CULINARY SHOWCASE
THE ART OF FLAVOR WITH CHEF MARK HOLLEY
RECIPES FROM FEATURED CHEFS
HOUSTON CULINARY DIRECTORY
HOUSTON EDITION 2018
FRENCHY’S NEWCREUZOT ERAIII DISCUSSES CHANGE
F.A.R.M.S.
IS SAVING OUR FARMLANDS BLACK RESTAURANT WEEK
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Contents 08
FRENCHY’S IS COOKING UP SOMETHING NEW Creu zot III d is cu s s es change
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CHEF HOLLEY Pro f ile o f Ch ef Ho ll e y
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24 FEATURED RECIPES
COOKING WITH FLAVOR Featu red Recip es
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HOUSTON CULINARY DIRECTORY B lack Restau ran t W eek 2018 Par ticipan ts
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19 GIVING BACK
PROTECTING OUR FARMLANDS J illian His h aw wo r king to Protect M in o r ity Farm s
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BLACK RESTAURANT WEEK, LLC FOUNDER
WARREN LUCKETT OPERATIONS
FALAYN FERRELL MARKETING
DEREK ROBINSON LEGAL
THE GUESS FIRM, P.L.L.C. EVENTS
LIAH JOHNSON MARK MARTIN PUBLIC RELATIONS
KELLY KING
JORDAN HARRIS DESIGN
FADE MEDIA STAFF WRITERS
JADA F. SMITH
VICTORIA GRAHAM RECIPE CONTRIBUTERS CHEF TIFFANI JANELL CHEF VICKY V. CHEF SHAKTI BAUM HOUSTON BLACK RESTAURANT WEEK 2018 SPONSORS & SUPPORTERS VERIZON MARTELL COCA-COLA GREATER HOUSTON BLACK CHAMBER BB&T ETTA’S KITCHEN BRANWAR WINES FADE MEDIA SHARESPACE BUFFALO SOLDIERS NATIONAL MUSEUM JACK DANIELS HIRAM STYLE
WWW.HO UB RW.CO M
OUR SECRET INGREDIENT ? OUR PEOPLE . WE E M PLOY 9,0 0 0 TE A M M E M B E R S I N TE X A S A N D PA R T S O F NE W ME XICO, OK L AHOMA AND ARK ANSA S . WE ARE YOU R LOC AL C O C A - C O L A B O T T L E R , A N D W E A R E PA S S I O N AT E A B O U T O U R BR ANDS AND SERVING OUR CUSTOMERS AND COMMUNITIES.
EDITORS
LETTER
Friendship & food
We are celebrating our 3rd annual Houston Black Restaurant Week campaign and are still in awe of the love and support of the Houston community. We never envisioned our idea would ignite a Black Culinary Movement that has spanned across the United States into other cities such as Atlanta and Oakland. We will continue our mission of highlighting excellence in the Black Culinary Community around the country as we introduce New Orleans, Philadelphia, Oakland, Los Angeles, and Dallas.
In response to numerous requests to provide a resource to connect communities and businesses throughout the year; we are excited to present you our new Black Culinary Publication. This publication highlights our participants in Black Restaurant Week and includes a full participant directory. It serves as bridge between Black culinary businesses and the Houston Community. Behind every successful venture are people who work behind the scenes to support the vision. There aren’t enough words to express our gratitude to those who have helped us reach our third year. We recognize and honor our
core team of Liah Johnson, Mark Martin, Shakti Baum, and Carol Guess for working with us and believing in the project since 2015. This journey is also a testament to the dedication and work of countless others that have believed in our vision. We send a special thank you to Sonny Jiles for mentoring and guiding three eager entrepreneurs with dreams of conquering the world. We are extremely grateful for the support of our sponsors, Verizon, Coca-Cola, Martell, Greater Houston Black Chamber, BB&T, Etta’s Kitchen, Jack Daniels, Branwar Wines, and Fade Media who have been generous with multiple resources. In closing, we express our heartfelt love for our families who have supported us as we worked countless hours to make this vision a reality. We give the biggest thank you of all to God, for trusting us with his vision and walking by our side on this journey. As you Follow Your Fork these two weeks, remember to make a special toast to: “Food, Family, and Friends!” Cheers, Warren Luckett , Falayn Ferrell, Derek Robinson
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Frenchy’s
IS COOKING UP SOMETHING NEW BY: JADA F. SMITH
“My daddy taught us that things change and you have to roll the dice sometimes, And that’s what we’re doing, in a sense. Rolling the dice.” -Creuzot III When Jessie Hearn told Percy “Frenchy” Creuzot Jr. in 1969 that his fledgling po boy business might fare better as a fried chicken restaurant, Creuzot Jr. put up a fight. Fried chicken wasn’t his dream; he wanted to bring Creole cuisine to the masses. But, after seeing the steady stream of cars that pulled into the Church’s
PERCY “FRENCHY” CREUZOT JR.
Chicken lot a few blocks down the street, Creuzot Jr. used an old recipe and put a New Orleans version of fried chicken on the menu. Similarly, when he noticed that other restaurants along the Scott Street corridor weren’t staying open long enough to meet the demand of hungry club goers looking for a late-night meal, he scrapped the entire concept of “normal business hours” and even the idea of “a good night’s sleep,” keeping the doors open as late as 5 am if he needed, building a loyal clientele that
Frenchy’s Chicken has been family owned and operated since 1969. The company is continuing its legacy of providing Houston creole comfort food. 9
made every tweak and adjustment to his plan worth it. Forty-nine years later, when the store was faced with another critical, yet classic, decision of whether to change or stay the same -- this time in the form of shuttering its flagship location to build a new one on the corner of Scott and E. Alabama -- Percy “King” Creuzot III, the son of that adaptable creature who first started the business, wouldn’t dream of not rising to the challenge. “My daddy taught us that things change and you have to roll the dice sometimes,” Creuzot III said. “And that’s what we’re doing, in a sense. Rolling the dice.” Some say it’s the chicken, or the biscuits, or the red beans and rice, that has kept Frenchy’s on top of Houston’s fried chicken game for so long. While that certainly helps, a major part of Frenchy’s survival over the years has been its ability to gracefully and authentically adapt to change -a lesson that has been passed down from one Creuzot to another. But 2018 is not 1969, and the impending move will test the longevity of those lessons, and whether they can survive in an area that’s got its own plans for change. The Third Ward neighborhood that Frenchy’s flagship location currently resides in has seen an avalanche of change since the days when Creuzot Jr. was roaming around in a VW truck selling oyster loaves and campus specials to the students at Texas Southern University and the University of Houston. New condos abound. A $125 million stadium has gone up. And the community worship center that it shares the block with has grown into a mega church that needs more space 10
for a growing congregation. Next to the erasure of black culture and institutions that has been the result of gentrification in cities like Oakland and Washington, D.C., it’s a wonder that Frenchy’s -- and a number of other establishments on the Scott Street corridor -- hasn’t already been replaced with a dog daycare center and other hallmarks of displacement. But not only has Frenchy’s maintained in the face of rapid development, it’s a testament to the efforts of
“One of the things that we have learned is that you need to give back to the community.” -Creuzot III many community and business leaders who have worked to make sure the business would move only on its own terms. “When Wheeler asked us and said they needed the land to expand their sanctuary, they told us, ‘listen, if you don’t want to let us have the land for whatever reason, we understand and we’re ok with it if you don’t.’,” Creuzot III, said. “But we decided that they do God’s work and who am I to get in God’ way? So the decision was easy for us to make, that we would let them have that property to expand.” After coming to an agreement with Wheeler Avenue -- a deal that has been many years in the making -they have finally begun the relocation process. And it’s only going to
be a few blocks from where it stands now. Frenchy’s will sit on a new lot that serves as an intersection of sorts for the “new” and “old” Third Ward. It is right across from that $125 million TDECU Stadium, facing the sleek METRORail transit line, yet flanked by a small community library and humble homes that reflect the essence of the historic area. One could picture Frenchy’s setting up shop there. A Frenchy’s with more parking spaces and places to sit. And there will be lots of aspects reminiscent from the original as well. “A good consistent product -- that’s one of the lessons learned from my daddy that we’ll be taking with us,” Creuzot III said. “People have the same expectation everytime they come, and the lesson learned is to give as good a product as you can produce. We don’t skimp, we don’t cut down on things.” He also plans to continue the work within the community that has become an integral part of the success of their business operations. “One of the things that we have learned is that you need to give back to the community. That’s something that my daddy always did and always taught us,” he said. “ So the people that stand in those lines and the people that purchase our products, we want to support them in whatever community they’re in or do things in the community that help our customers.” These efforts include an ongoing philanthropic relationship with Texas Southern University, the Urban League, the National Association for the Advancement of Colored People, churches and other organizations
with in-kind food donations. “The mayor has his day in the park and so we give the hot dogs for that,” he said. “Have been for years.” But even outside of the community dealings, the flagship store and the many other Frenchy’s franchises around the city, Percy Creuzot Jr. put in place an operation that reaches far beyond any one specific location. A recent visit to their headquarters in North Houston shows the variety of Frenchy’s dealings. The Frenchy’s Sausage Company was created to produce Chaurice, a Creole hot sausage, for them to sell in the restaurants. Greeted by a giant portrait of Percy Creuzot Jr. and littered with plaques and awards that the company has received over the years, the office space sits on top of a food manufacturing plant that currently produces Creole cooking products for more than 200 businesses. Creuzot III, who worked as a cook and cashier at the flagship location while he was a college student at Texas Southern University, had moved to Michigan and was working at the Ford Motor Company when his dad called and asked him to come home to run the Frenchy’s Sausage Company. At the time it was a passion project for Creuzot Jr., who -- like he did with the po boy -- fell in love with a niche, regional delicacy called the Creole hot sausage that he wanted to bring to the masses. But the business has grown into a full service food distribution company that specializes in items like crawfish etouffee, boudin balls, smoked BBQ links and Creole hot beef patties. King was proud to walk through the facility, lifting the lids of vats and tubs to reveal gallons of savory-smelling spiced rice; racks of spicy boudin; and Frenchy’s Sausage Company-stamped boxes that were packed and ready to go out. The breadth of the company’s operations go far beyond its original intent of selling po boys. And with their history, there’s no way expect the heights it might reach in its future. “We’re going to take recipes with us, and a bright attitude toward something that’s getting ready to change. We’ve been there for 49 years. It can be difficult to imagine what is going to happen when you leave this old place that you’ve been in for 49 years, that people have been coming to for that long,” Creuzot III said. “We certainly hope that people continue to support us and that they don’t get there and say “ahh it’s not the same.”
BY: VICTORIA GRAHAM
HOLLEY Chef Mark
When you are a chef your dream is to own and operate your own restaurant. Being a true restaurateur is always the goal...
If you didn’t take the time to understand who Mark Holley was, you would make the mistake of thinking his story started and stopped with the successful opening and sudden closure of Holley’s Seafood Restaurant and Oyster Bar. Instead, Holley’s was the culmination of over 25 years of culinary excellence in some of Houston’s most respected restaurants. Mark began his culinary career as a sous chef in the famed Brennan’s of Houston. Brennan’s was Mark’s first professional introduction to upscale dining; a concept he would embrace throughout his entire career. While Brennan’s gave Mark his start, it was his time at Commander’s Palace in New Orleans, and more recently, Pesce, which allowed Mark to rise to local celebrity chef status. Rising to one of city’s only Black Executive Chefs (Pesce) was no small
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feat, and would prove instrumental in Mark opening up a restaurant of his own. “When you are a chef your dream is to own and operate your own restaurant. Being a true restaurateur is always the goal,” Mark said as he reflected on his decade’s long love affair with food. This dream became a reality when Holley’s opened in 2014. The upscale seafood spot opened to rave reviews, Afro-fusion seafood creations, and a diverse Midtown location that mirrored the patrons filling Holley’s formal dining room and bar. While it is clear Holley’s was a testament to years of hard work, vision-setting, and execution by Mark and his team, it was also a statement to other Black restaurateurs: follow your personal culinary passion, wherever that may lead you. Mark wants young chefs and restaurateurs
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of color to understand the history our culture brings to the culinary table. As one of Black Restaurant Week’s (BRW) earliest adapters and constant champions of its mission, Mark understands the importance of promoting from within. For Mark, BRW provides a showcase for his culinary prowess, and an outlet for new, emerging chefs and restaurateurs to tap into Houston’s rich Black culinary scene. “I love BRW because we are shining a light on small, Blackowned businesses that might not get the awareness or recognition otherwise,” Mark said. As Mark and Yvonne, his wife and partner of the last ten years, consider their next culinary business move, Mark made it clear he is ready for anything. Time away from the restaurant has allowed Mark the opportunity to be creative again. “I have created concept after concept since Holley’s closure, each one ready to implement should the opportunity present itself.” 14
After three years of Holley’s participating in Black Restaurant Week, Mark is committed to still participating in the 2018 edition, despite Holley’s physical location closing shortly after Hurricane Harvey. When you work as long as Mark has in the kitchen, you learn a lot about food and even more about life. One theme that Mark believes reigns true in both is the need for your passion and purpose to always be in sync. For Mark – his love of food, minority entrepreneurship, and seeing adequate representation in the food space provide the perfect balance of passion and purpose to keep the tasty dishes coming. “My mission in life is to help facilitate the next generation of chefs, especially chefs of color. While we may not always get the recognition, our flavors, spices, and cooking traditions are a part of the very fabric of this country.” For more information about Houston’s Black Restaurant Week, visit www.houbrw.com.
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DRY WHITE WINE
POLKADRAAI CHENIN BLANC/SAUVIGNON BLANC Varietal: 7 0% Chenin Blanc, 30% Sauvignon Blanc Vintage: 2016 Producer: Stellenbosch Hills Size: 6/750 Origin: Stellenbosch, South Afric Star bright with a green undertone. An easy to drink, well balanced blend. The wine is grassy on the nose, but the tropical fruit flavours come through on the palate. Serve chilled.
STELLENBOSCH HILLS CHENIN BLANC Varietal: Chenin Blanc Vintage: 2015 Producer: Stellenbosch Hills Size: 6/750 Origin: Stellenbosch, South Africa Star bright with a slight green hue. An abundance of tropical fruit flavors in particular pineapple, apricot. Mineral characters on the nose. Serve chilled.
SWEET WHITE WINE
ISOLABELLA DELLA CROCE MOSCATO D’ ASTI Varietal: Moscato
Vintage: 2012 Producer: Isolabella della Croce Size: 6/750 Origin: Piedmont, Italy
It is straw-yellow in color with golden reflections. The nose is intense with ripe apples and apricots. The taste is delicate at the beginning with an effervescent and creamy sensation.
RETAIL:
HEB Sienna Plantation 8900 HWY 6 Missouri City, TX 77459
HEB Pearland Business Center 2805 Business Center Dr Pearland, TX 77584
HEB Sugarland - HWY 59 18800 Hwy 59 Sugar Land, TX 77479
Goode’s Liquor 3708 Dowling Street Houston, TX 77004
HEB Pearland Parkway 2712 Pearland Pkwy Pearland, TX 77581
HEB Woodridge 3111 Woodridge, Suite 500 Houston, TX 77087 Posh Liquors 1602 San Jacinto St. Houston, TX 77002
RETAIL:
Premier Wine & Spirits 174 Yale St Houston, TX 77007
RESTAURANTS:
Biga on The Banks 203 S. St Mary’s St, Ste 100, San Antonio, TX 78205 Buffalo Solider National Museum 3816 Caroline St. Houston, TX 77004
RETAIL:
Goode’s Liquor 3708 Dowling Street Houston, TX 77004 HEB Buffalo Speedway 5225 Buffalo Speedway Houston, Texas 77005 HEB Pearland Business Center 2805 Business Center Dr Pearland, TX 77584 HEB Pearland Parkway 2712 Pearland Pkwy Pearland, TX 77581 HEB Scott St. 6102 Scott St. Houston,TX 77021
RESTAURANTS:
Marriott Marquis Houston 1777 Walker St Houston, TX 77010 Ogun Art & Wine 1550 Fry Rd Houston,TX 77084 UnWine on Almeda 4420 Almeda Houston, TX 77004
Chimichurri South American Grill 1660 W Lake Houston Pkwy Kingwood, Texas 77339
Panther Plaza 36190 Owens Rd Prairie View,TX
Hilton Americas 1600 Lamar St. Houston, TX
Veritas 1550 Lake Pointe Pkwy #500 Sugar Land, TX 77478
J.W. Marriott 5150 Westheimer Rd. Houston, Texas 77056
HEB Sienna Plantation 8900 HWY 6 Missouri City, TX 77459 HEB Sugarland 18800 Hwy 59 Sugar Land, TX 77479 HEB Woodridge 3111 Woodridge, Suite 500 Houston, TX 77087 Posh Liquors 1602 San Jacinto St. Houston, TX 77002 Premier Wine & Spirits 174 Yale St Houston, TX 77007
RESTAURANTS:
B’s Wine Bar 8770 Hwy 6, Suite 300 16
Premier Wine & Spirits 174 Yale St Houston, TX 77007
WWW.BRANWARWINES.COM
Phil & Derek’s 1701 Webster Houston, TX 77003
Missouri City, TX 77459 Buffalo Solider National Museum 3816 Caroline St. Houston, TX 77004 Dolce Lounge & Bistro 18039 FM 529 Rd, Ste A Cypress, TX 77433 Fox Hollow 4617 Nett St Houston, TX 77007 Ogun Art & Wine 1550 Fry Rd Houston,TX 77084 Peli Peli Kitchen (PPK) 9090 Katy Frwy, Ste 140 Houston, TX 77024
FINDING YOUR FAVORITE WINES JUST GOT EASIER DOOLHOF SIGNATURE MALBEC Varietal: Malbec
Vintage: 2014 Producer: Doolhof Wine Estate Size: 12/750 Origin: Western Cape, South Africa
Kroger Store Sweetwater 4825 Sweetwater Blvd Sugar Land, TX 77479 Posh Liquors 1207 Prairie St Houston, TX 77002 Specs 2410 Smith Houston, TX 77077 Premier Wine & Spirits 174 Yale St Houston, TX 77007
VAN LOVEREN ‘AFRICAN JAVA’ PINOTAGE
RETAIL:
Varietal: Pinotage
HEB Pearland Business Center 2805 Business Center Dr Pearland, TX 77584
Vintage: 2016 Producer: Van Loveren Vineyards Size: 6/750 Origin: Breede River Valley, South Africa This Pinotage was matured in oak staves for 4 months, and boasts vibrant plum flavors on the palate with roasted coffee beans and a smoky, mocha-java aftertaste. Smooth tannins, a touch of spice and sweet raspberry fruit flavors gives further balance to the wine.
Varietal: Malvasia
Vintage: 2015 Producer: Cascina Gilli Size: 6/750 Origin: Piedmont, Italy The eye is attracted immediately to its mousse, a soft bead of pin-point bubbles, as well as to its appealing purple-tinged, cherry-red hue. The bouquet offers clean-edged wild red forest berry, along with unexpected floral fragrances.
Chimichurri South American Grill 1660 W Lake Houston Parkway Kingwood, TX 77339
Peli Peli Katy 23501 Cinco Ranch Blvd Katy, Tx 77494 Phil & Derek’s 1701 Webster Houston, TX 77003
Ogun Art & Wine 920 Studemont St, Suite 150 Houston, TX 77007
The Cellar Door 829 S. Mason Rd Katy, TX 77450
Peli Peli 110 Vintage Park Houston, TX 77070
UnWine on Almeda 4420 Almeda Houston, TX 77004
Peli Peli Galleria 5085 Westheimer Houston, TX 77056 Spec’s Downtown 2410 Smith Houston, TX 77077
Fox Hollow 4617 Nett St Houston, TX 77007
Spec’s Sugar Land 3335 HWY 6 South Sugar Land, TX 77478
Hubbell and Hudson Bistro 24 Waterway Avenue #125 The Woodlands, TX 77380
RESTAURANTS:
Kitchen 713 4601 Washington Ave, S 130 Houston, TX
HEB SugarLand - HWY 59 18800 Hwy 59 Sugar Land, TX 77479
Bud’s Pitmaster BBQ 1001 Avenida De Las Americas Houston, TX 77010
Off The Vine Bistro 2865 Dulles Missouri City, TX 77459
Posh Liquors Downtown 1207 Prairie St Houston, TX 77002
Cool Runnings 8270 West Bellfort Houston, Texas 77071
HEB Buffalo Speedway 5225 Buffalo Speedway Houston, Texas 77005
HEB Pearland Parkway 2712 Pearland Pkwy. Pearland, TX 77581
Boca 2 7951 Katy Fwy Houston, TX 77024
Premier Wine & Spirits 174 Yale Houston, TX 77007
RETAIL:
Kroger Rosenberg 24401 Brazos Town Crossing Rosenberg,TX 77471 Posh Liquors 1207 Prairie St Houston, TX 77002 Premier Wine & Spirits 174 Yale St Houston, TX 77007
RESTAURANTS:
B’s Wine Bar 8770 Hwy 6, Suite 300 Missouri City, TX 77459
Bar 5015 5015 Almeda Rd Houston, Tx 77004 Dolce Lounge & Bistro 18039 FM 529 Rd, Ste A Cypress, TX 77433 Hubbell and Hudson Bistro 24 Waterway Avenue The Woodlands, TX 77380 The Alley Kat Bar & Lounge 3718 Main St. Houston, TX
Panther Plaza 36190 Owens Rd Prairie View, TX Prospect Park 3100 Fountain View Dr Houston, TX 77057
Panther Plaza 36190 Owens Rd Prairie View, TX
SWEET RED WINE
CASCINA GILLI MALVASIA SPUMANTE
RESTAURANTS:
DRY RED WINE
Intense dark purple with black cherry and eucalyptus to the fore, with elements of fresh mint, fynbos and a touch of sandalwood. The palate shows freshness and youth with juicy fruit, good structure and soft, well integrated tannins.
RETAIL:
UnWine on Almeda 4420 Almeda Houston, TX 77004
FOLLOW US @BRANWARWINES
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COOKING
with flavor RECIPES COMPILED BY:
MARK MARTIN
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Recipe by: Chef Tiffani Jan el l e @chef2t hes tars
CARIBBEAN JERK BBQ SALMON “RIBS” • 1 Half Side of Sockeye Wild Caught Salmon • FIT Brine Jerk Seasoning to Rub • 2 cup Ketchup • 1 cup Dark Brown Sugar • 1 cup Pineapple Juice • 1 tab teaspoon grated ginger • 1/4 cup Liquid Smoke • Olive Oil Cook All Ingredients excluding the Salmon, Jerk Seasoning and Olive Oil on stove top, in saucepan. Reduce by half, set Aside. Rub Half Side of Salmon with FIT Brine Jerk Seasoning. Slice Salmon into 1” wide “ribs”. Sear in large skillet with olive oil. Place on a oiled cooking sheet. Brush with Reduced BBQ Sauce. Finish in oven on 425 for 10 mins. Serve with Vegetables and Starch of Choice.
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Re c i p e by: C h e f S h a kt i B a u m @et ta sh t x
HANDMADE PASTA • 2 cups flour • 1/2 tsp sea salt • 3 large eggs Make a well in the center of the flour, salt, and add the eggs. Commence to mixing’ the eggs, gradually drawing in flour with each stroke. Eventually a stiff dough will form. Knead the pasta dough for 8-10 minutes, until dough is nice and smooth If the dough is too dry, add a 1/2 teaspoon of water. If it is too sticky, sprinkle in a bit more flour. Form dough into disk, cover in plastic and rest for 45 minutes. ROLLING PIN INSTRUCTIONS: If you don’t have a pasta machine, you can use a rolling pin instead. Keep in mind you’ll want to roll it out as thin as humanly possible, as it will plump up considerably once you cook it. Roll each portion of dough out on a well-flour surface and then cut into thin strips. Your noodles will be more rustic, but they’ll still taste amazing. From here, you can either cook your pasta right away (3-4 minutes in boiling water) or dry it for later.
perfect pairing BRAISED OXTAIL
• 5 oxtail cut in 1.5 in pieces • Toss oxtail • 3 T Salt • 2 T Pepper • 2 Onions chopped • 8 stalks green onion chopped
• 5 oz Fresh Thyme • 1/2 c Crushed Garlic • 1 can Tomato.paste • 4 cups Beef stock • 1/2 cup soy • 1 bottleof Guiness
Toss ingredients. Place in baking container and cover tightly with foil. Bake in 250 for 5 hours. Chill overnight in fridge. Remove meat from bone. Chop. Reserve. Serve warm, with homemade pasta for a tasty treat. 21
SAVORY CRAWFISH & CRACKLIN POUND CAKE 1/2 cup of sugar 1stick of butter melted 2 cups corn flour 2cups all purpose flour 1tablespoon of salt 1 tablespoon garlic salt 1/4 tbsp baking powder 1/2 cup of heavy cream 1/2 cup of cold water
6eggs 3/4 cup of drained cooked crawfish tails 1/2 red pepper finely diced 1/3 while onion finely diced 1/4 cup Sliced green onion Large loaf pan 3tbs of cooking oil or melted butter to baste pan. Yes all of this!
Preheat oven to 350 Grease loaf pan with the 3tbs of oil or butter In a large bowl use a mixer to cream together sugar and melted butter. Mix liquids(water and cream) hold to the side Sift in dry ingredients to butter mixture little by little, adding liquid as needed until all dry ingredients are all mixed in. If there is any liquid left over pour the remainder in the bowl and mix in. Incorporate eggs one by one until well mixed Add in crawfish, both onions, and peppers in small amounts. Mix until well incorporated. Pour batter into your well oiled loaf pan. Bake on 350 degrees for 25 min or until toothpick comes out clean. Let cool or eat warm with gravy. CRACKLIN GARNISH: 2 cups cracklin crushed or coarsely blended(*not too fine, not into a powder) Salt-free creole seasoning 4eggs 1/4 cup of water 1/2 cup Butter or high temp fat for pan frying After poundcake has fully cooked and cooled slice into 1 inch thick segments and cut segments into halves on a bias. In a dish mix eggs and water and seasoning to create an egg wash. Take one side of your poundcake and dip into the egg wash and then into the crushed Cracklin’s. In a medium cast-iron skillet melt your oil/butter and let Cracklin’s cook until Crispy on medium low. Serve immediately. 22
Recipe by: Chef V i cky V. @t hafatg irlfoodchronicl es
ETTA’S IS UNIQUE. Etta’s Kitchen is both a pop up kitchen with a popular Sunday brunch located at BAR 5015 and also a unique event & workshop space, located in the heart of Third Ward on Emancipation Avenue. We offer cooking classes as well as event rental options for most occasions.
4212 Emancipation Ave, Houston, TX 77004
W W W. E T TA S H T X . C O M
Here, we stay focused on what’s important. You.
At BB&T, personalized service is one of the things we value most. We understand that to you, simply feeling heard when it comes to your finances is what matters most. That’s why we always take the time to listen and work with you so you can live your best financial life.
Jimmie Jones, Vice President 713-425-0828 | Jimmie.Jones@BBandT.com
Member FDIC. Only deposit products are FDIC insured.
HOUSTON CULINARY DIRECTORY B L ACK RE STAU RANT WE E K 2018 PART ICIPANTS COMPILED BY: LIAH JOHNSON
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RESTAURANT SHOWCASE ALFREDA’S SOUL FOOD 5101 Almeda Road Houston 77004 (713) 528-0020 Cuisine: Soul, Breakfast ALLEY KAT BAR & LOUNGE 3718 Main Street Houston, TX 77002 (713) 874-0722 Cuisine: American BOOGIES CHICAGO STYLE BBQ 1767 Texas Parkway Missouri City, TX 77489 (281) 969-8626 Cuisine: Barbecue B’s WINE BAR 8770 Hwy. 6, Ste 300 Missouri City, Texas 77459 (832) 964-4012 Cuisine: Wine Bar CAFE ABUJA 15015 Westheimer Rd #C Houston, TX 77082 (713) 344-1569 Cuisine: Nigerian DOLCE HOUSTON LOUNGE & BISTRO 18039 FM 529 Rd Ste A Cypress, TX 77433 (832) 427-1526 Cuisine: American ESTHER’S CAJUN CAFE & SOUL FOOD 5204 Yale St Houston, TX 77091 (713) 699-1212 Cuisine: Cajun, Soul 26
ETTA’S LITTLE KITCHEN 5015 Almeda Rd Houston, TX 77004 (713) 522-5015 Cuisine: Brunch, Soul
KULTURE 701 Avenida de las Americas, Ste. A Houston, TX 77010 (713) 528-8561 Cuisine: Soul, Caribbean
FRONT DECK BAR & GRILL 4902 Almeda Rd Houston, TX 77004 (832) 203-5883 Cuisine: American
LUCILLE’S 5512 La Branch St Houston, TX 77004 (713) 568-2505 Cuisine: Soul
GATLIN’S BBQ 3510 Ella Blvd Houston, TX 7701 Tel: (713) 869-4227 (281) 969-8626 Cuisine: Barbecue
MIKKI’S SOUL FOOD W. Bellfort St. #100 Houston, Tx. 77031 (281) 568-5115 Cuisine: Soul
HOUSE OF WINGS 2712 Blodgett St. Houston, Texas 77004 (713) 521-2920 Cuisine: American HOUSTON’S THIS IS IT 2712 Blodgett St. Houston, Texas 77004 (713) 521-2920 Cuisine: Soul KIM’S KITCHEN 4704 Ennis St Houston, Tx 77002 (281) 865-1320 Cuisine: American KITCHEN 713 4601 Washington Ave. #130 Houston, Texas (TX) 77007 (713) 842-7114 Cuisine: Soul
OGUN ART + WINE 920 Studemont St. Ste. 150 Houston, TX 77007 (281) 501-1788 Cuisine: Wine Bar PHIL & DEREK’S RESTAURANT AND JAZZ LOUNGE 1701 Webster Street Houston, Texas 77003 (281) 501-3261 Cuisine: Soul PROSPECT PARK SPORTS BAR 3100 Fountain View Dr Houston, TX 77057 (832) 623-6909 Cuisine: American RAY’S BBQ SHACK 4529 Old Spanish Trail Houston, TX 77021 (713) 748-4227 Cuisine: Barbecue
REGGAE HUT 4814 Almeda Rd Houston, TX 77004 (713) 520-7171 Cuisine: Caribbean
THE FRENCH FRY HOUSE 3221 Ennis Houston, Texas 77004 (713) 497-5860 Cuisine: American
THE TURKEY LEG HUT 4830 Almeda Road Houston, TX (936) 266-0593 Cuisine: Soul, American
SUNSHINE’S VEGETARIAN DELI 3102 Old Spanish Trail Houston, TX 77054 (713) 643-2884 Cuisine: Vegetarian
THE ADDRESS 3333 Raleigh St., Houston, TX 77021 (936) 266-0593 Cuisine: American
TROPICAL SMOOTHIE CAFE, WOODLANDS 19075 I-45 SOUTH, SUITE 116 C Shenandoah, TX Tel: (936) 266-0593 Web: (281) 969-8626 Cuisine: Smoothies, American
EXPERIENCE OUR VARIETY OF WINGS
5836 Martin Luther King Blvd. Houston, Texas 77021 713-747-4345
CULINARY SHOWCASE A LA WILLIE’S CHEESECAKES Willie Holmes alawillies@gmail.com (832) 425-4231 Service: Dessert BEE FIT FOODS Billyssia Pierce Beefitsolutions@yahoo.com (832) 425-9849 Service: Meal Prep BEST OF BOTH WORLDZ Diane & Keeva Walton Bestofbothworlds0313@gmail.com
(832) 598-7856 Service: Catering
BOOGIES CHICAGO STYLE BBQ 1767 Texas Parkway Missouri City, TX 77489 (281) 969-8626 Cuisine: Food Truck C’EST BON SEASONING Pat Louis Pat@cestbonseasonings.com (713) 396-0955 Service: Seasonings CHEF MICHAEL GABRIEL Michael Gabriel chefgabriel@chefmichaelgabriel.com
(832) 267-1756 Service: Catering
CHEF PENRIGHT & CO. Jonathan Penright jonathan.penright@chefpenright.com
(713) 817-1827 Service: Catering, Meal Prep
COOKING WITH A TWIST Deedee Coleman chefdeedee@southerncookinggirlcreations.com (713) 574-9371 Service: Catering 28
COOL RUNNINGS JAMAICAN GRILL “ONDIRUN” Janay Henry info@coolrunningshouston.com (713) 885-5411 Service: Food Truck CRAZY WAFFLE BAR Sinnidra Taylor sinni@crazywafflebar.com (504) 419-2428 Service: Dessert EADEAUX’S CAJUN COCINA Jason Harry eadeauxs@gmail.com (281) 763-8722 Service: Food Truck FLAVAZ PERSONAL CHEF AND CATERING LLC Devown Hines Dmhines22@gmail.com (832) 552-8672 Service: Catering FLEUR DI LICIOUS CATERING Adriane Dixon adriane@fdlcater.com (281) 904-8495 Service: Catering, Food Truck FRENCHYS Percy Creuzot frenchyscreole@yahoo.com (713) 515-6740 Service: Catering GLAZED DONUTS Dalu E. dalu@eatglazed.com 832-951-5596 Service: Dessert GREEN ROOTS KITCHEN Nadia Ahmed nadia@greenrootskitchen.com (832) 435-8181 Service: Vegan, Vegetarian
GREEN VALLEY CAFE Carmen Martin Carmen@greenvalleycafe.com (832) 605-5726 Service: Dessert, Vegan GUMBO XPRESS Jason Wyche GumboXpress@gmail.com (713) 319-8336 Service: Food Truck HEAVENLY KREATIONS Tarethia Osborne tarethia82@gmail.com (832) 527-3984 Service: Dessert HOUSTON SAUCE CO. Courtney Lindsay info@houstonsauceco.com (214) 404-2930 Service: Vegan, Vegetarian J HARVEY’S GRILL Glen & Jocelyn Lewis info@jharveysgrill.com (281) 536-6920 Service: Food Truck JK + CO Javani King javanikingco@gmail.com 832-249-3772 Service: Catering MAX FIT FOODS Max Bozeman info@maxfitfoods.com (832) 253-5652 Service: Meal Prep MIA’S MUNCHABLES Mia Underwood miachrishelle@gmail.com (832) 908-0445 Service: Catering, Vegan
MIKKI’S SOUL FOOD Craig Joseph cjosephjr81@gmail.com 832-455-5343 Service: Catering MIDWEST CONEY CONECTION Andriko Gipson Midwestconey@yahoo.com (832) 523-2973 Service: Food Truck MUDDY WATER CRAWFISH Earl Richard Info@muddywatercrawfish.com (985) 590-4717 Service: Food Truck MY DAINTY CAKES Madelyn Hubbard mydaintycakeshtown@gmail.com (832) 413-3231 Service: Dessert NOT ENOUGH THYME PERSONAL CHEF SERVICES LaToya Larkin
SAUCY NOSH, LLC Lynn Fields lfields@saucynosh.com (832) 861-6674 Service: Food Truck
netpcs@ymail.com (713) 609-3342 Service: Catering NOT JUS DONUTS Andrea Spears njdbake@sbcglobal.net (713) 951-9211 Service: Dessert
SPLENDID LIFE CAKE BAR Meghan Clark splendidlifecakebar@gmail.com (832) 258-5257 Service: Dessert
NUKSY’S CATERING Yolanda Henry chefyo@nuksys.com 281-748-3040 Service: Catering OMG BAKED POTATOES Joseph James omgbakedpotatoes@mail.com (713) 320-4273 Service: Food Truck PHIL AND DEREKS Keenan Williams keenan8080@gmail.com (713) 446-0605 Service: Catering
A PERSONAL TOUCH ON EVERY PLATE
4704 Ennis st. Houston, TX 77002 713-360-7727
WWW.EWCATERINGANDMORE.COM
STUFFED BAKED POTATO FACTORY Michael Moore Moesmagicdust22@yahoo.com 832-719-0016 Service: Catering URFAVCREOLEKITCHEN Chelsea Geegan Urfavcreolechic@gmail.com (713) 305-8793 Service: Food Truck
CIGARS, DRINKS, FOOD, AND FUN
THE FRONT DECK 4902 ALMEDA RD. HOUSTON, TX, 77004 832-203-5883
WWW.FRONTDECK-BAR-GRILL-HOUSTON.COM
B Y J A D A F. S M I T H
PROTECTING OUR FARMLAND
We’re losing 30,000 acres of black land ownership per year due to lack of estate planning Maintaining a farm in 21st century America is not easy for anybody. Climate change threatens crops and optimal growing conditions, consumer demands for organically grown foods requires a shift in operations, and the rapid about-face from being a resource-based economy to an information-based economy has marginalized many rural farmers and ensured that the number of young people who are interested in cultivating careers in the field remain low. But for many black farmers, simply holding on to their land can be the hardest thing. It is estimated that black farmers owned roughly 15 million acres of land in the early 1900s, offering not only physical, but economic sustenance for untold numbers of black families and 31
STATE OF BLACK FARMERS in Texas
A snapshot of Texas Black Farmers portray the alarming need to support our farming community. In 2012, black farmers made up less than 2 percent of America’s farming population, operating just 0.4 percent of the country’s farmland and accounting for 0.2 percent of total agricultural sales.
Percentage of African-American farm operators
.03%
Percentage of land owned by African-American farm operators
60
Average age of African-American farm operators
.01%
0
116
Average size of acres by African-American farm operators compared to 523 acres in all farms.
1-9 10-49 50-179 180-499 500+
Percentage of government assistance to AfricanAmerican operators in Texas
1,000
2,000
3,000
4,000
FARMS BY ECONOMIC SIZE Less than $1,000 $1,000 to $2,499 $2,500 to $4,999
Dollars
3.2%
FARMS BY SIZE Acres
BY THE NUMBERS
$5,000 to $9,999 $10,000 to $24,499 $25,000 to $49,999 $50,000+
0
1,000
2,000
3,000
4,000
SOURCE: CENSUS OF AGRICULTURE DEPARTMENT OF AGRICULTURE
communities. In 1920, there were 925,000 black owned farms, but due to a massive effort to push farmers off their land, there were only 45,000 by 1975. The numbers kept dwindling from there. In 2012, black farmers made up less than 2 percent of America’s farming population, operating just 0.4 percent of the country’s farmland and accounting for 0.2 percent of total agricultural sales. F.A.R.M.S., an organization that advocates for black farmers, says that today, black farmers are losing 30,000 acres of land ownership per year. The United States Department of Agriculture was forced to acknowledge that much of this loss was due to discriminatory practices in its allocation of farm loans and assistance in the landmark case, Pigford v. Glickman, which resulted in what was reportedly the largest federal settlement for civil rights violations. But those payouts still weren’t enough to fully right the wrongs that had been inflicted on generations of black farmers. They are still missing access to many of the basic things that are 32
necessary for farmers to survive and maintain longevity. And that’s where Jillian Hishaw and her F.A.R.M.S. initiative has stepped in. An acronym for Family Agricultural Resource Management Services, the nonprofit organization aims to protect the aging family farmer from abuse by providing legal, education and hunger relief services. In addition to helping them increase revenue and feed food insecure residents in their communities, they provide crucial services like access to direct legal counsel and -- most importantly, Hishaw says -- eldercare and estate planning. Hishaw experienced similar issues in her own family, when her relatives lost farmland due to trusting a dishonest professional, giving her a birdseye view of the dangers that lie in a lack of proper estate planning. She earned a legal masters in agricultural law, held jobs at the USDA and the Environmental Protection Agency, then started F.A.R.M.S. to help families like hers retain their land and to help the aging farming population create plans for succession.
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Aslina Wines is the realization of a dream for South Africa’s first black woman winemaker, Ntsiki Biyela.
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Ask for Aslina at the following locations: Posh Liquors 1207 Prairie St Houston, TX 77002 Premier Wine & Spirits 174 Yale St Houston, TX 77007 B’s Wine Bar 8770 Hwy 6, Suite 300 Missouri City, TX 77459 Ogun Art & Wine 920 Studemont St, Suite 150 Houston, TX 77007 The Cellar Door 829 S. Mason Rd Katy, TX 77450 UnWine on Almeda 4420 Almeda Houston, TX 77004
“We’re losing [30,000 acres of black land ownership per year] due to lack of estate planning,” Hishaw said. “But it’s also foreclosures and tax liens, and of course discrimination. So it’s just various reasons, but the number one reason, I believe, based on my experience, is estate planning. Not having a will and dying without a will creates a lot of problems.”
Hishaw and her crew endeavor to make sure that there are plenty of resources, opportunities and retail markets available to them once they enter the profession. She works to get them into farmers markets, restaurants and grocery stores, and also helps them to link up with hunger relief organizations that can make good use of any excess food crops.
Additionally, the children of some farmers do not want to take on the responsibility of maintaining a working farm, though not knowing, Hishaw says, that there are lots of other options for them out there, from less highmaintenance solar farms to timber farms and even erecting cell towers.
But still, she says, one of the most important aspects of their survival is for communities to support their local farmers.
“There’s several ways to make money without farming the land and being a produce farmer or a livestock farmer,” she said. But, there has been a burgeoning interest amongst millennials and younger generations to get involved with farming, as exhibited by the scholarships that F.A.R.M.S. gives out every year to a child or grandchild of a farmer who is majoring in agricultural science at Tuskegee University.
“Go buy from the farmer’s markets,” she says. “Often times I get questions from people on social media who say, ‘well I don’t buy from the farmer because their price is a little bit higher than at Wal-Mart.’ Well the farmer has a lot of input. They have labor, they have to pay for seed, they have to pay for fertilizer, the land, the taxes. And so a lot of these farmers make very little and they’re barely breaking even, but they do it because they love it, and so having people not to haggle over the price, but to support, is definitely something that I implore everybody to do.” SUPPORT F.A.R.M.S: Visit https://www.30000acres.org/donate to support Hishaw's efforts to support the farming community.
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