Such a crazy month last month, still trying to mentally catch up and get ready for the rest of the spring. The Uchi cookbook released with lots of signings and press. So very proud of my team for all the work we did in putting it together. Sucker for punishment, i’m already imagining one dedicated to Uchiko too! Fun events over this spring: a great time at the Hill Country event at the Long center this past weekend, SFC dinner this weekend at La Condesa, quite a few tastings and signings for the book throughout, and culminating in May with our trip to NYC to cook at the James Beard awards where i finally made it to finalist. Stiff competition in my SW group with my friend Bryan Caswell from Houston, Bruce Auden from SA, and the usual Las Vegas chef extraordinaire. Spent the day in Houston in meetings with my partner at the site for our new Uchi to open there by fall. Met some incredible people,ate some good food, and went to the college championship too! Really confident the location we picked out is close to perfect, with lots other great new places opening up soon as well just nearby; the new epicenter for Houston dining soon enough. Nice drive back to ATX yesterday early..walked into 2 hours of Uchi/KO mgmt team meetings and last night cooked at Uchi for tons of happy peeps and my great friend Lance. Good times. Bring on the spring!
Paul's garden of edible delights at the Long Center