Are you ready for a disaster? The next hurricane to hit the Houston area, or some other event?

In the aftermath of Hurricane Ike, many parts of our area were without power for days. It could happen again. Learn how to prepare for a disaster, and how to make the most of the non-perishable foods to keep on hand in your emergency kit.
Celebrity chefs, including David Grossman (Fusion Taco), Jonathan Jones (El Big Bad), Travis Lenig (Liberty Kitchen & Oysterette), Kate McLean (Tony's), and Kevin Naderi (Roost, Lilo & Ella) will be on hand to compete to create the best dish from the non-perishable foods typically found in a disaster preparedness kit.
Media judges (including yours truly) will select a winner based on taste, creativity, and presentation.
But this event offers even more than the cook-off: Examples of emergency response equipment, disaster preparedness information, and exciting giveaways, including free picnic blankets for the first 50 attendees.
Saturday, September 20, 2014
11am - 12:30pm
Market Square Park (Downtown Houston)
301 Milam St.
(map)
Come join us. What you learn may save your life, or at least help you survive in style.

There's a new movie opening at the end of the week, and it's one that will appeal to foodies. And we have a special offer for our loyal readers.

We're excited to offer our readers passes to an exclusive sneak preview of the movie Chef, starring Jon Favreau, Robert Downey Jr., Sofia Vergara, Scarlett Johansson, and Dustin Hoffman.

The preview will be held at Edwards Greenway Grand Palace at 7pm on Wednesday, May 21. The film opens to the public the following friday.

Passes are limited, and can be downloaded via this link.

Please arrive at the theater early; pass holders will be admitted first come, first serve. (More passes than seats are typically issued to make sure the theater is full.)

We're unabashed fans of the food Chef Austin Simmons creates at Hubbell & Hudson Bistro. From his incredibly creative seafood presentations to his world-class burgers, we've not seen a misstep from this talented young chef.

Last night the chef took his formidable talent and a section of his kitchen staff inside the loop for a pop-up dinner. The location was a stunning historic Museum District home, recently renovated by Pasternak Custom Homes, and offered for sale by John Daugherty Realtors.
For the event the meticulously restored interior of the home was converted into an intimate bistro. In attendance were members of the print, broadcast, and on-line media, all anxious to sample what was ahead.
As the culinary team prepared the eight-course tasting menu, craft cocktails were passed, accompanied by a surprising appetizer: A quick-fried morsel of battered and breaded foie gras, cooked to the point of liquidity. This burst of liquid flavor was a playful tease of what was to come.

While the media was socializing, the culinary team had converted the beautiful residential kitchen into a line worthy of four-star restaurant. Homebuilders brag about commercial-grade kitchens, but Pasternak Custom Homes truly delivered.

The hungry mob was seated, and Chef Austin presented his first course, escolar served with jalapeño marmalade, and a ponzu bouillabaisse. As CultureMap's Eric Sandler quipped, "Just like mom used to make".

Next out was another seafood course, this time uni, bacon and lobster, accented with a touch of miso and charred grapefruit. The smoky richness of the proteins were offset by the zing of the citrus, and the result was something we'd gladly devour again.
Continuing the seafood theme, Chef Austin presented his superb charred octopus, enhanced with saffron, blood orange, fennel, imberico and coriander. This stunning dish brings together many distinct flavors into a harmonious whole - it is easily the best octopus dish I've ever experienced.
Chef Austin comes ashore to present foie gras served two ways: A seared slice and as a bruleed pate. The lush fattiness of the foie was balanced by cranberry, honeycrisp apple, hints of citrus, macadamia nuts, and cress. I noticed more than one guest licking the inside of the small dish that held the pate.

Next the chef introduced a beef course, but not just any beef - A5 grade Japanese Wagyu. It was topped with shaved perigord truffles, and accented with artichoke, anise and peppercorn. The beef was superbly tender and indulgently marbled, and the earthy truffles elevated the savory beefy flavor to even greater heights.

A unique cheese course appeared next. After the bold, strong Wagyu, Chef Austin juxtaposed a light, airy goat cheese puree, accented with hyperlocal Woodlands honey, winter truffle, almond, lavender, and cranberry.

Desert was served shortly thereafter. A deconstructed pallet of yuzu, green tea, miso, shoo, sable, and cilantro. At the chef's instruction we combined these wildly individual flavors into a coherent whole. It was hard work. Hard, delicious work.

Finally the chef presented petite petit-fours. They were not your typical cookies; flavors of pink peppercorn, soy, caramel and dark chocolate were blended and perfused, and the result demonstrates the formidable chops of Katrina Autem, the pastry chef.

Chef Austin's culinary team did a superlative job delivering eight courses of innovative, technique-driven cuisine in a residential kitchen they'd never worked in before. The evening progressed flawlessly, a tribute to the hard work of Executive Sous Chef Lance Criswell, Pastry Chef Katrina Autem, Sommelier Tanya Hinson, and the rest of the Hubbell & Hudson team.

Of course, now that the chef's formidable skills have been put on display in the heart of Houston, we predict that a table at Hubbell & Hudson Bistro will get even tougher to snare. Make your reservations early, folks.

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Our thanks to Hubbell & Hudson, Pasternak Custom Homes, and John Daugherty Realtors for making this event possible. 

Update: More Information!

WHAT: The 2nd Annual Houston Barbecue Festival will celebrate and recognize what is unique about Houston barbecue. Specifically, we want to:

Recognize the talent, hard work, and dedication of the owners and pitmasters that make Houston barbecue great.
Make the citizens of Houston (and Texas, and the U.S., etc.) aware of the long history of barbecue here and that the quality of Houston barbecue is comparable to other regional styles of barbecue.
Make Houstonians true connoisseurs of barbecue by offering samples of great barbecue so they can choose to patronize those barbecue joints committed to only the highest quality of barbecue.
Celebrate the diversity of Houston barbecue by including the many styles of barbecue found here.


WHEN: Sunday, April 6th, 2014 from 1:00-5:00pm. VIP Admission at 12pm.

WHERE: Reliant Park, Purple Lot. Parking entrance on South Main Street.

COST: General Admission ($50) includes entry into the festival and unlimited sample portions from each participating Houston barbecue joint. VIP Admission ($90) includes entry into the festival one hour early (at noon) and unlimited sample portions from each participating Houston barbecue joint. A T-shirt and one (1) drink ticket are also included. To ensure a quality event for everyone involved, ticket sales are limited. All tickets sold in advance, online at http://houbbq.com. No ticket sales at the door. A bar (beer and wine) and live music will also be included.

About the Houston Barbecue Festival
In its second year, the Houston Barbecue Festival will build on the success of the inaugural festival by including more Houston barbecue joints for a larger audience of Houston barbecue lovers. Expecting 20-24 barbecue joints and 2000-3000 guests, the event has moved to Reliant Park, one of the most prestigious and recognizable event venues in Houston.

This year's festival will feature most, if not all, of last year's list of the who's who of Houston's best barbecue. Currently confirmed are: Blake’s BBQ, The Brisket House, Brooks’ Place BBQ, CorkScrew BBQ, Fainmous BBQ, Gatlin’s BBQ, Gerardo’s, Killen's BBQ, Lenox Bar-B-Que, Pizzitola’s Bar-B-Cue, Ray’s BBQ Shack, and Tin Roof BBQ.

Additionally, the festival will include a few newcomers to the Houston barbecue scene: Feges BBQ, Oak Leaf Smokehouse, and Pappa Charlie's Barbeque. Baker's Ribs, a veteran of the Houston barbecue scene, will also be a new participant this year.

Also new for 2014 will be a lineup of select out-of-town barbecue guests who will be rolling into Houston to showcase their barbecue side-by-side with Houston's best. More details on this at a later date.

Additionally, staff from Texas A&M University's BBQ Genius Counter will be answering attendees' questions about all things barbecue, backyard or otherwise.

Returning as a founding sponsor, Texas Original Pits will have a selection of their Houston-made smokers, grills, and fire pits for sale.

Charitable Partner
The Houston Barbecue Festival has partnered with Vita-Living, Inc., a 501(c)(3) nonprofit agency in Houston, Texas that has supported people with disabilities for over 30 years. They currently serve almost 500 clients in seven counties through their residential, case management and foster companion care services. Vita-Living is recognized as a leading proponent of integrated community living and an expert in the care of individuals with complex disabilities and behavioral challenges.

"We were looking for a partner in an under-served charitable area," explained Chris Reid, festival organizer. "Public funding for care of those with disabilities has decreased considerably in recent years. So, on behalf of the Houston Barbecue Festival staff, restaurants, volunteers, and sponsors, we are happy to contribute a portion of all tickets sales and sponsorships to help Vita-Living in this important mission."

The needs of Vita-Living’s clients will not go away. They continue to be vulnerable throughout their lives and require lifelong services. For that reason, 88 cents out of every dollar donated to the agency goes towards the lifelong care of Houstonians with disabilities.

"I'm so happy that Vita-Living can support the local flavor of barbecue in this great city," said Jillian Day, Director of Development at Vita-Living. "We're very grateful for the opportunity to partner with another organization that represents the best of what this city offers; namely, opportunity and innovation. It will also be a great way to recognize our volunteers since everyone loves great food."

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OK, BBQ fans. The event you've been waiting for is coming. The second annual Houston BBQ Festival is on its way, and tickets go on sale February 17.

The event will be held on Sunday, April 6, from 1pm to 5pm at Reliant Park.

The new venue for the festival is Reliant Park, which will allow a bit more elbow room - the 2013 inaugural festival attracted huge crowds and tested the capacity of the venue.

Scene from 2013 Houston BBQ Festival

The 2014 lineup hasn't been announced, but participating in the 2013 festival were Blake's BBQ, The Brisket House, Brooks' Place BBQ, Burns BBQ, Corkscrew BBQ, Fainmous BBQ, Gary Burns Old Fashioned Pit BBQ, Gatlin's BBQ, Gerardo's, Killen's BBQ, Lenox Bar-B-Que, Pizzitola's Bar-B-Cue, Ray's BBQ Shack, Tin Roof BBQ, and Virgie's BBQ.

If you attended the 2013 festival, keep an eye on your e-mail: Rumor has it that a special offer for early tickets (at a discount!) will be sent to 2013 participants.

For more details, keep an eye on the official festival website.

Hubbell & Hudson is welcoming in the holiday season with a Thanksgiving Catering Menu & Wine Tasting from Noon to 4 pm on Saturday, November 9th at Hubbell & Hudson Market.
The event will feature numerous vendors sampling a wide variety of local, domestic and imported wine. In addition to the wine tasting, attendees will be able to sample Hubbell & Hudson's Holiday Catering Menu, created by Hubbell & Hudson's Award-Winning Executive Chef Austin Simmons.

The Hubbell & Hudson Holiday Catering Menu features house-roasted Free-Range Ho-Ka Turkey from the independently-owned and operated Howard Kauffman Turkey Farm in Waterman, Illinois - as well as all-natural, chef-prepared Thanksgiving side dishes and hand-crafted artisan pastries.
View the Chef-Driven Hubbell & Hudson Holiday Catering Menu at www.hubbellandhudson.com. Hubbell & Hudson Catering also offers customized party planning for the holidays, please call (281) 203-5601 for more information.
Hubbell & Hudson Market & Bistro
24 Waterway Ave.
The Woodlands, Tx 77380
(281) 203-5600

Update: We recap the first Houston BBQ Festival.

When you think of America's great barbecue towns, you think of Memphis, Kansas City, and Texas's own Lockhart. But if Chris Reid and Michael Fulmer have anything to say about it, Houston will be added to the national short list of great places to enjoy 'Q.

It's not that Houston doesn't have great barbecue. It does. From legendary smokehouses like Thelma's, Burns, and Virgie's to current favorites like Gatlin's and Corkscrew, Houston pitmasters put out some superlative brisket, ribs, sausage, and other smoked meats. What's been lacking has been public perception and visibility, and the Houston Barbecue Festival aims to change that.

J.C. Reid, and a close friend (photo: Paul Sedillo)

To be held March 24, 2013, the Houston Barbecue Festival brings together some of Houston's top barbecue talent in one location. Already on the docket are Blake's, Brook's, Burns, Corkscrew, Gatlin's, Gerardo's, Lennox, Pizzitola's, Ray's, Tin Roof, and Virgie's.  More may be added.

The festival kicks off at 1pm, and runs until 5 at the Bayou City Event Center, 9401 Knight Road. (map). It's near the south end of MetroRail, so those who'd rather not drive have an option.  For the price of an admission ticket attendees can sample tastings from each of the assembled 'Q joints - it may be the greatest assembly of pit talent under one roof that Houston has ever seen.

"You can get great barbecue in Houston, without having to drive to Lockhart." says J.C. Reid, one of the event's organizers. Reid is a food writer and noted expert on Houston barbecue.  In 2011 Reid established the Houston BBQ Project, a comprehensive database of Houston barbecue joints, complete with an interactive map.

Reid and fellow event organizer Michael Fulmer have done their homework. The pair has travelled extensively throughout Texas, sampling barbecue from some of the state's most storied pits. In their travels closer to home, they discovered some excellent barbecue in Houston, and thus the impetus for the festival was born.

Tickets are available online, and will not be sold at the door.  Admission is $40, which includes tasting portions from all participants. VIP tickets are available for $80, which include one hour early admission, drink tickets, and a swag bag including an event t-shirt.

When:
March 24, 2013 1pm - 5pm

Where:
Bayou City Event Center, 9401 Knight Road (map)

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