On the most recent episode of “What’s Eric Eating,” chef Wade Schindler joins CultureMap editor Eric Sandler to discuss Cotton Culinary. A division of Cotton Holdings, Cotton Culinary typically offers large scale catering for workers at job sites or feeding thousands of disaster relief victims.
Courtesy of Cotton Holdings
Jim and Whitney Crane, Lauren and Tilman Fertitta, Pete Bell, Zinat Ahmed, Duke and Sanette Austin.
But during the run of the Houston Livestock Show & Rodeo, it’s known for two things — winning People’s Choice at the annual Rodeo Uncorked! Roundup and Best Bites competitions and serving food at the most posh tent at the World’s Championship Bar-B-Que Contest. This year, Schindler and his team took home their fourth People’s Choice win for the “Forager’s Feast,” cocoa- and chile-rubbed elk loin with pinot noir jam and a deviled quail egg garnished with hackleback caviar and a duck fat crisp. Sandler asks the chef how they came up with such a creative and unusual bite.
“We did an event a couple weeks ago where the venison was really good,” Schindler explains about the dish. “What does an elk eat? It eats berries and currants, we did a juniper- and peppercorn- port wine reduction, sprinkled with a little rosemary to brighten up. The venison, we did a cocoa and chili pepper rub. How can we elevate it some more? We added a deviled quail egg.”
For the star-studded VIP night of the Bar-B-Que Contest — attended by celebrities such as 50 Cent, Texas quarterback C.J. Stroud, Houston Mayor John Whitmire, Rockets owner Tilman Fertitta, and Astros owner Jim Crane — the menu included wagyu steaks from Houston’s R-C Ranch with lobster mac and cheese and Brussels sprouts, plus a flamed Crepe Suzette for dessert. “The sky’s the limit for us. It’s kind of our time to shine,” Schindler says.
Listen to the full interview to learn more about Schindler’s career prior to joining Cotton. He also explains his role in the Junior Bar-B-Que cook-off competition.
In the previous episode, Sandler and co-host Mary Clarkson begin by discussing the news of the week. Their topics include: the Houston Chronicle naming Bao Ong as its new food critic, the closing of Killen’s Steakhouse in The Woodlands, and Ramen Tatsu-ya’s plans to open a second Houston-area location in Town & Country.
In the restaurant of the week segment, Clarkson and Sandler discuss their recent meal at Barbacana, chef Christian Hernandez’s ambitious new restaurant in downtown. Listen to the episode to hear their favorite dishes as well as a couple of areas for improvement.
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