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    Put Down the Pot Holders

    4 hot Houston restaurants add catering to their menus

    CultureMap Create
    Apr 10, 2024 | 12:00 pm

    If you're a foodie fan who adores dining at Coppa Osteria, Gratify Neighborhood Bistro, Flora Mexican Kitchen, and Graffiti Raw, we have good news: catering is now available for all four restaurants.

    Big Vibe Group catering

    Photo by Leah Wilson Photography

    Why cook when the professionals can do it?

    Whether you're opting for a laid-back celebration with Flora's Taco Cart or a fully catered Italian feast from Coppa Osteria, there are diverse options for both food and service that check all the boxes.

    “A catering service felt like a natural expansion for our business” says Grace Zelaya, catering and private dining director for The Frida Room at Flora Mexican Kitchen. “Our clientele has been waiting in anticipation since we opened Coppa Osteria a decade ago. We’re excited to bring the big vibes to venues across Houston.”

    Hungry now? Here's what you need to know about catering from The Big Vibe Group's restaurants:

    Types of events: Everything! We're talking daily corporate events, intimate home dining, large gatherings, or entire wedding weekends that encompass pre-wedding showers, welcome dinners, rehearsal dinners, wedding receptions, late-night after-parties, and day-after brunches.

    Tiers of catering:

    1. Full service: BVG prepares and serves the meals onsite with clean-up after.
    2. Food delivery: BVG drops off fully prepared (or easily reheated) meals within a two-hour window, and you handle clean-up yourself. Minimum of $1,500 required, and a gas fee applies to deliveries outside the service area.
    3. Food pick-up: You pick up the food yourself within a one-hour window and then take care of everything else yourself. No minimum required for pick-up.

    What's always included with full service:

    • Basic staffing
    • Food set-up and service
    • Serving vessels and utensils is needed
    • Disposable plates, flatware, cups, and napkins
    • Top-notch cuisine

    What you can add on:

    • Custom menu consultation, including food allergies and preferences
    • Bespoke buffets and stations
    • Rental coordination for chairs, tables, linens, flatware, china, glassware, etc.
    • Beverage service and specialty service staff (bartending, cocktailing, bussing)
    • Entertainment coordination, including dancers, DJs, and even a Spanish guitarist
    • Valet and security
    • Custom signage, photo booth, florals, décor, and more

    Menu options:

    Flora Mexican Kitchen prepares all its meals at the restaurant, and there is a Taco Cart available to rent if you want a little extra flair.

    Queso, guacamole, and chips can of course start the meal, but you can also opt for passed apps like taquitos, chalupitas, and sopecitos.

    Three salad options further whet appetites, with main entrees that range from quesadillas and enchiladas to grilled snapper, brick chicken, and Flora's Parrillada, a chef's selection of seafood and meats that get rounded out with homemade tortillas and salsa.

    Don't forget crispy potatoes or escabeche on the side, and flan or tres leches cake for dessert. Beverage packages — both alcoholic and non — are also available.

    Coppa Osteria, Graffiti Raw, and Gratify Neighborhood Bistro can all come to you. Start with mushroom arancini, mini crab cakes, or deviled eggs, then it's on to salads and charcuterie.

    When it's pasta time, good luck choosing just a few. From the famous spaghetti carbonara to short rib ragu, Parmesan rigatoni to to penne a la Coppa, it's a carb-lover's dream.

    Mains span grilled fish, veal scallopini piccata, beef tenderloin, and Gratify sliders for the more casual parties. If you're feeling extra fancy, you can even order caviar and chips.

    And these are just starting points — remember, you can fully customize your menu to include (almost) whatever you wish. Contact The Big Vibe Group today to get started planning your celebration.

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    New Year's greetings

    Chris Shepherd gives thanks for underrated wine and talented Houston doctors

    Chris Shepherd
    Jan 2, 2026 | 1:00 pm
    Sandlands wine bottles
    Photo by Chris Shepherd
    Chris has been enjoying wines from California's Lodi region.

    I know my articles have been a bit scarce these past few months, and I owe you an apology. Life shifted in a big way. In September, my wife Lindsey was diagnosed with breast cancer, and our world narrowed, in the best possible way — to home, health, and the fight in front of us.

    The first and most important thing I’m thankful for is early detection and the city we live in. Having MD Anderson here in Houston is a gift I’ll never take lightly. Lindsey is doing great with treatment. She’s an absolute warrior, and this experience has a way of reframing everything. It forces you to look back, take inventory, and find purpose in both the good and the hard. Today, we’re focusing on the good.

    I love documenting delicious bottles, great bites, and the people we share them with. Every year, I scroll back through my photos to see if my drinking patterns have changed. The answer? A little, but not dramatically. That’s part of what makes wine so fascinating — it’s alive, always evolving, and so are we.

    Chablis and Sangiovese were heavy hitters in 2024 and carried right into 2025. But on the white side, I found myself diving deeper into Aligoté, Burgundy’s other white grape. While Chardonnay is the big dog, Aligoté deserves your attention. Think green apple, citrus, herbal, and floral notes, with bright energy and lift. The real bonus? You can drink Aligoté from top Burgundy producers at a much friendlier price point. It punches well above its weight and belongs on your table.

    I’ve also been blown away by Chardonnay from northern Oregon. Early mistakes with clones led to wines that never quite found balance, but producers committed to getting it right with different clones that did much better in cooler sites, with less oak and shorter barrel time. Barrels should be nurturing vessels, not seasoning agents. Producers like North Valley, Soter, and Alexana are making some of the best Chardonnay I’ve had in years, and I am here for it.

    This past year also brought new adventures, including a month-long stay in Healdsburg, California in July. With a Southern Smoke event and another trip already planned, we packed up the cats, rented a house, and lived somewhere else for a while. It was magical and something I hope we do again.

    While out there, my friend Tegan Passalacqua (Turley Vineyards, Sandlands) invited me to Lodi to taste what’s happening in that region. Lodi has long been known for bulk wine, but the story runs much deeper. Sitting just outside the Sierra Foothills, the region was shaped by massive geological shifts millions of years ago that helped it draw settlers searching for gold in the 1800s. They brought vines with them: Zinfandel, Syrah, and countless lesser-known varieties that are finally getting their moment.

    Zinfandel, genetically linked to Tribidrag (Croatia) and Primitivo (Italy), has been thriving there since the 1850s. After its boom in the early 2000s and an era of ultra-ripe, high-alcohol styles it lost some favor. But tastes change. What’s coming from Lodi’s old vines today is refined, balanced, and beautiful.

    “Think head-trained, dry-farmed, own-rooted vines — some 100 to 150 years old — producing wines that speak clearly of place,” Passalacqua tells me. His Zins sit around 14.5-percent alcohol, elegant and structured, a far cry from the 16-17-percent monsters of decades past.

    One of my newest obsessions is Old Vine Cinsault from the Bechthold Vineyard, planted in 1885. Traditionally a blending grape in southern France, here it shines on its own with bright red fruit and soft tannins — an incredibly crushable wine. If you love lighter Pinot Noir or Gamay, this will make you smile. Look for bottles from Sandlands, Turley, Lorenza, Birichino, and others.

    So here’s the takeaway, like always: break down the walls you’ve been drinking behind. Try something new. Aligoté and Lodi aren’t new but they don’t need to be. They just need people willing to make them cool again. Trust me, they’re delicious and deserving.

    And in the words of the late, great Jerry Garcia:

    Sandlands wine bottles

    Photo by Chris Shepherd

    Chris has been enjoying wines from California's Lodi region.

    Wake up to find out that you are the eyes of the world
    The heart has its beaches, its homeland and thoughts of its own
    Wake now, discover that you are the song that the morning brings
    The heart has its seasons, its evenings and songs of its own

    Happy New Year, team. Never forget to be kind and show love.

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