The Pearl Farmers Market turns three on Saturday.

The Pearl Farmers Market, 200 E. Grayson St., celebrates its third birthday this weekend in style.

The fun at the Pearl begins Friday evening with the final Spring Echale! featuring performances from Chico Trujillo, Ana Tijoux and Bombasta. Showtime is 7 p.m.

Then, on Saturday, Pearl marks its birthday with tastings from San Antonio chefs, giveaways and live music for the whole family. It’s a great way to get some last-minute gifts for Mother’s Day.

“Pearl Farmers Market, where each vendor is located within 150 miles of San Antonio, has become a major source of food and fun for our community. For three years, we have connected with the people that grow our food, raised awareness of seasonal eating and the struggles of farming, and brought people together with local food at the center,” said Tatum Evans, Pearl Farmers Market Manager . “We are thankful to the farmers who plant, grow, raise and harvest our food and thankful to the thousands of shoppers who attend market on Saturdays.”

“Going into our third year at Pearl Farmers Market is just as exciting as the very first day we opened. We see new customers every market day who become regular shoppers every Saturday. Local restaurants, individuals, visitors, and families have become part of the Pearl Farmers Market community,” said Cora Lamar, president of the Pearl Farmers Market Association and owner of Oak Hill Farm. “We at Pearl Farmers Market enjoy bringing San Antonio the best LOCAL produce, meats, eggs, and value added foods every Saturday of the year.”

Among the chefs who’ll be on hand are Jeff Balfour (Citrus), John Brand (Las Canarias and Ostra), Chad Carey (The Monterey), Jason Dady (Tre Tratorria, Bin 555, Two Bros. BBQ), Mark Weaver (Tre Trattoria Alamo Heights), Matt Hanck (Tre Tratorria Downtown), PJ Edwards (Bin 555), Jeff Foresman (The Westin), Jason Garcia (Ocho), Steven McHugh (Luke) and Rob Yoas (RoMo’s Café).

Additionally, MesAlegre returns with a complete sensory experience for food enthusiasts with a fantastic lunch prepared by La Gloria’s Johnny Hernandez. There is availability for 40 reservations, please call 210-434-4388 for more information or to make reservations for MesAlegre.

Market hours are 9 a.m.-1 p.m.

The SA Chef Coalition included Il Sogno sommelier Gabe Howe (front left) and David Gilbert of Sustenio, while the back row features, from right, John Brand, Michael Sohocki, Steven McHugh, Jason Dady, Chad Carey, Andrew Weissman and Jesse Perez.

The founding members of the SA Chef Coalition want what every chef wants: They want people to have a good meal and come back for more.

Braised beef cheeks with garlic, tomatoes and kale.

But they want something more.

They want that meal to showcase the best produce and meats of the immediate region, and they want the food prepared in way that reflects the finest San Antonio has to offer.

To that end, the group of chefs got together for a family-style dinner under the loquat and oak trees that line the patio of Tre Trattoria on Broadway. Guests had to bring their own plates, silverware and wine glasses, while God provided perfect weather. The food, meanwhile, came from farms such as Oak Hills and My Father’s Farm.

The chefs lineup included John Brand of Las Canarias and Ostra, Chad Carey of the Monterrey, Jason Dady of Tre Trattoria and Bin 555 among other ventures, David Gilbert of Sustenio, Steven McHugh of Lüke, San Antonio native Jesse Perez, Michael Sohocki of Restaurant Gwendolyn and Andrew Weissman of Il Sogno and the Sandbar.

The evening began with Rebecca Creek whiskey sours and a series of appetizers that ranged from an array of charcuterie, a little bit of everything from oxtail terrine to calf’s liver sausage, to a carrot purée and grilled spring onions.

Salt and pepper breadsticks.

Two salads, one featuring fresh greens while the other boasted several types of beets, preceded a main course of chicken, braised beef cheeks and numerous side dishes, such as creamy polenta, grits and a farro dish. Dessert features strawberries and whipped cream with a colorful Pop Rocks-influenced topping.

The chefs are planning future events that will include more San Antonio chefs, Dady said.

Each of the dinners will benefit a local charity, with the proceeds from the first dinner going to help the culinary programs at three area high schools, Perez said.

For details on more Chef Coalition events, follow SAChefCoalition on Twitter.

Until then, “get off your asses and get out and eat,” Dady said.

(Photographs by John Griffin and Bonnie Walker.)

Patrons enjoy the perfect weather and a family-style feast of local food.

Pop-up Farmer’s Market & Feast with chefs Jason Dady & Andrew Weissman is Wednesday, (March 28) at BIN 555, at  555 W. Bitters Road.

The farmers market is open 5-9 p.m. The family-style dinner is 6:30 p.m. with “market inspirations.”  Cost is $50 per guest, includes wine.

Make reservations at info@bin555.com.

Attend this event to support your local farmers, including Oak Hill Farms, Cora Lamar; Hilltop Place Ranch, Mary Walker & Valerian Chyle; Rancho Ojo de Agua, Susana Canseco; Braune Farms, Julie Braune; South Texas Heritage Pork, Kelley and Mark Escobedo; Hartman Farms, Lori Hartman.

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.

Jeff Balfour's winning paella from 2011.

Have you ever wanted to taste the cooking of a few of the contestants on “Top Chef”? You’ll get your chance at the third annual Corona Paella Challenge on March 11.

Lindsay Autrey, who made it to the top three this season, will be at the Pearl Brewery, 200 E. Grayson St., for the event, along with Ty-Lor Boring and Keith Rhodes, both of whom were also involved in the season that was partially filmed in San Antonio.

Chef Jeff Balfour of Citrus in the Hotel Valencia, 150 E. Houston St., will be defending his title as champion of the event.

Other chefs making paella for the crowds to sample include Jeff Littlefield of Waterfront Resort, Tim McCarthy of the Mayo Foundation, Jhojans Priego of Villa Rica, cookbook author and Seasons of My Heart Cooking School chef instructor Susana Trilling, Jason Dady of Bin 555 and Tre Trattoria, Steven McHugh of Lüke, who placed second last year, and Jeffrey Axell and David Wirebaugh, both of the Hyatt hotels.

Enormous paella pans cook enough of this Spanish rice dish for 50 people at a time.

The event is hosted by chef Johnny Hernandez of La Gloria at the Pearl, and proceeds will benefit The Culinary Institute of America­, San Antonio, and the Educational Foundation of the San Antonio Hispanic Chamber of Commerce.

“Our goal is to raise awareness about the world-renowned culinary campus we have here in San Antonio: The Culinary Institute of America,” Hernandez said. “We are committed to increasing the opportunities for scholarships and funding for young chefs interested in a career in the food industry.”

In addition to an array of outrageous and outrageously good paellas, there will be wines from Spain and a line of craft and imported beers.

San Antonio band Bachaco will perform its blend of reggae, dancehall, and ska mixed with South America’s own Caribbean legacy rhythm of Cumbia.

The event runs from 11 a.m. to 4 p.m. Tickets cost $50 for adults or $25 for children under age 12. Tickets can be purchased at www.culinariasa.org/wine-festival/main/tickets.php and at Pearl during the event.

Andrew Weissman

Andrew Weissman of Il Sogno and the Sandbar, both at the Pearl Brewery, 200 E. Grayson St., won the Mentor Award this week from StarChefs.com during the website’s first Austin-San Antonio Rising Stars awards party.

Weissman, who originally owned Le Rêve, was cited for shaping a new generation of local talent. Some of the people who have worked for Weissman include Doug Horn of Dough, Chris Carlson of the Sandbar, Byron Bergeron of Fig Tree Restaurant, and Michael Sohocki, whose Restaurant Gwendolyn is in the former Le Rêve location at 152 E. Pecan St.

Sohocki was honored by StarChefs for Sustainability Chef. Jason Dady was one of two Restaurateurs of the Year, with Austin’s Tyson Cole. Jeret Pea of the Esquire Tavern and Quealy Watson of the Monterey were also among the San Antonians honored.

It’s been a busy week for Weissman, who also cooked Wednesday for 65 guest chefs and members of the Culinary Institute of America’s board. The list included Thomas Keller of the French Laundry and Per Se, Roy Yamaguchi of Roy’s, and Charlie Palmer, all of whom were filled with praise for the dinner at Il Sogno.

Weissman hadn’t met Yamaguchi before and really enjoyed talking with the chef, known for showcasing the seafood of the Hawaiian islands in spectacular ways.

For more information on Il Sogno, call (210) 223-3900.

Bruce Auden

Two San Antonio chefs, Bruce Auden of Biga on the Banks and Jason Dady of Jason Dady Restaurants, are among the semifinalists for this year’s James Beard Foundations Awards, which honor excellence in the food service industry.

The Esquire Tavern, 155 E. Commerce St., is also a semifinalist in the category of Outstanding Bar Program.

The finalists will be announced March 19, with the awards handed out on May 7.

Auden is a semifinalist in the category of Best Chef in the Southwest for Biga on the Banks, 203 S. St. Mary’s St. He has been a finalist in the category several times in the past.

Paul Qui of Austin’s Uchi and “Top Chef” contender is also among the semifinalists, as is Maiya Keck of Maiya’s in Marfa, Bruno Davaillon of the Mansion on Turtle Creek in Dallas, Manabu Horiuchi of Kata Robata in Houston, Anita Jaisinghani of Indika in Houston, Hugo Ortega of Hugo’s in Houston, and Teiichi Sakurai of Tei-An in Dallas.

Dady, meanwhile, in a semifinalist in the category of Outstanding Restaurateur, which covers all of his food ventures, including Bin 555, Tre Trattoria, Two Bros. BBQ Market and the DUK Truck as well as the recently closed Lodge Restaurant of Castle Hills. Another Texan on the list is Nick Badovinus of Flavor Hook in Dallas.

Jason Dady

Bryce Gilmore of Barley Swine in Austin and Grant Gordon of Tony’s in Houston are on the semifinalist list of Rising Star Chef of the Year.

Stephan Pyles of Stephan Pyles in Dallas and Sustenio in San Antonio is among the semifinalists for Outstanding Chef.

Outstanding Pastry Chef semifinalists include two from Texas: Julieta V. Adauto of Orange Peel Pastries, Cakes & More of El Paso and Philip Speer of Uchi.

Another Texas semifinalist is Café on the Green at Four Seasons Resort in Irving for Outstanding Wine Program.

The foundation has also announced that Charlie Trotter of Chicago will receive its Humanitarian of the Year Award while Wolfgang Puck will receive the Lifetime Achievement Award.

For the full list of semifinalists, click here.

StarChefs.com has announced its 2012 Austin–San Antonio Rising Stars award winners, including several favorite names from the San Antonio dining scene.

The winners will be showcased at the StarChefs.com Rising Stars Revue at 6 p.m. Feb. 21 at The Driskill Hotel in Austin. The walk-around tasting gala, , hosted by Chef Jonathan Gelman of Driskill Grill, will give diners the opportunity to eat their way through a series of Austin and San Antonio’s restaurants and sample beverage pairings by the winning sommelier and mixologist.

This is the first year StarChefs.com has held a Rising Stars Revue in Austin-San Antonio.

More than 60 Austin-San Antonio candidates were considered through in-person tastings and interviews.

The 2012 Austin-San Antonio Rising Stars Award Winners, with San Antonio winners in bold:

CHEFS

David Bull, Congress Austin

Ned Elliott, Foreign & Domestic

Aaron Franklin, Franklin Barbecue

Bryce Gilmore, Barley Swine

Rene Ortiz, La Condesa

Paul Qui, Uchiko

Quealy Watson, The Monterey

Andrew Wiseheart, Contigo

PASTRY CHEFS

Plinio Sandalio, Carillon

Philip Speer, Uchiko

SUSTAINABILITY CHEF

Michael Sohocki, Restaurant Gwendolyn

HOTEL CHEF

Josh Watkins, Carillon

ARTISANS

John Bates and Brandon Martinez, Noble Pig

RESTAURATEURS

Tyson Cole, Uchi, Uchi Houston and Uchiko

Jason Dady, Bin 555, Tre Trattoria, and Two Bros. BBQ Market

SOMMELIER

June Rodil, Congress Austin

MIXOLOGIST

Jeret Peña, The Esquire Tavern

The Mentor Award, presented by Vitamix, will be given to an influential chef who has shaped a new generation of culinary talent locally. It will be announced at the gala, along with a Brewer Award. Guests will have the opportunity to vote for their favorite dish of the night. The Rising Star who garners the most votes will receive a Jade Range 18-inch commercial plancha.

Tickets are $85 per person; VIP tickets are $125 and include a private reception with Champagne and Petrossian caviar, beginning at 5:45 p.m. Tickets can be purchased at www.starchefs.com/tickets or by calling 212-966-7575.

Meusli with yogurt and fresh fruit at Il Sogno.

I love spending the day exploring San Antonio. You can head out in almost any direction and find plenty of places to pique your interest and satisfy your cravings.

The sunny weather Saturday made it a natural to leave the house early and just go. Friends were visiting from out of town and a large group of us wanted to get together for breakfast, so we started the day at Il Sogno in the Pearl Brewery, where Andrew Weissman and his crew were dealing with a full house.

The daily frittata, loaded with pork, roasted red peppers and spinach; muesli with yogurt and fruit; French toast with plenty of syrup; organic oatmeal; and omelets with goat cheese or cured salmon made everyone at the table happy and ready to hit the farmers market afterward.

On the way out the door, I ran into Jason Dady, sitting at the end of the counter and looking completely relaxed. He had finished cleaning his last items out of the Lodge and look refreshed and ready to get on with the next phase of his culinary career while managing Bin 555, two Tres, Two Bros. and three kids.

The market was filled with plenty of winter favorites, including a fine array of radishes for me, as well as mushrooms, robust green and purple kohlrabi and greens of all sizes and styles. Linda Perez of L&M was selling grass-fed beef, perfect for a wintery stew, though the sun was anything but January-like.

Kyle Yuchinski operates the Smokin' Joe's food truck.

After loading my treasures into the car, I met up with my cohort in culinary adventures, Bonnie Walker, at Gaucho Gourmet on Isom Road. You have to make an appointment to visit the food warehouse, which has a little bit of everything from incredible olives and olive oils from Europe to prosciutto made from duck or lamb. Another load of goodies made it into the car, before we made it to the site of the future food truck park on U.S. 281 near Summerglen.

There was a lone trailer there today from Smokin’ Joe’s with plenty of barbecue options to whet your appetite.

Bonnie wanted a sausage taco, which she got with a touch of coleslaw and some sauce as well as a pulled pork taco that was so good, she kept most of it to herself. I did likewise with the tender, moist brisket that had a hard, almost crackly crust around the outside.

Smoked sausage taco with coleslaw from Smokin' Joes.

The real surprise was the deep-fried Moon Pie, a treat that should not have been anywhere near as good as it was. Take your pick of chocolate, vanilla (my choice) or banana pie, batter it and then deep-fry it. Top with whipped cream and chocolate or caramel (again, my choice). Insert face and inhale. Something that artificial has no business being that good.

The owner, Kyle Yuchinski, told us that more trucks would be moving in soon, so expect more treats in the near future. He’s also changing his own truck around, to feature ‘cue on one end and cupcakes on the other. Look for his truck in front of the fireworks stand along 281 North.

Children enjoy the playset at Boardwalk on Bulverde.

We went from there to Boardwalk on Bulverde for the first anniversary party of that trailer park. Free beer, plenty of sun and enough shade made it just right for the families that brought their kids out to play in the sandbox or on the slide. An Oh So Gouda Burger, with bacon and avocado, from Toastie Buns  arrived with a spicy hot and temperature hot corn salad, while Sabor Colombiano’s plantain tostada topped with shredded pork proved to be a great combination.

Heavy turnout caused several sold-out signs to appear on certain items early in the day at Rickshaw Stop. In fact, they sold the last piece of baklava to the customer ahead of us, which meant we had to settle for a cup of kheer, a divine rice pudding with a touch of rose water and pistachios. The cup was empty within moments of receiving it.

UNO, an Oatmeal Pale Ale, one of beers offered at Ranger Creek on Saturday.

A few minutes after leaving the food truck park, we encountered the Smoke Shack BBQ truck in front of the Ranger Creek Brewing & Distilling. Instead of yet another snack, we joined the dozens of people in line and the hundreds of people inside and out in back who were there for the first open house of the year.

For $5, you could buy a glass with a Ranger Creek logo on it and you received three tickets to try some of their various beers. Or you could take part in the bourbon tasting, in which you’d learn how to sample bourbons, such as the one Ranger Creek makes.

'Back yard" at Ranger Creek Brewery First Saturday.

We opted for the beer and more of the sunshine, before downing a pint of UNO, the oatmeal pale ale that Ranger Creek created to mark its first anniversary. It was a fun first visit, and we plan on returning, perhaps for one of the tours. For more events at Ranger Creek, click here.

As you can imagine, I was fairly tired after that. So, I plan on a nap. But only a short one. I’m planning on heading off to the Ballroom Dance Annex for my first night of dancing in months.

Who knows what next Saturday will bring? Any suggestions?

Madexalli Cultural Coffee Bar in the Alley has plenty of gift ideas.

While strolling through The Alley on Bitters (formerly known as Artisans Alley), 555 W. Bitters Road, Saturday, I spied a few gift ideas for the food and wine lovers on your shopping list.

Drink mixes at Madexalli make great stocking stuffers.

At Madexalli Cultural Coffee Bar, there were plenty of stocking stuffers, such as hot chocolate mix and gingersnap chai, as well gift baskets to be had. You can get a basket with coffee-related items, of course, but you could also add a bottle or two of wine, which is also sold in the store.

And then enjoy a latte with a jalapeño sausage kolache or a muffin while you’re there. (For more on Madexalli, click here.)

A neighboring shop with an idea on how to put that wine to good use is Painting with a Twist, a shop that lets you exercise your creativity by helping you get starting in the field of painting. You create a canvas using quick-drying acrylics. The “twist” is you can bring your own bottle to enjoy while you’re painting. You can enroll someone in a class or indulge yourself in some fun. (Check out the details at paintingwithatwist.com. There’s a second location on Bandera Road.)

Short-rib taco with kimchee at Bin 555.

Of course, you could always treat them to lunch or dinner at Bin 555. Jason Dady and his sous chef, P.J. Edwards, are cooking up some fine treats there.

Also posted were signs of Bahia Azul coming soon to the complex. The restaurant promises Mexican seafood, also with a “twist.” In this case, that means it will be in the style of Nayarit, which is on the Pacific coast.

For more in The Alley at Bitters, click here.

We plan on running more ideas of places to find unique holiday food gifts. If you are looking for something in particular or you know of an out-of-the-way place with great foodie gifts, email walker@savorsa.com or griffin@savorsa.com.

A few canvases hanging at Painting with a Twist.