CHAPMAN & KIRBY, THE premier event destination in Houston’s East Village, is thrilled to announce the launch of its Spring Music Series, kicking off on Friday, April 12. Chapman & Kirby has become synonymous with top-tier events and unforgettable experiences, many attended by celebrities both local and worldwide. With concert ticket prices soaring to hundreds and even thousands of dollars in the last year, this eight-week music series promises to be a welcomed opportunity to engage with live music for free, showcasing an eclectic lineup of talented acts.
"At Chapman & Kirby, we are dedicated to curating exceptional experiences for our guests beyond great food and drinks. The Spring Music Series is a testament to our commitment to hospitality from every angle, and we’re excited to show off incredible talent" said Mazen Baltagi, co-owner of Chapman & Kirby.
In partnership with Gulf Coast Entertainment, the Spring Music Series lineup will feature a diverse array of musical talents. Each Friday night will offer a unique, interactive experience for guests, via music, food & beverage and local vendor pop-ups. Doors will open at 6pm, with performances starting promptly at 7pm. Purchase tickets here. The schedule includes:
April 19: Nick and the Hits
Photo @nickandthehits on Instagram
April 26: Manhattan Band by Jordan Kahn Music Company
Photo @jordankahnorchestra on Instagram
May 3: Grupo Kache followed by a DJ until 2am
Photo from kacheontheweb.com
May 10: Junior Gordon (Country Night)
Photo from juniorgordonband.com
May 17: David Delagarza (R&B Night)
Photo from Facebook
May 24: Hybrid 7
Photo from @hybrid7music on Instagram
May 31: Danny Ray and the Atlantic Street Band
Photo from dannyrayatlanticstreetband.com
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Post Oak Hotel's Master Chef Takes a ‘Gamble’ on Houston, Receives Esteemed French Culinary Award
Apr. 18, 2024
IT’S NOT EVERY day that a Houston chef is graced with one France’s most prestigious honors. But that day arrived for The Post Oak’s executive chef Jean-Luc Royere who received the Ordre du Mérite agricol in a private ceremony on April 16. The award is an esteemed honor bestowed to French citizens by the French Republic for outstanding contributions to agriculture and the culinary arts.
Presented to individuals in connection to agriculture such as winemakers, farmers and chefs, the ministerial Ordre of Agricultural Mérit was established in 1883 by French Minister Jules Meline. Former French President François Hollande presented the medal to chef Royere on Tuesday. The merit received by Royere is the second highest ranking award in the French Republic, just behind the Legion of Honour.
Former French President François Hollande presents Executive Chef Jean-Luc Royere with the Ordre du Mérite agricole (photo courtesy of The Post Oak Hotel)
Tilman Fertitta with The Post Oak Hotel's Culinary Team (photo courtesy The Post Oak Hotel)
The Post Oak Hotel General Manager Steven Chao and Executive Chef ean-Luc Royere
"Receiving this distinction is one of the greatest accomplishments of my career to date," said Royere in a statement. "To be honored by my home country here in my chosen city is the culmination of many years of hard work and focus."
Royere moved to Houston in 2017 when he accepted the job for the role of executive chef at The Post Oak, Houston billionaire Tilman Fertitta’s 38-story, 250-room luxury hotel. The chef was one of the hotel’s first five employees, and 10 years before that, he received a Master Chef of France Award.
“It was a little gamble to move from The Oriental Hotel in Florida to Houston for a job at a brand-new hotel, but I was blessed to have hired about eight chefs who had worked with me for ten years,” Royere told CityBook. The exec-chef is involved in the culinary hiring and manages about 65 employees including managers and chefs.
Regarding menu creation at the Post Oak’s restaurants, Royere says he shares his vision and encourages his chefs to provide input. “We work together to tweak recipes and menus. I spend the most time and attention on our concept Bloom & Bee as it is opened 17 hours a day,” he explains. Spring is a busy time of the year for the hotel. “We are planning lots of parties, events, and buy-outs as well as special Sunday brunch.”
“We are incredibly proud to see Chef Royere receive this award for his many contributions to the world of gastronomy and culinary,” said Steven Chou, General Manager. “I cannot imagine anyone more deserving.”
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THE CROWD AT River Oaks’ Relish doesn’t let up as early evening turns into nighttime. To toast the pretty spring weather, a posh set is filling the neighborhood eatery’s airy bar and lush patio.
Chef-owner Dustin Teague has rolled out new veggie-forward dishes to complement the cooler sunny weather. There’s fried eggplant that’s described by the waiter as “cheese sticks but with eggplant instead of cheese.” (And she’s not wrong.) The melon carpaccio is served with a large serving of burrata, which also makes an appearance in the classic and fresh caprese salad. And cheese-lovers rejoice! There’s perfectly gooey whipped feta on the menu as well.
Vegetables also take a starring role in the entrees. The spaghetti alla puttanesca — with olives, tomatoes, capers, lemon, basil and parmesan — is tailormade to be enjoyed on a patio with a cold glass of white wine. For something meatier, try the seared salmon with white beans and leeks.
Liven things up with one of the new spring cocktails: The cereza limeade is made with tequila and sotol from Marfa. Or opt for the berry smash with mezcal, thai basil and charred lemon. Cheers!
Panzanella Caprese Salad
Cereza Limeade
Whipped Feta with the Love and Happiness cocktail
Spaghetti alla Puttanesca
Seared Salmon
Tea Time
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