Republished from: Nation’s Restaurant News
Chicken-fried ‘Lot 42′ cauliflower steak
Chef Danny Trace offers this item as part of his two-course, $25 Farmer’s Corner menu at lunch, as well as part of his $80 six-course vegetable dinner.
Lot 42 is a section of Gundermann Farms near Houston, where this cauliflower is grown. Trace cuts the cauliflower into half-inch slices without coring it. He drizzles the vegetable with grapeseed oil and sprinkles it with sage, thyme and oregano, and roasts it until tender.
Next, he dusts the cauliflower with flour, dips it in tempura batter and deep-fries it to a golden brown.
He serves the cauliflower with a potato salad made of Purple Majesties — a type of Peruvian blue potato — mixed with sautéed shallots, bell pepper and celery, along with capers, Creole mustard, yellow mustard and lemon juice. He finishes the salad with some chopped green onions.
He pours a vegan mushroom gravy on the cauliflower, which he makes by heating four parts mushroom stock with one part almond milk and puréeing it with some cooked rice to thicken it.
After a year or two of putting off a wine dinner with local Cardiologist, Dr. Revana, we finally got him in the books. For those not familiar with his wines, he has wineries in both Napa Valley and Willamette Valley (Oregon).
The Napa Valley winery is now lead by the talented Thomas Rivers Brown (Heidi Barret made the wine there previously), who has worked at such wineries as Turley, Schrader and Outpost, while the Oregon operation is headed by Lynn Penner-Ash, of Penner-Ash fame.
Dr. Revana will be in attendance to talk about both wineries, as well as some new releases and some old friends. We will be pouring the new vintage of Willamette Valley Riesling and pinot gris, alongside two pinot noirs—a single vineyard Alexana Dundee Hills 2010, and a 2008 Sitar, a small production wine made at Alexana Winery by Tony Rynders, formerly of Domaine Serene.
Lastly, we will be enjoying the 2009 Revana Vineyard Cabernet Sauvignon from Napa Valley. These wines are very hard to get and some I have saved for this occasion for a few years. Chef Danny and I have worked hard to prepare a great menu and hope to see you there.
Revana Wine Dinner at Brennan’sDate: May 21, 2013
Time: 6:30 – 9:30
Price: $145 plus tax & gratuity
To purchase tickets to this event and see the menu, follow the link to the Revana Wine Dinner event page>>>
REPUBLISH: from CultureMap
It wasn’t the French Quarter, but a little bit of New Orleans still spiced up Sugar Land Wednesday at the Sugar Land Wine & Food Affair kickoff dinner on the grounds of the Imperial Sugar Factory.The seated dinner celebrating the 10th anniversary of the Sugar Land Wine & Food Affair was part celebration, part Brennan’s family reunion with chefs Mark Holley, Jon Hebert, Randy Evans and Danny Trace combining their culinary talents in six-course meal that paid homage to Brennan’s restaurateur Alex Brennan-Martin.
It was a fitting start to the evening then, that the party started in the Old Imperial Sugar Mill Char House, a red brick building that was both warm and rustic, with white twinkling lights and a jazz band playing.
“(Alex) was about local, before local was cool. He’s my inspiration and why I do what I do,” Evans says.
The Brennan’s inspired dishes started with Oyster BLTs, Roasted New Potato with Dill Cream and Louisiana Caviar, Crawfish Empanadas and Shrimp and Tasso. In true Louisiana style, guests created a spontaneous parade, filing behind the band en route to the spacious white Gallery Furniture tent.
The evening benefited the University of Houston Conrad N. Hilton College of Restaurant and Hotel Management and students from the program served as staff, guiding guests through the chef’s dishes, starting with Holley’s crab and corn bisque that was paired with Stags Leap Chardonnay and could have doubled as dessert. Herbert’s course of Texas Wild Shrimp Remoulade balanced the creamy sweetness of the bisque and was paired with Sonoma Coast Chardonnay.
Haven owner Evans, anchored the fourth course of grilled Texas Quail that he served with a Honeycomb Balsamic Gastrique that encouraged guests to play with their food by crushing the honeycomb and combining with the quail. That was followed by Brennan’s executive chef Trace’s take on oysters and steak—the O Rockin 44 Farms Petite Filet, served with CYRUS wine.
It was fitting too that the dessert course was Brennan’s Bananas Foster, served with Iron Horse sparkling wine, but the sweetest moments came when the chefs recalled moments from their times at the culinary institution.
“When Chris Shepherd and I were lucky enough to be sous chefs, Alex brought into his office and asked us what we want to change on the Brennan’s menu. Nothing was off the table,” Evans says. “We were saying to each other, ‘”Even the turtle soup? Bananas Foster?’”
It turned out Brennan posed the question to the young chefs as a way to “unchain us from the 40 years of Brennan’s history” Evans says. And no, the menu did not change.
“He was about local, before local was cool. He’s my inspiration and why I do what I do,” Evans says.
The High Tech Texan and Sugar Land resident Michael Garfield emceed the event which included Sugar Land Mayor James Thompson and wife Gay Thompson, Rita and Kevin Simon and other city and county officials.
REPUBLISH: from MODERN LUXURY
Robin Barr Sussman | Photo: Courtesy Image | April 22, 2013
Attention foodies and chef followers! Top Houston toques will join national celebrity chefs like Susan Feniger and Andrew Zimmern this weekend, April 26-28, for the Austin Food & Wine Festival by Food & Wine Magazine.
Chefs Seth Siegel-Gardner and Terrance Gallivan of The Pass and Provisions
Guests will mingle with food and wine luminaries as they cook, shake cocktails, pour hundreds of wines, and enlighten guests on all things epicurean. Live music included! For tickets and a complete schedule, visit austinfoodandwinefestival.com. Can’t make it to ATX? Hit up their H-Town restaurants for these new spring menu items and events.
1. Chef Danny Trace of Brennan’s (3300 Smith St., 713.522.9711) is bringing his Texas-Creole culinary swagger to the party Friday night as a participant in the Taste of Texas Kickoff event. If you miss the fun, there’s always something brewing at Brennan’s, including the last of the Courtyard Series, Mudbug Madness. Or spring for the new Digging Texas Creole Vegetable menu.
2. Chefs Seth Siegel-Gardner and Terrance Gallivan of The Pass and Provisions (807 Taft St., 713.628.9020) will both grace the Austin Taste of Texas Kickoff event and dish out samples of their whimsical thought-provoking creations. Back at The Pass, look for a new spring tasting menu of meticulously composed “potato bread” with a lobster roll and corn; eggplant carpaccio; pork crackling, nori bucatini and more.
3. Houston-born Philip Speer, executive pastry chef and culinary director of nationally buzzed Uchi Houston (904 Westheimer Rd., 713.522.4808) and Austin, will wow guests with amazing treats in a demo called Classic Desserts in a Modern Kitchen. Back in H-Town, Feast, a dinner series by Blaffer Art Museum Houston, pairs Houston artists with Uchi for unique wine dinners created in the private homes of Houston collectors, which runs through August.
4. Lauded Underbelly chef Chris Shepherd, recently named this year’s 10 Best New Chefs by Food & Wine Magazine, will strut his stuff this weekend at the Taste of Texas Kickoff Event in Republic Square Park. At Underbelly, (1100 Westheimer Rd., 713.528.9800) look for this new menu dish among others: smoked pork with grapefruit BBQ sauce and fried green tomatoes.
5. Chef Jamie Zelko of Zelko Bistro (705 E. 11th St., 713.880.8691) is all about local and sustainable, so get in line at the weekend fest for her New American comfort fare with a fresh twist. New this spring to her Houston bistro menu: Verlasso farm-raised sustainable salmon, known for fabulous flavor and texture. Slow-baked salmon with grilled fennel, garlic spinach and Meyer lemon aioli anyone?
April brings Ken Freeman of Freeman Wines to Brennan’s for an intimate wine dinner. A few tickets remain for this great opportunity to both meet Ken and try the wines. We will be pouring pinot noir from the great vintages of 2007 and 2009, along with some current vintage pinot noir and chardonnay. Ken gets fruit for his wines from some of the best vineyards in California, including Charles Heintzand Keefer Ranch. If you like the wines of Russian River Valley and Sonoma Coast, or just want to become more familiar with them, here is your chance!
– Jason Sherman, Wine Director / Wine Guy
Posted: Wednesday, March 27, 2013 7:57 am
I can remember going to Brennan’s as a kid. The opening of their Houston location more than 40 years ago was a big deal in our household. We always knew it was a special occasion if we were going to Brennan’s.
H-town’s culinary scene has certainly changed since then, but one thing that hasn’t changed — Brennan’s is still a beloved spot by so many. Some of our city’s best chefs hail from the iconic restaurant’s kitchens, and four are them are planning a delicious reunion!
Their “Family Affair” will kick-off the 10th anniversary of the Sugar Land Wine & Food Affair, a week-long event for food and wine enthusiasts on April 24-28. The event will be on the grounds of the historic Imperial Sugar Factory in the Gallery Furniture Pavilion.
Brennan’s current executive chef Danny Trace and former chefs Randy Evans of Haven, Mark Holley of former Pesce and Jon Hebert of Houston City Club will unite to create an incredible wine pairing dinner featuring premier vintages from Sterling Vineyards, Far Niente Winery, Iron Horse Vineyards, Stag’s Leap Wine Cellars and Frank Family Vineyards among others.
For a preview of what could be included in the evening’s incredible fare, Chef Trace shared Brennan’s delicious recipe for Breaux Bridge Barbecue Crawfish Shortcakes with Goodtaste.tv. (http://goodtaste.tv/recipes/ showrecipe/ display/breaux-bridge-barbecue-crawfish-shortcake)
The savory barbecue sauce is incredibly rich with just the right amount of kick thanks to the hot sauce he adds. Chef Trace garnishes the dish with a St. Arnold’s beer aioli.
One of Chef Randy Evan’s most popular dishes at Haven is also a Cajun favorite–his wild-caught Gulf shrimp with stone ground grits. You can watch Chef Evans prepare the dish and get the recipe at Goodtaste.tv. (http://goodtaste.tv/recipe/wild-texas-shrimp-with-house-made-worcestershire-meuniere)
All proceeds from the five-day Sugar Land Wine and Food Affair will support a permanent scholarship endowment at the University of Houston Conrad N. Hilton College of Hotel and Restaurant Management.
For more great recipes and wine pairing ideas, head to Goodtaste.tv. While you’re there sign up for our newsletter for exclusive recipes and chances to win fabulous prizes.
Tanji Patton writes about food and restaurants for HERE. She may be reached via email at: firstname.lastname@example.org.
It’s due time that a Creole restaurant realizes there’s more to vegetarian cuisine than a house salad with ranch dressing — and Brennan’s of Houston seems to be doing it right with a newly-released Southern-style vegetable menu.
Executive chef Danny Trace and his culinary team developed the Digging Texas Creole menu, which will be be offered at the Kitchen Table — the 12-seat communal table in the midst of the restaurant’s kitchen — from here on out.
The tasting menu includes a Gumbo Z’herbes Moderne (with dino kale and mustard, collard and Swiss chard greens, buttermilk fried okra and green garlic “Sunset Rice”), Mushroom Creole Bread Pudding Soufflé (blue-foot mushrooms whipped into egg whites with thyme and melted leeks), Le Coupe de Milieu (sweet tea “Mint Julep” sorbet), Chicken Fried “Lot 42″ Cauliflower Steak (served with Purple Majesty potato salad, pickled mirliton and oyster plant with sherry creamed onion), Froberg Farm Eggplant Grillades & Grits (with goat cheese stone-ground grits, fire roasted trinity and Chicory coffee red eye gravy) and a Candied Creole Tomato Galette (with mozzarella ice cream, black garlic and tomato pralines, Poirier’s cane syrup and Chipotle Imperial sugar).
For lunch, Brennan’s will offer a two-course Farmer’s Corner special that highlights “a local farm’s seasonal bounty prepared in a Texas Creole style.”
“This menu is a natural extension of my family’s philosophy to utilize local and regional farmers. We are proud to work with incredibly fresh bounty from Houston area farms and incorporate their offerings into our cuisine,” said Alex Brennan-Martin, owner of Brennan’s of Houston, in a statement.
A restaurant representative tells CultureMap that the Digging Texas Creole menu could change seasonally to accommodate what’s fresh and available, and that some of its offerings might be added to the regular menu in the future.
Iconic Houston Restaurant Praised for More than 40 Years of Exceptional Southern Style Service
Zagat honors Brennan’s of Houston with the award of Houston’s only listed top restaurant for service. As mentioned in a story appearing in USA TODAY (February 13) with 25 selected cities, the restaurant guidebook and online publisher refers to Brennan’s of Houston as “the place to indulge” in “fabulous” Texas Creole with “exceptional hospitality”.
“We are honored to be recognized by Zagat and our customer,” says Alex Brennan-Martin, Owner of Brennan’s of Houston. “Our guests return to the restaurant time and time again for the great memories we create and the Southern hospitality we’ve been giving for more than 40 years.”
Brennan’s of Houston kitchen, helmed by Executive Chef Danny Trace, presents Texas Creole classics including Turtle Soup, Pecan Crusted Gulf Fish and decadent Bananas Foster.
Known as New Orleans’ culinary first family, the Brennan family brought their renowned culture of Southern hospitality to the people of Houston in 1967. Led by Commander’s Palace Family of Restaurants co-owners Alex Brennan-Martin, his sister, Ti Adelaide Martin, and their cousin, Lally Brennan, Brennan’s of Houston has become Texas tradition, focusing on the family’s heritage and passionate about its signature Texas Creole cuisine and creating memories for its patrons.
For more information about Zagat and iits survey process, visit Zagat online.
For more information or to make a reservation, please contact Brennan’s of Houston at 713.522.9711 or visit Brennan’s of Houston’s website.