Houston Chronicle Article

Posted on Feb 15, 2013

Houston Chronicle Article

Houston Chronicle Article in Gloss Edition ….. with a superb meal by Swiss chef Beatrice Keller of Bella Compagnia     Keller’s zingy passed appetizers included black sesame crusted yellowfin tuna lollipops with peaches and wasabi cream; pastry cups with lemon-goat cheese mousse; puff pastry with smoked salmon and horseradish mousse; and the best shrimp salsa shooters our lips have ever touched. Then came Ahi tuna sashimi tartar with zucchini, daikon and avocados; spicy mango soup; pan...

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