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Tag Archive | "County Line"

It’s More Music for the County Line on Aug. 20


Have you been undergoing music withdrawals since the County Line’s music series has come to an end?

Two Tons of Steel

Two Tons of Steel

Well, you’ve been given a one-time reprieve.

The County Line, 10101 I-10 W., is presenting Two Tons of Steel in a free concert from 7 to 9 p.m. Wednesday, Aug. 20.

According to the restaurant, “There is no opener and no sponsors … just two hours of FREE music from Two Tons of Steel.  However, County Line’s commitment to the San Antonio Food Bank never stops, so guests are still encouraged to bring canned good donations.”

Free music, a chance to help the Food Bank and plenty of time to enjoy some barbecue. Who could ask for anything more?

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Helping the Food Bank Earns County Line the Restaurant Neighbor Award


Fourteen years ago, Randy Goss, known to barbecue fans as “the Rib King,” wanted to offer live music at the County Line at 10101 I-10 W. So, he asked the company’s president, Don A. “Skeeter” Miller, about it.

Honoring the County Line: Eric Cooper (from left), Skeeter Miller, Julie Goss, Roger Creager and Michael Guerra.

Honoring the County Line: Eric Cooper (from left), Skeeter Miller, Julie Goss, Roger Creager and Michael Guerra.

What they came up with was a summer music series that does more than give music lovers a chance to hear some fine country music. It’s also a fundraiser for the San Antonio Food Bank in that guests are asked to make a donation of food or money in lieu of a ticket price.

The success of the event has been so great that the I-10 location of the County Line has been honored with the National Restaurant Association’s Restaurant Neighbor Award, which is given for outstanding community service.

Country music star Roger Creager was on hand before his concert Wednesday to present the award to Miller and Goss’ widow, Julie Goss. Eric S. Cooper, president and CEO of the San Antonio Food Bank, and Michael Guerra, chief development officer of the Food Bank, were also there to honor the success of the program.

Over the years, the music series has collected 800,000 pounds of food, which translates into 617,150 meals. Last year alone, the barbecue joint collected 105,000 pounds of food for those in the greater San Antonio area who are in need.

“We love to play shows which benefit the local community and we are glad to play a part in the County Line’s commitment to the San Antonio Food Bank,” says Creager, who has been performing as part of the concert series every year since 2001. “It just makes our show that much more fun.”

“County Line BBQ has been an integral partner in our mission to fight hunger,” Cooper says. “The rising cost of groceries coupled with the ongoing drought is impacting our community, and families are struggling to put food on the table. We look forward to fighting hunger and feeding hope with the County Line and its patrons this summer.”

For more on this summer’s series, click here.

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It’s Music, Barbecue and a Benefit for the Food Bank All in One


It’s such a simple equation: You get free music and a chance to have some fine barbecue while making sure that others have food to put on their table.

Roger Creager

Roger Creager

That’s what the popular Ancira Chrysler Jeep Dodge Ram 2014 Live Music Series at The County Line, 10101 I-10 W., benefiting the San Antonio Food Bank is all about. And the music returns on Wednesday with Dirty River Boys.

Now in its 14th year, the music series has featured some of the very best Texas and national country musicians such as Blake Shelton, Bart Crow Band, Kyle Park, Gary P. Nunn, Cory Morrow, Stoney LaRue, Randy Rogers, Jason Boland, Roger Creager, Wade Bowen, Pat Green, Aaron Watson, Radney Foster, Kevin Fowler, Bleu Edmondson, The Rick Cavender Band and many more.

Here are the performers booked as of March 20, with the headliners listed first, followed by the opening acts:

  • April 2: Dirty River Boys with Jonathan Garcia
  • April 9: Midnight River Choir with James Delgado
  • April 16: Roger Creager with Ray Johnston Band
  • April 23: Jason Boland with Wally West & Them Lostbound Souls
  • April 30: Micky & The Motorcars with The Rusty Brothers
  • May 7: Cody Canada with Stewart Mann & The Statesboro Revue
  • May 14: Jason Eady with Cameran Nelson
  • May 21: Chris King with Jeffery Charles
  • Brandon Rhyder

    Brandon Rhyder

    May 28: Tejas Brothers with Roadside Libby

  • June 4: Brandon Rhyder with Jonathan Garcia
  • June 11: Bri Bagwell with The Washers
  • June 18: TBD
  • June 25: Cody Canada and Willy Braun of Reckless Kelly with Bryan Boyce and Jonathan Garcia
  • July 2: Jon Wolfe with Bonnie Lang
  • July 9: The Damn Quails with Kyle Reed Band
  • July 16: TBD
  • July 23: Thieving Birds with James Pardo
  • July 30: TBD

The live music series is free; however, all who attend are asked to make a food or monetary donation to the San Antonio Food Bank. Since it started, the series has raised more than 820,000 pounds of food for the San Antonio Food Bank; last year’s music series alone raised almost 105,000 pounds of food for the Food Bank, which translates into more than 81,000 meals to those in need in our community. The Texas Restaurant Association just named this County Line a winner of its annual Restaurant Neighbor Award—one of only three in the state and the only one in San Antonio—for its charitable support and dedication to improving their local communities through its music series and donations to the Food Bank.

Micky and the Motorcars

Micky and the Motorcars

“Summer is the hardest time for the San Antonio Food Bank as the need in our 16 county service area grows with children out of school and the elderly facing increased utility bills while our donations from the public decrease,” says Eric Cooper, San Antonio Food Bank president and CEO. “The County Line Music Series is tremendously helpful filling that gap and makes sure that those in need have food on their table.”

The free music concerts are held every Wednesday night from 6:30 – 10 p.m. from April 2 through July 30 at the I-10 location, which is between the Wurzbach and Huebner Road exits, near the Colonnade). Held on the restaurant’s open-air patio, the opening act comes on at 6:30 p.m.; the headliner plays from 8 – 10 p.m. Concerts are held rain or shine. Drink specials run from 3 to 7 p.m. on concert days in the bar.

Sponsors thus far include Ancira Chrysler Jeep Dodge Ram; Y-100; Budweiser; Dulce Vida; Rebecca Creek; Enchanted Rock Vodka; Twilight Services; Comfort Air/Primo Plumbing; Red Bull; Ozarka; and Pure Party Ice.

For up-to-date information on the series lineup, click here.

Call 210-641-1998 for more information.

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Chili’s and the Shriners Team Up to Help Children’s Hospital — Plus More Restaurant Notes


Chili’s and the Shriners join forces

Chili’s and the Shriners are teaming up for a pair of fundraisers to help the Shriners Hospitals for Children.

On Nov. 4, the restaurant will donate 10 percent of all sales to the hospital. All you have to do is mention the promotion when you go in for lunch or dinner. Hours are 11 a.m. to 11 p.m. and the event is taking placce at all Chili’s across the state, Oklahoma, Louisiana and beyond.

Shriners Hospitals for Children seek to provide expert medical care for children with no financial burden to the patients or their families. Shriners Hospitals for Children are focused on maximizing a child’s quality of life regardless of the family’s ability to pay. The Alzafar Shriners are made up of more than 2,200 Central and South Texas businessmen and community leaders who are dedicated to supporting 22 Shriners Hospitals for Children in the United States, Canada and Mexico. The Shriners Hospital for Children provide services for children up to age 18 with orthopedic conditions, burns, spinal cord injuries, in addition to cleft lip and palate reconstruction.

Visit www.facebook.com/AlzafarShriners for more information.

Nostra Supreme

Nostra Supreme

Cosa Nostra Pizza opens

Cosa Nostra Pizzeria has opened at 16607 Huebner Road.

The restaurant offers pizza, of course, as well as salads, calzones and submarine sandwiches.

Specialty pizzas include a Steak Pizza with tomatos, muchrooms and onions;  an Alfredo Pizza with chicken, bacon and  a creamy sauce; a Veggie with tomatoes, spinach, mushrooms, onions, peppers, articholes, Parmesan cheese and garlic; and a Mexican Pizza with beef, bacon, onions and jalapeños. The Nostra Surpreme comes with Italian sausage, onions, mushrooms, green peppers, pepperoni and black olives.

Salads include a Caesar, a Greek, an Antipasto, a Super Steak, an Italian Chicken and a Cosa Nostra with lettuce, spinach, carrot, Mandarin oranges, almonds, tomato, feta, red onions and grilled chicken. Subs include a Steak Philly, a Chicken Green, a Chicken Ranch, a Peatball Parmesan, a Sausage with onions, and a club.

Call (210) 492-1141 or visit www.cosanostrapizzeria.com.

Open Mic Night is back at  the County Line

Open Mic Night has returned to the County Line restaurant at 10101 I-10 West every Thursday night from 6 – 9 p.m.

Held on the restaurant’s outdoor patio, Open Mic Night features some of San Antonio’s local singers/songwriters/musicians, as well as drink/food specials.

This free event is hosted by local artists The Bexar Creek Boys; sign-up each Thursday is from 6 – 7 p.m.

Reservations are accepted. Call (210) 641-1998. In the case of inclement weather, the party will move inside to the restaurant’s large banquet room.

 

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BBQ, SA Food Bank Benefit, Music at the County Line


County Line spread 1

The popular Thirsty Horse Saloon 2013 Live Music Series at The County Line concerts, which benefit the San Antonio Food Bank, are going on every Wednesday though July 31 from 6:30 – 10 p.m.

The location is the County Line restaurant at 10101 I-10 W. (between Wurzbach and Huebner roads, near the Colonnade).

Over the years, the concert series has raised more than 610,000 pounds of food for Food Bank. Plus, this year, they are also selling CDs featuring music from the series. Proceeds from these sales also benefit the Food Bank.

Now in its 13th year, the music series has featured some of the best Texas and national country musicians, such as Blake Shelton, Bart Crow Band, Kyle Park, Gary P. Nunn, Cory Morrow, Stoney LaRue, Randy Rogers, Jason Boland, Roger Creager, Wade Bowen, Pat Green, Aaron Watson, Radney Foster, Kevin Fowler, Bleu Edmondson, The Rick Cavender Band and many more.

A new feature this season is an after-party (also with live music) at the Thirsty Horse Saloon immediately following each concert. The saloon is at 2335 NW Military Highway.

Bart Crow Band

Bart Crow Band

These performers are booked as of June 14,  with the headliners listed first, followed by the opening acts:

The live music series is free; however, all who attend are asked to make a food or monetary donation to the San Antonio Food Bank. Last year’s music series alone raised more than 114,300 pounds of food for the Food Bank.

“County Line BBQ is an integral partner in our mission to fight hunger,” said Eric Cooper, San Antonio Food Bank president and CEO. “The 2012 Music Series collected enough donated food and money to provide 114,000 much-needed meals last summer. The rising cost of groceries coupled with the ongoing drought is impacting our community, and families are struggling to put food on the table. We look forward to fighting hunger and feeding hope with the County Line and its patrons this summer.”

County Line Thirsty Horse imageHeld on the restaurant’s open-air patio, the opening act comes on at 6:30 p.m.; the headliner plays from 8 – 10 p.m. Concerts are rain or shine. Drink specials run from 3 to 7 p.m. on concert days in the bar and outside in the concert area.

Sponsors thus far include Bud Light, Comfort Air/Primo Plumbing, Dulce Vida Organic Tequila, Enchanted Rock Vodka, KJ 97, Ozarka, Pure Party Ice, Rebecca Creek Whiskey, Red Bull and U.S. Disposal.

The County Line folks have thought of another way to bring this excellent music to Texas music fans — and help the Food Bank even more:  They have produced a compilation CD of songs performed at their concerts by some of their most popular artists (all but two were actually recorded at the concerts on County Line’s patio during the 2012 music series).  Proceeds from the CD sales benefit the San Antonio Food Bank, and are now on sale at both County Line restaurants in San Antonio (IH-10 in the Colonnade and on the Riverwalk) for $8.

Follow the County Line on I-10 on Facebook for updates on all of the restaurant’s music events, Pitmaster cooking classes and other specials at County Line.   Call 210-641-1998 for more information.

The County Line continually updates the concert line-up on its website. 

 

 

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County Line ‘Pitmaster’ Classes Resume This Week


Garrett Stephens

Garrett Stephens

If Smoke-Grilled, French-Cut Pork Chops, cooked expertly on your own grill sounds like something you need to master, here’s your chance.

As the mild, barbecue-friendly weather moves in, Garrett Stephens and the County Line barbecue team resumes its popular “Pitmaster Cooking Classes” on Friday, April 19 at The County Line on IH-10 West in the Colonnade area.
Class participants will have dinner, which is a full serving of each of three courses, as Stephens demonstrates how to prepare each dish. Guests can ask questions as he cooks, plus everyone will receive a recipe book with space to take their own notes. Pedernales Brewing Company, Rebecca Creek Fine Texas Spirit Whiskey and Enchanted Rock Vodka are the event co-sponsors.
A cocktail reception featuring Enchanted Rock vodka and Rebecca Creek whiskey with house-made ginger ale libations and appetizers begins at 7 p.m.;  the class/dinner begins at 7:30 p.m.
The cost, per person, is $50, not including tax or tip. The class will be held outside on the restaurant’s shaded patio; in case of rain, the class will be moved inside. To make a reservation, contact the restaurant at 210.641.1998 or garretts@countyline.com
County Line pork chop photoThe Menu:
·        First Course: Grilled Radicchio Salad with Fresh Peppers, Carrots, Shaved Parmesan, Meyer Lemon Vinaigrette
·        Main Course: Smoke-Grilled, French-Cut Pork Chop with Herbed Butter, served with Grilled Sweet Potato Steak Fries and Grilled Brussels Sprouts with Balsamic Reduction and Meyer Lemon
·        Dessert: Grilled Buttermilk Bread Pudding with Rhubarb-Pear Compote
·        Beer pairing for each course with craft beers from Fredericksburg-based Pedernales Brewing Company.

 

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You Can Order All or Part of Your Thanksgiving Feast


The County Line’s smoked turkey breast is available for your party.

Whether you need help with dessert or the entire meal, you can find plenty of places in town that will help you out this Thanksgiving. Ordering early always helps.

Aldaco’s, 100 Hoefgen Ave., Sunset Station, (210) 222-0561; 20079 Stone Oak Parkway, (210) 494-0561 — Aldaco’s regular tres leches cake is available year-round. The seasonal flavor is Pumpkin Tres Leches, which is available for $39.95 for a 9-inch cake. Orders must be placed in advance and picked up by the Wednesday before Thanksgiving, all day at the Stone Oak location and by 3 p.m. at Sunset Station.

Big Bob’s Burgers, 447 W. Hildebrand, (210) 734-BOBS (2627) — Big Bob’s is smoking 15-pound turkeys this Thanksgiving season. The price is $39.95. Orders should be placed by Nov. 16 with the pickup running through closing time on Nov. 21.

Central Market, 4821 Broadway, (210) 368-8607 — Chef-prepared meals, sides and pies can be ordered for all your holiday needs. Or visit the website.

Chile Beach Jams at Saglimbeni Fine Wines, 638 W. Rhapsody, (210) 349-5149 — Order a handmade pumpkin spice roll from Chile Beach Jams. Place and pick up the orders at Saglimbeni Fine Wines. Call for prices.

CIA Bakery & Cafe, 312 Pearl Parkway, (210) 554-6464 — The CIA Bakery is offering pies this Thanksgiving in addition to its breads and other desserts. Pumpkin pies are $15.50 each and apple and pecan pies are $19.50. Orders must be received by Nov. 17. They can be placed in person at the café or by calling the number listed. Pies can be picked up on Tuesday, Nov. 20, and Wednesday, Nov. 21, during business hours, 7 a.m.-5 p.m.

The County Line, 10101 I-10 W., (210) 641-1998 — Treat yourself to any of a number of specials from the County Line. A boneless turkey breast generously rubbed with coarse black pepper and slow-smoked is sold for $16.19 a pound. The average weight is 4 pounds and feeds 10-12 people. Barbecue lovers can order an Emergency Kit priced at $11.99 a person. It comes with brisket, turkey, sausage, chicken, coleslaw, beans, potato salad, bread, barbecue sauce, plates and flatware, packed family style. No advance warning necessary, but you can call in your order and it will be waiting for you by the time you get to the restaurant.  Sides available in large portions include handmade bread, red skinned garlic mashed potatoes, mac ‘n cheese, salads and green beans. Fresh harvest cobbler (Granny Smith Green Apples, candied cranberries and walnuts) will be sold for $55; it serves 25-30 people. County Line’s Bread Pudding with Jack Daniel’s Bourbon sauce is $6.99 a serving; it’s enough for two people.

Pumpkin pie with a gluten-free crust can be ordered from the CIA Bakery.

Crumpets, 3920 Harry Wurzbach, (210) 821-5454 — You can order whole turkeys and hams to go with all the trimmings but without all the work. Desserts to go are also available.

Earl Abel’s, 1201 Austin Hwy., (210) 822-7333  — Orders for takeout, from turkey or ham dinners to pies, cakes and sides, should be made by Nov. 19. All pre-orders must be paid when the order is called in. Specials include a 23-pound oven-roasted turkey or a 6- to 8-pound honey-glazed ham for $160 and $145, respectively. The turkey package serves approximately 20 to 25. The family package includes 4 quarts of cornbread dressing, 1 quart of giblet gravy, 1 quart of cranberry relish, 25 yeast dinner rolls, and a free pumpkin pie and apple pie. A ½ turkey family package is priced at $100; a whole turkey  for $100; and a ½ turkey for $65. Sides such as green beans, candied yams, mashed potatoes, creamed corn, glazed carrots and many others can be purchased for $9.50 a quart; and our dinner rolls can be purchased for 35 cents each, minimum order of ½ dozen.

New Braunfels Smokehouse, 1090 N. Business I-35, New Braunfels, (830) 625-2416 — You can order everything from smoked turkeys to sides. Also check out the website.

Paloma Blanca, 5800 Broadway, (210) 822-6151 — Pumpkin tamales are available in your choice of pineapple or raisin for $10 a dozen. Tres leches cake lovers can get Paloma Blanca’s version, which is infused with pumpkin, topped with pecans, and covered in creamy milk (a whole cake costs $34.95). Thanksgiving orders require a 48-hour notice and need to be placed by phone or online (www.palomablanca.net) by Nov. 20, as the restaurant will be closed on Thanksgiving day.

Pappy G’s, 1210 Pat Booker Road, (210) 659-7799 — Get holiday pies (sweet potato, buttermilk, pecan or cream cheese) and large orders of sides, including cornbread dressing. Orders should be picked up by 6 p.m. Nov. 21.

Ordering side dishes, such as cranberries, can take some of the work load off.

Mike’s in the Village, 2355-3 Bulverde Road, Bulverde, (830) 438-2747 — Mike’s is taking orders for savory cheesecakes to be used as party appetizers or however you want to serve them. They come in three flavors: crawfish, portobello mushroom and green chili. Prices are $75 for an 8-inch cheesecake or $90 for an 11-inch.

Two Step Restaurant & Cantina, 9840 W. Loop 1604 N., (210) 688-2686 — Beginning on Monday, Nov. 21st, Two Step Restaurant & Cantina will take orders for apple, pecan, and pumpkin pies for $24.95 each. Pies will be available for pick-up as late as Wednesday, Nov. 21, until 10:00 p.m.

Whole Foods, 255 E. Basse Road, (210) 826-4676; 18403 Blanco Road, (210) 408-3110 — Pies, turkeys, side dishes, breads — all are available for special order.

Zedric’s: Fresh Gourmet to Go, 9873 I-10 W., (210) 541-0404 — Zedric’s is offering the follow meals to go throughout the holiday season, but they are available by advanced order only: Turkey Dinner for 6-8 with Oven-roasted Turkey Breast with Gravy, Chorizo Cornbread Dressing, Herb Mashed Potatoes, Green Beans Amandine and Orange Zest Cranberry Sauce, $139.99; Rack of Lamb Dinner for 6-8 with Oven-roasted Rack of Lamb with Au Jus, Chorizo Cornbread Dressing, Herb Mashed Potatoes, Green Beans Amandine and Orange Zest Cranberry Sauce, $209.99; and Mom’s Apple Crunch Pie, $15.99. Place your Thanksgiving order by Nov. 19 with pickup from 7 a.m.-8 p.m. on Nov. 21.

 

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Respect Your Father! Take Him Out for a Great Father’s Day Meal


Paloma Blanca is giving dads a special queso for Father's Day.

You treated Mom to a special meal on Mother’s Day. Now, it’s time to give Dad his due. Here are a list of places that are open Sunday, June 17. Many have specials just for Dad.

Most don’t require reservations. Tax and tip are not included in the prices listed.

Antlers, Hyatt Hill Country, 9800 Hyatt Resort Drive, (210) 520-4001 — Dinner on Father’s Day is from 5:30 to 10 p.m. with items on the menu to include pan-roasted black tiger shrimp, USDA prime Nieman Ranch New York strip, Broken Arrow Ranch antelope tenderloin and pecan-crusted venison chops.

Biga on the Banks, 203 S. St. Mary’s St., (210) 255-0722 — Father’s Day hours are 5:30-10 p.m. and will feature a series of meat-and-potato favorites: Griddled 16-ounce beef ribeye with baked potato mashers and tobacco onions; Mustard Crusted Australian Lamb Rack with cheesy grits, Rebecca Creek goat cheese and mushroom jus; and grilled 10-ounce beef tenderloin with corn pudding, poblano chimichurri and guajillo demi glaze. Add a jalapeño martini or try a bottle of wine; on Father’s Day, wines over $50 will be discounted 25 percent.

Bohanan’s Prime Steaks and Seafood, 219 E. Houston St., (210) 472-2600 — The restaurant will be featuring its full menu on Father’s Day starting at 5 p.m. In addition, all dads will receive a sleeve of golf balls.

The County Line, 10101 I-10 W., (210) 641-1998 — Sunday hours are 11 a.m. to 9 p.m. with the full slate of barbecue favorites, including beef ribs, baby back ribs, pulled pork, smoked turkey, brisket and chicken-fried steak.

Crumpets, 3920 Harry Wurzbach Road, (210) 821-5454 — Brunch will be 11 a.m.-3 p.m. Start with an appetizer, such as puff pastry with wine mushroom sauce, the Scottish smoked salmon or the mousse truffle pâté. Then, for your entrée, choose from specials such as shrimp salad on avocado, eggs Benedict, chicken breast with champagne sauce, veal scaloppini with mushroom cognac sauce, fresh rainbow trout almondine, tenderloin of beef with green peppercorn sauce, or shrimp lyonnaise over wild rice blend. The popular Trilogy menu will also be available, featuring tenderloin of beef, lobster tail and rack of lamb Provençal. Prices vary per dish.

Feast, 1024 S. Alamo St., (210) 354-1024 — Father’s Day brunch will be served from 10:30 a.m. to 2:30 p.m. with items from the regular menu.

Fleming’s Prime Steakhouse, 255 E. Basse Road, (210) 824-9463 (WINE) — The restaurant will open at 11:30 a.m.for a special Father’s Day brunch priced at $34.95, starting with choice of appetizer, followed by choice of Filet Mignon Benedict, New Orleans-style French Toast, Fleming’s Frittata, Steakhouse Filet Mignon Cobb and Prime Rib of Beef. Choice of dessert concludes the meal.

Frederick’s Bistro, 14439 N.W. Military Hwy., (210) 888-1500 — The restaurant will be open for dinner from 5 to 9 p.m. with the regular menu.

Kirby’s Prime Steakhouse, 123 N. Loop 1604 E., (210) 404-2221 — Sunday hours are 5 to 9 p.m., including prime steaks, Australian rack of lamb, grilled redfish with jumbo lump crab, cedar plank salmon and seared ahi tuna.

Las Canarias, Omni-La Mansion de Rio, 112 College St., (210) 518-1063 — On Father’s Day, the restaurant is offering extended hours for the Champagne Brunch from 10 a.m. to 4 p.m. On the buffet: Applewood Smoked Bacon, Country Breakfast Sausage, Chilaquiles, Poached Cage Free Egg Benedict, Vanilla Malt Pancakes and Waffles, Chef-Prepared Omelets, European Charcuterie, Prime Rib of Beef, Smoked Texas Beef Sausage, Suckling Pig, Venison and Blueberry Sausages, Kobe Beef Hot Dogs, Waygu Beef Sliders, and Guajillo Grilled Shrimp. Cooked to order: Black Angus Beef Tenderloin, Waygu Beef Bavette Steaks,New York Strip Steaks, Lobster Tails on the Half Shell and Number One Ahi Tuna.  The cost is $58.95 for adults and $24.95 for children ages 6-12; tax and tip not included. In addition, the regular à la carte dining at Las Canarias will resume at 6 p.m. Reservations required.

Lüke, 125 E. Houston St., 210-227-5853 — Open from 10 a.m. till 11 p.m. on Father’s Day, Lüke will offer a special of bone-in Texas Waygu Ribeye served with new potatoes and local vegetables for $30. The full menu featuring Buttermilk Fried Quail, the Lüke Burger, the Croque Monsieur and Brendan’s Bread Pudding will also be available. Enjoy a jazz brunch from 10 a.m. till 3 p.m. and treat Dad to a beer from Lüke’s selection of craft brews. lukesanantonio.com.

Max’s Wine Dive, 340 E. Basse Road, (210) 444-9547 —  Father’s Day specials include Max’s Clambake, clams and house-made chorizo in a wine broth ($15), Ultimate Steak ‘n’ Eggs ($25) and Texas Ranger Peach Pie ($8).

Mike’s in the Village, 2355-3 Bulverde Road, Bulverde, (830) 438-2747 — The Father’s Day brunch will be 11 a.m.-3 p.m. and will feature omelets, barbecue ribs, Herb Roasted Chicken, French Toast and Salmon, plus, fresh sides like Loaded Mashed Potatoes, Corn on the Cob, Garden Salad, Shrimp Pasta Salad and Tropical Fruit Salad. For dessert, enjoy White Chocolate Bread Pudding with Rum Sauce or our New York Style Cheesecake.  Cost is $39.95 for adults, $15.50 for children under 12.

Morton’s the Steakhouse, 300 E Crockett St., (210) 228-0700 — Father’s Day hours are 5 to 10 p.m. with the regular menu of steaks and seafood. There will also be a $59 special that includes a choice of salad (Morton’s Salad, Caesar Salad or Sliced Beefsteak Salad), a choice of entree (Double-Cut Prime Pork Chop, Center-Cut Filet Mignon, Braised Beef Short Rib, Chicken Bianco or Honey-Chile Glazed Salmon Fillet), a choice of a vegetable or potato and a choice of dessert (Double Chocolate Mousse, Key Lime Pie or Individual Soufflé).

Myron's Prime Steakhouse knows how to treat Dad.

Myron’s Prime Steakhouse, 10003 N.W. Military Hwy., (210) 493-3031 — The bar opens at 4 p.m. and dinner begins at 5 p.m.. In addition to prime steaks, the restaurant serves rack of lamb, salmon, Australian lobster tail and double-cut pork chops.

Ostra, Mokara Hotel and Spa, 212 W. Crockett St., (210) 396-5817 — The regular à la carte menu will be available during breakfast and lunch hours on Father’s Day. Featured specials will be offered during dinner service only beginning at 5:30 p.m. Reservations are highly recommended.

Paloma Blanca Mexican Cuisine, 5800 Broadway, (210) 822-6151 — The restaurant is offering a free appetizer for all dads from 10 a.m. to 9 p.m. Dads will receive Queso a la Dimas (white queso dip with chunks of beef and poblano pepper) when they dine in-house only. www.palomablanca.net

Perry’s Steakhouse, the Shops at La Cantera, 15900 La Cantera Parkway, (210) 558-6161 — Sunday hours are 4 to 9 p.m. The regular menu features prime steaks, a one-pound pork chop, pecan-crusted red snapper and chicken Oscar.

Ruth’s Chris Steak House, 1170 E. Commerce St., (210) 227-8847; 7720 Jones Maltsberger Road, (210) 821-5051 — Hours are 4:30 to 10 p.m. Signature steaks cover a range of favorites from a Cowboy Ribeye to a porterhouse for two, while other entree options include lamb chops, barbecued shrimp and even a vegetarian option.

Sea Island Shrimp House, six locations — All Sea Island Shrimp House locations are open Father’s Day and will feature a Ribeye special—a choice cut 10-ounce ribeye steak with two sides and a freshly baked baguette for $12.99. The ribeye special will be available June 15–17. www.shrimphouse.com.

Tejas Steakhouse and Saloon, 401 Obst Road, (830) 980-2205 — The restaurant is offering Dad a discount. Get 25 percent off all entrees for dads on Father’s Day. The restaurant is serving brunch, lunch and dinner 11 a.m.-9 p.m.

Texas de Brazil, 313 E. Houston St., (210) 229-1600 — The restaurant is opening at 11 a.m. on Father’s Day. Regular prices will be in effect, but Dad gets to eat free with the purchase of another regular dinner. The offer is limited to one dad per table. Reservations recommended.

Two Step Restaurant, 9840 N. Texas 1604 Loop W., (210) 688-2686 — The regular menu will be available 11 a.m. to 10 p.m. plus the following special: prime rib slow smoked overnight with horseradish mashed potatoes.

Z’Tejas Southwestern Grill, the Shops at la Cantera, 15900 La Cantera Parkway, (210) 690-3334 — Father’s Day hours will be 10 a.m. to 10 p.m. with brunch until 3 p.m. So treat your dad early to his favorite from the build-your-own Bloody Mary bar or later in the day to the likes of green chile barbacoa enchiladas, chorizo-stuffed pork tenderloin or Five-Cheese Macaroni and Achiote Chicken.

Restaurateurs, if you would like to add your restaurant to this list, email walker@savorsa.com or griffin@savorsa.com.

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The Pitmaster Knows: Disasters Can Happen in the Kitchen


By Garrett Stephens

Garrett Stephens

So, after the RSVPs were tallied, everyone begins to show up. The house is spotless with every detail paid the attention it deserves. The bar is stocked with an array of praise-worthy libations. And you’ve labored for weeks over the perfect menu to wow your friends and family. After many hours of toiling in the kitchen and investing your heart and soul into your craft, you carve into your piece de resistance and … you start screaming to yourself, “Oh, @#$%! I can’t serve this disaster of a meal!”

Now, add the fact that you are demonstrating to your guests how expertly this meal was prepared so that they may repeat your deft skills for their friends and family and you now are experiencing the nightmare situation that I found myself in minutes before a recent County Line Pitmaster Cooking Series, which was supposed to have featured whole pit-smoked hog in a Cuban Mojo.

As I was slicing big, beautiful hunks of slow-roasted pork off from the perfectly caramel-colored and smoke-scented beast, I naturally tasted my efforts, only to discover that the quality of meat that I had put so much trust and responsibility into was nowhere near what it needed to be — and it was nearly time for the class to begin. This was not even close to the many pigs we had slow-smoked in the past, and far below our best effort. What in the world do I do now? Tickets to the class had been sold, guests were due to arrive any minute, and the most important dish on the table was not worthy of my name, our reputation, and most importantly, not worthy of our guests.

The roast pig may have looked great, but it did not taste good enough to serve.

Well, after a tirade worthy of a TV reality kitchen show, a few tears and a subsequent trip to the bar, I did what any self-respecting cook/host should do: I threw that mealy old pig against the wall and kicked the apple right out of its mouth. The last thing I would ever do is put my name or the County Line name behind an effort that’s beneath us. After composing myself (and, of course, refunding all the tickets while putting out a wonderful spread of barbecue for those who did show on the house), I approached my guests. I explained what happened, we laughed over a cold one, and I could feel the genuine understanding and appreciation for they had for me. (OK, it may have been pity, but they were nice enough not to let it show.)

With enough attempts at the perfect culinary evening, we are all bound to have the proverbial rug pulled out from under our feet at some point. I think it’s important to realize that a disaster in the kitchen is not as bad as it may seem. Though my initial reaction to the pig disaster ran the gamut from embarrassment to anger, I knew that I had not made the fatal mistake of serving that course. Reputation still intact, we went on to have a great night of food and drink, even though it was not what we thought it would be. I guess I learned first-hand why we have our Emergency Kits of barbecue.

Garrett Stephens is the assistant general manager and pitmaster of The County Line, 10101 I-10 W.  Click here for information on upcoming events, including more Pitmaster Classes, at the restaurant.

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County Line Music Series Strikes a Welcome Note on Wednesdays


Kyle Park

The County Line, 10101 I-10 W., has resumed its popular music series on Wednesday nights. The

Now in its 12th year, the series has featured some of the best Texas and national country musicians.

All of the shows are free, but those who attend are asked to bring donation of either food or money for the San Antonio Food Bank. Since it started, the series has raised more than a half million pounds of food, with last year’s series alone bringing in more than 50,025 pounds.

This year’s lineup includes:

  • March 28 – Hudson Moore with Jonathan Garcia Band
  • April 4 – Stoney LaRue (solo acoustic) with James Delgado
  • April 11 – Two Tons of Steel with Rockn H. Band
  • April 18 – Cody Johnson with Jeffery Charle
  • April 25 – Cody & Willie Braun of Reckless Kelly with James Pardo
  • May 2 – Roger Creager with John David Kent
  • May 9 – Charlie Robison
  • May 16 – TBD
  • May 23 – Kyle Park with Bri Bagwell
  • May 30 – TBD

    Roger Creager

  • June 6 – Jason Boland & The Stragglers with James Delgado
  • June 13 – Brandon Rhyder with Jonathan Garcia Band
  • June 20 – Bart Crow Band
  • June 27 – Dirty River Boys with Kyle Reed
  • July 11 – Whiskey Myers
  • Aug. 15 – Cory Morrow

Held on the restaurant’s open-air patio, the concerts feature an opening act at 6:30 p.m. with the headliner playing from 8 to 10 p.m. Drink specials run from 3 to 7 p.m. on concert days. Concerts are held rain or shine.

“We are excited and extremely grateful to have this continued partnership with County Line BBQ again this year,” says Eric Cooper, San Antonio Food Bank President and CEO. “Over the past 11 years, this effort has collected more than 50,047 pounds of food that has gone to help feed thousands of hungry individuals in Southwest Texas.”

The County Line continually updates the concert line-up on its website. Click here for details.

Call (210) 641-1998 for more information.

 

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