Monthly Archives: December 2016

State Fare Kitchen & Bar: redesigned, retooled and ready for business

THE CONCEPT

Since acquiring the former Pour Society property at Memorial City in the spring, Cherry Pie Hospitality restaurant group – which also owns Pi Pizza, Petite Sweets and Lee’s Fried Chicken & Donuts – has quietly altered menus and décor to rebrand State Fare Kitchen & Bar as a casual but sophisticated restaurant.

Padded banquettes and nailhead chairs and bar stools spread throughout the large, reconfigured dining area; panels of antique corrugated glass help break up the room and lend a spiffy modern touch.

Appetizers include dill pickle dip with house-made barbecue potato chips; deviled eggs; fried or roasted oysters; and Texas chili.

Entrees and sides similarly take aim at local appetites with big burgers, macaroni and cheese, New Orleans-style barbecue shrimp with creamy grits, and chicken-fried rib-eye steak with mashed potatoes and East Texas cream gravy.

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Upcoming Houston wine events

2014 (Mostly) Cru Classé Bordeaux Tasting: The Crystal Ballroom at the Rice, 909 Texas; 4:30-8:30 p.m. Jan. 18; $80 cash, $84.21 credit card; 713-854-7855 or coburnsusan2@gmail.com.
Markham Vineyards wine-pairing event: McCormick & Schmick’s, 791 Town and Country; 7-9 p.m. Jan. 19; $85; 713-465-3685.
Weekly free tastings: Houston Wine Merchant, 2646 S. Shepherd; 5:30 p.m. Fridays and 2 p.m. Saturdays; 713-524-3397. French Country Wines, 2433 Bartlett; noon-6 p.m. Saturdays; 713-993-9500. Vine Wine Room, 12420 Memorial; 3 p.m. Saturdays; 713-463-8463. Vino and Vinyl, 3340 FM 1092, Missouri City; 2-4 p.m. Saturdays; 281-208-7453.

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Snack stadiums are hot foodie projects for game day

Food Network Magazine is running a story in its January issue on Super Bowl snacking, and its readers were divided on the topic of snackadiums: 50 percent said they were “genius” and half found them “ridiculous.”

[…] snack stadiums can offer outsize snacking opportunities on game day said Maile Carpenter, editor in chief of Food Network Magazine.

[…] before you commit to building an edible stadium in your living room, you should consider whether you really want everything you’re eating for the Super Bowl to be in the same place, on the same table, and all at room temperature.

[…] though, like the big game, a snackadium is about making a big statement.

“Snackadiums are the modern equivalent of the elaborate sugar sculptures that adorned feast tables of royalty in the Renaissance: built to impress, awe and maybe inspire a little jealousy in the host’s clear superiority,” said Faith Durand, executive editor of thekitchn.com.

Food Network Magazine is running a story in its January issue on Super Bowl snacking, and its readers were divided on the topic of snackadiums: 50 percent said they were “genius” and half found them “ridiculous.”

[…] before you commit to building an edible stadium in your living room, you should consider whether you really want everything you’re eating for the Super Bowl to be in the same place, on the same table, and all at room temperature.

[…] though, like the big game, a snackadium is about making a big statement.

“Snackadiums are the modern equivalent of the elaborate sugar sculptures that adorned feast tables of royalty in the Renaissance: built to impress, awe and maybe inspire a little jealousy in the host’s clear superiority,” said Faith Durand, executive editor of thekitchn.com.

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What’s the Super Bowl without super dips? A few recipes to try for game day

According to delish.com, the most searched recipes for Super Bowl snacking are for Buffalo Chicken Dip and 7 Layer Dip (last year, 7 Layer was the most searched recipe in Texas on delish.com).

Before the 2016 Super Bowl, Buffalo Chicken Dip and spinach and artichoke dip were among the top 10 most searched recipes, according to Google.

Whether it’s a group of friends at home, a tailgate at the game or a potluck at the bar, dips are always a people pleaser and a great conversation starter for both old friends and new, said Brandi Key, executive chef for Clark Cooper Concepts restaurant group, which includes Brasserie 19, Punk’s Simple Southern Food, Coppa Osteria, the Dunlavy and SaltAir Seafood Kitchen.

Jim Mills, director of operations for the group that owns the restaurant, said dips are popular football-watching food because they aren’t distracting.

At the end of the day,” Key said, “a football game without dips is like the movies without popcorn – it’s just not as fun!

In a medium bowl, beat cream cheese until smooth.

Add dill pickles, chopped dill and pickle juice, and stir to combine.

1 pound sharp cheddar cheese, grated

½ pound (8-ounce package) cream cheese, room temperature

1½ cup Slow Cooker Caramelized Onions, finely chopped (recipe follows)

Thinly slice enough onions to fill a slow cooker half to three-quarters full (roughly 8 medium/large onions).

Add ¼ cup melted butter or olive oil (or a combination of butter and oil) and 1 teaspoon of salt and toss to coat.

½ cup shredded cheddar cheese

Heat a stovetop or outdoor grill over medium-high heat.

In a large bowl, mix the cream cheese, mayonnaise, cheddar, Monterey Jack, hot sauce if using, chopped grilled jalapeños, salt and black pepper until evenly combined.

Top the dip with panko bread crumbs and bake for 20 to 25 minutes, until bubbly and golden brown on top.

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