< Previous60 COASTMONTHLY.COM / May 2016Coastal CuisinePhoto by Zach TatePapa’s Pizza co-owner Joey Smecca wanted to create a slice people would talk about. The 14-inch slice proves everything is bigger in Texas.Photo by Zach TateMidnite Slice owner Sibbian Roe, right, and pizza chef Harold Rhames love listening to music and making pizza.Midnite Slice makes deliveries “around the lake” in Seabrook, El Jardin, Kemah, Nassau Bay and parts of League City. With its bright-ly colored building, the pizzeria fits right in to the eclectic charm of Seabrook’s Main Street, where independent, one-of-a-kind shops and markets sell handmade art, locally roasted coffee and locally caught fish.“Supporting local business, music and art is important,” Roe said. “My art, my creativity, is expressed through the food I make.”PAPA’S PIZZA4400 Seawall Blvd., Galveston, 409.766.7272Joey Smecca knows everything is bigger in Texas. The slices he serves at Papa’s Pizza — at 14 inches — are no exception. Despite one of the best views in pizza slice histo-ry — Papa’s is lined with windows facing the Gulf of Mexico — the restaurant stays focused on flavor.“People can add whatever toppings they like, but with a slice, people expect a good crust, sauce and cheese,” Smecca said. “The best way I know how to make that is with vine-ripened tomatoes, packed fresh to make the sauce, a quality mozzarella and top-of-the-line flour for my crust.”Smecca has been in the pizza business since he was 13 years old, when his family in 1973 took over Mario’s Flying Pizza, now called Mario’s Seawall Italian Restaurant.Smecca’s father, Antonio “Tony” Smec-ca, born in Sicily, Italy, moved his family from New Jersey to Galveston because the coastal town atmosphere reminded him of his hometown of Gela on the island of Sicily, Smecca said. The Smecca sons, Joey and Johnny, and business partner Danny Hart, now operate eight restaurants in Galveston County, including Sky Bar Steak & Sushi in Galveston, Little Daddy’s Gumbo Bar in League City and Galveston and Nonno To-ny’s on Pier 21.Smecca isn’t a professionally trained chef; his “college” is experience, he said. But over Photo by Zach TateMusic surrounds customers at Midnite Slice, from live on the patio on Fridays and Saturday summer nights, to the vinyl record covers that adorn the ceiling. COASTMONTHLY.COM / May 2016 61Photo by Stuart VillanuevaJose Vasquez slices a freshly made New York style-pizza at Russo’s New York Pizzeria in League City.the past 43 years, he’s learned a thing or two about the psychology and marketing of pizza.“You’ll always have your favorites,” Smecca said. “I think it has to do with ‘comfort foods’ and what you ate growing up. I remember eating slices in Jersey when I was 10 or 11 very clearly. We made our slices big so peo-ple would talk about it.”RUSSO’S NEW YORK PIZZERIA1660 W. FM 646, League City, 281.337.7992500 Seawall Blvd. No. 300, Galveston, 409.762.0200Homesick New Yorkers are regulars at Russo’s New York Pizzeria.“They come back here again and again,” said Vic Matthews, who with Mike Putnal, opened the League City restaurant eight years ago.Although Russo’s New York Pizzeria isn’t a mom-and-pop establishment — there’s an island franchise and nearly 40 locations in Texas and elsewhere — it has an indepen-dent feel.And the pizzeria is famous for Texas-sized slices that come from its 28-inch “XL” pie, which feeds eight to 10 people, Matthews said.The giant Party Pizza and the giant slice are both very popular, Matthews said.Anthony Russo’s parents immigrated from Sicily and Naples to New York in 1962 and later opened “Russo’s Italian Restaurant” in 1978 in Houston. In 1992, Anthony Russo introduced the New York Pizzeria concept in the Houston market, in an area where many customers were from New York City. And those customers were hungry for the New York-style pizza, giant slices and calzones in Texas.The New York-style pizza is hand-tossed and baked in a brick oven at Russo’s.New Yorkers feel at home there, Matthews said.“It’s the only pizza they can get down here that’s like New York,” he said. Editor Laura Elder contributed to this story.(Left) Russo’s New York Pizzeria is famous for its giant slices of pizza.Photo by Stuart Villanueva62 COASTMONTHLY.COM / May 2016Seawall BlvdE Beach DrSeawall BlvdPelican Island CausewayHarborside DrBroadwayGALVESTONStewart Beach ParkTHE PRESERVEAT GRAND BEACHFerry RoadTHE PRESERVE AT GRAND BEACHYour beach within reachA gated boutique community of 52 homesitesBeachview homesites from $125,000 on Galveston Island’s naturally expanding East BeachWhat are you waiting for?VISIT our community230 East Beach DriveGalveston, Texas 77550CALL OR TEXT(409) 370-5678EXPLOREwww.ThePreserveAtGrandBeach.comCUSTOM HOME BUILDER409-684-7233MINWESTHOMES.COMNOW BUILDINGIN THEPRESERVE AT GRAND BEACH! COASTMONTHLY.COM / May 2016 63One Destination.Endless Possibilities.www.PIER21GALVESTON.COMBoat ExcursionsRestaurants Harbor House HotelMuseumsSEAFOOD KITCHENPIER 21 | 409.621.5100*ExcludessaleandclearanceitemsNotvalidonpriorpurchasesExpiresXX/XX/XX 1246 E. Main Street • League City www.FlagshipFloors.com • 281-332-2272Showroom Hours: Monday - Thursday 10 – 6 Friday 10 – 5 • Saturday 10 – 3No Interest Financing(W.A.C. SEE STORE FOR DETAILS)Free estimatesCABINETS • CARPET • TILE • HARDWOOD • GRANITE LAMINATE • CERAMIC & PORCELAIN TILENATIONALFLOORINGSALEExtravaganzaQuality &Service DoNot Need toBe Expensive!We are now the exclusive dealer for Floors To Go, the best-selling retail flooring brand in America. But unlike other chain stores, we are locally owned and operated with the buying power of over 250 stores. We invite you to visit our newly remodeled showroom to see the latest styles and designs. Celebrating20 yearsFREE UPGRADE PADWITH CARPET PURCHASE64 COASTMONTHLY.COM / May 2016Counter CultureStory by Leslie Watts Photos by Stuart VillanuevaIt’s the dream of all seri-ous cooks — an up-to-date kitchen that works as hard as they do. One such culinary center wasn’t enough for Judy Mayfield-Scott, however, so her Friendswood home now includes two: a sophisticated red and white main kitchen and a more casual, but equally well-equipped “sum-mer kitchen” adjacent to the outdoor pool area.“Cooking is a major focus in my life, but I have other in-terests as well, and I needed a kitchen that could accommodate those, too,” she said. “I have six children and 11 grandchildren; I enjoy watching cooking and home improvement shows; and I am a major football fan, too.”Completed in 2009, the main kitchen’s most recent remodel was not a first for Mayfield-Scott and her husband, Jimmie Scott.Their kitchen has undergone a major makeover about every 10 years. This time, however, the couple decided it would be the last.“We’ve been in this home for 38 years, and we intend to stay here as long as we can,’” Mayfield-Scott said. “As part of planning for our golden years, we wanted to ensure this kitch-en remodeling would accom-modate not only our ‘wants’ of the present, but also our needs for the future.”Working with Randy Godeau of Bay Area Kitchens, May-field-Scott soon was exploring the possibilities for that future.“As part of the discussion at one of our first meetings, I asked her to describe her vision for this ultimate new kitchen,” Godeau said. “She thought for a moment or two, then an-swered simply, ‘strawberries and cream.’”True to that vision, an array of shiny red Viking brand appliances today is set amid off-white, Wood-Mode cabinetry. Wood-Mode is the “Rolls-Royce” She’s a serious cook and football fan with two great kitchens Dream team(Right) Judy Mayfield-Scott’s custom designed kitchen features state-of-the-art appli-ances and has a “strawberries and cream” theme. (Above) A retro-styled telephone converted into a piggy bank hangs on the wall in the kitchen. COASTMONTHLY.COM / May 2016 6566 COASTMONTHLY.COM / May 2016Counter Cultureof cabinetry, Mayfield-Scott said.“These cabinets not only have a lifetime guarantee, the drawers and cabinet doors are designed so that they close themselves automatically — something my husband never does, ” she said.In addition to a six-burner stove and massive refrigerator, the main kitchen’s state-of-the-art appliances include warm-ing drawers and a separate, oversized burner designed for wok cookery, but used by Mayfield-Scott for the huge, multi-gallon pots she uses for her celebrated gumbo. Three dishwashers include a red Viking model and a “dishwasher in a drawer” combination model by Fisher & Paykel that’s com-pletely concealed behind wood cabinetry, but rolls out easily at the touch of a finger.Other innovative features include pop-up electrical out-lets that rise from a massive, gold-flecked granite counter top and an innovative Viking steamer Mayfield-Scott describes as the “appliance of the future” and a healthier alternative to the microwave.Elsewhere, the “strawberries and cream” color palette is continued in hand appliances, accessories and decorative items, such as a motion-operated paper towel dispenser and a vintage wall-hung pay phone converted into a bank. A cozy seating area with fireplace and big-screen TV adjoins a breakfast and bar area, also in red and white.Moving from the main Viking appliances, including this massive refrigerator, are featured prominently throughout Judy Mayfield-Scott’s Friendswood kitchen.(Top right) The faucet features a chill-ing spout. (Right) Innovative features in the kitchen include pop-up electri-cal outlets that rise from the granite counter top. (Far right) The “strawber-ries and cream” theme extends all the way to the dinnerware.Let us help you find yourperfect island vacation!We have something for everyone.Contact us today!409.944.322013450 FM 3005 | Galveston, Texas 77554www.GaryGreeneVacationRentals.com68 COASTMONTHLY.COM / May 2016Counter Culturekitchen across the patio to the home’s “summer kitchen,” Mayfield-Scott’s color scheme changes to red, white and blue, the colors for the Houston Tex-ans football team.A lifelong football fan, May-field-Scott was a season ticket holder even back in the “Luv Ya Blue” era of the Houston Oilers. That same dedication for Houston’s hometown team con-tinues today, as evidenced by an assortment of signed Texans football jerseys in shadowbox frames, a colorful counterpoint to an L-shaped arrangement of heavy duty stainless steel cook-ing appliances similar to those in the main kitchen. A large-DIRECTIONSTo prepare seafood:Clean and/or devein seafood as required and set aside in cool place or on ice.To make roux:Spread dry flour in heavy skillet and bake in 350 F oven for about 3 hours or until golden brown. Do not add any fat, shortening or oil. Stir occasion-ally to ensure even browning.To assemble gumbo:Melt butter in a large pot and sauté Pictsweet seasoning blend and garlic until soft. add sau-sage slices to pot, cover and let cook about 5 minutes.add chicken broth, bay leaves and tomatoes with chilies and bring to a boil. add roux base (browned flour) and mix to blend thoroughly. (More or less roux and/or broth can be added, ac-cording to personal preference.) add file powder and other sea-sonings according to taste. Mix well, then add crabs, cover and cook for 20 to 30 minutes.at this point, Mayfield-Scott recommends that you taste the mixture again and correct for seasoning, then add shrimp and okra and cook for 10 more min-utes over medium heat until okra has just started to turn tender, but remains firm and isn’t soft. add lump crab meat and cook about 15 more minutes. Remove from heat and serve alone or over white rice with crackers.Serves a hungry crowd.screen TV hovers over a cozy fireplace and seating area, and nearby tables and bar stools feature Texans-themed accesso-ries and upholstery.“I guess you could say that I am a football fanatic,” said Mayfield-Scott, who attended the past season’s Super Bowl and Pro Bowl. Her husband, who coaches a private team for elementary-age students, confirms this statement with a smile.“I’ve never known a woman who loves and knows football like she does,” he said. “Of course, I’ve never known a woman who could cook like she does either.” JUDY’S GUMBOAlthough Judy Mayfield-Scott maintains she doesn’t usually use recipes and never shares all her secrets, she did give Coast Monthly some general guidance on how to make her acclaimed gumbo. This makes a large amount, so be sure you have a super-size pot ready before you start.INGREDIENTS5 pounds medium uncooked shrimp, peeled and deveined1 pound lump crab meat6 to 7 fresh blue crabs, broken in half2 cups all-purpose flour½ cup salted butter (1 stick)4 (10-ounce) bags frozen Pictsweet Seasoning Blend1 (6-ounce) jar whole peeled garlic, chopped in small pieces2 (14-ounce) packages Chappell Hill garlic-flavored link sausage, sliced into quarter-size pieces2 (14-ounce) packages Chappell Hill jalapeño-flavored link sausage, sliced into quarter-size pieces6 (48-ounce) boxes Swanson chicken broth2 dried bay leaves3 (10-ounce) cans diced tomatoes with chilies, such as RoTel brand original style1 (1.25-ounce) bottle Zatarain’s pure ground gumbo file powderSeasonings to taste: accent, garlic powder, onion powder, cayenne pepper, Season-all1 (28-ounce) bag Pictsweet frozen cut okraWhite rice, cookedCrackersThe summer kitchen features heavy duty stainless steel cooking appliances.Judy Mayfield-Scott’s outdoor summer kitchen features Houston Texans memorabilia. COASTMONTHLY.COM / May 2016 69Galveston•Exploring Your Island Paradise•Monthly MagazineAGED TOPERFECTION.HistoriCGALVESTONhomes tourAPRIL 30, MAY 1, 7 & 8HistoriCGALVESTONhomes tourAPRIL 30, MAY 1, 7 & 81893 JAMES AND VIOLET WATERS HOUSENine homes. Two weekends. Special events and more.Tickets at galvestonhistory.org. The Trube FoundationKNOWLEDGEAs a Professional Mortgage Advisor, I have the knowledge to help you finance a new home.I have the knowledge necessary to help you:• Select the best loan to suit your needs.• Research and present all viable options.• Close your loan in the quickest and most efficient way possible.• Correctly complete all required paperwork.• Refer you to a network of professional associates including home inspectors, appraisers and attorneys.• I am available to you from start to finish to walk you through each step of the way.Senior Loan OriginatorJackie LeachNMLS# 349259I can help you make the buying of a home an easy process.Jackie LeachSenior Loan OriginatorNMLS# 349259Office 281-617-2996Cell 832-259-3565Fax 832-730-4741 Call me today!Make Yourself At Homejleach@nflpmtg.com • www.nflpmtg.comInformation is subject to change without notice. This is not an offer for extension of credit or a commitment to lend.STOP BEING SO SENSITIVEGENTLE SOLUTIONS SYSTEM Instantly soothes and comforts skin without harsh, irritating ingredients! Merle Norman Cosmetic Studios have been independently owned and operated since 1931.© 2014 Merle Norman Cosmetics, Inc. MERLENORMAN.COM Merle Norman Cosmetics/Spa 3505 Gulf Freeway, Dickinson 281-337-2023Recommended by both buyers and sellers for more than 14 years!Donna Kay Mortoncell: 409-599-1175donnakay0161@att.netNext >