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

Pepe's Plate, a trio of enchiladas

Bee’s Mexican Restaurant on Lockhill Selma off Blanco Road came as something of a surprise.

Sure, the extensive menu is filled with old favorites, from flautas and calupas to puffy tacos and a pork chop plate. But how many places in town offer a machacado breakfast plate ($8.50) using house-made dried goat meat?

How many have a combination enchilada plate as good as Pepe’s Plate ($7.25)?

I don’t know who Pepe is, but he should be proud of the trio of enchiladas that pay homage to him. Each is filled with flavorful shredded chicken and comes served with its own sauce. The first I sampled, with the verde sauce, was the one I saved the rest of for last. The tomatillos had a fresh zing that made them stand out. The second had a comforting ranchera sauce, and the third has the more traditional gravy with cheese. A dab of cooling sour cream at the center more than made up for a too-slick guacamole.

Goat machacado

A breakfast visit the next morning brought a plate of the machacado, in which the meat was scrambled with eggs and a touch of hot sauce. The flavor of the goat was rich and complements the eggs well, but I must admit a few strands were a little too tough to chew. Yet the plate as a whole proved a satisfying eye-opener, especially with refrieds filled with pork flavor and papas fritas. (I realize the word machacado can refer to any dried meat, but most San Antonio restaurants that I’ve visited have feature beef.)

A lengua taco ($1.99) on the side had plenty of soft cubes of meat cooked in a soothing sauce tucked inside an excellent handmade flour tortilla.

Lengua taco

Bee’s doesn’t stop with the savories. It is also a bakery, and from the midst of Mexican favorites, I chose a slice of coffee cake that was moist and delicious. (My takeout menu  mentions it’s a family sports bar, too, with winearitas and beers.)

The restaurant is as bright as an Easter basket with plenty of pastel colors. The staff is equally warm; and though Spanish is more prevalent than English, it was easy to ask questions about the food. That is, when they had a moment to stop. Bee’s is a popular spot, and from two recent visits, it’s easy to see why.

Bee’s Mexican Restaurant
808 Lockhill Selma
(210) 342-1886
Open daily for breakfast, lunch and dinner

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.

The food writer who has headed up the Southern Foodways Alliance has issued a pronunciamento so misguided that he must have made it with a foot shoved halfway down his throat.

In the Wednesday New York Times, Edge has an article on breakfast tacos in which he declares, “When it comes to breakfast tacos, … Austin trumps all other American cities.”

And he seems to base his argument on the fact that he was able to find breakfast tacos at a few different places across the city.

Gee!

If he would come to San Antonio, he would obviously find breakfast tacos on most every street corner, many with handmade corn and flour tortillas as well as exceptional salsas and fillings.

But that doesn’t seem to be on his agenda or the New York Times’. In the mind of many at the Gray Lady of American journalism, San Antonio doesn’t exist. (One other example of this comes from the fact that another writer for the paper, Jayson Blair, felt he could plagiarize an article from a local publication and no one would know it.)

Both are interested in Austin only because the hipoisie are gathering for South by Southwest, and minor attention must be paid to the quaint customs of the area during that time.

Obviously I disagree with Edge’s assessment. But what do you think? Is Edge right? Is Austin the breakfast taco capital of the U.S.? Where in Austin can you find a breakfast taco that outshines San Antonio’s best? Please, post your answers below.

Shrimp With Garlic and Vegetables

1/2 cup olive oil
15 garlic cloves, crushed
1 tablespoon crushed red chile flakes
1 zucchini, sliced
1 red bell pepper, diced
2 tomatoes, diced
1/2 cup white wine
1 cup fish stock or clam juice
1 pound raw Texas shrimp, peeled, tails off
Juice of 2 limes
1/2 cup chopped cilantro leaves, packed
2 teaspoons salt

In the olive oil, sauté the garlic and chile flakes for 5 minutes over low heat. Add the zucchini and bell pepper and continue sautéing for 5 minutes. Add the tomatoes and cook for 2 more minutes. Pour in the wine and continue cooking for 5 minutes. Add the stock or clam juice and bring to a boil. Once it has boiled, add the shrimp and cook for 2 minutes. Remove from heat. Squeeze in the lime juice and add the cilantro and salt.

Serve immediately with crusty French bread for dipping.

Makes 6 entrée or at least 8 hearty appetizer servings.

From Michael H. Flores.

Photo and recipe supplied by Texas Department of Agriculture (www.GoTexan.org).

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

“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.

Mistopolitan

2 ounces Canadian Mist
3 ounces cranberry juice
1 ounce triple sec
Splash of lime juice
Lime slice

Combine whiskey, cranberry juice, triple sec and lime juice with ice in a shaker. Shake well and strain into chilled martini glass. Garnish with lime.

Makes 1 cocktail.

From Canadian Mist

Mist Fizz

1 ½ ounces Canadian Mist
5 ounces ginger ale
Lemon twist or cherry for garnish

Pour whiskey and ginger ale into tall glass of ice. Garnish with lemon twist or cherry.

Makes 1 cocktail.

From Canadian Mist

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.

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

Mixed Mushroom Soup

1 ounce butter
1 pound onions, peeled and finely chopped
2 pounds mixed mushrooms, finely chopped (see note)
Salt, to taste
Pepper, to taste
3 ounces flour
2 pints vegetable or mushroom stock
1 pint whole milk or fat-free half-and-half
1 teaspoon chopped fresh thyme

In a large stockpot, melt the butter over a very low heat, add the onions and cook gently for 10 minutes or until translucent. Raise the heat, add the mushrooms and season well with salt and pepper. Cook for 3 minutes or until the juices start to run, then stir in the flour. Lower the heat and cook, stirring continuously, for about 8 minutes. Combine the stock and milk in a separate pan and bring to a boil, then remove from heat. Gradually add the stock and milk to the mushroom mixture, whisking to avoid lumps. Heat the soup at just below simmering point for about 10 minutes, stirring occasionally. Add the thyme, check the seasoning and serve.

Note: This recipe was tested with a mixture of button caps, brown mushrooms and portobellos. I stirred porcini powder, available at specialty supermarkets like Central Market, to enhance the place. I used thin slices of button cap as a garnish.

Makes 6-8 servings.

Adapted from “Avoca Café Cookbook” by Hugo Arnold with Leylie Hayes

It took several months and not a lot of discipline on my part, but I’m happy to report that the last new soup has been made and consumed – and it was as good as the best of the lot.

I learned as much about making soup as I learned about one kitchen’s approach to this labor of love. Quite a few of the recipes begin with softening an onion in olive oil, which provides a natural sweetness. A good vegetarian stock is added later and magically, the flavors blend together, changing with each ingredient.

But most of all, the recipes were simple and straightforward, not fussy yet full of flavor. If this is what Ireland treasures, then it shares something wonderful in common with that other “I” country in Europe: Italy. The emphasis is on layering a few fresh ingredients in a manner in which they all complement each other, so you can enjoy the best that nature has to offer.

Recipe: Cauliflower Cheddar Soup

It could be something as comforting as cauliflower and cheddar or something as offbeat as parsnip, rosemary and olives.

Along the way, I revisited some old favorites, such as Courgette and Almond, just to make sure they were as good as I remembered. I also was forced to revisit a few vegetables, such as turnips, that I didn’t care for as a child and have largely avoided as an adult. (I still don’t care for them, but soft baby turnips have a more pleasant flavor than their rock-hard adult cousins.)

Some of the journey was frustrating. I had had a stand of lemongrass in the backyard, but the ugliest of winter freezes took care of that. So I had to buy fresh lemongrass from the market for the Sweet Potato and Lemongrass soup. (I also didn’t have time to visit an Asian market, so I probably paid twice the price for the stalks I needed.)

Recipe: Courgette and Almond Soup

Most of the recipes were vegetarian, a few were even vegan. The lone exception was a Tuscan Bean Soup that required bacon in it. And what an impact that bacon had on the final product! After the first taste of the meat boiled into the broth, I could understand why a few – not all, mind you – of my vegan friends will have the occasional piece of pork. I will remember the richness and depth of flavor it brought to the soup and use that in other ways.

I made the most of these soups during the worst of the winter, when I had a seasonal job. To save money, I would bring a jar of soup each day and pop it in the microwave. The aroma of Potato and Fennel Soup or Aztec Corn would fill the break room and often drew questions from co-workers who wanted to know where I’d bought it.

The last recipe in the section was Mixed Mushroom, which I made with button caps, brown mushrooms and portobellos. Rich and creamy, it was a fine end to a most tasty experiment.

Recipe: Aztec Corn Soup

Another goal I wrote about recently was planting a garden so I could enjoy some freshness from my own backyard.

I’m happy to report that the radishes, lettuces and arugula I planted survived the snow/sleet/slush that fell several days after planting. It’s almost time to thin some of the sprouts, which will make a great addition to a salad.

In the meantime, the potted tomatoes are thriving. I know some friends who have planted theirs in the ground already. I’m not quite ready to do that, but I do have them clustered in near the backdoor so they can get some light.

Recipe: Mixed Mushroom Soup

I also planted a pair of olive trees I picked up at Sandy Oaks Olive Orchard. I planted the arbequina, which should survive our freak freezes and bear fruit in a few years. I would appreciate that. The loquat tree I planted eight years ago is only now ready to bear fruit, and I fear I lost some of this year’s potential harvest to the cold.

But that’s the nature of gardening, isn’t it? We never know what nature has in store for us, no matter the goals we set.

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.

“Avatar”-tini

2 ounces vodka
1/2 ounce blue curaçao
Splash of pineapple juice, if desired
Orange slice for garnish

In an ice-filled shaker, pour in vodka, curaçao and pineapple juice, if using. Shake. Strain into a chilled martini glass. Garnish with an orange slice.

Makes 1 cocktail.

You can make a pitcher of these, using a 4:1 ratio of vodka to blue curaçao.

From John Griffin

“Avatar”-ita

2 ounces silver tequila
1 ounce blue curaçao
1 ounce triple sec
2 ounces freshly squeezed lime juice, or less, to taste
1 slice of orange

In an ice-filled shaker, mix tequila, blue curaçao, triple sec and lime juice. Shake vigorously and pour, ice and all, into a salt- or sugar-rimmed margarita glass. Squeeze the juice from one slice of orange on top. Serve.

Makes 1 cocktail.

If you want to make a pitcher of these, use the ratio of 1:1:1 of tequila to orange-flavored liquors to lime juice. (Use less lime juice to taste.)

From John Griffin

By the way, though Kevin in the movie eats candy bars, chocolate is poison to real-life birds, so don’t share any of these treats with your feathered friends.

Bird Seed

1 cup (2 sticks) butter, at room temperature
1 cup creamy or chunky peanut butter (see above)
1 cup sugar
1 cup dark brown sugar
1/2 teaspoon salt
1 tablespoon vanilla
2 eggs
1 teaspoon baking soda
3 1/2 cups flour
1 1/2 (11.5-ounce) bags miniature Snickers or Milky Way, unwrapp

Beat together butter, peanut butter, sugar, brown sugar, salt and vanilla until fluffy.  Add eggs and baking soda and beat to combine.  Add flour and beat until just incorporated. Don’t overmix.  Wrap dough in wax paper and refrigerate for 2 hours.

Preheat oven to 350 degrees.

Cover baking sheet with parchment paper. Unwrap about 52 mini candy bars. Using about 1 1/4 tablespoon dough (or a No. 50 cookie scoop), flatten dough in your hand and put a candy bar in the middle, wrap the dough around the candy bar and seal. Place 2 inches apart on cookie sheet and bake about 12 minutes.  Let cookies rest about 5 minutes before removing to cooling racks.

Makes about 52 cookies.

From Judy Baum

(photo: Courtesy of Walt Disney Studios)

“The Hurt Locker” Hummus

3 cups (about 1 1/2 pounds) dried garbanzo beans, picked over, soaked overnight in cold water and drained, or 6 cups canned garbanzo beans, drained, reserving the liquid
3/4 cup extra-virgin olive oil, divided use
8 large garlic cloves, peeled
1 tablespoon salt, or more, to taste
1/2 cup tahini (see note)
Crushed red pepper, to taste (optional)
1/2 cup fresh lemon juice
Freshly ground black pepper to taste
Toasted pine nuts, for garnish
Chopped mint leaves, for garnish
Sumac, for garnish

Place the garbanzos in a pot of lightly salted water to cover by several inches. Bring to a boil over high heat. The beans will begin to foam within 5 to 10 minutes. Remove the foam with a skimmer and continue to cook, partially covered, until the beans are tender, 1 to 3 hours. Add boiling water to keep the garbanzos covered until they are soft. When done, remove 1 1/2 cups cooking water, then drain the rest. Return the beans to the cooking pot and, when cool enough to touch, remove the skins.

Process the garbanzos, 1/2 cup olive oil and 1 cup of the drained cooking water in a food processor until creamy.

Pound the garlic with 1 tablespoon salt until it is a creamy mush.

In a small bowl, mix the tahini, red pepper, if using, and lemon  juice. If it is too thick, add water (not more lemon juice). Stir the tahini mixture into the garlic and salt. Stire this into the garbanzo mixture, adjust the salt, season with pepper. Check the consistency. If it is too thick, add some of the remaining cooking water until it is smooth.

Spoon hummus into a serving dish. Warm the remaining olive oil. Make a spiral or fan-shaped swirl in the hummus and fill with the warm olive oil. Garnish with toasted pine nuts around the edges and a sprinkling of chopped mint on top. Sprinkle sumac over the top of the whole. Serve with warm pita bread or pita chips.

Note: Tahini, a sesame seed paste, is available at many supermarkets, specialty grocers such as Central Market or Whole Foods, or at Middle Eastern markets.

Makes 6 servings.

Adapted from “Little Foods of the Mediterranean” by Clifford W. Wright

Oscar parties in recent years have become as popular as the telecast itself.

People love to get together to cheer on their favorites over a few themed dishes or trash some starlet’s outrageous dress while downing another specialty drink whipped for the occasion.

This year, your chances to show off your creativity have expanded somewhat because there are 10 nominees for best picture.

You can go classy and serve French cheeses to go with “An Education.” Think baked brie or a warm goat cheese salad with a touch of honey and thyme. Or you could go gross and make a thick stew that looks like the dog food in “District 9.”

The Hurt Locker

“The Hurt Locker” is set in Iraq. Though little food is consumed, the setting has inspired us to create a hummus with a fiery kick of red chile in it. Don’t want the heat? The recipe includes a number of suggested variations, so you can make one to your own liking.

Kosher deli meats for a sandwich tray could fit “A Serious Man.” Just leave the cheeses away from that one.

The main character in “Precious: Based on the Novel ‘Push’ by Sapphire” (yes, that’s the complete title of the movie) is pregnant, so why not haul out the dill pickle spears and, maybe, wrap each in a slice of Black Forest ham. Again, this is not something to serve in vicinity of someone who keeps kosher.

Blue food isn’t all that appetizing, despite what Percy Jackson might say in “The Lightning Thief.” So, make a toast to “Avatar” instead, using blue curaçao in a cocktail honoring the film. We offer recipes for an “Avatar”-ini and an “Avatar”-ita to make the evening fly by.

Avatar

Think of a pasta dish, using those twisted spirals, to go with Brad Pitt’s equally twisted Italian accent in “Inglourious Basterds.”

Those who saw “Up” know that the mythical bird Kevin loves to munch on candy bars. For that, we offer Bird Seed, a special cookie that will please your guests as much as they would Kevin.

I’ve heard “The Blind Side” compared to cinematic comfort food, which could mean anything from meatloaf to apple pie, depending on whether you need a savory or a sweet dish at your party.

If you are really into preparing for an Oscar party, then take a trip to Costco or Sam’s Club and stock up on some pretzels, peanuts and granola bars. Create your own snack packs to go with all the airline travel in “Up in the Air.” You could also serve drinks from a host of mini-bar bottles.

Up

That covers the 10 best picture nominees, but we’re not done yet. We can’t forget one of the best actress nominees, Meryl Streep, who plays Julia Child in the savory comedy “Julie & Julia.” For this, we recommend — what else? – Child’s tempting Boeuf Bourguignon recipe, which was a centerpiece in the film and can be served in small bowls (or large) to your guests.

Finally, we remind you of a few takes we recently offered on popcorn, the perfect food for movies, Oscar parties or just relaxing at home.

The 82nd Academy Awards air at 7 p.m. Sunday.

(Photos: Darren Decker / ©A.M.P.A.S. (top),  Courtesy of Summit Entertainment, Mark Fellman/Courtesy of 20th Century-Fox, Courtesy of Walt Disney Studios)

Absinthe Fountain at Bohanan's.

For many years, people have dwelled on the belief that absinthe was mind-altering drink that could ruin the mind and cause artistic types to lob off their ears.  After much research, the spirit (now relatively thujone free) has been pardoned of its crimes and we now know that the anise-flavored alcohol is neither addictive nor psychoactive.

On March 5, 2007, the ban on absinthe was lifted and since then, the anniversary is celebrated.  Tomorrow, why not coax out the green fairy with a simple preparation of absinthe, a sugar cube, and a bit of water?  The translucent often-times green liquor will become clouded when cold water is poured over the sugar into the shot, which is when the fairy is “released”.  Other classic ways to enjoy the spirit are cocktails like Sazerac; but there are also modern ones like the layered shot, Dangerous Detox.

If you don’t happen to have absinthe in your liquor cabinet, don’t worry- some local bars carry it.   Pavil Restaurant is serving their absinthe straight up or in cocktails at half price on Friday.  They will be extending the discount on Saturday, March 6, from 7 to 8 p.m. during their “absinthe hour”.  Downtown, The Bar at Bohanan’s also features absinthe fountains, a stylish way to serve this drink.

Dangerous Detox

This layered shooter requires a bit of patience to keep the individual strata from mixing, but the result is a beautiful, unusual drink.

1/2 part peach schnapps
1/2 part cranberry juice
1/2 part vodka
Dash of absinthe

From Retro Cocktails by Kate Moseley

Pavil Restaurant
1818 North Loop 1604 W
San Antonio, TX 78248
www.brasseriepavil.com

The Bar at Bohanan’s
221 E. Houston St.
San Antonio, TX 78205
www.bohanans.com/bar

(Photo: Nicholas N. Mistry)

Chicken Piccata

Romeo’s Italian Grill & Bar is one of the latest chain restaurants to open on the north end of Loop 1604. But it needs an overhaul if it’s going to succeed on a strip with at least two other chain Italian restaurants, Romano’s Macaroni Grill and Johnny Carino’s, nearby.

Let’s start with the exterior of the restaurant, which doesn’t do a great deal to invite you in. All you can see from the street are the words “Italian Grill & Bar.” The word “Romeo’s” is lost in a heart logo to the side and the type is too small to read, even when you’re within 20 feet or so of the restaurant. So, don’t tell your friends to meet you at Romeo’s; if they don’t know where the restaurant is, they’re not likely to find it too easily.

If they do catch up with you and order wrong, they may not want to stay friends too much longer – or at least they will not likely let you pick the restaurant in the near future. (Believe me, my friends’ comments on some of the restaurant’s shortcomings were far less polite than mine.)

Problems for us, on two separate visits, began shortly after we sat down. That’s when our pleasant, if adequate, server greeted us with the usual seasoned oil and bread. The bread was quite good, warm and yeasty, but the oil was yellowish, not green, and had little discernable flavor, so you know it was far from EVOO.

Sausage Pizza

But a lack of flavor is better than what we were presented with when an order of caramelized sausages arrived. Slices of Italian sausage caked in a corn syrupy sauce gave off an acrid, chemical flavor that practically double-dog-dared you to take another bite. I revisited the plate after it had cooled down to room temperature, and the incompatible flavors were even more evident.

A bowl of chicken cappellini soup might have landed in the plus category, if the soup had been hot and if it had been made with a touch of salt in the stock to bring out its flavors.

Missing salt was also apparent in a woeful chicken piccata dish. The chicken breast had been grilled to the point of desiccation, leaving a sawdust-like texture to the lacquered meat.

Spinach Salad

The same unfortunately was true of the pork loin, which arrived with an odd pesto sauce on the plate. Instead of using fresh basil leaves, this concoction seemed to be made from dried basil and, as a result, had acquired a bitterness that was off-putting. On both occasions, I shoved the meat to the side and concentrated on the asparagus spears.

More dishes in need of help were a Caesar salad, made with the tough, outer leaves of Romaine; a sausage and peppers pasta dish that suffered from too much uncooked wine, too much tomato sauce and too much sugar; and a bland lasagna that was cold at the center despite arrive in a clay dish that radiated heat.

We did like a spinach salad that had fresh leaves and bacon tossed in just enough dressing to coat the leaves but not drown them. It was coveted by everyone else at the table because of its fresh, pristine flavors.

Cannoli

A sausage pizza also had possibilities, thanks to the meat used. But so much cornmeal had stuck to the bottom crust that it affected the flavor.

Romeo’s has an attractive bar in one corner with an extensive array of bottles, but my friends and I chose to focus on the food instead.

The one dessert we tried was even further off course than the rest of what we sampled. It was a cannoli, and the cream filling had so much almond extract that it brought back memories of Agatha Christie’s and Erle Stanley Gardner’s warnings about cyanide poisoning. We survived the cannoli; but if Romeo’s is to survive, someone in the kitchen needs to get to work.

Romeo’s Italian Grill & Bar
115 E. Loop 1604
San Antonio, TX 78258
(210) 545-0101
www.romeosrestaurants.com
Open daily for lunch and dinner