SAVEUR Suppers with Chris Shepherd

Chef Chris Shepherd of Houston’s Underbelly brings his famous braised goat dumplings to our test kitchen

With James Beard Award-winning chef Chris Shepherd tossing chewy rice dumplings in a hot wok in our Test Kitchen, bartender Bobby Huegel giving us pours of a 62-year-old Cognac, and a real life astronaut seated at our dinner table, we had a few momentous firsts at last night’s SAVEUR Supper.

The night started like all Suppers do with cocktails and snacks to pick at—except the snacks were vibrant pickled vegetables and house-made charcuterie, and the drinks were perfectly-chilled daiquiris made by Huegel and wines (donated from Miner Family Winery). Once we had mingled and downed a cocktail or two, we all took our seats at the table and gave our attention to Shepherd after Editor-in-Chief Adam Sachs rang the dinner bell. "We wanted to bring our backyard to you," Shepherd said, just before dishes of charred vegetables, grilled fish, and clams with fermented black beans descended upon the table.

And after more plates of Coca Cola-pickled onions, "meat chips," and Korean braised goat with rice dumplings, the music got a little louder, Shepherd took a seat at the dinner table, and we ended the meal as all meals should end: With coffee, cobbler, and Cognac.

Check out Chris Shepherd's menu for an Asian-inspired Texas barbeque.

Chef Chris Shepherd's dishes were paired with cocktails by Bobby Heugel of Anvil in Houston as well as wines from Miner Family Vineyards.
Miner Family Vineyards donated all the wines, a popular one being their rosé.
Shepherd and his team prepping in our test kitchen.
Editor-in-Chief Adam Sachs taking careful notes from chef Chris Shepherd
To start: charcuterie and pickled vegetables.
Bartender Bobby Heugel of Houston's Anvil Bar & Refuge created cocktail pairings for the event. To start: daiquiris made with Ron Navazos Palazzi 15 year old cask strength rum.
Chris Shepherd tossing up his crowd-pleasing dumplings.
Shepherd's charred cabbage salad, one of three vegetable sides his team served. "We wanted to bring our backyard to you," Shepherd said. "Not that much grass here."
Editor-in-Chief Adam Sachs, writer Francis Lam, and chef Andrew Carmellini.
Guests enjoyed the fish right down to the bones!
Up close and personal with Shepherd's clams, which were served with fermented black beans (and bowls for the empty shells).
Editor-in-Chief Adam Sachs and Deputy Editor Yaran Noti are all smiles when Chris Shepherd comes to visit the test kitchen.
Mike Massinimo, an astronaut and Shepherd's close friend, goes for a glass of wine.
"And now, for the taco portion of the evening," Shepherd said as he plated short ribs marinated in fish sauce, skirt steak marinated in soy, and Coca-Cola pickled onions.
Pouring the second cocktail of the night, the Brandy Crusta: cognac, grapefruit liqueur, and lemon with a sugared rim.
As the evening drew to a close, Shepherd thanked everyone and announced that it was time for the 3 C's: coffee, cognac, and cobbler.
Meet our new interns, chefs Ilan Hall and Dale Talde.
Guests made quick work of the peach-raspberry cobbler.

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