Christie Schultz
"Eat Like a Local" producer
Field producer by day. Cruise director by night to a busy, foodie, outdoorsy family, which includes two sports loving boys and one craft beer loving husband.
Field producer by day. Cruise director by night to a busy, foodie, outdoorsy family, which includes two sports loving boys and one craft beer loving husband.
In this episode of “Eat Like a Local with Chris Shepherd” -- scratch that, this week, it’s Drink Like a Local! Chef Chris Shepherd checks out neighborhood watering holes and a luxe speakeasy as he searches Houston for the best cocktails in town.
From crispy and crunchy to thick and gooey, chef Chris Shepherd has scoured Houston for some of the best cookies in town. In this episode of “Eat Like a Local with Chris Shepherd”, he takes us to a few of his favorite spots for a sweet treat.
In this episode of “Eat Like a Local with Chris Shepherd”, we meet chefs who have set up shop inside local neighborhoods and share their signature dishes that keep people coming back.
To kick off Season 2 of "Eat Like a Local", Chris Shepherd visits a local farm to see where Houston restaurants are getting the freshest and most flavorful produce.
To kick off Season 2 of "Eat Like a Local", Chris Shepherd visits a local farm to see where Houston restaurants are getting the freshest and most flavorful produce.
We found making a TV show with Chris Shepherd is fun, spontaneous, and frequently unplanned. Despite this producer’s efforts to keep us on point, we frequently end up at what we over time have dubbed “pit stops”. This is when Chris’ excitement to experience every kind of food in our city causes us to abruptly veer off-course. This bonus episode is all about the pit stops.
In this episode of “Eat Like a Local with Chris Shepherd”, Shepherd sits down with Jaisinghani, the chef & co-owner of Pondicheri, who he calls a “local legend,” “amazing human,” and “amazing chef.”
In this episode of “Eat Like a Local with Chris Shepherd”, Shepherd shares some of his favorite places to pick up breakfast or even road trip treats, including one that got its start almost seven decades ago.
On a busy day, Crawfish Shack can go through 180 sacks of crawfish a day -- boiling 6,000 pounds of the mudbugs for dine-in, to-go, and drive-thru customers. That doesn’t include their catering gigs or the bags of live crawfish they sell to businesses or residents looking to do their own boils.
Pizza is not one slice fits all. We’re not just talking about customizing toppings. Several Houston restaurants are standing out for the techniques they use to craft the perfect cheesy pies.
In this episode of “Eat Like a Local with Chris Shepherd”, Shepherd heads east to meet Billy Link of Link Rice and Crawfish Farms who explains what it takes to supply Houston with the best crawfish. Shepherd then visits Crawfish Shack in Crosby where they boil up more crawfish each year than just about anybody.