Saturday, September 20, 2014 • Page 1B The Leader of Innovative Real Estate Marketing 713.864.0888 � 1801 Heights Blvd. G R E E N W O O D K I N G . C O M GREENWOOD KING ��������������������������������� ������������� 38 TH ANNUAL ����������� ����������� �������������� ����������������� �������������������������� �������������� ��������������� ����������������������� ��������������������������������������� �� � ������������������������������ ����� � �� ������������������� ����������������� ������������������� �� � � � � � � � � � � � � � � � � � � � � ������������������ ���������������� This ROSH HASHANA ORDER ONLINE! By Christina Martinez [email protected]I f you look up the largest cities in the U.S., Hous- ton ranks as number four. Among the top ranked, each city has a unique presence that gives character to the name of the city and the personality each holds. Part of that per- sonality that the city exudes is their night- life presence and, hon- estly, how well they serve up the booze. If there are a few things Houston knows about in this city, serv- ing cocktails is one of them. To give you some hard facts, according to the City of Houston website, Houstonians eat out more than any residents of any other city. Houston has among one of the youngest populations in the nation. And in 2006, the Houston metropol- itan area ranked first in Texas and third in the U.S. within the category of “Best Places for Business and Careers” by Forbes magazine. With a City full of young residents, in a foodie receptive metropolitan, and within a City that supports the free market – I think that’s a recipe for one of the best Urban livings yet, right? So with a golden urban living recipe, Houston has to have one of the best cocktails around, naturally. New York City is the largest city in the U.S. and is known for their Manhattan. Los Angeles’s cocktail could be ar- gued by a different T.V. sitcom and New Orleans has the Fern- et or Hurricane, depending on what kind of night it is. So what cock- tail best represents Houston and the diverse culture the city requisitely exudes? This is the question Free Press Houston has called to local bar- tenders in their first inaugural Sammy Awards happening this month. Free Press Hous- ton put together a list of bar owners, bartenders and competitors who are prominent in the Hous- ton cocktail movement and es- tablished a “who’s who list.” Drink competitors include Hal Brock, Brandon Young, Roy Mata, Justin Burrow, Leslie Ross, Lindsay Rae, Travis To- bey, Sheridan Faye, Ryan Rouse, and James Watkins. Free Press has given voting rights to the at- tendees of the Sammy Awards to determine Houston’s quint- essential cocktail. Among the list, are a couple competitors within The Leader area. Justin Burrow and Ryan Rouse might be names Leader Readers might recall. Burrow helped open Anvil Bar & Refuge before moving on to tend bar at Haven and What is Houston’s signature cocktail? Photos by Christina Martinez Arthur Pichardo from Harold’s at the Heights General Store and Rachel Tate from Cottonwood were each asked to make three cocktails that they believe best represents the City of Houston. 1 2 4 3 by Arthur Pichardo The Blackberry Vine by Rachel Tate The Cool Down 1. The Pisco Margarita 2. The Pragie Fire 3. The Old Fashion 4. The Moscow Mule. See Cocktails, P. 4B Not your typical bar menu at Julep 1. The Hush Puppies 2. The Bluefish Pantry Jar 3. The Razor Clams 1 2 3 By Christina Martinez Christina@theleadernews. com When talking about Julep on Washington Avenue their cocktail menu might be the first thing to come to mind, re- spectively. But with the addi- tion of Executive Chef Adam Garcia and his new menu, that first thought might change. The menu, put together by Garcia, is a mix between cold seafood items, and a spin on salty bar items. The menu starts with the oyster selection. Chef Garcia says the oysters change al- most everyday. “The oysters are served with Champagne Mignoni- ette and Horseradish,” Garcia said. “We get those mostly from the east and west coast. So those have been changing and evolving a lot. We sell those by the eat. So people can come in and order one or they can order a dozen.” Next on the list is the Pantry Jars. This menu of- fers a Chicken Liver Mousse, Smoked Bluefish or a Pickled Quail Egg option. “The Pantry Jars are less seafood oriented,” Garcia said. “So for the people that may not necessarily want seafood we will have the pickled quail eggs and the smoked blue fish. This past week was the first time we put everything on the menu and those have been received very well.” The menu offers a couple starters that have been bar hits. Garcia says the Hush Puppies, Crispy Potatoes and Snap Peas are fun to share and the Hush Puppies have been their best seller. The menu has a variety of seafood items, including an impressive Seafood Tower that will top any Seafood lover or classic scallops served with peas, country ham and toast- ed breadcrumbs. The menu is printed daily and is based off of Garcia’s selection from the gulf. “I contacted local providers that have line caught gulf sea- food,” Garcia said. “So I’ll get emails about eight hours be- fore my shift on what comes in that day and our menu is based on what that email says. A lot of times we do have a limited menu, but that’s only because there is new stuff ev- eryday. It may be limited, but it’s guaranteed to be fresh.” One menu item, the Razor Clams, which is served with See Julep, P. 2B CHRISTINA MARTINEZ Managing Editor
Transcript
Saturday, September 20, 2014 • Page 1B
The Leader of InnovativeReal Estate Marketing
7 1 3 . 8 6 4 . 0 8 8 8 � 1 8 0 1 H e i g h t s B l v d .G R E E N W O O D K I N G . C O M
If you look up the largest cities in the U.S., Hous-ton ranks as number four. Among the top
ranked, each city has a unique presence that gives character to the name of the city and the personality each holds. Part of that per-sonality that the city exudes is their night-life presence and, hon-estly, how well they serve up the booze.
If there are a few things Houston knows about in this city, serv-ing cocktails is one of them. To give you some hard facts, according to the City of Houston website, Houstonians eat out more than any residents of any other city. Houston has among one of the youngest populations in the nation. And in 2006, the Houston metropol-itan area ranked first in Texas and third in the U.S. within the category of “Best Places for Business and Careers” by Forbes magazine.
With a City full of young residents, in a foodie receptive metropolitan, and within a City that supports the free market – I think that’s a recipe for one of the best Urban livings yet, right?
So with a golden urban living recipe, Houston has to have one of the best cocktails around, naturally. New York City is the largest city in the U.S. and is
known for their Manhattan. Los Angeles’s cocktail could be ar-gued by a different T.V. sitcom and New Orleans has the Fern-et or Hurricane, depending on what kind of night it is.
So what cock-tail best represents Houston and the diverse culture the city requisitely exudes? This is the question Free Press Houston has called to local bar-tenders in their first inaugural Sammy Awards happening this month.
Free Press Hous-ton put together a list of bar owners,
bartenders and competitors who are prominent in the Hous-ton cocktail movement and es-tablished a “who’s who list.”
Drink competitors include Hal Brock, Brandon Young, Roy Mata, Justin Burrow, Leslie Ross, Lindsay Rae, Travis To-bey, Sheridan Faye, Ryan Rouse, and James Watkins. Free Press has given voting rights to the at-tendees of the Sammy Awards to determine Houston’s quint-essential cocktail.
Among the list, are a couple competitors within The Leader area.
Justin Burrow and Ryan Rouse might be names Leader Readers might recall.
Burrow helped open Anvil Bar & Refuge before moving on to tend bar at Haven and
What is Houston’s signature cocktail?
Photos by Christina MartinezArthur Pichardo from Harold’s at the Heights General Store and Rachel Tate from Cottonwood were each asked to make three cocktails that they believe best represents the City of Houston.
1 2 43
by Arthur Pichardo
The Blackberry Vine
by Rachel Tate
The Cool Down
1. The Pisco Margarita 2. The Pragie Fire 3. The Old Fashion 4. The Moscow Mule.See Cocktails, P. 4B
Not your typical bar menu at Julep
1. The Hush Puppies 2. The Bluefish Pantry Jar 3. The Razor Clams
1
2
3
By Christina MartinezChristina@theleadernews.
com
When talking about Julep on Washington Avenue their cocktail menu might be the first thing to come to mind, re-spectively. But with the addi-tion of Executive Chef Adam Garcia and his new menu, that first thought might change.
The menu, put together by Garcia, is a mix between cold seafood items, and a spin on salty bar items.
The menu starts with the oyster selection. Chef Garcia says the oysters change al-most everyday.
“The oysters are served with Champagne Mignoni-ette and Horseradish,” Garcia said. “We get those mostly from the east and west coast. So those have been changing and evolving a lot. We sell those by the eat. So people can come in and order one or they can order a dozen.”
Next on the list is the Pantry Jars. This menu of-fers a Chicken Liver Mousse, Smoked Bluefish or a Pickled Quail Egg option.
“The Pantry Jars are less seafood oriented,” Garcia said. “So for the people that may not necessarily want seafood
we will have the pickled quail eggs and the smoked blue fish. This past week was the first time we put everything on the menu and those have been received very well.”
The menu offers a couple starters that have been bar hits. Garcia says the Hush Puppies, Crispy Potatoes and Snap Peas are fun to share and the Hush Puppies have been their best seller.
The menu has a variety of seafood items, including an impressive Seafood Tower that will top any Seafood lover or classic scallops served with peas, country ham and toast-ed breadcrumbs. The menu is printed daily and is based off of Garcia’s selection from the gulf.
“I contacted local providers that have line caught gulf sea-food,” Garcia said. “So I’ll get emails about eight hours be-fore my shift on what comes in that day and our menu is based on what that email says. A lot of times we do have a limited menu, but that’s only because there is new stuff ev-eryday. It may be limited, but it’s guaranteed to be fresh.”
One menu item, the Razor Clams, which is served with
See Julep, P. 2B
CHRISTINA
MARTINEZManaging Editor
Page 2B • Saturday, September 20, 2014
we’re open!3333 w 11th st houston, tx 77008www.warehousebarandchill.com
With crawfi sh season over, The Boil House on 11th street has opened their doors to a new tenant, The Birdhouse. Oak Forest resident and Chef of H-Town StrEATs, Jason Hill, has started a new venture with H-Town StrEATs chef Matt Opalski and Oak Forest resident Matt Keller in their gourmet fried chicken restau-rant.
The three business partners met over 14 years ago, when they all worked in different kitchens. The trio decided to get together to open up one of the oldest food trucks in Hous-ton, second to Bernies.
“We were originally in Kraftsman Bakery in the Heights, prepping for the last three years,” Hill said. “We needed to move out because they’re developing the old building for lofts. One of our co-workers worked here at The Boil House and we need-ed a space. They decided to rent some space to us to offset their rent. They liked what we did and our business practices so they offered us the space. It was an opportunity that we couldn’t pass.”
The Birdhouse opened their doors to Houston fried chick-en lovers last weekend, and Hill
tells The Leader, that The Bird-house had an overwhelming response.
“Saturday we were suppose to be open until 10, but we ended up closing at 6 because we sold out,” Hill said. “On Sunday we sold out, again.”
With reassurance, Hill says he has the ratio down and that The Birdhouse shouldn’t have any trouble with selling out anymore.
With the venue centered on seasonal practices, The Bird-house has their menu based around local chicken from Holmes Foods, which is based out of Nixon, Texas. And their southern style sides are fo-cused around in-season crops.
Chicken fried steak, a chick-en tender basket, and chicken sandwich are staple menu items to fi nd. The menu will also note seasonal southern sides with creole coleslaw, classic mashed potatoes and gravy and brazed bacon green beans.
Another menu item to try is the chicken doughnut sand-wich, which pairs into The Birdhouse’s (soon to open) doughnut shop, Hugs and Doughnuts.
Hill and the staff at The Birdhouse say they have the best fried chicken in town.
The Birdhouse fi nds nest in the Heights
Photo by Christina Martinez From the left Joni Fincham and Dana DuTerroil stop by The Bird-house on their lunch break
leeks, garlic and chili fl ake, has Garcia thrilled about it be-ing on the menu.
“As soon as you get a lead on who has razor clams, you can’t pass them up,” Garcia
said. “They’re prepared really well and simple. We’re excited to get those in.”
With the backing of a new and exciting menu at Julep, The Leader will be featuring three items from the Julep menu for this month’s En-
trée of the Month: the Hush Puppies, the Smoked Blue-fi sh Pantry Jar and the Razor Clams.
The Leader spoke with Chef Garcia about why Leader Readers should come to Julep to try his new menu and his
answer is simple.“We’re trying to serve the
best ingredients that we pos-sibly can get and do it in the most simplistic way,” Garcia said. “We want to do that and be very strait forward about it.”
Julep from P. 1B
The Birdhouse isn’t the only new tenant taking over at The Boil House on 11th Street. Sweet Luxuries Bakery is also new to the building and opened their doors this past weekend.
Owner of Sweet Luxuries Bakery, Heather Davis says their opening weekend was a hit.
“We had a steady fl ow of traffi c,” Davis said. “We sold out of our top seller, the lemon bars. We sold out around 2:30 p.m. and we were all very happy at the end of the day.”
Davis said it’s been a long journey learning the ways of the business and the different permits and legalities that come along with it. It’s been about seven years in the making for Davis and her business, and she says what she is most excited about is meeting the community.
“This is my favorite neighborhood,” Davis said. “I feel so blessed and honored to start my business in such a great location. It’s a dream come true.”
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The owners of Sassafras consider it to still be in its soft open phase because they want to continue remodeling to build out a full bar, complete with new comfy seating. How-ever, the change in ownership has already given the former Crazy J’s Ice House and The Brew House location some much needed sass. With food trucks on Saturdays, steak night on Mondays, occasional taco nights and pop up din-ners, Sassafras has more to of-fer patrons than the ice house predecessors.
The interior has been re-designed with new paint, lighting, and large mirrors with frames specially built and designed by Partner Car-rie Oliver, who has also done transformations at Captain Foxheartís Bad News Bar & Spirit Lodge, The Honeymoon Cafe & Bar, and Goro & Gun, to name a few. Oliver was also responsible for the landscap-ing in the planters on the now expanded patio that also has picnic tables that came out of storage from Grand Prize Bar.
“People like it, we just have to keep improving,” said Bran-dee Boyle, one of the three partners responsible for the transformation. Boyle is also
part owner of Grand Prize Bar and a bartender at Big Star Bar.
Charlie Fernandez, the oth-er Sassafras Partner, is there most often, tending bar. Fer-nandez is also the bar man-ager and a bartender at Big Star Bar.
Another person having a great infl uence on Sassafras is Eric Salzman, Boyle’s boy-friend, who also bartends at Sassafras and is responsible for the red and white sangria and an “above average” selec-tion of wine.
“Quality over quantity,” said
Boyle about their selection of wine. “A frozen drink machine is also in the works,” she said.
They plan to bring in more pop up dinners and food trucks in an ongoing effort to improve Sassafras. With the new food options, an ex-panded selection of libations, which includes the wine, san-grias, select liquors and Texas and Houston based craft beer, Sassafras, at 5022 Pinemont, has some sass. For more in-formation, visit www.sassafra-shouston.com or fi nd them on Facebook or on Twitter @sas-safrashtx.
There’s some sass at Sassafras
Ninja Ramen
4219 Washington Avewww.ninjaramen.comRamen: $12-$20Mazemen: $12-$12.50Ice Cream: $3Kid Friendly: Night time noo-
dle joint with a superbly stocked bar isn’t a place for the young-sters
LE’s favorite: Spicy Miso Ra-men with extra meat and egg
If you’re sitting at one of Ninja Ramen’s handful of tables and look up to the thin light fi xtures you’ll see what some people think of when they hear the word ramen. Those white, wafer-like blocks of noodles that easily slip out of their light plastic jackets and into a bowl of steaming water for a mini meal most frequently consumed in a dorm are there staring down at you from in-side the lights. They are a re-minder of what ramen at it’s lowest form can look like. But when you peer back down at your table and a bowl of Nin-ja’s namesake is dropped down in front of you, what comes out of the kitchen of this new spot on WashingtonAvenue looks nothing like what’s shining down at you from above.
Ninja’s ramen, before the broth hits your lips or you pull the brisket from the grip of the chopsticks, instantly appeals to the aesthetic senses. Although wading in a fl uid state on top of the broth, the dish has an almost exacting artistic sym-metry: faded brown bamboo shoots, glistening strips of bright beige brisket, threads of cream-colored noodles, emerald-tinted onions and a thick slick of ketchup-hued hot sauce all in their own separate areas on the verge of being kneaded together into a singu-lar soup. (The ruby portion of this picture only comes when you go for the spicy option on the minimalist menu, which is what Leader Eater prefers, spe-cifi cally the Spicy Miso broth.)
But the optical and palat-able center point of the dish is the halved hard boiled egg that has been marinated for days in a process known as ajitsuke tamago. The lengthy time the egg has spent in a bath lead-ing up to its inclusion in the ramen sucks out the bright whiteness that a fresh egg has yet has given the yoke an ee-rie, gelatin look with a dense gold gym. When the egg slips from the wonton spoon into your mouth, you forget about the color combinations and fo-cus on the texture that makes the egg so enjoyable with the smooth broth. The tenderness of the egg white is comple-mented by the slight stiffening of the yoke that has taken out
See Eater P. 4B
Photo by Ivee SaulsFrom the left Eric Salzman holding the Patrick Swayze pillow, Bran-dee Boyle, Charlie Fernandez and Shannon Neall behind the bar at Sassafras, 5022 Pinemont. Before choosing the name Sassafras, the partners considered naming the bar Swayzeís because of his signifi cance in Oak Forest.
Cocktails from P. 1BFitzgerald’s. These days Bur-row can be found behind the bar at Captain Foxheart’s Bad News Bar and Spirit Lodge off of Main Street downtown.
Burrow opened his down-town bar with the help of an-other co-owner, Ryan Rouse. Rouse’s name can be dropped and accredited with the divey Heights’ Big Star Bar, Lei Low, and new to the list, The Hon-eymoon Café and Bar. A couple other names on the esteemed list have touched our area, but Burrow and Ross are just to give perspective.
Previously, I gave a list of items that show Houston’s di-versity of how and why we should have a critically ac-claimed cocktail. But from that diverse list, draws complexly unique cultures. And from that, how are we supposed to pick a cocktail that paints a portrait of the beautiful melting pot that is Houston?
As much as I would like to use my college drinking as a resume platform, it will not suf-fi ce. It is something I will leave to the experts and voting panel at the Sammy awards.
In the past month I have learned that there are many loyal readers of The Leader.
So I don’t need to remind you of our monthly Leader Cocktail of the Month.
This month, I, your (also loy-al) Managing Editor would like to shake things up. The question Free Press has asked our Hous-ton bartenders is something I am interested in fi nding out.
I talked to two bartenders in The Leader area: Arthur Pich-ardo at Harold’s in the Heights General Store and Rachel Tate at Cottonwood. I explained to Pichardo and Tate the ques-tion Free Press called to each. I asked both to make three cock-tails they thought portrayed Houston best and from those three cocktails, we picked one. Here are the contenders:
Arthur Pichardo fi rst featured a Pisco Margarita, which he be-lieves shows the diversity of Houston. Flavors in this drink he internationally acclaims to
countries like Spain and Peru.Next on the list was the Prarie
Fire. A drink centered around the classic Makers Mark bour-bon and paired with keynotes of black pepper and lime juice. Pichardo attributes this name with descriptive spirit lyrics ac-crediting the black pepper to the ash from Texas wildfi res, and the basil resembling the once green planes.
Drum roll please - Arthur Pichardo’s signature Hous-ton cocktail submission is his Blackberry Vine. The cocktail is centered around his spirit of choice, Herman Marshall, a Texas made gin with accents of lime, local honey, ginger beer and blackberry jam.
Next on The Leader’s list is Rachel Tate with Cottonwood. First on Tate’s list was a classic Old Fashion made with Bulleit Rye, simple syrup and bitters. Tate says the drink is one of the most ordered cocktails at Cottonwood, she also says the cocktail never goes out of style and is great to sit and sip on.
Next up is Tate’s Moscow Mule. The cocktail is started with Texas’ Tito’s Vodka, natu-rally, which gives the cocktail easy cool points. The drink is fi nished with the usual Mule pairings and served up on the rocks.
A second drum roll - Ra-chel Tate’s signature Houston cocktail submission is the Cool Down. The cocktail’s base is gin, paired with basil, cucum-bers, agave, ginger beer, peach bitters and lime juice. Tate ac-credits the name, to summer accents the drink highlights. But also says the drink can be drank year-round.
From the two cocktails sub-mitted by Pichardo and Tate, both show diversity and a differ-ent pallet. Which cocktail best represents Houston? I’ll wait for your follow up Letters to the Editor. From both of these drinks and the question Free Press quizzed, we can conclude that Houston is leading the way in the cocktail industry and The Leader area is where it’s hap-pening. Who’s thirsty?
any chalkiness that the cen-ter might have unmarinated. Leader Eater likes the egg so much that I’m prone to order-ing an extra helping as well as beefi ng up on the double help-ing of, well, beef... brisket. The amalgamation of all of this into one ramen bowl poses only one problem: deciding whether the brisket-clinching chop sticks get the right of way to your mouth over the soup spoon holding the pure-fl avored broth in the other hand
The reason I keep referring to Ninja’s ramen in the singu-lar form is because that’s all
this place has on the menu. The only opportunity for ex-perimentation is deciding between original, spicy, miso or spicy miso broth. And as I explained, adding meat or an extra egg is the only other frills for the dish. However, there is Mazemen on the menu, which is a drier dish with the noodles lightly glazed with a cream sauce (and the choice of the same toppings as the ramen). Beyond that, there is just ice cream (but Leader Eater sug-gests requesting Ninja’s staff to bring out a special Spam ham and rice bar that tastes much better than it sounds).
As much as Ninja is mini-malist, it also is a tradition-alist, taking up the role as a late-night watering hole and sobering-up stop, the natural role of a ramen restaurant. The place opens at 6 p.m. and is slinging soup until 2 a.m., in-stantly putting itself in a small category of chow spots on this end of town that you can hit up later into the evening. It’s also
as much a respectable bar as it is ramen joint with Japanese import Hitachino Nest beer on draft and a distinguished offering of Japanese whiskies on display. Pair a glass of that next to Ninja’s technicolor ra-men and this place will make you forget any packaged preconceptions of what you might of thought of ramen.
Eater from P. 3B
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TAKE THE FIRST STEP
IN ELIMINATING
The Creek is no longer dry
Things are happening with The Creek Group. There’s even a rumor circulating that a fi fth Creek location may be opening in the GOOF (Gar-den Oaks/Oak Forest) area. A representative for The Creek Group could not confi rm or deny, which means The Lead-er area will just have to wait and see.
Dry Creek, once known as the best BYOB in town, after 10 years, acquired their beer and wine license and became “wet”, offering a great selec-tion of beer and wine. Then they hired Chef Rishi Singh, former chef at Bar Boheme, who is gradually making
changes to the menu to up the culinary game at Dry Creek. They will be modifying a few items per week to honor the clientele and take it slow, but the fi rst change will
be the newly launched burger menu.
Then on Wednesday, Oc-tober 8, starting at 6:30 p.m., Dry Creek’s Chef Tag Team, new Chef Rishi Singh and Eat-sie Boy’s Chef Matt Marcus, 2012 My Table Houston Cu-linary Award Up- And-Com-ing Chef of The Year Winner, will offer fi ve courses with fi ve beer pairings at a 8th Wonder Brewery tap takeover. There will be tunes curated by Craig ‘Sweet T’ Brown from Heights Vinyl and a “Kill the Cask” Af-ter Party featuring Brewston Dry Hopped Pale Ale starting at 9 p.m. Tickets are $65 plus
tip and there are only 40 seats available. So, be sure to get yours fast!
There are also specials ev-ery day of the week with Burg-er and Pint Night on Mondays, where $14 will get you any burger and any pint, in addi-tion to happy hour specials all day long. On Tuesdays there are half price bottles of wine and the fresh catch of the day. On Wednesdays, there are $12 beer buckets and fried chick-en. Karbach cans are only $3 on Thursdays and enchiladas are the special. On Fridays the special is chicken fried steak. Happy hour is Monday through Friday from 2 to 6 p.m.
Meanwhile, Onion Creek also has specials, which in-clude half price wine by the bottle, all day happy hour and steak night on Mondays. HTX Tuesdays consist of
$3.50 HTX pints and two for one breakfast tacos for Taco Tuesday. On Texas Wednes-days, there are specials on all Texas beers and booze, and tunes from Soular Grooves DJ. Thursday is Jamaican Beer Day with $2.50 Red Stripe, $6 Jamaican Shandys and island tunes. Friday is “Cheap Ass Beer Day” with the Greasy Lips Fried Chicken, mashed potatoes, collard greens, wa-termelon and a biscuit.
In other Creek news, Can-yon Creek is holding the Creepy Karbach Memorial Run on Friday, October 31. The three mile run in costume will involve beer, hijinks and a costume contest. The entry fee is $5, which includes a t-shirt. For registration and rules, visit www.canyoncreekcafe.com. For more information about any of “The Creeks”,
visit www.thecreekgroup.com or fi nd them on Facebook or Twitter.
Follow Ivee Sauls on Twit-ter @ThirstyExplorer. To sub-mit an event, email mail to [email protected].
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Hidden Diseases may be: 1. Silent and assymptomatic. 2. Unrecognized yet causing ongoing unnecessary discomfort. 3. Noticed by the behavioral changes when misery and/or illness starts. 4. The cause of untimely or sudden deathPets age faster than people and disease develops faster also. All body organs will degenerate or mutate over time (Some earlier than others).Hidden Disease Testing in healthy animals - is now cost effective and rou-tinely includes: • Advanced Parasite Testing • Blood Pro les • Urinalysis• & ECG’s and Blood Pressure • and more.With future medicine we will no doubt see DNA Pro ling, which will forecast genetic or inherited diseases. Owners and Doctors will be able to predict and prevent pet disease before it occurs in the years to come (Maybe before the pet is even born.) There will always be some reluctance to change, but with common sense and experience we will advance the care of our Best Friend.
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Nibbles: Tried the Quiche at Cadillac Coffee?By Betsy Denson
Meghan Ackerman and Aus-tin Lane brought their 1963 Shasta camper van to the First Saturday Arts Market a couple of weeks ago after slowing down their operating hours a bit this summer due to the heat. When things cool down, Lane tells The Leader they’ll be ac-tive 4 to 5 days a week.
Formerly in Independence Heights, Ackerman and Lane recently relocated to East downtown although they an-ticipate bringing their food truck to more First Saturdays as well as other locations in the Heights.
Licensed to serve since April of 2014, Cadillac rolled out food and coffee bever-ages at the same time. “On our menu I’d say it’s 50-50,” said Lane. “From a sales point we probably do 75% drinks 25% food.” Want to taste something awesome? Ackerman’s Moon Tower quiche features rabbit sausage, mushrooms caramel-ized in Mexican Coca-Cola and Muenster cheese.
A baker her whole life, Ack-erman is self-taught. Cadillac is her fi rst professional stint in the food industry. Be sure to stop by next time Cadillac comes to First Saturday but in the mean-time you can keep up with their comings and goings on Twitter
and Facebook.
Guess who’s moving into the old City Oven location?
That would be Barnaby’s Cafe who will be in the space at 2802 White Oak Drive by the end of the year. Bryan Danna, a principal at Revive Develop-ment, told the Chronicle that Barnaby’s signed on the dot-
ted line earlier this month. This will be their seventh location in Houston. Get ready for some yummy salads and sandwich-es.
Boulevard Coffee closing The Heights Life broke the
news last week about the cof-fee shop at 1030 Heights Blvd. Rumor is that it’s another land-lord dispute. Says Boulevard on Facebook: “Even with the sign outside it’s still business as usual on the inside and on our patio. Come by and enjoy your favorite pastry, slice of cake and a coffee drink. We intend to offer the same great service until our last day.” No word on exactly when that might be.
The previous location of City Oven and new location of Barnaby’s.
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Garden Oaks Baptist Early Learning Center is looking for a Christian and experienced Teacher to
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Lucy Gutierrez - Program DirectorGarden Oaks Early Learning Center
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Export company looking to hire a part time, bilingual office worker. Great for Retired Person
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MATURE NON-SMOK-ING FEMALE WANTED to care for ambulatory 90 year old female in Oak Forest home. Must live in 24/7. Work seven days, off seven days. Duties include personal care, cooking and light clean-ing. Must have a valid drivers license, transpor-tation and references. 832-330-5478
WE BUY/SELL GUNS: Top cash paid. FFL concealed handgun classes. 713-694-4867. (TF)
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BLUE MOON ANTIQUES: Antiques and collectibles. Providing estate sale ser-vices. 3311 Ella. 832-286-7882. www.bluemoonan-tiqueshouston.com. Like us on www.facebook.com/bluemoonantiqueshous-tontx. (TF)
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HOIST ELECTRIC TWO-TON “BUDGIT”: Cost $950. 832-256-9546.
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ELECTRICAL MATERIALS: 832-256-9546.
FOR SALE: (Half off of original prices). Lift chair, $600; hospital bed, $1,000 - like new, all electric. 713-681-1077.
2000 GMC JIMMY: 136K, good condition, non-smok-er, private party sale. $2,500. 713-864-6741. (9-20)
HIRING FULL SIZE PICKUP TRUCKS for hot shot deliver-ies. Two years experience please. Contract drivers only. 713-957-3160. (9-27)
BUS DRIVERS NEEDED FOR CHURCH SHUTTLE: Approximately six hours a week. Must have CDL and passenger endorsement. Call 713-681-3600. (TF)
MECHANIC WITH EXPERI-ENCE on Econoline vans needed. Experience with A/C, alternators, brakes and suspension. Tools required. Salary commensurate with experience. 713-681-3600. (TF)
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THE SPORTS.Saturday, September 20, 2014 • Page 7B
Several private high school football programs in the area are riding good momentum into this week’s game after opening thei season unde-feated.
Both St. Pius X High School and St. Thomas High School improved to a record of 3-0 last week after defeating Kinkaid High School and Sante Fe High School, respectively.
According to the school’s website, the St. Thomas win marked the 16 consecutive wine at Hotze Field inside Granger Stadium, dating back
to the fi nal two games of 2011 and 14 straight games under head coach Tim Fitzpatrick without a loss. St. Thomas de-feated Sante Fe by a score of 45-20 and Fitzpatrick praised his team while looking ahead to next week’s homecoming game at Granger Stadium.
“We were a decent team tonight and beat a lesser op-ponent,” Fitzpatrick stated on the school website. “Special teams were good. Stilla lot of work to do in all phases of the game if we want to be the team we’re capable of being.
We have to learn to get tough-er mentally and physically, to execute more consistently, but good enough to be undefeated through three games.”
St. Thomas kicks off against Episcopal High School, which is currently 2-1, at 7 p.m. Fri-day at Granger Stadium.
It has been a similar story for St. Pius X, which made a comeback against Coach Stephen Hill’s former team at Kinkaid High School last week after being down 14-6 at the end of the fi rst half.
The game was marked by
a high number of turnovers at both ends of the fi eld due to heavy rains throughout the day. The Panthers rallied in the third quarter by putting up 21 unanswered points and another 9 in the fourth quarter, defeating Kinkaid 36-21.
Hill said his team won’t be taking it easy against Bay City High School, which currently has a record of 0-3, on Sept. 19..
“Bay City run’s the ball 98 percent of the time,” Hill said. “We’re going from a throw-ing team to a running team
so that will be one of the big-gest things we’ll watch out for. We’re going to just keep doing what we’re doing.
The Panthers will kickoff against Bay City High School in Bay City 7:30 p.m. Sept. 19.
Other Updates:
Foster High School defeated Reagan High School 42-10. The Bulldogs will face Bellaire High School Cardinals at 7 p.m. Sept. 26.
Scarborough High School
plays against Sterling High School at 7 p.m. Sept. 19 at Barnett Stadium. The Spartans lost their last game against Huntington High School on Sept. 12 by a score of 56-6.
Waltrip High School is look-ing to bounce back from last week’s defeat against Caney Creek with a win over Madi-son High School at 7 p.m. Sept. 25. The rams lost against Caney Creek on Sept. 13 by a score of 50-16.
St. Pius X, St. Thomasundefeated with 3-0 records
Both the St. Thomas High School Eagles (left) and the St. Pius X High School Panthers (right) celebrated victories last week after extending their records to 3-0. While the Eagles lead handily over Sante Fe by a score of 45-20, the Panthers made a comeback over Kinkaid High School after trailing at the end of the fi rst half. The St. Pius game featured a large number of fumbles and turnovers at both ends of the fi eld, however St. Pius went on to score 21 unsanswered points in the third quarter, propelling the Panthers to a 36-21 win.
Photo by Jonathan GarrisSource: St. Thomas High School
Photo by Jonathan GarrisSource: St. Thomas High School
FAIR PRICES ON CARPET/FLOORING SALES, IN-STALLATION AND REPAIR: Thirty-fi ve years experience. Carpet, hardwoods, vinyl, ceramic tile. Carpet sham-poo and restretch carpet. Dry cleaning now available. 713-582-5500.
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