Chef Paul Friedman Unveils South African-Inspired Menu at The Chef’s Table
A new menu about to debut at The Chef’s Table has been decades in the making.
Out of Africa is the brainchild of chef Paul Friedman and revolves around South African cuisine. The menu is influenced by a month-long trip Friedman took earlier this year, as well as his childhood in Johannesburg.
Cooking has been a part of Friedman’s life since he was a young boy, when he was inspired by the different tastes and smells of South Africa. Friedman began working in the restaurant industry at age 16, and nearly 60 years later, he’s still going strong.
“My cooking is truly unique because of all the years of experience operating restaurants where I actually learned how to cook,” Friedman said. “I wasn’t much of a boss. I didn’t go to school. Nobody taught me. I just learned on my own. I have a very unique flavor that, if I like it, goes on my menu, and I’m lucky that people like the way I cook.
The menu will feature less traditional meats and will officially launch the first week of June. Regular menu items will still be available while the Out of Africa menu is running.
Menu items include:
- Ostrich: grilled to medium rare, chateaubriand, topped with chef Paul’s monkey sauce
- impala, a medium-sized antelope: grilled to medium rare, drizzled with Chef Paul’s signature steak sauce, served with monkey sauce
- Karoo lamb: Chef Paul’s dry sauce, grilled to medium rare, served over five cheese-whipped potatoes, drizzled with vanilla balsamic glaze, served with mint sauce
- prawns: grilled, lemon butter and fine herbs, spicy langoustine sauce, saffron rice pilaf
- Kingclip
- Iberian pork ribeye: grilled and drizzled with Chef Paul’s signature basting sauce
“We have some really interesting things on the menu, and I’m very excited to give people the opportunity to try things they’ve never had before,” Friedman said. “I’ll be the only other person who has this kind of menu, especially in north Houston.”
Even though some of these items are super unique, there will be no problem being able to keep the ingredients in stock. Friedman has found suppliers who will keep wild game fresh and ready to cook.
For those nervous about trying more daring dishes, diners are in good hands, as Friedman is a decorated chef who has owned and operated more than 58 restaurants around the world.
The Friedman Awards include:
- 2013 Cadillac Culinary Master Award
- Winner of the Katy Taste Fest
- Chef Des Chefs Winning Dish Bobotie Wine and Food Week 2013
- 2009 Houston Press Readers’ Choice Awards
- Best brunch
- Best romantic restaurant
- Appearance on “Restaurant Startup” (Largest Deal in “Restaurant Startup” History)
- Participant in “Cutthroat Kitchen”
- Candidate returns to “Cutthroat Kitchen”
“We want them to know that if they don’t like it, we’ll take it away.” Nothing to lose, right? » said Friedman.
Ready to discover African cuisine? Stop by The Chef’s Table at 110 Vintage Park Blvd., Building J, Ste. P, Houston, in June to get a taste.
The above story was produced by Community Impact senior multiplatform reporter Sierra Rozen, with information provided solely by the local business as part of its purchase of “sponsored content” through our advertising team.
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