Monday, Sept. 17 marked the opening of a highly-anticipated restaurant. Chefs and co-owners Terrence Gallivan and Seth Siegel-Gardner opened the doors of The Pass & Provisions, located in a historic warehouse in the historic Fourth Ward of Houston on 807 Taft Street.
The venue actually houses two restaurants. Named for the area in a professional kitchen where chefs assemble finished dishes, The Pass features an open kitchen and offers refined tasting menus in an intimate and elegant environment where chefs and guests can interact. Provisions is a neighborhood restaurant and bar with a central wood-fired oven. The chefs have worked in some of the world’s most acclaimed kitchens including Aquavit, August, Fiamma, Aureole, The Modern and Gordon Ramsay at The London in New York, Viajante in the United Kingdom, Chicago’s C-House and Kata Robata in Houston. FOX 26 reporter Ruben Dominguez and food radio talk show host Cleverley Stone visit The Pass & Provisions and the chefs demonstrate how to make a salmon dish and homemade pizza.
Your friends and family will love this twist on pizza. Create a do-it-yourself pizza bar using refrigerated dough in a tube from the grocery store. Let your imagination run wild with the kinds of toppings you can use and have everyone make their own. You can man the oven and bake the little pizzas and have a chance to visit with its creator while its baking! Harold Kelly from Mélange Catering & Special Events shows food radio talk show host Cleverley Stone how to make breakfast, dinner and dessert personal pizzas.
Have you ever thought that losing weight is too hard or that healthy food is too expensive for your budget?
If so, then Dr. Michael Roizen and Mollie Katzen have some suggestions that you need to hear.
Learn how to make your dollars go farther by shopping with a healthy purpose. Substituting healthy fats for unhealthy fats, and eating whole grain breads will allow you to lose weight and have more energy.
An example of these concepts includes how to make a healthier pizza, by adding in some very unexpected ingredients not traditionally used in the pies.