< PreviousWe never get tired of this view from Diamond Beach Condos! At The Design Firm, we specialize in interior design, remodels, and new construction selections for residential and commercial spaces, creating interiors as stunning as the scenery with comfort, functionality, and a deep understanding of our clients’ needs. A perfect blend of luxury and comfort! www.thedesignfirm.com 281-494-4433 13013 Southwest Freeway, Stafford, Texas 77477 409.206.5800 2614 Avenue M 2,168 SQ. FT. SOLD 3119 Avenue L 2-3 BEDS • 2 BATHS • 765 SQ. FT. SOLD ANASTASIA GAIDO 808.765.8765 anastasia.gaido@nanproperties.com ZULEIMA COSSIO 409.877.3692 zuleima.cossio@nanproperties.com REDEFINING COASTAL LUXURY— ONE RESIDENCE AT A TIME JENNIFER DELANEY 832.677.0025 jennifer.delaney@nanproperties.com 1026 Lillian Ln 6 BEDS • 7.5 BATHS • 5,294 SQ. FT.ELEVATOR + BOAT SLIP 1619 Avenue M 3 BEDS • 2 BATHS • 1,415 SQ. FT. $225K UNDER CONTRACT 10 Quintana Place 5 BEDS • 3.5 BATHS • 3,300 SQ. FT. SOLD Diamond Beach #511 3 BEDS • 2 BATHS • 1,235 SQ. FT. SOLD NEW CONSTRUCTION 1112 30th St INQUIRE FOR PRICING 665 TIki Drive #614 3 BEDS • 4 BATHS • 2,911 SQ. FT. $2.4M FOR SALE Diamond Beach #611 3 BEDS • 2 BATHS • 1,235 SQ. FT. FOR SALE 12840 E Camino Famoso 3 BEDS • 2.5 BATHS • 1,956 SQ. FT. $549.9K NEW PRICE 4025 A Vista Blvd 3 BEDS • 2 BATHS • 1,044 SQ. FT. $485K FOR SALE/LEASE $679K22 COASTMONTHLY.COM | SepTeMber 2025 DOWN HOME FOOD, FRIENDS AND FUSION Houston chef creates a magical and multicultural seafood feast at island home story by SHANNON CALDWELL photos by JENNIFER REYNOLDS S erene water views, perfect weather and the chef of one of Houston’s finest restaurants were the ingredients of a gathering and delectable feast celebrating the seafood of the upper Texas coast. Galveston weekenders Jacqui Davie and Carrie Wehring generously hosted a special lunch for neighbors at their beautiful West End home. Executive Chef Brandon Holmes, of renowned steak and wild game restaurant Rainbow Lodge, prepared a three-course feast of Galveston seafood combining Cajun, French, Vietnamese and Italian flavors. Rainbow Lodge is one of Davie and Wehring’s favorite restaurants and Davie is a good friend of the owner, Donnette Hansen. As a personal wealth manager in Houston, Davie regularly grabs supper in the lodge’s famous Tied Fly Bar. Considering Rainbow Lodge recently was named by Southern Living magazine as one of 20 of “The Most COASTMONTHLY.COM | SepTeMber 2025 23 Brandon Holmes, standing, executive chef at Rainbow Lodge in Houston, presents a whole grilled red snapper for his seafood feast at Jacqui Davie’s West End home in Galveston. Davie, clockwise from right, and her friends Sharon O’Connor, Leesa Hutcherson, Douglas Lloyd and Cary Russell were treated to the snapper, a Viet-Cajun crab boil, Southern Drawl Slaw and a peach panna cotta.24 COASTMONTHLY.COM | SepTeMber 2025 DOWN HOME Legendary Steakhouses In The South,” it’s little wonder Davie’s go-to is steak. For the Galveston lunch, Chef Holmes created his ideal island meal with a citrus and rosemary flavored whole grilled red snapper, a Viet-Ca- jun crab boil, a fresh Brussels sprout slaw with a tangy Galveston Gold Dressing, and a delicate and sweet peach panna cotta for dessert. Previously chef de cuisine at the landmark restaurant, Holmes was promoted to executive chef in acknowledgment of his superior cooking skills and extensive expe- rience in butchery. The Las Vegas native, now a proud Houstonian, also has worked at Black Hill Meats and Ritual restaurant. “Rainbow Lodge is an institution in Houston,” Holmes said. “For 48 years, it has set the tone, so it is a lot to live up to. I’m looking forward to con- tinuing its reputation for elegant and relatable food.” It’s a philosophy that dovetails with his own appreciation for taking the finest ingredients and preparing them with care. A keen angler, Holmes regularly fish- es from Galveston’s piers and jetties. “One day, I caught a red drum and I can see why you need a license for that one,” he said. “It is an amazing fish with properties like a land meat. I also love red snapper — it’s a deli- cious fish.” Taking the time to delicately remove the bones then marinate the whole snapper in rosemary and citrus is worth the effort because it adds a real flavor punch, Holmes said. “Not taking shortcuts and taking the time to make something right is the difference between an average and a memorable meal,” he said. “Topping the snapper with a true Creole remou- lade and some fried oysters makes it so special.” Holmes saw Vietnamese Housto- nian shrimpers making a crab boil and it inspired him to combine Vietnamese and Cajun flavors in his boil. It has a depth of savory and citrus flavors thanks to pork belly, Pacifico beer and orange juice, he said. His Southern Drawl Slaw features asparagus, fresh shaved Brussels sprouts and crab meat, making it a hearty side dish. “It’s just a lovely little side dish and one of the first component dishes I made at Rainbow Lodge,” he said. To finish the meal, he made a tradi- tional Italian panna cotta. The dessert features peaches in the custard base, syrup and purée and gets its crunch from a cobbler topping. Holmes wants his recipes to reso- nate with people, and they include whimsical pairings like, “This is best served with ice cold beer and melted butter and enjoyed with friends, family and a great view of the water.” He’s also passing his love of good food to his 7-year-old son, whose favorite hot dog is the Rainbow Lodge’s rabbit boudin blanc sausage made with boudin, lobster and pickles. Fresh food, great flavors and family is what life is all about, Holmes said. Chef Brandon Holmes seasons red snapper before grilling the fish whole.Recipes courtesy of Brandon Holmes, exec- utive chef of Rainbow Lodge in Houston SOUTHERN DRAWL SLAW WITH GALVESTON GOLD DRESSING For the slaw: 2 bunches asparagus tips, blanched 2 pounds Brussels sprouts, thinly sliced or shaved on a mandolin 1 ⁄ 2 pound jumbo lump crab meat Juice of 1 lemon Salt and pepper to taste For the dressing: 1 ⁄ 2 cup Creole mustard 2 tablespoons chopped shallots 1 tablespoon minced garlic 1 ⁄ 8 cup lemon juice 1 ⁄ 4 cup local honey 2 tablespoons apple cider vinegar 2 large anchovy filets 1 tablespoon fresh thyme leaves 1 tablespoon fresh rosemary leaves 1 tablespoon salt 1 tablespoon black pepper 2 cups olive oil Place all dressing ingredients except oil in blender and blend at medium speed until smooth and thoroughly mixed, about 1–2 minutes. With blender on, slowly drizzle oil into mixture and incorporate well. (If dressing becomes too thick while drizzling the oil, stop blender and add to a bowl and hand whisk in the rest of the oil.) Add salt to taste but don’t go too heavy. In a large bowl, add shaved Brussels sprouts, blanched asparagus tips, crab meat, 1 ⁄ 2 cup of the Galveston Gold dressing, lemon juice and salt and pepper, and fold all together gently. If you mix too rigorously, it can draw moisture from the sprouts and make the slaw watery. Add more dressing if needed. WHOLE GRILLED GULF RED SNAPPER 1 whole fresh red snapper 1 ⁄ 4 cup canola oil Salt and pepper to taste 1 lemon 1 orange 1 ⁄ 4 cup chopped garlic 1 sprig rosemary, leaves removed (discard stem) Creole remoulade (recipe follows) Sliced lemons and oranges for garnish Optional for garnish: Fried oysters (recipe follows) To debone/French the snapper, start by running knife along the spine of the fish from the head to the tail, about 2 inches from where the tail ends, as if you were going to take the filets off the fish but don’t cut through the fish — keep it whole. Once the bones are exposed, use kitchen shears to cut out the bones from about 1 inch from where the head bones start and to about 2 inches from where the tailbones end. Make 3 diagonal cuts on each side of the fish to help the seasoning penetrate. Rub the fish with oil, salt and pepper. Squeeze the juice of the lemon over the fish, then zest the orange and lemon direct- ly onto the fish. Add rosemary and garlic to the inside and outside of the fish. Rub into the skin and interior flesh and marinate for 30 minutes to 1 hour. Heat grill to 350 F. Spray fish with canola oil and place fish on the grill, making sure the flame doesn’t flare up from the oil. Grill for about 8-10 minutes on each side, using 2 spatulas to help flip, being careful with the delicate fish. The fish is done when it reaches an internal temperature of 140 degrees. Place on serving platter and dot fish with 3-4 dollops of remoulade. You can add the optional fried oyster garnishes to the top of each remoulade dollop. You also can serve the remoulade on the side instead. CREOLE REMOULADE 1 whole lemon 2 tablespoons fresh grated horseradish (can use prepared) 1 ⁄ 4 cup chopped parsley 1 dried bay leaf, crumbled 1 ⁄ 4 cup finely chopped green onions 1 ⁄ 4 cup finely chopped celery 1 tablespoon minced garlic 1 cup Duke’s Mayonnaise 3 tablespoons Creole mustard 1 tablespoon Worcestershire sauce 1 tablespoon ketchup 1 tablespoon Crystal Hot Sauce 1 tablespoon rice vinegar 2 teaspoons smoked paprika Salt and pepper to taste Cut lemon peel off the lemon, dice the peel and place into food processor, then squeeze in the juice of the lemon. Add horseradish, parsley, bay leaf, green on- ion, celery and garlic and pulse until well mixed and all is uniform in size. Add remaining ingredients and blend in food processor for 1 to 2 minutes until mixed well. Salt and pepper to taste. Place in air-tight container and place in refrigera- tor until ready to serve. FRIED OYSTERS 1 cup cornmeal 1 cup all-purpose flour Lawry’s Seasoned Salt Black pepper Oysters, patted dry Oil for frying Heat oil to 350 F. Place dry ingredients in bowl. Add oysters and toss to coat. Fry in oil for about 2 minutes or until they start floating. Drain and serve immediately. COASTMONTHLY.COM | SePTeMBeR 2025 25 “Not taking shortcuts and taking the time to make something right is the difference between an average and a memorable meal.” BRANDON HOLMES26 COASTMONTHLY.COM | SepTeMber 2025 DOWN HOME VIET-CAJUN CRAB BOIL 3 pounds whole slab bacon or pork belly (if whole bacon isn’t available, cut into 1 1 ⁄ 2 -inch cubes) 3 Vidalia onions, quartered 1 bunch celery, chopped 4 shallots, chopped 5 sticks lemongrass, pounded and cut in half 1 1 ⁄ 2 cups whole peeled garlic cloves 2 sprigs fresh rosemary 5 bay leaves 12 bottles Pacifico beer 2 gallons orange juice 2 gallons water 1 cup Worcestershire sauce 1 ⁄ 4 cup Red Boat fish sauce 15 dashes Maggi Seasoning 1 cup sliced fresh ginger 5 arbol chiles 1 bag Louisiana Boil Booster Zesty Citrus 1 bag Louisiana Boil Booster Smashed Garlic 1 ⁄ 2 bag crab boil seasoning (Chef Holmes uses Louisiana Fish Fry Brand) 3 ⁄ 4 cup salt 1 ⁄ 2 cup cayenne pepper (more if like it spicy) 1 cup Old Bay Chesapeake-style seafood seasoning 2 pounds baby red potatoes, whole 3 oranges, thinly sliced 3 lemons, thinly sliced 4 limes, thinly sliced 2 pounds smoked jalapeño sausage 1 pound smoked beef sausage 2 pounds whole baby bella mushrooms 8 corn cobs, cut in half 10 live blue crabs (any boil-worthy seafood will work as well) 1 cup Cajun seasoning of choice (Holmes uses 2 Gringos Cajun blend) 1 ⁄ 2 cup chopped garlic 1 pound unsalted butter In a 10-gallon boil pot on medium high heat, place cubed bacon to start rendering and carameliz- ing. Once slightly rendered, add onions, celery, shallots, lemongrass, arbol chiles, whole garlic cloves, rosemary and bay leaves into the pot and cook for about 5 minutes or until they start building a little bit of color. Deglaze the pot with the pacifico beer. Once boiling, add orange juice and water, return to a boil. Add Worcestershire sauce, fish sauce, Maggi and ginger. Stir well, then add potatoes and boil for 20 minutes. Next, add limes, lemons, oranges and sausage and boil 5 minutes. Add mushrooms and boil for 1 minute, add corn and boil for 5 minutes. Add crabs and boil for 15 minutes, stirring occasionally to cook evenly. Turn off burner and let sit for 10 minutes. Use spider strainer to remove crab boil from liquid into large bowl, add your favorite Cajun seasoning, butter and chopped garlic and toss well to coat. (From top) Chef Brandon Holmes pours Pacifico beer into a pot for his Viet-Cajun crab boil at Jacqui Davie’s West End home in Galveston. Holmes saw Vietnamese Houstonian shrimpers making a crab boil and it inspired him to combine Vietnamese and Cajun flavors in his boil, he said; the natural sweetness of blue crabs balances the savory depth of flavors in the boil. Visit coastmonthly.com for Chef brandon Holmes’ recipe for peach panna cotta.Orthopedics and Sports Medicine Care That Moves You From athletes to active individuals and everyone in between, UTMB Health’s Orthopedics and Sports Medicine specialists provide comprehensive care to keep you moving. Whether you’re recovering from a sports injury, joint pain, or a musculoskeletal condition, our team delivers personalized treatment plans tailored to your goals. From sprains and fractures to advanced joint surgery and rehabilitation, we’re here to support your journey from injury to recovery. We begin with the most effective, least invasive treatments— backed by innovative technology, advanced clinical expertise, and a team committed to your recovery. Caring for Every Body in Motion The University of Texas Medical Branch (UTMB Health) is in-network for most major insurance plans. utmbhealth.com/sports-medicine28 COASTMONTHLY.COM | SepTeMber 2025 p HOTO: STUA r T VILLANU e VA Sarah Morgan, right, pictured with her mother, Jen, often craves Texas staples such as chips and salsa, kolaches and Whataburger when she’s away at school in Chicago. COASTMONTHLY.COM | SepTeMber 2025 29 FEATURE CULINARY HOMESICK BLUES Far away from the state, Texans crave everything from beaver nuggets to barbecue story by SHANNON CALDWELL F rench novelist Marcel Proust wrote of a delicate madeleine cake to pen what many consid- er the ultimate description of nostalgia in his novel “Remem- brance of Things Past.” But when Texans crave the taste of home, they prefer something spicy, ooey gooey or barbecue-y. Top picks for homesick locals include Tex-Mex, queso, pecan pie, barbecue brisket, ribs and fresh Gulf Coast seafood. When Andrew Guzman shipped out of his hometown of League City to boot camp for his basic training, he didn’t think about missing his favorite local foods and beverages, he said. “I didn’t appre- ciate it at the time but I love Wha- taburger and Dr Pepper,” Guzman, a 2024 Clear Falls High School graduate, said. “Also, homemade sweet tea. California just doesn’t have that.” Rudy’s Country Store and B-B-Q bris- ket and ribs, along with shrimp, crawfish and crab boils are other Texas delights he misses. “And Buc-ee’s Beaver Nuggets for sure. Buc-ee’s has a special place in my heart.” For the uninitiated, Buc-ee’s is a chain of massive convenience stores that are must-do pit stops on long — and short — Texas road trips. Now based in Monterey where he’s training for the U.S. Air Force, Guzman hasn’t found a burger better than Wha- taburger’s, and he misses the fries and chicken gravy, too, he said. Guzman recently reunited with long- time girlfriend Lydia Gurgel in San Antonio. Gurgel also is a Clear Falls High School graduate who grew up in League City. She’s studying chemical engineering at the University of Texas at San Antonio and he was able to get leave when his best friend was graduating basic training. Guzman and Gurgel made sure to go to Wha- taburger. Although they were there only for a weekend, they went to Wha- taburger at least four times, Gurgel said. “It’s interesting how food, culture and people are so intertwined,” Gurgel said. “Andrew is a very homey person, so it doesn’t surprise me that he misses homey food. Now that he’s away, when I eat those foods I think of him.” Sarah Morgan, whose family also lives in League City, moved to Chicago to study at Roosevelt University in the institute’s audition-only Chicago College of Performing Arts where she is a sopho- more studying musical theater dance. “I have a list of all the foods I missed,” “It’s interesting how food, culture and people are so intertwined.” LYDIA GURGELNext >