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    Taste of Carolina

    Star Houston chef celebrates his North Carolina roots with Final Four specials

    Eric Sandler
    Apr 1, 2016 | 10:00 am

    Revival Market chef Ryan Pera is probably too classy to ask a silly question like "If God isn't a Tar Heel, why is the sky Carolina blue?," but he can relate to the sentiment. The Charlotte, NC native graduated from UNC in 1996 with a degree in anthropology.

    Thankfully for fans of his signature black pepper spaghetti at Coltivare, Pera tells CultureMap he discovered during his senior year that he "enjoyed cooking much more than digging in the dirt," which led him to pursue a career in the kitchen.

    With his team in town for the Final Four, Pera has developed three Carolina-inspired specials that will be available this weekend at Revival Market. Of course, they're made from scratch with high-quality, locally-sourced proteins.

    The first is a chicken, egg, and cheese biscuit sandwich inspired by Chapel Hill institution Time Out. "I remember eating way too many of them," Pera says. "A super gut buster that after a night of drinking couldn’t be more perfect. I think all generations of Tar Heels know what you’re talking about when you say Time Out."

    Pera will serve shrimp and grits in homage to legendary Carolina chef Bill Neal, who popularized the dish at Chapel Hill restaurant Crooks Corner. "I never worked for him, but a lot of my bosses did," Pera recalls.

    Carolina-style pulled pork will be available at breakfast on a biscuit or during lunch as a sandwich. Pera seasons the pork with a red chile rub then smokes it over hickory and dresses it with a vinegar sauce just before it's served. He's not too worried about criticism from brisket-loving Texans.

    "We have a nice smoker, but I don’t have a real pit," Pera says. "There’s going to be much better North Carolina barbecue out there, but we’re going to do the best we can to make it match what I remember."

    Just don't expect to see Pera at Revival much this weekend. He's scored tickets to the game and will be cheering on his team in their matchup against Syracuse on Saturday night

    Pulled pork will be available on a biscuit during breakfast.

    Revival Market pulled pork biscuit
      
    Courtesy of Revival Market
    Pulled pork will be available on a biscuit during breakfast.
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    That's Amore!

    Pioneering Mexican chef and chic speakeasy popping up at Houston hotel

    Brianna Griff
    May 23, 2025 | 10:00 am
    Chef Alejandro Ruiz of Casa Oaxaca
    Photo courtesy of Four Seasons Hotel Houston
    Four Seasons Hotel Houston is hosting a two-night pop-up dinner featuring chef Alejandro Ruiz of Casa Oaxaca.

    Houston diners won’t need a passport to explore Mexico’s culinary capital next month. On June 16 and 17, Four Seasons Hotel Houston will host From Oaxaca, With Love, a five-course experience that teams celebrated chef Alejandro Ruiz of Casa Oaxaca with Oaxaca City cocktail bar Sabina Sabe and agave-spirits producer The Lost Explorer.

    The evening begins with Sabina Sabe bartender Mike Prado greeting diners with a cocktail in Bandista, the hotel’s speakeasy bar and lounge. The libations promise to be divine, with Sabine Sabe currently ranked No. 54 Best Bar in North America, and Bandista sitting at No. 59.

    From there, the party moves into a dining room filled with contemporary works supplied by Oaxaca Serrano Contemporary Art Gallery and underscored by live music.

    Ruiz, whose flagship Casa Oaxaca earned a spot in Mexico’s inaugural Michelin Guide, built his reputation by elevating the dishes he learned as a child cooking alongside his mother on the family farm.

    The chef stays close to his roots with recipes crafted using native ingredients such as chiles, corn, insects, and seeds purchased directly from local producers. Ruiz has long been considered an ambassador of the southern Mexican state — his enfrijoladas caused Noma’s famed Chef Rene Redzepi a moment of rapture.

    For his Houston appearance, diners can expect a true taste of Oaxaca: think a mini tostada topped with heirloom chapulines, chicatanas, and gusanos de maguey (grasshoppers, flying ants, and agave worms); red snapper cured in a bright tomatillo-rice-vinegar broth; and a slow-braised short rib finished in a fruit-laced mole.

    Prado will pair each course with cocktails such as the Pimiento Margarita, combining The Lost Explorer Tobalá mezcal with vermouth, peach, pimiento, cinnamon, and lime.

    “It is our great pleasure to welcome chef Alejandro Ruiz and Sabina Sabe to Houston, Texas,” Tom Segesta, Four Seasons Hotel Houston’s general manager, said in a statement. "These dinners, featuring these awarded ambassadors of Oaxacan food and drink, are sure to be enjoyed by our local community and guests from around the world.”

    The pop-up continues the hotel’s ongoing dinner-series format, which has previously spotlighted restaurants ranging from Emeril’s in New Orleans to Employees Only in New York and an Italian-American steakhouse from James Beard Award winner Chris Shepherd.

    From Oaxaca, With Love begins at 7 pm on Monday, June 16, and Tuesday, June 17. Seating is limited, with tickets priced at $250 per person plus tax and gratuity. Each reservation will receive a signed English-language copy of Ruiz’s cookbook The Food of Oaxaca: Recipes and Stories from Mexico's Culinary Capital. Reservations are available via OpenTable.

    Those who wish to linger can book the hotel’s Advance Purchase offer, which discounts room rates by up to 25 percent when reserved three or more days ahead.

    The menu features:

    Starter Trio

    • Mini tostada with heirloom insects
    • Zucchini blossom stuffed with ricotta and roasted banana purée
    • Hoja santa “taco” with quesillo, beans, and wild mushrooms

    Green Aguachile

    • Red snapper cured in tomatillo-rice-vinegar broth, Persian cucumber, red onion, cilantro, ginger-toasted peanuts
    • Cocktail: Pequeño Gigante – Madre Cuishe mezcal, hoja santa, ginger, lime, Oaxacan spices

    Tortilla Soup

    • Tomato-pasilla mixe broth, crispy tortillas, fresh cheese, cream, pork cracklings, mint-celery garnish
    • Cocktail: Pimiento Margarita – Tobalá mezcal, Mistela vermouth, peach, pimiento, cinnamon, lime

    Braised Short Rib

    • Anchamanteles mole, seasonal fruit relish, banana purée, crispy plantain
    • Cocktail: Agave Xerez – The Lost Explorer tequila, Palomino sherry, green apple, pear

    Textures of Oaxacan

    • Chocolate Mousse, sponge cake, ice cream, tuile, passion-fruit jelly, cacao nibs
    • Neat pour of Tobalá mezcal
    • Traditional water-based hot chocolate infused with cacao flower

    Chef Alejandro Ruiz of Casa Oaxaca
      

    Photo courtesy of Four Seasons Hotel Houston

    Four Seasons Hotel Houston is hosting a two-night pop-up dinner featuring chef Alejandro Ruiz of Casa Oaxaca.

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