HOUSTON Saturdays and Sundays 4-5 p.m., NewsRadio 740 KTRH
A Presentation of Spec’s Wines, Spirits & Finer Foods
Feast – that sounds like a fine concept. But when two chefs from England opened a restaurant in Houston devoted to oh-so-European nose-to-tail cooking, there were some people who didn’t think that was so fine. On the other hand, many diners (especially the more adventurous ones) applauded the notion of eating parts of an animal no one in their family had in generations. With success, and a lot of learning, these English chefs have now expanded their vision about 350 miles to the east, opening a restaurant in New Orleans.
And while we’re there, we stop in to see a Houston photographer’s exhibit devoted to the sprit he loves best: absinthe. Long libeled and even prohibited, the favored 19th century refreshment of writers, artists and revolutionary is making quite a comeback, as Damian Hevia is the first to assure us.