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    In the pros' kitchen

    The 10 biggest food trends of 2013: Expect donuts, exotic meats, beer dessertsand plenty of surprises

    Jodie Eisenhardt
    Jan 16, 2013 | 3:02 pm
    • See more farm-raised and game meats on Houston menus, as Rainbow Lodge has doneso well for years and others have followed suit.
      Rainbow Lodge/Facebook
    • A seemingly endless list of new food trucks continue to open to the delight ofHoustonians who love the often clever, delicious and reasonably-priced farecreated by entrepreneurial chefs.
      Photo by Bethany Quillin
    • Look for more attention to be paid to bread, including housemade artisan breadand bread service like Chef Kevin Naderi offers at Roost.
      Photo by Billy Knox
    • Meatless: Chef Anita Jaisinghani’s Pondicheri brought the concept home in 2012.Shown here, the chef's beet and barley salad
      Pondicheri/Facebook
    • Craft beers are all the rage, nationally as well as locally featuring Houstonbrewers St. Arnolds, Karbach, Buffalo Bayou and Eatzie Boys 8th Wonder Brewery.
      Photo by Darla Guillen

    Trends come and go, with fashion and with food, of course. With Houston’s culinary scene finally receiving national respect, look for the city's chefs to lead the way with their own interpretations of some projected trends for the New Year.

    Researching while considering things I’ve seen and/or hope for, my list might actually be a wish-list as much as anything else, but these are the ones that resonated with me and one that I see already emerging or easily taking hold in Houston.

    Food Trucks

    Not to be deterred by the challenges of operating a food truck in our fair city (which is extremely difficult compared to other cities), a seemingly endless number of new food trucks continue to show up to the delight of Houstonians who love the often clever, delicious and reasonably-priced fare created by entrepreneurial chefs. Serving everything from Filipino, Korean, PB&J, waffles, burgers, grilled cheese and everything in between, there’s no stopping this trend.

    Meatless

    Even hard-core carnivores are becoming hip to “meatless Monday,” not to mention eating kale. Chef Anita Jaisinghani’s Pondicheri brought the concept home in 2012.

    Expect veggies to continue to move front and center with interesting new preparations for everything from root vegetables to the leafy green spigarello. And more vegetarian menu items in general — for everyone.

    Game Meats

    Seen as both a national and a local trend, we will see more farm-raised and wild game like alligator, venison, boar, rabbit, bison, elk on Houston menus, as Rainbow Lodge has done so well for years.

    Donuts

    Yes, we love our Shipleys, but I can’t help but think Houston is ripe for a donut shop the likes of Voodoo Doughnut in Portland, Doughnut Plant in Manhattan or Dough in Brooklyn (not that I’m obsessed with donuts when I’m traveling). Until then, look for donuts to appear on menus everywhere and watch for the Lance Fegan/Lee Ellis team to open their drive-thru donut/fried chicken shop in the Heights near Liberty Kitchen in 2013.

    Popcorn

    Popping up everywhere (pardon the pun), popcorn is at the top of numerous trend lists, for both savory and sweet applications. Apparently popcorn is the new crouton — how bad could that be?

    Smoke

    Used to preserve and as a flavor element beyond the way we typically think of it (i.e., brisket or ribs). Consider vegetables, ice cream and even cocktails to include a smoky element in the coming year.

    Pickling/Fermenting

    Pickling is the baby-step of fermenting, which grows living bacteria. Pickled vegetables have shown up as a stand-alone dish on menus like Down House in the Heights. Foods like kimchi and sauerkraut will continue to expand in popularity due to their unusual meld of umami and sour tastes.

    Bread

    Look for more attention to be paid to bread, including housemade bread and bread service like what Kevin Naderi offers at Roost, with bread especially created by Slow Dough Bread Co. and featuring a choice of spreads. Gluten-free breads should also become more available.

    Smaller Portions/Family-Style Plates

    Diners are seeking ways to try a variety of dishes and share their food while decreasing waste. While some Texans might wince at the thought of smaller portions, I’d encourage an open mind and thusly an appreciative palate.

    Beer

    Craft beers are all the rage, nationally as well as locally, with Houston brewers Saint Arnold, Karbach, Buffalo Bayou and Eatsie Boys 8th Wonder Brewery. The momentum should continue with beer showing up all over menus, including dessert.

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    A New Ernie

    Local TV star fights back from bike accident, loses 60 pounds in dramatic weight battle

    Tyler Rudick
    Feb 3, 2013 | 3:01 pm
    Local TV star fights back from bike accident, loses 60 pounds in dramatic weight battle
    Photo by Clifford Pugh
    Manor of Speaking, Downton Abbey, Jackson Hicks, Helen Mann, Ernie Manouse, Robert Patten, Roseann Rogers

    September 2011 marked the beginning of a rough patch for local public television celeb Ernie Manouse.

    "I was literally laid up for two-and-a-half months after the accident," he says of a bike crash that left him with two broken hands . . . just in time for pledge drive season.

    "All that time wearing pull-on clothes and just laying around . . . really took its toll. I just let myself go."

    "During the recovery, I never really felt much pain. All that time wearing pull-on clothes and just laying around, however, really took its toll. I just let myself go."

    While he's always battled weight issues, Manouse says he noticed how differently he was treated as he became heavier.

    "It was like my energy changed in some way and people could see that. I used to go into a room and everybody would be like, 'Hey, it's Ernie!' But as I got bigger, it was almost like I was invisible. At first, I chalked it up to getting older or having been around long enough that I wasn't as unique to see."

    In the end, Manouse found his weight was affecting not only his health, but his overall mood and outlook.

    Enter, Sean Burks — the Houston personal trainer who Manouse credits with creating a "nearly perfect" program that has helped him shed more than 60 pounds since this past summer.

    "I finally realized you just have to concentrate on these two funny little things called diet and exercise."

    "After trying all the fads through the years, I finally realized you just have to concentrate on these two funny little things called diet and exercise," he laughs, noting how easy Burks' plan was to follow.

    The diet period called for the total elimination of sugar as well white carbs like potatoes, rice and bread. Exercise requirements involved training with Burks for an hour twice a week.

    With his weight once again under control, Manouse has returned to biking in recent months, clocking as many as 14 miles a day.

    "I feel like I have one more period in my life when I can feel young and thin and healthy," he says. "It's great to be actively doing something about it."

    Be sure to check out Manouse's current Downton Abbey talk show, Manor of Speaking, which airs Sundays on ​HoustonPBS at 10 p.m. The station runs episodes of the award-winning series InnerVIEWS with Ernie Manouse throughout the week. See the KUHF Ch. 8 website for details.

    Ernie Manouse, NoH8, December 2012

    Ernie Manouse, NoH8, December 2012
      
    Ernie Manouse Facebook
    Ernie Manouse, NoH8, December 2012
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