dining

Stevie Edwards with fresh salmon

America is home to many of the world’s top seafood markets such as Pike Place Market in Seattle, Browne Trading Company in Maine, Empire Fish in Milwaukee, Lexington Market in Baltimore and Sun Fat Seafood Co. in San Francisco. These markets have several things in common, including fresh product and customer service.

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La Suprema photo courtesy Eleanor Skelton

La Suprema, a local staple in Mid County, has been in one family for three generations.

It started as a tortilla bakery in the late ’60s selling to local grocery stores, and later branched out into tamales before becoming a small restaurant in 1970, owner Remi Bryan said. Her grandmother Amelia Martinez and two of her friends were the original owners.

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Benton's Up Front

The Pompano Club is no more. Hurricane Harvey caused nearly a foot of water to flood the establishment and shut it down.

“The Pompano Club was a private dining club. You had to be a member to come eat or you had to be with a member. We had dancing. We had a live band that played. It used to be every night and then we dropped it down to Thursdays and Saturdays and then we dropped it down to Saturdays,” said Sean Schneider, who has worked for the Pompano Club for more than 23 years.

Times change, however, and so does clientele.

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Cattle Company

Big portions and even bigger flavors have kept Cattle Company a relevant restaurant in Beaumont for the past 20 years.

Mouth-watering sirloins, homemade meatloaf and chopped steak from Mom’s Corner, a variety of hearty sides and big buttery rolls have kept customers coming back again and again.

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Mucho Bueno's carne asada fries with a Ballast Point Commodore

Foodies from around the area showed up for the “Food Trucks Invade” event at the Logon Cafe on Nov. 11. Dat Mac, Blue Dave’s Barbecue and Pops and Rockets ice pops sold a variety of delicious dinners and desserts. Mucho Bueno served some Tex-Mex favorites like the carne asada fries and spicy shrimp taco pictured. The carne asada fries with an ample amount of carne asada, lots of cheese, sour cream, guacamole and salsa were out of this world and well worth the 15-minute wait. It paired great with the Ballast Point Commodore.

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pumpkin cornbread

The turkey is, and should be, the main event of your Thanksgiving meal, but without complementing the juicy bird with some delicious sides, your meal won’t be complete.

What is a Thanksgiving feast with bread on your food spread? Don’t just go to the store and buy the ones you stick in your over for a few minutes when you can spend less and make the dough, which also taste much better. There are soft dinner no knead rolls that are waiting to be buttered. This recipe makes 12 rolls.

Pumpkin Cornbread

Ingredients

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Beer can turkey

Beer Can Turkey

Add heat and flavor to your bird this Thanksgiving. Free up your oven for cooking sides and desserts while the turkey is barbecuing. The beer keeps the turkey plump and juicy while the smoked paprika, cumin and spices give it delicious flavor. 

• Prep Time: 20 minutes

• Cook Time: 2 hours

• Serves: 20 people

Ingredients

Recipe makes 20 Servings

1 each 10 lb turkey, thawed   

1 Tbsp smoked Spanish paprika   

1 Tbsp granulated garlic   

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Monceaux's photo by Kevin King

For Kevin Smith, bringing back Monceaux’s to Mid-County means more than just bringing back a popular restaurant dating back decades. He’s also keeping his mother’s memory alive, and her treasured recipes.

The late Helen McKinney was the cook at the original Monceaux’s in Port Arthur and brought her recipes with her when she began working there.

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At approximately 8:43 p.m. on Tuesday, December 29, 2015, Beaumont Fire Rescue units responded to a reported fire at Cheddar’s Restaurant, 3815 IH 10 S.

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