Events

^{Smith &
Wollensky - Wednesday, August 27, 2008
^{Join me at Smith & Wollensky this Wednesday
night for an evening of fabulous food, wine & fun!

(We'll have a blast - sit with me. Singles welcome.)}}

Smith & Wollensky

4007 Westheimer at Highland Village
Houston, Texas 77027
Phone: (713) 621-7555 ~ Fax: (713) 621-8250

Click here to sign up for Smith & Wollensky VIP reservations, wine dinners & special offers.

The Highland Village location features the distinctive Smith & Wollensky décor of painted forest green wood trim on white with latticework flourishes with an interior of polished wood floors and brass trim. The vast wine collection of Smith & Wollensky has won many awards including Wine Spectator's Grand Award, Award of Excellence and Wine Enthusiasts Restaurant Award.

$100 person
(Includes food, wine,
tax & gratuity)

Smith & Wollensky Presents
Pourings & Pairings Dinner
with Chateau Ste. Michelle Vineyards
from Washington State

When making your reservation,
let them know if you'd like to sit at my table.

Singles are welcome.

Wednesday, August 27th

6:30 p.m.
5 courses ~ 5 wines
A spokesperson from the winery
will attend the dinner.
$100 per person, includes everything:
food, wines, tax & gratuity.

This 12,000 square foot restaurant can seat up to 350 guests. Located in Highland Village, where an air of privilege and leisure pervades, Smith & Wollensky not only serves the exclusive surrounding neighborhoods, but also has "steaked" its claim as the quintessential steak house for Houston.

www.SmithandWollensky.com

Seating is limited.
Please call 713-621-7555
for reservations.

Chateau Ste Michelle ~ Washington State's Founding Winery

Washington state's oldest and most acclaimed winery offers award-winning wines and a tasting experience second to none at our chateau and historic grounds near Seattle. The winery combines Old World winemaking tradition with New World innovation.

Our vineyards are located in Eastern Washington, where the warm and sunny climate is ideal for growing world class wine grapes. Winemaker Bob Bertheau crafts Washington wines that are expressions of some of the best vineyards in the state including our Cold Creek, Canoe Ridge Estate and Horse Heaven vineyards. At Chateau Ste. Michelle, enjoying great wine is a way of life...and you don't have to be an expert. Our daily winery tours and tastings and popular Vintage Reserve Club will help you learn more about this venerable passion.

http://www.ste-michelle.com

Bistro Lancaster - Chef's Table - Now through Labor Day

^{Bistro Lancaster is participating in Houston Restaurant Week, Aug. 11-17, 2008.

Make your reservations now.
Click here to view menu.}

Welcome to the
Summer Chef's Table

at The Lancaster Houston

Summer is here and it's the perfect time to ...

Experience the talents of award-winning Chef Jamie Zelko at Bistro Lancaster. Her 'Summer Spectacular Chef's Table' is an exquisite dinner of six courses, featuring a specially selected wine pairing with each course. Chef Zelko will personally describe each course for you throughout the evening.

. This special tasting menu is offered for parties of 4 or more.
. Tuesday through Saturday evenings until Labor Day.

. Service from 5 to 11 p.m. Reservations are required.
. $125 per person. Includes wine pairing with each course.

. Plus tax & gratuity.
. Call 713-228-9500 for reservations.

Six Course Menu

1st
Sweet Lime Ceviche
Avocado, tomatoes, shrimp and
lump crab, stacked on wonton

2nd
Heirloom Tomato Salad
On a bed of organic spring mix with shaved red onion,
goat cheese and 25 year age balsamic

3rd
Watermelon Gazpacho
With cucumber, red onions and crème fraîche

4th
Red Snapper
With shallot cracklings, parsnip puree, spring vegetables
and a sherry beurre noisette

5th
Venison Tenderloin
With chive potatoes, foie gras and sweet dew berry nectar

Dessert
Grapefruit Campari Sorbet
With grapefruit segments and zest

Jamie Zelko
Executive Chef

Executive Chef Jamie Zelko presents a new seasonal menu that continues the Bistro's commitment to local, fresh ingredients of the highest quality.

From soups to sizzling steaks and savory seafood, come in for a taste of delectable New American cuisine.

Join us for

Houston Restaurant Week!

August 11-17, 2008

Bistro Lancaster
701 Texas Avenue Houston, TX 77002
(713) 228-9500 ~ www.TheLancasterHouston.com

SEPTEMBER

Champagne & Chocolat Gala
Friday, September 5, 2007

Fourth Annual “Home Safe Home” Gourmet Gala

Benefiting Aid to VictIms of Domestic Abuse

About the event:
“Home Safe Home” is a gourmet tasting event benefiting Aid to Victims of Domestic Abuse (AVDA).
The event features 15 of Houston’s top chefs, each preparing three showcase dishes, paired with wines from
Mandola Estate Winery by event sommelier, Antonio Gianola of Catalan. In addition, each chef’s signature dish will be paired with a unique Grey Goose cocktail created exclusively for event. Guest winemaker for the event will be Greg Harrington of Mandola Estate Winery and Gramercy Cellars.

This event is held in a home setting to emphasize the importance of eliminating domestic violence and creating a safe home environment for all. This year’s event will be hosted by Mica & Robert Mosbacher at their home. Mr. Mosbacher is CEO of Mosbacher Energy and served as U.S. Secretary of Commerce from 1989-1992.

Date: Thursday, November 6, 2008 ~ 6:30-9:30 p.m.
Location: River Oaks home of Mica & Robert Mosbacher
Event Co-Chairs: Drs. Lisa & Stan Duchman; Danielle & John Ellis;
Bonnie & Dr. Larry Likover; Trina & Damian Mandola
Tickets: $500 per person.
Sponsorship packages range from $2,500 to $25,000
Strictly limited to 300 tickets

Thanks to generous underwriting from Hess Corporation & Bracewell & Guiliani,
100% of ticket and table sales will go to underwrite AVDA’s services.

Reservations: 713-224-9911 x222 or cprieto@avda-tx.org

Participating Chefs:
Mark Cox (Mark’s American Cuisine), Robert Del Grande (Cafe Annie), David Denis (Le Mistral),
Jared Estes (Galleria Tennis & Athletic Club), Jeff Everts (Olivette at The Houstonian),
Michael Gaspard (Pappas Bros. Steakhouse), Lisa Hendee (Taste of Texas), Mark Holley (Pesce),
John Lichtenberger (Trattoria Lisina), Hugo Ortega (Hugo’s & Backstreet Cafe), Chris Reed (Abuso Catering),
Plinio Sandalio (Américas), John Sheely (Mockingbird Bistro), Chris Shepherd (Catalan)
and Kiran Verma (Kiran’s Houston).

About AVDA: Aid to Victims of Domestic Abuse (AVDA), which operates one of only 12 programs
nationwide dedicated to providing free lawyers for battered women and abused children who
otherwise could not afford legal representation. AVDA is largely funded by the Texas Supreme Court,
via the Texas Equal Access to Justice Foundation. State funds can be used only to serve the most destitute,
i.e. families earning as little as $372/wk can exceed the income caps. Domestic violence claims some 50 lives in the Houston area each year—and like Della, the vast majority fall through cracks in the system. Said another way, these deaths are preventable with timely intervention. “Home Safe Home” provides discretionary funding so that AVDA lawyers can take ANY case where the risk of fatality violence is high and the victim cannot afford a private lawyer.

Website: www.avda-tx.org

Mushroom Stock
Yield: 2 ¾ quarts

1 Tablespoon - vegetable oil
1 each - small yellow onion, rough chopped
1 stalk - celery, rough chopped
1 each - parsnip, rough chopped
½ cup - white wine
1 cup - dried mushroom stems
¾ gallon - veal stock or low sodium beef broth
1 each - bay leaf

Cleaning mushrooms: remove stems and place on sheet pan; roast in oven 1 hour on 200; reserve for mushroom stock.

To make the mushroom stock:
Heat oil over high heat and sauté onion, celery and parsnip for 5 minutes until they begin to caramelize.

Deglaze pan with white wine scraping food from bottom of pan.

Add veal stock, mushroom stems and bay leaf.

Simmer for 30 minutes.

Strain through fine mesh strainer and reserve.

Carol's at Cat Spring, Cat Spring, Texas
Owner, Carol Davis
www.Blisswood.net

Good Luck Hoppin' John Black Eyed Peas

8 ounces dried black-eyed peas (about 1 ¼ cups)
I like using fresh peas (adjust).

For dried peas, soak and cook until tender, drain and add ingredients below.

For fresh peas, add peas to ingredients below.

3 cups water (I like to use chicken stock)

1 ½ cups chopped onions

1 tablespoon minced garlic

4 ounces smoked ham, diced (or ham hock)

½ teaspoon dried thyme (I like to use fresh, adjust)

½ teaspoon red pepper flakes

2 large bay leaves

Simmer gently, uncovered, about 20 – 30 minutes.

Discard bay leaves and season with salt and ground black pepper to taste.

Sprinkle each serving with minced fresh parsley and serve with fresh-baked cornbread.

Must be eaten on New Year’s day to bring you good luck for the year.

Michaels Magic New Year’s Black Eyed Peas
Michael Briggs, Home Cook

• Two 12 oz bags of fresh black-eyed peas
(frozen works in a pinch)
• 1/2 pound diced ham
• 1/2 pound chopped link sausage, or your favorite meat, chopped
• 1 medium onion, course chopped
• 1 medium Red Bell Pepper, course chopped
• 1 medium Green Bell Pepper, course chopped
• 1 15 oz can diced tomatoes and liquid
• 3 cloves of garlic, minced
• 4 cups chicken broth (or beef broth depending on your preference)
• 1 tablespoon prepared mustard (I prefer spicy)
• 1 teaspoon salt
• 2 teaspoon course ground black pepper
• ½ cup chopped bacon
(Optional) Add diced jalapeno and pepper sauce to taste.

Place the peas, ham, sausage (or other favorite meat) into a 4-6 qt crock pot set on HIGH.

Add the onion, bell peppers, garlic and diced tomatoes, and cover with Chicken broth.

After the peas have cooked 3-4 hours check them for consistency, adding more broth if needed to keep the peas covered, then add mustard, salt and pepper to taste.

Stir in the ½ cup of the chopped bacon just prior to serving.

Top with finely chopped parsley and onion. They get better with time so try to cook them the day before you serve them and let them sit in the refrigerator over night. Reheat slowly and enjoy the results!
Serves 6 - 8

EASY TIP – Substitute your favorite jarred salsa (16 oz) for the onion, bell peppers, garlic and diced tomatoes.