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Author Archives: eatingwithstyle

About eatingwithstyle

I am a Freelance Writer, Food Lover, Social Media Content Manager, Consultant, and Multi-Media Artist. I am a native of Houston, who loves the diversity of our vast and ever growing city. Most of my restaurant reviews and articles have appeared in Houston Style Magazine; and with limited time to write and deliver a decent photo, I may have two or three articles to deliver and not all of them have made it to press as of yet. But in this blog, my attempt is to keep it light and deliver good photos to accompany my writing.

Let’s Talk About Chase Bailey! We Love this Young Chef

Welcome back to my blog:  Thank you for taking the time to read about this young chef who has inspired me with his talent and willingness to step out of his own comfort zone.  His name is Chase Bailey, and I was so honored to interview him and his mother Mary for Houston Style Magazine.  Enjoy!

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When it comes to eating many of us have that one or a few things that we refuse to digest because of the texture, color, taste or all the above. Most of us grow out of our food struggles, but if you’re a person that is diagnosed with Autism, having food aversions is common; however, getting older is not a factor to changing one’s eating preferences.

For Chase Bailey, his food aversions were so severe, because ever since he was little, he would only eat five things; this habit threatened his health and alarmed his family. Then, according to his mother Mary “one day I noticed how drawn he was to TV cooking programs. Long story short, food became his world—he started overcoming his aversions and even started trying exotic foods. He also decided he wanted to be a chef and have his own cooking show.”

Chase now has a popular YouTube series called “Chase N’ Yur Face”. Each episode features the teen chef demonstrating how to prepare and cook certain types of food. His show has gotten quite a large fan base and notoriety that he’s been on “The Chew” and often has a celebrity chef on his web series.

View Some of Chase’s Webisodes here:  Chase’s Cooking Show

Moreover, I had the pleasure of speaking to Mary Bailey and she was thrilled to tell me how much Chase’s life and health has improved since he became obsessed with cooking. First all, his eating habits have changed completely, he grills and eats vegetables, meats, and loves to experiment with different types of food, plus he likes to bake.

I asked her “did he have a favorite food, and she said I’ll let you ask him” the young chef’s voice was clear and full of joy as he explained to me that he loved “cooking and eating all the classics, burgers, pizza, spaghetti with a classic marinara sauce.” He even asked me a few questions, for example “had I ever eaten foie gras?” After I replied, he went on to tell me how he loved pastor tacos, and other spicy foods.

Furthermore, as of this November, Chef Chase’s cookbook has launched with the main purpose to “celebrate life and raise money to help other people with Autism.” The Official Chase ‘N Yur Face Cookbook “combines delightful recipes, uplifting anecdotes and fun facts”; it is now available for purchase at: BarnesandNoble.com and Amazon.com. Read more about Chase Bailey by going to his website: chasenyurface.com.

Thanks for reading, and please continue to follow Team Style Magazine on: Facebook, Instagram and Twitter.

 
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Posted by on December 2, 2016 in Food Tasting, Houston, Texas

 

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Meet Chef Marcus Samuelsson: The Food and The Hustle Comes to Houston

Meet Chef Marcus Samuelsson:  The Food and The Hustle Comes to Houston

Hi all, Thank you for tuning in, the article below is originally published in Houston Style Magazine,  in the digital and print versions and is beautifully edited by our Managing Editor.  In this reading, I clipped parts of the original article with some photos of the actual food we were able to enjoy during this seating.

Food has always surrounded the life of Chef Marcus Samuelsson. Since he could put one foot in front of the other he has been engrossed in the art of food,  from catching it to prepping it,  to serving it to others for enjoyment. No wonder he is one of the world’s greatest chefs.

His eclectic background allows his entrees to have the international flair of Ethiopian mixed with the American hodgepodge of New York and bits of other places here and there. Allowing his culinary skills to be much more than just a showcase of food but one that highlights art, beauty, and fashion.

With just one meeting with Chef Samuelsson and his zeal for food is highly apparent. It is almost like he is about to explode because he loves the culinary industry so much. So imagine my excitement when I found out I would be speaking with the genius himself. Yes, I felt like I was about to explode.

I met Chef Samuelsson at the brunch he was hosting for two of his protégés turned restaurant owners – Terrence Gallivan and Seth Gardner of Pass and Provisions located at 807 Taft Street in Houston. Always having his hand in everything, Chef Samuelsson was wearing two hats that day – one of an accomplished chef and the other as a warrior of words as an author. In between tales of his love for people, his work in the food industry, gratitude for those involved in his journey, Chef Samuelsson focused on food and the hustle, the inspiration behind his new book “The Red Rooster Cookbook, The Story of Food and Hustle in Harlem.”

Red Rooster Inspired Brunch


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The Rooster Donut

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To read the rest of the scoop on Chef Marcus click on this link: More on The Food and Hustle or visit his website:  Marcus Samuelsson.

Please continue to follow me on Twitter: @YPEatingWstyle  You can always email me: yolandapope@stylemagazine.com or yolanda.pope@gmail.com

See you in Houston Let’s get a bite to eat!

 

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Beat The Heat with Latin Flavors

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You can now follow me on Twitter: @YPEatingwStyle
Email me: YolandaPope@StyleMagazine.com

Hello all, this is a short and sweet blast, to let you know that today you are invited to “Beat The Heat”, which is a celebration of Latin flavors offered by Pollo Campero.  Today only June 21, 2013, you can taste any Latin flavored drink, without making a purchase. If you live in Houston and the surrounding areas, visit your nearest Pollo Campero and you will be given a complimentary Latin flavored beverage of your choice.  Their website is http://www.campero.com, the flavor offerings vary by location, so keeping that in mind, here’s a sample of what I tasted when I visited the Missouri City location. In the picture below, there is mango, guava, and horchata  drinks, I also tasted the hibiscus tea which was my absolute favorite beverage.

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Next week I’ll have a full article in Houston Style Magazine, and will update this blog entry with more pictures.  Thanks for reading and Happy Friday!

 
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Posted by on June 21, 2013 in Food Tasting, Latin Flavors, Sipping

 

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Just Phở You

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You can now follow me on Twitter: @YPEatingwStyle
Email me: YolandaPope@StyleMagazine.com

Welcome back to my blog, today I am sharing a couple of tasty dishes I had a couple of weeks ago at a place called “Pho Tan Loc” or Vietnamese Noodle House.  This was my first visit to this establishment, therefore, I simply stuck to the dishes that I was familiar with when I visited other Vietnamese restaurants.  I started my meal with the “Pho bo”, which is beef noodle soup.  The soup consists of lean beef, hot beef broth, thin rice noodles, cilantro, basil, jalapenos, bean spouts, green and white onions, and lime wedges.  The broth of the soup is normally made from beef or chicken  and the veggies and noodles are usually served on the side as a garnish.  This is a great soup to start the day according to several of my Vietnamese associates, as it sustains one throughout the day.

Therefore, I tried this soup around 10:00 am, and I had a small bowl, which was a very generous portion.  The soup was bursting with flavor, and I like to add the garnishes little by little when I enjoy my pho, that way I can have my soup taste exactly how I want it.

BeefPho2Phowithbeef

The next  dish I tried was the Grilled Chicken and Rice with a fried egg on top.  The chicken is grilled, seasoned, and is served with cilantro, tomato and cucumber salad, fish sauce, and an egg sunny side up, if requested.  My egg was cooked a little longer than I normally like it, but I enjoyed my meal.

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The Vietnamese Noodle House (Pho Tan Loc)  is located at: 11603 Texas Hwy 6, in Sugar Land Texas, they are open Tuesday thru Sunday from 10:00 am – 10:00 pm and they are closed on Monday.  Check it out!
One more thing, if you like to write and want to earn some cash, click  the link below to view my profile and build yours:  http://www.iwriter.com/ 

Thanks for reading!

 
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Posted by on June 10, 2013 in Food Tasting, Vietnamese

 

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Dinner In a Pinch

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You can now follow me on Twitter: @YPEatingwStyle
Email me: YolandaPope@StyleMagazine.com

Living in a big city and being single, I always have the choice to eat out or at home.  Since I don’t like to waste food, I only buy what I plan on consuming in a few days or so.  I like to cook, but sometimes I have articles that need to be written and I don’t have time to go out; therefore, I created a “go to meal”, that is quick, easy, and delicious to me.

This is a soup that was inspired by the Vietnamese soup called Phở, pronounced (fuh). However, I believe my version is much simpler, and quite tasty.  The ingredients for this soup are:  Shin Ramyun  spicy, (noodle soup), Dynasty Shitake dried black mushrooms, and fresh chopped mustard greens. After about 30 minutes or less, you get this colorful, well seasoned bowl of soup.

Pho Inspired soup, with dried mushrooms and fresh mustard greens.

Pho Inspired soup, with dried mushrooms and fresh mustard greens.

This is a very satisfying meal, and since the noodle soup mix is well seasoned and spicy, I did not have to any additional spices to my soup.  Preparing it was easy, I started with a quart of water, added the soup base, when the liquid began to boil, I added the chopped mustard greens, mushrooms, and let them boil for about 15 minutes, then I added the noodles.  Once the noodles were cooked, I served and ate every bite.   Send me your photos and recipes of your favorite “go to meal”, so I can share with everyone.

Here’s a closer view of the soup, Enjoy the view, and Thanks for reading!

noodle soup with mustard greens and mushrooms

noodle soup with mustard greens and mushrooms

 
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Posted by on May 6, 2013 in Sipping, Uncategorized

 

Brewing In The Fountains

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You can now follow me on Twitter: @YPEatingwStyle
Email me: YolandaPope@StyleMagazine.com

Happy Friday Everyone, Today I am finally getting to share the photos from a recent food tasting.  This place is in my neighborhood, and it’s among a large group of restaurants in this area.  In fact, it stands side by side with a sea of steakhouses and family dining establishments.  However, this place is holding strong with some of the most unique meals, that are considered “classics”, but the owner, put his own spin on the standard.  This place is called The Barrel and Brew, they serve over 50 hand-crafted beers that are brewed locally.  Also, they have a menu of the best burgers, fish, tacos, and desserts. To read my full article, please click on the following link http://stylemagazine.com/news/2013/may/08/somethings-brewing-fountains/.   So lets get to the food.

Grilled Pork Tacos, with grilled pineapples and avocado slices.

Grilled Pork Tacos, with grilled pineapples and avocado slices.

The sampling began with the  “Pastor Pork Tacos, with grilled pineapples, cilantro and avocado slices, there is also a red pepper salsa on the side.   The meat was very tender and seasoned well, the pineapple was grilled, sliced, and added balance to the savory dish. The sauce was bursting with flavor, but not raging with heat.      We also tasted  The “Beef Truck Stop Taco”, that is made with grilled fajita beef, pico, crema and monterrey jack cheese. Next, is a a photo of my entree’ which is called “The Red Chile Grilled Snapper”, made with fresh Red Snapper,” New Mexico Honey, Tomato, Spanish Onion and Cilantro Chile Sauce”.  I also had garlic and butter flavored broccoli with garlic mashed potatoes.

Grilled red snapper, red chile, broccoli, and garlic mashed potatoes.

Grilled red snapper, red chile, broccoli, and garlic mashed potatoes.

This dish was incredible, I couldn’t believe how good the food was compared to what they charged for this meal, I think this meal is around $12-14. Go see for yourself, seriously. Now for “Headliner”, in my opinion, “The Green Chile Cheeseburger.” This burger stole the show!

Green Chile Cheeseburger

Green Chile Cheeseburger

“All Aboard!” This burger is heaven on a plate, meat, monterrey jack, parmesean cheese sauce, hatch chile, red pickled onions, and a side of french fries.  I’ll stop here, because I know some of you are crying now, but you don’t have to.  The Barrel and Brew is located at: 12720 Southwest Freeway, Stafford, TX 77477. They are open 7 days a week.  Go, and let me know what you think.

Thanks for reading!

 
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Posted by on May 4, 2013 in Food Tasting, Uncategorized

 

From Sea To Shining Sea

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You can now follow me on Twitter: @YPEatingwStyle
Email me: YolandaPope@StyleMagazine.com

Hello all,
It’s been a couple of weeks since my last post, no worries, I have been busy tasting delicious food to share with you. I recently joined a few other food writers to meet and sample  some travel inspired dishes by Chef Alberto Alfonzo of Pesca World Seafood Restaurant, which Is located at 2015 West Gray, Houston, Texas.

During our visit, Chef Alberto cooked up a medley of tasty mouth watering appetizers, entrees, and desserts.  To read my full article in Houston Style Magazine, please click on the following link,  http://stylemagazine.com/news/2013/apr/25/travel-world-few-dishes/.    Meanwhile, enjoy the ” pictorial teaser”.  First up are the “Beef Empanadas”, which are made with beef, potatoes, served with a side of avocado chimichurri sauce.  This was my favorite, the crust was light and crispy, the beef and potatoes were well seasoned,  the avocado chimichurri sauce was incredible. The sauce was light, creamy, and bursting with the right amount of  acidity, which was a perfect flavor compliment to  the empanadas.

Beef Empanadas

My second favorite was the “Pretzel Crab Cakes“, made with lump crab meat, pretzel dust, mustard cream and roasted pepper coulis.  The crab cakes were meaty, the crab meat was sweat, and this dish melted in my mouth with every bite.

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Finally, the dessert which is a Venezuelan inspired cake, called “The Thousand Layer Cake“, since your mouth is already watering, just lead with your eyes, breathe in, then out and imagine enjoying this decadent treat with a nice hot cup of coffee.   Enjoy!

Berrydessert

 
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Posted by on April 22, 2013 in Uncategorized