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Links of Interest
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2008 Zagat Texas Restaurant Survey Results.
March 20, 2008
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About Cleverley...
"Cleverley Stone
is widely considered to be the
best-informed insider for the Houston Restaurant scene."
Restaurant
University
"She's got to
be the most plugged in person we know."
My Table
Cleverley with 
Wolfgang Puck at the opening
of Wolfgang Puck's Express restaurant,
Houston, April 27, 2004
Far be it from me to call myself a dining diva,
but others do.
(Is that a good thing?)
 September
2006
Ernie
Manouse, Cleverley & John DeMers
in their 3rd season
of "The After Party"
on Houston PBS, KUHT, Channel 8.
The show was nominated for a regional
Emmy award, we didn't win though.
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 I
wrote an eight page article featuring Wolfgang Puck in the
premiere issue of Restaurants & Resorts
magazine. (I was their food and wine editor.) Wolfgang
created "Cleverley's Perfect Meal" using recipes
from his newest book, "Wolfgang Puck Makes
It Easy." He taught me how to cook some of the
dishes in the kitchen of the St. Regis Hotel in
Houston.
 An interesting
point was that Puck was the consulting chef when this property opened
in the 1980s as The Remington. When he walked into the St. Regis' kitchen with
me in 2004, he recognized some of the kitchen staff - they had worked for him
back in the '80s.
They embraced him and he embraced them and it was a love fest all around, and
very touching to witness.
In the photo are some of his staff from The Remington back in the '80s, now the
St. Regis Hotel in Houston.
 
Wolfgang selects the recipes for
"Cleverley's Perfect Meal" from his latest cookbook.
In the kitchen with Wolfgang at the St. Regis Houston.
He's giving me some cooking tips from the recipes from his book.
Photos by Kim Coffman
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The Famous & Their Food
An Original Feature in Cleverley's Newsletter
Did
you see
Robert Duvall interviewed on
60 Minutes?
In case you were salivating over the crab cake
recipe that
Francis Ford
Coppola
asked Duvall for,
never fear my pretties, Cleverley has it for you.
I interviewed Robert "Cleverley, call me Bobby" Duvall
at the Houstonian Hotel
and he gave his secret recipe to me.
It's his mother's.
Robert Duvall's 'Mother's
Crab Cakes'
1 pound crab meat: jumbo lump or
back-fin.
(Jumbo is best for large patties, but not good
for tiny ones.
Back-fin is good for
both.)
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 small onion, grated
1/2/ tablespoon mustard powder
Secret Ingredient: 18 Ritz crackers, crumbled
Butter for
sautéing
1. Combine all ingredients except the crackers.
2. Add cracker crumbs as close to sautéing as
possible so that they don't get too moist from the
other ingredients.
3. Form patties the size of hamburgers or
hors d'oeuvre size,
depending on how they will be served.
4. Sauté in frying pan on medium-to-high heat in butter.
Ten minutes per side. Make sure that it's crispy outside but moist and juicy
inside.
The above recipe makes enough for about six hamburger-sized cakes or 15-18 hors
d'oeuvres.
Make a simple tartar sauce to accompany the crab cakes:
Mayonnaise, grated onion, lemon juice (eye the proportions).
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