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    Special Meals

    Peace, love, and gourmet food: Collaborative dinners are all the rage in Houston

    Ruthie Miller
    Mar 26, 2011 | 1:30 am
    • A collaborative dinner is a veritable Foodstock for chefs and diners alike:Peace, love and gourmet food.
    • Pastry chef Rebecca Masson adds a little philanthropy to the concept. Every fewmonths, Masson corrals an impressive array of culinary talents for acollaborative charity dinner.
      Courtesy photo
    • Red snapper crudo from Seth Siegel-Gardner and Justin Yu at last year's JustAugust Project
      Photo by Ruthie Johnson Miller
    • A fantastically rich Forest mushroom shooter with soy from David Coffman ofBenjy's at a collaborative vegan dinner
      Photo by Ruthie Johnson Miller
    • Seth Siegel-Gardner collaborates with Manabu Horiuchi in the Kata Robata kitchenthese days to fantastic results.
      Photo by Ruthie Johnson Miller
    • Van Weldon of Wood Duck Farm brings in guest chefs to create fabu-freshcollaborative dinners.
      Facebook

    There’s something in the air around Houston these days, and it’s not just ragweed. It’s the spirit of culinary camaraderie and collaboration in the form of a special kind of meal.

    I’m talking about collaborative dinners — creative, multi-course meals featuring a variety of contributors: Chefs, pastry chefs, sommeliers, mixologists, baristas, and distributors. What’s so great about them? It’s simple — the kitchens sing with jaw-droppingly creative dishes and drinks, and the diners benefit from the good-natured culinary one-upmanship.

    Collaborative dinners are not a new concept, per se, but rose sharply in popularity last year. There was the Lazy Summer Repast featuring chefs from Chez Roux, Bootsie’s, and the Just 8 Project. Shortly after that came the 10/10/10 dinner: 10 courses and 10 drink pairings from Seth Siegel-Gardner, Justin Yu, and David Buehrer at Paulie’s. Beaver’s once offered a vegan dinner, and more recently teamed up with Petrol Station on a few offerings. And dozens of other places are getting in on the action. It’s a veritable Foodstock for chefs and diners alike: Peace, love, and gourmet food.

    Justin Yu, a pioneer at last year’s Just August Project, says that “Chefs and collaborators really bring it during these dinners. You'll probably see a lot of food chefs might be afraid to do in their own restaurants, or can't do because of price.” Yu is set to offer his own collaborative dinner this weekend. The food will be inspired from his recent apprenticeships in Denmark, France, and Belgium, while the brews will be selected by Justin Vann, Central Market’s beer and wine manager.

    Carlos Rodriguez, concept chef at Vic & Anthony’s, likes to design deliciously decadent meals in collaboration with various regional breweries. Over the past few months, he’s spearheaded dinners with Stone Brewing, Brew Dog, and Lefthand Brewing, and oftentimes includes guest chefs like Ryan Hildebrand and Rebecca Masson.

    The affable Rodriguez loves the challenge of designing an innovative menu with new flavors. He also says that the dinners are “a great way to draw new people to our venue, people that might not otherwise come in. Plus, they give me a great chance to learn from chefs that have different styles and use different techniques.” You’ll certainly want to check out Rodriguez's next beer event, an uber-enticing April 8th dinner featuring Real Ale Brewing.

    Pastry chef Rebecca Masson adds a little philanthropy to the concept. Every few months Masson corrals an impressive array of culinary talents for a collaborative charity dinner. The next event — on April 10 — is a seven-course doozy with Seth Siegal-Gardner (Kata Robata), Ryan Pera (Revival Market), Matt Marcus (Eatsie Boys), Jason Gould (Cyclone Anaya’s), Philip Speer (Uchi/Uchiko), Chris Leung (Bootsie’s), and Masson herself. A few tickets are still available — the $75 includes a donation to Lucky Dog Rescue.

    Masson has multiple reasons for organizing these dinners: “First of all, I love being able to give back. Lucky Dog has an incredible mission — I wish I could adopt all of their dogs, but I can’t. So I do the next best thing and help them raise the funds they need. Second, I love working with the different chefs. It's hard for us to hang out because we’re all so busy. So it's super fun to be in the kitchen together.” Their love and laughter, combined with their serious kitchen expertise, makes for some incredibly harmonious dishes.

    Even Van Weldon, the plucky owner of Wood Duck Farm, has been bringing in guest chefs — like Justin Basye, L.J. Wiley, Justin Yu, and Seth Siegel-Gardner — to create fabu-fresh collaborative dinners. Meals are held right there on the farm using all of the fantastic local bounty, and often include a hay ride to boot! The next dinner is slated for April 2, with Jon Buchanan of Trevisio.

    Ready to experience the peace, love, and gourmet food for yourself? There are still seats available at most of the dinners mentioned above — or follow your favorite chefs and restaurants on Twitter for their latest announcements. At around $75-$85 per person, these meals usually don't come cheap, but they offer a fun, fantastical, once-in-a-lifetime culinary experience.

    Just another reason to love that air in Houston.

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    news/restaurants-bars

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    Chris Cusack explains

    Houston bar owner speaks out about surprise arrest for health code violations

    Eric Sandler
    May 11, 2026 | 3:50 pm
    Chris Cusack
    Photo by Sergio Trevino
    Chris Cusack owns two locations of Betelgeuse Betelgeuse.

    Certainly one of the most unusual interactions between a restaurant and City of Houston officials took place on Wednesday, May 6 when Betelgeuse Betelgeuse owner Chris Cusack was arrested for health code violations at his location on Washington Avenue.

    News of the arrest spread quickly across social media over the weekend. Now, Cusack is ready to tell his side of the story.

    Cusack, whose time operating restaurants in Houston goes back more than 15 years to Down House and its affiliated restaurants such as Hunky Dory and D&T Drive Inn, tells CultureMap the problem began on Monday, May 4 when a health department inspector came to Betelgeuse Betelgeuse and asked to see the restaurant’s grease trap.

    The only problem is that location has never had a grease trap. Prior to becoming Betelgeuse Betelgeuse, it was Liberty Station, a pioneering bar in Houston’s craft beer and craft cocktail scenes. In the early days, Betelgeuse served food from a food truck. More recently, it prepares its food next door at The Bell and Crane. Cusack acknowledges he didn’t share this information with the inspector.

    “Usually I’m a charmer with the health department, but I was a little defensive. She kept asking me. I said, ‘ma’am, we don’t make food here,’” he explains. “The tone wasn’t my finest moment, but there was no name calling or anything like that. She said, ‘where does the food come from?’ I said, ‘it doesn’t matter where it comes from. It’s produced in a commercial kitchen.’”

    Cusack says he knew there would be a follow up, but he was shocked when the inspector returned two days later with more colleagues from the health department, TABC inspectors, and Houston Police Department officers.

    “I got somewhere between 21 and 25 citations,” Cusack says about the return visit. He got dinged for everything from graffiti in the bathroom to a missing Harris County tax stamp on the photo booth he leases from a vendor (it has both State of Texas and City of Houston stamps, Cusack says).

    One inspector told Cusack he needed a food dealer’s permit. He showed the inspector that a food dealer’s permit had been issued for the restaurant's address under the former food truck’s LLC but not to the LLC that operates Betelgeuse Betelgeuse. Cusack says he had renewed the food truck’s permit in March, but that wasn’t good enough for the inspector. In Cusack’s telling, he was arrested for not having the permit, since it was also flagged as missing in an inspection from October 2025. He's the only person he knows who has ever been arrested for a misdemeanor violation of the health code.

    Cusack says he spent 21 hours in the Harris County Jail. When he got out, he says he was contacted by a more senior official within the Health Department. Once Cusack confirmed he owned both LLCs, he was told he could reopen. Both locations of Betelgeuse Betelgeuse have been operating normally since Friday, May 8.

    Cusack maintains he never knew about the October 2025 inspection, which is why he renewed the food dealer’s permit for the food truck’s LLC rather than applying for one under Betelgeuse Betelgeuse’s LLC. “There’s no paper trail that shows I was given this information,” he says. “I did not get the email [from the Health Department].”

    As for why things got so out of hand, Cusack theorizes he was a victim of Houston Mayor John Whitemire’s crack down on “reckless behavior” on Washington Avenue and stepped up enforcement on bars generally that led to the temporary closure of near northside cocktail bar Rabbit’s Got the Gun.

    Cusack says he’s a “huge supporter” of efforts to reduce crimes like street racing, drug dealing, and sex trafficking along Washington and in its surrounding neighborhoods. Still, he feels targeting by the city for being impolite to a health inspector.

    He plans to fight both the arrest and the citations in court. “I want the charges dropped, and I want it expunged completely from my record. That’s the first thing, and I’m going to try very hard to do it,” he says.

    “That’s going to end up costing thousands of dollars just to deal with the sheer volume,” he adds.

    CultureMap contacted Mayor Whitmire’s office. A representative said the mayor was not aware of the situation and has no comment on an open investigation.

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