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Making ‘Bread’ at Crapitto’s

HOUSTON: NewsRadio 740 KTRH 11-Noon on Saturday

MAKING LOTSA BREAD

Frank Crapitto comes into our studio – as he does so often, bearing gifts. Frank, who also owns the wonderful Frank’s Chop House, focuses this time on his namesake Italian place Crapitto’s, which also serves up some of the best Gulf seafood we’ve ever tasted. And he talks about a wholesale bread venture he’s gotten involved in, called Slow Dough, because nothing he found out there was meeting his high standards.

MORE FROM MOLINA’S

Though there’s a Tex-Mex place on virtually every street corner here in Houston, one of our handful of absolute favorites has to be Molina’s. The Molina brothers run the place their father started, and we like family ownership of any restaurant. But with the addition of a hip-but-rustic location on Washington Avenue a couple years back, Molina’s took on a high profile even the boys’ father – an inductee into the Texas Restaurant Hall of Fame – probably never imagined. 

TRUTH ABOUT GERMAN WINES

How much do you know about wines from Germany, other than the fact that you can’t ever make sense of the labels? Well, that’s about how much we know as well, except that the two most important grapes are riesling (which can be everything from mostly dry to incredibly sweet) and possibly the longest varietal name on earth, gewurtztraminer. We sit down with Constantin Prinz zu Salm-Salm and Wilhelm Steifensand (they being German) to taste and figure this stuff out.

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About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

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