Every Saturday I will give you a review of products I enjoy the way I enjoy them. This wee I have a cigar with an Ecuadorian Habano wrapper and an Indonesian binder. This cigar will be paired with a whiskey from Heaven Hill, Bernheim.

There are many things we have learned in the past couple of months.So the shared experience of COVID 19 has demanded that we all make some changes. We have adapted our businesses to do more curbside pick-ups and to-go sales than normal.

My guest for this show is Michael Neff. Michael is an industry veteran who bartends and is a principal partner of The Cottonmouth Club in downtown Houston. He is an entrepreneur and spirits professional whose purpose in life is to make great bars and e...

Spoke with Chef Chris Williams from Lucille’s Southern Cuisine restaurant, and he shared with us his experience realizing and adjusting to the new normal. Lucille’s is a restaurant carving itself a place in Houston food culture.

During this down time you should be working on developing a sustainable program for your bar. The ginnie is out of the bottle and it is blatently exposed that restaurants and bars operate on a tight margin.

Having a lot of time on your hands is both a blessing and a curse. During the down time of the pandemic of 2020 many on FB have taken to spreading conspiracy theories about the pandemic and it origin along with many other wild ideas.

Normally we don’t have time for anything! As of last week, we have time for everything. Given the shift that is occurring in our industry, we have to prepared for big changes. One way to do that is to learn a new skill while in hiatus mode.

In the past week, the entire world has experienced an unprecedented pandemic that has changed the way we live. To the people that work in the bar and restaurant industry, life has all but come to a complete halt taking with it our income and possibly a...

I finally had the timing right to sit and chat with Chef Ben McPerson. He shares his plans for BOH and how he’s planning on keeping a menu that changes while staying grounded.

Having the chance to work with many talented chefs is a treat I relish in. As one of the three bars at Bravery Chef Hall, I have the opportunity to collaborate with five chef-driven concepts. Currently, I’m working with Master Chef winner Christine Ha ...