Texas gets a lot of credit for its cowboy cookin’– like BBQ and brisket– but this beautiful state boasts a bounty of fresh fruits and veggies! Dig in to your local farmer’s market for…
Kick off the New Year with a multi-course meal made entirely with local ingredients! The next Chef Cooperative pop-up dinner in San Antonio is a fundraiser for Parr Vineyards at the Fig Tree Restaurant at the Dashiell House on Saturday, January 10th. The goal of Chef Co-op is to continue spreading awareness on the importance of eating local!
Ahh the flavor shades of summer. Bright, light and oh so good! Chef Belinda of H-E-B Cooking Connection shares a chic finger food you can make with fresh strawberries. It’s shortcake in a way you might not have thought of before. The real “kicker” here is…
It doesn’t get any fresher than this! Goodtaste got with our go-to Executive Chef, Don Carr, in Sysco Central Texas kitchens for a crash course on supporting local — and just how easy it is for Sysco customers to do so!
Do you appreciate what local producers and wineries have to offer? Have an interest in gardening or olive production? This food and wine festival is for you!
There’s a fun new spot in Montrose that’s very hip…Chef Kevin Bryant’s Eleven X1. When Goodtaste cameras last visited, Chef Bryant sautéed some beautiful Texas Wild Caught Brown Shrimp…butter poached on a dense bed of citrus pico de gallo with a grapefruit gastrique (caramel mixed with vinegar).
Stroll along the vibrant San Antonio River Walk and you’re bound to come to Biga on the Banks, a premier fine dining restaurant with contemporary-regional cuisine you just can’t beat. The food is outstanding — and always highly acclaimed! Owner/Chef Bruce Auden invited Goodtaste in on the cooking process for a fun new Gulf Brown Shrimp sandwich.
Chef Monica Pope cooks with one fundamental concept in mind: What grows together goes together. She also believes that food simply tastes better when you eat where your food lives. And believe me, it does at Sparrow Bar + Cookshop, the latest Go Texan restaurant from the iconic Chef Pope in Houston, Texas.
When you start with local, you can’t help but have a fabulous meal! I linked up with Chef John Watt of the delightful restaurant Prego in the Village to talk about some fabulous fusion dishes that showcase homegrown products mixed with iconic ingredients from Italy.
Go out. Go eat. GO TEXAN! Celebrate the menus of the Lone Star State! Show your Lone Star pride and dine out during the GO TEXAN Restaurant Round-Up.
It has all the makings of a picturesque Texas picnic for you grill! Go Texan Chef Ross Burtwell welcomed me out to the gorgeous Cabernet Grill at the Cotton Gin Village to try his Grilled Texas Wild Caught Shrimp with Watermelon Ancho Glaze & Texas Watermelon Pico…one bite and I was sold!
This is the sixth and final episode in the inaugural Go Texan WineCast series. Merrill Bonarrigo of Messina Hof Winery and Resort in Bryan discusses Port and other dessert wines made in Texas.
This is the fourth installment of the Go Texan WineCast series. It features Jim Johnson of Alamosa Wine Cellars in Bend, Texas discussing Tempranillo, a red wine grape that originates from Spain.
The third WineCast episode features Kim McPherson of McPherson Cellars in Lubbock, Texas. He discusses Sangiovese, a red Italian grape.
The fifth WineCast episode features Franklin Houser of Dry Comal Creek Vineyards and Winery in New Braunfels, Texas. He discusses Black Spanish, a red-fleshed grape that is highly resistant to Pierce’s Disease, making it a good match with Texas’ hot and humid climate.