In the Fridge with Chris Shepherd

Take a look at 5 things James Beard Award-winning chef Chris Shepherd keeps in his fridge

In 2022, Chris Shepherd left his role as chef and co-owner of Underbelly Hospitality in Houston, stepping out of the kitchen and into something new. Since then, the James Beard Award-winning chef has transitioned into roles including founding director of Southern Smoke Foundation (cofounded and run by his wife, Lindsey Brown), food writer for publications like Food & Wine, and the star of KPRC’s Eat Like a Local, named after his cookbook. “Nowadays, since I don’t own any restaurants, doing a dinner service for two is way more fun,” says the chef, noting that he and Brown like to grill in the backyard when the weather is nice. The pair also like to entertain, so their fridge stays stocked with charcuterie essentials. “You never know where you’re going to have to have a pop-up charcuterie board and cheese platter for people when they show up,” says Shepherd, “and you are ready to go at any moment.”

Five Things in Chris Shepherd’s Fridge:

1. JOURNEYMAN CURED MEATS

“Three years ago, my wife and I went on vacation out in Sonoma, and I walked into this butcher shop. We walked out, and she
said, ‘Did you just join the salami of the month club?'”

2. CHEESE

“Rush Creek Reserve from Uplands Cheese Company, a super soft bloomy rind cheese. You cut the top off, you pop it in the oven for a minute, and it becomes like its own little fondue bath.”

3. ZATARAIN’S CREOLE MUSTARD

“That always goes on the meat and cheese platters.”

4. SOME KIND OF PICKLE

“My wife’s a big pickle fan. So basically, everything to build a charcuterie cheese board.”

5. BLUE PLATE MAYONNAISE

“Mayonnaise is the basis of a lot of sauces for us, but always sandwiches, always chicken salad.”

“I still believe in charcuterie, and so I am always making terrines, galantines, things like that at my house. There’s always some form or fashion of a rolled and tied meat ready to be sliced, to be put on a board.”

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