Today on the podcast Eric is joined by Mary Clarkson to discuss the latest news from the Houston restaurant and bar scene including surprising split at Night Shift, Chris Shepherd not moving forward with Everlong, and Ben Berg bringing B.B. Italia to Sugar Land. In the Restaurants of the Week La Table and Helen are featured. In the Guest of the Week portion Eric is joined by Angelo Emiliani of Café Louie and Angie's Pizza. Angelo speaks with Eric about taking part in the upcoming Chef Fest event, how he got into professional cooking, his time in LA, what it's been like for him coming back to Houston, working with his sister, how Angie's Pizza is different, the influences for Café Louie, the importance of sourcing, a typical meal at Café Louie, what you can do with 25lbs of dates, and much more!
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Today on the podcast Eric is joined by Mary Clarkson to discuss the latest news from the Houston restaurant and bar scene including surprising split at Night Shift, Chris Shepherd not moving forward with Everlong, and Ben Berg bringing B.B. Italia to Sugar Land. In the Restaurants of the Week La Table and Helen are featured. In the Guest of the Week portion Eric is joined by Angelo Emiliani of Café Louie and Angie's Pizza. Angelo speaks with Eric about taking part in the upcoming Chef Fest event, how he got into professional cooking, his time in LA, what it's been like for him coming back to Houston, working with his sister, how Angie's Pizza is different, the influences for Café Louie, the importance of sourcing, a typical meal at Café Louie, what you can do with 25lbs of dates, and much more!
Today on the podcast Eric is joined by Mary Clarkson to discuss the latest news from the Houston restaurant and bar scene including surprising split at Night Shift, Chris Shepherd not moving forward with Everlong, and Ben Berg bringing B.B. Italia to Sugar Land. In the Restaurants of the Week La Table and Helen are featured. In the Guest of the Week portion Eric is joined by Angelo Emiliani of Café Louie and Angie's Pizza. Angelo speaks with Eric about taking part in the upcoming Chef Fest event, how he got into professional cooking, his time in LA, what it's been like for him coming back to Houston, working with his sister, how Angie's Pizza is different, the influences for Café Louie, the importance of sourcing, a typical meal at Café Louie, what you can do with 25lbs of dates, and much more!
