Chef Danny Trace Shares His Go-To Summer Party Dish

August 28, 2012 | By | Comments (2)
Danny Trace

Portrait courtesy of Jay Stevens

On September 27, Brennan’s of Houston, with Chef Danny Trace at the helm, will be hosting a Celebrity Chef’s Tour Dinner to benefit the James Beard Foundation. The menu and roster of chefs are still in the planning stages, but you can be sure it will be an extraordinary evening.

Here’s what you need to know about the New Orleans native who’s bringing it all together.

Sautéed Redfish

Sautéed Redfish Recipe, Photo by Jennifer Davick

Latest achievement:
Teaching my boys how to shoot a shotgun and hosting the Celebrity Chef’s Tour Dinner.

Favorite Southern indulgence:
Steen’s Molasses.

Most memorable Southern meal:
My Grandpa’s onion-braised wild rabbit and rice.

Go-to cocktail?

What do you consider pantry staples?
Zatarain’s rice and stone ground grits.

Favorite kitchen tool:
Lodge cast-iron Dutch oven. It’s great for making gumbo at the hunting camp.

Favorite summer ingredient:
Creole tomatoes (a meaty variety grown in South Louisiana) and sweet corn.

Dream dinner guest:
Hank Williams III. Why not?

Southern chef who inspires you:
Frank Stitt

What would be your last supper request?
Boudin and cracklins at the Best Stop Supermarket in Scott, LA.

What would you serve for a late-summer dinner party?
Sautéed Redfish.

Related Links:
The Perfect Eating Day in Houston

Three Sides of Emeril
Meet Chef Hugh Acheson


  1. Mesha Tallent

    The spelling in the previous comment is incorrect for the Cedars Inn & Restaurant. The person who left the comment is correct though about the food being delicious! My husband and I are on our way home from our journey to Beaufort during which we stayed at the Cedars Inn and also dined at the restaurant. We really loved this historical establishment!

    December 9, 2012 at 6:33 pm
  2. Michael

    I would like to see an article on the newly opened Ceddars Inn in Beaufort, NC. Had dinner there this past Sunday and had to go back again on Monday it was that good. It was built in 1768 and recently opened as a Inn and restaurant. Executive Chef Stephen Smid brings his exceptional talents to this new establishment.

    A greatful customer

    August 29, 2012 at 11:12 am

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