SHOW & RECIPE FOR SEPT. 22

A GROOVY KIND OF SUSHI
Lovers of sushi bars often feel quite at home in places they’ve never been – such is the traditional, almost classical nature of the sushi chef’s art. Still, and happily for those a little less sold on the whole idea, some sushi places go gunning for hip by creating new tastes and textures within the basic genre. RA Sushi in Highland Village would be one of Houston’s most likely sushi places to find something new – and Chef Jerry Jan joins us in studio to show exactly what intriguing creations he and his mates in the kitchen have recently added to the menu.

FROM HOUSTON TO BURGUNDY
Melba Allen was born in Galveston and grew up in Houston, neither place particularly likely to ever produce some of the world’s finest wines. That certainly can’t be said of the place she lives and works now, the legendary French wine region of Burgundy. During a visit to see her family and friends in Houston, Melba (now Melba Allen-Buillard) talks about the changes in life that have taken her from a modeling career to teaching “wine science” at a French university. She also shares details of a product she and her “oenologue” husband are marketing.

MIXING AND MATCHING ASIA
We have to admit an ongoing fascination with the very idea of “pan Asian” cuisine. Several restaurants talk about it, but a new place called Rattan actually puts the words in its name. Thank goodness, they’re not touting “fusion” as well, since there’s an idea who’s marketing moment has come and gone. The fusion of many cuisines goes on around the world, of course; it’s just not a saleable gimmick anymore. We speak with the owners of Rattan about exactly what they have in mind and in the kitchen.

This Week’s Delicious Mischief Recipe…
RAINBOW TOWER SALAD
Randy Chou, Café le Jadeite

Dressing:
2 tablespoons prepared apricot glaze
2 teaspoons hot mustard
2 teaspoons sugar
1 teaspoon honey
1 teaspoon rice vinegar
2 teaspoons freshly squeezed lemon juice

½ cup finely chopped mango
½ cup finely chopped avocado
½ cup finely chopped tomato

Prepare the dressing by whisking together all ingredients. Prepare the tower by setting a small cylinder mold on a plate and creating a bottom layer with about half the mango, followed by half the avocado and half the tomato. Gently press the layers down using the bottom of a cordial glass. Invert the tower onto a salad plate and generously spoon the dressing over the top and around the sides. Repeat for an additional salad. Serves 2.