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Vines, Grapes, Harvest and Press: It’s Time at Becker Vineyards

Vines, Grapes, Harvest and Press: It’s Time at Becker Vineyards

Becker vineyards harvester cropped 2014

STONEWALL:  The rumbling of diesel engines is heard in an otherwise quiet, pastoral setting of vines and ripe bunches of grapes.  A blue Braud harvester rolls down a row of grapevines, shaking green grapes off as it goes along.  Yellow picking bins on a flatbed trailer pulled by a John Deere tractor are being filled with the ripe fruit and brought to the winery for processing.

Becker grape harvester 2014 croppedThe 2014 harvest has begun for Becker Vineyards.

This week, Sauvignon Blanc grapes were being harvested in the vineyard in front of the winery.

This past Saturday, grape growers Cap and Diane Holland harvested their Chardonnay grapes from their vineyard located between Bronte and Miles, outside of San Angelo, making them the first of Becker Vineyards contract growers to harvest grapes.

“This will be our 18th grape harvest, “ said Bunny Becker, co-proprietor with her husband Dr. Richard Becker. “Harvest is an exciting time of the year for us.”

The Beckers planted their vineyard in 1992 with the first harvest taking place in 1995.  They began selling wine to the public when they opened their winery tasting room in May of 1996.  Along with the vineyard at Stonewall, they own another vineyard at Ballinger and a third one in Mason. Becker Vineyards also purchases fruit from grape growers.

“We have the largest amount of contracts on Texas-grown grapes in the state,” said Bret Perrenoud, general manager, dumping a bin of grapes into the destemmer-crusher with a forklift.

The winery crush pad is a bee hive of activity. The destemmer-crusher is… destemming and crushing. The white grape varietals are then going – via hoses and pumps – to the press to separate the juice from the skins. The air is aromatic with the scent of fresh, ripe fruit. The juice will then head for a stainless steel tank to be inoculated with yeast.  If it is to be a dry white, the fermenting juice will then go to White Oak barrels and finish fermentation there.  If it is to be off-dry (sweeter-style wines), it will stay in stainless steel.

Winemaker Jonathan Leahy is looking forward to the harvest and said, “It’s been a cooler than normal summer. We have phenolic ripeness without the spiking of sugars. This will make full bodied, well developed and more complex wines.”

“We are all looking forward to the end results,” said Richard Becker, with a smile.

Becker Vineyards is located 11 miles east of Fredericksburg, 3 miles west of Stonewall, off U.S. Hwy 290 at Jenschke Lane.

Photographs, article courtesy Nichole Bendele, Becker Vineyards

 

And, let the grape stomps begin!

Grape Stomp t-shirtAugust is the month for stomping grapes, one of the Texas Hill Country’s favorite, crowd-pleasing times.  Becker Vineyards’ Grape Stomp is Aug. 23-24 and Aug. 30-31.

Here are more fun places to get your feet into some ripe, fresh fruit. Check out the wineries’ websites for hours and directions.

  • August 2-3 & 9-10 at Dry Comal Creek Vineyards
  • August 8-10, 15-17 & 22-24 at Pedernales Cellars
  • August 9 at Texas Legato
  • August 9-10 & 16-17 at William Chris Vineyards
  • August 16 at Westcave Cellars Winery
  • August 16-17 & 23-24 at Texas Hills Vineyard
  • August 16 & 23 at Fall Creek Vineyards
  • August 30 at Messina Hof Hill Country
  • August 30 & September 6 at Chisholm Trail Winery

 

Posted in Events, Featured, In Season, News0 Comments

Culinaria’s Restaurant Week Steps Up Its Game!

Culinaria’s Restaurant Week Steps Up Its Game!

Culinaria’s Restaurant Week is fast approaching, and this year’s event, Aug 16-23,  not only highlights many of the best local chefs and restaurants but now also food trucks. They’ll be offering their fare at a designated location at Travis Park on Aug. 19.

As an all-encompassing citywide event, all participating restaurants will donate partial proceeds to benefit Culinaria and its continued outreach initiatives.

Participating restaurants will offer an array of prix-fixe menus— encompassing both three-course lunch menus and four-course dinner menus within three different pricing tiers.

* Tier 1 establishments will offer $15 for a three-course lunch menu, and $35 for a four-course dinner menu.

* Tier 2 establishments will off $10 for a three-course lunch menu, and $25 for a four-course for dinner menu.

An island bar will be a first for Perry's.

The Island Bar at Perry’s Steakhouse, one of the participants in this year’s Restaurant Week.

Culinaria’s Restaurant Week benefits all of Culinaria’s community outreach programs, making each dining experience a charitable one.

This culinary adventure leads you to try new restaurants and also lets you support many of your local favorites.

With each meal ordered specifically for San Antonio Restaurant Week, participating restaurants will donate $1 from each lunch menu and $2 from each dinner menu ordered to benefit Culinaria.

San Antonio Restaurant Week highlights a wide array of dining establishments. Places such as Arcade Midtown Kitchen, Biga on The Banks, Bite, Bliss, Boiler House Texas Grill & Wine Garden, Boudro’s, BRIO, The Esquire Tavern, La Gloria, The Fruteria, Liberty Bar, Luke San Antonio, MAX’s Wine Dive, NAO, Palm Restaurant, Stella Public House,  and many more. Reservations are encouraged and you can contact each establishment directly. See the complete list here!

Restaurant Week on the Move!

This year’s  Restaurant Week on The Move will showcase the city’s best food trucks and mobile kitchens with the special pricing of $8 for a lunch special and $15 for a dinner special. You can find them in Travis Park, at a designated location, on Aug. 19 from 11 a.m. to 2 p.m.

 

Culinaria is an independent, not-for-profit organization committed to promoting San Antonio as a premier wine and food destination while fostering community growth and enrichment. Read more about Culinaria here

 

Posted in Featured, Restaurants0 Comments

It’s Down to the Final Four on ‘Food Network Star’

It’s Down to the Final Four on ‘Food Network Star’

Did San Antonio’s Luca Della Casa survive Rachael Ray, a pair of notoriously finicky eaters and a live camera setup to make it to the final four on “Food Network Star”?

Luca Della Casa

Luca Della Casa

Sunday’s episode of the culinary competition brought a number of challenges to the executive chef of Nosh and Silo as well as the other four contestants who have cooked and charmed their way through Las Vegas before moving on to New York.

SPOILER ALERT!

The first part of the competition had the chefs presenting live spots at various food stands within Chelsea Market. Della Casa was at The Lobster Place where he talked about what summertime favorite he would make with the seafood at hand. His choice was a lobster salad, but he managed to say you could “downgrade” to shrimp, if lobster simply weren’t available. It was a nice display of humor and he managed to stay engaged with his audience of judges.

The other Texan on the show was not so lucky. Sarah Penrod didn’t wear an ear piece, so she didn’t know when she was supposed to start talking. It led to an embarrassing silence that didn’t stop until she just rushed into a spiel about exotic fruits that are available in the summertime. She hadn’t tasted the melon she chose in her hand before, so when one of the judges questioned her about its, she ended up sticking her face into the melon half and taking a bite. It was a genuinely funny moment and probably saved her in this round.

But Nicole Gaffney showed the most poise and ease before the camera, which gave her the advantage going into the next round.

The chefs were headed for Rachael Ray’s talk show, where they would have to address a problem that a series of families was facing. Each would have 3 1/2 minutes to solve the problem while selling themselves to Ray, their assigned family, the audience and the judges.

Gaffney got to pick which chef would tackle which problem. Della Casa had to make a vegetable dish that two picky children would eat. He thought that was easy, because his sister and he gave their mother the same problem. She solved it by making a “risotto” out of cauliflower and topped it with a Bolognese sauce. But the task wasn’t as simple as preparing the dish. The children were on hand, watching the entire demonstration, so they knew exactly what they were being served and they wouldn’t take a bite of it. The judges also wished he had said “meat sauce” instead of Bolognese.

That may have seemed bad, but Gaffney’s dilemma was worse. Her family was looking for a dish that wasn’t the same old meat and potatoes. She prepared a shrimp dish, but the family’s 3-year-old spit it out in horror. And, of course, that clip was repeated several times.

Fan favorite Lenny McNab, with his oversized cowboy personality, won the round by engaging everyone in a budget-conscious dish of chicken thighs. During his presentation, he faced a wardrobe malfunction: His jeans split down the middle, which was mortifying to him, but no one else noticed.

Della Casa was also declared safe, leaving just the three women: Penrod, Gaffney and self-proclaimed “Butcher Babe” Loreal Gavin. Each had her moments, but the judges decided against Gavin, who failed to use her knowledge in her first segment, when she was asked to describe a cut of meat, and didn’t meet the challenged on Ray’s show. She’d been asked to provide a simple meal for a couple, who were eating out too much, but her dish was so elaborate that even she had trouble making it in her demonstration. The couple liked the stuffed chicken breast she made, but you could see that it wasn’t the easy answer they were looking for.

So next week, Della Casa finds himself up against McNab, Gaffney and Penrod, as “Food Network Star” heads into the quarterfinal. How far can he go?

Food Network Star airs at 8 p.m. CT on the Food Network.

 

Posted in News, Restaurants0 Comments

Ask a Foodie: How Do You Use Za’atar Seasoning

Ask a Foodie: How Do You Use Za’atar Seasoning

Q. I’ve encountered the term za’atar seasoning on menus and have also seen it in ethnic food markets. I know it’s a blend of some spices but don’t know how one would use it. Any suggestions?

A. We’ve seen this seasoning blend as well, and usually in a Middle Eastern Market. The blend has sesame seeds in it and also the brick-red sumac also used in cooking from these regions.  The third element to this mixture is what is interesting — it’s an aromatic variety of marjoram (M. syriaca) which is common in Jordon, Lebanon and Israel, says Aliza Green in her thorough “Field Guide to Herbs and Spices.” This marjoram is also called by the name “za’atar.”

Lemb Kebobs from Feast

Lamb Kebabs from Feast

In the countries mentioned above, the flavor is common in grilled lamb and flatbread and is often mixed with sumac, says Green, to spread on pita bread. We’ve also seen za’atar sprinkled on hummus or tossed into a salad of garbanzo beans, slivered green onion and tomato or sprinkled over feta cheese. You can also put it on a plate, pour over some olive oil and use it as a dipping sauce with pita bread.

Recently, we ordered a small plate at Feast Restaurant on Alamo Street in San Antonio’s King William area. Chef Stefan Bowers sprinkles the za’tar mixture on some tasty Ground Lamb Kebobs, then serves with a slightly spicy serrano feta dip, to good effect.

If you want to make your own blend, try Green’s blend, which she also suggests mixing with yogurt and using as a dip for raw vegetables: Combine 2 tablespoons dried crushed za’atar leaves (or crushed thyme, summer savory, oregano, marjoram or a mixture). Add 2 tablespoons roasted sesame seeds and 1 tablespoon ground sumac. Grind to a chunky paste and season wil a little salt, to taste. Store at room temperature. Za’atar’s flavor will begin to face after 2 months. Makes 1/3 cup. (From “Field

 

Posted in Ask A Foodie, Featured0 Comments

Griffin to Go: Are Too Many Diners Expecting the Moon These Days?

Griffin to Go: Are Too Many Diners Expecting the Moon These Days?

Diners, beware. Open season has been declared on those of you who eat out. And the complaints aren’t just coming from wait staff.

Do you see this person as friend or foe?

Do you see this person as friend or foe?

Chefs, managers, critics and even some actors are getting into the mix.

Oh, sure, there are still a few people who go out to eat, politely order their food, eat and enjoy themselves, tip their server between 15 and 20 percent, maybe thank the chef and then leave. But if you’re one of those people, you need to realize that you’re part a dying breed.

Today’s diners are far less gracious. Don’t think that I’m merely talking about the hipster crowd or Millennials, because the rampant bad behavior seems to belong to no single age group. There are grumblers, old and young, who are never satisfied with what they’re served and make no bones that anything less than perfection is unacceptable.

Take tables, for example. Anywhere they’re seated is not good enough. Too close to the kitchen. Too far from the bar. Too noisy. Too close to another table. Too lacking in feng shui. After playing Goldilocks with the chairs a half-dozen times, they still haven’t found a place that’s “just right,” and they blame the restaurant for it.

Or maybe the table is filled with diners who spend 20 minutes taking pictures of their food and then complain that the meal is not hot enough. Really, folks? How long does it take to take a picture? I have often joked that food photography has become the 21st century’s way of saying grace, because, in a way, it’s a form of being grateful for the food that has been set before you. But if it takes longer to get your picture than it does to say the common table prayer, then you have no right to complain about the temperature of your food — or much of any else.

And let’s not get started on the issue of tipping.

Sure, service needs to evolve to meet the new standards, demands and eccentricities of today’s entitled diners. But where is the line drawn between reasonable and ridiculous? The gripes and sniping have gained in volume, as if some people think they’ll get a free meal if they scream loud enough; their puerile behavior leaves the rest of us wondering what we did wrong because we were enjoying our meal. Some of the restauranteurs who failed to cave in to these diners’ demands have later discovered online reviews from those same upset people who have lashed out in their outrage. These reports pile grievance on top of grievance until it seems as if their dinner had been served in a prison instead of a neighborhood bistro.

Too often, though, these posts come across as outrageous and unintentionally funny, and they have led to the hysterical Real Actors Read Yelp series on YouTube. There are more than 20 of these short videos, and each one is sadder and more laughable than the one that came before it. For a particularly apt example, click here. At the end, you can choose any of the others until you’ve had your fill.

In recent weeks, various stories have appeared about a supposed report that a New York restaurant has done comparing its service from 10 years ago to its service today. Why are so many more complaints are generated nowadays about the service? Videos from both years show that, of course, the diners are the problem and not the restaurant. That is why I say “supposed,” because the restaurant’s identity has not been revealed, so there have been claims that it’s a hoax.

Whether it’s false or true, you may want to read one account of the story (click here) because it offers a lot to chew on, in San Antonio as well as New York. Pay attention to the comments at the end of the piece, too. The vitriol from the readers, who come from all backgrounds and not just the restaurant business, equals the petulance of some diners.

This standoff is likely to get worse before it gets better. But all you prickly, picky diners who expect support from food critics, think again. Your behavior is turning off those who eat out for a living. In a recent online chat, Tom Sietsema of the Washington Post had this to say after being asked what a restaurant was supposed to do after a person slipped and fell in the dining room: “More than any other business I know, people expect restaurants to be and do everything. Can you imagine asking your hair dresser to give you a free trim because it was your birthday? Or expecting half-off on a root canal if your dentist kept you waiting more than 15 minutes?”

So, the next time you go out, leave your attitude at home. You’ll find yourself enjoying the experience more. So will the people around you. If you can’t do that, then kindly limit yourselves to restaurant drive-thru windows. You may not realize it now, but it never pays to bite the hand that feeds you.

Posted in Featured, Griffin to Go, Restaurants1 Comment

Robbie Nowlin New Exec. Chef at Hotel Valencia’s Citrus

Robbie Nowlin New Exec. Chef at Hotel Valencia’s Citrus

Chef Robbie NowlinAfter stints with The Lodge Restaurant of Castle Hills and Las Canarias at Omni La Mansión del Rio, San Antonio chef Robbie Nowlin has been named to the executive chef position at Citrus, at the Hotel Valencia Riverwalk, Nowlin also worked at famed The French Laundry in California.

As of Aug. 1, the Valencia Group announced, signature dishes such as spring lamb shank with piperade, pickled eggplant, frisée and a mustard seed glaze and “Foie Gras Mille Crepe” with compressed strawberry, celery, banana, Tellicherry black pepper crème fraiche and candied hazelnut. will be holding their rightful place on the Citrus menu. Look for flavors that follow the seasons as one of the hallmarks of the new chef.

Stephen Bilby, director of sales & marketing for the Hotel Valencia, says Nowlin works hard at his craft and “possesses a certain charismatic flair that fits perfectly with our brand.”

Nowlin’s culinary career began early.  At 14 years old, with no formal training, Nowlin took a weekend job as a cook to earn some extra dough for skateboards. Soon, he was swapping wheels for sauté pans and Japanese knives. Now, 16 years later, the chef’s resume links him with noted local names such as Jason Dady, Damien Watel and John Brand — and on the national level, with celebrity chef Thomas Keller of The French Laundry.

Local foodies will remember that Nowlin won the Chaîne des Rôtissuers competition for best young chef three years in a row.

“I have always liked a good challenge,” Nowlin says.  “I just felt it was time and that I was ready to be an executive chef of a four-diamond hotel, especially one as sleek, modern and sexy as Valencia.”

The Hotel Valencia River Walk is at 150 E. Houston St.

Houston-based Valencia Group is a fully integrated hospitality company that provides management, development, branding and repositioning services for independent, full-service hotels owned by the company, in addition to third parties.

Posted in Daily Dish, News, Restaurants0 Comments

Drink Up National Tequila Day with Your Choice of Cocktails

Drink Up National Tequila Day with Your Choice of Cocktails

Cucumber Mint Margarita

Cucumber Mint Margarita

July 24 is National Tequila Day. To help you celebrate this august occasion, we’re offering four recipes of tequila cocktails that range from the simple, single cocktail to a pitcher-sized party mix.

Some are from Texas. Others are just spiced as if they’re from here. And all are worth a sip or three.

Cucumber Mint Margarita

A lively dose of Tabasco Sauce gives this cool, refreshing margarita a little kick. Enjoy the ride.

1/2 cup chopped cucumber, peeled and seeded
2 tablespoons sugar
1/4 cup key lime juice
1/4 cup chopped mint
1/3 cup tequila reposado
2 tablespoons orange liqueur
1/8 teaspoon Tabasco Sauce
6 ice cubes
Salt to rim glasses
2 cucumber slices for garnish

Blend ingredients in a blender for 1 minute. Divide between two 6-ounce salt-rimmed glasses. Garnish each glass with a cucumber slice.

Makes 2 cocktails.

Raspberry Picante Paloma Pitchers

Guy on FireThis recipe comes from Guy Fieri’s latest cookbook, “Guy on Fire” (William Morrow, $29.99). As Fieri says, “Oh yeah! This is one they won’t forget. I can hear it now — “Yeah! The drink had raspberries and jalapeños, and it as so the bomb!”

12  fresh raspberries
4 thin slices jalapeño pepper
12 ounces (1 1/2 cups) tequila, preferably 100 percent blue agave tequila blanco
1 1/2 cups fresh ruby red grapefruit juice
1/4 cup plus 2 tablespoons fresh lime juice
1/4 cup plus 2 tablespoons agave nectar
1 1/4 cups club soda or lemon-lime soda

Grapefruit Salt:
1/4 cup kosher salt
Grated zest of 1 grapefruit
Lime wedges, for garnish

In a glass pitcher, muddle the raspberries and jalapeño, then fill halfway with ice. Add the tequila, grapefruit juice, lime juice and agave. Take a second pitcher (the same size) and pour one into the other repeatedly to mix the drink together. Top it off with club soda or lemon-lime soda.

To make the grapefruit salt, crush the salt and grapefruit zest together with a mortar and pestle, then spread on a plate. Run a lime wedge around the rim of each glass, then dip the glasses in the grapefruit salt. Fill with the cocktails.

Prep-ahead tip: Make the base recipe (minus the club soda) in big battches, up to a day ahead, and hold it in the fridge, so when the party is on, all you need to do is pour (rather than stand behind the bar making drinks all night). Just top off each glass with club soda while you’re serving so the drinks stay nice and effervescent.

Makes 6-8 servings.

From “Guy on Fire” by Guy Fieri with Ann Volkwein

Matt’s Old Fashioned

Tipsy TexanThis twist on a classic cocktail comes from David Alan’s “Tipsy Texan: Spirits and Cocktails from the Lone Star State” (Andrews McMeel Publishing, $19.99). It was inspired by a Texas classic, he writes: “For generations of Austinites, dining at Matt’s El Rancho has been a tradition that has often begun in utero. This tequila Old Fashioned variation is a tribute to that venerable temple of Tex-Mex.”

Lemon
Orange
2 ounces añejo tequila
1/2 ounce elderflower liqueur
2 dashes of Angostura bitters
Dash of orange bitters

Using a swivel-handled vegetable peeler, remove a strip of lemon peel and a strip of orange peel from the respective fruits over an Old Fashioned glass, allowing the peels to fall into the glass and capturing as much essential oil as possible. Add the tequila, elderflower liqueur and both bitters. Fill the glass with ice, preferably in large chunks. Stir using a bar spoon to integrate and dilute.

Makes 1 cocktail.

From “The Tipsy Texan” by David Alan

Juan’s Tequila Sour

You’ll have to hunt through used bookstores probably to find a copy of the 1978 edition of “Fiesta,” the Junior League of Corpus Christi’s cookbook. It’s worth the hunt. Until you find a copy, here’s a taste of Juan’s Tequila Sour, as contributed by Mrs. John W. Creveling Jr. (Judy Hoepfner).

2 ounces tequila
2 ounces simple syrup
2 ounces fresh lime juice

Mix the tequila, syrup and lime juice. The proportions may be varied to suite individual tastes. Serve over cracked ice.

Makes 1 serving.

From “Fiesta” by the Junior League of Corpus Christi

Posted in Drinks, Featured0 Comments

Put on Your Aprons: Cooking Classes in SA

Put on Your Aprons: Cooking Classes in SA

Chef Steven McHugh at Cured

Chef Steven McHugh at Cured

Kiddie Corner at Cured with Chef Steve McHugh

Chef Steve McHugh of Cured will be offering cooking classes for kids ages 7 to 12 at the Pearl Farmers Market on Saturday, July 26 at 9 a.m.

Children will shop the market for seasonal produce and learn how to safely prepare each ingredient and create dishes they can easily reproduce at home.

The class will last for 30 minutes and cost $15 per child. All proceeds will be benefit Share Our Strength’s No Kid Hungry campaign to end childhood hunger.

To reserve your spot please call 210.314.3929.

Summer in Tuscany at Sur La Table

Rustic yet refined, Tuscan cooking is famous for using simple ingredients and preparations to create delicious, authentic flavors. Our instructor will teach you the techniques behind these satisfying recipes as well as a few tips to make their preparation a breeze.

Great cooking isn’t about recipes—it’s about techniques. In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors. Class time is 3:30-5:30 p.m., July 27. The cost is $69. Reserve you place by phone (18 years old and older) at 800-243-0852.  Sur La Table is at the Shops at La Cantera, 15900 La Cantera Parkway.

In this class you will:

  • Learn fundamental skills for a lifetime of great cooking
  • Work side-by-side with other students to prepare each dish
  • Interact with classmates and the instructor for a rich learning experience
  • Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a generous taste of every dish
  • Held in our professional teaching kitchens, each class is led by an experienced chef instructor
  • Hands-on classes are limited to 16 participants
  • Students receive a 10 percent discount coupon to use the week after the class

Cooking at Central Market: Stone Fruits

Join Sustenio chef David Gilbert at Quarry Farmers & Ranchers Market for a tour of the offerings at hand Sunday (July 15) and then brunch.

Hannah Smith, CM Cooking School Instructor, will demonstrate three healthy recipes that are also a delicious way to use these summer fruits. The class is for students ages 18 and older. The cost is $25. These recipes will be demonstrated:

  •  Summer Stone Fruit Gazpacho;
  •  Brandied Peach &  Pork Kebabs;
  •  Burrata Stone Fruit Salad; and
  •  Roast Plums with Almond Crunch, Basil Syrup & Cream.

 

Class is 12-1 p.m. Aug. 1. To reserve a place call 210-368-8617. Or follow this link.

Posted in Cooking, Featured, How To0 Comments

‘Food Network Star’ Heads to New York

‘Food Network Star’ Heads to New York

“Food Network Star” continued to luxuriate in the wretched excess of Las Vegas for one more week. Sunday night’s episode was all about going over the top, which is as far from the unadorned beauty of Italian food  that local contestant Luca Della Casa specializes in.

Luca Della Casa

Luca Della Casa

Would the executive chef of Silo and Nosh make the final cut?

SPOILER ALERT

It was in doubt from the beginning of the show, at least judging by the way in which the episode was edited. For the first half of the competition, the six remaining contestants had to visit a restaurant with an extravagant signature dish, such as a $1,000 ice cream sundae or a $777 burger. Most of the selections were featured prominently, though Della Casa’s trip to a handmade noodle shop, a natural fit for him, didn’t earn much air time.

Then Sarah Penrod and Emma Frisch were named team captions for a cook-off that would feature the chefs of their choosing. Della Casa was chosen last, which placed him on Penrod’s team. Each team had to create their own meal that was supposed to be as lavish as the one they had eaten.

From this viewer’s perspective, neither team accomplished that, with the nadir being an ugly variation on an ambrosia salad that might not even be served at a church potluck.

Penrod came closest to the target with a Wagyu steak and lobster creamed corn, though you can get a similar meal here in town: the Akaushi beef and lobster creamed corn, at Bohanan’s Prime Steaks and Seafood on East Houston Street.

Della Casa made an earthy dish of Muscovy Duck with a sauce inspired by one that his grandmother made. His nerves were on full display and he seemed to have a hard time of serving it. But he did well in sharing his story behind the sauce.

Though a few judges faulted the sauce, his team was declared safe, which meant, of course, that he’d be back another week.

That meant one member of Frisch’s team, which included fan favorite Lenny McNab and Loreal Gavin would be eliminated. In the end, Frisch was let go.

Meanwhile, the chefs move on to New York, where it appears that they’ll take part in a Rachael Ray show. Ray spends a lot of time in Austin each year during South by Southwest. Maybe Della Casa can inspire her to take a drive south the next time she’s in the area.

“Food Network Star” continues next Sunday at 8 p.m.

 

Posted in News0 Comments

Join Sustainability, Food-Issue Discussion: TEDx, Food Policy Council

Join Sustainability, Food-Issue Discussion: TEDx, Food Policy Council

If your concerns about food reach beyond finding the next trendy restaurant or cocktail bar, this upcoming TEDx salon, with the Food Policy Council of San Antonio, has a variety of issues on its menu.

There's nothing like vegetables at their freshest. The salon-type gathering will be Saturday, July 26, at the Urban-15 space, 2500 S. Presa St. from 5-9 p.m. and includes speakers and a potluck prepared by local chefs. The price is $35.

To address ways to support a healthy, sustainable and local food system for all people, in all walks of life, the discussion topics will range from connecting to the environment, our impact on the economy and include community participants in a dialogue about food and the policies that surround it.

Organizers say the target audience can be best described as: eaters.  Real eaters. These are people in San Antonio who care about equitable access to quality food and quality ingredients. This includes farmers market aficionados, green/environmental activists and supporters, buyers of organic produce, restaurateurs and caterers and educators (K-12 and college level).

Speakers include Judith Vega of San Antonio Metro Health, Angela Harsell of Green Spaces Alliance, Elizabeth Johnson, Mitch Hagney and Kerry Meath-Sinking, local chefs and professionals who work with local farmers

The potluck follows with dishes from Elizabeth Johnson, Steven McHugh, Taste Elevated, Gaucho Gourmet, Brook Summers, Restaurant Gwendolyn and more, including sustainable cocktails by The Brooklynite’s Boulvedier Group.

Tickets are in limited supply: Click on this link

 

Food Police Council of San Antonio

The Food Policy Council of San Antonio serves as a stakeholder forum to support a healthy, sustainable, and local food system for people, the environment, the economy and community; gathers and disseminates information for all who work toward that goal in the San Antonio area; and advocates for policy improvements relating to food.

TEDxSanAntonio

TEDxSanAntonio encourages and supports events intended to foster discussion and community building around ideas worth sharing in San Antonio.

 

(Sponsored by Defining Delicious and Urban 15)

 

Posted in Daily Dish, Events, Featured, News0 Comments

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