Repurpose It

Waging war on plastic and paper cups: Company with a Houston tie offers a plantcup alternative

Repurpose Compostable cutlery and cold cups will be available on April 22.
Corey Scholibo attended St. Mark's and Episcopal High School before going tocollege at USC.
Scholibo says that Repurpose Compostable coffee cups are a great option forconsumers, whether "living green" is a priority or not.

Want the ease of disposable dishes, minus the guilt and the petroleum? Repurpose Compostables offers an affordable, eco-friendly alternative to disposable cups and cutlery with cups made out of plants.

Lauren Gropper noticed the exorbitant waste produced while working on film sets in Los Angeles, and formed the company in 2009, along with Houston-native Corey Scholibo, who stepped in as co-founder and chief marketing officer.

"When you walk into a Target, paper and plastic are the only two options," Scholibo tells CultureMap.

"Green living is only limited by your own volition," Scholibo says.

Just as the demand has grown in recent years for BPA-free products, gluten-free options and green cleaning supplies, Scholibo says, so has the interest in petroleum-free, biodegradable food and drink packaging — especially within the retail industry.

The Repurpose insulated hot cup has been well-received since its debut at Bed Bath & Beyond, Abe's Market and other retail locations last year, and Houston has been one of the company's best markets. A pack of 12 cups with lids costs just $4.99 and, according to Scholibo, offers a premium product with a great look and feel, in addition to "unbeatable" heat retention.

And, since it is made from plants, it breaks down in an industrial compost setting — something that can't be said of the traditional Styrofoam coffee cup.

"Green living is only limited by your own volition," says Scholibo, who suggests that consumers diligent about making a difference find a local industrial composter.

Repurpose will launch its line of durable, compostable cold cups and cutlery at Abe's Market on Sunday, in celebration of Earth Day.

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firing up Montrose

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

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.

Photo by Becca Wright

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