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Easter’s Coming. It’s Time to Make Brunch Plans.

Easter’s Coming. It’s Time to Make Brunch Plans.

Get your bacon and eggs a little something different this Easter.

Get your bacon and eggs — and more– this Easter.

Easter is coming, and area restaurants are getting read to fix their best brunch dishes just for you. But you need to make reservations at most places, if you want a guaranteed table. Here are some of the offerings in the area. Prices do not include tax and tip.

Biga on the Banks, 203 St. Mary’s St. at Market Street. 210- 225-0722. Kids’ menu available. Service from 10:30 a.m. – 4 p.m.  Biga’s brunches are rightly famous year round. For Easter you’ll find entrées like roasted rib-eye of beef, seared natural scallops with parmesan mashers, and red chili pork pozole with white cabbage, oregano and lime share the spot light with more breakfast-style offerings including a Maine lobster frittata and a Biga take on eggs Benedict with smoky paprika hollandaise. After ordering your entrée, help yourself  to an array of appetizers, salads, muffins, sushi, cheese and many other options.

Audens Kitchen 7The kids’ table desserts are served at kids’ height, making the goodies very reachable for young brunchers.  Adults have numerous sweets to select from like coconut raspberry cake, lemon meringue tarts, chocolate cremeux, mint chocolate cheesecake, cookies, brownies and more. Adults $59 and kids’ menu will be available for $27.
Reservations are a good idea.

Boiler House Texas Grill & Wine Garden, 312 Pearl Parkway, 210-354-4644 — Easter brunch is 10 a.m. – 3 p.m. Order off the regular brunch menu or choose one of chef Jeff White’s specials, which include Caballero Ranchero with barbacoa, smoked bacon, jalapeno jack and smoked cheddar cheese;  Wagyu Hanger Steak Benedict; Lobster Carbonara Pot Pie;  Ultimate Steak and Eggs; and Lemon Curd Trifle. Prices vary.

Charlie Wants a Burger, 223 Losoya St., 210-227-0864 — Easter hours are 7:30 a.m. to 10 p.m. with breakfast offerings in the morning, plus the regular menu of food and drinks.

The County Line, 10101 I-10 W., 210-641-1998 — The restaurant will be open 11 a.m. – 9 p.m. with its regular array of slow-smoked meats. Or, if you want your ribs shipped to you, click here.

Fleming's Prime Steakhouse will offer French Toast on Easter Sunday.

Fleming’s Prime Steakhouse will offer French Toast on Easter Sunday.

Crumpets, 3920 Harry Wurzbach, 210-821-5600 — Easter brunch is from 11 a.m. to 4 p.m with live music accompanying the meal. All entrées are served with appetizer, house salad, fresh vegetable, breads, dessert, and your choice of coffee or iced tea and wine or champagne. Appetizers include Puff Pastry with White Wine Mushroom Sauce; Scottish Smoked Salmon with Cream Cheese; and Mousse Truffle Pate. Entrée choices: Shrimp salad on avocado, eggs Benedict or chicken breast with Champagne sauce ($29.50 each); Split rack of lamb Provençal, Grilled salmon fillet with lemon butter and capers, Prime beef ribeye with choice of sauce or Shrimp Lyonnaise ($39.50 each); or the Trilogy of beef tenderloin with Rossini sauce, lobster tail with lemon butter and rack of Provençal ($49.50). The children’s menu for kids under 10 include tortellini or chicken breast with salad or dessert for $12.50.

Fleming’s Prime Steakhouse & Wine, 255 E. Basse Road, 210-824-9463 — A special Easter Three-Course Brunch menu will be offered 10:30 a.m. – 2 p.m. Choices include Prime Rib with a Trio of Sauces, Fleming’s Signature Eggs Benedict, Prime Rib Hash or Baked Brioche French Toast layered in vanilla and orange custard with choice of appetizer and dessert.. The price is $39.95 per person. In addition, guests will also receive a $25 dining card valid for a future visit.

Frederick’s, 7701 Broadway, 210-828-9050; Frederick’s Bistro, 14439 N.W. Military Hwy., 210-888-1500 — Easter Brunch specials include appetizer choices of Shrimp and Crab Cocktail with Spicy Cocktail Sauce ($12), Baked Oysters Casino ($10) and Crab Cake ($11). Main course choices: Parmesan Crusted Rainbow Trout ($21), Grilled Lamb Chops ($26), Beef Filet Mignon with Jumbo Shrimp ($33), Eggs Benedict ($19) and Sea Scallops and Shrimp with Tomato & Garlic Sauce ($22). Call for hours.

Hilton Palacio del Rio, 200 S. Alamo St., 210-222-1400 — Easter Brunch seatings are at 10:30 a.m. and 1:30 p.m. The meals will be served in the hotel’s Salon del Rey Ballroom, and includes a brunch buffet, a glass of champagne, an appearance by the Easter Bunny, and complimentary valet parking. Visit the petting zoo including baby goats and sheep, bunnies, chicks, a piglet, and more. Guests will also enjoy a live harp performance during brunch.

Hyatt Hill Country Resort, 9800 Hyatt Resort Drive, 210-767-7999 — Easter brunch in the new Independence Ballroom will be 10:30 a.m. – 1:30 p.m. An Easter egg hunt on the lawn begins at 9 a.m. and other family activities are planned. Pricing: Adults – $54.95, Seniors (60+) – $44.95, Children ages 6-12 – $26. Evening dining in Antlers Lodge will be available.

JW Marriott, 23808 Resort Parkway, (210) 483-6622 — The Easter Buffet will be from 11 a.m. – 5 p.m. Pricing: Adults $70; seniors $60; children ages 4-12 $30. The menu includes all of your favorites with a Hill Country twist.

Farmers Market omeletLas Canarias at the Omni La Mansion del Rio, 112 College St., 210-518-1177 — Las Canarias’ Easter Champagne Brunch will be from 10 a.m. to 3 p.m. Items on the brunch menu include Eggs Benedict with House-Cured Ham, Texas Cinnamon Raisin Brioche French Toast, Bananas Foster over Pearl Sugar Belgian Style Waffles, Blood Orange and Dill Gravlax Salmon, and Farm Fresh Eggs and Omelets Made-to-Order, along with a full salad station including an assortment of meats and cheeses. Featured dishes include Texas Redfish and Shellfish Paella along with a chef carving station offering Apple and Mint Stuffed Leg of Lamb and Smoke Prime Rib of Beef. A pastry station will include an assortment of handmade brownies and cupcakes, Lemon Meringue Shortbread Tarts and Croissant Bread Pudding with Spiced Caramel Anglaise. The price is $72 per adult and $36 for children ages 6-12. Regular à la carte dining at Las Canarias will begin at 5:30 p.m.

Las Ramblas in the Hotel Contessa, 306 W. Market St., 210-298-8040 — Easter Brunch will be served from 10:30 a.m. to 4 p.m. Executive chef Jordan Mackey has created a menu of Easter specialties, including traditional holiday favorites with flavorful Spanish overtones. Entree selections include but are not limited to applewood-smoked prime rib, Moroccan maple-glazed ham, honey-glazed turkey breast and an extensive seafood bar and smoked seafood display. Paella Valencia, roasted salmon and pasta also highlight the chef’s savory selections. Artisan cheeses and Spanish cured meats, fresh vegetables, salads and a roasted asparagus soup will also be served, in addition to a waffle and omelet station. A children’s buffet with macaroni and cheese, mini corn dogs, chicken tenders and pizza will also be available. There will a dessert buffet for all. Prices are $51 for adults, $17 for children ages 7 to 16, and free for children 6 and under. Sangrias and mimosas are priced at an additional $12 per person.

Little Gretel, 518 River Road, Boerne, 830-331-1368 — Easter hours are 9 a.m. – 3 p.m. Seating is on a first-come-first-served basis and no reservations will be taken. The busier time tends to be between 10 a.m. – 12:30 p.m.

Luce Ristorante e Enoteca, 11255 Huebner Road, 210-561-9700 — Easter hours are noon – 9 p.m. with a three-course special for $39.95 a person. The menu begins with a choice of Zuppa di Zucca (Butternut Squash and Pumpkin Soup, Braised Escarole, Pancetta), Caesar Salad or Caprese, followed by a choice of Costolette D’ Angello (Parsley and Garlic Brined Grilled Lamb Porterhouse Chops) or Pesce alla Luce (Pan Seared Fresh Halibut Fillet). Dessert choices: Spumoni, Tiramisu, Crème Brûlée and Chocolate Lava Torta with Vanilla Gelato.

Lüke San Antonio, 125 E. Houston St., 210-227-5853 — Easter brunch is served 11 a.m. – 3 p.m. Specials include boiled crawfish with new potatoes; Jamon Tejano, house-cured ham with a goat cheese fritter; Redfish “on the Half Shell”; and Twin County Farm Lamb Ragout. The dessert special is Heavenly Hash with candied pecans, nougat marshmallow and devil’s food brownie.

Marie Callender’s Restaurant & Bakery, 4788 NW Interstate 410 Loop Frontage Road, 210-680-4257 — Dine in for Easter Brunch or Easter Ham Dinner. Easter brunch includes a selection of traditional brunch items while the dinner includes ham with pineapple sauce, mashed potatoes, gravy and more. Some of the options for dinner to go include:

Salad bar saladHam Feast ($99.99) – A bone-in spiral cut quarter ham and chipotle-pineapple glaze topping with feast trimmings. Serves up to 6 people.

  • Turkey Feast ($99.99) – A delicious oven roasted turkey breast with all the feast trimmings. Serves up to 6 people.
  • The Ultimate Whole Turkey Feast ($119.99) – A whole roasted turkey with all of the feast trimmings. Serves up to 8 people.
  • Ham and Turkey Combo Feast ($139.99) – A roasted turkey breast and bone-in spiral cut quarter ham with chipotle-pineapple glaze topping and all the feast trimmings. Serves up to 8 people.
  • The Ultimate Whole Turkey & Ham Feast ($149.99) – A whole roasted turkey, bone-in spiral cut quarter ham and chipotle-pineapple glaze topping. Serves up to 8 people.
  • Brunch Feast ($49.99) – Perfect for an Easter brunch, this feast includes eight freshly baked muffins, two 9” classic quiches, seasonal fruit, whipped topping all packaged and ready to go. Serves up to 10 people.

There are also 30 types of pie available to go in flavors such as Apple, Chocolate Cream, Lemon Meringue and Pumpkin.

Max’s Wine Dive, 340 E. Basse Road, 210-444-9547 — Easter brunch is 10 a.m. – 3 p.m. Order off the regular brunch menu with some Easter specials, including mimosas. Also, for a special price get an Easter Retail Package with wine. To make a reservation call the number above. Easter specials include Smoked Tomato Aioli with pickled Quail Egg and Bavarian Crème Salad and Smoked Duck Breast Omelet with Spinach, Brie and Marbled Potatoes. Prices vary.

Morton’s the Steakhouse, 300 E.  Crockett St., 210-228-0700 — Morton’s will be open for dinner on Easter with the regular menu and a steak and lobster special for $55.

Use fresh ham, not cured or smoked, in this recipe.

Use fresh ham, not cured or smoked, in this recipe.

Mike’s in the Village, 2355 Bulverde Road, Bulverde, 830-438-2747 — Easter Brunch is from 10 a.m. to 3 p.m.  First course is a choice of House Salad, Caesar Salad or  Baby Spinach Salad with Bacon and Boiled Egg. Second course is a choice of House Cured and Baked Virginia Ham with Sweet Potato Hash and Sautéed Vegetables;  Grilled Fresh Wild Caught Salmon with Lemon and Capers; Cajun Seasoned Prime Rib; Shrimp with a Tomato and Andouille Sausage Broth plus Smoked Gouda Cheese Grits; or  Eggs Benedict with Sautéed Spinach and Applewood Bacon.  Dessert choices: Blueberry Bread Pudding with Lemon Chantilly Sauce; Strawberry Crepes with Chocolate Drizzle; and  Bananas Foster with Vanilla Bean Ice Cream. The price for adults is $26.95. Children’s menu choices: Grilled Cheese with French Fries and Fresh Fruit;  Grilled Chicken with French Fries and Fresh Fruit;  Chicken Tenders with French Fries and Fresh Fruit; and Pancakes with Bacon and Fresh Fruit. The children’s options, for kids under 10, come with a drink for $7.95.

Omni San Antonio Hotel at the Colonnade, 9821 Colonnade Blvd., 210-699-5803 — Easter Day Champagne Brunch in in the Omni Grand Ballroom is from ​10:30 a.m. to 3 p.m. with seatings every 30 minutes until 2 p.m. Breakfast entrees include Applewood Smoked Bacon, Country House Chicken and Apple Links, Eggs Benedict with Canadian Bacon and Red Pepper Hollandaise and Vanilla Cinnamon Swirl French Toast. An omelet station, seasonal fruit, Warm Butter Croissants and Fruit Danish, Muffins, Sliced French Baguettes and Bagels, and salads will be offered. Easter favorites: Smoked Pork Loin with Granny Smith Apple and Fennel; Roasted Salmon with Wild Mushroom Confit and Wine Reduction; Garden Herb Marinated Chicken Breast and Natural Jus; Green Bean Amandine; Dungeness Crab and Pea Soup; Home-style Mash Potatoes; and Saffron Rice Pilaf with Orzo.

Also: Carved-to-order: Garlic and Thyme Studded Baron of Beef with Raspberry Merlot; Mustard Crusted Leg of Lamb with Mint Jelly; and Hickory Smoked Bone-In Ham. Seafood Display: Citrus Brined Shrimp, New Zealand Green Lip Mussels, and Crab Claws. Cowboys Campfire: Hill Country Chili and Jalapeno Cornbread, Pickled Ham Hocks and Honey Baked Beans, Venison and Root Vegetable Stew, and Fredericksburg Peach Cobbler with Roasted Oats and Texas Pecans. Desserts: S’mores Bar with Graham Crackers, Bite-Size Desserts and Bars, Mini Cakes and Pies and Sugar-Free Delights. Prices are ​​​​$50 for adults, $43 for seniors 65+ and $21 for children ages 5-11.

easter2Ostra at the Mokara Hotel & Spa, 212 W. Crockett St., 210-396-5817 — Breakfast will be available at Ostra beginning at 6:30 a.m. Ostra’s regular à la carte menu will be available during breakfast and lunch. Featured Easter specials will be offered during dinner service only beginning at 5:30 p.m.

Paesanos 1604, 3622 Paesanos Pkwy., 210-493-1604; Paesanos Lincoln Heights, 555 E. Basse Road, 210-828-5191; Paesanos Riverwalk, 111 W. Crockett St., 210-227-2782 — Easter hours are 11 a.m. to 10 p.m. with the regular menu plus blackboard specials.

Piatti at Eilan, 17101 La Cantera Parkway, 210-251-3542 — Easter brunch begins at 11 a.m. with service going until closing. Easter specials will be offered in addition to the regular menu.

Q on the Riverwalk at the San Antonio Hyatt, 123 Losoya St., 210-510-4477 — The Easter brunch will be from 11:30 a.m. to 2:30 p.m. Included will be a Seafood Station with Chilled Prawns – Marinated Mussels – Half Shelled Oysters; a series of salads plus Cream of Asparagus Soup with Blue Crab Meat. At the Breakfast Station: Made-to-Order Omelets, House Smoked Chairman Reserve Brisket Sopas, Bourbon Pecan French Toast with Molasses Butter and Maple Syrup, Chicken Jalapeno Sausage and Smoked Bacon. Entrees: Herb Roasted Halibut Lemon Confit, Apple & Fennel Stuffed Organic Chicken Breast and Hickory Smoked Bison Brisket with Prickly Pear BBQ Sauce. At the Carving Station: Cedar River Farms All Natural Beef Rib-Eye and Heritage Bone-In Ham. Desserts include Cream Puffs, Petite Fours, Chocolate Dipped Strawberries Fruit Tarts and more. The price is $47 for adults and $23 for children ages 4-12. Complimentary Champagne or Mimosa. Complimentary self-parking across the street, if space is available.

Rio Rio Cantina, 421 E. Commerce St., 210-226-8462 — Easter hours are 9:30 a.m. to 10 p.m. with breakfast options in the morning. The regular food and drink offerings will be available until closing.

Ruth’s Chris Steak House, Concord Plaza, 7720 Jones Maltsberger Road, 210-821-5051; Grand Hyatt, 600 E. Market St., 210-227-8847 — The Concord Plaza location will be open 11 a.m. – 9 p.m. on Easter with the full menu as well as Ruth’s Classics, a multi-course prix fixe special. The Grand Hyatt location will be open for breakfast, lunch and dinner on Easter.

ChampagneSilo Elevated Cuisine, 434 North Loop 1604 W., (210) 483-8989 — A three-course Easter Champagne brunch will be 11 a.m. to 3 p.m.  First course, choice of one: Lobster Bisque, Smoked Salmon, Grilled Honey Ancho Glazed Quail, Classic Caesar Salad, Baby Arugula, Little Gem Lettuce. Second course: Silo Eggs Benedict, Maine Lobster Scramble, Seared Sea Scallops, Southern BBQ Grilled Redfish, Oven-Roasted Chicken Breast, Beef Tenderloin. Third course: Vanilla Bean Cheesecake, Dark Chocolate Truffle Mousse Pie. Children’s menu: Angel Hair Pasta with butter, garlic and cheese bread, Chicken Tenders and third course, Chocolate Sundae. Cost is $38 per person not including tax and tip; Children’s menu, $11.

Sustenio at Éilan Hotel and Spa, 17103 La Cantera Pkwy., 210-598-2950 The Easter Brunch Buffet will be from 10:30 a.m. to 2:30 p.m. and will feature chef Stephan Pyles’ newly unveiled Mediterranean-inspired menu. At the carving station, Sustenio’s signature Grilled Bistecca Fiorintina “Prime” Porterhouse will be accompanied by Spinach Florentine and Chianti Jus. Other carving station choices include Oven-Roasted Prime Rib with Horseradish Cream and Natural Jus and Apple Honey Glazed Spiral Ham infused with Anise and served with Apple Chutney. Other entrees: Oven Roasted Salmon with Mango and Peach Chutney; Grilled Breast of Chicken with Organic Mushrooms and Natural Jus; Farmers Market Vegetables and Whipped Yukon Potatoes.

FLEMINGS_EggsBenedict_DetailThe brunch also includes Sustenio Chicken-Fried Steak Benedict with Buttermilk Biscuit; Traditional Eggs Benedict with Nueskie Canadian Bacon and House Hollandaise; Brioche French Toast with Honey Butter and Pure Maple Syrup; and Applewood Smoked Bacon and Country Sausage. The omelet station provides made-to-order creations while seafood options include Poached Jumbo Shrimp and Crab Claws; Oyster Shooters; Sashimi; and Crudo. Other features: local artisan cheeses, antipasti, charcuterie and marinated olives, seasonal fruit, smoked salmon, Caesar and other salads, side dishes, a Brick-Oven Flatbread Station and dessert selections, including a made-to-order “Liquid Nitro” Ice Cream Station. Prices are $59.95 for adults, $49.95 for seniors and active military; and $19.95 for children ages 4 to 12.

Texas de Brazil, 313 E. Houston St., 210-229-1600 — Service on Easter begins at 11 a.m. Early diners can also enjoy scrambled eggs, fried potatoes, pastries and more in addition to the array of meats.

Tre Trattoria Alamo Heights, 4003 Broadway and Tre Trattoria Downtown, Easter Brunch from 10-4.  210-805-0333. See full multi-course brunch online here. $42.50 non-inclusive of tax and tip.

Tre Trattoria Downtown, 401 S. Alamo, at the Fairmont Hotel. Easter Brunch from 10-4. (210) 223-0401. See full multi-course brunch online here. $42.50 non-inclusive of tax and tip.

Tuk Tuk Taproom, 1702 Broadway, 210-222-8277 — On Easter weekend, Dim Sum Pajama Brunch will be available both Saturday and Sunday from 11 a.m. to 2 p.m. People are encouraged to wear their pajamas and come as they are. The prices are $25 for adults and $14.50 for children under 14.  For reservations: pjs@TukTukTaproom.com.

Z’Tejas, 15900 La Cantera Parkway, 210-690-3334 — Easter brunch hours are 10 a.m. – 3 p.m. Receive a complimentary photo with the Easter Bunny.

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Restaurant Notes & Quotes: Free Jet’s Pizza,  ‘Firehouse Menu’ at Cured

Restaurant Notes & Quotes: Free Jet’s Pizza, ‘Firehouse Menu’ at Cured

Chef Steven McHugh at Cured

Chef Steven McHugh at Cured

Chef Steve McHugh’s gastropub, Cured at Pearl Brewery in San Antonio is “fired up” for its anticipated reopening this Thursday with something ‘Hot!’ – the “Firehouse Menu” – following closure for repairs due to a small fire on Friday (March 28).

A smoldering stud within the back wall behind the Chef’s Bar caused a piece of insulation to ignite within the contained space. Small amounts of smoke gathered in the air conditioning vents and caused a slight smell to permeate through the dining room. Thanks to the fast response and diligence of San Antonio’s Fire Department there were no injuries and the 110-year-old historic building suffered only minor cosmetic damage to the wall, which is undergoing complete repair.

With the reopening, Cured will present a special “Firehouse Menu” featuring charred, blackened and smoked dishes and cocktails that give a playful nod to the heat of last Friday’s event.

La Fonda Alamo Heights closed

La Fonda Alamo Heights, at 6402of N. New Braunfels Road is closed as of Monday, March 31. The restaurant has been serving Mexican food since 1958.

Also, Mid Point Grill, locating at 1017  N. Flores St, where Green Vegetarian had its start, is now looking for workers. They ask that you apply at that location in person.

 

Ranger Creek beerRanger Creek at La Cantera Resort

A four-course dinner should ease those hunger pangs and quench your thirst for Ranger Creek beer. The four-course dinner features San Antonio Ranger Creek Brewing & Distilling with each course. Each one of Ranger Creek’s creations begins by using local ingredients. This practice ties modern breweries back to older pre-Prohibition breweries that had no choice but to use what was easily grown and readily available.

Raw Texas honey and Texas mesquite wood are just a few of the ingredients used to make each brew unique and distinct. The dinner is Saturday, April 5. It begins at 6:30 p.m. with dinner at 7 p.m.  (View the full beer dinner menu here.)

  • Reception starts at 6:30 p.m.
  • Dinner served at 7 p.m.
  • The La Cantera Resort Grille

Make your reservation by calling the Resort Concierge at 210-558-2439. $45 per person. Price includes drinks. Tax and gratuity not included.

Fly over to Jet’s for free pizza on Saturday
Deep Dish pizza at Jet's

Deep Dish pizza at Jet’s

San Antonio’s first Jet’s Pizza has landed at 20079 Stone Oak Parkway, in a 1,700 square foot space in the Alta Vista Plaza at the cross street of Hardy Oak.

Jet’s, a Michigan-based chain with a fanatical following, is best known for its signature deep-dish square pizza, available in small, large or party tray.

Jet’s Pizza will give away free slices of its signature deep-dish square pizza with two slices of free deep-dish Jet’s Bread on Saturday, April 5, from 11 a.m. to 3 p.m. (Offer valid at this location only. One offer per person.)

Jet’s prepares its dough fresh daily at each store and uses only the best ingredients for its sauce, premium mozzarella cheese, dough and toppings. Customers can “flavorize” their crust for free from a choice of eight flavors: butter, poppy seed, Parmesan, garlic, Cajun, Romano, sesame seed or Jet’s Turbo Crust.

Salads, subs, wings and breadsticks are also on the menu, along with hand tossed round or New York-style thin crust pizza and Jetzee Subs made with the same great tasting pizza dough.

“Deep dish pizza is not as common in the south. We’re using this free slice giveaway as a chance to introduce our exceptional product to San Antonio. We’re confident that once people try our deep dish, they’ll be hooked,” said store manager Britt Higby.

For carry out or delivery, phone (210) 497-1900. Online ordering is available at www.jetspizza.com. Open Monday through Thursday, 11 a.m. to 10 p.m., Friday and Saturday, 11 a.m. to 11 p.m. and Sunday, noon to 10 p.m.

Put Sustenio’s four-course Mediterranean dinner on your calendar

Fresh after completely revamping the menu at Sustenio, chef Stephan Pyles is continuing to explore the flavors of the Mediterranean by hosting a special four-course dinner paired with wines from the region on Sat. April 12.

The dinner begins at 7 p.m. in the private dining room at Sustenio. The cost is $75 per person, excluding tax and gratuity. Reservations are available on a first-come, first-served  basis for 40 guests and can be made by calling Sustenio at (210) 598 -2950.

The menu includes a first course of Nantucket Bay Scallops with Olive Oil Poached Potatoes and Tomatoes, Crispy Artichokes and Grape Leaf Vinaigrette, served with a 2012 Boutari Moschofilero from Greece.

For the second course, Pyles will serve Mar i Muntanya, Braised Pork Belly and Calamari with Black Rice, paired with La Colombina 2007 Rosso di Montalcino from Tuscany, Italy.

Shawarma Marinated Lamb Loin with Black Olives, Mediterranean Couscous Fritter and Labneh Foam will be accompanied by M. Riscal Reserva Rioja, a 2007 Spanish Tempranillo.

For dessert, Almond-Orange Cake with Almond-Rose-Gum Mastic Ice Cream will be paired with N.V. Ruffino Prosecco from Veneto, Italy.

Sustenio is located within Éilan Hotel & Spa, 17103 La Cantera Parkway.

 

 

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Gaucho Gourmet Says ‘Cheese!’

Gaucho Gourmet Says ‘Cheese!’

This Saturday, March 29, feast your eyes on a mighty big cheese tray at Gaucho Gourmet, from 10 a.m. – 2 p.m.

The warehouse/store full of fine imported foods at 935 Isom Road will be displaying and better still — offering tastes — from an array of 40 to 50 of the best European and local Texas cheeses. Plenty of accompaniments to mix and match and pair with the cheese will be on hand as well.

Hoja Santa Goat Cheese 'Cacciota'

Hoja Santa Goat Cheese ‘Cacciota’

Other highlights will be the cutting of a 100-pound aged Italian Provolone and the presence of local Texas cheesemaker Haute Goat bringing a series spreadable goat cheeses in terrific flavors such as Chimichurri,  Basil Pesto, Fig & Black Pepper and Bacon/Maple/Horseradish.

Another Texas cheese to sample will be the Hoja Santa Goat Cheese made at the Mozzarella Company in Dallas. Called “Cacciota,” this mellow semi-soft cheese is a Texas version of Monterey Jack and is aged 2 months.

Members of the San Antonio Chefs Coop and Alexander Vineyards, producer of fine French wines in Fredericksburg will add their comments and expertise on Saturday as well.

Tickets can be purchased online at www.gauchogourmet.com/events.html and are $10 per person.

Sharp Shooter Cheddar

Sharp Shooter Cheddar from Veldhuizen Cheese, Dublin, Texas

 

 

 

 

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Sandy Oaks Passport to South Africa: Chef Chris Cook

Sandy Oaks Passport to South Africa: Chef Chris Cook

Beer and Olives 4 resizedSandy Oaks Olive Orchard on Friday April 11,  presents the next in its series of Passport Adventure Series dinners. This one take you to South Africa, where the cuisine and wines are attaining wide recognition.
While you might think wild animals and baobab trees, fabulous scenery and magnificent waterfalls, Africa doesn’t always suggest cuisine. Or olives. But in fact, olive trees were first planted in South Africa in 1661. It would be another 200 years before the actual fruit was recognized for the valuable food that it is.
Today, olive farming is rapidly increasing. Among popular olives for oil are Leccino, Frantoio and Coratino, Mission and Kalamata are popular table olives.
Sandy Oaks Passport dinner series Chef Chris Cook.

Sandy Oaks Passport dinner series Chef Chris Cook.

By popular demand, chef Chris Cook returns to Sandy Oaks to present this colorful, interesting dinner paired with olives, cheese and wines of South African cuisine. You will not want to miss out on this adventure, with one of the area’s excellent chefs at the helm in the kitchen and a lovely setting for guests at the ranch.

The reception begins at  7 p.m.; the dinner is $65 per person. Make reservations 210.621.0044. These events do sell out fast, so make that call soon! Future Passport adventures will explore the cuisine, wines and olive oils of Israel, Turkey, Tuscany and Uruguay. For more information on Sandy Oaks Olive Orchard and direction to the ranch, about 30 minutes drive south of San Antonio, visit their website here.

Reception

Selection on olives, olive oil and cheeses

First Course

Lamb and Spiced Vegetable Skewer with Sandy Oaks Curry

Second Course

Bobotie, the national dish of South Africa, Texas-style

Texas Game Meatloaf, Apricots and Pecan Chutney

Third Course

Green Chile Potato Noodles, Five Spice Castle Lager Broth

Fourth Course

Tandoori Shark, Pickled Seasonal Vegetable

Dessert

Melktart – A South African delicacy

Masala Blueberry Chocolate

The dinner will be paired with wines unique to South Africa.    

 


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$10K in Scholarships Available for Women Seeking Culinary Careers

$10K in Scholarships Available for Women Seeking Culinary Careers

Female chef croppedIf you are a woman who is interested in learning to be a pastry chef, organic farmer, culinary educator, wine sommelier or master chef, the San Antonio chapter of Les Dames d’Escoffier International (LDEI) would like to help you out.

LDEI San Antonio is now accepting scholarship applications for post-high school studies in the 2014-2015 school year. This year, the San Antonio chapter is awarding $10,000 in scholarships.

The financial program is designed to assist San Antonio area women who are pursuing an education in the food/culinary arts, wine, hospitality and agriculture industries.

Past scholarships have been awarded to women attending the University of The Incarnate Word, St. Philip’s College, Johnson & Wales University, The Culinary Institute of America, and other educational institutions.

“As a woman who has dedicated her professional life to restaurants, fine cuisine and hospitality, it is especially meaningful to help other women enter this field by chairing the committee selecting the scholarship recipients,” says scholarship chairwoman Diana Barrios Trevino.

To be eligible for the award, applicants must demonstrate financial need, attend an accredited institution, and currently maintain a cumulative 3.0 grade point grade average. The scholarships are limited to women who are current residents of San Antonio, Bexar County and its contiguous counties.

Application forms are available online at the San Antonio chapter site: www.ldeisanantonio.org.  Forms are also available at most financial aid offices at area schools, or can be requested from Trevino at dianabarriostrevino@gmail.com.

Completed applications must be postmarked no later than April 15, 2014 and addressed to Les Dames d’Escoffier, c/o Diane Thomas, P.O. Box 17812, San Antonio, Texas 78217.

Successful scholarship recipients will be notified no later than May 31, 2014; funds will be sent directly to the scholarship winner’s educational institution no later than September 1, 2014.

LDEI is a non-profit international association of women with successful careers in food, wine, hospitality and agriculture. The group is dedicated to assisting others through scholarships, education, advocacy and philanthropy.

For more information about the scholarship program of the San Antonio chapter of Les Dames d’Escoffier International,  please contact Trevino at dianabarriostrevino@gmail.com or 210-771-7011.

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Chef Co-op Powers Up for ‘Tejas’ Theme Benefit Dinner

Chef Co-op Powers Up for ‘Tejas’ Theme Benefit Dinner

An ambitious menu from some of the city’s hardest-working chefs is coming up Saturday, March 22.

From Flame-Roasted Goat “Porchetta” to Pomegranate Grilled Bandera Quail, the menu the Chef Cooperative dinner is inspired by Texas-produced ingredients and promises some great flavors out at the hosting restaurant, Tejas Steakhouse Saloon and Rodeo Company, 401 Obst Road, Bulverde.

Bandera quail a Texas-grown product.

Bandera quail a Texas-grown product.

The benefit is for Mesquite Field Farm, a first-generation family farm producing rotationally grazed grass-fed beef and other products. The farm is southeast of San Antonio near Nixon, and you can read more on their website here.

Karbach Brewery, Dorcal Distilling Co. and Rebecca Creek Distillery join Texas wines from Chisholm Trail Winery in the menu’s food-beverage pairings as well.

The lineup of those cooperating in the meal includes Jeff White, Heather Nañez, Stephen Paprocki, Chris Cook, Issac Cantu, James Canter, Tyler Horstmann, Melissa Beverage, James Canter and more. Plus, drink masters Jeret Peña and Christopher Ware will have had a hand in on the cocktail side.

The Chef Cooperative, according to its mission statement, seeks to “… actively promote the health and prosperity of South Central Texas farms through an innovative approach to (and inspired by) the “Farm to Table” movement.” They see the chef-farmer relationship as cyclical, in which collaboration between the two is mutually beneficial.

“We, as chefs, want to give back to the farmers, not only through the purchasing of their goods, but also through the systematic return of all proceeds collected from a series of events designed to showcase the bounty of local farms,” they say.

The benefit on Saturday, March 22, begins with a reception from 5:30-6 p.m. Tickets ($95.82 per person) may be purchased at the Chef Cooperative website here.

Chef Cooperative full logo cropped

 

 

Menu for Mesquite Family Farm Benefit Dinner

Reception: “Cattle Drive Chili” with Smoked Jalapeño Cornbread, Crème Fraiche and Pickled Texas Onions: Stephen Paprocki and Alex Altamirano. With: Weekend Warrior, Weisse Versa Wheat, Rodeo Clown from Karbach Brewery

First Course: Open Flame-Roasted Goat Porcetta with Natural Jus accompanied by Salt- and Pepper-Rolled Mushrooms by  Jeff White and Tobias Soto. With Barn Burner Saison (beer) from Karbach Brewery

Shrimp and OystersSecond Course: Beeman Ranch Barbecue Beef Tongue and Hilltop Place Goat Sausage by Chris Cook and Heather Nañez. With  2011 Blanc du Bois from Chisholm Trail Winery.

Third Course: Devils on a Horseback — Grilled Texas Gulf Jumbo Shrimp and Oyster Wrapped in Mesquite Smoked Bacon with Home-Grown Tart and Spiced Greens, by Michelada Gel, Isaac Cantu and James Canter.  With 2012 Blanc Du Bois from Chisholm Trail Winery.

Fourth Course: Pomegranate-Glazed Grilled Bandera Quail, Griddled Naan and Assorted Mouneh, from Zach Lutton and Laurent Rae. With Cabernet Sauvignon from Chisholm Trail Winery.

Intermezzo: “A Fizz” by Jeret Pena using Rebecca Creek Whiskey

Fifth Course: Double-Smoked Beef Shank, Green Chile Polenta and Drunken Rattlesnake, by Tyler Horstmann and Kathy Pullin. With Lone Wolf Lenoir from Chisholm Trail Winery.

Dessert: Dutch Oven Texas Peach Cobbler, Peach Vodka, Ginger Cinnamon Gelato by Melissa Beverage and James Whitson

Dessert Cocktail: “Serbian Cowboy Coffee” from Christopher Ware with Dorcol Distilling Co. Rakia and Ferra Coffee from Christopher Ware.

 

 

 

 

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Dady, Wiseheart Team Up for Umai Mi Chinese Feast

Dady, Wiseheart Team Up for Umai Mi Chinese Feast

Andrew Wiseheart, chef at Austin's Contigo.

Andrew Wiseheart, chef at Austin’s Contigo. Photo Courtesy Austin Food & Wine Festival.

Jason Dady, chef and owner of Umai Mi in San Antonio, and Andrew Wiseheart, co-owner and executive chef at Contigo restaurant in Austin, will be cooking together during this one-of-a-kind event here on March 18.

The two chefs were both inspired by their parents’ favorite Chinese dishes they were introduced to when they were young. They’ll be alternating courses of an Asian-inspired dinner called “My Parents’ Chinese” featuring items such as kung pao pickled shrimp and a version of orange chicken that includes blood orange, red-pepper jam, green onions and crisp duck skin.

The six-course menu, with wine, will be at Umai Mi – Modern Asian Fare at 555 W. Bitters Road (in back of The Alley shops on Bitters).

The reception begins at 6:30 p.m. with dinner beginning at 7. Dinner is $55 per person. For reservations call Umai Mi at 210-496-0555.

Chinese to-go box

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KLRN Series Presents Chef Pati Jinich

KLRN Series Presents Chef Pati Jinich

Chef Pati Jinich

Chef Pati Jinich

KLRN, San Antonio’s public television station, presents the KLRN Chef Series featuring Pati Jinich, host of the public television series “Pati’s Mexican Table.”

Dinner with Patti will take place at 7 p.m. Thursday, March 27 at the Palenque Grill, 389 N. Loop 1604.

“We are very excited to welcome Pati to San Antonio,” says John Costello, vice president of events and volunteers at KLRN.

“The community loves her cooking, and Palenque Grill is graciously hosting, which will make the atmosphere and experience even more pleasing,” said Costello.

“Pati’s Mexican Table” premiered nationwide in April 2011. A  cooking teacher, food writer and official chef of the Mexican Cultural Institute in Washington, DC,  Jinich was born and raised in Mexico City, and comes from a family of accomplished cooks.

All proceeds will benefit KLRN Public Television. Other sponsors include Don Julio Tequila, Vollmer Products International and Fresh Point.

 

 

Pati Jinich is available for interviews prior to the event. Please contact Katrina Kehoe to schedule an interview.

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Events: Luke and Mardi Gras; NAO Chefs and More

Events: Luke and Mardi Gras; NAO Chefs and More

Featuring six of San Antonio’s most well-known chefs, Nao and USA Today are excited to present “Experience Food & Wine in Texas” on Thursday, March 13 from 6 – 11 p.m.
Chef Johnny Hernandez of La Gloria

Chef Johnny Hernandez of La Gloria

While focused on ingredients that come from the Lone Star State, this event is an opportunity to taste the cuisine of chefs including Geronimo Lopez and Alain Dubernard of Nao, Steve McHugh of Cured, Johnny Hernandez of La Gloria and Michael Sohocki of Restaurant Gwendolyn and Andrew Weissman of Il Sogno,in one spectacular meal. To start up the evening, guests will have the chance to join the visiting chefs, all of whom are CIA alumni, as they come back to cook at their alma mater.

The six-course dinner will begin at 7 p.m. and will feature wine pairings with each course. There also will be live music. Tickets are now on sale for $100 per person and can be reserved by calling Nao at 210-554-6484.
Party like it’s New Orleans!

Luke San Antonio is bringing the flavor of New Orleans straight to Texas with a special Mardi Gras party on Fat Tuesday,  March 4,  from 3 p.m.- 8 p.m.

The event takes place during Luke’s weekly extended happy hour. Featured drinks include a signature Hurricane cocktail and Abita Beers on tap, including Amber, Purple Haze, Turbodog, Restoration Pale Ale and Mardi Gras Bock. For those who want to start Mardi Gras festivities early, we’ve attached our Hurricane recipe below.

crawfish1Luke San Antonio will be giving away T-shirts and there will be opportunities to win John Besh’s Mardi Gras-themed Besh Boxes. see more at beshbox.com.

Chef John Russ will be serving New Orleans party fare, listed below, at happy hour rates:

$2 King Cake with chances to win Besh Box
Hot Boiled Crawfish
$5 Gulf Shrimp Étouffée
$3 Andouille Jambalaya
$4 Peeler Farms Fried Chicken Wings
Hurricane glassIf you want to make your own Hurricanes for Mardi Gras, here’s a recipe from Besh Restaurants.
*
Hurricane Recipe
1 ounce tangerine-infused rum
1 ounce bourbon barrel-aged dark rum
2 ounces pineapple juice
2 ounces orange juice
1 ounce passion fruit juice
3/4 ounce pomegranate syrup
Pour ingredients over ice in a shaker and shake. Pour into a hurricane glass and garnish with fruit slices, such as a slice or orange or pineapple.

 

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Paella Pleases Palates at Goucho Gourmet

Paella Pleases Palates at Goucho Gourmet

Paella Gaucho dirty rice cropped

A gumbo-themed paella, with shrimp, chicken and chicken livers and vegetables, was something different for the crowd of paella lovers at Gaucho Gourmet Saturday.

The irresistible scents of steaming seafood, cooking rice, saffron and chorizo enticed a hungry crowd gathered at Gaucho Gourmet today for Viva Paella.

The event offered tastes for devotees of the famous rice dish who came and watched demonstrations by a chefs with the Chefs Cooperative, tasted everything — then shopped for paella cookware and ingredients, or whatever they had on their lists.

Paella Gaucho Crowd with John croppedThe warehouse setting of Gaucho Gourmet, at 935 Isom Road, draws chefs, cooks and serious foodies and shoppers every Saturday. But this week, Viva Paella offered an especially appealing draw judging by dozens of folks who squeezed into the store’s back room.

The participating chefs included Steven Paprocki, Chris Cook, Jeff White, Issac Cantu, James Canter and Tyler Horstmann. Leslie Horne, owner of Aurelia’s Chorizo, fried up samples of her spicy Spanish sausage, as well.

Link here for the Texas Quail, Chorizo and Mushroom Paella recipe from Aurelia’s Chorizo owner Leslie Horne.

Chef and paella champ James Canter

Chef and paella champ James Canter

Canter is a three-time winner of the San Antonio Corona Paella Challenge at the Pearl and demonstrated a seafood paella packed with gleaming mussels in the shells and finished off with squid ink and green peas. Visit here for more information on the Pearl paella challenge.

The chefs also prepared a traditional paella, showing the vibrant yellow color of the its characteristic spice, saffron. A less traditional paella, a gumbo paella, packed in shrimp as well as chicken and chicken livers, giving it a bit of a Cajun dirty rice flavor and texture.

Luciano Ciorciari and helpers at the warehouse, warehouse, also supplied a long table with everything a cook might need for making the dish, including paella in a multitude of sizes, small glass jars holding envelopes of saffron, cooking utensils, terracotta dishes and more.

In the main room of the store, a cheese demonstration was another crowded station. Cheese will be in the spotlight at another warehouse tasting soon, Ciorciari said. Special imports are on their way from Italy for that, but freshly made burratta was available, as always, in a basket next to the deli area — selling out fast. Coffee samples were also available from Susan Jaime’s Ferra Coffee.

GauchoGourmet’s regular warehouse opening hours during the week are Mon-Fri, 11 a.m. – 5 p.m. On Saturdays, they are going to be open from 10 a.m.-3 p.m. Lunch is served 10.30 a.m. -2 p.m. and the deli will close at 2.30 p.m. For more information go to the website here or phone 210-277-7930

Paella chefs Issac Cantu, Steven Paprocki and Tyler Horstman at Gaucho Gourmet.

Paella chefs Issac Cantu, Steven Paprocki and Tyler Horstman at Gaucho Gourmet.

Photographs by Bonnie Walker and John Griffin

Chris Cook, left, and Jeff White, serve up a traditional paella.

Chris Cook, left, and Jeff White, serve up a traditional paella.

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