Concura is highlighting an old recipe from Tuscany called the Pappa Al Pomodoro. Made from the heart of the Italian grandmother, day-old bread is soaked in olive oil, tomato and onion, then whipped to create a smooth consistency—ready to be enjoyed. At Concura, it is finished with house-made burrata, fresh radishes, purple basil, croutons and herb oil.

Having grown up in Egypt, Chef de Cuisine Ryan Williams is highlighting a Cauliflower Koshary. This classic Egyptian dish includes jasmine rice, black lentils and chickpea spiced with dukkah and placed on a bed of chile-tomato sauce. Unique to The Grove, the dish is then topped with rainbow cauliflower, fingerling potatoes, fried shallots and fried tomato peels taken from the whole tomato from the chile-tomato sauce.

Chef Man Nguyen at Hando is using remaining vegetable scraps to create delicious Croquette Bites. Eggplant, chickpeas, onion and bell pepper are mashed, coated in panko bread crumbs and fried. Four (4) croquettes are then placed on top of yuzu truffle aioli and topped with pickled cucumbers, chili threads and oranges.

Tina Marie at Winnie’s created a cocktail ecosystem to create the “I Left My Heart in Galveston” martini! Citadelle Gin is infused with oyster shells, butts of the oyster mushrooms leftover from the kitchen and fennel fronds for 2 days. After, it is mixed equal parts with Dolin Blanc Vermouth and garnished with dehydrated fennel frond mimicking seaweed.

The Chicken Leg Quarter at El Topo utilizes every piece of the chicken. Chef makes a birria consommé by using the leg quarter and the rest of the chicken. Next, the leg quarter is stuffed with sikil pa'ak & quesillo oaxaca—which is used throughout the menu—deep fried and placed on top of shaved cabbage.

Guard and Grace’s Hamachi Sashimi has little to no waste. Chef Adam Vero uses Pop Rocks to add a “POP” to this sophisticated dish and completes it with a Yuzu Truffle Soy drizzle.

Cross-utilizing ingredients from the rest of the menu, owner and Chef Anthony Russo of Russo’s NY Pizzeria & Italian Kitchen is highlighting his made-from-scratch Gnocchi Gorgonzola. This dish is available at the following 6 locations: Galleria, Kingwood, Midtown, Galveston, New Caney and Bridgeland.

Executive Chef Maurizio Ferrarese at Hotel Granduca’s Alba Ristorante is showcasing a three-course Degustazion Menu that is available by menu or a la carte. Roasted Eggplant with Vegetable caponata and tuna crudo; Saffron Risotto al Salto with wild mushroom , burrata cheese and gold; and Beef Polpettone with truffle mashed potatoes, baby carrots, asparagus and crispy polenta.

Every bit of the lemon is used when making the refreshing and waste-free “Use It or Lose It” cocktail! Beverage Manager Johnathan Jones begins by dehydrating the skin of the lemon to create a powder, then macerates spent lemons in Old Grand-Dad Bonded Whiskey for 24 hours to give the whiskey a bright, lemony flavor. To complete the highball cocktail, he combines the juice from the macerated lemon and powder, shakes and pours it over ice, then tops it with Topo Chico and blackberries to garnish.

Using a mix of ingredients from other menu items, Executive Chef Stanton Bundy artfully created a Vegetable Chilaquiles Suizos using green suiza sauce, crispy tofu, vegan goat cheese crema, broccolini, cauliflower, carrots, cherry tomatoes, cilantro and crispy tortilla chips.

Dessert Gallery cuts the crispy edges from their assortment of bar flavors to make the perfect square. The Edges are available in-store while supplies last.