Chef Chris Shepherd cooking in the Saveur test kitchen in 2015, the same year he started Southern Smoke. For the first couple years, the foundation raised money for multiple sclerosis research. But when Hurricane Harvey ravaged Houston in 2017, the organization shifted its focus to provide funding to food and beverage industry workers in need. Matt Taylor-Gross
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.