Bryan Slaven, The Texas Gourmet, has been cooking, creating and entertaining since the age of 15, learning to grill and to pair spices and herbs with dishes. While attending college in Huntsville, TX at SHSU, Bryan was introduced to hunting. The study of proper care and preparation of game began at this time. Also, while living out in the countryside close to Huntsville, Bryan was introduced to gardening, and then canning and preserving became a passion as well. The Texas Gourmet was established in the late 1990's and distribution was soon to follow. The current line of products is at ten, all of which are all natural with no preservatives. As the company developed, so did the virtual cookbook, with an ever growing collection of great dishes, most all using Texas Gourmet products as an ingredient.
In the Spring of 2007, Bryan began writing editorials for the "Texas Tasted" column of the well known Texas Fish & Game almanac, and has submitted some of his favorite seafood, wild game and grilling favorites over this time and continues to present innovative and delicious creations each month. I have been cooking and grilling up wild game and spicy recipes for over 25 years. As a native Houstonian, I grew up in the city and most of my outdoor experiences were enjoyed with my father on the golf course or a few fishing trips to Gavelston Island. My favorite pastimes include: deer & bird hunting, fresh & saltwater fishing, wildlife & environmental photography, golf, camping and, of course, cooking outdoors on the grill. I consider my cooking skills and the ability to pair spices with foods to be a gift, and I am always anxious to share my recipes as well as cooking and gardening techniques with those who want to learn them.
Book your next party event with The Texas Gourmet with selections like: » Grilled steaks with Texas Gourmet’s Riverbed Steak Seasoning and grilled mushrooms, red peppers and onions, served with twice baked baby New Potatoes dusted with fresh cracked pepper and sea salt. » Cream of Poblano pepper soup with Grilled Shrimp and Pepper Jack sandwiches on Sourdough served with a roasted rosemary and sundried tomato mayo. » Maji-Maji, Shrimp, and Scallop Ceviche with fresh avocados, Serrano peppers, capers etc. With Texas Gourmet’s Sidewinder Searing Spice. » Grilled Shrimp basted with the Texas Gourmet’s Lemon Rosemary Habanero Grilling Sauce served over Hunters Quick Dirty Rice. » Venison Backstrap Wraparounds stuffed with fresh jalapeno, purple onion, and cream cheese with fresh cracked pepper, basted with a Cabernet , Green Peppercorn and Jalapeno Kiwi Reduction sauce.
Cookbook contain » Spice Recipe » Jelly Recipes » Salsa & Sauce Recipes » Other Scrumptious Recipes
Contact us The Texas Gaurmet 2907 Canal St. Houston, Tx 77003 Toll Free : 888.234.7883 Email : firstname.lastname@example.org