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    Cutthroat Culinary Competition

    Winning chefs create the ultimate Surf and Turf combo in cutthroat culinary competition

    Eric Sandler
    Oct 13, 2014 | 3:28 pm

    Galveston may seem like an unlikely place for a culinary competition, but chefs from all over the country flock there every fall for two days of intense battles. They're united by more than just knife skills and the ability to deliver a properly medium rare steak — they all work for Landry's Inc., the Houston-based global restaurant empire.

     

    Known as Iron Chef, the event brings together's the company's best chefs who compete to develop new menu items that could be served at the company's various concepts. Now in its seventh year, Landry's decided to mix things up a bit by concluding this year's competition with the Pour & Pair Throwdown. Three senior chefs from the Landry's Signature Group matched up with three chefs from California wineries to craft dishes that paired with specific wines.

     

     

      Still, it was Rodriguez and Young who captured the judges' favor with a spiced rub lamb loin and caramelized fish. ​The duo earned praise for both inventive use of the ingredients and the way each dish paired with its corresponding wine. 

     
     

    Wade Wiestling, vice president for culinary development at The Oceanaire, Morton's and Maestro's, joined forced with Kendall Jackson chef Eric Frishkorn; Landry's Signature Group corporate executive chef Michael Frietsch matched with Joey Altman from Diageo Chateau & Estates; and former Vic & Anthony's executive chef Carlos Rodriguez, now promoted to corporate chef for the Signature Group, united with Brett Young from the Franciscan Estate Winery.

     

    All three teams had an hour to utilize the ingredients in a Chopped-style mystery box that contained grass fed lamb, Gulf golden tile fish, Japanese eggplant and, for a sweet-spicy twist, ginger snaps.

     

    Four judges evaluated the dishes and selected a winner. They were Houston's two James Beard Award winners, Underbelly's Chris Shepherd and RDG + Bar Annie's Robert Del Grande, along with Texas Monthly's Pat Sharpe and Master of Wine Peter Marks. Landry's vice president Tyler Field hosted the event and kept the audience, comprised of the Iron Chef competitors, Landry's executives and media members, apprised of the goings on in the kitchen.

     

    A Landry's employee touted Wiestling as the favorite, given that his portfolio includes both a steakhouse and a seafood restaurant. He and Frishkorn served their lamb with a sauce made from dried cherries and Cherry Coke and crusted the tile fish in macadamia nuts. Del Grande called the lamb "killer across the board," but thought the fish needed more salt and acidity.

     

    Frietsch kept the crowd entertained with his quips, earning laughs from his colleagues when he said he planned to cut the fish into half-inch pieces and saute them (he didn't).

     

    Still, it was Rodriguez and Young who captured the judges' favor with a spiced rub lamb loin and caramelized fish. The duo earned praise for both their inventive use of the ingredients and the way each dish paired with its corresponding wine. Shepherd acknowledged that he's "not a fan of eggplant," but said that Young's version, which was both grilled and roasted, "was perfect." Rodriguez also incorporated the vegetable into a roasted ratatouille.

     

    "I loved both of these dishes," Sharpe added.

     

    In theory, the winning dishes could find their ways onto menus around the country, but Del Grande made a suggestion that Landry's should strongly consider.

     

    "I think the best dish would've been if you all cook together," he told the competitors. "You can all turn it up to 11."

    Golden Tile Fish with Grilled Japanese Eggplant, Gremolata, Citrus-Gingersnap Vinaigrette.

    Landry's Pour & Pair Throwdown
      
    Photo by Landry’s, Inc. & Steelite International
    Golden Tile Fish with Grilled Japanese Eggplant, Gremolata, Citrus-Gingersnap Vinaigrette.
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    Procrastinator's Guide To Thanksgiving

    Procrastinator's Guide to Thanksgiving: Restaurant choices range from traditional to around the world

    Elizabeth Rhodes
    Nov 24, 2014 | 10:07 am
    Procrastinator's Guide to Thanksgiving: Restaurant choices range from traditional to around the world
    Courtesy photo
    Enjoy roasted turkey breast carved by Fogo de Chao's gaucho chefs, served with sweet potato casserole and cranberry relish.

    With Thanksgiving just around the corner, it's time to start making arrangements if you don't already have a Turkey Day feast planned. Use CultureMap's guide — with options ranging from Brasilian cuisine to Cajun fare (and many standards, of course) — to help you figure out where to go and where to make reservations to celebrate the holiday.

     

     Amalfi
    This Italian newcomer in the Briargrove shopping center is featuring a four-course menu. Start with butternut squash soup. Choose from roasted quail lasagna or riccotta-stuffed pasta for your second course. Entree choices consist of stuffed turkey breast or roast sucking pig served with Brussels sprouts, mashed potatoes, green beans and eggplant caponata. Finish with chocolate meringue or pecan tart.
     Price: $50

     

     Americas/Churrascos
    Cordúa Restaurants are hosting a brunch buffet all area Americas and Churrascos locations. The buffet will include familiar dishes with a South American twist, including pumpkin and chorizo empanadas, aji pepper-rubbed turkey and pumpkin spice tres leches to name a few. Many of the restaurants' classic dishes will also be available, and don't miss out on the cinnamon-spiced cranberry sangria.
     Price: $49 for adults, $15 for children aged 6 to 12

     

     Artisans
    If you're interested in a French take on the holiday, visit this Midtown establishment for their four-course prix fixe feast. The meal begins with a oyster and chorizo cornbread, then on to select from jumbo lump crab cakes or a port braised short rib. Entrees range from wild rice crusted Alaskan halibut to roasted turkey breast with cream of mushrooms. A decadent pumpkin opera cake serves as the perfect finish to the autumnal meal.
     Price: $75

     

     Brennan's of Houston
    From 11 a.m. to 7 p.m., the iconic restaurant will be offering a three-course prix fixe meal. For a down-home take on French fare, start with the duck prosciutto and foie gras dish featuring duck cracklins. As for entrees, the Creole roasted turkey with jalapeno cheddar corn pudding and molasses-roasted sweet potato and pumpkin puree steals the show for a Southern take on Thanksgiving staples. Dessert options include cinnamon spiced pumpkin pie and Brennan's iconic banana's Foster.
     Price: $60

     

     The Federal Grill
    If you are in the mood a traditional Thanksgiving feast, this Washington-area eatery is the place for you. The three-course menu include oven roasted turkey and honey baked ham, as well as standard (and delicious) Turkey Day sides. The restaurant is offering two seatings, one at noon and another at 2:30 p.m.
     Price: $48 for adults, $12 for children 10 and under

     

     Fogo de Chao
    The well-known Brasilian steakhouse is serving up all the meats you could conceivably want to eat as part of their holiday feast. Roasted turkey breast, sweet potato casserole and cranberry relish will make you feel right at home. In addition to standard holiday fare, the churrascaria is also serving up house specialties like picanha sirloin, filet mignon, lamb chops, bone-in pork chop and bacon-wrapped chicken.
     Price: $52

     

     Mockingbird Bistro
    This neighborhood bistro is offering a three-course holiday meal from 10 a.m. to 9 p.m. For the first course, opt for the butternut squash souffle, complete with glazed shimeji mushrooms and toasted pepitas. As for entrees, herb roasted turkey with stuffing and sweet potato puree will satisfy your desire for traditional Thanksgiving fare. Dessert options include pumpkin cheesecake, apple bread pudding and chocolate pecan pie.
     Price: $65 for adults, $25 for children

     

     Rainbow Lodge
    This long-time restaurant's three-course prix fixe menu features dishes with a distinctly Southern slant. For the first course, you can't go wrong with the "Taste of the Wild," comprised of the chef's sampling of wild game. A medallion of venison paired with stuffed quail and pork belly corn pudding is a stunner, although a more traditional turkey and sides meal is also an excellent option. The croissant bread pudding is a can't-miss dessert choice. The best part yet? You can take home turkey and dressing (enough for a delicious sandwich) for only $5 extra.
     Price: $55

     

     60 Degrees Mastercrafted
    This ranch-to-table restaurant is offering an extensive buffet in honor of the Thanksgiving holiday. You can expect gourmet updates on classics, including curried deviled eggs and foie gras bread pudding. Entree options include traditional fare, such as slow roasted turkey and baked ham with a brown sugar glaze, as well as herb roasted Akausi roast beef. Don't miss out on sides like fried Brussels sprouts and baked sweet potato casserole.
     Price: $37 for adults, $15 for children 10 and under

     

     Sorrel Urban Bistro
    Contemporary fare reigns supreme at the Upper Kirby restaurant's final Thanksgiving meal (it will be closing in the new year). From 10 a.m. to 8 p.m., Sorrel offers everything from handmade gnocchi and foie gras brulee to smoked turkey leg and Chilean sea bass. Add some holiday cheer and finish your meal with a slice of pumpkin or pecan pie.
     Price: A la carte

     

    Did we miss your favorite Thanksgiving destination? Leave a comment below.

     

     CultureMap food writer Eric Sandler contributed to this article.

     
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