Monthly Archives: March 2008

from tartare to the hamburger

  you never know when you are gonna hear something that really gives new meaning to the simplest things.  the the term “tartare” actually started with genghis khan and was associated with the way his people eat beef.  wild right?  this … Continue reading

Posted in cured, history | 1 Comment

james beard organization

its the usuall big hitters and the ever present “how could have they not nominated him or her” but for me, this year seems very very fair.  OUTSTANDING RESTAURATEUR AWARD– this category seems to be one of the tougher ones … Continue reading

Posted in chefs & restaurants, masters, Uncategorized | 1 Comment

just a start…

rainbow swiss chard french lavender 7 heirloom tomato varitals these are some of my favorite garnishes

Posted in vegetable & herbs | Leave a comment

chef wes morton

i had the opportunity to eat some of wes’s food last night and it was out of sight!  caviar is always a great way to begin your meal and he delivered.  some of the best “tete” (head cheese) ive had … Continue reading

Posted in charcuterie, chefs & restaurants, restaurants, wine dinners | Leave a comment

“spring” it!

with spring comes wonderful produce like aromatic flowers, shoots & herbs.  i love cooking during the spring season because seasonal spring items are delicate and its a wonderful scene when watching your guest’s eyebrows raise with pleasure as they discover … Continue reading

Posted in farmer's market | Leave a comment

im an uncle again!!!!

…ronny, kayla (this women is absloutly amazing – shes a true inspiration and exhudes what being a mother is all about) & ryland strikingly handsome little guy isn’t he?  lil over 6 lbs and he has the whole world in front him!  looks like … Continue reading

Posted in the family, Uncategorized | 1 Comment

a houston favorite & a family tradition

congratulations to bernard, kathy & paul petronella on ten years – your family is a true inspiration paulies is celebrating 10 years in houston and they deserve all the success they have achieved.  paul has been a very close friend of … Continue reading

Posted in chefs & restaurants, cocktails, desserts, masters, pastry, restaurants, sandwiches | 1 Comment

i cant help it… via kevin cox (he gets it – thats why it is so outstanding!)

some of you know how much notre dame football means to me – but nobody knows more about the program in south bend like kevin!  his father, frank “the big dog” cox turned all of “us” into ND fans!  this man’s … Continue reading

Posted in Uncategorized | 7 Comments

abusing the blog for the free advertising…introducing “tenacity” my personal dinner service

i have been spending some of my free time doing special dinners and private wine progressions.  i find this to be extremely therapeutic and it’s always fun to be able to on a personal level with the guests.  here are … Continue reading

Posted in desserts, wine dinners | 4 Comments

antone’s is back in a big way…

i had a meeting with david nygar (preferred foodservice design & supply), who has built most the kitchens in the houston area and dallas, and he suggested i go see what phillippe had done to the new antone’s.  well, when … Continue reading

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