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.

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.

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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H-E-B’s Alon Market, 8503 N.W. Military Hwy., wants to help you get ready for your Passover Seder with a show of kosher foods this afternoon.

This is the second time the market has offered such an event, which is sponsored by Manischewitz Foods. Product samples from eight kosher vendors as well as recipes, wine tastings and tips on floral arranging will be offered.

Alon Market has more than 150 kosher wines, including many not available elsewhere in the city.

The event begins at noon and continues until 5 p.m. today.

“101 Ways to Make Kimchi.” “Low-Fat Mexican.” “Great Chefs of San Francisco.” When you look over your cookbook collection, do you see titles that you just don’t use? Well, don’t let those recipe collections continue to gather dust.

You can take them to a used cookbook swap set up for Saturday morning by the Twig Bookstore in conjunction with the Pearl Farmers Market and Melissa Guerra’s Tienda de Cocina.

The rules are simple, manager Claudia Sharp says. “If you bring one cookbook, you can take one cookbook; if you bring five, you can take five,” she says.

The swap will be in the studio space near the bookstore, located in the Full Goods Building at the Pearl Brewery, 200 E. Grayson St.. It will take place from 10 a.m. to noon.

At the same time, there will be a gathering of cookbook authors to sign new copies of their books, which will be for sale.

The lineup includes Michael Flores with “My Family, My Friends, My Food: Recipes Celebrating People and Food”; Susan Dunbar Snyder with the “New Braunfels Smokehouse Cookbook”; Pat Mozersky with “Cooking with Les Dames d’Escoffier”; Scott Cohen with “Texas Hill Country Cookbook”; and Guerra with “Tienda de Cocina Cookbook.” Cooking demonstrations using foods from the farmers market, which runs 9 a.m.-1 p.m., will also be offered.

Also at the Twig, at 10:30 a.m. that morning, dance lovers will be served with a sampling of “Coppelia,” the latest dance to be presented by the San Antonio Ballet Company. A storybook reading of the tale behind the dance will be presented for children and a pair of dancers will perform an excerpt.

For more information, call the Twig at (210) 826-6411.

Get lunch and get back to work with Pavil’s new 40-Minute Express Lunch. Also, check out a brand new menu at Watermark Grill. Many of the Watermark items have been changed, says chef Scott Cohen – and seasonal fish is always the name of the game.

The 40-Minute Express Lunch offers any entrée, entrée salad or sandwich from the menu to which you can add a choice of soup of the day or the Signature Pavil Salad, for an extra $2.95. Just let the waiter know you want the “express.”

At Watermark, says Cohen, the fish offerings on the menu reflect what is currently in season. This is in following with Watermark’s concept of keeping the fish and shellfish offerings as fresh as possible. Look for an array of new items. The 40-Minute Express Lunch also is available at Watermark Grill. Order from a printed, two-course menu.

Pavil is at 1818 N. Loop 1604. Watermark Grill is at 18740 Stone Oak Parkway.

Several new restaurants have opened in the area. Also note one reopening.

• The original Nicha’s location on Roosevelt now has a sister location on the northwest side, 5059 N.W. Loop 410. The new store also serves Mexican fare, such as shrimp quesadillas, taco salads and fajitas.  The bar serves a variety of margaritas, including El Natural, made with organic agave nectar and freshly squeezed lime juice.
• Martha’s Mexican Restaurant Contesa has opened at 13259 Blanco Road in the space that has formerly housed Matisse Seafood Restaurant and El Callejon.  The restaurant serves Tex-Mex fare and has a full bar.
• Papouli’s Greek Grill will be opening a third location in the Quarry, 255 E. Basse Road, in the space previously occupied by Koi Kawa Yakitori & Sushi Bar. The target opening date is March 22.
• The Fish City Grill at Northwoods Shopping Center, 18130 San Pedro Ave., has reopened.  Favorites like Oyster Nachos, Serafin’s Fish Tacos and Cream of Roasted Jalepeño Soup are still on the menu, along with a few new item, including Shrimp and Andouille Mac and Cheese, Crab-stuffed Shrimp, and Honey Chipotle Shrimp Tacos.

Fish City Grill
18130 San Pedro Ave, Suite 104
San Antonio, TX 78232
(210) 495-3474
www.fishcitygrill.com
Monday – Thursday, 11 a.m. until 10 p.m.
Friday & Saturday, 11 a.m. until 11 p.m.
Sunday, 11 a.m. until 9 p.m.

Martha’s Mexican Restaurant Contesa
13259 Blanco Road
San Antonio, TX 78216
(210) 492-1155
Monday – Thursday, 11 a.m. until 9 p.m.
Friday & Saturday, 11 a.m. until 10 p.m.
Sunday, 11 a.m. until 9 p.m.

Nicha’s Comida Mexicana
5059 N.W. Loop 410 (between Callaghan and Evers)
San Antonio, TX 78229
(210) 680-4420
www.nichas.com
Monday – Thursday, 7 a.m. until 10 p.m.
Friday & Saturday, 7 a.m. until 11 p.m.

Papouli’s Greek Grill
255 E Basse Road, # 384
San Antonio, TX 78209
www.papoulis.com

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Gianni’s Italian Cuisine, 2602 N. Loop 1604 W., has added a new lineup of pizzas to its menu.

The list includes the Chermley, with pesto, grilled chicken, sautéed mushrooms and house-made mozzarella; the Quattro Formaggio with house-made mozzarella, ricotta, blue cheese and provolone; and the Gianni, with shrimp, oysters, calamari, clams and mussels.

Spinach Alfredo pizza, a Greek-style pizza with feta and Kalamata olives, a vegetable pizza and a classic margherita pizza with tomatoes, basil and the house-made mozzarella are also on the list.

Gianni’s has also started making its own pasta and sausage in house.

The restaurant is open for lunch Tuesday-Friday and dinner Tuesday-Sunday.

Gianni’s Italian Cuisine
2602 N. Loop 1604 W.
(210) 233-9240
www.giannisialiancuisine.com

It’s a job any pizza lover would envy. Rachel Ray’s team challenged itself to find the best pizzas across the nation. The members sampled pies from more than 60 pizzerias from 25 cities.  The judges, well-versed in the definition of great pizza, were Adam Kuban, founder of Slice, and Ed Levine, Serious Eats founder and New York Times contributor.

When the last bit of crust was eaten, San Antonio’s Dough Pizzeria had made it into the Final Four of the South-Southwest and was the lone finalist from Texas.  The regional winner, Pizzeria Bianco in Phoenix, took the national honors as well.

Dough opened in 2007, and according to its website, is one of only 32 U.S. restaurants to receive certification from L’Associazione Vera Pizza Napoletana for its genuine Pizza Napoletana.  The mozzarella is made daily, and a special oven that cooks pizzas in about 90 seconds at over 800 degrees is used.

The article singles out Dough’s Margherita pizza, but co-owner Lori Horn says that Levine also especially enjoyed the pizza topped with burrata, oak-roasted wild mushrooms, porcini powder, and shaved black truffles.

This accolade is certainly not the first for the restaurant.  Dough has also won second place in Texas Monthly’s Top Ten New Restaurants for the state and was included in Food & Wine magazine’s “New Pizza Artisans”.

Horn commented that she is excited to be in the same article as other places like Chris Bianco’s Pizzeria Bianco and Pizzeria Mozza, the collaborative effort by Mario Batali, Nancy Silverton, and Joseph Bastianich.  She says that she is excited that Dough is listed in a national publication, which will “bring people from all over the country.”

To see the other top 16 finalists, see the article from “Every Day With Rachael Ray” at http://bit.ly/alAWYL.

Dough Pizzeria Napoletana
6989 Blanco Road
(210) 979-6565
www.doughpizzeria.com
Open Tuesday – Saturday, 11 a.m. until “the fresh Mozzarella runs out”
Closed Sunday and Monday

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JW Marriott San Antonio Hill Country Resort & Spa, 23808 Resort Parkway, is having a job open house from 8 a.m. to 5 p.m. Saturday.

The new resort is looking to fill 200 full- and part-time positions, including many in the food and beverage areas at the hotel. These jobs are be in addition to the 550 created when it opened in December.

The event will be in Salon C of the Conference Center Exhibit Ballroom. Look for signs upon entering the property.

All interested persons must visit www.jwsanantonio.com and click on the “Contact Us” tab to fill out an application prior to the event, at which current staff will talk about work duties and what’s needed at the hotel as well as answer questions. Computers will be available for those who want to apply there. Starting hourly pay rates will be $10.50 and up for all non-tipped positions.

Call (210) 483-6614 for details.