Houston Goes Global

Episode: CCETS-304H

Houston started small - just a seaside village back in the 1830s - but now, with over two million people from every possible background, Houston is huge. To meet its equally huge community of world-renowned chefs, Chuck heads to Westheimer Road. His first stop is at Underbelly, where James Beard award winning chef, Chris Shepherd, is known for his crispy ham ribs with sorghum mustard glaze, a dish inspired by his own signature hog. Chuck meets the sire, Earl, at Black Hill Farms. At Osteria Mazzantini, chef John Sheeley uses red snapper straight from the Gulf of Mexico to create a recipe with squash and cabbage handed down to him from his Italian family. Next, Chuck samples a unique Indian breakfast crepe topped with veggies and a fried egg at chef Anita Jaisinghani's beautiful restaurant called Indika. No trip to Houston would be complete without Mexican food, and Chuck gets his fill at Hugo's, where chef Hugo Ortega prepares handmade blue tortillas filled with salsa, guacamole, and chapulines...aka grasshoppers. Bugs never tasted so delicious!

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