What's the best part about this time of year?  For us, it's a delicious holiday meal, enjoyed with family and friends.  Wonderful food, great conversation, more food, relaxation.  Well, relaxation for almost everyone.  Not so relaxing for the home chef whose hard work makes the great meal take place:  Creating a menu.  Compiling recipes.  Shopping for ingredients.  Preparation.  Hours of cooking.  Collapsing in exhaustion while everyone eats.  And the worst travesty of all:  Not enough time to watch football.

Being a big fan of both great food and not working too hard, we were wondering if it is possible to use that 21st century concept of outsourcing to allow everyone to enjoy a relaxing holiday meal... even the home chef.  A discussion about this very topic with a friend revealed two opinions:  He was sure that no "take out" meal could compare to homemade, and I opined that a professional chef working in a commercial kitchen could prepare a meal that was easily superior to what even an advanced home chef could create.

Always up to a challenge, our friends at Hubbell & Hudson generously offered to send over one of their popular holiday dinners to see how it measured up to homemade.  Since we're willing to make sacrifices and research this tasty quandry for our readers, we took 'em up on their offer and received two well-packed boxes filled with ready-to-heat components of a complete holiday meal for a big family.

Well packaged dishes

We opened the boxes, and found all of the courses expertly packed and in perfect condition.  We followed the dead simple heating instructions (also available on the website if you misplace the included paper... don't ask me how I know this.)  Once we were done, we spread them out and invited the assembled omnivores to dig in.

Hubbell & Hudson's Holiday Ho-Ka Turkey Dinner

First to be attacked were the side dishes.  A container of whipped sweet potatoes was pure in its simplicity - we detected nothing other than sweet potatoes in the dish.  I think this is a wise choice; you can complement it with caramel syrup and marshmallows if you want something extremely sweet, or with a simple bit of butter and nutmeg if you want something more savory.

Next up were the green beans.  The fresh, lightly cooked beans were topped with sliced almonds and gently seasoned, and the result was light and refreshing.  Our teenagers, not normally drawn to vegetables, made sure that we had no leftovers.

Green Beans that appealed to our teenagers.  Remarkable.

No turkey dinner is complete without dressing, and here we found the only misstep.  Hubbell & Hudson used sweet cornbread in its dressing, and we felt that the sweetness of the bread was slightly overpowering.  A more neutral cornbread recipe would have resulted in a dish skewed more toward the savory, and that would have made us happier.

The centerpiece of the meal was the whole roasted turkey.  A free-range, naturally brined Howard Kaufman Farms turkey is roasted in-house at Hubbel & Hudson after receiving a savory, herbal house rub.  The result is a delightfully juicy bird that has a rich, savory flavor throughout.  Dark meat was deliciously flavorful, and the white breast meat (often dry when you buy a turkey and prepare it at home) was moist, subtly herbal, and in short, delicious.

We can't eat turkey without cranberry sauce, and Hubbell's was remarkable.  Whole cranberries are seasoned with plenty of rosemary and a hint of orange, and the sauce was actually more of a relish - one that was fruity, complex, and utterly captivating.  We wouldn't hesitate to spread this on a cracker and enjoy it even without the turkey.

For dessert, two pies were included.  First up is the classic Texas Pecan Pie.  After sampling this pie, no one can call Hubbell & Hudson stingy with the pecans; the pie was chock full of huge pecan pieces, with only a tiny bit of the sweet syrupy binder that holds the pecans together.  The result is a pie rich in the flavor of roasted pecans, and not overpoweringly sweet.

Pecan Pie

Next is the Hubbell & Hudson pumpkin pie.  This rich, dense pie isn't your mother's pumpkin pie - the fresh pumpkin flavor is complemented by the complexity of significant spicy tones, most promiently ginger.  Picking up a slice I was surprised by its weight - I can't ever remember seeing a more lush pumpkin pie.

Trying to fight off the impending coma caused by consuming this epic meal, I have to conclude that my original opinion was confirmed: The pros at Hubbell & Hudson could create something that I could never hope to duplicate on my own.  It's going to be tough next year to hunt down all the ingredients, slave away over the hot stove for hours, and end up with a result that doesn't measure up to this meal.

On the other hand, I can always call Hubbell & Hudson next time.  That would leave more time for watching football...

Hubbell & Hudson | Catering Information | 281-203-5600

Have you ever wondered why the spectacularly lovely burger you see in a fast food commercial actually looks like a sad, dreary shadow of its buffed-up self when it is served to you?

Our friends at Snotr (we just link to 'em, we didn't name 'em) have an answer.

WARNING: Turn down the sound before you press play.  This video is LOUD.

It's a nightmare scenario:

Family and friends gathered around the festive Thanksgiving table.  An assortment of dishes heaping with delicious side dishes.  The golden turkey appears atop its platter, steaming hot, filling the room with the rich aroma of Thanksgiving.
Then you get a cold chill up your spine as you are handed the carving tools, and asked to "Do the Honors".

It doesn't matter whether the meal was prepared at home, or whether you enlisted the help of a professional kitchen - once the bird is on your table, someone has to do the carving.

Fear not, loyal H-Town Chow Down fans.  We've brought you instructions on how to properly carve that ominous Thanksgiving turkey.  Special thanks to our friends at the Food Network who created this video.

Thanksgiving is this week, and I'll bet that many of our readers have yet to finalize their plans for the traditional holiday meal.  While we're fans of a home-cooked extravaganza, we realize that busy schedules often make this impossible.  Heck, out here in the Woodlands, football playoffs have resulted in practice on Thanksgiving Day, further complicating plans.

Our solution?  Let a pro take care of the food.  We've complied a list of Houston-area spots that are on call to take the fuss out of Thanksgiving dinner, delivering great results without breaking the bank.
Hubbell & Hudson's Ho-Ka Roasted Turkey Dinner
Hubbell & Hudson
First up is Hubbell & Hudson, the Woodlands' own epicurean market and bistro.  Under new executive chef Austin Simmons, Hubbel & Hudson is offering a full slate of Holiday offerings.  Chef Austin is particularly proud of the Ho-Ka House Roasted Turkey Dinner, featuring a free-range, all-natural brined turkey, madeira giblet gravy, housemade side dishes and one of the superb Hubbell & Hudson pies to top it off.  $199, feeds six to eight.  281-203-5600
HEB Central Market
Folks inside the loop might scoff at driving to the Woodlands, so we contacted HEB Central Market to peruse their offerings.  We were impressed by their Naturally Gluten-Free Turkey Dinner, featuring a free-range oven-roasted turkey, gluten-free gravy, rustic Italian gluten-free rolls, and traditional sides, all gluten free.  $140, feeds six to eight.  713-386-1700
Kenny & Ziggy's
A New York-style deli isn't an obvious choice for Thanksgiving, but Ziggy Gruber's crew has put together a nice lineup of traditional and unexpected dishes that will make your meal memorable.  Their 20 lb whole roasted turkey, chestnut stuffing, and homemade gravy is the traditionalist's choice, but we suggest moving outside the expected with the superb glazed corn beef.  $ Prices vary.  713-871-8883

Recently, Marco Torres, a photographer for the Houston Press, announced that he was going to attempt to go a month without eating Mexican food.  We'd rather not even think about this, because Houston is home to some of the country's best Mexican food, and it makes up a regular part of our diet.  Folks in other parts of the nation aren't so lucky, having to make do with the offerings of national chains such as Taco Bell.

We'd been hearing good things about Texas Tamale Company, a Houston-based group that will make and send fresh tamales straight to your door, so we were excited when we were contacted by representatives of the company who generously dropped off a cooler full of their offerings for us to sample.  Is this the Mexican food solution for folks stuck far from Texas?  We were looking forward to finding out.
Our care package arrived before lunchtime, so the first order of business was to sample the breakfast tacos that they had included in our sampler.
Breakfast Tacos from Texas Tamale Co.
Included were a variety of tacos: Egg and potato, egg and chorizo, egg and ham, and our favorite, the egg and bacon.  The generous portion of scrambled egg and smoky thick cut bacon chunks was cradled on a fluffy, slightly chewy homemade tortilla - a tortilla we really like.  We enjoyed the breakfast tacos, and within a few minutes all that remained were the foil wrappers in which they arrived.
Later it was time to sample the tamales.  We heated up samples of their beef, chicken and the unusual spinach tamales, and plated them with the refried beans and spanish rice that TTC had included in our care package.
Tamales from Texas Tamale Co.
We started with the chicken tamale, which was very mild.  The chicken flavor was present, but unfortunately so were a few quarter-sized chicken bones.  Even without the bones these were our least-favorite tamales.
Next up were the beef tamales.  The fat content of the beef created a rich, smooth texture, offsetting the coarseness of the masa, and generating the characteristic sheen seen on fresh tamales when you remove them from the husks.  These tamales had a bit more bite, but it was more savory and spicy as opposed to any actual heat.  Those who wish a more caliente experience could certainly add some salsa or hot sauce, but we found these tamales to be very good.
Our favorites were a big surprise.  We'd never heard of spinach tamales before, but when we bit into one we were hooked.  Dense, herbal notes that really didn't scream spinach was our first take, and the counterpoint of this rich flavor and a light texture made this a delightful change from an ordinary tamale.  We'd order these again in a heartbeat.
According to the company, all these tamales are gluten-free.
Texas Tamale Company also offers their own special beef and pork sausage, chili, queso, and a variety of salsas, jellies, and mixers that can be delivered right alongside their homemade tamales.  This would make a great holiday gift for anyone unfortunate enough to be away from Texas for the holidays.
For those in Houston, "The Mexican Deli" is on Fountainview near the Galleria, serving tamales, fajitas, tacos, and a variety of other Mexican favorites.  Stop by for lunch, and you can take gift packs home with you.
Texas Tamale Company | 3340 Fountainview | Houston Texas 77057 | 800-T-TAMALE
www.TexasTamale.com
Update: Our Summer 2012 Map

Updated Nov 30, 2011

The dining scene in the Woodlands is never still.  Restaurants open and close on a regular basis as they try to find the perfect balance of food, service, and atmosphere that will keep notoriously fickle Woodlands patrons coming back.

The Woodlands Market Street (photo credit: The Woodlands Development Co.)

Most suburbs have the reputation of being filled with chain restaurants, and the Woodlands certainly has its share.  But the Woodlands has also attracted more than its share of independent restaurants.  We don't discriminate - we enjoy good food no matter who owns the kitchen.

Here are the best restaurants in The Woodlands right now (May 2011).  In alphabetical order:

The Black Walnut - This locally grown casual cafe has toned down the quirky factor, but it's still like going to a restaurant that's run by your crazy cousin Louie... if Louie could cook.  Breakfasts are very good here, as are the unique sandwiches and salads.  And be sure to save room for dessert; seasonal gelato offerings are rich and enticing.
Capri - The secret is out about this small, family-run Italian cafe.  Barbara Coglianese's kitchen turns out exquisitely handcrafted pastas, and entrees, both featuring sauces made from family recipes brought over from Bologna.  An enthusiastic cadre of very happy regulars calls Capri the best Italian spot in the Woodlands, and one of the best in the Houston area.  This isn't the Olive Garden; it's more a place for foodies in search of authentic, handmade cuisine than for those wanting overly Americanized versions of Italian classics.

Capri

Chuy's - The Woodlands is home to plenty of UT alums, and when they want Mexican food, they often choose to visit this Austin export.  You'll find offbeat wait staff, Mexican food that trends as much toward New Mex-Mex as Tex-Mex, and some of the best margaritas anywhere.  Texas Exes will insist on asking for the complimentary creamy jalapeno sauce alongside the light, citrusy salsa.

Chuy's in the Woodlands

Crust Pizza - This new locally-run pizza parlor has been garnering great reviews from everyone who's tried it.  The owners are on-site, the pizza dough is handmade and never even refrigerated, and the creative toppings give pizza aficionados reason to order outside their comfort zones.  We're usually pepperoni traditionalists, but the jerk chicken pizza is something we can't stop ordering.  Crust has proven to us that great pizza isn't about a special oven, it's about massaging all the variables until the result speaks for itself.

Jerk chicken pizza at Crust Pizza

Corkscrew BBQ - This new Woodlands food truck is backed by an experienced BBQ team, and the results speak for themselves.  Delicious brisket, buzzworthy pulled pork, and perhaps the best cobbler we've tasted in years.  Daily specials, too.

Brisket at Corkscrew BBQ

Eden Cafe - Located in Egypt (literally, it's the name of the area just behind the northwest border of the Woodlands) this family-run cafe surprised and impressed us with its well edited menu and daily specials.  The talented kitchen turns out excellent work in a variety of cuisines (we're particularly fond of their chicken entrees), but their Cuban dishes stand out among the best in the Houston area.
The Goose's Acre - This pub, located on the Woodlands Waterway, features a beautiful deck perfect for al fresco dining on the water.  The kitchen turns out considerably better-than-average pub food; can't miss items include the half-pound burgers, creative salads, and well executed pub favorites.  A spirited weekend crowd keeps the parting going.
Grimaldi's - The second Houston-area outpost of this iconic Brooklyn pizzaria calls the Woodlands Waterway its home, and locals are raving about the coal-fired NY-style pizzas.  We're fans of the savory Italian sausage, rich with fennel.

New York-style pizza at Grimaldi's

Hubbell & Hudson Bistro - This upscale American bistro is attached to the Woodlands' largest gourmet market, guaranteeing access to some amazing ingredients.  And Executive Chef Austin Simmons makes the best of them, turning out impressive seafood dishes, entree salads, and a variety of design-your-own steak dishes designed to please the pickiest Texan.  He's even added an epic Wagyu Burger to the menu, and it blew us away.

Wagyu Burger at Hubbell & Hudson

Hubble & Hudson Kitchen - The more casual cousin to Hubble & Hudson has been packing them in since the day they opened.  Patrons wait in line to order superb burgers and outstanding sandwiches, and the brunch offerings on weekends are among the best in the Houston area.  Thank goodness for the outdoor patio, because the dining room can be packed during peak hours. Hubble & Hudson Kitchen combines perhaps the best fast casual concept we've experienced with a small gourmet market, giving home cooks the perfect place to stop for ingredients, inspiration, and a delicious quick meal.

Burger at Hubble & Hudson Kitchen

Jasper's - Upscale backyard cuisine is how this Dallas export describes its fare, and we think that fits it to a T.  This is Texas cuisine as imagined by Kent Rathbun, an Iron Chef contestant who's known for his innovative takes on hearty food.  Great bets include the prime steaks, excellent pork loin, and half-pound burgers.  We're always impressed with the care that goes into the excellent side dishes, and their desserts are some of the best in the Woodlands.  But you simply cannot miss the housemade potato chips with Maytag bleu cheese.  Addictive.

Maytag bleu cheese-topped potato chips at Jasper's

The Olive Oil - Suburbs aren't know for their ethnic food, so we were pleasantly surprised to find an excellent Greek restaurant in a nondescript strip center location along Sawdust road.  All the Greek standards are well represented on the menu; the gyro is one of the best we've enjoyed anywhere.  The restaurant turns into a party on weekend evenings, with belly dancers, Greek dancers, and live music, so be sure to make a reservation to guarantee a table with a view of the festivities.
Perry's Steakhouse - There are plenty of steakhouses in the Woodlands, but Perry's stands apart for three reasons.  First, it's located away from the "downtown" area, making parking a breeze.  Second, it's a local business, albeit one with several locations.  And most importantly, the grilled meats are very satisfying, and handled with an expert touch.  Those in the know go for the absurdly thick pork chop, which is perfectly prepared and rubbed with seasonings that really bring out the flavor.
Rico's - Tex-Mex in the Woodlands is popular, and it seems that every second Tex-Mex place is now a Rico's.  This local empire has been growing rapidly thanks to its deft handling of traditional Tex-Mex favorites.  The fajitas are very good and offered with some tasty embellishments (melted oxaca cheese and chunky bacon are our pick) and the margaritas are strong and tasty.

Schilleci's - The Houston area has become the home to many New Orleans expatriates, and the Woodlands is lucky to be the new home of the Schilleci family's eponymous restaurant.  This New Orleans-style restaurant serves up outstanding etoufee and gumbo, and the authentic po boys are as good as you'll find outside of the Crescent City.  The secret?  The Schillecis import bread from New Orleans for that authentic chewy crunch.

Schilleci's New Orleans Kitchen

There you have it.  Our favorite places to eat in the Woodlands.  If we've missed yours, tell us about it in the comments.

Houston foodies, you won't want to miss this event.  Cadillac is presenting its culinary challenge event this weekend (Sept 10-11) at the Galleria.  Events each day are at 11:30am, 2pm, and 4pm.

Chef Geoffrey Zakarian of The Lambs Club will be competing against Houston's chef Karl Benko, of Del Frisco's steakhouse.  In addition Cadillac's line of vehicles will be on hand for comparison with BMW, Lexus and Mercedes - test drives will be available.

If you're into fine food or fine automobiles, it promises to be a great event.  I'll be judging the culinary challenge Saturday at 2pm - all H-Town Chow Down readers are encouraged to drop by and say hello.

For more information, check out the website, or the Facebook page.

Tipping Point author Malcolm Gladwell gets inside the food industry's pursuit of the perfect spaghetti sauce -- and makes a larger argument about the nature of choice and happiness.

I returned to Coal Burger on Thursday.  After eating a superlative burger, I was eager to sample more from the menu.  Unfortunately they were closed; problems with the ventilation system meant that the restaurant was too smoky when the coal-fired oven was operating.

But I did have the pleasure of meeting more of the people behind the restaurant, including one big surprise that explained a lot of things.
Chef Bradford Thompson is the corporate chef at the Grimaldi's organization, working behind the scenes on the food at Coal Burger.
Chef Bradford Thompson
(Photo courtesy Culinary Vegetable Institute)
Chef Thompson is the James Beard Award-winning chef who has numerous other accolades to his credit, including a AAA Five Diamond Award (at Mary Elaine's in Scottsdale), A Wine Spectator Grand Award, and multiple recognitions by Food and Wine Magazine.

Thompson also worked with the legendary Chef Daniel Boulud in Manhattan, helping plan and develop both Cafe Boulud and DB Bistro Moderne.  Chef Thompson also was in charge of private dining at New York's famed Restaurant Daniel.

What is a chef of this stature doing working for a small burger chain?  Developing the menu.  I spoke with Chef Thompson about his participation, and his enthusiasm was palpable.  Here is a man who has built a superb French kitchen in Manhattan, but he is pouring his heart into creating a superlative burger concept, one that can both deliver a $4 burger and be run in a socially responsible manner.
Listening to the chef talk about why the burger was designed as it was, and the other myriad decisions that went into creating Coal Burger was like taking a master class in designing a burger joint.  Clearly, Chef Thompson knows his burgers, and those of us who eat at Coal Burger are the happy beneficiaries of his knowledge and skill.
The chef spoke in detail about why the burger features quarter-pound patties instead of the larger ones favored by many steak houses.  (It's all about the multiple layers of char.)  He detailed the benefits of Niman Ranch beef and the other ingredients he selected.  He even talked about the decision to make Coal Burger an environmentally conscious restaurant, but not to overwhelm the customer with a "green" message. 
Clearly, the vision of a world-class chef has resulted in a very impressive product.  But his knowledge of the entire restaurant business is shaping Coal Burger to be considerably different than its competitors in the burger arena.  His culinary knowledge is a formidable secret weapon.
Unfortunately, Chef Thompson isn't going to be overseeing the Woodlands Coal Burger on a daily basis.  He'll be back in Manhattan, at the helm of his West Village Jamaican restaurant, Miss Lily's Favourite Cakes, and no doubt continuing his contributions to Food and Wine, Gourmet, Art Culinare, and the New York Times.

The man had more cool in his pinky than four dozen hipsters have in their entire bodies ...

(Via @LettersOfNote)
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