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Chef Jeremy Langlois
“Chef Jeremy Langlois began his culinary career the day after his 16th birthday in May of 1995, when he joined the Chef…
Chef Aaron Thomas
Chef Aaron Thomas of Eclair Bistro displays a Contemporary approach mixed with his New Orleans influences to lead a team, along with…
Oysters Rockefeller Recipe
Recipe supplied by Chef Aaron Thomas 36 fresh oysters on the half shell 8 tablespoons butter 8 tablespoons minced fresh spinach 4…
Shrimp and Jambalaya Grits
Recipe by Chef Jeremy Langlois Serves 4 For Shrimp 2 dozen 21-25 count shrimp, peel and deveined ½ cup butter ¼ cup…
Fried Oysters with Creamed Spinach & Pernod
Recipe by Kathy Bondy 1 C fresh spinach 1 teaspoon Pernod 1/2 C heavy cream 1 tablespoon grated Parmesan Cheese 6 Fried Oyster…
Chef Kathy Bondy
Kathy Bondy is a veteran restauranteur with a passion for great food and wine. Kathy started in her father’s fine dining establishment in…
Softshell Cypremort
Recipe from Chef Jason Huguet Serves 2 – Ingredients: 2 Whaler size Soft Shell Crabs 1 lb of fresh all lump/backfin lump crabmeat…
Chef Jason Huguet
Chef/Owner Jason Huguet has been with the Steamboat Warehouse Restaurant since 1994. where he began as a dishwasher/busboy. Since then he has…
Chef Joe Lane
A Fort Worth native, Lane attended Nolan Catholic High School and proceeded on to Southern Methodist University. In 2001 he got…
Chef John Brand
Culinary Director | Hotel Emma As culinary director of Hotel Emma, John Brand is a true representative of that uniquely American class…
Chef Jennifer “Suki” Otsuki
Executive Chef, Mudhen Meat and Greens A graduate of Texas…
Barley Swine Red Snapper
Courtesy of Charles Zhuo Please note that most pantry Items such as misos and vinegars are all house made at Barley…