\u00a0Maverick Texas Brassiere<\/a>, blending classical techniques with ingredient-driven cooking and community hospitality.<\/p>\n\u201cRunning a restaurant is a lot like conducting an orchestra. Every part of the team matters – from the kitchen to the dining room. When everyone is working together, you create an experience guests can feel the moment they walk in,\u201d Ebert said in the release.<\/p>\n
Ebert\u2019s career includes training under San Antonio chef Bruce Auden at the Fairmount Hotel, working with River Walk restaurateur Joe Cosniac, and refining his talents at The Little Nell in Aspen, Colorado, “one of the nation\u2019s premier luxury dining destinations,” according to the press release.<\/p>\n
The announcement also stated that Ebert later led culinary operations for major venues nationwide as Corporate Executive Chef with RS3 Strategic Hospitality, including the Circuit of the Americas in Austin, and helped shape Central Market\u2019s prepared foods and caf\u00e9 programs. About a year ago, Ebert teamed up with restaurateur Pete Selig to work at Maverick, aiming to create a lively neighborhood eatery that’s fitting for big celebrations, first dates and casual evenings.<\/p>\n
Maverick representatives said the kitchen operates as a true scratch kitchen, focused on wood-fired cooking, seasonal produce, seafood, and classic grilled meats. Ebert has also added dishes to the menu like their citrus-cured Faroe Islands salmon with house-pickled fennel, horseradish, lemon cr\u00e8me fra\u00eeche, and toasted brioche.<\/p>\n
\u201cA great brasserie should feel alive. It\u2019s about energy, hospitality, and creating a place where people want to gather again and again,\u201d Ebert said in the release.<\/p>\n
For more about Maverick Texas Brassiere, click here.\u00a0<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"A veteran chef with more than three decades of experience in acclaimed kitchens across the country, is bringing…\n","protected":false},"author":2,"featured_media":215915,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[22920,84332,84331,84333,27,29,28],"class_list":["post-215914","post","type-post","status-publish","format-standard","has-post-thumbnail","category-texas","tag-chef-bruce-auden","tag-culinary-expertise","tag-edward-ebert","tag-maverick-texas-brassiere","tag-texas","tag-texas-headlines","tag-texas-news"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/215914","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/comments?post=215914"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/215914\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media\/215915"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media?parent=215914"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/categories?post=215914"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/tags?post=215914"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}