PaperCity Magazine

March 2020- Houston

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Page 121 of 131

Beef: 44 Farms. Seafood: Airline Seafood. Caviar: Regalis Foods, Long Island City, NY. Truffl es: Regalis Foods, Long Island City, NY. Knives and sharpeners: Coutelier, New Orleans. Knife brand: Takeda. Fresh greens: Atkinson Farms (at Urban Harvest Farmers Market). Fresh vegetables: Atkinson Farms and Knopp Branch Farm. Tomatoes: Atkinson Farms and Knopp Branch Farm. Poultry: Tejas Heritage Farm. Olive Oil: Raineri, from Italy. Butter: Hill Country Dairies. Cheeses: Houston Dairymaids. Goat Cheese: Blue Heron Farm. Spices: La Boîte, NYC. Bread: Bread Man Baking Co. Fish sauce: Red Boat Fish Sauce. Dessert chocolate: Callebaut and Videri for vegan. Flowers: Local Flora Farm and Addy's Flower Farm (at Urban Harvest Farmers Market). SECRET SOURCES: CHRIS SHEPHERD Since opening Underbelly in 2012, chef Chris Shepherd has skyrocketed through the culinary world, launching One Fifth Gulf Coast, UB Preserv, and Georgia James steakhouse. Named one of the top 10 best new chefs in America by Food & Wine in 2012, he ascended two years later to the James Beard throne as Best Chef: Southwest, and Underbelly was named one of the top new restaurants in the country by Esquire and Bon Appétit. Last year, the Robb Report declared Shepherd the best chef of the year. So, why wouldn't we want to know where he sources everything from beef to butter. Shelby Hodge gets the goods. 120

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