SHOW & RECIPE FOR MAY 19

CHEF PHILIPPE ON CUISINE MODERNE
The second most amazing thing about Bistro Moderne at the Hotel Derek is that it’s still there. Several concepts came and went in the space before it took over. But the most amazing thing is simply how good it is, and how well Chef Philippe Schmidt has translated his background in France and his success in New York into a cuisine that makes Houston palates happy. Philippe is always an excellent guest, full of excitement about the latest fresh ingredients he has found and what he can’t wait to do with them.

A TASTING WITH CLOS DU BOIS
Over the years, the winery known as Clos du Bois has evolved into one of the best loved names in California – in Sonoma, to be more precise. Winemaker Erik Olsen joins us to talk about and taste some of his latest releases, as well as to discuss the things he’s seen, heard and learned in two decades making wine for the likes of Robert Mondavi, Simi and, a bit north in Washington state, the very popular Chateau Ste. Michelle.

RIDING THE RAILS TO THE ALDEN’S 17
When the restaurant 17 opened a few years back, there was much talk about its name – how it referred to the 17 railway lines that, at one point, came together at the site that became Houston. Since Chef Ryan Pera’s arrival, presumably not by freight train, the talk has switched dramatically from what’s on the rail to what’s on the plate. Ryan joins us for talk about his newest menu items.

SOUTHERN-STYLE PORK TENDERLOIN

½ cup ground pistachios
¼ cup grated Parmesan cheese
¼ cup Panko Japanese breadcrumbs
Salt and black pepper
1 pound pork tenderloin, trimmed
¼ up clarified butter
3 Granny Smith apples, thinly sliced

Sauce:
2 tablespoons butter
2 tablespoons chopped shallots
½ cup balsamic reduction (1 cup balsamic vinegar and ½ cup sugar, reduced by ½ over high heat)
3 tablespoons good-quality honey
Seeds scraped from 2 fresh vanilla beans
½ cup red wine
¼ cup beef stock

Form a coating by mixing the pistachios, Parmesan and breadcrumbs, then seasoning to taste with salt and pepper. Roll the pork tenderloin in the coating, pressing it into the meat. Heat the clarified butter in a skillet and brown the pork on all sides. Transfer to a baking pan and set in a preheated 350-degree oven for 25 minutes. Meanwhile, sauté the apple slices in the skillet juices, seasoning with salt and pepper. Prepare the sauce in a separate pan by melting the butter, sautéing the shallots and incorporating all remaining ingredients. Keep the sauce hot. When ready to serve, spread the apple slices out on an oblong platter. Slice the pork tenderloin and set the slices atop the apple. Spoon sauce generously over the platter. Serves 4.