Experience dinner in the private dining room with the kitchen of Brennan's of Houston. 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. Customers describe what they saw, heard, tasted, and learned while dining in the centre of the action. Chapters correspond to the seven courses served, from lagniappe through dessert. The kitchen is open at Brennan's of Houston!
Author Biography
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 1400s. Promoted to Sous Chef at Brennan's of Houston and then to Chef de Cuisine, now as Executive he teaches up-and-coming chefs and leads the restaurant in creative development. Houston, Texas, is his home.
