What A Meal!

All-star roster of Houston chefs plan amazing fundraiser dinner for popular foodie

Houston's culinary community is rallying to support Liz Fenton.

Courtesy photo

An impressive roster of Houston's best chefs will join forces for a one-night only event that's sure to be one of 2015's most talked about culinary events. Dubbed the "Houston Culinary All-Stars," the December 6 dinner will raise money to offset medical expenses incurred by Liz Fenton, a local dining enthusiast who's known for her prodigious appetite, eclectic tastes and generous spirit.

Underbelly chef/owner Chris Shepherd will host the event, and he will be joined by fellow luminaries who will each serve one family-style course (Fenton's favorite way to eat): Adam Dorris (Pax Americana), Manabu Horiuchi (Kata Robata), Ronnie Killen (Killen's Steakhouse, Killen's Barbecue), Hugo Ortega (Hugo's, Caracol, Backstreet Cafe), Ryan Pera (Coltivare, Revival Market), Seth Siegel-Gardner and Terrence Gallivan (The Pass & Provisions) and Justin Yu and Karen Man (Oxheart).

Pastry chefs Rebecca Masson (Fluff Bake Bar) and Philip Speer (formerly of Uchi) will handle dessert. Sommelier Justin Vann (Oxheart, Public Services) will offer wine pairings. The menu is still up in the air, but expect a mix of greatest hit dishes like Killen's barbecue beef ribs and Shepherd's Korean fried chicken, with a couple of one-offs unlikely to be seen, or tasted, ever again.

Organizer Jenny Wang tells CultureMap that she approached Shepherd about hosting a fundraiser after she realized that Fenton, who has been suffering from a rare neurological disorder called transverse myelitis for over a year, was struggling with the financial pressures from both her medical expenses and time away from work. With the James Beard Award winner on board, Wang and co-organizer Lea McKinney didn't have much trouble recruiting the other chefs to pitch in.

Fenton is only 33, but she's made an indelible mark on the culinary community. Her appetite is legendary; I once watched her polish off 2/3rds of Kenny & Ziggy's massive Zellagabetsky before giving up as the sandwich began to get soggy. She still had room for a bowl of ice cream after.

Additionally, she's always willing to lend a hand to others in need, playing a key role to help organize fundraisers on behalf of bartender Linda Salinas, pastry chef Jodi Stevens and the annual Valentines for Veterans event. Now that she's facing the prospect of a lengthy treatment at M.D. Anderson, the time has come for others to help her.

With only 120 seats available at $300 each, the event will likely sell out quickly. Tickets may be purchased at Fluff Bake Bar starting Tuesday (cash only).

Thanks to underwriting by F.E.E.D. TX co-owner Lee Ellis and other sponsors, all $36,000 raised will go directly to Fenton. Those who are unable to attend may consider contributing via the GoFundMe page Wang has set up, which has already raised an additional $28,000 in only five days.

The usually boisterous Fenton has been keeping a low profile since the fundraising kicked off, but she did offer one indication that all this support has helped raise her spirits.

For the tweets, RTs, donations, efforts & well wishes, thank YOU. 💛 Gonna do my damndest to hold up my end of this & get well, stay strong.

— liz,liz,liz (@married2food)

November 14, 2015

fundraisers chefs

One Day Only

Chef of Michelin-starred Texas BBQ joint pops up at Houston crawfish favorite

Photo by Quit Nguyen

Join Lucas McKinney for a crawfish pop-up this Sunday, May 17.

The pitmaster behind one of Texas’ Michelin-starred barbecue joints will be in Houston for a one-day-only crawfish boil. Evan LeRoy, chef and co-owner of Austin’s LeRoy and Lewis Barbecue, will be at Josephine’s this Sunday, May 17 from 2-6 pm.

Part of the restaurant’s Backyard Boil pop-up series, LeRoy and Josephine’s executive chef Lucas McKinney have collaborated on a four dishes that will be served at the pop-up, which will take place on Josephine’s patio. They are:

Smoked Crawfish Boil Sausage on a Stick: andouille flavored pork sausage with crawfish, corn, and potatoes
Brisket and Cheddar Croquettes: Chopped brisket and cheddar cheese in a creamy bechamel. Scooped, breaded in panko, and fried til crispy
Oysters on the Half Shell: Pickled Onion Mignonette, Smoked Jalapeno Salsa, Kimchi Elote
Smoked Salsa Macha with Beef Tallow: Guajillo, ancho, and arbol chiles, lime, soy, garlic, onion, pepitas, and pecans

The pop-up is part of LeRoy’s tour for his new book, New School Barbecue: Recipes for Next-Level Smoking and Grilling, which he co-wrote with Texas Monthly restaurant critic Paula Forbes. Released this week, the book contains almost 100 recipes for mains, sides, and desserts.

LeRoy & Lewis Evan Leroy ATX Evan LeRoy is coming to Houston this weekend. Photo by Briana Balducci

“Lucas asked me to participate in a crawfish boil this year, and it happened to line up with the release of the book, so I said yes,” LeRoy tells CultureMap. “The event format centers around a crawfish boil, along with some fried items and oysters, so it doesn't necessarily reflect the recipes in the book. Instead, we decided to bring a few dishes we’ve been working on over the past year or so, including the brisket and cheddar croquettes — which will definitely make it into my next cookbook.”

McKinney has already hosted pop-ups with the likes of ChòpnBlọk chef-owner Ope Amosu and Mike Pham of Trill Burgers.

“With these crawfish boils, I want each chef to bring their own perspective and let the menu reflect their personal style of cooking,” McKinney adds. “Events like this are really centered around community, collaboration, and introducing something fresh and exciting to Houston each time.”

LeRoy and Lewis has earned wide acclaim for its “new school” barbecue. In addition to being one of only four Texas barbecue joints to hold a Michelin star, it ranked No. 2 on Texas Monthly’s list of the state’s 50 best barbecue joints. McKinney began patronizing the restaurant when his friend, pitmaster Cole Parkman, worked there.

“It’s incredibly good,” McKinney says. “Eating there feels like they’re telling you, ‘I know you think you like brisket, but this is what you should really like.’ I really respect that they’ve planted their feet firmly in the ground and committed to doing things differently. It all makes so much sense — and it’s delicious.”

Reservations (free) are required to attend the Backyard Boil at Josephine’s; both 2 pm and 4 pm seatings are available. Attendees will purchase food and drinks a la carte. Josephine’s regular menu will not be available at the pop-up. Copies of New School Barbecue will also be available for purchase.

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