Dish-Houston

Mister French's Gourmet Bakery will be showcasing its ultimate special occasion cookies and award winning Cookie Bon Bon's for purchase at Boulevard Coffee Company in the Houston Heights! According to Mr. French's Gourmet Bakery Founder Scott French, there are even more locations to be announced in the near future. 

"I'm thrilled to partner with Boulevard Coffee Company and Ms. Monkey Emporium and offer my cookie products at their retail store," said French, "This will allow for customers to conveniently enjoy our seasonal cookies and decorative Cookie Bon Bon's."

Boulevard Coffee Company is located at 1030 Heights Blvd. and is open 7 a.m. to 9 p.m. daily. The location will also serve as a pick up location for orders and meet with Scott French for cookie consultations. Ms. Monkey Emporium will open soon and is located in League City at 2800 Marina Bay Dr.

Stop by a retail location and purchase decorative handcrafted sugar cookies from $2.50 to $6 each and $9 for a dozen of Cookie Bon Bon's.

For more information on Mister French's, to place an order or schedule a consultation, CLICK HERE

During the month of November, The Counter is serving up a special holiday burger that will convince you, “home is where the mouth is”. For a limited time, customers can dine on “Not Your Granny’s Turkey”, a Thanksgiving feast in between two buns.  For a whopping almost $11.00 this festive, specially seasoned turkey burger is topped with sweet potato hash, maple-glazed ham, cranberries, red onions, and spinach, with a side of rosemary cream sauce on a brioche-style bun. And what is a Thanksgiving meal without sides? Round out your meal with The Counter’s sweet potato fries… or grilled vegetables, if you are feeling particularly healthy. Available now through November 30th.

The Counter has two locations in the Houston area: 4601 Washington Ave. and 9595 Six Pines Dr., Suite 1000

Fuddruckers, a long time staple in a burger lover's stable has come up with it's own way of celebrating the season with the introduction of its “Autumn in a Bun”, which showcases a freshly grilled, half-pound turkey burger topped with the soft bite of crumbled blue cheese and a generous serving of house made cranberry and apple chutney.  The specialty item is available at all 62 locations around the country through December 31st, 2013.  And guests can complete their feast with a fall-centric side of sweet potato fries for an additional charge. Available now through December 31.

BLU Restaurant and Lounge is pleased to announce their Loyalty Rewards Program along with a holiday promotion for all its members. Guests at BLU Restaurant and Lounge will be able to accumulate points and take advantage of a holiday promotion by becoming a member of the Loyalty Rewards Program.

New members receive an automatic $10 credit to their account upon registering with their name, e-mail and phone number at BLU. The loyalty program works on a point system that allows members to accumulate one point per dollar spent. For every 100 points, the member receives a $5 credit to their loyalty account.

Members can use the money immediately while dining towards their purchase or accumulate their credit. The points can also go towards catering and events at BLU. The loyalty program is valid during both restaurant and lounge hours.

This holiday season, BLU Restaurant and Lounge will also offer members $10 towards their Loyalty Rewards Program account after a purchase of a $100 gift card.

The incentives of being a loyalty rewards member include:

• Receive a $10 credit to account upon registration
• One free entrée valid during member's birthday month
• Two complimentary desserts for couples during their  anniversary month
• For every 100 points, members receive $5 credited to their account

BLU Restaurant and Lounge has served authentic modern Asian cuisine to the Sugar Land area since 2012.  Owners, Amy and Jiten Karnani alongside Chef Jett, have created a unique menu and restaurant reflecting the authentic flavors they found during their international travels and experiences. BLU has achieved a perfect blend of modern Asian cuisine as well as a restaurant and lounge atmosphere.

For more information on the Loyalty Rewards Program or to sign up, please call (281) 903-7324 or visit BLU Restaurant and Lounge

Dunkin’ Donuts, America’s all-day, everyday stop for coffee and baked goods, today announced that it will celebrate Grand Openings of three new restaurants in the next 4 weeks in the greater Houston area.

July 27 - 4130 Fairmont Parkway, Pasadena, TX 77504 (9:30AM Grand Opening with Pasadena Mayor Johnny Isbell)

July 30 - 2330 South Shepherd Drive, Houston, TX 77019 (9:30AM Grand Opening with Houston area VIPs)

August 12 - Terminal E (Post-Security), George Bush Intercontinental Airport (IAH), Houston, TX 77032 (Operated by noted travel retailer Hudson Group)

Earlier this year, the brand opened new restaurants in Missouri City near Sienna Plantation and in the Westchase District of Houston. Dunkin’ Donuts franchise partners now operate 6 Dunkin’ Donuts restaurants in the greater Houston area, and the three additional locations opening this summer along with a previously announced opening this fall in the Humble area will bring the count to 10. The new location on Shepherd will offer Free Coffee, medium size hot or iced, from July 22 – August 6. The new location in Pasadena will offer Free Coffee, medium size hot or iced, July 23 – August 13.

The new restaurants will be open from 5:00 am – 11:00 pm, 7 days a week and will employ approximately 30 crew members each. The restaurants will have comfortable seating and will provide a welcoming environment for guests to enjoy Dunkin’ Donuts’ food and beverages in a friendly and fun atmosphere. All locations will offer a complete menu of Dunkin' Donuts’ internationally recognized coffee, lattes, donuts and bakery goods. The restaurants will also serve items customized with flavors adapted to suit local taste preferences for breakfast, lunch, dinner or snacking – any time is Dunkin’ time!

Heating up the menu for the new restaurants, Dunkin’ Donuts will introduce the new Hot & Spicy Breakfast Sandwich and Hot & Spicy Wake-Up Wrap. The Hot & Spicy Breakfast Sandwich includes a spicy omelet featuring jalapeno peppers, red bell peppers and pepper jack cheese with habanero, served with two slices of bacon and a slice of white cheddar cheese on a plain bagel. The Hot & Spicy Wake-Up Wrap includes one-half of the spicy omelet, served with one slice of bacon and a slice of white cheddar cheese on a flour tortilla. Both are available through August at participating Dunkin’ Donuts restaurants nationwide.

Now that they've made it hot and spicy they will need to help Houstonians keep it cool so they're offering a Raspberry Lime Coolatta® frozen drink! Featuring a sweet lime flavor with a hint of raspberry, the Raspberry Lime Coolatta is available for a limited time at participating Dunkin’ Donuts restaurants nationwide. Dunkin’ Donuts offers several varieties of Coolattas to beat the heat this summer, including new Berry Blast, featuring a burst of pomegranate and blueberry taste; Hot Chocolate Coolatta, a refreshing frozen treat with rich, milk chocolate flavors that lets you love Hot Chocolate in a new, unexpectedly ‘cool’ way; and Minute Maid® Orange Coolatta, a favorite orange flavor in a refreshing frozen drink. Dunkin’ Donuts also just introduced Original Blend Iced Coffee K-Cup® packs, a new variety of the brand’s popular K-Cup® packs for use with the Keurig® K-Cup® Brewing System. Dunkin’ Donuts’ Iced Coffee K-Cup® packs are available through August at participating Dunkin’ Donuts as well!

So prepare your sweet tooth...and apparently your entire pallet and set your gps for your local Duncan Donuts! After all, America Runs on Duncan!

Messina Hof Winery and Resort, one of the fastest growing award-winning wineries and resorts in Texas, took home "Top All-Around Winery" as well as 24 other wine awards at the 2013 Houston Livestock Show and Rodeo (HLSR) Uncorked! International Wine Competition.  

"We are honored to be recognized in such distinguished competitions again this year," said Paul Bonarrigo, winemaker and co-founder of Messina Hof Winery & Resort. "We competed with elite Texas and international wineries; the awards are a testament to the high quality of wines we produce and make all of our hard work and dedication worthwhile."

Judging for the 10th Annual HLSR Uncorked! International Wine Competition boasted 2,884 wines from 943 wineries in Texas, across the United States and 21 other countries around the world. Messina Hof's "Top All-Around Winery" was chosen by 20 panels of judges, consisting of wine experts, collectors and knowledgeable consumers at the competition held on November 10 - 11, 2012, at Reliant Center in Houston. Messina Hof's full list of HLSR awards includes:

Reserve Class Champion & TX Reserve Class Champion

Messina Hof Barrel Reserve Port, NV - Gold

Messina Hof Messina Hof Sophia Marie Rose, 2012 - Silver

Texas Class Champion

Messina Hof Private Reserve Merlot, 2010 - Gold

Messina Hof Primativo Cerro Santo, 2011 - Silver

Messina Hof Private Reserve Pinot Noir, 2009 - Silver

Messina Hof Angel Late Harvest Riesling, 2011 - Silver

Messina Hof Father and Son Riesling, 2011 - Silver

Messina Hof Private Reserve Shiraz Cedar Crest Vin, 2010 - Silver

Messina Hof Late Harvest Moscato MIstella, 2012 - Silver

TX Reserve Class Champion

Messina Hof Reflections of Love, 2009 - Silver

Messina Hof Ebony, NV - Silver

Messina Hof Paulo Cabernet Franc, 2010 - Silver

Messina Hof Tawny Port, 2004 - Silver

Reserve Class Champion

Messina Hof Private Reserve Papa Paulo Port, 2005 - Silver

Messina Hof Cabernet Franc Cedar Crest Vyd Private Reserve, 2010 - Bronze

Messina Hof Paulo, 2009 - Bronze

Messina Hof Private Reserve Chardonnay, 2011 - Bronze

Messina Hof Barrel Reserve Merlot, 2010 - Bronze

Messina Hof Private Reserve Merlot Granite Hill, 2009 - Bronze

Messina Hof Tribute Moscato, 2011 - Bronze

Messina Hof Tribute Moscato, 2012 - Bronze

Messina Hof Private Reserve Port, 2007 - Bronze

Messina Hof Barrel Reserve Shiraz, 2010 - Bronze

Messina Hof Paulo Zinfandel, 2010 - Bronze

This year marks yet another strong showing for Messina Hof at the San Antonio Stock Show & Rodeo Wine Competition, where Messina Hof has been recognized as the most awarded Texas winery for the fourth consecutive year with nine wine awards. The "Best of Herd" award is given to the Texas Winery which has the greatest number of wines receiving the highest number of awards. The competition was judged by a panel of 44 highly experienced wine experts drawn from the supplier, wholesale, retail and restaurant branches of the wine trade as well as from members of the press on October 22, 2012. Messina Hof's full list of awards includes:

Messina Hof Cabernet Sauvignon Private Reserve Single Vineyard Granite Hill, 2009 - Gold

Messina Hof Sophia Marie Rose, 2010 - Bronze/Top of Class

Messina Hof Private Reserve Port, 2005 - Bronze/Top of Class

Messina Hof Cabernet Franc Barrel Reserve, 2011 - Bronze/Top of Class

Messina Hof Private Reserve Merlot, 2010 - Bronze

Messina Hof Chardonnay Private Reserve, 2011 - Bronze

Messina Hof Cabernet Franc Barrel Reserve, 2011 - Bronze

Messina Hof Cabernet Sauvignon Private Reserve 2010 - Bronze

Messina Hof Primatino Cerro Santo, 2011 - Bronze

For more information about the San Antonio Stock Show & Rodeo Wine Competition, please visit http://www.sarodeo.com/For more information on the Houston Livestock Show and Rodeo Uncorked! International Wine Competition, visit http://rodeohouston.com.

The award-winning Sullivan's Steakhouse, known for the finest steaks, savory seafood and great live music welcomes Alex Truong as the new general manager, announced Del Frisco's Regional Manager Arthur Mooradian.

Truong brings more than 15 years of restaurant industry experience to his role as general manager at Sullivan's.  Before joining the organization in September 2012, he worked with Perry's Steakhouse & Grille for more than four years where he helped write and develop the company's training procedures, materials, and testing for all front of house staff. Prior to his position at Perry's, Truong managed The Cheesecake Factory when he moved to Houston in 2007. Prior to his move to Houston, he managed BJ's Restaurant and Brewery in San Diego, CA.

"We are thrilled to welcome such an extraordinary talent to the Sullivan's Houston team. Truong brings a commitment to his employees and a passion for providing exceptional guest service. His addition will be a tremendous asset as Sullivan's continues to build upon its solid reputation," said Arthur Mooradian, regional manager of Del Frisco's Restaurant Group.

A native of San Diego, Truong studied Business Management at San Diego State University where he quickly found his calling in the restaurant business. He is Court of Master Sommelier Level I certified.

By Hugo Ortega and Ruben Ortega, Featuring Photography by Penny de los Santos

Houston has a treasure in the Montrose, an authentic Mexican cuisine restaurant where the word "taco" is vurtually foreign but the Camarones al Mojo de Ajo and Pato en Mole Poblano will blow your taste buds into another county. This is truly authentic Mexican food. Chef Ortega explains it this way.

"The food is full of light, fresh tastes; deep, complex flavors; and earthy notes, all combined to create a cuisine like no other."

This ability to transport you via your mouth didn't happen over night with Otrega. He started working in factories in Mexico at the age of 15 to help support his family but immigrated to America in 1984 because he wanted more for his life. He started as a dishwasher and took that opportunity to learn proper English and the fundamentals of the restaurant business. He eventually found his way to Backstreet Cafe where owner Tracy Vaught saw promise and talent in the young Ortega and offered him a position on the line in the kitchen.

Needless to say Chef did well, flash forward to 2012 when in March, Ortega was nominated by the 2012 James Beard Foundation as Best Chef Southwest - he was Houston's only culinary talent competing this year for the food world's most prestigious honor. There were some big names in Texas this year: Bruce Auden of Biga on the Banks in San Antonio, Bruno Davaillon of Mansion Restaurant in Dallas and Paul Qui of Uchiko (the winner). What an amazing honor!

His new cookbook is out now, in Street Foods of Mexico, award-winning Chef Hugo Ortega journeys across Mexico enjoying the foods of his homeland. Mexican street food represents the best of traditional cooking.

From the tacos and masa-based treats of the central highlands to the cocteles and ceviches of the coast, each region has its specialties, and each dish conveys both deeply satisfying taste and a delicious feeling of place. In his warm way, Hugo shares the stories behind the dishes and provides recipes and instructions to make them accessible to cooks everywhere.

The color and flavor of Mexican street life comes alive in this generous collection of recipes for tacos, tlayudas, cocteles, bebidas, dulces, and much more. Join Hugo on his culinary journey, and your kitchen will become a vibrant, savory haven as you serve up the legendary foods of Mexico. Purchase A copy now by CLICKING HERE

When Halloween rolls around each year, the day brings joy to kids everywhere but may strike fear into the hearts of some more grown-up participants! We're talking about the treats part of the day! Talking about candy here, or more importantly the bad things candy can do to your teeth, your waistline, and your overall health. No need to fear trick-or-treating this year, because DISH is here with the guide to the best goodies to keep stocked in your bowl — some of which are even good for your beauty and health!

Let's start with what you can buy at the store that won't make a mess in the kitchen!

* 2 Mini Size Reese's Cups: 80 calories 5 g fat 10 g sugars (DISH'S FAV!!!)

* 2 Mini Size Snickers Bars: 90 calories 4 g fat 12 g sugars

* 10 Whoppers (Malted Milk Balls): 100 calories 4 g fat 14 g sugars

* 11 Pieces of Candy Corn: 70 calories 0 g fat 14 g sugars

 * 1 Fun Size Package of M & M's: 100 calories 4.5 g fat 13 g sugars

Dark Chocolate: Flavonols (the specific flavanoid in dark chocolate) are antioxidants that help your skin protect itself from UV damage that leads to wrinkles, fight free radicals that cause sun spots, and increase blood flow for glowing, dewy skin. Just remember that only dark chocolate has these health and beauty benefits, not milk chocolate. When shopping for Halloween candy this year, get dark chocolate options in place of milk or white whenever possible. Three small pieces of good dark chocolate will only total about 24 calories and zero grams of fat, while three milk chocolate Hershey's kisses = 78 calories and 4.5 grams of fat.

Dark Chocolate-Covered Pretzels: Dark chocolate is very high in flavonoids, a type of antioxidant, which protects arteries while helping the body maintain a healthy blood pressure. A little bit of dark chocolate each day can actually lower your blood pressure and reduce risk of heart disease. The cocoa in dark chocolate can also lower stress hormones, meaning less collagen breakdown in the skin and fewer wrinkles. Plus dark chocolate-covered pretzels are great for your salty and sweet cravings! Just be careful: only six pretzels in and you're already at 100 calories and 5 grams of fat.

Hard Candy: Three pieces of hard candy like peppermints or butterscotches are only 50 calories, and have no fat. Enjoying a small piece is a great way to get a little sugar if you're craving it, without overdoing it. Mix different variaties in your trick-or-treat bowl to keep it diverse so you don't crave something else. And be sure not to give these to extra little trick-or-treaters, as the small hard shape can be a choking hazard.

Trail Mix: Kids may grumble at the sight of trail mix instead of a Reese's peanut butter cup, but we think this snack is the perfect grown-up candy option. Look for ones with dark chocolate chips for antioxidants, dried fruit for vitamins, and healthy nuts for oils and omega-3 fatty acids that aid your skin, hair, and digestion. Make your own using the bulk bins at stores like Whole Foods for the perfect vitamin-packed beauty cocktail (Leave out the dried fruit to save on the sugars). Our favorite ingredients? Goji berries (their fiber helps aid weight loss, and B vitamins and antioxidants help fight free radicals that cause skin damage), raw pecans, almonds, cashews, walnuts (antioxidants, vitamin A, B, E, calcium, magnesium, potassium, zinc, fiber, beautifying fats, energizing, help hair, skin, and nails),  coconut flakes (healthy fat and oil that keeps skin supple), and of course, dark chocolate.

A DISH all time favorite is Popcorn Balls!!! They're easy to make, the whole family can get in on the action, everyone loves them AND they are under 100 calories so you don't feel guilty feeding them to people!

Popcorn balls: Popcorn is a whole grain, and a great snack. Popcorn balls, made by adding sugar, marshmallows, and/or corn syrup to popcorn, are delicious but should be eaten sparingly. Each ball has about 100 calories and one gram of fat. A great idea is to make them yourself, so you can control the amount of sugar and oil in your treat. You can also add healthy additions like dark chocolate or nuts. They are super easy and fun to make, and a real crowd-pleaser. You can even look for a vegan recipe online, and your little monsters won't even know the difference!

In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.

Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.

HAPPY HALLOWEEN!!!

Max's Wine Dive on Washington is not your average dive, not for the wine part and not for the Champaign and fried chicken part but for the Chef. Chef Michael Pellegrino is truly one of Houston's most creative and talented chefs. For this summer's menu he decided to reminisce about summers past and bring them to your taste buds.

"This menu is a way to satisfy the kid in you via your adult pallet." Chef says

We'll start with the small plates. Chef Pellegrino has put twist on the old stand by: Tuna Tartare with Wasabi Cotton Candy! YES! It's true!He actually hauls out a Easy Bake Oven version of a cotton candy maker he bought at Target and whips up this sweet/spicy creation right there on the bar. It's quite a site to see but an even bigger treat for your mouth! He serves this DISH with lotus root chips.

Next up is his house made Elk Sausage Corndog. He makes the elk sausage on site and outside of that little surprise, it is dipped in the traditional country fair batter, you know that sweet flavor, and served with his famous Kitchen Sink Mustard. The back story on the mustard was a throw down and he couldn't seem to make his mustard work out so he kept putting different things in it until it tasted good enough to serve. Basically he put everything in it but the kitchen sink. DISH NOTE: It is better than good. Absolutely a must try this Summer.

Of course, any country fair comes with a smoked turkey leg. Max's is serving this beauty in sandwich form on a souvenir Frisbee! After all, what's a county fair without a takeaway?

His sense of humor translates nicely into his next creation, the Pellegrino version of the Captain Jack's Platter. You know every time you head to the beach you have to eat sea food so you hit up the local hot spot. They always have the cheesy Cpt.'s platter, fried everything! Chef's interpretation is cornmeal-crusted Gulf Coast snapper, prawns and oysters with caraway hush puppies and saffron tartar sauce.

Appetite whetted yet? It gets better! All desserts are made locally by Fluff Bake Bar!

There is yet one more wonderful part of the Summer Menu, The Compliments to the Kitchen - Texas Style. It's a $15 add on to your bill and you buy a 6-pack of Lone Star Beer for the kitchen crew. Now that's one great say to say "Thank You"!

Most folks have that one restaurant that is a childhood memory for them. That special place your parent or grandparent would take you for your one on one time together. Le Peep is absolutely one of those for 3 generations of Houstonians.

Turns out, Le Peep is actually a franchise based in Colorado and came to our beloved Houston in 1987. One of the owners in the partnership, Brendon Murphy, started with the original Houston location in Rice Village as a manager in 1995 before moving to the Westheimer/610 store which, since opening it's doors has been the number one grossing Le Peep in the United States! (That location, indecently is the store DISH'S Memaw used to take us to for our special dates.)

It is more than a legacy for the clients, Le Peep is one of those few places in town where the staff almost as regular as the clientele. Claudie Norris Jr. started with Le Peep when they first opened their doors here in Houston as a bus boy 25 years ago and has worked his way up to running his own store! Manager Amanda Mendez has been with the Shepherd location for almost 4 years now. She is the voice behind the Le Peep Houston social media. Her start in the food business came from Jason's Deli but her heart is with the customers. She started the social media for Le Peep knowing it would be a great way to keep in touch with current clients and get to word out to others. (Follow the on Facebook or Twitter) Social media isn't just having your name established on the different outlets. It's actually having a voice, speaking to your clients and interacting with them regularly. Amanda understands this and if you FB or tweet her you will get a personalised answer. That personalised touch is what has made Le Peep so successful in the Houston area for almost 30 years. Brendon, one of the managing partners who started as a manager over 15 years ago...you will still see him working in the stores almost every weekend.

The stories of their favorite clients is like hearing someone regale you with their family history. One lady and her son come down to the Shepherd location once a month because her son won't eat at any other breakfast place. His favofire is their chocolate chip pancakes. They live in Conroe! That is testament to how loyal folks can be when you give them good service.

Admittedly, when DISH hits up Le Peep we always indulge in the eggs benedict. It's a childhood thing, but if you peruse the menu you will notice there is a full lunch including burgers! There is another little secret about which you should know! Le Peep caters! From Italian food to burgers to everything in between, including BREAKFAST, Le Peep will cater your lunch, dinner, or even wedding! Yes, wedding. Brendon said there are folks, like DISH, who's happy memories are based around Le Peep and they wanted the restaurant to flavor their wedding. We imagine the eggs benedict would be pretty yummy next to cake =)

See you for brunch soon, DISHIES!

Sitting down to a meal is a wonderful experience in general. Sitting down to a meal with a latin family it's a tradition. Sitting down to a meal with Michael and David Cordua is a culniary and flavor adventure glazed with love and chimichurri sauce culminating in sweet plantain empanadas sprinkled with some of the funniest stories you've ever heard.

When DISH was invited to a taste test of the new menu we thought, naturally, that it would be an in and out of all of Houston's media through out the day but no! We were treated to a private one on one with the two Cordua chefs being treated to their very favorites on the menu!

They of course have their signature Churrasco that melts in your mouth but the menue is broken down my meat rather than by course so it's easy to make decisions.

We sampled the skinny fish tacos, the fish is grilled making this a lower fat dish. They come with jalapeña tartar sauce, crunchy cabbage & pico de gallo, cilantro rice, black beans, maduros and vegetables escabeche.

The chicken puffy tacos are what knocked me off of the stool! Pulled roasted chicken, cheese, guacamole and crema fresca on light and airy puffed tortillas...the flavor explosion hits every part of your palate.

They still have their famous burger, thankfully, with the sweet bun if casual latin flavor isn't your bag.

Then there are the desserts. The one and only Cordua Tres Leches is here and present in a different way! It comes in individual cups so it's more moist than the other restaurants in the family and a bit sweeter! Absolutely a must have. Also on the must have list is the table top s'mores. It's perfect for the kids or the kid in you! 

Celebrate Irish heritage with your friends, family and little leprechauns, too! Just in time for National Corned Beef & Cabbage Day on March 17, Phoenicia Specialty Foods Downtown and MKT BAR is featuring an Irish-inspired pizza and menu for YUM o’ the Irish, March 16-18.

They will be serving traditional Irish breakfasts in the morning and stew, steak, beer, fun, games and other special treats throughout the weekend. Don’t forget to wear your YUMMY! t-shirt and get a free scoop of green gelato!

YUM o’ the Irish Menu:

Irish Breakfast

Guinness Chocolate Waffles

Corned Beef & Cabbage Pizza

Irish Stew & Chef’s Irish Steak Special

Guinness Cupcakes

Irish Beer: Guinness, Moylan’s & Organic “Green” Varieties

MKT BAR Irish Menu & Screening of the Irish film Once:

• ·         Friday: Breakfast: 7AM, Lunch/Dinner: Noon - Midnight
• ·         Saturday: Breakfast: 8AM, Lunch/Dinner: Noon - Midnight, Once plays at 2PM
• ·         Sunday: Breakfast: 9AM, Lunch/Dinner: Noon - 8PM, Once plays at 4PM

What: YUM o’ the Irish

Where: Phoenicia Specialty Foods Downtown and MKT BAR, 1001 Austin Street, 77010

When: Friday through Sunday (March 16-18)

Parking: Complimentary parking is available in the One Park Place garage on a first-come, first-served basis. Enter garage on McKinney.

Contact: (832) 360-2222

BY DISH CONTRIBUTOR: DONNA SAA

Shepherd Park Draught House is almost quickly passed over when driving down Shepherd. Its location is secluded on the corner of Shepherd and 34^th next to Pinks Pizza. It’s a quaint pub with an intoxicating ambiance that feels as if you have walked through a time machine back to the 80’s with great hair rock and roll music constantly playing and the same styled décor gives an illuminating atmosphere accompanied with tall red booths. The booths were inspired by the old school 80s look, but to also create an air of intimacy in the small space provided. Most of the décor on the walls are from Ken Bridge, the Head Chef and Owner, it’s his personal collection.

Bridge says it best,

“No matter how much money you have, you can’t buy ambiance or character.”

The pub plays on different atmospheres from a family restaurant, a local sports bar, a casual lunch with friends space or business associates meeting to discuss the latest deal, and even a girls night out talking over a fine bottle of wine place. Named after the area it surrounds, this pub delivers what any neighborhood wants: A place where you can be a “regular.” Bridge who used to skateboard around these parts as a child wanted to pay respects to the area he always knew and called Shepherd Park. He likes the area because The Heights is getting so overcrowded and a bit congested. The area he opened Shepherd Park in is as he describes, “the new Heights.”

This perfectly located pub has so much more to offer than merely atmosphere, which is always a huge part of any experience. The food is nothing short of heavenly. The dishes are all unique creations of Chef Bridge, also owner of Houston favorites, such as Pinks Pizza, Lola and Dragon Bowl. He asks for only one thing: no alternatives to dishes. But trust DISH when we say, you will not want to change a single thing. The amazing textures and the unique and sometimes strange combinations will leave you salivating for more and eating off of each other’s plates.  Chef Bridge explains that the inability to alternate any item on the menu is so that people can

“challenge themselves and explore different combinations. I want people to open their minds and challenge their palates.”

And boy, do you! My own personal favorite, the Poblano Burger, is a concoction created by Bridge after his recent (6 years) exposure and use of cilantro. Never imagined a burger stacked with an overwhelming amount of fresh cilantro could make such a riveting combination, but I constantly find myself ordering the rare treat time and time again. The Thai Curry Chicken is another wonderful dish especially for those weary of Indian food. This meal brings together the great flavors of curry chicken, without too much of the overwhelming flavors that many are reluctant to try. Only thing not on the menu is pizza. What are we to do when we want a pizza to go with our football game? Don’t fret too much. Go over next door to Pinks Pizza, order yourself a large and bring it in to Shepherd Park. It’s that easy!

While enjoying your meal, you’ll want to wash everything down with a beer from one of their great beer selections. The beer menu is short, but not generic by any means. The small but welcoming area only offers a limited amount of space and the 15 beers on tap and jam packed in there to create a diverse, yet local selection. The offerings range from St. Arnolds, Shiner, Southern Star and Leprechaun Apple Cider – all Texas owned favorites. You won’t find any over-exposed brands at this local pub. Most of these beers are Texas owned and brewed and who can argue with that brilliant reasoning? Just when you thought it was over … the bar offers brunch every Saturday and Sunday for the amazing flavors to follow you through the weekend. If you didn’t think Shipley’s Donuts could get any better, try it with bacon and whipped cream, in an amazing concoction called the Donut Waffle. This locally Houston owned treasure is a gem at the end of a long exhausting hunt for great food and a great environment.  

One thing DISH does really is treat ourselves WELL! And Olive & Vine is one of the ways we do that!It's a foodie HAVEN plus it's a great gift! 

OLIVE & VINE is gearing up for the holiday season with special gift packs of 2, 3, and 4 of their 200 ml bottles and combos of 2 of their 375 ml bottles of fresh, imported Extra Virgin Olive Oil and aged traditional balsamic vinegars. 

They’ll also have sampler packs perfect for gift giving featuring a variety of six 100 ml bottles.  Flavor combinations include fun themes perfect for any food expert or amateur alike, including: “Smokin’ Hot,” which features Jalapeno Piquant vinegar, Smoky Chipotle EVOO, and spicy Tunisian Harissa EVOO, among others; and “From Italy with Love,” which features Traditional Balsamic Vinegar from Modena, Italy, Sweet Basil EVOO, and Tuscan Bouquet EVOO (DISH'S fav!), among others. 

Additional gift pack options include delicious themes like, “Citrus Bliss,” “The Essential Gourmet,” “Mediterranean Delight,” and “Just Desserts!”.  Prices start at $26 per pack and customizable gift packs are also available.  Additional gift options include a beautiful selection of French olive wood serving pieces and culinary tools, glass cruets from Spain, Italian Olivella beauty products, and a large selection of gourmet spice blends and exotic sea salts, which are perfect for the “grill-master” in anyone’s life! 

OLIVE & VINE is located on Town & Country Blvd. in the CITYCENTRE district on Houston’s west side.  For more information, visit www.oliveandvineshop.com!

When DISH got the email requesting our presents at a private chef's dinner at McCormick and Schmick's in Uptown Park we really didn't want to go. It's a chain restaurant that's not even Texas based so what did it have to do with Houston and DISH? More over it was a beer dinner with Sam Adams...another non Texas entity however we're not usually known for turning down free food either!

So after a few months the table was set, the menu created and our appeities whet.

Chef Kellie Briscoe was kind enough to come out and chat with us one on one before the four course meal began and that's where the DISH love affair started. She is such a kind and clearly hard working person that she could have served us Campbell's soup and we'd still have found a way to love her. After seeing and tasting her first course of prosciutto wrapped sea diver scallop over wilted watercress and braised asiago tomato however we actually could not speak! It was love at first bite, the flavors melded together in a symphony of taste bud delight. It was so simple and perfect. She let the scallop hold it's flavor rather than trying to pseudo impress with an unnecessary sauce as so many do.

The second course had the room moaning with delight! Maple caramel smoked salmon atop a kale stained puffed pastry stuffed with smoked vegetable ratatouille. The sweet and sticky topping on the soft, buttery salmon fillet made mouths water, begging for the next bite. Guests actually stopped talking! The stained puff pastery wasn't just beautiful but tasty! How creative to die it with a natural substance to give a nice plate. Chef Briscoe clearly cares about every detail of your experience creating a visual treat as well as a flavorful one.  Cutting into the pastry revealed the smoked veggie rataoullie that elicited squeals of joy from around the otherwise silent room.

The third course was a double bock braised short ribs over fried leeks and Peruvian potatoes.

DISH didn't have this one because we can't eat meat with bones in it but Chef Briscoe kindly and calmly handled our culinary neurosis well and provided us with the most tasty beef filet! In the midst of all of what she was doing for the room of 50 guests she created something special for DISH and we have been ruined to steak now!

The fourth course is the one that had DISH literally jumping out of our seat with excitement! The presentation was phenomenal and it was clear just by looking at it that it took hours to create. Lemongrass coconut gelato in a cacahuate japones florentine shell with jellied blackberry coulis and sweet dulce cream. More over..it was topped with colourful pulled sugar that was shattered to mimic stained glass!

Talking to Chef Briscoe about how long it took her to create this dish she told us the gelato took 8 tries,  2 1/2 weeks and 3 different bases. She actually steeped the lemongrass like a tea to finally come up with the final product. The pulled sugar took 2 days alone.

Conclusion: If you're invited to a private chef's dinner at a national chain restaurant, go! You just might find a gem like we did!

Chef Kellie Briscoe is absolutely a rising star in the culinary work and DISH highly suggests you keep and eye out for her!

Well done, Chef!