Chef Chat, Part 3: John Sheely of Mockingbird Bistro
This week I have been sharing my interview with Chef John Sheely of Mockingbird Bistro. After our conversation, I committed the deadly delicious sin of gluttony. 
Photos by Tam Vo
First up was his calamari, which was quick fried and presented with two dipping sauces: the basic remoulade and a sweet-and-spicy glaze. I'm not sure if I was supposed to, but I dipped each piece of squid in both sauces. Crazy, I know.
Next was Grade A Hudson Valley foie gras. A huge chunk was seared and served with a St. Germain glaze on top of a crouton, candied marcona almonds, and slices of roasted Fredericksburg peaches. 
Then came the, as Sheely puts it, traditional bistro dish of veal sweetbreads accompanied by cippolini onions, crispy pancetta and a whole-grain mustard sauce.
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Mockingbird Bistro Wine Bar
1985 Welch, Houston, TX
Category: Restaurant
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