Meet Chef Antoine Ware of Harold’s in the Heights and his Featured Dish for 4th Annual Culinary Stars

More than 30 of Houston’s Restaurants to be Featured at 4th Annual Culinary Stars Event

It’s going to be an exciting night when the highly anticipated 4th Annual Culinary Stars event rolls into Houston with delicious small plates from more than 30 of Houston’s top restaurants on October 26.

With a salute to culinary mastery, Culinary Stars, presented by the Houston Chronicle, will feature several of the Alison Cooks’ Top 100 restaurants from her 2017 list, which was released in September 2017. The event will be held at the Houston Chronicle Event Center at 4747 Southwest Fwy.

This year’s event will benefit those impacted by the devastation caused by Hurricane Harvey and organizations working to help displaced residents and pets, including: Second Servings, The Ballard House and Golden Beginnings- Golden Retriever Rescue.

THE DISH for CULINARY STARS by Chef Antoine Ware:

PORK & BEANS (Harold’s Style): Pork Bolognese with Lima Bean Tortellini and Spicy Tomato Compote topped with fresh Ricotta


Creating the dish: Watching Chef Antoine Ware makes cooking look easy where he incorporated freshly made ingredients along with his expertise and knowledge to create a delectable Pork Bolognese. It was Ware’s creative genius that came from his Southern roots to put his own touch on this explosive, flavored dish with Tortellini, house-made by Fabio’s Artisan Pasta and filled with farm fresh, herb-seasoned, pureed lima beans made at Harold’s.


Yellow Onion large x 1 small dice

Carrot large x 1 small dice

Celery stalks x 2 small dice

Garlic x 2 tbs minced

Tomato Filets x 128 oz

Water x 3 cups

Red Wine x 1 cup

Ground Pork x 2 Lbs

Bacon x 1lb chopped 1 inch strips

Thyme x 3 tbs chopped

Basil x 1 cup chiffonade

Red Pepper Flakes x 2 tsp

Sugar, Salt & Pepper to Taste

Begin with rendering Applewood Smoked Bacon adding freshly ground pork to saute. Remove meat from pot, and strain excess fat. Next, add in chopped carrots, onions, celery, garlic and crushed red pepper. After cooking briefly, add red wine to deglaze the pan along with diced tomatoes, salt, pepper, thyme and basil.  On the side, cook tortellini, which has a filling of lima beans, thyme and basil, according to directions and drain to add to Bolognese Ragu. Top with fresh Ricotta and basil to serve.

“It’s a layering of flavors,” Ware said.

Chef Antoine Ware Background:

photo credit: Twitter

From a young boy, Antoine Ware knew he wanted to be a chef someday. After attending Delgado Culinary School in his hometown of New Orleans, Ware went on to work his way up in prestigious restaurants such as Royal Sonesta, Chateau Sonesta, Bacco Bistro and Mr. B’s Bistro. Following Hurricane Katrina, Ware relocated to Houston and went to work with Chris Shepherd, the then chef at Catalan Restaurant, and later served as chef at The Hay Merchant, launching its first menu, as well as The Federal Grill.

In 2013, Alli Jarrett tapped Ware to be the Executive Chef at Harold’s Restaurant, Bar and Terrace, located in the heart of the Heights on 19th Street. Formerly known for its fine clothing, Harold’s now is a unique place where delicious southern cuisine is created, with a creole flare, sourcing vegetables and meats from local farmers. In addition to leading the culinary team at Harold’s, Ware oversees Alli’s Pizzaria located on the first level of 97-year-old building.

Chef Antoine Ware and Sous Chef, Mike Hartley

Harold’s in the Heights has been on Alison Cook’s Top 100 every year since their opening four years ago. More on Harold’s at


Culinary Stars VIP tickets are sold out. General admission tickets are still available for $100 and include; tastings from more than 30 of Houston’s top restaurants, wine from more than 20 estates, live entertainment and more.

Admission is  from 6:30 – 9:00 to a Grand Tasting event featuring fine wines and culinary treats from Houston’s top restaurants. To reserve your spot, visit or call 713-557-5732.

photos by V. Sweeten unless otherwise noted