Chef Jesse Perez talks with patrons at the Grand Tasting.

Culinaria’s Grand Tasting, sponsored by Ambhar Tequila Saturday night, was a grand mix of glitz and glamor, side-by-side with  a casual ambience that gave the event more the feeling of a gathering of friends. Where last year’s event was something of a noisy mob scene, this year’s audience was scaled down, with plenty of space to mingle, taste and talk.

The food, while small in scale in terms of portion size offered diversity as well as a great variety of flavors, from tenderest breaded calamari with a sweet and sour sauce from Citrus to Jesse Perez’s scrumptious albondiga on an unexpected base of creamy white bean hummus; from molecular sorcery to whole-grain cookies. Within a few steps you could down a tiny, open-faced meatloaf slider from the JW Marriott, then sip a watermelon-based gazpacho with seafood from 20nine.

Culinaria CEO Suzanne Taranto Etheredge (left) and Jenny Niemann enjoy the Grand Tasting.

While strolling through the grotto area under the Henry B. Gonzalez Convention Center, we found plenty of treats to love, including the strips of tender beef in a cognac cream sauce, served on a rich spoonful of mashed potatoes from Kirby’s Prime Steakhouse. The restaurant also offered dessert right at the next table — three delicious varieties of hand-rolled chocolate truffles — chile, tangerine and walnut.

Chef Steven McHugh, of Lüke San Antonio presented a colorful, updated chicken salad, sans mayonnaise, but bursting with flavors from tiny tomatoes, sprouts, mini-croutons and a light, spiky dressing.

Peeler Farms chicken in a salad from Luke San Antonio.

Chicken tinga tostadas from Paloma Blanca and Chile en Nogada from Picante Grill were among the Mexican flavors of the evening, while Jason Dady offered a tequila ice made in a smoky bowl of dry ice.  It was a fun feat of molecular cooking, though his Thai-infused treat of coconut, curry and various spices tasted even better.

Chef Jason Dady swirls some dry ice to cool off his drink.

Flour Power Cafe and Lux were among those offering sweets to finish off the tasting.

Numerous other restaurants and wineries kept patrons happy, while the lines moved quickly, whether they were after food or wine, tequila or beer. An icy glass of Kim Crawford Saugivnon Blanc from New Zealand, a chilled California Chardonnay from  J. Lohr and some Hogue Cabernet Sauvignon with winery founder Gary Hogue himself on hand were some of the wines on hand, while Ambhar offered tastes of silver, reposado and añejo tequilas and explanations to guide you through what makes each special.

And again the weather cooperated with the event, providing a gentle breeze.

Culinaria’s 2012 festival concludes Sunday with Burgers, BBQ and Beer at the Pearl Brewery. Click here for details.

Flour Power Cafe offer tastes of several varieties of cakes

Crowds enjoy the food and wine at the Grand Tasting

A day of torrential rains may have affected the start of the Valero Texas Open, but not Culinaria’s Grand Tasting Friday night at the Grotto beneath the Henry B. Gonzalez Convention Center.

Hundreds of people showed up to sample foods from a host of restaurants in the area, including Biga on the Banks and Auden’s Kitchen, Peach Cafe in Boerne and Picante Grill as well as wines from California, Australia, Texas and around the world.

The evening was a healthy mixture of favorite flavors with some truly delightful, unexpected treats. Many of the restaurants drew long lines, as people eagerly devoured tastes from Jason Dady’s restaurants and El Jarro de Arturo. Kirby’s Steakhouse offered a scooped out half of a guava filled with goat cheese, wrapped in a strip of duck breast that was then covered in prosciutto before being roasted.

The Grill at Leon Springs treated guests to a Baja tempura shrimp wrapped in a tortilla and topped with guacamole. Eduard Peyer of the downtown Hyatt offered pulled pork belly sliders with a tangy slaw. Jesse Perez of Fuego in Los Angeles served up shrimp with a lotus root chip on top.

Tomme Johnson, chef at The Grill at Leon Springs, serves Baja Shrimp Tacos.

For those with a sweet tooth, Flour Power Cafe, which recently relocated to 2211 N.W. Military Hwy., served up three types of cake, including chocolate cherry, white cake with strawberry filling, and chocolate with Bavarian cream. Mahatma Rice, meanwhile, dished up a Coconut Lime Rice Pudding so delicious that we just had to share the recipe (click here).

The wine lineup featured old friends, such as the MacPherson Viognier, as well as the fruity Nine Vines Rosé. Big reds that impressed included pours from Roy Estate, Jordan and Brown Estate.

Jesse Perez, who is originally from San Antonio and was named Best Latino Chef in the U.S. at the Flavors of Passion awards, will be one of the chefs featured at Saturday’s Best of Mexico tasting, which is set for 6 p.m. at the JW Marriott. For more information on the festival, visit Culinaria’s website or check out the weekend calendar at SavorSA.