HOUSTON – Tanji Patton, Goodtaste with Tanji host, joins Houston Life with spring menu picks from TRIBUTE at The Houstonian, Kenny & Ziggy’s New York Delicatessen, and Pearl & Vine, and a fun “hummus garden” appetizer idea.
Holiday-ready plates
If you’re planning an Easter brunch with Southern flair, TRIBUTE at The Houstonian delivers. Chef Jeff Boudreaux’s take on a springtime Benedict pairs poached eggs with andouille, a crisp crab cake and a silky crawfish hollandaise — a nod to coastal Louisiana and the chef’s Morgan City roots. For an elegant main, the Colorado lamb features smoked loin and double-cut chops grilled over post oak, served with sweet pea purée, pea tendrils and a potato pavé for a harmonious, seasonal plate.
Passover and spring sweets
Kenny & Ziggy’s New York Delicatessen is offering Passover-friendly treats available for pickup. Try the carrot soufflé — a light puree of carrot with honey, vanilla, English butter and a pinch of cinnamon — or the macaroon cheesecake, a New York-style cheesecake on a coconut macaroon base. These items were available March 31 and April 1 at the deli case.
Brunch favorites perfect for any occasion
Pearl & Vine brings crowd-pleasing options like salmon toast — sourdough topped with egg salad, house-cured salmon, fried capers and red onion — plus chicken & waffles with crispy thighs, spiced syrup and honey butter.
A fresh appetizer idea
For a spring-ready appetizer, Tanji shows us how to build a “hummus garden,” a playful platter of hummus surrounded by colorful spring vegetables — perfect for Passover, Easter or any spring gathering.
Watch “Goodtaste with Tanji” on weekend mornings on KPRC 2.
Special thanks to Kuhl-Linscomb for the spring table decor.