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.
(Page 3 of 11)
• Gourmet Sliders — Lance Fegen: Glass Wall, Houston.
• Domestic caviar—Chris Ward, Mercury Grill, Dallas.
• Wraps-with anything but tortillas (rice paper/nori/lettuce/cabbage — David Bull: Bolla, Stoneleigh Hotel & Spa, Dallas.
• More Asian influence: sashimis, sushis, tartars, rare seared — Damien Watel: Bistro Vatel, San Antonio.
• New variations on spring rolls and lettuce wraps — Tyson Cole: Uchi, Austin.
• Sashimi — Charles Clark: Ibiza & Catalan Food & Wine, Houston.
• Jumbo lump lollipops; they are large pieces of fresh jumbo lump with the swimmer fin still attached — Bryan Caswell: Reef, Houston.
• No answer — Jeff Blank: Hudson’s on the Bend, Austin.
• No answer — Jeb Stuart: Shade, Houston
• Eco-friendly — Jon Bonnell: Bonnell’s Fine Texas Cuisine, Fort Worth.
• Italian Crudo…..time to wake up Texas and eat some raw fish not called sushi — Jason Dady: The Lodge, San Antonio
• can't even think of anything funny here — Bruce Auden: Biga on the Banks, San Antonio.
• Liquid — Anthony Bombaci: Nana, Hilton Anatole hotel, Dallas.
• Street food simple so that people can relax at the beginning of a meal — Stewart Scruggs: Wink, Austin.
• retro home cooking ideas put into apps — David Garrido: formerly of Jeffrey’s, now developing Garrido’s, Austin.
• unpredictable (with freshness and creativity a must!) — John Tesar: Mansion Restaurant, Rosewood Mansion on Turtle Creek hotel, Dallas.
• Raw Fish — Dean Fearing: Fearing’s, Ritz-Carlton hotel, Dallas.
• Foie gras (I wish) — fried vegetables or various cured fish/seafoods — Lisa and Emmett Fox: Fino, Austin.
• Tapas menu — Bud Royer: Royers Round Top Café, Round Top.
• lettuce wraps — Robert Rhoades: Hudson’s on the Bend, Austin.
• My Crab Cakes! — Tom Fleming: Central 214, Dallas.
• A composed dish — Scott Tycer: Gravitas, Houston.
• Raw bar items, love raw bar items!!!! — Scott Cohen: Watermark Hotel Company, San Antonio.
• Something oozing, with savory and sweet components, warm center with a cold element and some crunch — Will Packwood: Cibo, Austin.
• Crispy Fried Lambs tongue — Jason Gould: Gravitas, Houston.
• Hispanic appetizers such as ceviche and Peruvian causas — Stephan Pyles: Stephan Pyles, Dallas.
• Wait and see — Chris Shepherd: Catalan Food and Wine, Houston.
• Foie Gras with Oatmeal (I can prepare it for you sometime) — Mark Schmidt: Café 909, Marble Falls.
• Dim sum, lumpid, spring rolls, egg rolls — William McKenna: Texas Culinary Academy, Austin.
• No answer — Diana Barrios Treviño: Los Barrios, San Antonio.
• Something fried — Marion Gillcrist: La Traviata, Austin.
• Liquid — Avner Samuel: Aurora, Dallas.
• Offal, organ meats, sweet breads, pigs feet, “other meats.” — Randy Evans: Brennan’s of Houston, Houston.
• Small plates of shellfish and game, seared rare and spicy. — Alma Alcocer-Thomas: Jeffrey’s, Austin.
• Braised Lamb Leg Risotto with Slow Roast Tomatoes and Parsley, Oh wait a minute I already do that one. Poached and Chilled Chicken Ballontine with Braised Quince and Grilled Bread. — Paul Petersen: Café Cenizo, Gage Hotel, Marathon.
• Vegetable and fruit as a first course — Mark Cox: Mark’s American Cuisine, Houston.
• No answer — Lou Lambert: Lamberts Downtown Barbecue, Austin.
• something made with fruit. — Charles Butt, H-E-B, and John Campbell, Central Market
• Simple & Salty. The best ones always are. — Nick Badovinus: formerly of Hibiscus, now developing F\NB, Dallas.
• Anything utilizing seasonally appropriate products. — Andrew Weissman: Le Rêve, San Antonio.
• a small version of what could be an entrée — Kent Rathbun: Abacus, Dallas.
• Housemade charcuteries and salamis (Copa, house cured sausages, prosciutto) — Chris Pappas: Pappas Restaurants, Houston.
• Ceviche — Michael J. Cordúa: Americas, Houston.
• raw fish, prepared any style — Bruce McMillian: Tony’s, Houston.
• Simple and light, oyster, smoked salmon — Jason Weaver: French Room, Adolphus Hotel, Dallas.
• tempura quail eggs — Tim Love: Lonesome Dove Western Bistro, Fort Worth.
• In my head somewhere. — John Sheely: Mockingbird Bistro, Houston.
• Fresh — anything artizan (?) (?? Cheese) — Rebecca Rather: Rebecca’s Table, Fredericksburg.
6. The next global cuisine craze will be __________________? (e.g., Peruvian, Argentinean, Portuguese, Spanish, Indian, Greek—or your suggestion)
• I don’t want to see the word Global and Cuisine next to each other anymore in any form or any reason. I think folks are running out of ideas to hopefully ‘sell it’ to a customer that is inundated with more choices then they really need — Lance Fegen: Glass Wall, Houston.
• Classic French—Chris Ward, Mercury Grill, Dallas.
• Authentic Mexican Cuisine — David Bull: Bolla, Stoneleigh Hotel & Spa, Dallas.
• Ultra quality, i.e. Kobe, expensive poultry, high grade foods — Damien Watel: Bistro Vatel, San Antonio.
• French-Vietnamese — Tyson Cole: Uchi, Austin.
• Moroccan—Charles Clark: Ibiza & Catalan Food & Wine, Houston.
• Texan- lets try and define it. This state encompasses many different cultures, environments, products, traditions and talents. New American is not hard to understand why not new Texan—Bryan Caswell: Reef, Houston.
• “Again I believe the next craze will be Texas Chefs ability to market and of course produce tasteful regional/local/sustainable foods… this again depends on a public that becomes informed/aware/caring.” — Jeff Blank: Hudson’s on the Bend, Austin.
• Pakistan/Indian — Jeb Stuart: Shade, Houston
• Peruvian and Thai — Jon Bonnell: Bonnell’s Fine Texas Cuisine, Fort Worth.
• Chinese………..after the Bejing Olympics I think that there will be a resurgence of Chinese fare. Hopefully traditional, hand made dim sum, hot wok seared and lacking of “sweet and sour pork” — Jason Dady: The Lodge, San Antonio
• Overdone — Bruce Auden: Biga on the Banks, San Antonio.
• Non-Global…each cuisine re-discovering its roots — Anthony Bombaci: Nana, Hilton Anatole hotel, Dallas.
• Global: how do we define local anymore? That which is available here and now or that which can be planted here and harvested but is a traditional crop somewhere else? — Stewart Scruggs: Wink, Austin.
• Balynese — David Garrido: formerly of Jeffrey’s, now developing Garrido’s, Austin.
• quality and honesty — John Tesar: Mansion Restaurant, Rosewood Mansion on Turtle Creek hotel, Dallas.
• Indian — Dean Fearing: Fearing’s, Ritz-Carlton hotel, Dallas.
• Cuisines from Syria & Morocco — Lisa and Emmett Fox: Fino, Austin.
• Indian — Bud Royer: Royers Round Top Café, Round Top.
• Vietnamese — Robert Rhoades: Hudson’s on the Bend, Austin.
• Indian — Tom Fleming: Central 214, Dallas.
• American — Scott Tycer: Gravitas, Houston.
• Back to the French watch you will see, we have forgotten that all the cuisines you mentioned have French influences. The French influence cuisine all over the world. As I have been in Spain, Argentina, I can tell you first hand that the French way of cooking is the fundamental foundation to all new up and coming influences and the respect for the French technique has never been more than now and in the future. Watch for new resurgence. — Scott Cohen: Watermark Hotel Company, San Antonio.
• Portuguese or Middle Eastern — Will Packwood: Cibo, Austin.
• Dalmatian coast — Jason Gould: Gravitas, Houston.
• Indian and endless fusions of it, although Arabic will be big too — Stephan Pyles: Stephan Pyles, Dallas.
• Spanish and Malaysian — Chris Shepherd: Catalan Food and Wine, Houston.
• Modern German, there are things going on in Germany that you saw in Spain 10 years ago. Die Jungen Wilden kochen (Taschenbuch)
• Mark Schmidt: Café 909, Marble Falls.
• Global cuisines. Not a specific country or culture but the interest and support of all ethnic and global cuisines is the trend I see. — William McKenna: Texas Culinary Academy, Austin.
• South American — Diana Barrios Treviño: Los Barrios, San Antonio.
• Argentinean — Marion Gillcrist: La Traviata, Austin.
• Mediterranean — Avner Samuel: Aurora, Dallas.
• English: Gastro Pubs. — Randy Evans: Brennan’s of Houston, Houston.
• Local flavors that represent the individuality of the place, and the personal experience it represents — Alma Alcocer-Thomas: Jeffrey’s, Austin.
• Real Spain no question about it. — Paul Petersen: Café Cenizo, Gage Hotel, Marathon.
• Greek — Mark Cox: Mark’s American Cuisine, Houston.
• A Latin American country. — Lou Lambert: Lamberts Downtown Barbecue, Austin.
• North African, mainly Moroccan and Tunisian followed by Middle Eastern or perhaps a new fusion involving Indian cuisine. — Charles Butt, H-E-B, and John Campbell, Central Market
• Indian — Nick Badovinus: formerly of Hibiscus, now developing F\NB, Dallas.
• Anything from Africa. — Andrew Weissman: Le Rêve, San Antonio.
• Argentinean…South American type of food — Kent Rathbun: Abacus, Dallas.
• Southern Mediterranean — Chris Pappas: Pappas Restaurants, Houston.
• Peruvian and Spanish. — Michael J. Cordúa: Americas, Houston.
• Modern Asian — Bruce McMillian: Tony’s, Houston.
• South east asian — Jason Weaver: French Room, Adolphus Hotel, Dallas.
• Peruvian — Tim Love: Lonesome Dove Western Bistro, Fort Worth.
• Italian pizza, Panini — John Sheely: Mockingbird Bistro, Houston.
• Peruvian — Rebecca Rather: Rebecca’s Table, Fredericksburg.
Multiple choice
7. In five years, diners in Texas restaurants will think which of these sauces and/or dressings are so last century?
a. chimichurri — “Gone, or should be.” Jeff Blank: Hudson’s on the Bend, Austin. Bud Royer: Royers Round Top Café, Round Top. Nick Badovinus: formerly of Hibiscus, now developing F\NB, Dallas (Vinaigrette with Maytag Blue crumbles is a classic flavor combo. Maytag may be a little shop-worn so look for the Micro blues to appear more and more. Spicy and smoky in Texas is always in vogue). Chris Pappas: Pappas Restaurants, Houston.
b. vinaigrette with Maytag blue cheese crumbles — Tyson Cole: Uchi, Austin. Jason Dady: The Lodge, San Antonio. Scott Tycer: Gravitas, Houston. Mark Cox: Mark’s American Cuisine, Houston. Andrew Weissman: Le Rêve, San Antonio. Kent Rathbun: Abacus, Dallas. Rebecca Rather: Rebecca’s Table, Fredericksburg.
c. chipotle anything — Chris Ward, Mercury Grill, Dallas.
David Bull: Bolla, Stoneleigh Hotel & Spa, Dallas. Charles Clark: Ibiza & Catalan Food & Wine, Houston. Jon Bonnell: Bonnell’s Fine Texas Cuisine, Fort Worth (or pomegranate anything). Anthony Bombaci: Nana, Hilton Anatole hotel, Dallas. Stewart Scruggs: Wink, Austin (Please, God, no more). David Garrido: formerly of Jeffrey’s, now developing Garrido’s, Austin. Lisa and Emmett Fox: Fino, Austin. Robert Rhoades: Hudson’s on the Bend, Austin (I think Texas will continue to experiment with other chiles, though). Tom Fleming: Central 214, Dallas. Scott Tycer: Gravitas, Houston. Scott Cohen: Watermark Hotel Company, San Antonio. Diana Barrios Treviño: Los Barrios, San Antonio. Alma Alcocer-Thomas: Jeffrey’s, Austin. Andrew Weissman: Le Rêve, San Antonio. Chris Pappas: Pappas Restaurants, Houston.
d. all of the above — Lance Fegen: Glass Wall, Houston. John Tesar: Mansion Restaurant, Rosewood Mansion on Turtle Creek hotel, Dallas. Will Packwood: Cibo, Austin (hopefully). Jason Gould: Gravitas, Houston. Stephan Pyles: Stephan Pyles, Dallas. Chris Shepherd: Catalan Food and Wine, Houston. Mark Schmidt: Café 909, Marble Falls. William McKenna: Texas Culinary Academy, Austin. Marion Gillcrist: La Traviata, Austin. Avner Samuel: Aurora, Dallas. Paul Petersen: Café Cenizo, Gage Hotel, Marathon. Lou Lambert: Lamberts Downtown Barbecue, Austin. Charles Butt, H-E-B, and John Campbell, Central Market (plus blue cheese mayo dressing on iceberg lettuce). Bruce McMillian: Tony’s, Houston. Jason Weaver: French Room, Adolphus Hotel, Dallas. Tim Love: Lonesome Dove Western Bistro, Fort Worth. John Sheely: Mockingbird Bistro, Houston.
My Library
