The Leader • Saturday, February 16, 2019 • Page 1B
Pizza makers testing new topping frontiers By Zarah Parker zarah@theleadernews.com Pizza has always been an easy go-to for dinner, but now it seems the rise in its popularity has skyrocketed. While pepperoni pizza reigns supreme as America’s favorite kind, it hasn’t stopped pizzerias from creating new pies one might never think to order. The allure of pizza has a lot to do with its versatility. You can mix and match toppings, get half the pizza with your preference, the other half someone else’s. Now many eateries even offer gluten-free crust and dairy-free cheese, such as Pink’s Pizza at 1403 Heights Blvd. and 3404 N. Shepherd Dr. Some of the more interesting pizza recipes breaking out are butternut squash and sage pizza, balsamic strawberry pizza and loaded baked potato pizza. People also are using pears, pulled pork and Thai chicken. Even Papa John’s is joining the movement toward new kinds of pizza by pairing
American Pie Preferences Plain Cheese
Other
8%
5%
Veggie Toppings
Meat Toppings
31%
Source: Public Policy Polling, 2013 *Meat represents bacon, chicken, pepperoni and sausage *Veggie represents green pepper, mushrooms, olives and onion
A visit to Star Pizza comes with a warning from founder Hank Zwirek. There are two of them, actually, with a signed message at the top of the menu and another on the small comment card placed on each table. They tell customers the pizzas are made from scratch and “take a little longer to prepare properly� – as long as 30-35 minutes, according to the back of the comment card – so patience is appreciated. In my case, patience was unnecessary, even on a steady Friday night. Maybe the kitchen staff at the Washington Avenue location got a head start and put pies together faster than usual that night. Or perhaps the extended cook time applies only to the Chicagostyle deep dish pizzas, whereas I opted for the New York variety. At any rate, the quick delivery was welcomed. It also was
See Star P. 2B
Photo by Adam Zuvanich A half-and-half combination of Margherita and “Hank’s,� one of a few specialty pizzas named after the founding family.
See Toppings P. 4B
Outside Cavatore’s Italian Restaurant
2120 Ella Blvd.
Graphic design by Martha Buhler
a theme throughout the visit, from the server’s initial greeting to the drinks to the salad to the pizza to the check. Let’s start with the “Liquid Diet,� which is Star’s clever name for its drink menu. It includes wine and more than a dozen local craft beers, five of which are on tap. I opted for a pint of The Ranga, a red ale made by Platypus Brewing that was ice cold and a refreshing way to kick off the weekend. For a starter I ordered one of Star’s seven salads, which come in small, medium and large sizes. The small Spinach Salad was big on ingredients, with thick slices of mushrooms and red onion, a thinly sliced hard-boiled egg, a cucumber slice, a tomato wedge and a hefty dose of real bacon bits. The dressing I selected, the Creamy Roasted Red Pepper Vinaigrette, was homemade but nothing to write home
za is “The Grizzly Hawaiian,� a pizza with housemade buttermilk ranch, a mozzarella and provolone blend, chicken, thick-cut bacon, roasted pineapple, honey and “grizzly sauce.� Breaker said Pi’s most creative pizza is the “Fancy Pants/Fancy Hair,� which features Point Reyes blue cheese, crispy fried Brussels sprouts and spiced honey. “The foundation (of pizza) is a great crust and quality ingredients. After that, it’s the dedication and love of our staff making them,� Breaker said. According to Breaker, the only thing that doesn’t belong on pizza is negativity and a lack of imagination. On Facebook, area resident Leslie Raffa recommended Cane Rosso, 1835
56%
EVERY SATURDAY
Review: Variety, versatility shine at Star location By Adam Zuvanich azuvanich@theleadernews.com
up with Houston-based Killen’s Barbecue. Together they created a barbecue brisket pizza to celebrate Houston’s rodeo season. The pizza will be available at participating Papa John’s stores from Feb. 18–March 31. Plenty of local pizza hubs are offering more than just the tradition styles. “The industry in general has begun to embrace the entire food spectrum for pizza inspiration. I’ve seen Peking duck, Tandoori chicken,� said Steve Breaker, director of operations for Sambrooks Management Company, which owns Pi Pizza. Pi Pizza, 181 Heights Blvd., offers unique finds with its “Who’s the Mac,� a pizza featuring pizza sauce, a mozzarella and provolone blend, thick-cut smoked bacon and housemade mac and cheese. Its play on the Hawaiian piz-
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Cavatore’s The great debate: Does pineapple belong on pizza? By Zarah Parker zarah@theleadernews.com The debate over whether or not pineapple belongs on pizza has heated up over the last couple of years. Not only has it become an Internet meme, it’s a topic that divides friends just as quickly as a draw-four card in Uno. You might find a video floating around titled, “How to eat pineapple pizza,� in which such a pizza is cut into slices and then carried and dumped in the trash. It’s a humorous illustration showing how some people feel about tangy chunks of pineapple on top of their beloved savory pizza. I’ll assume that when Sam Panopoulous invented the Hawaiian pizza in 1962, he never imagined it would spur an ongoing debate decades later. He was just trying to draw some attention to his restaurant in Toronto, Canada. Now pineapple is a popular pizza topping that many love to hate. Even with this love/hate relationship people have with pineapple, it still ranks ninth as the most popular pizza topping, coming in after green peppers and before spinach, in a 2013 Foodler study. The debate over pineapple on pizza always gets a quick response. It usually goes like this: The topic is brought
up and suddenly there’s a sneer on half your friends’ faces, resulting in the other half scoffing because the other half doesn’t know what they’re talking about. For proof of division I look no further than The Leader’s readership. When I brought the debate to social media, the response showed that our coverage area is almost split on the topic. On Facebook, 50 percent of our readers thought pineapple on pizza was delicious and 50 percent thought it was the worst. On Twitter, the scale tipped a little in favor of pineapple on pizza being the worst at 54 percent, with 46 percent calling it a delicious addition. Why some people love the pineapple-and-pizza combo can easily be compared to other things we eat that are opposites but mix well together. Think a French fry dipped in a chocolate milkshake or even a peanut butter and jelly sandwich. This salty-and-sweet combo isn’t anything new. Or maybe pineapple pizza lovers feel less guilty about eating pizza if there is fruit scattered on top. On the other hand, if you don’t like it, it’s most likely because you just don’t prefer it. But next time you draw a
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Page 2B • Saturday, February 16, 2019 • The Leader
Art Valet: Painting provides healing power Mitch Cohen Art Columnist
Urban Eats, 3414 Washington Ave., features up-andcoming artists year-round and hosts art receptions for them. It’s a truly unique and generous thing to do. From its website that also promotes the artists is the following statement about the current featured artist, Ronnie Queenan, from Urban Eats owner and culinary director Levi Rollins: “Ronnie’s art delivers a broad spectrum of texture, style and emotion. From contrasting repetitive forms to structured figures, each offers its viewer an experience worth making time for.� I totally agree and am thrilled to introduce you to Queenan this week. He first came on my radar in 2004 when he attended my very first art market with a class from the Art League Houston. Before an exhibit on which we collaborated, Queenan called me for help moving his paintings. I never found out how he got these canvases home, but they were larger than his car. His paintings for “Windows of the Soul,� an upcoming exhibit, are more reasonably sized, thankfully. Queenan is from Lubbock and was an accountant for 20 years before being diagnosed with a life-threatening illness and depression. At the suggestion of a friend, Queenan took a healing art class and his appreciation for art became a passion for painting. “From the first day I took that class I knew that was my calling,� Queenan said. “Without any formal education in art, I read about other abstract expressionists I had always admired. I consider myself a self-taught artist. I have no rules. Rarely do I ever know how a painting is going to turn out. I just stay within the vibration in myself. I call that my connection with God.� AV: What influences your style? RQ: “The landscape around Lubbock, Texas, where I grew up played a great part in my passion for abstract art, the openness and flatness there. The surroundings look like a
Contributed photo Ronnie Queenan initially began his painting as a healing process.
lot of nothing - desolate monochromatic - but when you stop and take in the details, you see depth and subtle variations in color. I find geometry of the imperfect rectangle to be my primary consideration in my work, perhaps because it reminds me of West Texas’ flatness and self-containment of life there. “I like to use many colors. The different colors form harmonies and melodies that resonate off the canvas and reverberate in the mind and heart of the viewer. It’s like visual music. I just want a person to be emotionally connected in his or her own way. “I create from everyday life,� Queenan continued. “I’m in constant vibration in the world around me, whether it be nature or everyday happenings around the world. Making art is like prayer, meditative connection with my soul and a sense of peacefulness.� AV: You’ve focused on abstract painting for most of your career, but many of the paintings in “Windows of the Soul� are faces. Explain the theme. RQ: “Looking in a person’s eyes tells a lot about the soul within. The face series gets me into my life’s stages, pain and victories. Although none of the faces are a specific person, I see a little bit of myself in all of them. Looking into the eyes is like looking in the windows of the soul.� Queenan tells me that next,
he plans to go bigger again with his work and break into the European market. He might first need a bigger car. Urban Eats will host a reception for Queenan this Saturday from 3-5 p.m. Enjoy an afternoon of art along with complimentary beer, wine, champagne and hors d’oeuvres. I highly recommend staying for dinner. Visit thequeenancollection. com for more on Queenan. Cohen is an artist and founder of First Saturday Arts Market and the Market at Sawyer Yards. Find him at ArtValet.com.
Contributed photos Above are some of Houston artist Ronnie Queenan’s most prominent works, including “Mask, on the far left. Urban Eats on Washington Avenue is featuring Queenan on its website and hosting a reception for him on Saturday.
Star, from P. 1B about. Although the taste of red bell pepper was noticeable, it was too bland and oddly thick. No more than a few minutes after the salad was finished – the flavor of the toppings made up for the lack of flavor in the dressing – the pizza took center stage on the table. It came out hot but not scalding and looked colorfully appetizing, a half-and-half combination of two Star specialties that I was granted for no extra charge. On one side was the Margherita, a classic vegetarian recipe that includes an olive oil base in lieu of traditional marinara sauce, Roma tomato slices, fresh basil and garlic and a delectable trio of mozzarella, provolone and Parmesan cheeses. It was love at first bite, with the aroma and taste of the garlic smacking my senses as soon as a slice kissed my lips. The other half was called “Hank’s,� one of a few specialty pizzas named after the founding family. I figured I couldn’t go wrong by picking the owner’s favorite. Italian sausage, mushrooms and black olives sounded good, too. It was good, but not as good as the Margherita. I felt compelled to double-check whether or not the sausage was included, because the ground bits were small, unabundant and not easily distinguishable by the eyes, nose or taste buds. The underlying red pizza sauce, which was zesty and not too thin or thick, proved to be Hank’s saving grace. It also lent a helping hand to the outer crust, which I always eat but often find more enjoyable
Photo by Adam Zuvanich Star’s Spinach Salad with Creamy Roasted Red Pepper Vinaigrette.
than this one. Star’s wheat crust, which I chose over the regular white, was a little too dense and crunchy for my liking. I fixed this problem by ordering a side of sauce for dipping, which softened it up a bit and made it go down easier. I wish I had been warned about that instead of a wait time that never showed itself, but I’ll cut Hank a break. His relaxed, family-oriented pizza place had more up sides than downs and offers enough variety – with sandwiches, pasta dishes, 40-plus pizza toppings and specialty pies that incorporate barbecue brisket, tomatillo sauce and goat cheese – that I’ll likely return and try something else.
Maybe I’ll go with the white crust and a Chicago-style pizza, which hails from the same city as the Star founder. It might take a lot longer to make, but as Hank suggests, it might also be worth it. Star Pizza Address: 77 Harvard St. Hours: 11 a.m.–10 p.m. Sunday-Thursday, 11 a.m.–11 p.m. Friday-Saturday EntrÊe Pricing: $9-$22 Kid-friendly: Yes Senior discount: No Alcohol: Yes Healthy options: Gluten free, vegetarian Star of the show: Margherita Pizza
Pineapple, from P. 1B breath in and release a long “ewww� when you see pineapple on pizza, think back to the last salty-and-sweet combo you ate, like those pretzels dipped in chocolate. So does pineapple belong on pizza? Well, sure, because there’s really no reason it shouldn’t belong when other people start throwing Buffalo
chicken, ranch, corn and all other sorts of toppings onto pizza. As for my personal preference, I’m at a middle ground. If I find myself with a pizza with pineapple on top, I usually will eat the pineapple off before eating the pizza. So, I can’t exactly tip the scale one way or the other.
Contributed photos Ronnie Queenan’s “Hope� is one of the paintings in which he uses his experiences as an inspiration.
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The Leader • Saturday, February 16, 2019 • Page 3B
Astral brewer taking scientific approach to suds Zuvie’s Brews
scent and taste. “Brewing is basically applied biochemistry,” he said. “This is sort of like macroBy Adam scopic biochemisZuvanich try, whereas what I was doing before was microscopic biochemistry.” Brewing beer is a science McDonald was for Alex McDonald, whose lured to Houston by Astral workspace on North Shepherd Brewing co-owner Jose Ceja, Drive is more like a spacious, a 37-year-old criminal defense space-themed laboratory. attorney who came to the The 35-year-old New Jer- Space City in 2010. sey native is a lifelong acaThey became friends demic who has studied phys- through a fellow beer ics, chemistry and biology. He enthusiast named earned a PhD from the Univer- Eric Evans, sity of California, Santa Cruz who grew up and did post-doctorate work with Ceja at Boston University Medical in Tucson, Campus, studying the genes A r i z o n a , that cause mad cow disease at and later both stops. studied with Now McDonald specializes M c D o n a l d in substances that affect the in California. cognitive function of humans. Ceja and He’s the head brewer for As- M c D o n a l d tral Brewing, which is slated to agreed to become open its taproom March 2 at beer-making partners late in 4618 N. Shepherd Dr. Suite A. 2016 and purchased the wareMcDonald makes measure- house on North Shepherd late ments, conducts experiments in 2017. and solves problems, using McDonald moved to Houstest tube-like vials to examine ton in May, when he quickly his carbonated creations and transformed from scientist to then modify them. general contractor and overThe goal is to concoct a saw the redevelopment of the libation that meets all the de- space. sired criteria in terms of color,
Now Astral Brewing is ready for liftoff, with a plan to offer four beers at the onset. The yet-to-be-named brews will be a New England-style hazy pale ale, a West Coast IPA, a kolsch and a stout. Ceja and McDonald said they want to master those styles first before incorporating mixed fermentation and brewing other types such as sour beers and lagers. “This won’t happen on day one, but it’s our hope that a diversity of styles and hopefully the mastery of a variety of styles will set us apart one day,” Ceja said. The pair of Texas transplants settled on Houston because they consider it a mostly untapped market for craft beer, although the Heights, Garden Oaks and Oak Forest area features nine other craft breweries. Ceja said he considers it an “up-and-coming” part of the city. The name Astral, which means “of the stars,” fits Houston’s reputation as a hub of aerospace engineering. Ceja and McDonald enlisted local graphic designer Rob
Photo by Adam Zuvanich Co-owners Jose Ceja, left, and Alex McDonald will soon open Astral Brewing on North Shepherd Drive.
Waters to create their red, black and blue logo, which features an astronaut standing on the moon and kicking a beer can into space. “We wanted something that was a little bit playful,” Ceja said. “The beers will have maybe vaguely spacereference names, but not too heavy-headed.”
Making beer and running a taproom isn’t rocket science. But in McDonald’s case, it’s not too far off. He applies the scientific method to his brewing and the brewery business, saying he learned how to manage the construction of the building by treating tasks such as plumbing, wiring and concrete-pour-
ing as a series of problems that needed to be solved. McDonald’s scientific versatility also has served him well during his career transition. “I majored in physics, did my PhD in chemistry and post-doc in biology – but drinking beer the whole time,” he said. “That’s a constant.
Gr an d O p e n i n g CELEBRATION
Contributed photo Siblings Iris, Aria, Sila and Bruno Ferrarese. The family welcomed Bruno into the world on Dec. 26.
Neighbors: Araiza a spelling whiz
Feb 15 thru March 1
We are finallyy finished with our renovation couldn’t renovvation and we co ouldn’tt bbee hhappier! app ppier! Come join celebrate j us as we cel lebrate our our bbeautiful eautiful new store and ggarden area with super p giveaways and storewide specials!
By Elizabeth Villareal elizasgarden@outlook.com Congratulations to Olivia Araiza, a third grader at St. Rose of Lima Catholic School, who qualified to compete in the St. Rose spelling bee on Jan. 17. Competing against eight other third, fourth and fifth graders and after holding her ground through over 30 rounds, Olivia spelled “paramedic” and won the spelling bee. Olivia’s parents, Joe and Virginia Araiza, are so proud of her poise, professionalism and respect for the other spellers. Olivia, who celebrated her 10th birthday in January, competed in a diocesan spelling event on Wednesday. Neighbors, please considering making a difference for someone who has made a significant and vital difference every day he has been on the job and then some over the last 20 years in our community. Capt. Will Gunderson of Houston Fire Department Station No. 13 was diagnosed with colon cancer over the holidays. A 20-year veteran of the fire department, Gunderson had surgery on Jan. 21 to remove the cancer and will soon begin chemotherapy treatment. As Gunderson will be off his feet and off the firetruck for a while, his HFD brothers and friends do not want him to worry about bills. In honor of Capt. Gunderson, they have created a St. Patrick’s Day hat and T-shirt. Matt Morreale of The Captain Renaud Foundation, a non-profit, and his team are heading up the fundraiser. They are also selling Astros-themed hats and foundation merchandise to add to the fundraiser. This fundraiser will run through St. Patrick’s Day, March 17. If you are interested in a St. Patrick’s Day T-shirt or hat or want to check out their Astros swag and other merchandise, please visit thecaptainrenaudfoundation.org/ merchandise. I think I say it for everyone when I say, Capt. Gunderson, you’ve got this! The greater Oak Forest/Garden Oaks/Heights community
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Spelling bee standout Olivia Araiza and her father, Joe Araiza.
has your back this time. We are praying for you and your doctors. We look forward to seeing you back in the saddle at Station No. 13 soon.” Welcome to the world little Bruno Adria Ferrarese! Whitney and Maurizio Ferrarese are happy to announce the birth of their fourth child and first son, Bruno. Sweet Bruno was born Dec. 26 at 12:26 p.m. and weighed 8 lbs., 3 oz. Proud sisters are Iris (6), Aria (4) and Sila (1). The family lives in Oak Forest and Iris attends Oak Forest Elementary School. Whitney shared, “The girls are over the moon about their baby brother and they are hugging and kissing him all the time. They are all pretty close in age so it’s fun seeing them rally together to help me also around the house and to take care of him.” Congratulations to Megan and Eric Pugh of Oak Forest who recently welcomed their second precious daughter, Hazel, born on Nov. 27. Hazel weighed 7 lbs., 4 oz. and was 19.5 inches long. Big sister Autumn is very excited. The Pughs would like to thank their
neighbors on Althea for their kindness and support through a difficult pregnancy. Megan said, “They have loved our family so well and we feel so fortunate. The neighbors gave Autumn gifts and played with her, gave Hazel gifts, brought us many dinners, helped me do simple tasks when I was on bedrest and let our dog Gary play with their dogs to burn off energy. Thank you so much.” Mark your calendars! The Oak Forest Homeowners Association is excited to invite you out for movie night at 6 p.m. March 9 at Candlelight Park. Bring your lawn chairs, blankets, coolers, mosquito spray, family, neighbors and friends and come out to enjoy a movie, food trucks, a bubble machine and more. There is no cost to attend this event. The Shepherd Park Plaza Garden Club is busy planning its second Backyard Garden Tour on April 7 from 11 a.m.4 p.m., showcasing a variety of gardens in the neighborhood. Additional information will be available later, but save the date!
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Page 4B • Saturday, February 16, 2019 • The Leader
Junior’s Produce replaces Canino By Adam Zuvanich azuvanich@theleadernews.com Residents of the Heights and beyond were soured by the news that Canino Produce, a community staple for 60 years, was closing last month. Now a new vendor has sprouted in the Houston Farmers Market, and its owner and namesake hopes visitors have the same sweet experience at 2520 Airline Dr. Junior’s Produce, which opened Feb. 9 and operates from 6 a.m.-6 p.m. daily, occupies the space vacated by Canino. “I want to get all the customers back and let them know it’s not gone,” Junior Saldaña said. “It’s just the name on the front has changed. That’s it.” Saldaña, 46, who has more than 30 years of experience in the produce industry, said he retained a little less than half of Canino’s 25 or so employees and offers most of the same fruits and vegetables along with beans, herbs, nuts and preserves. He said his produce comes from Texas as well as California, Florida, Georgia and Tennessee. Junior’s also expands upon the offerings of Canino, with a larger organic selection, more refrigerator space for
Contributed photo Junior’s Produce, which replaced Canino Produce in the Houston Farmers Market at 2520 Airline Dr., opened Feb. 9.
items such as berries, grapes and mushrooms, and freshsqueezed juices. Saldaña also replaced the wooden tables that lined the aisles of the produce market with new plastic stands. “He’ll modernize it some,” said Keith Hampton, a Houston attorney who is Junior’s co-owner and primary investor. “But it’ll still have the same quaint feeling.” The change in produce vendors is part of a transformation of the Houston Farmers Market under MLB Capital Partners, which purchased it in 2017. In a news release, MLB Capital Partners said
it plans to make the market a “destination retail experience offering more diversified products, renovated facilities and community programming.” Junior’s Produce is the first new business in the evolving farmers market, and Saldaña is a first-time business owner. He spent the last 21 years working for nearby North Side Banana Co. and also had stints with grocery-store chains such as Fiesta, H-E-B and Kroger. Saldaña, a second-generation American and native Houstonian, got his start in produce as a boy. He traveled
to Mexico during the summers and harvested beans, corn, sugar cane and watermelon on his grandparents’ farm in Tula, a town in the eastern state of Tamaulipas. Hampton met Saldaña about 20 years ago, when they worked together to help feed homeless Houstonians downtown. “He’s networked over the years and helped people when they’re in trouble. He’s just a prince of a person,” Hampton said of Saldaña. “He’s as passionate about produce as any person I’ve ever met.” Saldaña got to know Bill Canino and Lawrence Pilkinton, co-owners of Canino Produce, and said he admired their longevity and connection with the community. He hopes to follow their lead on those fronts and gave back to customers on his first day in business. On Feb. 9, Junior’s grilled complimentary hamburgers, hot dogs and vegetables for customers. “He was loved throughout the whole city,” Saldaña said of Bill Canino, whose father, Joe Canino, opened Canino Produce in 1958. “That’s what I want to do. I want people to know I love this industry. I’ve been in it since I was little. This is what I do.”
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IN MEMORIAM
Alta Faye Davis
A
lta Faye Davis, 92, passed away peacefully on Wednesday, February 6, 2019 in Houston. A visitation was held at ten o’clock in the morning on Tuesday, February 12, 2019 at the Woodlawn Funeral Home Chapel. The funeral service followed at eleven o’clock in the Woodlawn Chapel. Following the graveside service, a reception was held at the Woodlawn Funeral Home from 12:30 pm until 2:30 pm. Mrs. Davis is preceded in death by her loving husband of 60-years, W.J. “Dub” Davis; two sons, Dub Jr and Gregory K. Davis. Left behind to cherish all the many, good memories are her son, Michael Davis and daughter, Lisa Davis White and husband, James; six grandchildren, Tory Davis, Angelica White, Courtney White, Lindsey Zotz, Heather Davis Herber and Cati Davis; and one great grandson, Truitt Zotz. In addition, Alta Faye leaves behind many close friends. Born April 6, 1926 in Jacksonville, TX to parents Thomas and Della Orme, Alta Faye will be forever remembered as a wonderful and caring wife, mother, grandmother, great grandmother and friend. She married the love of her life, W.J. “Dub” Davis, a WWII Veteran in the Army Air Corp. They had 60-years of wonderful love and family together. She was a Christian and longtime member of the Champions Forest Baptist Church and spent 5-years attending her neighborhood bible study. She and Dub Sr. loved to travel and camp in their R.V, as well as taking a cruise to Alaska and traveling to Japan. Alta Faye served as Aide to the Marshal and Paige at Large in the Ladies Oriental Shrine of North America Amani Court 72. She was also very active in fund raising and a member of The Greeters Unit for the Shriners Hospital. Mrs. Davis will be fondly remembered and greatly missed by all who knew and loved her.
Oates to play at Heights Theater By Betsy Denson betsy@theleadernews.com In addition to being one half of rock-and-soul duo Hall & Oates, guitarist and singer John Oates also has a growing body of solo work – the most recent being the critically acclaimed album “Arkansas,” which Rolling Stone hailed as one of the “Most Anticipated Country Albums of 2018.” Oates will be at the Heights Theatre to promote the album on Saturday, Feb. 23 for the John Oates and The Good Road Band’s tour. He visited with The Leader both about the album, the tour, and his musical influences. What brings you to Houston? “For 40 years I’ve been playing in Houston with Daryl (Hall). I don’t think I’ve been there solo. I understand that the Heights Theatre is owned by the same people who own The Kessler in Dallas and I’ve played there before. I’m looking forward to it.”
Contributed photo John Oates shows off John Hurt’s guitar, which he played on several of Hall & Oates’ first few albums.
You”) and Emmett Miller (“Anytime”). You could argue that that was the first millionselling record. The finished album is a bit of a musical time machine. It’s rural for sure, but I wouldn’t call it country. My earliest influences were pretty wide.” What can people expect from the show? “It’s very loose in terms of the performance. We can tell some of the stories of
the songs and the reasons we chose the songs we did. They are reimagined versions of the originals. The blues is a living, breathing thing and the songs evolve over time. It’s a picture of the earliest era of popular American music.” You’re in Nashville now? “I’m pretty much full-time there at this point. It’s got a great musical history and is a wonderful city to be a musician in.”
What’s coming up for you? “I’m going on tour with Daryl this spring. We’ve been playing a lot in America for the past couple of years, so now we’re doing South America, Europe and Asia. We are playing some March dates in (Las) Vegas. I’ve been producing an album for David Starr. He’s a gifted songwriter and a great singer. I always like to keep busy.”
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Toppings, from P. 1B N. Shepherd Dr., and a pizza made with housemade mozzarella, hot soppressata, bacon marmalade and habanero honey. At Cane Rosso, pizza lovers can find “Farmers Only Dot Com,” an appropriate name for the vegetarian pizza that has zucchini, mushroom, garlic, arugula, housemade mozzarella and pesto. The menu also features “Billy Ray Valentine” with smoked bacon, bacon marmalade, vodka sauce, sweety drop peppers and housemade mozzarella. For a New York-style or Chicagostyle pizza, Star Pizza at 77 Harvard St. has plenty of options. If you’re craving pizza and barbecue, order “The Cowbell,” a pizza with BBQ brisket, BBQ sauce, cheddar and mozzarella cheese, and you can get it with a side of onions and picked jalapenos. For something sweet, order the “Apple Cinnamon Dessert Pizza,” featuring seasoned apples in cinnamon, toasted walnuts, caramel and chocolate sauce topped with powdered sugar. Another Facebook user, Ragan Eaton, recommended the “Holy Shiitake Pie” at Mellow Mushroom, 1919 N. Shepherd Dr. This pizza comes with an olive oil and garlic base, shiitake, button and
281-250-9993 GriswoldHomeCare.com
FDI-1916H-A
How did Arkansas come about? “It started with my appreciation for the bluesman Mississippi John Hurt. I saw him play at a 1960s folk revival in Philadelphia when I was in high school. He was befriended by my guitar teacher, and I actually played (Hurt’s) guitar on the first couple Hall & Oates albums. “Arkansas started out as a very simple EP of his songs. The songs themselves were so cool but I had never heard them with a band. They came to life in a new way. Then we started working on some songs of his contemporaries in the late 1920s and early ‘30s. Like Jimmie Rodgers (“Miss the Mississippi and
1101 Antoine Houston, Texas 77055 713-682-3663
20% OFF
CUSTOM UPHOLSTERY
Slip Covers • Reupholstery • Repairs Cushion Replacement
CUSTOM UPHOLSTERY AT COMPETITIVE PRICES Estimates via email at: castilianuph@gmail.com Monday - Friday Saturdays 9:00 am - 5:30 pm 9:00 am - 2:00 pm
904 W. 34th Street 713-688-1323
castilianupholstery.com Major Credit Cards Accepted
Hampton Inn and Suites Houston I-10 Central where our clean and fresh beds are waiting for you
How sweet it is to get away!
Houston I-10/Central 5820 Katy Freeway Houston, TX 77007 713-869-9211
Photo contributed The offerings at Pi Pizza, 181 Heights Blvd., show how varied and creative pizza makers have gotten with toppings.
portebello mushrooms, caramelized onions and MontAmore cheese finished off with a garlic aioli swirl and a spritz of black truffle oil, garnished with fresh chives and shaved parmesan. With so many options for pizza, pep-
peroni just seems boring. “Branch out. Try something new,” Breaker said. “Pizza has become a great vehicle to express a sense of culinary adventure.”
In the neighborhood
www.houstoni10centralsuites. hamptoninn.com
3,500 Sq Ft Flexible Meeting Space We charge the ideal rate for Social, Military, orr C Corporate gatherings Mililita itta ary, ryy,, Religious Relliig Re igio ous o ous ou o pora orp orate te g ather at a e ing gs
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