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The Tale of Two Kimchis

Photo by Julie Soefer
Photo by Julie Soefer

Chef Chris Shepherd is a man who knows how to cook for a crowd. He invites any and all to his Texas tailgates, but that does not mean he just throws some hot dogs on the grill and opens a bag of chips. No.

Forget topping with mustard and ketchup (although that’s delicious too). The chef suggests kimchis, easier to make than you might think, and delicious on more than just food coming off the grill.

We share his gourmet tailgate menu in this month’s issue and his tailgating tips in our web exclusives, so now you need the tailgating toppings! If it’s a little too early to think about tailgating, then these translate to wonderful toppings to elevate your next backyard barbecue. Enjoy.

Seaweed with Garlic and Vinegar from Chef Chris Shepherd of Underbelly, Houston, TX Cucumber and Chive Kimchi
from Chef Chris Shepherd of Underbelly, Houston, Texas