Featured Chef Michael Brewer, Main St. BistroOct 03, 2012 01:51AM ● By John Ennis
Background / Experience: Michael Brewer began his restaurant career more than 14 years ago working for the Sicilian Grill in Clear Lake Shores. Michael has had a lifelong love of food, influenced first by his mother and family’s passion for good food. After finishing his basics at Texas Tech University, Michael graduated from the Art Institute of Houston as a Certified Executive Chef. He also spent time at the University of Houston learning Hotel and Restaurant Management. Michael has worked his way up through all the positions within a kitchen, such as, dishwasher, waiter, prep cook, sauté cook, kitchen manager, sous chef, executive chef and now restaurant owner. Michael has also had various catering experiences with weddings, parties, and events. From 2005 to 2010, he worked at Lakewood Yacht Club as prep cook, sauté cook, kitchen manager, and sous chef. While working at Lakewood, he had the opportunity to prepare the menu for the annual Keels and Wheels Concours d’Elegance where he met and cooked for car icon Carroll Shelby. He was also a guest chef for Men Who Cook, Feast “Best of the Bay Area,” and Taste of Space held at Space Center Houston. Michael has also catered multiple wine tastings with restaurateurs, chefs, and businessmen in the Clear Lake area. Michael has a determination to serve fresh, quality food at a reasonable price.
Your Specialty: Plate presentation is extremely important to me. I thinks it's important to have a dish look as good as it tastes.
Signature Dish: Shrimp and Grits. A southern delicacy of cheesy grits topped with sautéed shrimp, bell pepper, onions, Andouille sausage, and spices with a silky creole sauce.
Have you ever prepared a meal for anyone famous or infamous? Carol Shelby (racing legend and car designer). He had an interesting use of vocabulary. Every other word was "sh*t, hell, or damn." He was very nice and generous though.
Please share 1 special cooking tip or technique for our readers: Use a cork when cooking Cephalopods. This technique tenderizes by breaking down the meat