american cuisine such as roasted prime rib, charbroiled steaks, and broiled lobster tail.<br /><br /><a href="http://thegame.podbean.com/2009/09/03/southbound-food-show-9-5-09-part-1/">segment 1</a> - hosts discuss top chef & various other delicious topics<br /><a href="http://thegame.podbean.com/2009/09/03/southbound-food-show-9-5-09-part-2/">segment 2</a> - <strong>mike dei maggi</strong> discusses the menu at the rockwood room<br /><a href="http://thegame.podbean.com/2009/09/03/southbound-food-show-9-5-09-part-3/">segment 3</a> - <strong>robert hall</strong> discusses the wine program at the rockwood room<br /><br />next weekend, <strong>tony vallone</strong> will be stopping by the studio to talk about <strong>ciao bello</strong>, his new casual, italian eatery opening in the former jimmy wilson's spot on san felipe & sage on sat, sept 12th. we're also delighted to have <strong><a href="http://blindtaste.com/">robin goldstein</a></strong> of <a href="http://www.fearlesscritic.com/">fearless critic</a> media and "<a href="http://www.amazon.com/dp/0974014354?tag=fearlcriti-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=0974014354&adid=013TVB0TWPDMVYD5RQ6Z&">the wine trials</a>" joining us to discuss the upcoming release of the second edition of the fearless critic houston restaurant guide. <strong></strong><br /><strong></strong><br />the <strong>fearless critic houston restaurant guide</strong> 2nd edition book release party will be hosted at <a href="http://www.newliving.net/"><strong>new living</strong></a> at 6111 kirby on <strong>wed, sept 16th</strong> from 5:30 - 8pm. everyone is invited to attend.neverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.com1tag:blogger.com,1999:blog-1761632830621785732.post-92055442321229081522009-09-03T16:57:00.007-05:002009-09-07T12:37:55.918-05:00september new restosfall in houston not only holds the excitement of cooler weather but will also see the opening of lots of new restaurants. this month, check these out:<br /><strong></strong><br /><strong><a href="http://www.tesars.com/home.html">tesar's</a></strong> in the woodlands had a soft opening last night after a busted piped delayed the opening by one day. the "modern steak & seafood" menu offers parallel tastings of both grass-and-grain-fed beef, 4 types of kobe ribeyes, and fish dishes have an emphasis on whole fish. in addition to the proteins and raw bar, i'm looking forward to trying the butter-poached king crab, beef cheek ravioli with crispy sweetbreads, and cauliflower brulee, the outdoor <strong>tesar's burger bar</strong> will also offer grass-and-grain-fed beef burgers and handcut fries with your choice of truffle oil, wasabi, or chili. here's is the <a href="http://docs.google.com/fileview?id=0B0WmmbpL3OgIMmMzMjRmYzktM2QzYy00ZjJjLTk3ZDEtNWIwYWVmMzk4ODQ5&hl=en">dinner menu</a> and <a href="http://docs.google.com/fileview?id=0B0WmmbpL3OgINTE3MmM3YjMtOTBkOS00ZTA2LTgxN2UtNGMwMDc5MTJiZGEw&hl=en">cocktail & dessert menu</a>.<br /><br /><strong><a href="http://valentinorestaurant.com/">valentino</a></strong> serving contemporary italian cuisine opens in the hotel derek [<strong>corrected</strong>: in mid-september]. vin bar complete with an italian raw bar will be opening first and the formal dining room will be in full operations a couple weeks later.<br /><br /><strong><a href="http://www.straitsrestaurant.com/">straits</a></strong> serving upscale singaporean cuisine will be opening in town & country's citycentre on sept 28th.<br /><br />read <a href="http://www.julib.com/houston/septemberrestos082709HO_email.html">my write-ups</a> on these new restos on <strong>juli b</strong> for more info.<br /><br />in addition, <strong>lynette hawkins'</strong> <a href="http://www.giacomosciboevino.com/"><strong>giacomo's cibo e vino</strong></a> is set to open on sept 9th in river oaks on westheimer & bammel where pan y agua once stood. hawkins opened the now defunct <strong>la mora </strong>in the 90's. the menu which features antipasti, panini, pasta, and grilled items has been posted to their website. <a href="http://www.giacomosciboevino.com/">take a look</a>.<br /><br />[<strong>added:</strong> the folks that brought us pink's pizza & dragon bowl is opening <strong>lola</strong> in the heights on sept 12th. check out <a href="http://www.29-95.com/">29-95.com</a> to sample their casual comfort food at a <a href="http://www.29-95.com/restaurants/story/be-first-eat-lola">special preview event</a> the night before.]<br /><br />[<strong>added 9/7</strong>: tony vallone's new casual, italian eatery named <strong>ciao bello </strong>will be opening in the former jimmy wilson's spot on san felipe & sage on sat, sept 12th. tune into southbound food on sat, sept 12 at 11am to hear tony give us the full deets and the run-down on all the changes they are making.]neverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.com3tag:blogger.com,1999:blog-1761632830621785732.post-44502284249783163142009-09-03T16:09:00.006-05:002009-09-03T16:53:42.110-05:00southbound food show #6here are the podcast links to the southbound food show that aired on sat, 9/29 with special guests <strong><a href="http://twitter.com/gailsimmons">gail simmons</a></strong>, from<strong> <a href="http://www.bravotv.com/top-chef">top chef</a></strong><a href="http://www.bravotv.com/top-chef"> </a>and special projects director for <strong><a href="http://www.foodandwine.com/">food & wine magazine</a></strong>, and chef <strong><a href="http://twitter.com/zelkobistro">jamie zelko</a></strong> who is opening <strong><a href="http://www.zelkobistro.com/">zelko bistro</a></strong> in the heights this fall.<br /><br /><a href="http://thegame.podbean.com/2009/08/27/southbound-food-show-8-27-09-part-1/"><strong>segment 1</strong></a> - lance zierlein, bryan caswell, & jenny wang discuss top chef & <a href="http://1560thegame.com/">1560 the game</a> mug awards,<strong> jamie zelko </strong>talks about zelko bistro & her boss burger coming to the houston heights this fall; everyone "drops" miracle berries<br /><br /><strong><a href="http://thegame.podbean.com/2009/08/27/southbound-food-show-8-27-09-part-2">segment 2</a></strong> - Q&A with<strong> gail simmons </strong>about cheftestants on new season of top chef, how to judge 12 plates of food in one sitting, how she feels about the the way she is portrayed on the show, and more.<br /><br /><strong><a href="http://thegame.podbean.com/2009/08/27/southbound-food-show-8-27-09-part-3">segment 3</a></strong> - flavor tripping with <a href="http://www.theberryfairy.com/"><strong>the berry fairy</strong></a><strong> </strong>(jenny wang & lea mckinney) and more with<strong> jamie zelko</strong>neverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.com0tag:blogger.com,1999:blog-1761632830621785732.post-34453679958531610862009-08-27T00:01:00.005-05:002009-08-27T00:32:51.779-05:00southbound food show #5here are your podcast links to last weekend's <strong>southbound food</strong> radio show with bryan caswell, jenny wang, and lance zierlein, danny vara, & frank bullington from 1560 the game.<br /><br /><a href="http://thegame.podbean.com/2009/08/21/southbound-food-show-part-i-081909/">segment 1</a> - the gang chats about the <a href="http://imneverfull.blogspot.com/2009/08/pbtd-results.html">pork belly throwdown</a> at catalan<br /><a href="http://thegame.podbean.com/2009/08/21/southbound-food-show-part-ii-081909/">segment 2</a> - pork belly throwdown sound bites: cody vasek (VOICE), jonathan jones (beaver's), ryan pera (the grove), antoine ware (catalan), antonio gianola (catalan), and jenny wang<br /><a href="http://thegame.podbean.com/2009/08/21/southbound-food-show-part-iii-081909/">segment 3</a> - <strong>lennie ambrose</strong> from <strong><a href="http://www.saintarnold.com/">saint arnold brewery</a></strong> & <strong>justin vann</strong>, houston's newest and youngest advanced sommelier, from <strong><a href="http://www.vicandanthonys.com/">vic & anthony's</a>.</strong><br /><strong></strong><br /><strong><span style="color:#ff6600;"><span style="color:#663366;">special guests next week:</span> </span></strong><br />- <strong>gail simmons</strong> , bravo's <a href="http://www.bravotv.com/top-chef"><strong>top chef</strong></a> judge & special projects director for <a href="http://www.foodandwine.com/"><strong>food & wine magazine</strong></a>.<br />- <strong>jamie zelko</strong>, former executive chef of lancaster bistro opening <strong><a href="http://www.zelkobistro.com/">zelko bistro</a></strong> in the heights this fall<br />- <strong><a href="http://www.theberryfairy.com/">the berry fairy</a></strong>, jenny wang & lea mckinney host an on-air miracle berry flavor tripping to promote their <a href="http://ei8ht.eventbrite.com/">upcoming flavor tripping party</a> at ei8ht lounge on wed, 9/2<br /><br />tune into 1560 AM at 11AM this Sat morning or stream it live from <a href="http://www.1560thegame.com/">1560thegame.com</a>neverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.com2tag:blogger.com,1999:blog-1761632830621785732.post-2994189356219276062009-08-25T15:11:00.002-05:002009-08-25T15:17:48.630-05:00PBTD write-up in the Houston Chronicle<strong>greg morago</strong>, houston chronicle's food editor wrote a wonderful piece on the <a href="http://www.houstonchowhounds.com/">houston chowhounds</a> and the <a href="http://imneverfull.blogspot.com/pbtd-results.htm">pork belly throwdown</a> that took place last week at catalan. The write-up should be in thursday's Preview section of the paper, but you can get a sneak peek on <strong>alison cook</strong>'s blog until then:<br /><br /><a href="http://blogs.chron.com/cookstour/archives/2009/08/the_lowdown_on_1.html#more">http://blogs.chron.com/cookstour/archives/2009/08/the_lowdown_on_1.html#more</a>neverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.com0tag:blogger.com,1999:blog-1761632830621785732.post-5035673354978766292009-08-18T22:51:00.011-05:002009-08-19T06:58:38.266-05:00PBTD results<table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/ak9CbnwbTCALz-3aVC234w?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjrryQdamFAX-LbDT9IeS7JxN1XeesrIETtVr_xltg4ZFOQqRKZCj_S9cDFA6j9oTtZn2MB5PdhBBRKGvhtK8DiZuBw3mHWtskitVhBh_nPYlLL0VSiVOp36do9inlL4rjjKjZXVGeWIxy/s400/c_roastpig.jpg" /></a></td></tr><tr><td style="TEXT-ALIGN: right; FONT-FAMILY: arial,sans-serif; FONT-SIZE: 11px">photo by Carlos Meltzer</td></tr></tbody></table><p>last night at <strong><a href="http://www.catalanfoodandwine.com/">catalan</a></strong> nearly 200 pork lovers from all over houston convened for an evening of pure gluttony at the <strong><a href="http://www.houstonchowhounds.com/">houston chowhounds</a></strong> <a href="http://imneverfull.blogspot.com/2009/07/pork-belly-throwdown.html">pork belly throwdown</a>. <strong><a href="http://www.twitter.com/cshepherd13">chris shepherd</a></strong> and <strong><a href="http://www.twitter.com/antoniogianola">antonio gianola</a> </strong>were our hosts with the roasts - pig roasts that is. huge pans of pigs heads and roasted suckling pigs greeted their food fans upon arrival who were welcome to nosh on a piggie cheek, ear, and anything in between. to a chowhound, absolutely no pig parts are off-limits.<br /><br />in attendance were a boisterous, hungry crowd of foodies (aka houCHies) and industry folks, most of whom chose to spend their only day off this week gathered together in this eating-for-sport event. there were two competitions this evening: first, battle beans competition by houston chowhounds amateur chefs. this contest was judged by twelve of houston's top chefs who were present to compete in the headlining event: a pork belly cooking contest, or "throwdown." </p><p>tonight was a follow-up to the <a href="http://imneverfull.blogspot.com/2009/06/fctd-winners.html">fried chicken throwdown</a> at beaver's two months ago. the two winners of that evening's challenge, <strong><a href="http://www.twitter.com/havenchef">randy evans</a></strong> (executive chef of the much anticipated Haven opening in oct) and <strong>cody vasek</strong> (executive sous chef at VOICE) returned to defend their titles. however, tonight's challenge had only one judging category and could only have one winner.<br /><br />the judges this evening had the daunting task of tasting twelve different pork belly dishes. the panel included <strong><a href="http://www.twitter.com/mytablemagazine">teresa byrne-dodge</a></strong>, publisher/editor of <a href="http://www.my-table.com/"><strong>my table</strong> magazine</a>; <a href="http://www.twitter.com/cshepherd13">chris shepherd</a>, chef/owner of <a href="http://www.catalanfoodandwine.com/"><strong>catalan</strong></a><strong>; </strong><a href="http://www.twitter.com/houston_foodie"><strong>chris reid</strong></a><strong>, </strong><a href="http://blogs.houstonpress.com/eating/"><strong>houston press</strong></a> food blogger; <a href="http://www.twitter.com/tastybitz"><strong>misha govshetyn</strong></a>, <a href="http://www.tasty-bits.com/">tasty bits</a> food blogger; wild card judge - <a href="http://www.twitter.com/justinbasye"><strong>justin basye</strong></a>, chef de cuisine at <a href="http://hotelicon.com/voice-restaurant/"><strong>VOICE</strong></a>; and yours truly. each dish was scored based on (1) originality, (2) plating, and (3) taste. scores for taste counted twice and was double-weighted.</p><p>and the winners were...</p><p><span style="color:#663366;"><strong>1st place:</strong></span> <span style="color:#ff6600;"><strong>Cody Vasek</strong></span>, VOICE. <strong>Quartet of Pork Belly</strong>: tempura fried pork belly over fermented black rice; pave of pork belly with pickled cherries & sweet corn marmalade; pork and bean ginger snap ice cream sandwich; fried pork belly & chicken skin wrapped scallop. cody received near perfect scores across the board for all categories. the ice cream sandwich was spectacular <table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/4v8IdtQMSqVU2DXGdSMRuA?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl1rof7cXWo3HfL2gtB8Mrp3wYA3RsXWAo0nWvOZ9pWk4VbrCZ87HplLUhPcorwnn2h4xcQ0lUcHL1KcceWXbbOPWXRyQT_ZsUYKzVrUOxScK0QIAHq7AREp_XqF1VaDB_UOZ014xjRocc/s400/m_cvasek_dish.jpg" /></a></td></tr><tr><td style="TEXT-ALIGN: right; FONT-FAMILY: arial,sans-serif; FONT-SIZE: 11px">photo by Misha Govshetyn</td></tr></tbody></table><strong><span style="color:#663366;">2nd place:</span> <span style="color:#ff6600;">Randy Evans</span></strong>, Haven. <strong>Pork belly pastor torta</strong>. the flavors were both comforting and extremely tasty. randy served this with a bucket of mexican cokes & jarritos, pickled carrots, and homemade salsa verde. it's difficult to imagine that a torta could beat the rest of the dishes you'll see below, but it really was THAT GOOD.</p><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/lkS8FEmIftDXmDOYi9ktxA?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwepDE4G-nzNHR2Ab2AdEOWvseEC2rnV-eBtXH6pESdSdwK2eE5GUIJyUCMF-6sw6rMMoTBxFseNGfc3XbUvT_lkvSDQZPLyg9k3EsSHC__pqYdkMY2Qe521HVbav6gi0D5Cc_wq5Ctv2j/s400/m_randyevans_dish.jpg" /></a></td></tr><tr><td style="TEXT-ALIGN: right; FONT-FAMILY: arial,sans-serif; FONT-SIZE: 11px">photo by Misha Govshetyn</td></tr></tbody></table><p><strong><span style="color:#663366;">3rd place:</span></strong> <strong><span style="color:#ff6600;">Manubu "Hori" Horiuchi</span></strong>, Kata Robata. <strong>Pork Belly Threesome</strong>: braised pork belly and green onion crepe w/kim chee sauce; braised pork belly sushi w/grated daikon soy sauce, bonito flakes, & yuzu pepper; "kakuni" sake-braised pork belly w/spinach in sweet soy reduction. this was another dish with high originality and plating scores.</p><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/Q2LbTkte12lUon4gFbz-gg?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWiDcTI9-W-jntaJHhpis8pZsSOL1cNQwWcLYX1eWlh13sM7O5Apa850UksgwQT35ppi2_deNO6KU_F7sdQQXPZRaS74V_Lhdt4evbMj_-0ZmDOUe6U1OlHEh5nQnIknNhvnfB3iTo8ZGz/s400/hori_dish.JPG" /></a></td></tr><tr><td style="TEXT-ALIGN: right; FONT-FAMILY: arial,sans-serif; FONT-SIZE: 11px">From <a href="http://picasaweb.google.com/imneverfull/PorkBellyThrowdown?feat=embedwebsite">Pork Belly Throwdown</a></td></tr></tbody></table><p>the other dishes were as follows:</p><p><span style="color:#ff6600;"><strong>Jonathan Jones</strong></span>, Beaver's. <strong>"Bacon, Biscuit and Eggs"</strong> - cured, smoked, sous vide berkshire pork belly, buttermilk biscuit, soft scrambled egg, maple "caviar", peach jam. it was served with the Beaver's famous "squealing mary" bloody mary made with bacon-infused vodka and garnished with bacon sugar salt rim and candied bacon. JJ described this dish as tasting like his childhood.</p><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/gbie5SAdgM5Ll89EUhztOA?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoQcUyOIATYowbWtNla6OR4gUUNsYqITciWC4zDtSl64x-vy9kiHds2jzZ5TKVqqv17LKqyDKVoypS19JHEzxf63mbX4bTiDWcaBNSGjC4HCc3vOxhdk24u-V_fQQ_4L84qA1wSPCBFzov/s400/JJs%20dish.JPG" /></a></td></tr><tr><td style="TEXT-ALIGN: right; FONT-FAMILY: arial,sans-serif; FONT-SIZE: 11px">From <a href="http://picasaweb.google.com/imneverfull/PorkBellyThrowdown?feat=embedwebsite">Pork Belly Throwdown</a></td></tr></tbody></table><p><strong><span style="color:#ff6600;">Ryan Pera</span></strong>, The Grove. <strong>Crisp pork belly with sweet and sour watermelon</strong>, tamarind vinaigrette and scallion salad.</p><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/J7RVAOaAsWUWwxM3IsUOnw?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj09DsPvPJloZSfzQB8jUL67RLiq0Kq80Mrgw3f_MdkwpHtrwvlnIhboM-eWXPnPh6sDT9ZoSzCghXwu9DPZoSRmJg3maG4GtnDD56jM5QFLeqHRKMUwyFeWojpIkXq-pa5JmviZI_fbzS4/s400/ryanpera_dish.JPG" /></a></td></tr><tr><td style="TEXT-ALIGN: right; FONT-FAMILY: arial,sans-serif; FONT-SIZE: 11px">From <a href="http://picasaweb.google.com/imneverfull/PorkBellyThrowdown?feat=embedwebsite">Pork Belly Throwdown</a></td></tr></tbody></table><p><strong><span style="color:#ff6600;">Matthew Gray</span></strong>, Chez Roux. <strong>Fennel Crusted Home Cured Belly Pork</strong>, Seared Scallop, and Apple Puree.</p><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/VEw9LNteYGJcuLB_NO5scw?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjUc7IIYYTQG3oKwa_cOlrYI7HUAnBtih1OLK37T4GV2VdtfhCDXGIr-Kn_QbaT4s1vSdJzN2TUBs_QMafZ1GsIZ1eHl01HxCZB1xc_4yO8nU6RcHDjs8irYkoMDhYqRuy-CzZNR7-ru5V/s400/mgray_dish.JPG" /></a></td></tr><tr><td style="TEXT-ALIGN: right; FONT-FAMILY: arial,sans-serif; FONT-SIZE: 11px">From <a href="http://picasaweb.google.com/imneverfull/PorkBellyThrowdown?feat=embedwebsite">Pork Belly Throwdown</a></td></tr></tbody></table><p><strong><span style="color:#ff6600;">Paul Lewis</span></strong>, Cullen's Upscale American Grille. <strong>Crisp Jolie Vue Farms Pork Belly</strong>, Spiced Apple Compote, Housemade "Kim Chee."</p><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/8VCx3MWPIZ0nlBKZ8AsusA?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpjBVh1R6JJdXWVxb5qcLVMNPQZT5epQGDco8ohKqbGxEGpQLRwI55B2pkM4utQeZFPiwpJFACJnTx2oO9PSB965l9YWvyvZX4pPn-rpEmbSf2dhXg5Rt6U7cm75d7VMGDENEa2YYOXZnT/s400/m_paullewis_dish.jpg" /></a></td></tr><tr><td style="TEXT-ALIGN: right; FONT-FAMILY: arial,sans-serif; FONT-SIZE: 11px">photo by Misha Govshetyn</td></tr></tbody></table><p><strong><span style="color:#ff6600;">Antoine Ware</span></strong>, Catalan. <strong>Brown sugar & bourbon glazed belly of Mr. Hatterman’s Blue Butt Hog</strong>, butternut squash.</p><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/jUzaAnSc_GEmKitXDSSpwQ?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZHPawMCIF2nS_eL-dAZjt9NoR8ICOzt7UjoQV6Ss_bJwPL4k22bZy9aoPmNGpTJsuJDIpUzWVZinNnKYfQzC_scO-Yc3RyiJrSo5we26_CvjMh6yPHDJiV3P2fEobONEkm8mdBdcbgViK/s400/aware_dish.JPG" /></a></td></tr><tr><td style="TEXT-ALIGN: right; FONT-FAMILY: arial,sans-serif; FONT-SIZE: 11px">From <a href="http://picasaweb.google.com/imneverfull/PorkBellyThrowdown?feat=embedwebsite">Pork Belly Throwdown</a></td></tr></tbody></table><p><strong><span style="color:#ff6600;">Jose Luis Vela</span></strong>, Mockingbird Bistro. <strong>Kurobuta Pork Belly "Club" with Foie Gras</strong>, Tomato/Orange Marmalade and Brioche. Definitely the most decadent dish of the evening.</p><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/zdFGAvPSQnvqrRrQlaMXyA?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTOHN62zohJFWkDMFUu4pZAmFr9YhxAUdBlNvRMKV39ZAJaZbStmtlU2yjUxFGNf_bLmLwrZKC8ruHpvCnd3nDWLpTIJlmw1LZBP-dZXuVcKUvC4bgH_L9EafaHRRX3p9lpF9nED0UJDGJ/s400/jvela_dish.JPG" /></a></td></tr><tr><td style="TEXT-ALIGN: right; FONT-FAMILY: arial,sans-serif; FONT-SIZE: 11px">From <a href="http://picasaweb.google.com/imneverfull/PorkBellyThrowdown?feat=embedwebsite">Pork Belly Throwdown</a></td></tr></tbody></table><p><strong><span style="color:#ff6600;">Ronnie Killen</span></strong>, Killen's Steakhouse. <strong>Vermont Maple Glazed Kurobuta Pork Belly</strong> w/ Cabbage slaw</p><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/buUUZ1YsKx7Z2LFCCW_Hww?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSr_gbMFbwG1Mvlh_riL8SbMSCrV194VCky18-KTOzHU5zuMkObViUg_Q0OP-q2r_JQpgu2Slw_HF4tZMB_goWFCzGZTfa7efkP9VI3_JPk5fNLAh_Jz3-LCTpueEQ8l7mLKlQ3RADohRx/s400/rkillen_dish.JPG" /></a></td></tr><tr><td style="TEXT-ALIGN: right; FONT-FAMILY: arial,sans-serif; FONT-SIZE: 11px">From <a href="http://picasaweb.google.com/imneverfull/PorkBellyThrowdown?feat=embedwebsite">Pork Belly Throwdown</a></td></tr></tbody></table><p><strong><span style="color:#ff6600;">Jason Gould</span></strong>, formerly of Gravitas. <strong>Molasses braised pork belly</strong>, apple & green onion jam, herb bread pudding.</p><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/f2FBJYtLnYxzGKXT0qPRJg?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQKKCWAbyYkESWtJgtRQGLVJ5TtLWnE-_fRjSpt7YfO_AMR_j3Jhay3yE3paTLlxvA4NR4uahu5PpiQ5ZmpjxxYDJUzQn83Ofp_0xfBHfO5XwmdC9CnoaZqjq0VT09_PDC3ld9BlQFYCy/s400/jgould_dish.JPG" /></a></td></tr><tr><td style="TEXT-ALIGN: right; FONT-FAMILY: arial,sans-serif; FONT-SIZE: 11px">From <a href="http://picasaweb.google.com/imneverfull/PorkBellyThrowdown?feat=embedwebsite">Pork Belly Throwdown</a></td></tr></tbody></table><p><strong><span style="color:#ff6600;">Randy Rucker</span></strong>, Rainbow Lodge. 36 hour poached <strong>Iowa Pork Belly </strong>sliced thin and<strong> </strong>glued to shrimp carpaccio with "TG" and dusted with a powder made from pork fat, isomalt, truffle & tapioca maltodextrin and torched, “rice-less” risotto made from yukon potatoes micro-diced to the size of carnaroli rice, squash blossom kimchee (served in its physical form, pureed, and foamed. </p><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/1YgH-hqagbPL2f83z-NeZg?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQSz0OLg2Aw9LXJ_cC6844TBndMl4xCa1R37x6UvCXLjKxts43s_DjIe0pBuiIkVouq1f3HSoHqIOdjn2ITEuBg2qxTUqSMHB7YT2cdO-XqtzP9g-m7bWofJO5BzU9G4qQ2zi63f8pHvmd/s400/m_rrucker_dish.jpg" /></a></td></tr><tr><td style="TEXT-ALIGN: right; FONT-FAMILY: arial,sans-serif; FONT-SIZE: 11px">From <a href="http://picasaweb.google.com/imneverfull/PorkBellyThrowdown?feat=embedwebsite">Pork Belly Throwdown</a></td></tr></tbody></table><p>the results of Battle Beans were as follows:</p><p><span style="color:#663366;">1st place:</span> <strong><span style="color:#ff6600;">Karen Rittinger</span></strong>. <strong>Fabada Asturiada.</strong></p><p></p><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/mku6SB7mF0kbfAjjXqqhtQ?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTlvdro2KjhFVpWVcBfFeF6xJGdevoyoXnmQfuvnkzPg_TUZNyLFYznwvWpf0pqXtzTwi6EbpYq1bW1XVZZUvyDzlJNqyxDcpuFzHqy5jGOaH7Ma14PDE8da_4_o42RkVr_ICxOozSnykU/s400/c_krittinger_beans.jpg" /></a></td></tr><tr><td style="TEXT-ALIGN: right; FONT-FAMILY: arial,sans-serif; FONT-SIZE: 11px">photo by Carlos Meltzer</td></tr></tbody></table><p><strong><span style="color:#663366;">2nd place:</span> <span style="color:#ff6600;">Steve Philpot</span>. Third Coast Cassoulet.</strong></p><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/kzaaQZ_pX-WzBrqQXy-tKw?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNW5Vu_-NOqGSpQUdfk5LF6pyyvYyyJ1kjQmZrkO54xrmxNncD4O16MCTAGSnSpUFogzOau5t4uRXykakDwfxOIX8tB7jEFGkRO-hIdAeeqsAIX8IddIIvoPLzqrvZTLCvcZYtsgSsMvB/s400/c_sphilpot_thirdcoastcassoulet.jpg" /></a></td></tr><tr><td style="TEXT-ALIGN: right; FONT-FAMILY: arial,sans-serif; FONT-SIZE: 11px">photo by Carlos Meltzer</td></tr></tbody></table><p><strong><span style="color:#663366;">3rd place:</span></strong> <span style="color:#ff6600;">Cindy Robertson. </span><span style="color:#000000;">Cindy was also the winner of the fried chicken throwdown's Battle Mac & Cheese.</span></p><p>left over proceeds from ticket sales will be donated to the <strong>charles blanton community garden in the 1st ward</strong>. </p><p>a separate charitable effort in the form of an e-cookbook is also being compiled to benefit <strong><a href="http://www.recipe4success.org/">recipe for success</a></strong>. the "book" will include the pork belly and bean recipes from the evening's event. copies can be requested with a $5 donation by emailing <a href="mailto:info@recipe4success.org">info@recipe4success.org</a>.</p><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/mrH5DDuSVs5a1KtWdDcN9w?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmrxme1q5UsiSSi-h02MDP6815_XxUlMeUaN83AmDOgYt3_N8B2o3IvZtysnKuMYVw7EyJBV4jXbEWwdO3ccZSZiWVp7qaras1edQk3KVoSxReyswD3RMlSvC6rvHQsO3Vo7dKSmZmwbXH/s400/foodphotogs.JPG" /></a></td></tr><tr><td style="TEXT-ALIGN: right; FONT-FAMILY: arial,sans-serif; FONT-SIZE: 11px">From <a href="http://picasaweb.google.com/imneverfull/PorkBellyThrowdown?feat=embedwebsite">Pork Belly Throwdown</a></td></tr></tbody></table><p><span style="color:#ff6600;">links to other event write-ups & photos:</span></p><ul><li>houston press <a href="http://blogs.houstonpress.com/eating/2009/08/the_belly_of_the_beast.php">write-up</a> & <a href="http://www.houstonpress.com/slideshow/view/28205898/1">slideshow</a> </li><li><a href="http://greatfoodhouston.blogspot.com/2009/08/its-pork-belly-throwdown-fools.html">great food houston blog</a></li><li><a href="http://picasaweb.google.com/imneverfull/PorkBellyThrowdown#">compilation of event photos</a> from photo sets by <a href="http://www.flickr.com/photos/cemeltzerjr/sets/72157622078555854/">carlos meltzer</a>, <a href="http://www.flickr.com/photos/24094566@N04/sets/72157622071557598/">misha govshetyn</a>, <a href="http://www.flickr.com/photos/jgossen/3833827298/in/set-72157622074554798/">jim gossen</a>, and <a href="http://www.flickr.com/photos/52717048@N00/sets/72157621946824203/">food princess</a></li></ul>neverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.com3tag:blogger.com,1999:blog-1761632830621785732.post-5397606027299512662009-08-17T13:18:00.004-05:002009-08-17T13:48:02.696-05:00PBTD line up tonight<a href="http://imneverfull.blogspot.com/2009/07/pbtd-chefs-and-judges.html">pork belly throwdown judges</a>, please look the other way...<br />i really couldn't resist posting this list for the <a href="http://imneverfull.blogspot.com/2009/07/pork-belly-throwdown.html">PBTD</a> attendees tonight.<br /><br />a couple things i noted:<br />- more sweet applications than savory<br />- 2 dishes incorporating "kim chee"<br />- 3 dishes incorporating apples<br /><br />what i'm most surprised about: no one is using pork cracklings<br />what i'm looking forward to trying the most: pork belly sushi (hori-san)<br />most over-the-top: PB club w/foie gras (mockingbird)<br />what i'm most curious about: pork and bean ice cream sandwich (vasek)<br /><br /><strong><span style="color:#663366;">Team Beaver’s</span><br /><span style="color:#ff9966;"><span style="color:#ff6600;">Jonathan Jones, Russell Kirkham, & Tad Turrany</span><br /></span></strong>"Bacon, Biscuit and Eggs" - cured, smoked, sous vide berkshire pork belly, buttermilk biscuit, soft scrambled egg, maple, peach jam<br /><br /><span style="color:#663366;"><strong>Team Chez Roux</strong><br /></span><strong><span style="color:#ff6600;">Matthew Gray & Damien Rice</span></strong><br />Fennel Crusted Home Cured Belly Pork, Seared Scallop, and Apple Puree<br /><br /><span style="color:#663366;"><strong>Team Cullen’s</strong></span><br /><strong><span style="color:#ff6600;">Paul Lewis & Bruce Trathen</span></strong><br />Crisp Jolie Vue Farms Pork Belly, Spiced Apple Compote, Housemade Kim Chee<br /><br /><strong><span style="color:#ff6600;">Jason Gould</span><br /></strong>Molasses braised pork belly, apple & green onion jam, herb bread pudding<br /><br /><strong><span style="color:#663366;">Team Haven<br /></span><span style="color:#ff6600;">Randy Evans, Kevin Naderi & Ojan Bagher<br /></span></strong>Pork Belly Torta – a taco truck BLT<br /><br /><strong><span style="color:#663366;">Team Kata Robata<br /></span><span style="color:#ff6600;">Manubu “Hori” Horiuchi & Jean-Phillipe Gaston<br /></span></strong>Pork belly Threesome (Sushi, Crepes, Kakuni with Spinach)<br /><br /><strong><span style="color:#663366;">Team Killen’s Steakhouse</span></strong><br /><span style="color:#ff6600;"><strong>Ronnie Killen & Dee Dee Killen</strong><br /></span>Vermont Maple Glazed Kurobuta Pork Belly<br /><br /><strong><span style="color:#663366;">Team Mockingbird<br /></span><span style="color:#ff6600;">Jose Luis Vela & John Sheely<br /></span></strong>Kurobuta Pork Belly "Club" with Foie Gras, Tomato/Orange Marmalade and Brioche<br /><br /><span style="color:#ff6600;"><strong>Ryan Pera </strong>from The Grove</span><br />Crisp pork belly with sweet and sour watermelon, tamarind vinaigrette and scallion salad<br /><br /><span style="color:#ff6600;"><strong>Randy Rucker </strong>from Rainbow Lodge<br /></span>IOWA PORK BELLY “rice-less” risotto, shrimp, squash blossom kimchee<br /><br /><span style="color:#ff6600;"><strong>Cody Vasek </strong>from VOICE<br /></span>Quartet of pork belly: Sweet n sour pork with smoked rice, sesame powder; Pave of pork with pickled cherries & summer corn marmalade; “pork n bean” ice cream sandwich; and ??????????<br /><br /><span style="color:#ff6600;"><strong>Antoine Ware </strong>from Catalan<br /></span>Brown sugar & bourbon glazed belly of Mr. Hatterman’s Blue Butt Hog<br /><br />let the pork games begin! see you tonight.neverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.com1tag:blogger.com,1999:blog-1761632830621785732.post-12829618951391489832009-08-16T20:21:00.003-05:002009-08-16T20:39:36.804-05:00southbound food show #4here are the podcast links for <strong>Southbound Food</strong> radio show #4 w/ <strong><a href="http://www.twitter.com/wholefish">Bryan Caswell</a></strong> & <strong><a href="http://www.twitter.com/lancezierlein">Lance Zierlein</a></strong> that aired Sat, 8/15. the show has a permanent time slot now @ 11AM on Saturday mornings.<br /><br /><strong><span style="color:#ff6600;">special guests this week</span></strong>: <strong><a href="http://www.twitter.com/havenchef">Randy Evans</a></strong> - executive chef of Brennan's who is opening the much anticipated <strong>Haven</strong> in Oct 2009; <strong><a href="http://www.twitter.com/magnumvino">Michael Housewright</a></strong> - wine director at <a href="http://www.block7wineco.com/">Block 7 Wine Company</a>; <strong><a href="http://en.wikipedia.org/wiki/Heidi_Barrett">Heidi Barrett</a></strong> - wine goddess/winemaker of Screaming Eagle, Grace Family, Revana, and her own wine company, <strong><a href="http://www.lasirenawine.com/lasirena/index.jsp">La Sirena</a></strong><br /><strong></strong><br /><a href="http://thegame.podbean.com/2009/08/13/southbound-food-show-8-13-09-part-1/">segment 1</a> - <strong>randy evans</strong> discusses haven<br /><a href="http://http//thegame.podbean.com/2009/08/13/southbound-food-show-8-13-09-part-2/">segment 2</a> - <strong>michael housewright</strong> discusses block 7 wine co<br /><a href="http://thegame.podbean.com/2009/08/13/southbound-food-show-8-13-09-part-3/">segment 3</a> - <strong>jenny wang</strong> (houston chowhounds) discusses upcoming <a href="http://imneverfull.blogspot.com/2009/07/pbtd-chefs-and-judges.html">pork belly throwdown</a>; top chef masters; interview with <strong>heidi barrett</strong><br /><strong></strong><br />tune into 1560 AM saturdays @ 11AM or stream it live from <a href="http://www.1560thegame.com/">1560 the game's website</a>.<br /><strong></strong>neverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.com0tag:blogger.com,1999:blog-1761632830621785732.post-44476549845238053032009-08-13T11:55:00.005-05:002009-08-13T17:01:43.791-05:00southbound food show #3yes, i suck for not posting these sooner. here are the podcast links for <a href="http://wholefish.blogspot.com/"><strong>bryan caswell</strong></a>'s <strong>southbound food</strong> radio show #3 which aired last weekend.<br /><br />special guests: <strong>chris shepherd</strong> from <a href="http://catalanfoodandwine.com/">Catalan</a>, <strong>cody vasek</strong> (executive sous chef @ <a href="http://hotelicon.com/voice-restaurant/">VOICE</a>) and me. <br /><br />we discuss flavor tripping, Chris' trip culinary adventures in Istanbul, Cody's recent throwdown successes, Julie & Julia, food blogging, PBTD, and more:<br /><br /><a href="http://thegame.podbean.com/2009/08/07/southbound-food-show-8-9-09-part-1/">segment 1</a><br /><a href="http://thegame.podbean.com/2009/08/07/southbound-food-show-8-9-09-part-2/">segment 2</a><br /><a href="http://thegame.podbean.com/2009/08/07/southbound-food-show-8-9-09-part-3/">segment 3</a><br /><br />please send comments or questions for the "ask the chef" segment to <a href="mailto:southboundfood@gmail.com">southboundfood@gmail.com</a>.neverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.com2tag:blogger.com,1999:blog-1761632830621785732.post-7394143432522007312009-07-25T23:03:00.004-05:002009-07-26T00:24:59.553-05:00southbound food - take 2if you haven't heard about <strong>southbound food</strong>, then you definitely haven't been <a href="http://www.twitter.com/imneverfull">following me on twitter</a>. and you probably weren't at the listening party this evening at <a href="http://www.anvilhouston.com/">anvil bar & refuge</a>.<br /><br /><strong>southbound food</strong> is the new local food radio talk show hosted by<strong> </strong><a href="http://www.twitter.com/wholefish"><strong>bryan caswell</strong></a> of <strong><a href="http://www.reefhouston.com/">REEF</a></strong> and <a href="http://www.littlebigshouston.com/"><strong>little bigs</strong></a> and sports talk show host, <a href="http://blogs.chron.com/fantasyfootball/"><strong>lance zierlein</strong></a> on <a href="http://www.1560thegame.com/"><strong>1560 AM the game</strong></a>. <a href="http://wholefish.blogspot.com/"><strong>bryan caswell</strong></a>, recently awarded the 2009 best new chef award by food and wine magazine and given his own official houston holiday ( july 21st now goes down in h-town history as bryan caswell day), can seem to do no wrong these days. the show has started with great personalities and momentum and is truly entertaining, albeit a tad racy, and definitely hilarious.<br /><br />the first test show aired last weekend with special guests,<a href="http://www.twitter.com/papabeav"><strong> jonathan jones</strong> </a>from <a href="http://www.beavershouston.com/"><strong>beavers</strong></a> and <a href="http://www.twitter.com/pinksnapper"><strong>mark musatto</strong></a> from <strong><a href="http://www.yelp.com/biz/airline-seafood-houston">airline seafood</a></strong>. this week <strong>jonathan jones</strong> returned with <strong><a href="http://www.drinkdogma.com/">bobby heugel</a> </strong>from<strong> anvil</strong> and <strong>me</strong>. ME!<br /><br />show two first aired last night, again twice today, and tomorrow at 9AM and 6PM. tune into 1560 AM or stream it live from <a href="http://www.1560thegame.com/">their website</a>. if you haven't been able to catch it and can't wait until tomorrow to tune in, i have the podcast links for you here. there are three segments and i promise the show gets funnier and funnier with each click.<br /><br /><a href="http://thegame.podbean.com/2009/07/24/southbound-food-show-7-24-09-part-1">segment 1</a><br /><a href="http://thegame.podbean.com/2009/07/24/southbound-food-show-7-24-09-part-2">segment 2</a><br /><a href="http://thegame.podbean.com/2009/07/24/southbound-food-show-7-24-09-part-3">segment 3</a><br /><br />after you listen in, please let the producers know how you feel. leave a comment here or send an <a href="mailto:lance.zierlein@gmail.com">email</a> or <a href="http://www.twitter.com/lancezierlein">tweet</a> to <strong>lance zierlein</strong>. the show will eventually find a permanent time slot on saturday. i'll keep you updated on that! the show is now accepting advertisers too (contact lance for more info). and i'm happy to announce that i've already been invited back to do another show!neverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.com7tag:blogger.com,1999:blog-1761632830621785732.post-35395723041033311102009-07-19T22:00:00.006-05:002009-07-19T22:54:08.647-05:00PBTD chefs and judges<p>Some of you have been anxiously awaiting these <a href="http://imneverfull.blogspot.com/2009/07/pork-belly-throwdown.html">Pork Belly Throwdown</a> announcements.</p><p><strong>And the judges are...</strong></p><ol><li><strong><span style="color:#663366;">Jenny Wang</span></strong> (<a href="http://twitter.com/imneverfull" rel="nofollow">@imneverfull</a>) - <a href="http://002mag.com/" rel="nofollow">002 Magazine</a> food writer & <a href="http://imneverfull.com/" rel="nofollow">I'm Never Full</a> food blogger</li><li><strong><span style="color:#663366;">Chris Shepherd</span></strong> (<a href="http://twitter.com/cshepherd13" rel="nofollow">@cshepherd13</a>) - chef/owner of <a href="http://catalanfoodandwine.com/" rel="nofollow">Catalan Food & Wine</a> </li><li><strong><span style="color:#663366;">Teresa Byrne-Dodge</span></strong> (<a href="http://twitter.com/mytablemagazine" rel="nofollow">@MyTableMagazine</a>) - editor & publisher of <a href="http://www.my-table.com/" rel="nofollow">My Table Magazine</a>, author of <a href="http://www.my-table.com/section/news/61.html" rel="nofollow">The Ultimate Food Lover's Guide to Houston</a> </li><li><strong><span style="color:#663366;">J.C. Reid</span></strong> (<a href="http://twitter.com/houston_foodie" rel="nofollow">@houston_foodie</a>) - food blogger for Houston Press' <a href="http://blogs.houstonpress.com/eating/" rel="nofollow">Eating Our Words</a> and <a href="http://www.houstonfoodie.com/">Houston Foodie</a></li><li><strong><span style="color:#663366;">Misha Govshetyn</span></strong> (<a href="http://twitter.com/tastybitz" rel="nofollow">@tastybitz</a>) - <a href="http://www.tasty-bits.com/" rel="nofollow">Tasty Bits</a> food blogger</li><li><strong><span style="color:#663366;">Justin Basye</span></strong> (<a href="http://twitter.com/justinbasye" rel="nofollow">@justinbasye</a>) - chef de cuisine, <a href="http://hotelicon.com/voice-restaurant/" rel="nofollow">VOICE</a> (*WILD CARD)</li></ol><p><strong>And more importantly, the chefs that will be competing are...</strong></p><ol><li><strong><span style="color:#663366;">Randy Evans</span></strong> (<a href="http://twitter.com/havenchef" rel="nofollow">@havenchef</a>), chef/owner of Haven (opening this fall)</li><li><strong><span style="color:#663366;">Jason Gould</span></strong> (<a href="http://twitter.com/chefjasongould" rel="nofollow">@chefjasongould</a>), chef/owner of <a href="http://www.gravitasrestaurant.com/" rel="nofollow">Gravitas</a></li><li><strong><span style="color:#663366;">Matthew Gray</span></strong>, chef de cuisine of <a href="http://latorrettadellagoresortandspa.com/chef-roux-cuisine/restaurant/chez-roux/" rel="nofollow">Chez Roux</a> @ La Torretta Del Lago</li><li><strong><span style="color:#663366;">Manubu "Hori" Horiuchi</span></strong>, executive chef at <a href="http://katarobata.com/" rel="nofollow">Kata Robata</a></li><li><strong><span style="color:#663366;">Jonathan Jones</span></strong> (<a href="http://twitter.com/papabeav" rel="nofollow">@PapaBeav</a>), chef/owner of <a href="http://www.beavershouston.com/" rel="nofollow">Beaver's</a></li><li><strong><span style="color:#663366;">Ronnie Killen</span></strong> (<a href="http://twitter.com/ze1chef" rel="nofollow">@ze1chef</a>), chef/owner of <a href="http://www.killenssteakhouse.com/" rel="nofollow">Killen's Steakhouse</a></li><li><strong><span style="color:#663366;">Paul Lewis</span></strong>, executive chef of <a href="http://www.cullenshouston.com/" rel="nofollow">Cullen's Upscale American Grille</a></li><li><strong><span style="color:#663366;">Ryan Pera</span></strong>, executive chef at <a href="http://www.thegrovehouston.com/" rel="nofollow">The Grove</a></li><li><strong><span style="color:#663366;">Randy Rucker</span></strong> (<a href="http://twitter.com/greensandbeans" rel="nofollow">@greensandbeans</a>), executive chef at <a href="http://www.rainbow-lodge.com/" rel="nofollow">Rainbow Lodge</a></li><li><strong><span style="color:#663366;">Cody Vasek</span></strong>, sous chef at <a href="http://hotelicon.com/voice-restaurant/" rel="nofollow">VOICE</a></li><li><strong><span style="color:#663366;">Jose Luis Vela</span></strong>, chef de cuisine at <a href="http://www.mockingbirdbistro.com/" rel="nofollow">Mockingbird Bistro</a></li><li><strong><span style="color:#663366;">Antoine Ware</span></strong> (<a href="http://twitter.com/catalansous" rel="nofollow">@catalansous</a>), sous chef at <a href="http://catalanfoodandwine.com/" rel="nofollow">Catalan</a></li></ol>don't forget: tickets to the throwdown go on sale tomorrow. details will be posted to the houston chowhound yahoo! board.<br /><br />complete event details on the <a href="http://www.houstonchowhounds.com/pbtd">official website</a>.neverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.com0tag:blogger.com,1999:blog-1761632830621785732.post-35988574739458308682009-07-08T01:38:00.006-05:002009-07-08T03:18:09.778-05:00live uni demo & dinner<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicS4OEar8Nj4fdChHc6MdER72Tno2DqOxhrBCHkeSLNfTN-Jgd3Aw0dLLFIzc2Z1PiBrjA2IpmIjOgapGlVfgAdtwP00KsPGAaJQmJaQBkbkt9KbZZ0Ddi55xHHP0CnfVLRnaXb4yZz6MI/s1600-h/Sea_urchin_eggs.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 319px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5355981153590893810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicS4OEar8Nj4fdChHc6MdER72Tno2DqOxhrBCHkeSLNfTN-Jgd3Aw0dLLFIzc2Z1PiBrjA2IpmIjOgapGlVfgAdtwP00KsPGAaJQmJaQBkbkt9KbZZ0Ddi55xHHP0CnfVLRnaXb4yZz6MI/s400/Sea_urchin_eggs.jpg" /></a> <div>not really like me to brag about a dinner until after i've actually eaten it. this blog post comes sans tasty photos, only an insane menu!</div><div></div><br /><div><strong><a href="http://greensandbeans.wordpress.com/">randy rucker</a></strong>, executive chef at <strong><a href="http://www.rainbow-lodge.com/">the rainbow lodge</a></strong> has planned an extraordinary dinner for the <strong><a href="http://www.houstonchowhounds.com/">houston chowhounds</a></strong> next week. LIVE sea urchins (yes, with long black spines still moving and everything) are the guests of honor and will be flown in from santa barbara. </div><div></div><div>each human attendee gets his/her own sea urchin and randy will give us a lesson on how to open and clean it. afterwards, we'll cure the lovely, sweet roe and enjoy this all-uni, all-star menu!</div><br /><div></div><div><strong><span style="color:#663366;">7.15.09 live uni demo & degustation w/wine pairings</span></strong></div><br /><div></div><div>- uni popcorn – uni powder seasoned popcorn served during the demo (served in popcorn bags) </div><br /><p>- live uni demo & tasting of live uni with olive oil, persimmon vinegar & chive </p><p>- raw uni with smoked miso & brown butter </p><p>- baby white geoduck clam & a vinaigrette made from uni, meyer lemon & caramel oil </p><p>- lots of different eggs both hot & cold </p><p>- almond gnocchi with caviar, coddled buttermilk & uni </p><p>- slow poached iowa pork belly seasoned with carbonized onion powder & then re-seared, creamed kimchee & uni toast </p><p>- sea urchin frozen yogurt & our papaya ceviche </p><p>- uni & white chocolate </p><p><em>this menu is totally *sick* right?</em> 20 attendees max & there are still spots left. <a href="http://groups.yahoo.com/group/houstonCH/surveys?id=2205954">RSVP here</a>. </p><p>and since we're on the subject of <strong>the rainbow lodge</strong>, have you read my review from last month's <strong><a href="http://002mag.com/">002 magazine</a></strong>? here it is: <a href="http://www.002mag.com/mag/jun09/pages/hi_res%20(69).htm">page 1</a>, <a href="http://www.002mag.com/mag/jun09/pages/hi_res%20(70).htm">page 2</a></p><p></p>neverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.com12tag:blogger.com,1999:blog-1761632830621785732.post-60840981636343320262009-07-05T04:22:00.008-05:002009-07-05T05:19:01.753-05:00pork belly throwdown<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtiG43ObMloRrPWs_7E7uPLIAhwO2_D2MPT69xN1e71bNUKUcf-CnGveY2QhTgyrZjxq9IiYiKgR6b4Fmx1jr_xve1TAjIlD7mCOtlqPFd_n95x1aLTrSNwqPT5RpYD86e_-uPl1xm4_i4/s1600-h/porkbelly1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5354914963432949090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtiG43ObMloRrPWs_7E7uPLIAhwO2_D2MPT69xN1e71bNUKUcf-CnGveY2QhTgyrZjxq9IiYiKgR6b4Fmx1jr_xve1TAjIlD7mCOtlqPFd_n95x1aLTrSNwqPT5RpYD86e_-uPl1xm4_i4/s400/porkbelly1.jpg" /></a>if you thought the <a href="http://imneverfull.blogspot.com/2009/06/fctd-winners.html"><strong>fried chicken throwdown</strong></a> was over-the-top, this one will definitely make your jaw drop. yes, it's a pork belly throwdown and a prescription for lipitor should probably come with each judge's ballot.<br /><br />in this round, the throwdown will be more <strong>iron chef</strong> than <strong>throwdown with bobby flay</strong>. this time, we have a (not-so) secret ingredient and the chefs will choose to prepare the ingredient anyway they choose as long as it's the main ingredient in the dish. judging criteria will be based on originality, plating, and taste.<br /><br />and how fun would pork be without beans? (or really, the other way around.) <a href="http://www.houstonchowhounds.com/">houston chowhounds</a> amateur chefs will competing in a <strong>battle beans potluck</strong> that the real chefs will be judging. houchies can register to compete on the chowhound discussion board.<br /><br />the event will be hosted by <strong>chris shepherd</strong> at <a href="http://www.catalanfoodandwine.com/"><strong>catalan</strong></a> on <strong>mon, aug 17th</strong>. tickets will be $25 each and will go on sale on <strong>mon, july 20th</strong> after competing chefs and judges are announced. ticket proceeds remaining after covering food costs will benefit the <strong>charles v. blanton community garden in the 1st ward</strong>.<br /><br /><a href="http://www.twitter.com/papabeav"><strong>jonathan jones</strong></a>, the host of our <a href="http://imneverfull.blogspot.com/2009/06/fctd-winners.html">last throwdown</a>; the FCTD throwdown champions, <a href="http://www.twitter.com/havenchef"><strong>randy evans</strong></a> and <strong>cody vasek</strong>; and <strong>antoine ware</strong>, catalan's sous chef, will be guaranteed entry in this throwdown. the remaining spots will be determined by lottery. the registration deadline for chefs to enter the lottery is <strong>july 17th @ 5pm</strong>.<br /><br />a <strong>wild card judge</strong> will also be chosen for the judging panel. if you would like to be considered, please submit a short essay on "why you should be a PBTD judge" to <a href="mailto:imneverfull@gmail.com">imneverfull@gmail.com</a> by <strong>july 17th @ 5pm</strong>.<br /><br />event details, registration information, and judging criteria have been posted <a href="http://www.houstonchowhounds.com/pbtd">here</a>. check the bottom of that webpage, join the <strong><a href="http://groups.yahoo.com/group/houstonCH">houston chowhound discussion board</a>,</strong> or follow <a href="http://www.twitter.com/imneverfull">@imneverfull</a> on twitter for PBTD news and announcements.neverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.com0tag:blogger.com,1999:blog-1761632830621785732.post-17495157511577886422009-07-05T03:14:00.007-05:002009-07-05T04:22:07.460-05:002nd annual BBQ smackdown<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN6v-c6J0K5bUWOCjO1b_RmPjjzaWvH8Y_g5csGUUezNNd4Cc72MB-HdkCsNWKugduH1OlLv9DGYjZedh5ZZsIPmehRPS0HRKfHjqDkGetlMzDLYCMuVmB4hAX1sukYvAv-DyslOzdBvi_/s1600-h/DSCF4136.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5354899106539746370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN6v-c6J0K5bUWOCjO1b_RmPjjzaWvH8Y_g5csGUUezNNd4Cc72MB-HdkCsNWKugduH1OlLv9DGYjZedh5ZZsIPmehRPS0HRKfHjqDkGetlMzDLYCMuVmB4hAX1sukYvAv-DyslOzdBvi_/s400/DSCF4136.JPG" /></a> <div></div><div>summers in houston mean unbearable heat to most people, but for <a href="http://www.houstonchowhounds.com/"><strong>houston chowhounds</strong></a> it also signals that the annual BBQ smackdown is near. </div><div></div><br /><div>usually scheduled the saturday before july 4th, <a href="http://pearlbarhouston.com/"><strong>pearl bar</strong></a> was chosen again as the venue because the <a href="http://imneverfull.blogspot.com/2008/06/chowhound-bbq-smackdown.html"><strong>1st annual bbq smackdown</strong></a> was so successful there. however, this year had an attendance of 60 hungry houchies (twice as many attendees as last year) as the group has grown to over 400 members in just 1 year.</div><div></div><br /><div>the premise was simple. brisket and ribs were brought in from 6 local bbq joints and were blind judged by the attendees. our top three winners (<a href="http://piersonandcompanybbq.com/default.aspx"><strong>pierson & co</strong></a>, <strong>burns</strong>, and <a href="http://www.lulingcitymarket.com/"><strong>luling city market</strong></a>) from last year's competition were up against three new competitors. this year our farthest competitor was <strong>vincek's</strong> in east bernard who was picked because they were listed in <a href="http://www.texasmonthly.com/2008-06-01/feature10.php"><strong>texas monthly's</strong> top 50 bbq joints </a>last year. </div><br /><div></div><div><strong><span style="color:#663366;">the winners for brisket were:</span></strong></div><div>1st. <a href="http://piersonandcompanybbq.com/default.aspx">pierson & co</a>.</div><div>2nd. <a href="http://www.virgiesbbq.com/">virgie's</a></div><div>3rd. vincek's</div><br /><div></div><div><strong><span style="color:#663366;">the winner for ribs were:</span></strong></div><div>1st. <a href="http://www.virgiesbbq.com/">virgie's</a></div><div>2nd. <a href="http://piersonandcompanybbq.com/default.aspx">pierson & co.</a></div><div>3rd. vincek's</div><br /><div></div><div>several chowhounds were shocked that <strong>burns</strong> didn't place again this year. others were shocked that <strong>thelma's</strong> placed dead last in each category. it should be mentioned that thelma was sick that day but since we had pre-ordered and prepaid for the food, our order was ready for us that morning, however her restaurant was closed.</div><br /><div></div><div>here are 2 wonderful write-ups of the event. one by the <a href="http://blogs.houstonpress.com/eating/2009/07/houston_chowhounds_bbq_smackdown.php"><strong>houston press</strong></a> and the other by <a href="http://greatfoodhouston.blogspot.com/2009/06/bbq-smackdown.html"><strong>great food houston</strong></a>.</div>neverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.com0tag:blogger.com,1999:blog-1761632830621785732.post-84774553662080154862009-06-22T23:26:00.007-05:002009-06-23T01:47:19.027-05:00kata robata<strong>kata robata</strong><br /><strong>3600 kirby dr #h @ richmond</strong><br /><br />first walking in, you'll notice that not too much has changed inside except the wall color and some art work. the green tea stained walls are now a warm brown hue, but <a href="http://imneverfull.blogspot.com/2008/07/hue-visit-2.html">hue</a>, the former restaurant, is now a goner. that upscale, vietnamese restaurant that opened last year almost to the exact day has been put to bed and the azuma group have decided to focus on what they seem to do much better: sushi.<br /><br />so interestingly enough, there is no robatayaki (japanese style charcoal grill) in sight. i was told they are planning to build a grill outside which seems even stranger. i'm sure i'll return and actually try the robata - i dig any foods usually served on a stick - but tonight was for omakase. i was here to find out how <strong>sushi chef hori-san </strong>(from kubo's) was settling in behind his new sushi bar. i definitely recommend sitting front stage when you go. hori-san is a real pleasure to chat with and totally understood all my photo taking even showing me his own photos on his i-phone from catalan a couple weeks ago. <br /><br />it's been awhile since i've actually felt the need to blog about a meal as soon as i got home. tonight i felt it. i don't think i've ever been excited about japanese cuisine in houston, but now i am. this is what omakase (chef's choice literally translated "it's up to you") looked like tonight.<br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7NOMQTby9HzRgiaeIe5YY2_De45F9uoLjBuGOwrVuGbGxlXmjKq7kHzPgYMWAbd8cf3B5XJkx_TXxd9r1KUUQrhP9Iy2NV0dHPNXkkSFCTS-fuSgqnV2D_ClZ_1IpDps03Arcy0Dz_Uib/s1600-h/DSCF3987.JPG"><img id="BLOGGER_PHOTO_ID_5350379582207748802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7NOMQTby9HzRgiaeIe5YY2_De45F9uoLjBuGOwrVuGbGxlXmjKq7kHzPgYMWAbd8cf3B5XJkx_TXxd9r1KUUQrhP9Iy2NV0dHPNXkkSFCTS-fuSgqnV2D_ClZ_1IpDps03Arcy0Dz_Uib/s400/DSCF3987.JPG" border="0" /></a><strong> lobster ceviche.</strong> lobster tail, avocado, spinach, green leaf, tomatoes, and red onions in a soy sauce, sesame oil, mirin, & yuzu vinaigrette: a tad overdressed, but the dressing was tasty and brought out the sweetness of the lobster tail.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBDKnMbZpv1Yp_Jz8DsR4hFCb71uvBhm7lZFG4D3QnQ98cFcFUtuRP3zSFXYpmCp3Ll8i-gF-4lIKwPB76To6opP3Q2LHKlKI_fEcOURXFBWOsGiLZUrLy2e9MrNYE_lV3abFJWeTV7FRW/s1600-h/DSCF3990.JPG"><img id="BLOGGER_PHOTO_ID_5350379584348174498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBDKnMbZpv1Yp_Jz8DsR4hFCb71uvBhm7lZFG4D3QnQ98cFcFUtuRP3zSFXYpmCp3Ll8i-gF-4lIKwPB76To6opP3Q2LHKlKI_fEcOURXFBWOsGiLZUrLy2e9MrNYE_lV3abFJWeTV7FRW/s400/DSCF3990.JPG" border="0" /></a> <strong>japanese red snapper (madai) sashimi w/asian truffle oil sauce</strong>. the sauce of white truffle oil, yuzu and soy was absolutely delightful and the yamamomo ("mountain peach") was a wonderfully sweet and luscious palate cleanser to save for the end. (available on regular menu)<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvyChGgEk1_5jJcJB26lQonw0W0nF2GIzpIeSjHRsrJ7JApDJRaSi7qlrv0IssTaeSMl9px5x2pMQIFDC9sTHlLUXiHwwjptY4DwHnNnQzh-aCr6G7ty7UhppWrvrQq1QDeFBTNX7NEXbP/s1600-h/DSCF3992.JPG"><img id="BLOGGER_PHOTO_ID_5350379590088800002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvyChGgEk1_5jJcJB26lQonw0W0nF2GIzpIeSjHRsrJ7JApDJRaSi7qlrv0IssTaeSMl9px5x2pMQIFDC9sTHlLUXiHwwjptY4DwHnNnQzh-aCr6G7ty7UhppWrvrQq1QDeFBTNX7NEXbP/s400/DSCF3992.JPG" border="0" /></a> <strong>uni & king crab spoons.</strong> the sweet uni and the dashi-heavy and tangy sunomono sauce had a wonderful smokiness to it. black caviar added a bit of salt and texture. (available on regular menu)<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOe1oAoPTyoLFnL5p1Pd_WYAlPVsJFmiKGSypVPYNiNZJyJ4F7GLaexF1nBHrRx9prg27GuG_amXHA5tGflwmnnrMix3Pv2PS2d3V-JCMDP8G6wUfiY0nz3f8ZPJHe11aqCFihnw-riq0r/s1600-h/DSCF3993.JPG"><img id="BLOGGER_PHOTO_ID_5350379595698890162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOe1oAoPTyoLFnL5p1Pd_WYAlPVsJFmiKGSypVPYNiNZJyJ4F7GLaexF1nBHrRx9prg27GuG_amXHA5tGflwmnnrMix3Pv2PS2d3V-JCMDP8G6wUfiY0nz3f8ZPJHe11aqCFihnw-riq0r/s400/DSCF3993.JPG" border="0" /></a><strong>"kakuni" pork belly. </strong>pork belly braised in sweet soy sauce over butter sauteed spinach with micro greens. i can't explain how delicious this was. the pork belly was tender and unctuous but the buttery spinach sent each bite over the top with the added depth the butter imparted. chinese hot mustard garnished the plate and helped balance the fat. (available on regular menu) <em>don't we have a pork belly throwdown coming soon?? this would rival the best of them.<br /></em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-G-Lgf1IkEQQzOBR1MAvkhOJBBMYZPHh5R0ZaDZuHpiY3pbnD3itMhVV1vXdajdqYfILiGT7yE7wB5ZMicG5gwt3uSzmUL8DImsWvLcX_GDdwkH9IbazJieKe51xOh2A9fFiB-s8vE5bt/s1600-h/DSCF3997.JPG"><img id="BLOGGER_PHOTO_ID_5350379602096591186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-G-Lgf1IkEQQzOBR1MAvkhOJBBMYZPHh5R0ZaDZuHpiY3pbnD3itMhVV1vXdajdqYfILiGT7yE7wB5ZMicG5gwt3uSzmUL8DImsWvLcX_GDdwkH9IbazJieKe51xOh2A9fFiB-s8vE5bt/s400/DSCF3997.JPG" border="0" /></a><strong>foie gras with daikon.</strong> foie was a tad overcooked but still very enjoyable. the sauce was smokey from dashi, slightly sweet from mirin, and had a nice depth imparted by fish stock made from hamachi fish bones. very good dish, but totally outshined by the foie dish to follow. (available on regular menu)<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtd8rmcI5NFALkowQomQeOnqZULRed0n8-4xDoN-OvZv1RyFwtkOp-ZkP95QMETz3J1ynCbIM2wdNYV5Q1bhv7ehVuU9hghfueq1u-ugH1S2RaT9nwBWVo65QHHkdS0WmswlWC0JdJqIo/s1600-h/DSCF4000.JPG"><img id="BLOGGER_PHOTO_ID_5350386572440756354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtd8rmcI5NFALkowQomQeOnqZULRed0n8-4xDoN-OvZv1RyFwtkOp-ZkP95QMETz3J1ynCbIM2wdNYV5Q1bhv7ehVuU9hghfueq1u-ugH1S2RaT9nwBWVo65QHHkdS0WmswlWC0JdJqIo/s400/DSCF4000.JPG" border="0" /></a><strong>shima aji (japanese striped bass), o toro (tuna belly), copper river salmon sashimi</strong> (from left to right). both the toro and salmon melted in my mouth from the high fat content. all of the fish was very fresh. the copper river salmon seemed smoother and more mild than regular salmon. this was served with hon wasabi.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZA6Hv9f5oRtYS58nCTNyg1Cui8Il8UThCZyZZ24MU-2W1OMUlKyVTqCSNUTnxe0pzh_Cc0PSiKf16YBNLSAnbu79w_GjWbCp5tpuwc17deYrodeHZJEFk_MgwvlN5Qe1B7BQTDb4Ucyo/s1600-h/DSCF4008.JPG"><img id="BLOGGER_PHOTO_ID_5350386576269564898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZA6Hv9f5oRtYS58nCTNyg1Cui8Il8UThCZyZZ24MU-2W1OMUlKyVTqCSNUTnxe0pzh_Cc0PSiKf16YBNLSAnbu79w_GjWbCp5tpuwc17deYrodeHZJEFk_MgwvlN5Qe1B7BQTDb4Ucyo/s400/DSCF4008.JPG" border="0" /></a> <strong>hon wasabi on sharkskin grater.</strong> stolen from behind the sushi bar for the photo, this is what fresh wasabi (japanese horseradish) looks like. it's grated to order and is milder than the powdered, bright green stuff that we're used to that is cut with mustard to make it cheaper and more potent. the crisp, radish-like texture is enjoyable. once you taste this stuff, you might not ever accept the cheap, powdered stuff again.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDpatV9xKnTfibAZ4Mma4UtxXudJ34z3k7hUBIYIMJzvoNk2b1dTmDj9dvZt7oZlepnAf8GA8XMPGRNleHWa0YWtvBdoh_R2LEAL7d1mgOHTcZbztKWFiyZ-RtioXK0eRb0N6w5tDF9DSC/s1600-h/DSCF4012.JPG"><img id="BLOGGER_PHOTO_ID_5350386582128831570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDpatV9xKnTfibAZ4Mma4UtxXudJ34z3k7hUBIYIMJzvoNk2b1dTmDj9dvZt7oZlepnAf8GA8XMPGRNleHWa0YWtvBdoh_R2LEAL7d1mgOHTcZbztKWFiyZ-RtioXK0eRb0N6w5tDF9DSC/s400/DSCF4012.JPG" border="0" /></a><strong> foie gras and scallop sushi.</strong> served on a nugget of white rice, this was such a winning combination of creamy, buttery foie and a completely different kind of creamy, buttery scallop. topped with a bit of nabeyaki (sweet eel sauce), this dish was truly amazing and easily the highlight of the meal.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii0YH6Jb0xdq-t8SUQe7NvMuOJjYkNbBwgqzPAsXTfK7d3OB7wjhpd4JEN-cBxPIRs7PjUW2_8SApDFes9LGHOW9ojBtD9RIBAxWBm6CgoQaJlnkrHrhKAHEP9-FO-CcTi9cFgBx7Rx5AO/s1600-h/DSCF4013.JPG"><img id="BLOGGER_PHOTO_ID_5350386583728597746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii0YH6Jb0xdq-t8SUQe7NvMuOJjYkNbBwgqzPAsXTfK7d3OB7wjhpd4JEN-cBxPIRs7PjUW2_8SApDFes9LGHOW9ojBtD9RIBAxWBm6CgoQaJlnkrHrhKAHEP9-FO-CcTi9cFgBx7Rx5AO/s400/DSCF4013.JPG" border="0" /></a><strong>soy marinated tuna.</strong> we were instructed not to use soy sauce with this course. the tuna was already salted from the marinade. the fish was firm almost a bit rubbery, but not in an unpleasant way. it was very interesting to experience tuna this way.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQx7jLJq7tApeX7BekGAC6H0D7JvCZ2M49qr9pdp6ezQ9vhjRXyks3JlvMY0vNAIM9oxhgJrdTgwpuJEOkSyZqQMlktpKrZ8u2P6IM85jlImlKQSjkuDiuIP6pL9WFI1BbZgywvbFBpsy/s1600-h/DSCF4015.JPG"><img id="BLOGGER_PHOTO_ID_5350386593395296018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQx7jLJq7tApeX7BekGAC6H0D7JvCZ2M49qr9pdp6ezQ9vhjRXyks3JlvMY0vNAIM9oxhgJrdTgwpuJEOkSyZqQMlktpKrZ8u2P6IM85jlImlKQSjkuDiuIP6pL9WFI1BbZgywvbFBpsy/s400/DSCF4015.JPG" border="0" /></a><strong> amaebi with uni sushi.</strong> i have to admit that i'm not a big fan of amaebi (sweet shrimp). i usually order it at a sushi bar if they'll deep fry the heads and i'll try to pawn the shrimp off on a dining companion or i'll reluctantly eat it just to get rid of it. it has an unnerving creamy texture that i don't like. today i learned it can be enjoyable with uni on top. the uni tonight (on a monday btw) was so sweet and fresh. i'd eat amaebi any day if it were served like this.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhP6WuHSu6dnC7cjkrSIbg_ysMK8hFyspD8tC27Y14VtWQOGB-_-zYNw6dP17QSfRpKdEmRRqEIgKE_1fNI41w-KNKl-hEm_6aG4hBA3tah1st4T9OS4DQsbTGhtePZbtm2uXkUq8o7OU/s1600-h/DSCF4017.JPG"><img id="BLOGGER_PHOTO_ID_5350395327463665746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhP6WuHSu6dnC7cjkrSIbg_ysMK8hFyspD8tC27Y14VtWQOGB-_-zYNw6dP17QSfRpKdEmRRqEIgKE_1fNI41w-KNKl-hEm_6aG4hBA3tah1st4T9OS4DQsbTGhtePZbtm2uXkUq8o7OU/s400/DSCF4017.JPG" border="0" /></a><strong> copper river salmon sushi.</strong> a much deeper orange than regular salmon although it's not apparent from this photo. simply prepared with yuzu and a little sea salt. was instructed by the chef not to use any soy sauce. a great ode to the "simpler is better" school of thought.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Upm-ej8Qs6x2DERcPOlwb6LBw9IIZwhIQxVZNlEqTz4CYnNKdXUuysNmwuFuHkeDM4YsGHmN6mw5cmD7T7MhE4D5mJVO0QPulL8r0oEcrR6getuMUfBEXngTCmCMOLcVbSDPR-jP8PA0/s1600-h/DSCF4021.JPG"><img id="BLOGGER_PHOTO_ID_5350395317579637698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Upm-ej8Qs6x2DERcPOlwb6LBw9IIZwhIQxVZNlEqTz4CYnNKdXUuysNmwuFuHkeDM4YsGHmN6mw5cmD7T7MhE4D5mJVO0QPulL8r0oEcrR6getuMUfBEXngTCmCMOLcVbSDPR-jP8PA0/s400/DSCF4021.JPG" border="0" /></a><strong>anago and toro & takowan maki.</strong> the steamed sea eel (left) was tender and rich with nabeyaki and hon wasabi on top. hori-san said he orders the sea eel whole from japan and cuts it himself. the maki doesn't look very enticing but the buttery toro combined with the crunchy takowan (japanese radish) was a tasty combination.<br /><br />after twelve courses, i cried uncle and then the desserts came out...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuOEYE1jqSNHFhOnsfoFxqjftLxY2HbK6dPlkWO8wsvrLyMl-oRpKl9lfBy1THMJJnlWEnto5aKCVMQ9SkaOMH5u5yC3yeIlxMYfG2qQdkfXliKSkYuv3Ldl6Nv1Z0ZmC2YxLu7myiWLO_/s1600-h/DSCF4024.JPG"><img id="BLOGGER_PHOTO_ID_5350395312241833330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuOEYE1jqSNHFhOnsfoFxqjftLxY2HbK6dPlkWO8wsvrLyMl-oRpKl9lfBy1THMJJnlWEnto5aKCVMQ9SkaOMH5u5yC3yeIlxMYfG2qQdkfXliKSkYuv3Ldl6Nv1Z0ZmC2YxLu7myiWLO_/s400/DSCF4024.JPG" border="0" /></a><strong> black sesame creme brulee.</strong> i never met a creme brulee that i didn't like and ground black sesame adds a wonderful nuttiness to it. totally yummy.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxEXrplz2C3vOmXNZql-BCto9DLtjy2_h6tFwELKg6bZ-hH5IfmlaUA20cxB6pWdSweAXzyORj7VsXm8cg2q0XvIKqtPQa7_1ckcOHqAeMIgVhfWQBZucnqKeU7FFXM0f8NHCcAbB5xMQD/s1600-h/DSCF4025.JPG"><img id="BLOGGER_PHOTO_ID_5350395307469835970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxEXrplz2C3vOmXNZql-BCto9DLtjy2_h6tFwELKg6bZ-hH5IfmlaUA20cxB6pWdSweAXzyORj7VsXm8cg2q0XvIKqtPQa7_1ckcOHqAeMIgVhfWQBZucnqKeU7FFXM0f8NHCcAbB5xMQD/s400/DSCF4025.JPG" border="0" /></a><strong> yuzu sorbet. </strong>very good too. the sorbet was smooth with a great mouth-feel and the yuzu (japanese citrus) added fantastic citrus-y and floral tones. it was refreshing and great summer dessert.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6o-Y1jzPwTWxYzSOXB4qx9n45odBP4sB9UzAjldrEOzqAU46SrFjysB2mEcMsKndByyUxoQMWO8J_bKWQ2JgPNy-e2boRCTIyynSqJKDRF3YDnlA5mloRWixwmWaP8IQJl7StcoYXvnz/s1600-h/DSCF4026.JPG"><img id="BLOGGER_PHOTO_ID_5350395303095993874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6o-Y1jzPwTWxYzSOXB4qx9n45odBP4sB9UzAjldrEOzqAU46SrFjysB2mEcMsKndByyUxoQMWO8J_bKWQ2JgPNy-e2boRCTIyynSqJKDRF3YDnlA5mloRWixwmWaP8IQJl7StcoYXvnz/s400/DSCF4026.JPG" border="0" /></a> <strong>green tea tiramisu.</strong> good but not great. i wanted more floral green tea flavors from it. it was delicate and very hard to offend.</p><p>hori-san said he has more creative freedom at his new home. i'm glad i don't have to deal with kirby traffic and village parking to visit him now. also, totally excited that i have a new restaurant to add to my rotation of restaurants open on monday. </p><p>and i've been saying that the "don't eat seafood on mondays" axiom that bourdain propagated with his book kitchen confidential really doesn't apply to houston. tonight i think i proved my point.</p><p>p.s. i asked hori-san if there is any good ramen in houston and he said no.</p>neverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.com13tag:blogger.com,1999:blog-1761632830621785732.post-239358801850594212009-06-10T08:54:00.022-05:002009-07-05T04:16:35.587-05:00FCTD winners<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHanq9IVoEHZ1P0OncDmuagQ9e5RKH85E8MVAmuXTJby7e_wUIoku_g0tqVrN8lJQx2fF8JIyLH0WsnbbCLK4FB0a75aMMf3YHMwxo_TJkjAJ1cbzu92dVxMFvQdlwSa_cYSAkPOzo1Dfl/s1600-h/FCTD_crowd.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5345744932019613266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHanq9IVoEHZ1P0OncDmuagQ9e5RKH85E8MVAmuXTJby7e_wUIoku_g0tqVrN8lJQx2fF8JIyLH0WsnbbCLK4FB0a75aMMf3YHMwxo_TJkjAJ1cbzu92dVxMFvQdlwSa_cYSAkPOzo1Dfl/s400/FCTD_crowd.jpg" /></a><br />it was a full house of full bellys at <a href="http://www.beavershouston.com/"><strong>beaver's</strong></a> this past monday for the <a href="http://www.houstonchowhounds.com/"><strong>houston chowhounds</strong></a> <a href="http://imneverfull.blogspot.com/2009/05/fried-chicken-throwdown.html">fried chicken throwdown</a>. <a href="http://twitter.com/papabeav">jonathan jones</a> was our gracious host. over 150 houchies, chefs, and industry folks gathered to binge on copious amounts of fried chicken and some of the best sides imaginable. but really everyone was there to see which of houston's top chefs would be the throwdown champ. the prize? just good ole fashion bragging rights. here's how the throwdown... well, went down.<br /><br /><span style="color:#ff6600;"><span style="color:#000000;">twelve chefs competed in the</span> <strong>classic fried chicken competition.</strong> </span><span style="color:#000000;">the requirements for this category were: must be (1) chicken, (2) bone-in, and (3) skin-on. entries in this category were judged on (1) crispiness/texture of crust, (2) tenderness of meat, (3) seasoning and (4) overall taste.<br /><br /></span><span style="color:#6666cc;"><strong>Justin Basye</strong></span>, chef de cuisine at <strong>VOICE</strong><br /><strong>Classic</strong>: <span style="color:#ff6600;">Basye Family Recipe</span>*<br /><br /><strong><span style="color:#3366ff;">Frank Butera</span></strong>, chef/owner of <strong>Frank's Chop House</strong><br /><strong>Classic</strong>: <span style="color:#ff6600;">Frank’s Chop House Classic Buttermilk Fried Chicken</span><br /><br /><strong><span style="color:#3366ff;">Fowl Frying Flyers<br /></span><span style="color:#3366ff;">Jason Gould</span></strong>, chef/owner of <strong>Gravitas</strong><br /><strong>Team Member(s):</strong> David Grossman & Cody Dryer<br /><strong><span style="color:#000000;">Classic:</span></strong> <span style="color:#ff6600;">Buttermilk Battered Fried Chicken</span><br /><br /><strong><span style="color:#3366ff;">Jonathan Jones</span></strong>, chef/owner of <strong>Beaver's<br /><span style="color:#000000;">Classic:</span></strong> <span style="color:#ff6600;">JJ's Famous Fried Chicken</span><br /><br /><strong><span style="color:#3366ff;">Killen’s Steakhouse</span></strong><br /><strong><span style="color:#3366ff;">Ronnie Killen</span></strong>, chef/owner of <strong>Killen's Steakhouse</strong><br /><strong>Team Member(s):</strong> Dee Dee Killen & Ryan Penn<br /><strong>Classic:</strong> <span style="color:#ff6600;">Ronnie Killen’s Fried Chicken</span>*<br /><br /><span style="color:#3366ff;"><strong>*17 Ex-Pats</strong></span><br /><span style="color:#3366ff;"><strong>Dax McAnear</strong></span>, chef de cuisine at <strong>Textile</strong> and <strong><span style="color:#3366ff;">Ryan Pera</span></strong>, executive chef at <strong>The Grove</strong><br /><strong>Classic:</strong> <span style="color:#ff6600;">Exhibit A<br /></span><br /><strong><span style="color:#3366ff;">Frank “The Shank”<br /></span><span style="color:#3366ff;">Frank Moore</span></strong>, sommelier at <strong>Textile</strong><br /><strong>Classic:</strong> <span style="color:#ff6600;">Family Tradition</span>*<br /><br /><strong><span style="color:#3366ff;">Michael O'Connor</span></strong>, restaurant chef at <strong>Houston Country Club</strong><br /><strong>Team Member(s):</strong> Marc Gabriel Medina<br /><strong>Classic:</strong> <span style="color:#ff6600;">Fried Chicken w/ sweet potato waffles and honey-lemon butter</span>*<br /><br /><strong><span style="color:#3366ff;">Dusty Sagasser</span></strong>, smokemaster at <strong>Beaver's</strong><br /><strong>Classic:</strong> <span style="color:#ff6600;">Beer battered, smoked fried chicken</span><br /><br /><strong><span style="color:#3366ff;">Catalan (AKA those Mother Cluckers)</span><br /><span style="color:#3366ff;">Chris Shepherd</span></strong>, chef/owner of <strong>Catalan</strong><br /><strong>Team Member(s):</strong> Antoine Ware & Matthew Pridgen<br /><strong>Classic:</strong> <span style="color:#ff6600;">I Am Not Sharing</span><br /><br /><span style="color:#3366ff;"><strong>Cody Vasek</strong></span>, executive sous chef at <strong>VOICE<br />Classic:</strong> <span style="color:#ff6600;">God’s Country Classic Chicken</span>*<br /><br /><span style="color:#3366ff;"><strong>Jamie Zelko</strong></span>, chef/owner of <strong>Zelko Bistro</strong> (opening soon)<br /><strong>Classic:</strong> <span style="color:#ff6600;">Zelko Bistro’s Captain’s Fried Chicken</span>*<br /><br />five chefs competed in the <span style="color:#ff6600;"><strong>creative fried chicken competition</strong></span><span style="color:#000000;">. the requirements for this category were: must contain (1) poultry of some design, (2) a fried component, and (3) an attachment to fried chicken (i.e. must be reminiscent of fried chicken somehow). entries in this category were judged on (1) originality, (2) presentation, (3) how evocative of fried chicken it was and (4) overall taste.</span><br /><br /><strong><span style="color:#3366ff;">Frank Butera</span></strong>, chef/owner of <strong>Frank's Chop House</strong><br /><strong>Creative:</strong> <span style="color:#ff6600;">Pollo Fritto All’abruzzese</span><br />spaghetti w/an italian, peasant-style ragu made with chicken hearts and gizzards topped with more fried hearts and gizzards.<br /><br /><strong><span style="color:#3366ff;">Team Haven</span></strong><br /><strong><span style="color:#3366ff;">Randy Evans</span></strong>, chef/owner of <strong>Haven</strong> (opening this fall)<br /><strong>Team Member(s):</strong> Kevin Naderi<br /><strong>Creative:</strong> <span style="color:#ff6600;">Fried Chicken Ballantine with Watermelon Rind Slaw & Black Pepper Bourbon Gravy</span>*<br /><br /><strong><span style="color:#3366ff;">Fowl Frying Flyers</span></strong><br /><strong><span style="color:#3366ff;">Jason Gould</span></strong>, chef/owner of <strong><span style="color:#000000;">Gravitas</span> </strong><br /><strong>Team Member(s):</strong> David Grossman & Cody Dryer<br /><strong>Creative:</strong> <span style="color:#ff6600;">Mustard Crusted Battered & Fried Chicken</span><br /><br /><strong><span style="color:#3366ff;">Plinio Sandalio</span></strong>, pastry chef at <strong>Textile</strong> & <strong>Gravitas</strong><br /><strong>Team Member(s):</strong> Erika Mandeville<br /><strong>Creative:</strong> <span style="color:#ff6600;">Chicken and Biscuits: buttermilk biscuits, chicken ice cream, honey-guajillo butter, crispy chicken flakes</span>*<br /><br /><strong><span style="color:#3366ff;">Cody Vasek</span></strong>, executive sous chef at <strong>VOICE</strong><br /><strong>Creative</strong>: <span style="color:#ff6600;">“Chicken and Funnel Cake”</span><br />chicken drumettes, frenched, dipped in funnel cake batter and deep fried. served with maple syrup and powdered sugar.<br /><br />* recipes are included in the recipe book<br /><br /><span style="font-size:130%;"><span style="color:#990000;"><strong>AND HERE ARE THE WINNERS!</strong></span><br /></span><br />Congrats to all of our <a href="http://imneverfull.blogspot.com/2009/05/fried-chicken-throwdown.html">fried chicken throwdown</a> winners!<br /><br /><strong>In the Classic category</strong><br /><br /><strong>1st place </strong>- <strong><span style="color:#3366ff;">Cody Vasek</span></strong>, VOICE, <span style="color:#ff6600;">God’s Country Classic Chicken</span><br />Cody's fried chicken was brined in pepperoncini juice and served with shiner bock beer bread<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpGAONJsBzs82vFT3VBqZxOiU9SbtQmWRe35S6JN91-d14axThslbErd87Hq1hAVJuHvBQFRN-Z8LwQ83U6q7fXUef2eoRYyxzl5reUKzXQYXQsvNr5yVYfZZIET5QoZgAKvxKbv9qpwdG/s1600-h/vasek_classic1.jpg"><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5345712045373029922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpGAONJsBzs82vFT3VBqZxOiU9SbtQmWRe35S6JN91-d14axThslbErd87Hq1hAVJuHvBQFRN-Z8LwQ83U6q7fXUef2eoRYyxzl5reUKzXQYXQsvNr5yVYfZZIET5QoZgAKvxKbv9qpwdG/s400/vasek_classic1.jpg" /></a></p><strong>2nd place</strong>: <strong><span style="color:#3366ff;"><a href="http://twitter.com/ze1chef">Ronnie Killen</a></span></strong>, Killen's Steakhouse (Pearland), <span style="color:#ff6600;">Ronnie Killen's Fried Chicken</span><br />Ronnie's fried chicken was cryovac-ed in buttermilk & spices and sous vided before it was battered and fried.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS9U4K0M2ooOUutXnStZHwsvZviiqZdZC-mstmrVjZMbkoLZ1GdqYeNFlB0DjKRJv7Opwtf4m7GjJOeo3XKmwA8y4ImfLHjsNbv1bExc4AZFJXP0C6Ap2-kIEMkrv-WX691jeK_GAEqiuM/s1600-h/killens_classic2_crop.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 314px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5345711083233305730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS9U4K0M2ooOUutXnStZHwsvZviiqZdZC-mstmrVjZMbkoLZ1GdqYeNFlB0DjKRJv7Opwtf4m7GjJOeo3XKmwA8y4ImfLHjsNbv1bExc4AZFJXP0C6Ap2-kIEMkrv-WX691jeK_GAEqiuM/s400/killens_classic2_crop.jpg" /></a><br /><strong>3rd place</strong>: <strong><span style="color:#3366ff;">Jason Gould</span></strong>, Gravitas, <span style="color:#ff6600;">Buttermilk Battered Fried Chicken</span><br />Jason's fried chicken is available every Tuesday night at Gravitas as a blue plate special.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDCtU_e2p04DsV0l7lX-htrKv3-mo2X2hzZ3I2ORNCjHtdDEGfLFkVmMvePUt0m3kpfGHiUJE9psvQPrOyswIreHBv7rRqCYR_SpYDK4ELxjyoq7RzrE3egOY9H200HWgIPpgP5ml2dTZ2/s1600-h/gould_classic3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5345712048399022226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDCtU_e2p04DsV0l7lX-htrKv3-mo2X2hzZ3I2ORNCjHtdDEGfLFkVmMvePUt0m3kpfGHiUJE9psvQPrOyswIreHBv7rRqCYR_SpYDK4ELxjyoq7RzrE3egOY9H200HWgIPpgP5ml2dTZ2/s400/gould_classic3.jpg" /></a><br />if i could give an award for <strong>most interesting crust</strong>, my first place would go to the <strong><span style="color:#3366ff;">*17 Ex-Pats team</span></strong> (Dax & Ryan) for a "bread crumb" mixture made from a combination of chicharron (pork rinds), pulverized crawfish shells, ramen noodles, and the ramen seasoning pack. it created an extremely crispy crust and some really interesting flavors no one quite expected. <p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieC7ESl-GP1DaHU2ktyOUAXpYS0TGeIaj4AvorZ-mxA6c98tpf9_m8vaMGBF9_AYY2zu8bWfENCExaButklejFKeLWglUHZ9fQPb125jAzoHcl1xMPfxRoWZ1uxOOWZ4iujtS5Uasnvrns/s1600-h/expat_classic.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5345716786163249650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieC7ESl-GP1DaHU2ktyOUAXpYS0TGeIaj4AvorZ-mxA6c98tpf9_m8vaMGBF9_AYY2zu8bWfENCExaButklejFKeLWglUHZ9fQPb125jAzoHcl1xMPfxRoWZ1uxOOWZ4iujtS5Uasnvrns/s400/expat_classic.jpg" /></a><br />my second place would go to <strong><span style="color:#3366ff;"><a href="http://twitter.com/zelkobistro">Jamie Zelko</a></span></strong> for her slightly sweet crust of Captain Crunch cereal, corn flakes, oatmeal, and panko bread crumbs. the taste and texture was wonderful and definitely kid-friendly.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtXSjCJu4NN3bgoCfcUStLzUHH-99jOZPi8a0G3sRXtmFhg1N_nSpAok8cZB09tqI0pkmj9pVt8G8hyphenhyphenWuEL1Cb-7RZL796j7CJFdzU_mQW4IHH1hLV6-Ev3uKeDyYos25JlY5xcRbaxWL/s1600-h/zelko_classic.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5345716790931594242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtXSjCJu4NN3bgoCfcUStLzUHH-99jOZPi8a0G3sRXtmFhg1N_nSpAok8cZB09tqI0pkmj9pVt8G8hyphenhyphenWuEL1Cb-7RZL796j7CJFdzU_mQW4IHH1hLV6-Ev3uKeDyYos25JlY5xcRbaxWL/s400/zelko_classic.jpg" /></a> also worth noting is <strong><span style="color:#3366ff;">Dusty Sagasser</span></strong>'s entry which was first smoked and then beer battered. the smokiness of the chicken meat was very pleasing.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOXGI_DTRjyqicdw4Uc-cGqjPR837JGc7ebnnqrbzJzRfL0G1tD6Se5FB-3X1R3NQErfK2TbQ7qV3a_kYNJLYJbn8tHOLGu01v74D2ylMUdFexrw-6N6zE6h07L_9D6FUhWbTcVovZMLM/s1600-h/sagasser_classic.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5345718511497616978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOXGI_DTRjyqicdw4Uc-cGqjPR837JGc7ebnnqrbzJzRfL0G1tD6Se5FB-3X1R3NQErfK2TbQ7qV3a_kYNJLYJbn8tHOLGu01v74D2ylMUdFexrw-6N6zE6h07L_9D6FUhWbTcVovZMLM/s400/sagasser_classic.jpg" /></a><strong><br />In the Creative category:</strong></p><p><strong>1st place: <span style="color:#3366ff;"><a href="http://twitter.com/havenchef">Randy Evans</a></span></strong>, Haven, <span style="color:#ff6600;">Fried Chicken Ballantine with Watermelon Rind Slaw & Black Pepper Bourbon Gravy</span><br />randy's chicken was served with a refreshing watermelon rind slaw and very delicious watermelon juice iced tea. he nailed the "evocative of fried chicken" judging criteria.<br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJtZq-G1kPWK2PRjquoc0clX1f_uiVRQS4_ZT-Co6QLA1xTYgihS858MBu9l1u9njSqLVCql2AkdgxMWH-WafZ7X5wx506chZzjXJv3Ab9Cu51S0XGa6bJWi9DO-_5_KbOwKth5spghYx/s1600-h/evans_creative1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 306px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5345723751733601522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJtZq-G1kPWK2PRjquoc0clX1f_uiVRQS4_ZT-Co6QLA1xTYgihS858MBu9l1u9njSqLVCql2AkdgxMWH-WafZ7X5wx506chZzjXJv3Ab9Cu51S0XGa6bJWi9DO-_5_KbOwKth5spghYx/s400/evans_creative1.jpg" /></a><br /><span style="color:#000000;"><strong>2nd place: <span style="color:#3366ff;"><a href="http://twitter.com/psandalio">Plinio Sandalio</a></span></strong>, Textile, </span><span style="color:#ff6600;">Chicken and Biscuits: buttermilk biscuits, chicken ice cream, honey-guajillo butter, crispy chicken flakes</span><br />plinio's chicken ice cream (basically a frozen sweet veloute) was surprisingly tasty (well, maybe not if you're familiar with his work). he had some freezer issues at the event so his ice cream was served more like a semi-freddo. the chicken cracklin was incredibly, ridiculously delicious. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWNXY36oWMzx3ueFXHU-py4JnlEN4SgBtdpJU2Np_WJa4AEO9wQQ1Jb4H4Kn7zPity5xIePlRz9c604vhEUod9iwUXfcNQIpg9_BpU2kUvx-zj1K8ObxjiEUVo7PF2zm89Gniye_juhsk_/s1600-h/sandalio_creative2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5345723756286812674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWNXY36oWMzx3ueFXHU-py4JnlEN4SgBtdpJU2Np_WJa4AEO9wQQ1Jb4H4Kn7zPity5xIePlRz9c604vhEUod9iwUXfcNQIpg9_BpU2kUvx-zj1K8ObxjiEUVo7PF2zm89Gniye_juhsk_/s400/sandalio_creative2.jpg" /></a><br /><strong>3rd place: <span style="color:#3366ff;">Jason Gould</span></strong>, Gravitas, <span style="color:#ff6600;">Mustard Crusted Battered & Fried Chicken</span> </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhotfaWlorDYGweHXKaKS_2AsjFg_D37hmJNPuvlCc762PZytecGgSZa3nacs37oWX8FKdxFrnFOF3YGiEY-jjQQ5mlYPJjpzMCULAS-QdmDJc_5-Sj07tlOZMGI6rpQYteQoYebvkicVHL/s1600-h/gould_creative3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5345723755205541298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhotfaWlorDYGweHXKaKS_2AsjFg_D37hmJNPuvlCc762PZytecGgSZa3nacs37oWX8FKdxFrnFOF3YGiEY-jjQQ5mlYPJjpzMCULAS-QdmDJc_5-Sj07tlOZMGI6rpQYteQoYebvkicVHL/s400/gould_creative3.jpg" /></a></p><p><strong>so who judged all 17 of these entries?</strong> a panel of <a href="http://www.houstonchowhounds.com/">houston chowhounds</a> composed of (clockwise from top) <a href="http://wholefish.blogspot.com/"><strong>Bryan Caswell</strong></a> of REEF, <strong><a href="http://twitter.com/jgossen">Jim Gossen</a></strong> of Louisiana Foods, <a href="http://blogs.houstonpress.com/eating/"><strong>Katharine Shilcutt</strong></a> Houston Press' food writer and <a href="http://sheeats.wordpress.com/">She Eats</a> blogger, <a href="http://blogs.houstonpress.com/eating/another_jay_francis_find/"><strong>Jay Francis</strong></a> Houston Press' food explorer, <a href="http://twitter.com/imneverfull">moi</a>, and <strong>Karen Rittinger</strong> who won the <a href="http://imneverfull.blogspot.com/2009/06/and-fctd-wild-card-judge-is.html">wild card judge</a> spot. it was seriously hard work, but someone had to do it! </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7C1kYSb5hcfeRqk6JPrrnHGmW_N0TPGoMtT7_R2TQhujBea9wawsO1lo1pjl7TMMB9VxwOZO9W8B8jis-60gopdgYcIFWImLzsZZ7rDM9vpuJK3Vz7YNrj3iE2ONg4RZJQdbav1n9U18/s1600-h/judges_table.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 282px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5345731904142006258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7C1kYSb5hcfeRqk6JPrrnHGmW_N0TPGoMtT7_R2TQhujBea9wawsO1lo1pjl7TMMB9VxwOZO9W8B8jis-60gopdgYcIFWImLzsZZ7rDM9vpuJK3Vz7YNrj3iE2ONg4RZJQdbav1n9U18/s400/judges_table.jpg" /></a></p>but we weren't the only judges at the event. Nine houchies participated in <strong>battle mac and cheese potluck</strong>. Guess who judged this event? All the chefs at the event including <strong><a href="http://twitter.com/wholefish">Bryan Caswell</a></strong> and <strong><a href="http://twitter.com/monicapope">Monica Pope</a></strong>.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNdE-zhq5cLsqzwhIdwlzD_gB67X_2YsLvwGhrUbkEotMIn8OP6TSz7bhyphenhyphen1zJyO_4ww-lVxyo8QL0lmKJZIOFl9wnfcr6Vc2IOzQ2Uk3ZwsK3cx3HrTcEamGivx5xJFm7ktmTErp2-vcmV/s1600-h/judging_mac.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5345732971760469922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNdE-zhq5cLsqzwhIdwlzD_gB67X_2YsLvwGhrUbkEotMIn8OP6TSz7bhyphenhyphen1zJyO_4ww-lVxyo8QL0lmKJZIOFl9wnfcr6Vc2IOzQ2Uk3ZwsK3cx3HrTcEamGivx5xJFm7ktmTErp2-vcmV/s400/judging_mac.jpg" /></a>The chefs decided. Our <strong><span style="color:#ff6600;">mac & cheese winners</span></strong> were: <p><strong>1st place:</strong> <strong><span style="color:#3366ff;">Cindy Robertson</span></strong>, Truly Scrumptious Mac-N-Cheese<br /><strong>2nd place:</strong> <strong><span style="color:#3366ff;">Chuck Redick</span></strong>, Chuck E. Mac and Cheese<br /><strong>3rd place:</strong> <strong><span style="color:#3366ff;">Matthew McClung</span></strong>, Not Yo Crawdaddy's Mac & Cheese </p><p>The event raised over $700 for <a href="http://www.recipe4success.org/"><strong>Recipe for Success</strong></a> who were onsite at the event. Four chefs donated their $50 stipend towards food costs to the charity. These gastro angels were <strong>Ronnie Killen</strong>, <strong>Michael O'Connor</strong>, <strong>Plinio Sandalio</strong>, and <strong>Chris Shepherd. </strong></p><p>Recipe books were also sold at the event which contained all nine mac & cheese recipes and 8 fried chicken recipes (including both 1st place winners) with 100% of the proceeds donated to Recipe for Success. Special thanks to <strong>Syd Kearney</strong> and <a href="http://www.29-95.com/">29-95</a> for printing our books and ballots for free and for doing it with such short notice.<br /><br />If you would like a copy of the recipe book, please send a $5.50 donation via <a href="http://www.paypal.com/">paypal</a> to <a href="mailto:imneverfull@gmail.com">imneverfull@gmail.com</a> and a PDF of the book will be emailed to you. <u>Our goal is to raise $1000 for Recipe for Success</u>. </p><p>Also, be sure to read the <a href="http://blogs.houstonpress.com/eating/2009/06/the_battle_rages_on_fried_chic.php"><strong>Houston Press write-up</strong></a>.</p><p><em><span style="font-size:85%;color:#666666;">all photos courtesy of <strong>katharine shilcutt</strong>. view the complete set of </span></em><a href="http://www.flickr.com/photos/kshilcutt/sets/72157619428720539/"><strong><em><span style="font-size:85%;color:#666666;">FCTD photos on flickr</span></em></strong></a><em><span style="font-size:85%;color:#666666;">.</span></em></p>neverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.com7tag:blogger.com,1999:blog-1761632830621785732.post-24846580534020496142009-06-03T22:57:00.004-05:002009-06-03T23:24:21.794-05:00and the FCTD wild card judge is...congrats to <strong>Karen Indellicati Rittinger</strong> for winning the 6th spot on the judges panel for the fried chicken throwdown next week! here is her winning response to "why i should be a FCTD judge."<br /><br /><strong><span style="color:#ff6600;">WHY I SHOULD BE A FCTD JUDGE<br />TOP TEN LIST</span></strong><br /><br /><span style="color:#333333;">10. My palate has enjoyed the sophistication of foie gras at Lucas Carton in Paris to fried chicken at Hodaks in St. Louis.<br /><br />9. Ten years of prescribed Lipitor is not the result of eating boiled, baked or braised chicken.<br /><br />8. Never allowing the annual fryer butchering event on my grandparent’s farm to deter my taste for fried chicken even after wringing necks, opening the gizzards to determine the fowls’ last meals, plucking feathers and singeing the naked bird over a flame.<br /><br />7. Good fried chicken is like the man in my life……..always satisfying.<br /><br />6. My family’s fried chicken got me a wedding proposal, a 2.5 carat diamond and 17 years of good marriage (There’s truth in that old saying that “the way to a man’s heart is through his stomach”).<br /><br />5. My grandmother fried enough chicken in her kitchen on a 100 degree Texas summer day with no air conditioning to feed children, grandchildren, a few neighbors and the field hands.<br /><br />4. Zone‘d Erotica has never sold anything as satisfying as my family’s fried chicken.<br /><br />3. I taught my Yankee cousins that Emily Post does not criticize if you eat southern fried chicken with your fingers.<br /><br />2. I can proudly say that fried chicken has helped me reach a weight of ***.<br /><br /><br /><strong>And the number 1 reason that I should be a FCTD judge is because:</strong><br /><br />1. I can fry chicken just like my mother and grandmother!<br /><br />***Will disclose if selected as a FCTD judge<br /><br /></span><em><span style="color:#ff6600;">karen, of course we won't ask you to disclose your weight. because then i might feel the need to share mine and that would just be TMI. congrats!</span></em>neverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.com3tag:blogger.com,1999:blog-1761632830621785732.post-36617791393272311992009-05-31T16:59:00.013-05:002009-06-01T08:59:09.661-05:00fried chicken throwdown<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaCxQ8SNruEukfnAOZ_-7F5cU0idYNjczI5mSYqZ47ATFVqWNophEUU7VSbXBKqLHhRaT7TO1EbTEat4nT0oTqY6MSdcjoAJ_z6tpkaNLRF8I24NiZQz0BvKkZy1NcpIu-jq9rIIdgsMQ/s1600-h/fried+chicken_crop.jpg"><img id="BLOGGER_PHOTO_ID_5342125095874901474" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 284px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaCxQ8SNruEukfnAOZ_-7F5cU0idYNjczI5mSYqZ47ATFVqWNophEUU7VSbXBKqLHhRaT7TO1EbTEat4nT0oTqY6MSdcjoAJ_z6tpkaNLRF8I24NiZQz0BvKkZy1NcpIu-jq9rIIdgsMQ/s400/fried+chicken_crop.jpg" border="0" /></a>the <a href="http://blogs.houstonpress.com/eating/2009/05/battle_michelada_at_anvil_bar.php"><strong>michelada throwdown</strong></a> at <strong>anvil</strong> last weekend spawned an even bigger, more ambitious event. the challenge this time is everyone's favorite comfort food: FRIED CHICKEN.<br /><br /><div><div><div><div><div><div>the <strong><a href="http://www.houstonchowhounds.com/fctd">fried chicken throwdown</a></strong> (FCTD) will take place at <a href="http://www.beavershouston.com/"><strong>beaver's</strong></a> on <strong>mon, 6/8</strong> and i've posted the complete event details, throwdown guidelines, and judging criteria to the <a href="http://www.houstonchowhounds.com/"><strong>houston chowhounds</strong> website</a>.<br /><br /><span style="color:#ff6600;"><strong><span style="color:#660000;">the line-up of contestants is SICK.</span></strong> <span style="color:#000000;">this is the current list:</span></span><span style="color:#000000;"><br /></span><br />- <strong><span style="color:#ff6600;">Jonathan Jones</span></strong>, chef/owner of <strong>Beaver's</strong> (event host)<br />- <span style="color:#ff6600;"><strong>Dusty</strong> <strong>Sagasser</strong></span>, smokemaster at <strong>Beaver's</strong><br />- <strong><span style="color:#ff6600;">Plinio Sandalio</span></strong>, pastry chef at <strong>Textile</strong> & <strong>Gravitas</strong><br />- <strong><span style="color:#ff6600;">Robert Heugel</span></strong>, master mixologist/owner of <strong>Anvil Bar & Refuge</strong><br />- <strong><span style="color:#ff6600;">Frank Butera</span></strong>, chef/owner of <strong>Frank's Chop House</strong><br />- <strong><span style="color:#ff6600;">Randy Evans</span></strong>, chef/owner of <strong>Haven</strong> (opening this fall)<br />- <strong><span style="color:#ff6600;">Chris Shepherd</span></strong>, chef/owner of <strong>Catalan</strong><br />- <strong><span style="color:#ff6600;">Justin Basye</span></strong>, chef de cuisine at <strong>VOICE</strong><br />- <strong><span style="color:#ff6600;">Randy Rucker</span></strong>, executive chef at <strong>Rainbow Lodge</strong><br />- <strong><span style="color:#ff6600;">Dax McAnear</span></strong>, chef de cuisine at <strong>Textile</strong><br />- <strong><span style="color:#ff6600;">Michael O'Connor</span></strong>, restaurant chef at <strong>Houston Country Club</strong><br />- <strong><span style="color:#ff6600;">Jamie Zelko</span></strong>, chef/owner of <strong>Zelko Bistro</strong> (opening soon)<br /></div><br /><div>these contestants will be competing in one of two categories: classic or creative. the most creative entry so far sounds like plinio's chicken ice cream w/ chicken cracklings. bobby from anvil bar is calling his entry "gin chicken." will it be served in a glass or on a plate?</div><div><br />tickets went on sale on the <a href="http://groups.yahoo.com/group/houstonCH/">Houston Chowhounds discussion board</a> early friday morning and sold out within a few hours. </div><div></div><br /><div>there aren't any tickets left but there's still a wild card spot on the judging panel. the wild card judge will be chosen by whoever submits the best response to the question, “<strong>Why should I be a FCTD judge</strong>?” anyone may enter by sending his/her answer in 100 words or less to <a href="mailto:imneverfull@gmail.com">imneverfull@gmail.com</a> by mon, 6/1 at 5 pm.</div><br /><div></div><div>you may have missed out on this event, but it's not too late to attend the <strong>Houston Chowhound 2nd annual BBQ smackdown!</strong> the date has been set for <strong>sat, 6/27 @ noon</strong>. the location will be announced soon. so if you aren't a member, seriously. what are you waiting for? <a href="http://groups.yahoo.com/group/houstonCH/">join here</a>.</div><br /><div><span style="font-size:85%;"><em>photo courtesy of </em></span><a href="http://www.flickr.com/photos/roboppy/"><span style="font-size:85%;"><em>roboppy</em></span></a></div></div></div></div></div></div>neverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.com1tag:blogger.com,1999:blog-1761632830621785732.post-63539196190789896412009-04-02T20:14:00.004-05:002009-04-02T20:41:31.337-05:00best dishes: Q1 09 edition<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtoNmfNmn8pUaEDscOfjDRPqUkb-5Dc3xuRHlzzYJTEuOBJJifudEGZNRFDGAbxWvuFJDhkncgyl5T4nPa7qWw4UVyCnKfgIYYWtmzZweAyp708ScQpK3Y00gz4nmztQGDVBgfwBTB4ROF/s1600-h/bonein+ribeye.JPG"><img id="BLOGGER_PHOTO_ID_5316621295472859826" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 222px; CURSOR: hand; HEIGHT: 275px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtoNmfNmn8pUaEDscOfjDRPqUkb-5Dc3xuRHlzzYJTEuOBJJifudEGZNRFDGAbxWvuFJDhkncgyl5T4nPa7qWw4UVyCnKfgIYYWtmzZweAyp708ScQpK3Y00gz4nmztQGDVBgfwBTB4ROF/s320/bonein+ribeye.JPG" border="0" /></a>i eat a lot. i probably don't have to convince most of you that i do. almost all my chowing takes place outside the confines of my own home. i can cook, i really can but i choose not to out of sheer laziness. i hate grocery shopping and i hate doing dishes. i also hate eating alone. surely if i had someone to cook for that picked up groceries and did the dishes, i'd cook all the time.<br /><br />between visiting restaurants to write about them, attending restaurant openings and other food-related events, i'm sampling a helluva lot of food. most dishes aren't very memorable. some are down right disgusting. i can remember two instances recently where i actually spat out food. when i'm lucky, i walk away in gastro-love and even wake up the next morning thinking about that certain dish. i've had quite a few of these moments this quarter.<br /><br />i just don't have as much time as i used to to blog about all the details of my review-worthy meals. hey, i know you're busy too. surely, you can appreciate the time i'm saving you as well by just listing the highlights.<br /><br /><strong><span style="color:#663366;"><center>never full awards - Q1 2009</span></strong></center><br />these are the best dishes i've eaten during the first 3 months of 2009. these are dishes that i'll never be too full for that last bite of. this list is only grouped by the type of course: apps, mains, desserts, but otherwise are not arranged in any order. only menu items that i've never tried before qualify for this award.<br /><br /><em>(if a restaurant's name is hyperlinked under the photo's description, click on it to view all the photos from that same meal.)</em><br /><br /><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/GSdhfJq9WsY5zIYG3vN1Rw?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmV6rTYkiLM3QCxRJYLMtyA14wFHGABJ8um3W8QaPP56Aig5Fa3Ert4GrUOFHgC0C2_Lh6O8RPCv_xctqMTbi4jOXoj_xrwM7XY9b02ZPGAHCbcX4ckvJxfr7_xtWti1hMvEmK4XZYeSUv/s400/duck%20mousse.JPG" /></a></td></tr><tr><td style="FONT-SIZE: 11px; FONT-FAMILY: arial,sans-serif; TEXT-ALIGN: right">duck mousse from <a href="http://picasaweb.google.com/imneverfull/ChezNous?feat=embedwebsite">Chez Nous</a></td></tr></tbody></table><br />1. <strong>duck mousse</strong> @ <strong><a href="http://cheznousfrenchrestaurant.com/index.html">chez nous</a> </strong>had a plum vinegar and sherry aspic on top with pickled cherries. it was served with warm toast points which actually looked like toast points (what's up with sliced baguette at some places???). the toast was perfect as was the earlier bread service. it reminded me of a similar duck pate at the late <strong>anthony's</strong> which was one of my favorite dishes in town. can i buy this stuff by the pound?<br /><br /><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/RNmOZHjpPHb7gF1IkXjBug?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoBDr8HyAQRiAzb4mIW31uTqJvtlWaUy4IPFx5JSGMMYW55dy9Tpm5xA0l4-SbK7K36UCMLUx3sUYFN20xR3RwjTWdUELewALPraOtsSfc1-opYUsYnX9nnohTQbfyfO8fLNBeQpBMWenm/s400/salmon%20duo.JPG" /></a></td></tr><tr><td style="FONT-SIZE: 11px; FONT-FAMILY: arial,sans-serif; TEXT-ALIGN: right">salmon two ways from <a href="http://picasaweb.google.com/imneverfull/MaxSWineDive02?feat=embedwebsite">Max's Wine Dive</a></td></tr></tbody></table><br />2. <strong>salmon duo</strong> @ <strong><a href="http://www.maxswinedive.com/">max's wine dive</a></strong>. i was invited to the spring menu tasting at max's in february. this dish was composed of salmon 2 ways: salmon belly carpaccio with ginger shallot vinaigrette and potted salmon rillettes topped with clarified butter. this appetizer was served with fried capers and brioche chips. the <strong>salmon rillettes</strong> were out of this world. rich, creamy, dreamy. the brioche chips were great but this stuff would even taste good on cardboard. i'm sure the thick layer of ghee on top had something to do with it. i'm truly impressed with some of the menu items that newish <strong>chef michael dei maggi</strong> is putting out there now that he's at the helm. i'm looking forward to trying the <strong>spring lamb trilogy</strong> on the new <a href="http://www.maxswinedive.com/content_files/images/MAX">spring menu</a>.<br /><br /><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/9F7f9y01H2kqM3cwK6K0Ug?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNL53UbMSulz0MGiL3adTjMuO19UEWzVY8p7rbHcvtsvSB5ScyzMhH2i1tybvNk_zMs_b6s9LhpsK2Z43uO2FlCA6eBrYOQivg9ghsBEBgaAkvTFGLFwXlmka_4rnAJ9owh4brvQGiY0ks/s400/lobster%20mousse.JPG" /></a></td></tr><tr><td style="FONT-SIZE: 11px; FONT-FAMILY: arial,sans-serif; TEXT-ALIGN: right">lobster mousse from <a href="http://picasaweb.google.com/imneverfull/ChezRouxLaTorretta02?feat=embedwebsite">Chez Roux</a></td></tr></tbody></table><br />3. <strong>lobster mousse</strong> @ <strong><a href="http://latorrettadellagoresortandspa.com/chef-roux-cuisine/restaurant/chez-roux/">chez roux</a> </strong>at<strong> </strong><a href="http://latorrettadellagoresortandspa.com/"><strong>la torretta del lago</strong></a>. this dark green parcel arrived topped with a lobster claw and caviar. the lobster mousse which was wrapped in spinach leaves ended up being quite firm, yet spongy with more identifiable lobster meat hidden inside. the velvety champagne sauce was absolutely stunning.<br /><br />4. <strong>smoked tuna bacon</strong> @ <strong><a href="http://www.reefhouston.com/">REEF</a></strong> was one of many wonderful dishes during my recent <a href="http://imneverfull.blogspot.com/2009/03/how-to-spoil-girl-like-me.html">progressive dinner date</a>. the smoked tuna bacon was escorted by sea bass tiradito, granny smith apples, and avocado. the smoky tuna bacon definitely shined center stage with mild sea bass as backup. creamy, buttery avocado and the bright flavor and crisp texture of green apples made a well-balanced plate.<br /><br /><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/oCw2PAC7NpOp8Q4lInRxWg?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDYw02s62Cm8RbaMcZSv9rJDRqDwZVAxjXfZhEob5X3M-IpM7Zf_yuG_s8EDZgXpHnSVoESultNMi25e4QEjIgjt0fnpcSZrPXm3we_VgiMayHFrvanAuAwAKLoEQDYki4rKocf_m3Bqs/s400/DSCF2967.JPG" /></a></td></tr><tr><td style="FONT-SIZE: 11px; FONT-FAMILY: arial,sans-serif; TEXT-ALIGN: right">tripa tacos from El Ultimo during <a href="http://picasaweb.google.com/imneverfull/TacoTruckCrawl?feat=embedwebsite">Taco Truck Crawl</a></td></tr></tbody></table><br />5. <strong>tripa taco</strong> @ <strong>el ultimo</strong>. i've hadn't met much tripe that i'm truly fond of. i've even tried <strong>mario batali</strong>'s trippa alla romana and wasn't that wild about it. everything changed when i was doing research for the <a href="http://www.houstonchowhounds.com/">houston chowhounds</a> <a href="http://picasaweb.google.com/imneverfull/TacoTruckCrawl?feat=directlink">taco truck crawl</a>. i found the el ultimo taco truck off <strong>robb walsh</strong>'s <a href="http://www.houstonpress.com/2007-03-15/news/las-fabulosas-taco-trucks-delicioso">taco truck blog</a> where walsh commends their breakfast tacos. i tried an egg & chorizo taco, but it was the tripe tacos that blew me away. these tiny golden nuggets tasted deep-fried and were so crispy, the texture seemed to mask the offal "tripey" taste that they are known for. each taco was garnished with grilled onions, a ton of cilantro, queso fresco, and sliced avocado on a warm, greasy flour tortilla. only $1.50 a piece my friends!<br /><br /><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/tYJggPJbm4OVSMegjotiTA?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibbpVOSsJ8FY9ZOcfm85yo22UZ4fHNUdXrcxy98s-cvBnhwFeR4rOo0P9eOTSZ-nJvK0jRngfhfAm3AB1taW4zDu85RT5GWBfDkQ3GmOcIki3Rk_8gN4_U5O-OBoIJPrsfMhhtiWb4RkN4/s400/banh%20uot%20thit%20nuong.JPG" /></a></td></tr><tr><td style="FONT-SIZE: 11px; FONT-FAMILY: arial,sans-serif; TEXT-ALIGN: right">banh uot thit nuong from <a href="http://picasaweb.google.com/imneverfull/Huynh?feat=embedwebsite">Huynh</a></td></tr></tbody></table><br />6. <strong>banh uot thit nuong</strong> @ <strong>huynh</strong>. it's really surprising when a simple dish can stand out and drive me this crazy. i can't decide which is better: the peanut sauce or the actual banh uot (vietnamese cannelloni)? the rice sheets are made in-house and were still warm when chargrilled pork (thit nuong), green leaf lettuce, bean sprouts, cilantro, and mint were rolled inside. the peanut sauce (which they make as well) is not as cloying sweet as the prepared stuff that most of us are used to. a dab of chili oil on top gives it a nice punch. the quality of all the ingredients is apparent with a $2.95 price tag to boot!<br /><br /><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/sEswd9LCm5CQrWWyrkmkiw?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJxYTrDSvCkBRulHuNnJlzKw0QoLB9CylpSZrPJTEQWvbRv51E8UKDDWFIE4hGTx113r2LvqsUGqk2YDRS21Pgq1WfhevHOCwnI44EmnyLcA809YmEy_2GvT2gA2WiTaSWt1ebt-uyaHP_/s400/akaushi%20flank.JPG" /></a></td></tr><tr><td style="FONT-SIZE: 11px; FONT-FAMILY: arial,sans-serif; TEXT-ALIGN: right">akaushi flank steak from <a href="http://picasaweb.google.com/imneverfull/TTRGourmetMag?feat=embedwebsite">TTR Gourmet Media Dinner</a></td></tr></tbody></table><br />7. <strong>akaushi flank steak @</strong> <a href="http://www.tastingroomwines.com/"><strong>the tasting room</strong></a><strong> </strong>uptown park. i attended a media preview party for the <strong><a href="http://www.tastingroomwines.com/announcements/detail.php?id=20">gourmet magazine premier wine dinner</a></strong> in the reserve room. the reserve room's own <strong>chef</strong> <strong>steve super</strong> prepared a 5 course dinner similar to the main event's menu and wine pairings were expertly selected by <strong>sommelier tony elsinga</strong>. the akaushi beef was silky and tender with prickly-pear marinade and served medium-rare over butter-braised romaine. the marinade was incredible with just the right amount of acid. i also loved the accompaniment of heated lettuce. glad to see a chef (who isn't asian or italian) embrace a heated preparation of lettuce. tickets for gourmet weekend is $250 per person and includes the wine dinner this weekend on saturday, 4/4 and a jazz brunch on sunday.<br /><br />8. <strong>dry-aged kobe long bone-in ribeye</strong> (photo, far top) @ <a href="http://www.killenssteakhouse.com/"><strong>killen's steakhouse</strong> </a>is undeniably supreme red meat. it's flown in from <a href="http://www.allenbrothers.com/"><strong>allen brothers</strong></a> in chicago where the dry-aging process breaks down protein enzymes tenderizing the meat and resulting in really deep, intense beefy flavors. this long bone was huge, easily 6 to 8 inches, but the most admirable quality of this particular slab of steak was the amazing char it flaunted. being a true texan, i just believe there just aren't many things better than a piece of USDA prime red meat that's crisp on the outside and oh-so-tender inside. almost makes this girl wanna cry!<br /><br /><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/wva4h42IC_in76t-HQfhBw?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi615zY06DjHaJD_gj_ato0NSdAFhEelUGUfdFR61ZlNJLrJ63WjPqgZEAY7wlRsRW7DapBFX7IUNOFIat1trdPqbpzPLOXBUJtmV-5G-YBr3UQsG8dFng2v-IbwkQCwDs7PL8n31yNaBqG/s400/bone%20marrow%20risotto.JPG" /></a></td></tr><tr><td style="FONT-SIZE: 11px; FONT-FAMILY: arial,sans-serif; TEXT-ALIGN: right">bone marrow risotto from Benjy's on Washington</td></tr></tbody></table><br />9.<strong> buffalo hanger steak & bone marrow risotto</strong> @ <a href="http://www.benjys.com/"><strong>benjy's on washington</strong></a> is killer. the buffalo hanger steak (not pictured above) is sliced and served medium rare. it's almost fork-tender with wonderful smoky flavors. the rich, unctuous bone marrow risotto elevates this dish into an something quite extraordinary.<br /><br /><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/PJoreV92U9qtCmwYFDwWEg?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPU1U22zPn49yIZHjLo1gx-wDndpHnCh6nBL3nLqTmiBoPw-m873Przo_QwIYRH5HQ-RRIj7k33uXB9uHASlfxIaOyJRh3Y616_BKI2WxacBh4VbsOb3E2FCW8DEsnVMRxIDkDoYUL_Bd/s400/bread%20pudding.JPG" /></a></td></tr><tr><td style="FONT-SIZE: 11px; FONT-FAMILY: arial,sans-serif; TEXT-ALIGN: right">creme brulee bread pudding from <a href="http://picasaweb.google.com/imneverfull/KillenS?feat=embedwebsite">Killen's</a></td></tr></tbody></table><br />10. <strong>creme brulee bread pudding</strong> @ <strong><a href="http://www.killenssteakhouse.com/">killen's steakhouse</a></strong>. i've never been a fan of bread pudding. i made an exception for years with the white chocolate bread pudding at <strong><a href="http://www.rugglesgrill.com/">ruggles grill</a></strong>. the bread pudding at killen's is even better. it's custard based, just like ruggles', so it's heavy and rich. my first bite induced involuntary giggling. i don't think this has happened to me since the first time i tried chocolate. i couldn't stop giggling like a school girl because it was that good! this dessert is worth a drive to pearland. the two dishes on this list from killen's makes a visit here a no-brainer.<br /><br /><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/N7soDCgKS2MjhDsiS8OygA?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzgnJXDkDi_6X7ki6-16GmG4heAcrh3LLAy_-PMwvG2y-2ILf9jUZAKwxFxBT-_nqNKqLdZ1HtQcnxV5Fnpoez_ANyY6wvRM8dNpahLXerpeXg4hjBztTTy_IgBM4vc67dyJT0naCnxv9/s400/bacon%20ice%20cream_crop.jpg" /></a></td></tr><tr><td style="FONT-SIZE: 11px; FONT-FAMILY: arial,sans-serif; TEXT-ALIGN: right">bacon ice cream from Beaver's</td></tr></tbody></table><br />11. <strong>bacon ice cream @ </strong><a href="http://www.beavershouston.com/"><strong>beaver's</strong></a>. chef <strong><a href="http://eatlocalordie.wordpress.com/">jonathan jones</a></strong> brought me a scoop of it last month when he was still experimenting with it. i am told that it is on the dessert menu now. it's sweet, creamy, and has bits of candied bacon in it. combining pork belly and ice cream is ingenius! and it's absolutely delicious.<br /><br />12. <strong>smoked brownie with ancho chili ice cream</strong> @ <a href="http://www.textilerestaurant.com/"><strong>textile</strong></a>. every time i think of pastry chef <strong><a href="http://www.plinkoeats.blogspot.com/">plinio sandalio</a></strong>, i think of how lucky houston is to have him. recently, i had my second dessert tasting at textile during a <a href="http://imneverfull.blogspot.com/2009/03/how-to-spoil-girl-like-me.html">progressive dinner date</a>. it was 8 courses of pure joy and brilliance. this course was my favorite because of the complexity of flavors and textures. i loved the combination of chocolate, smoke, and ancho together. it wasn't overly sweet either. plinio is skilled at balancing just the right amount of sugar in his gastro-creations. he's going to try frying brownies in bacon fat next. can't wait for that!neverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.com4tag:blogger.com,1999:blog-1761632830621785732.post-88739548152676815922009-03-24T02:46:00.016-05:002009-03-26T13:53:23.918-05:00how to spoil a girl like methe idea of a <strong>progressive dinner</strong> is a topic that has been discussed more than a few times amongst the <a href="http://www.houstonchowhounds.com/">chowhounds</a>. the idea is similar to a <strong>crawl</strong>, but the experience is more formal. a crawl implies multiple destinations in pursuit of a single thing like beer or burgers or fried chicken. a progressive meal involves multiple destinations in pursuit of all the components of a meal; for example: appetizers at one restaurant, entrees at a second, desserts at a third.<br /><br />in this particular case - a progressive dinner date i was recently treated to - we visited four restaurants in one evening. we arrived at the first restaurant at 7:30 pm and didn't leave the last place until after 11:30.<br /><br />this date was on a lovely saturday evening. careful planning and strategizing must have taken place beforehand. time estimated at each restaurant and driving time between locations were all taken into account, calculated, and reservations were made accordingly. the night went very smoothly. i had no idea where we were going. i didn't even realize it was a progressive dinner until we only ordered appetizers at restaurant #1. <a href="http://www.freepresshouston.com/archive/2009/01/im-never-full.html">he must have been paying attention</a>.<br /><br /><strong>restaurant #1</strong> - <a href="http://www.dolcevitahouston.com/"><strong>dolce vita</strong></a><br /><br /><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/iupnAcT8Dqvmh_6QXgfz3A?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJtJfjeGd7G6qW4D1tDjgPVBH5sOkIE7wdLyFjQl1-Y0zRLYuQiaXScS1pzPQ7tdgn5zkdAtOO3avYkHRYcIiTOaLo6Azj52_zGmVmEQUE3-OAkXG4svF4GE8UnU-8vUcptck-5TD6U-6N/s400/DSCF2864.JPG" /></a></td></tr><tr><td style="FONT-SIZE: 11px; FONT-FAMILY: arial,sans-serif; TEXT-ALIGN: right">truffled egg toast </td></tr></tbody></table><br />enter <strong>truffled egg toast</strong>. easily one of my favorite appetizers in town. thick, crusty bread with an egg broiled inside. parmeggiano-reggiano and shaved black truffles on top. cutting into it makes all the yummy yolk run out of it.<br /><br /><strong>restaurant #2</strong> - <a href="http://www.reefhouston.com/"><strong>REEF</strong></a><br /><br /><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/GGQbjOgS5Peqn_NVZNGidA?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GGKHQzXGu9VY4_VNKFUq6r84Z4V9Z2r4Sj6-Q1sSG8NO56P6IJDCHrrQ9iIVmorOBoDOkYUruF-7HGwmmoS5qesCY9ggwZzBYMeUPhhImlf6Ncovb_Cc-_pSGpdwA153U5r6-KcJA464/s400/DSCF2869.JPG" /></a></td></tr><tr><td style="FONT-SIZE: 11px; FONT-FAMILY: arial,sans-serif; TEXT-ALIGN: right">smoked tuna bacon & sea bass tiradito</td></tr></tbody></table><br /><strong>smoked tuna bacon & sea bass tiradito</strong>, granny smith apples, and avocado. there is no doubt the tuna bacon was the star of this show. texturally, the dish was very successful. the crispy thinly sliced apples and silky avocado paired nicely with the fish. the sea bass made each bite of the smokey tuna really pop.<br /><br /><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/HcdbchaJbDb4ybw8NIg4ZQ?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtJSRiev0Bw1vBpNIQgN6mRy6u_eZc19ZC4pYme1HvY8mVuhx0Qe3F6X0_bNCYzS_q48mgzvbrTVLRpHa5ynJytY657HyH-vBrbKYzacjBdmpClzS2V9FYKUBMIN-qjw90OljjEHhk5JNA/s400/DSCF2872.JPG" /></a></td></tr><tr><td style="FONT-SIZE: 11px; FONT-FAMILY: arial,sans-serif; TEXT-ALIGN: right">soft shell crab</td></tr></tbody></table><br /><strong>tempura fried soft shell crab</strong> with avocado and radish salad. the crab was meaty and substantial. a dab of chinese style hot mustard on the avocado salad added depth and heat. roasted pepper sauce was pretty on the eyes and tastier on the tongue.<br /><br /><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/Zp68r1KuQjTGaw_zBRcufg?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVyORWO5BL6Hei_O_A3KWp1xfsijY_N8hnd8wFIWyEtT0BiTqhlVccsuNTLQeNFHE-vTfCtjOUVfhvETrgThtbC-Aguv8H-I5oKkLtjB_WnmcCkbKSQ6BeAyIuXdZFsHK6WZyXR12okG2t/s400/DSCF2868.JPG" /></a></td></tr><tr><td style="FONT-SIZE: 11px; FONT-FAMILY: arial,sans-serif; TEXT-ALIGN: right">smoked dr. pepper bearded driftfish</td></tr></tbody></table><br />i don't mind being chef <a href="http://wholefish.blogspot.com/"><strong>bryan caswell</strong></a>'s guinea pig. any time, any day. this was a dish he sent to the table. he explained he's been playing around with smoking dr. pepper and combining it with miso to do a more southern interpretation of <strong><a href="http://en.wikipedia.org/wiki/Nobu_Matsuhisa">nobu matsuhisa</a></strong>'s famous black cod in miso. it was delicious on a bed of rice noodles w/ mustard greens. i didn't find the fish as oily and pleasing as cod or halibut. my palate wanted more sugar too, but perhaps it's because i can still clearly remember tasting nobu's miso cod for the first time and was expecting something more like it. i can tell this dish will be amazing when caswell is done perfecting it.<br /><br /><strong>restaurant #3</strong> - <a href="http://www.feasthouston.com/"><strong>feast</strong></a><br /><br /><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/6uJtOh3FrPPGVsaUZJkGkQ?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaRfINOIe9iDJmZdut5W6U16JO8Vp5K5RxthKa2UIRRf-XgN3svJZ4PQve6Sgt55As-ANkJsHi5jFKwHnbPJ_xgT5Pa5n7-IxPZOGxLmUPQ7CUYXzqzQcnJxuNrs3kiu56XUFMb29S5Ypj/s400/DSCF2874.JPG" /></a></td></tr><tr><td style="FONT-SIZE: 11px; FONT-FAMILY: arial,sans-serif; TEXT-ALIGN: right">chicken cracklings</td></tr></tbody></table><br />couldn't resist a side of baked chicken skins. i could've and would've eaten the whole plate of them if they weren't so salty.<br /><br /><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/7NFIdSuUSYrVrEWJqOKv5A?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKOIWfIhXid_FVUxmnxlugn5HnMpu056RNjLtZEXRJC9TPIh53OW1HMkjmz3KX8wtCeqOfK8buY4BrL3Ky0kGLf3d6r-api0NV5b_2cpjf3s3Vd12e8Ea0kGAWLlpst6MT-R_Kg8OrGeA/s400/DSCF2885.JPG" /></a></td></tr><tr><td style="FONT-SIZE: 11px; FONT-FAMILY: arial,sans-serif; TEXT-ALIGN: right">beef tongue</td></tr></tbody></table><br />what's sexier than a little nose-to-tail cuisine on a date? huh? we shared this entree as we shared all the dishes before this. the beef tongue was really tender and had the soft texture that only tongue has. it was served on a bed of mashed peas and roasted turnips. the turnips were excellent. the mushy peas became a bit too mealy after the 5th bite.<br /><br /><strong>restaurant #4</strong> - <a href="http://www.textilerestaurant.com/"><strong>textile</strong></a><br /><br />i was squealing with joy when we drove down shepherd and crossed over washington ave. i knew we were headed for textile.<br /><br />a dessert tasting with pastry chef extraordinaire, <a href="http://plinkoeats.blogspot.com/"><strong>plinio sandalio</strong> </a>was organized in advance. it was a 7 course affair that would have impressed even the most critical palates and melted even the iciest of hearts.<br /><br />#1. plinio's play on wendy's frosty and fries. <strong>gianduja and potato ice cream cone</strong>. the combination of chocolate hazelnut ice cream and the savory potato cone made a really great balance of sweet and salty. the dessert cones were about 2 bites too, which left me wanting more.<br /><br /><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/aSKNuoB8kDaFzcQAH3XaEg?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd-jtkeJ06ZXrrg8RwSSbaJIyqhmsWseR_PUclSBOGTn3t_2lrCR_mAiHf8jTudqtsa08SuJKBlxDd32cG_0LUAxOWWGqOAfk6x0dRnh_OD3ATOZUvwhAf91M3T0lEx_MQBHCBN96RTBE1/s400/DSCF2890.JPG" /></a></td></tr><tr><td style="FONT-SIZE: 11px; FONT-FAMILY: arial,sans-serif; TEXT-ALIGN: right">strawberry shortcake</td></tr></tbody></table><br />#2 "<strong>strawberry shortcake</strong>." mini scones w/ vanilla balsamic compressed strawberries, buttermilk ice cream, shaved pistachio. fun with a classic dessert.<br /><br /><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/Uvd2QTMNOCM2k_V-vDmtzw?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1oEUQNlibvfH7kzy2pb_8TAv1bKKeWcXnIklWDy0Q8Ta6YsmNRhWPMVBHuDu9dJbM3Wp2cwA-64WUa0TEUuN16A5mdABGpdT8crV8xk7vEeZHSn3Vx4QHAVHi8AHzPtnOFVIvqvz_BNi/s400/DSCF2895.JPG" /></a></td></tr><tr><td style="FONT-SIZE: 11px; FONT-FAMILY: arial,sans-serif; TEXT-ALIGN: right">truffle w/ quince & milk jam</td></tr></tbody></table><br />#3 <strong>truffle w/ quince, milk jam, honey</strong>. the chocolate shell was very delicate and resulted in a wonderful burst of nectar in my mouth. well-balanced sweetness.<br /><br /><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/7A9yXPPYw8E2fgtM_8O6EQ?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNhS4s_OkhBFzUFUnvZYIc-ySeiZKbf2VNlmlU3tNys0JW0_nvhHYOurLY_lQvVCLisKbROxRbna5Rd2XF-Lb2TF3-K14WHfkILGJssdUMOouS5hfHrsG7L2SIsx1RRnvPjGtfFIMUGWI/s400/DSCF2899.JPG" /></a></td></tr><tr><td style="FONT-SIZE: 11px; FONT-FAMILY: arial,sans-serif; TEXT-ALIGN: right">sweet potato beignets</td></tr></tbody></table><br />#4 <strong>sweet potato beignets & bacon ice cream</strong>, cinnamon pudding, bacon sugar. hot and cold. bacon, cinnamon, caramel... very satisfying.<br /><br />#5 <strong>1 second pisco sour</strong>. novel idea. plinio filled our little glasses with pisco sours out of a siphon at the table. less tart than i expected. perhaps b/c of the foam?<br /><br /><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/5sNdNhorUYMdtXrUNUsi8w?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ0-pf4JNcjntUjfctwTi_Od-kOeeRPHml9W32kc99uHeoCSbHRlrquaEDFm0lEambl9k3wvR7N6_4GtIBKS6Rt760hcExKoa5XdKvfBwKqzxLd20nVJtDGvNFuGdPMGlYU3jFaBBrav5r/s400/DSCF2904.JPG" /></a></td></tr><tr><td style="FONT-SIZE: 11px; FONT-FAMILY: arial,sans-serif; TEXT-ALIGN: right">smoked brownie w/ ancho chile ice cream</td></tr></tbody></table><br />#6 <strong>smoked brownie w/ ancho chile ice cream</strong>, white chocolate "chips," caramel. the ancho ice cream really added a really interesting dynamic to the plate. the combination of flavors was sophisticated. the smoked brownie was wonderful.<br /><br /><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/lIa3GWYxD40ui0VcpCqYkQ?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9HH185b4cR1P9f0_itKN0OsDkTaiVV6jDvIDEpHJD_hwA5KFoVrKEakfo0mSXTBZYudRTusyI8Mg7g-xev02p4u3Uf7N4zVOkGyWbwpHuZ1ecGwUbCrR-n4k2nEYH_Am6mm0pHpVLk6Tz/s400/DSCF2910.JPG" /></a></td></tr><tr><td style="FONT-SIZE: 11px; FONT-FAMILY: arial,sans-serif; TEXT-ALIGN: right">mignardises</td></tr></tbody></table><br />#7 <strong>mignardises</strong>: dark chocolate truffle, chocolate raspberry truffle, chocolate lemon truffle, scottish shortbread, cocoa nibs pistachio<br /><br />yes, i was full.<br />and the evening was amazing, as you can tell.<br /><br />and before you ask, yes, i'm quite certain this was an expensive night. however, the idea of a progressive dinner isn't to see how many huge tabs you can rack up or how many exclusive restaurants you can get into in one night. the theory is to create the most enjoyable dining experience without limiting yourself to one menu or one dining room. the cost of an evening will completely depend on the price range of restaurants selected and whether valet or paid parking is necessary. and keep in mind that this kind of dinner will probably require less organizing and can be done in a more impromptu fashion on a week night with restaurants more accustomed to walk-ins.<br /><br />i'd love to plan some group progressive dinners in the future, perhaps even with set, off-menu courses already coordinated in advance with restaurants/chefs selected. the element of surprise was also a major fun factor that i think others foodies would enjoy if they knew they were in capable hands.neverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.com8tag:blogger.com,1999:blog-1761632830621785732.post-47341825798203487012009-03-21T03:47:00.004-05:002009-06-01T08:57:24.818-05:00from blogger to twitteryes, it appears as if i've fallen off the map. it seems i've been MIA for 2 months, but really i've been all over the place if you've just known where to look.<br /><br /><strong><span style="color:#3333ff;">twitter</span></strong><br /><br />if you've been <a href="http://twitter.com/imneverfull">following me on <strong>twitter</strong></a> it's likely you know more about my whereabouts than just about anyone.<br /><br />micro-blogging is my newest obsession. tweets (twitter jargon for posts) must fall within the rigid requirement of 140 characters or less and in exchange for abiding by this criteria, i have almost instant feedback from <a href="http://twitter.com/imneverfull/followers">those who follow me</a>. there are more than a few handfuls of <a href="http://www.houstonchowhounds.com/">houches</a> and <a href="http://blogs.houstonpress.com/eating/2009/02/follow_friday_for_foodies.php">local food personalities</a> who are twitter active and i just love knowing what they are eating or cooking at the moment.<br /><br />also, i've been playing with the fairly new concept of <strong>live-blogging meals</strong> using <strong><a href="http://www.brightkite.com/">brightkite</a></strong>. it's simple really. i check in at a restaurant, then i upload notes or photos of dishes i'm eating in real-time using my blackberry. these photos and comments auto-post to twitter and my followers can follow along and virtually dine with me responding with comments or questions of their own.<br /><br />in the past 30 days, i have live-blogged full meals at the following list of restaurants (starting with most current). you can find the juicy details on <a href="http://brightkite.com/people/imneverfull">my brightkite page</a>.<br /><br /><ol><li>sasaki japanese</li><li>hiro's yakko-san (miami)</li><li>sra. martinez (miami)</li><li>enriqueta's sandwich shop (miami)</li><li>grand opening party of chez roux (conroe)</li><li>vernon's kuntry katfish (conroe)</li><li>chez roux @ la torretta del lago resort (conroe)</li><li>beaucoup wings</li><li>houston rodeo BBQ cookoff</li><li>chez nous (humble)</li><li>killen's steakhouse (pearland)</li></ol><p><strong><span style="color:#3333ff;">002 magazine</span></strong></p><p>when i'm not tweeting, chances are i'm eating or writing for <a href="http://www.002mag.com/"><strong>002 magazine</strong></a>. the <strong>DineWrite </strong>column which features one restaurant a month is now a page and a half. i want to get down to all the delicious details and convinced the magazine that i needed 800+ words to do so. here are links to the last three dinewrites:</p><ul><li>jan issue - <strong><span style="color:#663366;">ruggles green</span></strong>: <a href="http://www.002mag.com/mag/jan09/pages/hi_res%20(67).htm">page 1</a></li><li>feb issue - <strong><span style="color:#663366;">bedford</span></strong>: <a href="http://www.002mag.com/mag/feb09/pages/hi_res%20(67).htm">page 1</a>, <a href="http://www.002mag.com/mag/feb09/pages/hi_res%20(68).htm">page 2</a></li><li>mar issue - <strong><span style="color:#663366;">the inn at dos brisas</span></strong>: <a href="http://www.002mag.com/mag/mar09/pages/hi_res%20(69).htm">page 1</a>, <a href="http://www.002mag.com/mag/mar09/pages/hi_res%20(70).htm">page 2</a></li></ul><p></p>i've also taken over the <strong>new restaurants</strong> column in the magazine where 3-4 recently opened restaurants get pint-size reviews each month.<br /><br /><ul><li>feb issue: <strong><span style="color:#663366;">tradicao brazilian</span></strong> & <strong><span style="color:#663366;">cielo</span>:</strong> <a href="http://www.002mag.com/mag/feb09/pages/hi_res%20(71).htm">page 1</a></li><li>mar issue: <strong><span style="color:#663366;">benjy's on washington</span></strong>, <strong><span style="color:#663366;">crave sushi</span></strong>, <strong><span style="color:#663366;">little big's</span></strong>: <a href="http://www.002mag.com/mag/mar09/pages/hi_res%20(71).htm">page 1</a></li></ul><p><strong><span style="color:#3333ff;">FPH CUIZINE</span></strong></p><p>i'm the new food blogger for <strong><a href="http://www.freepresshouston.com/">free press houston</a></strong> <strong>CUIZINE</strong>. i haven't been focusing nearly enough time there as i should be, but my blogging will focus on cheap eats including some of the best ethnic hole-in-the-walls in the country which just happen to be in our own fair city. various members of the <a href="http://www.houstonchowhounds.com/">houston chowhounds </a>will also be guest writers on the blog. if you haven't, ch-ch-<a href="http://www.freepresshouston.com/archive/blog_food.html">check it out</a>. </p><p><strong><span style="color:#3333ff;">juli b</span></strong></p><p>lastly, i'm also writing for modern luxury's e-zine called juli b. i write the <strong>eats</strong> column which is distributed on the last thursday of every month which highlights restaurants with newly opened doors or those coming soon. i'll also write full features on restaurants from time to time.</p><p>catch up with me on juli b:</p><ul><li><a href="http://www.julib.com/houston/februaryeats020309HO_email.html">feb eats</a>: <strong>benjy's on washington</strong>, <strong>crave</strong>, <strong>little big's</strong></li><li><a href="http://www.julib.com/houston/swellswill030309HO_email.html">swell swill</a>: feature on <strong>anvil bar</strong> (which incidentally opened last night!)</li></ul><p>if you aren't a subscriber, you should be. <a href="http://settings.julib.com/signup_julib/signup/">click me</a>. if you have restaurant news for me, please send it to <a href="mailto:imneverfull@gmail.com">imneverfull@gmail.com</a></p><p>so enough self-promotion already. i promise to have a really meat and guts blog posting here soon. </p>neverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.com0tag:blogger.com,1999:blog-1761632830621785732.post-39912697327627707892009-01-17T17:25:00.003-06:002009-03-21T03:44:20.770-05:00i haz awardshere are some thank you's and shout outs for awards we (that's me and my blog) received recently. i am seriously flattered that others enjoy my ramblings and most of all it has made all the calories consumed (and there have been thousands upon thousands of them) over the past year well worth it.<br /><br /><strong>Where's my Damn Answer?:</strong> <a href="http://www.wheresmydamnanswer.com/WP02/2008/12/22/tis-the-season-for-awards/">DAMN GOOD BLOG AWARD</a> - fellow <a href="http://www.houstonchowhounds.com/">chowhound</a> Jody aka "jodycakes" is a contributing writer for this ridiculously entertaining blog based out of LA.<br /><br /><strong>I've Got the Munchies</strong> by Cory Crow: <a href="http://igotmuchies.blogspot.com/2008/12/igtm-munchies-for-2008.html">Houston "Foodie" of the Year</a> - "Jenny of <a href="http://imneverfull.blogspot.com/">I'm Never Full</a>. And, judging by how much she's eaten, she's not lying either. Jenny is the driving force behind the exploding food movement in Houston known as the <a href="http://www.google.com/search?source=ig&hl=en&rlz=&q=Houston+Chowhounds&aq=-1&oq=Houston+Chowhound">Chowhounds</a>. Her organization and promotion of the <a href="http://www.google.com/search?source=ig&hl=en&rlz=&q=Miracle+Berry+tripping+party+The+Social&aq=f">Miracle Berry Tripping Party at the Social</a> was so effective this, quite possibly was the most covered food event of the year."<br /><br /><strong>Houston Foodie</strong>: <a href="http://www.houstonfoodie.com/2009/01/best-food-writing-december-2008.html">Best Food Writing: Dec 2008</a> - "i'm never full blog: A luxurious photo essay and comprehensive write-up of a recent Houston restaurant visit." this was earned from my <a href="http://imneverfull.blogspot.com/2008/12/new-rainbow-lodge.html">review of rainbow lodge</a> that also attracted a blog troll in the process. thanks chris who also blogs over at the "<a href="http://blogs.houstonpress.com/eating/">eating our words</a>" houston press food blog.neverfullhttp://www.blogger.com/profile/17260715324139579408noreply@blogger.com0