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    Bigger, Better Southern Smoke

    Chris Shepherd’s first food festival since 2019 goes all out with all-star, 3-day bash

    Eric Sandler
    Apr 11, 2022 | 9:29 am
    Southern Smoke 2019 Chris Shepherd check presentation
    The Southern Smoke Festival returns for the first time since 2019.
    Photo by Emily Jaschke

    Houston’s highest-profile food festival is stepping up to be bigger and better than ever in 2022. Chris Shepherd’s first Southern Smoke Festival since 2019 promises to be an event to remember with a star-studded lineup loaded with fellow James Beard Award winners, Top Chef stars, and more local culinary talent than ever before.

    Instead of one afternoon bash in Montrose, the event has morphed into a three-day weekend, October 21-23, that will take place at three venues: the Houston Farmers Market, the Houstonian Hotel, and a massive block party in EaDo. Compared to 2019, the number of participants has nearly tripled to more than 60 local, regional, and national chefs that include some of the nation’s most prominent culinary personalities.

    The event raises money for the Southern Smoke Foundation, the non-profit Shepherd started to provide cash assistance to hospitality workers in crisis situations like medical emergencies, natural disasters, loss of wages, and other unexpected events. To date, the foundation's Emergency Relief Fund has distributed over $9 million to recipients nationwide.

    On Friday, the H-Town Welcome Wagon will take place at the Farmers Market. Anchored by Shepherd’s two restaurants, Underbelly Burger and Wild Oats, along with the adjacent greenspace, the event will feature food prepared by Shepherd (cooking for the first time at Southern Smoke), along with Top Chef judge Gail Simmons, North Carolina chef Katie Button, Mason Hereford (Turkey and the Wolf, New Orleans), Paola Velez (Bakers Against Racism) and locals like Trong Nguyen (Crawfish & Noodles), Jacklyn Pham (Saigon Pagolac), Benchawan Painter (Street to Kitchen), and more. Beverage options will feature Texas wineries.

    On Saturday, the Houstonian will host Southern Smoke on Ice. Described as “the raw bar to end all raw bars,” the event will feature chefs Nicole Mills (Peche Seafood Grill, New Orleans), Mike Lata (Fig, Charleston), Jason Stanhope (Fig, Charleston), Ashley Christensen (Poole’s Diner, etc), Cheetie Kumar (Garland, Raleigh), and New Orleans chef Stephen Stryjewski. Over the course of the evening, Kata Robata chef Manabu Horiuchi will break down a whole tuna that will be turned into hand rolls.

    What most people will recognize as the original Southern Smoke Festival has morphed into the East Downtown Throwdown. Held on Sunday, October 23, the event will occupy seven acres centered around 8th Wonder Brewery, Agricole Hospitality’s Indianola/Vinny’s/Miss Carousel complex, and the surrounding streets.

    Once again, Aaron Franklin (Franklin Barbecue, Austin) will return to serve his signature brisket. He’ll be joined by an all-star roster that includes Top Chef head judge Tom Colicchio, master pizzaiolo Chris Bianco, and Top Chef alumni including Brooke Williamson, Karen Akunowicz, Stephanie Izard, Sarah Grueneberg, Claudette Zepeda, and Houston’s own Dawn Burrell. In addition look for TV star Andrew Zimmern and notable barbecue luminaries such as Leonard Bottelo IV (Truth BBQ), Billy Durney (New York’s Hometown BBQ), whole hog master Sam Jones, and more.

    Tickets will go on sale later this summer. Information about prices, packages, and other details will be released later. Head to the festival’s website for a full roster of participants.

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    two great tastes

    Collaborative cookie bakery and ice cream shop spin up new Meyerland spot

    Eric Sandler
    Jul 29, 2026 | 1:21 pm
    Pudgy's Fine Cookies Underground Creamery Van Teamer Josh DeLeon
    Photo by Emily Walling
    Van Teamer and Josh DeLeon are coming to Meyerland.

    Two of Houston’s foremost purveyors of sweet treats are adding a second location. Pudgy’s Fine Cookies and Underground Creamery are coming to Meyerland.

    Scheduled to open in August, the combined cookie bakery and ice cream shop will be located in the Meyerland Court shopping center (4798 Beechnut St.). The location will serve the thick, chewy cookies that Pudgy’s is known for alongside Underground’s first-ever soft service ice cream.

    Underground Softies, as the concept is known, is a variation from the hand-packed pints that Underground Creamery sells at Pudgy’s and via its weekly drops — online sales of three or four flavors that change every week and frequently sell out in under an hour. The flavors at Underground Softies will change less frequently.

    "We'll be more focused on soft serve with a less dynamic menu instead of constantly changing everything," Underground owner Josh DeLeon said in a statement. "It's going to be a challenge for me, because creating something new every week has always been part of Underground's DNA. But I'm excited to really refine this concept while still finding ways to keep things creative."

    DeLeon tells CultureMap that diners will be able to add some of Underground’s signature toppings to their soft serve, including Oreo MSG (malted salted grit), Biscoff grit, sea salt, Craft Pita olive oil, and fudge. More toppings will be added once the new location is running smoothly.

    Customers will also be able to purchase a limited selection of Underground pints to-go. However, the weekly drops will only be available at the Heights location.

    Van Teamer founded Pudgy’s during the pandemic as an outgrowth of her passion for cookie baking. After decided a franchised cookie bakery’s products were too sweet, she developed her own recipes for cookies such as a chocolate chip (The Pudgy), the Bonanza Brulee, a cookie that combines the flavors of creme brulee and bananas Foster, and the Wild Campfire, a s’mores-inspired cookie with toasted marshmallows and chocolate chunks. Like Underground, Pudgy’s frequently serves limited-edition flavors inspired by special ingredients or the time of year.

    The new location expands on the duo’s current location in the Heights that opened in 2022. During those four years, Teamer and DeLeon have deepened their professional relationship. Underground and Pudgy’s have collaborated on cookie and ice cream flavors, participated in events together, and the owners have served as an important sounding board for each other.

    "It's the best of both worlds," Teamer said in a statement. "We each have our own businesses and creative freedom, but we also get to share ideas, support one another and celebrate each other's wins. Even though we're doing our own thing, we're working toward the same goal of creating a great experience for our community and helping each other succeed."

    "The cross-pollination of our audiences is why we've become what we are," DeLeon added. "I truly believe our brands can stand on their own, but Van has been an incredible mentor when it comes to the business side of things. Sharing knowledge has propelled both of us faster than I ever expected."

    In addition to offering soft serve, the new location will improve on the Heights in another important way. It will offer a seating area for people to enjoy their cookies and ice cream.

    “Our goal is to become more connected with the community by creating a welcoming space where people can make memories, celebrate special moments and feel right at home," Teamer said.

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