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    where there's smoke...

    Chris Shepherd's foundation fires up crucial emergency aid for restaurant workers

    Eric Sandler
    Mar 27, 2020 | 1:25 pm

    With thousands of restaurant workers across Houston suddenly unemployed, the need for various forms of financial assistance is bigger than ever before. For restaurant workers people in truly dire circumstances, the Southern Smoke Foundation can help.

    Founded by Chris Shepherd after Hurricane Harvey, the foundation provides emergency cash assistance to people from the hospitality industry who are in crisis. As executive director Kathryn Lott explains, that covers a wide variety of situations.

    “Everything is on a case-by-base basis,” Lott tells CultureMap. “It would always say medical first, instability of vulnerable populations, general homelessness third. That’s how our staff has been evaluating applications.”

    Since the beginning of the coronavirus crisis, Southern Smoke has already distributed over $100,000 to people in need. Now that Lott has started to grow her team of case evaluators, the foundation is able to get money to people in as little as 24 hours.

    ‘Because we’re already a crisis relief organization, we have those capabilities to expedite [distributions].” she says. “We know time is of the essence when people are in crisis.”

    The individual stories are harrowing: a person who is HIV-positive and couldn’t afford medication, a mother who was sleeping in her car with a daughter, a family in Florida facing eviction because both parents worked at restaurants that were forced to close.

    “Because of the nature of this business, many people live shift to shift; even paycheck to paycheck is sort of a luxury,” Lott says. “They don’t have two weeks to hold out for another paycheck. Tomorrow’s shift pays for the car note and the next two shifts pay for rent, the next for groceries. That’s sort of how this system works.”

    Thankfully, donors are responding at all levels. Tito’s Vodka announced that Southern Smoke would be one of four charities to split a $1,000,000 donation; Lott isn’t saying exactly how much the foundation received from Tito’s but does acknowledge it was “very generous.”

    In addition, both the Houston Texans Foundation and whiskey producer Angel’s Envy have contributed $50,000 each. A partnership with the Restaurant Workers’ Community Foundation has also brought in significant funds.

    Still, the need for assistance is great. So far, Southern Smoke has received over 3,500 applications in the last two weeks. During the three months after Hurricane Harvey, the organization received fewer than 200. Part of the difficulty stems from the inability to predict how long the crisis will last.

    “I don’t know what this looks like in the long term,” Lott says. “We have no idea how bad things are going to get. It’s a balancing act with being very responsible with our donor dollars and meeting the needs of people who are in true crisis right now.”

    The Southern Smoke Foundation is responding to the coronavirus pandemic.

    Southern Smoke 2019 Chris Shepherd check presentation
    Photo by Emily Jaschke
    The Southern Smoke Foundation is responding to the coronavirus pandemic.
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    firing up Montrose

    New Houston seafood restaurant adds live-fire flair to Japanese flavors

    Eric Sandler
    Dec 3, 2025 | 10:02 am
    Casa Kenji restaurant
    Photo by Becca Wright
    Spanish sea bass, scallop crudo, nigiri, bluefin binchotan, and bluefin crudo.

    An ambitious new seafood restaurant is coming to Montrose next week. Casa Kenji will open on Tuesday, December 9.

    Located in the former Andiron space (3201 Allen Pkwy), Casa Kenji is the first Houston project for New Orleans restaurateur Malachi DuPre, a former LSU standout who played briefly in the NFL before establishing Kenji and Kenji Kazoku restaurants in New Orleans. Together with former LSU teammate John “B-John” Ballis and Houston chef Bigler “Biggie” Cruz, Casa Kenji will blend Latin and Japanese influences while also incorporating live-fire elements into the restaurant’s dishes. Cruz, whose resume includes a lengthy stint at Uchi as well as working at critically acclaimed Houston seafood restaurant Golfstrømmen, tells CultureMap that Casa Kenji’s approach is the first time he can be himself in the kitchen.

    “My perfect restaurant was always based on the live fire and sushi combination,” Cruz says. “My mom cooked with wood for my entire life. The live fire creates completely different flavors. The smoky flavors, the sear from the charcoal — they create a different type of memory for me.”

    The use of live fire techniques will permeate Casa Kenji’s menus in ways both big and small. For example, diners will be able to feast on prawns grilled directly on charcoal and served with yuzu chili garlic, or savor lightly seared Japanese wagyu tataki paired with mushrooms. Even raw dishes will benefit from the restaurant’s wood-burning grill and stove.

    “Every vegetable we peel, we make into an ash that’s a topping for the dishes. It adds a different layer of flavor,” Cruz says. Look for it in the scallop aguachile, among others.

    Even vegetables get a smoky component, as in a cabbage dish that’s braised with dashi and soy sauce before being roasted and served with an onion soubise that Cruz says he developed based on techniques he learned from Golfstrømmen chef Christopher Haatuft.

    “It’s rich, super savory, with smoky layers, and you get brightness from the shiso gremolata. I think it will be a signature dish for us,” the chef says.

    One change to the interior is the addition of a six-seat omakase counter that looks into the kitchen. Cruz promises those diners will have an even more elevated experience than the restaurant’s regular menu, including ingredients such as Japanese wagyu and premium fish flown in from Tokyo’s Toyosu fish market.

    Beyond its cuisine, Casa Kenji hopes to stand out with its spacious outdoor patio. Since very few Japanese-inspired restaurants in Houston offer outdoor seating, it should appeal to diners who want a little vitamin D along with their tuna crudo.

    “We’re proud to showcase the craft and creativity that defines Casa Kenji,” co-founders Cruz, Ballis, and DuPre said in a statement. “With chef Bigler Cruz at the helm — blending live-fire technique with the discipline of Japanese tradition — we’re equally honored and excited to share a unique concept that is truly rooted in passion, culture, and community.”

    Casa Kenji will be open for dinner Tuesday through Sunday beginning at 4 pm. Reservations are available on Resy.

    Casa Kenji restaurant

    Photo by Becca Wright

    Spanish sea bass, scallop crudo, nigiri, bluefin binchotan, and bluefin crudo.

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