LOCAL Houston | The City Guide FEBRUARY 2016 | Page 20
CHEF’S SPECIAL
MICHAEL SMITH
JUNIOR LEAGUE OF HOUSTON
Favorite late night spot for a bite? Waffle House.
Best breakfast? The Breakfast Klub.
Best brunch? Brennan’s.
What ingredient can you not live without in the kitchen and why? Salt & pepper and fresh
herbs for wonderful flavor.
What utensil can you not live without? My hands.
What’s your pet peeve? Going out dining.
Favorite affordable wine? Chateau Ste. Michelle.
Favorite place for dessert? Cheesecake Factory.
Who are your favorite chef, restaurant and dish? Emeril Lagasse, NOLA, Chilean sea bass.
Is there a food you won’t eat? No, I’ll try anything.
What is your comfort food? Pizza.
What do you see as the next food trend? Healthy and versatile use of vegetables.
At home, what do you keep on hand to serve drop-in guests? Frozen hor d’ouerves.
They are easy to pop in the oven for a quick and delicious snack.
What would be your last meal? Steak and lobster.
Who/what inspires you? My kids and family.
What trend do you want to see go away? I believe food comes from the heart and I never
want to see that trend go away.
What is your go-to ingredient/condiment and why? My fresh herbs. Condiment – Dijon
mustard because you can incorporate with any type of food.
What’s the craziest dish or concoction you’ve ever tried to create? Or want to create?
I made a pork belly five-cheese macaroni with smoked gouda that was fantastic.
In 1925, the founders of the Junior League of Houston established its first community project, which was a well-baby clinic
for indigent children. To fund this clinic, the founders formed a Luncheon Club, where League members served lunch to patrons.
That well-baby clinic eventually grew into today’s Junior League Children’s Health Care Clinic at Texas Children’s Hospital, and
the luncheon club eventually grew into the Junior League Tea Room.
For full interview, visit www.localhoustonmagazine.com.
JUNIOR LEAGUE OF HOUSTON | 1811 Briar Oaks Ln. | 713.622.4191 Ext.650 | www.jlh.org
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| february 16
Photography by Anthony Rathbun