The chicken thighs are marinated in homemade buttermilk and a blend of spices for 24 hours, then breaded in rice flour, fried, and served with compound butter, maple syrup, local honey, chili flakes, and hot sauce, with a sprinkle of powdered sugar. Lieberman says Ricks eventually decided on pairing a cornbread buttermilk waffle with boneless chicken thighs for even more of a Southern emphasis on the dish. Ever since we got picked, we’ve been perfecting the recipe, making it for people, and trying to get it right.” “Whichever way it goes, we just can’t wait to show Houston and America what we’re made of and we’re proud to represent our city.”īut Lieberman adds, “it would be pretty amazing if we won. “We’re beyond excited for the opportunity to showcase our unique, scratch-made breakfast,” Ricks said in a statement. Dandelion’s dish will once again be chicken and waffles. Lieberman said each city will prepare a different dish. We just feel like we’re on top of the world right now.”ĭandelion will advance to the next, national round, sending chef Ricks and Lieberman to New York, where they’ll compete against three other cities on Friday, June 30, for a chance to win $10,000 and the title of the best breakfast in America. We’re really surprised, but not surprised because it’s such a quality dish that JC came up with,” Lieberman said in an interview with Eater Houston. Dandelion Cafe owners Sarah Lieberman and chef JC Ricks are advancing to the next round of GMA’s “United States of Breakfast” competition. In the end, Dandelion Cafe, which is owned by husband-and-wife duo Sarah Lieberman and chef JC Ricks, came out on top, wowing celebrity judges, including former Houston Texans football player Owen Daniels, with their rendition of chicken and waffles - a surprising feat considering wings and waffles is one of The Breakfast Klub’s most iconic dishes.
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On Monday, June 26, the national morning TV show Good Morning America kicked off its country-wide “ United States of Breakfast” competition in Houston, with Bellaire's all-day breakfast spot Dandelion Cafe and Midtown’s The Breakfast Klub facing off in a chicken and waffles challenge at Houston’s Saint Arnold Brewing Company.
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And, he said it all comes down to good beer, good fun and - hopefully in the future - good food.Some of Houston’s best breakfast was on full display this morning - and now, it’s in the running for being No. The culture clash, Holmes said, is all positive at MadCap. “They grabbed their beer and turned around and said, ‘Where are we sitting?’ And the older couple - I mean, the lady was knitting and the husband is reading some thick novel, - said ‘Come sit down next to us.’” “We had an older couple sitting at this table, and we had a couple of girls come in decked out in black and fishnets, ready to go to a metal show,” Holmes said. One of Holmes’ favorite parts of working at MadCap, bridging the younger scene with the older crowd. Throw in some giant wooden picnic tables, vintage pinball machines and a deck of cards for every table, and the spot is ideal for lovers of the brew. The building’s conversion features eight MadCap beers on tap, as well as a selection of cold brew coffee by Bent Tree Roasters. The building’s sheer size allowed for the crew to expand the brewing system from three barrels to 10 - and throw in some life-sized Jenga games for guests. The next step in growing the business came with an expansion after purchasing the old Consolidated Mold and Manufacturing building on Mogadore Road. Holmes noted that Ray’s is one of the longest supporters of his brew.Īfter landing a few spots in local bars in Northeast Ohio, Holmes knew it was time to expand from the “meet demand” mindset into a “make demand” mindset, testing out new flavors and variations of their original craft.Ĭurrently, featured flavors like the Golden Flash Ale, an interpretation of German-style beer, and the iconic Bad Leroy Brown Ale, a caramel-like traditional American Ale, include a few twists on classic beer styles. This cuts the cost of sourcing and shipping.Īdditionally, Creech said the bartenders consistently recommend MadCap to travelers seeking a local craft India Pale Ale while dining at Ray’s. Supporting the local scene is something MadCap is familiar with, as it sources most of its malts from down the road at LD Carlson Company. “Especially a nano brewery just a few miles away.” “It’s a good product and it’s always good to support local breweries,” Creech said. Tom Creech, a manager at Ray’s, keeps the Bullet IPA from MadCap on their tap system full time.
One of the first bars to reach out to MadCap was Ray’s Place in downtown Kent.
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