Southern Smoke Festivalthe creation of the James Beard Award-winning chef Pastor Chrisreturns to Discovery Green for its eighth year this October. As tradition goes, the unlimited amount Food and drink are the main event.Dozens of acclaimed chefs from around the country, including a third from Houston, will gather on the green to cook up bites for festival-goers while Raising emergency relief funds for restaurant workers in need.
Many seasoned festival-goers know what it’s all about: It’s essential to come hungry, ideally with backups like disposable trays, and a game plan, because sampling dishes from 73 chefs would be an incredible feat for even the most skilled diners. Though attendees are given a map detailing each chef’s locations, here’s a sneak peek at 10 of the most exciting dishes on the lineup at this year’s Southern Smoke Festival:
Houston Chefs
Abbas Dhanani, Burger cellar: Cheeseburger Samosas
The creator of one of The best burgers in Houston He’s kept it simple but tasty at the Southern Smoke Festival for the past few years by featuring his smash burgers. Dhanani, who is also the blogger behind Houston FoodThis year, the brand is changing its style by fusing the samosa, a typical snack from South and West Asia, with a classic cheeseburger.
Graham Laborde and Benjy Mason, From Winnie: Rangoon with boiled crab
Winnie’s chefs will put a Cajun spin on a Chinese-American favorite, stuffing crispy fried wonton wrappers with cream cheese, jumbo lump crab, crawfish tails, diced andouille sausage, corn, green onions and the restaurant’s signature boiling spices. Laborde and Mason will serve the crab bites over a sweet corn puree with a crab slaw, herbs, pickled chiles and Meyer lemon vinaigrette to freshen things up.
Don Nguyen, Without barbecue: Whole pork banh xeo
Following his style of Houston BBQ with Asian FlavorsNguyen will roast a whole pig and serve it inside banh xeo, or crispy Vietnamese-style rice-based crepes, with a side of nuoc cham, a dipping sauce typically made with fish sauce, sugar and citrus.
Painter Benchawan Jabthong, From the street to the kitchen: Hor mok pla
Chef G, James Beard Award Winner returns to Southern Smoke with his unapologetic Thai cuisine, this time with a new grilled version of a traditional Thai dish of red curry flounder.
Martin Stayer, Nobie: Lady’s croquette
Inspired by one of Stayer’s favourite sandwiches, these ham croquettes will feature an egg yolk centre wrapped in Gruyère cheese, coated in Dijon mustard, topped with breadcrumbs and deep fried. For an extra cheesy touch, Stayer will have a bowl of mornay sauce for dipping.
Visiting Chefs
Renée Erickson, The Walrus and the Carpenter:Smoked wild sockeye salmon
James Beard Award Winner Seattle-based chef Taking advantage of the Northwest’s access to fresh seafood, it will serve smoked wild sockeye salmon with preserved Sungold tomatoes, lentils, hazelnuts and basil.
Iranian Meherwan, Chai Pani: Bihari bread skewers
This Asheville Chef, James Beard Award Winner will bring a fun street food creation: a grilled sirloin kebab topped with green papaya, red chilli and aromatic masalas served on a buttered bun with a spicy tamarind and onion relish.
Cristina True, : Super crunchy cookies
Known for her baked goods, the James Beard Award-winning pastry chef Cristina True I will distribute Milk Bar’s which come in flavors like Cinnamon Toast, Brown Butter Chocolate Chip, and Vanilla Butter Crunch. These bite-sized baked cookies contain added rice cereal to make them crunchy. Festival-goers will also see Tosi break down the ingredients of her crispy rice cake in a demonstration on the Yeti Culinary Stage.
Rodney Scott, Rodney Scott’s BBQ: Whole grilled pig
Best known for his Carolina cooking techniques, this Charleston-based grill master and James Beard Award winner will be smoking a Carolina classic: whole hog grilled. Their popular sauces will likely be on hand, too.
Lee Anne Wong, Koko Head Coffee: Smoked Alaskan scabbardfish with curry
He The best chef Student behind one of The best places to have brunch in Honolulu We’ll serve this smoky, buttery fish with a bright curry featuring Maui Gold pineapple, coconut, lime and puffed rice.
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