Houston chefs, this one's for you.
Where chefs dish on Ashburn
After decades of work that led to international acclaim—the title of Top Chef Master, appearances on countless TV shows, the opening of his dream restaurant centered around whole animal cookery—Cockscomb chef Chris Cosentino found himself caught between two sparring halves of his own mind. In this episode of Elevated, Chris speaks out about the greatest taboo in the culinary world: mental health, and its pervasive reach in this industry.
Elevated is a series where chefs talk challenges faced, and challenges overcome.
One half of the powerhouse culinary duo behind State Bird Provisions looks back.
Daniel Holzman (of The Meatball Shop) recounts a tale of wedding catering gone bad. Like, really bad.
CONTEST ALERT: Calling all Houston chefs! We’ve partnered with TABASCO® brand to make your day a little BOLDER with their Chipotle Pepper Sauce. Chefs: you could win $5,000 and a trip to Avery Island, Louisiana, the home of TABASCO® Sauce for making a delicious recipe (like this beauty from Bryan Caswell) and submitting it to the TABASCO Masters of Flavor™ Recipe Contest by October 1. Then serve your dish proudly between November 1 and November 20, so your customers can vote for you to be crowned Houston’s Master of Flavor! Head over to TABASCOFS.com for rules and to get started.
Houston Diners, tag your favorite local restaurants and chefs to encourage them to fight for the crown as Houston's Master of Flavor!
It’s generally accepted that frying things instantly ups their enjoyability factor. That’s
probably why Chef Ralph Scamardella and his crew blow through tens of thousands of these little guys a day in the Tao universe. Perfect, tender grains of sushi rice are crisped just so, then crowned with spicy tuna. Try to find more of a crowd-pleaser than that (you won’t).