by Andrew Chalk
That is what Sabrina Houser has heard on “good authority”. She is with Dry Comal Creek Vineyards and Winery which I used as example when I wrote about non-Texas wine in the Texas wine section of a new Whole Foods Market in the Dallas area. If her source is correct, Whole Foods may be implementing a policy change whereby the Texas wine section will be populated only by Texas wines. California wine sold by Texas wineries will be moved elsewhere. This actually opens up the tantalising possibility of Whole Foods sourcing more Texas wines from more wineries (they could use the winners of our Viognier tasting or our Tempranillo tasting as a crib sheet to start off). Furthermore, it makes Whole Foods a leader in Truth In Labelling regarding Texas wines. Continue reading
by Joey Stewart photos by Joey Stewart
Houston is home to one of the most diverse and multicultural dining scenes in the country. On a recent trip we chose three restaurants that feature Vietnamese, Japanese, and French themes for our readers to try next time they visit the Bayou area. Continue reading
by Steven Doyle
It’s the right of passage for seasons; merging Summer into Fall in a spicy mélange set in a bowl of stewed meat. Chili gives us pause to celebrate, and many do as 8,000 people have qualified internationally to cook at one of two cook offs set in the desert near the Mexican border in Terlingua, Texas.
I wrote up the history of the cook off last week, detailing the highlights that produced the legendary event set in the Chihuahua desert. We just celebrated Terlingua’s 46th cook off in grand style with near perfect weather. The final night a gale-force wind swooped in, but otherwise you couldn’t ask for better weather. Continue reading
by Steven Doyle
The first weekend in November over 10,000 people, fondly referred to as chili-heads, converge onto the tiny former mining town in the Texas desert called Terlingua. Each year at this time the town with a population of no more than a few dozen play host to two of the largest chili cook-offs in the world. That’s right, two.
What first began in 1967 and organized by Texas historian and chili aficionado Wick Fowler and car manufacturer Carroll Shelby as a means to settle a storied feud between two journalists; namely Frank X. Tolbert who wrote for the Dallas Morning News, and a gentleman by the name of H. Allen Smith who wrote a scathing article in Holiday Magazine entitled “Nobody Knows More About Chili Than I Do”. Continue reading
by Joey Stewart
On our quest to seek out the “finer dining” gems along the south Texas coast we present GLOW, the second restaurant reviewed in as many weeks located in the town of Rockport, Texas.
Chef/Owner Karey B. Johnson showcases locally caught seafood in a restored boathouse just off the water in this fishing and vacation town. “Our role at GLOW is to present the ingredients in a simple, elegant way that showcases the essence of the dish. We wouldn’t want to muddle the flavors,” she explains. “They speak for themselves.” Along with über fresh seafood, Karey also brings in meats such as antelope from Broken Arrow Ranch in the Hill Country and local goat for a featured slow-braised cabrito and masa dish. Continue reading