“Red meat is not bad for you.  Now blue-green meat, that’s bad for you!”

~Tommy Smothers

Through July 31, $48 plus tax and gratuity, $12 additional for wine pairings
Fig Tree Restaurant
515 Villita
This French-inspired meal starts with your choice of Zucchini Blossom Beignets or Terrine de Légumes.  Next, select either Blue Prawns Provençal or Grilled Mediterranean Sea Bass.  The main course options are Pan-seared Herb Marinated Lamb Tenderloin or Grilled Lamb Chops with Roasted Garlic Créme.  Dessert choices are Hill Country Peach Croustade or Poached Fruit of the Day a la mode.  The optional wine pairing includes Chateau Routas, Rosé Var 2008; Mas de la Dame, Rosé du Mas 2009; and Mas De La Dame, Rouge 2006.  For reservations, call 210-224-1976.

July Cooking Demonstrations at the Pearl
Pearl Farmers Market
200 East Grayson
In addition to fresh produce, cooking demonstrations and musical entertainment are on the agenda at the Pearl Farmers Market, local chefs will be offering cooking demonstrations and sharing tips and recipes for using fresh seasonal produce. The following are scheduled for Saturday – Johnny Hernandez, La Gloria; 24th and 31st- TBA.  Demonstrations start at 9:30 a.m.; the market’s general hours are 9 a.m. until 1 p.m.   The market also features a changing chef’s table lunch menu by Chef Johnny Hernandez, “representing what is seasonal and regional in our cuisine.” Hernandez serves the meal family-style and discusses each vendor and their seasonal ingredients. For information or reservations, go to www.mesalegre.com.

“Farm to Table” Prix Fixe Menu
Through Saturday, $25, $10 additional for Becker Vineyards wine pairings, all plus tax and gratuity
Bin 555
555 W. Bitters Road (Artisans Alley)
Start with Bluebonnet Hydroponic Farm’s Arugula Salad with Sherry Braised Sweet Onions, “Smoked” Watermelon and Chevre.  Gulf Shrimp with Lamb’s Stone Ground Grits, Pickled Gypsy Peppers and Saffron Braised Fennel will be followed by Roulade of Texas Quail with Sweet Corn Purée, Summer Squash, and Honey Jus. Dessert is “Peaches and Cream” — Fredericksburg Peach Panna Cotta with Liquid Nitrogen Vanilla Chantilly, Pecan Nougat and House Brandied Peaches.  Call 210-496-0555 for reservations.

“A Tasting of Halibut” Prix Fixe
Through Saturday, $29 plus tax and gratuity
Restaurant Insignia
401 S. Alamo
The four course meal includes a glass of wine and starts with Halibut “Tar Tare” with Spicy Globe Basil, Red Pepper, and Tomato Coulis.  Halibut “Bouillabaisse” with Summer Vegetables, Saffron Broth, and Ciabatta Crostini will be followed by Pan Seared Halibut with Roasted Fingerling Potatoes, Asparagus, Pearl Onion, and Parsnip Puree.  Dessert is Chef Jason Dady’s Chocolate Nutella Soufflé with Nutella Mousse.  For reservations, call 210-223-0401 and indicate that you want this menu.

Wine Dinner No. 48
Friday, 7 p.m., $69 plus tax and gratuity
Myron’s Prime Steakhouse
136 N. Castell
New Braunfels, TX
Susan Ridley from Hendry Winery will host this dinner that starts with Myron’s Shrimp Custard, paired with Unoaked Chardonnay.  Tomato, Crab-stack Salad will be matched with Pinot Noir; Italian Sausage Pomodoro will be served with “Block 7 & 22″ Zinfandel.  Pepper Crusted Tenderloin with Potato Zucchini Browns will be paired with “Block 28″ Zinfandel.  A dessert will be served with a rosé.  Reservations are required; call (830) 624-1024.

RealTail Festival of Barrel Aged Beers
Saturday 11 a.m. – midnight
Freetail Brewing Co.
4035 N. Loop 1604 W. #105
San Antonio, TX, 78257
Real Ale Brewing Co. is partnering with Freetail to present a full day of barrel-aged beers.  Some of the brews available are Lost Gold IPA, Devil’s Backbone 2009, Sysiphus 2009, Barrel Aged La Muerta, and more.  www.freetailbrewing.com

Artisan Baking Class
Sunday, 1 – 4:30 p.m., $65
4050 Fischer Store Rd.
Wimberley, TX 78676
Learn how to make rustic bread starting with a biga, or poolish.  Debra Auden of Biga will teach this hands-on class; participants will take home their own sourdough starter.  Class size is limited to eight students.  To register, email debra@biga.com with the subject “Bread Class”.  The class also will be held July 10.

Brunch at Scenic Loop
Sundays, 9 a.m. – 2 p.m.
25615 Boerne Stage Road
Come out for the brunch buffet at Scenic Loop Cafe. Featuring lots of favorites, such as peppered bacon, French toast croissants, an omelet bar and more.  Adults $13.95; Seniors $10.95;  kids (7-12 ) $9.95 ; kids (6 & under) $6.95. Scenic Loop Cafe is at 25615 Boerne Stage Road.

Now there are two places in town to get your Four Horsemen fix.  Chunky’s Burgers is opening a second location at Westover Hills Boulevard and Highway 151.  The local burger joint was made famous last year for its fiery, four-pepper burger in an episode of “Man vs. Food.”  Owner Joey Prado says the huge kitchen will continue to make all old favorites and maybe even a few new dishes.  The opening is slated for next week.

Copeland’s of New Orleans is opening a San Antonio location on TPC Parkway.  The restaurant serves Cajun fare, steaks, burgers, pasta and signature cocktails.  According to Facebook, it should be opening at the end of the year or the beginning of 2011.

According to a post on Facebook, Thurmunz Seafood is planning a move from its Alamo Heights location at 7500 Broadway.  No word when the move will occur or where the new home will be.

IHOP Cafe, 2195 N.W. Military Hwy., has closed.

Chunky’s Burgers
10619 Westover Hills Blvd.
San Antonio, TX 78251
210-681-9933
www.chunkysburgers.com

Copeland’s of New Orleans
www.copelandsofneworleans.com

Sorcery is not needed to make great bread, though sometimes it seems like it.  Weak crusts, poor crumb, and lackluster flavor can be symptomatic of a bad loaf.  Learning techniques and tricks from an expert can elevate the simplest bread into a work of art.

Baker Debra Auden will share some of her skills for making rustic sourdough from a biga starter.  Her intermediate level class, taught in Wimberley, will focus on various ingredients and their function in the bread-making process.  The hands-on class will feature dough formation and the sourdough process.  Participants will take home a finished loaf and some sourdough culture for future batches.

“My intent in teaching these baking classes is to be able to finance the development of a bakery on our property focused around a wood-burning oven akin to the masonry ovens of old Europe around which the villagers would bring their dough to bake off,” says Auden of San Antonio’s Biga on the Banks, 203 S. St. Mary’s St. She hopes to be able to open the facility during the week so locals may also use the ovens.

The cost per student is $65. Upcoming classes are 1-4:30 p.m. Saturday and July 17.  The class size is limited to eight students, but she will consider hosting additional classes if necessary.  To learn more about the classes or to sign up, e-mail debra@biga.com with “bread class” in the subject line.

4050 Fischer Store Road
Wimberley, TX 78676

“You can find your way across this country using burger joints the way a navigator uses stars.”
~ Charles Kuralt

Cheese or chili?  Jalapeños or plain?  How do you like your burger?  Check out Fatty’s Burger Festival. Or, if burgers aren’t your thing, enjoy some of the other great weekend activities.

“A Taste of Provence” Tasting Menu
Through July 31, $48 plus tax and gratuity, $12 additional for wine pairings
Fig Tree Restaurant
515 Villita
This French inspired meal starts with your choice of Zucchini Blossom Beignets or Terrine de Légumes.  Next, select either Blue Prawns Provençal or Grilled Mediterranean Sea Bass.  The main course options are Pan-seared Herb-marinated Lamb Tenderloin or Grilled Lamb Chops with Roasted Garlic Créme.  Dessert choices are Hill Country Peach Croustade or Poached Fruit of the Day a la mode.  The optional wine pairing includes Chateau Routas, Rosé Var 2008; Mas de la Dame, Rose du Mas 2009; and Mas de la Dame, Rouge 2006.  For reservations, call 210-224-1976.

“Farm to Table” Prix Fixe
Through Saturday, July 17, $25, $10 additional for Becker Vineyards wine pairings, all plus tax and gratuity
Bin 555
555 W. Bitters Road (Artisans Alley)
Start with Bluebonnet Hydroponic Farm’s Arugula Salad with Sherry Braised Sweet Onions, “Smoked” Watermelon and Chevre.  Gulf Shrimp with Lamb’s Stone Ground Grits, Pickled Gypsy Peppers and Saffron Braised Fennel will be followed by Roulade of Texas Quail with Sweet Corn Puree, Summer Squash, and Honey Jus. Dessert is “Peaches and Cream” – Fredricksburg Peach “Panna Cotta” with Liquid Nitrogen Vanilla Chantilly, Pecan Nougat and House Brandied Peaches.  Call 210-496-0555 for reservations.

“A Tasting of Halibut” Prix Fixe
Through Saturday, July 17, $29 plus tax and gratuity
Restaurant Insignia
401 S. Alamo
The four course meal includes a glass of wine and starts with Halibut “Tar Tare” with Spicy Globe Basil, Red Pepper, and Tomato Coulis.  Halibut “Bouliabase” with Summer Vegetables, Saffron Broth, and Ciabatta Crostini will be followed by Pan Seared Halibut with Roasted Fingerling Potatoes, Asparagus, Pearl Onion, and Parsnip Puree. Dessert is Chef Jason Dady’s Chocolate Nutella Soufflé with Nutella Mousse.  For reservations, call 210-223-0401 and indicate that you want this menu.

New Summer Tastings Prix Fixe
Through Saturday, July 17, $35 plus tax and gratuity
The Lodge Restaurant of Castle Hills
1746 Lockhill Selma
The five course dinner starts with All Day Braised Snake River Farms Pork Belly with “Fresh Corn Polenta,”Sofrito “Marmalade,” Cayenne Syrup, and Micro Cilantro.  The next course is Hearts of Palm and Baby Beet Salad with Marcona Almonds, Baby Arugula, Texas Grapefruit, and Ruby Red “Gel”.  Pan Seared Atlantic Salmon with Tomato-Garlic Ragout, Preserved Lemon, Baby Turnips, and Sauce “Gribiche” will be followed by Cast Iron Seared Beef Tenderloin with Brussels Sprouts, Onion Petals, Potato-Pepper Brunoise, and Sauce “Blanquette”.  Dessert is Crème Fraiche Cheesecake with Pine Nut Praline, Strawberry “Consommé,” and Micro Cilantro.  For reservations, call 210-349-8466 and reference this dinner.  Please note, The Lodge will be closed on Monday, July 12.

Cooking Demonstrations at the Pearl
Pearl Farmers Market
200 East Grayson
In addition to fresh produce, cooking demonstrations and musical entertainment are on the agenda at the Pearl Farmers Market.  Chef Luca Della Casa of Il Sogno will offer a cooking demonstration at 9:30 a.m.; the market’s general hours are 9 a.m. until 1 p.m.   The market also features a changing chef’s table lunch menu by chef Johnny Hernandez, “representing what is seasonal and regional in our cuisine.” Hernandez serves the meal family-style and discusses each vendor and their seasonal ingredients. For information or reservations, go to www.mesalegre.com.

Artisan Baking Class
Saturday, July 10, 1 – 4:30 p.m., $65
4050 Fischer Store Road
Wimberley, TX 78676
Learn how to make rustic bread starting with a biga, or poolish.  Debra Auden of Biga will teach this hands-on class; participants will take home their own sourdough starter.  Class size is limited to eight students.  To register, e-mail debra@biga.com with the subject, Bread Class.  The class will also be held July 17.

Children’s Cooking Class
Saturday, July 10, $45
Becker Vineyards
464 Becker Farms Road
Stonewall, Texas 78671
Chef Lori Hinze will teach this class in the Lavender Haus Kitchen.  Call 281-917-1721 for information and registration.

All American Burger Festival
Saturday, July 10, free admission
Fatty’s Burgers
1624 E. Commerce St.
Watch others overindulge at burger-eating contests and enjoy a few on your own.  Two outdoor stages will host 10 regional and local bands.  Chris Madrid and Katherine Shields will be honored for their San Antonio hamburger experience.  The event will help raise funds for scholarships for District 2 high school graduates and St. Philips College students.  www.saburgerfest.com

Winery U: Your Nose Knows! An Introduction to Tasting Wines
Saturday, July 10, 10:30 a.m. – 12:30 p.m., $30 ($25 if registered for all 4 classes)
Dry Comal Creek Vineyards and Winery
1741 Herbelin Road, New Braunfels
Learn the basics of being a sommelier — how to swirl, sniff, and taste wine.  Participants will receive course materials, additional informational materials, a Winery U diploma, and possible surprises.  Preregistration is required and the class is limited to 30 participants.  www.drycomalcreek.com

McNay Art Brunch at Auden’s Kitchen
Sunday, July 11, 11 a.m., $30 adults, $15 children
Auden’s Kitchen
700 E. Sonterra Blvd.
Start off with brunch at Auden’s Kitchen and then take a chartered bus to the McNay to see the exhibit, Neither Model Nor Muse: Women as Artists. Participants will also have the opportunity to join the public tour, McNay Architecture. The event is limited to 36 people. For reservations, call 210-494-0700.

Maine Lobster Sunday Dinner
Sunday, July 11, 6 p.m., $50, $20 additional for wine pairings, all plus tax and gratuity
The Lodge Restaurant of Castle Hills
1746 Lockhill Selma
This five-course dinner welcomes you with a selection of assorted hors d’œuvres and chef Jason Dady’s Summer Cocktail Mixology.  The first course is Deconstructed Lobster Salad with “Claw” and Garden Inspirations, followed by Thai-inspired Lobster “Bisque” with Coconut Milk, Basil and Avocado.  The third course, “Bahn Mi” of Lobster with French Butter Roll, Carrot-Daikon Slaw and Ginger Aioli, will be served before Butter-poached Lobster Tail with Celery Root Ravioli, Beurre Rouge, Black Garlic and Yukon Coins.  Dessert is “Peaches and Cream.”  Seating is limited; for reservations, call 210-349-8466 and mention this dinner.

The Culinary Institute of America, San Antonio has announced its grand opening celebration will take place on Oct. 9.  In addition to the ribbon-cutting ceremony for the new building, there will be campus tours, live entertainment, culinary demonstrations and tastings, and competitions.  The Pearl farmers market will be also be open that morning.  The campus offers a 30-week Culinary Arts Certificate Program, as well as culinary enthusiast classes.  More information is at www.ciaelsueno.com.

Looking for a fast lunch on the north side of town?  Starting July 13, Gianni’s Italian Cuisine will offer a buffet priced at $8.95 plus tax and tip. It will include green and pasta salads, entrées, and fresh fruit.  The regular lunch menu will also be available.

Vela Wine Bar has changed its name to Vela at Paloma Blanca.  It has expanded its menu of small plates and wine to include classic cocktails and the full menu from next door Paloma Blanca.  On Thursday through Saturday evenings, it is offering a reverse happy hour with select glasses of wine, cocktails, and appetizers priced at $5.  To raise funds for local Bexar county charities, the bar is hosting a Girls Night Out on the second and fourth Wednesdays of each month.  At these events, local fashion and beauty stores bring in their products for relaxed viewing.  Want to learn more about wine?  A wine class is offered on the second Tuesday of each month; the themed lessons have foods paired with the wines.

Gianni’s Italian Cuisine
2602 N. Loop 1604 W., Ste. 209
San Antonio, TX  78248
210-233-9240

Vela at Paloma Blanca
5800 Broadway
San Antonio, TX 78209
210-822-7120
www.VelaAtPalomaBlanca.net

Dark greens and red cabbage create a vibrant slaw. Cajun spices provide a little kick for this perfect complement to grilled foods.

Southern-Style Power Slaw

Cajun Dressing:
1 cup mayonnaise
1/8 cup Dijon mustard
3 tablespoons sugar
3 tablespoons cider vinegar
1 1/2 teaspoons Cajun spices
1 teaspoon salt

Salad:
6 cups thinly sliced green cabbage
4 cups thinly sliced red cabbage
4 large collard green leaves, thinly sliced
6 scallions, thinly sliced

Combine all of the dressing ingredients in a bowl large enough to hold the entire salad.  Mix well with a wire whisk until combined.

Mix all of the salad ingredients together in the bowl with the dressing and mix until well combined.

Put the salad in the refrigerator for about 1 hour prior to serving.  The slaw can be made one day ahead.

Makes 8 servings.

Source: Adapted from “The Whole Foods Market Cookbook”

“When I get a chance to play golf or go on a boat with good people, take the boat out and put some lobsters on the grill, get the ice-cold beer and the cigars – that’s heaven here on earth.
~ Bernie Mac

This holiday, don’t let a little rain ruin your parties.  Enjoy cooler temperatures and cold beer!

Christmas in July Sangria & Salsa Kitchen Party
Thursday, July 1, 4–6:30 p.m.
Melissa Guerra – Tienda de Cocina
Full Goods Building, Pearl Brewery
200 E. Grayson St., Suite 122
The event benefits Roy Maas Youth Alternatives, a nonprofit that cares for more than 600 children per year.  During the month of July, shoppers who donate at least $25 to RMYA will get a  20-percent discount on personal orders.

Cooking Demonstrations at the Pearl
Pearl Farmers Market
Saturday, July 3, 9 a.m.-1 p.m.
200 East Grayson St.
In addition to fresh produce, cooking demonstrations by The Cove’s Drew Morros and musical entertainment are on the agenda.  Demonstrations start at 9:30 a.m.   The market also features a changing chef’s table lunch menu by chef Johnny Hernandez, “representing what is seasonal and regional in our cuisine.” Hernandez serves the meal family-style and discusses each vendor and their seasonal ingredients. For information or reservations, go to www.mesalegre.com.

“Peach Fest”
Saturday, July 3, noon–2 p.m. Free
Whole Foods Market – Quarry
255 E. Basse Road
The store will be offering samples of peach smoothies and grilled peaches with balsamic reduction and blue cheese.

Chili Cook-off
Sunday, July 4, noon. $5
Becker Vineyards
464 Becker Farms Road
Stonewall, Texas 78671
Contestants will be breaking out their best chili recipe for this event that benefits Greater Fredericksburg’s Habitat for Humanity.

All-night Happy Hour
Sunday, July 4, 4 p.m.-close
Wildfish Seafood Grille, 1834 N. Loop 1604 W.
Roaring Fork, 1806 N. Loop 1604 W.
Both restaurants are offering happy hour specials all night.  With one entrée purchase, a second of equal or lesser value is free.  The specials are available in the bar and dining room.

“A Taste of Provence” Tasting Menu
Through July 31, $48 plus tax and gratuity, $12 additional for wine pairings
Fig Tree Restaurant
515 Villita
This French-inspired meal starts with your choice of Zucchini Blossom Beignets or Terrine de Légumes.  Next, select either Blue Prawns Provençal or Grilled Mediterranean Sea Bass.  The main course options are Pan-seared Herb Marinated Lamb Tenderloing or Grilled Lamb Chops with Roasted Garlic Créme.  Dessert choices are Hill Country Peach Croustade or Poached Fruit of the Day a la mode.  The optional wine pairing includes Chateau Routas, Rosé Var 2008; Mas de la Dame, Rose du Mas 2009; and Mas de la Dame, Rouge 2006.  For reservations, call 210-224-1976.

John Brand, executive chef at Las Canarias and Pesca on the River, soon will be offering a three-day culinary event, Epicurean Experiences. These chef-guided weekends will be at Las Canarias, the restaurant at the Omni La Mansion del Rio. Brand will guide attendees as they create dishes with maximum flavor and artful composition, using fresh, local ingredients.

The weekend packages are available for up to eight participants and open to local residents and hotel guests.  In addition to learning to make Hill Country cuisine, they also may indulge in a spa treatment, such as a Spanish Rosemary Herbal Massage from Watermark Spa, if they choose.

Brand feels the program will get people to back into their kitchens. “I find that most of what keeps people from exploring in the kitchen is a general discomfort in approaching ingredients and how they work together.  People feel that they can only enjoy a good meal at a restaurant or by following a recipe verbatim.  I’m looking to change that.”

The first Epicurean Experiences event will be July 9-11. The weekend begins that Friday at 7 p.m. at a Las Canarias’ Chef’s Table reception.  Guests can relax with Champagne and canapés while conversing with the culinary staff and watching the kitchen’s behind-the-scenes action.

Saturday begins with breakfast and a trip to the Farmers Market led by Brand, who will discuss produce selection, pairing, and cooking options.  That afternoon, he will conduct a class in the auxiliary kitchen of the Omni La Mansión del Rio, using produce purchased that morning.  As the menu develops, participants will get hands-on experience with preparation techniques like chopping, simmering, and roasting.  Wine will be paired with the menu, and participants can enjoy the results of their labors for dinner.

On Sunday, the group attends the hotel’s Champagne Brunch and each participant will receive a chef’s apron, as well as recipes from the weekend.

For more information or reservations, call 210-367-6428.

Photo by Nicholas Mistry

South American Japanese food?  The Grand Hyatt’s Executive Chef Jeffrey Axell explains the concept: “We did some research and discovered that Sansei are third-generation Japanese, born in South America, who take regional Latin American influences and ingredients and meld them with traditional Japanese sushi preparation techniques and culture.”

The menu at Bar Rojo, available in the evenings on Wednesday through Friday, offers maki, sashimi, and nigiri with Latin American ingredients like fresh jalapeños, mango, hearts of palm, and jicama.   One unusual maki, the Achiote Roll, is made with Yuzu Orange Snapper Ceviche, mango, daikon, and micro cilantro, topped with smoked jalapeño aioli.  Another unique combination is the Bar Rojo Roll, which is Jalapeño-Cilantro Spicy Tuna, jicama, cucumber, and flying fish roe, all topped with avocado cream.  Some of the regular fish selections include salmon, yellowfin tuna, yellowtail (Japanese Amberjack), and Kona Kampachi.  A signature soy sauce, Aji Rojo Satsuma, adds spice and citrus notes.

To complement the meal, they offer sakes such as Tu Ku and Momokawa Sake Pearl, as well as Japanese beers, Asahi Select and Kirin Ichiban.

Bar Rojo
Grand Hyatt
600 E. Market St.
San Antonio, TX 78205
210-224-1234
www.barrojosa.com
Menu Hours: Wednesday – Friday, 5 – 9 p.m.

Here is a refreshingly different twist to an ordinary citrus sorbet.  It is intensely flavored and a scoop goes very well in a glass of sparkling water like S. Pellegrino.  If you add a shot of rum or vodka, we won’t say anything.

Thai Basil Lemon-Lime Sorbet

2 springs fresh Thai basil
2 tablespoons fresh Thai basil, finely chopped
2 teaspoons grated lemon and lime zest
1 cup freshly squeezed lemon and lime juice
1 cup sugar
1 cup water
dash of salt

Combine sugar and water in saucepan.  Bring to a boil and cook until the sugar is dissolved, stirring occasionally.  Remove from the heat, add sprigs of Thai basil, and steep for 5 – 10 minutes.  Discard springs and allow syrup to cool room temperature.  The syrup can be made in advance and stored covered in the refrigerator.

In a large pitcher or container, combine chopped Thai basil, zests, juices, and syrup.  Refrigerate until cold.  Freeze in an ice cream maker according to manufacturer’s instructions.

Adapted from “How to Cook Everything Vegetarian” by Mark Bittman

Photo by Nicholas Mistry