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| Issue No. 1208: February 2022 |
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Tune in to Goodtaste this weekend and see one of the best new restaurants in Texas! The James Beard Awards folks just might agree, too. This Galveston Bay spot boasts unbelievably fresh oysters (not to mention killer views) and its own B&B, so you can stay the night. Plus, massive burgers at an iconic sports bar and all the pizza and pasta I could get my hands on! Find your sneak peek and a phenomenal wine for the weekend below.
Cheers, Tanji |
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| Photo Credit: Pier 6 Seafood |
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| More Goodtaste This Weekend! |
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| In the next episode of Goodtaste, we’re excited to take you beachside to a Galveston Bay gem that was just named a semifinalist for Best New Restaurant of the year by the James Beard Awards. Serving up “tide-to-table” dishes like chargrilled oysters bathed in habanero butter and wood-grilled piri piri shrimp, you won’t want to miss getting a preview of this great spot. Then come hungry as we head to Wichita Falls for a small-town bar dishing out monster-sized nachos and two-foot-tall burgers! Plus, we eat our way through layered lasagnas and wood-fired pizzas on a hunt for the best Italian food in the state. Find the episode trailer and your showtime HERE. |
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| Photo Credit: Piccola Osteria |
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| Tanji’s Wine Finds: Parducci Zinfandel |
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| It’s Zinfandel season! For a juicy wine that pairs well with cooler weather, we’ll be pouring the Parducci Zinfandel ($16) from Mendocino. You’ll get warm spices and luscious blackberries with a hint of cocoa on the finish. It’s perfect alongside barbecue, pizza, or hearty red-sauced pastas. Find it at your local H-E-B and catch the rest of Tanji’s wine finds this weekend! |
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| DIY: John Soules Foods’ Street Corn |
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| What Texan doesn’t love elote asado? Now you can make it yourself at home as John Soules Foods shares its spin on Mexican street corn with Tanji, using JSF’s ready-to-eat Beef Steak. Watch Claire Soules show us the easy recipe HERE. |
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| | | If you’d like to receive weekly updates from Goodtaste with Tanji with exclusive recipes from the wonderful chefs we work with and great wine pairing ideas, sign up for my newsletter below. You’ll also be invited to our exclusive events. |
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| | | Goodtaste with Tanji 2010 - 2022 |
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