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    Food for Thought

    Restaurant chefs give the greatest holiday gifts, like......

    Marene Gustin
    Dec 12, 2012 | 11:40 am
    • Pastry princess Vanessa O’Donnell of Ooh La La Dessert Boutique has beenwhipping up dozens of her adorable Rudolf the Red-Nosed Reindeer cupcakes asgifts.
      Photo by Kimberly Park
    • Chef Ara Malekian, owner of Aracan Catering and chef at the upcoming VolarePizzeria, is giving homemade white truffle oil, as well as wasabi olive oil madefrom fresh wasabi root. Yum.
      Photo by Kimberly Park
    • Hawthorn chef Riccardo Palazzo-Giorgio is gifting his roasted carrot vinaigrettethat he uses on his beet salad.
      Photo by Kimberly Park
    • “For close friends, I often give gift certificates for a dinner party,” saysDamian’s executive chef Napoleon Palacios.
      Photo courtesy of Studio Communications
    • “I like to make culinary baskets,” says Marcus Leal, R&D chef with Luby’s.
      Photo courtesy of Studio Communications

    The holidays are a busy time for commercial chefs, what with restaurants booked for holiday parties and planning special menus for Christmas and New Year’s Eves and people eating out more because they’re just too busy to cook.

    But that doesn’t mean they don’t have time to shop. And if you’re on their list, you may be in store from some pretty cool gifts.

    “If I know people are foodies I might give them copper pots or something for the kitchen,” says chef Olivier Ciesielski.

    “Gifts don’t have to be expensive. Maybe a small kitchen gadget that I love, maybe port glasses or a wine decanter. And I plan six months out for my shopping.”

    We chatted recently over lunch at his L’Olivier, munching on divine Burgundy-style escargot in parsley-garlic sauce and a beautiful grilled branzino plated whole with his mouth open. We wanted to stick a cigarette in its mouth and put a tiny little beret atop its head.

    But I digress.

    So how does this French chef find the time top do his holiday shopping?

    “Running a restaurant I have the connections about where to buy,” Ciesielski says. “Gifts don’t have to be expensive. Maybe a small kitchen gadget that I love, maybe port glasses or a wine decanter. And I plan six months out for my shopping.”

    Clearly the French people are more organized than I.

    Tasty treats

    Executive chef Peter Laufer at Royal Sonesta Hotel also likes to give professional kitchen tools — knives, cutting bards and other gadgets. But if you’re on his list, you might get some tasty treats, too.

    “Seasoning blends and my Signature barbeque sauce,” he says. “And when attending a party usually I take over the kitchen when I see the host is on overload. Best gift ever!”

    He is so on the invite list to my holiday party!

    “And when attending a party usually I take over the kitchen when I see the host is on overload. Best gift ever!”

    Hawthorn chef Riccardo Palazzo-Giorgio is gifting his roasted carrot vinaigrette that he uses on his beet salad on the suggestion of Alison Cook who says it is “so ingenious I wish the chef would bottle it for sale.” I bet I know what she’s getting under the tree.

    Pastry princess Vanessa O’Donnell of Ooh La La Dessert Boutique has been whipping up dozens of her adorable Rudolf the Red Nosed Reindeer cupcakes as gifts for locals and ordering Big Mouth Bites (caramel and peanut butter Rice Krispies treats dipped in chocolate) from the website Zan Confections.

    And chef Ara Malekian, owner of Aracan Catering and chef at the upcoming Volare Pizzeria, is giving homemade white truffle oil, as well as wasabi olive oil made from fresh wasabi root. Yum.

    “I like to make culinary baskets,” says Marcus Leal, R&D chef with Luby’s. “They typically include the recipient’s favorite beer or wine, homemade smoked salt seasoning, homemade BBQ rub or blacken spice and either some homemade bread loafs or homemade jams or preserves.”

    Best gift

    But the best holiday gift you could possibly get from a chef?

    “For close friends, I often give gift certificates for a dinner party,” says Damian’s executive chef Napoleon Palacios. “They can invite up to six people, and I do all of the cooking, the serving, and most importantly, the dishes!”

    Now that’s a present I could enjoy! (Hint, hint.)

    Don’t forget to ask him for some of his homemade Italian cookies like the Cuciadatis (fig cookies), Giuggiulenas (shortbread rolled in sesame seeds) and Pignolatis (pine nut cookies).

    ‘Cause you can never have enough cookies at Christmas time.

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    Chris Cusack explains

    Houston bar owner speaks out about surprise arrest for health code violations

    Eric Sandler
    May 11, 2026 | 3:50 pm
    Chris Cusack
    Photo by Sergio Trevino
    Chris Cusack owns two locations of Betelgeuse Betelgeuse.

    Certainly one of the most unusual interactions between a restaurant and City of Houston officials took place on Wednesday, May 6 when Betelgeuse Betelgeuse owner Chris Cusack was arrested for health code violations at his location on Washington Avenue.

    News of the arrest spread quickly across social media over the weekend. Now, Cusack is ready to tell his side of the story.

    Cusack, whose time operating restaurants in Houston goes back more than 15 years to Down House and its affiliated restaurants such as Hunky Dory and D&T Drive Inn, tells CultureMap the problem began on Monday, May 4 when a health department inspector came to Betelgeuse Betelgeuse and asked to see the restaurant’s grease trap.

    The only problem is that location has never had a grease trap. Prior to becoming Betelgeuse Betelgeuse, it was Liberty Station, a pioneering bar in Houston’s craft beer and craft cocktail scenes. In the early days, Betelgeuse served food from a food truck. More recently, it prepares its food next door at The Bell and Crane. Cusack acknowledges he didn’t share this information with the inspector.

    “Usually I’m a charmer with the health department, but I was a little defensive. She kept asking me. I said, ‘ma’am, we don’t make food here,’” he explains. “The tone wasn’t my finest moment, but there was no name calling or anything like that. She said, ‘where does the food come from?’ I said, ‘it doesn’t matter where it comes from. It’s produced in a commercial kitchen.’”

    Cusack says he knew there would be a follow up, but he was shocked when the inspector returned two days later with more colleagues from the health department, TABC inspectors, and Houston Police Department officers.

    “I got somewhere between 21 and 25 citations,” Cusack says about the return visit. He got dinged for everything from graffiti in the bathroom to a missing Harris County tax stamp on the photo booth he leases from a vendor (it has both State of Texas and City of Houston stamps, Cusack says).

    One inspector told Cusack he needed a food dealer’s permit. He showed the inspector that a food dealer’s permit had been issued for the restaurant's address under the former food truck’s LLC but not to the LLC that operates Betelgeuse Betelgeuse. Cusack says he had renewed the food truck’s permit in March, but that wasn’t good enough for the inspector. In Cusack’s telling, he was arrested for not having the permit, since it was also flagged as missing in an inspection from October 2025. He's the only person he knows who has ever been arrested for a misdemeanor violation of the health code.

    Cusack says he spent 21 hours in the Harris County Jail. When he got out, he says he was contacted by a more senior official within the Health Department. Once Cusack confirmed he owned both LLCs, he was told he could reopen. Both locations of Betelgeuse Betelgeuse have been operating normally since Friday, May 8.

    Cusack maintains he never knew about the October 2025 inspection, which is why he renewed the food dealer’s permit for the food truck’s LLC rather than applying for one under Betelgeuse Betelgeuse’s LLC. “There’s no paper trail that shows I was given this information,” he says. “I did not get the email [from the Health Department].”

    As for why things got so out of hand, Cusack theorizes he was a victim of Houston Mayor John Whitemire’s crack down on “reckless behavior” on Washington Avenue and stepped up enforcement on bars generally that led to the temporary closure of near northside cocktail bar Rabbit’s Got the Gun.

    Cusack says he’s a “huge supporter” of efforts to reduce crimes like street racing, drug dealing, and sex trafficking along Washington and in its surrounding neighborhoods. Still, he feels targeting by the city for being impolite to a health inspector.

    He plans to fight both the arrest and the citations in court. “I want the charges dropped, and I want it expunged completely from my record. That’s the first thing, and I’m going to try very hard to do it,” he says.

    “That’s going to end up costing thousands of dollars just to deal with the sheer volume,” he adds.

    CultureMap contacted Mayor Whitmire’s office. A representative said the mayor was not aware of the situation and has no comment on an open investigation.

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