The culture of the top level spa experience is to create an environment where guests can be completely transported from the everyday to refresh, relax and rejuvenate – with lasting beneficial results.   The return to everyday life comes with new energy and enthusiasm, and with satisfaction at a quality standard that brings everyone back, time and again.

Lake Austin Spa Resort is an international destination in the beautiful Texas Hill Country.

What makes the experience at Lake Austin something distinctive is a thorough and careful program of dining that invites participation and facilitates education of the guest all during the rest and relaxation of the stay. One gets to enjoy the finest meals prepared by Chef Stephane Beaucamp and his team, and the opportunity to learn from Chef, and other food and nutrition experts at Lake Austin about how to incorporate the culture of healthful and flavorful cooking and decision making in meals at home and every day.

Chef Stephane Beaucamp

Chef Stephane Beaucamp and the acclaimed team at Lake Austin Spa Resort are expert in designing and implementing culinary experiences that fully immerse one in the delight, nourishment and flavors of cuisine.  These dining experiences also achieve guests’ goals of better health and living following their stays.  This standard-setting approach has won Lake Austin Spa Resort international acclaim and praise as one of the world’s best spa destinations from such top news outlets as Condé Nast  Traveler, Travel & Leisure, US News & World Report and Allure, to name a few.

Chef Stephane Beaucamp educates Lake Austin Spa Resort guests on how to apply the experience at the Spa to everyday life with wonderful, healthful food at home.

Chef Beaucamp brings an incredible understanding of world cuisine and the spa experience to this Texas Hill Country destination.  He was born in Argenteuil, just outside Paris, and discovered a passion for food and cooking to drive his career following a summer as a young boy working in his uncle’s bistro in Arromanches, Normandy. He studied at the Belliard culinary school in Paris, was an apprentice at Paris’ Hôtel Plaza-Athénée, and then went on to cook at the Grand Café des Capucines and other Parisian dining destinations. Chef also led the culinary team at the famous spa of Enghien-les-Bains and the Hôtel le Trianon in Versailles and the Parisian destination Barfly.  Chef then came to the United States to lead the team at Bouchon Bistro Lyonnais on Melrose Avenue in Los Angeles.  Chef Beaucamp has also cooked for many celebrities, including Elton John, Charlize Theron, Renee Zellweger, Tim Curry, Adrian Brody, and Nicole Kidman.

Chef Beaucamp incorporates the wonderful culture of French cuisine in his approach at Lake Austin.  Flavor-filled, top ingredients brought together in carefully created recipes make every bite delightful, so one is completely satisfied with less.  But the enjoyment of food is big – and is not compromised at all!

“What we try to teach our guests is that with good ingredients, you can make a small portion of something to eat so good and satisfying,” said Chef Beaucamp.  “Dieting is something you do to lose weight in a certain period of time. We’re not about being a diet center. We are showing our guests how to use great, natural and seasonal ingredients in really good recipes, along with portion control, and exercise, that they can incorporate into the day to day to create health for the long-term.”

“And what we also love creating is a spa experience as a resort,” Chef continues. “Women and their husbands are coming together to stay with us.  Everyone enjoys their stays because we have a really relaxing experience at a beautiful location, along with a spa with healthy benefits!”

Lake Austin Spa Resort features The Culinary Experience™, an interactive week each month that includes guest chef visits from the world’s culinary stars like Joanne Weir,  Cooking Light’s Chef David Bonom, Top Chef star Tre Wilcox, and green living expert and tv host Sara Snow.   Topics for the guest courses during The Culinary Experience can include All About Herbs, Boat, Hike and Breakfast Cookout, Remodeled Recipes, Wine Tastings,  The Chocolate Mystique and Kitchen Gadgets.

At every meal and in every facet of the guest’s stay, Chef Stephane and team prove that real and healthful enjoyment of the good life can happen – with the design of recipes that have a reasonable balance of flavor, satisfaction and good nutritional content.    The combined Ben E. Keith Foods and Winn Meat Company teams, led by John Wonder, have the privilege of procuring the fine proteins for Chef’s recipes to ensure the freshest and best flavor for guests at every meal.

Chef Beaucamp’s recipes at Lake Austin Spa Resort balance fine flavor and nutrition.

Chef’s Resort Dining menu is a wonderful study of lovely and fresh ingredients combined to sustain enthusiasm about food and making good choices, with selections like Sweet Potato, Goat Cheese and Pear Soufflé with a Molasses gastrique; the Prosciutto and Provolone Panini, lean Italian ham and cheese, sweet red peppers, baby arugula and fig vinaigrette on toasted Ciabatta bread; a Chile Marinated Pork Loin with all natural pork, ancho chile paste/citrus rub, pan-sautéed, shredded lettuce, radish, fresh green tomatillo salsa; and The Black and Blue, an all natural beef tenderloin stuffed with blue cheese crumbles, dusted with Cajun spice, then pan-sautéed and finished with a blackberry pan reduction.

Along with the choice of dining traditionally in small groups, Lake Austin Spa Resort’s Aster Café features The Friendship Table, a community dining experience that allows guests to visit and make friends with each other while they enjoy Chef’s fine recipes. Star recipes at The Aster Café include the Grand Island Gumbo, with Gulf shrimp, house-smoked chicken, Broken Arrow Ranch wild board sausage, okra, tomatoes, Cajun seasonings; and the Wholegrain Flatbread, with smoked gouda, barbecued chicken, caramelized onion, apple, baby spinach and barbecue sauce.

Standard-setting business that garners such international accolades takes an intensely dedicated commitment to quality. We applaud Chef Beaucamp and the entire team at Lake Austin Spa Resort for their fine work and precise focus that are continuing to shine a wonderful international spotlight on both the Texas Hill Country and the Lone Star State.

www.lakeaustin.com

Texas is a cross-section of culinary cultures, with the influences of Spain, Mexico, Germany, and France, along with the traditions of Southern foods with African and Cajun connections, in Lone Star State history.  All of these cultural combinations give everyone something to love at the table, whether you like it smoky, sweet or spicy.

Pecan Lodge at The Dallas Farmers Market is a destination for Texas cuisine that is garnering local and national attention.

Doing justice to the great food traditions Texas is the mission of Pecan Lodge in Dallas, with a successful catering business and dine-in destination at Dallas Farmers Market – both established by owners Diane and Justin Fourton.   Diane and Justin’s concept, founded in 2008, is a favorite among North Texans, and recently captured Food Network attention with a feature taped this month and that will air in 2012 on Guy Fieri’s Diners, Drive-Ins and Dives.

Focus and commitment to doing everything well is Pecan Lodge’s culinary culture.  The catering team is providing a top experience for parties and gatherings of all kinds. Star recipes on the Pecan Lodge catering menu are Mesquite Smoked Brisket, top beef cooked slowly for 15 hours to perfection; house-made Hill Country Beef Sausage; Smoked Ham glazed with apricot-molasses;   Southern Fried Quail with black pepper cream gravy ;  Spice Crusted Tenderloin with roasted garlic horseradish cream; and super-satisfying Meatloaf with market fresh roasted tomato-red pepper sauce.

The smoker at Pecan Lodge is so central to the menu for the restaurant and catering, it is becoming famous on its own.

Strong managers, Justin and Diane are directing their growth and progress in 2012 with wisdom and enthusiasm.

“We’re excited about the attention we’ve received,” says Justin.  “The growth we’ve seen in comparison to last year is already  up three times from last year at this same time.  The Diners, Drive-Ins and Dives show will air in spring and we know that will bring more traffic and attention.  We’re grateful and our team is so focused delivering the highest quality, and keeping up with the good fortune of lots of new guests and friends at Pecan Lodge.”

Pecan Lodge appetizers on the catering menu feature great flavor combinations and textures like Bacon Wrapped Jalapenos with brown sugar glaze; and the Spice-Crusted Tenderloin Sliders with Tres Cremas.   Mr. John’s Black-eyed Pea Relish and the Collard Green and Goat Cheese Bruschetta celebrate the Texas classics in fresh ways, too.

The Pecan Lodge restaurant, just open Thursday – Sunday from 9 to 5, features a menu with fan favorites from the catering menu.  Signature items at this Dallas Famers Market location in Shed Two include Texas Barbecue with Mesquite Smoked Brisket and Ribs; and the Pecan Lodge South Texas Barbacoa.  Brisket Tacos, are filled with the signature South Texas Barbacoa and are topped with avocado lime cream, chipotle cream, fire-roasted salsa and pico de gallo.  Famous also is The Hot Mess, with a jumbo sea-salt crusted sweet potato, South Texas Barbacoa, chipotle cream, cheese, butter and onions. The classic Chicken and Waffles, with half of a Belgian waffle and a scrumptious piece of tender fried chicken, is a sweet and savory delight.

Mesquite-smoked beef at Pecan Lodge is a fan favorite, along with Brisket Tacos filled with Pecan Lodge’s signature South Texas Barbacoa.

Pecan Lodge also generates lots of energy around town when they send a message out that plenty Burnt Ends are available on the menu – the yummy well done pieces of Mesquite Barbecue beef packed with smoky goodness.

Weekend Breakfast at Pecan Lodge includes the Rise and Shine, with eggs, bacon, sourdough toast and East Texas tomatoes.

And famous, too are the Pecan Lodge desserts, like Aunt Polly’s Banana Pudding with from-scratch custard, and Texas Tumbleweed Cookies with peanut butter, coconut, chocolate chips and crushed pretzels.

The Pecan Lodge location in Dallas Farmers Market has been a fortunate addition for Shed Two, bringing lots of newcomers to the destination who enjoy Pecan Lodge’s amazing fare – and spend time in Shed Two to shop for Texas grown and produced food items, too.

Winn Meat Company center of the plate expert Steve Stumpf leads the team that procures fine proteins for Pecan Lodge’s recipes, including Sterling Silver® beef for barbecue and more.

Pecan Lodge owners and founders Diane and Justin Fourton at a special event at the Dallas Farmers Market location.

Congratulations to Diane and Justin for their brilliant concept, and comfortable, appealing presentation and consistency of top quality recipes with genuine tribute to Texas cuisine.  Whether it’s catering for an event,  or a great meal at the Dallas Farmers Market, a plate from the Pecan Lodge culinary team provides an incredible experience of tradition wrapped in wonderful warmth.

www.pecanlodge.com

Italian cuisine and dining has a special spirit of hospitality and warmth that is always enjoyed at wonderful gatherings around the table with family and friends.

Beaumont has a top destination for great Italian food, along with the best steaks, to give the famous Texas community something extra exciting – in a city with a tremendous history as the first place of oil discovery in our state and with one of the largest oil fields anywhere.

Goodfella’s in Beaumont is a destination for authentic Italian food.

Celebrating “good food, good friends and good times,” Goodfella’s was founded to create a special culture of rest and relaxation with top foods and an amazing selection of classic and authentic Italian recipes, combined with the best steaks, seafood – and a brunch that brings everyone in for fun on weekends.  An entertainment program featuring live music from local artists keeps the energy and fun flowing, too, with a grand piano a center of attention for great music.   The walls at Goodfella’s also are filled with the creations of local artists – making the restaurant a wonderful art gallery for and energetic atmosphere of conversation and celebration.

The decor and atmosphere at Goodfella’s encourages diners to celebrate good food, good friends and good times.

The special combination of goodness is the idea of owner and founder Frank Randazzo, who led his team to make an incredible impact in helping the Beaumont and South Texas community when Hurricane Rita hit in 2005. Frank’s other restaurant concept, the popular Madison’s also in Beaumont, was on the only building with power for 100 miles during this storm’s devastation. During the struggle for recovery from the natural disaster, Frank began cooking all of the food he had at the restaurant and serving it to the law enforcement and National Guard teams working to save lives in the area. Then for three weeks, everyone in Beaumont and the surrounding area was bringing food into Madison’s to cook for hundreds and hundreds working – and those in need.  It was a powerful story of heroism that generated national news attention.

In November 2009, Frank and his team opened Goodfella’s to serve a Beaumont market need for authentic Italian cuisine with an upscale atmosphere.   Both Madison’s and Goodfella’s are successful concepts that provide warm and inviting places to enjoy food and great entertainment.

“Genuine teamwork is the key to any success in the restaurant business, and our family culture at the restaurant helps make real teamwork possible,” says Frank, who has team members who have been with his restaurant business since he started.  “Every person with every responsibility is ‘the most important person in the restaurant.’   Everyone needs to know how important their individual roles are to bringing the entire team success as a whole.”

The Goodfella’s menu is a study in the Italian classics with Mediterranean adventures in flavor, with starters like the Antipasta Platter with seasonal cured meats, cheeses and olives; Dolmades with seasoned veal;  and the Ahi Tuna Tower with tomato, razor sliced lemons and dry fried onions.

Italian specialties at Goodfella’s are a classic Risotto, with parmesan cream with a choice of lump crabmeat, wild mushroom or seafood portofino;  Veal Scallopini, with white wine butter reduction, mushrooms and shallots and grilled zucchini;  the Chicken Capone, topped with mascarpone cheese, sundried tomatoes, spinach and mushrooms, with garlic sautéed spinach;  classic Pasta and Meatballs with hand-rolled veal and Italian sausage meatballs, spaghetti and house marinara;  Sea Bass Granchio with a hand-cut sea bass filet beneath lump crab and caper white wine sauce, roasted red peppers and grilled broccolini;  and the Chicken Giorgio with basil and lemon cream sauce, sundried tomatoes and goat cheese.

Classic Pasta and Meatballs, with handrolled veal and Italian sausage, is a signature Italian recipe at Goodfella’s.

And when it comes to steaks, Goodfella’s is the destination that brings everyone in from Beaumont and beyond.  Great beef arrives at the table with perfection every time with a Sterling Silver® 28-day Aged New York Strip and a 35-day Aged 16 oz. Ribeye. Goodfella’s signature steak toppings include The Capone, with mascarpone, sun-dried tomatoes, spinach and wild mushrooms; black truffle butter sauce; classic portabella and sherry reduction;  gorgonzola and amarone wine; a classic marsala; and the goat cheese capone.   Hand-cut chops also star on the Goodfella’s menu, with amazing recipes like the Pork and Pear, with fresh grilled pears and housemade pear chutney, along with garlic sautéed spinach; a Rack of Lamb, featuring tender New Zealand lamb in a cabernet reduction and parmesan mashed potatoes; and the Center-Cut Veal Chop, seared with rosemary olive oil and accompanied with marsala mashed potatoes.

Sea Bass Granchio at Goodfella’s features a luscious lump crab and caper sauce.

An amazing wine room also provides the perfect complement to each recipe and meal at this Beaumont favorite.

The combined Winn Meat Company and Ben E. Keith Foods team, led by Clint Weber, procures the top proteins, from Sterling Silver® steaks, to authentic Italian imports, to help enable the Goodfella’s culinary team to be successful with guests’ delight every time.   The WMC/BEK team’s work with Frank and his Goodfella’s culinary team of Tomas Gutierrez and Jacob Lopez, provides top proteins that are prepared and aged in house, also allowing the restaurant to enjoy great efficiency on food costs.

Goodfella’s is bringing goodness to the Beaumont community and table every day, an accomplishment that happens with diligence and solid leadership with heart.  Congratulations to Frank and the entire team for their great achievement that is adding something genuinely special to Beaumont, a great American city with a history of discovery and community spirit that continues!

www.facebook.com/Goodfellas-Beaumont-Texas

Elk City is the largest community in Western Oklahoma, on the prairie and centered right between Oklahoma City and Amarillo, Texas in the Panhandle.  This destination is located on Historic Route 66 and is a landmark for both locals and travelers from everywhere – with a classic American energy.   With a great combination of a celebration of Native American culture and tribute to the roads that connect all states to allow us to enjoy each U.S. region’s identity, Elk City is home to one of the country’s Route 66 Museums.

PrairieFire is located in Elk City, Oklahoma, also home to a US Route 66 Museum that shows the progress of interstate transportation in America. 

Mother-and-daughter team Amy Vickers and Mary Kilhoffer have created another reason to enjoy Elk City with their new and super-innovative restaurant concept for the region:  PrairieFire.  With a focus on grilling fine proteins on wood fires, the concept’s debut in 2011 has brought a dining experience to the area with popularity that is catching in a wonderful way.    Everyone living in Elk City is grateful for the great steakhouse addition as a culinary destination.  Travelers along Route 66 are also grateful to get a fabulous steak and meal as they make their journeys through the American West.

“I’ve always had a dream of having a restaurant of my own, but I knew I needed the right business partner to make it happen,” says Amy.  “When my mom approached me with this opportunity to work with her on a concept, I was thrilled.”

“My mom is the perfect person for me to do business with,” says Amy.  “She’s the one who taught me a great work ethic – how important good and hard work is.”

Dynamic PrairieFire mother-and-daughter team Amy Vickers (right) and Mary Kilhoffer.

Amy and Mary have put in a lot of smart and focused work to design a concept that is comfortable and exciting.  “We both wanted something that would be fresh and inviting, and appealing to both women and men.  It’s great to see it all coming together.”

Amy Vickers and Mary Kilhoffer designed PrarieFire’s appealing interior.

Since the opening, Amy and Mary have developed a following with a real bond with PrairieFire’s food and atmosphere, with guests coming in so frequently, it’s like the restaurant is their second home. The menu at PrairieFire is centered around “simple flavors with a powerful statement” in top meats, seafood and comfort foods with sensational seasonings.  Classics are prepared with special flare and interest, like the Fried Okra cooked in yummy whole pods.  Menu items have an inviting and welcoming spirit all around, including the Gathering Basket – an abundant presentation so appealingly presented, with fresh apples, grapes, strawberries and toasted almonds and pecans, and a choice of Brie, Havarti, Goat, Smoke Gouda or Smoked Cheddar cheeses.   There’s even Prairie Sushi on the appetizer menu: tender chicken breast with fresh jalapeno, cilantro, green onion, jalapeno smoked bacon and an apricot glaze. And a Jalapeno Sausage Wrap features grilled jalapeno sausage with Sweet Baby Ray’s barbecue sauce, rolled into a jalapeno cheddar wrap.

Perfectly grilled fine proteins are a major attraction at PrairieFire.

Another menu wow is the Beef Tenderloin Wedge is a traditional iceberg wedge stuffed with PrairieFire’s famous bleu cheese and pecan mixture, and topped with a fire grilled beef tenderloin and PrairieFire’s  signature pecan smoked bacon vinaigrette. The amazing Roasted Pork Sandwich features slow roasted pork on a hoagie roll, topped with red cabbage slaw and with a side of slow roasted pork dipping sauce.  Burgers are a big PrairieFire attraction with stars like the Grilled Poblano Burger is topped with provolone and poblano and is served on a ciabatta square and the Heap of Onion Burger, topped with hand-breaded onion straws and tomato and ranch dressing, also served on a ciabatta square.

Steaks and chops at Prairie Fire are bringing guests in from everywhere.  A tender and flavorful Bone-In Ribeye is a sensational presentation and feature on the dinner menu, especially with its accompaniments of incredible sides like Smashed Potatoes, Sweet Potatoes or garden vegetables.  And the Bone-In Pork Chop with signature Fiery PrairieFire Sauce is a fan favorite on the menu.

Ben E. Keith/Winn Meat Company center of the plate expert Chef Bud Andersen worked closely with Amy and Mary on developing their menu to maximize impact of each recipe – with the ingredients and content for each recipe carefully selected and defined to balance costs and maintain the highest quality.  Chef Bud and the combined Winn Meat Company/Ben E. Keith Foods team have the privilege of supplying the PrairieFire kitchen with fine proteins and all of the ingredients for the entire menu that is wowing everyone.

Great business and entrepreneurial success stories like Amy Vickers and her mom Mary Kilhoffer’s are inspiring to us all.  We salute this mom and daughter team for their innovation and enterprising restaurant industry spirit.  The super achievements of PrairieFire give all of us a positive “kick” as we watch more great things grow in Elk City and in Oklahoma on Route 66!

www.prairiefireelkcity.com

The flavor of a Texas-grown grapefruit is unmatched.

And this time of year, the beautiful, refreshing brightness of citrus is at its peak of flavor, a celebrated ingredient combined with a variety of seasonings in many recipes on menus.  Or just enjoyed as a delightful piece of fruit at the breakfast table in its simple and sensational splendor.  The wonderful color is a marvelously appetizing visual at the table, too.

Sweet and refreshing Texas grapefruit from Rio Queen, intense with color and flavor

Rio Queen Citrus is a Texas success story that has brought fine Texas-grown grapefruit and oranges to the marketplace for three generations. The company is based in Mission, in the Rio Grande Valley of South Texas, and started with trees growing in groves on 20 acres.

Since 1970, the Martin family’s business has been growing and shipping top quality fruit, and now enjoys a robust wholesale business across the United States, Europe and even in Asia.   A major Rio Queen retail customer in Germany features the wonderful Texas grapefruit as a part of the annual European Christmas tradition of St. Nicholas Day gift giving that takes place on December 6.

The Rio Queen citrus groves in Mission, Texas encompass 5,000 acres.

Rio Queen owner Mike Martin’s grandfather James Ware started the concept of the business when he bought 20 acres of grapefruit groves in Mission on a visit from his hometown of Mexico, Missouri.   Mr. Ware sold his first entire crop to a grocer back in Mexico, Missouri and that began the great quality and service tradition at Rio Queen.  The company enjoys relationships with customers that started with Mr. Ware’s business in those early days, then continued with the company leadership of Ken and Sue Martin, Mike Martin’s parents, and are upheld today with the third generation of leadership.

“Quality and service are the basic and essential core at Rio Queen and have provided the momentum for our growth,”  says Mike.  “We focus on a solid foundation of quality service system-wide, company-wide, every single day.”

Careful attention to detail in all systems and fine service create the momentum of success for Rio Queen Citrus.

Renowned for careful attention to detail as a leading shipper of Texas citrus,  the company now grows beautiful and full-flavored fruit on 5,000 acres.  Featured varieties are the Texas Rio Star® grapefruit and Texas oranges (including Valencias) in demand all season long from October to April.

“Grapefruit is a Texas-grown favorite and has traditionally been seen as a breakfast menu item.  But that is changing gradually with education about how well citrus combines fresh and light flavor with so much,” says Mike. “As an industry, we’re focusing on educating chefs and all opinion leaders in the foodservice industry about the use of grapefruit in recipes at lunch and dinner, too.  It’s exciting to see that understanding take place with citrus industry programs with the Culinary Institute of America and more.”

Asian Pork Lettuce Wraps with Rio Star Grapefruit and Rio Star Beef Broccolini are among the succulent recipes that incorporate the fresh and exciting flavor of Texas grapefruit with fine proteins.

For more information about ideas for cooking with Texas grapefruit, visit www.texasweet.com

Ben E. Keith Foods is proud to be providing customers with the most flavorful Texas-grown grapefruit and citrus, and has been supplied by Rio Queen Citrus for 25 years. The Ware and Martin family’s impeccable standards of quality have propelled the Rio Queen’s strong growth for 40-plus years.  Always meeting and upholding these standards are why Rio Queen is among Ben E. Keith’s carefully selected Texas-grown suppliers, bringing our customers only the best for their recipes for their menus for the winter holidays and continuing right into early spring.

We are proud to share the great story of Rio Queen Citrus, a true Texas success story of greatness for the table!

Ben E. Keith Foods and Winn Meat Company’s Chef Patrick Mitchell on Fox4 Good Day Dallas with co-hosts Tim Ryan and Lauren Przbyl.

The convenience of slow cooking with crock pots is coming back in popularity among home chefs, and the professional chef community is providing their guidance and insights with recipes featuring fresh ingredients to make the most of great proteins.   You’ll see more and more stories featuring their expertise on the topic!

Enjoy this Fox4 Good Day Dallas cooking segment by Chef Patrick Mitchell for Ben E. Keith Foods and Winn Meat Company.

Crock Pot Beef Brisket; Chicken & Dumplings: MyFoxDFW.com

Chef Patrick’’s wonderful recipes for Classic Brisket and Chicken and Dumplings got great applause from viewers!

Valentine’s Day has been celebrated in the United States since the early 1700s. According to the History Channel:

• In addition to the United States, Valentine’s Day is celebrated in Canada, Mexico, the United Kingdom, France and Australia.
• In Great Britain, Valentine’s Day began to be popularly celebrated around the 17th century.
• By the middle of the 18th, it was common for friends and lovers of all social classes to exchange small tokens of affection or handwritten notes, and by 1900 printed cards began to replace written letters due to improvements in printing technology.
• Ready-made cards were an easy way for people to express their emotions in a time when direct expression of one’s feelings was discouraged. Cheaper postage rates also contributed to an increase in the popularity of sending Valentine’s Day greetings.
• Americans probably began exchanging hand-made valentines in the early 1700s.
• In the 1840s, Esther A. Howland began selling the first mass-produced valentines in America. Howland, known as the “Mother of the Valentine,” made elaborate creations with real lace, ribbons and colorful pictures known as “scrap.”
• Today, according to the Greeting Card Association, an estimated 1 billion Valentine’s Day cards are sent each year, making Valentine’s Day the second largest card-sending holiday of the year. (An estimated 2.6 billion cards are sent for Christmas.)
• Women purchase approximately 85 percent of all valentines.

And as we continue to progress into the 21^st Century, the classics on the menu are still going strong. We thought you might enjoy the following article from Saveur on what a Valentine’s Day menu from the turn of the 20^th Century would have been:

http://www.saveur.com/article/Kitchen/Be-My-1900s-Valentine

Happy Valentine’s Day!

Pecans are top of mind all year long, always delightful in desserts and a marvelous ingredient in sweet and savory recipes alike.

And especially during the holidays, the pecan harvest brings a bounty of the amazing flavor-filled gems from Texas’ state tree to meals in restaurants and at family tables at home.

Nelly’s Pecans, our star supplier of Texas pecans, is a success story from one of the world’s great culinary talents, Master Chef  Fritz Gitschner.

Nelly’s Pecans are Texas-grown delights.

One of only a few Master Chefs in Texas and 64 worldwide.  Longtime executive chef of the prestigious Houston Country Club, Chef Gitschner trained as an apprentice in his native Austria.  His success led him to kitchens in five-star hotels in Europe, the Middle East, Bermuda and the Caribbean.  He is a member of the American Culinary Federation’s honor society, the American Academy of Chefs.

Chef Gitschner founded Nelly’s with a goal of providing the highest quality of pecan for tables everywhere.  Originally named Gitschner’s pecans, Chef re-named the business for his wife, Nelly.

Nelly’s Pecans are Texas grown and caramelized with hand-crafted recipes from Master Chef and company owner Chef Fritz Gitschner.

Chef’s pecans are a hand-crafted culinary achievement:  caramelized pecans, featuring mammoth pecan halves that are seasoned with Chef’s signature recipes.

Chef’s Asian Spiced Pecan recipe includes an exotic blend of Asian five-spice, ginger and orange that is sweet and savory at once.

The Azteca Chocolate Spiced Pecans are from an ancient recipe with rich chocolate flavor and spices;  the Curried Vanilla pecans are an aromatic blend of Madras curry and Tahitian vanilla beans; the Peachwood Smoked Pecans are cold-smoked and caramelized to blend the smoky flavor of Texas Peach Wood and caramel; and the Original Caramelized Pecans have the crunchy and delightfully sweet texture with perfect Texas pecans.

Nelly’s Tejas Tex Mex Pecans are caramelized and seasoned with chipotle, and a hint of lime, coriander, cumin and dark roasted coffee.

The classic Fire Roasted Pecans are perfectly seasoned with fresh ground black pepper and sea salt.  Chef’s Mammoth Texas Pecans are hand-picked and harvested at their peak.

The Ben E. Keith Foods team is honored to be able to provide this fine Texas-grown product to our Chef customers in Texas and beyond.

Texas-grown pecans are always center-table at celebrations during the holidays.  We also want to celebrate Chef Gitschner’s wonderful contribution to the Texas culinary repertoire with a fine product that is thoroughly enjoyed by fans far and wide.

www.flavorfulday.com

Enjoy this great trio of glazes and accompaniments for Texas Quail during the holidays from Patrick Mitchell, CEC, AAC, FEWMCS, and Winn Meat Company and Ben E. Keith Foods Corporate Chef.

A great way to enjoy the big game before the big meals during the holidays!

• Maple Ginger Glaze
• Dried Cherry Shallot Chutney with Demiglace
• Maple Jalapeno Glaze

We invite you to enjoy Chef Patrick’s presentation of these recipes on WFAA-TV Channel 8’s Good Morning Texas in November, featuring great quail from our supplier Texas Quail Farms in Lockhart, Texas.

Happy Thanksgiving!

Maple Ginger Glaze

(For Sauteeing Quail)

• Heat a sauté pan to medium high heat then add a little oil to the hot pan.
• Season the quail with salt and fresh ground black pepper, place them in the pan, skin-side down. There should be a good sizzle coming from the pan indicating the quail is being seared to lock in the moisture and it is being caramelized to enhance the flavor.
• Do not overload the pan with too many pieces or the steam will not be allowed to release and liquid will gather in the pan and start steaming the quail.
• Cook for about 2 to 3 minutes then turn over and cook for another 2 to 3 minutes.
• A completely boneless piece will cook in about 5 to 6 minutes on medium heat.  Aa piece with bones in it will take a couple minutes longer. You are looking for juices that run clear and should reach an internal temperature of 165°F.

Maple Ginger Glaze

Ingredients:

1 Tbsp                   Whole Butter

1 oz   (1/8 C)       Fresh Ginger – Peeled & sliced

½ oz   (1/16 C)    Lemon Grass – Cut in pieces

2 Tbsp                   Ponzu Sauce

2 Tbsp                   Fresh Lemon Juice

1 C                          Maple Syrup – Good quality

Method:

In a small pan, melt the butter until it is hot and begins to foam.  Add in the sliced ginger and lemon grass and sauté for a couple minutes. Add the Ponzu sauce, lemon juice and Maple syrup and let simmer for a couple minutes to incorporate all the flavors. Remove from heat and strain the glaze. Brush glaze on meat as it is being cooked to coat thoroughly.

Dried Cherry & Shallot Chutney with Demiglace

Ingredients:

2 Tbsp                   Whole Butter

3 oz   (3/8 C)       Minced Shallots

4 oz    (1/2 C)      Dried Cherries – Reconstituted in Port Wine– Chopped

½ tsp                     Dijon Mustard

12 oz   (1 ½ C)     Demi Glace

Method:

In a sauce pan, melt 1 Tbsp of the butter and heat until it begins to foam. Add in the minced shallots and sauté them until they become translucent. Add in the dried cherries and the port wine they have been soaking in. Let the port reduce to almost dry and stir in the Dijon mustard and then add in the Demiglace.

Let the sauce simmer for a couple minutes then remove from the heat and strain out the cherries and shallots. Reserve the cherry shallot mixture to top the Quail.  Put the Demiglace back on the stove to keep it warm and fold in the last tablespoon of butter. Use the sauce to drizzle over the quail topped with the chutney.

Jalapeno Maple Glaze

Ingredients:

1 Tbsp                   Whole Butter

1 Tbsp                   Minced Jalapeno – Seeds removed

1 Tbsp                   Minced Shallots

2 oz   (1/4 C)       Sherry Vinegar

1 C                          Maple Syrup – Good Quality

Method:

Heat a small pan and melt the butter until it begins to foam.  Add in the minced Jalapeno and shallots and sauté them until the shallots become translucent. Add in the Sherry vinegar and reduce the liquid by about half. Add in the maple syrup and let simmer for a couple of minutes. Remove from heat and strain out the shallots and jalapeno. Use glaze to brush over quail while finishing in the oven.

This time of year, as temperatures get colder, meteorologists locally and nationally always share how dramatic the winter scenes are in the Texas Panhandle  – as a snow or ice storm makes its way across the state.

The dramatic and beautiful 26-county area features stunning mesas, canyons and desert landscape that are the setting for classic images and legends of the brave settlers and ranchers of Texas, and the Southwest.

In the Eastern Panhandle, bordering Oklahoma is Wheeler, Texas, home to Maxey’s Steakhouse, a warm, inviting and comfortable destination year round for top steaks that has enjoyed success for nearly three decades.

Maxey’s provides a comfortable and welcoming atmosphere to enjoy the nearly three decades of culinary tradition the brand has provided to Wheeler and the Texas Panhandle.

Named for the founder Maxey Herd, the impressive restaurant was purchased by Ron and Donna Rives in 2010.  The Rives family, with the leadership of Chayse Rives, is taking the enjoyment of great steaks at Maxey’s to new levels.

Hearty steaks are the main feature at Maxey’s in Wheeler.

Super fan favorites on the Maxey’s menu include thick and hearty steaks of top beef, featuring classic cuts that are cooked on a flame grill, with the special house mix of seasonings.  The Maxey’s Ribeye brings in strong appetites from miles around. The Bone-in Chop with Apricot Chipotle Glaze is a star recipe, too.

The Chicken Fried Steak at Maxey’s is a Texas classic comfort food that has made the restaurant famous, and continues to get rave reviews.

Culinary and center-of-the-plate expert Chef Bud Andersen, Elvie Williams and Rick Lawery, and the combined Winn Meat Company/Ben E. Keith Foods team are in charge of procuring the top beef for the Maxey’s culinary team, along with the fine proteins for all of the recipes on the menu.

We salute Ron and Donna Rives for their enterprising spirit and serious approach to the menu at Maxey’s.  Their family business is creating a place where family and friends can enjoy wonderful meals together in classic Texas style and comfort with the best.