This year is the 41st annual Texas Folklife Festival at the Institute of Texan Cultures. This celebration of Texas’ cultural diversity is one of the largest such festivals in the state.

Yes, there is food and drink from dozens of ethnic groups, but also crafts, storytelling, music, dancing, roving performers and more. In fact, the festival has six stages located throughout the UTSA Hemisfare Park Campus at 801 E. Cesar E. Chavez Blvd.

Here’s the schedule. For complete information, click here.

Friday, June 8
5 p.m. – 11 p.m.

Saturday, June 9
11 a.m. – 11 p.m.

Sunday, June 10
Noon – 7 p.m.

Adult (13 plus): $10 in advance; $12 at the gate
Child (6-12): $5 in advance; $5 at the gate
Children 5 and under are FREE

Group sales: 20 adult tickets, in advance only, for $8 each

(Note: There may be convenience fees for advance purchase at some locations and online. Advance tickets are available online, at HEB Stores, Ft. Sam Houston, Lackland AFB, Randolph AFB and the ITC museum store.)

Leeks at the Pearl Farmers Market

Leeks are in season at the farmers markets in the area, but people still don’t know what to  do with this wonderful and versatile vegetable.

Sure, you can sauté them, but don’t stop there. I particularly love them in soups, though they are great in salads and as a side dish. Thomas Keller, considered to be the finest chef in America, uses them in a bread pudding.

Here are links to several leek recipes we’ve run in the past as well as new one for Creamy Leek Soup, which is perfect for those of us trying to cut back on carbs without losing any flavor.

The point is, don’t pass those leeks up the next time you’re at a farmers market. They are very low in saturated fat and cholesterol, according to NutritionData.self.com. “They are also  a good source of dietary fiber, vitamin B6, folate, iron and magnesium, and a very good source of vitamin A, vitamin C, vitamin K and manganese.”

And they taste great, with a sweetness that is comes out when you cook them. Look for smaller leeks. Cut only the white part, then peel back the thick, outer green leaves and cut only the tender part of the green beneath. Soak the cut pieces in water; the dirt will sink to the bottom while the leek stays on top.

• Potato Onion Soup
• Leeks with Cream and Mint
• Silky Leek Salad
• Leek Bread Pudding from Thomas Keller

Cream of Leek Soup

2 cups chicken stock  or vegetable stock
1 cup finely cut leeks
2 tablespoons butter
½ medium sized onion, minced or grated
Salt, to taste
Ground black pepper, to taste
1/4 cup chopped parsley
2 egg yolks
1 cup heavy cream

Cream of Leek Soup

Bring the stock to a boil. Add leeks and simmer. While they are cooking, melt butter in a saucepan with the onion. Then add to the leek-stock mixture. Season with salt and pepper to taste and let cook for about 15 minutes or until the leeks soften and cook. Add chopped parsley. Pour mixture into a blender or food processor and purée.

Set up a double boiler over low heat. Whisk the egg yolks over the warm water. Slowly stir in heavy cream and whisk until fully incorporated. Slowly add the cream to the soup and stir it with a wooden spoon until it thickens. It is done when the mixture coats the spoon with a slight film. DO NOT let the mixture boil and do not overcook.

Makes 2-3 servings.

Adapted from apinchofhealth.com

Chef Michael Flores

Join chef Michael Flores this Thursday at 6:30 p.m. for a ‘guys’ night out’ class. It’s all about ribs, and class attendees will get to learn how to make a slew of them. On the menu are Beer-Braised Ribs in Rum Barbecue Sauce, Spicy Honey Mustard Ribs, Roasted Barbecued Spare Ribs, Roasted Corn with Parmesan-Lemon Topping and Chopped Salad with Tamarind-Tequila Vinaigrette.

You’re also welcome to BYOB to class. The cost of the class is $69 per person.

To sign up for the class, which will be at the La Cantera Sur La Table, go to www.surlatable.com and choose “Cooking Classes”. Enter your zip code and then follow the instructions. Or, call 800-243-0852.

If pork is what you're hankering for, find it at the Fine Swine and Artisanal Food Fest Sunday.

This coming Sunday, from 2-8 p.m., students from the Culinary Institute America- San Antonio and the Art Institute of San Antonio, will be exhibiting their skills in a heritage hog cook-off.

It’s happening at the South Texas Heritage Pork Farm, and there will be live music and a raffle with the top prize of a whole heritage roaster hog. Plus, take part in (or just watch) a pie-eating contest, tastings from local food trucks and vendors (additional items can be purchased from the vendors), cooking demos, and the showing of a food documentary, “Farmageddon.”  Sample tastings from the culinary students and watch the final judging.

Beer and wine will be available for purchase.

Tickets are $35 for general admission and $75 for VIP tickets. The address is 4268 County Road 404, in Floresville.

VIP tickets include all general admission amenities plus additional food and drink pairings, a VIP parking pass and VIP seating in the judging area located on the farms expansive patio. VIP seating while be located in the heart of all the culinary cook-off action. VIP seating is pre-sale only, limited seating available.

Tickets available on line here.

Visit South Texas Heritage Pork at www.southtexasheritagepork.com

Sandy Oaks Olive Orchard has been a long-time feature at the Pearl Farmers Market.

Cora Lamar helps a customer at her produce and flower booth.

As revitalization of the Pearl Brewery began several years ago, the owners of the property, Silver Ventures, knew that a farmers market would be a great way of bringing local people to the site while developing a greater sense of community. Three years ago this weekend, the Pearl Farmers Market began with vendors selling everything from fresh vegetables and meats to olive oil, baked goods, lavender products, and flowers.

The lineup of vendors has grown and changed somewhat in that time. Many of the vendors have become old friends over time — Beaune Farms, Biga on the Banks for their breads, Sandy Oaks Olive Orchards, Al’s Gourmet Nuts, Thunder Heart Bison and Peeler Farms chickens, to name a few — and new ones have been added, including Restaurant Gwendolyn, which offers handmade sausages and bacon. The market has also become more at home in its space at the back of the Pearl Brewery, with hundreds of people milling about and many a dog sniffing out the scene.

On Saturday, the spring harvest after the recent rains brought an abundance of items, including breakfast radishes, kale, arugula, cabbage, onions, spring garlic, fennel, green beans, herbs, leeks, brussels sprouts, new potatoes, beets, varieties of squashes, carrots, cucumbers, shallots, peppers, broccoli, mushrooms and more. Fredericksburg peaches were going quickly, as were blackberries and a few strawberries.

Chef John Brand serves marketgoers a savory treat.

Cora Lamar of Oak Hill Farm drew customers with the vivid lavender-colored artichoke blossoms that she had. She also had a few artichokes with her, but they sold quickly, she said.

Artichoke blossoms

For those who bought an artichoke blossom for the first time, she explained that they should not be placed in water or they’ll rot. Instead, the flowering plant, which is in the same family as the thistle, should be set up without water. As the plant begins to dry, the green leaves should turn brown, but the flower would retain its color, Lamar said.

The morning sun drew a line to the handcrafted ice cream booth, where flavors included Strawberry Basil, Salty Caramel, Orange Lavender, Blackberry Lemon and Peach Pecan Amaretto.

Fennel bulbs

The anniversary celebration also brought out some of the city’s chefs who provided samples of dishes that used ingredients you could find in the market.

.Fresh-picked carrots

Chad Carey of the Monterey was there with his new chef, Coleman Foster, to hand out chicken meatballs with a peach kimchi. John Brand of Las Canarias and Ostra offered braised lamb’s neck, while Ocho chef Jason Garcia served a quinoa salad with seasonal vegetables  and a tamarind vinaigrette.

It’s always fun to stop by Melissa Guerra’s Tienda de Cocina in the neighboring Full Goods building on the brewery campus. In addition to the great kitchen items that the store always features, Guerra was offering a hula hoop demonstration and she was spinning right along to the DJ’s funkadelic sounds.

Customers shop the market for the freshest produce.

Spend a spring evening tasting your way through France’s very best.  As Central Market celebrates the “nation of foodies,” San Antonio’s Broadway Central Market will transform into a tasting tour.  Fête du France: A French Marché is from 4-8 p.m. Tuesday (May 15).

Your $20 donation at the door benefits Les Dames d’Escoffier, an international service organization made of of women in a wide range of culinary professions. Money collected goes into scholarship funds for young woman seeking education in culinary careers. In return, you’ll receive:

• A passport to Fête du France

• A commemorative wine glass

• A keepsake tote to begin your journey

Pick up a loaf of French bread while you attend Fete de France at Central Market.

In every department, sample delicious French finds like quiche, cassoulet, wines, Champagne, 18-month aged Comte, Trois Petit Cochon paté and ham, and Brioche Vendéene. Or, create your own crepe in the CM Cooking School

There will be traditional French music, artists to capture your  likeness and street performers who will entertain you along the way.

Plus, take home a bounty of treats such as Mere de Poulard cookies, Michele Cluizel chocolates, Fallot Mustard, traditional French breads and other savory souvenirs in your complimentary tote.

All proceeds benefit the San Antonio chapter of Les Dames d’Escoffier.

Nothing says San Antonio hospitality quite like a freshly made margarita.

San Antonio chef and caterer Johnny Hernandez is inviting people into his home.

Bistec tacos are one dish available at Casa Hernan.

Casa Hernán, just off Southtown at 411 Cevallos, is a catering venue that is now open to the public for private party rentals. The opulent space reflects the hacienda style of interior Mexico, from the koi pond at the front entrance to the colorful dining area with room for several food stations.

The dishes at Casa Hernan.

Hernandez, who also operates La Gloria Ice House at the Pearl Brewery,  has had the place decorated with an elegance mixed with a bold, traditional color scheme that is both energizing and tranquil and makes you feel far from the neighboring railroad tracks and right at home next to La Tuna Grill.

At the opening party, the chef and his catering company, True Flavors, put on a spread that included samples from the various menus clients can choose from. Dishes included fish in an hoja santa sauce, several ceviches, bistec tacos, sopes and cochinita pibil as well as tres leches cake  shooters for dessert.

You don’t have to wait for an invitation to a private party to see Casa Hernán. Come September, Hernandez is opening the space for a monthly Sunday brunch with each focusing on the regional foods of interior Mexico.

For more information, visit trueflavors.com.

The main dining area at Casa Hernan.

The Pearl Farmers Market turns three on Saturday.

The Pearl Farmers Market, 200 E. Grayson St., celebrates its third birthday this weekend in style.

The fun at the Pearl begins Friday evening with the final Spring Echale! featuring performances from Chico Trujillo, Ana Tijoux and Bombasta. Showtime is 7 p.m.

Then, on Saturday, Pearl marks its birthday with tastings from San Antonio chefs, giveaways and live music for the whole family. It’s a great way to get some last-minute gifts for Mother’s Day.

“Pearl Farmers Market, where each vendor is located within 150 miles of San Antonio, has become a major source of food and fun for our community. For three years, we have connected with the people that grow our food, raised awareness of seasonal eating and the struggles of farming, and brought people together with local food at the center,” said Tatum Evans, Pearl Farmers Market Manager . “We are thankful to the farmers who plant, grow, raise and harvest our food and thankful to the thousands of shoppers who attend market on Saturdays.”

“Going into our third year at Pearl Farmers Market is just as exciting as the very first day we opened. We see new customers every market day who become regular shoppers every Saturday. Local restaurants, individuals, visitors, and families have become part of the Pearl Farmers Market community,” said Cora Lamar, president of the Pearl Farmers Market Association and owner of Oak Hill Farm. “We at Pearl Farmers Market enjoy bringing San Antonio the best LOCAL produce, meats, eggs, and value added foods every Saturday of the year.”

Among the chefs who’ll be on hand are Jeff Balfour (Citrus), John Brand (Las Canarias and Ostra), Chad Carey (The Monterey), Jason Dady (Tre Tratorria, Bin 555, Two Bros. BBQ), Mark Weaver (Tre Trattoria Alamo Heights), Matt Hanck (Tre Tratorria Downtown), PJ Edwards (Bin 555), Jeff Foresman (The Westin), Jason Garcia (Ocho), Steven McHugh (Luke) and Rob Yoas (RoMo’s Café).

Additionally, MesAlegre returns with a complete sensory experience for food enthusiasts with a fantastic lunch prepared by La Gloria’s Johnny Hernandez. There is availability for 40 reservations, please call 210-434-4388 for more information or to make reservations for MesAlegre.

Market hours are 9 a.m.-1 p.m.

Two San Antonio food truck parks are planning upcoming events to tempt your taste buds.

The food truck parks in San Antonio area are getting ready for some fun in the next few weeks:

• The Point Park & Eats,24188  Scenic Loop Road, is having a crawfish boil on May 19.

From noon until 11 p.m., crawfish will be served up every two hours or until the little crustaceans run out.

Fat Bellies and Crepe Nation are  the presenters of the feast with Kitchen Fusionz, Takoryia and the Frigid Frog adding support. Abita beer is sponsoring the event.

Live music and beer are on tap for the day.

Call (210) 251-3380 for details.

• Boardwalk on Bulverde, 14832 Bulverde Road, is hosting a three-day Kitchens 4 Cancer fundraiser May 25-27.

The  event benefits Livestrong, the Lance Armstrong Foundation that helps people with cancer.

Trucks include Rickshaw Stop, Toastie Buns, KC’s Cones, Guilty Pleasures, Spice Runner, Taco King, Lagniappe Today, Sabor Colombiano, Alex’s BBQ, R&R Chicken Wings, Skinny Cat, Peachwave, Society Bakery and Winner Winner Chicken Dinner are among the participating trucks.

The event begins at noon May 25 and runs through 8 p.m. May 27.

For more information, call (210) 402-2829.

Clams with Spicy Ginger Sauce.

If you know someone who has not tried Vietnamese food because it seems too exotic, then take him or her to Le Bistro Saigon  on TPC Parkway.

Crispy Vietnamese Eggrolls

The ambience of the place is cool and inviting, with granite tabletops and chairs easy to relax in. The food is so visually attractive it will make your mouth water. With each succeeding dish that our waiter brought out of the kitchen, your appetite will grow because everything looks so good.

The flavors are all quite accessible, too, with garlic and chiles (serranos and jalapeños used most) mixing with citrus-y lemon grass and basil in dishes. Plus, who can resist the comfort of noodles mixed with anything?

But the folks at Le Bistro Saigon appear to be content with limiting themselves to be a Vietnamese 101 kind of place. And that timidity is not what we’ve come to expect from many of the other Vietnamese places in town. Nothing we sampled in seven dishes was bad, but nothing was all that bright, bold or, ultimately, memorable, either. Dishes marked with a red chile were rarely hotter than those not marked. Too many sauces were perfunctory, a little on the dull side even. And sugar was a little too prevalent.

Vietnamese Fried Calamari

We started our meal with Vietnamese Fried Calamari ($7.50), which did not have enough seafood flavor so the breading, light as it was, tended  to dominate. But an accompanying carrot sauce, with a good balance of sweet and tart, was so good we kept it to use with other dishes.

Crispy Vietnamese Eggrolls ($4.99) were not as greasy as you’ll find elsewhere, and that’s not a good thing. The pork, vegetables and even the rice paper were all wan, even after dousing them with a touch of fish sauce that we had to ask for (the accompanying dipping sauce was far too sweet and did little but make the eggrolls soggy).

A Thai-influenced Beef with Garlic Lime Sauce ($8.99) was not quite as it was advertised on the menu. The beef was raw, not rare, but it was tossed with a lively combination of basil, onion and serrano peppers. The texture of the meat was both mealy and slick from the oil in the dressing, and it almost seemed unnecessary when compared with the freshness of what surrounded it.

Lemongrass Baby Back Ribs

For our entrées, we shared an order of Lemon Grass Baby Back Ribs ($14.99) and all agreed that there was little lemon grass flavor to be had. The rib bites, breaded and deep-fried, had the right amount of salt, but that was about all they had to recommend.

Charbroiled pork ($8.99) with noodles, carrots, cucumber, peanuts, fried shallots and herbs held a lot of promise, until we tasted the pork. Candied might have been a better description than charbroiled, for sugar seems to have been the dominant characteristic of the marinade. Still, a little fish sauce, some sriracha and salt helped matters quite a bit.

We also ordered Buddha Delight ($8.99), one of the vegetarian entrées, so we would have plenty of vegetables to share. A stir-fry of broccoli, carrots, green bell pepper, snow peas, bamboo, water chestnuts, baby corn and not enough  mushrooms was well prepared, but a gloppy and not terribly flavorful brown sauce detracted rather  than added to the vegetables’ effectiveness.

Buddha Delight

The Clams with Spicy Ginger Sauce ($13.99) should have been the highlight of the meal. It arrived in a clay pot straight from the oven, and a cloud of steam arose dramatically when the lid was removed with a flourish. But the clams didn’t seem to cook with the sauce, which tasted more of garlic than ginger.  The little crustaceans appeared on top and, as a result, were on the dry side. Spooning up the sauce did not help.

There weren’t many patrons eating in while we were there, but takeout business was fairly brisk. The wine list was not worth pursuing, so we opted for a pair of refreshing Singha and Kirin Ichiban beers, which are made for both Asian food and days as hot as we get in Texas.

Le Bistro Saigon
3111 TPC Parkway
(210) 481-7400
Open daily for lunch and dinner
www.le-bistrosaigon.com