The Diva of All Things Delicious   .   Click Here to Listen Live

Links of Interest

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2008 Zagat Texas Restaurant Survey Results are in! March 20, 2008

View ZAGAT TEXAS RESTAURANT SURVEY 2006 SUMMARY
Published April 6, 2006

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"Cleverley Stone is widely considered to be the
best-informed insider for the Houston Restaurant scene."
Restaurant University, March 2005

"She's got to be the most plugged in person we know."
My Table,  January 2001

Far be it from me to call myself a dining diva, but others do.
 (Is that a good thing?)

 ..."diva of dining"...Houston Chronicle, May 2004

Ernie Manouse, Cleverley & John DeMers
in their third season of "The After Party"
on HoustonPBS, KUHT, Channel 8.
The show was nominated for a regional
Emmy award, we didn't win though.

 

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I wrote an eight page article featuring Wolfgang Puck in the premiere issue of Restaurants & Resorts magazine. (I was their food and wine editor.) Wolfgang created "Cleverley's Perfect Meal" using recipes from his newest book, "Wolfgang Puck Makes It Easy." He taught me how to cook some of the dishes in the kitchen of the St. Regis Hotel in Houston.

 

An interesting point was that Puck was the consulting chef when this property opened in the 1980s as The Remington. When he walked into the St. Regis' kitchen with me in 2004, he recognized some of the kitchen staff- ... they had worked for him back in the '80s. They embraced him and he embraced them and it was a love fest all around. And very touching to witness.
In the photo are some of his staff from The Remington back in the '80s, now the
St. Regis Hotel in Houston.

 


Wolfgang selects the recipes for "Cleverley's Perfect Meal" from his latest cookbook.

In the kitchen with Wolfgang at the St. Regis Houston.
He's giving me some cooking tips from the recipes from his book.

The Famous & Their Food
An Original Feature in Cleverley's Newsletter

Did you see Robert Duvall interviewed on 60 Minutes?

In case you were salivating over the crab cake
recipe that Francis Ford Coppola asked Duvall for,
never fear my pretties, Cleverley has it for you.


I interviewed Robert "Cleverley, call me Bobby" Duvall
at the Houstonian Hotel and he gave his secret recipe to me.
It's his mother's.

Robert Duvall's 'Mother's Crab Cakes'

1 pound crab meat: jumbo lump or back-fin.
(Jumbo is best for large patties, but not good for tiny ones.
Back-fin is good for both.)
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 small onion, grated
1/2/ tablespoon mustard powder
Secret Ingredient: 18 Ritz crackers, crumbled
Butter for sautéing

1. Combine all ingredients except the crackers.

2. Add cracker crumbs as close to sautéing as
possible so that they don't get too moist from the
other ingredients.

3. Form patties the size of hamburgers or hors d'oeuvre size,
depending on how they will be served.

4. Sauté in frying pan on medium-to-high heat in butter.
Ten minutes per side. Make sure that it's crispy outside but moist and juicy inside.
The above recipe makes enough for about six hamburger-sized cakes or 15-18 hors d'oeuvres.

Make a simple tartar sauce to accompany the crab cakes:
Mayonnaise, grated onion, lemon juice (eye the proportions).

. 4 New Restaurants Announced for Kirby @ Westheimer

. Jimmy Wilson's
Now at One Location Only

. Event Listings

. Houston Restaurant
Inspections Now Online

. New Restaurant:
Cullen's Upscale
American Grille

. NBC Casting in Houston
for New Restaurant Show

. Randy Rucker No Longer
Cooking for Cordua's

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