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Chefs Coast to Coast

From the Gulf Coast to the Gold Coast, I talk with Chefs and Owners of Hometown Hero Restaurants and find out what goes on behind the kitchen doors and how they make the dishes we love.
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Now displaying: March, 2017
Mar 29, 2017

Sean Carroll, the spirited food maestro behind crepe cart Melange Creperie, was first inspired to bring the art of crepes back to Houston after his honeymoon to Paris.  He enjoyed the flare and technique behind making crepes describing it as “food performance art.”  Once Sean decided to start his own cart, he did in depth research and became surprised by how many cultures have their version of the crepe.  One in particular, the Jianbing, is China’s version of a breakfast crepe that has made its way onto the Melange Creperie menu. Using these different cultural influences along with fresh, seasonal ingredients from the heart of Houston, it isn’t any wonder how Melange Creperie was able to snag 2016’s Best Crepe Award.  Sean is currently working on Melange Creperie’s first restaurant on Heights Boulevard, so keep a look out for its opening in 2017! For now, you can catch Sean and his delicious crepes at The Conservatory, East Side Farmers Market, City Hall Market on Wednesdays, or follow Melange Creperie on Facebook and Twitter to find where they’ll pop up next.

 

Melange Creperie at the Conservatory

The crepe cart!

 

 

Try This Week's Recipe!

Texas Beet Salad

 

Ingredients:

  • 5 Beets preferably Candy Cane or Golden Beets, peeled
  • 4 Radishes or 2 Green Apples
  • 1 Green Onion, chopped finely
  • 1 Garlic Clove, smashed and chopped finely
  • 2 pinches of Parsley
  • 1 Meyer or Ponderosa Lemon, juiced and zested
  • 3 TBS of Fruit Juice your choice
  • Pinch of Salt
  • 2 pinches of Black Pepper

Directions:

  • Chop beets and apples or radishes into matchsticks, roughly.  
  • In a medium bowl, add onion, parsley, garlic and zest, then stir.
  • Add liquid ingredients and salt and pepper, stirring gently. 
  • Ready to Serve!

 

Give us some Feedback!

Did you make the recipe? Share your results in the comments below!

Connect with Melange Creperie on Facebook, Twitter, and Instagram

Thanks for tuning into this week’s episode of Chefs Coast to Coast. Don’t forget to catch up on past episodes or subscribe oniTunes or Google Play! We are now sponsored by Audible and happy to announce that you can now download a free book of your choice! Happy Reading! 

Mar 15, 2017

Café Tola is a café specializing in coffee and empanadas built upon a literal labor of love.  Run by Victoria Salamanca with the help of her husband, Gerardo, you can tell Café Tola is their baby; it combines the handmade, extremely delicious empanadas made by Victoria with the artistic pop culture influenced art and toys collected by Gerardo.  The name comes from Victoria’s grandmother, whom she is named after.  Tola is a play on Victoria’s nickname, Tolita, thus creating the perfect name for a spot that encompasses all of her loves and passions.  The couple is currently working on Dona Tola, which is coming up soon in the Southport Corridor.  Dona Tola will feature slow braised stews and other Latin comfort food that exude stomach hugging feels. Tune in to learn about Victoria’s and Gerardo’s adorable relationship, what influences the art  and food behind Café Tola, and their secret aspirations to make “doggie” friendly empanadas. If you have a chance, check out Gerardo’s speak easy style toy store!

interior

Inside Cafe Tola on California Ave

Mural outside Cafe Tola

 

Try This Week's Recipe!

Queso Flameado Recipe

Queso Flameado Ingredients:

  • 1 cup sliced button mushrooms
  • 1 cup sliced portabello mushrooms
  • 1/2 cup roasted, peeled and sliced red peppers
  • 1/2 cup roasted peeled and sliced poblano peppers
  • 1 bunch fresh cilantro to taste
  • 2 cups shredded queso chihuahua cheese
  • 1 oz. tequila to pour over ingredients once they are melted to set a flame and extinguish with lime
  • Queso Fresco crumbles

Salsa Verde Ingredients:

  • 1 cup charred tomatillos
  • 3 each charred jalapenos
  • Fresh garlic cloves to taste
  • Salt and Pepper to taste

Directions

  • Saute mushrooms til soft, then add peppers, poblanos and onion
  • Saute ingredients together then add cheese and Salsa Verde
  • When all ingredients are well incorporated, add tequila to create a flambe then extinguish by squeezing fresh lime over flame
  • Garnish with Queso Fresco crumbles
  • ENJOY!

 

Give Us Some Feeback!

Did you make the recipe? Share your results in the comments below!

Connect with Cafe Tola on Facebook, Twitter, and Instagram.

Thanks for tuning into this week’s episode of Chefs Coast to Coast. Don’t forget to catch up on past episodes or subscribe oniTunes or Google Play! We are now sponsored by Audible and happy to announce that you can now download a free book of your choice! Happy Reading! 

 
Mar 1, 2017

Chef’s Coast to Coast is highlighting a past favorite interview on this week’s episode. The “Chef’s Special,” typically a dish that uses the season’s best ingredients, is our version of bringing to light the stories of chefs that really spoke to us. 

I chatted with Ricky, co-founder of Whisk Chicago, a burger and brunch restaurant that serves Ron Swanson-inspired eats like steak hash, steak & eggs, and the house burger an 8oz burger topped with chihuahua cheese, chipotle mayo, guacamole, and tortilla strips. The restaurant was founded by two brothers who have a deep love for food, parks & rec and all things brunch and burgers. Enjoy!

Try this Week's Recipe!

Chicken Tinga Recipe

Ingredients:

  • 1 Whole Chicken
  • 2 Medium Yellow (Spanish) Onions
  • 5 Garlic Cloves Peeled & Whole
  • Bay leaves
  • Salt/Pepper
  • 1 Can of Chipotle Peppers in Adobo Sauce
  • 1 Can of Chef Style Tomatoes

Directions:

  • In a stock pot add the whole chicken, chopped onion, garlic, bay leaves, salt and pepper.
  • Fill with 3/4 of water or just enough to cover the whole chicken.
  • Cook for about 15 minutes or until chicken is cooked, remove from water and set aside to cool.
  • In a shallow pan add a cup of sliced onion, add salt and pepper and cook until onions are translucent.
  • Add a can of tomatoes, bay leaves and half of the can of chipotle peppers (add more or less if you want the dish to be mild or spicy).
  • Bring to a boil then reduce heat.
  • Take the chicken and shred by hand.
  • Add chicken to the sauce and cook it for 2-5 minutes.
  • Use for tacos, tostadas or dip with chips

ENJOY

Give us some Feedback!

Did you make the recipe? Share your results in the comments below!

Connect with Whisk on Facebook and Twitter.

Thanks for tuning into this week’s episode of Chefs Coast to Coast. Don’t forget to catch up on past episodes or subscribe oniTunes or Google Play! We are now sponsored by Audible and happy to announce that you can now download a free book of your choice! Happy Reading!
Check out this episode!

 

 

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