Saturday, February 15, 2014 • Page 1B
Heights resident is all about spirits By Michael Sudhalter michael@theleadernews.com
Heights resident Hailey De La Rosa said many college students think that working in the alcohol industry is a dream come true. But they soon find out that it’s a much tougher job than they’d expect. “I had a mentor tell me that if you’re in it for longer than three years, you’re in it for life,” De La Rosa said. “If you can last and figure it out, it’s not a bad industry to be in.” De La Rosa has climbed the ranks in the industry and is currently the Distillery Specialist for Jim Beam Inc., the
“I switched from wine to whiskey overnight,” De La Rosa said. “Makers Mark has a very special place in my heart.” De La Rosa visits Jim Beam Inc. distilleries in places like Kentucky and Mexico. She said visiting a distillery gives her more appreciation and knowledge for that specific brand. She said one of the new trends is that classic cocktails are making a comeback. “They’re classic for a reason,” De La Rosa said. “They have balance, taste and they’re simple.” De La Rosa, who grew up in Sugar Land and graduated from Southwest Texas State in
second largest spirits company in the world. De La Rosa visits bars and restaurants throughout the South Texas region and evaluates which Jim Beam Inc. brands would fit that establishment’s needs the best. She also coordinates special events for Jim Beam Inc. and works in conjunction with the distributors and sales team. “The job is all about communications,” she said. “We see where the gaps are and help inspire ideas.” De La Rosa began her career working in the wine industry but later became the brand ambassador for Maker’s Mark, a whiskey under the Jim Beam Inc. umbrella.
Leader Nibbles
The Oak Forest owners of Jus’ Mac are planning to open a restaurant called Deep South Eats on West T.C. Jester.
Restaurants set to open The owners of Jus’ Mac on Yale will be opening Deep South Eats on W. T.C. Jester where the vacant Forest Café is currently located. Deep South Eats, which is scheduled to open in late March or early April, will feature fried chicken, as well as an all-day breakfast menu that includes biscuits and waffles. Another specialty will be corn fritters with honey and powdered sugar. Just in time for Valentine’s Day weekend Witchcraft Tavern has a new menu – including new items for brunch – and an updated wine list. Truffle Fries and Candied Waffles? Build your own burgers with pulled pork and provolone? Yes! At Ruggles Green, including their Heights location, couples will get a free dessert on Valentine’s Day. Already have plans? Stop in to Ruggles Green every Tuesday-Saturday after 9 p.m. to try any dessert paired with wine or coffee for $9. Oak Forest Papa Murphy’s pizza store will host a fundraiser for awareness and funds for SIDS research between Feb. 20 and Feb. 26 at the Papa Murphy’s location, 1214 W. 43rd St. Ten percent of the pizza sales will go toward SIDS research, saving lives and helping MBJFS create SIDS prevention kits for local hospitals to give to new parents. It’s true! A Chick-fil-A is going in next to the Whataburger on the Loop between Ella and Durham. No opening date just yet. Two Leader area restaurants, Hughies on 18th and the new Coltivare on White Oak have been added to Eater Houston’s Heatmap as a must eat restaurant in February. El Gran Malo on Ella Blvd. is closing next week because the property has been sold. The casual “gastrocantina” was popular for its margaritas, cocktails, craft beers, tacos and more. – Staff Reports
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(Classic cocktails) are classic for a reason. They have balance, taste, and they’re simple. • Hailey De La Rosa
2004, has lived in the Heights since 2008. “It’s the classic Americana neighborhood,” De La Rosa said. “with all of the accessibility of being in the Loop. It’s Heights resident Hailey De La Rosa is the Distillery Specialist for Jim quaint, while not trying to be Beam Inc. (Photo by Michael Sudhalter) trendy.”
Entree of the Month Dinner Entrée of the month (under $20) – Shrimp and Grits, Poached Gulf Shrimp, Pho Broth, Bacon, Cilantro, Green Onions, Anson Mills Grits at Down House. (Photo by Betsy Denson)
Shrimp & Grits from Down House By Betsy Denson betsy@theleadernews.com
Already a well known dish thanks to reviews like the Zagat nod which called it the “Best Thing We Ate,” Candlelight Plaza’s Selena Crochet also gives “The DownHouse Grits” a big thumbs up. “I am from South Louisiana and I consider myself a connoisseur of Shrimp and Grits,” she said. “If Shrimp and Grits is on the menu, I order. Down House’s Shrimp and Grits have a subtle unique flavor while staying true to the original concept. What sets it apart is the Vietnamese
twist they put on it by using a Pho broth. Also, the bacon and cilantro add a unique Texas flare. I can’t talk about it without craving it.” Down House manager Paddi Thornton said that the dish has been on the menu since November 2012. “It is a twist on a southern classic,” she said. “It is influenced by all the great Vietnamese food we eat in Houston.” Chef Mark Decker agrees with Crochet about the pho broth. “It transforms it from a traditional dish to a dish that draws upon the flavors most everyone has experienced
eating Asian cuisines.” The wild caught shrimp is a factor in the dish’s appeal too as are the grits themselves which come from Anson Mills in South Carolina. Decker, who moved to Down House two years ago from Chez Nous in Humble, has been the head chef since late July. He said that the Shrimp and Grits is definitely one of their top sellers and is available on the lunch, brunch and dinner menus.
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Do you have an appetizer or dinner entrée under $20 that you love? E-mail betsy@theleadernews.com
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Oak Forest man still learning the business of bees
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By Betsy Denson betsy@theleadernews.com
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Oak Forest resident Sean Pessarra said that he has always been an unconventional personality with an interest in agriculture. When he was younger, he had an organic garden and also a small Quail business, breeding the birds and raising their chicks. Now, he has moved from the birds to the bees. His business, Mindful Honey, started off as a hobby but is picking up steam. He specializes in bee removal from people’s houses and then locates the bees to several different apiaries, or bee yards, that he builds See BEES, P. 3B
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Oak Forest resident Sean Pessarra owns Mindful Honey, which specializes in beekeeping and selling honey.
GREENWOOD KING Reaching #1 in the Heights in 2013 713.864.0888 G
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