Just a few odds and ends as we head into January.
1. Funny Stuff!!! $#!+ Foodies Say!
This needs no words or explanation. I'll just let you watch. And I've been guilty of a few of these....
And my Foodie Pal Mijune Pak in Vancouver has done her version:
I'll be posting mine in the next couple of weeks! MuuHaHaHaHaHaaaaaaaa!!!
2. Uchi from Austin is opening in Houston!!!
Here's some info from the Press Release:I've received an invite and it has been confirmed that I'm in! Like the Nabi and Dulce Bakery & Café Grand Openings, I will provide plenty of pics and my take on the various dishes from the tasting menu.
Chef Tyson Cole Opens Doors to Anticipated Houston Location of His Acclaimed Uchi on February 2nd
Houston, TX—The second location of Chef Tyson Cole’s critically-acclaimed restaurant, Uchi, will open to the public on February 2nd. Residing in the iconic former Felix space on Westheimer near the corner of Montrose, Uchi brings its hallmark level of quality and service to a new city, successfully melding culinary innovation with an approachable vibe.
Under Chef Cole’s direction, offerings from the kitchen and sushi bar showcase his signature style of combining unexpected textures and flavors, pushing the boundaries of Japanese cuisine, drawing flavor inspiration from numerous points around the globe and mixing traditional master knife work with cutting-edge techniques.
“We have been looking forward to becoming a part of the Houston community for many months,” comments Chef Tyson Cole, recent winner of James Beard Foundation Best Chef Southwest. “It’s a thrill to open our doors-- we are looking forward to accommodating our guests”.
The cuisine will meld the best offerings of the first Uchi and Cole’s second Austin concept, Uchiko. Chef Cole’s signature menu offerings include hot and cool tastings, makimono, yakimono, tempura and, of course, sushi and sashimi. Each guest at the table may enjoy and share the experience of dining at Uchi together. Every detail is thoughtfully managed so the guest may enjoy the progression of the meal in a seamless flow, each bite meant to build upon the last. Acclaimed pastry chef Philip Speer ends things on a sweet note with his ground-breaking desserts that showcase familiar flavors in completely original forms and combinations. Chef Cole is pleased to name Kaz Edwards of the original Uchi as chef de cuisine in Houston. Monica Glenn, longtime protégé of Philip Speer, will be pastry chef.
The respectful transformation of the building from the Felix space into its current incarnation was helmed by Michael Hsu, the noted architect whose team also designed Uchi, Uchiko and numerous other national hospitality, retail and residential projects. The aesthetic of this space refers to the original Uchi in many ways by using reclaimed woods, warm textures and clean finishes. People will instantly recognize the warmth and modern design.
Uchi opens to the public February 2nd and the reservations line opens January 18th. You may access reservations at www.uchirestaurants.com, or by contacting the reservationist at 713.522.4808.
Houston, Texas 77006
3. The Burger Guys are opening a new location inside the Loop
My buddy Jake Mazzu, co-owner of The Burger Guys, informed me several months ago this was in the works, and based upon an article in The Houston Press, it's in the works now and will be coming soon. Just like how Phoenecia Foods opened another location in Downtown much to the gratitude of the Inner Loop Foodies, I predict The Burger Guys will be a HUGE HIT there as well. I'll pay them a visit once it's all up and running!
4. December Charity Results
Once again, I think the hard economy has made it difficult, and I realize that a lot of folks don't have a lot to spare. I did donate $50.00 of my own money to Kids Meals Houston however, despite the lack of participation from readers. I think I'm not going to do any more charity donation drives on the blog as times are clearly tough. I will provide a list of food related charities that I personally support, such as Kids Meals Houston, along with others, and you can choose to donate or not.
Last but not least, I've got more recipes and reviews coming in the pipeline, so please bear with me. My income earning self is busy with the start of teaching Spring Semester 2012 at the local colleges that employ me, so please bear with me.
Zao an, Y'all!!!