We head to some of my favorite hotspots in Texas on an ALL-NEW episode of Goodtaste.
When you visit 1860 Italia in College Station, you don’t need to speak Italian… but you’ll sure taste Italia in every bite! Dig into traditional Italian favorites like spaghetti & meatballs, spicy pepperoni pizza, or an authentic lasagna—a favorite of legendary Texas A&M football coach R.C. Slocum. The restaurant’s Cajun chef puts his own unique spin on dishes like the popular Lobster Carbonara, bathed in garlic butter and truffle cream sauce.
Whether you’re looking for an easy-to-make appetizer or a spicy snack that’s also healthy, step into the world of ceviche! Top chefs from Austin’s Foxhole Culinary Tavern and San Antonio’s Costa Pacifica show Tanji how it’s done. We’ll learn how to make some of their favorites like the Salmon Ceviche Tostada with an unexpected addition of strawberries and the Tostada Matona loaded with fresh seafood, avocado and more.
Located inside the historic Lacy Hotel, right off the Denton square, Barley & Board is an edgy gastropub from Hollywood actor Jason Lee. Sample three dozen craft beers on tap, shareable charcuterie boards, and down-home cooking with a sophisticated edge. Don’t miss their slow-roasted pork tenderloin with Mexican street corn, crispy onions, and chipotle honey or the Sweet Pig Angrier Bird, with half a rack of St. Louis-style ribs and Nashville hot drums.
Don’t miss out on all of the action—and some incredible H-E-B wines!
Hi everybody welcome to Good Taste I’m Tangi Patton when you think of a place for incredible Italian food Agy land probably isn’t the first destination that comes to mind well that’s about to change all thanks to a worldclass cinjun chef and a Canadian hunting trip didn’t bag a bear but hatched a restaurant Instead now that’s Italian like everything here at 1860 Italia made with lots of Amore oh it’s delicious the food amazing this new eeran College Station is famous for farm fresh Italian favorites Sensational seafood and Wood Fired pizzas some items are so authentic they seem plucked right from the budha
Italia it’s like Italy I mean it’s truly like you’re having and it’s better than some I had Italy and the chef is amazing he constantly hits it out of the park fresh ingredients are sourced from local farmers markets so it’s no wonder the Fantastic food and Good Vibes are
Luring locals in night after night you guys have a great story let’s just kind of start out with where your friendship began so our family friendship started in the late 60s our dads were teammates at mcne state in Southwest Louisiana played football together there so we’ve known of each other they’ve stayed very
Close friends over the years so Johnny and I as young kids knew each other in fact John Harvey’s dad and top customer happens to be legendary Texas A&M football coach RC slokum I like lasagna the lasagna is really good over the years John Harvey and Johnny bonded over Italian dishes at
Majanos in Houston where Johnny was shf that friendship is growing over the last 20 or so years it’s been a blessing John Harvey wanted to open a restaurant with Johnny but the timing never seemed right and then we went hunting we were in Canada and one of my
Childhood friends a guy named Jeremy Scott who is our third partner in this restaurant was with us and unfortunately the lady that was cooking at the camp that week had a loss in her family that’s when chef Johnny took over cooking duties in doing that obviously the menu upgraded for sure so
But even though Johnny impressed his future Partners it still took several years for this fine Italian eery to become a reality sometimes the Lord Works in unusual ways does and that’s kind of how you ended up finally making this happen right no doubt kind of like
A bolt Out of Heaven came down and literally tell the story April 28th of 19 I collapsed on a golf course in Midland and was actually pronounced dead for 13 minutes so very scary woke up just you know the Lord’s in the miracle business I woke up and no issues and and
Healthy as I can be now and about 2 weeks after that happened Johnny called and and you still want to do that restaurant and I was like well I’m moving to College Station he said well that’s where I want to do it I’m I mean
It was like it was that fast did his heart attack affect your decision to do it now I I was an absent father an absent husband and I knew I needed to get that right sorry um so yeah it was it was time but now we’re
Here and it’s it’s been awesome it was meant to be OB it meant to be that’s so coola hi great food isn’t the only Italian offering here I’m feeling the burn another special item is this incredible housemade lemon cello so good for another winning combination try adding tangerine to the
Mix oh that is really good everything tastes like you just squeeze the fruit in it you can also have the Tangerine by itself we call it tan Jello Tang Jello tanell I kind of like that name that’s really good too it’s like Italy I mean it’s truly like you’re
Having and it’s better than some I had in Italy Cheers Cheers well there’s a throwback to Old World flavors here there’s plenty of modern twist too we’re making a Del delicious Lobster dish right real simple it’s uh I start with you know putting the sauce in the pan
How do you get the Truffle flavor in there this is what we use the white truffle oil and Cisco actually we get this from Cisco they’re actually amazing at their products that they that they source for us so I start with the Truffle cream garlic butter so we’re getting a
Little more fat little more fat and it goes like to get the pasta in there first then comes the best part that is fantastic hey it’s pretty Good you guys actually have a lot of pro athletes that have kind of started hanging out here right we have it’s been fun regulars include NBA star the Birdman Chris Anderson and lots of former Aggie greates like NFL Super Bowl 50 MVP Von Miller but perhaps the most
Important Aggie customer is dear old Dad I’ve been really pleased I haven’t had to coach him any they’ve done a great job the vibe that you get from the staff just great warm welcome feeling that’s just what we’re about is breaking bread and having a good time so I’m not an
Aggie only I didn’t go to ANM but love them all um I’m aat so we’re here do we this the right way that’s it I had to learned that too by the way whether you’re Italian or not or an Aggie or not you’re going to love 1860 Italia we’re in the Goya kitchens now cooking something fantastic with the executive chef Fernando daa making a soup that you’re going to want to cook over and over again that’s true we’re making a chickpea soup with chorizo that is to die for super easy with a lot of
Flavor all right let’s get to it okay so we’re going to add organic Goya Stan olive oil it really is my favorite good so good our Goya chizo already cooked and we’re going to render the chorizo get all the flavor out for about 2 to 3 minutes then after that we’re going to
Add a Goya Sofrito perfect cooking base it is a wonderful base because so many of the ingredients are already in the jar right oh yes then some Goya me garlic so easy because it’s already chopped for you then our Goya tomato sauce good to add more flavor we’re
Going to add our Goya Sasson the Sasson is just a little kick of something extra right flavor booster add all the flavors you want to enhance the flavor all your recipes all right you’re going to add our Goya chicken Buon Oro de poo then we’re going to add the Goya Chi pieas
That we previously drain and rinse okay we got two cans now we’re going to bring it to a quick boil then simmer from 20 to 25 minutes so easy and you can eat it with rice or in this case we eat it with some Goya plantain chips some fresh
Cilantro so good huh M that is delicious there’s a lot of flavor in there yummy yummy I love it that’s a great one we’ve got as always the recipe online thank you Pando coming up we’re headed to a special spot where Good Eats take Center Stage awesome Place super modern and
Great Vibe but first it’s good Citrus and Spice make everything nice when making a delicious saichi keep your seat more good taste is on the way next Cisco at the heart of food and service when it comes to whipping up dishes with a real wow factor few items
Can deliver as simply and easily as saichi but don’t let the Exotic name scare you away this one is a breeze want you know just how easy it is to make foxo culinary Tavern in Austin serves up some serious eats oh wow we love coming out here we always have a
Good time you’ll always have good food too thanks to the executive chef cosm kassos he created many of foxo’s colorful dishes including this salmon saichi tostada so it’s going to be fresh vibrant and has fruit which I think is kind of a fun a fun twist a little
Tropical yes cichi is fresh fish that’s cured in Citrus juice so it’s not raw like sushi but it’s not cooked either the cured fish is tossed with peppers onions cilantro avocado and anything else you might want to throw in there so we start with some salmon all right it’s
A simple prep combining sliced Scottish salmon with a shot of lime vinegret a little bit of fresh kiwi cucumber and diced poblano peppers for a little heat then something I’ve never had in cichi fresh strawberries look how pretty that is it is beautiful and for an extra kick
Habanero sea salt habanero sea salt can I try it yes oh man oh man I think I’m sweating now it’s mixed with cilantro and orange juice pile it all on crispy corn tostadas and you’ve got one memorable meal let’s have another thankfully this one’s easy
Enough to whip up at home you can find this re recipe and other cevich recipes at goodtaste.tv search cichi next we’re whipping up another specialty in San Antonio where the folks at Costa Pacifica teach us how to make tiito a bit of a Twist on traditional cichi tantalizing mouthwatering bites
Are what you’ll find on coasta pacifica’s vibrant menu brimming with light and flavorful ceviches this one is called the jalapeno cichi o a k mhm and then we have the the tiito so it’s very very spicy than this one mhm yeah it’s good so good that I wanted to learn how
To make one of these fresh fish dishes at home like this pretty tostada matona so the first thing we had the this is called fish tiito so the difference between a ciche and a tiito is that this one is cooked twice as long firmer firmer and and and and a little
Bit it’s not as juicy as a as a cich next add onions cilantro and cucumber and one up coast of pacifica’s signature sauces just just the right amount of of the pepper I mean if I take oh yeah if you get the pepper it might be spicy
I’ll go for it medium Plus+ super spicy yeah okay you may be talking the rest of the time okay Mayo on a crisp corn toada helps cool down the heat then on goes the tiito mixture and a sliced up avocado cheers it’s fantastic what’s not to love about cichi you don’t even need
To heat up the oven we’ve collected lots of saichi recipes over the years you can find them all at goodtaste.tv If you love to cook a romantic Italian dinner we’ve got a dish you’re going to fall in love with right now I’m with Claire Souls on the John Souls kitchen and we are using the simplest product in the world and that’s what makes everything I cook with John Soul’s food
So easy the rotisserie chicken right absolutely and it is fully cooked so all you have to do is warm it up so simple and this dish is delicious okay Claire show us what we do all right so today we’re making a creamy Tuscan chicken pasta it is delicious so the first thing
We’re going to do is add some oil to our pan that’s heating up some butter and a lot of garlic I was hoping you’d say a lot of garlic yum and we’ll go ahead and add our chicken all right and then we’re going to add some tomatoes and my favorite I love cooking
With sundried tomatoes and we’re going to let that kind of cook and get all the flavors together and then we’re going to add a handful of spinach beautiful fresh spinach and now that our spinach is wilted we’re going to add some heavy cream which this is the part that you
Skip if you want this to be healthy don’t skip the heavy cream a little bit of pasta some Parmesan cheese to start melding together all those beautiful flavors and now we have all of that coming together the sauce is looking good and wow there you go dinner is
Served in no time I might add all right got to taste it yum that is delicious I got a little hit of your red pepper and that sweet sundried tomato that’s delicious super simple and I’ve got the recipe online Claire thank you delish thank you it’s really good
The creamy Tuscan Chicken was so good if you’re looking for a non-stick pan for the holidays thermalloy Mission Restaurant Supply coming up perfect picks for your Holiday Wine table in my wine finds but first this extra spicy pork Tinder loin will make your taste bud sing there’s a lot going on it’s
Delicious your order is on the way coming right up we’d love to share good taste head to our website at goodtaste.tv where you’ll find ious recipes from top chefs my latest wine finds and restaurant recommendations plus you can see all of our episodes right here don’t forget to sign up for
Our newsletter while you’re there good taste with Tangi is brought to you in part by HB Denton is the darling of North Texas a real slice of Americana there’s a small town feel here for sure but this Jewel just north of Dallas is one of the fastest growing areas in the
Country D boasts an artsy edge and a growing food scene with eye popping upscale eats like the tempting plates at Barley and board right on the Square the food is delicious seasonally sourced sharable plates are what you’ll find here shuder makes a statement too along with outrageous Texas inspired Entre
Like The Angry Bird and happy pig guaranteed to make you smile look had the pig already and pig is happy I got to work on the bird next the space is inviting housed inside the 160-year-old Lacy Hotel awesome Place super modern and great Vibe but it’s the Brew Pub’s
Three dozen different handcrafted beers that steal the show this is real ale it’s citrusy cheers to real ale the genius concept of barley and board comes from a fun band of backers including Denton locals Indie rocker Eric pedo from the band Midlake and Hollywood heavyweight Jason Lee he’s got a
Beautiful Ranch not far from here and you know he was like Hey if this is going to be my new home let me invest in it Chef Chad Kelly plays lead when it comes to the culinary Creations ripping on Farm Fresh Veggies and Reinventing hom style Fair like Mr shankley here a
Super sized lamb shank brazed with dried apricots coriander cinnamon resting regally on a creamy bed of barley risotto Sauced with a Sumptuous demig gloss all from an uptown chef with a sophisticated resume who wasn’t sold yet on small town life you’ve worked in San Francisco in Dallas other big cities why
Didn’t oh I asked myself that too then I got here and I saw the buildings there’s this charm in this m magic to it this is pretty special so he designed a delicious menu that matched this diverse Community one of his Specialties the roasted pork Tender Loin it’s like sweet
Juicy it’s actually soused it’s foolproof right it’s the perfect way to cook a meat almost almost almost nothing’s foolproof in this world well the trimmed pork is grind overnight then coated in a pungent blend of spices including garlic smoked paprika coriander cinnamon and chili powder so
It’s a lot of different layers of spices we’re going through it soaks in a bubbling 136° soused bath for about 2 hours the pork is paired with a sweet and spicy OTE street corn at one point Winer to do whole corn on the cob and there’s a big
Argument about well people know what going to do with it so they settled on niblets instead a little more date night friendly yes yes right something in my teeth exactly The Tender Loin is finished in a screaming hot pan then garnished with fried onions chopped cilantro and a delicate drizzle of Chipotle
Honey M there’s a lot going on there’s a lot going on it’s delicious a lot going on all right at Barley and board in Denton welcome to Denton thank you loving It di from a wine finds up first a wine that’s trending Big Time sh shabes are chardonay that come from the Northwestern part of burgundy but they are rarely aged in Oak so these wines are bright with Juicy flavors and they pair great with food this shbl burst
With flavors of apples and pears it has a bright acidity so it will be great with cheeses pastas turkey and side dishes of all kinds your guests will love it and so will you the drwan valon sh is about $25.98 a bottle up next I chosen two Pino noirs that I am
Absolutely loving perfect for this time of year right at first a soft Pino Noir from beautiful OAS in France wines from OAS typically have a ton of finesse beautiful layers of flavor this Pino is balanced with nice acidity and flavors of crust strawberries with a hint of raspberries a new choice for your
Holiday table the trimbach Pino Noir is about $24.98 a bottle okay the ultimate Pino Noir from my table needs to be elegant refined I want lovely delicate layers of flavor and tons of finesse I get all of that in the Portlandia momtazi Pino Noir from wamit Valley in
Oregon being Cherry cocoa and a hint of spice build smooth on your pallet with nice acidity this wine won’t dominate the food it will compliment it I loved it a special wine for a very special meal at about $39.98 a bottle as always up beond all my wines right here at HB when visiting Houston The Good Taste team loves to stay at the beautiful Royal sesta time for more Good Eats we’ve got a huge list of restaurants to choose from at goodtaste.tv and you’ll also find the recipes from today’s show there too we hope you’ll follow us on social media at Good Taste
TV on Instagram and Facebook thanks so much for joining us this and every week we love your passion for Good Taste till next time cheers to good taste right oh it’s okay to get messy is it all right absolutely okay that’s a good bue right there I know you want
To there you go look at that yum oh yeah