Yes, DWT can also be an event!

Well friends, due to popular demand, it would seem that the next logical step in my Deal With This! culinary journey is to offer up food events worthy of the name.

We are now providing (somewhat reluctantly, I might add… I explain this a little further, below) culinary moments in a live setting. If this is something that interests you (especially if you are in the Houston, TX area), than please read further to see what we have set out to provide (and exactly what we AREN’T setting out to provide). And inquire on our Contact Page.

What I love to do:

Dinner events with a specific theme and/or an interactive component, such as: a wine pairing seminar, coffee pairing, craft beer pairing. Specialty dinner related to a specific technique or concept (like “The Magic of Roasting Everything”, or “Healthy Food That Doesn’t Suck”, etc). We have a few notable subject matter experts that can deliver the goods for any of these ideas! Oh, and very likely we will be putting together some of those invite-only pop-up dinners that the young hip chefs like to do when they’re in between short-lived restaurant openings. Stay tuned!

What I don’t love to do:

Weddings, catering for large groups (over 2 dozen). Anything that requires the old standbys: Chicken Cordon Bleu, scalloped potatoes, or other shoot-me-in-the-face catering cuisine. There are plenty of caterers that have that stuff down to a science. This is not that.

If you are interested in discussing a Deal With This! type of event, then please – let’s get the ball rolling! Go to the Contact Us page, or click here and drop me a note with your contact info. I can promise you a thoughtful, food-geeky and well serviced experience. We’ve already done a few, and in the coming weeks we will be showcasing them here on this site.


2 Responses to “Yes, DWT can also be an event!”

  1. Sheila says:

    I was at the delicious dinner at the Kym’s last night. I was disappointed when I couldn’t find the recipe for the mushrooms on your blog. My husband and I fought over them. So yummy. Thanks for a wonderful evening.

    • rcamper says:

      You are too kind, Sheila! The recipe is definitely coming soon! But in the meantime – here’s a quick version:
      Preheat your oven to 430ºF
      Take a couple handfuls of shiitake mushrooms and cut the stems off. Slice the caps into strips. Toss with olive oil, small splash of soy sauce, and even smaller splash of balsamic vinegar, black pepper, brown sugar, a touch of cayenne, and a healthy splash of white truffle oil. Be sure this doesn’t soak the mushrooms too much though. You want them to crisp up. Lay the mushrooms out in a roasting pan without crowding the pan (very important). You went to see the bottom of the pan in between the mushroom pieces. Roast for at least 20 minutes to get brown crispy edges. Taste one. If necessary, throw a little more salt on them as they come out of the oven,
      You’ll need more mushrooms than you might think, since they shrink up a bit. Enjoy!

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