Becker Vineyards of Stonewall and its founder, Richard Becker, have received several awards recently.

The winery’s 2008 Fleur Sauvage, a Chenin Blanc, received a gold medal and was named class champion at the Houston Livestock Show & Rodeo Wine Competition. The 2008 Viognier and Fumé Blanc were silver medal winners while the 2007 Claret, Prairie Rotie and Raven Malbec and the 2008 Chardonnay Reserve, Provençal rosé and Syrah won bronzes.

Becker was given the Louis F. Qualia Award at the annual Texas Wine & Grape Grower Association conference. The award was named in honor of the founder of Val Verde Winery in Del Rio and recognizes a pioneering spirit in a Texas winemaker or a grape grower.

“It has always been a team effort at our winery from top to bottom,” Becker said. “I feel I accept this award for all of us at Becker Vineyards.”

It’s been a good year for Becker Vineyards. The winery also earned the Best of Show Red for its 2007 Becker Vineyards Cabernet Sauvignon Reserve Wilmeth Vineyard in the KLRN Wine Competition.

Becker Vineyards is at 464 Becker Farms Road, Stonewall. For more information on Becker Vineyards, visit www.beckervineyards.com or call (830) 644-2681.

Isn’t it great when you know that by going out, you can help others?

Tonight, Cool Café on the Riverwalk is hosting the Help Haiti benefit concert.  The party at its location in the Havana Hotel will be fired up with entertainment by the city’s musicians, comedians, and artists.  One hundred percent of ticket sales will go to the Red Cross’ effort to help restore Haiti.  Additional funds will be raised by a silent auction.  Tickets are $25 in advance and $35 at the door.

The big St. Patrick’s Day party at Stone Werk’s Rim location is also raising funds for charity; a portion of the proceeds from March 17-20 will benefit Transplants for Children.  From 4 p.m. until 1 a.m. on Wednesday, they will have tents set up with grilled food stations, beer and live music by Billy Morgan & The Barn Burners and The Texas Chili Peppers.  The tents will be taken down the next day, but the live music will continue.  Thursday night, Mark Chandler will be performing.  Friday night will be Passenger, and Saturday will be Small Town Habit.  All music will run from 4 p.m. until 1 a.m.

Cool Café on the Riverwalk
123 Auditorium Circle
www.coolcafesa.com

Stone Werks Big Rock Grille (RIM location only)
5807 Worth Parkway
www.stonewerks.com

After a great 2009 festival full of events in November, the organizers of the New World Wine & Food Festival are hard at work at moving the event to May with an expanded lineup of events.  Currently, tickets are available online for Sip, Savor, and Shop; Burgers, Barbecue, Beer & Texas Spirits; Becker Vineyards Winery Lunch; The Grand Tasting; The Best of Mexico; and Totally Texas.

Suzanne Taranto, president and CEO of the festival, says, “The move of the New World Wine & Food Festival to coincide with the Valero Texas Open in May has been a very positive change for the chefs, winemakers and attendees. With the integration of some high profile festival events with the Valero Texas Open, we’re able to expand our reach while showcasing San Antonio as a true culinary and golf destination, promoting the best of all and giving back to our community.”

2010 Schedule of Events

• May 12, 6 p.m.: Sip, Savor, and Shop, The Shops at La Cantera
  $35 per person, $10 per person under age 21, children under age 5 are admitted free of charge.
• May 13, 6 p.m.: Burgers, Barbecue, Beer & Texas Spirits, JW Marriott
  $35 per person, $20 per person under age 21.
• May 13, 7 p.m.: Winemakers Dinners, Multiple locations
  Prices vary.
• May 13, 8 p.m.: Concert Series Featuring Robert Earl Keene, JW Marriott
  $20 per person.
• May 14, 11:30 a.m.: Becker Vineyards Winery Lunch, Becker Vineyards, Stonewall, TX
  $60 per person.
• May 14, 7 p.m.: The Grand Tasting, The Grotto at the Henry B. Gonzalez Convention Center
  $60 per person, $8 at the door.
• May 15, 11 a.m.: Wine Seminars and Cooking Demos, Hilton Palacio del Rio Ballrooms
  TBA
• May 15, 11 a.m.: Bloody Mary Brunch, Hotel Valencia
  $40 per person.
• May 15, 6 p.m.: The Best of Mexico, JW Marriott
  $35 per person, $20 per person under age 21.
• May 16, 1 p.m.: Totally Texas, Rio Cibolo Ranch, Marion, TX
  $35 per person, $40 at the door, $7 per person under age 21, children under age 5 are admitting free of charge.
• TBA: Chefs and Cellars, TBA
  $300 per person.

The festival starts with Sip, Savor and Shop, which is now in the evening and features wine tastings, hors d’oeuvres, shopping discounts, and more.

Some notable changes from the 2009 season include a change of location and name for the event formerly known as Burgers and Beer.  It now also includes barbecue and Texas spirits and has moved from Artisans Alley to the JW Marriott.  Participants can also enjoy a day of golf at the Valero Texas Open and a concert by Robert Earl Keene.  The total price for all three activities is $55.

A number of the locations for the winemakers dinners have been announced; participants include Citrus at Hotel Valencia, Francesca’s at The Westin La Cantera, Las Canarias at The Omni La Mansión del Rio; The Lodge Restaurant of Castle Hills, and Pesca at The Watermark Hotel.  Reservations for these dinners must be made directly with the restaurants; a list of phone numbers are provided below.

On Friday, journey to Stonewall for Becker Vineyards Winery Lunch; the Beckers will host the event and pair their wines with a multi-course lunch in the idyllic setting.  In the evening, stroll from table to table down the riverwalk at The Grotto for some for the best from the city’s finest chefs.

The Saturday seminars, previously limited to wine educuation, will now also include cooking demonstrations.  A new event, Blood Mary Brunch, will move the party to the Hotel Valencia for brunch and cocktails with a bit of spice.  The day concludes back at the JW Marriott with The Best of Mexico, a celebration of all of its regions featuring Mexican haute cuisine.

The popular Bubbles Event is currently pending and an announcement will be made soon.

The festival concludes with the renamed Totally Texas, a day at Rio Cibolo Ranch.  Live music, hayrides, BBQ competitions, seminars, and much more will provide fun for the entire family.

Proceeds from the events support local culinary art students and food related aid organizations.

List of Participating Restaurants for the Winemaker Dinners

Citrus at Hotel Valencia, (210) 227-9700
Francesca’s at The Westin La Cantera, (210) 558-6500
Las Canarias at The Omni La Mansión Del Rio, (210) 518-1000
The Lodge Restaurant at Castle Hills, (210) 349-8466
Pesca at The Watermark Hotel, (210) 396-5841

New World Wine and Food Festival
nwwff.org
(210) 822-9555

Tootie Pie Co. at the Ben E. Keith trade show.

Z’Tejas Southwestern Grill has announced that they will be opening a location in San Antonio this November.

On Facebook and Twitter, the company announced that the new store will be in the Shops at La Cantera.

The restaurant has three locations in Austin, including the original on 6th Street, and more in Arizona, California, Utah, and Washington.  Some of its signature dishes include Catfish Beignets, Wild Mushroom Enchiladas, and Diablo Chicken Pasta. It is also known for its  variety of margaritas.

In the space that formerly housed Apple Annie’s in Artisans Alley, Tootie Pie Co. is opening its third café.  The restaurant will specialize in coffee, bagels, baked goods, gourmet sandwiches, and other homey foods.  It will offer its famous pies whole or by the slice; flavors include Coconut Supreme, Heavenly Chocolate, Lemon Velvet, and the six-pound Original Apple.

From 3 until 5 p.m., the Tootie Pie Co. Gourmet Café will also serve high tea in the tea room atmosphere.

Tootie Pie Co. is headquartered in Boerne and based on the prize-winning pies originally made by Ruby Lorraine “Tootie” Feagan.  The other two café locations were acquired from Benny’s Bagels, 2339 E. Evans Road and 16615 Huebner Road.

Tootie Pie Co. Gourmet Café
555 W. Bitters Road (inside Artisans Alley)
Hours: Monday – Sunday, 7 a.m. – 7 p.m.
www.tootiepieco.com

Z’Tejas
www.ztejas.com

“Life is too short for self-hatred and celery sticks.”
-Marilyn Wann

Start off with a lunch from the ladies of St. Mark’s, drop into the rabbit’s hole for brunch, or check out paella – Iron Chef style.  This weekend, there is quite a variety of events to fill your calendar.

Blue Crab Tasting Menu
Wednesday – Friday, March 10 -12, $35 plus tax and gratuity
The Lodge Restaurant of Castle Hills
1746 Lockhill Selma
Start the meal with Jumbo Lump Crab Cake with Radish-Scallion “Salad”, Bitter Orange Aioli and Sea Salt followed by Blue Crab and Shrimp “Bisque” with Ras el Hanout Crème Fraiche and Garlic Chips, paired with 2006 Hogue “Genesis” Riesling.   The third course is Jumbo Lump Crab Risotto with Shallots, Fennel and Fresh Chives, matched with 2007 Estancia Chardonnay.  The dessert is “Soufflé” Inspired Nutella-Dark Chocolate Cake with Creamy Peanut Butter Mousse and House Made Caramel, served with NV Sandeman Tawny Port.  For reservations, call (210) 349-8466.  www.thelodgerestaurant.com

Lenten Lunches
Thursday & Friday, March 11 & 12, 11 a.m. – 1 p.m., $10 adults, $5 children
St. Mark’s Episcopal Church
315 E. Pecan St.
Favorite lenten meals are served cafeteria style with proceeds funding the church’s outreach programs.  http://stmarks-sa.org

Mistology: The Art and Science behind the Cocktail
Thursday, March 11, 6 – 8 p.m., $10 general admission, $8 museum members
McNay Art Museum
6000 N. New Braunfels
Steven Hughes and Tim Laird will give an interactive presentation about cocktails, which benefits the museum. For reservations, call (210) 805-1763.

Una Noche en Andalucía, A Night in Southern Spain
Thursday, March 11, 6:30 p.m., $5 admission
Aldaco’s at Sunset Station
100 E. Hoefgen
Flamenco Dancers and Spanish guitar will make you feel as if you were in Spain. Assorted tapas, Spanish wines, and sangria will be available for purchase. There is limited seating and reservations are required; please call (210) 222-0561.  www.aldacos.net

Alice in Wonderland Madhatter Brunch
Saturday, March 13, 11:30 a.m., $40
Alamo Drafthouse – Park North
618 NW Loop 410
Enjoy the movie in 3D with a three course brunch with wine.  The meal starts with Shrimp Ceviche in chilled cucumber cups, served with Wycliff champagne. The next course is Eggs Benedict over sliced honey-cured ham and toasted sourdough bread with piquant green onion butter, paired with Kendall Jackson Chardonnay. Dessert is Apple & Walnut Mini Tea Cake, served with hot Earl Grey Tea and honey.  Purchase tickets in advance at the box office.  More information is at http://www.drafthouse.com/parknorth/shows.php?id=476.

Tomatoes, Peppers, and More – Gardening Class
Saturday, March 13, 1 – 3 p.m., $20
San Antonio Botanical Garden
555 Funston
Learn how to improve your success in your vegetable garden with tips from David Rodriguez, Extension Horticulturist with Texas AgriLife Extension Service.  www.sabot.org

Help Haiti Benefit Concert
Saturday, March 13, 5 p.m., $25 presale, $35 at the door
Cool Café on the Riverwalk (in the Havana Hotel)
123 Auditorium Circle
San Antonio musicians, comedians, and artists will perform at this event with all proceeds benefiting the Haitain relief effort by the Red Cross.  There will also be a silent auction to tempt your wallet.  Sponsored in part by Spurs Public Relations and Tyman Productions.  www.coolcafesa.com

Cocina de las Americas Paella Cook-Off
Sunday, March 14, 11 a.m., $40 / $20 ages 21 and under
Pearl Brewery
312 Pearl Parkway
Chefs from across the United States and Latin America will duel in an “Iron-Chef” type competition for the ultimate Paella.  There will be live entertainment and an array of tapas from the Culinary Institute of America San Antonio (CIA-SA) students, as well as Spanish wines and sangria.  The event benefits the CIA-SA and is sponsored by San Antonio Hispanic Chamber of Commerce, New World Wine and Food Festival, and H-E-B.  Tickets can be purchased online at nwwff.frontgatetickets.com.  www.ciacocinadelasamericas.com

Gospel Brunch with a Texas Twist
Sunday, March 14, 10:30 a.m. – noon, $25 adults, $12.50 children. all plus service charges
Gruene Hall
1281 Gruene Rd.
New Braunfels, TX
Enjoy a “New Orleans style gospel brunch with a Texas twist.”  For tickets, see https://tickets.gruenehall.com/Event.asp?EventID=631.

SavorSA has launched an online store, so you can purchase many of the books and items that we have featured in our articles with just a simple click.

Get your own copy of “Ad Hoc at Home,” “Mastering the Art of French Cooking” or “The Pioneer Woman Cooks” sent to your home. The items featured are from Amazon.com.

To reach the store, look at the top menu bar on any page and click on “Online Store.”

Other Amazon recommendations for food lovers are included as well as appliances, cookware, glassware, foodie fiction, wine accessories, kitchen toys and gourmet ingredients.

So, support SavorSA and shop our online store.

Panna cotta, which is Italian for “cooked cream,” is one of those desserts that cooks either get so right you want to play kiss the chef or so wrong that you want to deliver a swift kick.

There is no in-between. I’ve had versions ruined with the likes of grana padano cheese, rosemary and pistachios, which destroyed both texture and flavor. I’ve also ruined one or two myself by using too much gelatin. The end result was more like Cream Jell-O rather than a dessert that can be a form of culinary seduction.

I was surprised to discover just how easy Thomas Keller’s version was in “Ad Hoc at Home.” The celebrated chef, who also owns the French Laundry, didn’t dress his panna cotta up, except by using sour cream, buttermilk and crème fraîche to give it a tangy taste.

His version doesn’t really “cook” too much, which is fine. Just don’t expect to up-end this version onto a serving plate. It’s better to use a martini glass or a special bowl for each serving.

As Keller says, “Panna cotta can be served plain or enhanced with a compote or a sauce.” And I’ve included my own at the end.

Panna Cotta

1 1/2 teaspoons powdered, unflavored gelatin
1 tablespoon water
2 cups sour cream
1/2 cup plus 1 tablespoon buttermilk or 1/4 cup buttermilk and 1/4 cup plus 1 tablespoon whole milk
1 1/4 teaspoons vanilla bean paste or vanilla extract
2/3 cup sugar
1 cup crème fraîche or heavy cream

Put the gelatin in a small cup and add the water. Let stand for about 5 minutes to soften.

Meanwhile, whisk together the sour cream, buttermilk, vanilla and sugar in a medium bowl.

Spoon about 1/2 cup of the mixture into a small saucepan and heat over medium-low heat, stirring, just to warm. Add the softened gelatin, stirring to dissolve. Rub a bit of the mixture between your fingers; it should not feel gritty. Remove from the heat and let cool for 5 minutes; then stir the gelatin mixture into the sour cream mixture.

Whip the crème fraîche in a mixer until it thickens and holds a shape. Fold in the sour cream mixture, a little at a time, until fully incorporated. Spoon into six 4- to 5-ounce martini glasses, ramekins or bowls. Refrigerate for at least 5 hours or up to 2 days.

Top with your favorite sauce. For one variation, see below.

Makes 6 servings.

Adapted from “Ad Hoc at Home” by Thomas Keller

Blueberry Sauce

2 tablespoons butter
1/2 cup sweet wine, red or white
1/4 cup sugar
1/4-1/2 cup blueberries, fresh or frozen
About 1-2 teaspoons freshly squeezed lemon juice
Pinch of salt
Freshly grated nutmeg, to taste

In a small saucepan, melt the butter over medium-high heat, but don’t let it burn. Add white and sugar. Stir until sugar is dissolved, then reduce by half. Add blueberries, a generous squeeze of juice from a lemon, a pinch of salt and freshly grated nutmeg. Taste and adjust the seasonings.

From John Griffin

Texas Farm to Table at the Pearl Brewery, 312 Pearl Parkway, will close May 29, according to a message posted on Facebook.

“Thanks so much for all of your support,” owner Brian Mongtomery writes. “I love you all! Don’t worry though … I’ll be back soon, I promise. In the meantime, I will keep the food good, I promise! ”

Texas Farm to Table was the first restaurant to open at the Pearl Brewery and one of the first in the city to focus on locally produced food.

Tim Laird and Steven Hughes of Canadian Mist

When Steven Hughes was growing up, he never dreamed his studies would lead to a job with the title master blender/spirits scientist.

Likewise, Tim Laird’s visions of being a CEO had little to do with being “chief entertaining officer.”

Yet that’s what the two have become for Canadian Mist. Together, they’re a sort of a contemporary Martin and Lewis, traveling the country to extol the virtues of the whiskey cocktail in a manner that’s tasty, humorous and maybe even a little enlightening.

The duo will be at the McNay Art Museum, 6000 N. New Braunfels, this Thursday for a special presentation that benefits the museum, “Mistology: The Science Behind the Cocktail.”

The purpose? “We want to get you thinking differently about your whiskey cocktails,” Hughes said in a telephone conference call recently.

Mistopolitan

To do that, they talk about a few favorites, such as the old fashioned and the whiskey sour. Hughes presents the science behind the distillation of whiskey as well as the history of the cocktail, while Laird provides “the entertainment.”

“Did you know that the original whiskey sour was made with egg whites?” Laird said, adding that the recipe was once a mixture of whiskey, simple syrup, egg white and freshly squeeze lemon juice.

The perfect simplicity of that drink, like many other potent potables, got corrupted over the years with the introduction of corn syrup-filled mixers, prefab citrus products that have no real citrus in them and other shortcuts that cut the cocktail short on flavor.

But with a growing interest in handcrafted drinks across the country, thanks in part to period movies on cable and shows like the two-martini lunch world of “Mad Men,” an increasing number of people are refusing to settle for a second-rate drink.

That’s where Hughes and Laird step in. “We want to take the intimidation away from making cocktails,” Laird said. “We want you to have fun at home and entertain with these things.”

Mist Fizz

One drink on the menu is sure to be a surprise to some in attendance. The duo plan to present a whiskey version of the cocktail that practically flows in our veins here in San Antonio. I mean, of course, the margarita.

Their variation is made with Canadian Mist, a Canadian whiskey, as well as lime juice and agave nectar. Laird assured me that it was not meant to replace our old standby, but merely to offer a new way of thinking about it.

Whichever way you make it, don’t forget to use freshly squeezed lime juice, both said. It makes all the difference in the world in terms of flavor and is one of the basic building blocks of an outstanding cocktail.

“If we can get you to be more conscious of simple, fresh ingredients, that’s a great first step” Hughes said.

Only a few tickets remain for “Mistology: The Science Behind the Cocktail,” which begins at 6 p.m. Thursday at the McNay Art Museum, 6000 N. New Braunfels. The event is open to anyone 21 years of age and older with admission of $8 per museum member or $10 per non-member. All proceeds benefit the McNay. Call (210) 805-1763 or e-mail reservations@mcnayart.org.

For a pair of recipes for Canadian Mist-based cocktails, click here.

This year marks the 10th anniversary of County Line’s popular Wednesday night concert series, which raises funds for the San Antonio Food Bank.

The first concert is on March 10 and features Zack Walther and The Cronkites.

The shows are at the I-10 location each Wednesday from 6:30 – 10 p.m. and feature some of the best regional and national country music.  All concerts are free, but canned goods or cash donations to the San Antonio Food Bank are encouraged.

The list below is current as of press time, but see their website for any line-up changes..

The County Line
10101 I-10 West
www.countyline.com

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