Help fight MS

Celeb chef-fueled fundraiser boasts beer bash and barbecue blowout

Chris Shepherd, Kevin Floyd, and the rest of the Underbelly crew are giving Houstonians a chance to support the fight against multiple sclerosis in two different ways — one for fans of smoked meat and one for fans of craft beer.

For those who love barbecue (and have more disposable income), consider purchasing a ticket to Southern Smoke, which takes place October 22. Now in its third year, the barbecue-themed affair will once again see top chefs from out of town join forces with some of Houston’s most accomplished chefs for an ultra-meaty tasting event.

Pitmasters Aaron Franklin and Rodney Scott — essentially the kings of Texas brisket and Carolina whole hog barbecue, respectively — headline the event.

Judging by the lines for their signature dishes at the two previous Southern Smokes, their presence might be enough to draw Houstonians to the party, but Shepherd stacks the deck by inviting a few of his fellow James Beard Award winners to participate: This year’s roster sees the return of Ashley Christensen, who owns six concepts in Raleigh, North Carolina, along with three newcomers: New Orleans celebrity chef John Besh, who will open a restaurant in Houston called Eunice later this year, and Mike Lata and Jason Stanhope, the chef-owner and executive-chef of FIG in Charleston. Attendees will also enjoy dishes from the HOUBBQ Collective, a group of chefs that includes Shepherd, Justin Yu (Better Luck Tomorrow, Theodore Rex), Seth Siegel Gardner and Terrence Gallivan of The Pass & Provisions, and Ryan Pera (Agricole Hospitality).

Southern Smoke has also enhanced its VIP experience. Hay Merchant and Blacksmith will serve as VIP lounges with premium wines and cocktails from sponsor Knob Creek. In addition, 20 super-VIPs will get to take a culinary tour of Houston with the participating chefs in luxury SUVs provided by event sponsor Lexus.

Tickets for the event go on sale Monday, August 7. Prices are $200 for general admission, $350 for VIP, and $1,000 for Super VIP. Not cheap, but the event aims to raise at least $300,000 for the National MS Society.

For people on more of a beer budget buy want to give back, well, Shepherd and Floyd have just the solution: you can purchase a brew they developed with Saint Arnold called Gordon’s TerraForm. Based on Saint Arnold’s seasonal Oktoberfest, the beer has been transformed thanks to being aged for 10 months in red wine barrels and given secondary fermentation with brettanomyces, a type of wild yeast.

“The beer no longer has its malt forward backbone,” Saint Arnold brewer Aaron Inkrott told CultureMap in an email. “The brett has dried the beer out further, allowing rich, dried fruit, with some funk, and the red wine barrel carrying the finish.”

As for the other part of the beer’s name, “Gordon” refers to Grant Gordon, the former Tony’s executive chef who passed away suddenly shortly after his MS diagnosis; 100-percent of proceeds from Gordon’s TerraForm will benefit the Grant Gordon Foundation, which educates patients and their families on the chemical effects of MS on the brain that alter one’s mental health. Currently, the foundation is supporting a study at Harvard University that seeks to identify suicide risk factors in MS patients.

Hay Merchant will debut Gordon’s TerraForm on August 9 at event that features food specials from Shepherd and Saint Arnold chef Ryan Savoie. Saint Arnold will debut the beer on August 11 as part of its weekly pint night. A companion beer called Gordon’s TerroirForm, which is undergoing fruit refermentation with Texas Mustang grapes, will debut in November.

“In Houston’s food and beverage scene, we step up for each other, especially when it matters most,” said Floyd in a statement. “Grant was a friend and a culinary master. If we can do anything to make sure another person doesn’t go through what he did, then we’ve done our job.”

Gordon's TerraForm will debut at Hay Merchant next week.

Saint Arnold Hay Merchant Terraform Grant Gordon

Courtesy image

Gordon's TerraForm will debut at Hay Merchant next week.

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One Day Only

Chef of Michelin-starred Texas BBQ joint pops up at Houston crawfish favorite

Photo by Quit Nguyen

Join Lucas McKinney for a crawfish pop-up this Sunday, May 17.

The pitmaster behind one of Texas’ Michelin-starred barbecue joints will be in Houston for a one-day-only crawfish boil. Evan LeRoy, chef and co-owner of Austin’s LeRoy and Lewis Barbecue, will be at Josephine’s this Sunday, May 17 from 2-6 pm.

Part of the restaurant’s Backyard Boil pop-up series, LeRoy and Josephine’s executive chef Lucas McKinney have collaborated on a four dishes that will be served at the pop-up, which will take place on Josephine’s patio. They are:

Smoked Crawfish Boil Sausage on a Stick: andouille flavored pork sausage with crawfish, corn, and potatoes
Brisket and Cheddar Croquettes: Chopped brisket and cheddar cheese in a creamy bechamel. Scooped, breaded in panko, and fried til crispy
Oysters on the Half Shell: Pickled Onion Mignonette, Smoked Jalapeno Salsa, Kimchi Elote
Smoked Salsa Macha with Beef Tallow: Guajillo, ancho, and arbol chiles, lime, soy, garlic, onion, pepitas, and pecans

The pop-up is part of LeRoy’s tour for his new book, New School Barbecue: Recipes for Next-Level Smoking and Grilling, which he co-wrote with Texas Monthly restaurant critic Paula Forbes. Released this week, the book contains almost 100 recipes for mains, sides, and desserts.

LeRoy & Lewis Evan Leroy ATX Evan LeRoy is coming to Houston this weekend. Photo by Briana Balducci

“Lucas asked me to participate in a crawfish boil this year, and it happened to line up with the release of the book, so I said yes,” LeRoy tells CultureMap. “The event format centers around a crawfish boil, along with some fried items and oysters, so it doesn't necessarily reflect the recipes in the book. Instead, we decided to bring a few dishes we’ve been working on over the past year or so, including the brisket and cheddar croquettes — which will definitely make it into my next cookbook.”

McKinney has already hosted pop-ups with the likes of ChòpnBlọk chef-owner Ope Amosu and Mike Pham of Trill Burgers.

“With these crawfish boils, I want each chef to bring their own perspective and let the menu reflect their personal style of cooking,” McKinney adds. “Events like this are really centered around community, collaboration, and introducing something fresh and exciting to Houston each time.”

LeRoy and Lewis has earned wide acclaim for its “new school” barbecue. In addition to being one of only four Texas barbecue joints to hold a Michelin star, it ranked No. 2 on Texas Monthly’s list of the state’s 50 best barbecue joints. McKinney began patronizing the restaurant when his friend, pitmaster Cole Parkman, worked there.

“It’s incredibly good,” McKinney says. “Eating there feels like they’re telling you, ‘I know you think you like brisket, but this is what you should really like.’ I really respect that they’ve planted their feet firmly in the ground and committed to doing things differently. It all makes so much sense — and it’s delicious.”

Reservations (free) are required to attend the Backyard Boil at Josephine’s; both 2 pm and 4 pm seatings are available. Attendees will purchase food and drinks a la carte. Josephine’s regular menu will not be available at the pop-up. Copies of New School Barbecue will also be available for purchase.

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