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    Politically Incorrect Bartender

    Wicked cocktails named for Cruz, Sanders part of new energy at underrated Montrose Bar

    Eric Sandler
    Apr 22, 2016 | 3:00 pm

    Texts from Grand Prize co-owner Brad Moore, aka the Bob Dylan of Houston’s cocktail scene, tend to be short and to the point.

    “In addition to working at Poison Girl, Lindsey Rae (Burleson) is taking over the bar program at Grand Prize.”

    Why did you choose her to be the new bar director, Brad?

    “I like her puppet shows,” he replies. “And she is super creative and fun with cocktails and life.” Later adding, “(we) just want to refresh the fun button at GP.”

    For her part, Burleson, who’s been recognized for her work at both Poison Girl and Little Dipper, tells CultureMap she’s excited to debut the bar’s new cocktail menu at a party on Sunday.

    “I’ve absolutely always loved this bar, and how they have the vibe of (somewhere) you can get a beer and a shot or a really well-made cocktail. They’ve always had a fun spin to them,” she says.

    By utilizing Grand Prize’s kitchen to facilitate her interest in techniques like pickling and creating syrups from emulsions, Burleson plans to introduce new ingredients and spirits to the bar’s cocktails. While the bar has always been a favorite after work hangout for members of Houston’s restaurant community, it’s been a little bit off the media radar in the face of so many high-quality openings over the past few years. Burleson hopes to change that situation.

    “We’re letting (drinks) hit a menu and get out to the public instead of being ‘we made this really awesome thing. Let’s not talk about it,’” Burleson says. “This bar is a beast. They’re busy. Sometimes, you know, you’re worried about the 200 people in front of you and not ‘did I launch that menu?’”

    Two of the new cocktails take their inspiration from the presidential election. The “Ted Cruz is the Zodiac Killer” is a riff on the classic tiki cocktail the painkiller that comes garnished with a plastic machete. Bartender Julie Lozano’s “Weekend at Bernie Sanders’s” is a little more refined, blending Pimms, pisco, sparkling wine, and cinnamon.

    Of course, even with a couple of new faces, the bar’s essential character remains intact.

    “You’ll definitely hear me say ‘fuck’ behind the bar and give you a high-five while making a pisco sour. If the Misfits come on, you better be singing, bro,” she says. “I feel like that’s the spirit of Grand Prize.”

    The "Ted Cruz is the Zodiac Killer" from Grand Prize's new menu.

    Grand Prize Ted Cruz cocktail
    Photo by Eric Sandler
    The "Ted Cruz is the Zodiac Killer" from Grand Prize's new menu.
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    news/restaurants-bars

    Southern Smoke recap

    Chris Shepherd's biggest food festival yet raises $1.7 million

    Eric Sandler
    Oct 6, 2025 | 3:00 pm
    Southern Smoke Festival 2025
    Photo by Daniel Ortiz
    Chris Shepherd and Lindsey Brown, right of Chris, with the Southern Smoke Foundation staff.

    Almost 100 food and beverage professionals from all over the country descended on Houston for this year’s Southern Smoke Festival. Held at Discovery Green on Saturday, October 4, the event drew about 3,100 food-obsessed Houstonians.

    The event raised $1.7 million for the Southern Smoke Foundation — up from $1.5 million in 2024. That money helps Southern Smoke provide financial assistance and mental health care services to hospitality workers. Founded by James Beard Award winner (and CultureMap wine columnist) Chris Shepherd and his wife, Lindsey Brown, the foundation’s assistance is available to restaurant, bar, and cafe workers; farmers and ranchers; winemakers, distillers, and brewers; and anyone in the industry faced with financial hardship because of a natural disaster, medical emergency, accident, or other unforeseen incident, per the foundation.

    Needless to say, Brown, who serves as the organization’s executive director, is still riding high after this year’s success.

    “This was definitely our biggest talent year ever. We had around 85 chefs and 15 beverage professionals. It was huge,” she tells CultureMap.

    For attendees, having so many options for eating and drinking kept lines to a minimum — except for the annual wait for superstar pitmaster Aaron Franklin’s world famous smoked brisket. In between bites, they could watching cooking demonstrations, get cookbooks signed by some of the participants, or experience an installation from one of the event’s sponsors, The Resort at Paws Up. Other sponsors included presenting sponsor, Sysco; VIP and automobile supporter, Lexus; hotel partner, the Four Seasons Hotel Houston; and others.

    As Brown notes, bringing that many chefs together has another purpose. It builds a community of advocates who spread Southern Smoke’s missions to their hometowns.

    “We had chefs from every state where we have programs,” Brown notes. “We had the chef from Michigan who helped us bring the Behind You program to Michigan, Bob Bennett.”

    One of the day's more whimsical moments took place at the booth occupied by Johnny's Gold Brick and Winnie's. In addition to food and drinks, they set up a karaoke booth and invited attendees to sing the song of their choice for 30 seconds. None other than Houston hip hop legend and Trill Burgers co-owner Bun B took to the microphone to sing his iconic hit "Int'l Players Anthem."



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    A post shared by Southern Smoke Foundation (@southernsmokefoundation)


    In terms of the food, attendees have a range of barbecue options. In addition to Franklin’s brisket, Houston’s Truth BBQ (ranked No. 10 in the state by Texas Monthly) served its brisket. Rodney Scott served his signature Carolina-style whole hog. Other tasty bites included smoked lamb ribs from Pat Martin, fried smoked quail from Houston’s Feges BBQ, barbacoa by Adrian Torres (Maximo in Houston), and a boudin croissant from New Orleans chef Kelly Jacques.

    Vegetarians and pescetarians had plenty to enjoy as well. Ryan Lachaine, representing his new role as State of Grace’s executive chef, served poutine with the restaurant’s three-day french fries. Paul Carmichael, chef of buzzy New York City newcomer Kabawa, served cassava dumplings. Chicago chefs Sarah Grueneberg and Bailey Sullivan offered seared scamorza with eggplant agrodulce. Other favorites include a tuna hand roll from Maine chef Jordan Rubin, sweet corn sheet cake from Austin chef Mariela Camacho, and scallop crudo with curry mole from Phila Lorn (Mawn in Philadelphia).

    VIPs enjoyed a number of exclusive bites, including a dry-aged beef burger from Brookyln’s Red Hook Tavern, halibut with caviar from chef Kevin Fink of Austin’s Michelin-starred Hestia, the celebrated collard green melt from Turkey & the Wolf (New Orleans), and a bison meatball from chef Cassidee Dabney of Blackberry Farm in Walland, Tennessee. They also enjoyed libations from James Beard Award winner Alba Huerta of Houston’s Southern-inspired cocktail bar Julep.

    Brown is already thinking about ways to improve next year. For the first time, Southern Smoke worked with a production company on certain aspects of executing the event. It went so well she’s ready to expand the company’s role for SSF 2026.

    “We always can improve every year,” she says. “There’s always ways to dial it in more.”

    We can’t wait.



    Southern Smoke Festival 2025

    Photo by Daniel Ortiz

    Chris Shepherd and Lindsey Brown, right of Chris, with the Southern Smoke Foundation staff.

    fundraiserschefschris shepherdsouthern smoke foundation
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