The Epicurean Project celebrates Houston’s Top Tastemakers on Weds., October 4

Event will be held at Silver Street Studios from 6-9 p.m. benefiting Recipe for Success



Houston will host the The Epicurean Project and Martin Preferred Foods are bringing together an event like no other. Tickets will fund DELIVERING HOPE,  A VIRTUAL KITCHEN SHOWER for families impacted by Hurricane Harvey. 

Learn what’s happening in the Houston food community with the professional panel as they discuss current trends in fine cuisine.

Media speakers will be journalist, Mai Pham, Houston Restaurant Weeks Founder/Fox 26 personality, Cleverley Stone, Tim Moloney of LOCAL Houston Magazine and CultureMap Food Editor, Eric Sandler.

Acclaimed chefs, carefully selected and invited to participate by invitation only, will gather to showcase food and menu trends, share ideas, offer personal insights and highlight techniques. This round table discussion will highlight food trends across Houston and the United States.

Participation by additional chefs, to be announced, will further heighten the exceptional opportunities to interact with Houston’s most talented culinary experts.

These include Hassan Obaye of Le Colonial, Travis Lenig with Field & Tides, Lulzim Shemaj of Arcodoro, Chris Loftis with Peska, Giancarlo Ferrara at Amalfi Ristorante Italiano, Ale Scarafile with Sud Italia, Martin Bolanos with Ouisie’s Table, Adison Lee with Kuu, Pedro Garcia of El Mason, Jose Ruiz with a’Bouzy, Greg Martin with Bistro Menil, Russel Kirkham with Artisans Restaurant, Fadi Dimassi with Fadi’s Mediterranean Grill, Stephen Conklin with La Table, Dylan Murphy of Local Foods, Colin Shine with Frank’s America Revival, Martha De Leon of Pax America and David Cordua of Cordua Restaurants.

Before the event, chefs will receive a curated assemblage of exceptional ingredients from
Martin’s extensive inventory — specialty meats, wild game, fresh seafood, domestic and
imported bacon, ham and charcuterie, as well as fine and domestic and imported cheeses,
pastry ingredients, European-style breads, butters and pâtés, organic products, olive oils, truffles and caviar — and create a dish that reflects the personality and flair of the preparing chef.

Benefiting Recipe for Success, The Epicurean Project is set to showcase participating chefs’ passion for their craft, the finest ingredients and memorable presentation.

A limited number of tickets, priced at $75, will be sold to preserve an interactive atmosphere with chefs for sharing ideas, offering personal insights and highlighting techniques. To purchase, please go