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Texas Wine of the Month: May 2013

Posted on: May 31st, 2013 by fcasio No Comments

Republished from Texas Monthly.

Wed May 29, 2013 2:15 pm

Inwood Estates takes a Chardonnay grape and blends it with the less well known Spanish Palomino grape commonly used in Sherry to create a white wine that balances crisp acidity with bold fruit and complexity.

The Wine:
Inwood Estates Palomino-Chardonnay Blend 2010

The Grape:
This is a blend of about sixty percent Palomino and forty percent Chardonnay. Palomino, native to Spain, is widely used to produce sherry in the southern part of the country. This is a contrast to Chardonnay, which is planted all over the world and responsible for the great whites of Montrachet, Chablis, and some of the best sparkling wines made in Champagne.

Who Likes It:
Jason Sherman, an Advanced Sommelier through the Court of Master Sommeliers, is the Wine Director for Brennan’s of Houston . Prior to Brennan’s, Sherman was a sommelier at Morton’s Steakhouse, but was lured from the more corporate feel of a national steakhouse to a restaurant with more than forty years of history as a Louisiana-inspired, family-owned operation. “I feel very blessed to work for a company with such a great legacy of sommeliers and chefs in this city,” Sherman said.

Why He Likes It:
“While most great wines from Texas source fruit from the Panhandle area, the majority of the fruit used for this wine is sourced from Hunt County, right outside the Dallas area. It’s proof that great wines can come from all over our large state. It’s also a big, rich, full-bodied white wine, and we all know Texans love ‘em as full-bodied as possible.”

Suggested Pairings:
“With its rich flavors of hazelnut, spice and crisp golden apples, this wine would pair well with fish, like our pecan-crusted redfish. Another great pairing would be to go down to your local farmer’s market and get some honey and cow’s milk cheese.”

On Down the Road:
“I am constantly impressed at how well-made some of the wines [in Texas] are, from Duchman Family Winery Vermentino to Becker Vineyards Viognier , and how much better they get every year. I think Texas wine has a long road ahead, but it’s on the right track. The use of purchased grapes from California has caused some confusion with the public on what’s really Texas wine and what is not, but lower price points and esoteric varietals leave room for trying new things.”

Note from the Winemaker:
Dan Gatlin has been making wine in Texas since the early eighties. As one of the pioneers of Texas wine, Gatlin’s devoted research to making premium-quality wine has garnered him a reputation for being a top Texas winemaker. The Palomino-Chardonnay is a special blend he’s been making for some time because of his belief in making good Chardonnay in Texas—a grape that hasn’t always been successful across the board. Gatlin has recently added a single-variety Chardonnay to his portfolio with all of the grapes for this wine being sourced from within Dallas County that yields a crisp, minerality that many might find mimics a more French white Burgundy in style.

“The world of white wines tends to break down into three categories. First, there are high perfume whites such as Riesling, Muscats, Gewurtztraminer and Viognier. Second, there are high pyrazine or ‘grassy’ wines like Sauvignon Blanc. Third, there are more neutral whites like Chardonnay,” Gatlin said. “Reviewing the stats for wine sales across America, there is almost total domination by Chardonnay and the next runner up is far, far behind. My 35 years of experience in the wine industry tells me that people will drink perfumed or grassy whites for a while, but they always return to more neutral whites in the end.”

“The choices for neutral white grapes are shockingly few,” Gatlin continued. “After Chardonnay, Palomino turns out to be one of the very few, truly neutral grapes in the universe of choices. I have found that the Palomino is a perfect blend for Chardonnay with denser body and honeyed, tropical nuances, with an overall neutral finish. The Palomino-Chardonnay fills a very unique, but widely sought-after market demand.”

“The problem is the extremely low yield of the Palomino in Texas. At about one-sixth of the yield it takes to be economically feasible, it is hard to justify any increased plantings. We work very hard for less than two barrels of wine each summer.”

Availability: Due to low production quantities mentioned above, this wine has limited availability but can be ordered online through the winery.

Price: $80

Featured on NRN: Chicken-fried ‘Lot 42’ Cauliflower Steak

Posted on: May 7th, 2013 by fcasio No Comments

Republished from: Nation’s Restaurant News

Chicken-fried ‘Lot 42’ cauliflower steak

Brennan’s of Houston, Houston
May 3, 2013 Bret Thorn

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.

Contact Bret Thorn at bret.thorn@penton.com.
Follow him on Twitter: @foodwriterdiary

Source: Nation’s Restaurant News

A touch of New Orleans at Sugar Land Wine & Food Affair with Brennan’s family reunion dinner

Posted on: April 25th, 2013 by fcasio No Comments

REPUBLISH: from CultureMap

4.25.13 | 1:38 pm
Former and current chefs from Brennan’s of Houston with Carl Walker and Alex Brennan-Martin Photo by © Shannon O’Hara

Family Affair at Sugar Land Food & Wine April 2013 Former and current chefs from Brennan's of Houston with Carl Walker and Alex Brennan-Martin

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.

The Sugar Land Wine & Food Affair runs through Sunday, with such activities as the On the Rocks Bartender Challenge, the Sip & Stroll, Bistro Lunch, the Grand Tasting and wine and scotch seminars.

H-Town Chefs Rock Austin Fest

Posted on: April 25th, 2013 by fcasio No Comments

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?

Restaurants ready for soft-shell crab season

Posted on: April 22nd, 2013 by fcasio No Comments
Chefs develop new preparations for the delicacy as its season approaches
Apr. 18, 2013 Fern Glazer
Fried soft-shell crab at Brennan's of Houston
Fried soft-shell crab at Brennan’s of Houston.

When Victor Scargle tasted his first soft-shell crab back in 1995, it was at the behest of some more senior chefs he was working with in a New York City seafood restaurant. Then a young, up-and-coming chef who was more familiar with the hard-shell crabs of his native West Coast, Scargle thought his new co-workers were pulling his leg when they told him to eat the whole crab, shell and all. But he took the bait and has been in love with the delicacy ever since.

“It was wonderful,” said Scargle of that first experience. “What a delicious surprise and treat it was.”

Scargle is now chef at Lucy’s Restaurant in Yountville, California, where, once the season hits in late April, he plans to serve fennel pollen and phyllo-crusted soft-shell crabs with Lucy artichokes barigoule, morel mushrooms, wrinkled crinkled cress and apple balsamic.

“It’s such a great product, very versatile, sweet flavor, has a crunchiness to it,” he said. “It goes well with a lot of stuff.”

Scargle isn’t alone in his passion for the delicate crustaceans. Chefs across the country are discovering the uniqueness and versatility of soft-shell crabs and are increasingly adding them to their menus. According to Datassential MenuTrends, soft shells now appear on 15 percent more restaurant menus than they did five years ago.

 

Brennan's of Houston's Blue Crab Bread Pudding with Soft-Shell Bisque

Brennan’s of Houston’s Blue Crab Bread Pudding with Soft-Shell Bisque.
Soft shells are most common on fine dining menus, where 10 percent of menus feature the item. The biggest increase over the last five years has occurred at the midscale and casual-dining segments, where the appearance of soft-shell crabs on menus increased by 28 percent and 20 percent respectively.

A number of trends are driving the increased interest in soft shells, say chefs, including diners’ desire to eat more seasonally. At a time when most seafood can be had during any season and in any location, soft-shell crabs remain seasonal. They are only available from late April through summer when the crab sheds its shell in preparation to grow a new one.

“It’s a very unique time of year that you can eat the whole crab,” said chef Frederik de Pue of Azur in Washington, D.C, a contemporary seafood restaurant that opened Thursday. “You have to take advantage of products that are in season and unique.”

While soft shells are traditionally deep fried, de Pue prefers a lighter preparation. He will serve pan-roasted Maryland crab with English peas, house-made crème fraiche and Japanese yuzu koshu paste.

Also breaking from tradition is chef Mike Isabella, chef and owner of Graffiato in Washington, D.C., and former contestant on Bravo TV’s Top Chef and Top Chef All-Stars. Isabella will be serving a wild rice–crusted soft-shell crab with eggplant relish and green plum. The breading, which includes fried rice, flour and egg, gives the crab an exterior he describes as being “almost like a Rice Krispie.”

 

Soft-shell crab

Mike Isabella features fried soft-shell crab in his cook book, “Crazy Good Italian.” Photo: Greg Powers Photography

“It’s cool lookin’ … unexpected,” said Isabella of his puffed-rice creation. “Everyone loves a fried soft-shell crab.”Though soft shells primarily come from The Gulf of Mexico, The Chesapeake Bay, the Carolinas, Louisiana, Georgia and Florida, advances in packaging, shipping and storage mean the crabs can noweasily travel across the country, allowing chefs such as Sonny Sweetman of Wolfgang Puck at Hotel Bel-Air in Los Angeles to serve them as well.

“They have an amazing natural, briny, sweet flavor, and they remind me of home,” said Sweetman, who is originally from Maryland. “But the season is short so you have to get them quickly when they are available.”

Sweetman puts soft shells on the menu at Wolfgang Puck every spring and varies the preparations. This year he’ll be coating Maryland soft shells in tempura, deep frying them and serving them with fava beans, eggplant and Indian spices.

In Houston, chef Danny Trace of Brennan’s of Houston plans to take advantage of the rare product by serving a variety of preparations. His menu will include Soft-Shell Crab Imperial, Blue Crab Bread Pudding with Soft-Shell Bisque, Blue Crab Soufflé with soft-shell saffron cream, Crispy Smoked Soft-Shell Crab and Soft-Shell Provencal.

“There’s something unbelievable about a fried soft shell crab,” said Trace. “[I’m] always excited to see them coming. We always try to do something different.”

Brennan’s chefs will kick off the Sugar Land Wine & Food Affair

Posted on: March 27th, 2013 by fcasio No Comments

REPUBLISHED: YourHoustonNews.com

Posted: Wednesday, March 27, 2013 7:57 am

Brennan's Crawfish Shortcake

Brennan’s Crawfish Shortcake

 

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: goodtaste@tanjipatton.com.

Brennan’s Digging Texas Creole Vegetable Menu

Posted on: March 23rd, 2013 by fcasio No Comments
REPUBLISHED — CULTUREMAP
03.20.13 | 11:35 am

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.

 

Source: CultureMap Houston

ZAGAT Names Brennan’s of Houston’s Top Restaurant For Service

Posted on: March 22nd, 2013 by fcasio No Comments

PRESS RELEASE

Iconic Houston Restaurant Praised for More than 40 Years of Exceptional Southern Style Service

Brennan's Staff Celebration Party

Brennan’s Staff Celebration Party

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.

5 Wines to Enjoy from Jason Sherman

Posted on: February 15th, 2013 by fcasio No Comments

REPUBLISHED: from Vine Sleuth.

5 Wines to Enjoy from Jason Sherman

Feb15

 

Jason Sherman 5 Wines

In addition to serving as the Sommelier at Brennan’s in Houston, TX, Jason is taking part in the Guest Sommelier series at Phil’s Wine Lounge next Wednesday, February 20.

Jason was interested in wine at a young age and, in college, he was already collecting wine and selling wine at auctions. He earned his level I Sommelier certificate at the age of 21 and hasn’t looked back. Well, except for that short period when he gave corporate America a try, only to run back to the world of wine and restaurants.  And Houston is thankful!

Jason has also worked at Morton’s Steakhouse in the Houston Galleria.  He earned his advanced Sommelier certificate in California when he was 26, and he loves to spend as much time as possible in wine country. He hopes to spend more time in Oregon in the near future.

We’re glad to share Jason Sherman’s selection for 5 Wines to Enjoy on VineSleuth Uncorked.

Jason’s 5 Wines to Enjoy

One white wine under $20 and widely available in the US:

  • Dr. Loosen Riesling

I have long been a fan of German Riesling.  They are both great with food and priced great. This is the one I had while I was learning the area, and has all the characteristics  you want in a great Riesling—flavors of apricot and stone fruit, great acidity and striking minerality. This is a great wine to take to Chinatown for spicy Asian food.

One red wine under $20 and widely available in the US:

  • Ridge “Three Valleys” Zinfandel

The entry level Zinfandel from the experts. These guys have been making great Zinfandels in California for decades, and this wine shows off the skills. Made from vines that age between 20 and 60 years old. Full of lush, ripe, dark fruit and cracked black pepper. What else could you want with Texas BBQ?

One splurge (whatever splurge might mean to you):

  • Chateau de Beaucastel Chateauneuf-de-Pape Blanc “Vieilles Vignes”

Hands down one of the best wines made each year in the world. This wine changed my life about 10 years ago. Balanced and beautiful, this wine goes with almost any food. Full of fresh, vibrant fruit with a finish of salted butter, it makes you want more every sip.

And two others of his own choosing (these may be either easy or hard to find):

  • Domaine Hubert Lamy St. Aubin Blanc

This is an exceptional Chardonnay from Burgundy that really shows off the region and the vintage well. It’s a good bridge into Burgundy for many California Chardonnay lovers.

  • Big Table Farm “Whitehawk” Syrah, Santa Barbara

One of the most underrated varietals around, Syrah has found a home in Santa Barbara county. Full of flavor with notes of cured meat, crushed stone, and raspberry pie.  If most people would just give Syrah a chance, they would love it.

Have you enjoyed any of these wines? Do any sound interesting to you? Tell us what you think.

The Courtyard Bar Introduces New 7-7-7 for 2013

Posted on: January 15th, 2013 by fcasio No Comments

Celebrate the Bounty of Oyster Season at One of Houston’s Iconic Restaurants

Brennans Courtyard Bar

 

 

 

 

 

 

What: It’s oyster season, Houston, and what better way to celebrate than with the new 7-7-7 Bar Menu at the Courtyard Bar at Brennan’s of Houston. Kicking off this week, The Courtyard Bar is offering a brand new seasonal menu filled with Executive Chef Danny Trace’s oyster dishes that rock.

Houstonians are invited to The Courtyard Bar to take advantage of the 7-7-7 Menu, which features seven inspired cocktails, wines and bar snacks priced at $7 each, available from 2:00 to 7:00 p.m., seven days a week.

Cocktail and menu highlights included:

Hot & Juicy Stolichnaya hot jalapeno infused vodka, pinapple juice, fresh lime juice and agave syrup

Pimm’s Cup Pimm’s No. 1, Sprite and a dash of house sour mix

Crispy Oyster BLT Gulf Coast oysters, Lupe’s bacon mousse & Creole mustard glaze

Chili Fried Oysters cracked corn crusted Texas oysters over charred chili corn sauce

Oyster Rockefeller Moderne “not on the half shell” with stewwed greens and Parisian pernod

Oyster Enchilada corn tortilla, pepper jack cheese, fire roasted tomatillo salsa and Cuervo crema fresca

When: Daily from 2:00 to 7:00 p.m.

Where: The Courtyard Bar at Brennan’s of Houston

Cost: The 7-7-7 Menu features cocktails, glasses of wine and noshes for $7