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Houston's Top Chefs Participate in 2nd Annual Green Eggs & Kale

Green Valentine rounds up area's best to benefit Urban Harvest this February.

Houston Chef Roundup at Green Eggs & Kale Media Day
Houston Chef Roundup at Green Eggs & Kale Media Day
Kim Coffman

Green Valentine, an initiative founded by Jeff Shell in 2015 is a creative and innovative strategy to bridge local agriculture, restaurants and community members to raise awareness (and money) for Urban Harvest, not to mention giving the City of Houston some creative breakfast menus along the way. From February 1 to 15, participating local farm-to-table restaurants will offer a special "green eggs and kale" menu of which proceeds directly go to Urban Harvvest's Youth Education Program. Talk about a win-win-win. Not to mention, Jeff's connected with some of the best and freshest restaurants in town:

- Bramble, Chef Randy Rucker
- Brasil, Chef Phillipe Valladares, serving kale and corn beef hash with poached eggs, along with regular menu items: kale lasagna, kale tamales, kale salad and coddled eggs with kale, artichoke and puréed potatoes
- Canopy, Chef Elizabeth Brooks, serving braised green kale and French lentils with crispy polenta, sunny-side-up egg and walnut kale pesto
- Canyon Creek Cafe, Chef Isaias Cruz, serving stir-fried quinoa with kale and beef
- Cedar Creek Cafe, Chef Jorge Quintero, serving kale and chicken egg salad with crispy carrots and crostin
- Cottonwood, Chef Daniel Ajtai, serving herb grilled chicken Caesar sandwich, with shredded kale, Kalamata olive mayo, fried onion straws and sunny side up egg
- Dry Creek, Chef Francisco Pineda, serving kale frittata with side salad
- La Grange, Chef Daniel Ajtai, serving La Grange Benedict with kale masa cake, poached eggs, sautéed kale, house-cured bacon and red chili hollandaise sauce
- Liberty Kitchen, Chef Eric Laird, serving kale mac and cheese
- Onion Creek, Chef Grant Keaton, serving herb-crusted roast tri tip with horseradish
cream kale, miso butter, egg yolks, carrots, kale chips, togarashi and chili oil
- The Raven Grill, Chef Sandy Underwood, serving kale gnocchi in pecorino cream
sauce, with sautéed kale, pepitas, pomegranate seeds and a poached egg
- Weights and Measures, Chef Richard Kaplan, serving brunch: green tea poached eggs, creamed kale, toasted walnut scallion scone, brown butter béarnaise;

Featured growers include the Last Organic Outpost and Dustin's Eggs.  To learn more about the series of events and how you can participate (or just go grub with a cause) you can check out the information available on the site here.


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