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Give Your Dressing a Lift with Wild Mushrooms and Chorizo

Give Your Dressing a Lift with Wild Mushrooms and Chorizo

Earthy mushrooms and spicy dried chorizo add a wealth of flavor to this dressing mix, which comes courtesy James Draper, executive chef of the Hyatt Hill Country Resort, 9800 Hyatt Resort Drive. Best of all, it goes together quickly, which is what you want on a holiday when your attention is taken up by so many other details.

Use an assortment of wild mushrooms in this dressing.

Use an assortment of wild mushrooms in this dressing.

Wild Mushroom and Chorizo Dressing

8 tablespoons butter, divided use
1 tablespoon crushed garlic
½ pound small diced chorizo sausage
2 cups diced onion
2 cups diced celery
1 1/2 pounds assorted wild mushrooms
10 cups chicken broth, divided use
2 pounds diced dry bread cubes
1 cup coarsely chopped fresh parsley
Salt, to taste
Pepper, to taste

Preheat oven to 350 degrees.

Heat a large sauce pot over medium and add 4 tablespoons of the butter, garlic, chorizo, onion, celery and mushrooms. Cook until onions and celery are soft. Add 8 cups of the chicken broth and bring to a simmer. Remove from heat and gently stir in the cubed dry bread and parsley. Transfer to a baking pan and top with remaining chicken broth and butter. Bake until golden brown, which should be anywhere from 25 to 35 minutes, depending on how full your oven is.

Makes 10-12 servings.

From James Draper/Hyatt Hill Country

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Make Butternut Squash Soup Ahead of Time

Make Butternut Squash Soup Ahead of Time

If you’re looking for something new to add to your Thanksgiving dinner, think about a butternut squash or pumpkin soup as a first course. This recipe, from Terry Thompson-Anderson’s “The Texas Hill Country: A Food and Wine Lover’s Paradise,” is a true Texas dish with its inclusion of jalapeños and cayenne pepper for the expected heat. If you or any of your guests can’t handle so much spice, leave it out of the recipe and serve it on the side. The cayenne and slivers of jalapeño could be passed around for people to garnish to their own taste.

You can also make this dish in advance and just reheat before serving.

Butternut squash and pumpkin can both be used in this recipe.

Butternut squash and pumpkin can both be used in this recipe.

Butternut Squash Soup

1/2 cup (1 stick) unsalted butter
1 onion, chopped
1 large baking potato (about 12 ounces), peeled and sliced
1 sweet potato (about 10 to 12 ounces), peeled and sliced
3 cups peeled and diced butternut squash
2 jalapeños, seeds and veins removed, minced (optional)
1 1/4 teaspoons minced fresh ginger
1/2 cup flour
1 1/2 quarts chicken stock
2 teaspoons real maple syrup
Salt, to taste
1/4 teaspoon cayenne pepper, or to taste (optional)
1 cup whipping cream
Sour cream, for garnish
Chopped toasted pecans, for garnish

Melt the butter in a heavy 6-quart soup pot over medium heat. Add the onion and sauté until wilted and transparent, about 5 to 6 minutes. Add the potato, sweet potato, squash, jalapeños, if using, and ginger. Toss to coat with the butter in the pot. Add the flour all at once and stir to blend well. Cook over medium heat for 3 to 4 minutes, stirring, until all the flour is blended into the butter. Add the chicken stock and maple syrup. Season to taste with salt and cayenne pepper. Bring to a boil to thicken the soup, stirring often. Cover the pan, lower heat to a simmer, and cook until all vegetables are very tender, about 30 to 45 minutes. Puree the soup in batches in food process or blender until very smooth. Return soup to a clean pot and stir in the whipping cream. Cook just to heat the cream through.

To serve, ladle the sop into shallow soup plates; garnish each serving with a dollop of sour cream and scatter a few of the toasted pecans over the sour cream.

Makes 6 to 8 servings.

Adapted from “The Texas Hill Country” by Terry Thompson-Anderson

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Spike Your Cranberry Sauce with Tequila and Jalapeños

Spike Your Cranberry Sauce with Tequila and Jalapeños

Looking for a way to add a little twist to your cranberry sauce? Try this spiky variation, which uses tequila and jalapeños. Best of all, it’s easy to put together.  

cranberries1Tequila-Jalapeño Cranberry Sauce

½ cup tequila
1 pound fresh cranberries
1 cup sugar
¾ cup water
2 fresh sliced jalapeños in thin rings (seed and all)

Heat tequila over medium heat until reduced by half. Place cranberries, sugar, water and jalapeños in the sauce pot. Bring mixture to a boil over medium high heat. Lower the heat to medium-low and stir often. Let cook for about 15 minutes. Take off heat and let it rest for 30 minutes occasionally stirring while resting.

Makes 8-10 servings.

From Hyatt Hill Country

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There Is No In and Out at the New In-n-Out

There Is No In and Out at the New In-n-Out

The wait is over. The eating can begin. But where to sit?

The wait is over. The eating can begin. But where to sit?

San Antonio has greeted the opening of the city’s first In-n-Out Burger with the glory and attention generally reserved for a Spurs championship win, NIOSA or a papal visit. ‘

How long are you willing to wait for a burger?

How long are you willing to wait for a burger?

The store opened at 10918 Culebra Road on Thursday and has been faced with lengthy lines at both its counter and drive-thru window ever since. After 9 p.m. Friday, the lines were so long that one of the traffic volunteers estimate that the wait for drivers was more than an hour while the foot traffic probably was just under an hour.

“It’s been like that all day,” he said.  

What is all the hoopla about? In recent years, In-n-Out Burger has been  hailed as breaking the stereotype surrounding how fast-food restaurants are run. The meat is said to have never been frozen, the potatoes are supposed to be peeled on site, and an emphasis is placed on freshness on all levels. All of that is supposed to translate into burger nirvana, which is why Julia Child, who loved the rewards a great burger can provide, was said to have kept a list of In-n-Out Burger locations with her.

But would you wait in line an hour for a chain burger? The crowds didn’t seem to mind; otherwise, they could have left anytime they felt like it.

The store is on Culebra Road, north of Loop 1604.

The store is on Culebra Road, north of Loop 1604.

I’ve waited three hours in line for Franklin Barbecue in Austin, almost two hours for Killen’s Barbecue in Pearland and 90 minutes for Pecan Lodge’s ‘cue in Dallas, and all were worth it. In fact, I can’t tell you how many times I wish I were standing in line at Killen’s for another of their beef ribs. Texas barbecue, in my book, doesn’t get any better.

But I bypassed my chance for an In-n-Out burger Friday night. I had eaten at one in Las Vegas about seven or eight years ago. The memories of that visit, both good and bad, will hold me over until the hysteria dies down and I can see if it’s still the same.

In the meantime, if you’re in the Culebra and Loop 1604 area and want a burger but don’t want to wait in line, you can always go to Red Robin, Carl’s Jr., Steak ‘n Shake or Jim’s. They are all within a stone’s throw of In-n-Out, and all of them looked like they were doing a bustling business on Friday night as well.

Hours are Sunday through Thursday, 10:30 a.m. to 1 a.m. and Friday-Saturday, 10:30 a.m. to 1:30 a.m.

There is some outdoor seating in back of the restaurant.

There is some outdoor seating in back of the restaurant.

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Got $400 for an Ounce of Scotch?

Got $400 for an Ounce of Scotch?

It’s the most expensive whisky ever sold, according to the Guinness Book of World Records. Only 355 bottles made it from Scotland to the United States, and one of them has landed in San Antonio.

Macallan MIf that hasn’t caught your attention, you might just want to skip to the next story.

But if the idea of a celestial single malt Scotch way out of range of most of our budgets kicks your thirst into overdrive then you might be interested in learning that one, single, solitary bottle of Macallan M can be found at the JW Marriott San Antonio Hill Country Resort & Spa, 23808 Resort Parkway.

You’ll find it in the resort’s 18 Oaks prime steakhouse, where it is listed at a price of $400 an ounce.

That’s right, $400 an ounce.

But it’s not just the Scotch that’s so exclusive. Even the bottle merits attention.

According to a press release on the Scotch, “M is born of a collaboration between three masters of their crafts: Fabien Baron; Lalique; The Macallan, with a unique objective: to create the most sophisticated whisky in the world contained in an exquisite, exclusively designed crystal decanter. M is a masterpiece of design brought to conception by creative director Fabien Baron; brought to life by Lalique’s mastery of crystal; and brought to purpose by The Macallan’s highly complex, meticulously crafted single malt whisky.”

Note the spelling of “whisky,” and remember that Scotland refused to secede, so I guess the British spelling sticks.

And remember, as the press release points out, “It is the ultimate 1-up for that special business dinner.”

And if you’re picking up the tab, invite me, too.

 

 

Posted in Drinks, Restaurants2 Comments

Give Thanks for an Abundance of Thanksgiving Dinners

Give Thanks for an Abundance of Thanksgiving Dinners

Thanksgiving dinner is fast approaching and a number of local restaurants are going out of their way to make sure your meal is a special one. Reservations are recommended at each of the following restaurants. Tax and tip are not included in the prices listed.

Biga on the Banks, 203 S. St. Mary’s St., (210) 225-0700 — The Thanksgiving meal will be 11 a.m. to 7 p.m. Start with appetizers like spring rolls, ciabatta crisps with mushroom duxelle and truffle caviar, artisan cheeses, smoked salmon nachos, jumbo Gulf shrimp with mango habanero cocktail sauce and freshly shucked oysters on the half shell. Next on your agenda might be salads made with locally grown greens like romaine hearts with red pepper Caesar dressing and vine ripe tomatoes with house pulled mozzarella and hydroponic basil. Try turkey two ways: Herb roasted organic Turkey and Truffled honey glazed turkey, both served with holiday sides like sour dough apple bacon stuffing, garlic mashers, green beans, crunch onions, cranberry orange chutney, roasted Brussels and winter squashes and, of course, turkey gravy. Desserts include lemon profiteroles dipped in caramel, pears with almonds and mascarpone, pistachio crème brulee plus an array seasonal pies, boozy brownies and cookies. Prices: Adults, $59; kids 12 and under, $27.

thanksgiving dinner1Bob’s Steak and Chop House, 5815 Rim Pass Drive,  (210) 222-2627 —Bob’s will be open for Thanksgiving from noon to 8 p.m. A traditional, three-course turkey dinner will be offered for $45. The usual array of USDA prime steaks will be served all day as well.

Crumpets, 3920 Harry Wurzbach Road, (210) 821-5600 — Thanksgiving hours are 11 a.m. to 4 p.m. All adult specials come with appetizer, bread, house salad and dessert. A few highlights include Roasted Turkey and Baked Ham with stuffing and sides ($29.50); Tenderloin of Beef ($36.50); Veal Scaloppini ($34.50); and Fresh Rainbow Trout ($29.50). Children under 10 can have turkey and ham with all the trimmings and a choice of salad or dessert for $12.

Fogo de Chao, 849 E. Commerce St., (210) 227-1700 — Fogo de Chao is celebrating Thanksgiving Thursday through Sunday, Nov. 27-30. Thanksgiving Day hours are 11 a.m. to 9 p.m. Featured are the usual array of meats, Brazilian sides and the salad bar as well as turkey breast, bone-in pork chops and traditional sides.

Frederick’s Restaurant, 7701 Broadway, (210) 828-9050; Frederick’s Bistro,  14439 N.W. Military Highway, (210) 888-1500 — Hours at the original Frederick’s are 11 a.m.. to 2:30 p.m. and 5 to 9 p.m.; hours are Frederick’s Bistro are 11:30 a.m. to 2:30 p.m. and 5:30 to 9 p.m. The Thanksgiving lunch menu will include starters such as Escargot Bordelaise ($10), Crispy Calamari ($10) and  Butternut Squash and Pumpkin Soup ($8); and entrees such as traditional turkey and sides ($24), Norwegian Salmon ($25) and Black Angus Strip ($32). A children’s menu is also available. The regular menu and specials will be available in the evening.

Hilton Palacio del Rio, 200 S. Alamo St., (210) 224-3357 — Seatings will be at 11 a.m. and 2 p.m. The lavish buffet includes fresh salads, bread display, an omelet station, entrées and desserts. Entrees and carving station items include Scrambled eggs with Gruyere cheese and chives, Bananas Foster French toast, Baked salmon papillote, Honey-garlic roasted chicken, Brown sugar and dijon glazed ham, Maple sugar-ginger roasted loin of pork, Honey bacon and jalapeño bacon, Oven Roasted Turkey with gravy and cranberry sauce and Steamship with horseradish sauce. Prices: $40.95 for adults; $37.95 for seniors/military; $22.95 for children 5-10; and free for children under 5. Complimentary valet parking included.

Some restaurants will serve Thanksgiving favorites family-style.

Some restaurants will serve Thanksgiving favorites family-style.

Hyatt Hill Country Resort, 9800 Hyatt Resort Drive, (210) 767-7999 — Thanksgiving brunch in the Hill Country Ballroom will be 10:30 a.m. to 1:30 p.m. Brunch menu will include traditional breakfast selections, artisan breads and pastries, salad selections, fresh seafood, carving station, pasta, a children’s buffet, and much more.  Live entertainment from Fernando Davil Trio Band and trick roper Doug Whitaker. Prices: $63 for adults, $45 for seniors age 60+, $26 for children age 6-12, free for ages 5 and under. Dinner at Antlers will be from 3 to 9 p.m. The chef is preparing a three-course meal that includes soup or salad, a selection of main dishes, and an individual choice of dessert. Price: $56 for adults, $42 for seniors age 60+, $22 for children age 6-12, and free for ages 5 and under.

JW Marriott, 23808 Resort Parkway, (210) 483-6622 — Thanksgiving brunch will be from 11 a.m. to 4 p.m. in the Grand Oaks Ballroom. The special buffet will feature carving stations with Horseradish Encrusted Prime Rib, Natural Pan Jus, Pot Roast-Style Vegetables, Pork Rib Roast with a mess of greens and Peach Glazed Tom Turkey with Classic Giblet Gravy; shrimp, snow crab and oysters; pumpkin and lobster bisque; Hill Country baked goods; classic breakfast choices; and more. Kids menu available. Prices: Adults, $70; seniors (55 and over), $60; children 4-12, $30 and children 3 and under, free.

Las Canarias at La Mansion del Rio, 112 College St., (210) 518-1177 — The restaurant will feature a Thanksgiving Day buffet from 10 a.m. to  3 p.m. The cost is $69.95 per person; children ages 6-12, $35; children 5 and younger, free. The buffet menu includes classic breakfast options, chef-prepared salads, fresh seafood selections, a gourmet carving station and dessert table. The buffet also includes complimentary valet parking (first-come, first-served) and choice of champagne and mimosas. Las Canarias’ regular à la carte dining, with featured themed specials, will begin at 6 p.m.

Las Ramblas, Hotel Contessa, 306 W. Market St., (210) 298-3040 —  Thanksgiving brunch will be 11 a.m. to 3 p.m. Executive chef Jordan Mackey has designed a buffet that includes all of the traditional holiday favorites and a savory selection of Spanish specialties with a Mediterranean twist.  Specialty carving stations will include an applewood-smoked prime rib and a Moroccan maple-glazed pit-roasted ham; chili roasted turkey breasts and roulades, and an extensive smoked seafood display with prawns, marinated mussels, and ceviches.  Artisan cheeses, cured meats and freshly baked ciabatta and flatbreads, in addition to a variety of hand-blended salads.  Las Ramblas’ signature Paella Valencia tops the menu along with regional influences including a black olive giblet gravy and a chorizo olive ciabatta stuffing.  Fish, pasta, soup and seasonal vegetables will also be offered.  Waffle and omelet stations will be featured as well as an assortment of house made pastries and delectable desserts. Price is $49 for adults, $16 for children ages 7 – 16; and free for children 6 and under. Mimosas and signature sangrias are $9 each. 

Hyatt Hill Country will be offering an array of tempting desserts.

Hyatt Hill Country will be offering an array of tempting desserts.

Luce Ristorante e Enoteca, 11255 Huebner Road, (210) 561-9700 — Thanksgiving dinner will be served from noon to 5 p.m. with a chef-selected menu as well as the regular a la carte menu.

Mike’s in the Village, 2355-3 Bulverde Road, Bulverde, (830) 438-2747 — Mike’s will be open from 11 a.m. to 3 p.m. on Thanksgiving Day. The meal begins with a choice of Butternut Squash Soup, Chicken & Sausage Gumbo, Caesar Salad or Mixed Greens with Raspberry Vinaigrette, followed by a choice of Traditional Roasted Turkey Breast, Creole Roasted Prime Rib Au Jus or Fresh Wild Caught Salmon with Lemon Butter. Sides include Cranberry Glazed Carrots; Green Beans and Mushroom Casserole; Creamy Goat Cheese Mashed Potatoes; Chorizo, Cornbread and Walnut Stuffing plus Giblet Gravy and Whole Fruit Cranberry Relish. Dessert choices are Pecan Pie with White and Dark Chocolate Sauce, Pumpkin Cheesecake with Fresh Whipped Cream and White Chocolate Bread Pudding with Rum Sauce. Prices are $27.99 for adults or $9.99 for children under 10.

The Omni San Antonio at the Colonnade, 9821 Colonnade Blvd., (210) 699-5803 — The Thanksgiving buffet will be served 10:30 a.m. to 3 p.m. Breakfast entrees: Applewood Smoked Bacon, Country House Pork Sausage Links, Southwest Eggs Benedict with Chipotle Hollandaise Sauce, Home-style Potato Lyonnaise and Ricotta Cheese filled Blintz. Salads, an omelet station, cheeses and cured meats, a seafood display and desserts are featured. Holiday entrees include Herb Crusted Pork Loin with Burnt Orange and Cranberry Sauce and Pan Seared Chicken Breast with Roasted Corn and Bean Relish, plus Garlic Rosemary Studded Steamship of Beef and Bone-in Ham. Create your own stuffing, too. Prices: Adults, $50; Seniors (65+), $43; Children (11 and under), $21; Children (4 and under), free.

Ostra at the Mokara Hotel, 212 W. Crockett St., (210) 396-5817 — The restaurant will offer a 3-course pre-set menu available from noon to 9 p.m. The cost is $65 a person; children ages 6-12, $30; children 5 and younger, free. Regular breakfast service will be available 6:30 to 11 a.m.

Q Kitchen | Bar, Hyatt Regency San Antonio, 123 Losoya St., (210) 510-4477 — The Thanksgiving brunch buffet will be from 11:30 a.m. to 2:30 p.m. with a seafood display, salads, soup, a Brazos Valley Cheese board, desserts and the following entrees and carving stations: Gulf Cost Black Drum with Tomato and Mushroom Ragout, Braised Collard Greens with Bacon Lardons and Caramelized Onions, Haricot Vert Casserole with French Fried Onions, Sage and Giblet Dressing, Butter Mashed Potatoes, Herb Roasted Turkey Breast with Butter and Brown Sugar Glazed Acorn Squash, Giblet Gravy and Clementine Cranberry Relish and Sea Salt and Cracked Pepper Crusted Prime Rib of Beef with Wild Mushroom Au Jus. Prices: $46 for adults, 23 for children 4-12. Complimentary champagne or mimosa. The dinner buffet is 5:30 to 9 p.m. with salads, soups, desserts and the following entrees and sides: Hickory Smoked All Natural Turkey Breast with Giblet Gravy and Orange Cranberry Relish, Maple Glazed Sliced Ham with Pear and Onion Jam, Sausage and Cornbread Dressing, Asparagus with Lemon Olive Oil, and Butter Mashed Potatoes. Prices: $32 for adults, $16 for children 4-12.

Thanksgiving cranberriesRuth’s Chris Steak House, 7720 Jones Maltsberger, (210) 821-5051; 600 E. Market St., (210) 227-8847  — There will be early hours on Thanksgiving. The dinner special begins with a choice of lobster bisque, Caesar salad or Steak House Salad, followed by roast turkey with your choice of side. Dessert is a choice of pumpkin cheesecake or vanilla ice cream. Price is $46.95 per adult or $12.95 for children 10 and younger.  Call for times.

Texas de Brazil, 313 E. Houston St., (210) 299-1600 — Thanksgiving hours begin at 11 a.m. The dinner includes the usual array of meats as well as turkey, sweet potato casserole and other favorites of the day. Non-alcoholic drinks and dessert are included in the day’s price.

Texas Land and Cattle, various locations —The steakhouse is offering a specially crafted Thanksgiving dinner. The meal, priced at $18.99, comes with a helping of smoked turkey and gravy, cornbread dressing, cranberry sauce and sweet potato soufflé. The restaurant is also offering creamy pumpkin cheesecake drizzled with melted caramel for $6.49. The holiday menu also features a kid’s feast for $7.99.

If you would like to add another restaurant to the list, email walker@savorsa.com or griffin@savorsa.com.

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Chef Hopes Black Garlic Will Strike Gold

Chef Hopes Black Garlic Will Strike Gold

In Texas, black gold has long referred to oil, but one local chef launched his own edible version of black gold.

texas black goldStephen Paprocki, executive chef at NuStar and an active member of the Chefs Cooperatives initiative, has introduced Texas Black Gold Garlic to the public.

What exactly is black garlic? The company’s website offers the following explanation:

While the origin of Black Garlic remains an enigma, in Asia, the naturally caramelized form of the bulb is a culinary delicacy that has also been used as an ingredient in Asian medicine for years. Black Garlic is growing steadily in popularity in the U.S. for its opulently layered flavor profile and for its potential health benefits.

Studies have shown black garlic is high in antioxidents as well as anti-inflammatory agents.

As for Paprocki’s history with it, the chef explains it this way: “I’ve been making it for about 8 months now for institutional use here at NuStar. Chef friends have been asking me to make it for them (Chris Cook, Jeff White and Tyler Horstmann), and they finally talked me into starting a company on the side to sell it.” 

Planting garlic beds for Texas Black Gold Garlic.

Planting garlic beds for Texas Black Gold Garlic.

How is it made? Texas Black Gold Garlic’s website offers the following explanation:

Once harvested, locally grown garlic bulbs are heated or “fermented” from one to two months at a constant warm temperature that causes certain enzymes and sugars in the cloves to break down naturally – nothing is added. The cloves inside the paper-thin white skins first turn a deep brown and once the process is complete, a soft black. The texture of the cloves changes, too – from shiny, firm, white meat to black, soft, sweet, spreadable cloves. The process also causes the strong flavor of the raw white garlic to melt into a mellow, sweet and addictive essence, ready to be used straight from the bulb or cooked into other dishes.

In order to live up to the Texas name, all of the garlic used comes from the Lone Star State. That means a somewhat limited quantity, Paprocki says, but he has Mesquite Field Farms growing bulbs especially for him and he’s in talks with other local farmers to bolster his supply.

In the meantime, he’s had to get all the legal paperwork for launching a business settled, get his website ready to take orders and get businesses to sell the product. On Black Friday weekend, you’ll be able to pick up Texas Black Gold Garlic at GauchoGourmet, 935 Isom Road.

So, perhaps the most important question is: What do you do with black garlic?

The website suggests using it in everything from salads to appetizers, entrees to desserts. “I use it in sauces, deserts, marinades, jam, spreads and, hands down, best black garlic butter wings!” Paprocki says.

Texas Black Gold Garlic is vegan and gluten-free. A serving of 5 to 6 cloves has about 40 calories and 9 grams of carbohydrates, but no cholesterol or sodium. Prices start at $4.95 for 2 ounces. To order, click here.

Five percent of sales will go to support Chefs Cooperatives efforts.

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The Food at San Antonio’s Airport Gets a Nod

The Food at San Antonio’s Airport Gets a Nod

On a Thrillist ranking of the top 50 best airports for food and drink, San Antonio International Airport has landed at a decent No. 21, ahead of Houston Hobby but behind airports in Austin and Dallas.

airport1Problem is, the writers, Kevin Alexander and Liz Childers, seems to have hit only one terminal, because they left off any mention of Rosario’s or La Fruteria. But they did have this to say:

Sure, you can dance with “Macho style” burritos from Las Palapas or a craft beer at Alamo City Microbrewery, but why do any of those things when you could just go to Iceman Gervin’s Sports Bar, which has amazingly hilarious basketball-based names of pub foods, like a Slam Dunk turkey sandwich, Base Line nachos, and a Nothing but Net club sandwich. Though I’m still patiently waiting for their Danny Green Eggs and Ham.

Austin-Bergstrom International landed at No. 13 as much for its live music as for its Salt Lick barbecue, but the big surprise, to the writers as well as most readers, is that Dallas/Fort Worth International landed at No. 1. The reason seemed to be largely the wealth of barbecue and craft beer options, which is enough to keep most of us going no matter how long the layover is.

For the full article, click here.

 

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Get All or Part of Your Thanksgiving Dinner to Go

Get All or Part of Your Thanksgiving Dinner to Go

Sometimes you just need a little help getting all of the holiday meal together. Here are places where you can get everything you need from smoked turkeys to the whole dinner. Just remember to place your orders early enough.

Cured is offering a Turkey and Turtle meal to go. (Photo by Veronica Luna)

Cured is offering a Turkey and Turtle meal to go. (Photo by Veronica Luna)

Big Bob’s Burgers, 447 W. Hildebrand Ave., 210-734-2627 —The burger joint is smoking turkeys for Thanksgiving. They are fully cooked and reheat in an hour. The price is $49.95 and it feeds 4-6 people.

Bill Miller Bar-B-Q, various locations — Get a broad-breasted turkey hen or a turkey tom, honey-glazed spiral-cut ham, sides, pies and more. Visit the website for options and prices.

Central Market, 4821 Broadway, 210-368-8607 — Chef-prepared meals, sides and pies can be ordered for all your holiday needs. Or visit the website.

The County Line, 10101 I-10 W., 210-641-1998 — Boneless turkey breast generously rubbed with coarse black pepper and slow-smoked is sold for $16.38 a pound. The average weight is 4 pounds and feeds 10-12 people. Barbecue lovers can order an Emergency Kit priced at $12.49 a person. It comes with brisket, turkey, sausage, chicken, coleslaw, beans, potato salad, bread, barbecue sauce, plates and flatware, packed family style. No advance warning necessary, but you can call in your order and it will be waiting for you by the time you get to the restaurant.  Sides available in large portions include handmade bread, red skinned garlic mashed potatoes, mac ‘n cheese, salads and green beans.

Crumpets, 3920 Harry Wurzbach Road, 210-821-5600 — Crumpets is offering whole roasted turkeys in two sizes: 18-20 pounds for $72.50 or 10-12 pounds for $45; boneless glazed hams for $8.50 a pound (5-pound minimum); spiral-cut bone-in ham for $9.50 a pound (from 6 to 14 pounds on average); smoked turkey breast for $9.50 a pound; as well as mashed potatoes, giblet gravy, dressing, cranberry sauce, and seasonal pies and cakes.

Cured, 306 Pearl Parkway, 210-314-3929 — Chef Steven McHugh’s Turkey & Turtle Thanksgiving package has a complete spread that’s perfect for two or a small family with everything from a whole bird to sides and simple reheat instructions. The package is priced at $185 and features one six- to eight-pound Smoked Heritage Midget White Turkey from Parker Creek Ranch, a multi-generational, family-owned sustainable farm near San Antonio. The from-scratch sides include cornbread dressing, a fennel and citrus salad, and turtle soup. Orders must be placed no later than Nov. 24 and will be available for pickup Nov. 25 or 26.

Green Vegetarian Cuisine, 200 E. Grayson St., (210) 320-5865 — Vegan pecan and pumpkin pies are available for $14.99. An advance notice of 72 hours is needed. Click here for order form.

Jim’s Restaurants, various locations —Whole pies are available to go. Call the location closest to you for prices and selection.

Several places are selling pumpkin pie to go.

Several places are selling pumpkin pie to go.

New Braunfels Smokehouse — For a full list of Thanksgiving foods, check the website. Orders must be placed by 2 p.m. Nov. 24 for two-day delivery or noon Nov. 25 for overnight delivery.

Two Bros. BBQ Market, 12656 West Ave., 210-496-0222 — You can order a whole meal that feeds up to 12 for $119.99. Pickup on Nov. 26 can be made for orders placed by Nov. 23. The meal includes spiced smoked turkey, candied yams, smoked sausage cranberry pecan dressing, mashed potatoes and giblet gravy, green bean casserole and apple cobbler as well as dinner rolls.

Whole Foods, 255 E. Basse Road, 210-826-4676; 18403 Blanco Road, 210-408-3110 — Pies, turkeys, side dishes, breads — all are available for special order.

Zedric’s: Fresh Gourmet to Go, 9873 I-10 W., 210-541-0404; 5231 Broadway, 210-824-6000 — Meals or dishes are available for pickup Nov. 24-26. They include a family meal deal that feeds 4-6 for $99.99 and includes an herb-roasted turkey breast, three sides, gravy, cranberry relish and a gluten-free pumpkin pie. Other options include the turkey breast by itself for $34.99 and sides, such as balsamic-roasted brussels sprouts and caramelized onion sweet potatoes, for $10.99 for each 32-ounce serving.

To be included in this list, email details to griffin@savorsa.com.

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Restaurant Week Returns in January

Restaurant Week Returns in January

Culinaria’s Restaurant Week has become so popular that it’s spawning a second week, which is set for Jan. 19-24.

Culinaria Restaurant Week 2013The plan didn’t originate with the non-profit, which promotes San Antonio as a food and wine destination. “The restaurants came to us with those dates,” says Suzanne Taranto Etheredge, Culinaria’s president and CEO.

There will be two tiers of prices during the January week. The first tier will include $15 lunches and $35 dinners, while the second tier features $10 lunches and $25 dinners.

Menus will be posted on culinariasa.org as we get closer to the event. “You should start looking about a month out,” Etheredge says. “I’ll be interested to see what the chefs come up with for winter: warm soups, warm everything.”

Restaurant Week has proven such a hit for Culinaria and for the participating restaurants that you can expect to see it expanded to two weeks this August, she says. And plans are in place for two weeks in January 2016 as well.

One dollar from each Restaurant Week plate sold goes to benefit Culinaria’s programs, which include scholarships and Chefs for Chefs, which raises money for kitchen workers and their families in need.

 

 

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