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Shrimp and Grit: A Foodways Texas Symposium
April 12-14 Houston, TX
The 2018 Foodways Texas symposium, “Shrimp and Grit: Food and Community Along the Texas Gulf Coast,” focuses on the joys and struggles of life on the Texas Gulf Coast as seen through its foodways. From Port Isabel to Orange, Gulf Coast Texans […]
 Billy Gibbons stopped by El Real Tex-Mex for brunch today. He wanted to try the bacon enchiladas–two cheese enchiladas with bacon inside and a sunny side up egg on top–it’s our number one brunch entree. Billy loved them. I gave his wife, Gilligan Gibbons, one of those northern Mexican goat’s milk caramel and pecan […]
 How to Cure Olives:
Galveston olives from my backyard tree
Our new house in Galveston has a small, and very old, olive tree near the back porch. I haven’t figured out the cultivar–my iPhone plant app says they are “African olives.”
When I noticed that these olives were starting to get ripe, I […]
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![]() [View the story “Recap: 2015 Foodways Texas Symposium” on Storify]
 2015 Foodways Texas Symposium
“The Texas Mexican Table” 5th Annual Foodways Texas Symposium May 7-9, 2015 San Antonio, Texas
Tickets on sale: Members – $290 Public – $325
Buy Tickets Here
Join us in San Antonio as we celebrate “The Texas Mexican Table.” Our discussion will cover Mexican food in Texas in its many […]
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 Seared White Gulf Shrimp and Pimento Cheese Grits
It’s hard to figure out where Texas cooking is headed right now. There are a lot of different trends going on and they have little to do with each other. In fact, sometimes it seems like the chefs in Dallas, Houston, San Antonio and Austin arrived here from different planets. In this series, I’ll check out food from some hot Texas chefs and look for clues about the big picture.
 Chris Shepherd's pulled chicken salad with nuoc cham Chris Shepherd’s menu at Underbelly is a cultural mash-up: there’s Germanic “Pork Schnitzel and Caraway Braised Red Cabbage,” Southern “Gulf Shrimp and Pimento Grits” a Nawlins via Tokyo “Waygu Beef Debris Po’ Boy,” East Texas “Biscuits and Gravy” served in a black cast iron skillet, and spicy “Korean Braised Goat and Dumplings,” to name a few. Toppings include Creme Fraiche, Buttermilk Dressing, Aioli and Japanese Kewpie Mayo. The top of the menu at Underbelly reads in part: “We hope you will enjoy Chris Shepherd’s refined take on Houston’s New American Creole Cuisine.”
So what exactly is this New Creole Cuisine?
read more TXChef5: Mutt City Cuisine: Chris Shepherd »

 Chicken Scratch tenders
It’s hard to figure out where Texas cooking is headed right now. There are a lot of different trends going on and they have little to do with each other. In fact, sometimes it seems like the chefs in Dallas, Houston, San Antonio and Austin arrived here from different planets. In this series, I’ll check out food from some hot Texas chefs and look for clues about the big picture.
At his Dallas restaurant, Smoke, Tim Byres weds Texas barbecue with fine dining. The kitchen at Smoke is dominated by the enormous A.N. Bewley wood-burning pit and there is always something cooking inside it. The dinner menu features:
“Pulled All Natural Whole Hog, NC Style with Blue Cheese Slaw; Texas BBQ Coffee Cured Beef Brisket with Bread/Butter Pickles & Mustard Seed Potato Salad; Dry Rubbed Pork Spare Ribs with Mac n Cheese & Pickled Green Beans; and Smoked Berkshire Pork Chop with Apricot Preserve, Potato Dumplings, Wilted Greens & Unfiltered Green Olive Oil.
On the side, there’s housemade pickles, and an assortment of sophisticated barbecue sauces.

An appetizer of three kinds of housemade smoked sausage includes a stunning rabbit sausage. By adding blue cheese to the cole slaw and making wilted greens with expensive olive oil, Byres transforms heritage recipes into fine dining with a single wave of the magic whisk.
 Tim Byres at Chicken Scratch
read more TXChefs4: Haute Heritage: Tim Byres »

It’s hard to figure out where Texas cooking is headed right now. There are a lot of different trends going on and they have little to do with each other. In fact, sometimes it seems like the chefs in Dallas, Houston, San Antonio and Austin arrived here from different planets. In this series, I’ll check out food from some hot Texas chefs and look for clues about the big picture.
Felipe Riccio’s “Rainbow Runner-Mayhaw Ceviche” appetizer at Reef in Houston, is a marvel. It combines two unique ingredients in a sensational dish that neatly sums up the restaurant’s philosophy.
read more TXChefs3: Trashfish Creole: Bryan Caswell and Felipe Riccio »

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Oyster Moments: Sex, Death and Oysters Gallery
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