chef wes morton

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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 in long time not to mention the sauce gribiche, rouget “mi-cuit”, east coast clams & scallops, grass-fed beef with yukon potato (that was just as good, if not better than protein), a few others that i will leave for yall to experience on your own.  we had  some great cheeses with kumquat & rhubarb jams and wes even joined us throughout the evening at our table to enjoy wine and simple good ‘ol chef talk.

this guys got plenty of moves and tones of passion, but i just hope that the alden hotel (and the powers that be) will allow him to do what hes great at!!!  i plan on visiting more and more especially when they let him change that menu (or at least let him remove that crab salad that i did when i was there when it was the sam houston hotel!!!!)
good luck wes…..
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About greensandbeans

this blog focuses on the trials & tribulations of the culinary evolution and explorations in the kitchen. it is also an open forum to discuss food ideas, techniques & most of all to expose the "happenings" and discoveries that are occurring in our very own backyard. "feedin my dreams by eatin greens & beans"... cheers, randy rucker
This entry was posted in charcuterie, chefs & restaurants, restaurants, wine dinners. Bookmark the permalink.

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