Curated Texan
Come for the food. Stay for the camaraderie.
By Jenny Block Photography by Jenny Block
It was like the cocktail party you wish you could host. Fabulous food. Amazing drinks. Chic guests. Inviting décor. A venue to live for. The event is the James Beard Foundation’s Taste America: Houston. This year’s recent event at the Four Seasons Hotel Houston was as delicious as fabulous.
Premier ticket holders were treated to a private reception, which not only meant favorite treats like sushi and caviar served on potato chips but also a private bar hosted by the arts collective Meow Wolf, which is opening its next immersive venue in Houston. They offered yummy, brightly colored drinks, stickers, and the opportunity to sign up for free tickets to the new experience opening on October 31.
Guests holding premier tickets were also granted early entrance (one hour) to the walk-around tasting, which is key. No lines and lots of bites and sips were arranged beautifully. So, after getting our fill at the reception, we slipped into the tasting and were overwhelmed by the impressive chefs and their offerings.
There were two rooms full of delectable bites and the chance to meet some of Houston’s (and Texas’) best cuisine creators.
The delectable offerings included:
Ruchit Harneja from Turner’s Cut
Cherry bonbon: 70% Single Origin Guanaja Chocolate with Morello Cherry Pâte de Fruit and Pop Rocks
James Beard Award Nominee® Emmanuel Chavez from Tatemó
Hoja Santa Ice Cream
James Beard Award Semifinalist® Ope Amosu of ChopnBlok
Agege Sliders: Agege Bread with Nigerian Eggs and Liberian Greens Aïoli
James Beard Award Semifinalist® Dawn Burrell
Seared Marinated Duck Breast with Buckwheat Kinche “Grits” and Berbere-Spiced Cream
James Beard Award Semifinalist® Victoria Elizondo of Cochinita & Co.
Pastel de Maíz Tropical: Masa Cake with Maracuyá Passion Fruit Mousse, Candied Guava Paste, Caramelized Pineapple, and Coconut–Amaranth Tuile
Jonathan Esparza of Toro Toro
Peruvian Ceviche: Red Snapper with Leche de Tigre, Sweet Potato, Canchas, and Morita Chile Oil
Sergio Hidalgo and James Beard Award Nominee® Chris Williams of Late August/LHG served Crudo: Cobia with Turnip Mignonette, Mole Crunch, and Shallots
James Beard Award Winner® Benchawan Jabthong Painter of Street to Kitchen
Nam Prik Noom Sai Oua with Seasonal Vegetables
James Beard Award Winner® and Chef Bootcamp Alum Hugo Ortega from Xochi
offered up Molotes de Platano con Lechon (Slow-Cooked Young Pork-Stuffed Plantain “Torpedoes”)
Jason Ryczek of Little’s Oyster Bar
Grilled Spanish Octopus with Schug and Little’s Pimenton
Erin Smith of Feges BBQ
Brisket Foldie: Smoked Brisket on Bread with Pickles and Barbecue Sauce
Sherman Yeung of Money Cat
Uni Cream Puff: Sea Urchin with Furikake Craquelin, Kaffir Lime Pastry Cream, and Lychee Syrup Glaze
Two of the best savory bites to my mind were the brisket foldie from Feges BBQ. I may have had more than one. And the crudo from Late August/Lucille’s Hospitality Group? I definitely had more than one.
The top dog in sweets was Ruchit Harneja from Turner’s Cut. It was a cherry bonbon. It looked like the most perfect, luscious cherry and was made from 70% Single Origin Guanaja Chocolate with Morello Cherry Pâte de Fruit and Pop Rocks. I had three. O.K. But unlike Melissa McCarthy in Bridesmaids, I did not over-commit. And I swear I asked nicely before including it. They were heavenly perfection, and I have been dreaming about them ever since. The flavor was rich. The textures were a delight. And popping one in my mouth after biting off the chocolate stem left me swooning.
There were all kinds of swag to be had from lovely fans from Hendrick’s Gin to totes from Mijenta Tequila, both of whom were serving us fantabulous cocktails, as was Reyka Vodka. There was wine, a mayonnaise-making contest, and a DJ creating a vibe that was the perfect blend of excitement and chill.
The best part of the night though just might have been the people. There was such an eclectic mix of diverse people and yet we all had one thing in common – a love of all things food and drink!
Keep an eye out for next year’s event. If this year’s is an indication, it’s going to be a knockout. For more information, visit James Beard.
