Houston Chronicle: Wine sauces elevate any dish
Most people know about pairing food with wine, but pairing wine sauce with food is a little different, a culinary delight that ranges from simple to complex.
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Perry’s Chef Rick Moonen takes us step by step — how to cook a whole fish
Perry’s Chef Rick Moonen takes us from market to table — preparing and serving a whole oven roasted branzino. See the full article here.
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Houstonia Magazine features an ode to Perry’s wedge salad, calling it a “textural masterpiece.” To read more, click here.
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