Two-time Super Bowl champion Jarvis Green is in Houston for the Woodlands’ annual “Wine and Food Week.” He speaks with restaurant journalist Cleverley Stone about his role as “Wine Wizard.”
On the web:
http://www.wineandfoodweek.com/
http://www.jarvisgreen.com/foundation
Houston’s Wine and Food Week starts today, and you can get in on it with a short drive to the Woodlands. Chef Perry Henderson and Mitch Lasage dish up some good food and discuss how you can help culinary students.
Helping Culinary Students with Wine and Food Week: MyFoxHOUSTON.com
On the web: http://www.wineandfoodweek.com/
It’s a three-course gourmet dinner menu for $35 per person, with $5 of each dinner sold benefiting the Houston Food Bank.
Houstonians will savor the best of the citys culinary scene during Houston Restaurant Week, the premier philanthropic culinary event benefiting the Houston Food Bank.
The city-wide event, established in 2003, provides diners with the opportunity to sample special menus at Houston’s fine dining restaurants, while helping fight hunger in Houston. Following the popularity and success of the 2009 event, Houston Restaurant Week 2010 has been extended to three weeks at the request of participating restaurants and diners.
This year, Houston Restaurant Week, one of the most successful charity dining events in the country, will showcase 130 restaurants, spanning popular favorites to new hotspots. All participating restaurants will offer a prix fixe, three-course gourmet dinner menu for $35 per person, with $5 of each dinner sold benefiting the Houston Food Bank. New to Houston Restaurant Week 2010, select restaurants will also offer two-course lunch menus for $20, donating $3 of each lunch sold to the Houston Food Bank. All Houston Restaurant Week meals exclude beverages, tax and gratuity.
Houston Restaurant Week is a great occasion for Houstonians to experience our impressive array of dining options at prices that wont break the bank, all while helping to fight hunger, said Cleverley Stone, founder and chair of the event. Last year, we raised a record-breaking $240,000, with 100 percent of funds raised donated to the Houston Food Bank. We hope to raise even more this year to support the Houston Food Bank in their mission to provide food for the hungry in 18 southeast Texas counties.
Houston Restaurant Week offers an inspired opportunity to take action on behalf of families and individuals who suffer from hunger, said Brian Green, CEO of the Houston Food Bank. Each diner at a participating restaurant will provide 15 meals for a hungry child or adult in southeast Texas. Those meals are provided each week to 137,000 individuals who turn to food pantries, senior centers, soup kitchens and shelters for nourishment.
The event is by reservation only. For the latest Houston Restaurant Week information, including restaurant listings, menus, sponsor information, and reservations, visit www.HoustonRestaurantWeek.com.
Follow HRW on Twitter at www.Twitter.com/HouRestaurantWk.
On Facebook at www.Facebook.com/HoustonRestaurantWeek.
SEAFOOD MARTINI
SERVES 6
Submitted by Chef Mark Holley
Pesce
Kim Chee Dressing
1 cup mayonnaise
2 tablespoon rice wine vinegar
3 cup Gin, alcohol burned off
2 cup Kim Chee marinade
3 cup sugar syrup (recipe follows)
3 teaspoon ground black pepper
Combine all ingredients and mix well
3 cup water
2 tablespoons sugar
3 teaspoon lemon juice
Combine: water, sugar, and lemon in a sauce pan; bring to a boil, and heat until sugar has dissolved. Remove from heat and cool.
4 cups savoy cabbage (shredded)
1 cup purple cabbage (shredded)
2 cup carrots (shredded)
3 cup red onions (julienne)
Mix all ingredients well
1 recipe slaw mix
3 cup Hearts of palm (diced)
3 cup avocado 2” cubes
2 cup Kim Chee dressing
2 lb cooked Lobster meat (large cubes)
Optional crab fingers
6ea boiled shrimp peeled and deveined
2 lb jumbo lump crabmeat
3 tablespoons Kim Chee dressing
Preparation
1. Place slaw mix, hearts of palm and avocado in a mixing bowl.
2. Add 2 cup Kim Chee dressing and toss well. Mound slaw in a chilled Martini glass.
3. Add Lobster, crab, crab fingers, shrimp, and 3 tablespoons of Kim Chee dressing to the bowl and toss to coat.
4. Arrange seafood around slaw.