Maddy shares her recipe for Molletes: Ingredients: 2 bolillos or a large baguette cut in half 2 tablespoons butter, softened 3 oz chorizo (store bought or homemade) 1 cup refried beans (canned or homemade) 2 avocados, pitted, peeled and sliced ¾ cup shredded cheese (Oaxaca, Monterrey Jack or Raclette) Pico de Gallo Salsa Yield :Read more about Maddy About Food – Molletes[…]
It’s nice to be included in such esteemed company. Thank you, Houston Press.
Amanda Mixon originally hails from Dallas (oops!) but moved to Los Angeles when she was 10. She worked as an actress (small parts in Galaxy Quest, Star Trek: Nemesis, Starsky & Hutch, The Rundown and other films and music videos). She studied business at UCLA and worked as a spokesmodel for Miller/Coors (gasp! *clutches pearls*).Read more about Meet the Partners: The Beer Vixen[…]
Madeline Cabezut is The Branch’s Chef. Madeline’s disciplined training at the Culinary Institute and noted restaurants such as Ibiza Food and Wine, Underbelly Houston, and Bazaar by Jose Andres in South Beach, Florida have made her the skilled chef she is today. Her hard work and passion have led Madeline to launch her first venture:Read more about Meet the Partners: Maddy about Food[…]
Kyle Pierson is a proud Houstonian, his family moving to Spring Branch back in 1976. He was a graduate of Northbrook High School and attended U of H. He moved to New York City when he was 21 and spent the next 16 years primarily working in Belgian beer bars before returning to Texas inRead more about Meet the Partners: The Cat in the Hat[…]
We hope you all had a wonderful Thanksgiving. But now what to do with all those dang leftovers? Chef Madeline Cabezut shares her recipe for an easy Turkey Salad: Easy Turkey Salad Serves two 1/2 cup uncooked and rinsed red quinoa 1 teaspoon salt 1 cup water 10 oz pulled turkey 1 tablespoon cilantro choppedRead more about Flipping the Bird: Chef Maddy Talks Turkey[…]