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change of the blog…

Hi all, this blog has moved –  please check out future updates at glowrockport.wordpress.com!

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FISH.

So excited can hardly stand it. Found a great source for fish (thank you Jim Naismith!). Last night we served an amazing yellow tilefish for dinner. Kept it simple with searing, roasting and butter. Dressed with a charred tomato sherry soy vinaigrette + blanched green beans.  It was a beautiful fish, found in local Gulf waters. Can’t wait to add more of these beauties to the Glow menu.

Tweak tweak.

Like little birdies building our nest, we are improving Glow one day at a time. A simple arrow under the sign at the street is going up to help direct new guests to our hidden location behind the sailboat; cafe lights are being hung on the building to create a more inviting outdoor area; yucca trees and a big ol’ agave are about to become part of Glow landscape. Inside we are expanding our wine list (thank you Coyam for making such a gorgeous organic red wine), rolling out and slicing pappardelle ribbons, and sourcing, sourcing, sourcing more seafood to round out the game. Team is learning, stabilizing, improving. Frustrations into realizations into acceptance. And then all over again. Tweak.

It has been really tough here lately at Glow. And with the challenges I keep finding songs popping in my head to get me through the rough spots. “Just keep swimming…” is a regular one thanks to my three sons and their love of Nemo and all things Disney. Madonna and her “Holiday” also a winner for the upbeat tempo/rhythm/thingy that keeps us going as we chop shallots. And finally, the old favorite “Keep on Movin” by Soul 2 Soul busts out whenever things get really, really, really nasty. Like third degree burns on the hand from wild boar sausage grease. Tasty though..the sausage that is.

GLOW

What an insane few months. Launched a restaurant called Glow down here in Rockport, Texas in early May and it’s been baptême du feu since day one.  The community has been very supportive as have weekenders from Austin, Houston, San Antonio, Dallas and beyond. Training and maintaining kitchen staff has been a real struggle, but the ones still remaining are rock solid. Glow wouldn’t be possible without them. Gotta keep on keepin’ on…

Happy Fourth Everyone! x

TPWD measuring oysters - Rockport, TX

Down here in Rockport-Fulton, Oysterfest is upon us again, and this year may be the best yet. Check out this well-composed Houston Chronicle article by Greg Morago for details on the history of the Texas oyster and the support needed to keep the delicacy on our plates in the future.

Hurry up and get your Pepper Groves and Dollar Points while you can!

(Or how about a Matagoyster? hmmm…)


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Ne te quaesiveris extra.

South Texas Food. Local schmocal. Ironic? Contradiction? Both…neither?

2011 is certain to be filled with exciting new challenges and still-unresolved resolutions. Trying to figure out what makes a food a South Texas food has been tricky but a new appreciation has been found for globalization. Eating dirt and sucking on mesquite beans could get old.  So, it’s got me thinking about the benefits and downsides of ‘local’ and jarred the old bean of a recently published book by a faculty member of my alma mater, SWT (I know, Texas State University now, but can’t bring myself to revise it. Ugh.).

James McWilliams is an Associate Professor in the Department of History at SWT/TSU and the author of  “Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly”. This book “outlines the shortcomings of contemporary ideology regarding ‘food miles‘ and offers a series of prescriptive ideas for a more just, environmentally sustainable food system.” What one might like about his writing is that it offers a balance between the fashionably foodie idealists and the overzealous agribusiness capitalists. Critics might dismiss this book, as McWilliams offers no clear financials, statistics or scientific evidence to back up his ideas, but that shouldn’t dissuade anyone from giving it a glance. Numbers can be subjective, too.

Here’s to self-reliance and trusting your gut in 2011. Giddy-uppah!

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