When I think of fond food memories, one place immediately comes to mind in Houston – that’s Brennan’s. This place is an institution, and the guy who’s responsible for many of the beautiful memories you’ll make these days yourself is the Executive Chef, Danny Trace.
Chef Danny is a Louisiana native and known for dishes that incorporate local produce, more often than not recalling a certain flare for his Cajun and Creole roots. At the time, Chef was actually hand-picked by Brennan’s co-owner to re-open and guide the landmark kitchen at Brennan’s after months of rebuilding from Hurricane Ike.
You could say kitchen wizardry is a dominant gene in Danny’s DNA. He’s as comfortable preparing four-star meals in the nation’s most acclaimed restaurants as his father was in the family kitchen, and his grandfather and uncle behind military stovetops.
When we last caught up with Chef Danny, he was cooking everyone’s favorite New Orleans Barbecue Shrimp & Grits dish that Brennan’s is known for. It is shrimp season after all. This is Texas creole — barbecue shrimp, paired with local grits. Simple, good ingredients for homestyle eatin’!