Home Hurricane Food Prep from a Celeb Chef And His New Memorial City Eatery
Chef Bryan Caswell has lived through more hurricanes than he can count, and he’s developed a ritual and philosophy around staying safe, fed, and most importantly sane.
The sane part is really important as the celebrity chef — who once helmed the award-winning Reef, El Real Tex-Mex, Stella Sola, and Little Bigs — has been busy making a big comeback with Latuli in the prized Memorial area of Houston.
With longtime friend and business partner Allison Knight and designer Alredo Paredes, Caswell has helped create in Latuli an upscale, yet family-friendly, two-story eatery with a fetching patio complete with fireplace and overlooking the green where lawn games are played. The food reflects Caswell and Knight’s shared love of the Texas Gulf Coast blended with multinational influences. Expect locally sourced veggies and fresh-caught seafood. And maybe a few throwback surprises like El Real’s famous shrimp puffy tacos and, of course, new pasta and Italian specials like the Shriner Bock mussels.
Since the restaurant opened right at the start of hurricane season — June 1 was the start of the Atlantic season, one that is predicted to be a little more active than normal, unfortunately for us — we thought we’d ask the chef about what readers can do to prepare for hurricane season at home, foodwise.
His first tip is to keep it cold, keep it simple. Caswell always prepares a big batch of fried chicken and granola in advance of the storm, he says anything that can be eaten cold, like the fried chicken and granola, and duck confit and fruit parfaits are perfect when you fear the power might go.
“Ripe fruit is key,” he adds. “Bananas, stone fruit, etc., because they’ll last for days.” Plus, he says with a torch and a little sugar, you can turn bananas into quick bananas foster treat. Because little luxuries matter in the heart of the storm.
Tip two: Fill every container you have with water and freeze it — this helps keep your fridge cold when the power goes out. Speaking of which, Caswell says a gas grill or even a small charcoal grill is essential to eating during the storm, saying that a warm meal is a luxury during extended power outages. And don’t forget, if you do have a gas grill, stock up on fuel. You’ll be grateful later.
Also, he says a clip-on “cat eye” light for your hat or a headlamp is the single most important tool to have, particularly for preparing food in the dark. It frees up your hands and makes everything easier.
And then there’s the people connection. During Hurricane Harvey in 2017, Caswell’s restaurant team cooked 3,000 to 4,000 meals a day for three weeks.
“The first time people received a hot meal after two weeks without power was unforgettable,” he says. “It normalizes you. It makes you feel human again.”
Even before the storm hits, Caswell drives around to check on neighbors and share a cocktail. It’s his favorite part.
“Everyone’s nervous and you bundle together,” Caswell says. “It feels post-apocalyptic.” And speaking of cocktails, right before landfall, the chef stops at the liquor store to stock up. His hurricane drink order? “Tequila and champagne — in that order. You’ve got to drink the good stuff when life is on the line.”
You’d imagine there are also celebratory cocktails after the storm passes, as well. Another of his rituals is to hop back in his truck when the streets clear and go check on friends and neighbors.
People contact, and bonding over cold fried chicken and tequila, all sounds like a pretty good way to ride out the storm.
“The key,” Caswell admits, “is doing whatever you can to keep life feeling normal. That’s what keeps you sane.”
Latuli
8900 Gaylord Drive
832 241 6144
latuli.com
