We meet Randy Evans, the executive chef at Brennan’s of Houston, a New Orleans-themed restaurant in business for thirty years. With an earthy brick façade, and a courtyard with a scenic fountain, this Houston dining spot has some of the best Creole cuisine. And the best part is, every mouthful is fired with an authentic Texas flavor. Literally almost every ingredient in the restaurant is bought locally. Join host Alex Boylan as he dines at the Chef’s Table at Brennan’s for a “Louisiana meets Texas” meal. With baked beets, seasoned quail, and honeycomb straight from the bee farm! This is a meal too sweet to miss!