Ben McPherson plates dinner at his last pop-up dinner with Matt Wommack at Good Dog Hot Dog.

The concept of the family meal has evolved, and in many cases devolved, but Houston chefs Ben McPherson and Matt Wommack are among the many advocates of upholding the traditional Sunday supper. 

The Bull and The Pearl Sunday Supper
April 27, 6 to 10 p.m.
Paulie's
1834 Westheimer Rd.
thebullandthepearl.com

McPherson, the former executive chef at Batanga, and Wommack have been hosting a series of pop-up Sunday suppers to draw attention to their menu style and create investment interest for a future brick-and-mortar restaurant.

Serving under the moniker "The Bull and The Pearl," McPherson and Wommack will host their third supper in the series on April 27 at Paulie’s.

"The Sunday supper traditionally goes back to harder times when that was the one big meal of the week where everyone sat down with the extended family," McPherson said.  "They typically ate a heavier meal with nicer cuts of meat. Families spent the entire day all based around the meal."

Strawberries and cajeta featured in the team's last pop-up menu for dessert.

Focusing on Texas ranch beef, Gulf Coast seafood, and locally sourced seasonal vegetables, this month’s a la carte menu features Southern comfort food favorites with enough international flavor to suit the global palates of Houstonians.

Guests will likely recognize the "redneck caviar" starter with homemade Frito-style corn chips or the smoked fried chicken entrée, but they might be unfamiliar with the taste of vinaigrette and cajeta desert sauce made from Banyuls, an apéritif popular in the Languedoc-Roussillon region of southern France close to the Spanish border. Diners can also choose from red snapper tartare, Texas "cassoulet," prime rib, and buttermilk-rhubarb chess pie (see the full menu here). Alcohol will not be served, but McPherson encourages patrons to walk to any number of nearby watering holes after the meal. (We suggest heading next door to Camerata for wine and beer.)

Wommack and McPherson met while working at Batanga.

"Our influences are distinctly Southern, Matt has lived here in Houston about 13 years, and I was born and raised in the South, went to college in Charleston, and recently lived in Atlanta," McPherson said. "I have spent most of my career cooking Italian and Spanish cuisine, but I draw inspiration from all over. We’re playing with some subtle Singaporean and Korean flavors, which are all found in the Houston area." 

The Bull and The Pearl will team up with Rebecca Masson of Fluff Bake Bar at another pop up at Paulie’s from 11 a.m. to 4 p.m. on Sunday, May 4. The dinner coincides with Sunday Streets HTX, a block party that closes traffic to Westheimer between Hazard and Yoakum to encourage family-friendly cycling, walking, dancing and socializing.

Diners are encouraged to RSVP and invite others through The Bull and The Pearl’s Facebook page.

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