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Snap Kitchen on This Weekend’s Radio Shows

Our 21st Year of Eating, Drinking and Telling You About It! 

HOUSTON Saturdays and Sunday 4-5 p.m., NewsRadio 740 KTRH

A Presentation of Spec’s Wines, Spirits & Finer Foods

SATURDAY: In recent years, our brand awareness has been clogged with different businesses trying to sell us takeout meal that claim to be healthier than anything we could fix at home ourselves or find in a restaurant experience. This week we sit down for a tasting and chat with one of the best, native Texan Martin Berson of Snap Kitchen, with outlets serving terrific foods for different diets in Houston and Austin. In our Grape & Grain segments we taste the wines of W.H. Smith.

SUNDAY: Now that we have our Sunday show back from Astros baseball, we sit down with Houston dining legend Tony Vallone – and talk about the kind of commitment to food, wine and community that inspired his honors at the upcoming March of Dimes gala. In our Grape & Grain segment, we talk wine with Maeve Pesquera, recently promoted national wine director for all the Fleming’s Prime Steakhouses.

AUSTIN Saturdays 10-11 a.m., Talk 1370

A Presentation of Spec’s Wines, Spirits & Finer Foods 

In recent years, our brand awareness has been clogged with different businesses trying to sell us takeout meal that claim to be healthier than anything we could fix at home ourselves or find in a restaurant experience. This week we sit down for a tasting and chat with one of the best, native Texan Martin Berson of Snap Kitchen, with outlets serving terrific foods for different diets in Austin and Houston. In our Grape & Grain segments we taste the wines of W.H. Smith.

This Week’s Delicious Mischief Recipe

HARVEST CHICKEN CHOWDER 

2 tablespoons olive oil

1 cup diced onion

1 cup diced celery

8 to 12 ounces diced chicken apple sausage

1 cup apple cider

2 1/2 cups chicken broth

1 cup diced carrot

2 cups diced potato

1 cup diced cooked chicken

1 cup corn kernels

2 1/2 cups milk

1/2 cup all-purpose flour

2 cups shredded sharp Cheddar cheese

1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes

Salt and pepper to taste 

Heat olive oil in a large saucepan or Dutch oven; add chopped onion, celery, and diced sausage. Cook over medium heat, stirring, until onion and celery are wilted and sausage is lightly browned. Add the juice, chicken broth, carrots, and potatoes. Bring to a boil over high heat. Reduce heat to medium-low and cover; simmer for 30 minutes, or until vegetables are tender. Add the corn and chicken. In a medium bowl, whisk 1 cup of the milk with the 1/2 cup of flour. Stir into the pot with the remaining 1 1/2 cups of milk. Cook, stirring, until thickened. Stir in cheese until melted and the chowder is hot. Add parsley and salt and pepper, to taste. Serves 6 to 8.

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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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