Press Release
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THE KITCHEN TABLE
Brennan's of Houston
by Executive Chef Randy Evans
Photography by Jay Stevens
Bright Sky Press
November 2006
$29.95/hardcover with Jacket
Full-color photos throughout
ISBN: 1-931721-85-8
ISBN: 978-1-931721-85-1
Sample recipe
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Contact: Dalyn A. Miller
617-504-6869
dalyn@dalynmillerpr.com
"I love Brennan's Kitchen Table and all the interaction with the staff.
I feel like I am going to see great friends or family."
Houston Business Journal, Best Service 2004
THE KITCHEN TABLE is the experience of enjoying dinner in the private dining room within the kitchen of Brennan's of Houston — ringside! From this vantage point, in command central of that superlative restaurant, friends of Brennan's of Houston can observe the line cooks, the dishwashers, the salad and pastry chefs as they move with snappy efficiency and athletic energy around the gleaming kitchen festooned with copper pans. For groups of as many as ten, the chefs prepare customized tastes from the lavish menu over which Executive Chef Randy Evans presides.
THE KITCHEN TABLE: Brennan's of Houston by Executive Chef Randy Evans opens with Diaries of the Kitchen Table, customers telling what they saw, heard, tasted and learned while dining in the center of the action. Following are chapters corresponding to the seven courses served at THE KITCHEN TABLE, from lagniappe through dessert, including "the forgotten course": cheese.
At the heart of it all are the recipes created for this one-of-a-kind experience:
- Oyster Rockefeller Soup
- Creole Gravlax
- Venison Beer Hamburgers
- Texas Bobwhite Quail with Honey Balsamic Gastrique
- Pan Seared Foie Gras
Each recipe is carefully detailed and user-friendly, enabling home cooks to re-create THE KITCHEN TABLE experience in their own homes. The stunning photographs by Jay Stevens will make anybody who cracks the spine want to immediately fire up the stove and make each mouthwatering recipe.
Under Chef Evans' inventive leadership an exciting revival of classic dishes with a Texas Creole flavor is unfolding at Brennan's of Houston. Customers become friends of Brennan's, and, says Chef Randy, "We keep our customers thinking, personally educating them and moving their palates forward."
About the Author
Executive Chef Randy Evans trained at the Art Institute of Houston's Culinary Arts Program, his initial expertise being in charcuterie, a facet of French culinary art since the 1400's. Promoted to Sous Chef at Brennan's of Houston and then to Chef de Cuisine, now as Executive Chef he teaches up-and-coming chefs and leads the restaurant in creative development. Houston, Texas is his home.
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