"Finger Sandwich" is
not a literal term. Let's be careful out there.
News and
Views
Archived
Article #3:
Culinary
Thymes
Chef
Dave would like to tell you a few things he thinks are important.
Here, you can read about the newest places to eat, links to other
culinary web sites, occasional commentary, and what's on Dave's
mind. In this, his third article, read about one of Houston's
hottest new culinary mags:
Houston Culinary
Thymes
Do yourself a favor
and pick up the newest issue of the Houston Culinary Thymes,
due out this week. This new elegant, informative, and well-designed
magazine is published by Alyce Eyster and Jennifer Frazier. Alyce Eyster formerly worked for the Houston Metropolitan.
Jennifer was on the opening staff at the new Ouisie's Table Restaurant
in May 1995, where we met. The Houston Culinary Thymes
is published every other month. It is packed with articles written
by local professionals like Elouise Adams Jones, who owns Ouisie's
Table Restaurant, Joe Abuso, who owns Abuso Catering,
Michael Bettler who owns Lucia's Garden (with his wife
Lucia), Peg Lee, who is the Director of the Rice Epicurean
Cooking School, Kathi Mosbacher, who is a freelance food editor,
as well as many other contributing writers. There are numerous
pictures and recipes, a culinary calendar, and a page called "Notables"
featuring my new venture, Counter Productions.
I really
enjoyed working with Jennifer for the year she was with Ouisie's.
She was very creative and did a great job being in charge of the
cold food station. After getting to know her and seeing her work, she
was given all of the creative freedom she could ever have wanted.
I remember the day she applied for a job, during the pre-opening
stage of the restaurant. When I read her application I found she
actually didn't have much experience working in restaurants, and
her desired hourly rate was a pretty high. Since most restaurants
don't pay too well to someone with limited experience, I decided
to interview her because I wanted to know why she thought she
was worth so much money. After a great interview, I found her
to be exactly the type of employee Ouisie's needed. I hired
her on the spot, and never regretted that decision! She has proved
to be a very talented young lady and I wish her all the best in
her new endeavor.
You
can find Culinary Times at many places around town, including
Superstand, Ouisie's Table Restaurant, Lucia's
Garden, and Wines of America. To have it delivered
to your door, you can subscribe by sending a check for $22 (for
6 issues) to:
Culinary
Thymes
1436 West Gray, PMB 291
Houston,TX 77019-4946
Alyce Eyster formerly worked for the Houston Metropolitan.
Jennifer was on the opening staff at the new Ouisie's Table Restaurant
in May 1995, where we met. The Houston Culinary Thymes
is published every other month. It is packed with articles written
by local professionals like Elouise Adams Jones, who owns Ouisie's
Table Restaurant, Joe Abuso, who owns Abuso Catering,
Michael Bettler who owns Lucia's Garden (with his wife
Lucia), Peg Lee, who is the Director of the Rice Epicurean
Cooking School, Kathi Mosbacher, who is a freelance food editor,
as well as many other contributing writers. There are numerous
pictures and recipes, a culinary calendar, and a page called "Notables"
featuring my new venture, Counter Productions. 
After getting to know her and seeing her work, she
was given all of the creative freedom she could ever have wanted.
I remember the day she applied for a job, during the pre-opening
stage of the restaurant. When I read her application I found she
actually didn't have much experience working in restaurants, and
her desired hourly rate was a pretty high. Since most restaurants
don't pay too well to someone with limited experience, I decided
to interview her because I wanted to know why she thought she
was worth so much money. After a great interview, I found her
to be exactly the type of employee Ouisie's needed. I hired
her on the spot, and never regretted that decision! She has proved
to be a very talented young lady and I wish her all the best in
her new endeavor.