Shelby's Social Diary

Chefs take on the challenge of cooking in a hotel ballroom

Reginald Martin of Lemond Catering

Photo by Shelby Hodge

It wasn't quite Iron Chef Houston, but the 12 culinary wizards, manning their burners in the ballroom of the Hilton Americas-Houston Wednesday night, were challenged with preparing a five-course feast while diners salivated at adjacent tables.

Chefs, including Lemond Catering's Reginald Martin and Hotel ZaZa's Aaron Neely, arrived late afternoon toting their cooking gear, ingredients of their choosing and hopes of ringing the chimes of the paying customers. By the time the doors opened to the 100 or so guests, the ballroom resonated with kitchen sounds and teased palates with heavenly aromas.

This deliciously interesting evening, benefiting the Youth Development Center, was the brainchild of Linn Energy senior vice president and general counsel Charlene Ripley, a YDC board member, and event planner Sandy Cazemier. Restaurateur Alex Brennan-Martin came on board as emcee and brought along chef Juan Carlos Gonzalez of Bistro Alex. That set the pace and encouraged other chefs, contributing their own food and staff, to participate.

And then came the table purchasers, most of them corporate firms like RBC Richardson Barr, Lock Lord Liddell and Vinson & Elkins. Individuals, including Kathy and Jeff Love, Janiece Longoria and Steve Lasher, stepped up to the plate to raise funds for the Fifth Ward reading program. What better way to entertain friends and clients.

The first-time event, Bon Vivant Houston, is destined to become one of the city's most popular fundraisers, particularly if the chefs in the future participate with the same enthusiasm as that of Wednesday night's crew.

Among the mouth-watering creations: Butternut squash bisque with jumbo lump crab meat from Andrew LaRue of Abuso Catering, New Zealand lamb loin from Brian Robertson of the San Luis Resort in Galveston and braised short ribs with foie gras mashed potatoes, red wine sauce and chanterelle mushroom accompaniment from Philippe Schmit of Philippe Restaurant and Lounge (that French-flavored spot a work in progress). Pesce's popular Mark Holly wowed with his sweet potato soup with tasso and shrimp ravioli, one of several dishes preceding the whole roasted red snapper.

Rounding out the men and women in toques were catering whiz Elizabeth Stone of Stone Kitchen Catering, Michael Pelligrino of Max's Wine Dive Houston, Ruffy Sulaiman and Kyle Dennis of the Hilton Americas-Houston and Clive Berkman, author of Creating Empty Bottle Moments and chef/proprietor of that '80s hot spot Charley's 517.

Jeremy Logan, left, and chef Michael Pelligrino of Max's Wine Dive

Photo by Shelby Hodge

Jeremy Logan, left, and chef Michael Pelligrino of Max's Wine Dive

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there's the rub

Restaurant known for 'new Houston cuisine' now open in Cypress

Courtesy of Jonathan's the Rub

Jonathan's the Rub serves steaks and other dishes.

A restaurant known for its eclectic “new Houston cuisine” has opened in Cypress. The fourth location of Jonathan’s the Rub is now open for dinner in Bridgeland (20215 Bridgeland Creek Parkway).

First announced last year, the new Jonathan’s is located in Village Green, a 70-acre mixed-use development within the 925-acre Bridgeland Central district. The 5,500-square-foot restaurant includes two patios totaling 2,600 square feet, giving the restaurant plenty of room for private dining rooms, a bar area, and indoor-outdoor areas with fire pits and greenery.

“We were looking for the next frontier — a community with a booming population and a clear vision for growth that aligns with our brand,” chef-owner Jonathan Levine said in a statement. “When we discovered Bridgeland and learned it was a Howard Hughes development, we were immediately impressed. With their reputation for developing generational communities, we felt confident that Bridgeland was the right place for our family and for Jonathan’s the Rub.”

Like Jonathan’s three other locations, the menu at Bridgeland is built around Levine’s signature “new Houston cuisine,” a kicked-up take on comfort food that includes everything from lobster tacos and blackened shrimp and grits to Italian American classics and steakhouse fare.

Village Green is also home to H-E-B and restaurants such as Sweet Paris Crêperie & Café and Crust Pizza Co. Austin-based burger joint P. Terry’s will open there next year.

“Jonathan’s the Rub’s arrival in Bridgeland Central brings a distinguished addition to the culinary scene in both the community and northwest Houston,” said Jim Carman, president of the Texas region, for Bridgeland developer Howard Hughes Communities. “We’re proud to partner with exceptional restaurateurs like Chef Jonathan Levine to bring elevated dining experiences that enhance the lifestyle offerings for our residents and neighbors.”

Courtesy of Jonathan's the Rub

Jonathan's the Rub serves steaks and other dishes.