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Culinary Blog

Posts from March 2016

  • March 23, 2016
    Cobbler can evoke memories of childhood and family gatherings, summer afternoons and home comforts. It’s rustic and homey, one of those desserts that can make you all warm inside. At Olivette at The Houstonian, pastry chef Catherine Rodriguez is ringing in summer early with her Texas blueberry cobbler. Rodriguez has been adding more regional desserts to her menu so hotel guests and visitors can get a taste of Texas. “If you go to Florida you want key lime pie, if you go to Maine...
  • March 18, 2016
    Houston was yet again included among this year's James Beard Award finalists--the Oscars of the nation's dining industry. Justin Yu's Oxheart on the north end of Downtown and Hugo Ortega of Caracol are finalists for Best Chef in the Southwest. We recently sat down with Chef Hugo Ortega to talk tortillas. This week Oxheart Chef Justin Yu sits down with Visit Houston to talk about his nomination and more. Yu's restaurant, which he opened with wife Karen Man in 2012, and has...
  • March 14, 2016
    Anita Jaisinghani has been bringing her own brand of Indian food to Houston with her restaurants Indika, Pondicheri and Pondicheri Bake Lab + Shop. Now she’s taking her flavors to New York, where she’ll open an outpost of Pondicheri in the coming months, and increasingly turning her attention to making food that makes people feel good as much as it tastes good. “I want to be part of the restaurant wave that thinks more about food as a lifestyle than pleasure. I mean food is...
  • March 7, 2016
    With more than 60 food vendors, it can be hard to figure out what and where to eat at the 2016 Houston Livestock Show & Rodeo. A good place to start may be this year’s Gold Buckle Foodie Awards winners. From deep-fried Oreos wrapped in bacon to scorpion-topped pizza, we had the chance to sample the dishes competing for top honors at this year’s awards. Here are the highlights from the close to 100 dishes the rodeo’s vendors presented at the competition. Sweet Tooth Two...
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