Upscale French eatery Chef J Bistro takes its name from executive chef Jethro Joseph, who understands that fine dining can be relaxing rather than fussy. His cooking has received accolades from publications such as the Gulf Coast Times, which called his four-star gourmet fare “mouthwatering.” Chef J curates two seasonal menus replete with seafood, smoky pastas, and steak, among other dishes. His staff understands the importance of presenting entrees elegantly, supplementing them with artfully scattered greens or sandwiches made in the shape of Picasso’s Guernica.
Seasonal fruits and veggies, fresh herbs, and whole grains play a big role in recipes from The Vegan Menu, a website that publishes weekly vegan meal plans. The plant- and whole foods-based meals, which don’t include unhealthy additives like oils, processed flours, sugars, or dirt, are inexpensive and easy to make. In fact, many are one-pot dinners, tested and approved by vegans.
Every Friday, subscribers get a new meal plan for five weeknight meals with a grocery list broken down by aisle. Each dinner feeds two with enough leftovers for lunch the next day. In addition, free recipes for snacks, desserts, and breakfasts are available on The Vegan Menu's website.
Young Chefs Academy provides a fun, safe, and motivating environment for kids to become acquainted with the art of food and food presentation. Engaging chef instructors instill lessons of kitchen etiquette and safety in youngsters growing up in a world full of laser can openers and sharp pasta rakes, giving children a capable handle on their surroundings as they journey into the land of food. Classes educate a variety of age groups, with specially catered classes for the kindergarten elite and junior line cooks, combining nutritional meals with basic food-prep skills that teach how to correctly follow a recipe to edible fruition. Senior flambéists are offered advanced classes that dig deeper into kitchen secrets and hone specific skills and techniques that expand the parameters of cooking creativity.
It’s easy to leave Chefs & Artists a little grubby, whether from paint or powdered sugar. That’s because the team behind Chefs & Artists believes in hands-on experiences in a paint-your-own-pottery studio or fully stocked teaching kitchen for demonstrations, classes, and open studio time. They lead classes for adults and kids, teaching a range of skills from basic food safety to molecular-gastronomy techniques. They also lead one-day workshops that focus on how to make risotto, sushi, or gingerbread men that don’t have such strange, blank eyes.
When Gilbert and Josephine Morejon opened their first restaurant, customers lined up around the corner to get a taste of their Cuban-style roast pork, paella, and stuffed lobster. Nearly 50 years have passed since then, and the lines have disappeared, but only because the Morejons collapsed their restaurant business in 2012 to focus solely on catering. Today, Latam Catering services parties and events—from small family gatherings to large weddings—across the city.
Customers can choose from pre-designed menus featuring items such as Cuban-style roast pork, rib-eye steak, and blackened shrimp, or they can work with the chefs to customize their own. Though David Morejon handles the food, they do have an event planner on staff to help interested clients with all the little details, such as decor and music and deciding whether it's appropriate to throw rice cakes at the bride for easier cleanup.