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    New Year, New Takeout

    How this tasty Houston company takes the stress out of mealtimes

    CultureMap Create
    Jan 29, 2018 | 12:36 pm

    January is a terrific time for personal renewal, and often that includes shedding unwanted pounds and adopting a healthier lifestyle. Sound good? Of course it does. Sound realistic? It can be, especially if you hire out the daunting task of cooking and meal prep to someone who knows exactly what they're doing.

    Since 1995, Patti Ramsey has been helping Houstonians with discerning tastes enjoy healthy lifestyle cuisine through her company, Epicurean Group.

    The full-service catering company — the longest continually operating healthy take-out and delivery service in the city — prepares great-tasting, fresh, and healthy meals and then delivers them to your home or holds them for you to pick up. The menus are changed weekly and include breakfasts, lunches, dinners, and à la carte selections.

    But it gets better: Each week's menu is well under 30 percent fat, high in fiber, and seasoned to perfection. There are vegetarian, heart-healthy, and low-carb options, too.

    To help make sure you're filling up on the right kinds of food, each menu also contains three to five servings of fruits and vegetables. The meals are ready to eat right out of the box or after some simple re-heating, meaning that even the busiest among us can make time for happy bellies — and that includes families. Imagine the daily stress of what to fix for dinner: gone.

    If you're only chowing down on a few Epicurean Group meals a week, the company still has your back with other suggested options, to ensure you only consume either 1,200 or 1,800 calories per day.

    Need to feed a crowd? Epicurean Group also provides full-service catering, covering everything from the food and beverage to the staffing, space rental, and entertainment. If you thought they made your day-to-day life easier, then just wait until you experience their luncheons, boxed lunches, cocktail parties, dinner parties, or receptions.

    Browse the available meals at Epicurean Group's website, then make sure to have your orders in by 10 am Friday morning. That next Monday morning, either swing by Epicurean Group's office in River Oaks off Memorial or await delivery to your door. It could not be easier to eat better in 2018, and your taste buds will agree.

    Herbed chicken paillard and grilled vegetable napoleon with fresh pomodoro sauce, served with orzo pasta.

    Epicurean kebabs takeout
    Photo courtesy of Epicurean Group
    Herbed chicken paillard and grilled vegetable napoleon with fresh pomodoro sauce, served with orzo pasta.
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    truffle masters recap

    Street corn shines at Houston's truffle-powered chef competition

    Eric Sandler
    Mar 12, 2026 | 5:32 pm
    Truffle Masters 2026
    Photo by Daniel Ortiz
    Marcus Benedict, Daniella Johner, and chef Luis Roger of MAD and BCN.

    One of Houston’s top Mexican restaurants took the top prize at this year’s Truffle Masters competition. Victoria Elizondo, chef-owner of Cochinita & Co., bested 24 other Houston chefs with Elotitos, corn brushed with chiltepin aioli, dusted with seven chile spice, and finished with shaved truffles and Parmesan.

    “The team killed it last night,” Elizondo wrote on Instagram. “We won 1st place at @thetrufflemasters all while having fun and cooking with love! Food doesn’t need to be fancy, it just needs to be made with corazón!”

    The attention couldn’t have come at a better time. As CultureMap reported last month, Cochinita & Co. is currently in the process of opening a second location in Lindale Park. Customers can invest in the project via the NuMarket platform in exchange for credits at the restaurant.

    Second prize went to Camaraderie in the Heights for its black sesame and black truffle gelato, while Cocody, a French restaurant in River Oaks, took third place for its truffle-shaped Lollys Persillade Escargot Cromesquis, essentially an escargot lollypop with with black truffle and quail egg in the middle.

    Montrose sushi restaurant Soto won People’s Choice with its Engawa fin muscle with truffle balsamic unagi sauce, kizami, and chocolate black truffle masago arare. Aniket Bhingare, a bartender at Michelin-starred restaurant Musaafer, won the cocktail competition with his Pour Me a Slice, made with truffle and herb-infused and a clarified mix of roma tomatoes, fresh basil, oregano, basil, and truffle oil.

    Other standout dishes included a Yukon Gold potato with truffle brown butter from Michelin-recognized sushi restaurant Hidden Omakase, truffle s’mores from Israeli-inspired steakhouse Doris Metropolitan, beef tartare and truffle ice cream from fine dining sushi restaurant Katami, and Credence’s truffle duck sausage with plums and truffles. Maximo, a Mexican restaurant in West U., maximized (sorry) its truffle usage with a Cachetada de Barbacoa Taco, made with nixtamalized truffle tortilla, truffle-braised barbacoa, and sottocenere al tartufo cheese with black garlic-habanero salsa

    More than 350 attended the sold-out affair, which took place at the Astorian events space in Sawyer Yards. The judging panel include both media members (such as this author) and hospitality pros. A portion of proceeds will be donated to the KNOWAutism Foundation.

    Truffle Masters 2026

    Photo by Daniel Ortiz

    Marcus Benedict, Daniella Johner, and chef Luis Roger of MAD and BCN.

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