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
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
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