Chefs Partner With Houston Zombie Walk For A Ghoulish Brunch
Diners have probably not been to a buffet like this before. Halloween is coming early this year, specifically next Sunday, July 30 from 11 a.m. to 5 p.m. at Southern Goods at 632 West 19th in The Heights. Chef Lyle Bento is hosting the Flesh & Bone Brunch at the restaurant along with chef Richard Knight (formerly of Hunky Dory and Feast). (Chef J.D. Woodward won’t be there, but is putting in some serious prep time for the event.)
Proceeds benefit The Houston Zombie Walk’s “Too Ghoul For School” scholarship fund. As is only appropriate, a horde of zombies will be on-hand to make the meal more—interesting. The cost is only $30 per person plus the nominal Eventbrite fee for buying tickets online. Cocktail specials will be available on-site.
The all-you-can-eat-buffet reveres the dead in the best way possible: with tasty dishes like bone-in barbacoa, beef shanks, bone marrow and whole fish. Other close-to-nature treats include shepherd’s pie and blood pudding.
There will also be a raffle for two tickets to the Whiskies Of The World tasting event in Houston on September 14. Tickets will be $5 each or 5 for $20. All proceeds from the raffle also goes toward the scholarship fund. The prize is valued at $290.
The Houston Zombie Walk is a 501(c)(3) organization that encourages members to turn their love for Halloween into giving back to the community. The organization’s scholarship homepage states it has donated over $50,000 in scholarship money and to charities. The 2017 Too Ghoul For School scholarship categories included performing arts, veterinary technicians, first responder and an open category.
Full details and updates are available on the event Facebook page.
Phaedra Cook has written about Houston’s restaurant and bar scene since 2010. She was a regular contributor to My Table magazine (now closed) and was the lead restaurant critic for the Houston Press for two years, eventually being promoted to food editor. Cook founded Houston Food Finder in November 2016 and has been its editor and publisher ever since.