If pork is what you're hankering for, find it at the Fine Swine and Artisanal Food Fest Sunday.

This coming Sunday, from 2-8 p.m., students from the Culinary Institute America- San Antonio and the Art Institute of San Antonio, will be exhibiting their skills in a heritage hog cook-off.

It’s happening at the South Texas Heritage Pork Farm, and there will be live music and a raffle with the top prize of a whole heritage roaster hog. Plus, take part in (or just watch) a pie-eating contest, tastings from local food trucks and vendors (additional items can be purchased from the vendors), cooking demos, and the showing of a food documentary, “Farmageddon.”  Sample tastings from the culinary students and watch the final judging.

Beer and wine will be available for purchase.

Tickets are $35 for general admission and $75 for VIP tickets. The address is 4268 County Road 404, in Floresville.

VIP tickets include all general admission amenities plus additional food and drink pairings, a VIP parking pass and VIP seating in the judging area located on the farms expansive patio. VIP seating while be located in the heart of all the culinary cook-off action. VIP seating is pre-sale only, limited seating available.

Tickets available on line here.

Visit South Texas Heritage Pork at www.southtexasheritagepork.com

Zach Lutton of Zedric's makes his paella, which won second place in the challenge.

Ty-Lor Boring uses his burner to cook lobster.

Saturday did not end on a pretty note, in terms of weather. Cold, miserable rain left the ground saturated and spirits low. Luminaria had to be postponed, and hopes were not high for the third annual Paella Challenge at the Pearl Brewery.

"Top Chef" favorite Lindsay Autry

Yet on Sunday morning, the clouds fled the scene, leaving a healing sun in its wake that dried out the amphitheater and made for a perfect afternoon that drew hundreds of people who wanted to sample paella made by many of the city’s best chefs as well as several out-of-town visitors, including several chefs from the recent “Top Chef” Texas season.

Credit for the success of the event goes to organizer Johnny Hernandez, said David Kellaway, managing director of the Culinary Institute of America’s San Antonio campus, which is also at the brewery.

The event is a fundraiser for the culinary school as well as the educational arm of the San Antonio Hispanic Chamber of Commerce.

“The energy and passion (Hernandez displays) towards educating our youth in the culinary arts cannot be quantified,” Kellaway said.

The student team from Lanier placed second in the new high school challenge.

Hernandez, who owns La Gloria Ice House and True Flavors Catering, had wanted the lot power washed before the event, and it seems as if God obliged, the school official joked.

The styles of paella varied greatly. Jason Dady and his crew presented a version blackened with squid ink yet brightened with fresh green herbs. The folks from Max’s Wine Dive offered a Texas paella with game meats and a chipotle butter. Visiting chef Tim McCarty from Minnesota offered three P’s: pork, prawns and popcorn, with ribs and pork belly in the mix.

Mustachioed chef  Ty-Lor Boring from “Top Chef” added a dramatic touch by firing his lobster directly in the flames of his burner. Last year’s champion, Jeff Balfour of Citrus at the Hotel Valencia, offered a paella that featured chicken and arrived topped with egg, which was meant to leave you wondering which came first.

Winning chef James Canter celebrates with his son.

In the end only three of more than two dozen entries would be honored. They were, in order, James Canter of Alhambra in McAllen; Zach Lutton of Zedric’s: Healthy Gourmet to Go, 9873 I-1o W.; and Peter Holt of Lupe Tortilla, which has a San Antonio location at 21103 U.S. 281 N.

Canter arrived at the winner’s table with his son perched high on one shoulder, prompting Kellaway to remark that he had already been given the best award of all.

This year, for the first time, San Antonio high schools were eligible to complete in their own division. Six schools showed up, including Burbank, John Jay, Lanier, McCollum, Memorial and Roosevelt. There was a lot riding on a terrific paella from the students, because the winning team will receive a four-day, all-expenses-paid trip to the CIA’s main campus in Hyde Park.

The winners, in order, were John Jay, Lanier and Memorial.

McCarty, who works for Sodexo, participated last year and was certainly enjoying himself once more. “As long as I make a great paella, I’m already a winner,” he said, while spooning up plates and handing them to the crowds that waited in line.

It's paella for all, with many of the chefs, including Steven McHugh of Luke, making multiple trays.

Chef Anne Burrell is in town Monday, Oct. 10.

Food Network celebrity chef, Anne Burrell, will be in San Antonio Monday (Oct. 10) to sign copies of her new book at the Alon H-E-B.

And, SavorSA can help you win one.

Burrell stars in the Food Network show, “Secrets of a Restaurant Chef” (in its seventh season) and as co-host of the primetime hit “Worst Cooks in America” (in its second season).

Today and tomorrow (Wednesday) go to Facebook/SavorSA and click on the “like” button on the page. Then, respond to the post about Burrell with a comment on what your favorite recipe of hers is, or why you like her. If you already like SavorSA, put in your comment and you still have a chance to win a book.

Three SavorSA readers will receive books that will be sent directly from the publisher.

“Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets” (Clarkson Potter, $27.99) is a brand new release. Burrell wrote it with Suzanne Lenzer, and it also has a foreword by Mario Batali.

Meet Burrell at the Alon Town Center H-E-B, 8503 NW Military Highway, 11:30-1:30 p.m. on Monday.

In the book, Burrell sets out to give home cooks the confidence and support they need to be rock stars in their own kitchens. Her 125 restaurant-quality recipes are designed for home cooks, from beginners to experts.  Each recipe is broken down into key parts to make the process of learning and doing as simple as possible—the way Burrell herself does it—and will include easy-to-find ingredients and tips on skills and prepping techniques.

“Cook Like a Rock Star” features the same forthright approach and constant reassurance that Anne is known for on her shows. Whether she’s telling us how to use garlic most effectively (“perfume the oil, remove the garlic, and ditch it—it’s fulfilled its garlic destiny!”) or reaffirming the most important part of cooking (“at the end of the day the food should taste good!”), the reader will never feel alone at the stove.

Burrell graduated from the Culinary Institute of America and has worked at some of New York’s top restaurants (including Lidia Bastianich’s Felidia and Peter Hoffman’s Savoy), cooked professionally in Italy, taught at the Institute of Culinary Education, and battled alongside Mario Batali on Iron Chef America. While executive chef at Centro Vinoteca, she oversaw the kitchen of Gusto before being recruited to Food Network full-time.

To order a copy of the book, click here.

The CIA today welcomes its first class of 24 students who begin studies toward their associate degrees in culinary arts at the college’s San Antonio campus. Until today, CIA San Antonio students would earn a certificate in culinary arts, then transfer to the college’s Hyde Park, NY campus to complete their degree.

The new associate degree in San Antonio is based on the same unmatched curriculum the college has been teaching at Hyde Park for decades. Designed to prepare students for a successful career in the dynamic food service and hospitality world, a CIA education provides graduates with a command of both classic and contemporary culinary methods and professional practices.

Luke San Antonio chef Steve McHugh a CIA grad.

San Antonio chefs Steve McHugh, Johnny Hernandez, Doug Horn, Michael Sohocki and Andrew Weissman all earned their associate degrees from the CIA.

Students beginning their studies today will earn their degrees in March 2013. Applications are now being accepted for the next class, which begins November 14, 2011. Prospective students are eligible for significant scholarships to enroll in the associate degree program at the CIA San Antonio.

After receiving their associate degrees, students from the San Antonio campus can earn their bachelor’s degrees after 17 more months of study in Hyde Park.

Jesse Perez

Culinaria presents several of the city’s best chefs at the exclusive event, Chefs & Cellars, which is set for Sept. 18.

Five chefs will be featured this year — John Brand, Jason Dady, Johnny Hernandez, Jesse Perez and Andrew Weissman. Each will be cooking a multi-course meal for 12 guests. Each course will be paired with fine wines donated from local residents’ private cellars.

The meal will be presented at the Culinary Institute of America. Tickets cost $300 a person. So, get your tickets before they’re gone. this event always sells out, and for good reason. Call 210-822-9555.

The food, wine and spirits festival has scheduled its Hole in One Golf Classic for noon Oct. 18 at the Quarry Golf Club. The event begins with registration and lunch, followed by a shotgun start at 1:30 p.m. Fine wine and food will be featured at a reception afterwards.

The cost is $125 a person. Corporate foursomes cost $1,000 and come with team recognition and other perks.

The ever-popular Totally Tejas returns to Rio Cibolo Ranch from 1 to 5 p.m. Oct. 30.

A salsa cook-off and salsa dancing has been added to the festival this year, and salsa dancing will also be featured. Texas vendors, plenty of food and wine will also be on hand as well as ranch activities, live music and more. The cost is $35 for adults, $10 for those ages 6-21, and free for thsoe ages 5 and under.

And here’s a last reminder that Culinaria is presenting Rambling Rosé this Saturday at Becker Vineyards. Seminars are 2 and 4 p.m. Dr. Richard Becker, Westin La Cantera sommelier Steven Krueger and SavorSA’s Bonnie Walker and John Griffin will be among those on the panel this year.

For more information on Culinaria events, click here.

Q. I’ve heard of many different ways to make a hard-boiled egg so that it is not hard to peel or over-cooked. What do you suggest?  — F.B.

A. I, too have heard of many. During a skills class this week at the Culinary Institute of America at the Pearl Brewery, chef Michael Katz, lecturing instructor, showed the current class, along with media visitors, how to time eggs so that they’d be perfect inside, without ending up with a green layer around the outside of the yolk. This happens when the egg overcooks.

Basically, you make a 10-minute egg. Put eggs in a heavy-bottomed saucepan and add water so that it covers the eggs by at least an inch. Add a tablespoon or so of salt. Set the pan over the heat and bring the water to a rolling boil. When the water begins to boil, set the timer for 10 minutes. Let the eggs boil for the allotted time.  After 10 minutes, take them out off the heat and run cold water over them (or put them into an ice water bath) until they are just cool enough to handle. Gently crack the shell all around the egg and peel it. Then put each into an ice water bath to keep them from cooking further. (Unless you want to serve them warm.)

Katz said that the fresher the eggs are, the more difficult they may be to peel.

Following the Grand Opening of The Culinary Institute of America’s third campus in San Antonio last October, the CIA is soon to begin its premier associate degree program in culinary arts. Classes at the facility at the Pearl Brewery begin on Aug. 22.

CIA students gather at the opening ceremony at the CIA last year. The new associate degree program starts Aug. 22.

The CIA’s associate degree in culinary arts in San Antonio is based on the proven curriculum provided at the college’s main campus in Hyde Park, NY.

Designed to prepare students for a successful career in the dynamic food service and hospitality industry, a CIA education provides its graduates with a command of both classic and contemporary culinary methods and professional practices.

Recognizing the need for culinary leaders, and to specifically aid Texas residents who wish to attend the CIA San Antonio, a special scholarship has been established—the El Sueño Scholarship.

For more information on the program, enrolling, financial aid and all that the CIA offers, you may attend one of a series of informational sessions going on this month.

The schedule for these sessions and more information on all the ways you can benefit from a prestigious culinary education can be found by linking here.

You may also visit the CIA on Facebook by clicking here.

Check out a new video podcast from the CIA, with Steve McHugh, executive chef of Lüke San Antonio.

During the podcast, McHugh speaks about his experiences working with chef John Besh (owner of Lüke in New Orleans), the process of opening Lüke here in San Antonio, and the myriad of culinary resources that exist within this city.

“San Antonio is a tourist destination for people seeking history and culture,” says McHugh. “Within the last 10 years the city has also become a culinary destination. What visitors find when they eat in the restaurants here is cuisine rich with Latin and German influences.”

Steve McHugh of Luke featured on CIA video podcast.

McHugh partnered with Besh, a renowned New Orleans chef, to open Lüke on San Antonio’s River Walk in 2010.

Thirteen years earlier, he had graduated with his associate degree in culinary arts from The Culinary Institute of America’s flagship campus in Hyde Park, NY—the same program Besh completed in 1992.

McHugh also takes the opportunity to reflect on how his CIA education prepared him for the challenge of working alongside Besh. In addition, he speaks about the CIA expanding its San Antonio offerings to now include a full associate degree program in culinary arts, and what the college’s presence means for the city.

“I think the CIA opening up here in San Antonio is going to do a lot for the city,” says McHugh. “Having these students and graduates available right here to bring into our restaurants is a great asset to all of us.”

The first class for the CIA San Antonio associate degree program starts on August 22, 2011. For more information about the program, or to learn more about upcoming admissions information sessions, visit www.ciachef.edu/admissions/texas/culinaryarts/aas.asp.

To view the video, connect here to YouTube page.

Hyde Park,  NY– The  National Restaurant Association on Wednesday presented its 2011 Faces of Diversity Inspiration Award recognizing programs at the CIA’s campus in San Antonio.

CIA President Dr. Tim Ryan and San Antonio entrepreneur and philanthropist Kit Goldsbury shared a dream they call “El Sueño” — a dream of a future where Latino chefs have greater opportunities in the food world.

Tim Ryan, left, CIA President, and Kit Goldsbury of Silver Ventures investment firm, celebrate at the Grand Opening of the Culinary Institute of America in San Antonio last year.

“One of the major aspects of the dream is to provide a world class culinary education to young Latinos, so they can rise through the ranks of the industry to leadership—and hopefully ownership—positions,” Dr. Ryan said. “The second part of the dream is our desire to elevate the quality and exposure the American dining public has to the depth and breadth of all forms of Latino foods.”

Mr. Goldsbury donated $35 million to the CIA to help the dream become a reality. That happened when The Culinary Institute of America, San Antonio officially became the college’s third campus in 2008 and opened expanded facilities there two years later.

The CIA San Antonio now offers an associate degree program based on the same proven curriculum offered at the college’s main campus in Hyde Park, NY. In addition, the facilities include the Center for Foods of the Americas, where chef-researchers document and teach traditional cooking methods of Mexico and Latin America for professionals and food enthusiasts.

The National Restaurant Association presented the CIA and Goldsbury’s Silver Ventures investment firm with its Faces of Diversity Inspiration Award during its 2011 Public Affairs Conference in Washington, DC.

“The accomplishments of the CIA in helping young students achieve better education and career options are admirable and inspiring. Their action exemplifies what is best about our industry and the many opportunities it provides,” said Dawn Sweeney, president and CEO of the National Restaurant Association.

Since the CIA San Antonio opened, it has graduated 180 students from its culinary arts program, with many choosing to continue their degree education by transferring to the Hyde Park campus.

“We can make a real difference and help young Latinos assume positions of leadership and ownership, and we’re quite confident that will happen,” Dr. Ryan said.

For more information about the National Restaurant Association Inspiration Award, and a complete list of 2011 Faces of Diversity Award winners, visit www.restaurant.org/diversity.

Chef Andrew Weissman addresses the graduating class of the CIA at Hyde Park, N.Y.

Andrew Weissman (right) poses with CIA president Tim Ryan.

Chef Andrew Weissman of Il Sogno and the Sandbar at the Pearl Brewery addressed the graduating class of the Culinary Institute of America’s main campus on Friday.

Giving the speech had special significance for the San Antonio native, who was graduated from the school in Hyde Park, N.Y., before starting his culinary career, which includes the lauded but now-closed Le Rêve. “It is very difficult for me not to sound like a paid sponsor for this school,” he said, “but the truth is the CIA has helped provide me and my family with an amazing quality of life.”

He offered the following advice to the graduates: “For those of you wondering what now, I challenge you to write the greatest story of yourself. You may stumble along the way, but it is all part of the journey. Go ahead and make mistakes. It is also part of your growth as an individual. The key is to not repeat them. … Check to see if things are impossible only after you are done.”

The CIA also has campuses in San Antonio and Greystone, Calif. A fourth campus in Singapore is being added this month.

(Photos courtesy CIA/Keith Farris)