Third Grade Social Studies 
Appetite for the Future
What will dining be like in decades to come? We asked the state’s top chefs and foodies.
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3. The hottest Texas chef of 2010 will be _______________?
• The next guy that opens a 5 night, forty seater and mans the stove himself with one other guy and that’s it — Lance Fegen: Glass Wall, Houston.
• Christopher Aeby, Café Aeby, Corpus Christi—John Campbell, Central Market
• Marco Wiles, Da Marco, Houston—Charles Butt, H-E-B
• Tyson Cole or Patrick Edwards — Damien Watel: Bistro Vatel, San Antonio.
• Paul Qui of Uchi — Tyson Cole: Uchi, Austin.
• Charles Clark— Charles Clark: Ibiza & Catalan Food & Wine, Houston.
• Brendon Treanor—Bryan Caswell: Reef, Houston.
• Robert Rhoades & Tyson Cole — Jeff Blank: Hudson’s on the Bend, Austin.
• Someone none of us has heard of. -- Jeb Stuart: Shade, Houston
• I’d like to say me, but Dean Fearing is riding a well earned wave right now. -- Jon Bonnell: Bonnell’s Fine Texas Cuisine, Fort Worth.
• Boy, I would love to throw my name into that hat, but will resist. I think that both Andrew Weissman and Anthony Bombaci are going to explode and become household names. -- Jason Dady: The Lodge, San Antonio
• still be Andrew Weisman -- Bruce Auden: Biga on the Banks, San Antonio.
• Stephen Pyles -- Anthony Bombaci: Nana, Hilton Anatole hotel, Dallas.
• I don’t know, but there will be plenty of candidates and that is a good thing -- Stewart Scruggs: Wink, Austin.
• he hasn't arrived to Texas yet. -- David Garrido: formerly of Jeffrey’s, now developing Garrido’s, Austin.
• chef of The Mansion -- John Tesar: Mansion Restaurant, Rosewood Mansion on Turtle Creek hotel, Dallas.
• Casey Thompson and Joel Harrington -- Dean Fearing: Fearing’s, Ritz-Carlton hotel, Dallas.
• A woman (who is slaving somewhere as a line cook right now) -- Lisa and Emmett Fox: Fino, Austin.
• No answer -- Bud Royer: Royers Round Top Café, Round Top.
• Robert Rhoades J -- Robert Rhoades: Hudson’s on the Bend, Austin.
• Abraham Salum -- Tom Fleming: Central 214, Dallas.
• Scott Tycer -- Scott Tycer: Gravitas, Houston.
• That depends on what you mean by hot!!!!! Good looking or great talent!!!!! I vote for the next generation of chefs coming from my team, Scott Cohens, Dean Ferrings team, Stephen Pyles team, Andrew Weissmans team, Bruce Audens team, etc… - Scott Cohen: Watermark Hotel Company, San Antonio.
• I don’t know who’s hot now. — Will Packwood: Cibo, Austin.
• Me, I hope!!!! — Jason Gould: Gravitas, Houston.
• Who knows — Stephan Pyles: Stephan Pyles, Dallas.
• Somebody new — Chris Shepherd: Catalan Food and Wine, Houston.
• Bryce Gilmore, (Jack Gilmore’s son, he’s my recent sous chef, He’s at Boulevard in San Fran now. The Chef du Cuisine was a line cook of mine in Santa Fe. — Mark Schmidt: Café 909, Marble Falls.
• We have not seen them yet!! — William McKenna: Texas Culinary Academy, Austin.
• Andrew Weissman — Diana Barrios Treviño: Los Barrios, San Antonio.
• Still Tyson Cole — Marion Gillcrist: La Traviata, Austin.
• Whomever the media anoints — Avner Samuel: Aurora, Dallas.
• Besides ME!...Trey Wilcox — Randy Evans: Brennan’s of Houston, Houston.
• No answer — Alma Alcocer-Thomas: Jeffrey’s, Austin.
• Paul Petersen — Paul Petersen: Café Cenizo, Gage Hotel, Marathon.
• A Hispanic from the new CIA in San Antonio. — Mark Cox: Mark’s American Cuisine, Houston.
• A totally unknown. — Lou Lambert: Lamberts Downtown Barbecue, Austin.
• from this group: Paul Petersen (Gage Hotel, Marathon), Tyson Cole (Uchi, Austin), Andrew Weisman (LaReve, SA), Anita Jaisighani (Indika, Houston), Tre Wilcox (Abacus, Dallas), Ryan Pera (17 in the Alden Hotel, Houston), Sharon Hage (York Street, Dallas). Or, more likely someone hiding in the shadows of these names! — Charles Butt, H-E-B, and John Campbell, Central Market
• Sweating profusely I suppose. Too hard to forecast and who is that now? — Nick Badovinus: formerly of Hibiscus, now developing F\NB, Dallas.
• The one who embraces local, sustainable and slow food principles. — Andrew Weissman: Le Rêve, San Antonio.
• Tre Wilcox — Kent Rathbun: Abacus, Dallas.
• No answer. — Chris Pappas: Pappas Restaurants, Houston.
• A woman. — Michael J. Cordúa: Americas, Houston.
• Olivier Cielieski — Bruce McMillian: Tony’s, Houston.
• Trick question. — Jason Weaver: French Room, Adolphus Hotel, Dallas.
• whoever’s the smartest and most talented — Tim Love: Lonesome Dove Western Bistro, Fort Worth.
• Jose Jela, Houston — John Sheely: Mockingbird Bistro, Houston.
• Who knows? — Rebecca Rather: Rebecca’s Table, Fredericksburg.
4. The current restaurant fad most likely to fade is ________________?
(e.g., truffle oil, exotic salts, mac & cheese, shrimp & grits, chocolate lava cake—or your suggestion)
• Obscenely Huge Portions and using a 10th grade chemistry set to try and prove something — Lance Fegen: Glass Wall, Houston.
• Organic food—Chris Ward, Mercury Grill, Dallas.
• Molecular gastronomy — David Bull: Bolla, Stoneleigh Hotel & Spa, Dallas.
• Foam-mash potatoes under the food — Damien Watel: Bistro Vatel, San Antonio.
• Nicoise salads — Tyson Cole: Uchi, Austin.
• Foie gras and sea salts — Charles Clark: Ibiza & Catalan Food & Wine, Houston.
• Instructional eating — Bryan Caswell: Reef, Houston.
• “Exotic salts — while I firmly believe in sea salt — pure & flaky are much more important. I had nine different salts at Per Se with beef… they were all very similar.” — Jeff Blank: Hudson’s on the Bend, Austin.
• Sous vide and most other cooking techniques that move cooking away from hearth and into lab. — Jeb Stuart: Shade, Houston
• Carnival food i.e. Corndogs, popsicles, lollipops, funnel cakes, etc. and hopefully (dear God, please) those foam sauces (to me they look like spit). — Jon Bonnell: Bonnell’s Fine Texas Cuisine, Fort Worth.
• All of the above fit that description. I also think that foams are on their last leg..or bubble…… - Jason Dady: The Lodge, San Antonio
• hopefully anything that is truly just a fad — Bruce Auden: Biga on the Banks, San Antonio.
• Celebrity chefs — Anthony Bombaci: Nana, Hilton Anatole hotel, Dallas.
• Disneyesque restaurant design and it is about time — Stewart Scruggs: Wink, Austin.
• salts and waters — David Garrido: formerly of Jeffrey’s, now developing Garrido’s, Austin.
• all of the examples listed (except salt) -- John Tesar: Mansion Restaurant, Rosewood Mansion on Turtle Creek hotel, Dallas.
• Steakhouses — Dean Fearing: Fearing’s, Ritz-Carlton hotel, Dallas.
• Molecular gastronomy/micro greens garnishes — Lisa and Emmett Fox: Fino, Austin.
• Miniature veggies — Bud Royer: Royers Round Top Café, Round Top.
• mixed baby vegetables — Robert Rhoades: Hudson’s on the Bend, Austin.
• Truffle oil — Tom Fleming: Central 214, Dallas.
• Exotic salts — Scott Tycer: Gravitas, Houston.
• Less chains more real large independently own concepts — Scott Cohen: Watermark Hotel Company, San Antonio.
• “Over production” meaning either to much food on the plate and ingredients being over worked. Simplicity is the fad of the future. — Will Packwood: Cibo, Austin.
• Molecular gastronomy — Jason Gould: Gravitas, Houston.
• Foams — Stephan Pyles: Stephan Pyles, Dallas.
• Please let it be truffle oil — Chris Shepherd: Catalan Food and Wine, Houston.
• Indifferent Service — Mark Schmidt: Café 909, Marble Falls.
• Foams/molecular gastronomy — William McKenna: Texas Culinary Academy, Austin.
• Japanese — Diana Barrios Treviño: Los Barrios, San Antonio.
• Shrimp & grits — Marion Gillcrist: La Traviata, Austin.
• No answer — Avner Samuel: Aurora, Dallas.
• Small desserts, dessert is means to be decadent. — Randy Evans: Brennan’s of Houston, Houston.
• Foams. — Alma Alcocer-Thomas: Jeffrey’s, Austin.
• All of those are out except for truffle oil (when used right) but what is really going to disappear are water sommeliers, way too fancy flatware, deconstructed cuisine and sci-fi nonsense. — Paul Petersen: Café Cenizo, Gage Hotel, Marathon.
• Lava cake — Mark Cox: Mark’s American Cuisine, Houston.
• Sushi in any restaurant except a Japanese restaurant. — Lou Lambert: Lamberts Downtown Barbecue, Austin.
• overpriced comfort foods. — Charles Butt, H-E-B, and John Campbell, Central Market
• Truffle oil is badly over-used. So it is already over. Exotic salts have limited appeal, are expensive and are poorly used. Give me Exotic Salts……When the equity in your home is gone, the economy is tanking, and things look bleak, I’ll take the comfort of Mac n’ Cheese, Shrimp & Grits and super gooey Chocolate Cake to the bank seven days from Sunday. — Nick Badovinus: formerly of Hibiscus, now developing F\NB, Dallas.
• Molecular gastronomy. — Andrew Weissman: Le Rêve, San Antonio.
• Foam — Kent Rathbun: Abacus, Dallas.
• Foie gras — Chris Pappas: Pappas Restaurants, Houston.
• Rudeness — Michael J. Cordúa: Americas, Houston.
• South American food — Bruce McMillian: Tony’s, Houston.
• molecular / chemical cooking — Jason Weaver: French Room, Adolphus Hotel, Dallas.
• foams/exotic salts/truffle oil — Tim Love: Lonesome Dove Western Bistro, Fort Worth.
• All of the below — John Sheely: Mockingbird Bistro, Houston.
• Truffle oil (or foams) — Rebecca Rather: Rebecca’s Table, Fredericksburg.
5. The appetizer of the future is _______________?
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