Excitement.  Energy. Relaxation.  All enjoyed in high style, at a location that is the center of the latest and most-current events in a vibrant metropolitan community.  In a beautiful environment with top cuisine and standard-setting hospitality – and a most careful attention to detail that makes it a place one wants to be.

Hotel ZaZa in Downtown Houston encompasses all of these wonderful elements.  With an almost magical way of capturing all of the spirit of excitement and energy in its distinctive name, ZaZa sets  an expectation that something unexpected will take place.

Hotel ZaZa Houston is in the vibrant Museum District of Downtown Houston and is a beautiful building with exciting energy of its own.

The famous food and dining experiences at Hotel ZaZa deliver the same excitement with special, fresh interpretations of class Texas and American favorites.

Chef Adam West and Chef Todd Ruiz are the acclaimed team leading the fine culinary tradition at this famous Houston hospitality destination, the center of so many high-profile events and visits from dignitaries and celebrities from entertainment, every day.

Monarch is a refreshing, relaxing setting at Hotel ZaZa Houston, popular among celebrities and world dignitaries for enjoying Executive Chef Adam West’s acclaimed recipes.

Chef West and Chef Ruiz are known for their achievements in their careers, each having led culinary teams at some of the biggest and most prestigious dining and hospitality brands.  What these premier chefs are continually recognized and praised for in their stellar work at Hotel ZaZa is their consistent delivery of fine recipes that provide a flavorful taste of Texas and Southwest tradition, with refreshing and entertaining experiences of favorites at the table.

Adam West, Executive Chef, Monarch Bistro at Hotel ZaZa Houston.

Chef West’s menu at Monarch Bistro features a refreshing journey in Texas’ culinary history, from prairie to coast, with incorporation of bold flavors of global cuisine.  Chef’s recipes on his new spring menu for dinner include Ginger Beef Tenderloin with wasabi slather, sesame seed mashed potatoes, shiitake demi-glace and grilled-broccolini;  Lemon Scented Veal Schnitzel, with spring vegetables, fingerling potatoes and cippolini onion jus;  Free Range Chicken with exotic mushroom ragout and soffrito glaze; and Pan Roasted Sea Scallops, with quinoa and cilantro taboulleh, roasted garlic hummus and naan cracker.   Chef’s Butcher’s Block menu at Monarch for steaks with black angus beef includes a wonderful Petite Filet and a New York Strip, with delectable sides of bacon mac-and-cheese and grilled asparagus, and high-season sauces like cabernet jus, shiitake demi-glace, chimichurri and garlic and herb butter.   Monarch’s new lunch menu brings everyone wonderful sandwiches like the ZaZa Club with smoked bacon, turkey, Swiss cheese and basil mayo; the One Hot Chick with Cajun blackened chicken, avocado, bacon, pepper jack cheese and chipotle aoli; and a Classic Cheese Burger, 8 ounces of great beef simply topped with cheddar.   Lunch at Monarch also includes Daily Tacos; the Chicken Paillard, with parmesan, arugula and balsamic vinaigrette, and such sensational flavors as the spice in Golden Tomato and Saffron Gazpacho.

The artistic presentation of the recipes at Monarch is something exciting on its own for this Houston Museum District dining destination.

“Hotel ZaZa’s concept and approach provide the idea environment to balance creativity and genuine success,”  says Chef West.  “It’s great to have the foundation of continual high traffic, with guests to appreciate and enjoy something creative and clever in a recipe for something that they already love.  We are focused daily on providing an incredibly high-standard experience that attracts everyone’s attention, and keeps them coming back.”

“It’s wonderful to be in an environment that provides that stable framework, with the flexibility to be creative with the classics, too.”

Both chefs prepare fine meals for guests who arrive and enjoy the dynamic  energy that continually flows in a world-class hospitality destination. Along with visits from guests among the world’s most famous, local residents also often stay at the Hotel for its incredible “home away from home” environment that is an elegant stay-cation.   The meals that everyone enjoys at Monarch, and from room service, and at special events have built an image and expectation for the best from the Hotel ZaZa culinary team.

Hotel ZaZa Houston’s event spaces are exquisite places, perfectly appointed to host events with stellar menus created by Chef Todd Ruiz.

Chef Ruiz especially enjoys the excitement of collaboration with local charities and business organizations hosting fundraisers and milestone gatherings at Hotel ZaZa Houston.   Chef and his banquet team of culinary professionals create unique and customized experiences for every group – from foods that allow guests to interact with chefs, and connect with world cuisines that match their event theme or approach.

Todd Ruiz, Executive Chef, Banquets, Hotel ZaZa Houston.

“I agree that this is the best of both worlds to have a concept and framework that gives you the opportunity for creativity, and the stability of a top-level team to execute and deliver on each event,” says Chef Ruiz.  “It’s also really rewarding personally to be able to help a charity meet its goals of providing friends and patrons with a stylish and exciting experience for their donation to the cause.”

“We really work collaboratively as an entire team to provide the best, while being aware and sensitive to the fact that the groups have fundraising goals, too.”

Chef Ruiz’s creation of such stellar menus for every meal include breakfast selections from The Wake Up Call of a classic breakfast with the addition of breakfast chicken and pork sausage;  Southern Hospitality with eggs, hot cakes and grits; and the Breakfast Siesta with poached egg chilaquiles, Mexican chorizo with eggs and poblano and chile hash browns.  Or you can enjoy the Smoked Salmon Stop, or a live Belgian Waffle Station.  Chef’s signature Cherry and Mascarpone Stuffed French Toast and “Bennies” eggs benedicts with clever ingredients like braised short ribs or lobster are Hotel ZaZa Houston fan favorites.

Chef’s Grilled Outlaw of hanger steak, caramelized onion brie mashed potatoes, sweet peppers and asparagus, with bourbon cherry demi is among the favorites on the banquet menu.  The Mag 7 menu wows everyone at events late night with incredible flavors sweet and savory tastings, like the Black Label, with Johnny Walker cakes, pulled pork, and cabbage slaw.   And the Roasted Beef Tenderloin with a choice of thyme-rubbed, ancho and cocoa-rubbed, or bacon-wrapped tenderloin, with red wine sauce, wild mushroom ragout, horseradish sauce, duo of mustards, and mini silver dollar rolls is one of an incredible selection of Hot Cuisine stations at ZaZa that makes everyone happy.

Za Main Street Buffet is a special event menu Chef Ruiz created to wow as well, with seasonal field greens, puffed fruit, shaved red onions, strawberry balsamic asparagus and oyster mushroom salad, Poached Lobster Salad with mango, cucumber and hydroponic lettuce; Roasted Shallot Bisque with brioche croutons; Grilled New York Steaks with caramelized onions and red wine sauce; Basil Crusted Chicken Medallions with orange beurre blanc and citrus fennel salad; and Pan Seared Striped Bass, with artichoke and asparagus cream, brown butter and pecan scented wild rice.

Color and “direction” create interest and pique the appetite in Chef Adam West’s and Chef Todd Ruiz’ signature recipes.

Damon Webb and the combined Winn Meat Company and Ben E. Keith Foods team provide center-of-the-plate leadership to Chef West and Chef Ruiz, with provision of beef for signature recipes, along with the steaks and burgers on many of the Hotel ZaZa menus.

The distinctive, world-class quality and energy at Hotel ZaZa are the result of continual dedication and diligence of a top professional culinary and hospitality team together, to deliver the best in a beautiful and comfortable setting.  Congratulations to Chef Adam West and Chef Todd Ruiz for their commitment to excellence, creativity and success that makes coming to Houston a Texas culinary experience with always fresh and exciting flavors and entertainment at the table!

www.hotelzaza.com

The word “supper” evokes a the vision of an inviting, wonderful, comfortable  dining experience in the evening.  The time for daily connection and conversation with family and friends, to relax from the day – and fortify with energy for the next.

The atmosphere and setting at The Social House in Addison, Texas welcomes everyone to a place they want to stay and enjoy top food and drinks together.

Supper as we know it is the third, or last larger meal of the day.  In the Middle Ages, the word also referred to a lighter meal later in the night, following dinner.

The Social House, A Supper Pub Owner/Founder Jonathan Serrano – along with the leadership of Chef Michael Weissert, and a stellar menu developed by Chef Weissert and Executive Chef Brian Olenjack – is bringing all of the appealing elements of supper experience together at a super-appetizing venue in the always-growing and bustling Village on the Parkway. Located in the Town of Addison of the D/FW Metroplex, Social House is in an area famous for a wonderful concentration of restaurants, where getting things just right in a competitive environment is essential for success.

Social House Executive Chef Michael Weissert incorporates global flavors into comforting favorites like Irish Pork Nachos on the popular Addison, Texas destination’s menu.

Chef Weissert and the Social House culinary team are carefully and thoughtfully preparing meals that envelop everyone in the comfort and flavor of a wonderful meal at that friendly and warm supper table, with an experience of a fabulous selection of hearty, from-scratch recipes. And The Social House also fulfills both meanings of the word “supper,” with Chef Weissert’s and Chef Olenjack’s menu of satisfying recipes that are enjoyed with early evening timing, and also later night when guests come in for more music and drinks.

To start, a wonderful from scratch approach to a snack classic:  House Made Potato Chips with Caramelized Onion Dip.  Also on the appetizers are stars like Buffalo Fried Calamari Fries, of steak-cut calamari, Parmesan breaded and tossed in Buffalo sauce with jalapenos and Irish Pork Nachos, house cut chips topped with Ancho-pulled pork, avocado mousse, crème fraîche and jalapenos.

The Social House team has a super-hearty approach to burgers with great beef, with signature recipes like the Smoky BBQ Burger topped with applewood smoked bacon, house made barbecue sauce and smoked provolone, and  the Pesto Burger with basil pesto, mozzarella and tomato.

The Grilled Beef Tenderloin Medallions and the Pulled Pork Tacos are stellar recipes that make The Social House table so continually inviting.

Signature entrees bring everyone back to the supper club table time and again feature incredible recipes that draw upon Texas favorites, and the Southwest’s culinary and cultural influences from Europe, like the Guinness Braised Short Ribs, with garlic mashed potatoes and Guinness au jus;  the Chicken Fried Steak, a 21-day aged cutlet, also with mashed potatoes, mustard greens and stewed tomato sauce;  the Short Rib Pasta, with papperdelle pasta, mushrooms, parsley, cipolini onions, sour cream and blackened seasoning; and Texas Shrimp and Grits, with sautéed shrimp, Tabasco broth, creamy grits and applewood smoked bacon greens.

Generous portions of full-flavor classics like Three Meat Meatloaf, Baby Back Ribs and the Smoky BBQ Burger are the standards making The Social House so popular and busy.

Another wonderful feature of The Social House is the wood-fired oven that bakes Social Pies, with distinctive and popular pizza recipes like the Three Cheese Shrimp Florentine, with sautéed shrimp, spinach, smothered in ricotta, mozzarella and parmesan and the Mexican Chorizo Pizza, with chorizo sausage, smoked tomato chipotle sauce, smothered with cotija, queso blanco and mozzarella.

Texas native Chef Weissert comes to The Social House having led culinary teams with such major brands as PF Chang’s and Wolfgang Puck Fine Dining.  He is keen on incorporating the global flavors into recipes to delight the palate, and enjoys keeping the kitchen moving and flowing as the team prepares just-right creations influenced by a diverse range of cuisines

“I love what we’re doing here, with from-scratch cooking that allows the use of great and fresh ingredients and top flavor content in everything,” says Chef Weissert. “The Supper Pub is a concept that welcomes everyone to an awesome experience of comfort and a good time, and that’s really satisfying for me at each meal.”

Center of the Plate expert Chad Mills and the combined Winn Meat Company and Ben E. Keith Foods team have the privilege of working closely with Chef Weissert to purvey and provide fine proteins and ingredients for the menu at The Social House, to help deliver on the classic elements of a comfortable neighborhood gathering place with satisfying recipes and content from all cuisines and cultures.

The Social House is a refreshing and updated experience of the comfortable and familiar elements of the daily evening meal that is attracting fans and building business from all around North Texas.  The brand communicates a welcoming spirit from all perspectives, and we commend Jonathan Serrano and Chef Michael Weissert for their leadership in creating a new experience of the classic pub that has everyone asking, “What’s for supper at that great place, The Social House?”

www.socialhouseaddison.com

Dodge City, Kansas enjoys a long-standing and legendary image of taking on new challenges and leadership in the West.  Pioneering.  Paving new roads to the good life in the continual building of a growing community.

What Bill and Kim Cunningham, and their son Brent Cunningham, have underway at Mariah Hills Steak & Ale in Dodge City with their leadership in the restaurant industry is well in the city’s tradition of trailblazing with excellence.

Mariah Hills Steak & Ale is a concept the Cunningham family team developed to bring guests to a gorgeous and vista-filled area of Dodge City on the stunning grounds of the Mariah Hills Golf Course. Owned by the City of Dodge City, the course and its club building are on a point surrounded by scenic hills. In partnership with the City to renovate and revitalize this feature of the municipal golf course, Bill, Kim and team created the Steak & Ale to provide a wonderful way to enjoy a culinary tradition for which Dodge City, Kansas is famous: the best in beef.

Mariah Hills Steak & Ale is a comfortable culinary destination nestled on the greens of Mariah Hills Golf Course in Dodge City.

Company Center of the Plate expert Chef Bud Andersen to design a menu that provides a superior experience of top beef, but with affordability and accessibility that would also make coming to the beautiful restaurant and setting appealing on any of the week – not just on special occasions.  The goal is to update the image of a golf club dining destination to make it more of an everyday experience.

Mariah Hills Steak & Ale is surrounded by stunning vistas the golf course on the Kansas prairie.

“We are creating nightly specials, featuring steak, sushi, seafood, with great recipes that everyone craves,” says Bill.  “And we also want to tap into the spirit of what’s going on in the community to make Mariah Hills Steak & Ale a place to celebrate, relax and have fun on a regular basis – not just for super special occasions.”

The menu features some wonderful approaches to beef, with select recipes credited to the inspiration of “Ham’s,” (or Brent Cunningham, with the nickname that he’s also known by).

Mouths are watering for the sandwich menu which includes a classic Philly Cheese Steak Sandwich, with Ham’s secret recipe served with bell peppers and onions on a hoagie roll and topped with melted cheese; a Mariah Hills Steak Sandwich with grilled seasoned sirloin steak, cut on the bias, with caramelized onions and topped with sauce, on a hoagie;  and a Reuben with corned beef brisket, spicy sauerkraut, Swiss cheese and thousand island dressing on rye.

The Mariah Hills signature Grilled Sirloin Salad is a refreshing lighter option with hearty beef:  tender sirloin steak sliced and atop fresh greens with sautéed mushrooms, tomatoes, cucumbers and topped with chunky bleu cheese and coarse black pepper.

Wonderful signature recipes for bone-in steaks, pastas, sandwiches and hearty salads served in a welcoming and comfortable environment are making Mariah Hills Steak & Ale an everyday destination.

The steaks at Mariah Hills are stellar.  The menu features accessible and affordable options, with a 16 oz. Bone–in Ribeye, Choice Filet, Ribeye and Strip selections, and two French Bone Chops.  The Mariah Hills menu also features the classic comfort of Chicken Fried Steak and Salisbury Steak.

The Cunninghams’ innovative goal of making the Mariah Hills Steak & Ale an everyday destination is well on its way to realization with recipes and a menu that appeals to all appetites and occasions.

Paving the way to provide new experiences in dining takes determination, diligence and dedication.  We salute Bill, Kim and Brent Cunningham for their leadership and success in building new traditions in the Dodge City restaurant industry.

Come see Winn Meat Company at Booth 600 at the annual TRA Southwest Foodservice Expo where we’ll be exhibiting at the Dallas Convention Center.

This year’s show promises to be super information-filled and beneficial to the industry, with programs from newsmakers like Chef Paul Qui of Uchiko in Austin – winner of Top Chef Texas 2012 and James Beard Award Winner, Best Chef in the Southwest 2012.  Legendary Chefs Tom Perini and Stephan Pyles will also do a special cooking demonstration on June 25 at 2:15 p.m. to celebrate the 75th anniversary of the annual Texas Restaurant Association convention.

Chef Paul Qui of Uchiko in Austin, also winner of Top Chef Texas 2012, will be a featured presenter on June 25 a 1 p.m. at TRA Southwest Foodservice Expo 2012 in Dallas.

For more details on the programs and seminars, visit www.swfoodexpo.com.

This year’s meeting of the International Association of Culinary Professionals was hosted in New York City, with an exciting focus on The Fashion of Food.

Editors from national and international culinary news outlets hosted panels and discussions and workshops on a variety of facets of the culinary business, studying the ideas and work that is shaping the commercial and creative collision of food, fashion, and media.

An all-star lineup of speakers included chefs Marcus Samuelsson of Red Rooster, Grant Achatz of Alinea, and Dan Barber of Blue Hill; renowned media including Kim Severson of The New York Times, Maile Carpenter of Food Network Magazine, Adam Rapoport of Bon Appétit, and Ruth Reichl of Gourmet fame; acclaimed authors Amanda Hesser, Melissa Clark, and Molly O’Neill; and leading industry professionals Susan Stockton of Food Network Kitchens and Marion Nestle of New York University’s Food Studies and Public Health Program.

And on the last night of the conference, IACP hosted the 2012 Awards for achievements in the industry.  Highlights of the cookbook awards received are:

Cookbook of the Year: “Tasting India” (Author: Christine Manfield; Editor: Allison Cowin; Publisher: Penguin Group Australia)

Cookbook from Chefs and Restaurants: “The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong” (Author: Alan Wong; Publisher: Watermark Publishing)

Cookbook for Children, Youth, and Family: “My Family Table” (Author: John Besh; Editor: Jean Lucas; Publisher: Andrews McMeel)

First Book – The Julia Child Award: “Ancient Grains for Modern Meals” (Author: Maria Speck; Editors: Jenny Wapner & Dawn Yanagihara; Publisher: Ten Speed Press)

One of the amazing honorees was PBS star and author Jacques Pépin, for  Televised Culinary Series: “Essential Pépin” (Host: Jacques Pépin, KQED-TV).

We are delighted to share that one of our premier suppliers, D’Artagnan, donated fine proteins for recipes enjoyed at the awards dinner, cooked by culinary stars such as Chef Pépin, Chef Sara Moulton, and Chef Ming Tsai, to name a few.

D’Artagnan natural and organic meats founder Ariane Daguin (far left) and president Andy Wertheim (far right), pictured with Chef Jacques Pépin and Chef Sara Moulton. D’Artagnan was a generous sponsor of the 34th IACP Awards celebration.

See a complete list of all winners.

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!