Alden-Houston's *17 Launches New Spring Menus. Executive Chef Wesley Morton Focuses on Locally-Sourced, Seasonal Ingredients
Houston, TX - Alden-Houston's award-winning restaurant, *17, is proud to unveil the restaurant's new spring menus, created by recently appointed Executive Chef Wesley Morton.


/Food - Beverage News Articles/ - HOUSTON, TX, May 14, 2008 - Alden-Houston's award-winning restaurant, *17, is proud to unveil the restaurant's new spring menus, created by recently appointed Executive Chef Wesley Morton. Morton, whose culinary background includes experience at leading fine-dining restaurants in Northern California and Washington, DC, relies heavily on locally-sourced, seasonal ingredients from Houston's farmer's markets for *17's new menu.

"I am fortunate to have had the opportunity to work with some of the best chefs in the country. From them, I have learned the importance of using the freshest, highest quality, locally-grown ingredients," says Morton, who can often be found on Saturday mornings chatting one-on-one with farmers peddling their goods at Houston Bayou City Farmers Market. "I have quickly become acquainted with and have a great respect for Houston's local farmers, like Gita Vanwoerden of Animal Farm in Cat Springs, who are committed to producing and supplying Houstonians with the finest produce available." Many of the local farmers who provide ingredients to *17 are surprised and thrilled to see their names on the restaurant's menu. "I believe in giving credit where credit is due," says Morton.

*17's new lunch menu standouts include:
- Animal farm's baby lettuces salad, tossed atilia organic evoo and aged sherry;
- Grilled flatbread with marinated sweet peppers, cheesy girl's "buff" goat cheese and baby arugula;
- Duck confit salad, prepared with frisee, poached duck egg and grilled sourdough;
- Handcut tagliatelle, tossed with Berkshire pork ragu;
- Housemade pork sausage, served with shelling bean ragout and braised greens; and
- American-style kobe burger, topped with white cheddar and served on a brioche bun with house cut fries.

New dinner menu items, not to be missed, include:
- Spring pea and buttermilk soup, served with mint crème fraiche;
- Warm delta asparagus, prepared with arugula and shaved parmesan;
- Moulard duck foie gras "terrine", served with preserved rhubarb, organic strawberries, toasted almonds, 25-year balsamic and brioche;
- Carnaroli risotto, prepared with Dungeness crab/house-cured lardo and preserved Meyer lemon
- Jolie Vue Farms Berkshire pig, served with mascarpone enriched polenta, osaka mustard greens and whole grain mustard pork jus; and
- Grimaud Farms muscovy duck breast, prepared with red wine braised treviso, cipollini onions and sauce salmis.

"We are excited to introduce Houstonians and visiting hotel guests to Wes' unique approach to food prepared with fresh "farm to table" ingredients," says Susan Ward-Freeman, the hotel's general manager. "Along with new seasonal menu items, those familiar with *17 can still enjoy some of the restaurant's signature items that draw our repeat customers back, including the truffled mac 'n' cheese, braised beef short rib and shrimp tacos." The restaurant also offers a chef's six-course tasting menu, inspired by the local farmer's market. "I highly recommend the tasting menu, where Wes will personalize the menu specific to your palate," says Ward-Freeman.

Morton will update the restaurant's menu at least six times throughout the year to capitalize on local produce at its peak. *17 is located at the Alden-Houston at 1117 Prairie, in the heart of downtown Houston. For dining reservations, please call 832-200-8888. For more information about Alden-Houston, *17 or the hotel's stylish bar, a+, visit www.aldenhotels.com.

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