Let's Dish
 Join our
discussion about what's hot, hip & happening in
our city's restaurants.
Got a scoop or a
question? Call the show!
Call 713-965-0650
Saturdays from 12 - 3 PM central time.
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 Cleverley
talks with Dayna Steele and Nellie Gonzalez on
Great Day Houston
Cleverley with Whitney Casey
host of Great Day Houston
www.GreatDayHouston.com
Cleverley brings beer
sorbet
to the show:
Watch It
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 Culinary
Word of the Day - On every Saturday's radio
program we give away restaurant gift cards. Be the
first correct caller to win at 713-965-0650. Listen
from 12-3 PM to the cue to call on Talk 650-KIKK
AM/CBS Radio Houston.
Live stream:
http://bit.ly/Talk650. Smartphone: Download CBS
Houston app.
Prizes
for January 2012
Kris
Bistro is a modern French restaurant within the
Culinary Institute Le Notre. It is staffed and
managed by the students and supports local Houston
farmers, ranchers, artists, French wines and
aspiring chefs. Lunch: Wednesday, Thursday & Friday,
11 am - 3 pm. Dinner: Tuesdays -Saturdays from 5:30
pm. 7070 Allensby (Crosstimbers at 45 North).
713-358-5079.
www.KrisBistro.com
Philippe
Restaurant + Lounge is where executive chef and
owner Philippe Schmit offers Texas adaptations of
French classic dishes in a diverse mix of small
plates and satisfying meals. Enjoy delicious bar
menu in the lounge downstairs and full menu in the
elegant upstairs dining room. 1800 Post Oak
Boulevard, Houston. 713-439-1000.
www.PhilippeHouston.com
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Links of Interest
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About Cleverley...
"Cleverley Stone
is widely considered to be the
best-informed insider for the Houston Restaurant scene."
Restaurant
University
"She's got to
be the most plugged in person we know."
My Table
Named One of "Houston's 50 Most Influential Women" by
Houston Woman magazine. January 2012
"... one of the leading authorities on food in
Houston." Food Lover's Guide to Houston by K. Finan, December 2011
.."diva of dining"...Houston
Chronicle
..."dining news diva"... Houston
Business Journal
Cleverley with
Wolfgang Puck at the opening
of Wolfgang Puck's Express restaurant,
Houston, April 27, 2004
Far be it from me to call myself a dining diva,
but others do.
(Is that a good thing?)
 September
2006
Three seasons with
Ernie
Manouse, Cleverley & John DeMers in "The After Party"
on Houston PBS, KUHT, Channel 8.
The show was nominated for a regional
Emmy award. We didn't win though.
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2006
 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.
 It's interesting
to note 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 2006, 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 above are some of Puck's 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.
Photos by Kim Coffman
November
2011
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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).
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Del
Frisco's
Double Eagle Steak House planted its roots more than 20 years
ago. They embody the rich tradition of fine American steak houses,
amazing guests through impeccable chef-driven cuisine, an extensive
award-winning wine list and unparalleled hospitality. They offer guests
an unforgettable experience in a stunning, energetic atmosphere perfect
for special occasions, business affairs or a grand night on the town.
General manager Arthur Mooradian and executive chef Steve Haug are at
your service at Del Frisco's Houston, 5061 Westheimer, Houston, Texas
77056.
Ask about their Power Couple Dinner and
Prime Rib Specials on weekends. Valet parking is available in front
of the restaurant. Reservations: (713) 355-2600. Email:
DelFriscos.Houston@dfrg.com.
www.DelFriscos.com
Spend New Year's Eve at Rainbow Lodge - They are serving an a la Carte
menu, no set seatings. Reservations from 6-10 pm.
The
Rainbow Lodge has a fabulous Sunday Brunch with 99 cent mimosas. It's a
25 year tradition in Houston. On Fridays they serve Wild Game
Burgers -a blend of buffalo, elk & wild boar, served with Shiner Bock mustard &
Lodge-Made pickles. The chef hand-forms just 12 burgers on Fridays and
when they're gone, they're gone! Claim yours early. Lunch Starts at
11:30 AM Monday - Friday. The Patio Wine Series continues on the second Wednesday of
every month, at 5:30. The next one is on Wednesday, December 14. Sip &
Stroll format, 4 wines & 4 dishes. $29 pp. 2011 Ella Boulevard in The Heights, Houston.
www.Rainbow-Lodge.com.
Executive
Chef David Grossman's award-winning Branch Water Tavern focuses on classic
American food
prepared with fresh seasonal ingredients, with
a modern point-of-view. The bar offers an impressive array of
handcrafted beers, boutique wines, American whiskeys and other spirits.
Accolades and awards include: Best New Restaurants of the Year from Texas
Monthly; Five Best Desserts-GQ Magazine; 10 Favorite Burger Spots-Bon
Appetit Magazine; 2009 Best New Restaurant- Houston Business Journal.
Be sure to check out their $10 lunch special, Tuesdays-Fridays,
featuring a different and delectable dish each day. Iced tea is
included. Call restaurant for lunch special of the day. 510 Shepherd, Houston, Texas 77007. 713-863-7777.
www.BranchWaterTavern.com
Who doesn’t love a great breakfast!
Pecan Creek Grille is a
breakfast,
lunch and
catering
restaurant
located on
Houston’s
Westside in
the Energy
Corridor.
From simple
delicious
breakfast
tacos to a
full menu of
classic
breakfast
and lunch
dishes
featuring
Southern and
Tex-Mex
Cuisine,
Pecan Creek
Grille has
got you
covered.
They can
also cater
your early
morning
events and
deliver
delicious
boxed
lunches.
Located at
1510
Eldridge
Parkway,
Houston, in
the Kroger
Shopping
Center, near
Briar
Forest.
Information:
281-759-3663.
Or visit
their web
site at
www.PecanCreekGrille.com.
Open Monday
through Friday
from 7 am to
2 pm.
Saturdays &
Sundays from
8 am to 2
pm. Since
they close at 2 pm, PCG is available for private parties in the evening.
Great corporate catering & delivery too!
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