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Chester Chambers

@chester_cooks

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Breakfast done right. 🌮🍳Find us at Tenfold Coffee tomorrow serving breakfast tacos and sandwiches! 100% halal ingredients and handmade corn tortillas.⏰ 8:00 AM – 12:00 PM (or until sold out!)Come grab your favorites!🔥#cornrowhtx #houstonfood #indigenoussoulfood #houstontacos #halal by @chester_cooks

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3 days ago

We’re back at @tenfoldcoffee in the Heights this Friday, July 24th!Expect a fresh menu of handmade corn tortillas, freshly baked sesame buns, smoked brisket, cheesy eggs, fried plantains, and more!Can't wait to see y'all!#indigenoussoul #houstonfood #txbbq by @chester_cooks

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4 days ago

Come check us out at @thirdplacehtx this Sunday, July 19th from 11a-3p.This week’s menu features our house made sesame buns, cured and smoked lamb belly bacon, addicting jollof rice, and of course, our smoked wagyu brisket!🔥Order your Cornrow at the counter (along with Third Place coffee & pastries), and grab a seat in the dining room or on the patio. ☀️We can’t wait to see you there! #houstonfood #texasbbq #indigenoussoul by @chester_cooks

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9 days ago

I like to serve tacos at Groundwork dinners because although they can be humble, they can tell a clear story. At a recent dinner, we served a grilled redfish and plantain taco on heirloom pink xocoyul corn. We seasoned redfish in blackened seasoning, wrapped them in hoja santa leaves, and grilled over Post Oak. At the same time, we left overripe plantain in the skin and roasted off of the fire to increase sweetness and tenderness. This taco allowed us to explore our version of indigenous open fire cooking. Wrapping proteins in leaves and cooking fruits and roots in their skin helped protect goods from direct flames and improve flavor. The ashes from this fire also became a ingredients - used to nixtamalize the corn tortillas for a future service. Fish from @airlineseafood, corn from @masienda, hoja santa from Farmer Armando.#houstonfood #indigenoussoul #texasbbq by @chester_cooks

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Groundwork allows us to tell farmer stories. Our watermelon salad course highlighted Nickelberry Lilly, a black farmer from Hempstead that sells watermelons out of a trailer parked on Emancipation Avenue in Third Ward. He has all different colors and types of watermelons, purchased with cash only.We compressed this watermelon in honey and scotch bonnet and served it with coconut lime vinaigrette, hoja santa oil, fennel, and chiltepin.Honey and hoja santa came from Farmer Armando's garden plots. Scotch bonnet grown by farmer Elizabeth. Herb oil rounded out with @blackwoodland garlic chives and parsley from my garden.#houstonfood #indigenoussoul by @chester_cooks

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12 days ago

Although we do serve meat at Groundwork dinners, we focus on highlighting Houston produce as much as possible. At a recent dinner, we served this Mafe Cabbage dish. This dish is powered by a Senegalese inspired mafe made with peanut butter, heirloom and slicer tomatoes from @blackwoodland, and scotch bonnet from farmer Elizabeth.This cabbage was grown by @burmafarmervan, roasted in @millkingmilk butter, and finished over Post Oak and Pecan embers.We added curry peanuts for texture and farmer Armando's cilantro for freshness. #houstonfood #indigenoussoul #texasbbq by @chester_cooks

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16 days ago

Our seated dinners provide a chance to slow down, process complex flavors, and try something new.At a recent Groundwork tasting, we served this Jerk Aguachile. This dish was inspired by aguachile negro, but we added scotch bonnet, locust bean, and thyme to more closely resemble jerk seasoning in a spicy and flavorful broth. We served this dish with Gulf shrimp and red fish cured in lime juice and salt.I love this dish because it is simple, flavorful, and allows us to use fish trim to keep a more sustainable menu. #houstonfood #indigenoussoul #jerk #aguachile by @chester_cooks

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18 days ago

Groundwork is the name of our multi-course dinner series. The name signifies our commitment to sourcing and scratch cooking. For these dinners, we purchase ingredients from farmers in the morning, prepare our recipes from scratch, and serve you that evening. We want you to taste Houston's cleanest grown food as intended. At a recent dinner, we started with bread service, inspired by skillet cornbread my family would eat while we waited for the main meal. Our cornbread is made with corn meal made from wood-ash nixtamalized corn we source from @masienda, grown in Central Mexico. The flour we use here is milled by @bartonspringsmill outside of Austin. We heat our cornbread up over post oak embers for a slight smoky flavor, and served it with a collard green butter made with greens from @sweetwaterfarmshtx This is our bread service, with an indigenous soul twist.#houstonfood #indigenoussoul #txbbq by @chester_cooks

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We are hosting the Early Summer edition of our Groundwork Tasting Menu on Saturday June 27th at @littledreamercoffeeAs the seasons change, we have an opportunity to work with produce that sustains through the spring, thrives in the heat, and challenges us to think about what it means to eat naturally.If you attended the last dinner, we welcome you back with open arms. We are running six new dishes, so you are guaranteed a fresh experience.Just like the last dinner, we will be cooking over live Texas wood, an essential flavor in our cuisine. Grab a friend, secure a seat, and let us take care of you!#houstonfood #indigenoussoul #texasbbq #tastingmenu by @chester_cooks

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2 months ago

Biscuits & Gravy, Cornrow style. Served at @thirdplacehtx for brunch this Sunday!We started with a masa biscuit made with Texas flour and wood-ash nixtamalized pink corn. After that, we hit the smoker to get some post oak flavor on ground brisket trim for our curry gravy. Finishing this one off with some nixtamalized & roasted strawberries and a fried egg. Can’t wait to serve y’all tomorrow! #houstonfood #texasbbq #indigenoussoul by @chester_cooks

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2 months ago

Groundwork by @cornrowhtx by @chester_cooks

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2 months ago

We are hosting our Groundwork Tasting Menu this Saturday May 9th at @littledreamercoffee.Our menu sets to define what Indigenous Soul Food looks like in a casual, elevated setting. You'll notice soul food classics re-imagined with indigenous influences and seasonal Texas produce. We will be bringing out our Santa Maria grill and cooking over a live wood fire.There are a handful of tickets left. Grab your friends, secure a seat, and let us take care of you this Saturday!#houstonfood #indigenoussoul #texasbbq #tastingmenu by @chester_cooks

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3 months ago