Southern Smoke recap

Chris Shepherd's biggest food festival yet raises $1.7 million

Almost 100 food and beverage professionals from all over the country descended on Houston for this year’s Southern Smoke Festival. Held at Discovery Green on Saturday, October 4, the event drew about 3,100 food-obsessed Houstonians.

The event raised $1.7 million for the Southern Smoke Foundation — up from $1.5 million in 2024. That money helps Southern Smoke provide financial assistance and mental health care services to hospitality workers. Founded by James Beard Award winner (and CultureMap wine columnist) Chris Shepherd and his wife, Lindsey Brown, the foundation’s assistance is available to restaurant, bar, and cafe workers; farmers and ranchers; winemakers, distillers, and brewers; and anyone in the industry faced with financial hardship because of a natural disaster, medical emergency, accident, or other unforeseen incident, per the foundation.

Needless to say, Brown, who serves as the organization’s executive director, is still riding high after this year’s success.

“This was definitely our biggest talent year ever. We had around 85 chefs and 15 beverage professionals. It was huge,” she tells CultureMap.

For attendees, having so many options for eating and drinking kept lines to a minimum — except for the annual wait for superstar pitmaster Aaron Franklin’s world famous smoked brisket. In between bites, they could watching cooking demonstrations, get cookbooks signed by some of the participants, or experience an installation from one of the event’s sponsors, The Resort at Paws Up. Other sponsors included presenting sponsor, Sysco; VIP and automobile supporter, Lexus; hotel partner, the Four Seasons Hotel Houston; and others.

As Brown notes, bringing that many chefs together has another purpose. It builds a community of advocates who spread Southern Smoke’s missions to their hometowns.

“We had chefs from every state where we have programs,” Brown notes. “We had the chef from Michigan who helped us bring the Behind You program to Michigan, Bob Bennett.”

One of the day's more whimsical moments took place at the booth occupied by Johnny's Gold Brick and Winnie's. In addition to food and drinks, they set up a karaoke booth and invited attendees to sing the song of their choice for 30 seconds. None other than Houston hip hop legend and Trill Burgers co-owner Bun B took to the microphone to sing his iconic hit "Int'l Players Anthem."

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In terms of the food, attendees have a range of barbecue options. In addition to Franklin’s brisket, Houston’s Truth BBQ (ranked No. 10 in the state by Texas Monthly) served its brisket. Rodney Scott served his signature Carolina-style whole hog. Other tasty bites included smoked lamb ribs from Pat Martin, fried smoked quail from Houston’s Feges BBQ, barbacoa by Adrian Torres (Maximo in Houston), and a boudin croissant from New Orleans chef Kelly Jacques.

Vegetarians and pescetarians had plenty to enjoy as well. Ryan Lachaine, representing his new role as State of Grace’s executive chef, served poutine with the restaurant’s three-day french fries. Paul Carmichael, chef of buzzy New York City newcomer Kabawa, served cassava dumplings. Chicago chefs Sarah Grueneberg and Bailey Sullivan offered seared scamorza with eggplant agrodulce. Other favorites include a tuna hand roll from Maine chef Jordan Rubin, sweet corn sheet cake from Austin chef Mariela Camacho, and scallop crudo with curry mole from Phila Lorn (Mawn in Philadelphia).

VIPs enjoyed a number of exclusive bites, including a dry-aged beef burger from Brookyln’s Red Hook Tavern, halibut with caviar from chef Kevin Fink of Austin’s Michelin-starred Hestia, the celebrated collard green melt from Turkey & the Wolf (New Orleans), and a bison meatball from chef Cassidee Dabney of Blackberry Farm in Walland, Tennessee. They also enjoyed libations from James Beard Award winner Alba Huerta of Houston’s Southern-inspired cocktail bar Julep.

Brown is already thinking about ways to improve next year. For the first time, Southern Smoke worked with a production company on certain aspects of executing the event. It went so well she’s ready to expand the company’s role for SSF 2026.

“We always can improve every year,” she says. “There’s always ways to dial it in more.”

We can’t wait.

Photo by Daniel Ortiz

Chris Shepherd and Lindsey Brown, right of Chris, with the Southern Smoke Foundation staff.

fundraisers chefs chris shepherd southern smoke foundation

service switcheroo

Street food-inspired Houston restaurant swaps counter service for servers

Photo by Andrew Hemingway

Traveler's Cart is add new dishes to its menu, including steak frites and chicken parm.

A globally-inspired Houston restaurant is making a big change to its service model. Traveler’s Cart will switch from counter service to full service beginning this Monday, November 17.

When owners Thy and Matthew Mitchell opened Traveler’s Cart last year as a more casual sister concept to Traveler’s Table, their globally-inspired Montrose restaurant, they decided counter service would match the restaurant’s street food-inspired menu and lower price point. With a year of experience, they’ve decided full service — where diners sit down and order from a server — will improve the customer experience in a number of ways.

First, they noticed that some of their online reviews go to great lengths to explain the ordering process. Moving to traditional table service will elimination that confusion.

“We want to be like a great brasserie or izakaya where people come and enjoy food and drinks at a reasonable price,” Matthew Mitchell tells CultureMap. “There’s a lack of intuitiveness about the process right now. Almost a year in, we’re still having to explain where you go and how you order. That tells you we probably missed the mark.”

He also recognizes that the inherent uncertainty of counter service — people are concerned about how long they’ll have to wait to order and whether a table will be available once they do — limits the restaurant’s appeal as a date night option or for larger groups who want the certainty of having a place to sit.

Even though the restaurant has been a financial success, according to Mitchell, he thinks Traveler’s Cart is missing out on revenue with its counter service model. “I think people order less at the counter. You may not order a cocktail, and you certainly won’t get back up and order more drinks,” he says.

Switching to full service will also help the restaurant’s perceived value. With entrees mostly priced between $15 and $25, the restaurant may feel expensive relative to other fast casual restaurants. Once servers are added, Mitchell thinks diners will appreciate the value, particularly since its prices are about half of sister concept Traveler’s Table.

“I feel like the food quality is outstanding for the price, but when it crosses that $20 or $30 threshold, people perceive it as pricey,” he says.

Traveler’s Cart has other ways to enhance the value of its offering, such as its $18, three-course lunch that includes iced tea or a fountain drink. Happy hour, available Monday through Friday from 3-6 pm, includes $8 cocktails, $3 drafts, $8 small plates, and more.

Along with the new service model, Travelers Cart is updating its menu with a number of new dishes. They include Thai chili queso, Baja shrimp tacos, salmon donburi bowl, chicken parmesan, and steak frites. The cocktail menu has also been refreshed with a Mexican espresso martini and a Tuk Tuk Old Fashioned, named for the vehicle that now sits in front of the restaurant’s entrance.

Recently recognized by the Texas Restaurant Association as Restaurateurs of the Year for the Houston region, the Mitchells hope that these changes will lead to even more success. With the service style refined and the menu dialed in, they’re already looking for another location.

Photo by Andrew Hemingway

Traveler's Cart is add new dishes to its menu, including steak frites and chicken parm.

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