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Analyzing Restaurant Week Strategy Over Seared Halibut at Bolo’s

Analyzing Restaurant Week Strategy Over Seared Halibut at Bolo’s

Sink your teeth into Bolo's Cubano.

Sink your teeth into Bolo’s Cubano.

A record number of San Antonio restaurants are taking part in Culinaria’s Restaurant Week this year, and the approach differs from place to place.

Seared halibut with Peruvian potatoes

Seared halibut with Peruvian potatoes

Some load up on options, so you and your dinner companions can have your choice of courses offered. Others, like Bolo’s at the Omni in the Colonnade, have a single choice on the menu, one appetizer, one main course and one dessert, for $35.

Which works best?

That’s what Bonnie Walker and I pondered as we had dinner at Bolo’s.

We could appreciate being able to try a place new to us that offered an array of choices, because who knows when we’d be able to return. So, we might have a lingering taste of several small plates, several entrees and who knows how many desserts.

But when you have only one choice on your menu, someone in your party can branch out and sample the regular menu — and who knows what surprises that might yield.

In this case, smiles abounded with most every bite, no matter which menu the dish came from. We could also limit the amount of food somewhat because, to be honest, a week of three-course meals can take their toll, even on old pros like us.

Texas morel and hazelnut crusted scallops

Texas morel and hazelnut crusted scallops

We started the evening by sharing the Restaurant Week appetizer, a pair of Texas morel and hazelnut crusted scallops served over melted leeks. The scallops were firm, pleasantly on the rare side, with a crumble of mushroom and nut sprinkled over the top of each. The leeks had been melted, as promised, and every last bit of solid food disappeared. Neither of us cared for the sweet sauce that accompanied the dish, which undercut the sweetness of the leeks, but it was easy to eat around.

Our entrees may have seemed like a study in contrasts, but each worked well. The Restaurant Week menu promised seared halibut over purple Peruvian potatoes and a saffron sauce. Little did I realize that the dish would be a riot of color that included microgreens on the fish, a light purple from the potatoes, the buttery yellow of the sauce and more. Helping it were the inclusion of roasted carrots and asparagus spears wrapped in some type of ham or prosciutto, both of which offered added textures and, of course, flavor. The centerpiece, a beautiful slab of halibut, had been cooked through, so that it flaked easily with a fork and yielded a solid sense of the sea.

Bolo's Chocolate Bombe

Bolo’s Chocolate Bombe

Bonnie had been craving a Cubano ever since she saw the movie “Chef” earlier this summer, and the pressed sandwich is a staple of Bolo’s menu. After making sure the roast pork had been freshly made in house, she ordered the traditional favorite, which arrived with plenty of ham, Swiss cheese and pickle all melted together with the roast pork. The bread was ciabatta, not the traditional Cuban bread. It was a little crustier than expected, but not a bad substitution.

For dessert, Bonnie ordered a peach cobbler, which more like a crumble with oats, dried fruit and brown sugar over slices of caramelized peaches that practically melted on your tongue. Of course, there was some butter permeating the warm serving, while a scoop of vanilla ice did its best to melt in.

My Restaurant Week offering was a called a Chocolate Bombe, and it was “da bomb,” to use some slang from a few years back. It wasn’t a traditional bombe, but was it ever tasty. Instead of chocolate mousse encased in a chocolate shell, this was a dome-shaped, dense chocolate cake, frosted and covered with Texas pecans. A little mousse had been piped around the outside of the cake and in a nest on the other side of the plate, which served as the home of a truffle. It passed the welcome excess test, and what I couldn’t eat made for a nice breakfast the following morning.

The restaurant wasn’t overly busy, so our chef came out to greet us after dinner and ask how the special menu was. That’s always welcome when you’ve had food that’s satisfying. And it makes me want to head back to Bolo’s again and try a few more items on the menu. Isn’t that what Restaurant Week is supposed to do?

Bolo’s at the Omni Colonnade
9321 Colonnade Blvd.
(210) 691-8888
http://www.omnihotels.com/FindAHotel/SanAntonio/Dining.aspx

Peach cobbler

Peach cobbler

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Morton’s Thrives on Fine Flavors

Morton’s Thrives on Fine Flavors

Morton's Double-Cut Pork Chop

Morton’s Double-Cut Pork Chop with Creamed Corn

Let’s face it, $35 doesn’t often get you into the door at Morton’s the Steakhouse. So, the Restaurant Week prix fixe menu was especially welcome.

The question, though, was which entree would I get? The double-cut pork chop or the 6-ounce filet mignon?

Morton's Salad

Morton’s Salad

My friend was asking the same thing, so we ended up sharing a bit of each, which made us both happy. Those were but two of the four choices you can order during Culinaria’s Restaurant Week, which runs through Saturday. The other two are Honey Chile Glazed Salmon and Chicken Bianco, which features artichokes, capers and a white wine sauce.

The generous portion of pork was moist and tender, presented medium, as ordered. It may have taken a little pressure from the hefty steak knives to cut through each bite, but there was a natural sweetness to the meat that made the effort well worth it. Alongside the chops was a serving of creamed corn with plenty of bacon and a dusting of nutmeg, which added a brightness to the plate.

Sure, the pork dwarfed the filet in terms of size, but not flavor. A little salt and pepper on the outside of that slab of meat was all that was need to bring up the natural beef richness of the cut, which was perfectly complemented by an order of Lyonnaise potatoes, pan-fried slices tossed with onions and a sprinkling of garlic.

A bottle of 2010 Greg Norman Cabernet-Merlot had a bright cherry quality that went well with both meats.

Morton's Lemon Souffle

Morton’s Lemon Souffle

To start our dinner, we had a Morton’s Salad with plenty of hard-boiled egg crumbles over a bed of romaine and iceberg that had been tossed with a creamy blue cheese dressing. A lone anchovy graced the top, adding a voluptuous umami quality that only made me want more. But then again, I always want more anchovies. A five-onion soup was a little too sweet for either of our tastes; plus the appearance was not terribly appetizing in a white cup that it made the soup look like brackish dishwater.

My friend and I had our hearts set on different desserts, and we each got exactly what we wanted. She ordered the key lime pie, which was dense, lightly sweet and pleasantly tangy, just what she wanted on a hot summer’s day. I went for the lemon soufflé with a lemon zabaglione for the center. I love the dichotomy of the dish, which is airy and light yet boasts a substantial egg richness marked by the bright addition of lemon in the soufflé as well as the sauce. It made me very happy.

You can get other soufflé flavors, including chocolate and Grand Marnier, or you could opt for chocolate mousse or cheesecake. The depth of choices in each course makes Morton’s well worth considering as Restaurant Week continues.

Morton’s the Steakhouse
300 E. Crockett St.
(210) 228-0700
www.mortons.com/sanantonio

Morton's 6-ounce filet mignon

Morton’s 6-ounce filet mignon

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Tiu Steppi’s Steps Up for Restaurant Week

Tiu Steppi’s Steps Up for Restaurant Week

Who doesn’t love a bowl of handmade noodles, all eggy and rich, covered with a sauce made out of mushrooms or plenty of cream and cheese?

tiu steppis

The patio at Tiu Steppi’s

Steve Warner knows their appeal. His Restaurant Week menu for Tiu Steppi’s Osteria features several entree options, which you can get served over handmade fettucine, if you like. Mashed Yukon gold potatoes is another option, if you prefer.

Caesar Salad

Caesar Salad

Those noodles were a welcome nest for Prosciutto-Wrapped Chicken Florentine. At the center of the chicken breast meat, kept moist by the prosciutto, was a scoop of warm sauteed spinach, all of which melted together over in a cheesy sauce made with Parmesan, asiago and mozzarella. But even better were the oven-dried tomatoes that added a bright touch that cut through all that velvety sauciness.

Yellow and green pasta were the base chosen for the 8-ounce beef tenderloin, which was topped with gorgonzola, garlic and chives. The meat could have used a little more marbling for flavor, but it worked well with the rest of the ingredients in the dish, including a porcini mushroom sauce. That sauce had full mushroom flavor, but we wondered if powdered porcini had been used to achieve that, because the slices in the sauce looked more like cremini or button cap.

If you’ve ever been to Tiu Steppi’s on a Saturday night, Restaurant Week notwithstanding, you likely have faced a wait. When my colleague Bonnie Walker and I arrived, we were informed that it would be 30 minutes before we got an inside seat, but we were also told that we could start our meal on the patio. Thanks to a giant fan that kept the air moving, sitting on the patio wasn’t unpleasant, but we actually got our table before our first course arrived.

Smoked Salmon Carpaccio

Smoked Salmon Carpaccio

So we settled down in the air conditioned comfort of the cozy dining room just as our order of smoked salmon carpaccio arrived with plenty of welcome, salty capers on top.  It disappeared so quickly that it might not seem possible for us to have noticed how carefully layered the flavors were, but we did enjoy the tang of the lemon dressing along with the peppery arugula and bitter radicchio.

Our other start was a lively Caesar salad with plenty of anchovy flavor — thanks go to our waitress for pointing that out — along with fresh garlic, tangy grape tomatoes and salty Parmesan cheese.

Dessert brought the lone misstep of the evening. A dish listed as Coffee and Doughnuts featured cappuccino semi-freddo and house-made doughnuts dusted in cinnamon sugar. It certainly looked impressive when it arrived, but the semi-freddo, which is supposed to be soft, had frozen rock hard, and that forced the texture off balance, leaving each bite slick and overly unctuous. The doughnuts may have been made in house, but they had also been made a long time before they were served and had partially dried out.

The dark chocolate torte was an unqualified success, silky and rich yet light enough after that filling dinner.

A fine meal, pleasant service and steady air conditioning, so bracing after a day of manual labor, certainly made for an enjoyable  evening. But the intimacy of Tiu Steppi’s carried our fun Saturday one step further. The people around us were really enjoying themselves. A family next to us were visiting for the first time, and they raved about their meat-laden pizza, while enjoying the looks of the dishes that arrived at ours. That easy-going give-and-take made us really feel at home.

Tiu Steppi’s Osteria
9910 West Loop 1604 North #123
210-688-9885
www.tiusteppis.com

Coffee and Doughnuts

Coffee and Doughnuts

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It’s More Music for the County Line on Aug. 20

It’s More Music for the County Line on Aug. 20

Have you been undergoing music withdrawals since the County Line’s music series has come to an end?

Two Tons of Steel

Two Tons of Steel

Well, you’ve been given a one-time reprieve.

The County Line, 10101 I-10 W., is presenting Two Tons of Steel in a free concert from 7 to 9 p.m. Wednesday, Aug. 20.

According to the restaurant, “There is no opener and no sponsors … just two hours of FREE music from Two Tons of Steel.  However, County Line’s commitment to the San Antonio Food Bank never stops, so guests are still encouraged to bring canned good donations.”

Free music, a chance to help the Food Bank and plenty of time to enjoy some barbecue. Who could ask for anything more?

Posted in Daily Dish0 Comments

Chefs, Get Your Recipes Ready. Auditions for ‘MasterChef’ Are Coming to SA.

Chefs, Get Your Recipes Ready. Auditions for ‘MasterChef’ Are Coming to SA.

Graham Elliot (left), Gordon Ramsay and Joe Bastianich are ready to judge you on "MasterChef."

Gordon Elliot (left), Gordon Ramsay and Joe Bastianich are ready to judge you on “MasterChef.”

Chefs, if you want to see if you have what it takes to survive on one of TV’s many competition shows, your chance is coming soon.

MasterChef logoFolks from FOX will be in San Antonio on Sept. 20 to audition chefs for the sixth season of “MasterChef.”

The casting call will be at the Embassy Suites Riverwalk, 125 E. Houston St., from 10 a.m. to  6 p.m.

There are a few rules you’ll need to follow, according to the show’s production crew:

Please visit www.masterchefcasting.com to pre-register to secure your place in line.

You MUST bring one prepared dish to be served to our food judges.
You will be given 3 minutes to plate your dish at the casting call location, but there will NOT be a kitchen to cook or warm your dish up so come prepared!
If you can’t make it on Sept. 20, but want to be considered, check out the above weblink. There are rules on submitting a tape.
“MasterChef” is hosted by Gordon Ramsay, Joe Bastianich and Graham Elliot.
Don’t think that San Antonio is overlooked by these shows. Look no further for proof than Luca Della Casa of Nosh and Silo, who did well on “Food Network Star.”
Who’s next?

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Lick It! Ice Cream Comes to the Pearl

Lick It! Ice Cream Comes to the Pearl

Goat cheese, honey and thyme. Smoky melon and sea salt. Carrot and tarragon. Dark chocolate with olive oil and sea salt.

What flavor will it be?

What flavor will it be?

Which ice cream flavor will you try first?

That’s the question people will have to decide once they get inside Lick Ice Creams, which has opened at the Pearl Brewery in the space formerly occupied by the CIA’s Bakery and Cafe.

This is the first San Antonio location for the Austin-based ice cream maker, which has gained a national reputation for using the finest, freshest local dairy as well as its unique flavor combinations.

There’s Texas Sheet Cake, rich with nuts and just enough batter to remind you of its namesake cake. Too Hot Chocolate has a great burn on the finish from a winning combination of chiles. Roasted beets with fresh mint gets a natural sweetness from the beets, which is tempered by the cool mint.

Sure, there’s a Hill Country Honey and Vanilla as well as a Milk Chocolate for purists, but why stick with tradition when you can have Texas au lait, featured roasted coffee with plenty of milk and cream to smooth it out.

lick1The dairy comes from Mill-King Market & Creamery in McGregor, Texas, which has built its reputation on raising dairy cows that aren’t fed GMO-corn or soy. Plus, it’s low-temperature pasteurized.

Lick was founded by Anthony Sobotik and Chad Palmatier in 2011. In addition to gaining a natural reputation for their “honest ice creams,” as they call their product, Lick was also chosen as one of the foods Rachael Ray served at her South by Southwest house party in 2013.

So, what are you waiting for? You know you want to try one of the seasonal flavors, such as Fromage & Fig or PB&J, before they’re gone.

Lick Ice Creams, 312 Pearl Parkway, is open 11:30 a.m.-10 p.m. Sunday as well as Tuesday-Thursday and 11:30 a.m.-11 p.m. Friday-Saturday. It is closed Monday.

lick2

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Boeuf Bourguignon Makes an Appearance in “The Hundred-Foot Journey”

Boeuf Bourguignon Makes an Appearance in “The Hundred-Foot Journey”

It was the star of “Julie & Julia.” OK, maybe Meryl Streep was. But that movie left moviegoers with one thing on their minds: boeuf bourguignon. The hearty beef stew is a centerpiece of one of the movie’s more appetizing food scenes.

Boeuf Bourguignon

Boeuf Bourguignon

It makes an appearance in the new foodie movie, “The Hundred-Foot Journey,” as well. In the scene, the movie’s young hero serves the French classic to his Indian father, who is duly impressed with his son’s culinary gifts.

If you would like to try this at home, here is Julia Child’s original recipe, lightly adapted  from “Mastering the Art of French Cooking” and complete with her comments:

Boeuf Bourguignon
Boeuf a la Bourguignonne
[Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms]

As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately, you can prepare it completely ahead, even a day in advance, and it only gains in flavor when reheated.

Vegetable and wine suggestions: Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef a fairly full-bodied, young red wine, such as Beaujolais, Cotes du Rhone, Bordeaux-St. Émilion or Burgundy.

For 6 people.

  • A 6-ounce chunk of bacon

Remove rind, and cut bacon into lardoons (sticks, ¼-inch thick and 1 1/2-inches long). Simmer rind and bacon for 10 minutes in 1 ½ quarts of water. Drain and dry.

Preheat oven to 450 degrees.

  • A 9- to 10-inch fireproof casserole 3 inches deep
  • 1 tablespoon olive oil or cooking oil
  • A slotted spoon

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

  • 3 pounds lean stewing beef cut into 2-inch cubes

Dry the beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

  • 1 sliced carrot
  • 1 sliced onion

In the same fat, brown the vegetables. Pour out the sautéing fat.

  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons flour

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour. Set casserole uncovered in middle position of pre-heated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.

  • 3 cups of a full-bodied young red wine, such as one of those suggested for serving, or a Chianti
  • 2 to 3 cups brown beef stock or canned beef bouillon
  • 1 tablespoon tomato paste
  • 2 cloves mashed garlic
  • ½ teaspoon thyme
  • A crumbled bay leaf
  • The blanched bacon rind

Stir in the wine and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of pre-heated oven. Regulate heat so liquid simmers very slowly for 2 ½ to 3 hours. The meat is done when a fork pierces it easily.

  • 18 to 24 small white onions, brown-braised in stock.
  • 1 1/2 tablespoons unsalted butter
  • 1/2 tablespoons olive oil
  • 1/2 cup beef stock
  • salt & fresh ground pepper
  • 1 bay leaf
  • 1 sprig thyme
  • 2 sprigs parsley
  • 1 pound fresh mushrooms, quartered
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil

While the beef is cooking, prepare the onions and mushrooms.

Heat the butter and oil in a large skillet and add the onions to the skillet. Sauté over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart. Pour in the stock, season to taste, add the herbs, and cover. Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated. Remove the herbs and set the onions aside.

For the mushrooms, heat the butter and oil over high heat in a large skillet. As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes. As soon as they have browned lightly, remove from heat. Set the mushrooms aside until needed.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

[amazon-product]0375413405[/amazon-product]Skim the fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 ½ cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. (Recipe may be completed in advance to this point.)

  • Parsley sprigs

For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice and decorated with parsley.

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

From knopfdoubleday.com and www.RecipeZaar.com.

Posted in News, Recipes4 Comments

Luca Della Casa Is a Star, Just Not the ‘Food Network Star’

Luca Della Casa Is a Star, Just Not the ‘Food Network Star’

A group of Luca Della Casa fans gather at Silo to watch the finale of "Food Network Star."

A group of Luca Della Casa fans gather at Silo to watch the finale of “Food Network Star.”

Let’s dispense with the spoiler alerts and any suspenseful music in the background.

Luca Della Casa did not win “Food Network Star.” Lenny McNab did.

The atmosphere was lively but tense until the finale announcement was made.

The atmosphere was lively but tense until the finale announcement was made.

But the San Antonio chef certainly has his fans, a group of whom gathered at Silo on Austin Highway Sunday night in order to watch the show’s finale. In the dark of the bar area, they cheered Della Casa every time he appeared, especially when his No. 1 fan, Giada De Laurentiis, seemed to babble in his presence. They cheered when he survived the first cut, when the third finalist, Nicole Gaffney, was eliminated. And they booed when the announcement was made that McNab was the overall winner for the season.

Still, there was plenty for Della Casa’s fans to admire in his journey to the finales. He had been kicked off the main part of the competition in the second week and earned his way back via “Star Salvation.” Since then, he became much more relaxed and focused on camera, displaying the charisma that he’s known locally for. So, it has been fun watching him mature and grow as personality in addition to the fine food we know he produces at Silo and Nosh.

Social media has been filled with numerous comments on the outcome. A typical response comes from Yvonne L. Wagner, who tweeted, “Much rather watch #Luca Della Casa than the cowboy.”

Even chef Jason Dady lamented the outcome, bemoaning the cliche cowboy. “Luca is a chef,” he posted on Facebook. “A great one at that. The other guy is a caricature of himself.”

Della Casa extended his thanks to all those who voted for him. “I may not be the winner of Food Network Star, but I feel like a winner,” he posted on Facebook. “Thanks to the love and support of all of my fans! I will not give up on my dreams, so stay tuned for more recipes and stories from me! Thank you all!”

Having a San Antonio chef make it this far on the show will also bring some attention to the city’s culinary scene, which helps us all.

Bravo, Luca.

Posted in News2 Comments

Josephine Theater to Become the Stage for a Chefs’ Collaborative Dinner

Josephine Theater to Become the Stage for a Chefs’ Collaborative Dinner

San Antonio has so many chefs groups offering dinners that it’s sometimes hard to keep up with who’s cooking with which group.

John Russ (right) is part of Alamo City Provisions.

John Russ (right) is part of Alamo City Provisions.

That’s OK in our book, because it means more special dinners for people to enjoy.

Alamo City Provisions, a group that counts John Russ from Lüke, Pieter Sypestyn of the Cook House, Michael Sohocki of Restaurant Gwendolyn, Elise Broz of Biga on the Banks, and Diego Galicia and Rico Torres of Mixtli among its number, is offering a collaborative dinner on Aug. 24 at 6 p.m .at the Josephine Theater, 399 W. Josephine St.

It is the first of five dinners the group is planning this year, each at a different venue, which will provide the theme for the meal. The dinners will provide guests an opportunity to meet some of the city’s chefs while enjoying their culinary creations in distinctive settings.

The Josephine Theater dinner will begin with a cocktail reception with passed hors d’oeuvres in the foyer. Guests will then proceed to the theater for the dinner, which will feature cocktail and wine pairings, all accompanied by live jazz music. The menu and the chefs are as follows:

Chef Salad
Smoked Ox, Endive, Purslane, Olives
Pieter Sypestyn, The Cookhouse and Where Y’at Food Truck

Elk Tartar
Elderflower, Capers, Fennel
Diego Galicia and Rico Torres, Mixtli

Terrapin Stew
Snapping Turtle, Sweet Potato Mousse, Chile Pequin
John Russ, Lüke

Smoked Quail
Market Vegetables, Herbs
Michael Sohocki, Restaurant Gwendolyn and Kimura

Pineapple Upside Down Cake
Yellow Cake, Compressed Cherries, Candied Pineapple
Elise Broz, Biga on the Banks and Inspired Occasions

Drink pairings
Jesse Torres, Mixtli

The dinner has been priced at $95 per person. For reservations, click here.

 

 

Posted in News0 Comments

Get Ready for a Cinematic Feast

Get Ready for a Cinematic Feast

Manish Dayal and Helen Mirren star in "The Hundred-Foot Journey."

Manish Dayal and Helen Mirren star in “The Hundred-Foot Journey.”

Jon Favreau’s summer hit, “Chef,” is proving to be merely an appetizer for a full cinematic feast for food lovers.

Next on the menu is “The Hundred-Foot Journey,” which features Oscar-winner Helen Mirren as the owner of Michelin-starred French restaurant who becomes upset when an Indian family opens a restaurant across the street from her place. The food flies as cultures clash, but Mirren soon realizes that the young chef can help her take her restaurant to the next level. If you’ve seen the preview, you’ve seen most of the movie — and what does that matter? The food scenes alone have made many of us hungry for more.

“The Hundred-Foot Journey,” produced by Steven Spielberg and Oprah Winfrey, opens locally on Friday at a number of theaters, including Santikos Palladium IMAX and the Silverado theaters.

But the movie industry hasn’t finished serving us food films. Later this summer, we can expect “The Trip to Italy.” Steve Coogan and Rob Byrdon embark on a road trip across Italy in a film that features six meals in six different areas. Yes, the food looks as good as the comedic scenes. Better still, the pedigree of the film is very good. Director Michael Winterbottom and Coogan (“Philomena”) teamed up on the outrageous “Tristram Shandy: A Cock and Bull Story.” Hopes are high for this comedy basted with plenty of Italian food and scenery.

Several release dates for “The Trip to Italy” have been announced, but when the film will finally reach San Antonio is anyone’s guess.

Also in the works is a film called “Adam Jones,” in which Bradley Cooper plays a chef who tries to assemble the best kitchen crew ever. Uma Thurman, Emma Thompson, Sienna Miller, Lily James and Jamie Dornan are part of the cast. The original title of the film was “The Chef,” but the success of Favreau’s movie led to a change. No preview of the film exists yet, but here’s a promotional clip announcing the fact that Cooper is learning his kitchen skills from bad boy chef Gordon Ramsey. No release date has been mentioned on imdb.com.

If you’ve been to the Bijou recently, you’ve probably seen a preview for “Supermensch: The Legend of Shep Gordon.” This documentary is filled with stories about the famous folks he’s represented, including Jimi Hendrix, Michael Douglas, Mike Meyers, the director of the film, and more. But you might have forgotten in all the motion and noise of the preview that Gordon coined the term “celebrity chef” and represented Emeril Lagasse, Charlie Trotter, Paul Prudhomme and Wolfgang Puck, among others. So this qualifies, even if food isn’t foremost.

No word yet on when “Supermensch” will arrive, but look for it in the next few months.

And if you haven’t seen “Chef” yet, it’s still playing at the Bijou.

 

Posted in News, Video0 Comments

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