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Houston Brides (Wed Dossier Food)

"Between Houston's competitive culinary scene and its discriminating foodie population, dazzling wedding guests' eyes and stomachs requres food that borders on art...Few caterers do this better than Salazar..."

Houston Chronicle (Society)

"Good vibrations...It was flip-flops, sundresses, tropical shirts and the music of the Beach Boys on Friday for Jan Carson's 60th birthday bash, themed "Surfin' Safari." Hubby Tim Connolly and hosts Hollis and Joe Bullard transformed the pool area of the Bullards' Memorial manse into a California fantasy where chef John Salazar worked culinary magic on a roasted pig..."

Houston Chronicle (Society) 

"Party politics...On Super Bowl Sunday, the day before his fundraiser at the Four Seasons Hotel, Sen. John McCain was parked in front of a television set in Stablewood watching the game with hosts Janet Swikard and Joe Davis, chairman of Consolidated Graphics.

It was a small gathering of two dozen co-hosted by Kay and Fred Zeidman and Jan Carson and Tim Connolly. Carson reports via e-mail, "The on-field action was overshadowed by the lively political conversation between Sen. McCain and guests about the upcoming presidential campaign."

Among those joining McCain in chowing down on John Salazar's Super Bowl barbecue feast were Madeline and Ross Margraves and Karen and Scott Rozzell."

Houston Chronicle (Society)

 "It was a celebration of all things Italian last week at Lucho, where owners Patricia Sturion and Hector Villarreal joined Italian Consul General Cristiano Maggipinto in saluting Italy's World Cup victory.

From the parking lot where members of the Ferrari Owners Club displayed their sleek toys to the viva Italia! menu by chef John Salazar to the Italian fashions within the Uptown Park boutique, the accent was on the red, white and green..."

Urban Latino Magazine, Issue #41

 “Our featured chef, John Salazar, recently won 1st place in the 7th annual International Hotel/Motel & Restaurant Chefs’ Championship…Let’s see what tasty receta he has in store for us this month...”

Urban Latino Magazine, Issue #40

 “…Urban Latino will now be blessing its readers with mouth watering sabor from the finest Latino chefs in the country.  The first installment of Sabor will focus on the work of Chef John Salazar…one of the city’s (Houston) most renowned culinary architects.”

 Houston Press

 “This season Salazar introduced tomato-basil pizza and build-your-own burritos to the Astros Field concession stands.  He often prepares wild-boar tamales and steak au poivre for the Diamond Club and the stadium’s 4,000-seat banquet room.”

El Dia (Cultura)

 “’Es verdaderamente un privilegio para mi como hipano estar en este puesto de Executivo de Chef en el (Astros Field)…’  Este carismatico Chefha tenido la oportunidad de servir a importantes celebridades como al ex-presidente Bush su esposa Barabara envarias ocasiones...”

my table (Cover Story)

“Meet the chefs, restaurateurs…age 35 or under…who please our palates and are most likely to inspire the next generation of Houston foodies…Big Scale Success: John Salazar, 33, executive chef, ARAMARK.”

Inside Houston (Annual Guide to Fine Dining in Houston)

“Chef John Salazar recently won ‘Best of Show’ at the American Culinary Federation Mystery Box competition…This type of competition takes creativity and flair to win – two traits that don’t run short in this chef…Diners come from as far as the Woodlands and Friendswood to sample Salazar’s delicacies.”

Central Market (Featured Chefs)

“Chef John Salazar’s inspired new American cooking is winning raves…many Houstonians are drawn to the innovative and inspiring cuisine of one of the city’s hottest young chefs.”

Houston Chronicle (Food / Cooking and Comment)

“One of the Houston’s most intriguing crème brulee presentations shows up as part of the 10-item dessert sampler…Chef John Salazar sets out not a bowl or a ramekin or a custard cup of crème brulee, but a single spoonful.”

my table (Restaurant Reviews)

“Intense and ambitious.  That’s my impression of Salazar’s activity in the kitchen of this resurrected West Alabama bungalow…Much of his food bursts with assertive flavors…Visually, these dishes exhibit the painstaking artistic efforts rarely observed outside expensive Asian restaurants.  Salazar is clearly part artist, if primarily chef..” (Local Restaurant Review)

“…experience Houston’s only 10-course tasting.  Tastings above 5 courses are a very rare occurrence and the whole concept of such a broad array of flavors excited my senses…The turtle soup is without a doubt, the best I’ve tasted in Houston.  Great pride and attention is given to its magical consistency and robust flavor…Michaeline’s offers so much more than most of us expect: complex dishes; classical favorites married with modern and innovative elements; masterful and artistic presentation; and very stringent quality control standards.”

Houston Chronicle (Tablehopping)

“…Salazar is busily parlaying his talent for ‘tastings’ (sometimes called degustations in the French-vocabulary restaurant business) into a special feature … Portions are happily small at a tasting, but the range of tastes and textures is extraordinary.”

Inside Houston

“At Michaeline’s, the food decorates the table… The snapper was actually served in a bowl that was made out of avocado.  This is one of the best and most creative users of avocado that I have ever seen… Other restaurants may be famous for it, but Michaeline’s has the best turtle soup in town.”

b4-u-eat Houston Restaurant Guide

“The appetizers are delightful and I recommend the demitasse of soups.  Everything here is a piece of art and even though the restaurant is not outlandishly decorated like some other fine restaurants in Houston, it should remain that way because otherwise it would take away from the gorgeous presentation of the food…and I recommend the chateaubriand…it is delish.”

Houston Chronicle (Dining Guide / We Recommend)

“His food is bold, spicy, and original, combining Louisiana influences with the Midwest and Wild West.  He excels with game such as pheasant and buffalo.”

North Channel Sentinel

“As the executive chef at Michaeline’s… Salazar is building a solid reputation for his creative entrees, for which he draws from European, American, and Latin influences… I had the good fortune of recently meeting Salazar during Gene Mann’s 21st Annual Wild Game Cook-Off…The event attracts some of the best cooking teams and finest chefs from Houston’s best restaurants…renown for their creativity and wild game entrees… Salazar took first-place in the Best Overall category…”

Houston Press

“Salazar’s New American cuisine bows before the sea and for good reason: His fish dishes are terrific… Don’t miss his soups, either; he makes so many good ones, you’re best off ordering the sampler.”

Houston Chronicle

“Chef John Salazar of Michaeline’s took first place in the Best Overall category in the fiercely competitive Gene Mann’s annual wild game cook-off.”

Barbecue on the Internet – 2001 Gene Mann’s Wild Game Cook-off

“The overall winner for the 2001 Gene Mann’s Wildgame Cookoff contest was Michaeline’s Restaurant and Catering, by Chef John A. Salazar…This meal was spectacular in both its presentation and taste…The (bison) filets were exquisite in their tenderness and flavor.  This is truly a meal fit for royalty.”

El Dia (GastronoGuia)

“Michaeline’s: Un restaurante clase A”

USA Today (Food & Wine)

“…at Michaeline’s on West Alabama, the food is good - really good.  Executive Chef John A. Salazar, who honed his skills under Carl Walker at Brennan’s Houston, has put together an enticing menu of New American cuisine…”

Texas Monthly (Restaurant Guide)

“The newest restaurant…near the Menil Collection…plus attractive fare ably prepared by Chef John Salazar.”

Houston Chronicle (Dining Guide)

“Most of chef John Salazar’s creations are equally attractive, cleverly fusing French, East European, Mexican, Cajun, and Asian cuisine …Salazar is a gifted culinary artis