This week HOH is going back to its roots in water to introduce Agua de Lourdes — a naturally carbonated, alkaline mineral water drawn from a spring in Santa María del Río, San Luis Potosí, bottled since 1937. Its subtle salinity and soft bubbles make it a natural fit alongside rich seafood and bold flavors. Fresh Maine Uni is also now available, alongside Maine Bluefin still at peak season with limits tightening monthly. On the caviar side, Houston chefs can choose from Kaluga, Osetra, and Baerii in 1 oz up to 8 oz with kilo orders on request. Chanterelles, lobster mushrooms, and Chilean black winter truffle round out the wilds, with VACA Wagyu striploins and our full Seafood Air Program.

Maine Uni season is officially here. We're bringing in our first trays next week — expect fresh 300g trays, water packs, and frozen broken product for sauces. Maine Bluefin is also still at peak season with limits tightening monthly, so early-week orders are your best shot at custom cuts. On the caviar side, Houston chefs can choose from Kaluga, Osetra, and Baerii in 1 oz up to 8 oz with kilo orders on request. Chanterelles, lobster mushrooms, and Chilean black winter truffle round out the wilds, alongside VACA Wagyu striploins and our full Seafood Air Program.

Maine Bluefin is looking exceptional right now — early in the week is your best window for custom cuts, and limits will tighten as the season progresses so get it while you can. New Japanese Pantry items are coming next week. Oaxacan specialties continue with fresh and frozen huitlacoche, chapulines, and Castilla walnuts. Poulet Bleu sampling is still available on request. On the caviar side, Houston chefs can choose from Kaluga, Osetra, and Baerii in 1 oz up to 8 oz with kilo orders on request. Chanterelles are down in price, lobster mushrooms and Chilean black winter truffle are in, and VACA Wagyu striploins, Percebes, and the full Rosa di Mazara prawn lineup round out the week.

This week we're opening up tasting slots on September 1st and 2nd with Greg Dunmore, owner of Japanese Pantry. A chef by trade, Greg walks through their full product line — sesame, koshos, vinegar, katsuobushi, konbu, miso, nori, noodles, and more — in a 45-minute presentation. Reach out to reserve a time. Oaxacan specialties are also continuing this week: fresh and frozen huitlacoche, chapulines, and Castilla walnuts in both cleaned and nogada preparations. Poulet Bleu sampling is still available on request. On the caviar side, Houston chefs can choose from Kaluga, Osetra, and Baerii in 1 oz up to 8 oz with kilo orders on request. Chanterelles, lobster mushrooms, Chilean black winter truffle, VACA Wagyu striploins, Percebes, and the full Rosa di Mazara prawn lineup round out the week.

This week HOH is launching a curated line of Oaxacan specialty products. Highlights include fresh and frozen huitlacoche (arriving fresh for Wednesday deliveries), chapulines in small and large — seasoned with salt, lime, and garlic, or unseasoned — and Castilla walnuts available cleaned or in nogada preparation in 3kg tubs. Poulet Bleu is still available with complimentary sampling on request. On the caviar side, Houston chefs can choose from Kaluga, Osetra, and Baerii in 1 oz up to 8 oz with kilo orders on request. Chanterelles, lobster mushrooms, Chilean black winter truffle, VACA Wagyu striploins, Percebes, and the full Rosa di Mazara prawn lineup round out the week.