Meet the people behind the dish. The Leader • Saturday, September 29, 2018 • Page 1B
Is mom really the kitchen best? By Zarah Parker zarah@theleadernews.com There’s nothing like a home-cooked meal. However, sometimes the person putting in the hard work of preparing, cooking and serving a that meal is overlooked. For Angie Gashette’s family that’s not the case, as her family proclaims her cooking to be the best in the neighborhood. Gashette and her husband raised their two sons in Oak Forest on home-cooked meals almost every night. Now that her sons are grown with families of their own, she still loves to gather the family and cook for the whole group. Her family even jokes that Gashette’s sister moved into Oak Forest just to be closer to her cooking. Her journey into the culinary world began at ten or eleven years old by way of baking. Her mother taught her how to make ice box cookies, which she still makes around the holidays. But the most important reason Gashette loves to cook are the bonds that are created when gathered together at home. “I enjoy cooking, knowing that it will lead to people gathering and enjoying food and time together,” Gashette said. “I like the preparing and the actual cooking—chopping vegetables, measuring ingredients out, watching sauces simmer, cakes bake. It’s my ‘me’ time. I can think while I’m in the kitchen,” Gashette said. Mexican food is Gashette’s favorite cuisine to cook. She makes different kinds of guacamole, salsas, dips, enchiladas, tacos, arroz con pollo, beans, and tamales.
Since tamales are more complicated and a lot of labor is needed to make them, they’re best made by a group. “Angie has made many holiday and birthday meals for us. We have learned generosity, thoughtfulness and kindness all go a long way in the form of food. When company drops by, Angie always tells them there’s plenty to eat,” said Gashette’s daughter-in-law, Stephanie Gashette, “When people are ill or have hard times, she will take food or a special desert to them. It reminds people that someone cares, and that tomorrow is a new day. It’s a trait that not everyone sees in today’s world.” With new restaurants popping up seemingly every week that give many people an excuse to eat out, Gashette still believes it’s essential to learn how to cook. “Rich or poor, everyone needs to learn to cook so that they can eat and take care of themselves. My mom always said as long as you keep staples on hand like, rice, beans, eggs, and potatoes, you will never go hungry,” Gashette said. Gashette loves to answer any questions about cooking her family has and is always happy to share her knowledge with others. A cooking tip she shared with The Leader is that when something is too spicy or salty, drop a chunk of a potato into what you’re cooking to absorb the spice or salt. Angie Gashette and family.
Their view from the kitchen Alli Jarrett Owner of Harold’s Restaurant & Taproom, 350 W. 19th St.
What’s your favorite dish?
I’m simple and would take a fresh tomato sandwich on white bread any time of the day and I love fried shrimp!
What got you into the restaurant business?
I grew up with a love of food and the social bonds around it. Both of my grandmothers were wonderful cooks and our family always ate together with farm fresh ingredients. I grew up in a family wholesale business and
then worked in the golf business, but always knew I wanted to be back in small business. I never intended to solely be in the restaurant business as Harold’s started as a multi-concept with Heights General Store beneath it - when that didn’t work we shifted full on restaurant plus the tap room to stay alive.
Which accomplishment are you most proud of ? Being a job creator for 40 families and being supportive of the
community I live and work in, The Heights.
If you could open a restaurant anywhere in the world, where and why?
Well, I’m opening another one in just a few months - Low Tide Seafood & Raw Bar, which will be located in Finn Hall in Downtown Houston. Low Tide is the brand of how I grew up fishing and creeking with my family at Pawley’s Island, SC - which is my favorite place to feel the ocean breeze and
Elvio Dominguez
Jaime Greene
Dining Room Manager at Harold’s Restaurant & Taproom
Director of Operations at Liberty Kitchen, 1050 Studewood St.
What’s your favorite dish?
Pasta. All pasta. Our Summer Pasta is the definition of my kind of pasta. I grew up in a poor family in Paraguay with four boys; we had pasta on special occasions, like my birthday, so I associate pasta with happy occasions.
When did you get into the restaurant business?
I have been since I was about 7 years old. My dad was really sick
with chronic back pain and pretty much paralyzed for two years, so he was out of work; we had to sell our ranch, it almost got to the point we were homeless. My mom had to figure out how to make a living by selling cakes and foods on the street, and we would go to high school at night time and sell ice cream. My mom and I used to work in the elementary school cafeteria. And the circumstances here
What’s your favorite dish?
in Houston, in order for me to pay my school tuition, I started working at the Petroleum Club downtown. The service industry is the service industry; even though they’re very different, I find those two experiences feel very similar to me.
My go to dish has always been a Traditional Spanish Paella! This Spanish rice dish has many variations but when I find it with large gulf shrimp and fresh seafood, I instantly become ravished and eat the entire plate. How were you inspired to get into the restaurant business? My main inspiration for getting into the restaurant business has always been my passion for food. Coming from a large family and growing up on a farm, I learned at a young age how to prepare large meals and took much pride in watching family enjoy them.
Which accomplishment are you most proud of ?
If you could open a restaurant anywhere in the world, where and why?
I would open a small seaside restaurant on the island of Bali in the town of Pulukan. This would be the perfect place to set up a patio-side grub hub that locals and tourist alike could go to enjoy my tangy fusion of Asian & Australian dishes.
What’s the best thing about Houston’s food scene?
The best thing about the Bayou City’s food scene is the diversity
Ford Fry
Chef at Rainbow Lodge,
Owner of Superica and La Lucha, What’s your favorite dish?
Perfectly cooked cacio e pepe!
Not a specific dish, but a cuisine, Indian food.
How were you inspired to get into the restaurant business?
Why did you become a chef ? What inspired you?
I have always loved food and everything about eating out. After trying and failing to be a good busboy and server, I never thought I would find my way into hospitality through another avenue! There was a point where I was at a loss for career direction and it wasn’t until my parents suggested culinary school that I really found my calling. I went to Vermont (NECI) and have had no regrets!
I knew when I was about six that I wanted to cook. Spending a lot of my childhood in the UK was inspiring, that’s where I first had Indian food, lots of food firsts as a kid there.
If you could go anywhere in the world to cook, where and why?
The Lake District in northern England, it’s my favorite place on earth.
The diversity and the sheer size of it.
The diversity - I love that you can get any type of cuisine and it tastes like you are in the country from which it came. Houston restaurants represent the culinary world! As a side note, one of the really neat things about where Low Tide will be is that Finn Hall will have that diversity all under one roof.
of restaurants and food choices we have here. A person could start their morning dipping into Liberty Kitchen’s southern-inspired Red Velvet Waffle & Dixie Fried Chicken and by lunch time be up to their waist in HK Dim Sum. For dinner, they could be up to their chin in some of the area’s best barbecue, from The Pit Room. And of course, The Chocolate Bar is never very far away!
1801 N. Shepherd Dr.
What’s your favorite dish?
What’s the best thing about Houston’s food scene?
What’s the best thing about Houston’s food scene?
In my 25 years of working in management in Houston’s hospitality industry, I am most proud of my current accomplishment— working with and developing Liberty Kitchen’s three locations.
Mark Schmidt 2011 Ella Blvd.
have the smell of salt marsh air.
What’s the most complicated dish you’ve made?
Sometimes the simplest ones are the most complicated, there is nowhere to hide if they aren’t perfect.
Which accomplishment are you most proud of ?
Looking at some of our restaurants that have been there since the beginning (e.g. JCT. Kitchen) and
seeing how successful they after 10 years! Specifically, I have really enjoyed watching our people grow, both personally and professionally, over the years and seeing them run and operate the restaurants as if they were their own.
If you could open a restaurant anywhere in the world, where and why?
I spent a good amount of my career in Colorado and really miss it out there. I think downtown Aspen would be a fantastic city to open a new restaurant.
What’s the best thing about Houston’s food scene?
Houston is such a melting pot and the culinary scene really highlights the diverse culture the makes the city so unique. On one hand you have the authentic Tex Mex,
which is a compilation of culture and traditions and on the other side you have fresh seafood from the Gulf. Superica and La Lucha really tie these two sides together.
What’s next for you?
We have some exciting projects on the horizon! We are bringing more to Houston and adding another spot in Atlanta, as well as introducing Ford Fry Restaurants to Nashville.
Page 2B • Saturday, September 29, 2018 • The Leader
Travis Lenig
Cavatore’s
Owner and Chef of Field & Tides, 705 E. 11th St.
to get into the restaurant business?
What’s your dish to eat?
favorite
Really anything that someone else is cooking. It’s nice to have a meal cooked for you.
How were you inspired
My mother and Dominic Mandolla. I used to help my mom when I was younger, and it just seemed like a skill that you needed to know. I used to work for Dom and I saw how much fun one can have while running a crew, so I asked to start cooking on the line.
Which accomplishment are you most proud of ?
I am most proud of my family first and foremost. I am
also proud of how my partner Chico and I built a company together and it has blossomed into a beautiful place for people to gather and have great food and drinks.
If you could open a restaurant anywhere in the world, where and why?
We built a restaurant exactly where we wanted to. The Heights is one of Houston’s best places to be if not the best.
What’s the best thing
about Houston’s food scene?
The best thing about Houston’s food scene is that it is ever changing and evolving. There is never a shortage of great places and I have seen it grow first hand since I am a native Houstonian.
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General Manager at Shepherd Park Draught House, 3402 N. Shepherd Dr.
Favorite dish?
Thai curry chicken.
How long have you worked here? Almost six years.
How were you inspired to get into the food business?
I realized the industry would
be the perfect platform to combine my inherent gift for service with my passion for food and beverages.
Which accomplishment are you most proud of ?
Being one of the first restaurants in the neighborhood to open after Harvey.
If you could open a restaurant anywhere in the world, where and why?
I would love to open a place in the neighborhood so I can continue the relationships I have with my customers. These are my people and I’d hate to make them travel far
3814 N. Shepherd 77018 | 832-667-8081 to come see me.
Diversity.
Michael Sambrooks
Owner of Lee’s Fried Chicken 601 Heights Blvd. Star fish, 191 Heights Blvd., and Pi Pizza, 181 Heights Blvd. rant business? Love of Food.
Which accomplishment are you most proud of ? What’s your dish to eat?
favorite
Boiled Crawfish - extra spicy.
How were you inspired to get into the restau-
The Pit Room.
If you could open a restaurant anywhere in the world, where and why?
Houston, TX, my hometown.
What’s the best thing
www.farmboybrewshop.com
What’s the best thing about the Houston food scene?
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Choose from the best ingredients and enjoy friendly service
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What do you love most about your job?
The realization of a vision and seeing the customer enjoying that.
Pascual Garcia
Gardener at Rainbow Lodge, 2011 Ella Blvd.
What kinds of things are planted in the kitchen garden?
Right now we have spinach, basil, okra and a couple of huckleberry plants. We have a larger garden with other items across the street.
What are the challenges of maintaining the gar-
den?
The main thing is the heat, of course. That is what makes it difficult sometimes. That and knowing when to water and other maintenance that goes along with the heat and weather. I really love to work in the garden, it is a distraction for me.
We Olive and Wine Bar is OPEN in the Heights!
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The Leader • Saturday, September 29, 2018 • Page 3B
Art Valet: Beginner’s guide to local art buying Mitch Cohen Art Columnist
“What should I look for when buying art?” That’s a question I am asked often and thought I’d share my thoughts with you. There are as many opinions on this subject as there are people, living and dead. First, I’d say buy local, from a living artist. I do make a living supporting and helping local artists but also, why shouldn’t you? Since this is my opinion - it is somewhat skewed towards my budget, tastes, and lifestyle. Still, people nod their heads affirmatively when I answer so here you go. Buy what pleases you. It doesn’t matter if you’re matching colors on your coach (I hear lots of disdain from artists on this point) or filling an empty space in your foyer. For me though, I have to see a story. I look for a story in the art, and that doesn’t need to be complicated. It could just be a martini glass, or a broken record rearranged into a Texas flag. One of my favorite pieces is a photograph of an old typewriter keyboard by Jennifer Wilde (@jennywildephoto). The real story is what makes this image personal to me. Fond memories of my childhood, when I “discovered” an old typewriter that a neighbor throughout. I cleaned it up and got working properly. I still have it too. Should you buy collectible art? I say if you like it, and have the funds, go for it. I do not collect art as an investment, however, and therefore do not advise anyone else to either. If that is the route you’d like to take, study. Join art groups that tour, go to artist talks and visit galleries and talk to the
gallerists. Educate yourself. You wouldn’t just start blindly investing in the stock market, you’d hire a broker. You can do the same with art. What about new artists versus established artists? Looking around, I have many pieces by both. I really look for both quality and “my story” in my purchases. I like “gallery wrapped” canvas. It’s usually 1 1/2 inches thick or more and the canvas stretches around the back. For thinner canvas, plan on getting it framed. Ready to get started? For you first excursion I want you to visit Valentina Atkinson’s gallery, Serrano Gallery. Atkinson is also an artist and her shows are always top-notch in a relaxed atmosphere. Friday evening gallerist Valentina Atkinson of Serrano Gallery hosts with The
Consulate General of Mexico in Houston, the Mexican Tourism Board and Serrano Gallery present “THE FIFTH ELEMENT,” a group exhibit showcasing the work of four artists from Oaxaca, Mexico and a “Fifth Element.” Artists: Rolando Rojas, Saul Castro, Dieder Mayes, Ixrael Montes, and a “V Element.” Curated by Armando Rodriguez and Lorena Morales. Silver Street Studios, 2000 Edwards Street, Houston, TX 77007. 6 - 9:00 p.m. For detailed directions visit www.serranogallery.com/v-element.
Cohen is an artist and founder of First Saturday Arts Market and the Market at Sawyer Yards, find him at ArtValet.com
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Contributed photo Community members and students at Harvard Elementary celebrate the school’s 120th birthday with Principal Laura Alaniz (center), HHA Executive Director Emily Guyre (secnod from right) and Mister McKinney of Mister McKinney’s Historic Houston (right). Mister McKinney will be conducting free tours of the Heights through this weekend, and tickets can be found at MisterMcKinney.com
Police Reports • Sept. 18-22 SEPT. 18 Burglary 11 PM 800-899 E SHEPHERD Theft 7:11 AM 900-999 N SEPT. 22 Theft 3:17 PM 700-799 W 37TH Theft 2 PM 600-699 STUDE- LOOP W Theft 10:40 AM 400-499 E 18TH Robbery 7:40 PM 600-699 24TH Theft 2:30 PM 200-299 W WOOD Theft 5 PM 2600-2699 E 38TH Theft 9:30 AM 1000-1099 19TH Theft 5 PM 1300-1399 W 19TH Burglary 2 AM 300-399 E NORHILL Theft 3:15 PM 2000-2099 E SHEPHERD Theft 10:26 AM 900-999 N 34TH Theft 5 AM 1000-1099 LOOP W Theft 10 PM 2800-2899 T C JESTER Theft 8 AM 2100-2199 ELLA YALE Theft 6:40 AM 1100-1199 AIRLINE Theft 11:15 AM 1400-1499 W 34TH Theft 8:28 AM 900-999 N Theft 6:30 PM 3900-3999 N LOOP W LOOP W Theft 9:45 AM 100-199 N MAIN Theft 9:32 AM 900-999 N YALE Theft 4 AM 1400-1499 N LOOP W Don’t Be A Victim! ® LOOP W ® ® ® Concealed Handgun Crime Reports are provided Theft 4:30 PM 1500-1599 by SpotCrime.com based on SHEPHERD ® SEPT. 20 ® ® Classes we Buy Theft 1 PM 4600-4699 data from the Houston Police Burglary 7 PM 3000-3099 aLL GuNS CORNISH Department. ELLA New LoCatioN Theft 6 PM 600-699 YALE Theft 8:49 PM 5300-5399 Theft 7 PM 1200-1299 W WASHINGTON 2001 Karbach Suite F Theft 8:52 AM 1900-1999 19TH Houston, TX 77092 Gift 713-694-4867 Theft 5:15 PM 1300-1399 YALE Buy SeLL trade Certificates Theft 7:30 AM 2800-2899 W 20TH Theft 2:19 PM 4000-4099 SHEPHERD Black Gold Please join us to hear an inspiring story from someone N SHEPHERD Theft 9:30 AMBRing 1700-1799 in thiS coUPon to Receive 10% off Guns & ammo Theft 3 PM 500-599 YALE AIRLINE Licensed FFL/Class III Dealer living with Parkinson's, and receive valuable AnY RePAiR iteM UP to $50. TheftoR 2:25in-Stock PM 2600-2699 Can not be combined with any other offers or discounts. Valid for in-store purchases only at the Heights location. SEPT. 19 ELLA information from a Parkinson's Specialist. Theft 5 PM 1400-1499 Theft 2 PM 1000-1099 SHEPHERD STUDEWOOD Omni Houston Hotel Saturday, October 6, 2018 Theft 4 PM 1700-1799 W Theft 11:30 AM 400-499 On West 34th St. 34TH TABOR at Westside 11:30 AM Registration (Between Ella & T.C. Jester) Theft 7:25 PM 100-199 Theft 3 PM 200-299 W 13210 Katy Freeway 12:00 PM Presentation YALE 19TH Paying too much Theft 4:55 AM 1400-1499 Theft 11 PM 100-199 W Houston, TX 77079 SATISFACT STUDEMONT 20TH for your storage? IO Maria, Living with Parkinson's 0% Theft 5 PM 1400-1499 N SEPT. 21 SHEPHERD Check out just a William Ondo, MD, Theft 9:39 AM 800-899 W Theft 5 PM 300-399 W few of these Methodist Neurological Institute CAVALCADE 19TH LOW prices! Consultant of Sunovion Pharmaceuticals Inc. Theft 3:25 PM 1000-1099 Theft 2:30 AM 400-499 W STUDEWOOD 20TH Average savings experimac customers • 10x10 $78 Theft 4:33 PM 100-199 W Theft 10 products AM 1300-1399 get on Apple® desktop 7TH HEIGHTS E AR • 10x15U$102 over big-boxTheft retail ANTE Theft 3 PM 100-199 E 7TH 10 stores. AM 1800-1899 N
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1431 N. Shepherd Dr.
Have you heard?
Save the date! October 20th 2-5pm
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