Monsterville Horton, IV

Monsterville Horton, IV grew up in the San Francisco Bay Area and was introduced to the exciting world of wine at the young age of seven. This childhood intrigue turned into a grown up passion. He has been privileged to visit, study and live in every major wine region in the world and has taught wine education and appreciation in both Europe and North America. He received a D.E.L.E. Diploma in Spanish from the University of Salamanca in Salamanca, Spain. His career to date has included sommelier, wine consultant, wine educator/lecturer, wine buyer and wine judge. He has been active in the wine industry for fifteen years and has spent the last seven years in Houston.

As one of only 135 Certified Wine Educators in the world, Monsterville has proven to possess one of the best palates on the planet. He has shared his talent hosting some of the most popular wine events in Texas. The popularity of his events stem from not only his incredible knowledge and refined palate, but also, his approachable style and infectious enthusiasm.

Monsterville is co-proprietor of the unique Cova Hand-Selected Wines: a three-part concept that features an awarding winning restaurant, retail wine shop and wine bar.

Monsterville believes that great wine is not simple; however, its' not inscrutable either. With a little education one can gain a greater appreciation and understanding of this delicious beverage. One can actually improve his/her quality of life by properly enjoying this gift from God. As Hemingway stated, “A person with increasing knowledge and sensory education may derive infinite enjoyment from wine.”

Chef Eric Lawhon

Eric Lawhon was born and raised in Houston, Texas. He graduated from the Art Institute of Houston in 1997. After working for a small Creole restaurant, Two Chefs Bistro, all thru school in summer of ’98, Eric moved to Austin, Texas for further knowledge.

His first job was as R & D Chef for a local gourmet organic company, Timpone’s Fresh Foods. There he learned a lot about flavors and the science of food. While at Timpone’s, Eric was able to create six sauces for Francis Ford Coppolla Tomato Sauces.

Then in ’99, he was introduced to Ron Weiss & Chef David Garrido, owner and Chef of Jeffrey’s. He worked at four of their concepts from casual dining and catering to their fine dining icon, Jeffery’s.

Then in 2001 he got the opportunity to move to Italy and work in a Relais & Châteaux property, Il Bottaccio di Montignoso located in the Apuan Alps of Tuscany. For $200 a month, a vespia, and a free apartment, Eric learned by doing everything possible in the kitchen. It changed his whole outlook on life and especially food. At the end of 2001, he returned to Jeffrey’s a changed person.

After 2 years at Jeffrey’s he took a Sous Chef position at their café and catering concept, O’s. He spent 2 years there, then he got the opportunity to open a new fine dining concept for them from the ground up, the Hayter House.

In the fall of 2005, he decided to move onto new adventure in Houston after a seven years absence. With almost no idea about the culinary landscape, he stumbled upon Monsterville Horton. Mr. Horton was the owner of Cova. From the Fall 2005 to present day Eric has been the executive chef for COVA Hand-Selected Wines. With a great kitchen team, he is able to scan the culinary spectrum for wine and food pairings that the guest and clients can enjoy at both COVA locations and at offsite catering venues.