Posted by: Nicole Brende
on Feb 24, 2010
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I have family in Scottsdale, Arizona so I try to get there as much as possible. Being the sushi lover that I am, I recently discovered a Japanese culinary attraction called “Roka Akor” sushi & robata grill. It was listed as a Top 10 Sushi Spot in the U.S. by Bon Appetit Magazine, so I figured this place was worth a visit.
The set up is quite impressive. From the moment you walk in the door the scene is set with a cool and fresh vibe…trendy décor, good looking people, an open kitchen. We sat at a round “family style” table and instead of ordering off of the menu we asked for the head chef and he selected our courses. I am sure the whole menu is amazing but my favorites include manila clams with red miso broth and cilantro, cured salmon and avocado salad with wasabi ginger dressing, Roka Akor lamb cutlets with Korean spices, and Roka Akor yuzo miso marinated black cod with pickled red onions. Okay, any time they include their name on a plate, you know it is going to be spectacular!
Posted by: Nicole Brende
on Feb 17, 2010
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Brennan’s is back in a big way. This 1967 Houston staple known for their New Orleans style cuisine may have suffered a small inferno, but today their new digs will set your heart and pallets ablaze!
This last Tuesday, Mardi Gras, was opening day. I had the opportunity to get a personal tour of the restaurant guided by Blair Matthews the Marketing Director, and what a savory treat that was. Here is a sneak peak at the new layout. Bonjour!
Posted by: Nicole Brende
on Feb 17, 2010
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Posted by: Jen Roosth
on Feb 9, 2010
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As we begin the New Year and approach Valentines Day, getting into shape and losing some lbs from holiday celebrating, may rank high on many people's to-do lists.
However, this goal is broad and we may need specifics on what to do to achieve weight loss goals.
RSVP Social had the opportunity to meet with world renowned Weight Loss expert Shaun Kelley and discuss tips that can help point us in the right direction to get on a path to healthy living and eating for the New Year!
Posted by: Michelle Wenz
on Feb 4, 2010
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What's the grown-up version of those little candy hearts? Perhaps a little bottle (or, heck, a BIG bottle!) of dessert wine. Dessert wines add a sweet touch for Valentine's Day.
Sweet wines don't get the same sort of press as the big guns such as Chardonnay and Cabernet. But they have a place at the table, especially at this time of year when romance is in the air. And you don't necessarily have to wait for dessert - as an aperitif, I love it with blue cheese, or having it with lobster is a wonderful treat too.
Dessert wines come in various styles. Many are late harvest wines, which means the grapes are left on the vine until the sugar levels increase dramatically, then the grapes are pressed and fermented to produce a wine with residual sugar, hence the sweetness. Some involve allowing a particular kind of mold, known as botrytis, to develop. This further concentrates the grape sugars and flavors. It is a labor-intensive and tricky process. You have to have just the right amount of rain - it doesn't happen every year, but it did this harvest -- followed by painstaking picking; sometimes only a few grapes are selected from a cluster. The result is a golden, silky wine with notes of pineapple and caramel. The wine is rich enough that a little goes a long way. It is something that is sublime and has a very lengthy texture on the palate and you want to be able to enjoy that. Port also falls into the category of dessert wines. Here the sweetness comes from adding a spirit, often brandy. These are usually higher in alcohol content than regular wines, around 18 to 19%, and are a traditional way to end a meal. Ports also happen to be good with dark chocolate, a plus for Valentine's Day.
So go forth my dear readers! Live – Love – Eat this Valentine’s Holiday!
Posted by: Jen Roosth
on Feb 2, 2010
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Let’s Get Ready for Some Football!!
Super Bowl XLIV will kickoff at 6:30 p.m EST at Sun Life Stadium in Miami, Florida on February 7, 2010. The American Football Conference (AFL) champion Indianapolis Colts are pitted against the National Football Conference (NFL) champion New Orleans Saints to decide the National Football League (NFL) champion the 2009 Season. The game features the Saints' first Super Bowl appearance since their founding in 1967, while it is the fourth time a Colts franchise team has appeared, since their founding 1953 as the “Baltimore Colts”. In their three previous Super Bowl appearances (all also in Miami) the Baltimore/Indianapolis Colts lost once (1x) in 1969, and won twice (2x) in 1971 and 2007.
Posted by: Jen Roosth
on Feb 2, 2010
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We Missed You
Ruggles Grill, located at 903 Westheimer @ Montrose held a grand reopening celebration, after being closed for over a year due to damages from Hurricane Ike. Chef Bruce Molzan, founder of Ruggles Grill, which is famous for serving creative American Bistro style cuisine in a fun and innovative environment, is elated to be back in his flagship restaurant. (Check out the event photos in our picture gallery!) Ruggles Grill has been a Houston landmark for over twenty years. It is owned by Molzan Inc. and Randy Bower. Classic Ruggles Grill favorites like spicy shrimp pasta, pan seared crab cake, Ruggles goat cheese salad, angel hair shrimp pasta are still on the menu, as well as the famous, mouth watering dessert tray. Hours of operation are 5pm to 10pm weekdays, 5pm to 11pm weekends. Ruggles Grill is closed on Mondays. The Grill can be reached at www.rugglesgrill.com.
Posted by: Jen Roosth
on Jan 25, 2010
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Valentines Day Recipe: Raspberry Soufflé with Chocolate Sauce
(nutritional info included at bottom)
The way to a man’s heart is through his Stomach!
A luscious dessert is a wonderful way to tell someone you love them, and soufflé is a tricky dessert to master…so you might want to practice a time or two before the big Feb 14th. A soufflé is often though of as intimidating, but really it simply requires patience and willpower. If you refrain from opening the oven door while the souffle rises, your sweet gesture is sure to be a success.
Posted by: Joel Luks
on Dec 17, 2009
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Starting with Thanksgiving, I classify this time as the season of gluttony. We eat, drink, we eat some more, sleep, and wake up to eat again, in between shopping spurts of course. One of my friends puts it simply as 'Tis the season for "because it's there" eating. We forget that January resolutions are just around the corner, spring weddings a blink away, summer bathing suits frenzy can make us consider crazy unhealthy fad diets as an option.
Did you know that January 2nd is National Buffet (bufFAT) Day?
Deliciously foods do not have to be unhealthy. We just rely so much on butter, cream, butter, cheese and butter to add richness to our foods. Yes, some feel that fat is a carrier of taste, but I'd argue a healthier counterpart is to attempt to add personality to our foods with good quality spices and fresh organic herbs. Cumin, thyme, basil, cayenne, paprika (regular and smoked varieties), turmeric, coriander, peppers and fenugreek are amidst my favorite flavors that add that je ne sais quoi to my culinary masterpieces.
Here is an example. Most spinach artichoke dips rely on sauteed veggies mixed with either a mayonnaise and sour cream melange or roux with rich cheeses. The caloric content is beyond measurable proportions, but you'll certainly notice the increased proportions of your butt, waist, and batt wings.
My solution for this most popular appetizer:
Posted by: Amanda Cochran
on Dec 11, 2009
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If there’s one event to attend this holiday season, mark your calendar for December 19th. The Candlelighters Young Professionals Group and Santa’s Little Helpers will be hosting a holiday party at The Social (3730 Washington) to support families whose children are stricken with cancer.
The festivities begin at 9:30. Sensual Soul, an R&B, pop, soul, & funk band, that played at the Margarita Taste Off this past June, will be on stage. This talented group can rock anything from Marvin Gaye to Outkast, the music will be amazing. Not to mention the cocktails! Free beer and H-Bombs, compliments of Hideous Liqueur, will be served. Pre-sale tickets cost $30 for Young Professional members and $40 for non-members. They will also be sold for $50 at the door.
Dining
