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Trader Joe’s Opens in Stone Oak

Trader Joe’s Opens in Stone Oak

Trader Joes Logo croppedTrader Joe’s has opened its second San Antonio location. It’s at 403 N. Loop 1604 W., which is in the Stone Oak area.

Hours are 8 a.m. to 9 p.m. daily.

For more information, call 210-545-3123.

FOLC hosts wine tasting

FOLC Restaurant, 256 E. Olmos Drive, is hosting a wine tasting at 6:30 p.m. Wednesday.

The wines will be presented by sommelier Veronique Cecilia Barretto and Felicia Gonzales of Serendipity Wines.

The amuse-bouche pairings will be created by FOLC owner, chef Luis Colon.

The price is $20 a person. Seating is limited. Call (210) 822-0100 for reservations.

lockupguide1Herradura tasting at La Fogata

La Fogata, 2427 Vance Jackson Road, is featuring Herradura during its monthly free tequila tasting, which is set for 7:30 to 8:30 p.m. Oct. 15.

After the tasting, you can make the evening even more flavorful by ordering a margarita made with Herradura alongisdde a Quesadilla de Flor de Calabaza, (otherwise known as pumpkin blossoms and white cheese on thick masa tortilla).

Call (210) 340-1337 for details.

Look for Tre Enoteca

Jason Dady is opening Tre Enoteca Tuscan Ristorante and Vino Bar at the Alley, 555 W. Bitters. It’s the space that once housed Bin 555 and, more recently, Umai Mi.

Umai Mi, meanwhile, is moving to a smaller space within the Alley.

Crumpets sets sights on Oregon

mouton noirCrumpets, 3920 Harry Wurzbach, will showcase wines from Oregon a special dinner set for 7 p.m. Nov. 14.

Highlights of the multi-course menu include smoked trout fillet with Willamette Valley Riesling; Vol au Vent with Scallops Montrachet with Silvan Ridge Viognier; and Duck Breast with Wild Mushroom Rossini Sauce paired with Mouton Noir O.P.P. Pinot Noir. (Mouton Noir is made by former San Antonian Andre Mack.)

The price is $75 a person. Call (210) 821-5600 for reservations.

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Esquire Sings the Praises of Cured at the Pearl

Esquire Sings the Praises of Cured at the Pearl

Esquire’s Josh Ozersky gets it.

Cured chef Steven McHugh

Cured chef Steven McHugh

Last year, the magazine’s food writer heralded the Granary ‘Cue and Brew as the future of barbecue. This week, he named Cured as one of the best new restaurants in America.

“An ancient building, gutted out, and filled with all the products of a skilled chef’s imaginings; the place is named for its hams but it’s the whole hogs and other roasted meats that soar the highest,” he writes of the restaurant at 306 Pearl Parkway.

“It took me by surprise,” chef and owner Steven McHugh said of the writeup. “It’s great how many people saw it and are congratulating us.”

There’s been a lot of love for San Antonio’s dining scene in the national press, and not just from Esquire. In the past week, Food & Wine singled out three places in town for having some of the best dishes in the state of Texas. Earlier this year, Bon Appétit cited Hot Joy as the sixth best new restaurant in America, while Cured was among its top 50.

Ozersky’s love for Texas dining extends to his pick of Austin’s Paul Qui, owner of the eponymous Qui, as Chef of the Year.

 

 

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Mixtli Announces Plans for a Mezcal Bar and Other Restaurant Notes

Mixtli Announces Plans for a Mezcal Bar and Other Restaurant Notes

mixtli“It has been a really exciting day for everybody at Mixtli,” the folks at the Mexican restaurant on McCullough Avenue posted Thursday on their Facebook page. “It is with great joy that we announce the opening of Mezcaleria Mixtli early 2015. It will have a heavy focus on mezcal, Mexican craft beer and mezcal cocktails, along with other Mexican spirits like sotol, charanda and tequila.

“Food will also play a big role as we will focus on some traditional botanas. All with the same impeccable attention to detail and respect to our Mexican heritage that has made Mixtli unique. It has been a fantastic year for us and can’t wait to see our new project in action. Stay tuned for more details!”

If all goes well, the city’s first mezcal bar will be up and running by the 2015 San Antonio Cocktail Conference.

Burger and fries, anyone?

Burger and fries, anyone?

A new Big Bob’s is on the way

Big Bob’s Burgers is opening its third location in a few weeks. It will be at 4553 N. Loop 1604 W. in the space that recently housed Old West Burgers.

The menu will be the same as the other two locations of Big Bob’s, owner Bob Riddle says. But the new place will have a full bar as well as a spruced-up playground for the kids.

Except the new Big Bob’s to be open by the beginning of December.

Nao celebrates Puerto Rico

Nao, 312 Pearl Parkway, shines a spotlight on the foods of Puerto Rico in its next culinary adventure, which runs Oct. 21 through Dec. 1.

Dishes include a Piñones sampler, Sorullitos, Chillo Frito, Beef Steak Enccebollado, and a Bacardi Añejo Braised Pineapple.

The regular menu is also available. For reservations, call 210-554-6484.

pollo tropicalPollo Tropical opens

Pollo Tropical, Taco Cabana’s sister restaurant, has opened its first San Antonio location. It’s at 6819 N. Loop 1604 W. and is open 10:30 a.m. to midnight daily.

“We are really looking forward to bringing a taste of the islands to a new city, particularly our sister restaurant Taco Cabana’s hometown,” said Pollo Tropical COO Danny Meisenheimer. “Pollo Tropical offers a uniquely tropical twist on fresh, healthy, hand-prepared foods, giving families the convenience and variety of meal choices they can feel good about eating every day.”

Pollo Tropical’s menu has a Caribbean flavor, blending savory island spices, mixed herbs and citrus into rubs and marinades used on vegetables, pork, beef and, as the name implies,  chicken dishes.

In addition to its signature bone-in chicken, Pollo Tropical offers boneless, skinless grilled chicken breasts, Mojo Roast Pork, Calypso Beef and Grilled Tropical Wings as well as sandwiches, salads, wraps, kids meals and family meals. Made-from-scratch sides include rice, beans, yuca with garlic sauce, sweet plantains and many more.

A new Taco Cabana has opened next door.

A second Pollo Tropical will open later this year at 838 Bitters Road.

For more information, visit www.pollotropical.com.

Mike’s in the Village changes hours

Mike’s in the Village, 2355-3 Bulverde Road in Bulverde, has changed its hours. The restaurant with a Cajun flair is now open Wednesday through Saturday from 5 to 9 p.m. while Sunday brings a brunch buffet from 10 a.m. to 2 p.m.

For information, call 830-438-2747.

 

Posted in Featured, Restaurant Notes & Quotes0 Comments

Griffin to Go: It’s Oh So Good — and It’s Pie

Griffin to Go: It’s Oh So Good — and It’s Pie

Fall weather has arrived, and it’s time to change up our pie baking to match the season.

Osgood Pie

Osgood Pie

This is the time of year when we love pies filled with apples, pumpkin or sweet potato, but why stop there? Why not make an Osgood pie?

What, you may ask, is that?

Some cookbooks say to think of a chess pie or vinegar pie with the addition of raisins, nuts and spice in sweet custard. That certainly sounds good, but it somehow shortchanges the uniqueness of this pie. The version I made reminded friends more of a fruitcake pie, only without the hated waxy citron cherries and pineapple.

There was no Osgood, at least so far as culinary history can show. Several cookbook writers, including Betty Furness, call it an oh-so-good pie, which leads many to think Osgood is merely a condensed version of that. That may also explain why this old-fashioned wonder is also known as allgood pie in some quarters, according to The Big Apple, a online compendium of food references.

But no one knows who made the first oh-so-good pie or where. Some legends point to Texas, others merely to some Southern region in which pecans grow.  In the news clippings references on The Big Apple, the earliest mention dates back to neither; it is from the Indianapolis Star in 1911. More mentions arose in the 1920s and 1930s, suggesting but the pie’s popularity seems to have dropped off the charts in the 1950s.

By 1970, the Associated Press’ food editor, Cecily Brownstone, professed she had never heard of the pie, The Big Apple reports. According to an article she wrote that appeared in the Dallas Morning News, “A Greenwich Village restaurant in New York City, specializing in Tex-Mex cuisine, serves an interesting dessert called Osgood Pie. When we first ate the pie there we didn’t remember ever seeing a recipe for it. But searching among our 3,000 cookbooks yielded results: two cookbooks from Texas and one devoted to Southern cookery had versions of the dessert.”

Osgood, or Allgood, Pie

Osgood, or Allgood, Pie

In my own collection, I found five versions of Osgood Pie in cookbooks as diverse as Morton G. Clark’s “The Wide, Wide World of Texas Cooking” and “We Make You Kindly Welcome,” a collection of Shaker recipes from Pleasant Hill, Kentucky.  Both books appeared in 1970, the same year as Brownstone’s article. Furness included Oh-So-Good Pie in her widely used 1954 “The Betty Furness Westinghouse Cookbook,” and Woman’s Day offered a version in its 1978 collection, “Old-Fashioned Desserts.”

The 1989 “Eats: A Folk History of Texas Foods,” by Ernestine Sewell Linck and Joyce Gibson Roach, offers no background on the pie, but the authors do make this observation: “Any of the molasses, raisin, chess, Osgood pies and their like — sticky, syrupy, often open-faced — could be called ‘shoo-fly pies,’ so called because of the worrisome winged visitors that came to the table uninvited. The children were given white cloths that they waved about to keep flies off the food.”

They also quote a 1941 article from Virginia Walker on “Pie Suppers in East Texas” that sheds a little light on why Osgood pie was so highly regarded in the Depression era: “The people who lived a cut above the folk would bring some pie with a store-bought ingredient like raisins or coconut.” It was a rare treat at a time when most people had to make do with what they had. It’s still a rare treat that’s worth the time it takes to make it.

Below are two variations on Osgood pie to get you started. I made the version from Woman’s Day, which came together easily, except I don’t have an 8-inch pie pan, so the filling in mine was a bit thin. No one seemed to mind it, especially when topped with whipped cream.

Few recipes for this dessert are alike, though most use raisins and pecans mixed with eggs, sugar and butter. Several versions add dates. Some call for vinegar, others for lemon juice. As for the spices, the choice of cinnamon, nutmeg or cloves is up to you. I may add different dried fruits, such as cherries or cranberries, the next time I make one. Or you could add chocolate chips, which is what a friend told me she expected when she saw the dark pieces in the pie filling before learning they were raisins; it may not be old-fashioned, but it would be oh so good.

Texas Osgood Pie

1/2 cup butter
1 cup sugar
3 eggs, separated
1 cup pecans
1 cup pitted, cut-up dates
1/2 cup white raisins
1 pinch salt
1 (9-inch) unbaked pie shell

Preheat oven to 325 degrees.

Cream butter and sugar and beat in the egg yolks. Fold in nuts, dates, raisins and salt. Beat egg whites until stuff and fold into the mixture. Turn into pie shell and bake until done (about 45 minutes). Serve hot or cold.

Makes 6 or 8 servings.

From “The Wide, Wide World of Texas Cooking” by Morton G. Clark

Woman’s Day’s Osgood Pie

Sugar, raisins, pecans and spices are stirred in the batter.

Sugar, raisins, pecans and spices are stirred in the batter.

“Though the origin of this pie is unknown, recipes occasionally appear in regional cookbooks of Southern states where pecans are grown,” according to Barbara Myers in the 1978 cookbook, “Woman’s Day Old-Fashioned Desserts.” “The chewy filling, which includes raisins as well as nuts, has a thin, crisp meringue crust that develops while baking.” I thoroughly and gently folded the entire mass of egg whites into the dough and it formed no meringue on mine.

2 egg yolks
1 cup sugar
2 tablespoons melted butter
1/2 teaspoon cinnamon
1/4 teaspoon cloves
2 teaspoons vinegar
1/2 cup chopped pecans
1/2 cup chopped raisins
2 egg whites
1 (8-inch) unbaked pie crust

Preheat oven to 350 degrees.

Beat the egg yolks slightly. Add the sugar, melted butter, cinnamon cloves and vinegar. Blend well. Add the pecans and raisins. Mix well.

Beat the egg whites until stiff, then fold in.

Turn the filling into the pie crust and spread evenly. Bake in oven for 30 to 35 minutes, or until set. The egg whites will rise to the top, forming a thin crust. To test the filling, insert a toothpick halfway between the outer crust and the center; it should come out clean. Also, when done, the meringue will pull slightly away from the rest of the pie.

Cool on a rack and serve warm or at room temperature. Cut with a thin, sharp knife to avoid crumbling the meringue crust.

Makes 6 or 8 servings.

From “Woman’s Day Old-Fashioned Desserts” by Barbara Myers

Posted in Cookbooks, Featured, Griffin to Go0 Comments

Three SA Restaurants Get Some Love from Food & Wine

Three SA Restaurants Get Some Love from Food & Wine

The November 2014 issue of Food & Wine magazine singles out the 20 Best Dishes in Texas, and three San Antonio places have made the list.

Thai-style fried chicken at Tuk Tuk Tap Room was one of three SA dishes singled out in the latest Food & Wine magazine.

Thai-style fried chicken at Tuk Tuk Tap Room was one of three SA dishes singled out in the latest Food & Wine magazine.

Coming in at No. 13 is the Texas Toast at the Granary ‘Cue & Brew, 602 Ave. A. Bread and butter? Sure thing, when the bread is Tim Rattray’s housemade treat fried in beef tallow and topped with barbecue butter made by whipping drippings from the smoker into butter. “I couldn’t believe how much was going on in that little scoop,” Gina Hamadey writes.

Next on the list, at No. 14, is the Thai Fried Chicken at Tuk Tuk Tap Room, 1702 Broadway, which was singled out for the garlicky lemongrass-chile sauce that you can spoon on top of the crispy chicken, which adds a sweet and spicy touch to all that crunch.

IMG_6960No. 19 on the list is the Chile Relleno en Nogada at Liberty Bar, 1111 S. Alamo St. “The classic Pueblan dish is on the menu as a starter, but it’s big enough for a meal,” she writes. “Texture-wise it’s awesome: A poblano chile is stuffed with a lovely mixture of beef, potatoes and onion, and it’s covered with a walnut-(goat-cheese) sauce. Then they sprinkle beautiful pomegranate seeds on top.” (Note: the dish as labeled in the printed magazine was in error; this is the correct way to order the dish when you go to Liberty Bar!)

Other dishes on the list include the whole pig’s head from CBD Provisions in Dallas to the bone-in pork belly at Killen’s Texas Barbecue in Pearland, meaning there’s plenty of culinary treats to sample statewide.

Chef Tim Love of The Lonesome Dove Western Bistro in Dallas, Texas Monthly barbecue editor Daniel Vaughan and Liz Lambert, who owns the Havana Hotel in San Antonio made the selections.

 

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NOSA Fest Gives You a Chance to Help the San Antonio Food Bank

NOSA Fest Gives You a Chance to Help the San Antonio Food Bank

You’ve heard of NIOSA. Now, it’s time to learn about NOSA Fest.

Live music, bull rides and more are part of the Tejas Rodeo fundraiser Sunday.

The initials stand for North of San Antonio, and the fest is an event that’s taking place on Oct. 25 to benefit the  San Antonio Food Bank. It’s happening at the Tejas Rodeo Company, 401 Obst Road, Bulverde, which is off Blanco Road about 10 miles north of Loop 1604.

“The idea behind NOSA Fest was a simple one, really,” says the event’s website, nosafest.com. “We took the two things we couldn’t live without, good music and even better food, and found a place for them to stretch their limbs a little.”

So, the day promises a lineup of music that includes Mingo Fishtrap, Band of Bandits, Octahedron, Fishermen and more. The music starts at 4:30 p.m. and continues until 1 a.m. The usual Saturday night rodeo will also take place at 7:30 p.m. for a little more entertainment.

As for the food, except some offerings from people involved in the Chef Cooperative, which includes Tejas Rodeo’s executive chef, Tyler Horstmann. But more food vendors are needed, he says. “We are asking for a $300 rental fee that will cover space reservation, security, marketing, waste disposal, and high visibility,” he says. To become involved, email info@nosafest.com or call (210) 313-1495.

The organizers are hoping to making this an annual event. The need is great, as the Food Bank serves 17 counties in Texas.

Bonnie Walker and I will be there autographing copies of “Barbecue Lover’s Texas.” And a silent auction is planned to raise even more money for the cause.

Advance tickets are only $12 for adults and $6 for children. To order your tickets, click here. Tickets on the day of the event will be $15 for adults OR $12 with three cans of food per adult; $8 for kids ages 6-12 OR $6 with 2 cans of food per child; and free for children ages 5 and under.

For more about the San Antonio Food Bank, click here.

 

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Use Healthy Chia Seeds in Coconut Chia Pudding

Use Healthy Chia Seeds in Coconut Chia Pudding

Looking for one of the next big superfoods? Think chia.

Coconut Chia Pudding

Coconut Chia Pudding

That’s right. The stuff your parents used to grow on ceramic pets, heads and other sculptures has become today’s trendy superfood.

Chia seeds are high in omega-3 fatty acids and are also considered a good source of calcium, manganese and phosphorus. People have begun adding them to water, smoothies and yogurt. They’re sprinkling the seeds on breakfast cereal, salads or energy bars and even just eating them by themselves.

Chia seeds can also be gelatinous, depending on how they”re used, which you’ll find if you do add them to water or in this recipe for Coconut Chia Pudding, which comes from Fernando Aciar, owner of New York’s FeelFood, an organic juice bar and food shop. He presented it during the recent Latin Flavors, American Kitchens symposium at the Culinary Institute of America’s San Antonio campus.

It doesn’t take much to make it, but the end result is like a coconut-laced rice pudding, only without sugar or starch.

So, let’s see: It’s a dessert that’s actually good for you. Even better, it tastes great. What else do you need to know?

Coconut Chia Pudding

1 quart coconut milk
1 cup coconut water
6 ounces chia seeds
1/8 teaspoon Himalayan sea salt
1 generous ounce maple syrup
Zest of 1 oranges
1/4 teaspoon cinnamon

In a large bowl. combine coconut milk, coconut water and chia seeds. Refrigerate for 2 hours.

In a separate bowl, thoroughly combine salt, maple syrup, zest and cinnamon.

Add chia mixture to maple syrup mixture and combine well.

Makes 12 (4-ounce) portions.

From Fernando Aciar/Latin Flavors, American Kitchens

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Halloween’s Coming, and So Are Plenty of Seasonal Treats

Halloween’s Coming, and So Are Plenty of Seasonal Treats

Now, you can have your Halloween and eat it, too.

gallo turtleJeremiah McMillian and his staff at Gallo Pizzeria, 164 Castroville Road, are cooking up custom pizzas in shapes like a skull and crossbones for customers. They’ll do most any shape you want, from Batman to a jack-o-lantern and everything in between.

We’ve done a Ninja Turtles pizza, Transformers, Darth Vader, Minnie Mouse, hearts, a sun (as tribute to the show “Cosmos”), “Adventure Time,” and we’ve spelled out people’s names and ‘Congrats’/’Happy birthday’ on pizzas, as well,” McMillan says.

All you have to do is give them advance notice, from 24 to 48 hours, of what shape you had in mind and what ingredients you’d like on there. (Extra anchovies for me, please.)

gallo skull pizzaGallo is also hosting its annual Halloween Bash from 7 to 10 p.m. Oct. 31. There will be a $100 costume prize, live music and spooky pizza specials. The event is also BYOB.

Give Gallo a call at (210) 264-0077.

Murder in the Vineyard

Something wicked is headed for the vineyard.

Kerrville Hills Winery, 3600 Fredericksburg Kerrville, is hosting a murder mystery dinner, “Evil Never Dies,” on Oct. 31 and Nov. 1, from 6:30 to 9 p.m.

In addition to the show, guests will be served a meal catered by Lovin’ Spoonful and two glasses of wine.

Guests are invited to dress as an 1890 Boston resident, in Halloween garb, or as they wish.

Call the tasting room at 830-895-4233 for tickets or click for details including suspect roles.  “We’ve already sold tickets ($55, $50 for wine club members) and booked some suspect roles, so don’t delay,” the winery says.  “Prior mystery dinners have sold out, so contact us soon!”

Click here to get information about booking through a San Antonio tour group and let someone else drive.

Order your Halloween cakes and cupcakes now

Little Aussie's Pumpkin Cheesecake

Little Aussie’s Pumpkin Cheesecake

Plenty of San Antonio bakeries are taking orders for Halloween cakes and cupcakes. Here are there options

Bird Bakery, 5912 Broadway, is offering pumpkin spice cupcakes with cream cheese frosting, topped with a sanding sugar dome and a whole clove stem. They also have pumpkin cheese cake on the menu. Call (210) 804-2473.

The Little Aussie Bakery & Cafe, 3610 Avenue B, has gluten-free pumpkin spice cupcakes that also happen to vegan, corn free and soy free. Plus, they have a gluten-free pumpkin spice cheesecake, which is not vegan. Call (210) 826-7877.

Cupcake Couture has plenty of cupcakes that’ll let you scare up some Halloween fun. For a location near you, click here.

Posted in News, Restaurants0 Comments

Bakery Lorraine Relocates and Other Pearl Notes

Bakery Lorraine Relocates and Other Pearl Notes

Bakery Lorraine has relocated to the Pearl Brewery.

Bakery Lorraine and the French macarons have moved to the Pearl.

Bakery Lorraine and the French macarons have moved to the Pearl.

The bakery, which has been hailed as one of the best in the nation, is known for its French macarons (not macaroons) as well as its pain au chocolate, sticky buns, scones and sandwiches.

Look for the bakery nestled in among the restaurants, coffee shop and other food lovers’ favorites in the Pearl compound. It’s open for breakfast and lunch.

For more information, call (210) 862-5582.

Here’s some more Pearl news:

It’s time for Latin Flavors

The annual Latin Flavors, America’s Kitchens conference has returned to the San Antonio campus of the Culinary Institute of America.

This annual gathering of chefs and food professionals from throughout the Americas is generally a lot of shop talk and recipe sharing, with demonstrations of dishes indigenous to countries such as Peru, Argentina, Brazil and the Caribbean islands as well as the various regions of Mexico.

This symposium is an invite-only event, but this year, there are several dinners open to the public. One is at Nao on Thursday evening, featuring chef Pedro Miguel Schiaffino. The others are on Friday at Arcade Midtown Kitchen, Boiler House Texas Grill, Casa Hernan and Sandbar. For more information on the dinners, click here.

Cured Pink BeerOktoberBreast: Booze for Boobs

If you can’t get to Munich for the famous Oktoberfest, head to Cured at the Pearl, owned by cancer survivor and chef Steve McHugh.

In honor of October being Breast Cancer Awareness month, he’s serving up a special beer made by Ranger Creek Brewing & Distilling. The pink-hued brew, Lucky Ol’ Sun Golden Belgian-Style Ale, may seem light, but it’s said to be full-bodied while boasting great flavor.

Every day during October, beer lovers can get a mug of Lucky Ol’ Sun pink beer on its own for $9 with $1 from every rosy ale sold going directly to Susan G. Komen. Pair it with the Charcuterie [“Charc”] Board starting at $18 for a total of $2 going to Komen, Cured’s charity of choice the entire quarter.

Looking forward to Southerleigh

Those who attended Sunday’s KLRN Fine Wine and Cuisine Tasting got a fine preview of Southerleigh, Jeff Balfour’s restaurant, which will be in the forthcoming Hotel Emma.

The chef served up crab claws in a lively dressing alongside a Dortmunder beer and a honey mead that are being brewed in-house. Yes, they worked up our appetite for more. But we’ll have to wait a little while longer.

Word is that the restaurant with its coastal cuisine could open in December, if all goes according to schedule. That may seem like a long way off, but it’s really not, as we’re in October already.

 

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It’s Oktoberfest Time at the Hyatt Hill Country

It’s Oktoberfest Time at the Hyatt Hill Country

The Hyatt Regency Hill Country Resort and Spa, 9800 Hyatt Resort Drive, is throwing an Oktoberfest like no other this Saturday from 4 to 8 p.m.

You can sample an array of craft beers, go dancing, enjoy all of your favorite German foods and take advantage of the hotel’s famous five-acres of water fun.

beers1Held on the resort grounds, this Oktoberfest will also live music in the Luckenbach Pavilion from the 2 Rivers Brass Quintet.

Tickets for the event are $18 for adults and $12 for children ages 6-12, while children 5 and under are free. The admission price includes food, entertainment, one drink ticket and parking. A cash bar will be available to purchase additional drinks after you use the one drink ticket. Tickets for the event also include access to the resort’s pools and waterpark from noon to 8 p.m. on the day of the event. Tickets may be purchased by calling the resort at 210-767-7999.

Brews featured during the festivities include Texas craft beers such as St. Arnold’s Octoberfest, Karbach Krunkin Pumpkin, Hacker Pschorr Marzen Amber Ocktoberfest, Erdinger Hefe Weissbier Dark, Hofbrau Maibock, and Paulaner Oktoberfest. There may even be a few surprises to tempt your beer taste buds — like growlers for sale — and a full bar with other beers, wines, cocktails, and non-alcoholic beverages.

A true Texas resort that celebrates its heritage whenever possible, Hyatt Regency Hill Country Resort features Texas beers throughout the property—in fact, the draft lines in Charlie’s Long Bar consist of only Texas draft beers, so if you’d like to check out the selection while you’re enjoying Oktoberfest, feel free to pull up a bar stool and enjoy some Texas brews.

There’s nothing like a German feast to accompany your beer, and Hyatt Regency Hill Country Resort’s food stations definitely fill the bill. With traditional German favorites such as Slow Cooked Sauerbraten and Egg Noodles, Shiner Bock Bratwursts, Braised Red Cabbage, Roasted Chicken with Beer and Onion Sauce, Warm Potato Salad, Pumpernickel Bread, Pretzel Rolls, Molasses and Honey Pfeffernuesse cookies, German Chocolate cake and much more, you’re sure to feel like you’ve stepped into a German brewhouse for a meal.

Posted in Drinks, Restaurants0 Comments

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