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    What's Eric Eating Episode 145

    Tapping in to a crafty Houston brewery, plus dining out a River Oaks hot spot

    CultureMap Staff
    May 21, 2020 | 3:00 pm
    Hollerpalooza
    Holler Brewing Co. is well-positioned to survive.
    Photo courtesy of Holler Brewing

    On this week's episode of "What's Eric Eating," John Holler joins CultureMap food editor Eric Sandler to discuss Holler Brewing Co., the business he co-founded with his wife Kathryn. Since 2016, Holler has been serving draft beer from its taproom in Sawyer Yards, earning fans for its staples brews and a willingness to experiment with niche styles like rauchbier and English mild.

    Being a draft-only brewery means that Holler lost almost all of its distribution channels when governmental restrictions closed both its taproom and the bars it sells, too. Despite that, Holler says his business remains debt free and is in a good position to recover now that it can reopen.

    The conversation covers a number of other topics, including those occasions when Holler says he's made the difficult decision to dump a batch of beer that doesn't meet his quality standards. When making those decisions, he refers to the brewery's Brock Wagner test, named for the founder of Saint Arnold Brewing Co.

    "We would say, for any beer before you decide to sell it, would you be proud to serve that to Brock Wagner? I don't know why he would, but if he decided to come in here and try our beer, would you be nervous to serve that beer to Brock Wagner? Or would you be proud? If you have to question it or you're nervous about it, you dump that beer down the drain," Holler says.

    Prior to the interview, co-host Felice Sloan joins Sandler to discuss the news of the week. Their topics include: Acme Oyster House's plans to open in Montrose; the imminent closings of Dolce Vita, Dak & Bop in the Museum District, and Treebeards in Market Square; and the personnel changes at Weights + Measures.

    In the restaurants of the week segment, Sloan recounts her recent to-go experience from Chick Houz, chef Roberto Castre's recently opened Peruvian chicken restaurant. Sandler shares his recent dine-in experience at Brasserie 19 as well as a to-go meal from Rosie Cannonball.

    ---

    Subscribe to "What's Eric Eating" on Apple podcasts, Google Play, or Spotify. Listen to it Sunday at 1 pm on ESPN 97.5.

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    H-E-B names 3 innovative Houston food companies among 'Texas Best'

    Brandon Watson
    Sep 18, 2026 | 4:00 pm
    H-E-B Quest for Texas Best Hive Food Co.
    Photo courtesy of H-E-B
    Hive Food Co. is known for its infused honey.

    After months of pouring over video submissions, H-E-B is entering the final leg of its annual grocery games. The San Antonio-based supermarket chain has narrowed down the finalists for its annual Quest for Texas Best competition, including three from Houston.

    Ten innovative Texas entrepreneurs were chosen from a record-breaking 978 entries representing more than 500 companies spread across the Lone Star State.

    Now in its 13th year, the contest asks Texas small businesses to put their best foot forward for the chance to win a combined $100,000 in cash prizes and the opportunity to be stocked on H-E-B shelves. Since the competition's beginning, the grocer has discovered more than 1,000 unique products, many of which have become literal household names.

    “Quest for Texas Best is more than a competition; it is a launchpad for Texas entrepreneurs,” said James Harris, senior director of diversity & inclusion and supplier diversity for H‑E‑B, in a release. “H‑E‑B began as a small business, and we know firsthand how powerful the right opportunity can be.”

    This year, the San Antonio and Houston regions were at the head of the pack with three finalist nods each. But the entrepreneurs hailed from all over the state — from border town Roma to Fort Worth suburb Haltom City. The top 10 hopefuls include:

    • Boerne — Coley’s Foods Inc., a frozen cookie dough company
    • Floresville — Dean & Peeler Meats, a beef producer known for its smoked Gouda sausage and Angus tallow
    • San Antonio — WFN Foods, maker of heat-and-serve taco fillings like beef barbacoa, pork carnitas, and carne guisada
    • Roma — In Your Smokin' Face, a spice company specializing in bold chile piquín and carne asada blends
    • Haltom City — Sol Dias, a gourmet paleta and Mexican ice cream company
    • Glenn Heights — Uncle Marc’s, a manufacturer of barbecue seasonings, rubs, and sauces
    • Houston — Doggie Express, a small-batch maker of decorated treats for canine celebrations
    • Houston — Big Bayou Cocktail Sauce, a saucy supplier branching out to Bloody Mary and margarita mixes
    • Houston — Hive Food Co., beekeepers known for gourmet infused honey
    • Bastrop — La Fregona, creators of a chile sauce for elotes and esquites

    The final contenders will pitch their products on October 8 at H-E-B's headquarters in San Antonio, where judges will determine the top four winning products and award $50,000 to the Grand Prize winner and the "Texas Best" title — an honor that guarantees placement on H-E-B store shelves.

    The first-place winner will receive $25,000, the second-place winner will receive $15,000, and the third-place winner will receive $10,000.

    Since 2014, H-E-B has handed out nearly $2.75 million in prize money to Texas entrepreneurs. But Quest for Texas Best isn’t just about capital: the winners receive marketing, mentoring, and supplemental support to grow their brands. Fifty-five Texas small businesses that took part in the contest have achieved $1 million in sales and earned a commemorative H-E-B Million Dollar Club belt buckle.

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